Matt's Fall, 2019 adventure with Club 33 and 21 Royal

[wowsmom]

My only trepidation was what if someone didn't like seafood. That would put a serious damper on an amazing meal IMHO. Not sure why anybody would want to sign up for such an amazing opportunity if they didn't want to try everything the chef had to offer.

Maybe because people with shellfish allergies (or aversions) still like amazing meals & experiences?

 

[gerilyne]

Has a total headcount from this thread been made? I am pretty sure we are at 12

I think at this point we have enough for 2 groups of 12

 

[whoever]

Maybe because people with shellfish allergies (or aversions) still like amazing meals & experiences?

I'm not hating, just wanting my shellfish as part of one of the courses of the meal. Picking your group so everybody gets what they are after/likes is a must at this price point for me.

 

[DizMe]

My only trepidation was what if someone didn't like seafood. That would put a serious damper on an amazing meal IMHO. Not sure why anybody would want to sign up for such an amazing opportunity if they didn't want to try everything the chef had to offer.

I agree! Outside of an allergy, I don't think it's fair to hold up everyone else's experience. I'd try just about anything and be happy to say I did, whether I was super keen on it or not. That's part of the fun! And sometimes I'm surprised when I try something I never liked before or thought I wouldn't like; different methods of preparation and quality of the food can have a huge impact on how much I like something.

 

[whoever]

I agree! Outside of an allergy, I don't think it's fair to hold up everyone else's experience. I'd try just about anything and be happy to say I did, whether I was super keen on it or not. That's part of the fun! And sometimes I'm surprised when I try something I never liked before or thought I wouldn't like; different methods of preparation and quality of the food can have a huge impact on how much I like something.

My favorite meal (outside of what I had here) is the scallops with vanilla and lobster risotto at Napa. Not sure if it’s on the menu anymore but when I had it at chefs counter simply amazing. I love the bounty of the sea. I remember when we did NRCC with Lindsey who hates tomatoes and she ended up with something with tomatoes and loved it.

 

[gerilyne]

My favorite meal (outside of what I had here) is the scallops with vanilla and lobster risotto at Napa. Not sure if it’s on the menu anymore but when I had it at chefs counter simply amazing. I love the bounty of the sea. I remember when we did NRCC with Lindsey who hates tomatoes and she ended up with something with tomatoes and loved it.

I had this when we did the chef's counter back in 2015 and it was my favorite dish. I haven't seen it on the menu in quite a few years but if it were there, I would probably go just for that dish.

 

[Aladora]

My favorite meal (outside of what I had here) is the scallops with vanilla and lobster risotto at Napa. Not sure if it’s on the menu anymore but when I had it at chefs counter simply amazing. I love the bounty of the sea. I remember when we did NRCC with Lindsey who hates tomatoes and she ended up with something with tomatoes and loved it.

I've been not-so-lucky enough to get that dish at two of our chefs counter meals at Napa Rose. I really wanted to like it but it was absolutely not for me...so much so that for our third NRCC meal I specifically requested no scallops in case they tried to serve this to me again!

On the other hand, my husband ordered a scallop and truffle app one trip and my son thought it was the best thing he had ever tried. So much so that we had to order a second one just for him!

 

[franandaj]

My favorite meal (outside of what I had here) is the scallops with vanilla and lobster risotto at Napa. Not sure if it’s on the menu anymore but when I had it at chefs counter simply amazing.

I bet they can still make it. Someone in our party was served it in Feb 2018. I realize that was two years ago, but it's one of their classics. I'm sure they can do it again.

 

[whoever]

I bet they can still make it. Someone in our party was served it in Feb 2018. I realize that was two years ago, but it's one of their classics. I'm sure they can do it again.

Lobster stock is probably something NR has on hand at all times. I never save thawed lobster carcasses so I can never make it at home .

 

[whoever]

I've been not-so-lucky enough to get that dish at two of our chefs counter meals at Napa Rose. I really wanted to like it but it was absolutely not for me...so much so that for our third NRCC meal I specifically requested no scallops in case they tried to serve this to me again!

On the other hand, my husband ordered a scallop and truffle app one trip and my son thought it was the best thing he had ever tried. So much so that we had to order a second one just for him!

I simply love their prep on that dish. They sear then baste. OMG so good. Sad you didn’t like it, best dish on property IMHO

 

[StormyCA]

I think there's a huge difference between someone who just doesn't like something and someone who is allergic/intolerant.

I'm not a seafood fan, but I'd never specify that it shouldn't be served just because I don't like it. That's what meals like this are for, to try new things. I ate smoked octopus leg (with tentacles!) at a vintner's dinner once. Didn't care for it, but wouldn't ever say it shouldn't be served.

Allergies or intolerances are different. They aren't a 'choice'. But as (I believe it was) Malcon10t said upthread, they apparently simply adjust the dish of the person with the allergy/intolerance. They did the same for me at the vintner's dinner. Not that hard to do for a talented chef.

 

[Aladora]

I simply love their prep on that dish. They sear then baste. OMG so good. Sad you didn’t like it, best dish on property IMHO

It was the vanilla that I hated, not a huge scallop fan but have enjoyed them in the past but the vanilla in this dish turned me against it right away.

I have loved almost every other NRCC dish that I have had, just not this one!

 

[whoever]

I think there's a huge difference between someone who just doesn't like something and someone who is allergic/intolerant.

Agree. That being said, I think any group should come to a consensus up front. That way everybody is accommodated and happy.

 

[CaliforniaGirl09]

I won't get serious about trying to get together another trip till much later this year for sometime in mid-late 2021.

Thanks! I really love the special experience DLR has to offer. They are so amazingly well done.

My only trepidation was what if someone didn't like seafood. That would put a serious damper on an amazing meal IMHO. Not sure why anybody would want to sign up for such an amazing opportunity if they didn't want to try everything the chef had to offer.

I'm not hating, just wanting my shellfish as part of one of the courses of the meal. Picking your group so everybody gets what they are after/likes is a must at this price point for me.

Matt, add me and DH to your list. We eat everything and have no allergies. Bring on the shellfish, gluten, nuts, etc.

 

[BandMom1]

We did ours via a private FB group.

I agree! Outside of an allergy, I don't think it's fair to hold up everyone else's experience. I'd try just about anything and be happy to say I did, whether I was super keen on it or not. That's part of the fun! And sometimes I'm surprised when I try something I never liked before or thought I wouldn't like; different methods of preparation and quality of the food can have a huge impact on how much I like something.

Totally agree!!

 

[franandaj]

Lobster stock is probably something NR has on hand at all times. I never save thawed lobster carcasses so I can never make it at home .

Way back when, I did the NR Cooking School for F&W. Chef Sutton said that they had half a dozen house made stocks on hand. I'm sure lobster is a common one.

 

[whoever]

I was actually going to make lobster and ribeyes for dinner tonight but Amy isn’t feeling well so just steak for me and the kids. Lobster can be tomorrow. I should save the shells but just don’t think it’s worth it

 

[whoever]

I ate smoked octopus leg (with tentacles!) at a vintner's dinner once. Didn't care for it, but wouldn't ever say it shouldn't be served.

I actually went OUT OF MY WAY to have octopus in Hawaii because I love it.

 

[whoever]

Way back when, I did the NR Cooking School for F&W. Chef Sutton said that they had half a dozen house made stocks on hand. I'm sure lobster is a common one.

Say more about this. Napa used to do cooking school?

 

[Malcon10t]

When the scallop dish was lemon based, Chef Sutton had asked me about my "preferences" and I explained I do not care for scallops but do love other shell fish. If he had presented the scallop dish, I would have eaten it, but he went a step further and brought the same dish, but using prawns. I appreciated how he changed it for me....

That said, I also said I didn't like spicy. He brought me the smiling tiger salad and said I would like how he did it. I didn't. But I tried it, and now know, I still don't like it, even how he did it.