Chef's Table

Each ship we enjoy the Chef’s Table. As if drinking wines paired with a special menu wasn’t enough… the intimate setting usually creates the perfect environment for getting to know other shipmates. After gathering in the small living room style area outside the dining room, we were served a glass of welcome champagne. Once signaled, we found our names at the table. Our first course was: Confit of Atlantic Salmon with pea puree, poached lobster tail, fresh fennel, snow pea pods. The dish was paired with Jean Luc Colombo, Rose Rhone Valley France.

This course was outstanding! Soup Duo: Celeriac Cream, Double Duck Consomme, Duck confit Brioche. Paired with Errazuriz Chardonnay. It was truly the perfect pairing. Not at all a white wine drinker, I could have had glass after glass if only I had a bucket of the soup!

As our host explained the wines and pairings, I decided it was time to get his photo. He was much better than some of the wine servers we’ve had at these dinners. Occasionally they are unable to explain WHY the wine is paired with a specific dish. Considering that’s the whole point of the dinner… it is important that they know.

By the time the next two courses arrived, we were all so deep in conversation that I forgot to take photos! I missed the Seared Diver Scallops on a brown butter hollandaise, fried capers and parsley puree. Massovivo Frescobaldi, Vermentino Toscana was the paired wine. Next was the Truffle Tagliatelle truffle oil, butter, parmesan, nutmeg. It was paired with Meiomi Pinot Noir, California. I came back to earth and took a photo of the fifth course! Slow Roasted Veal Tenderloin Artichoke puree, fondant potatoes, shiraz reduction. This was served with Petite Petit Sirah, California. By now I was VERY full!!!

I could not even touch the dessert… Caramelized Pear Parfait. It was served with Errazuriz Sauvignon Blanc from Chili and a Dow’s Port. I was just too full! We asked our serving team to take a group photo. With so many cameras, that took awhile.

We got the team for a photo… Food and Beverage director came for a quick visit because he heard so much laughter. Unfortunately, I missed the darn chef! He did a great job. I realize the Chef isn’t actually the one who comes up with the menu but he (or in the last one we did, she) is the representative who explains everything to us.