After yesterday, I'm kinda glad for a day to relax. We have definitely put in some miles with climbing a mountain added in. Taking it slow - some casino time (I JUST sat down when Mister took this picture, but I DO love the piggies), towel art, and . . .
Got together with the girls and did some sewing --- these blocks are DONE and proof that I am actually working on a project. Did I even share the previous ones?
The big event for today is the Chef's Table. We discover that it is EARLY, only after we have eaten lunch. Dumb, dumb, dumb. Chef's Table is an item you can purchase on the cruise and you spend time in the kitchens and then an elegant meal with the chef presiding. We are ready to get started with a walk through one area of the kitchen.
There is a table set up for us to try some hors d'oeuvres. Everyone gathers around.
Just didn't know if I'd need the sweater. I didn't.
These hors d'oeuvres are all mushroom based and the first ones are so yummy - even the "tea" (broth) is mushroom based. A little champagne to go along and we're off to a fine start.
Next - I'm so sorry, but the names of the different mushroom items went past me too fast.
ARUN!!!! We spot our dining room waiter in the kitchen. Now he knows we won't be at our table tonight.
Our guide through the evening is Sous Chef Joseph, from India. He will be overseeing the preparation and serving of our meal tonight. When the hors d'oeuvres are complete, Pastry Chef Bakshi comes over to teach us how to make the Signature Chocolate Melting Cake. How fun is this and we are each given a recipe for it as well. It's really very simple.
When we finish the lesson, a tour through the kitchen ensues.
And then ---- we enter another area. Now, I need to tell a story here. On the day Mister and I were exploring the ship, this nightclub was on the map and the entrance is on level one (same as the kitchens). We were unable to find the entrance, but did manage to have a chef come out and ask what we were doing down here and sent us back upstairs. Apparently there is also an entrance on the second level. Map didn't show that. Oh well -- back to the evening. We are now in Medusa's Lair - a nightclub that is currently being used as a dining room for the Chef's Table each evening. It works out okay, I guess, since this ship does not have a "nightclub" majority onboard. We are informed that the ship goes into dry dock in April and this will be permanently converted to a "specialty dining area." No more crazy nightclub. I guess that means I should take a few pictures before it is gone. Looking up from the dining area.
The girls and Chef Joseph, lol.
The dining area --- behind the stairs is where all the food prep and plating is taking place.
Mister and part of his harem.
The beginning of the presentation and introduction of staff that is there to work with us.
Here we go with our eight courses --- first up is a parmesan bread with a wonder Chardonnay wine.
accompanied by: 4:00 - A hazelnut cookie, frozen raspberry, and greek yogurt 7:00 Crispy pork belly, bacon snow, kimchi glass and foam 11:00 Sesame olive sponge, passion fruit
The duck course follows containing north african spice, carmelized confit leg, parsnip puree, butter and wine emulsion.
Surf and Turf revisted - lobster bisque sphere, dehydrated onion soup, beef tea. Look close and you will see that the beans are in a dish under the clear bowl.
It is accompanied by a "stirrer or swisher" made from chives, cherry tomato and a leek ring.
All the parts are now together and the sphere is warm enough to eat. Add the flavoring and swish. Then take the sphere and let it pop in your mouth. This is really good.
Sea Bass poached in olive oil, with almond parmesan cream, slivers of edamame and almond, with burnt champagne vinegar butter. Diving.
It was accompanied by these tempura vegies (asparagus and zucchini) which I didn't care for. They just weren't crisp enough.
Preparation for a palette cleanser.
This is cucumber based and I do like it.
There is a break in the meal now so that our food has a chance to digest. In comes a magician, followed by talks from Sous Chef Joseph AND Executive Chef Angelo John Dsouza, also from India. I neglected to get a picture of him, but he was funny and informative.
After about half an hour, we are back to the meal. The red meats take stage and our wine changes to a red blend as well. The lamb course is presented piece by piece from within a smoke-filled cloche.
It is smoked lamb, provolone & pickled radish roll, lamb pastrami, lamb neck croquette. I'm not a huge fan of lamb, but I did try it all.
The beef course is: Prime New York strip with burnt butter, milk chips, sweet potato mash and a warm cheddar jus.
And with that we arrive at dessert - I am sooooo full, but here we go: port wine is in the glass and the plates filled with delights. Plate one: Patisserie Art - dark chocolate, mardi-gras feuillantine flakes; raspberry ganache, reconstructed pastry croustillant; raspberry yogurt sponge, cognac cream, lemon & olive cremeux. Your guess is as good as mine on the order. Plate two: left: almond chocolate, caramel center: raspberr licorice, elderflower caviar right: burnt custard tart.
We receive a group picture that was taken when we first sat down.
The menu - notice that they are personalized.
Some more pictures of the area --- we are upstairs now - looking around. I don't know - a few drinks in here and one might get freaked out. Truly.
Well, that ends out day. We met at 5 for the beginning of the dinner and it is almost 9 now. It was definitely worth it, though and I would happily do it again only I would not have eaten lunch so late. See ya tomorrow.
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