Hi all. It’s a hair before noon on Fri as I start. I’m presently on the train to home after a leisurely morning on the ship then hangin’ out in the lounge at the train station.
I’ll spare you the play by play, but much food and yaks and drinks and sun were had on Thu. A hefty fraction of the passengers went ashore to the beach, so the ship’s pool & sunning areas had some people, but not a crowd. Tres restful.
One of the restaurants on board is called “The Test Kitchen” and is a really cool concept. Essentially they extended a restaurant into part of the ship’s actual galley. Or equivalently, they extended the ship’s galley out into the seating area of the restaurant.
So they have actual ~20x20 foot work areas where industrial quantities of yummies are being made & plated by a horde of chefs, with each work area surrounded by a bar where 20-30 patrons are sitting and eating their meal served by even more circulating staff. Some of what’s being made is what we’re eating, and other areas are making things for the other restaurants on the ship. And the whole décor is shiny glass and stainless steel. Neat concept and a fascinating glimpse behind the scenes.
The meal itself is a prixe fixe style 6 course nouvelle cuisine sort of thing that changes every day.
The actual meal started with a duck liver and mushroom paté molded into the shape and coloring of a big portabella, plus some actual mniature exotic mushrooms, a bit of greens, with hot clarified butter poured atop by the server. Plus some sourdough melba toast to spread it on.
The next appetizer course was a small collection of 2 kinds of cooked peas with a soft-cooked egg yolk welled in teh middle and caviar scattered atop the whole thing.
The last preparatory course was a few bites of seared sea scallops, serrano ham, and roast pine nuts topped with a serrano ham broth again added tableside by the server.
For the main course you had a choice of a small beef filet mignon, or a small roast venison that was probably the anatomical equivalent of a beef top round. Topped with some sculptured bacon (!) and a beurre blanc sauce; yep, added by the server on the spot. All sitting in a small pool of pureed roast squash. I had the venison of course which was lean and firm as expected but delicately flavored. A small loaf of just-baked whole wheat bread came alongside.
Next was a chilled and prettily-molded bleu cheese puree with roast walnut bits and a very dilute so delicately flavored honey sauce with some flowers in it.
Finally there was a special Valentine’s dessert: A heart-shaped mold of white chocolate mousse with a bright red shell of flocked milk chocolate, and topped with a small medallion of softened white chocolate with “With Love” stamped into it. All sitting on a thin rolled-dough cookie the same size and shape as the mousse heart. Aaaawww, too cute!!!
That, a glass of good champagne, and a glass of decent Pinot Noir made for an excellent and memorable meal.
The train is almost to my station, so I’ll hit [Send] here.
Cheers all. Happy Firday and weekend to us all