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Chef's Dinner: Amuse Bouche| Ahi Tuna Tartare| Asparagus Creme| Short Crust Tartlet| Granité| Pan Seared Sea Bass| Veal Chop| Cheese Platter| Yogurt Mousse Dome| Chocoholics Delight
One of the fun things on our cruise was the chef's dinner - a very small group of "foodies" who spent several hours eating delicious food with the very knowledgable introductions and explanations for each course from the ship's executive chef. As it turned out, he is German and so of courseI had to rag him over the fact that during prime white asparagus time we were being served green asparagus soup. He, of course, knew this as well as I, but given the logistics and safety requirements for cruise ships, it just was not possible to pick up some wonderful white asparagus during the stop in Warnemuende. The dinner, as I have stated already, was delightful, but there was just too much food! If I turn away from the "chocoholic's delight" dessert it means there was too much food.
Amuse Bouche: Spherical Mango, Vodka & Jalapeno Ravioli
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Ahi Tuna Tartare: Orange Wasabi Glaze| Sesame Crisp
Matua Valley Sauvignon Blanc - New Zealand
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Cauliflower Flan topped with Beetroot & Saffron Angel Hair
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Asparagus Creme with Cauliflower Flan
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Short Crust Tartlet: Goat Cheese| Sun Dried Tomato Chutney: Basil Oil| Kalamata Olive Tapenande
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Granité:pink Grapefruit and Moscato
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Plantain Crusted Pan Seared Sea Bass| Mango, Papaya & Avocado Salsa| Lobster Veloute
Silverado Vineyards Chardonnay - Napa Valley
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Veal chop |Anna Potatoes| Sautéed Spinach| Truffle Veal Jus
Franciscan Cabernet Sauvignon - Napa Valley
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The Cheese Course: St. André| Triple Crème| Stilton| Honey Comb| Port Wine Infused Figs| Bagle Chip| Pickled Watermelon
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The Chefs Take a Bow
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Yogurt Mousse Dome| Lychee Raspberry Creme| Hazel Sablées| Lime Vanilla Reduction
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Spiced Dark Rum Infused Banana| Cocoa Mousse
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The pictures above were taken by a very nice Danish couple- Tove and Johannes Petersen who were so kind to send me the pictures. In case you were wondering why their name tags are seen in the dessert pictures. Because they took them.
On the next morning the executive chef gave us a tour of the kitchens and storage sections of the ship and explained a lot about the logistics of feeding 3,500 passengers and 2,000 crew every day while omplying with the rather stringent rules of the CDC (the same as for hospitals and nursing homes in the US). Quite fascinating to see "behind the curtain" of the ship. And definitely more enjoyable than being herded through the Hermitage in St. Petersburg surrounded by mobs who clearly were there simply to check it off the list of things one must have seen!
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