This morning we left the Red Sea and passed thru the straights that separates Eritrea and Yemen and entered the Gulf of Aden. We will turn east heading to Dubai, to the west of us is Somalia and the Horn of Africa. We now have a naval escort, a frigate from the Indian navy and it's supply ship. I'm not sure how long they will be with us.
Last evening Evelyn and I attended the Chef's Table. There were 11 passengers. We all met in the dinning room bar and were provide with white chef coats. We then entered the galley and were given specific instructions on washing our hands. We entered the galley on deck 5 where platting of the evenings offerings along with beverage service and room service are handled. Within a locked and barred office is the wine and spirits, along with the Head (Executive Chef) Chef's office.
All the menu's for both the passengers and crew are developed by Princess at their corporate office in Santa Clarita, Calif. This insures that the crew gets a balanced diet and the passengers get the best Princess has to offer and there is consistency between ships. Every Princess 7 day cruise for example has the same menu. This also enables better purchasing of provisions .
We were greeted by the Maitre'd Giuseppe Franchina and the Executive Chef Antonio Costantino. They explained how the food service functioned and we then toured the galley on deck 5 before going down a set of stairs within the galley to deck 4 where we had appetizers and champaign.
We then took the service elevator to deck 10 and the Steakhouse where on large oval table was set for us. The food was excellent as was the service and wine.
The menu consisted of 6 courses after the appetizers which were a shrimp with avocado and mango served in a martini glass, a Big Eye Tuna tartar served in a cone with red caviar and a mini cheese quiche with truffle oil and roasted tomato. The quiche was more like a soufflé with a roasted tomato center. The final appetizer was a potato crisp served with very nice caviar and sour cream. All were wonderful and accompanied a very nice Heidsieck & Co Monopole Blue Champagne. According to the Maitre'd it was the same champagne poured on the Titanic... Next, now seated were served a Porcini Risotto with Tiger Shrimp, followed by a Strawberry and Cracked Pepper Sorbet drizzles with some very good Vodka. Next was an entree of Lobster Thermidor and Roast Beef Tenderloin with all the trimmings, a warmed Brie served with a
Port reduction and Riesling soaked green Grapes completed the cheese course. Any description of the Amaretto Parfait served next would not do it justice. The parfait was now what Americans think of. More of a frozen desert somewhere between ice cream and mouse served with Vanilla soaked plumbs in the most delightful sugar moulded bowls worthy of a prize from the Food Channel. Finally coffee and truffles completed the meal.
The meal was paired with an Italian Pinot Griego, a California Merlot and a desert late harvest Riesling.
Each lady was give a rose, a princess cook book (we now have three) and a group picture. For myself I think I enjoyed the dinning experience more then on the Golden Princess which we took last year. The Chef's Table cost $95 per person and it last over three hours.
Today October 28th, the sun is shinning bright, but the is a steady breeze of about 15 knots and the ship is rocking a little.
Both of us worked out this morning. The gym is not crowded as most passengers seem to prefer walking the track above the pool. The wind is really blowing and they
have shut off deck 11 and one side of the promenade deck.
We played morning trivia and scored well, but I thought the questions were easy.
After lunch we played bridge and scored in the middle of the pack.
We had cocktails in our cabin, today we and D/M received two plate of appetizers and a big bowl of guacamole and chips. It is getting to be a bit much. After dinner we played name the face of a famous person and got a respectable 37 out of 50.
Both Evelyn and I are a little under the weather so tomorrow i' m going to just relax by the pool.
Sent from my iPad
Hal
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