CHEF’S TABLE – MARCH 16TH

I still have to write about Phuket, Thailand, which we visited on March 9^th, but I’m so excited about sharing our experience at the Chef’s Table on March 16^th, that I couldn’t wait to write about it and post it out of order. 

First of all, this is a very intimate dining experience and limited to 12 people.  We had 11 at our seating.  It occurs maybe one time on a shorter cruise but because of the length of our cruise, it’s probably held once a week.  For a cost of $85.00 pp (without wine – our option) or $95.00 pp with wine, we were escorted throughout the evening by our wonderful maître d’, Alberto from Portugal, along with our Executive Chief Giuseppe Pollara from Sicily, on a culinary adventure we’ve never experienced before.  We’ve seen this special occasion offered on every cruise we’ve been on but always rejected it because of all the wines offered.  As most of you know, Michael, unfortunately, doesn’t have great taste buds and wine is usually, in most cases, wasted on him.  But, because our wonderful head waiter, Ilo, is well aware of Michael’s limitations, he told us the Chef’s Table can be experienced “without wine.”  Based on his very high recommendation, we said, “we’ll do it.”  Well, at the end of the evening, Michael and I looked at each other and said, “this evening was worth every penny!”  (So, again, thank you to our friends and family who so generously gave us gift cards over the past couple of years that went on our shipboard account and used for this incredible journey!)  It was necessary to sign an acknowledgment of adherence to the ship’s health and safety requirements during our visit to the galley.  (And, no, it wasn’t a waiver of liability, as I refuse to participate in any activity at this point in my life that requires me to do so.) 

At 6:45, all the participants, together with Alberto and Chef, met outside our regular dining room in the Casino Bar on Deck 5 and we were given an overview of what we could expect.  We were required to wear white jackets and, jokingly, were informed we could choose styling from Versace, Dolce & Gabbana or Gucci.  Of course, they were all the same but, we were told, all brand new.  We were also told we could not take them home!  

We were taken by elevator to Deck 4 for a tour of the galley.  Upon arrival, we each had to wash our hands for 20 seconds (singing Happy Birthday -- which is 20 seconds long – to ourselves) and then given a tour of the various sections of the galley.  To say you could eat off the floor would be stating the obvious.  Everything was absolutely spotless and immaculately clean.  After seeing the relatively small space the waitstaff has within which to walk, gather our orders and return to the dining room, to say this place runs like a Swiss clock, is an understatement.  There are at least 300 people in the dining room at each seating and to see the limited space within which the food is cooked, prepared and served makes one realize this is an amazing feat.   We are on a very small ship (only 650 or so passengers) so the galley staff, throughout the ship, is only 72.  Alberto informed us he has a staff of over 300 on larger ships.  There is one galley for the dining room, one for the Panorama Buffet on Deck 9, one for the specialty restaurants (Crown Grill and Sabatini’s) on Deck 10 and one for room service.  

When you know that the waitstaff has to descend to Deck 4’s galley either empty-handed at the beginning of the service or carrying trays with empty plates, and come up with trays of up to 9-10 plates of food on an escalator to the dining room on an escalator, you realize how hard these people work and how incredibly in shape they are.  My measly 272 steps at the Batu Caves is a drop in the bucket to what the crew have to endure each and every day, seven days a week.  They have no days off, only a couple of hours in between their schedules of breakfast, lunch and dinner. 

We were also introduced to the most important three crew members in the galley and those are the dishwashers.  Their machine was “off” at the time of our visit because of the noise it generates.  The dishes are washed at a temperature of about 160-165 degrees and dried at a temperature of about 175.  It doesn’t go higher than that for drying.  The ship is always subject to inspection by safety inspectors at each and every port and if there’s anything amiss in this area, the whole galley could be shut down.  Likewise, with the food.  Handwritten logs are meticulously kept about when the food has been laid out and it can only be out for 3 hours.  After that time, it’s all disposed of and new items are set up.  For example, salad dressings.  If they sit for 3 hours, they must be removed and replaced with a new group of salad dressings.  

We were then escorted to an area where we gathered around a circular table with Chef who introduced us to the first four starters of our culinary experience.

First up, tuna tartare.  The presentation was exquisite and although I’ve never eaten sushi or sashimi (I don’t know the difference), I was willing to try a bit.  Although it isn’t something I would order in the future, it was very nice and I didn’t experience any “fishy” taste.  

Next, my favorite of the four starters was the prawn with panko coating with a mayonnaise/lemon/wasabi dip.   Aside from the presentation, which was spectacular, it was delicious.  

Following was escargot.  Now, you have to realize that neither I nor Michael have ever eaten escargot and, although everyone tells us how wonderful it is, I just can’t wrap my head around eating  something that slides around my carport.  I just can’t do it.  But, under these circumstances, I was almost willing to give it a try.  The escargot was served in a small pastry tart and although I ate some of the pastry that had a little bit of the escargot on it, I wasn’t willing to down the entire escargot on its own.  Had there been a knife with which I could cut off a piece, but I just wasn’t ready to cross that line. 

The information Chef gave us about the preparation of escargot is worth reporting on.  First of all, NEVER, NEVER, NEVER eat escargot that someone tells you are “fresh.”  Again, NEVER eat “fresh” escargot.  They must be fed milk for four days to clean out their systems.  They’re then marinated for, I don’t remember, the number of days, and then cooked.  Advice from a very knowledgeable guy! 

The final starter was sturgeon caviar.  Salty and lovely!  

Champagne was served to the other guests during this time in the galley and we were then taken by elevator to Deck 10 to the Sabatini’s venue where we entered the dining room to a large table set for 11 people, with candleholders, rose petals, chargers, and, of course, napkins beautifully folded.  Place cards were in front of each plate and we took our seats after we gathered for a group picture with Alberto and Chef.  

We sat across from a lovely couple, Ron and Rochelle, a neurologist and an administrator for the Alzheimer’s Association in Los Angeles.  We had a wonderful conversation with them throughout the meal and took turns taking pictures of each other.  

On to the food!

Fifth “course” was the asparagus risotto with lobster.  Oh my gosh.  Risotto is one of my favorite meals although I never make it at home.  I could never duplicate what I ate here anywhere.  Alberto selected an Australian chardonnay for this course and was very knowledgeable about it.  Maître d’s are required to attend training in this area in London.  Everyone seemed to enjoy the wine.  

After the risotto, we were served Champagne sorbet with strawberries to clean our palates, the presentation of which you can see from the photos, was magnificent.  Everything was edible, with the exception of the glass.  Amazing.  Chef also offered a bit of Grey Goose vodka to be added to the sorbet if we wanted.  

 

The main course was veal shank and filet mignons, scallops with roasted potatoes carved into the shape of mushrooms.  I love veal and I can honestly say that, aside from the veal I ate in Italy during our honeymoon in 1991, I don’t believe I’ve ever eaten such tender veal in my life.  I was able to cut it without a knife.  The presentation, again, was exquisite but before we were actually served, Alberto brought out the fire extinguisher because the filet mignons were going to be flambeed in front of us.  Fire is probably the #1 concern on a cruise ship and the staff had to call the Bridge to let them know Chef was about to “light ‘em up” so that the sensors would not cause an alarm.  We had no concern whatsoever because Alberto was ready!  

During the main course, Alberto served another Australian wine, this time a merlot from the Stone Circle winery.  I’ve added a picture because I want my nephew, Mike, to see it.  Alberto explained that the vineyard owner brought techniques back from France which included using egg whites to reduce the tannin in the wine.  Although we didn’t have any wine, I’m hoping Mike will check it out.  

Next up was our cheese and fruit plate which consisted of a poached pear stuffed with stilton cheese, walnut bread, and fig/date bars, served with another Australian dessert wine.   While presentation is always lovely, the taste of all these different flavors was amazing.  

And, then, to the dessert:  Passion fruit sponge cake with raspberry filling.   During this wonderful meal, I left food on my plate as did Michael.  Eating four starters and then four courses would not be possible.  However, I have to report that Michael ate the entire dessert and he doesn’t even like dessert.  I was shocked to say the least.   Pinafores were also presented by Santino, the pastry chef onboard, which I passed on but were also quite beautiful.   

At the end of the meal, Alberto informed us that Princess had not sent the cookbooks that were to be given to us during the Chef’s Table.  They would, however, be conveniently mailed to us upon our return home. 

Chef graciously said his good-byes and warned us “never trust a skinny Chef!”  and Alberto, gracious as well, bid a good evening. 

I really wish I had a thesaurus with me so I could change up the words in this post.  I’m really at a loss to adequately describe what a unique experience this has all been.  Pleasantly sated but not stuffed, we returned to our cabin around 10 p.m. to jot down notes and recall specific information to report here.  What a night! 

MICHAEL’S OBSERVATIONS:  Leona has done a beautiful describing this wonderful evening.  I would say to anyone reading this blog, this is how kings probably ate.

Considering the number of diners that are served every night, the galley is surprisingly small and compact;  it kind of reminds me of the kitchen in my little home in Monterey Park.  Things have to be very efficient and organized in order to avoid collisions.  The servers explained to us they carry the empty trays and dishes down the stairs and load up empty trays with the diners’ meals via an escalator.  It’s really amazing.

 The setting, the service and the food was beyond belief.  And the only thing I didn’t try was the escargot which I gladly shared with a fellow diner.  It was a truly memorable evening and our cabin adorned with the rose which was given to all the ladies at the end of the meal – a very nice reminder.