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Celebrity Food Porn

sarahc78

By sarahc78,
in Celebrity Cruises

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KiwiFunCruiser

KiwiFunCruiser

Posted
Posted
If you mean the ball with the things sticking out of it that was just a bread selection. I think they called it a baguette. Strangest looking baguette I have ever seen but it was tasty. It was like a roll with bread sticks attached.

 

Thanks! Looks interesting. We were having a competition here as to what it was and we all lost!!!

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Holly g

Holly g

Posted
Posted
Violet LaRoo, Thanks for identifying the "baguette" I thought it was some kind of a mushroom on the inside. I just love the breadsticks on the ship. Yum

Also saw my favorite dessert, "crème Brule'" Love it!!! Can't wait to go on our Solstice cruise.

 

Oh the breadsticks! Thanks for reminding me. They are so good and the hummus they serve also. Yum! Can't wait to have them in April.

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MsSoCalCruiser

MsSoCalCruiser

Posted
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I just found this thread and I must bring it back to life!

 

Wow, that is what I call art. Thank you to all who posted on this thread.

 

I'm wondering if this is the type of food my friends can expect on a Celebrity Century cruise? I would hate to send them this link if they will not have this on their cruise. :)

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beachjulie

beachjulie

Posted
Posted
I just found this thread and I must bring it back to life!

 

Wow, that is what I call art. Thank you to all who posted on this thread.

 

I'm wondering if this is the type of food my friends can expect on a Celebrity Century cruise? I would hate to send them this link if they will not have this on their cruise. :)

Please more pics!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:D

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screwsmcernst

screwsmcernst

Posted
Posted
This is my ALL time favorite thing I have had on a Celebrity ship. I would have never thought this combination would taste so good, but it is absolutely divine!!!

 

Watermelon Feta Salad Aqua Spa Cafe

image-21.jpg

 

 

I agree. I wasn't sure when I saw it, but it was delicious. I hope they still make it when I sail 1/15.

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TLCOhio "Live from...." Rare

TLCOhio

Posted
Posted
Wow! What a great tease before sailing on Solstice this April. Thanks!

 

beachjulie: Please more pics!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

Glad that this thread has been brought back to life . . . OR . . . put back on the front-burner' date='[/i'] in food terms.

 

Having just gotten off of the Solstice earlier this month in Auckland, NZ, here are some very "fresh" food examples. Will post more. PLUS, from the below live/blog, you can see lots more on the ship, what we did in Australia and New Zealand, etc. Yes, the food picture sharing is fun and brings back nice memories.

 

This includes photo highlights from the Tuscan Grille. This was one of our top favorites from our June 2011 Solstice sailing in the Med. Key tip? Pace yourself. You can get very full, fast!! You won’t go away hungry from this great dining setting.

 

THANKS! Enjoy! Terry in Ohio

 

Just back from doing a 14-day Solstice, Jan. 20-Feb. 3, 2014, Sydney to Auckland adventure on this ship and getting a big sampling for the wonders of "down under” before and after this cruise. Go to:

http://boards.cruisecritic.com/showthread.php?t=1974139

for much more information and lots of wonderful pictures on this ship and these amazing sights in this great part of the world. Now at 35,777 views for this fun posting.

 

 

In doing the Sydney Harbor BridgeWalk during our first night on the Solstice, I missed dinner in the Main Dining Room that evening. But here is one quick "eye-candy" or "Food Porn" samples for my first night there enjoying this veal dish. Wonderful night there in the MDR with the wine flowing and good company. Excellent staff service. :

 

SydneyDepartSolstice1_zps83b4be72.jpg

 

 

For dining in Tuscan Grille on the Solstice in January while sailing from Australia to New Zealand, we started with a nice glass of sparkling Italian wine (Prosecco Spumanti). Fun, especially as the glass kept being re-filled!! One bread stick (got to save room for the later “good stuff). My first choice for “primi piatti” was this pictured crab cake with a good sauce. It’s called Polpette do Granchio. Roasted pepper caponata and basil emulsion. Then, this next shows this “warm-up dish” of Pomodora Mozzarella di Bufala. The main course was Lobster Papardella Alfredo. But, the best is always saved for last . . . a nicely designed and super tasting of this Italian favorite, Tiramisu. I also had some Limoncello to top off the dining delights. Did we like it all? Absolutely!! Plus, we had lots wave action to see (and survive) from this great viewing position on the back of the ship with its big glass windows on the fifth floor of the Solstice. :

 

TuscanampBridge1_zps179efed3.jpg

 

 

TuscanampBridge11_zps0ace5003.jpg

 

 

TuscanampBridge12_zps7f0384f8.jpg

 

 

TuscanampBridge13_zpsc9698fd6.jpg

 

 

TuscanampBridge14_zps6b5518d2.jpg

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TLCOhio "Live from...." Rare

TLCOhio

Posted
Posted

During our cruise earlier this year, one of the fun, interesting options was doing the speciality dining locations that we had enjoyed during first Solstice cruise in June 2011. Here is a visual sampling from our evening at Murano in late January on the Solstice. Great food, service, table location, company, etc.

 

Proof? Here are a few of my visual samples!

 

THANKS! Enjoy! Terry in Ohio

 

 

This bread item in Murano had a very unusual shape and tasted wonderful, too! Great way to start our dining experience here.:

 

MuranoDining1_zps891839ed.jpg

 

 

Here is the warm goat cheese soufflé with smoked tomato coulis, parmesan cream, basil pesto.:

 

MuranoDining11_zps8bb5b0aa.jpg

 

 

My wife and I ordered Châteaubriand for two. Here is it being prepared table-side. The second pictures shows how it looked on my plate with its fricassée of baby vegetables. There were the options of Béarnaise & Cabernet sauce. I had to be fair and could not choose between these two great options. Solution? How to decide? Have BOTH!! Great decision.:

 

MuranoDining12_zpsa0781883.jpg

 

 

MuranoDining13_zpsedee9985.jpg

 

 

For dessert, the choice was Grand Marnier soufflé. The sauce? Crème Anglaise á la Gousse Tahitienne.:

 

MuranoDining15_zpsb7294f7a.jpg

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