MikeyA53 Posted November 4, 2013 Author #1151 Share Posted November 4, 2013 . Break time over, back to work. More, later tonight. . Link to comment Share on other sites More sharing options...
familycruzinnewbie Posted November 4, 2013 #1152 Share Posted November 4, 2013 On my last cruise, there was a cooking demonstration of some sort for the steakhouse. But I was not successful at finding it in the guide, and missed it. Does that still happen and if so when and how is it advertised. Link to comment Share on other sites More sharing options...
united4life Posted November 4, 2013 #1153 Share Posted November 4, 2013 . Break time over, back to work. More, later tonight. . I know this has been said numerous times, but what an amazing review. I dont even want to know how many hours you have spent on this review. :D Link to comment Share on other sites More sharing options...
JaniceB Posted November 4, 2013 #1154 Share Posted November 4, 2013 Noticed the ambulance and a bunch of wheel chairs do you know if this common when a ship pulls into port? Wow, that was a lot of stairs! Good thing you had the Chef's table that night, I am sure you worked up an appetite. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 4, 2013 Author #1155 Share Posted November 4, 2013 On my last cruise, there was a cooking demonstration of some sort for the steakhouse. But I was not successful at finding it in the guide, and missed it. Does that still happen and if so when and how is it advertised. Yes it does. It's usually on the first sea day at 11:30 am or 12:00 pm in the steakhouse. It's in the Funtimes. See page 4, # 875. Third page of the Funtimes under Cooking Demonstration. Link to comment Share on other sites More sharing options...
familycruzinnewbie Posted November 4, 2013 #1156 Share Posted November 4, 2013 Thanks Mike. I'll have to comb through the Funtimes on board with a highlighter. It's so easy to miss some of the cooler events. I did make it to the now canceled fun farewell party and the end of the afternoon tea (though could't bring anything back for the rest of the family) Link to comment Share on other sites More sharing options...
Naomi John Posted November 5, 2013 #1157 Share Posted November 5, 2013 It appears the menu has not changed since October of 2012. I preferred the menu we had in 2011. Think it's time they changed it again. Link to comment Share on other sites More sharing options...
MIZZ_K Posted November 5, 2013 #1158 Share Posted November 5, 2013 . We were back onboard at around 1:30 pm. Had lunch at the deli, we didn’t want to eat too much since we had the chef’s table for dinner. Sorry, it's a bit blurry. In the afternoon, the kids joined us on the Serenity deck The girls The boys Inside the clamshell . I thought the age to use the serenity area was 21. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1159 Share Posted November 5, 2013 I know this has been said numerous times, but what an amazing review. I dont even want to know how many hours you have spent on this review. :D Thank you, much appreciated. :D Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1160 Share Posted November 5, 2013 I thought the age to use the serenity area was 21. You are right. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1161 Share Posted November 5, 2013 . They were small but each morsel carried a multitude of wonderful flavors. Next we toured the galley with Executive Chef Porvin Gama. This included the area where they prepared the soups in these immense kettles, the bakery area where they make all my nightly treats; the grills were they cook the steaks, etc. . Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1162 Share Posted November 5, 2013 . Warm Chocolate Melting Cake ingredients Bitter & Blanc in the oven . Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1163 Share Posted November 5, 2013 . . Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1164 Share Posted November 5, 2013 . Our table Menu Bread topped with Garlic . Link to comment Share on other sites More sharing options...
JaniceB Posted November 5, 2013 #1165 Share Posted November 5, 2013 Was it warm in the kitchen? Love it when she turns the camera on you! Link to comment Share on other sites More sharing options...
Ron_L Posted November 5, 2013 #1166 Share Posted November 5, 2013 I sat in the same seat when we did the Chef's Table on the Breeze last December! When we did it they asked us not to take pictures. I'm glad to see yours. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1167 Share Posted November 5, 2013 Was it warm in the kitchen? Love it when she turns the camera on you! It was neither hot or cool. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 5, 2013 Author #1168 Share Posted November 5, 2013 I sat in the same seat when we did the Chef's Table on the Breeze last December! When we did it they asked us not to take pictures. I'm glad to see yours. Everyone was taking photos. Well they were taking a few and I was taking more than a few.:D Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 6, 2013 Author #1169 Share Posted November 6, 2013 . Tomato Our Way (Aerated Tomato Juice, Cocoa Butter Coated, Chardonnay poached) Tuna Banh Mi (Lemon Bread, Sesame Crisp, Miso Cream Avocado Gel) . Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 6, 2013 Author #1170 Share Posted November 6, 2013 . . Link to comment Share on other sites More sharing options...
Gingee Posted November 6, 2013 #1171 Share Posted November 6, 2013 Wow that couple sitting next to you guys were sure dressed up. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 6, 2013 Author #1172 Share Posted November 6, 2013 . Cornish Hen (Caramelized, Butter Squash, Sofrito) Bavarois (Spinach, Green Peas, Warm Turnip & Apple Juice) Getting it ready A magician kept us entertained while they prepared the next course. . Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 6, 2013 Author #1173 Share Posted November 6, 2013 Wow that couple sitting next to you guys were sure dressed up. He was a JAG (U.S. Navy acronym for Judge Advocate General) lawyer. Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 6, 2013 Author #1174 Share Posted November 6, 2013 . Salmon (Herb Pesto, Cured Tomatoes, Carrots, Fava, Mushroom Earth, Condensed Beets The Chef explaining the next course Wagyu (Slow Stewed Short Ribs, Potato Pebbles, Pumpkin Fudge, Tomato Dust) . Link to comment Share on other sites More sharing options...
MikeyA53 Posted November 6, 2013 Author #1175 Share Posted November 6, 2013 . Time for dessert. Chocolate “88F” (Aerated Pistachio & Mango Cake with Mascarpone Creams, Guava & Caramel Praline) We really enjoyed the whole experience. The food was very good and the service was excellent. However to be honest the other menu that they had a couple of years ago was slightly better than this one. Part of our wait staff. . Link to comment Share on other sites More sharing options...
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