As I posted previously, we booked the Chef's Table package, which included the Chef's Table dinner (with wine pairings), dinner for two at Chops and also at Izumi, on our first day on the ship. Since there have to be at least 6 people (maximum of 12) to run the special Chef's Table, we were not initially given a date for when we would enjoy the Chef's Table. Two days prior, Melton stopped by our table at dinner to let us know we would be dining there on our Palma evening--then a letter was delivered to our stateroom the next night telling us to go to meet in Schooners bar at 6:30 the next night for champagne and then to be escorted up to the dining area.
When we booked the package, we knew that I was not likely to eat much of the food offered. I do not eat red meat or pork and cannot eat shellfish. On top of which I am rather picky--a chef's worst nightmare. We figured that was okay, I would be fine with sides and what I could eat and wanted to enjoy the experience. Nonetheless, after seeing the menu on the electronic signs around the ship, Dave felt we should at least mention to Melton that I would not eat the "salad" or main entree. We were CLEAR that we did not expect any special accommodations or extra food to be made just for me, but that maybe I would like something from the MDR instead, or I could just eat at Windjammer first and give my portions to Dave and Dave just wanted to give them a head's up so that the chef did not feel offended when I did not eat. I was pleasantly surprised that they were super accommodating and insisted that they would provide me with a lettuce salad and a fish entree, which was a very nice surprise.
We met in Schooners, where Melton handed out Champagne and we introduced ourselves to the other three couples (well, there was no need to introduce ourselves to our MDR tablemates Mike and Tina! It was nice having them there; they were such an interesting and nice couple. There was also a couple from Sweden and one from Australia.
After just a few minutes, we were escorted up to the upper level of the MDR, and into a privately partioned room with just one table (for 12, but set for 8) in it. At the head of the table was a podium for the chef and sommelier to present from. Each place was marked with a place card, and everyone had their own copy of the menu. I did not think to take a photo when we first arrived, but here is a photo of the placecards (which I brought home):
and here is the menu:
My place card put me as far out from the presentation podium as anyone was, four seats out. Dave was next to me, and Mike across from me. I do have to say that I am glad there were not even more people there, with me possibly sitting further away. Neither Melton, nor our Chef (Donna) was very good at projecting. I was only able to hear about two thirds of what Melton said and less than half of what Chef Donna told us about preparing the foods--which I was very disappointed about. The major reason for me to book the package was to hear the interesting things about how the wine pairings were made, why the chefs chose to put certain flavours or ingredients together, etc. There was actually a LOT less said about this than I was expecting (Chef Donna struck us both as very shy and basically muttered what the main ingredients were, with nothing about WHY or what makes them a good combination or anything, and then ran off as fast as he could). He seemed really nice, and he was a very good chef, but he just did not seem like a people person, and he was SO soft spoken. I do not have hearing problems at all but missed more of what was said than not (I could hear conversation from that end of the table, when it was directed my way, with NO problems--so it was more having a quiet speaker than anything else).
Anyway, other than that, it was mostly a very nice meal. Here is a photo of all the wine glasses we had, all set up for the pairings (and Melton was quick to refill anything you liked and drank all of):
The first thing brought to the table was the bread plate (two for the table). The little sour dough horns with sea salt were the popular items. They ran out quickly (and sadly more were not brought out--though we did not request them either):
The first course was a Lobster and Alaskan King Crab Leg Salad with a citrus dressing. Since i cannot have shellfish, they brought me the Chop's Salad with the same citrus dressing. It was paired with a South African Sauvignon Blanc (Simonsig Stellenbosch) that really DID go very nicely with the citrus dressing. It was one of the best wines and best combinations of the evening.
Next up we had a trio of soups. I loved how they were served on a long plate with little espresso sized cups holding the soups. We did not even have spoons; you just drank the soup right out of the cups! The three flavours were: Green Pea Bisque, Oxtail Consomme and Porcini Mushroom Soup. We were told to eat them in that order so as not to overwhelm the palette. I thought the pea soup was fabulous. I did not try the oxtail (basically beef) but Dave did not like it enough to want any of mine and most others left half in spite of the small portions, and I did not care for the mushroom, but others seemed to like it. This was paired with a Pinot Noir from California (La Crema). Both Dave and I found it to be "okay but nothing special."
The soups were followed by a "Chinese Style Duck Roll in a crispy crepe tempura" I am not a huge fan of duck, but I love tempura, so I expected to really like this. It wasn't really tempura like at all though. The batter was very thick and heavy. It was just "okay" and very, very heavy. I do not think anyone on our end of the table finished it, and we all commented that it was too heavy. This was paired with a cold sake (Bride of Fox) which was very different than our previous experiences with sake. Dave absolutely loved it, and I liked it quite a bit myself. In fact, we ended up getting this at both of our Izumi meals later in the trip.
The main entree was a roasted lamb cutlet. Everyone loved it! Dave says it was the best lamb he has had. The chef brought out a white fish for me (I think it was halibut). It was SO NICE of them to make me a spacial dish. Unfortunately, it was somewhat over cooked and rubbery--I imagine it was hard to time adding the special dish in to the set routine of the lamb. It wasn't bad, just not very good either. I ate it all though, and again am very grateful to have had something I could eat at all. This was paired with a Napa Valley Cabernet Sauvignon (Kendall Jackson Vintner's Reserve) which was a big hit with most. Neither Dave nor I particularly likes dry red wines; for us it was about as good as they get though.
(I am sorry, I forgot to photograph the main etnree)
The warm granny smith apple mentioned on the menu was never brought out, but the pin nut and pecan torte with ice cream an Calvados whipped cream was. It was all good, but again nothing out of this world. We were more impressed by the lovely chocolate plate brought out afterwards. We both really loved the slightly fizzy Italian Moscato that went with the desserts (Massolino). Mmmmmm.
At the end of the meal, we were surprised to be presented with an apron (one time us, not real fabric) and one of the second edition RCI cookbooks per couple. We thought the cookbooks were a really nice gesture. I don't know if this is always included, or was a nice bonus. In any case, it was nice to recieve. Here are Melton and Chef Donna showing us what we are about to get:
and a photo of the entire group at the table moments before (note, one couples had to pick their son up from Adventure Ocean at the 10:00 closing time. He brought his son up just for dessert, and the chefs made sure the little boy got to eat the "sample" dessert plate. He was a great kid, and our tablemate, and I do not think anyone minded at all):
Overall, I am glad we did this once and it was worth the cost as a one time thing (especially with the package that take $30 off of the three meals, and with an abundance of on board credit to use up). However, we both preferred the food at Chops and Izumi and were a little disappointed in not having more "experience" since there was not much said about the food and it was hard to hear what was said. It's not something we feel we'd "miss out" on skipping in the future and will not likely do it again until four or five years have passed (unless we sail with a group who all book it together or something).
Look for a post about our first stop in Valencia later today.
--Haley
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