We were honored to be guests at the Chef's table on the lovely Island Princess. If you have ever cruised, you know what an honor that truly is! Out of more than 2,000 guests aboard the Island Princess, only 11 were selected to partake in this exclusive event. While the food in the dining room is always incredible, the chef's table is absolutely phenomenal! The trick to being invited to the chef's table is to go straight to your room and call the Maitre D' phone line the minute you board (there is also a fee, but it is very minimal for everything that is involved). Then you will also have to call and keep following up with them, as it is not something that can be pre-booked, and generally is filled up immediately! Fortunately for us, my mom knows the drill, and made sure we were 2 guests for this extra special evening!
We started about 6:30, where we were greeted by the Maitre D' and given a hand washing lesson and white coats before we could enter the galley. We were then escorted as a group through the dining room. This was an interesting experience becuase many cruisers do not know about the Chef's Table, and had no idea why we were being treated like royalty by the Maitre'D' and Executive Chef.
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| Executive Chef Guido, and Maitre D' Gissepi |
Once inside the Galley, we were handed glasses of Crystal Champaigne (which were topped off before they could even be emptied), and introduced to the staff that would be serving us that evening. We were also treated to our first FOUR appetizers:
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| Ice Sculpture in the galley, just for our evening! |
Sesame Marinated Big Eyes Tuna Tartar with Wasabi
Fontina Cheese Quiche, White Truffles and Cherry Tomatoes
Deep Fried Panko Coated Black Tiger Prawns (The chef even made a special deep fried chicken for Jeremy due to his shellfish allergy)
Roasted New Potatoes with Sour Cream and Black Pearl Caviar
After about an hour in the galley, eating and listening to Chef Guido talk about his many culinary accomplishments, we were invited back out to the dining room where we had a special table set just for the 11 of us. Again, people around the dining room were watching, and wondering what was going on!
After we had some time to socialize, we were given our fifth course,
Gratinated Parisienne Pillow Dumplings with Black Truffles, which was paired with
Donnafugata Anthelia Wine.
After finishing our fifth appetizer, it was time to cleanse our pallettes. Chef Guido presented us with beautiful individual ice sculpted bowls with
Orange Lemon Sorbet with Mango Slaw, and topped with Grey Goose Vodka. It was beautiful, and delicious!
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| Chef Guido presenting our Sorbet |
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| This was only Chef Guidos second time making these ice bowls! |
Shortly after our sorbet was finished, Chef Guido came out to flambe our main course tableside.
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| nothing like tableside Flambe! |
We were treated to a main course of
Roasted Veal Rack and Black Angus Beef Tenderloin, which was also carved tableside, also Mushroom, and Roast Potatoes. All paired with
Seghesio wine.
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| Veal Chops (that tray was VERY heavy)! |
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| main course |
After 7 courses, we were more than full, however, there were still several courses left to go! Course number 8 consisted of
Baked Brie De Meaux with Pine Nuts, Port Wine Reduction, Walnut and Fig Bread.
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| cheese plate |
Course number 9 was presented by the Head Pastry Chef, which was
Chocolate Praline Timbale pared with Errazuruz "late harvest" Sauvignon Blanc Dessert Wine.
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| first dessert |
Course number 10 was coffee or tea paired with
Homemade Bon Bons and other Petit Fors. The presentation was just as beautiful as the treat! The pastry chef created a grand piano out of chocolate which was placed on the serving tray!
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| beautiful! |
After all ten courses, the wait staff from the evening came out and sang Happy Anniversary to Jeremy and me, and presented us with a special chocolate cake....that was taken to our room for another day!
At the end of the evening (approaching 11pm) all of the ladies were presented with a fresh rose from the ship florist, and the gentemen were presented with a beautiful Princess cookbook. It was an incredible experience, and something that we would certainly do over and over again on future cruises!
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| Chef Guido presenting roses |
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| Us with Chef Guido and Maitre' D' Gissepi |
Stay tuned....our journey takes us to Kusadasi, Turkey and Ephesus next!
