Dinner at the Chef's Table: Oh, what a night!

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Most ships now have specialty restaurants for which you pay an extra cover charge. The two on the Pacific Princess were very highly rated, so we were considering dining there one evening. When we shared that information with our bar waiter, he suggested that we should sign up for the Chef's Table instead. Based on his description and recommendation, we were able to secure the last two seats last night, and we were in store for an amazing evening.

First, we met the Maitre 'D and put on white coats to enter the galley, where we met the Executive Chef. He gave us an orientation to the layout and operation of the galley - while the early seating guests were being served. It's an amazingly organized operation and we have a new appreciation for just how much work is required to serve hot/cold food to hundreds of guests at exactly the same time without knowing exactly what each guest will select.

Next, the Chef took us to a small area within the galley where he served champagne and FIVE different appetizers - one at a time. They represented cuisines from around the world and each one was wonderful and beautifully presented. After this portion of the evening, we were already beginning to feel full. Little did we know just how much was to follow!

We were then escorted to the privated steakhouse on the top deck, where a beautiful table had been set for the 14 participants. The Chef then began to described what would be on the menu and the Maitre 'D described the different wines he had selected for each course. From that point forward we were treated to some of the best prepared and best presented food we have ever had. The sorbet served just prior to the entree was in a frozen orange served in a champagne glass liquer poured over the top just as it was served. Beautiful!

The kept removing plates and silverware and we kept thinking the dinner was over - then another set would appear and more wonderful food would be on it's way. The next to last course (one of two dessert courses!) was a lemoncello cake with lemoncello filling and icing shaped to look like a pearl and served inside of a sea shell which was mostly made of colored sugar by the pastry chef. Amazing!

We had individual (couple) photos made with the Chef and Maitre 'D and another photo of the whole group. Before the evening was over, we were presented with our photos and an autographed copy of the ship's cookbook - which is filled with very interesting recipes. This was an evening we will long remember!

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Comments

[Martie]

Your blog
I am enjoying reading it so much! It's like going our trip again! We did the Chef's Dinner as the family gift for Dennis for Father's Day! I'm glad you did it! Sounds like you are having a great time...so happy for you two!