Trans-Atlantic dining at the chef’s table

If you happen to take a Trans-Atlantic repositioning cruise you will discover that it is one of the best deals in cruising. We recently joined a 15-day trans-Atlantic cruise with Carnival cruise from Tampa to Barcelona. This Spaswinefood enthusiast always likes to check out the special spas-wine-food happenings on such adventures. During our crossing we booked a special dining experience at the Chef’s Table, with Executive Chef Prajod Kozhikote.

Truffles dining room © Spaswinefood

Executive Chef Prajod Kozhikote met us in the lobby on deck two. We were then brought to the ship’s galley where the food is prepared.

Galley Tour
We were given a food demonstration, which illustrated how vegetables can be used for decorations.


Veggie demonstration © Spaswinefood

Veggie demonstration © Spaswinefood

Veggie demonstration © Spaswinefood

While in the galley we were then treated to a reception. The reception included sparkling wine, Santero Brut and appetizers.

Santero Brut © Spaswinefood

During the reception there was a cooking demonstration where two of the visitors participated in the preparation of chocolate desert. We had the following appetizers:

Parmesan Core & Olive

Chorizo & Dates, Piquillo Sofrito
Focaccia, Mascarpone Cream & Prosciutto Crudo

Langoustine& Sundried Tomato Jam Fritters

Parmesan Core & Olive © Spaswinefood

Chef's Table Menu © Spaswinefood

Chef's Table Menu © Spaswinefood

During our tour Chef Kozhikote explained the overall operation of the kitchen in the ship’s galley.

Chef's Table

 After the reception we were taken to a private dining room where we were served a special menu.

Chef's Table © Spaswinefood

Our menu that evening included:

Tomatoes Our Way (aerated tomato juice, cocoa butter coated, Chardonnay poached)

Tomatoes Our Way C© Spaswinefood

Tuna Banh Mi (lemon bread, sesame crisp, misocream avocado gel)

Chef's Table Menu © Spaswinefood

The chef made adaptations in the menu for vegetarians. For example, I was served  a Portobello Mushroom plate instead of the Tuna Banh Mi plate.

Chef's Table Menu © Spaswinefood

Cornish Hen (caramelized, butternut squash, sofrito)

Chef's Table Menu © Spaswinefood

Chef's Table Menu © Spaswinefood

Bavarois (spinach, green peas, warm turnip & apple juice)

Chef's Table Menu © Spaswinefood

Salmon (herb pesto, cured tomatoes, carrots, fava, mushroom earth, condensed beets)

Chef's Table Menu © Spaswinefood

Chef's Table Menu © Spaswinefood

Wagyu (slow stewed short ribs, potato pebbles, pumpkin fudge, tomato dust)

Chef's Table Menu © Spaswinefood

Chef's Table Menu © Spaswinefood 

Chocolate “88F” (Aerated pistachio and mango cake with mascarpone, guava and caramel praline)

Chef's Table Menu  Chocolate 88F © Spaswinefood

Also, we sampled the chocolate desert made in the galley.

Chef's Table Menu © Spaswinefood

During dinner we were served two wines (a red and a white).

The wines © Spaswinefood

The white wine was a Mezzacorona Pinot Grigio 2011. The red wine was a McGuigan Bin 3000 Limestone Coast Merlot 2010.

Chef's Table © Spaswinefood

Chef's Table © Spaswinefood

The Chef’s Table was a fabulous dining experience at sea.

Chef's Table Dining © Spaswinefood

Meeting our chefs © Spaswinefood

I invite you to join me in my Trans-Atlantic travels and elsewhere in search of the best in Spaswinefood. You may also visit my travel column at the Examiner. 

Sharon

April 2013

Malaga, Spain

© Spaswinefood

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