Chefs Table on Westerdam

[jff50]

I have seen some reference to a special dinner that is available on the Westerdam that seems to be similar to Princess' Chefs Table. Small group of about 10 people, special meal with wine pairings, hosted by the maitre d' and the head chef, costs about $75/person. I have done the Princess Chefs Table multiple times and would like to try it on HAL.

Can anyone provide any additional description/information on it? When/how to sign up? Menu? Other?

[djhsolara]

We asked about this when we were on Westerdam in April and it was not available for our sailing.

[lindalans]

Although this was on the Zaandam (I just got off the ship) it will give you an idea.


Dine with the Chef.

This event cost me $79 and it was worth every penny. It was held in the CulinaryArtsCenter, with Executive chef Joachim Barelmann hosting and preparing our meal, along with his assistant that he calls “half pint” as she is so tiny! Not only is the chef an excellent cook, but he is approachable, personable, and has a wonderful sense of humour. This event books up very quickly as only 12 people can attend. It’s a 7 course meal with each course paired with wine. I don’t normally drink but do enjoy, on occasion, a glass of wine. This certainly was an occasion, despite having to drink and drive! The menu was as follows;


AMUSE GUEULES
“Domaine St. Michelle Brut, WashingtonState”
WARM SCALLOP, WALNUT & CALVES LIVER SALAD
Lightly sautéed in garlic with fresh herbs and finished with raspberry vinegar reduction served over a crisp spinach & vegetable salad.
“Leonard Kreusch Riesling Spatlese Piesporter Michelsberg”

SEAFOOD TERRINE
Lobster medallions and crab leg set in a light salmon mousse garnished with caviar and served with basil tomato sauce.
“D.O. Rioja, Marques de Caceres”

MOCK TURTLE SOUP
Double beef consommé flavoured with turtle herbs and topped with a curry liason
“Ruffino Pinot Grigio, Italy”

LATTICE OF HALIBUT AND SALMON
Served on watercress herb sauce
“Franciscan Chardonnay Valley, California”

ORANGE SORBEY WITH CHAMPAGNE

SAUTTEED FILLET OF STERLING BEEF TENDERLOIN
Filled with Stilton cheese served with a rich Madeira and tarragon reduction, garlic mashed potato, grilled tomato and broccoli puree
“Spellbound Petit-Sirah, California”

JOACHIM’S CRÈME BRULEE
A rich classic dessert like the old days
“Dow’s Late Bottle Vintage Port, Portugal”


As if this wasn’t enough, coffee was served with a wonderful assortment of chocolates from the Pinnacle Grill. This exquisite meal was served over a 4 hour time period.

[cruisingxpert]

Thanks Lindalans. That was wonderful of you to take the time to post the menu. Where do you go to try to book this meal?

Catheine

[eh2zed]

What a great menu.
Thanks

[English_in_Spain]

Was each of the wines a full glass?

If so, even for me who likes wine, that seems like an awful lot of wine to drink :eek:

[lindalans]

I heard about this event when I was attending a demonstration by the chef in the Culinary Arts Center.

I booked it through the Pinnacle Grill.

The wine glasses were only 1/2 full.:D

[Krazy Kruizers]

Go to the Pinnacle on Embarkation Day and ask to see the menu -- it can vary by ship -- sign up there as well.

As said -- it is not always available on all sailings / ships.

We tried it once -- way too much onion in everything -- our table got only 1/2 glass of wine with each course -- but other tables -- the cellar master kept pouring the wine. Luck of the draw.

[Mer turquoise]

We did the « Dine with Chef Dinner » on our cruise on the Noordam (march 2011). It was also in the culinary art center and we were about 24 peoples. We signed up for it on the first night of the cruise. Our dining room waiter talked to us about it and we registered with him. It was also 79$ per person and we enjoyed it very much !

We will be on the Westerdam next march and sincerely hope that diner will be offered.

We spoke with the Chef and he told us that night was one of his favorites because he gets to create his own menu. So I guess menu varies depending on the ship and even on the date.

Here is the menu we had on the Noordam:


Amuse
Pommes Tsarina
Kir Orange
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Sea & Herb Raviolo
Lobster Nage, Perno Reduction, Chive Oil
Creamy Fennel, Caviar
Eroica Riesling, Washington, 2008
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Stuffed Quail
Pea Puree, Wild Mushroom walnut Boudin
Crispy shallots, Cognac Jus
Blackstone Sauvignon Blanc, Sonoma 2009
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Tuna Tartar
Avocado, chilled Mango Soup Shooter
Radish Tomato Herb Salad
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Veal Tenderloin
Roasted baby carrots, Goats Cheese Aranccini
Rosemary, Red Currant jelly
Pommard, France, 2006
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Chef Tiramisu
Frangelico, Itally