Silversea Food - Your Most Memorable Dish

Terry,the duck is served withparpadelle pasta and a very tasty meaty sauce.It is probably the most talked about dish on cruise critic and it is well worth the hype.Hope you enjoy it sailing up the Amazon.

Terry,the duck is served withparpadelle pasta and a very tasty meaty sauce.It is probably the most talked about dish on cruise critic and it is well worth the hype.Hope you enjoy it sailing up the Amazon.

Appreciate this great "endorsement" for this dining dish. Sounds like fun!! Like "tasty" sauces!! Will take pictures and report back from my "research". It's a tough job, but somebody has got to suffer through these efforts, do the hard work, etc.

THANKS! Enjoy! Terry in Ohio

Did a June 7-19, 2011, cruise from Barcelona that had stops in Villefranche, ports near Pisa and Rome, Naples, Kotor, Venice and Dubrovnik. Dozens of nice visuals with key highlights, tips, comments, etc. We are now at 188,381 views for this live/blog re-cap, including much on wonderful Barcelona. Check these postings and added info at:

http://www.boards.cruisecritic.com/showthread.php?t=1426474

Just back fromSilver Galapagos and the food was superb. It is at least as good as on any of the 'main fleet' ships. It is sourced from Galapagos, Ecuador, South America and we ate some of the best fish we have had anywhere. The ceviche served at lunchtime is outstanding. Only disappointment food wise was breakfast which did not change at all. The choices were unexciting.

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Super appreciate your link and all of the great pictures of your various "food porn" samples from the recent SS sailing. Your many delightful visuals really build up the excitement for our Jan. 25-Feb. 20, 2015, Amazon River-Caribbean combo back-to-back sailing on the Silver Cloud. Just 66 days till we sail from Barbados.

 

Will definitely be on the look out for that duck parpadelle dish and will aim to get some visuals to share of that dining delight. Normally, duck can be dry for my interests and I have avoided that meat in the past. BUT, will try for it in January. Does Silversea serve that dish with some sauce and/or use other techniques to avoid too much dryness? Is it served with noodles/pasta?

 

THANKS! Enjoy! Terry in Ohio

 

For details and visuals, etc., from our July 1-16, 2010, Norway Coast/Fjords/Arctic Circle cruise experience from Copenhagen on the Silver Cloud, check out this posting. This posting is now at 164,225 views. Appreciate the interest and follow-up questions/comments!!

http://www.boards.cruisecritic.com/showthread.php?t=1227923

it's been almost six months now since i was on the Silver Whisper and i am not sure i can say which meal was the most memorable.

 

i do, however, have a page on my blog of the Baltic Cruise solely dedicated to the food on board with lots of photos.

 

http://zenhiao.livejournal.com/782927.html

 

sadly, my photos of the much praised duck parpadelle did not turn out well so i will have to rely on happy memories for that one.

Thank you so much for the excellent food porn pictures PHOTOSG and TLCOhio! I am ecstatic and can't wait to try many of these wonderful dishes.

TLC, I plan on asking for the Esser wine since you recommend it. Is there a charge for it?

Thank you so much for the excellent food porn pictures PHOTOSG and TLCOhio! I am ecstatic and can't wait to try many of these wonderful dishes. TLC, I plan on asking for the Esser wine since you recommend it. Is there a charge for it?

Appreciate these nice comments from our friend in Florida. Enjoy your upcoming cruise!! No extra charge for the Esser wine that we enjoyed. Many evenings they will have some suggested wine options that they are pouring or doing. This was one of these excellent options.

Now at 61 days until our Jan. 25-Feb. 20, 2015, Amazon River-Caribbean combo back-to-back sailing on the Silver Cloud. Looking forward to getting lots more "food porn" visuals to share on these boards.

THANKS! Enjoy! Terry in Ohio

Enjoyed a 14-day, Jan. 20-Feb. 3, 2014, Sydney to Auckland adventure, getting a big sampling for the wonders of "down under” before and after this cruise. Go to:

http://boards.cruisecritic.com/showthread.php?t=1974139

for more info and pictures of these amazing sights in this great part of the world. Now at 87,002 views for this posting.

On another thread, we were discussing the subject of food, visuals, etc.,. Below are four unique ones from our July 2010 Silver Cloud sailing that I had not posted here.

Look good and interesting? Sorry, these are not the regular daily offerings for all sailings. It was for us, however, super fun and enjoyable. Thought I would share these here from my photo files. No, this is not what I get at home and/or at any regular dining place in Central Ohio.

THANKS! Enjoy! Terry in Ohio

Super loved Dubrovnik!!! See more details and lots of great visual samples/examples at this link. Have had over 25,414 views on this posting and appreciate those who have tuned-in and dropped by.

http://boards.cruisecritic.com/showthread.php?t=1439227

For our Cruise Critic group on this 15-day Norway Coast sailing, there was a special breakfast for those in our group. The Captain was there and the Executive Chef pulled out all of the stops to go above and beyond. We were just lucky, helped by having one person in our CC group who had done over 1000 days sailing with Silversea. It was not requested to be this "special", but we got the benefits. The first, fruit course was uniquely carved into these special designs that were excellent and light as a starter.:

This was the herb custard with salmon smoked and roe, flavored with chives and vermouth, plus a big serving of caviar.:

The next breakfast course was brioche French toast stuffed with banana, covered with coconut and pineapple syrup.:

Finally, here was the Papal Benedict egg bake in a Serrano meat basket with Fontina cheese and tomato chutney. Small portions, keeping the calories in check?: