New Menus from Chef Palmer

I picked this up from frommers.com. Can't wait to try them all!

"Celebrity restaurateur Charlie Palmer, of New York's Aureole fame, has been the man behind the menus at Seabourn Cruise Line (tel. 800/929-9391; http://www.seabourn.com) since 2002, earning the line's consistently high marks for cuisine among both passengers and critics. Now, in the interest of keeping things fresh, Seabourn has that announced fifty new Palmer-created dishes will be rotated into the line's 28-day menu cycle through the end of 2005 aboard all three of its vessels: Seabourn Pride, Legend, and Spirit.

"The new dishes, which were developed in collaboration with chef Tony Egger, Seabourn's Corporate Manager of Food & Beverage, cover all courses. A traditional hot appetizer of sauteed escalope of foie gras receives an exotic accent with a peppered mango tatin and basil oil, while a double consomme of beef is gussied up with tiny duck confit cannelloni and roasted shallot petals. Mediterranean-style pan-seared halibut arrives studded with anchovies and adorned with a warm, Nicoise-style salad, crisp giant capers, and black olives. For those in a meat-and-potatoes mood, a grilled hanger steak is paired with a Guinness-braised short rib and complemented by grain mustard mashed potatoes and tomato compote. For vegetarians, new dishes include potato leek crepes with gruyere, young vegetables, and garlic confit; and a crisp polenta and mushroom cake with creamy leek stew and tomato sauce. Ten new desserts include milk chocolate and peanut butter bombe with bittersweet chocolate sorbCet and roasted peanut anglaise."

I picked this up from frommers.com. Can't wait to try them all!

 

"Celebrity restaurateur Charlie Palmer, of New York's Aureole fame, has been the man behind the menus at Seabourn Cruise Line (tel. 800/929-9391; http://www.seabourn.com) since 2002, earning the line's consistently high marks for cuisine among both passengers and critics. Now, in the interest of keeping things fresh, Seabourn has that announced fifty new Palmer-created dishes will be rotated into the line's 28-day menu cycle through the end of 2005 aboard all three of its vessels: Seabourn Pride, Legend, and Spirit.

 

"The new dishes, which were developed in collaboration with chef Tony Egger, Seabourn's Corporate Manager of Food & Beverage, cover all courses. A traditional hot appetizer of sauteed escalope of foie gras receives an exotic accent with a peppered mango tatin and basil oil, while a double consomme of beef is gussied up with tiny duck confit cannelloni and roasted shallot petals. Mediterranean-style pan-seared halibut arrives studded with anchovies and adorned with a warm, Nicoise-style salad, crisp giant capers, and black olives. For those in a meat-and-potatoes mood, a grilled hanger steak is paired with a Guinness-braised short rib and complemented by grain mustard mashed potatoes and tomato compote. For vegetarians, new dishes include potato leek crepes with gruyere, young vegetables, and garlic confit; and a crisp polenta and mushroom cake with creamy leek stew and tomato sauce. Ten new desserts include milk chocolate and peanut butter bombe with bittersweet chocolate sorbCet and roasted peanut anglaise."

OK, Now I'm HUNGRY!!! Thanks for the info!!

Host Dan

I've often wonder how well and accurately onboard chefs recreate celebrity chefs' menus. It is my understanding that on Celebrity cruiseline Michel Roux regularly visits the specialty restaurants on the larger ships and has the authority to reassign or even fire those chefs whose preparations are not up to his standards. How well does Seabourn execute the Charlie Palmer menus? How do they compare to the food served in Charlie Palmer's restaurants?

From International Yacht Vacations and Charters magazine. All sounds interesting!

We have always commented on our evaluations that the Seabourn chefs are far superior to Charlie Palmer in every way. For one thing it is annoying at best to have the "dreaded" lobster, lobster, lobster on every sailing. (They know better than to bring that to our table!) Love each and every Seabourn chef and, especially, the young guys in the Verandah. Guess Seabourn feels that they must have a "name" attached to their cuisine. That said, the worst day on Seabourn (impossible) is far better than any other day any time!! Champagne wishes, cavar dreams, and endless Seabourn cruises for us!

There was a wonderful woman chef in the Veranda (I think the Pride Barbados>FLL cruise). She did a salmon piccata to die for. Now, as long as the breadsticks are not taken off the menu<G>.

Jane in PHL

I grew up eating at the Castle Cafe ( pronounced CALF a ). Anything is just fine with me except liver ewwwwwww!!!!!!!!! :eek: :eek: :)

cruisecrazyone-What is "Lobster, etc." and why is it dreaded?

Charlie Palmer's "dreaded lobster trio" is a small (although not that small on Seabourn) lobster tail with sauce, an eggroll, and lobster ravioli (the last time I saw it). My favorite is a "plain" lobster tail, or, the Seabourn Way--two, with browned butter. (Why mess with success?) Dearest Jane, actually, I remember that female chef and was remiss in referring to the Verandah chefs as "young guys"--mea culpa! Ah, life on Seabourn--all these "difficulties"--now back to the real world--yuck. Champagne wishes, caviar dreams, and endless Seabourn cruises--with or without Charlie Palmer.

Cruisecrazyone,

I have to agree with you on Lobster, Lobster, Lobster.

I personally enjoy it in its simplest form.

The egg roll did nothing for me.

But as we all know if there is something you don't enjoy there is always someone there to replace it with something more to your liking.

Thats the Seabourn way!!!

mcboo:) :) :)

Do the onboard chefs have any flexibility with the dinner menus or are they all set by Headquarters? Are there any non-Charlie Palmer items on the dinner menus? If so, which are the best?

I'll be looking forward and anxious to hear what "PINK" desserts Tony is

"cookin' up" for our Pride "Tickled Pink" special evening next March. He will be creating a few desserts especially for the dinner.

Martita

The food on Seabourn is significantly better that the food I was served on numerous occasions at Charlie Palmer' s Steakhouse in D.C.

The food on Seabourn is significantly better that the food I was served on numerous occasions at Charlie Palmer' s Steakhouse in D.C.

...as is the service!!!:)

Bldsld,

It goes without saying that the service was also better on Seabourn -- the only thing Charlie Palmer's had going for it was the great selection of Turley zinfandels.

I hope that his collards are better than those I had at the club today . They were cut with the stems in them and were too coarse for my taste ;)