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"New" Chef's Table Menu to be on the Breeze :/

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Anyone else disappointed to find out from Heald's blog today that the Chef's Table menu for the Breeze will be the one currently served on the Magic?? :(

 

http://johnhealdsblog.com/2012/02/22/a-seat-at-the-top-table/

 

Unfortunately - that means we will NOT be experiencing the Chef's Table while on the Breeze in 2013.

 

Even with the Wagyu Beef - I do not believe that menu holds a candle to the original menu that we enjoyed on the Miracle in 2011 - which is still available on some ships - with the Chili Poblano Soup, Chilean Sea Bass and the Filet.

 

Sadly...we will pass.

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We enjoyed the Chefs table so much on the Miracle, we'd be willing to try a different menu, sticking with just one would get old.

I have to admit that the Sea Bass and Filet will be a hard act to follow, but we'll still give it a try, we loved the whole thing!!!

Carole

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Anyone else disappointed to find out from Heald's blog today that the Chef's Table menu for the Breeze will be the one currently served on the Magic?? :(

 

http://johnhealdsblog.com/2012/02/22/a-seat-at-the-top-table/

 

Unfortunately - that means we will NOT be experiencing the Chef's Table while on the Breeze in 2013.

 

Even with the Wagyu Beef - I do not believe that menu holds a candle to the original menu that we enjoyed on the Miracle in 2011 - which is still available on some ships - with the Chili Poblano Soup, Chilean Sea Bass and the Filet.

 

Sadly...we will pass.

 

Havent tried the new menu but the old one was really good.I have never had a filet that I didnt need a knife to cut.It was crazy

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I'd like to try either menu... but alas both our request on Heald's blog and the email directly to the Maitre'd (no steakhouse on our ship) have gone unanswered. Guess we'll see if there are spots when we get this.

 

 

Heald's blog talks a lot about the Wagyu meat- but my understanding is Wagyu is NOT from Japan, that is Kobe beaf. Wagyu is the same, but outside of Japan (maybe US specific?) Any foodies know?

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I'd like to try either menu... but alas both our request on Heald's blog and the email directly to the Maitre'd (no steakhouse on our ship) have gone unanswered. Guess we'll see if there are spots when we get this.

 

 

Heald's blog talks a lot about the Wagyu meat- but my understanding is Wagyu is NOT from Japan, that is Kobe beaf. Wagyu is the same, but outside of Japan (maybe US specific?) Any foodies know?

 

I believe that to be true. "Kobe" is a specific - brand name - for beef from one particular location. Wagyu is of similar quality - but not from that specific location.

 

We have had Wagyu Beef - while in Vegas. It was very good - and if they had just substituted that for the Filet we would still be considering the "new" menu.

 

But to me Cornish Game Hen is not on par with the Rock Shrimps nor does the Salmon compare to the Chilean Sea Bass...and Tomatoes - no matter how they are prepared -do not compare to Salmon Tartar. :cool:

 

So sadly - to me - the "new" menu feels like a scaled back version of our original Chef's Table experience.

Edited by happy cruzin

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I believe that to be true. "Kobe" is a specific - brand name - for beef from one particular location. Wagyu is of similar quality - but not from that specific location.

 

We have had Wagyu Beef - while in Vegas. It was very good - and if they had just substituted that for the Filet we would still be considering the "new" menu.

 

But to me Cornish Game Hen is not on par with the Rock Shrimps nor does the Salmon compare to the Chilean Sea Bass...and Tomatoes - no matter how they are prepared -do not compare to Salmon Tartar. :cool:

 

So sadly - to me - the "new" menu feels like a scaled back version of our original Chef's Table experience.

 

I havent been or seen the new menu but they really have cornish game hens.Wow I guess not worth the $150 anymore

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I havent been or seen the new menu but they really have cornish game hens.Wow I guess not worth the $150 anymore

 

Here 'ya go. It is in the blog link above - but here is a copy.

 

Looks like the Chocolate Melting Cake is gone too :(

 

Executive Chef Daniel Arulraj welcomes Ms. H82Seaugo

Aboard the Carnival Magic, Tuesday February 21, 2012

 

RECEPTION

 

Parmesan Core & Olive

Chorizo & Dates, Piquillo Sofrito

Focaccia, Mascarpone Cream & Prosciutto Crudo

Langoustine & Sundried Tomato Jam Fritters

 

MENU

 

Tomatoes Our Way!

Aerated Tomato Juice, Cocoa Butter Coated, Chardonnay Poached

 

Tuna Banh Mi

Lemon Bread, Sesame Crisp, Miso Cream Avocado gel

 

Cornish Hen

Caramelized, Butternut Squash, Sofrito

 

Bavarois

Spinach, Green Peas, Warm Turnip & Apple Juice

 

Salmon

Herb Pesto, Cured Tomatoes, Carrots, Fava, Mushroom Earth, Condensed Beets

 

Wagyu

Slow Stewed short ribs, Potato Pebbles, Pumpkin Fudge, Tomato Dust

 

Dessert

Chef in a Candy Shop

Edited by happy cruzin

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Here 'ya go. It is in the blog link above - but here is a copy.

 

Looks like the Chocolate Melting Cake is gone too :(

 

Executive Chef Daniel Arulraj welcomes Ms. H82Seaugo

Aboard the Carnival Magic, Tuesday February 21, 2012

 

RECEPTION

 

Parmesan Core & Olive

Chorizo & Dates, Piquillo Sofrito

Focaccia, Mascarpone Cream & Prosciutto Crudo

Langoustine & Sundried Tomato Jam Fritters

 

MENU

 

Tomatoes Our Way!

Aerated Tomato Juice, Cocoa Butter Coated, Chardonnay Poached

 

Tuna Banh Mi

Lemon Bread, Sesame Crisp, Miso Cream Avocado gel

 

Cornish Hen

Caramelized, Butternut Squash, Sofrito

 

Bavarois

Spinach, Green Peas, Warm Turnip & Apple Juice

 

Salmon

Herb Pesto, Cured Tomatoes, Carrots, Fava, Mushroom Earth, Condensed Beets

 

Wagyu

Slow Stewed short ribs, Potato Pebbles, Pumpkin Fudge, Tomato Dust

 

Dessert

Chef in a Candy Shop

 

wow short ribs as well .What a shame we had such a great time and the whole experience was awesome.

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. . . Sadly...we will pass.

 

I've enjoyed six superb meals at the Chef's Table onboard four separate CCL ships. Yum!! :)

 

I'd (in theory) have to join you in passing on the new menu exprience, and choose, instead, to do an additional evening in the Steakhouse, where I know I'd enjoy every single bite put in front of me.

.

.

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I've enjoyed six superb meals at the Chef's Table onboard four separate CCL ships. Yum!! :)

 

I'd (in theory) have to join you in passing on the new menu exprience, and choose, instead, to do an additional evening in the Steakhouse, where I know I'd enjoy every single bite put in front of me.

.

.

 

 

......for less than HALF of the cost! ;)

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I'd like to try either menu... but alas both our request on Heald's blog and the email directly to the Maitre'd (no steakhouse on our ship) have gone unanswered. Guess we'll see if there are spots when we get this.

 

 

Heald's blog talks a lot about the Wagyu meat- but my understanding is Wagyu is NOT from Japan, that is Kobe beaf. Wagyu is the same, but outside of Japan (maybe US specific?) Any foodies know?

 

Wagyu is the breed of cattle

In the Kobe region of Japan , they raise the cattle with a very strict technique / feed and exersize

Which results in very good and highly prized meat

Wagyu cattle is now available thru out the world. But since it is not raised and produced in Kobe ( with thier techniques) it's not the same quality

By the way there is a belief that in Kobe some of the cattle diet includes beer and they massage the cattle

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Wagyu is the breed of cattle

In the Kobe region of Japan , they raise the cattle with a very strict technique / feed and exersize

Which results in very good and highly prized meat

Wagyu cattle is now available thru out the world. But since it is not raised and produced in Kobe ( with thier techniques) it's not the same quality

By the way there is a belief that in Kobe some of the cattle diet includes beer and they massage the cattle

 

Ok....that is just CRAZY! :eek: :cool:

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By the way there is a belief that in Kobe some of the cattle diet includes beer and they massage the cattle

 

 

Not a BAD way to spend your last days, Sapporo and Shiatsu:p.

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Wagyu is the breed of cattle

In the Kobe region of Japan , they raise the cattle with a very strict technique / feed and exersize

Which results in very good and highly prized meat

Wagyu cattle is now available thru out the world. But since it is not raised and produced in Kobe ( with thier techniques) it's not the same quality

By the way there is a belief that in Kobe some of the cattle diet includes beer and they massage the cattle

 

It's true. I saw a show about Kobe beef and they gave the cows beer and massaged the cows. I think it was on the Food channel.

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Oh that's sad. The old menu was delicious! I don't think I could talk my husband into trying the new menu.

 

Curious to see if anyone has eaten from both and which they liked better.

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No way would I pay $75 for that menu.

 

I feel the same way! :o

 

The first menu had many unique choices - not available anywhere else on the ship.

 

I know that the service and presentation is still probably top-notch. But the "new" menu itself comes across to me as "chicken", "salmon" and a "steak" - just a disappointment compared to the original menu :cool:

 

So its just NOT worth the $75/per person fee to do it now....IMHO. :(

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. . . Curious to see if anyone has eaten from both and which they liked better.

 

I can only compare the desserts (as I've had both the old and new).

I preferred the old/original one MUCH better . . . . although the 'Candy Store' was an interesting array of schtuff.

.

.

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I can only compare the desserts (as I've had both the old and new).

I preferred the old/original one MUCH better . . . . although the 'Candy Store' was an interesting array of schtuff.

.

.

 

Any pictures??

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Looking forward to the Steakhouse and the Chef's table on our Breeze cruise in August. Have clocked up $1400 in price drops so far, so looking forward to spending some of it!

 

Pam.

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Looking forward to the Steakhouse and the Chef's table on our Breeze cruise in August. Have clocked up $1400 in price drops so far, so looking forward to spending some of it!

 

Pam.

 

Congrats!! Enjoy :D

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LOL I'm still in to try it next January. I am happy that there isn't as much raw stuff on the menu as the other one... is the tuna raw on this menu? If it is, whatever, when in Rome! I'm sure it's fantastic. :D

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Hmmmm if this is the menu for the Chef's table on the Breeze, then I guess I won't be partaking in the experience and doing a photo review on it this time. I don't mind the menu changing as I'd like to try new things but this menu is a serious downgrade in quality and quantity of food. I can't imagine putting the same price tag on this menu as the one we just experienced on the Dream.

 

It's a shame as I was looking forward to doing another photo review on Chef's Table aboard the Breeze in November. Perhaps I'll do the steak house and do a review on that instead!

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Hmmmm if this is the menu for the Chef's table on the Breeze, then I guess I won't be partaking in the experience and doing a photo review on it this time. I don't mind the menu changing as I'd like to try new things but this menu is a serious downgrade in quality and quantity of food. I can't imagine putting the same price tag on this menu as the one we just experienced on the Dream.

 

It's a shame as I was looking forward to doing another photo review on Chef's Table aboard the Breeze in November. Perhaps I'll do the steak house and do a review on that instead!

EXACTLY my point....and concern! :o

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I would be tempted to try it as it is something new. However, like others have said, it appears to be a downgrade. Unless you are the type to drink a bottle or two of wine over the course of the evening, I wouldn't pay more than $50 for this new menu.

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I would be tempted to try it as it is something new. However, like others have said, it appears to be a downgrade. Unless you are the type to drink a bottle or two of wine over the course of the evening, I wouldn't pay more than $50 for this new menu.

 

I am willing to bet that the quality of the wine has been scaled back - as well!! :o

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I am willing to bet that the quality of the wine has been scaled back - as well!! :o

 

 

LOL, as of December on the Fascination, they were still using bottles. Have not switched to box wine yet!

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I didn't think it was worth the money with the old menu. Now, most certainly not.

 

The "old" menu which I believe to be the one offered on the Dream is definitely worth 75 bucks per person. The food Chef Trevor made for us was beyond delicious.

 

We eat a lot at SpeakEasys and fondue places like the Melting Pot and have dined at Emeril's and CraftSteak and numerous other higher end venues and French bistros. So spending money on good food is something we don't mind doing occasionally. I am a picky steak eater and have found a few good steaks out there. One of the best steaks I've ever had was actually at Council Oak in the Hard Rock Seminole Casino 2 years ago. I say all of this to give support behind what I am about to say... the steak at Chef's Table that was served to us was like butter melting in my mouth. It was absolutely devine and was tied for first place for the best steak I've eaten in my life. I was so stuffed by the time the steak came but it was so delicious that I ate every bite. In my opinion, just that steak with a side item would have been worth 50 dollars. To get numerous other courses, dessert, breads, wines, soft drinks also included for the additional 25 dollars was a steal.

 

We all have different experiences. But for me, the old menu was delightful and spoiled my palette. Not to mention, the meal was like a 3 hour long excursion and included an 8x10 photo (which would cost $20 in the photo gallery). The VIP treatment was also quite excellent.

Edited by italianfemmy

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Anyone else disappointed to find out from Heald's blog today that the Chef's Table menu for the Breeze will be the one currently served on the Magic?? :(

 

http://johnhealdsblog.com/2012/02/22/a-seat-at-the-top-table/

 

Unfortunately - that means we will NOT be experiencing the Chef's Table while on the Breeze in 2013.

 

Even with the Wagyu Beef - I do not believe that menu holds a candle to the original menu that we enjoyed on the Miracle in 2011 - which is still available on some ships - with the Chili Poblano Soup, Chilean Sea Bass and the Filet.

 

Sadly...we will pass.

 

Yeah..and the wagyu beef is short ribs, not steak, correct??

I like the old Chef's Table menu (actually, I loved it...it was a fabulous meal)...at least it is still available on 1/2 the ships. Replacing Sea bass with cornish hen and beef tenderloin with salmon is a sad swap.

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The "old" menu which I believe to be the one offered on the Dream is definitely worth 75 bucks per person. The food Chef Trevor made for us was beyond delicious.

 

We eat a lot at SpeakEasys and fondue places like the Melting Pot and have dined at Emeril's and CraftSteak and numerous other higher end venues and French bistros. So spending money on good food is something we don't mind doing occasionally. I am a picky steak eater and have found a few good steaks out there. One of the best steaks I've ever had was actually at Council Oak in the Hard Rock Seminole Casino 2 years ago. I say all of this to give support behind what I am about to say... the steak at Chef's Table that was served to us was like butter melting in my mouth. It was absolutely devine and was tied for first place for the best steak I've eaten in my life. I was so stuffed by the time the steak came but it was so delicious that I ate every bite. In my opinion, just that steak with a side item would have been worth 50 dollars. To get numerous other courses, dessert, breads, wines, soft drinks also included for the additional 25 dollars was a steal.

 

We all have different experiences. But for me, the old menu was delightful and spoiled my palette. Not to mention, the meal was like a 3 hour long excursion and included an 8x10 photo (which would cost $20 in the photo gallery). The VIP treatment was also quite excellent.

 

I don't feel like listing out the different nice restaurants we've gone to. I thought the Chef's table was ok, but not worth twice as much as the steakhouse. I felt the meal was a little better than the steakhouse, but not outstanding. I would rather go to the steakhouse twice for less money than the chef's table once. And especially not for short ribs and cornish game hen:rolleyes:

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I did post the question to JH on his blog, not sure if he'll answer or not, or when, I'm not a JH follower so I don't read his blog much.

So if anyone sees my question and he answers please give a holler!!!

I just asked why they have downgraded the food.

Should be an interesting answer, with much pretty papering of the answer.

;)

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I just asked why they have downgraded the food.

;)

 

That won't go over well...

 

I'm sure you'll be told it's for variety or something.

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Anyone else disappointed to find out from Heald's blog today that the Chef's Table menu for the Breeze will be the one currently served on the Magic?? :(

 

Unfortunately - that means we will NOT be experiencing the Chef's Table while on the Breeze in 2013.

 

Sadly...we will pass.

 

That just means better chance for me to experience this........

 

 

 

But seriously I don't think any of the chef table menus to be worth the cost, prefer steakhouse which is much more reasonable cost.

 

Sent from my Galaxy Nexus using Tapatalk

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That won't go over well...

 

I'm sure you'll be told it's for variety or something.

halos, I don't care how it goes over, I'm thick skinned, and find the worshippers just a little nauseating, so basically I'll probably get a good laugh out of it.

I'm sure that they will say variety, except then why not substituted lobster for the seabass and gosh, I can't even think of a good sustitute for the filet, it was so perfect :(.

Anyway I'll be interested to know what the answer is.;)

Carole

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