Norwegian Star Chef's Table (A Pictorial Review)

[DGP1111]

Norwegian Star: February 26 - March 4 (2012)

 

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This is quite delinquent, due to two reasons:

 

1) I couldn't find the darn menu that I put in a 'safe place' after the cruise, and then couldn't remember where that place was. :o

2) Simple laziness

 

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I know there are some readers who like to get to the punchline first ("Don, please just skip all that crap and tell me what you thought"). So for those, I'll get that totally accomplished in Post #1 . . .

 

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The Chef's Table experience on this particular ship exceeded all expectations. It was (for me) quite a wonderful highlight of this cruise vacation, and is something that I can easily suggest to others with little, or no, fear they would be disappointed. I encourage everyone to give it a try if they desire an experience beyond the main dining room.

 

Will I do it again on future sailings?? . . Heck Yea!!

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For those who don't mind the extra crap and pictures, stick with this and I'll offer some additional insight. It will be rather brief as I'm only describing a couple of hours out of an entire cruise. :)

 

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[debnjoe1438]

Waiting on the pictures :D Love looking at cruise pictures.:)

[Linda the Book Lover]

I would love to see the pictures as well. Patiently waiting. One question -- do they substitute foods with those with an allergy (example - shell fish?)

[DGP1111]

Signing up for this event was super simple . . . in fact it was the first simple thing I dealt with (up to that point) on embarkation day. My mood was quite in the dumper, but not for the fault of NCL or Port of Tampa. I'd made a foolish decision to attempt something new regarding parking and it came back to bite me, and numerous others, in the keester big time. Never again!!

 

Since I was now several hours later than planned doing my check-in, I feared the chances of me getting a seat at this new Chef's Table event were completely shot. I planned to just go to the lobby or Guest Services desk once onboard, and accept whatever answer they offered.

 

Got checked in, and was heading to get on the ship when I noticed the table right there in the port lobby advertising the Chef's Table. Surprise! An extremely pleasant lady was there for questions . . . and, to my benefit, to sign passengers up for the experience. That got me a bit excited to see that, figuring if they'd already hit maximuim capacity they would remove the table. I asked if there was potentially one slot left, and she replied, "Oh yes - Several spaces".

 

She reiminded there was an upcharge for the experience, and I advised I was very aware. She suggested I check the menu to make sure I was interested, and I told her I totally trusted the team to create something amazing. She grinned and commented I made things very easy. Name, cabin number, sign here, and whooosh onto the ship with a smile.

 

Bad mood now turned totally around. Yippeeee!! :D

 

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[DGP1111]

. . .One question -- do they substitute foods with those with an allergy (example - shell fish?)

 

Yes they can. :)

You'll see that on the menu I'm about to post.

 

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[DGP1111]

It was until later that I actually went by a table (up on the pool deck, where they were continue to advertise and sign passengers up) and checked what was awaiting me and the other lucky diners.

 

Here is the menu that was used on this ship in February.

 

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[DGP1111]

I think my biggest surprise of the whole Chef's Table thing was leaning later that I was the very first person to sign up. :eek:

 

It was still a very new offering (perhaps only the second time) and many passengers had not noticed the table inside the port. Excitement to get on the ship can certainly make other things quite secondary.

 

It continued to be advertised in the Freestyle Daily for the first couple of days.

 

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And then it became official when I got the invite delivered to my cabin . . :).

 

 

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[DGP1111]

Arrived at Gatsby's a bit early, and was the third person there. Pretty soon thereafter more and more arrived. We were served a nice (not great, but very good) champagne/sparkling wine, and were greeted by name by a staff member reading from a list. OK, he's knows our names, but I was somewhat stunned that he was getting it right just by looking at us. We didn't have name tags (nor, thank goodness, were any ever issued), yet he knew. Perhaps they pulled the photos from our ship cards and he'd studied that, but there were no pictures on his list.

 

Just one more thing that makes me go "Hmmmm" about NCL, but in a very good way. :)

 

We got our glasses topped off a few times, and when it was determined that all were accounted for, we got on the nearby stairs for a group picture. Cheeese!

 

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Then we were escorted through the entry doors of La Cucina, and took a left through that restaurant to a private room that's between La Cucina and Aqua. Immediatly felt like a nice, elegant, and comfortable location for this dining experience.

 

We were all pre-set for the location of our place settings. The table had a simple fresh flower centerpiece in the middle that was a really nice addition. It didn't take long for us to realize this was gonna be fun (and perhaps special).

 

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[DGP1111]

The chargers were really cool looking, and two of us almost immediately took the bold step of flipping them over to see who they were made by. That started a trend, and almost everyone did the 'flip'. :)

 

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It didn't take long for our first service of wine to arrive. And for every single new wine introduced that were a brief history of the style, vinyard, and flavor notes.

 

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[DGP1111]

Amuse Bbouche 'Molecular Gastronome'

Spherical Mango, Vodka & Jalapeno Ravioli

 

It was explained, and demonstrated later, how the mango was made to 'pop' in your mouth when eating it. The item was delicious (really delicious), but the explanation later when totally over my head.

 

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The overall review from those at the table was a big Thumbs Up. :)

 

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[DGP1111]

The Tomato, Basil, Curry & Lavender Lavosh was term that was rather new to me. Basically it's an Armenian unleavened flat bread, and it was colorful, tasty, and quite helpful with getting a few things to stay on a fork.

 

I may have potentially eaten more of this than most/all others at the table.

 

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[DGP1111]

Ahi Tuna Tartare

Orange Wassabi Glaze / Sesame Crisp

 

Seriously unique presentation

Seriously wonderful taste.

 

It's carefully created in a tube with a goal of having the finished product look a bit like stained glass, with all the individual elements/colors visible from all sides.

 

The challenge (as described) is getting it cut once out of the tube without losing its shape, and getting all squooshed. (no, not a real word)

 

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Of course all this is being served with a nice white wine.

 

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Many more thumbs up from the vast majority of the table. :)

 

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[DGP1111]

Asparagus Cream

Cauliflower Flan / Crispy Beetroot & Saffron Angel Hair

 

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I'll be honest, and admit I was very very concerned about this item. Just seeing it described on paper earlier in the week started a gag reflex. I totally admit to being an extremely picky eater. I love fine dining, and always choose locations and food items that I know I'll enjoy. It crossed my mind to advise in advance that I had some sort of (fake) allergy to the ingredients, rather than take the chance of being served something and embarrassed to not eat it.

 

But, instead, decided to just give the entire menu a good quality try. If something did turn out to be less than enjoyable, I'd simply do what I did as a kid growing up in my home . . . gouge it with a fork a few times and spread it around so that it looks like I tried it. :o

 

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I got so involved in staring at the plate and building up the courage to try it, that I forget (or didn't even start to think) about taking a picture after the minimal liquid was poured around it.

 

The person I was seated next to knew what was going on, as I'd explained it a bit earlier. Her one word was, "Well??? . . ."

 

Result: I ate more than half, and that was a huge accomplishment. It was probably great (as everything else was), but it wasn't something I'd routinely order off a menu. If it's included in the next CT that I do on NCL, I'll already know that I can eat part of it and not be worried.

 

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[DGP1111]

Short Crust Tartlet

Goat Cheese / Sun Dried Tomato Chutney / Basil Oil / Kalamata Olive Tapenade

 

One word: WOW

 

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'tis one of those things you just want to savour for a very long time.

 

Eyebrows went up around the table on this one. It was really that good.

 

Was tempting to simply ask them to package about three more of those in a box, and I'd go back to my cabin and skip the rest of the dinner. Glad I didn't do that, as even more wonders were awaiting the tongue.

 

More big Thumbs Up around the room, which seemed to be making the staff very happy. They were constantly checking around the table to see the reactions of everyone, and they appeared to be quite pleased with what they were witnessing.

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My personal 'review' can be put in a picture . . .

 

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Yum!!! :)

 

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[DGP1111]

Pan Seared Sea Bass

Plantain Crusted / Mango, Papaya & Avacado Salsa / Lobster Veloute

 

Yet another offering that got us all talking. Every single thing about this dish was right. :)

 

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Rather than post another 'review picture', I'll just say it was very similar to the last one, or perhaps even more empty plate showing. :D

 

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Edited July 15, 2012 by DGP1111

[DGP1111]

It was now time to switch to a red wine (Cabernet Sauvignon) for pairing with the next offering.

 

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Milk-Fed Veal Chop

Anna Potatoes / Sauteed Spinish / Truffle Veal Jus

 

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You could almost tell how tender this was going to be the moment it was placed in front of us.

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And then with the added juices . . .

 

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Nope, that wasn't going to stay looking that way for too long. :)

 

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[knitlady037]

Reliving delicious memories of this meal. Will definitely book this again when we are on the Star in Sept. what night of the week was it on? Have to make arrangements in advance for someone to watch the grand kids that night.

[DGP1111]

Next was my personal 'Eye Opener' moment, that seemed to be shared by several others as well.

 

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Cheese

St. Andre Triple Creme & Stilton / Honey Comb / Port Wine Infused Figs

Bagel Chips / Pickled Watermelon

 

I always love me a good cheese plate. Always! But I wasn't sure about the fig thing, and especially about the honey comb. Assumed it was a small garnish, but instead it was a rather healthy size glop on the plate . . . right up front. They actually referred to is as "fresh honeycomb", which made me chuckle at the idea of having a hive onboard, and something going wrong, followed by people running around at the pool deck. :)

 

The instructions were to place the honeycomb on top of the cheese and bagel. Outloud I comment, "That's interesting", and inside I thought, "Ewww, Ewww".

Well, now, that thought didn't last long. :o Who knew?? That was actually a really nice accompaniment to the cheese.

 

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And, yes, the flowers were edible too - - and we were strongly encouraged to give them a try.

 

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[DGP1111]

There was a larger presence of staff/crew at the dinner than I'd expected. They were never once a distraction, and every single one of them was attentive and helpful. The chef was quick to share the kudos offered with the rest of his team, and there were many many kudos being offered.

 

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And, somehow, as if all of that wasn't enough . . . there was still more food to come. Despite everyone saying they were completely full, all were anxious to see these desserts we'd been reading about.

 

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[sdmike]

And here I sit in my den eating a hot dog... -sigh-

 

 

:D

[saddixie]

Short Crust Tartlet

Goat Cheese / Sun Dried Tomato Chutney / Basil Oil / Kalamata Olive Tapenade

 

One word: WOW

 

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'tis one of those things you just want to savour for a very long time.

 

Eyebrows went up around the table on this one. It was really that good.

 

Was tempting to simply ask them to package about three more of those in a box, and I'd go back to my cabin and skip the rest of the dinner. Glad I didn't do that, as even more wonders were awaiting the tongue.

 

More big Thumbs Up around the room, which seemed to be making the staff very happy. They were constantly checking around the table to see the reactions of everyone, and they appeared to be quite pleased with what they were witnessing.

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My personal 'review' can be put in a picture . . .

 

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Yum!!! :)

 

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Don

Very funny post - made me laugh out loud - I love goats cheese and have visions of you running down a corridor with a box full of these - Thank you for the laugh!!

[DGP1111]

Dome

Yougurt Mousse / Lychee Raspberry Creme / Hazel Sablee / Lime Vanilla Reduction

 

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Chocolate Log

Spiced Dark Rum Infused Banana / Cocoa Mousse

 

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I got the Dome, but was able to taste the other as well. We all sampled from our neighbors. :)

 

With a possible few exceptions, I think the strongest Thumbs Up went to the Dome. Yep, it was deeelicious.

 

Coffee was served, and we were advised that as we exited, to stop at Gatsby's for a complimentary cocktail. Anything we wanted. That was unexpected.

 

Bartender asked me to choose my poison, and I commented that I'd just completed a superb meal that had been totally chosen for me, and it had been an exceptional experience. I asked him to do the same - - make something that was chosen for me. He grinned big, and said, "Great, I'll make you one of my favorites", and off he went.

 

It was Grand Marnier, a light cream, and something else (I forgot/didn't care) . . . and it was the perfect end to a perfect experience.

 

Already looking forward to the next one. :D

 

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Thanks, all, for taking the time to check out what I've posted. Greatly appreciated. :)

 

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[Cubechick]

I'm really hoping we get to do this in the Epic! Everything looks amazing...except the goat cheese tart. I despise goat cheese, so I'll have to use your trick of poking it with my fork and spreading it around the plate, LOL. ;)

[sdmike]

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Bartender asked me to choose my poison, and I commented that I'd just completed a superb meal that had been totally chosen for me, and it had been an exceptional experience. I asked him to do the same - - make something that was chosen for me. He grinned big, and said, "Great, I'll make you one of my favorites", and off he went.

 

It was Grand Marnier, a light cream, and something else (I forgot/didn't care) . . . and it was the perfect end to a perfect experience.

 

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No "chocolate love" martini? :D

[DGP1111]

Crap! . . . forgot to include a picture of the beverage he made me. :o

 

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