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fatcattravel

Chefs table dining experience and cost

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1 hour ago, scubacruiserx2 said:

The Chef's Table Lumiere on the Regal Princess

 

Our first hors d'oeuvre , Blue Crab and Shrimp Margarita with Avocado and Mango

Yum !

 

Next up , Sushi Grade Ahi Tuna Tartare with Wasabi and Pickled Ginger

The third appetizer was Roasted New Potatoes with Sour Cream and Osetra Caviar

And then came an amazing Bistro Fontina Cheese Mini Tartlet and Black Truffle !

All the apps are enough for a meal...and then they pile on the REAL food.

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5 minutes ago, JF - retired RRT said:

All the apps are enough for a meal...and then they pile on the REAL food.

 

Yes !

 

 

Our last hors D'oeuvres was a Breaded Brie Lollipop and Port Wine and Plum Reduction for dipping .

 

 

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A look at some edible art

 

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A Carmen Miranda seahorse sculpture

 

 

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I was glad to see that the galley part of the tour was ending as juggling a camera , food and a bottomless flute of champagne was taxing my abilities .

And with the galley part of the tour over it was time to move out to the dining area . As we were seated , our menus were waiting for us .

 

 

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After being seated at our table , it was time for the ceremonial closing of the light curtains !

 

 

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You can see a video clip of it here :

 

 

 

 

 

 

The lighted center piece of the table

 

 

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It reminds me of a Giant Sea Anemone

 

 

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The next order of business was a group photo

 

 

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Followed by individual group shots

 

 

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What's next ? Synchronized service and....

 

 

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...Lobster and asparagus risotto - as rich as it looks ! With Danzante Pinot Grigio

 

 

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Roasted Orange and Ginger Sorbet

 

 

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Served with Grey Goose Vodka gravy

 

 

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Flame on flambe

 

 

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See the flambe video here :

 

 

 

 

And Executive Chef Naveen served as his own Saucier !

 

 

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4 hours ago, JF - retired RRT said:

Where do they hold the CT on the Pacific?

I think it was Sabatini's, otherwise Sterling Steakhouse.

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4 minutes ago, Aggie83 said:

I think it was Sabatini's, otherwise Sterling Steakhouse.

Thank you. We'll be there in Dec/Jan and trying to decide if we want to stuff ourselves... again.

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4 minutes ago, JF - retired RRT said:

Thank you. We'll be there in Dec/Jan and trying to decide if we want to stuff ourselves... again.

I do find that we plan and monitor food consumption on CT days, as DH and I want to enjoy the dining experience of CT 🙂   I look forward to the appetizer course as frequently that is where the inventiveness of the chef and staff really shines. The champagne doesn't hurt either. DH and I don't need any more stuff, so we tend to splurge on experiences and CT definitely qualifies. 

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On 9/5/2019 at 7:32 PM, Aggie83 said:

Had lobster on the Pacific June 2017.

 

On 9/5/2019 at 3:00 PM, suzyed said:

We have done the Chef's Table numerous times and never once did we have lobster.  I hear they have two different menus that are alternated.  

 

Strange that, we've done Chef's Table 7 times and only once was there no lobster -- that was on the Golden in 2014 -- our first CT.

Golden, Grand, Ruby, Emerald, Star, Island and Coral, several dishes were similar but not repetitive, but they can repeat the stunning white tomato soup and we'd be fine.

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With the steak cooking complete , it was time for the second meat course : Dijon crusted Roast Rack of Lamb .

 

 

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Enjoy !!

 

 

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And don't forget the wine - Zeni Amarone Classico

 

 

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With the meat course eaten and enjoyed , we were beginning to feel very full and content . The cheese course was a Baked Camembert De Meaux . And save some room for dessert !

 

 

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And with dessert , a dessert wine : A late harvest Sauvignon Blanc .

 

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Dessert was a chocolate mousse with a milk chocolate shell .

 

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Extra yummy !

 

 

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Also , a choice of gourmandises .

 

 

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I settled for an overdressed , out of focus , strawberry ( it must have been the wine ! ) .

 

 

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And lastly , the ladies were presented a rose

 

 

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And the gentlemen , a 50th anniversary Princess cook book .

 

 

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Edited by scubacruiserx2

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The Wine Makers Dinner on the Regal

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The menu holder was made of wood and shaped like a barrel

 

 

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The amuse bouche was a tuna tartare

 

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There is teaching session between courses about the food and wine served with it .

 

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A velvet bean soup with chorizo , langoustine and calvados (apple brandy )

 

 

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The cheese stuffed Gnocchi is the best Gnocchi that I've ever had

 

 

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The above Winemakers dinner is different from the Chef's dinner. Also Chef's Dinner is available on ships, while the Winemakers is only on the Royal class ships when I checked last.

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I have to agree that those dishes from the Winemaker's dinner look wonderful.

 

The Velvet Bean Soup particularly intrigues me.  Is there such a thing as a Velvet Bean, or does the name refer to the texture of the soup?

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36 minutes ago, TheRabbit said:

The above Winemakers dinner is different from the Chef's dinner. Also Chef's Dinner is available on ships, while the Winemakers is only on the Royal class ships when I checked last.

 

Yeah it an alternative in terms of price and quantity to the Chef's Table .

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8 minutes ago, XBGuy said:

I have to agree that those dishes from the Winemaker's dinner look wonderful.

 

The Velvet Bean Soup particularly intrigues me.  Is there such a thing as a Velvet Bean, or does the name refer to the texture of the soup?

 

The texture of the soup and it's usually made with veal stock instead of milk or cream .

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On 8/23/2019 at 5:54 AM, fatcattravel said:

Wanted to find out if anyone has done the chefs table dining experience on Princess? Thinking about doing it on the Sky Princess. Thanks for your input!

Hi - We did the Chefs table on Royal Princess with the wine pairing. I believe it was around $115.00 per per person. It was amazing! We had a really fun group - so that made it exceptional. Our group was very talkative and energetic. The Chef actually commented on how much fun we were vs. the group they had the night before.  I witnessed that  group ,  and honestly they seemed boring!  Unfortunately you don't know who you will have in your group - but if you are doing this as a foodie experience it is very good. 

 

If you really love exceptional food - I would highly recommend Curtis Stone Specialty experience. It was fantastic!

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The main course of the Wine Masters Dinner

 

The steak was excellent

 

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And cooked the way that I like it , but I don't care for the goose liver on top of it !

 

 

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Dessert was nice and all of the wine had kicked in , making for an enjoyable experience .

 

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It's like a mini version of the Chef's Table - at half the price . 

 

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11 minutes ago, c-boy said:

wait... wait,  what wine pairing with the tenderloin ?

 Hi - I don't know what happened here - I was giving you my impression on the Chef's Table Lumiere - 

We did the Chefs table on Royal Princess with the wine pairing. I believe it was around $115.00 per per person. It was amazing! We had a really fun group - so that made it exceptional. Our group was very talkative and energetic. The Chef actually commented on how much fun we were vs. the group they had the night before.  I witnessed that group   and honestly they seemed boring!  Unfortunately you don't know who you will have in your group - but if you are doing this as a foodie experience it is very good. 

 

The person who showed all the pictures , was putting in some  information for the Winemasters dinner-  (which is not offered on all ships - but if it is do that also). That's what the tenderloin picture was about!

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