[continuing update of our Alaska cruise...while waiting not-so-patiently for the kitchen to be DONE!]
On Tuesday we visited Ketchikan, one of my favorite stops along the Alaska cruise (along with my required visit to the Silver Thimble Quilt Shop!) It was pouring, I mean seriously
POURING! I know we weren't in port long but Gerry and I decided to wait a bit before heading into town. We were rewarded with the driest weather of the day (others intent upon hitting the metropolis ventured out as soon as we had cleared port authorities and were quickly DRENCHED!) We did, however, pose for the mandatory
port of call photo op.
That evening we enjoyed one of the best dinners - anywhere, ever! We had signed up to participate in the
"Chef's Dinner." It is a very special evening for only five couples and it the most absolutely, incredible event we've attended onboard (or probably anywhere else!). We met the Maitre d'Hotel and the Chef in one of the ship's lounges and paraded off to don our sous chef jackets.
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| Chef John |
From there we got to see a part of the galley not on the customary tour (they actually have to shut down one of the galleys which must make serving dinner that night for the remainder of the cruisers a bit of a pain). The Chef gives us his bio (he's from Scotland and has been doing this for many, MANY years) and as it is here in the galley where we will enjoy champagne and five (yes,
FIVE) appetizers not available any other time on the cruise. He proceeds to tell us a bit about what we're having. We're free to ask any questions such as exactly where does one get
white tomatoes (they don't, the soup is strained four times which apparently removes all the color. Cool! But very time consuming so don't expect to see it on any menu at
Chez Weiler anytime soon!)
From the galley we were, sans jackets, led to a beautifully set table and the
"floor show" began! Such amazing foods, wine, service! Gerry did a great job of photographing the various courses (except for the risotto - it was way too delicious to remain on a plate long enough to get a photo!) so here's the menu and the photos:
Everything is beautifully decorated with food, of course!
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| Stone Island Scallop with Turmeric Sauce |
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| White Tomato Soup |
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| Caviar Potato Cup |
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| Yeah, I tried it! |
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| Duck Slider w/Sweet Potato Fries |
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| Mint Granita w/Green Apple Juice |
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| Our hosts: Chef John and Maitre d'Hotel |
Our palette cleanser, strawberry and cracked pepper sorbet, was served before our fabulous entree,
"Double Impact" Surf and Turf.
The cheese course was baked camembert fondue. The cheese itself was baked in a puff pastry and it was served with toasts in the container in which the cheese came. CLEVER! (Now that one I might actually have to try here at home.)
Dessert came with several courses. First there was this amazing
Double Chocolate Dome Cake that has so much going on (including that space-ish looking spun sugar decoration) and was incredibly rich and delicious! Along with this dessert we were served limoncello (it was Italian night in the main dining rooms).
Finally, the evening concluded with Chef John's
Homemade Mignardises which are nothing more than cookies and petit fours (yeah,
"nothing more" she says...these are incredible treats which I have to admit we probably didn't fully appreciate as we should since by this time we were quite stuffed!)
~later, tw
On Tuesday we visited Ketchikan, one of my favorite stops along the Alaska cruise (along with my required visit to the Silver Thimble Quilt Shop!) It was pouring, I mean seriously POURING! I know we weren't in port long but Gerry and I decided to wait a bit before heading into town. We were rewarded with the driest weather of the day (others intent upon hitting the metropolis ventured out as soon as we had cleared port authorities and were quickly DRENCHED!) We did, however, pose for the mandatory port of call photo op.
From there we got to see a part of the galley not on the customary tour (they actually have to shut down one of the galleys which must make serving dinner that night for the remainder of the cruisers a bit of a pain). The Chef gives us his bio (he's from Scotland and has been doing this for many, MANY years) and as it is here in the galley where we will enjoy champagne and five (yes, FIVE) appetizers not available any other time on the cruise. He proceeds to tell us a bit about what we're having. We're free to ask any questions such as exactly where does one get white tomatoes (they don't, the soup is strained four times which apparently removes all the color. Cool! But very time consuming so don't expect to see it on any menu at Chez Weiler anytime soon!)
Everything is beautifully decorated with food, of course!
Dessert came with several courses. First there was this amazing Double Chocolate Dome Cake that has so much going on (including that space-ish looking spun sugar decoration) and was incredibly rich and delicious! Along with this dessert we were served limoncello (it was Italian night in the main dining rooms).
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