2019 World Cruise - Day 17


Saturday 01.19.19 - Yet Another Sea Day




Here we are again starting our day at the buffet.
I had one of my favorites for breakfast, two fried eggs over easy on wheat toast, topped with mild salsa. Along with this was a meat lover's trio of an English banger, typical breakfast links, & a slice of grilled ham.
carnivore's delight

Shelly changed her normal routine of an omelette for two fried eggs over medium, topped with mild salsa, with slightly crispy bacon; a toasted English Muffin; savory cottage cheese & a scrumptious white chocolate blueberry muffin.

After finishing breakfast, we returned to our room to wait for the 10am Culinary Demonstration



This was an interesting and funny presentation. Chef Giuseppe is quite humorous and both the chefs joked with the maître d' who played host. The only thing that would have made this better is samples, smelling and seeing all this delicious food made me want to try it right then!
Chef Giuseppe showed us how to make two different dishes: pasta with basil sauce & spicy shrimp.
Trenette alla Moda Ligure
with Basil Pesto, Potatoes & Beans
Gamberi alla Fra Diavolo
Flambeed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice
Then pastry Chef Antonio joined the stage to show us how to make tiramisu & black forest cake.
Tiramisu
Black Forest Cake
Chef Giuseppe & Chef Antonio
The presentation ran late so we skipped the galley tour to attend the 11am Enrichment Lecture: Ancestry DNA With Gary Koverman, which was cut short due to the culinary demonstration running over & being followed by bingo. 

After watching the chefs create all that gorgeous food, I was hungry for lunch.

I started with what truly was a great cup of soup, especially once I added the rest of our salsa from Finca Don Gabriel. I was surprised to find that today's serving was loaded with lots of mini meatballs. 
Albondigas Soup
rich Mexican vegetable and meatball soup

The menu listed a BBQ beef brisket salad. I thought I would get clever & have the kitchen make me a BBQ grilled cheese sandwich. Unfortunately, when I placed my order with our waitress, A LOT was lost in translation. What I was served was the salad, 2 pieces of toast & a few slices of cheddar cheese. I tried again to explain that I wanted a grilled cheese sandwich with the BBQ meat. The second time I received a cold brisket sandwich with cheddar cheese on toast. Oh well, at least I left the table feeling full. 
BBQ Brisket & Cheddar Sandwich
barbecued beef brisket & cheddar cheese on toast, with French fries

My banana ice cream was a perfect ending to a comical lunch. 
Banana Ice Cream

Shelly started her meal with what she calls "an interesting cup of Tuscan ribollita soup that was packed with good flavors and large pieces of kale."
Tuscan Ribollita Soup
layered with bread and minestrone
She followed my lead & also ordered a sandwich, choosing the Croque Madame. She told me, "This is a different take using chunks of white meat chicken in lieu of ham.  It was okay, but I like the thin sliced ham more.  The mustard was a bit overpowering and would have been better with some mayo."
Egg-Dipped Croque Madame Sandwich
with chicken and Swiss cheese, with French Fries

For her dessert, she played it safe with a simple traditional strawberry jello.

As we continued laughing about lunch, we walked back to the Cabaret Lounge for the 1:30pm Destination Lecture: San Pedro, Long Beach & Los Angeles with Deb Fraioli.


At the conclusion of her talk, we sat still as the Pacific Princess choir began to fill the stage. It was nice to listen our fellow passengers put on an excellent concert. 
Cruise Director Neal announces the choir

At 6pm we once again returned to the Cabaret Lounge for the Pre-Show Dancing with Derek and The Pacific Princess Showband. This band is one of the best I've encountered on any cruise ship.  They are the backing band for so many different acts & performers, and always do an outstanding job.
Of course we didn't participate but enjoyed watching others dance as we waited for ventriloquist Jerry Goodspeed to take the stage for his 6:30pm show. 

Jerry Goodspeed
fun with an audience member

That hilarious show ended a few minutes before it was time for dinner in the main dining room.

I made a daring start to dinner with an app size serving of Linguine alle Vongole. Having never had this dish, it was way better than I expected. I would probably order it again, maybe even as an entree.
Linguine alle Vongole
noodles with littleneck clams in cream sauce and parsley

None of the other apps grabbed me, so a safe choice, that never fails to please is the Caesar salad.
Classic Caesar Salad
crisp romaine lettuce, caesar dressing, parmesan cheese and herb croutons

For my entree, I had a tremendously tough steak that was sadly full of gristle. At least the sauce & side dishes were very good though.  In fact, I enjoyed the tomato provencale so much I have looked up a recipe to make it at home.
Grilled New York Cut Strip Steak with Green Peppercorn Sauce
tomato provençale, sautéed zucchini, and lyonnaise potatoes

Shelly shocked me by ordering the sweetbreads! She told me, "I enjoyed this dish with a cream sauce served on top of a flaky biscuit.  I couldn’t tell the difference between the chicken & the sweetbreads."  She was the only one at the table to order this and everyone else couldn't believe that they would be any good.
Sauteed Chicken & Veal Sweetbreads with Mushrooms
bound with cream sauce in puff pastry case

"I love salads with grilled veggies. I decided to use olive oil & balsamic vinegar as my dressing. This way the grilled vegetable flavors were not masked by a rich dressing."
Grilled Zucchini & Eggplant with Sundried Tomatoes, Chives & Hearts of Romaine
choice of homemade and low-fat dressings

She echoed my sentiments about the steak. She was disappointed as well.
Grilled New York Cut Strip Steak with Green Peppercorn Sauce
tomato provençale, sautéed zucchini, and lyonnaise potatoes

Shortly after the waitstaff had cleared our plates, they began the baked Alaska parade. It was quite the spectacle.
Once the excitement died down, they passed out the dessert menu.

I did not need to see the menu to make my choice. I already knew I wanted the Baked Alaska. 
Baked Alaska
chocolate sauce

Shelly was excited to find rhubarb ice cream, as she loves anything rhubarb. She said it was slightly sour with lots of sweetness. She thought it made a great finish to dinner.
Rhubarb Ice Cream


 In anticipation for arriving in Los Angeles tomorrow morning, we set our clocks back one hour tonight.




That was a very active sea day, good night & good eats!

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