The group is limited to 10 people a night, and only three times a week. We started out by heading to the galley kitchen where they make the food for the dining rooms. We had to scrub up and wear beautiful smocks. The most fun was walking through the dining room to get to the kitchen! Everyone in the dining room was of course staring… and so they should have been!
Now to get in we had to sign a document that stated that we weren’t sick or wearing open toed shoes. So Alen had to run up and change into his wedges.
We couldn’t touch anything, but we were allowed to take pictures…which we did!
There are 6 kitchens on the boat, and we were allowed to ask any questions. For example, Gavin asked how they keep their produce fresh. They have a special fridge with an airlock door so the temperature never changes and they keep the produce consistently fresh. They can have the same fresh salad on day one as they can on day 14. Yes, the freshness lasts for up to 14 days!
We were taken to a portion of the kitchen that wasn’t being used and there were carved melons and an ice sculpture just for us! Already we knew we were getting the royal treatment! We were promptly served champagne and our appetizer courses started!
- Blue Crab Margarita with Avocado Mango
- Bistro Mini Quiche with Fontina Cheese & Truffle
- Pizzette with Goat’s Cheese and Ricotta
- Roasted New Potatoes with Sour Cream & Caviar
We were on the 4th course and we were still standing in the kitchen! By the way, the caviar was delightful. No one else on the ship gets caviar.
We were then guided to the dining room. We were served bread sticks and wine… and the 5th course.
Carpaccio with Basil, Cheese on Focaccia.
This was followed by Risotto with Lobster Tail and Claws. It was totally tasty with little nuggets of Lobster in it. It was a meal in itself.
Along with the Lobster Risotto we enjoyed a white wine.
We then moved on to the palette cleanser, Raspberry Lemon sorbet with Grey Goose vodka poured on it. Damn tasty! And it cleared my palette!
Then the main came, Roast Veal Shank & Veal Tenderloin, with veggies, potatoes and roasted onions.
The next course, yes it keeps on going, was Baked Camembert with Pine Nuts and a Port Wine Reduction & Walnut bread. The port reduction was do die for… and so was the dessert wine that they served with it!
We then were at dessert… with Lemoncello liquor to accent. The pastry chef came out and introduced it. It was an Ameretto Parfait with pears and Brandy Snap Tuile. They also had some fancy sugar decoration. Which of course Brad gobbled up.
Lastly, there was marzipan fruit, and a variety of home made biscotti and cookies. Of course I had one of each. With of course a coffee drink…
We were each then presented with a Princess Cruises Cook book (223 pages hard cover) and we had our pictures taken which we received at the end of the dinner.
The meal and the experience was fantastic. If we were to experience this meal in any other setting we would have paid 4 times of much and probably would not have been treated as well as we were. We really felt special and they really do it right. From the tour to the liquor to the food, it was delicious and we are all extremely sated. If you ever find yourself on a Princess Boat I highly recommend it. It is hard to get into, so make sure you book right away!
