Dominica - February 4, 2016

No exciting events this morning - no rescues, no calls for blood.  When we wake around 9 we are docked - on the starboard side.  We are once again at the more industrial pier which is about a mile from down town.  There is a shuttle for around $2 each way.

We relax in the cabin watching the culinary demonstration all about Norman Love Chocolate desserts on board.  It is hosted by Executive Chef David as well as the Executive Pastry Chef.  They are so fun to watch.  David is quite funny too - he makes it enjoyable to watch. In fact I would love to see more of him and his demos. 

I write up my blog from yesterday and “thought” I saved it.  I don’t bother to post it right away because the signal is poor here and will down to Vines later to post.

We decide to head to the Enclave to relax.  OMG we are in love with this place. 

They provide you with sandals when you first arrive along with a robe but these sandals don’t fit me.  I wear a size 9. 

Quite a big size I know but many women wear this size.  But I can’t slip my feet into these sandals at all.  No big deal I just wear my own flip flops anyways, probably a good thing too. 

Even the change rooms are well appointed and relaxing.  There seems to always been an attendant in there cleaning up.  Lovely soothing sounds are piped in and the shower is huge. 

We get the Enclave for ourselves today.  Not a single soul joins us.  We move from shower to steam room to the caldera (aka as freakin hot room) but I have learned to just turn on the shower head and keep dousing my body to cool down.  I last only around 5 minutes but the max is ten anyways.  Then cool shower then the next room.

The pool is so relaxing but after a while I begin to feel pickled, but Bernie can stay in here forever.  I am lounging on the tiled beds feeling the warmth penetrate.  I can hear the spa music being piped in but very low, so low I have to concentrate to hear it. 

I move to the warm water bed and fall asleep for a bit on it.  Ahhhh I am coming back new!

We shower back in the cabin and decide to stay out of the sun today.  After a full day yesterday and again tomorrow we need a break. 

I am hungry (no breakfast again) and it is just after one pm.  We venture down to the International Café where we grab a sandwich - found my new favorite (chicken with pineapple) and some salad. 

We sit in Vines (no wine - surprise) and I go to post my blog.  But NO I obviously didn’t save all that I typed earlier today!  Damn…. That is at least an hour of writing.  So I am back at writing it all over again.

Sail Away today is at our friends Angelique and Simon’s cabin for 4 pm.

Thursday January 22, 2015 – The Chef’s Table

Our meeting time is set for 6:45 at Bellini’s Bar on deck 6 where we are met by the Assistant Maitre D.  We are lead to the dining room where we done white lab coats and we parade thru the dining room to the galley on deck 6.

We need to wash our hands and Richard the waiter hands us towels to dry our hands.  As we are led thru the galley the Maitre D’ Fabio Marcotti explains how the galley is cleaned and the strict health rules that need to be met in the countries that we sail to. 

He then leads us to the back of the galley and the Executive Chef David McDonald from South Africa is introduced to us. 

Champagne is handed out to all of us, Nicolas Feuillatte, Brut from France.   He explains what we are tasting as the first of four appetizers is served. 

We start with Potato Rosti with Chive Crème Fraiche, Smoke Salmon, Hackleback Caviar.  I tried it but it really is not my thing.  I don’t like caviar or smoked salmon but I tried it.

Second appetizer is Sweet Potato and Chili Samosas with mint relish.  Probably my most favorite appetizer.

Next is the Duck Liver Pate/Sweet Broche with Apple Chutney which I pass on cause I really don’t like pate.  But Bernie loves it and he enjoyed it immensely.

Next it is Gruyere Cheese, Tomato and Truffle Pithiviers which is so yummy and melted in my mouth.

The crew in the galley are all posing for pics, and they are all very busy getting the meals served.

We walk out towards the Allegro Dining room, as we enter the Maitre D’ Fabio  pauses us at the entrance and explains that early seating is just finishing and second seating will be starting soon.  Normally there is music playing and he snaps his finger and music starts.  Wow amazing!  And so special.

We move towards the beautiful table with a stunning glass centerpiece that was created with Murano glass.  The photographer comes and takes a group photo then he takes photos of each couple with the Matire D and the Executive Chef.

As we take our seats, boy girl, boy girl and Fabio explains about the glass curtain and it descends and closes.  Wow it is like we are in our own special dining room.  You can’t really see out and others can not see in.  The group at our table introduce themselves and it is a good group. 

Executive Chef David serves the Amuse Bouche of Roasted Tomato Bisque with Basil Cheese Straws.  The waiters serve Nobilo Sauvignon Blanc from New Zealand and keep filling up the glasses.

Next course is Wild Porcini Mushrooms Risotto spiked with White Truffle Oil.  Now I am impressed cause I have been making Mushroom Risotto at home recently and it is not easy so I am very impressed.

The sorbet is served – Roasted Orange and Crystalized Ginger served with raspberry and mint.  It is very good but I am still curious what the roasted orange is.  I really enjoyed the ginger.

The main course is Duet of Maine Lobster Tail with Lemon Foam and Sterling Silver Beef Tenderloin Chanterelle and Burgundy Sauce, Vegetable Pearls, Gratin Dauphinoise Potato.  Again an amazing entrée and I really enjoyed the lobster with the Lemon Foam.  I couldn’t finish it all.  

Served with the meal is an excellent Ruffino Chianti Ducale Riserva Italy.

Next course is the cheese course.  Camembert Cheese with Mixed Nut Praline.  Apricots and Grapes (that were peeled) with reduced Port Wine. 

They bring out the Chilean Late Harvest Dessert Wine.

For dessert the Pastry Chef comes out and presents a Bittersweet Chocolate Mousse with Carmel Cream with a Milk Chocolate Crunch.

Tea/Coffee and Petit Fours are served as the final treat.

The photographs are handed out, a beautiful signed cookbook and the souvenir menu too.

Here is the video I put together about the experience.  

We have done the chef’s table quite a few times but it has been a few years since we did it last.  This time we loved that they served each meal to us and they didn’t keep filling our plates.  The waiters each serve us at the same time.  It is spectacular and extra special and would not hesitate to recommend it to anyone.