As I always do, early in the cruise I sat down with Marcel Gademan, the Hotel Manager, and the Executive Chef De Cuisine, Friedrich Mayer, (a/k/a Chef Fritz) to discuss the various events I would like to assure my guests enjoy and my philosophy of having a fun Food & Wine experience that is not so much focused on critical wine tastings and pairings, but on enjoying food and wine as a way to engage the culture of the places we visit during the cruise.
Captain Geir-Arne Thue-Nislen, after inviting me and my wife to dine with he and his wife
invited my guests for a Private tour of the Bridge.
|Waving Good-Bye to the Pilot!|
a Private Galley Tour was also arranged
|Check out the Reconstructed Egg upon which the Caviar is sitting!|
|Chef Fritz eyeing up the sea bass that we later found on the menu in The Colonnade|
|Sous Chef Martin carries a 17 kilo tuna|
And then Seabourn got back to me. It seems that the Executive Sous Chef, Martin Kitzing, is going to prepare eleven, that’s right, eleven, different cheese dishes which Seabourn’s Sommelier, Karen Siemens, is going to pair wines with. I mean we are talking Greece and Italy which are home to many wonderful cheeses…but Seabourn means, “OK, but we need to do this with Seabourn Style!” so there are no limits.
Now it is “Game On” and each dish is not only extraordinarily impressive in tastes, but in presentation. Rather than me talk about them, just take a look:
|Pecorino Val d’Orcia as Ravioli shaved and foam with black truffle|
I do have to say that the Pecorino Val d’Orcia as Ravioli shaved and foam with black truffle is one of the best things I have ever eaten in my life.
With these cheeses there were eighteen, that right, eighteen different wines when the ones Seabourn offered were combined with the ones I provided. Again, I won’t bore you with each one, but they ranged from wines from the Greek winemaker Samos, to a Placido Chianti Classico Reserva 2005 (a true classic!), to a Sirius Bordeaux Blanc to a La Scola Gavi Bianco Secco (a favorite of mine) to a Masi Paso Doble 2007 Argentinian Malbec.
Each pairing was better than the next.
It was, well and truly, an absolutely over-the-top and extraordinary experience that I, personally, feel extremely fortunate to have been able to be a part of.
As many of you know, I have exposure to some of the fanciest and most extravagant events working with superyachts. This event – if done at night and in black tie – was as elegant and good as or better than any of them. (Isn't it great that on Seabourn you can be informal and just enjoy the moment without pretense?!)