|Svolvaer, Lofoten Islands, Norway|
|Svolvaer's Wooded Racks for Drying Cod (Bacalao)|
What I discovered is a sleepy town that has huge activity from January to April…when the cod run into the Lofoten Islands…and then pretty much nothing. Despite all of my efforts and being in the heart of the Lofoten Islands’ fishing fleet there was no fish market in town. But all was not lost!
|Typical Norwegian Breakfast. The Brown Cheese is fantastic|
|Cod Drying Racks, Svolvaer, Norway|
|Goat's Head, Svolvaer, Norway|
If you look closely you will see a mountain climber standing
on the peak. Apparently the thing to do is jump from one side
to the other!
|It is always great catching up with my dear friend|
Captain Geir-Arne Thue-Nilsen
- Stockfish (cod) salad with quinoa and citrus, orange vinaigrette
- Smoked Arctic Char with a Stockfish brandade
- Confit Shoulder of Lofoten lamb;
- Norwegian Salmon with a wasabi crust
- Organic Goat Cheese from Aalan gård.
- Homemade bread
|Seabourn Quest Hot Tub Sailaway|
|Part of the Welcoming Committee to Tromso, Norway|
In a bit of how the world of culture and cuisine intermingle I noticed bags of malt from Bamberg, Germany. Just this past October in the 2014 Goldring Travel Food & Wine Cruise we visited Bamberg, which was and is the malt capital of the world. To read about Bamberg and the fantastic beer tasting (as opposed to the one we are about to have) you can read about it here.
plus a visit to a number of the provisioning areas and discussions about the super high quality of Seabourn’s meats, poultry and fish. (Unfortunately, as we were leaving port some of the watertight doors were shut so we were unable to see the liquor store.) I must add that Chef Jes puts on quite the show and his enthusiasm made it quite memorable.
Oh, yes, it was then time for the Seabourn Champagne & Caviar Sail Away…
|Our view from the Patio Grill at dinner wasn't too shabby.|