Our Culinary Adventure at Sea - March 2002
sailed from New Orleans just after sunset on Saturday,
March 2nd, with a gentle rain on the horizon but a lovely
night time view of the city. The lights down Canal Street
were beautiful as we looked from our perch on the upper
deck of the Rhapsody of the Seas. About five miles from
New Orleans, a dense fog covered the banks of the river
giving the ships tied up on the shore a certain exotic
mystery. We moved slowly out into the Gulf of Mexico
that night oblivious to the weather for the time being,
as we settled into the pampered luxury of our cruise.
We only had a peek at blue skies those first couple
of days but the sun finally came out and we enjoyed
clear, sunny days for the remainder of the cruise. The
60 culinary enthusiasts in our group looked forward
to a fun filled week of wining & dining, as well
as enjoying the sights & shopping in the ports of
Cozumel, Costa Maya and Grand Cayman.
Viking Crown Lounge served as the location for our culinary
group cocktail party on Tuesday night. This is a lovely
lounge at the highest point on the ship, approximately
13 stories above sea level. We enjoyed a beautiful presentation
of hors d'oeuvres and a variety of cocktails. On Thursday,
we had our wine tasting seminar presented by the ship's
sommelier, where we sampled a selection of whites, reds
and champagne, poured in our individual tastevins.
highlight of our culinary adventure came on Friday with
a cooking demonstration by the executive chef of the
Rhapsody of the Seas, Christine Ross, from Australia.
Christine is a dynamic, funny and talented lady who
is in charge of a kitchen that prepares meals for over
2700 passengers and crew several times a day. We were
quite fortunate to have the cooking demonstration in
the galley and
even more fortunate to have a personal tour of the galley
afterwards. Christine started with a spicy and delicious
Pumpkin and Green Curry Soup and then prepared
for us an authentic taste of the islands with Jamaican
Jerk Chicken with Papaya Salsa. Following her
entertaining demonstration, she led us through the massive
stainless steel galley with its huge oversize ovens,
pots and utensils. The precision and orchestration with
which they prepare and serve the food on a ship is remarkable.
The quality of the food on the cruise was excellent
with a wonderful variety of seasonings and flavors.
Chef Christine excels at food styling and the presentation,
especially the entrees, was beautiful.
Caribbean Cruise Lines and Mary Rayborn at Carlson
Wagonlit Travel did a terrific job for us making
our culinary adventure at sea a wonderful and memorable
Below are few more pictures from our cruise:
of the Best!
City by the Bay
Diamond in the Rough
Gordon Ramsay at Claridge's
Hotel - London
Our Culinary Adventure
Gourmet to Go
Santa Fe Culinary Adventure
New England Culinary
Je Me Souviens…..Quebec
Favorite Restaurant French Laundry
Gras and King Cakes
just not for breakfast anymore