Chef's Table

 And then there was the special dinner. Everyone gets an invitation to the Cook's Nook at some point during the cruise. Most ships do a Captain's Dinner, where you get to meet the Captain, but since the Resolution has an open bridge, we've met her many times, chatted with her in Swedish, and watched her directing her crew at some points.  So instead, the Chef gets a chance to shine.

On this voyage (and maybe on others), the focus was on keeping a sustainable kitchen while preparing food for 100+ people.  They use EVERYTHING! Even carrot peels are crisped and turned into garnishes. Before every course, the sous chef came out and explained how various bits were made, or what unique and creative use they had found for something that might ordinarily become waste. 

For example, the "caviar" is made with various juices and agar-agar, boiled, then dropped one drop at a time into cold oil, forming little balls of flavor. 

Sheila thought to snap the menu this time, so here's what we had:

The initial presentation

"Bits and Pieces"
Clockwise from bottom center:
Pommes Soufflé, Saffron Aioli, Potato Glass
Mushroom Tartlet, Confit Mushroom, Ponzu Gel
Kale & Potato Croquette, Crispy Kale & Chives Aioli
Salmon Gravlax, Choux & Salmon Mousse

"The Study of Tuna & Artichoke Jerusalem"
Seared Monterey Bay Aquarium-rated Albacore Tuna
Artichoke Jerusalem 3 ways:
Crispy, Confit, & Mousse
Lemon Ponzu Foam

"Springtime Garden Asparagus & Tomatoes"
Clarified Tomato Broth, Asparagus Cream, Char-grilled Asparagus,
Confit Tomatoes, Tomato Caviar

Oops! The asparagus cream was added later by a different waiter.

Raspberry Sorbet as a palate cleanser

"The World's Most Versatile Vegetable"
The multiple ways of cauliflower:
Scalloped, Smoked, Tempura, and Pickled,
over Cauliflower Pureé, Cauliflower Foam, & 
Cauliflower Remoulade

"Black Cod Fillet & Carrot"
Pan-seared Black Cod Fillet, Quinoa, Slow-roasted Carrot Pureé,
Hazelnut Dukkha, Pickled Carrots Beurre Blanc, Quinoa & Carrot Chips

"Maple Leaf Rendered Duck Breast"
Duck Demi-glace, Beetroot Carpaccio, Confit Duck Ravioli,
Burnt Apple Pureé, Beetroot Gel

"Apple Rock"
Apple Creameaux, Caviar, & Chips, Pink Lady Sorbet, Apple Biscuit

And after all of that, which took about 2 hours, we got back to our room and there was this:
...which we left for the next day.




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