Especially for Foodies

This entry, written by Carol alone who is somewhat of a food expert, will be interesting only to those who love food. Together we will travel from the Pool Grill for a quick casual lunch...to the Chef's Table for a five star five-course gourmet dinner paired with wines.

The Pool Grill

The Pool Grill cooks up everything you’d expect…foot long

 hotdogs, a variety of burgers, wings, onion rings, fries…all bumped up several notches and sometimes with a Scandinavian flair... for example the hot dog is topped if desired, with shrimp salad. This Philly Steak sandwich on a chewy grilled baguette, is piled high with fried mushrooms, onions, cheese, and tender, thick, medium rare beef strips...no overcooked shaved beef on this ship.

Mamsen's

Mamsen’s is a traditional Scandinavian Deli with beautiful photo-worthy cakes and tortes, open face sandwiches and crispy waffles with crème fraiche and berries.

One of Mark’s birthday cakes was from Mamsen’s...Success Cake/Suksessterte...vanilla cream between layers of chewy meringue with berries. This I can’t resist.

We were surprised when our doorbell rang and a second birthday cake
 arrived with a birthday greeting and a bottle of champagne courtesy of Viking.

Traditional Breakfast in Bed

Mamsen's Scandinavian
Success Cake

Viking Cruise Birthday Surprise

The Restaurant                                                                     

Venison with poached pear and lingonberries

 The ship’s main restaurant, called simply The    Restaurant, offers many delicious items and always a few that reflect the ship's location. My favorite entree so far was lobster, although the Diver Scallops were a close second and the venison was surprisingly delicious.

The World Cafe

The World Café,  a buffet is where we eat most of our meals...beverages brought and plates cleared by the wonderful international staff…our favorite from Zimbabwe, whose name is Blessing, and truly is one. One evening I told Dardana from Macedonia to compliment the chef on the delicious strawberry shortcake at lunch. The following day she ran over to tell me how disappointed she was. After hearing how much I had loved the shortcake, she had feverishly searched three kitchens until she found one, but by the time she got back to the World Cafe, I could not be found.  That's the type of service we are getting from the accommodating crew.  

Salmon Rillette

Each night there are unique delicious tapas...a seared scallop on a pesto toast, salmon rillette, shrimp ceviche, and often things I try just for the experience like seared foie gras. (This was the first thing that was disgusting, especially when I learned later what it is and how the poor geese are force fed. Thankfully it has been banned in the US) 

There are stations with hot foods...always with a carving station, fish options, comfort and international foods, and a special item made to order...last night Pad Thai. Then there’s the cold seafood and sushi station, salad bar with specialty salads like lobster cobb or meli melo, breads, cold meats, and cheeses, and finally the abundant desserts with many flavors of creamy gelato and chewy cookies. The food is fabulous, unique and beautifully presented even at this casual buffet.
 
Specialty Restaurants...

 The ship has two specialty restaurants. Manfredi's serves Northern Italian food. There we joined Carr and Dawn from Boothbay Harbor for yummy swordfish and lamb…wonderful flavors, perfectly prepared and beautifully served. The friendly, proud, young, African and Indonesian chefs, both Italian trained, made the rounds to each table after the meal.

Chocolate Cake and Lamb at Manifreddi's

The Chef's Table

One evening we went to the Chef’s Table after watching a cooking demonstration by Pia, a celebrity chef from Mexico. She prepared a five-course meal... traditional Mexican food with a gourmet twist, each course paired with wine. The tortilla soup was absolutely delicious, but I don’t ever need to have beef cheeks again and certainly not the smoky flavored dried worms topping our palate-cleansing granite between courses...but it was a unique and fun experience.

                            Mexican Celebrity Chef Pia Cooking Tortilla Soup for the Chef's Table 

...and if these restaurant options don't satisfy...up on the terrace, there is a Noodle bar and often a station serving regional/ local specialties. The night we set sail from Florida, fresh mussels and red snapper fresh from Miami were made to order under the stars.

       For those desiring a more refined experience... high tea is served daily in the Wintergarden...                 

Tea in the Wintergarden

 ...and did I mention the specialty coffees and drinks...or that room service is available 24 hours a day? So far, we've ordered only once...breakfast, on the day we had an early excursion as it seems over the top, (the whole cruise is over the top) but I suppose we could get used to it.  

24/Day Room Service

And this is who is responsible for all this food??

The Shi's Culinary Team led by Chef Thomas

Stay tuned for tomorrow's blog that will show how we are attempting to combat the fear of many passengers... "Waisting disease". (Mark gets credit for this last line.)