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09-25-2013, 11:17 PM
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#1
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
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Does Sea Food Work Too? Chef's Table, Carnival Valor
I mean, the sea has "roads", right? I'm hoping so! Anywho, I am a veteran cruiser, Carnival is perhaps the only line I strategically avoid, BUT, that said, I ended up on this one and it WAS AMAZING.
Simply from the food stance, we were able to do the Chef's table, all I can say is wow. For Carnival, I was WELL impressed, certainly above and beyond anything I was expecting. We were able to do a galley tour w/ assorted amuse, champagne, prior to being seated into our own private room off of the main dining room. Every course, over the 8 courses, was accompanied by the Sommeliers choice of wine, a Chefs debriefing of the plate, and overall, was just really impressive and an awesome dining experience at a mere $75 per head. . . I know first hand, I would have done the same food/quality, for double that, NOT including wine. A real bargain, and again, super impressed as everything was fundamentally correct.
The start:
Chorizo stuffed Date, Piquillo Sofrito
kalamata w/ Parmesan Core, Candied Orange Zest
*EDIT* Img warning from the site, only 8 allowed, view full set to see this course. . .
Focaccia, Mascarpone Cream, Prosciutto Crudo
Langoustine & sundried Tomato jam fritter
Tomatoes "Our Way"
Tuna Bahn Mi: lemon Bread, Sesame Crisp, Miso Cream, Avocado Gel
Cornish Hen: Sous vide, Citrus jus, Parmesan & Balsamic Caviar
Soup & Salad: Spinach, Green pea Puree, Turnip & Apple Bisque, Beet Ribbons
Salmon: Herb pesto, Cured tomatoes, carrot, Mushroom earth, Condensed Beets, Citrus Streusel
Wagyu: Short Rib, potato pebbles, pumpkin Fudge w/ Tomato Dust
Dessert: Chocolate at 88F, Pistachio, Mango, Carrot Cake, Mascarpone Cream, Guava & Caramel Praline
View the full set here:
Chef's Table 2013 - a set on Flickr
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09-26-2013, 05:22 AM
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#2
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Head Chef
Join Date: Aug 2004
Location: Florida
Posts: 1,111
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Great looking food, Jono! And as always, great photography!
Good to see you around again.
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09-26-2013, 09:20 AM
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#3
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,332
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Wow, Jon! Almost too pretty to eat. Glad you enjoyed yourself.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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09-26-2013, 09:42 AM
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#4
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Senior Cook
Join Date: Mar 2011
Location: Kent in the U.K (the garden of England)
Posts: 211
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That looks really amazing. The price including the wine is so reasonable too, I have eaten similar food at "The Fat Duck" Heston Blumenthal's restaurant in Bray, England and the cost was £250.00 (including wine) per head (five times the cost of yours) https://www.google.co.uk/search?q=Th...&bih=559&dpr=1
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09-26-2013, 01:36 PM
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#5
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 15,042
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TAT, those plates look lovely! But the portions look so small I'd probably go looking for the all-night buffet as soon as I got out of the elegant dinner! Besides, you two had a fun vacation. Welcome home.
__________________
"Let things taste of what they are." ~ Alice Waters
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09-26-2013, 03:48 PM
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#6
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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A gourmet dinner with eight courses, including wine, for $75 is a great deal. I've attended similar dinners that cost much more. Part of the experience is the whole "food as art" thing and putting together a meal like this is a lot of work.
As for the small portions, when you eat eight small portions it can be surprisingly filling. Granted, it's not an all-you-can-eat dinner at the trouser buster buffet, but it's not supposed to be.
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09-26-2013, 04:34 PM
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#7
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,046
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Beautiful dishes, Tatt!
__________________
She who dies with the most toys, wins.
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09-26-2013, 04:43 PM
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#8
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,243
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While I don't consider Carnival high end, they have been a great experience for me for the last 5 cruises. The regular dining room food is usually quite tasty and the steakhouse has always been outstanding.
Have yet to try the chef's table but it looks wonderful!
I avoided Carnival until 2007 and honestly I was quite surprised by the experience, not nearly the horror show that many make it out to be. Their ships can't measure up to many, but they are nice in their own right.
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09-26-2013, 08:37 PM
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#9
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
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Quote:
Originally Posted by Steve Kroll
A gourmet dinner with eight courses, including wine, for $75 is a great deal. I've attended similar dinners that cost much more. Part of the experience is the whole "food as art" thing and putting together a meal like this is a lot of work.
As for the small portions, when you eat eight small portions it can be surprisingly filling. Granted, it's not an all-you-can-eat dinner at the trouser buster buffet, but it's not supposed to be.
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Exactly, the difference between eating, and dining. As a Chef and industry member for over 20 years, it is nice to be on the receiving end of the kitchen.
8 courses, including rich food, yet all in a cohesive manner, add up to a full stomach. A buffet was the LAST thing on my mind after the dinner. A Bourbon and sleep was all that was on my mind.
I'd challenge anyone to find an 8 course, with wine pairings for each course, for $75 (50 quid), and it be to the level this was. This was NOT something we were "taken for", we signed up for it, I wanted to be there.
I respect that it might not be for everyone, but neither is skydiving. What works for me, might not work for you.
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09-26-2013, 09:21 PM
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#10
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,941
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Beautiful pics, Tatt! Now show the pics of the kitchens...LOL!! Can't keep him out, even on vacation!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-26-2013, 10:00 PM
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#11
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
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09-26-2013, 10:03 PM
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#12
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,046
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Quote:
Originally Posted by PrincessFiona60
Beautiful pics, Tatt! Now show the pics of the kitchens...LOL!! Can't keep him out, even on vacation!
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 You called it, PF!
__________________
She who dies with the most toys, wins.
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09-26-2013, 10:24 PM
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#13
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 15,042
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Quote:
Originally Posted by Steve Kroll
...As for the small portions, when you eat eight small portions it can be surprisingly filling. Granted, it's not an all-you-can-eat dinner at the trouser buster buffet, but it's not supposed to be.
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I know the difference between "quantity" and "quality" Steve. 
__________________
"Let things taste of what they are." ~ Alice Waters
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09-26-2013, 10:26 PM
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#14
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,941
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Quote:
Originally Posted by Dawgluver
You called it, PF! |
I cheated, saw them on Flickr. We know where Tatt's heart is, it's nice to be served, but ya just gotta see! Hugs, Tatt!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-26-2013, 10:43 PM
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#15
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
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Quote:
Originally Posted by PrincessFiona60
I cheated, saw them on Flickr. We know where Tatt's heart is, it's nice to be served, but ya just gotta see! Hugs, Tatt!
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thanks hon!
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09-26-2013, 10:48 PM
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#16
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,941
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Quote:
Originally Posted by TATTRAT
thanks hon!
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You are certainly welcome! 
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-27-2013, 12:03 AM
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#17
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 15,042
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Quote:
Originally Posted by Cooking Goddess
TAT, those plates look lovely! But the portions look so small I'd probably go looking for the all-night buffet as soon as I got out of the elegant dinner! Besides, you two had a fun vacation. Welcome home.
Quote:
Originally Posted by TATTRAT
...8 courses, including rich food, yet all in a cohesive manner, add up to a full stomach. A buffet was the LAST thing on my mind after the dinner. A Bourbon and sleep was all that was on my mind.
I'd challenge anyone to find an 8 course, with wine pairings for each course, for $75 (50 quid), and it be to the level this was. This was NOT something we were "taken for", we signed up for it, I wanted to be there....
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Come on TAT, don't be upset... I never said it wasn't worth the money, or that you got railroaded into going. Is that what you thought?  See all those nice things I said? The bold ones? I wish that had been your take-away from my remark.  And my little ol' post up there looked so innocuous to me. 
I've never had the pleasure of being at a Chef's Table event, probably won't even be on a cruise because that's never sounded like our "thing" (unless you're talking a Mississippi River or Rhine River small-boat cruise), so I have no concept of how filling that spread could be. And $75 is definitely a fair price, never said it wasn't. But for now I'll have to enjoy those plates vicariously through your photos.
__________________
"Let things taste of what they are." ~ Alice Waters
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09-27-2013, 09:10 AM
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#18
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,419
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Hey, Tatt. It looks like you guys are having a great time. Chef's Table appears to be well worth a visit.
It's really good to see you hear and to learn you're able to enjoy life again.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-27-2013, 10:46 AM
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#19
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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Quote:
Originally Posted by Cooking Goddess
I know the difference between "quantity" and "quality" Steve. |
Actually, I wasn't replying directly to your post, CG. There was another post (since removed by the mods) that was decidedly negative. It was that one I responded to. Sorry if it came off sounding like I was "dissing" you.
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09-27-2013, 10:55 AM
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#20
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
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Quote:
Originally Posted by Cooking Goddess
Come on TAT, don't be upset... I never said it wasn't worth the money, or that you got railroaded into going. Is that what you thought? See all those nice things I said? The bold ones? I wish that had been your take-away from my remark. And my little ol' post up there looked so innocuous to me.
I've never had the pleasure of being at a Chef's Table event, probably won't even be on a cruise because that's never sounded like our "thing" (unless you're talking a Mississippi River or Rhine River small-boat cruise), so I have no concept of how filling that spread could be. And $75 is definitely a fair price, never said it wasn't. But for now I'll have to enjoy those plates vicariously through your photos. |
Oh no, CG, not upset at all! Sorry if it came off that way!
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