Continuing on with yesterday’s amazing post about the Chef’s Table, lets talk dinner. As I said, Kent and I opted to participate in The Chef’s Table and it was a culinary delight. One not only gets to experience a gastronomic extravaganza but are offered a true behind the scenes tour and experience. I cannot stress enough that the staff of the Carnival Elation went out of their way to ensure an exquisite culinary experience.
Chef’s Table, The Experience
For the Chef’s Table experience, Carnival converted the Library into a private dining area. A beautifully set table greeted us along with our own private wait staff. The table settings were all marked with each couple sitting side by side. Place cards along with a rolled copy of the menu. The Chef advised us that the menu’s were available or we could opt for a surprise dinner. Guess what we did? SUPRPRISE all the way.
The only time that was confusing was when they asked if we wanted Red or White, without an idea of the menu we said both.
Chef’s Table Menu
Enough with the chit chat let’s talk food. Each course prepared specifically to delight the palette and enhance the experience. They started each of us off with a bread serving, Who knew a crumble of blue cheese on top of a roll would add such a savory taste. This would serve as a bit of a food cleanse prior to dinner.
Beet Blanket
Beet Blanket surrounding layers of Asparagus, Cauliflower and honey carrot tian. Topped with Mache and lemon streusel with a spiced grape tea poured over top. How absolutely beautiful is this dish. Truth be told I was a tad bit hesitant to sample this. I had no idea what the dish was and trusted completely in the Chef with his explanation.
Many around the table did not want to sample the dish, maybe the asparagus and cauliflower threw them off. For me, we went into this experience embracing all there was to offer, so I ate with enthusiasm.
The perfect appetizer plus for this Instagrammer, picture perfect as well.
2nd Course for Chef’s Table
Next up was a dish that intrigued me. Honestly never a gal for shell fish and many seafood I was not sure I could embrace this next course. I was sure I wanted pictures but would I really like the dish? Well the answer was clear from the first bite. Crab Stack was next. The crab was served on a bed of corn custard and accentuated with Polenta crackers and topped off with Tangerine and Passion Caviar.
Duck Textures
As a blogger and Instagrammer I often devour food with my eyes long before savouring the first bite. At Chef’s Table there was a feast for the eyes. Imagine every plate even more decadent than the next. When we were advised the next course would include duck and quinoa I was initially not impressed. Then I saw the plate. Parmesan Churros were an unexpected delight but the duck and creamy quinoa were a foodies delight.
Bisque our Way
Two tomato bisque perfectly blended together to create a beautiful colour palette.Served with a crisp brioche and garlic chip.
Sea Bass
A perfect dish for this couple. If you have been around you will recall our little Sebastian is referred to as Sea Bass. Such a fun dish to remind us of the little guy. OK only the title did that the dish was not for a toddler but truly was perfect for us.
Sea bass served with a fried pop corn pudding, chorizo crust, lobster foam and a lemon macaroon. This may have been my favourite dish ( well except the dessert)
Interlude
In between the sea bass and Wagyu we had a culinary break. A magician was brought in to entertain and amuse us. He was a hoot. I have read many a review from people who did not like this portion but I enjoyed the experience. It provided a natural interlude to rest between courses and to enjoy the company of our fellow guests. Plus this guy really was amazing.
The final entree was Wagyu. Served with a bone marrow souffle, scallion and garic panisse and a gremolata crisp. Basically Kobe Beef so fine and perfecty prepared one did not need a knife. Melt in your mouth beef is not an every day experience.
Finally Dessert
I had let the ship know it was my Birthday celebration, I mean you only turn 55 once right? Others were also celebrating Birthdays, anniversaries and we even had a newlywed couple. Dessert plates were served recognizing all of the special events.
Dessert was a sea salt praline chocolate served with raspberry mojito cake , Key Lime cake, Apricot Vanilla gel and Citrus cream. Basically it was five desserts in one. Are you stuffed yet?
Top Five Reasons for Booking Chef’s Table
- the food
- the experience
- melting cake recipe
- behind the scenes look of the ship
- the food I mean the food is worth double points
Is it Worth it?
I was asked by other passengers “is it worth the extra cost when food is included on your trip?” My answer is a resounding YES. The Chef’s Table sometimes gets you into places where not everyone is able to go and lets the culinary staff show off their skills in front of an appreciative audience. The menu allowed me to stretch my palette into places I never would have expected,
If you’re ever on a cruise and are looking for a splurge and an extraordinary dining experience, book the Chef’s Table and allow yourself about four hours for the meal. They do tend to book up and people who wait to book can be turned away.
