Aug. 16, 2012 – Master Chef Dinner

Words fail when it comes to the Master Chef Dinner at the Pinnacle Grill.  First off, it’s for only 14 people, with a special menu that no one else gets on the ship, prepared by each of the 7 courses paired with a different wine.  (No, it’s not free, you pay extra, but oh boy is it worth it.)

We assembled at the wine bar for canapés and champagne.  An introduction by Greg, our sommelier, and an overview by Kim, the Pinnacle Grill manager.  We had our own room with a beautifully set table for 14 inside the Pinnacle Grill.

We started with an amuse bouche (a little something to get your palate going).  This was crab in a gelled ginger consommé.

Master Chef Dinner, Amuse Bouche

Then Goose Liver, Avocado, Raspberry Kaffir Vinaigrette paired with Chateau Ste. Michelle & Dr. Loosen Eroica Riesling (Washington State).  My favorite wine, but then I like light, slightly sweet wines.

2^nd course was a frappe of lobster and porcini bisque (I loved this – my favorite).

3^rd course was a potato crusted mustard seed black cod with caviar, paired with Beringer Napa Valley Chardonnay (California).  This was Karin’s favorite dish.

4^th course was a lime candied ginger granite over which was poured champagne.  To cleanse your palate for

Lime Candied Ginger Granite

5^th course, a duo of veal “Maitre Cuisinier de France”, black truffle, pearl onion and pureed artichokes, paired with Banfi Brunello di Montalcino (Italy).   This was probably my least favorite wine, but I’m not big on reds, though this was very smooth and mellow.

6^th course was the “Dialogue of Chocolate Seduction” paired with Errazuriz Sauvignon Blanc Late Harvest (Chile).  Another

wonderful sweet wine.

Dessert – Chocolate Seduction

And

7^th course, an assortment of artisan cheeses and fruit compote with Graham’s Six Grape Port (Portugal).

Amazing, over-the-top, scrumptious food, with delightful wines, served by attentive and conscientious stewards, a night not to miss!