Today we were able…
To be seated on the ‘Chef’s Table”

A real success…
Aboard the Pacific Princess.

Another evening of “Nostril Teasers”
And “Palette Pleasers”

Created by Executive Chef Alfredo Marzi and his staff,
And served under direction of Oscar Perego Maître Dee and his staff doing the other half.

And we were elated…
About the feast those two pro’s and their staff created.

It started in an alley…
Of the ships main galley.

We were dressed in kitchen whites
For the first few bites.

Roasted red potatoes with sour cream and black pearl caviar,
Traditional Black Angus beef tenderloin tartar

King crab & shrimp cocktail Margarita-Avocado and Mexican flavor
Panko coated California jumbo black tiger prawns to savior.

Gratinated Parisienne pillow dumplings with a black truffle treat
All served elegantly and neat

Champagne to bring out the delicate flavors…
All served by Oscar, who knows how to do favors.

The galley staff greeted us very kind
As we left the galley jackets behind.

We were escorted to the dining table
That looked as “out of a fable”

Sorrento lemon sorbet with mango slaw to wish…
Having a clean palette before the next dish.

Mare E Monti Conbinazione
Delicious to taste and see.

The cold water Maine lobster tale preparation
With Chateaubriand-Béarnaise sauce was a flavor blending creation.

The wine selected for this delicious food…
Put us in a good mood.

Poached William pear with stilton cheese with reduction of port wine…
Figs and date cakes and walnut breads, all more than fine.

Bitter sweet chocolate mousse with salty caramel…
That everyone enjoyed it…was easy to tell.

While enjoying coffee with homemade biscotti and amoretti
We receive a cook book and formal pictures to keep as a memory

We agreed that on any future cruise
The opportunity of a “Chefs Table” we again will not lose.

“Salute” and “Merci”
Oscar Perego Maître Dee and Chef Commendatore Alfredo Marzi.