Goldring Travel's 2017 Culinary & Cultural (Food & Wine) Cruise - Part VII (The Famous Food & Wine Event: Chef's Nine Court Tasting) - Travels Blogs

Goldring Travel's 2017 Culinary & Cultural (Food & Wine) Cruise - Part VII (The Famous Food & Wine Event: Chef's Nine Court Tasting)



The 2017 Goldring Travel Culinary & Cultural (Food & Wine) Cruise on the Seabourn Encore was coming to an end.  After so many over-the-top events, I was worried that the Grand Finale might not possibly be so grand by comparison. I was so very wrong.

Seabourn Encore's Executive Chef de Cusine, David J. Whelehan, put on quite a show.  But before I get started, here is a video recap of this cruise:

There is a huge amount of preparation for this event.  Chef David worked on the menu for days, trying to infuse many of the elements of our culinary and cultural journey, from exotic spices to local seafood and cheeses, to Seabourn-esque dishes that hinted at local recipes.  The Seabourn Encore chefs, cooks and bakers were all involved.  And the waitstaff and sommeliers made sure everything was elegant, in place and that "The Show" would be enjoyed while impressing everyone.  And they most certainly succeeded.

The final touch (Seabourn's breadsticks) added
to our Goldring Travel 2017 Culinary & Cultural
Food & Wine ExperienceMaking sure the craft cocktails and wines are setMichelle Shea, of AdventureDiningGuide.com fame, and our guest mixologist, started us off with some tasty cocktails utilizing some of the homemade vermouth I purchased in the central market in Malaga, Spain.

It was then time for Chef David to present his Chef's Tasting Menu which he carefully and subtly utilized the ingredients and culinary techniques we had been experiencing over the course (no pun intended!) of our cruise.
2017 Goldring Travel Food & Wine Chef's Tasting MenuBefore the feast begins, I would ask that you look at and appreciate the glazes and finish of each element of the dishes.  Truly culinary works of art!

Our culinary experience, after a tasty amouse bouche, started with Spanish Melon with Pata Negra Ham and Lemon Confit

Spanish Melon with Pata Negra Ham and Lemon Confit This was followed by an extraordinary Spanish Potato Soup with Chorizo, with a Cilantro Creme Fraiche floated upon it. Absolutely delicious...and, I don't know how, delicate.

Spanish Potato Soup with Chorizo
with a Cilantro Creme FraicheNext up:  Spanish Rice with Prawns with a Sauce Vierge, which is actually French sauce with an olive oil and lemon juice base.  However, Chef David "hid" some Moroccan spices...I mean we cannot forget our culinary and cultural experience extraordinaire in Tangier...so that the flavors were deep and interesting.

Spanish Rice with Prawns with a Sauce ViergeBringing our time in Portugal...and Shopping with the Chef...into the mix we enjoyed a palate-cleansing Pink Grapefruit and Portuguese Strawberry Grappa Sorbet and then, also purchased with our group, an elegant and delicious Grilled Market Fresh Dorade Royale Fillet with a Lemon Herb Risotto, Caviar Beurre Blanc and Glazed Vegetables. 

Grilled Market Fresh Dorade Royale Fillet
with a Lemon Herb ...
Source: Goldring Travel
URL: http://goldringtravel.blogspot.com

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