{"id":251,"date":"2017-03-07T06:29:15","date_gmt":"2017-03-07T11:29:15","guid":{"rendered":"http:\/\/mfna.org\/rfo\/?p=251"},"modified":"2017-03-07T06:29:15","modified_gmt":"2017-03-07T11:29:15","slug":"culinary-delights","status":"publish","type":"post","link":"https:\/\/mfna.org\/rfo\/2017\/03\/07\/culinary-delights\/","title":{"rendered":"Culinary Delights"},"content":{"rendered":"

Some people eat to live.\u00a0 Others live to eat.\u00a0 To me, one of life’s great pleasures is enjoying a variety of foods; I’ve said repeatedly over the years that I would try anything once. Whether it be a rich, hearty bowl of ph\u1edf<\/span><\/i><\/p>\n

\"bowl<\/a>

Ph\u1edf – Comfort in a bowl!<\/p><\/div>\n

<\/i>enjoyed communally, or a seven course meal served privately by an internationally-trained chef, food is to me something to titillate the senses, as well nourish the body.<\/span><\/p>\n

I had the great pleasure of experiencing both this week, and then some!<\/p>\n

To start, I spent five days and nights aboard the cruise ship Carnival Paradise.\u00a0 Not being given to hyperbole, I wouldn’t say the ship lived up to its name, but it’s pretty well known that the food aboard cruise ships is one of the allures.\u00a0 The buffet dining is satisfying, the pizzas cooked on the spot, and the formal dining offers a gustatory treat.<\/p>\n

But nothing compares to a chef’s table.\u00a0 Offered on the cruise, I jumped on the opportunity and made sure several times that my reservation was in place.\u00a0 It was.<\/p>\n

Sadly, I didn’t think at first to use my cell phone camera, so I missed taking some shots of a few of the hors d’oeuvres.\u00a0 <\/em>But I did make sure to shoot the menu,<\/span><\/p>\n

\"menu\"<\/a>

Seven courses of inventive, excitingly savory food.<\/p><\/div>\n

which lists each of the seven courses.\u00a0 Not as lovingly and detailed as the chef presented them, but it’s the best I can do. <\/span><\/p>\n

The evening began with a brief tour of the ship’s galley.\u00a0 Preparing food for 2,200 people is not a task taken lightly, and a staff of over 60 people work in around-the-clock shifts to make sure it’s right.<\/p>\n

In the galley, we enjoyed our hors d’oeuvres<\/em><\/span>. Shown here is the Beef Carpaccio on Air Pillow, Chocolate Bacon, Apple Ribbon.\u00a0 Wow.<\/p>\n

Also pictured is the Double-cooked Lamb, Tapioca.\u00a0 Even pictures can’t describe the delicacy and sensation of myriad spices and ingredients.<\/p>\n

\"wow\"<\/a>

Beef Carpaccio on Air Pillow, Chocolate Bacon with Apple Ribbon<\/p><\/div>\n

\"\"<\/a>

Double-cooked Lamb, Tapioca. The name doesn’t begin to describe the taste.<\/p><\/div>\n

\"\"<\/a>

Bleu Cheese rolls, crackers and flavored butter<\/p><\/div>\n

\"\"<\/a>

Duck Textures, Creamy Quinoa, Parmesan Churros, Olive Snow, Port Wine Jus<\/p><\/div>\n

\"\"<\/a>

Two Tomatoes, Three Basil, Crisped Brioche, Garlic Chip<\/p><\/div>\n

\"\"<\/a>

Waygu (Kobe) Beef, Bone Marrow Souffl\u00e9, Scallion & Garlic Panisse, Gremolata Crisp<\/p><\/div>\n

\"\"<\/a>

Sea Salt Praline Chocolate, Raspberry Mojito, Key Lime Cake, Apricot Vanilla Gel, Citrus Cream<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Some people eat to live.\u00a0 Others live to eat.\u00a0 To me, one of life’s great pleasures is enjoying a variety of foods; I’ve said repeatedly over the years that I would try anything once. Whether it be a rich, hearty … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"class_list":["post-251","post","type-post","status-publish","format-standard","hentry","category-dining","category-travel"],"_links":{"self":[{"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":2,"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"predecessor-version":[{"id":265,"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/posts\/251\/revisions\/265"}],"wp:attachment":[{"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mfna.org\/rfo\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}