July 11th - Chef's Table

 Tonight we got to go to the chef's table event which only runs at the most once a week for 10-12 people. We only got in because we phoned the dining line the second we boarded and asked to be put on the list. We were given a galley tour and were served appetizers and champagne while the executive chef and maitre d explained how the galley worked and some other particulars. We had to wear lab coats and sanitize before this portion. Every time our glass was emptied a bit a server would top it up - Jason must've had 4 glasses of champagne.






We were then taken to the dining room where a special table had been prepared. The maitre d explained his wine selections and we went through a number of courses. There was so much food, including the main course which was a combination of beef tenderloin, lamb chops, and lobster. The dessert portion was created by the executive pastry chef and he seemed really proud of it.










No question it was the best meal we've ever had. The value was actually really good, glasses and glasses of wine and champagne, so much food, just incredible and unforgettable. Our table mates included a couple who were celebrating their 70th anniversary!

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