12-06 Dec Sailing the Pacific

 

This post is based primarily on Don's notes, occasionally supplemented with MT's notes from our cruise in November-December 2023. When information from other sources is added—for further explanation to readers or to satisfy our own curiosity—that is set off in a text box (as this one).
Most of the photos that accompany this post are from Don’s camera (with a caption indicating the time it was taken); those from MT’s iPhone are indicated by “MT” placed at the beginning of the photo caption. Photos from any other source (such as the public domain Wikimedia Commons), occasionally used for clarification, indicate that source in the caption.

The Viking Daily newsletter showed today's weather forecast as "Cloudy 80° F" and "Sunrise: 5:47 AM."

Don woke at 6:30 am (MT already up).

At 7:15, we went to the World Café (Deck 7) for breakfast, which we ate on the adjacent Aquavit Terrace.

'From 8:20 to 9:15, we went to the Fitness Center (Deck 1).

At 9:55, we went to Manfredi's (Deck 1), the meeting place af the Kitchen Table, for which we had made a reservation for "Cooking School at the Kitchen Table."

The Cooking School at the Kitchen Table is a cooking class experience where guests on Viking ocean cruises can learn to prepare regional cuisine with the ship’s world-class chefs. (Except for sea days, this often includes a visit to local markets to pick ingredients with the onboard chef. On sea days, the focus is on learning to cook dishes related to an upcoming destination.) The class takes place in a private test kitchen and dining area located all the way aft on Deck 1, behind the Chef’s Table and Manfredi’s. It is culminated by wine pairing with the onboard sommelier and an elegant three-course meal. The Kitchen Table is an extra-fee experience ($69 per person), meaning it is not included in the base cruise fare. This is offered to a group of about eight people.

MT Wednesday, December 6, ‎2023, 10:01 AM Viking Star: Kitchen Table - Don with apron and recipe for Haddock Fish Cakes.

MT 10:04 AM Viking Star: Kitchen Table - Don and MT ready to work, with aprons, latex gloves, and knife.

Soon, a member of the Viking Staff started taking photos, which were transferred to MT's iPhone.

Viking Staff 10:25 AM Viking Star: Kitchen Table - Don and MT cutting up hard boiled eggs with knifes.

Viking Staff 10:26 AM Viking Star: Kitchen Table - Don and MT cutting up hard boiled eggs with knifes, and three others working on other parts of prep.

Viking Staff 10:45 AM Viking Star: Kitchen Table - Don and MT and others watching Chef at work; looks like plate with potatoes under Chef's left arm.

Viking Staff 10:45 AM Viking Star: Kitchen Table - Don and MT and others watching Chef at work.

Viking Staff 10:46 AM Viking Star: Kitchen Table - Don and MT and others watching Chef at work.

Viking Staff 10:59 AM Viking Star: Kitchen Table - Don, MT, and one other lady rolling up balls of something, while Chef and others look on.

MT 11:25 AM Viking Star: Kitchen Table - Chef Junner opening carton (mild telephoto 53 mm).

MT 11:27 AM Viking Star: Kitchen Table - Chef Junner spooning egg dip onto plates for Haddock Fish Cakes; bottles of wine at right (mild telephoto 60 mm).

MT 11:29 AM Viking Star: Kitchen Table - waiter with bottles of red wine (from Portuguese vineyard Quinta de Lagoalva) and Chef Junner working in background (mild telephoto 50 mm).

11:31 AM Viking Star: Kitchen Table - Don's plate with Haddock Fish Cakes.

MT 11:32 AM Viking Star: Kitchen Table - MT's plate with Haddock Fish Cakes.

MT 11:49 AM Viking Star: Kitchen Table - Chef Junner adding garnish to plates of  Poached Norwegian Salmon & Cucumber Salad, with waiter looking on (telephoto 89 mm).

11:48 AM Viking Star: Kitchen Table - Don's plate with Chairman's Choice: Poached Norwegian Salmon & Cucumber Salad" (he got one curved fingerling potato).

MT 11:50 AM Viking Star: Kitchen Table - MT's plate with Chairman's Choice: Poached Norwegian Salmon & Cucumber Salad" (she got 2 fingerling potatoes).

Viking Staff 12:02 PM Viking Star: Kitchen Table - Chef posing with Don, MT, and rest of the group of 8 seated around the table for the meal, with Poached Norwegian Salmon on plates accompanied by white wine.

Viking Staff 12:02 PM Viking Star: Kitchen Table - Chef,  with group of 8 all toasting with white wine.

12:05 PM Viking Star: Kitchen Table - pastry chef starting to dish white sabayon topping onto desserts, with main chef in foreground and guests seated at table on TV screens.

MT 12:06 PM Viking Star: Kitchen Table - pastry chef dishing white sabayon topping onto desserts (telephoto 77 mm).

12:06 PM Viking Star: Kitchen Table - pastry chef using torch to broil sabayon topping on desserts.

MT 12:07 PM Viking Star: Kitchen Table - pastry chef using torch on desserts (telephoto 132 mm).

MT 12:10 PM Viking Star: Kitchen Table - pastry chef preparing to add baked Florentines to top desserts (telephoto 119 mm).

12:11 PM Viking Star: Kitchen Table - our main chef Junner Berna[l?], according to his partly visible name tag.

MT 12:16 PM Viking Star: Kitchen Table - MT's dessert "Grantinerte Baer Med Sabayonne" garnished with snow sugar, mint, and Florentines.

12:21 PM Viking Star: Kitchen Table - Don's dessert "Grantinerte Baer Med Sabayonne" garnished with snow sugar, mint, and Florentines.

Sabayon is a classic dessert or sweet sauce made with egg yolks, sugar, and sweet wine beaten together over heat from a double boiler until thick. It may be spooned over chopped fruit.
It is the French version of the Italian zabaglione (or zabalone), which traditionally uses Marsala or Moscato as the sweet wine. The original sauce is said to have originated in the 16th century or the second half of the 15th century.

Each participant received a recipe sheet for all three dishes.

After we ate, Chef Janner took us on a tour of the Galley (which we had seen the day before).

12:28 PM Viking Star: Galley Tour - Chef Junner.

12:29 PM Viking Star: Galley Tour - two cooks at work.

12:29 PM Viking Star: Galley Tour - pastry cooks at work.

12:29 PM Viking Star: Galley Tour - pastry cooks smiling for us.

12:30 PM Viking Star: Galley Tour - Chef Junner leading us.

12:30 PM Viking Star: Galley Tour - Chef Junner stepped aside when Executive Chef Joseph came to speak to us; MT in right foreground.

12:31 PM Viking Star: Galley Tour - Executive Chef Joseph at computer in his office, which we happened to pass.

12:31 PM Viking Star: Galley Tour -  cooks at work.

12:31 PM Viking Star: Galley Tour -  Chef Junner and cooks with waiter in foreground.

12:32 PM (Cropped) Viking Star: Galley Tour -  chef (at computer) who did the first part of our prep when Chef Junner had to leave.

12:32 PM Viking Star: Galley Tour -  waiter and cooks with plates ready to go.

12:33 PM Viking Star: Galley Tour - closer view of plates ready to go.

12:34 PM Viking Star: Galley Tour - pastry chef and cook at work.

12:35 PM Viking Star: Galley Tour -  closer view of pastries.

12:36 PM Viking Star: Galley Tour -  pastry chef and  cook.

12:38 PM Viking Star: Galley Tour -  Chef Junner, with another chef (who made all the bread) and  cooks.

12:38 PM Viking Star: Galley Tour -  chef taking spaghetti out of machine and making it into loose balls.

12:39 PM Viking Star: Galley Tour -  covers for room service dishes.

12:42 PM Viking Star: Galley Tour -  Chef Junner back at Manfredi's at end of tour, with sommelier and glasses for "Premium Wine Tasting" at 2:00 (for  an additional charge).

When MT got ready to go to the "Hand Jive Dance Class" at 3:00 in the Torshavn (Deck 2), she couldn't find her key card for our stateroom and had to go to the Explorers' Desk (Deck 1) to get a replacement.

At 6:00, we went to the Chef's Table (Deck 1) for our reserved "Asian Panorama" dinner.

Viking Star: Chef's Table - menu for "Asian Panorama"

"AMUSE BOUCHE:

"Chilled King Crab (coconut foam & curry)

"Japanese delicacy king crab is fused here with the tropical Asian staple, coconut milk, an essential curry ingredient."

"FIRST COURSE:

"Lobster & Chicken Shu Mai' (Shanghai style}

"Legend has it that dumplings were a Chinese invention from the era of the Three Kingdoms, c. 225 AD. Shu Mai (pronounced 'Shu My') also called Cook and Sell Dumplings) are a soft, puffy dumpling, here interpreted 'Shanghai style' - juicy and flavorful."

"GRANITA:

 "Lemongrass & Red Chile (lychee foam)

"This ice combines China's floral, sweet lychee and Southeast Asia's native lemongrass, a common flavoring for soups and curries, New World chilies - introduced to South Asia in the 1500s."

"MAIN COURSE:

"Peking Duck (crispy skin, Mandarin pancake, hoisin sauce}

"This famous Beijing dish has been prepared since imperial times; by the mid-20th century, it had become a national symbol of China, favored by tourists and diplomats alike."

"DESSERT:

"Asian Trilogy (spring roll, creme brȗlée & cheesecake)

"For this delightful East-meets-West adventure, we've partnered Asian ingredients with Western favorites to create yuzu creme brȗlée, green cheese cheesecake and a chocolate banana spring roll."

Viking Star: Chef's Table - information about "Chinese Cuisine" and menu for "Asian Panorama Wine Pairing"; there is an Inclusive Wine Pairing for each course, with an optional Premium Pairing available for an additional $25 or by purchasing the Silver Spirits package for the entire cruise.

 

7:43 PM Viking Star: Chef's Table - "Chilled Mango Cream" (must have been substituted for a menu item, probably dessert,  that contained ginger, due to Don's allergy).

7:59 PM Viking Star: photos of Viking Star senior staff, posted on screen near Explorers' Deck (Deck 1).

At 8:15, we went to the Star Theater (Deck 2) for the 9:00 show with Magician Greg Moreland. (We had learned from previous shows in the Star Theater, that people started lining up early outside the doors to get good seats.

After returning to our stateroom, we made our selections on the menu for pre-ordering dinner at The Restaurant on 7 Dec.

10:46 PM Viking Star: front side of menu for The Restaurant on 7 Dec; we selected from the Desserts the "Fresh Fruit Plate (melon, pineapple & berries). The note at the bottom of this page says "more options at the back," where we made the rest of our selections.

10:46 PM Viking Star: back side of menu for The Restaurant on 7 Dec; we selected from the Starters the "Three Onion Soup (Lyonnaise style with provolone & Gruyère)" and from the Main Courses "Monkfish in Lemon Sauce (garlic green beans)."