Page 37 - WINE DINE AND TRAVEL WINTER SPRING 2022

ginger-chili glaze and Mary’s Panang red curry
coconut chicken paired well with warm sake.
For dessert, we shared a silky mango posset
(or pudding) with coconut macaroon, passion
fruit jelly, and mango sorbet.
We enjoyed a tasty spaghetti alle vongole
(with clams) in the Italian specialty dining
room, Canaletto. Although they added shrimp,
the dish satisfied our craving for seafood
pasta. We would have enjoyed our dining
experience more if the restaurant didn’t look
out into the ship’s buffet. Its bright lights and
constant foot traffic were distractions and
atmosphere busters that attentive service and
a tempting menu couldn’t overcome.

The ship’s casual eateries, including the
Lido Market buffet and the airy Dining Room,
also were a cut above most cruise fare. We
enjoyed two dinners in the Dining Room and
were surprised by the quality, presentation,
and preparation of their offerings. We were
fortunate that one evening featured a
sophisticated menu of dishes created by the
seven Culinary Council chefs. It was a
delicious specialty dining sampler without an
up charge.
All the dining rooms draw on award-
winning wine lists curated by critic James
Suckling, formerly with Wine Spectator. The
wine selection is broad, with many fine wines
from around the world available on our
beverage package at no extra charge. As we
often do, we raided our home wine cellar for a
bottle to share at The Pinnacle Grill. The
sommelier expertly decanted our 22-year-old
Silver Oak Cab that opened up, offering plenty
of complexity and ripe fruit.
Our Signature beverage package also
included top-shelf cocktails, including Ron’s
favorite Vesper martini, shaken, not stirred.
Mary also became a fan of the Champagne
Dream laced with vodka and orange liqueur.
And, as is fitting for a Mexican Riviera cruise,
the margaritas were outstanding.
From the first meal to the last, the
consistency and quality coming from the ship’s
kitchens pleased our palates. It was a food
lover’s dream cruise.

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