When we sailed on a 7-Day Western Caribbean cruise on Holland America’s Nieuw Amsterdam, we decided to participate in the Master Chef’s dinner in the Pinnacle Grill.
The event began in the Pinnacle Wine Bar at 6 pm, with appetizers and a glass of rose champagne. It was held on Saturday night, the last evening of the cruise.
We still had to pack. That fact did not stop our enjoyment of this fabulous evening.
While enjoying our appetizers (smoked salmon, scallop, and pate,) we previewed the seven courses we would be enjoying, each designed by Holland America Master Chef Rudi Sodamin.
Porthole Cruise Magazine gave the Master Chef’s Table its Editor-in-Chief Award for Best Dining Experience in 2014.
Each course is paired with a different wine, which we reviewed, before moving into the back private dining area of the Pinnacle Grill. The evening is limited to a maximum of 18 guests, with each course personally delivered by a special culinary expert who serves as the dinner host. The waiters wear a special uniform designed to resemble an elegant chef jacket.
Each course is enhanced with wine pairings. Cellar Master Tony was the main star of the evening. He explained each wine, and was a gracious host.
The table is set with signature Versace china. Before the first course, an amuse bouche with seafood is served. (Amazing china, yes?)
The first course is goose liver, mache and avocado with raspberry Kaffir vinaigrette. Mr. Jones loved it like a bear loves fresh salmon. (He loves all things Foie gras.) I thought it was like eating two pats of exquisite butter, but might have been better with a little more flavor to balance the two somewhat bland fats.
Everyone at the table loved the frappe of lobster and porcini, but wondered what ingredient provided the slightly spicy kick. You will just have to find out for yourself.
So incredibly delicious: the potato and mustard seed crusted cod fish with caviar.
To cleanse the palate: lime and candied ginger granite.
You don’t have to like veal to love thhe Due of Veal “Maí®tre Cuisinier de France” with black truffle, pearl onion and pureed artichokes.
The wine flowed, even the Brunello Di Montalcino from Castello Banfi. Aya was a fabulous wine steward all week.
You can see how easy it is to make new food-and-wine-loving friends at this event.
This was the assortment of artisan cheeses, honeycomb and fruit compote. Most exciting was the perfectly paired Errazuriz Sauvignon Blanc Late Harvest sweet wine from Chile.
The chef made an appearance to greet all of the dinner guests as the cheese course was served.
The Dialogue of chocolate seduction dessert paired perfectly with the Grahams Six Grapes Reserve port.
It was a delicious and delightful evening.
We highly recommend the Master Chef’s Table food and wine pairing experience in the Pinnacle Grill on the Nieuw Amsterdam. See the Pinnacle Grill manager as soon as you board to book.
Have you experienced the Master Chef’s Table on Holland America Line? If so, please share your thoughts in comments below.
From the hot dogs to the haute cuisine, check out all of the posts on our recent cruise on Holland America’s Nieuw Amsterdam:
- The Cabana Club on Holland America’s Nieuw Amsterdam
- A Look at the Dim Sum Lunch in Holland America’s Tamarind Restaurant
- A Look Inside a Verandah Stateroom on Holland America’s Nieuw Amsterdam Cruise Ship
- Views from Half Moon Cay, Bahamas
- An Updated Look at Holland America’s Canaletto Restaurant Menu
- The B.B. King Blue’s Club on Holland America’s Nieuw Amsterdam
- The Updated Menu for An Evening at Le Cirque on Holland America Cruises
- An Update on the Signature Beverage Package on Holland America Cruises
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