Dinner with the Boss

     Previously I mentioned my disappointment with a special meal on board the cruise ship.  That memory was erased quickly when I reserved a place at The Chef's Table later that week.  It was a very exclusive dinner hosted by Executive Chef Panda Nirada at a table set for just 8 of us.

     That evening we were welcomed by the man who was responsible for a staff of over a hundred and who made sure that the three thousand or so passengers had enough to eat (and more!) each and every day.  He also provided all the meals for over a thousand crew members.  Panda greeted us in the ship's lobby and from there took us on an amazing tour of the galley.  Along the way we sampled appetizers like Salmon Tartar Cornets with Sesame Seeds, and Beef Carpaccio on Air Pillow with Chocolate Bacon and Apple Ribbons.

     As he spoke we learned that his upbeat and carefree demeanor belied a difficult upbringing on the streets of one of India's most crowded cities.  He spoke sparingly of his past, instead focusing on his gratitude for the kindness of others that propelled him out of squalor and into a successful career as a chef.

     From the galley we made our way into a private dining room and proceeded to be amazed as course after course of excellently prepared food was presented before us.  Ingredients from land, sea and air were artfully arranged, almost too elegant to touch with a fork.  But we did!  We dined on one course after another:  Beet Blanket with Spiced Grape Tea, Crab Stack with Corn Custard & Passion Caviar, Duck Textures with Creamy Quinoa & Parmesan Churros in a Port Wine Jus, Sea Bass with a Chorizo Crust & Fried Pop Corn Pudding & Lobster Foam, and Wagyu presented on a Bone Marrow Souffle with a Scallion & Garlic Panisse.

     And the Grand Finale was an amazing assortment of pastry creations:  Sea Salt Praline Chocolate, Raspberry Mojito, Key Lime Cake, Apricot Vanilla Gel, and Citrus Cream.

     It was truly a night to savor!