E
verything came together the night we gathered around
with seemingly endless bottles of stunning wines selected
an exquisitely set table next to the wine cellar in one
and served by sommelier Tihana Glumac. Starters including
of the ship’s specialty restaurants. Our group of ardent
lump crab salad with Hass avocado and citrus dressing and
foodies was joined by affable food and beverage manager
calabaza and goat cheese ravioli in sage brown butter sauce
Stephane Carriou for this celebration of The Journey’s best of
were followed by mains like pan seared halibut with sweet
the best - cuisine, wine and service.
butternut squash puree, artichoke aioli and crab meat fuille. Surf and turf was also on the menu -- beef tenderloin and
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The three-plus hour meal was planned and executed by Exec-
broiled lobster with garlic fondant potatoes, asparagus and
utive Chef Monica Ortiz and her top sous chef and matched
caramelized shallot veal jus.
WDT MAGAZINE WINTER 2016