This morning I attended a Cooking Show, with the Executive Chef, Thomas Ulrich and the Maitre D’Hotel Rui Pereira. They prepared several delicious dishes, although the lighting wasn’t great so these are the only photos worth sharing:
After the cooking show, I went on a brief tour of the galley (kitchens), which was pretty cool. The crew had a few fruit carvings on display in the kitchen, which were kind of fun:
Shortly after I saw the most incredible desserts I have ever witnessed.
At 3:00 PM, I attended the long anticipated Maitre D’ Club wine tasting, which featured only premium, high end wines. The moment I was seated I knew it would be a nice event. We were immediately served Verve Cliquot Champagne, with chocolate-dipped strawberries. There were excellent canapés served to complement the outstanding wines that were featured in this tasting.
This evening was a formal night, so I was dressed in my tux and ready to enjoy another sensational dinner in the formal dining room. It was Lobster, Beef Wellington and for dessert, Baked Alaska. They had the traditional “parade of waiters” carrying the flaming Baked Alaska around the entire dining room.
Photos above: John and me, our waitress Gabriella and her assistant Traisan, and the "Parade of Waiters" carrying the flaming Baked Alaska.
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