Glimpse into the Galley

The tour of the galley opened the eyes of the passengers. The space is so small to create so much food. Every night we have a small plate appetizer, a soup, a salad, an entree, and a┬ádessert. The table is set with two types of bread, some type of tapenade or creamy cheesy spread, herb butter, plain butter, lemon flavored olive oil, and basalmic vinegar. Two choices for soup: one a broth base, the other a cream base. Three choices for entrees: a meat, a fish, a vegetarian (plus there are two additional choices available as stand-bys). Four choices for dessert course: two different desserts (one usually involves ice cream), a cheese plate, or a fruit plate. There are 120 “starving ” passengers eager for their dinner. How the staff can take orders and deliver the food in a timely matter is a miracle. Once the food service starts the wait staff are in constant motion. Clearing plates from tables, serving the next course, pouring wine or water, “What else can I get you?” There is no rest during the dinner time.

When we get home, dinner will be a much simpler affair, but it will be nice to have memories of being treated like royalty.

Sous chef explains hot and cold preparation

Only 6 burners on this stove