Wednesday, March 12, 2008
The Seabourn Legend: Events
There were several special events on the Seabourn Legend that featured food.
Cocktails and Canapes as we set sail from Ft. Lauderdale on the first day:
Roquefort and Basil Mousse with Blueberry on Toast
Surprisingly good.
Bruschetta with Parmesan
Classic and well seasoned.
Steak au Poivre
This was a bit cold when we got our bite, but the flavors were there.
A variety of breads.
An array of desserts.
Crazy dessert sculpture topped with truffles.
Chocolate Mousse and Sugar Sculpture
Even more desserts.
A very tall sugar sculpture--maybe 3 feet high.
A tower of petit fours.
Cakes!
The Cold Buffet
More salads.
BBQ Buffalo Shortribs, Steak and Shrimp and Steak Skewers
The short ribs were very good, the other stuff was ok.
Corn on the Cob, Onion Foccacia, BBQ Buffalo Short ribs, Shrimp, Beets, Mozzarella, Prosciutto, Roast Beef with Sauce
This was a pretty tasty plate of food.
Salad, Corn on the Cobb, Mozzarella, Grilled Veggies
We were really craving veggies at this point in the trip, so Alexis loaded up.
The only thing different on this plate is the sausage and sadly, it was inedible from being raw in the middle.
Chocolate Mousse
This was a really fantastic mousse, although what appeared to be whipped cream on top was rather hard and Alexis scraped it off.
Bananas Flambee
This exemplifies the great service on Seabourn. Giao wanted bananas flambee, but it was not part of the elaborate buffet. He asked a waiter and someone in the kitchen made it and had it sent to us within 10 minutes. It was, apparently, very good and topped with cashews.
Caviar
Oh, how we loved our caviar on this trip.
Fried Risotto Ball with Wild Mushrooms
Pretty good, but not amazing.
Lobster on a Stick with Lobster Sauce
A tasty morsel.
Beach BBQ on Prickly Pear Island in Virgin Gorda:
This was a great event in which we were on a private island and the staff prepared an amazing BBQ. There was a full bar, roving cocktail waitresses, the BBQ and water sports. It was very fun.
Burgers and Prawns
Straight of the grill, these were really delicious, the prawns especially. We kept going back for plates of prawns. Whoever does shrimp at Seabourn does it really well. We never had an over or undercooked shrimp in our entire time on the ship.
The crew serving us champagne and caviar in the surf.
Lamb Chops, Burger, Steak, Corn on the Cobb and Prawns
The prawns, as we said, were delicious. Everything else was pretty good too.
BBQ Ribs, Prawns, Corn on the Cobb, Guacamole and Chips, Onion Focaccia and a Burger
The ribs were tender and succulent, the prawns delicious and everything else pretty good as well.
Fruit (refreshing), Brownie (not enough chocolate flavor), Pear Cake (sort of plain) and Chocolate Chip Cookie (moist and tasty).
Cocktails and Canapes as we set sail from Ft. Lauderdale on the first day:
Roquefort and Basil Mousse with Blueberry on Toast
Surprisingly good.
Bruschetta with Parmesan
Classic and well seasoned.
Canapés at the Captain’s Cocktail Party:
Caviar on Toast and Duck Liver Mousse
Both tasty. Very simple preparations.
Mushroom Quiche and Spring roll
The mushroom quiche was warm and well seasoned. Better than expected. The spring roll was not really crispy and was served with far too much sauce.
Cooking Demo with Chef Adam Lockharte:
At this event the chef showed us how to make some of his signature dishes while the sous chef made food art out of veggies and fruits.
At this event the chef showed us how to make some of his signature dishes while the sous chef made food art out of veggies and fruits.
Steak au Poivre
This was a bit cold when we got our bite, but the flavors were there.
Deck BBQ:
A nighttime BBQ on deck.
A nighttime BBQ on deck.
A variety of breads.
An array of desserts.
Crazy dessert sculpture topped with truffles.
Chocolate Mousse and Sugar Sculpture
Even more desserts.
A very tall sugar sculpture--maybe 3 feet high.
A tower of petit fours.
Cakes!
The Cold Buffet
More salads.
BBQ Buffalo Shortribs, Steak and Shrimp and Steak Skewers
The short ribs were very good, the other stuff was ok.
Corn on the Cob, Onion Foccacia, BBQ Buffalo Short ribs, Shrimp, Beets, Mozzarella, Prosciutto, Roast Beef with Sauce
This was a pretty tasty plate of food.
Salad, Corn on the Cobb, Mozzarella, Grilled Veggies
We were really craving veggies at this point in the trip, so Alexis loaded up.
The only thing different on this plate is the sausage and sadly, it was inedible from being raw in the middle.
Chocolate Mousse
This was a really fantastic mousse, although what appeared to be whipped cream on top was rather hard and Alexis scraped it off.
Bananas Flambee
This exemplifies the great service on Seabourn. Giao wanted bananas flambee, but it was not part of the elaborate buffet. He asked a waiter and someone in the kitchen made it and had it sent to us within 10 minutes. It was, apparently, very good and topped with cashews.
Another Captain's Gala:
Caviar
Oh, how we loved our caviar on this trip.
Fried Risotto Ball with Wild Mushrooms
Pretty good, but not amazing.
Lobster on a Stick with Lobster Sauce
A tasty morsel.
Beach BBQ on Prickly Pear Island in Virgin Gorda:
This was a great event in which we were on a private island and the staff prepared an amazing BBQ. There was a full bar, roving cocktail waitresses, the BBQ and water sports. It was very fun.
Burgers and Prawns
Straight of the grill, these were really delicious, the prawns especially. We kept going back for plates of prawns. Whoever does shrimp at Seabourn does it really well. We never had an over or undercooked shrimp in our entire time on the ship.
The crew serving us champagne and caviar in the surf.
Lamb Chops, Burger, Steak, Corn on the Cobb and Prawns
The prawns, as we said, were delicious. Everything else was pretty good too.
BBQ Ribs, Prawns, Corn on the Cobb, Guacamole and Chips, Onion Focaccia and a Burger
The ribs were tender and succulent, the prawns delicious and everything else pretty good as well.
Fruit (refreshing), Brownie (not enough chocolate flavor), Pear Cake (sort of plain) and Chocolate Chip Cookie (moist and tasty).
# posted by Alexis @ 8:33 PM 
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