By Rosemary Parkinson, Freelance Writer
Milk fed veal with snow peas and vegetables.
LAST WEEK I left you wondering what a Caribbean cruise had to do with a book on Jamaica. Now, this is a sad story, a tale of hardship and woe. So brace yourself, this news could produce severe feelings of an unnatural kind.
Maybe it's best I explain slowly, so as not to ruthlessly shock you. First, I have to admit something quite atrocious. I have become (according to one official at the American Embassy) a Norma Shirley (Norma's on the Terrace, Devon House) 'Papparazzi' a stalker of sorts, if you will. (However, I certainly denied the accusation when questioned during a recent visa interview). You see, Shirley, a Jamaican Chef Extraordinaire, plays an important part in The Book of Jamaica I am writing. Therefore, when she accepted an invitation by the prestigious 'Bon Appetit' magazine to be the celebrity chef during a Caribbean cruise with stops such as Santo Domingo, Barbados, Grenada, Antigua, St. Thomas and Puerto Rico my powers informed me that I had to be there, right behind her, camera at the ready, pen and notepad in hand.
Let me assure you, my friends, that I did resist at first. I really, really did. But, unfortunately, reeling from excess force, hauled by the neck and literally pushed on board, I finally saw no other way but to capitulate.
How could I not? I mean, fair is fair. Why should I bring misery to the 1,000 crew members on board who were just waiting to satisfy my heart's desire for seven days. So I relaxed, dear God I relaxed. I ate, dear God I ate. I enjoyed, dear God, did I enjoy. I was pampered, and dear God was I ever pampered. It's so difficult sometimes being a journalist and author.
LET'S TALK FOOD
The Celebrity Cruise Ship, The Constellation, has two first class restaurants. The San Marco and the Ocean Liners with menus carefully designed by French Master Chef Michel Roux. There is also the Seaside Caf/Grill on the Resort Deck that offers casual dining (buffet), a Sushi Bar for in between nibbles, the AquaSpa Caf (for your pleasure after their Sensory Heaven experience) and, if you have a sweet tooth, the Cova Caf Milano a seagoing version of a coffeehouse with great coffee and an array of pastries and cakes. Of course, there are bars, cigar rooms, theatre, cinema, swimming pools discoteque, and more. (Look for some of these details in an upcoming issue of the Tuesday Lifestyle section.)
I ate mainly at the San Marco Restaurant, not being one for lining up for buffets. Breakfast had to be my favourite meal. I overdosed on Salmon Slivers, Smoked Kippers and Pickled Herrings before getting into whatever choice of fruits, eggs, sausages, bacon, ham blah blah blah my heart desired.
Lunch was a trial of trying very hard not to get into the 'hard stuff'. I relied on salads to keep me going until evening but on occasion secretly nipped
into the Sushi Bar for a few itsy bitsy rolls of salmon or shrimp wrapped in seaweed dipped in that orgasmic wasabi the one that clears your sinuses with
a wham.
The atmosphere of the evening meal was always precious with everyone dressed up pretty, pretty. But if you really wanted to experience dress up, then the two Gala nights were the trip of trips! Hello. Some of Jamaica's uptown ladies would have been in their element 'nuff photos and much 'pompasetting' all over de place.
Now here's a little insight into one San Marcos dinner menu: Appetisers Chicken Liver and Rum Pate, Accras de Morue Cod Fritters with a spicy island sauce (these actually were the real hit and double helpings ordered immediatement. You know us Caribbean people, a little spice and all is nice); Soup a choice of Cream of Vegetable (a little salt and pepper had to be added) or Chilled Orange Mandarine. Salad came next, and I must admit that although I did partake for healthy reasons, these could have been a little more exciting. Next came light fare and egg specialities (naturally skipped by moi) followed by Entrees such as Fillet of Pollock Provencale poached fish with Italian Plum tomato; Fennel and grated Orange Zest (I found the fish always a tad overcooked); Cavatelli with Asparagus Ragu pasta tossed with roasted Bell Peppers; sauted Spinach and Pine Nuts; or Chicken Adobo Rum and Adobo marinated Chicken with Pineapple Salsa; Chayote sauted with fresh Dill (great).
Then there were the desserts scrumptious every night. Oh dear, nearly forgot those herb breadsticks with dinner. Hello! I think our table consumed more breadsticks than all the rest put together. And Iced tea. I almost by-passed mentioning the best Iced Tea this side of the world. Simply divine. Oh, oh, the Escargot. One night I missed dinner and the waiter, knowing my passion for this creature, presented two sets especially made for me the following night. Sweet eh?
SCRUMPTIOUS DESSERTS
One night we were specially invited to Ocean Liners it costs US$25 extra to dine there all other meals being inclusive. It offers a four-course menu. I chose the Gazpacho Soup chilled tomato soup, gently spiced, served with croutons and diced cucumber (delicious). Then I had Michel Roux's selection of hors d'oeuvres seven tastings to reflect the flavours and colours of the Mediterranean. (Not too impressive. Michel should have reflected the Caribbean.) Disappointed, I chose another appetiser, a Goat Cheese Souffle with Tomato Coulis (to die for) before digging into my entre, a rare Steak Diane New York steak (I know, I know, but I was fished out by the time I got to this restaurant) served with garlic, parsley, Cognac and Worcestershire Sauce. (Mais Supehrrrb)
After all of this, you think I was wise enough to stop? Oh no, a selection of divine cheeses served with grapes and apples came before the unbelievable array of desserts such as Zabaglione Flavoured with Marsala, a fluffy delicate Marsala flavoured sabayon; Souffle Grand Marnier; and Heaven's Delight with Poached Pear and Rasberry Sauce a Spanish classic with rich caramel flavour and unctuous creaminess. I chose the latter. Wonderful!
The menus of all the restaurants were totally changed every day and night totally. Obviously, the goal is to please the varied palate of some 1,900 passengers. For me, the cuisine on the whole lacked just that little 'oomph', but in retrospect some nights were definitely exquisite once you learned what the chefs do best.
The service, on the other hand, was unbelievably excellent. I am talking magical service. Lordie. Lordie. It was complete pleasure at its best. The Maitre d's, waiters and their assistants never once forgot your likes and dislikes, your name, your every little detail memorised from the moment you first sat down to dine until you left the ship. No need to even lift a finger for attention. Your every whim and fancy was their pleasurable command. What a most joyous experience a feast for the heart, let me assure you.
So there you are, just a little taste of cruise ship fare.
I must take this opportunity to say hello to Mr. Francois in the Trinidad High Commission here in Kingston, all the guys at the American Embassy too, Total Travel and NCB Liguanea Branch (great bank). Thanks for making those last minute plans work for me. And Miss Esme - for doing such a grand job in getting Miss Norma and I ready for the big seas.
When we choose actions that bring happiness and success to others, the fruit of our karma is happiness and success.
- Deepak Chopra's 'The Seven Spiritual Laws of Success'
