Viking World Cruise 2017-2018: February 21, 2018

This is a new port for us, but we did not do the normal tour. They have a tour on this ship that they do in selected ports called the Kitchen Table. Twelve people go with the chef to markets to buy what he will use to make our dinner. We go back this evening and he has a demonstration kitchen in this private room and prepares it for you.

Chef Eric did not have a good day. He has not been here, but Viking told him that there was a market close to the ship. However, he did not find what he really wanted. But, we had a wonderful time. It was very interesting experience and are going to try and book one more. However, at the time I booked this one, it was the only one available.

Our vehicle was a small van and the Chef (Eric from France) and his assistant were with us.

Our first stop was for coffee, wine or beer; to drink, not buy to bring back. However, we learned that they do not sell alcohol till after 11 AM. So, he ordered me a cappuccino, and I did not like it. Steve drank all of his. It was in a very nice shopping area by a cruise ship port. We, however, are docked at a working port, nowhere near where this port was.

The first market we stopped at was a fresh organic market and chef bought some fruits and macadamia oil there. I bought some good Australian licorice.

Our next stop was a seafood market where they bought some fresh octopus and barramundi, a local Australian fish.

Then it was back to the ship. We were only in port till 1 PM, so it was a quick stop. We moved from the dock and then heard an announcement saying that a stretcher was needed in cabin 6066. Then the captain told us they were going to anchor and two passengers would get off. They brought the pilot boat back and took one off on a stretcher and another accompanied the patient. Also, three crew went with the pilot boat.

Once the excitement was over we spent the rest of the afternoon with a beer and me doing this. Tonight at 6:25 we will meet the chef in the dining room for our dinner. We eat and do this in a private dining room below the restaurant and between the two specialty restaurants.

It was a ten-course meal. The courses were: caviar, spicy noodles, octopus carpaccio, softshell crab, foie gras, seared octopus, crocodile (very tough), barramundi (fish), steak, and dessert. There was champagne to start, followed by a New Zealand Sauvignon Blanc, Australian Shiraz and then port for dessert. I cannot say that we ate all of every course, but we did try everything, even Steve.