

Palates cleansed, we were ready to receive our main dish. With flouri



The meal continued as we guiltily left behind what we could not eat and exchanged it for a serving of baked Camembert and pieces of walnut bread followed by little confections and cookies all leading up to the grand finale.


Chef Pollara introduced the head pastry/confection chef whose name I'm afraid I did not catch. As he was introduced, we were presented with amazing creations for dessert. On a molded sugar base tinted blue was a bit of pastry with a scoop of creamy confection from which extended two antenna-looking pieces of hardened sugar with a sugary spring holding them together. If I heard right, he said it took several hours to put it all together.
Along the way, Commodore Romano stopped by briefly to say hello. We must have met a good deal of the ship's officers by the end of the evening.
With our elaborate desserts before us, we were also presented a copy of Courses, A Culinary Journey, signed by Chef Pollara. The ladies all received a red rose as well and the ship's photographer stopped by to take pictures of each couple as well as the group. Each photo p
osed with Chef Pollara and Maitre d' Ciorfito. The pictures were delivered moments later to our table.

Lest I forget, all of the dinner was accompanied by wine pairings--white, red, a sweet dessert wine, and lemoncello (or soft drinks if you preferred). And ended with coffee.
The whole evening lasted from 7 until 10:30 p.m. at which time we helped each other out of our chairs and vowed we would not need to eat again for at least three days. Except for the obscene amount of food served to us, the dinner was wonderful. Smaller portions would have been nice since there were so many courses. But I have absolutely no complaints about the taste of the food. Each dish was amazing and the attention given us made us truly feel VIP.
Other specialty restaurants aboard cruise ships:
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