Now having travelled 3800 miles from Valpariaso to somewhere between Buenos Aires and Uruguay, we were treated to a truly sumptuous meal served in the galley kitchen. More theatrical than I knew food could be, melons and radishes masqueraded as flowers and entire displays of pastry and pasta were true works of art. A band played in the dining room and at one time we had 6 dishes on the table with a dizzying array of foods that really shouldn't exist on the same plane, let alone the same table. Thai shrimp curry cuddled up to weiner schnitzel and spaetzle and baked alaska was neighbors with summer fruit pudding and profiteroles. This 'galley lunch' is a regular event on each leg of the Seabourn journey and I have to say; it was one of the more memorable meals of our entire trip. How fun is it to stand in the kitchen with the chefs, dipping soft hunks of french bread into a huge pot of bubbling fondue that smells like a dream?
REAL FUN!!!
Off to have some caviar now...can't get enough!!!
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