The Chef's Table aboard Carnival Sunshine- A foodie in Paradise.

August 11, 2019

Hey, y'all!! I know I dropped off the face of the earth right after we got back from our cruise but, this girl has been busy! 

First of all, you know how short our summer was and as soon as we returned from vacay it was back to work(insert frown here)

You know how much I love my job but, I was not ready to go to work honestly, I didn't want to leave the Bahamas.

But, the cruise was amazing and beautiful and more then I could have ever dreamed of and more.

I think I told y'all some time ago that I had booked myself to have dinner at the Chef's table and it was really exciting.

Let me just say it was one of the coolest things I have done lately.

I heard someone at dinner say, "The two most important people on the ship are the chef and the captain." I am going with the Chef as my fav.

The menu had food I had never tried but, that didn't stop me. I tried and loved everything.

Let's start with appetizers and a champagne toast in the galley of the Carnival Sunshine.

We enjoyed some delicious appetizers as we toured the kitchen


With over 2,000 guests onboard you can imagine how crazy this kitchen can get at times. It was like a ballet dance of trays of food, ovens cooking as hard as the could and everything coming together at just the perfect time. Sounds like my days sometimes.

After our kitchen tour, we moved up a few floors to a private dining room and the table was set for 12 people. I am glad they kept the group small because it gave you a chance to enjoy the evening and get to know others at the table and have one on one with the chef.

Spring Peas & Matcha Soup
We used the spring onion to mix the matcha into the soup

Berkshire Pork Belly with veil of yuzu mustard, crustacean essence

I have never eaten pork belly but, this may have been my favorite. It had so much good flavor.

Slow Cooked Crispy Lamb with roasted  beet & port jus

Quail, Wild Mushrooms and Carnaroli with parmesan, pepper threads, roasted onion jus

I have also never eaten Quail and was a little nervous but, it didn't disappoint at all.

These courses brought lots of compliments to the chef from everyone at dinner. It was fun to try new foods and the service they showed us was out of this world.

As stuffed as we were, we still had to find some way to get dessert down too. 

Citrus Cream with lime snow, elderflower caviar

Chocolate Hazelnut with basil moss, cocoa logs, chocolate soil

Special thanks to Executive Chef Ramesh Selvam and Carnival Sunshine for this amazing experience that I will always remember.

My kids are talking about going on another cruise and I know I will participate in the Chef's Table again.

Ok, here it is Carnival Sunshines Signature dessert recipe

Warm Chocolate Melting Cake
Yield 5 servings

Chocolate Semi Sweet 3 oz
Sweet Chocolate 3 oz
Unsalted Butter 6 oz
Fresh Eggs 4 ea
(Make sure the eggs are at room temperature and chocolate is warm enough while making the mixture)
Flour 2 oz
Sugar 1.5 oz

Melt chocolate and butter
Mix the eggs and sugar and whisk for a few minutes, add the flour
Add the egg mixture to the melted chocolate and mix
Pour the mix in a greased mould
Bake in the oven at 320 F for 14 minutes

Serve with ice cream and a fruit garnish.


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