By: Marcia Abramson
While soaking in one of the two warm exhilarating whirlpools, I could only think of my Long Island friends and neighbors who had to forego the opening of the summer season on Memorial Day because of the foul rainy weather practically all of May and early June. Another treat for me, as a past president of The International Food Wine & Travel Writers Association, was the culinary demonstrations by the prestigious French Cordon Bleu trained chefs. Frederic Filliodeau and Bruno Doucet prepared "filet of Chilean sea bass with a leek and potato duo" and "Pot au Feu of Pollack fish with lemongrass and coriander" under the supervision of Seven Seas' Executive Chef Bernhard Koltz. The chefs set up a kitchen in the Galileo Lounge and proceeded to cook the fish with the English interpretations of the French by the German-English speaking executive chef. This made for very entertaining language and much laughter by both the spectators and the audience. As a matter of fact, Mr. Koltz told me of one of his first experiences with his English in the United States. He was very eager to see the Grand Canyon and proceeded to make the travel arrangements with a local travel agency and outfitted himself with hiking boots, and other appropriate western clothing and gear. But he was very confused when he deplaned and found water to the right and left of him. This was not what he expected to find at the "Grand Canyon." He quickly learned that he was in the "Grand Cayman Islands." Just a matter of language, however, this handsome gracious Bernhard Koltz adjusted and traded in his boots for snorkeling fins, and still has not been to the Grand Canyon. I can assure you that his supervision of the extraordinary cuisine on the Radisson Seven Seas is superb. There are no miscues in his menus and he is now researching the possibility of "Kosher Kitchens" as part of the dietary offerings of the Radisson Seven Seas. The culinary demonstrations of Chefs Filliodeau and Doucet were presented with the typical French dedication to quality of ingredients, taste and artistic colorful presentations. I do have the recipes for these two fish dishes and will send them to you. Just e-mail your request to me. Another plus for this cruise was the caliber of the entertainment. It was excellent from "The Stradivarius Voice" of the multi-talented Maureen McGovern, to the exciting performing production company of Peter Grey Terhune, and the Swingin' Bachelors Trio. Maureen McGovern's renditions of the music of Richard Rogers was magnificent as were her swinging songs of the 40s and 50s. They still bring audiences to their feet to salute this beautiful artist. I also found the productions of Peter Grey Terhune fabulous. He brought cheers and wild applause from the passengers with his Broadway productions of Les Miserables, Cabaret and Fosse. As if these talents were not enough, my evenings did not end until I listened to a few sets by the talented British Columbian Trio, The Swingin' Gentlemen. There was so much for me to do aboard ship from fitness programs, relaxing at the pool, learning new culinary techniques; enjoying the entertainment and above all never missing a meal and meeting interesting people, that I have used up my allotted space. Therefore, I will take you ashore with me in Bermuda and Norfolk in my next column.
© Copyright by Marcia AbramsonE-mail: mascribe@aol.com
