The Beautiful Genius of Chef Geoffrey Zakarian

Beet Salad/Smoked Trout Roe/Rock Shrimp/Blis Maple Yogurt

It's getting colder, it's darker earlier, and the school year is in its full stressful swing, all of which means is we have summer on the brain. We had the wonderful experience of joining friends J and T on their "Love and Romance" - themed wedding cruise to Bermuda on the beautiful new Norwegian Breakaway back in July, and reminiscing on that amazing vacation is just one of the many coping mechanisms helping us make our way into winter.

Beet Salad (close-ups)

First and foremost, the wedding itself was just perfect - on a cliff, overlooking the turquoise waters and pink sands of the Bermuda beach, with J and T pledging their lives to each other -- it was the epitome of both love and romance. Their musically talented friends played Jason Mraz's "I Won't Give Up", and one of the readings was this one, from Louis de Bernieres' Captain Corelli's Mandolin, which we think truly sums up what a wedding is all about:

“Love is a temporary madness, it erupts like volcanoes and then subsides. And when it subsides, you have to make a decision. You have to work out whether your roots have so entwined together that it is inconceivable that you should ever part. Because this is what love is. Love is not breathlessness, it is not excitement, it is not the promulgation of promises of eternal passion, it is not the desire to mate every second minute of the day, it is not lying awake at night imagining that he is kissing every cranny of your body. No, don't blush, I am telling you some truths. That is just being "in love", which any fool can do. Love itself is what is left over when being in love has burned away, and this is both an art and a fortunate accident.” 

Grilled Prawn Panzanella/Heirloom Tomatoes/Taggiasca Olive Vinaigrette

Plus, it was a cruise! And we were on it! Our room had a small balcony, our steward predicted our every need, there was food and drink galore, and Bermuda itself was a wonder to explore. But seriously, what do we want to talk about here? Chef Geoffrey Zakarian has restaurants on this ship. True, they weren't included in the fare, but the extra cost was minimal when you see what we experienced at the fine dining venue, Ocean Blue, which truly encompasses the beautiful genius of Chef Zakarian. Our words do not suffice...nor do our photos, admittedly. We can say it was in our Top 10 Overall Food Experiences Ever. And yes, Chris was slightly obsessed by that gorgeous beet salad, which explains the additional pics. 

Rolls made with Marscapone and Sesame Seeds

By the way, the latest intel says that the Iron Chef champion and Chopped judge extraordinaire will be present on the December 1st cruise to the Bahamas. We're jealous.

Lightly Roasted Sea Scallops/Guanciale/Grapefruit/Caramelized Pork Belly/White Anchovy

Dover Sole/Whole Roasted/Sauce Meuniere

Selection of Artisanal Cheeses
(Tete de Moine/Membrillo Quince Paste
Cave-Aged Cloth-Bound Cheddar/Fig-Date Bread
Bayley Hazen Blue/Candied Walnuts)
Yeah...that's a flower made of cheese in front!

CHEERS to Love and Romance
and, again, congratulations to J and T!!! xoxo



yummychunklet said...

How colorful!

jck said...

There is no way fun that stunning could not taste good. Wow!!!

Anonymous said...

Love the beet salad, I can't get it off my mind. Enjoyed the cheese platter, duck, monk fish and bread.