In the meantime, ship life continued with talks about the future ports of Rarotonga and Bora Bora. Then everything you wanted to know about Captain Cook was explained by Joesph Kess, the guest speaker.
A new line of jewelry has been brought onboard by New Zealand Wild Jewels. They featured designs made from paua shell (New Zealand abalone), mother of pearl, sterling silver, gemstones, and pearls. The artists revealed their collection today with a raffle included.
We were invited to the Captain's Table in the Pinnacle Grill tonight, beginning with cocktails in the atrium at 6:30pm. Captain Fred and his fiancée, Brooke, have hosted these private dinners for 10 guests every gala evening. The only guest we knew was Dolly, a long time passenger and also President's Club member. But we did recognize a lady that sunbathes near us every sea day. She and her husband were also from California.
We were served our choice of cocktails, and a tray of assorted canapes. Never totally sure what is in these canapes, we declined. Besides, the flaky bottoms would probably end up all over our gala clothes. We were not alone, as only one guest tried them….Dolly. After ½ hour, we were led down the staircase to the restaurant, then seated one by one at our pre-assigned seats.
We were sitting at opposite ends of the long table in the back room. Bill with Brooke and me with the Captain. As a result, we had different conversations, depending on whom we sat next to.
Anyway the menu was specially created by the head chef and the Pinnacle Grill chefs. They began with a bacon-wrapped scallops with a side of caviar. Of course, one of cannot eat the shellfish, and Tina, the manager, always remembers to serve a substitute. Tonight it was grilled halibut. Noticed the Captain also had the halibut.
Next was the tiniest salad ever with everything we like…..a cherry tomato, mozzarella, basil, green onion, and toasted parmesan on a bed of balsamic dressing. Asking the Captain about the lettuce shortage recently, he said that there was no shortage, but a problem with the supplies wilting prematurely.
It was soup time with roasted corn and butternut soup. That was among the best item of the dinner. Hot and tasty.
A green apple sorbet was the palate cleanser. Frozen sorbet was made to look like a slice of apple. Also good.
The entrée was a tender duxelle-crusted petit tenderloin. Small but filling. We also had a continuous service of little rolls through the meal. And of course, Cellar Master Jacques supplied the appropriate white and reds wines with every course.
Red velvet was the name of our dessert. So this is where the rest of the raspberries ended up…….in here for our tasty dessert. It was a plate of small dots of chocolate and dabs of berries and cake filled with berry-flavored whipped cream. A cup of coffee, and the evening was ended with a speech by the Captain. By then, it was nearing 10pm.
We did discuss the possibility that tomorrow's port of Rarotonga may be skipped. With the current deep swells we are having, we kind of doubt that it will be a go. Did we mention that due to missing Niue, the Captain and Henk M treated us all to a glass of sparkling wine or a soft drink with our dessert last night in the dining room. All but two of us asked for sodas to go, and our wine steward gladly brought them to us. Nice gesture.
Bill & Mary Ann
