BIGGER, FASTER AND MORE POWERFUL THAN HER PREDECESSOR TITANIC, THE RMS QUEEN MARY LIVED A LONG LIFE THAT INCLUDED 1,001 SUCCESSFUL ATLANTIC CROSSINGS. BUILT AT THE JOHN BROWN SHIPYARD IN CLYDE, SCOTLAND IN 1937;
the Queen Mary held the record for the fastest- ever North Atlantic crossing, and for three years she carried the rich and famous across the Atlantic in great luxury. During World War II, she carried troops across the Atlantic and after- ward, she ferried war brides and children to the United States and Canada and then returned to service as a transatlantic cruise ship. In 1967, when Cunard sold the Queen Mary
for $3.5 million and she made her 516th and final voyage to Long Beach, California on December 9, 1967. She now rests in the Long Beach harbor, converted into a hotel and tourist attraction. Guides’ voices echo in the now-empty engine room, where 27 boilers once generated 160,000 horsepower. She’s been in Long Beach longer than she sailed the oceans, and the ship has become an icon for its home city. Walking up to the Queen Mary is always a
thrill, you can feel her history and majestic beauty. It was an especially pristine day with peaceful blue skies and ocean, all in the wake of the devastating Japan earthquake and tsunami that hit just two days prior. Tragedy always seems to heighten my appreciation for the precious experiences in life, such as hanging out in beautiful coastal Long Beach at the astounding Queen Mary. It has been several years since I experi- enced the Sunday Brunch, which was excellent back then. So my hopes were high. Janet (one of my best friends) and I boarded the ship and took the elevator to the second floor. As we entered the Grand Salon, the ship’s original First-Class Dining Room, we were taken by the elegance and quality of the craftsmanship. The largest mural on the ship painted by Gilbert Bayes, was breathtaking. On the way to our seats, a live band played Frank Sinatra standards and we
were transported back in time (overlooking the modern clothing worn by the guests of course). We were seated at our table by Gilberto, three years with the company as a banquet server, a true gem, quickly served the perfectly chilled Queen Mary California Brut Champagne, propelling us into cruise ship mode. Extensive preparation goes in to the beautifully orchestrated Sunday Brunch; the mass amount and variety of food, the presentation of the visual menu, the service crew and the many celebrations taking place. Where does one start? I knew that there was no way to try everything, but I
would do my best. Tiny portions would be the key to tasting as much of a variety as possible. I had to start with my favorites at the Seafood Station: snow crab claws, oysters on the half shell, seared ahi, shrimp cocktail, then turfing it up with a slice of prime rib roast (from the Carv- ing Station) slathered with horseradish and au jus. The seafood newburg with lobster failed to compare to the other seafood, just not my taste I suppose. What next? Breakfast comfort food–eggs benedict (prepared superbly with a lemony to-die-for hollandaise), a Belgian waffle with butter and whipped cream. And of course, no brunch would be complete without a custom omelete prepared by Engracia (two years with the QM) with ham, mushrooms, jalapéno and cheese. We tried to figure out
how many omeletes she makes on a Sunday—our collaborative guess was approximately 200 or so; so tasty too. When we returned to our table, there had been a complete makeover by our other server, Maria (she has two kids and ten years of loyal service). Both Banquet Managers were on duty, Ruben Garcia and Assistant Manager
Juan Gonzalez, who came over and said, “hello”. They run a tight ship (pun in- tended) and Gonzalez prided himself in his goal to make sure that all passenger senjoys themselves. He added, “we’re not standing still, we are sailing!” With all of the free flowing Champagne and the ambiance, we seemed to
have lost all sense of time. At this point, it was a matter of a culinary journey around to the remaining food stations, which are constantly being reinvented by Executive Chef Larry Banaras (who incidentally came back to his original post after a 20 year departure). The stations include carving and entree, oriental (shrimp stir-fry was a stand-out), pasta (whole wheat fettuccine, four cheese ravioli, black pepper linguine and ricotta rainbow tortellini with a choice of several mouth-watering sauces), Mexican (custom fajitas, etc. ), garden, garde manger and breads (you name it, they’ve got it). Desserts vary weekly, and there is a ridiculous amount of selections: chocolate mousse, red velvet cake, ice cream, crepes with a choice of filling, cheesecake, chocolate dipped strawberries, the list goes on and on . . . You can take the experience to the next level by sleeping in one of the former
staterooms at Hotel Queen Mary, imagining yourself on a transatlantic journey along with those who have taken one; Charlie Chaplin, Clark Gable and many more. The smaller rooms are reasonably priced. If you want the full luxury of a bygone era, splurge on a Deluxe Stateroom or a Royalty Suite. I think the biggest reason that I recommend this brunch is that you not only
get a great meal filled with variety, but it really feels like you are on an actual cruise—a truly memorable adventure in dining. The Queen Mary Sunday Brunch is located at 1126 Queens Highway, Long Beach. Reservations: 562. 499.1606 or
QueenMary.com
APRIL 2011 | RAGE monthly 71
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