Arts Institute of America
Don’t Skip Breakfast (or Lunch) LA VERANDA | LE GRILL
It was refreshing to see how many choices were available aboard a small ship. For breakfast, two restaurants offer a smorgasbord of hot and cold dishes, including fresh tropical fruits, omelets, and the chef’s favorite granola recipe. A full menu was available from which to order as well. Insider tip: Don’t miss the smoothie of the day! Yum!
Te same two dining venues offered lunch options that were equally as sumptuous. I could enjoy lighter fare, or go all out with a full-course meal—including special culinary stations (for example, pasta or stir fry), carving stations for meat lovers, and a dessert buffet. Insider tip: Each day lunch featured a different nationality: French, Italian, Spanish, Pacific, Greek, even American. Part of the fun was finding out which cuisine was being served!
At Le Grill, a casual dining venue, I enjoyed breathtaking island views and sunlight glinting off the pool. Te same fare that was up for grabs at Le Grill came together as a more chic spread in La Veranda’s cool, blue dining room, with its crisp linens, floor-to-ceiling windows, and elegant ambiance. Dining al fresco was also an option at La Veranda.
Every Dinner’s a Party LA VERANDA | LE GRILL | L'ETOILE
Nothing’s more fun than a dinner party—especially when you don’t have to do the cooking! What suited my mood each night? I chose from three restaurants, each with open seating arrangements, and each with its own menu and team of talented chefs.
L’Etoile, the main restaurant, offered fine dining at its best. Each time I dined there the Maître d’ escorted me to my table, whether it was an intimate table for two, or a dinner party of ten. If I felt social and wanted to meet new people, I even had the choice of joining other open parties at their table. Several times I arranged impromptu get-togethers over dinner with friends I'd met during the week—easy to do since L'Etoile doesn't require reservations.
Te décor is stylish, accented with wood tones, ceramics, and chandeliers. Te dress code is coined “country club casual," and it was easy to enjoy the elegance of perfect mood lighting and decadent furnishings as devoted staff poured my favorite wine. A full-course, à la carte menu of gourmet delights including appetizers, soups, salads, international specialties, a cheese course, and dessert was at my bidding. On occasion, I lingered, visiting with fellow foodies, over a cup of coffee or tea. Insider fave: Tough the menu changes nightly, there is a set of delicious
"classics" available every night. My favorite? Tat would be the perfectly seasoned, perfectly prepared beef
medallions.Mmm.
Light-filled and airy for lunch and breakfast, La Veranda was transformed into a romantic French venue, effusing a warm glow in the evening. I learned early in
Paul Gauguin Cruises |
www.pgcruises.com 25
Chef Thomas Wong In His Own Words
For much of my professional career, I have worked at historic resorts steeped in
hospitality. A recent sailing aboard Te Gauguin as a guest chef was my first experience on a
cruise ship and everything about the voyage was impeccable. What stood out for me
foremost were the ship’s polished, manicured, and well maintained galleys. Working with the
Chef, Sous Chef, and Culinary Team, I witnessed excellent teamwork and mutual respect.
Secondly, there was an impressive consistency in both culture and work ethic by the entire crew. What I saw was not something that could have been staged for one day; it was standard operational procedure.
Tis excellence was not an act, but a habit. Professionally and personally, my time aboard was a magical experience.
An expert in Hawaiian cuisine, Chef Tom Wong has been profiled on the Discovery Channel’s
Great Chefs of Hawaii and has appeared on the Food Network’s Cooking Across America, CNN’s On the Menu, Weekend TODAY and more.
He’s currently a professor at the Culinary Arts Institute of America.
Culinary
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