01-24 Friday: Feeling better today. We had a bottle of Prosecco in our fridge so we ordered a fruit plate and pastries and had breakfast on our balcony. We cruised Batu Tara volcano. Finally, everyone is well enough to make it to Mexican Train today. Most of us still have tender stomachs but the worst of it is gone. We are all still tired so we quit a bit early. Stuart and I had a small bite to eat in the Lido and then back to the cabin for a bit of a rest, which turned into sleeping a couple hours! We weren’t hungry for dinner. Eventually, we went down to the casino. I didn’t last long and came back to watch a movie and go to sleep.
01-25 Saturday: Komodo Island, Indonesia. I have been here before on the World Cruise. June and I saw the dragons. Stuart has no interest, so we stayed onboard. No one in our Mexican Train group got off so we played today, even though it was a port day. Sadly, Diana was sick so she didn’t play; John gave her “an average” score for each round. We spent a little time at Sea View Pool but it was so hot outside, we didn’t last long. It is a beautiful island with lots of green and interesting shaped mountains. Early afternoon was a huge downpour that lasted about 30+ minutes. Forecast is rain for the next few days. We shall see.
Cellar
Master’s Dinner at Pinnacle Grill: Tonight was a very enjoyable and leisurely
dinner with tablemates Paul and Maureen Messier. We met them earlier on the
cruise as we shared a table with them at the Cellar Master’s Dinner in
Canaletto restaurant. We became instant friends. They live in the Sacramento
area, and they were also on the 2023 Grand Africa Voyage although we don’t
recall having seen them. AND … they are also on this September’s 51-day Hawaii
and South Pacific cruise. So even if we don’t see them in California after we get
off in Tokyo, we’ll see them on the Zaandam out of San Diego. Cellar Master
Bernardo began the dinner activities with a discussion of wines, his
background, and an introduction of the evening’s staff. Course one was Roasted
Foie Gras on a small pastry and topped with caviar. A colorful blackberry
reduction was arrow-shaped pointing to a whole blackberry. Our wine pairing was
a delightful Veuve Clicquot Yellow Label Champagne. Second pourings were
graciously provided. With each course and wine pairing, Bernardo gave a
description of the wine and some its history. The second course was a soup that
we all agreed was the best we’d had on the cruise. Paired with a brightly
colored California pinot Noir was a Porcini Mushroom soup with Chervil and
Artichoke. It was perfect temperature (unlike other soups we’ve had) and had
two chicken dumplings along with some crème fraiche. Third course was a salad
of fresh greens topped with warm lobster chunks, a truffle vinaigrette, some
artichoke, all encircled by some asparagus spear curd. The salad was
accompanied by a Grgich Hills Chardonnay, not Sharon’s favorite wine because of
being stored in French Oak barrels. The backstory of Grgich Hills is that
Grgich came from Croatia, showed skills in winemaking but was unable to buy the
necessary land. So, he struck a deal with the Hills Brothers Coffee Company to
become partners. Thus, the Grgich Hills name. It was now “Intermezzo” time,
with a Tangerine sorbet ball in a flute glass with some sparkling wine;
doubtful it was the same Veuve Clicquot. Then the main course of Beef
Tenderloin and two seared scallops. We were getting full by now so we didn’t
eat much of it. The wine was a Red Blend from Chile. Finally, it was dessert
time, and Chocolate Pot Au Crème laced with Grand Marnier and two marshmallows.
Not sure what the marshmallows added, but they were there. Our final wine
pairing was a full-bodied Port. Overall, it was a very delightful evening, both
the dinner and our conversation with Paul and Maureen. The dinner started at 6
PM, and we were the last four to leave the room at about 9:15!
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