Our recent experience at the Cellar Master’s Dinner in the Pinnacle Grill was nothing short of extraordinary. Hosted by the affable and knowledgeable Fernando, a 28-year veteran of the Holland America Line, the evening was a masterclass in fine dining and exquisite wine pairings.
Duck Confit
The first course set the bar high with a beautifully prepared duck confit, accompanied by roasted cauliflower and a honey nut squash salad. The dish was expertly paired with Moet & Chandon Brut Imperial from Champagne, France. The champagne’s effervescence and subtle notes of green apple and citrus perfectly complemented the rich flavors of the duck and the sweetness of the squash.
Porcini, Chervil, and Artichoke Soup
Next, we were treated to a delightful porcini, chervil, and artichoke soup, garnished with tender chicken dumplings and a dollop of crème fraîche. This course was paired with Cloudy Bay Sauvignon Blanc from Marlborough, New Zealand. The wine’s crisp acidity and vibrant tropical fruit flavors enhanced the earthy tones of the soup, creating a harmonious balance.
Warm Lobster Salad with Truffle Vinaigrette
The warm lobster salad was a standout dish, featuring succulent lobster pieces drizzled with truffle vinaigrette, accompanied by asparagus spears and artichokes. Paired with Domaine Ott Cotes Du Provence Rose from France, the wine’s delicate floral notes and refreshing acidity beautifully complemented the richness of the lobster and the subtle earthiness of the truffle.
Wagyu Beef with Mushroom Foam
The main course featured a sumptuous wagyu beef, perfectly cooked and topped with a delicate mushroom foam. Served with salt-baked turnip and crispy onions, this dish was a true indulgence. The L’Ecole #41 Red Blend from Walla Walla Valley, Washington State, was an inspired choice, with its robust flavors of dark fruit, spice, and a hint of oak enhancing the savory elements of the beef and mushroom.
Chocolate Pot au Crème
For dessert, we indulged in a decadent chocolate pot au crème, infused with Grand Marnier and topped with a toasted marshmallow. The Late Harvest Errazuriz Sauvignon Blanc from Chile was a delightful pairing, its sweet, honeyed notes providing a perfect counterpoint to the rich, bittersweet chocolate.
Throughout the evening, Fernando’s expertise and passion for wine shone through, making each pairing not only a culinary delight but also an educational experience. The Cellar Master’s Dinner at the Pinnacle Grill was a truly memorable event, celebrating the art of fine dining and the joy of exceptional wine.
In the heart of the ocean, beneath the starry gleam,
A dinner unfolded, like a dream within a dream.
Hosted by Fernando, a master of the vine,
Twenty-eight years sailing, with stories aged like wine.
First, the duck confit, tender and divine,
With cauliflower roasted, and squash in honeyed line.
Moet & Chandon bubbles, like laughter in the air,
A toast to new beginnings, and moments we could share.
Porcini, chervil mingled, in a soup so pure and light,
With chicken dumplings floating, like stars in velvet night.
Cloudy Bay’s crisp whisper, a Sauvignon’s embrace,
Enhanced the earthy essence, with a gentle, loving grace.
A warm lobster salad, with truffle’s sultry kiss,
Asparagus and artichokes, added to the bliss.
Domaine Ott’s rose petals, in a glass so finely dressed,
Paired with every morsel, in a symphony expressed.
Then came wagyu splendor, with mushroom foam’s caress,
Turnips salt-baked, and onions crisp, in culinary finesse.
L'Ecole’s red in shadows, of fruit and oak entwined,
Danced upon our palates, with secrets well-defined.
The final sweet indulgence, a pot au crème so dark,
With Grand Marnier whispers, and marshmallow’s spark.
Late Harvest’s golden nectar, from Chile’s distant shore,
Closed the night in sweetness, leaving us longing for more.
Fernando’s tales and toasts, with passion in each word,
Made the evening magical, in memories interred.
The Cellar Master’s Dinner, a voyage for the soul,
A journey through the senses, where food and wine console.
