On the sixth day we were at sea on the way to Victoria, Canada. It was also the 4th of July and Celebrity Cruises went all out for ship entertainment. After a leisurely and relaxing morning, Kristina and I attended Chef John Suley’s class at noon about cooking with marinades and rubs, a timely class for summertime grilling ideas.
The sweets table!
Every 4th of July table needs a flag cake!
You could make your own sandwiches
Sweet breads of every kind
Every table looked beautiful!
There was every kind of meat…
And every kind of seafood- but we were partial to the Alaskan King Crab Legs!
Once again, our dinner was going to be held in the specialty dining room, “Qsine.” We were greeted by the smiling face of sommelier Chanelle Duarte, who talked to us about the evening fare of food paired with beer. I don’t know much about beer except I like to cook with it. Chanelle handed us a glass of what I thought was champagne, but it was beer! I never would have guessed.
The Black Angus Tacos with Jalapeno Guacamole were a big hit at our table, served with another Belgium beer, Chimay Premiere Rouge.