Virtual
Gourmet
Jayne Mansfield ❖❖❖ THIS WEEK
ALL AT SEA: CRUISE
CULINAIRE NEW YORK CORNER
LAFAYETTE NOTES
FROM THE WINE CELLAR
by
Marcy MacDonald
Gone
are the days when you could hang a fishing pole over
the side of a vessel to guarantee fresh edibles (the
Maritime Commission has edited that to a single
expensive alternative: pay big money outside of the
home port). These days almost everything consumed on
board is loaded on board at the original port of
embarkation. My companion on
a recent cruise had dietary considerations, but he had
seen a deal for a crossing through CruCon Cruise
Outlet that really was less expensive than staying
home. So we booked on the brand new
(commissioned last fall) Celebrity Reflections.
He has a serious soda craving and booked a "soda
package" with a special price to include all of the
sodas he consumed throughout the cruise in Aqua Class
as well as a cuisine package and a shore excursion
package, and another to include the port taxes and the
final tips at the end. Just flashing our Aqua
cards bought us into and out of certain other plans --
all of which are spelled out in the generous fine
print online.
But as Aqua Cruisers, we were entitled to the Blue
delights and could also go to the Aqua Spa Cafe for
light meals before dinner. There are wine plans,
meal plans, excursion plans, even make-your-own-plan
plans. There are series of unique
activities for enriching the palate, including
six Wine Enrichment Series events, five
Signature Series events and three Food as Art events.
Before you set sail, you can plan and book most
of the events, whether it's computer time or wine
classes, workouts with a special trainer, particular
yoga. Or,
contemplate same while sampling a complimentary
chilled bottle of prosecco on your terrace. We
were sailing from Miami to Rome with stops in the
Canary Islands (including the volcanic Lancerote and
its re-building of the Madeira wine industry, snuffed
in 1827 by a six-day volcanic eruption); Spain's
wonderful Barcelona, with the drop-off point near the
town Street Market, at the base of the Ramblas; on to
Marseilles, and off to the Medici port closest to
Florence before finally docking at the Port of Rome,
far outside the original eternal city. In
between those ports, some of the most interesting
cuisine afloat is featured in spaces specially
designed for a variety of gourmands: Qsine (right), which bills
itself as “uniquely/unordinary,” is an
ultra modern room that features dishes like the
Iosine Greens fresh market salad with arugula,
radicchio, frisee, watercress, spinach, pomegranate
emulsion and crisp goat’s cheese crumble; Lobster
Escargot is a real left-fielder, tender and
perfectly dressed. "Each
restaurant on board has its own kitchen," chef Thomas
Stellbrink told me. "We have to make sure the
croissants are baked perfectly in a pizza oven so that
everybody on board gets to smell it!" Stellbrink also
noted that now there are "more and more 'healthy
options' indicated on every menu," from the Oceanview Café
on Deck 14 to Opus
Restaurant on Deck 3. For instance,
there's the SPE option, healthy, vegetarian food,
including gluten-free breads -- even gluten-free
foccacia one evening in the specialty restaurant Blu.
"We work with nutritionists closely," Stellbrink
added. "Lastly, this is the newest ship in this fleet
to cook organically." As we were in Aqua
Class, Blu (left) was the très chic
specialty restaurant our class of guests could book
for breakfast, lunch and dinner, rather than the main
dining room or snack heaven on Deck 14. The menu
in every restaurant changes a little every night, so I
thought it a critical must to sample the varieties of
classic favorites on a nearly day-to-day basis, in
order to see whether the quality of the broiled
Atlantic salmon, roasted chicken breast and grilled
New York strip held up every night. They did --
with only slight variations. On
night one, the slowly braised Colorado lamb shank
wasn't braised enough when delivered to our table. The
woman who had ordered it produced an instant
pickle-face for the embarrassed waiter, and the
maître d' immediately had another lamb shank
delivered that was actually perfectly done. She might
also have tried lamb chops Provençal or chicken
Kiev that night in the Opus Restaurant.
Accompanied by glasses of wine recommended by
the sommelier: a white Castello de Raimat
Albariño, Costers del Segre, and for a red,
Freemark Abbey Cabernet Sauvignon from the Napa
Valley. The
fact that guests may consume anything on or off the
menu makes the temptation to save the San Daniele
Prosciutto with smoked ricotta and fig preserve; the
ceviche of scallops, shrimp, cucumber, pickled ginger,
tomato and sesame seed oil; or the mozzarella and
slightly crunchy Bell pepper empanada
(nice and warm with cilantro pesto). The
New York strip was perfectly medium rare, with a
nice little burn on the outside, with the addition of
the garlic mashed potatoes that worked perfectly. The
grilled Hawaiian-style salmon filet was not as
successful as the broiled alternative. My
gluten-free friend was able to eat around his food
allergies by enjoying the tortilla soup with spiced
chicken and avocado salsa without having to sample any
bread. One night, the pumpkin gnocchi was gluten-free
and included sautéed arugula, sun-dried
tomatoes, marinated artichokes with basil vinaigrette
and goat cheese. The
sommelier's recommendations were regularly correct, if
not wildly imaginative. Although there are thousands
of bottles on each ship, each specialty restaurant
posts its own prices on many lookalike-wines with
varying prices. A white Louis Jadot Pouilly
Fuissé from Burgundy may run $52
in Blu, more or less in many of the other restaurants.
By the way, ever since one of the waiters slipped on a
tablecloth and ignited one of the passengers with
flaming baked Alaska, fire is now banned in the main
dining rooms of all Celebrity ships.
What
would Italy be without a real Italian Tuscan Grille?
Here you can order cioppino (right), a rustic
seafood stew, a seriously good version, with lots of
rich, garlicky broth for crisp bread-dunking.
It's possible to make an entire meal of primi piatti:
fried calamari with marinara sauce and lemon garlic
aïoli was superb, crunchy, not soggy with grease;
the carpaccio
(below)
features filet mignon, sun-dried tomato and Kalamata
olive tapenade; pastas like the traditional spaghetti
alla bolognese
and the fragrant white truffle oil in the ravioli al funghi
selvatici sauce are stand-outs.
The grilled Florentine bistecca alla griglia was excellent,
but the filetto
di manzo rustico (filet mignon) was
unforgettable: I had mine black-and-blue and was
surprised at the accuracy of the delivered beef. On
all of these menus the garlic mashed potatoes are a
particular hit. My companion
was totally hooked on the zuppa di cipolle
(Tuscan onion Soup), a hearty combination of onion
and leek with garlic and provolone cheese in a creamy,
caramelized concoction as thick as the minestrone
all'itialiana was comparatively thin.
The service at the Grille is often hit-and-miss but
mostly hit, unless a sulking Swedish couple is
fighting in the not-nearly-private-enough table right
in front of you.
Although the name 'Murano'
may say Italian cuisine to you, it is the name of the
French restaurant (below)
on board for contemporary cuisine. The onion soup is
fabulous, perfect with cheese so thick and gooey that
a mere raft of stale bread probably couldn't have kept
it afloat. Still,
on any ship, everything is show biz, designed to catch
your eye so that you don't really notice that there's
about 20 minutes a day when Celebrity isn't
cuisine-ing you to death on Deck 14 at a trough
designed to distract 3,000 people. Some go to
Zumba just before they consume tea. Others try
to outsmart the tariffs: after all, if fresh orange
juice costs $2 and fresh grapefruit costs $3.50, order
it for breakfast in bed instead, and there is no extra
charge.
So while waiting for what may become one of your
favorite restaurants -- on land or at sea -- you begin
to watch a little kinetic art. First, in a
painting just outside Blu and Murano, is a picture of
a wood gatherer in the forest who puts his logs
together and lights them for warmth -- which
eventually turns into a flaming fire that consumes the
painting. There is a great deal of
'art-as-distraction' on these ships, each piece of
which is identified. All they need is an art
tour to match the galley tour. There is,
unfortunately, on each ship, an 'art' auction that
gives art a bad name. You really think
Dalí and Matisse and Picasso signed different
kinds of paper before their printers rolled off these,
er, images? I mean, a Rembrandt print? Really?
And those not-really-Fabergé eggs? One
may
consider these questions at the Molecular Bar,
a 'natural' way to get absolutely sloshed.
Then, there's The Porch for soups, salads and
panini, or, perhaps, on the blowy top deck Oceanview
Café. If you crave an early six am breakfast,
wander to Deck 14 and have gammon, a close relative of
Canadian Bacon that doesn't come with other breakfast
menus, in-room or out. This huge room features
everything from simply excellent cuts of anything ripe
for the barbeque, including vegetables. But save
yourself for the barbeque on Deck 15 at the Lawn Club
Grill. You can't control the wind, and after my
glasses blew across the table, I couldn't control my
laughter.
And
then a visit to Sin City, where we couldn't wait to
hear comic Steve McGrew tell us he was born in Tulsa,
Oklahoma, that's "A slut, backwards." Just for
openers. Rim shot! It's
not easy to avoid the ever-present liquors,
particularly at the À
La Carte foodie attractions: Café al Baccio
ice cream shop on Deck five, and the Cellar Masters for
Tapas any time after 5:00 pm And every bar with
aficionados who just come for a listen to some of the
acts is presented with a wide range of nibbles, some
so hot you feel that only a gin-and-tonic could put
out the fire. Each day there is a 'Daily Pour,' a
cocktail special of the day served in all bars and
lounges, like Pirate's Punch composed of Bacardi
Coconut and Pyrat XO rum, pineapple and orange juice,
and fresh lime. Hangover cure: priceless!
Too soon it was back to Reality Land. You won't
get your land legs back for awhile, so be prepared to
walk down the street a little tipsy, whether you are
or not. And every time you close your eyes,
you'll see the horizon just past the rail of your
terrace and breathe in the fresh, sparkling salt air
of the Atlantic. Perhaps it's time for a burial
at sea for all of the junk you bought in the $10 shop
on Deck 4; the bottle of wine that now smells like
lighter fluid; the $80 swimsuit that's supposed to
take ten pounds off of your pound-a-day weight gain;
and the bear in the toy gondola that sings "O Sole
Mio."
Before you enter your door, open your mail box.
There it is! A cruise deal so amazing that it
almost reads "Cheaper than staying home!" Again.
LAFAYETTE
Andrew Carmellini has been on a roll.
With Ken Freedman, he opened the widely successful Locanda Verde, then, with partners Josh Pickard and Luke Ostrom, he opened The Dutch, an American restaurant still packing people in; now, also with Pickard and Ostrom, comes their attempt at a French brasserie in the style of Balthazar, still going strong after sixteen years. Indeed, the look of Lafayette (previously a "Chinese brasserie") evokes the wide-open, well-lighted ambiance of Balthazar, but the menu is quite different, going considerably beyond the common staples of brasserie fare. Which brings up again the question of what a brasserie really is. In France, where the term is now bandied about, it refers to Alsatian-based restaurants with menus featuring Alsatian dishes like choucroute along with ample numbers of beers. Neither Balthazar nor Lafayette pays any homage to Parisian brasseries like Lipp, Flo, Bofinger and La Coupole--where you're now likely to find buffalo mozzarella on the menu--but Lafayette casts a wider net that allows Carmellini and chef de cuisine Damon Wise to create their own ideas of modern French cuisine. Up front is a cheery bakery and patîsserie with baguettes and ficelles, brioches and croissants, made fresh throughout the day. There are paper mats on the tables, roomy red leather chairs and banquettes, the requisite beveled mirrors, good hanging lamps, and fine use of colors that will forever be associated with Parisian brasseries. Sad to say, even early in the evening the sound levels get high--up to 95 decibels--which makes conversation difficult. (A loud room seems a hallmark of Carmellini's restaurants; he is hardly alone.) The reception is warm enough, though a peculiarly peevish NY Times reviewer didn't find it so. Lafayette might want to establish some person as manager/maître d' who will imbue the place with a spirit that would distinguish itself from other restaurants of this type. Call him or her Pierre or Jean-Luc or Marie or Jeanne, whatever. Lafayette could use an amiably omniscient hawk to give the room more personality.
Upon being seated, you will be brought a basket of sliced good bread, but our table of four received but a single round of butter the size of a silver dollar that was fit for one. Also, there are no salt or pepper shakers on the table. The menu, of course, offers a charcuterie board, for $30 quite a lavish one (you're going to need more butter) with good portions of ham, saucisson, meaty terrines and creamy rillettes. There is also a "grand fromage" offering of three cheeses for $12 or five for $19. Prices across the menu are very reasonable, with appetizers running $5-$15 and main courses $18-$32, this last for steak frites. There is also an abundance of always changing shellfish, with at least six oyster varieties daily. The night I was there they were also serving Nova Scotia langoustines in a lush garlic butter; they were sweet, though not particularly fat for a $25 item. Among the appetizers we enjoyed were pencil-thin asparagus of admirable flavor on their own, grilled and served with pickled ramps, spring onions, and trotters. Les pâtes--pastas--have become as expected in French restaurants as in Italian these days, and the shell macaroni with a rich veal cheek ragôut and a ewe's milk cheese called brebis from the Basque country was delicious and ample enough for a main course. Equally good was a pasta shape called fleur de soleil, a curly variety glossed with butter, snap peas, mint and pancetta, a French name for a Roman-style dish. Steamed snapper was finely rendered on its own--steaming fish is not as easy as it seems--bathed in a wonderful bouillabaisse-type sauce. One cannot argue with the cut and trim on lamb chops here, done with measured Moroccan spices and accompanied by steamy whole wheat couscous. For dessert, I'd recommend Jen Yee's strawberry délice, now that berries are at their best, with dulcey crèmeux and a spiced caramel lace. The puff pastry for a profiterole with chocolate ice cream was none too crisp. The wine list at Lafayette is impressive for its depth and breadth, usually not the case in a bistro/brasserie. There are prices for every budget, too, with sufficient bottles under $50 and a carafe of the day's house wine well worth asking about.
The brasseries of Paris are far from cookie cutter in style, despite a nostalgia for art nouveau décor, and many, through corporate take-overs, have lost their individuality. Which in an ironic way gives Carmellini a chance truly to distinguish Lafayette as a place not quite like any other in town and quite unlike Balthazar. Lafayette should be a place people want to come to see a familiar face at the front and have a good chat with the owner or chef. I hope that happens.
Lafayette is open for breakfast and dinner every day, for lunch Mon.-Fri. and for brunch Sat. & Sun. The bakery is open daily.
❖❖❖ NOTES FROM THE WINE CELLAR
Is It
Time to Ditch the “Super Tuscan” Name?
❖❖❖ IMAGINE HOW
THE BIG MAC FELT! As reported in The Cut, Actress Jennifer Aniston reports she was once forced to eat at a McDonald's, saying, "I'll never forget when Justin [Theroux] and I were on a road trip and we were so hungry. The only thing around was McDonald's. I think I ordered a Big Mac. Wow, my body did not react well to that! It was like putting gasoline in a purified system. I am always trying to eat organic and natural foods, so that just made my stomach turn and made me feel terrible."
BLOCK
THAT METAPHOR! "Oddities abound on the stretch of Colfax Avenue just east of Broadway. That is only partly due to the fact that the first block is occupied by the state Capitol and its sundry government hangers-on, who are attached like remoras, albeit ones with buttoned-down shirts and briefcases."--William Porterm "Pho-natic restaurant," Denver Post (5/8/13)
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❖❖❖
FEATURED
LINKS: I am happy to report
that the Virtual
Gourmet is linked to four excellent
travel sites: Everett Potter's Travel Report: I consider this the best and
savviest blog of its kind on the web. Potter is a
columnist for USA
Weekend, Diversion, Laptop and Luxury Spa Finder,
a contributing editor for Ski and a frequent contributor
to National
Geographic Traveler, ForbesTraveler.com
and Elle Decor.
"I’ve designed this site is for people who take
their travel seriously," says Potter. "For
travelers who want to learn about special places
but don’t necessarily want to pay through the nose for
the privilege of staying there. Because at the end
of the day, it’s not so much about five-star
places as five-star experiences." THIS WEEK:
Eating Las Vegas is the new on-line site for Virtual Gourmet contributor John A. Curtas., who since 1995 has been commenting on the Las Vegas food scene and reviewing restaurants for Nevada Public Radio. He is also the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past reviews can be accessed at KNPR.org. Click on the logo below to go directly to his site.
Tennis Resorts Online: A Critical Guide to the World's Best Tennis Resorts and Tennis Camps, published by ROGER COX, who has spent more than two decades writing about tennis travel, including a 17-year stretch for Tennis magazine. He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has authored two books-The World's Best Tennis Vacations (Stephen Greene Press/Viking Penguin, 1990) and The Best Places to Stay in the Rockies (Houghton Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the Wall Street Journal Business Guide to Cities of the Pacific Rim (Fodor's Travel Guides, 1991).
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NEWSLETTER is published weekly. Editor/Publisher: John
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