Chaine des Rotisseurs

I knew there were still high society organizations in America, you know, like the Hibernians in Charleston and things like that, but I have never had any contact with any of them until tonight. On board the ship tonight, we had an organization called the Chaine des Rotisseurs, who trace themselves back to 1248 in France. It was originally started by some artesian chefs who devoted themselves to presentation of the King's table or something. They existed until the French revolution, and kind of disappeared until 1950 when it started up again. Now they pride themselves on good food and good wine and good fellowship. They have 4 rules: 1. No smoking at the table until after dessert. 2. Speeches are not permitted. 3. Hot courses are eaten immediately upon being served. 4. (My favorite) Water will always be served upon request. Basically its a bunch of rich doctors and lawyers and the like. Tonight they were inducting new members, and worked something out to have their induction dinner on the ship, with 10 crew members invited as guests.

I just ate the best meal of my entire life, I think. Here is the menu, verbatim, no joke. Theres a picture of it on my Photobucket.

Passed Hors D'Oeuvres: Jerk seared tuna, callaloo stew, coconut Yucca cake. Leg Duck confit cakes, mango salsa, berry demi glace. Basil seared scallops, truffle mushroom crostini, carmelized shallot relish. Mumm Cordon Rouge Brut Champagne.

Dinner. Course 1. Chilled and grilled "Courtesy of Wilma" Mango wood prawns, spicy yellow tomato cocktail sauce. Nicolas Joly Savannieres "Les Clos Sacres" white wine. Course 2. Rare seared beef carpaccio with shaved regiano, caper and herb confetti, Extra Virgin Olive Oil and Crostini. Chateau La Dominique St. Emilion Red Wine. Course 3. Wattle Seed dusted quail, pumpkin-porcini mash, spicy candied hazelnuts. Archery Summit Pinot Noir Renegade Ridge Estate Red wine. Course 4. Grill Braised Lamb Osso Bucco in Red Wine Sauce with soft polenta and roasted baby carrots.

Cheese. A selection of artesian cheeses. Vall Llach Priorat Red wine

Dessert. Spiced Pear Creme Brule "pot pie" layered with chocolate ganache, macadamian-hazelnut crust, spiced fresh whipped cream. Recioto di Soave Campo Monte Croce dessert wine.
And finally Ron Zacapa Centenario 23 year old sipping Rum.

Yeah. Best meal ever. Stretched out over about 3 hours. Now I need to go to sleep.