…Catch up on Part 6: Silversea Dining and Puerto Chiapas, Mexico
The Panama Canal is one of those engineering marvels that is better illustrated than described. So, I’ll primarily let my photos from yesterday speak for themselves plus a few captions. But before that, I would like to explore Stars Supper Club where Silversea’s great food and entertainment intersect to create a very unique cruise ship experience as well as share with you a tour of the galley.
Stars Supper Club – Dinner and a Show
I love jazz music and great food, and whenever the two are paired, you’ll find me there. The pairing is usually available only on land, so discovering it here at sea was a pleasant addition to the repertoire of elegant Silver Spirit offerings. The setting is delightfully moody with low light and handsome decor befitting a jazz club.
Here the Stars Jazz Duo of Mickki Brown and TC Chandler, vocalist and pianist extraordinaire, lays down toe-tapping standards as a tasting menu of course triplets are served. Cleverly corresponding to each letter in the word “Stars,” each course is comprised of three tapas-sized appetizers, seafood, meats, etcetera.
The evening begins with a selection of olives, parmesan cheese, salts and dips to dress cheesy bread sticks and the dishes to follow as desired. The course pacing is deliberately stretched to allow the music to shine. The pianist alone sets the stage with relaxed new age melodies before the soulful vocalist joins in and kicks the tempo up a notch.
What’s most enjoyable about the menu is that diners get to sample it all. There is no need to choose one dish over another because it all comes to you in smaller portions that will cumulatively fill you up nicely by the end of the meal. The fare itself varies from refreshing openers like shrimp avocado and duck foie gras to savory lobster, lamb and pork among several others. And the chocolate fondant dessert is beyond yummy. Both the food and music are highlights that shine at Stars.
I don’t recall ever taking a ship’s galley tour that was led by the executive chef onboard. So, it was quite a pleasant surprise to have the culinary chief take a handful of guests behind the cuisine as it were. Jerome is passionate about his job and seemed to relish the opportunity to share with us his workshop.
There was quite a lot of activity in the pastry department when we were there, and we were even given a demonstration of the artistry behind the many dessert plate decorations in chocolate and fruit sauces. Samples of the evening’s entrees were already set out for review and definitely had our mouths watering.
The kitchen was abuzz with room service orders and preparation for dinner. It was interesting to learn how the executive chef, unlike on most other cruise lines, has complete freedom to alter the recipes onboard per his discretion with the only exception being the Relais & Chateaux venue, Le Champagne, which we are excited to try soon. Seishin was just marvelous, and we will follow up with a report on both Le Champagne and Seishin very shortly.
The Panama Canal
If the Panama Canal weren’t remarkable enough already, the site is currently under construction nearly one hundred years after opening with a significant expansion that will benefit commercial traffic as well as cruise ship passage. The current dimensions of the lock chambers are limited to about 110 feet by 1,050 feet. The new set of locks, originally slated for completion in 2014 but now delayed by at least a year, will measure 180 feet by 1,400 feet. Let us now explore the Silver Spirit’s fascinating canal transit.