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Dining at a Chef’s Table should always be a titillating treat of tantalizing tastes. Traditionally, a Chef’s Table is located in the kitchen – where the guests can watch, and “ooh” and “ahh” as the Chef and his/her team work their culinary magic. That was not how it was at the Table of Chef Ottavio Bellesi aboard the Golden Princess – and here’s why.
From the beginning
Soon after boarding the Golden Princess in San Francisco, we had a meeting with the ship’s Maître d’ Hotel, Neville Saldanha, to discuss our dining preferences.
After learning that we were writing about the cruise, and knowing that food is always a popular subject with prospective passengers, Mr. Saldanha suggested that we make reservations for one of the two Chef’s Table events planned for the sailing. We quickly agreed, and a few days later our invitation was in our stateroom mailbox.
A dining we did go
On our assigned night, we gathered just outside the galley entrance with the four other lucky couples that would share our table. There we donned freshly laundered white lab coats and were led into the sparkling kitchen.
Our first stop was the sink, where each guest was required to wash his/her hands before proceeding into the galley’s inner sanctum.
After the salubrious ceremony, the Maître d’, Neville, introduced us to our grand host, Ottavio Bellesi, the Executive Chef of the Golden Princess. Together, they described how the evening would unfold.
First, a toast of Nicolas Feuillatte Brut to celebrate the event.
Then appetizers like Lobster Margarita with Avocado and Mango, and Fontina Cheese and Black Truffle Mini Quiche.
While noshing on our hors d’oeuvres, we will watch the artistic galley staff create ice carvings, and ingenious fruit and vegetable table settings.
Followed by a brief tour of the kitchen to look over the shoulders of the culinary crew preparing and plating the meals for the sitting dinner passengers.
All the above will culminate in a procession into the main dining room where our specially prepared, multi-course dinner will be served.
Chef led tour
Right on schedule, Chef Bellesi began to lead our walking tour of his vast stainless domain.
During our sparkling wine toasts, we realized THIS Chef’s Table was not to be like any other we had previously experienced. Not only would it be conducted by a great Italian Chef – but one who was also an extraordinary entertainer with a gift of contagious laughter.
Chef Bellesi’s cheerful laughter was so genuine, and totally disarming – that there was no escaping his charm. Within minutes, he had all of us wrapped around his little finger, and totally absorbed in his every word.
To make the situation even more hilarious, Neville, the Maître d’, was the perfect comic foil for Ottavio’s Italian-accented antics. He was Martin to the Chef’s Lewis, Abbott to his Costello, and Hardy to his Laurel. The ad hoc comedy team of Bellesi and Saldanha had us in stitches throughout the evening.
We learned and we laughed
Our two hosts exhibited a high-knowledge of food and wine. The chef added to the group’s understanding of the evolution of Italian cuisine from the basics of simple fresh ingredients to contemporary flavoring techniques.
Italian chefs often work with fewer ingredients and less elaborate preparations than others, making the quality of the ingredients of paramount importance. Chef Bellesi explained how the composition of Italian-style grand cuisine becomes richly enhanced when blended with traditional Italian techniques of “cucina casalinga,” or home cooking.
On to the table
A notable aspect of Italian dining is that the first course is frequently a filling dish like risotto or pasta. So it was at our table as we were presented succulent marinated poached Halibut atop a generous portion of Porcini Mushroom Risotto.
Soon after an Amalfi Lemon Sorbet…
came the Lobster Thermidor…
and a Filet Mignon Rossini, accompanied by a delectable truffled herbed Rack of Lamb, Mustard Hollandaise, Rosemary Jus and Lemon Butter Fondue, Roasted Parisienne Potatoes, and Sautéed fresh market Vegetables.
The above preceded Potted Stilton with Port Wine reduction and Walnut Bread, and all was finished-off with a delicate Marble Chocolate Semifreddo with a Raspberry soft center, topped off with a meaningful coffee and Chef Ottavio’s…
home made Biscotti & Amaretti. What an incredible feast!
Not an easy task
A Chef’s Table is an elaborate undertaking that puts a strain on a kitchen’s resources and staff. In restaurants, the event often takes place after the nightly kitchen rush.
In that regard, we found our lavish affair to be a testament to Chef Ottavio’s ability to create, organize, and coordinate the serving of our event – while his galley team was seamlessly providing superb service to the main body of 1,000+ passengers in the busy dining room around us. Amazing!
Abetted by many of his key staff, Chef Bellesi personally crafted our special Chef’s Table menu, and remained involved in the preparation and presentation of the feast from appetizer to desert.
Along with the ship’s Maître d’, the head Sommelier was there to describe the exactly paired wines that were selected for each of our courses.
At the end of our fabulous gourmet adventure, each participating couple received a hard-cover copy of, “Courses – A Culinary Journey,” autographed by Neville and Ottavio, along with a group picture – and the ladies departed with a rose. This was an affair to remember.
Considering the investment in food, wine, supplies, and key staff time, we cannot fathom how Princess could make a profit on what each of the ten guests paid for the evening’s Epicurean enjoyment.
We rarely mention prices in our articles because prices change, but we found it amazing that our 3-hour gourmet spectacle cost us less than US $100 per person. Certainly, all the participants will talk about their bon vivant adventure with friends and family for years – and that may just be what Princess has in mind.
If you ever have an opportunity to participate in a Chef’s Table on a Princess Cruise ship – by all means, take it! Seating is limited so apply early to avoid disappointment.
And if the uber-funny pair of Bellesi and Saldanha should happen to be on your ship, absolutely do not miss their afternoon cooking demonstrations.
There is so much more to them than cooking.
For more information about Princess Cruises click here.
Happy travels and bon appetit!
Suggested reading regarding Princess Cruises by Wayne and Judy:
The Sweetest Suites for Two Aboard the Golden Princess
Luxury Cruising from San Francisco to Hawaii on Princess Cruise Lines
Three Great Reasons to Book a Cruise Out of San Francisco
Saved by a Princess on the Tasman Sea
© Travels with Wayne and Judy Bayliff
Photos © Judy Bayliff
You can see the world with Google Maps. http://maps.google.com/
There is something special about an All-American diner. The sight of one brings smiles and visions of hearty heartland foods like a hot roast beef sandwich with mashed potatoes and gravy, and a chilled chocolate malt from a stainless steel blender – all at sit-down prices that everyone can afford.
We had not been on a train in years, so when invited to experience a weekend getaway on the rails that was “drive free,” we jumped at the opportunity. The adventure entailed making our way to the Diridon Train Station in San Jose, California, and boarding the southbound Amtrak Coast Starlight train bound for Santa Barbara. Here’s how it all went:
Coast Starlight passengers are allowed to check two bags each, with similar baggage 
Our Amtrak Coast Starlight train departed on time at 10:07am. We booked a “roomette” accommodation in what is called a Sleeping Car. The roomette amounted to a small compartment with two facing cushioned chairs that recline into a bed. There was also an upper drop-down bunk bed enclosed in the ceiling for the use of a second passenger. We had a nice window to enjoy the view, and there were curtains and a door to shut out the world if we so desired.
We spent most of the day in comfortable swivel chairs in the upper-level Pacific Parlour Car. Wide windows gave us first-class views of the abundant scenery.
Sleeping Car passengers receive complementary meals and can reserve eating times in either the Pacific Parlour Car, or Dining Car. The train’s *
We tried a number of offerings from the menu, and highly recommend the Angus burger – it’s full-flavored and delicious.
Our Amtrak train arrived at the Santa Barbara station on-time at 5:55 pm. The station is small, and was quiet upon our arrival.
Centrally located in downtown, the Hotel Santa Barbara is a quaint boutique style hotel with an interesting history. Originally built in the late 1800s, the hotel was destroyed in the 1925 Santa Barbara earthquake. It was quickly rebuilt and became a luxury accommodation for the likes of Clark Gable and Carol Lombard who were frequent guests.
Slowly losing traction over the years, the hotel was again revitalized in 1996 when the 75 room establishment became the elegant focal point for the renaissance of downtown Santa Barbara.
Today, the quietly sophisticated hotel offers small groups a place to stay and meet while visiting the many attractions of the city.
After settling into our comfortable and spacious guestroom, we took a walk along State Street and window shopped the many specialty retailers that line the cosmopolitan thoroughfare.
It was a typically beautiful Santa Barbara morning, and after a filling Continental Breakfast provided by the hotel in their spacious Mediterranean lobby, we began to think about the best use of our day.
Claire Ihlendorf-Burke, our congenial guide, handed us a menu of delectable south-of-the-border treats. We chose the beef tacos.
Not expecting a large amount of food on a tour, and certainly not expecting the biggest and best ever tacos, we tucked away all of the plenty that was offered in short order. The only problem was that this was the first “tasting” on the tour, and we had no idea how we could possibly eat anything more that day – but, somehow we managed.
We were able to scrape the bowl of delectable lobster bisque at the Enterprise Fish Company,
and enjoy the grape’s bounty at the Santa Barbara Winery in the hip, but understated 
What saved us from intake overload were the short walks between the seven sample foods and beverage stops. The entire tour takes a little over three hours and covers about two-miles.
Claire knows her city well, and she showed us the interesting back streets, urban wine trail, and fine examples of Spanish Colonial Revival architecture, for which the city is famous.
Our tour ended at McConnell’s Fine Ice Creams, an artisan creamery with delicious sweets.
We highly recommend 
Before boarding our train to return to San Jose, we took a walk to see the Santa Barbara Courthouse and Sunken Gardens on Anacapa Street. It is worth a visit…
and the view from the clock tower is breathtaking.
We also enjoyed the colorful farmer’s market that literally took over State Street the morning of our departure. The market provides residents and visitors an opportunity to purchase farm fresh produce of the highest quality.
In terms of space and seats aboard the Coast Starlight, coach accommodations are akin to First Class space aboard most domestic airlines.
TheNationalMotorist.com 