The wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.

Beef Carpaccio (Celebrity Lines), Italy
2011 Zonin Valpolicella
14% alc a good wine with this salad [16]

Chilled Peach Soup (Royal Caribbean) Spain
2011 Tierras Guindas
13.5% alc. a super good wine with this super good soup [17]

BBQ Sweet Potato Salad (Carnival) New Zealand
2013 Wild South Sauvignon Blanc
12.5% alc really a super good wine particularly with this entrée. [18]

Jamaican Jerk Chicken (Princess) Spanish
2001 LAN Rioja
13.5% alc. another superb wine paired well with the spiciness of the chicken. [18]
(notice the bread?)

Crème Brûlée (Royal Caribbean) France
2013 Bila-Haut
13.5% alc. a good match with the Crème Brûlée [18]