Experiencing Carnival's Ultimate Dining Feast for the Senses

​By GERRY and PAMELA BARKER
North Palm Beach Life
July 1, 2019.

ONBOARD CARNIVAL SUNRISE_​It's called "The Chef's Table," and if you're a true foodie, and you're on a Carnival cruise, it's something you don't want to miss.

Now offered on all  Carnival ships, we were fortunate enough to get an invitation to experience what it's like. Hey, you don't have to ask us twice.

Limited to the first 14 people who sign up -- and we hear reservations go fast -- there were four us who participated in this special media event. Normally hosted by the ship's master executive chef, our host was his assistant, Plato Fernandes, from Goa, india.

For starters, Sunrise had a private room set aside just for The Chef's Table. Elegantly appointed, it immediately conveys a sense of what's to come and raises your level of anticipation.

Normally an eight-course meal, accompanied with champagne and a selection of wines, it typically lasts three hours or more. We were getting an abbreviated version in advance of Sunrise's sailing to Bermuda. You can see the full menu on the right, which is personalized with your name. Nice touch.

While the food is the main event, there is also a "behind-the-scenes" and theatrical elements as well (we understand the full experience incorporates a magician). After a round of "amuse bouche" to whet our appetites, we followed Plato into the ship's kitchen to learn about our next course: A selection of mushroom-inspired dishes.

Let's take a look:

Back in the kitchen, it was time for audience participation. Our task was line up some magnets to create this floating mushroom appetizer. 

It's not as easy as it looks. But the end result was spinning on air, and
​very tasty, we might add.

Chef Fernandes talks about mushroom tea. We were a little cautious at first, but it was absolutely delicious.

The smoked lamb with provolone and pickled radish roll and lamb neck croquette.

This is the 8-day, dry-aged duck,
​ served with plum and parsnip puree.

How do you smoke lamb? Just like this.

​This is the Chef's Table finale -- Mignardises.

These are "little desserts." Among them: Burnt Custard Tart, Almond Chocolate, Caramel Raspberry and
Elderflower Caviar.

All that was left is applause for Chef Fernandes and his assistants, who treated us to a meal
​we won't soon forget.