USA Lunch
Bailliage of Greater Miami
Miami (FL), March 11, 2017
Harmony at sea with the 'A' team
" With such a team the result was outstanding, incomparable "

Cruise ship luncheons have been hosted by the Bailliage since 1976. They are elegant, relaxing events which sell-out almost immediately. Founding members who worked in the industry paved the way for our dining collaborations. The established programme is that we embark at 11.30am for a champagne reception followed by lunch.

For this event over 85 members and guests boarded the imposing Royal Caribbean International’s “Harmony of the Seas” - the largest cruise ship in the world. The stats: three football fields long; 20 dining venues in seven iconic ‘neighbourhoods’; Bionic Bar with robotic bartenders; Ultimate Abyss’ ten-story slide; 2,747 staterooms; 6,780 guests capacity; 2,100 international crew members; staggering number of daily meals served.

Catering for our lunch were the “A team” of Chef Michael Gilligan (Director of Food, Beverage, and Culinary Operations), Corporate Executive Chef Thomas Szymanski, Traveling Corporate Pastry Chef Thierry Houlbert, and Dominique Gamba, Manager of Restaurant Operations. Gilligan and Gamba transferred especially from Curaçao, Szymanski flew in from Dubai. With such a team the result was outstanding, incomparable.

At the reception bubbly and delicious pass-arounds set the taste buds quivering as we anticipated the lunch to come with its multi-choice for each course.

MENU

Scallop Carpaccio, yuzu vinaigrette, crispy quinoa
or
Crispy pork belly, parsnip purée, apple slaw, port wine reduction
D'Arenberg ‘Stump Jump’ - Australia

Smoked tomato soup, garlic focaccia croutons, parmesan
or
Green curry coconut soup, grilled shrimp, carrots, bell peppers

Burrata salad, spinach-arugula pesto
cherry tomato, hearts of palm, pineapple
or
Maine lobster salad, crispy prosciutto
garlic crostini, cilantro, vanilla dressing
Newton Unfiltered Chardonnay - Napa Valley

Truffle talgliatelle black truffle, butter, parmesan, nutmeg
or
Roasted branzino, grilled zucchini, peppers, lemon confit, pesto
or
Grilled filet mignon, truffle potato purée, asparagus, bordelaise sauce
or
Cauliflower steak, Greek yogurt, garlic confit, pumpkin seeds, thyme
Rutherford Hill Merlot - Napa Valley
or
Seven Hills L'École No. 41 Syrah - Walla Walla Valley, Australia

Valrhona chocolate bar, salted caramel, dulce de leche gelato
or
Mascarpone cheesecake, lemon gel, pistachio tuile, apricot sorbet
Schramsberg Blanc de blancs - California

Coffee and Tea
Petits fours

Bailli Nancy Radlauer acknowledged the team and staff with tokens of appreciation.Harmony of the Seas delivered gorgeous cuisine and seamless service for a truly harmonious Chaîne experience.

Nancy Radlauer
Bailli