If you've been reading my posts from Alaska, you know Leonard and I just returned from a seven-night itinerary aboard
American Safari Cruises' Safari Spirit. Due to the intimate size of the yacht, accommodating just 12 passengers, we hoped the chef would create some extraordinary meals.
We spend most of our time in New York City and are lucky enough to dine at excellent restaurants on a weekly basis. We're not picky, but we are discerning and several luxury cruise lines have disappointed us in the past when it came to food and wine. I'm pleased to report that the
Safari Spirit and Chef Dave Gipson exceeded our expectations.
As I previously mentioned, there is one sitting for each meal and guests gather in the Dining Room on the Main Deck. Chef Dave provides an early risers breakfast from 6:30–8 a.m. in the Salon and the full cooked-to-order breakfast starts at 8.
The early risers buffet consisted of muffins (a different homemade flavor each day), toast and English muffins, yogurt, three kinds of cereal, and fruit.
The main breakfast was usually either an egg scramble of some sort with potatoes, bacon and/or sausage or pancakes. Chef Dave prepared a scrumptious eggs benedict with salmon one morning. You could also order toast, oatmeal, eggs cooked to order, etc. Several types of juice are offered, as is coffee, tea, and hot chocolate.
At about 12:30 p.m., a light lunch was generally served: a soup and salad combo, a sandwich, or something like seafood gumbo. Dessert was always served but if you wanted something more healthful, you could request a plate of fruit or a dish of sorbet.
Above: seared tuna salad
Above: corn chowder and spinach salad
Above: grilled chicken breast and salad with a spicy dressing
Above: seafood gumbo and biscuitIn the afternoon when returning from whale watching or hiking, Kim and Kim often had freshly baked cookies waiting for us.
Appetizers and cocktails were served nightly at 6 p.m. Some of the items Chef Dave served included salmon cakes, quesadillas, vegetable dumplings with spicy peanut sauce, and smoked pink and white salmon with cheese and crackers.
Wine and champagne were available each evening, as were select liquors and spirits.
Dinners were hearty and often focused on fish and seafood. The starter was always either salad or soup and then there were two entrees to choose from (or you could have a bit of each). The chef was careful to accommodate everyone's allergies and preferences. For example, on the first day one guest casually mentioned his dislike of cilantro. After that, any dish with cilantro was personalized for that guest. Again, dessert was served nightly: a delectable peanut butter pie, berry cobbler with ice cream, a lemon/blueberry pudding, and more.
Above: rack of lamb
Above: rockfish with rice, asparagus, and mango salsa
Above: scallops with cous cous and snap peas
Above: Alaskan king crab with spaghetti squash and risotto
Above: shrimp scampi with mashed sweet potato
If you visit American Safari Cruises'
website, you'll read that these cruises are all-inclusive. The line serves premium wine, champagne, and spirits. The wines rotate but here's a list of what was served during our sailing:
L'Ecole N 41 cabernet sauvignon, chardonnay, and chenin blanc
Hedges Family Estate cabernet/merlot
Apex merlot
Lava Cap petit syrah
Robert Mondavi pinot noir
Elk Cove pinot noir
Maryhill syrah
Napa Cellars zinfandel
Edna Valley chardonnay
Chateau St. Jean fume blanc
Santa Margherita pino grigio
Adelsheim pinot gris
St. Supery sauvignon blanc
Alexandria Nicole viogner
We really enjoyed our journey with
American Safari Cruises and the excellent food and wine only enhanced our voyage. Bravo to Chef Dave Gipson!
Photos © Leonard Hospidor and may not be used without permission
Starting in November 2011, there will be a new way to discover the Hawaiian Islands aboard the 36-passenger Safari Explorer from American Safari Cruises.
