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The Casino Gourmet
Carnival Cruise lines, the world’s largest, has recently launched its new 88,500 ton, 2,124 passenger ship, Carnival Spirit. This magnificent vessel is now sailing Alaskan waters, and will locate out of Miami for weeklong cruises this winter. Perhaps the most interesting feature, among many others of this new breed of luxury liner, is the gourmet restaurant at the top of the ship.
For an additional $20 per person, one can leave the already fine dining found in the many outstanding eateries provided on the ship as normal fare, and enjoy a superb culinary experience rivaled only by the finest restaurants in the best casinos worldwide. You must have reservations for this Nouveau Supper Club as there is not sufficient seating for all the passengers. So, the first thing you should do when boarding is get yourself two or three reservations. Better still, have your travel agent book these in advance. The extra price is a steal for lovers of fine food.
The service in this club is as good as it can possibly be. It’s almost too good, from the Maitre’D down to the bus boys. The high standards and excellent training are self-evident.
Nagrath Varun, 28, is the sous chef responsible for the quality of food and service in the supper club as well as personnel training and menu planning. He joined Carnival in February, 1998 as a sous chef trainee and was named to his current position in December of that same year. Prior to joining Carnival, he was junior sous chef for The Orient Express, at the Taj Palace Intercontinental Hotel in New Delhi, India, where he traveled to many hotels and specialty restaurants studying culinary skills and techniques.
Try his recipe for filet mignon, and you will have just a sample of how well he has learned his craft — by itself, reason enough to cruise the Carnival Spirit.
Broiled Filet Mignon
| Ingredients: |
| Filet mignon prime |
9 oz. |
| Broccoli rabe |
2 each |
| Butter |
:for sautéing |
| Herb salad |
1 tablespoon |
| Meat juice vinaigrette |
1 teaspoon |
| Sea salt or Kosher salt |
:to taste |
| Crushed black pepper |
:to taste |
| Sautéed mushrooms |
2 tablespoons |
| Red wine reduction |
1 teaspoon |
| Basil oil |
2 teaspoons |
| Veal glaze |
:to brush the filet |
| Salt |
:to taste |
| Oil, vegetable |
:for grilling |
Procedure:
1. Mix reduced red wine with basil oil and season. Stir vigorously until tiny droplets of red wine are visible in the green basil oil.
2. Trim off the ends of broccoli rabe, remove the large outer leaves, blanche & sauté in butter. Season.
3. Cook the filet mignon on a vulcan grill as per order. Brush with veal glaze, season with sea salt and cracked black pepper.
4. To assemble-keep sautéed mushrooms on the center of a round plate. Top with sautéed broccoli rabe.
5. Arrange filet mignon over the broccoli rabe and drizzle red wine basil oil around the filet.
6. Toss fresh herbs with meat juice vinaigrette and arrange neatly over the filet mignon.
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