“Food Glorious Food! We’re anxious to try it Three banquets a day, our favourite diet Just picture a great big steak, fried, roasted, or stewed Oh food, wonderful food, marvelous food Glorious Food” … Lyrics from “Oliver”

Throughout our monthlong New York, Iceland and Ireland tour, not only did we enjoy seeing all the sights, but our taste buds experienced a variety of flavors: sweet, sour, salty, bitter, and umami, as we crossed time zones and culinary ethnicities.

From hot dogs, gelatos, scones with clotted cream … to lobster tails topped with caviar; we hit upon the spectrum, so please sit and enjoy the feast!

New York

Liberty Bagels is a popular bagel shop in Manhattan, known for its hand-rolled, freshly made New York-style bagels. It has Instagram ready creative options, such as their colorful rainbow and namesake, Liberty bagels; offers hearty and delicious sandwiches. The Eggs and Bacon was delish. A rare treat, as such bagels are nonexistent in México. Too bad this was the start of our trip, if at the end, we’d bring home two dozen to freeze.

Pre-theatre dining offers many good options. We chose a couple of favorites: Trattoria Trecolori, a classic go-to for Italian; the Hell’s Kitchen French brasserie and favorite, Marseilles, for its food and charming ambiance.

The Glass House Tavern is known for its modern dining room, and well-executed dishes. And their cocktails! Smooth. Suave. Sublime.

Long Island

Heading east out on Long Island and spent time with Daivd’s family: brother and companion, nephews and sister (who flew in from Miami). We celebrated three birthdays, spent lazy time boating on the Great South Bay, and we were treated to a terrific, home-cooked fresh, seafood feast.

As Seen on the Streets of New York…..

Iceland

Beyond the hot dogs (pylsa), cinnamon buns and lamb as posted previously, hold onto your forks and knives …

Viking Cruises offers up its special dining event, “The Kitchen Table Experience” one of the most exclusive and immersive culinary experiences at sea.

It’s ideal for food lovers who want to dive deeper into regional cuisine, so it was tailor-made for us and ten others. Booking it became a strategic, well-coordinated feat; hitting that “BUY” button moments after its initial online offering.

The gastronomic extravaganza begins with a morning market tour in Reykjavík, ably guided by our ship’s gregarious Executive Chef, Dhanesh Kunhipurayil, and his Sous Chef. They’re in charge of keeping 930 guests happily and well fed (plus crew). The Foodie Twelve would expect and demand more.

They shopped for locally produced provisions for tonight’s exclusive feast (an understatement, as we would discover); with their foodies tagging along like obedient ducklings on a cultural food excursion.

The menu began to take shape as we progressed along the back streets of Reykjavík, stopping at a smoked fish shop for the most exquisite, cured Icelandic salmon, and a gourmet market for local cheeses and other culinary treats. The chefs chose carefully, as they’re limited to what they’re allowed to purchase, due to the ship’s safety food regulations.

Our intrepid group of 12 would later gather together at the designated time back onboard; and await to be escorted into a large, private dining room in the ship’s stern (rear). It felt like we were back in NYC and gaining entrée to a trendy, exclusive venue.

When the doors opened, there appeared a massive, white marble, bar-styled table set for 12. It was a heavenly vision to behold.

Rather than gorgeous flower centerpieces, the center was piled high with Alaskan King Crab Legs and steamed Jumbo Shrimps. Egads! My heart started pumping in anticipation. It was tempting to dive headfirst into the midst of all this glorious seafood. We all gawked in awe, with only “Wow, wow, WOWS!!” passing our hungry lips.

If asked what my last meal on earth would be, I’d answer with … “A table piled high with Alaskan King Crab and lots of melted butter.” So now I’m thinking I’ve died and gone to my Maker!

However, that was just the opening of what would become a sumptuous repast. The smoked salmon, lamb sausages and cheeses that were purchased earlier in the day were now placed before us to savor and enjoy.

What would follow after that was a full-on Bacchanalia, which is a nice way of saying a gluttonous pig-out. Let’s not forget, too, that each dish was perfectly  paired with fine vintage wines … glass after glass.

The meal proceeded, with roasted beets and crème fraiche, lobster tail in a saffron sauce topped with caviar, a mushroom cappuccino (creamiest mushroom soup ever) a lemongrass, herbal granita to cleanse one’s palate, with a final lamb loin and its accompaniments.

Then it was time for the Pastry Chef to take over. It must be mentioned that all the cooking preparations were being projected above the chefs – video cameras were giving us a birds-eye view of them.

Cherries for dessert! Prepared in three ways and then the gorge-fest was over. The only thing missing from this decadence would have been couches to lay upon, with togas provided and being hand-fed some peeled grapes.

Here then, are a few other fine meals aboard the Viking Mars (Cake night was David’s favorite) …

As seen from around the Viking Mars …