Cruise Cuisine – Fahrenheit 555

There is a restaurant aboard the Carnival Breeze that specializes in steak rendered as haute cuisine: Fahrenheit 555. We were fortunate enough to be included in a group reservation and experience this elaborate and delicious corner of the ship. Below are photos and descriptions of the dishes we tasted and consumed with much relish.

We were surprised with these little cheese and potato hors d’oeuvres, compliments of the chef.

A double cheese potato hors d’oeuvre, compliments of the chef.

 

Note the Parmesan cracker and dill sprig enhancing the visual and flavor experience.

 

 

 

 

 

 

 

 

 

 

 

Appetizers abounded at our table. Of course we sampled everything we could. Left to right are Grilled Portobello, Ahi Tartar, and Beef Carpaccio.

Grilled Portabello

Ahi Tartare

Beef Carpaccio

 

The Caesar salad was the order of the day, though it was prettier than it was interesting.

Caesar Salad

For our main courses, we chose the Prime Ribeye and a Lobster tail with Filet Mignon.

Prime Ribeye

Lobster tail with Filet Mignon

 

Then came the dessert offerings.

Cheesecake

Cheese Plate with grapes and almonds

 

 

— Ann Cathey
Photos by Ann Cathey and Christopher O’Banion.

Food Porn 5

I pulled a few photos from an album I started on Facebook a few of years ago. The food photos were, as they have been in this series, culled from stock photography. They were previously marked with where they were taken, in case you find any of them interesting enough to track down and sample.

This trip was taken to Austin, where we discovered some very tasty eateries – and not all in permanent buildings! The food trucks in Austin are not to be taken lightly!

We start with Torchy’s Tacos, move on to the Old School Bar & Grill on 6th street, and end with a food truck snack found on Congress.

— Ann Cathey

Food Porn 4

As has been previously noted, writing about food can work up a great appetite, but looking at food can make your stomach complain that you are not paying it any attention.

This time around, we are taking a peek into my daughter’s kitchen, and my own. My daughter has a lovely home garden that is sometimes restricted to a side porch, but more often spills out into her back yard.

Home Grown Mint

Baked Cheesecake

Scratch made cookie dough

Creamy Chicken Casserole with Biscuit Crust

Creamy Chicken Casserole emplated

Quiche with roasted carrots and asparagus

— Ann Cathey