Started the day with a very interesting Port Talk about Cuba and the various tours which are available. Now we know what to expect when we go to Havana.
We attended a lengthy detailed historical talk on Cuba by resident historian, Dr Mary Draper. She started with Columbus to present day. Too much detail.
Singer and guitarist Zach Winnigham. Another very talented musician. This was his last performance on a cruise ship. His wife joined him for 2 songs. Very talented herself. They have 2 small children. Zach said he wants to see them grow up. So, no more cruise ship gigs.
Dinner at the Chef's Table. This is a fun experience because what you get is what you get! Tonight was a Mexican theme with visiting chef Pia Quintana. Talk about a unique experience. First we were given a Mezcalito cocktail. Unlike tequila, Mezcal is made from various agave plants from a variety of regions. The glass is rimmed with salt - half cold and half hot. What is the difference? The cold side is normal salt. The hot side has spice and crushed agave worms. You have heard of the agave worm in tequila bottles. This is the same worm. We did drink the whole thing. Unusual experience not to be repeated. Next, the appetizer (amuse bouche) Tostadas de Pulpo - octopus on a tostada. Another unique experience. This was followed by the first course - Tomalito de Pollo. A nice little tamale wrapped in a banana leaf. We really enjoyed this one. This was followed by Granita - Nopales con Limon. Aka prickly pear. Very unusual, but refreshing. Now it's time for the main course - Short Rib. Nothing romantic about the name of this dish. However....it was melt in your mouth delicious, served with chocolate Mole (MOE-lay), and pure de camote (sweet potato purée). Dessert - Chocolate en Texturas. This comprised of chocolate shortbread, chocolate mousse, and chunks of unsweetened Mexican chocolate. Delightful!
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