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Princess Cruise Cuisine by Curtis Stone

Disclosure: This event was hosted by Bakespace and Princess Cruise, but all thoughts and opinions are my own.

Princess Cruise Cuisine by Curtis Stone

This past weekend, I went to one of the most epic blogger events I’ve ever attended! Hosted by Bakespace.com, we went aboard Princess Cruise (on the Ruby Princess to be exact) while it was docked in San Pedro to taste dishes from their newest restaurant Share, with dishes by Chef Curtis Stone. The six-course meal was prepared by Curtis Stone himself, with special menu items for myself and other fellow vegetarians. Before the main meal, we got to see the space of Princess Cruise’s new gastropub The Salty Dog, while enjoying signature cocktails and hoer d’ouvres. For vegetarians, there was a creamy tomato soup with grilled cheese, and a beet salad. All were fantastic, and the cocktails were perfection (not overly sweet).

Princess Cruise Curtis Stone
Princess Cruise Curtis Stone

We then headed into the main restaurant Share by Curtis Stone, a breathtaking space with windows all around for a view of the ocean. The first course was some fresh bread (which they make on Princess Cruise ships daily), butter with a bit of parsley and sea salt, and with some thin slices of Parmesan to compliment the bread and butter. I knew this was going to be an incredible meal, since even the bread course was impressive!

Princess Cruise Curtis Stone

Next was a beautifully plated salad with edible flowers. It was light, with just a small amount of bitter taste, with the edible flowers giving a buttery texture in each bite. For the third course, we had a pasta in foamy ricotta sauce, brussel sprouts leaves, and roasted beet puree. I would have never thought to put beets in pasta but it was perfection!

Princess Cruise Curtis Stone
Princess Cruise Curtis Stone

For course four, a corn and asparagus soup. I just loved how all the vegetables were plated to one side of the broth, each course not only tasting great but being built for Instagram! The fifth course was sauteed mushrooms on top of pureed ricotta. And lastly, dessert! For dessert we had a lemon tart, with the top being a hard creme brulee type shell, so satisfying to crack a spoon into. On the side, some meringue and raspberries.

Princess Cruise Curtis Stone
Princess Cruise Curtis Stone
Princess Cruise Curtis Stone

The afternoon was certainly one to remember, being one of the best meals I’ve had the pleasure of enjoying. I will soon be heading on a full trip on Princess Cruise in May, and can’t wait to share about all the yummy food aboard!

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