Pictures of Lima from last year can be found at: http://cid-d357675bd6a35fce.skydrive.live.com/redir.aspx?page=play&resid=D357675BD6A35FCE!3400

Last night was the Belgian Dinner in the Pinnacle Grill.  The menu and food was prepared by the Hotel Manager, Firmin Van Walle, with the help of the entire Pinnacle Grill Staff. Ladies and Gentlemen, we are here to tell you this dinner was superb.   Firmin is a master chef and jokingly suggested making a Belgian dinner earlier in the cruise and then it was a reality.  Firmin is well liked by the passengers.  The Pinnacle Grill was full.  Before the meal was served Firmin explained each dish to us.  Gloria elected to order two desserts because she wanted to taste both.  Brad said the chocolate mousse was the best he had ever tasted.  Firmin explained it was made without any milk or cream. 

Menu:

Firmin Van Walle

Master Chef / Hotel Manager

Pinnacle Kitchen Staff, including the Executive Chef, and Pastry Chef

Desserts

Decorations

Entrée

Brad and Gloria

Cellar Master, Ferdinand Basa

Culinary Manager, Craig Oates

Pinnacle Grill Chef, Vijay Jeevanandam

Pinnacle Grill Manager, Tika Yasa

Firmin’s Wife Firnanda sat at the table in front of us.

After dinner Firmin came out and thanked everyone involved with the dinner individually and introduced each one.  He mentioned that the dinner was a tribute to the chef that trained him many years ago.  He then went to each table in the restaurant to chat for a few minutes.  Of course, ending up at the table his wife, Fernanda, was seated at with other guests.