MAL menu?

If David doesn't answer you....I will let you know in about 2 weeks..

Sandy

Maureen, for some reason, I am under the impression that the menus are more regional than company wide. I do know that the menu selections are not as local as they once were, but again I was under the impression that the AQ/MQ/DQ boats had one menu style and the Empress/Queen of the West/Columbia Queen had another menu style. And I'm clueless about anything concerning the Contessa. I know that the menus on the AQ and the DQ were identical on our March cruise. So I hesitate to tell you what the DQ's menu was like for fear it will not be what you will be receiving on the Empress...but you can probably read about the new DQ menu in past posts. Look for the post "The News..."

Though for the life of me I cannot find any proof of the above in my piles of MAL stuff. Anybody else?

I would call most of the food onboard the DQ we had "California Cuisine" there are some pics on my "Photos of my Trip" thread (might not be the exact title of the thread). We did have grits and some southern food, mostly at the Picnic, and Breakfast.
S'
David

The post I've pasted below makes me think the menu is fleetwide, especially where it says something like guests in Alaska might choose Alaskan cod one night and then a selection from the deep South the next night.

If you have info on the DQ menu, I'd appreciate it, and will respect the caveat that the menu might be different aboard the Empress/Queen and Columbia. Thanks- Maureen

Copied and pasted from the internet:

Majestic America Line Enhances Cuisine
Published on: March 8, 2007
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Majestic America Line has completely revamped its culinary program to create a dining experience that celebrates America's regional flavors. Howie Velie, Majestic America Line's newly appointed Corporate Executive Chef, collaborated with American culinary experts to create a special dining event, "Sara Moulton's American Cocktail Party," and has introduced completely new dinner menus for all seven of Majestic America Line's boutique ships. The company worked with celebrity chef, author and culinary consultant Kathy Casey, of Seattle-based Kathy Casey Food Studios, to create a lineup of signature American dishes that showcase local, fresh and seasonal ingredients and highlight the three regions Majestic America Line sails -- the Mississippi, Ohio and tributary rivers; the Columbia, Snake and Willamette rivers of the Pacific Northwest; and Alaska's Inside Passage.

For example, guests sailing through the Inside Passage may choose baked Alaskan black cod with lobster and chive smashed potatoes and sweet red bell pepper cream. Another night, they may decide upon a regional specialty from the Deep South such as jumbo Creole shrimp served with green onion and cheddar grits. Each night will feature a different menu. Majestic America also worked with cookbook author Sara Moulton to create the "American Cocktail Party." This will feature a selection of hors d'oeuvres paired with signature drinks and American wines. For more information, call 800-434-1232 or visit www.majesticamericaline.com.

I attached the URL to David's food photos from his DQ reports so it here with the "MAL menu" post. Thanks David!

http://www.steamboats.org/forum/showthread.php?p=4709#post4709

I would loved to have had some "Jumbo Creole Shrimp" w/ dinner grits. I felt the menues we had were souly lacking in regional foods (hmm, pun somewhere there!). My comment card was "I could have stayed home for this cuisine" Too much like hoty toty restaurant food--I'm was on a genuine steamboat--I was hoping for some good vittles! Yes, the food was good, not great--although the "picnic" fare was pretty great. IMHO, that press release tells what the "problem" is, all the food is being created by northwestern types!
Is it possible that the small kitchen on the DQ limits some of the fare?
Now for a secret reciepe, from my Grandfather--I call it "Steamboat French Toast" but it's actually "Logging Camp French Toast" as he worked some years a a "woods cook" for the McCloud River Lumber Co. (whose railraod is being scrapped as I write this, but that's another heart-wrenching story).
Stale French bread, sliced about 1/2" thick (you can use other breads though!). Pan of milk. dip bread quickly in milk, set aside. Beat eggs, about 1 per 2 slices of bread (you'll learn the right amount w/ experience--none of this has ever been written down! For each egg, one can add 1/2 eggshell of water, if desired. You can also add stuff like cinimmon to the eggs, experimentation is recommended. Pour egg mixture into cake pan, and let bread soak in the egg mixture, turn over. Cook on medium grill, or pan--not too fast! Turn over when nicely brown, remove when turned side is also nicely browne--not too much!! MMMM top w/butter & syrup, or brown sugar, or jam/jelley or even yougurt-or powdered sugar (although grandpaw never did that, that I recall!) He told me the secret is that the milk and egg never meet, until they are on the bread--the milk dip is to prepare the bread to accept the egg.
OK, secret's out, but this kind of secret is valueless unless shared!!
At least that's the way my Flemish Grandfather Cabus did it!
Steamcerely,
David D.
PS Now to eat breakfast, probably just hot cereal this AM!

Creole Recipe

"First you peel your potatotes....."

Couldn't resist.

Wesley

David,

It´s definitely not the size of the galley of the DQ!! The MQ´s is even smaller. And they used to have lots of Southern food... and the quality of the food used to be much better than in the recent years under DN (can´t say anything about the current quality as I haven´t been onboard this year).

BTW the picnic was a DQSC thing. It´s only available on the DQ and only for a limited time.

I had a nice talk to a German friend yesterday who cruised the DQ in 1996. He very well remembered the picnic which was one of his favorites. He still has some plastic ants from that picnic. And he also has one of the kites which is decorating his home :-)!

Carmen

Carmen,
I sure hope the picnic survives to our May 17 trip! Hmm, no plastic ants when we had it, maybe I should check out the 99¢ store and bring some!! 🙂
S'
David D.

Nyuck Nyuck Nyuck!!
I would have jumped on it too. . . .
S'
David