Saturday February 01, 2025 – At Sea – Cabo San Lucas, Mexico to San Francisco, CA USA
The first lecture was Chase Untermeyer who spoke about – The Special Relationship between the USA and the UK since both countries separated. He discussed from early times through the first and second world wars, including Churchill and Roosevelt then through McMillan with Eisenhower and Kennedy, Thatcher and Regan, Blair & George W. Bush, Theresa May and Trump, Joe Biden and four UK Prime Ministers. He had served in various positions appointed by George W. Bush and others to various posts including Under-Secretary of the Navy, Head of Personnel in the White House, Head of Voice of America and as Ambassador to Qatar. Very interesting to hear how some heads of the two countries did not get on at all while others were close friends and what was able to be accomplished.
Next came the Interview / Q & A session of the very honorable, humble and entertaining Olympic Swimming star from the UK, Rebecca Adlington interviewed by Entertainment Director Michael Harvey.
At noon we did the Lunch and Learn introduced by Chief Sommelier Unnikrishnan Plavinal discussing Wines from France as compared to those of the “New World”.
We had booked the “Lunch and Learn” in Sir Samuel’s (the steak house) but as the Cliffords and Coopers had booked ours separately, they sat us at tables at opposite ends of the restaurant. Katia was able to arrange that the four of us sit together in the Ají Wa restaurant next door, where we could hear very clearly yet have no-one around except for all the “wine action” which was taking place. Here, the wine being poured and trays filled. We calculated that Nikolai and his assistants served about 560 (8 wines for 70 people), so we were happy to be in our “private place” and enjoyed chatting with the sommeliers.
Our “Friend” Ekaterina (Katia / Kate) & her husband Nikolai from Bulgaria, were the main speakers and educators. The meal and wines which we greatly enjoyed were: –
H Forman and Sons, London, Cure Gin and Tonic Smoked Salmon with Rye Bread and Cheese
- Pouilly-Fumé, Château de Tracy, Loire, France
- Sauvignon Blanc, Cloudy Bay, Malbourough, New Zealand
Pan Roasted Corn Fed Chicken Breast, Mashed Potato and Bernaise Sauce
- Mâcon-Verzé, Domaines Leflaive, Burgundy, France
- Chardonnay Reserve, Mission Hill, Sonoma Okanagan, BC, Canada
Aubrey Allen, Warwickshire UK Beef Filet 5 Oz, minimum of 21-day aged selected from Angus, Hereford and Devon Reds, Cross-fed and bred using clean, green and ethical methods for flavor.
- Pomerol, Ets. J-P Moueix, Bordeaux, France
- Cabernet Sauvignon, Coppermine Road, McLaren Vale, “Nr Adelaide” Australia
Cheese Artisan Cheese plate crafted crackers
- Santenay Rouge, 1er Cru Beauregards (Pinot Noir) Burgandy, France
- Buena Vista North Coast Pinot Noir, California USA
Of the wines we all seemed to enjoy the Pouilly-Fumé most followed by both the Canadian from British Columbia as well as the last California Pinot Noir.
After a siesta we dressed formally for dinner as it was “Masquerade Ball” night and enjoyed the show – “Sincerely Three” – consisting of 3 tenors singing Broadway tunes and actively engaged the audience.
Roger & Anne Travels 