Day 14 – Sail the Pacific Ocean

Tim and I would like to wish a Happy New Year to all our friends and family.

We started the day with another talk by Guest Lecturer Andrew Roberts, “From Transport System to Modern Day Leisure Activity.” We learned how canals drove industrialization in eighteenth-century, declined with the introduction of the railways, and re-emerged as a leisure activity.

Another Interesting Lecture

Viking Sky opened 2025 with a special New Year’s Lunch on the pool deck, with music from our resident pianists. I had expected a very special meal, but I could not believe what I saw. The lunch was not only a feast for the stomach, but it also was a feast for the eyes. The displays were absolutely incredible! What I also enjoyed about the lunch was talking to the many chefs who work behind the scenes. They were rightly proud of what they had created.

Bakery Station

Fruit and Cheese Station

Pasta Station

Other Stations and the Bar

Melon Carving Station

Dessert Station

Our Resident Pianist

The main event for Tim and me, however, was a special dinner in Manfredi’s private dining room – A Traditional Southern New Year’s Day Dinner. I had been planning this event ever since boarding the ship, and it was everything I had hoped it would be.

Here’s a little background. On New Year’s Day, I always eat black-eyed peas and collard greens to bring me good luck. Although I do not consider myself Southern, since I grew up in Baltimore, Maryland, my mother was from North Carolina, and I lived in Fredericksburg, Virginia, and Savannah, Georgia, for some time, and I have adopted this tradition. I wanted to eat the same foods on Viking Sky today, so I contacted the World Cruise Desk several months ago to see if this would be possible. Of course, Viking said yes.

While dining at the World Café shortly after boarding the ship in Fort Lauderdale, I happened to meet Restaurant Manager Asep and asked him about my request. He introduced me to Chef De Cuisine Siswanto, who was quite amenable to the idea. I provided him with several menu ideas and recipes and looked forward to what he might come up with.

By this time, my idea had evolved from a dinner for just Tim and me, to a small dinner party for eight. At the time, I had no idea whom I might invite to the event, but that soon changed. I met Cheryl and John in line for Guest Services, heard a Southern accent, and learned that they lived in Georgia. When I ran into them a while later, I invited them, and they accepted.

While enjoying an Aperol Spritz at the Explorers’ Lounge one afternoon, I sat next to Jaki and Graham and felt an immediate connection. Although they were originally from the United Kingdom, they now live in Pennsylvania. I invited them to the dinner and broached the idea of trying a Southern menu. They were quite willing to try some “foreign” foods.

Another evening, while I was walking down the corridor on Deck 2, I noticed a woman looking at a fine jewelry case. I casually asked her what she was going to buy, and we struck up a conversation. Nancy and I talked for some time, and she was so much fun. Nancy was originally from Chicago but now lives in Florida, again not a Southerner. However, she was also willing to give the menu a try.

While Tim and I were on our excursion to the Ruins of San Gervasio, Tim met Debbie, and they had an immediate connection over archeology. Tim introduced Debbie to me, and I asked her if she’d like to try a Southern dinner, since she is from New Hampshire. She was also game.

Our guest list was now complete, and Sardo in Guest Services helped me prepare invitations. By this time, our venue had changed from a large table in a corner of the World Café to Manfredi’s private dining room. How nice was that!

The Invitation

Changing the venue, however, meant that Chef Siswanto would no longer be directing the preparation of our dinner. My notation on the invitation that the dinner would have “an Indonesian Twist” was no longer applicable.

Restaurant Manager Asep was so helpful and accommodating throughout the entire planning process, and I’m sure that he dreaded seeing me coming! One day, however, he was the one to approach me with bad news – the chefs could not find any black-eyed peas! Oh, no! What was I to do?

The next day, I embarked on my walking tour of Cartagena and asked Charlie, my guide, if we might pass some place where I could purchase black-eyed peas. As I wrote in my post on Cartagena, Charlie directed our escort Gina to go out and purchase the peas, and she brought them to me. How wonderful they were! When I returned to the ship, I gave the black-eyed peas to the chef. Problem solved!

Early on, I had also met Sommelier Made while in the Explorers’ Lounge, and he readily agreed to select the perfect wine to pair with the meal. By now, Executive Chef Martin was involved in developing the menu, and both Made and I eagerly awaited the final plan.

Sardo from Guest Services prepared place cards for me, and I added the following description to the inside:

What Is a Traditional Southern New Year's Day Dinner?

Yesterday, I received the final menu and prepared menu cards. I printed them this morning, and I thought we were all set. 

The Menu Card

Early this afternoon, however, I received a call from Cheryl that she was not feeling well, so she and John would not be able to attend. What to do now? I didn’t want to leave two empty seats, so I had to think about whom to invite.

I had met Todd and Michael early in the cruise and had enjoyed several conversations with them. Although they are Canadian by birth, they now live in Mexico. Unfortunately, I could not remember their names when it counted. Tanya in Guest Services played the role of detective, and with a few clues from me, identified the two of them. Of course, she could not provide that information to me, but she promised to call them and relay my invitation. I was so happy when Tanya called to say that they had accepted.

Dinner was scheduled for 6:30 pm, and Tim and I welcomed everyone with mint juleps. I’m not sure I’d ever had a mint julep, but I had wanted something Southern. It was delicious.

The Table Was Set for Dinner

Wonderful Dinner Companions

The conversation flowed over the wonderful food, which was served family style. The chef did an amazing job of interpreting the menu, and the black-eyed peas were perfect. I believe the collard greens were actually shredded cabbage, but that’s okay. Cabbage is still a green leafy vegetable, and the dish was very good, as was every other item. We finished the meal with pecan pie, which was the best I’ve ever had.

I didn’t photograph the food, but believe me, I will always remember it.

Asep, Made, and Chef Raj from Manfredi’s, whom I had never met, came by, and everyone thanked them for putting together such a fabulous meal. Tim and I even ran into Executive Chef Martin afterwards, and we thanked him also.

Chef Martin with Sarah and Tim; Asep and Sarah; Chef Raj;
and a Fuzzy Photo of Made

Today was certainly a memorable way to start 2025. The new year is off to a rousing start.