SEA FOOD SLEUTH

Porthole Cruise Magazine Cover To pay his mortgage, this Los Angeles detective collars crooks.
To indulge his passion, he cruises with cooks.
Tag along as Chris Cognac, TV’s The Hungry Detective, savors flavors at sea.

Detective's Log

Suspect: Holland America Line
Charge: Breaking the culinary speed limit
Evidence: The eggs Benedict bar zips right through the stratosphere.
Verdict: Deliciously guilty!

The Case: Cruising to New Culinary Heights

A veteran foodie, I like to think of myself as a "gastronaut" cruising for new flavors. But even I couldn’t keep pace with the culinary innovations I discovered on a recent cruise aboard Holland America Line’s Oosterdam.

Never in all my years of culinary investigations have I uncovered an eggs Benedict bar on a Lido Deck. I was astounded! Imagine half a dozen varieties of this ultra-breakfast specialty: eggs poached perfectly and smothered with marinara sauce, mozzarella, spinach, tomato. My bloodhound nose began to sniff.

Soon it led me to the Culinary Arts Center — heaven on the high seas for gastronauts like me. In a huge demo kitchen on stage, Seattle chef Ernesto Pinto was whipping up what looked to be a mouthwatering arroz con pollo. The aroma of chicken luxuriating in garlic and saffron was enough to make you faint with anticipation. Best of all, everybody in the audience got a taste.

I knew now that I was on a flavor trail as hot as a serrano chili. Temperatures soared after I wangled an invitation to the Chef’s Table. I was blown away by the sight of two long tables covered with white linens, fine china, and five wine glasses per setting! Oosterdam’s chef and a small army of sous chefs then prepared a five-course tasting mignon before our wide-as-plate crab, lobster, filet mignon, and everything in between.

This gastronaut had reached a whole new galaxy. Case closed.