Visions of Crystal in Northern Europe - cruise on luxury liner 'Crystal Harmony' - includes related articles on air travel

USA Today (Society for the Advancement of Education), March, 1994 by Laurel F. Lehrer, Sheila Rothenberg, Robert S. Rothenberg

The apex of delectability and artistry was reached by Chef Buelacher during the Gala Buffet luncheon. He confided that such an extravaganza required three days of advance planning with his staff utilizing numerous charts. There was a floral explosion of red anthuriums, bright orange birds o paradise, and colorful lilies. Ice sculptures of breathtaking beauty in the likenesses of deer, swan, and fish towered over the buffet tables. Butter also was used to create wondrous statues of a reclining swan, duck in flight, and eagle with outstretched wings.

The buffet - a veritable wish fulfillment of food fantasies - was set up in the magnificent Crystal Plaza with the large fountain as a sparkling and splashing backdrop. For seafood lovers, Chef Buelacher highlighted layers of lobster, tiers of shrimp, rows of salmon, smoked eel, and mountain river trout. Those preferring meat found appetizing platters of roast beef, ham, turkey, and veal. Bowls held tossed vegetables, pastas, and potato and macaroni salads.

Inspired by countries of Scandinavian heritage, the tastiest of artichoke hearts, cucumber salads, and pickled beets were presented in bowls decorated with napkins twisted into the form of Viking longboats containing endive oars. Adorable were throngs of penguins, created from hard-boiled egg bodies, sliced black mushroom wings, and black grape heads. For hot food lovers, there were creamed spinach, rissole potatoes, bread pudding, and juicy roast beef sliced to order.

The three-tier dessert table was filled with enticing layer cakes, finger pastries, flans, fresh fruits, and cheeses and crackers. Bread pudding sat next to a bowl of hot strawberry sauce. Eye-appealing was a woven basket of thin chocolate strands, piled high with red and yellow butter roses. Cleverly conceived was the matzah house. Its sloping roof and straight wall were fashioned from sheets of matzah. The front yard had a curly parsley lawn in a bed of mayonnaise. Bread crouton "bricks" lined the curving front path leading to a rye cracker front door.

When I complimented Chef Buelacher on the wonders he and his staff had produced, he shyly commented, "I'd rather be in the kitchen where I can be creative than seen out here in public."

Two other restaurants on board, specializing in Italian and Japanese cuisines, were very popular among the passengers, thus requiring advance reservations. Prego and Kyoto were intimate rooms with fabulous views of the sea. Tall, blonde, smiling Maitre d' Mauritz Andersson graciously led me to a table in Prego, set with orange marbleized Villeroy & Boch plates. For my special Italian dinner, I chose antipasto featuring tempting selections from four appetizers, artistically arranged as a flower. This was followed by a smooth tomato soup and garlic-accented Caesar salad. My main course of spring rack of lamb, roasted with balsamic vinegar and thyme, was moist, tender, and flavorsome. For dessert, I enjoyed my low-calory fresh fruit, but others at my table binged on three sweets: tiramisu (layers of espresso and brandy-soaked lady fingers with mascarpone cheese), pine nut parfait with Frangelico sauce, and liquor-soaked Tuscan sponge cake with cream, chocolate, and nuts. Piping hot cappuccino capped with a fluffy white foam was a perfect conclusion to the all-Italian meal.