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Silver Whisper culinary demonstration photo

Culinary demonstration

Not your ordinary tuna hot dish

The food samples above are chunks of seared tuna steak placed on a bed of tabbouleh salad and topped with citrus butter. The taboulé du thon was served with a 1999 Cteaux du Layon from the Domaine La Babetterie in France's Loire Valley.

Chef Muller's foie gras de canard polé, sauce Apicius (not shown) was accompanied by a 1999 Wente Vineyards Merlot Reserve from the Livermore Valley in California.

It's worth noting that the cooking and wine-pairing demonstration took place in late morning, giving us just enough time to go on deck for some fresh air before it was time for lunch.

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