January 27, Enterprise Island, Antarctica
I have no photos for today out on the zodiac! Left my camera charging in the suite! Perhaps I can add some later, as Sandi did have her phone with her!
Sandi and I (John chose a stay-in day) went out in a zodiac in a region that is referred to as "Whale Soup"! There were Humpback Whales everywhere. Our Expedition Team guide felt that we should take this opportunity to just whale watch, and not worry about any birds or penguins. We all agreed - eight of us. There were at least a dozen whales in the water all around us. There are rules as to how closely we can approach them. At one point our guide turned off the motor of the zodiac, and we just watched and listened. An odd assortment of sounds as they fed, swam, dove to display flukes and entertain us with their grace. Here again, there are no words. I will forever remember the quiet stillness as we watched and listened to the whales. So memorable.
Enterprise Island, or Isla Lientur, or Isla Nansen rote, or North Nansen Island (they should make up their minds!) is an island that is 1.5 miles long and lies at the northeast end of Nansen Island in Wilhelmina Bay, off the west coast of Graham Land. Enterprise Island and Nansen Island were first charted as one feature and named "ile Nansen" by the Belgian Antarctic Expedition under Adrien de Gerlache in 1898. The islands became well known to whalers operating in the area in the early 1900's and the names North Nansen Island and South Nansen Island were used to distinguish them. Since Nansen Island has now become established for the larger feature, the new name Enterprise Island has been given to the smaller island by the United Kingdom Antarctic Place-names Committee (UK-APC) commemorating the enterprise of the whalers who made the anchorage at the south side of the island at Foyn Harbor, a major center of summer industry during the period 1916-1930. Foyn Harbor was first surveyed by T.W. Bagshawe and M.C. Lester in 1921-22. It was named by whalers after the whaling factory ship Svend Foyn, which was moored here during 1921-22. (Well, that was confusing!)
The afternoon was filled with napping after a simple omelet lunch in my suite, and then I slept most of the afternoon. Was so cold when we got back from the zodiac trip. The day had begun with a fierce snow storm, and for the rest of the day grey skies and intermittent light snow prevailed. Finally got warm in my nap, fully dressed and under a wool blanket. Woke refreshed, and ready to tackle tonight's dinner. This dinner would be a tour de force!
Eric had arranged a special dinner for his clients aboard the Quest, so at table there were May, Alice, Peter, Doug, John, Sandi and me - and Eric. My photos for the day will be of the dinner which was prepared by Executive Chef de Cuisine Christopher Graham.
Sandi and I (John chose a stay-in day) went out in a zodiac in a region that is referred to as "Whale Soup"! There were Humpback Whales everywhere. Our Expedition Team guide felt that we should take this opportunity to just whale watch, and not worry about any birds or penguins. We all agreed - eight of us. There were at least a dozen whales in the water all around us. There are rules as to how closely we can approach them. At one point our guide turned off the motor of the zodiac, and we just watched and listened. An odd assortment of sounds as they fed, swam, dove to display flukes and entertain us with their grace. Here again, there are no words. I will forever remember the quiet stillness as we watched and listened to the whales. So memorable.
Enterprise Island, or Isla Lientur, or Isla Nansen rote, or North Nansen Island (they should make up their minds!) is an island that is 1.5 miles long and lies at the northeast end of Nansen Island in Wilhelmina Bay, off the west coast of Graham Land. Enterprise Island and Nansen Island were first charted as one feature and named "ile Nansen" by the Belgian Antarctic Expedition under Adrien de Gerlache in 1898. The islands became well known to whalers operating in the area in the early 1900's and the names North Nansen Island and South Nansen Island were used to distinguish them. Since Nansen Island has now become established for the larger feature, the new name Enterprise Island has been given to the smaller island by the United Kingdom Antarctic Place-names Committee (UK-APC) commemorating the enterprise of the whalers who made the anchorage at the south side of the island at Foyn Harbor, a major center of summer industry during the period 1916-1930. Foyn Harbor was first surveyed by T.W. Bagshawe and M.C. Lester in 1921-22. It was named by whalers after the whaling factory ship Svend Foyn, which was moored here during 1921-22. (Well, that was confusing!)
The afternoon was filled with napping after a simple omelet lunch in my suite, and then I slept most of the afternoon. Was so cold when we got back from the zodiac trip. The day had begun with a fierce snow storm, and for the rest of the day grey skies and intermittent light snow prevailed. Finally got warm in my nap, fully dressed and under a wool blanket. Woke refreshed, and ready to tackle tonight's dinner. This dinner would be a tour de force!
Eric had arranged a special dinner for his clients aboard the Quest, so at table there were May, Alice, Peter, Doug, John, Sandi and me - and Eric. My photos for the day will be of the dinner which was prepared by Executive Chef de Cuisine Christopher Graham.
FOIE GRAS AND CHERRY BON-BON
apple butter, maple-pistachio granola
Concha Y Toro Late Harvest Sauvignon Blanc, Maule Valley, Chile
SLOW COOKED LOBSTER TAIL
smoked beetroot puree, blood orange, fennel pollen, caraway
Nicolas Feuillatte Brut Champagne, France
SEARED SCALLOP
truffle jelly, cep espuma
Paco & Lola Albarizo, Rias Baixas, Galicia, Spain
CAPPUCCINO
wild mushroom, truffle foam, cepe powder
Veramonte Pinot Noir, Casablanca Valley, Chile
BLACK COD
braised oxtail raviolo, celeriac puree, bourguignon jus
Louis Latour Grand Ardeche, Rhone Valley, France
VENISON WELLINGTON
parsnip puree, pickled red cabbage, port and vadouvan jus
Les Ajustiers Rasteau, Rhone Valley, France
MANGO GRANITA
a palate cleanser
RED POACHED PEAR CLAFOUTIS
goat's milk ice cream, salted caramel, blackberry
Sarocco Moscato D'Asti, Piedmont, Italy
VENISON WELLINGTON
parsnip puree, pickled red cabbage, port and vadouvan jus
Les Ajustiers Rasteau, Rhone Valley, France
MANGO GRANITA
a palate cleanser
RED POACHED PEAR CLAFOUTIS
goat's milk ice cream, salted caramel, blackberry
Sarocco Moscato D'Asti, Piedmont, Italy
While every single dish was noteworthy, my absolute favorites were the first and last presentations.
If only I could reproduce that first one - such a wonderful surprise in the mouth!! Might be able to replicate the dessert, but without the goat's milk ice cream - when eating that, felt I should be spreading it on a cracker!!
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