We attended a cooking demo on each of our four day cruises. Each time it was the head chef from Palo cooking a wonderful meal. This past December the meal was Shrimp Risotto. The chef was wonderful about answering questions and demonstrating his technique, and explaining why various ingredients were used. At the end of the demonstration, the wine steward from Palo explained how to choose a wine to go with this dish, and then everyone in the audience was given a serving (a full, dinner-sized portion!) of the meal and a glass of wine. This took about an hour, and we really enjoyed it!
Beth