Michele Stueven

By Michele Stueven When the Queen Mary ship, currently and permanently docked in Long Beach, originally set off on her maiden voyage from Southampton in England to New York in May of 1936, passengers dined on classic French-influenced cuisine, featuring dishes like  Honeydew Melon Glacé, Croutes-au-Pot au Perles (potato soup), turbot, braised chicken (Poulard de Braisée Belle Mère), Pommes Garfield (French fries) and Fraises Chantilly.  Today, Kirt Finley, executive director of food and beverage, and Executive Chef Andre Lane have made the Long Beach landmark a dining destination once again with updates and nods to the nostalgic past. As part of the ship’s extensive revitalization efforts, the menus across the seven dining areas are being reimagined. The…