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Santaa

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    Cruise Food Sucks.

    in Cruise Foodies

    Posted

    Carnival Conquest Buffet Omelette station is great.

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    And yes Guy's Burger Joint Hot and Greasy

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    You might want to think twice when in the dinning room on all ships because the kitchen looks like a Buffet all ready and waiting.

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    I LOVE BAD FOOD

    Thanksgiving 2015 cruise review on Conquest to OR, Coz and GC!

    in Carnival Cruise Lines

    Posted

    Thanks Santaa! I'm glad you enjoyed my review and thanks for including the Stingray City photos. I tried to post some pics from Photobucket and got frustrated. If you wouldn't mind telling me how you post pics I would be grateful.

    I'm glad you had great weather! Someday we will make it back to Stingray City:D

     

    No problem left click on your pic to enlarge it then to the right it will show four choices to share the photo. Left click on the bottom one (IMG) then it should show copied. now go back to insert it in your message and right click and paste. Now if you click on preview post it will show your photo. Just scroll down to view and if you keep scrolling down you can add more pics just click at the end of the URL and enter twice to leave a space between pics or to add a comment. Post away

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    Thanksgiving 2015 cruise review on Conquest to OR, Coz and GC!

    in Carnival Cruise Lines

    Posted

    Our excursion connection, Kerrie from Soto’s met us and informed us that the marine police had shut down Stingray City due to choppy water. She suggested taking a taxi to one of the beach places along Seven Mile Beach. We did this the last time we visited Grand Cayman (thanks to the evil choppy water) so we decided to revisit the beach restaurant, Royal Palms. The cab ride there was $4 per person and then entry to Royal Palms was $2 per person. I don’t remember there being an entry charge last time. We got beach chairs by the water for $10 per person and didn’t need an umbrella. The surf wasn’t as strong as last time so we were able to use our snorkel gear to explore the sea life near shore. The clouds were in and out but it was nice to just relax on the beach.

     

    My DH and I shared a bucket of 5 beers ($30) and nibbled on spicy wings and conch fritters. All in all, we probably spent the same amount of money that we would have on the excursion to Stingray City. Cabs were waiting to take us back to port and we decided to pick up a t shirt or two while we were waiting in line for a tender. Once on board, we checked on my mom who was still resting. Our room attendant, Gerry had chatted with her while they cleaned the room and asked if she needed anything. She said she was fine and we both agreed that Carnival has some of the nicest, friendliest staff.

     

    My DH and I decided to hit the adults only hot tub. While soaking, we chatted with another couple that we had met while at Royal Palms (small world!) then we hit our room for a nap. I woke up thinking “is room service delivering breakfast?” then the next thought was “dinner? Did we miss it?” I thought we had slept till the next day but that hadn’t happened. We cleaned up and went to dinner in the MDR. I had ox tongue (so-so) prosciutto ruffles (yum) and spare ribs (yummy, but messy) then a s’mores parfait (very rich). My mom wanted to go to “The Brits” so she and I did that while my DH and oldest DD strolled around the ship. My youngest DD was happy to hang with her “peeps” from Circle C. My mom and I had a fun time at the show then we retired to our respective rooms. My youngest DD strolled in around 12:30 after her sister went looking for her. We told her that we worry when she doesn’t come back when we expect her to. She understood and apologized. We all went to sleep.

     

    Next day was Cozumel. We nibbled on room service breakfast as we contemplated our excursion. Intro to Scuba Diving through Carnival sounded great but I was concerned about my mom. I had come to find out that we were expected to don our over 30 pound scuba gear with tank and then walk down stairs into the surf. I’m a personal trainer and I was concerned for myself so thinking about my 77 year old mom struggling made me worry. I spoke with Guest Services on the ship and they said if my mom didn’t want to do it, we would be reimbursed the fee. After getting to the meet point at port, we discussed it further with the rep at the Sunset Beach Bar. My mom decided to forgo scuba and would watch us from the restaurant.

     

    After our Intro to scuba class, we got fitted up with our gear. My mom was hanging out at a shaded table in the sand, cheering us on. Believe me, it was a hard couple steps down and into the surf with extra weight on your body! We went over more scuba details then the tour began. I started acclimating (holding my nose and lightly blowing out) to clear my ears of pressure and it worked! I got down to 28 feet along with my family and we were treated to schools of colorful fish, a moray eel, a sting ray and a sea snake. Half way through, my youngest DD was experiencing ear pain so she went to the surface. We had two guides for our party of four so one went up with her and the other monitored the rest of us. All in all, it was a wonderful experience and worth the effort and money. We had a tasty lunch at my mom’s table (not included in the excursion cost) and then we were taxied back to port. Of course we had to shop and I found t-shirt cover ups for me and my sister and a vendor made a string bracelet with my nephew’s name woven in. He created it in less than ten minutes!

     

     

     

    We went to Stingray city sandbar on the cruise just before you and had great weather. As always a few others joined us. Great review

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    American table

    in Carnival Cruise Lines

    Posted

    introduced two new dining concepts in December of 2013. Launching first on the Carnival Glory, American TABLE and American FEAST are designed to enhance the guest experience in the line’s main dining rooms.

    Observers note that in an era when other cruise lines are emphasizing eclectic alternative dining venues, Carnival is refining its mainstay. It’s a shrewd choice, in light of Carnival Cruise Lines’ position in the value cruising category.

     

     

     

    Moreover, the move is designed to convey the impression of eating at an upscale restaurant rather than simply a generic cruise ship dining room.

    According to Carnival Cruise Line execs, the programs were in the works for more than a year. They stem from considerable past guest testing, focus groups and surveys. Carnival Cruise Lines management teams also spent time with prominent land-based hospitality organizations, such as New York’s Union Square Hospitality Group. The management teams observed best practices and culinary operations. The interaction and inspiration helped bring about American TABLE and American FEAST.

    During an initial pilot period for the programs, menu items, presentation style and other elements will vary. The two concepts will roll out fleet wide in late 2014 and 2015. Carnival Liberty will join the program in January; Carnival Imagination and Carnival Inspiration will debut American TABLE and American FEAST in February.

    In the rollout period, the line will gradually announce when each successive ship will join the program.

     

    “This will be rolled out over time to allow us time to train team members. Everything we’re doing is going to be a learning experience. We have to make sure our team delivers in a consistent, quality way,” said Mark Tamis, senior vice president of guest operations for Carnival Cruise Lines.

    American TABLE

     

    Cruise Casual nights will form the backdrop for American TABLE. Changing menus each evening are designed to recreate a “modern American restaurant experience.” Appetizers, entrée and desserts will include familiar regional and contemporary classics.

    New place settings, menus, table décor and serving style are also part of the changes. Meals will begin with a cocktail menu that includes specialties such as a Raspberry Mojito, Carnival Cosmo and the Sunset Serenity. Guests may also select featured wines by the glass or a wine menu available by glass and bottle. An appetizer menu includes selections that can be served family style for the table.

    “The good news is you don’t have to share. You can order for yourself. Have a great yummy appetizer that is just for you. But you can also order for the table, which is a popular option in a lot of restaurants these days,” said Tamis.

    Soup and salad options are available. And special selections dubbed “Rare Finds” will appear on the menu each night. They’ll include items such as Spicy Alligator Fritters, Frog Legs Provencal with Herb Butter and Sesame Crusted Shark for more adventurous diners.

    American TABLE entrees include pasta dishes such as Ratatouille Lasagna with Goat Cheese. Poultry selections include Free Range Chicken with Salsa Verde and Charred Lemon or Cornmeal Crusted Chicken Breast with Black Bean, Corn and Tomato Salsa. Meat and seafood favorites include Seared Tilapia with Capers and Parsley or Rosemary Braised Lamb Shank.

    Additionally, “Port of Call” selections will reflect the ship’s itinerary. Examples include these dishes inspired by St. Thomas, USVI: Tropical Salad of Ripe Mango, Spicy Grilled Chicken Strips, Crispy Carrots and Red and Green Peppers on a Bed of Fresh Greens Drizzled with Tangy Raspberry Vinaigrette, and Island Chicken Curry with Potato Crisps and Sweet and Sour Mango Chutney. Similarly, selections for the port of Cozumel include the Ultimate Margarita, Tortilla Soup with Braised Chicken and Steak Tacos with Tomatillo-Cilantro and Avocado-Arbol Chile.

    Each evening, guests may also select “From the Grill” entrees such as Pork Chop with Caramelized Onions and Stewed Apple. Past guests will also be happy to know that Carnival staples such as Flat Iron Steak with Pepper and Herbs, and Veal Parmigiana with Spaghetti and Tomato Sauce will remain on the menu.

    Just as in a restaurant, guests can order side dishes separately. Options include Mac ‘N Cheese with Bacon, Grilled Vegetables, Fragrant Basmati Pilaf and Whipped Yukon Potatoes. A special dessert menu includes options such as S’Mores Parfait, Warm Date and Fig Pudding and Nutella Tiramisu, as well as a divine pie of the day option served whole for the table and a la mode. A variety of featured after-dinner drinks and coffees will also be available.

    American FEAST

     

    The second new dining concept, American FEAST is reserved for Cruise Elegant nights. On most cruises, that means guests can enjoy this special occasion dining experience once or twice. American FEAST menus describe the dining concept as “celebrating delicious food and new friends on the high seas.”

    With an emphasis on elegant celebration, American FEAST courses are served table-side. Menus include appetizers such as Braised Kale Blackened Port Tenderloin in Citrus Cream, Mojito Cured Salmon with Minted Cucumber Slaw, and Crispy Crab and Corn Fritters with Pineapple, Coconut and Cilantro Salsa. Pasta is served as the second course. And a selection of entrees follows. Dishes include Slow Cooked Prime Rib, Broiled Maine Lobster and Miso Marinated Salmon Filet.

    For dessert, selections include Malted Chocolate Mousse with Hazelnut Cake, Sticky Toffee Brioche with Whipped Crème Fraiche, Chocolate Nib Crunch, Toasted Coconut-Lime and Strawberry Compote.

    Carnival’s Tamis makes it clear that guests needn’t worry about being under-fed with the two new concepts. The line hasn’t forgotten that many passengers enjoy ordering different items from the menu on a “no limit” basis. “Nothing is changing. You can order one entrée. You can order another. You can order as much or as little as you want with American FEAST and American TABLE,” said Tamis.

    He also makes it clear that another iconic Carnival tradition isn’t going away: dining room entertainment, courtesy of the serving staff. “Waiters will still have time to do their dances and parades. Our waiters and servers love to perform. That will absolutely stay,” said Tamis.

    conquest menus

    in Carnival Cruise Lines

    Posted

    introduced two new dining concepts in December of 2013. Launching first on the Carnival Glory, American TABLE and American FEAST are designed to enhance the guest experience in the line’s main dining rooms.

    Observers note that in an era when other cruise lines are emphasizing eclectic alternative dining venues, Carnival is refining its mainstay. It’s a shrewd choice, in light of Carnival Cruise Lines’ position in the value cruising category.

     

     

     

    Moreover, the move is designed to convey the impression of eating at an upscale restaurant rather than simply a generic cruise ship dining room.

    According to Carnival Cruise Line execs, the programs were in the works for more than a year. They stem from considerable past guest testing, focus groups and surveys. Carnival Cruise Lines management teams also spent time with prominent land-based hospitality organizations, such as New York’s Union Square Hospitality Group. The management teams observed best practices and culinary operations. The interaction and inspiration helped bring about American TABLE and American FEAST.

    During an initial pilot period for the programs, menu items, presentation style and other elements will vary. The two concepts will roll out fleet wide in late 2014 and 2015. Carnival Liberty will join the program in January; Carnival Imagination and Carnival Inspiration will debut American TABLE and American FEAST in February.

    In the rollout period, the line will gradually announce when each successive ship will join the program.

     

    “This will be rolled out over time to allow us time to train team members. Everything we’re doing is going to be a learning experience. We have to make sure our team delivers in a consistent, quality way,” said Mark Tamis, senior vice president of guest operations for Carnival Cruise Lines.

    American TABLE

     

    Cruise Casual nights will form the backdrop for American TABLE. Changing menus each evening are designed to recreate a “modern American restaurant experience.” Appetizers, entrée and desserts will include familiar regional and contemporary classics.

    New place settings, menus, table décor and serving style are also part of the changes. Meals will begin with a cocktail menu that includes specialties such as a Raspberry Mojito, Carnival Cosmo and the Sunset Serenity. Guests may also select featured wines by the glass or a wine menu available by glass and bottle. An appetizer menu includes selections that can be served family style for the table.

    “The good news is you don’t have to share. You can order for yourself. Have a great yummy appetizer that is just for you. But you can also order for the table, which is a popular option in a lot of restaurants these days,” said Tamis.

    Soup and salad options are available. And special selections dubbed “Rare Finds” will appear on the menu each night. They’ll include items such as Spicy Alligator Fritters, Frog Legs Provencal with Herb Butter and Sesame Crusted Shark for more adventurous diners.

    American TABLE entrees include pasta dishes such as Ratatouille Lasagna with Goat Cheese. Poultry selections include Free Range Chicken with Salsa Verde and Charred Lemon or Cornmeal Crusted Chicken Breast with Black Bean, Corn and Tomato Salsa. Meat and seafood favorites include Seared Tilapia with Capers and Parsley or Rosemary Braised Lamb Shank.

    Additionally, “Port of Call” selections will reflect the ship’s itinerary. Examples include these dishes inspired by St. Thomas, USVI: Tropical Salad of Ripe Mango, Spicy Grilled Chicken Strips, Crispy Carrots and Red and Green Peppers on a Bed of Fresh Greens Drizzled with Tangy Raspberry Vinaigrette, and Island Chicken Curry with Potato Crisps and Sweet and Sour Mango Chutney. Similarly, selections for the port of Cozumel include the Ultimate Margarita, Tortilla Soup with Braised Chicken and Steak Tacos with Tomatillo-Cilantro and Avocado-Arbol Chile.

    Each evening, guests may also select “From the Grill” entrees such as Pork Chop with Caramelized Onions and Stewed Apple. Past guests will also be happy to know that Carnival staples such as Flat Iron Steak with Pepper and Herbs, and Veal Parmigiana with Spaghetti and Tomato Sauce will remain on the menu.

    Just as in a restaurant, guests can order side dishes separately. Options include Mac ‘N Cheese with Bacon, Grilled Vegetables, Fragrant Basmati Pilaf and Whipped Yukon Potatoes. A special dessert menu includes options such as S’Mores Parfait, Warm Date and Fig Pudding and Nutella Tiramisu, as well as a divine pie of the day option served whole for the table and a la mode. A variety of featured after-dinner drinks and coffees will also be available.

    American FEAST

     

    The second new dining concept, American FEAST is reserved for Cruise Elegant nights. On most cruises, that means guests can enjoy this special occasion dining experience once or twice. American FEAST menus describe the dining concept as “celebrating delicious food and new friends on the high seas.”

    With an emphasis on elegant celebration, American FEAST courses are served table-side. Menus include appetizers such as Braised Kale Blackened Port Tenderloin in Citrus Cream, Mojito Cured Salmon with Minted Cucumber Slaw, and Crispy Crab and Corn Fritters with Pineapple, Coconut and Cilantro Salsa. Pasta is served as the second course. And a selection of entrees follows. Dishes include Slow Cooked Prime Rib, Broiled Maine Lobster and Miso Marinated Salmon Filet.

    For dessert, selections include Malted Chocolate Mousse with Hazelnut Cake, Sticky Toffee Brioche with Whipped Crème Fraiche, Chocolate Nib Crunch, Toasted Coconut-Lime and Strawberry Compote.

    Carnival’s Tamis makes it clear that guests needn’t worry about being under-fed with the two new concepts. The line hasn’t forgotten that many passengers enjoy ordering different items from the menu on a “no limit” basis. “Nothing is changing. You can order one entrée. You can order another. You can order as much or as little as you want with American FEAST and American TABLE,” said Tamis.

    He also makes it clear that another iconic Carnival tradition isn’t going away: dining room entertainment, courtesy of the serving staff. “Waiters will still have time to do their dances and parades. Our waiters and servers love to perform. That will absolutely stay,” said Tamis.

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