englishusa

Enjoyed your comments very much. We join the Spirit on the 22nd for the LA to LA trip. If I am not being too pushy, should you run into Paolo would you wish him a wonderful new year from Fred and Van. By the way one of SS best bar tenders is Frederick at Panorama. Thanks WS.

See you in LA Fred and Van. Unfortunately Paolo gets off in LA.

I am booked on the 3 cruises B2B (Athens-Rome-Barcelona-FLL), and did not get "The invite". I shall be really "PO'd" if I don't get to the concert!

Still concerned about the overnight in Gaza (or close!)

Thanks for the useful tip Jeff--we fly BA (f) to LHR , then a few hours later we fly in j from LHR to FCO in early Sept for 3 week Italy land trip. Will keep this work around top of mind on arrival in LHR.

If you are already in Italy, why not continue on Spirit for the crossing?

My favourite cabin is 656. So don't book it!

Dieter:Have any of the Shadow's bathrooms been converted to the "rainforest" showers?

"You can take the man out of the army but you can't take the army out of the man!"

Had dinner last night with Wes as he wanted to try the veal liver.

Before the meal he leaves the table because " I need to go to the latrine!"

Ida: He did enjoy the liver!!

I'm now in Valencia airport, leaving the ship one day early to attend an "Old Boy's luncheon" in London

Hi Wes, .... godd to see your reports.

 

Sadly the recipe is wrong .... the hint being in the name. :D

 

Shepherds Pie is always lamb and Cottage Pie is always beef. It would a very confused Shepherd who used a cow ......:rolleyes:

 

:)

When in Wales.......!

Thought I would add a few comments. Seas rough last night and today. 15 foot waves. Rockin' and Rolling! Impossible to walk in a straight line.

One thing I miss from “Spirit”: Suite call bells/buzzers. ( My lady butler has such a quiet “knock”!

The sink faucet is much better, it doesn’t splash out everywhere!

I like this “little” ship, especially with only 176 pax and no kids.! Don’t know if the Easter Bunny will even show! Chef Grant’s food is excellent. Some “Spirit” crew on board: Sommelier Darwin, Bartender turned butler Rommel,Head waiter Paul,waiter Denis.

Not too keen on Trivia format, too many hints and “help”.

Sea-mail. Silver Spirit. Valparaiso to Ft Lauderdale. Feb 23- Mar13.

Day One.

Arrived Santiago airport am. Silverseas transfer to ship was terrible. In airport for 1 1/2 hours waiting for later flights. Then long walk to coach with own luggage in tow. No portage supplied. Then another 45 mins waiting in coach.

Check in at ship very efficient, got on quickly.

When on ship met with Vivien Romero (ex Radisson Diamond and Regent Navigator head waitress). She was visiting with her lovely, well behaved, son. Had a wonderful, tearful, re-union.

Extremely smooth sail away.

Excellent dinner with shrimp, soft shell crab tempura and crab cake. The soup chef on the Spirit is excellent. Had Chorizo and lentil soup-fantastic! When in Chile….had Carmeniere wine.

Completely smooth overnight to Coquimbo Chile. A little overcast

Thank you for your balanced review. Some of the things that you mention are pet peeves of mine as well. I definitely agree about Seishan--average sushi and definitely not worth the upcharge.

 

We were given the explanation that they are trying to be more eco-friendly by giving you the carafes of water instead of bottles. I don't buy that. I think it is to save money. And having one that was 1/2 full on your arrival sounds like a lack of attention by the butler, as does the lack of robes. They should have been there when you arrived.

 

Actually a lot of the issues sound like not so good butler issues to me. Obviously you don't get to pick the butler, and they should all be properly trained and give consistent service. But it sounds like you got a dud. Not a great impression for a first cruise on this line.

Definitely a "bad" butler. Most unlike Paolo to allow such service. In my many trips on the "Spirit" I have had butlers ranging from very good to excellent. If it were to happen again talk to the Hotel Director immediately. The butler would have been removed. I hazard a guess that this particular one is no longer serving.

Starting Roll Call.

englishusa: Cabin 656

Possibly not the right post, but we are on our first river cruise, AMA in May Budapest to Prague. What clothing is suggested. I assume there are no formal nights?

Last night I had avery interesting wine. A 2008 Chateauneuf Du Pape from M Chapoutier. A very pleasant wine but the interesting bit is the label. The owner of the vineyard has a blind daughter and so the label is also printed in braille so she can tell what wine is in the bottle.

I have finished all the "Billy Billy" on board. No more until FLL.! Civan has offered a replacement. This is an Australian 2010 Chateau Tanunda Grand Barossa Shiraz. I like it! " Ripe berry fruit and exotic spicy earthiness on the long lingering finish. Matured for 18 months in French oak".

Civan is a great wine steward, in fact a sommelier-in-waiting. The other evening at dinner, I mentioned that the wine tasted fine but had a terrible smell. He smelled the wine in my glass and immediately removed it. He returned with an identical bottle and uncorked it. He had me compare the two glasses. The second had a very pleasant odor. He explained that the original bottle had a "bad" cork.

The free red wine for today is a Gavius Monferrato 2009.

To quote the label:"From this privileged area Piemonte, this has been yielded from grapes of Barbera and Pinot Nero. Deep color and small ripe fruit fragrance. Velvetlike in the mouth" ( Can't think I would like anything velvet in my mouth except my tongue on the morning after!

14.5% alcohol and a cork.

Plonk of the day.

Today's free red is an Italian Monti Garbi 2009. Valpolicella Superiore, made from 70% Corvina grapes,20% Rondinella, 5% Croatina and 5%Oseleta.( Who cares?) All other information is in Italian! (Oh yes, Alcohol content is14%). Has Legs! At least it is corked!

Today the executive chef Silvia showed how to sear scallops and canon of lamb.

Some good tips including drop a clove of garlic and cut shallot into your cooking oil bottle. Adds a distinct flavor to all cooking.

Wine tasting

On this and the next cruise, I am surrounded by wine aficionados such as Colonel (ret) West. I, on the other hand, am a "Wino"! They sip and discuss the elements of each "prime" wine and its price. I I drink the free "plonk". They are interested in all the things they can taste, my wine washes down my food.

Todays plonk is a 2010 Shiraz "Billi Billi", from the Mount Lange Ghiran vineyard in Victoria Australia. According to the label this wine is named after a creek that runs through the property, and shows all the hallmarks of its big brother the Langi Shiraz with unmistakable elegance and spice. (really?)

Didn't impress anyone by smelling the "cork" cap which unscrews!

All I can say is it is red, has 13.5% alcohol, and I like it.