joeyancho

We loved it! It was well done. Looking forward to seeing it again. Not the same old same old

So how was the cruise?

I booked a "club class" mini for 2017 and there were several perks which included no wait dining in a "club" area , Priority embarkation and disembarkation, priority specialty restaurant reservations, evening canapé's upon request , a disembarkation lounge, a different menu among other things...add in the sip and sail and a complimentary specialty restaurant and it seems to be nice . My first Princess voyage so looking forward to this .:D

It's fun to sleep around.

Hilarious!

We're booked on a western Caribbean cruise on Oasis of the Seas this October that ports in Falmouth, Jamaica. I'm curious to know if anyone has done the Falmouth Food Tour that is offered by the local company, Jamaica Culinary Tours. Sounds interesting but looking for first hand experiences before committing.

 

Thanks for your help.

Try the ports board.

Time for Carnival to find a new company to provide a Harbor Pilot. They Harbor Pilot is there so that things like this don't happen.

The harbour pilot is there to advise the captain. The captain is in charge and responsible for the ship at all times.

Actually, the Ecstasy, Sensation, and Fascination all have balcony rooms.

 

Only on the suites, and only a few of those. No regular type balcony rooms.

I think a lot of people go on a cruise without much of a clue about dining, thinking that they’re going to be getting gourmet food every meal and everything is going to be perfect. Little do they realize that the meals are mass produced in the galley, like an assembly line. The galley produces a tremendous amount food 3 times a day to feed everyone, is everyone going to be happy, I think not. I think when someone says that the food on such and such ship is totally inedible is pure BS. I laugh when they say that they are never going to sail on such and such ship again because the food is terrible, it just shows me how little they know. The few times my wife and I have had a bad meal we sent it back and got something else. When look at the menu and I don’t see anything I like I’ll ask for a children’s menu. Cruise lines are a for profit business they have to watch their costs just like every business does one does, the cost of food on a cruise ship is a huge expense. To stay competitive, they have to make cut backs. Will it ever be the same as it was 5 or 10 years ago no it’s not. The cruise we just booked actually costs less than the same cruise we took 10 years ago, how can they do that. Less labor, smaller portions, lower quality food, less fish and less fancy cuts of meat. I have a friend who will not cruise on a mass market cruise line, they only cruise on the high end cruise lines so they can be pampered with all the extras. For what little we pay for the mass market cruises I think we get a pretty good deal.

I generally agree with you. Food is usually good, sometimes terrific. Never bad. If something is not to your liking , just send it back. When people complain that the food is horrible or inedible, it makes me wonder what they eat at home, three times a day. One day on a cruise ship costs less than one meal at a high end restaurant, so how can anyone expect it to be gourmet. Of the mass market lines I think Princess does the best job with food. Btw, the Norman Love desserts are as good as any expensive restaurant.

If you must cruise carnival, avoid any fantasy class ships. Old, tacky, with no balconies. Conquest is a decent ship.

The airlines are just as bad.

The Splendor is a nice ship. Miracle, not so much.

Tastes like bilge water.

While I prefer Princess, I think Carnival is much better suited to families with children.

You are allowed to bring on as much liquor as you can sneak on. Rum runners on your person are your friends.

Generally I enjoy any cooking demonstration. Also any lectures (not to be confused with shopping talks). The rest we just skip. Although enjoying a drink and listening to music is great. Do what you like, that's what you pay for.

Grits are corn (maize in Oz) that is treated with an alkali and then ground. When boiled, it creates a dish similar to polenta.

 

I prefer my grits stiff, with butter and real Maple syrup, and over easy eggs to mix in. (Southern Maine grits :D)

Grits are made from hominy. Although made from corn, it tastes nothing like it. Southerners have always eaten it, usually at breakfast. Several years ago it became trendy, resulting in dishes such as cheddar grits, shrimp and grits. Northerners generally do not eat grits, preferring hash browns with their eggs.

It's horrible.

We routinely book meals at specialty restaurants and other wine & food events so when we were able to book spots on a recent Rhapsody of the Seas Chef's Table on sail away night we were pretty excited. Then the event got moved to another evening, which was OK but since we didn't discover this until we boarded we were left with the main dining room which was not a bad experience, just not what we were hoping for.

 

Finally the big night arrived and about a dozen of us were seated. The good news is that after similar culinary experiences we left the table stuffed and "slightly" inebriated on good wine and that did not happen here; we were comfortably full and close to stone cold sober. The why is the bad news. Here are the courses and pairings:

• Hearts of Palm with avocado, tomato and a champagne vinairgrette paired with a Nobilo Icon Sauvignon Blanc
  
• Sweet Pea Soup with truffle poached egg, Nueske bacon paired with a Beringer White Zinfandel
  
• Butter Poached Lobster with caviar buerre blanc paired with Penfolds Koonunga Hilll Chardonnay
  
• Briased Short Rib Ravioli with horseradish cream & veal glaze paired with Estancia Monterey County Pinot Noir
  
• Prime Beef Tenderloin with morel mushrooms & smoked garlic - potato puree paired with Clois du Bois California Cabernet Sauvignon
  
• Chocolate Sabotage - duo of chocolate mousse, ganache, chocolate lava cake paired with Sandeman Ruby Port
  

 

The food was "fine" - I though slicing the tenderloin along the grain a little strange but was able to accept that - although a number of the dishes appeared in similar manifestations in the main dining room over the cruise. The wines......I would not serve any of these wines to guests in my home. There were some respectable producers - Clos du Bois for example - but a "California" appellation did not fit the upscale dining experience we had expected. Penfolds makes some excellent chardonnays but the Koonunga Hill was scraping the bottom of the barrel and then there was the Beringer White Zin.

 

When I pay a premium price for a dinner with wine I expect to be served a premium product. This Chef's Table was definitely not what I expected.

The nerve! White people problems.

Cutback of the seas.

Good luck princess. Be careful

We have not sailed the grand but have sailed the crown three times. Never a problem with noro. Never felt crowded. It is a lovely ship with everything you could want. I would obviously choose her. Also san franCisco is a much nicer city TO tour than LA. We have taken this cruise and it is terrific. I'm sure either cruise will be great. Good luck.

About the same. I believe the casino is non smoking on formal nights. What happens to you in the presence of cigarette smoke?

Imho, Jamaica is a far better port. Much more fun and cheaper.

Having now been to SaltyDog twice on Emerald, the amount of food was bordering on too much, was very well prepared and was very tasty and satisfying. We most certainly did not leave thinking we needed any more food, or that what we got was tapas or finger food. It was a good proper meal.

 

Personaelly have no problem with the high tables as there are foot rests on the stools and on the tables, never felt uncomfortable.

Thanks, we can't wait to try it.

Strong hot coffee