The Extremely Late October 2011 Island Panama Cruise FOOD POST

[Loonbeam]

Here it is, the almost 4 months late post-cruise Food Report for our Island Princes partial transit, October 10-20th. Sorry for the delay!

 

I will start off by sounding a bit hyperbolic, but in general I found the food on this cruise to be generally excellent and in some cases meeting or exceeding 5 star standards (most notably the Chef's Table). I will temper this statement with the fact that we ate at the buffet exactly 2x over the entire cruise, one lunch and one breakfast)

 

Now, I am not going to go into every dish in detail. I took photos of many of them and put them up here (disclaimer, new camera and I didn't realize the light adjustment mode I used to avoid flash really required a tripod or something for best shots - so sorry about the blur)

Also, my wife got a little annoyed with all the food shots so I toned it down towards the end. Most of them are labeled. Some will be linked in the relevant sections...

 

FoodService Staff:

 

As I have said on many a post, the staff can make or break the dining experience on a ship, so I will start there.

 

The Executive Chef was Remo Bolis - Chef Bolis has been with Princess since 1986, and an Exec Chef since 2004, and is often tagged to work on new ship launches. (Yeah, I cribbed that from the menu) Now, I have met many execs at many venues and Chef Bolis was easily one of the most personable I have encountered. More importantly, it was very obvious he treats his kitchen staff as part of his team as compared to many chef's I have seen who treat them more as their private kingdom. Chef's style in terms of food preparation tended more to the moderate heavy side of seasoning, but not overpowering.

 

Chef Bolis

 

 

One other chef I want to mention, and it pains me I forgot his name when introduced at the Chef's Table and ending dinner was the Pastry Chef. Apparently he has been on the Island for 8 years and he did a spectacular job. Breads, desserts and muffins were some of the best I have had on or off ship.

 

Chef Bolis indicated he would be transferring to the Pacific Princess in the not too distant future.

 

The Maitre'D was Jacques Ghennai from Monaco. Again, exceptional, and it showed. Jacques was always out an about in both dining rooms AND kept an eye on the buffet. More importantly, he was always pitching in to help his servers. It was not unusual to see him helping to clear a table, carry food, etc. At one point, he stopped by our table to check in (we had anytime dining but had seen him at the Chef's Table and other locations) and he insisted on getting a refill for my wife's soda. His attitude was reflected in the service staff's energy and behavior.

 

MD Ghennai

 

While there were a few servers who were just average, we had none who were less than decent and several who were exceptional. Ana Maria, our server at Chef's Table was so spectacular we requested her for dinner for the remainder of the cruise.

 

Anytime Dining:

 

We had anytime dining, as noted. Reservations were taken all day via the dine line and most times were generally available if you called before noon and did not request a specific server. Standing reservations were available for non-peak times only from what we gathered (we never requested one). In general, the wait for 2 during peak times was about 30-40 minutes with no reservation, less if you were willing to share.

 

One interesting note, TD was a little overbooked so a group of 6 was set up as a standing reservation in the AD room. But they were at a table for 8 so each night they had a new guest couple, and they had quite a bit of fun with it. We were the guest couple on night 3, and they made a point to include us, but if they had been clannish it could be awkward. Not quite sure how I felt about that arrangement.

 

Embarkation Lunch:

 

The MDR was NOT open for lunch on embarkation, but this was for good reason. The normal hours for lunch end at 1:30 and boarding did not start until around 12:55. In addition, due to a Coast Guard inspection there was no Bon Voyage offered AND there were no recurring passengers on the ship. We were told that if the BV is offered the MDR will be open for lunch on embarkation.

 

The Buffet:

 

We ate at the buffet 2x the entire cruise. The first time was lunch on embarkation. It was crowded but not horribly so and we found seats very easily by simply asking someone if they minded us joining them. Drink service was a little slow but I think that was more due to the volume of people than anything. The food was ok, nothing spectacular but not bad either, just not memorable. The second time was for a late breakfast on canal day. I was running around taking pictures so my wife was nice enough to go get a tray of food for both of us . Again, decent breakfast food but nothing special. She said it was VERY crowded!

 

I can't say I heard any negatives or positives really.

 

Panama Canal day hint - The Patisserie keeps danish out all morning and it was deserted. I popped down to deck 5 to take some pictures of the canal walls and there was NO ONE down there. Easy to get juice from the bartender and nibble on a quick danish.

 

Breakfast - MDR:

 

We ate breakfast in the MDR whenever possible, both for variety and quality. The breakfast options were always well prepared, although I have to admit that I had the same almost every morning (smoked salmon on a bagel, side of bacon). I live on that on vacation.

 

Now here's the thing. I generally hate bran muffins. I mean HATE them. But when they brought the muffin tray around, it looked good, so I didn't ask what it was till after. Boy was I surprised do not know what the pastry chef put in them, but the ones on this trip were like crack!

 

Given that I ordered the same thing almost every day, I can't speak much to the variety on the menu, but most table mates seemed pleased and special orders were no problems.

 

There was never a wait to be seated.

 

Breakfast - Room Service:

 

On early port days we ordered continental breakfast sent to the room, always on time. We didn't do any write in requests so I can't speak to how those were honored. But all of our orders were correct.

 

Lunch - MDR:

 

We didn't go to the MDR for lunch on sea days as much as we had planned, but there was good reason for that, see below. I do swear that most people must not be aware it is an option, because it was never crowded when we did (but walking past the buffet it was breathing room only). Service was generally good, and the variety was excellent (I wish I could have gotten all the menus).

 

Lunch - Sanctuary:

 

This is why we didn't go to the MDR so much. The Sanctuary has a lovely menu of light and healthier foods, which helped us keep our appetites in line. BUT, they will get you ANYTHING (within reason of course - one person asked for a bowl of potato chips to munch on. They brought him a vat). Now, I am not sure if this is policy, but our stewards did (I am coming to the realization we should have tipped them more than we did at the end). I suspect they would have gone to the MDR if someone asked, but we never did.

 

There is a $3 fee per order per person, but it was worth it. Once we could get a milkshake (covered under our UDP) with our lunch without having to leave our comfy shaded cabana… Well.. One note - when they go to get items, they have to wait in line for most of them just like the rest of the passengers.

 

Some posted a Sanctuary menu from the Ruby at: http://www.beyondships.com/Princess-RU-Menu-SY.html. It's the same one we had.

 

Between the Ceasar Wraps, Fruit Kebabs and Lettuce wraps we had plenty to choose from, mixing in a burger one or two days or some pizza.

 

One drink note - I do not know if its available anywhere else on the ship, but the Fruit Punch they serve there is amazing. Another discovery we wish we had made a day or two earlier than we did.

 

Dinner - MDR:

 

First - I've posted the various menus at http://panamacanal.pamandjeff.net.

 

I think the best way to talk about the MDR for dinner is to talk about Specialty Dining. Why? Because even though we had comps for Sabatinis and the Bayou from our TA, we never went. We thought about it, but the menu in the MDR kept drawing us back. We ate in the MDR every night except our UBD (I guess the Chef's Table counts as the MDR)

 

 

The food was generally above average. There were a few minor misses, a couple of soups were a bit salty and one piece of fish was a little overcooked, but the wins outnumbered the losses two to one easily.

 

Special Events - The Chef's Table:

 

Oh. My. God. For those of you not familiar with the Chef's table, here's how it works. Immediately upon boarding, call the Dine Line and ask to be put on the list. You will find out later in the cruise if you got in. The cost was $95 pp, including wine pairings.

 

If selected, you will receive a letter in your cabin, along with a health form that must be signed and returned and instructions. The dress is smart casual (it is not held on formal nights) and closed toed shoes were required (yes, I know people have reported that it isn't always enforced, but don't risk not being able to attend the first part just because you didn't have any).

 

As much as I would love to wax rhapsodic about each and every course (and trust me many people have heard me do so) I will instead link the menu here: http://www.panamacanal.pamandjeff.net/Island%20Princess%20Chefs%20Table%20October%202011.pdf and talk about the presentation. Okay, maybe small photos a few dishes in a bit. Full size ones in the link above.. (Edit, there is a 6 image limit per post - see the image gallery above if you want them all )

 

When the event starts, all the people selected (oddly enough more than 1/2 our table were also Sanctuary users with chairs next to each other), you meet the Maitre'D (we met at LaPatisserie) who escorts you through the AT MDR and into the kitchen. In the Kitchen you are presented with white coats and instructed on how to properly wash hands (and they do check). There is not a galley tour per se, a section of the galley has been blocked off for the event, just past the bar. There was an elaborate ice carving. Champagne is handed out (the good stuff) and if you don't drink they will get you anything you want. The exec chef is introduced and he presents each appetizer, brought out on trays and served by the Maitre'D. In between, you can chat with the EC, MD and servers.

 

 

 

Once the Hors'D'Ouvres are served, you are taken to a table in the AT MDR. But its not set up normally. Different plates, tons of fresh flowers, and actual candles, something you do not see often on a cruise ship. You are seated, presented with the menu and the service begins. And trust me, other people dining around you are looking to see what the heck is so special throughout the meal.

 

 

 

EVERY dish is either prepared or finished tableside by the EC and each course has a wine pairing. I don't drink very much. Okay at all, but I decided to be adventuresome and have just a little of each. As a non drinker, I can't say if the wines chosen were good, but they seemed to match the food very well. I did especially enjoy the dessert wine and am kicking myself for not writing down the name. And oh yes, they would pour as much as you like. I did skip the vodka on the sorbet.

 

Now, I have dined at some very good and well known top restaurants. Victoria and Albert's, Le Bec Fin, Per Se, the French Laundry. I say this not to name drop, but so that you understand that when I say this was among the top 5 meals I have every had, you can appreciate the company it was in. Every dish was done perfectly and presented beautifully, from the basalmic reduction on the risotto to the ridiculously varied selections of petit fours. We had to pace ourselves through the first courses for dessert, and we were rewarded.

 

After the baked camembert has been cleared, the galley door opened with a bang and a parade of 10 servers emerged, and the reason for plates that had just been placed in front of each of us but closer to the middle of the table became clear. Each server had a platter on top of which was a dome of spun chocolate sugar. As one, the plates were placed in front of us and the domes removed to the previously mentioned plates, leaving us with plates in front of us MADE OF SUGAR with the dessert assortment inside. Wow.

 

 

 

Oh and after those were cleared, just in case we weren't ready to explode, with the coffee they didn't just bring out amaretto and biscotti. Oh no. They had a tray with about 15 different kinds of small cakes and cookies - oh yes, with a chocolate sculpture for presentation. What a way to finish. Except they also gave us signed cookbooks, roses for the ladies and photos taken earlier… Okay now we could waddle back to our rooms.

 

As I say, ranks in my top 5 meals. Ever. If you have the chance to do this experience with Chef Bolis, do it. Don't think. Just do.

 

Special Events - Ultimate Balcony Dining - Dinner:

 

We had pre-ordered this because we wanted to try it. I honestly forget how much we paid offhand. When we arrived on board, there was a card waiting in our room, instructing us to call room service to arrange the date. We did so and selected the second formal night (again, I managed to miss Beef Wellington! Dang it!) and were told a supervisor would contact us to confirm details. Within 15 minutes we were called back, and asked if we had any dietary issues, then given menu choices for the entree, which were Filet (turf), Lobster (surf) or Surf and Turf. Now I am not a lobster fan so requested prawns and was ensured that would be fine. We also were asked what drinks we would like, alcoholic or otherwise (cokes and strawberry daiquiris, virgin for me).

 

Our dinner was scheduled for about 7 and they advised us they would be coming in about 6 to set up, which they did. Balcony furniture was removed, they set up a card table and chairs with the glasses and so forth then left. The Photographer arrived a bit early and actually ended up chatting for a bit and became friends for the rest of the cruise. She took a number of pictures during the first course and then came back a few days later to go over them with us and let us pick the included one. The meal is served by a team of two waiters (one of whom in our case was the room service supervisor), who work out of the nearest service area in the hallway. The courses are ordered from the kitchens when the prior one is served so everything is fresh.

 

The weather cooperated right up until the end (as we were finishing up, a gust of wind caused one daiquiri glass to make the ultimate sacrifice (which our steward was quickly summoned to clean up). The food was very good, not to the level of the chef's table of course. But the experience of a fine meal on a balcony at sea was amazing. Something we will definitely do again, although we might consider doing it while in a late port.

 

Oh I should point out we were on the mid-ship forward bumpout cabin, which didn't help with the wind. And since we were fairly visible, a lot of people wondered what the heck we were doing out there. I think we sold about 10 more UBDs :)

 

Alrighty. This concludes the long delayed Food Post. As always, I am happy to answer questions!

[Pam in CA]

Oh, boy... My mouth is watering and I can't wait for my March cruise. :) Thanks for posting!

[Vanilla]

Better late to post than to never post! Thanks for the review and pics - I gained 5# just looking. :rolleyes:

[cibaygirls]

thank you, thank you, thank you....i leave this saturday for the same cruise and this was one nice final thing to make me super excited.

[azdmelani]

Thanks for the review, just made me a little hungry ;)

[CanadaDeb]

Thanks for the amazing review....We are planning on the UBD and till I read your review I was unsure of playing the lottery for the Chef's Table but now I am sold!!!! Your review was great and very descriptive and objective...thanks so much.

[PatriciaF]

Thank you for perservering and posting this--can't wait until our Island Princess cruise on 2/27!

[TorontoTL]

I was hungry before I read your post and saw your photos, now I'm drooling. :D

[senior lady]

great pictures!!! I have to agree that the Chef Table is fantastic. Even with the price increase it is well worth it. I don't think you could get that kind of food, wine, and entertainment in any fancy restuarant for that price.

 

Will probably be doing it again on our upcoming South America cruise in March:D

[Loonbeam]

Sadly, Remo won't be on board I don't think, BUT the same pastry chef will be and so should MD Ghennai unless his plans changed.

 

If Danka is still working the front of the Anytime Dining room be nice to her (I doubt she remembers us from Oct). And I highly suggest requesting Ana Maria if you have AD and she is still on board.

 

thank you, thank you, thank you....i leave this saturday for the same cruise and this was one nice final thing to make me super excited.