NCL Gem 3/18/2012 Sailing - day by day review (LONG)

[mmcountyjoe]

Day 5 - NASSAU

 

This day started out very strangely. We received an announcement that we would be arriving in Nassau very early so that divers could do "maintenance" on one of the rear azipods... We arrived in Nassau at about 6:15 AM. What had apparently occurred that enroute to Canaveral, the Gem had some sort of line foul one of the azipod props. Divers were brought onboard in Canaveral, but Nassau was the first place they could actually work on it. Basically the task was for them to spend all day grinding the line off the prop as best they could. We watched them from our balcony dive down with 12 inch grinding discs and return to the surface with the discs looking like 4 inch discs... It appeared to have worked as we didn't seem to notice any problems heading back.

 

We had breakfast in Cagney's, and then we were escorted off the ship into Nassau a bit earlier than expected :) We decided since nothing was really open yet we would hire a cab to take us on a tour of the island for a couple hours, so that everything would be open when we came back. The tour cost us 20 bucks a person and lasted about 2 hours. It was very informative, and included all the major points of interest and even Atlantis, The Queen's Staircase, the various forts, wealthy section of New Providence, middle class section and poor section (for contrast). It was a good trip and we tipped the driver well.

 

Once we returned downtown, we did some shopping at the straw market and downtown areas before heading back to the ship.

 

We spent the remaining time of the afternoon watching the divers from our balcony as they labored below...

 

When we arrived back at our cabin in the afternoon, we had a little surprise from our butler: Earlier in the week we had told Teguh that we really enjoyed the "Pretzel Rolls" usually found in the Garden Cafe, but we were having trouble finding them. We asked Teguh if he could find them for us and bring us a plate of them. As it turns out, two weeks previously, the pretzel rolls were removed form the operating menus on the Gem, so they weren't currently being made. Teguh had the baker make up batch especially for my wife and I and had delivered it to our room while we were on shore! Now THAT is going above and beyond!

 

We had special dinner reservations for the Chef's Table Menu this night, and we were supposed to be in Maltings at 5:45. We arrived at Maltings, and we were given a glass of champagne while we waited to be taken to a private section of Le Bistro where we would have the dinner. The Chef's Table Menu was a nine course meal complete with 5 paired wines. It was truly wonderful, and the 8 of us who took advantage of this great experience all had a fantastic time enjoying the food and each other's company. I heartily recommend anyone who wants a truly memorable experience to consider this event on your next NCL cruise.

 

Dinner was actually completed with an after dinner cocktail at the Java Cafe, and we ended the evening's festivities at about 9 PM, time enough for us to catch the Magician show. Despite technical difficulties with the video camera for close up magic, we enjoyed the magician/comedian. His name was Chip Romero.

 

After such a fabulous dinner and so much wine... we headed back to our cabin for the night.

Chefs table sounds fantastic. How do you go about reserving that? Is it limited to platinum members?

[cliffd64]

Chefs table sounds fantastic. How do you go about reserving that? Is it limited to platinum members?

 

Not at all, anyone can reserve that dinner... all you have to do is ask at the reservation desk.

[cliffd64]

DAY 6 - DAY AT SEA

 

Friday had arrived, and it was time to begin the trek north... We expected it to be a little cooler, but it was actually a beautiful day and the seas were like glass. Dolphins were being sighted playing aside the ship for most of the day.

 

After a leisurely breakfast in Cagney's, we met up with more of our group and proceeded to the pool deck. Chair hogs, as they had been most of the week were in full force. Being an IT professional, I can't help but think there is a technological solution to this since NCL seems to ignore it. People seem to get out there at 6;30 AM and throw crap on the chairs by the pool, and then return around 3 PM it seems.

 

We didn't let it bother us, as we grabbed a table and chairs up in the Bali Hai bar where the perky bar waitress Raynelda works. When we wanted to go to the pool, we just headed down the stairs and went in the pool. They seemed to always be having a great buffet and BBQ out by the pool, and this day was no exception.

 

Occasionally we would take a break from the pool area and go play some video blackjack in the Spinnaker lounge at $5 a hand.

 

Dinner this evening was scheduled for Moderno, the Brazilian Churrascaria. This new restaurant is very very good. My advice to you is to arrive very hungry, as all that delicious meat and the wonderful salad bar can fill you up quickly. All the meat was cooked perfectly, still juicy and just the right temperature. It is well worth the cover charge. Try the Caiprihina drink... they are delicious!

 

DAY 7 - FINAL SEA DAY

 

This day ended up being quite busy for us.

 

As we again headed north, more fog was encountered. It didn't seem to have much effect on the pool deck.

 

We decided to play a little trivia again (we won again...) and then went up to Spinnaker for a little while. Eddie Spaghetti had notified me that i was to report to rehearsal in the Stardust at noon... so I arrived there at about 5 of noon. As soon as I approached the stage, I was approached by a stage hand asking if he could help me, and I told him I was told to report to rehearsal at which point he told me to wait in the front row, Within a few minutes Eddie arrived and rehearsal began. From the list I provided, they chose "Mustang Sally" as it seems everyone knows that song, and we began our little rehearsal. It took a total of 1 take, 5 minutes tops and we were all set!

 

From rehearsal it was off the the pool deck buffet for a quick bite, and then down to change for the show, and we scheduled our arrival for 1:45 for the 2:00 show.

 

The International Crew Show is invariably one of the best shows of the week as it shows some of the behind the scenes crew members proudly displaying their talent. Some of them are extremely talented and they love to hear the applause from the audience... I was very honored to be included in their show. This particular show was no exception and all the acts were very entertaining! Make sure to see it if you are offered this show on your next cruise!

 

Once the show in Stardust was over, we headed to Blue Lagoon to have lunch. It was hard to believe that this was our first trip to Blue Lagoon, but seeing as how they had changed their hours to end at 11 PM due to all the spring breakers, it was not surprising.

 

Next up was the final bingo and free cruise raffle drawing. It was in Spinnaker and extremely crowded, at least until the drew the free cruise winner, then a bunch of people left... A nice lady from New Jersey won the free cruise.

 

Dinner this night we did Magenta. Service was great... Food, well, my choice was a little bland, but I made the wrong choice I think (Beef Stroganoff). We were seated in the overflow area in Le Bistro.

 

After dinner, we headed to the early show - the farewell variety show complete with fountains. Most of the show had us laughing quite hard, and Big Ken, the cruise director put his own little twist on fountains, which made it very interesting. I won't spoil it for you, but make sure you watch it. :)

 

DAY 8 - DISEMBARKATION

 

What can I say... this is very easy on NCL, especially in a suite. We met the Asst. Concierge in the Stardust, and he promptly escorted us off at our appointed time of 9:45. While there was a line at customs, there was no line coming off the ship. We were greeted warmly by Florentina as we left the gangway, and our fantastic cruise was sadly over.

 

Bottom line: This was a great cruise, made even better by people like Florentina and Eddie Spaghetti and all of the cruise directors staff, our cabin steward, our butler Teguh and all the wonderful crew on the Gem!

 

While I firmly believe any cruise is mostly what YOU make of it, those people help make it even better!

[JBALZ212]

Not at all, anyone can reserve that dinner... all you have to do is ask at the reservation desk.

 

How much is it? What is the menu?

[jdvmd]

How much is it? What is the menu?

 

$75 a person.

 

https://www.facebook.com/media/set/?...8986413&type=1

 

 

We are thrilled to unveil our intimate, once-in-a-lifetime Chef’s Table Dining Experience. Guests who attend will marvel in an incredible culinary adventure as they feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions and captivating presentations. All courses are accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson. Some of the dishes served at the two-and-a-half hour Chef’s Table dining experience are: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka & Jalapeno Ravioli, an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp, Asparagus Cream, a Short Crust Tartlet and a delightful Grapefruit Moscato Granite, Plantain- Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya & Avocado Salsa and Lobster Veloute, a Milk-Fed Veal Chop with Anna Potatoes, Sautéed Spinach and Truffle Veal Jus, a specially-selected cheese platter that boasts an assortment of gourmet cheeses and then the dessert grand finale, which consists of either a Yogurt-Mousse Dome with Lychee Raspberry Crème, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with ‘Spiced’ Dark Rum, Infused Banana and Cocoa Mousse. The Chef’s Table is limited to 12 guests per exclusive dining experience, incudes a behind the scenes galley tour, two photos and is offered once per cruise on board Norwegian ships fleet-wide, with the exception of Norwegian Jade which rolled out March 22, 2012

[cliffd64]

I have the specific wines they used as well, but that will have to wait until I get home...

[JBALZ212]

$75 a person.

 

https://www.facebook.com/media/set/?...8986413&type=1

 

 

We are thrilled to unveil our intimate, once-in-a-lifetime Chef’s Table Dining Experience. Guests who attend will marvel in an incredible culinary adventure as they feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions and captivating presentations. All courses are accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson. Some of the dishes served at the two-and-a-half hour Chef’s Table dining experience are: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka & Jalapeno Ravioli, an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp, Asparagus Cream, a Short Crust Tartlet and a delightful Grapefruit Moscato Granite, Plantain- Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya & Avocado Salsa and Lobster Veloute, a Milk-Fed Veal Chop with Anna Potatoes, Sautéed Spinach and Truffle Veal Jus, a specially-selected cheese platter that boasts an assortment of gourmet cheeses and then the dessert grand finale, which consists of either a Yogurt-Mousse Dome with Lychee Raspberry Crème, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with ‘Spiced’ Dark Rum, Infused Banana and Cocoa Mousse. The Chef’s Table is limited to 12 guests per exclusive dining experience, incudes a behind the scenes galley tour, two photos and is offered once per cruise on board Norwegian ships fleet-wide, with the exception of Norwegian Jade which rolled out March 22, 2012

 

thank you

[OnTheGoMom921]

Thanks for the review i'll be on the gem in june it can't come quick enough. Can't wait to hear about the rest of your week.

Hi JBAZ212..you should stop by the thread for our sailing and join our roll call. We are scheduling a M&G for that sailing, I think we are up to 41 so far.:)

[OnTheGoMom921]

Not at all, anyone can reserve that dinner... all you have to do is ask at the reservation desk.

Thank you for a fabulous review! I am really looking forward to our upcoming Gem Suite Life cruise now. And I think you sold us on the chef's table as well!!:D

[JBALZ212]

Hi JBAZ212..you should stop by the thread for our sailing and join our roll call. We are scheduling a M&G for that sailing, I think we are up to 41 so far.:)

 

my dw is on the roll call she is msteacher

[vivavegas]

Thanks for taking the time to write a great review! I do enjoy reading the experiences of others:)

[Coastalbreezes]

$75 a person.

 

https://www.facebook.com/media/set/?...8986413&type=1

 

 

We are thrilled to unveil our intimate, once-in-a-lifetime Chef’s Table Dining Experience. Guests who attend will marvel in an incredible culinary adventure as they feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions and captivating presentations. All courses are accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson. Some of the dishes served at the two-and-a-half hour Chef’s Table dining experience are: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka & Jalapeno Ravioli, an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp, Asparagus Cream, a Short Crust Tartlet and a delightful Grapefruit Moscato Granite, Plantain- Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya & Avocado Salsa and Lobster Veloute, a Milk-Fed Veal Chop with Anna Potatoes, Sautéed Spinach and Truffle Veal Jus, a specially-selected cheese platter that boasts an assortment of gourmet cheeses and then the dessert grand finale, which consists of either a Yogurt-Mousse Dome with Lychee Raspberry Crème, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with ‘Spiced’ Dark Rum, Infused Banana and Cocoa Mousse. The Chef’s Table is limited to 12 guests per exclusive dining experience, incudes a behind the scenes galley tour, two photos and is offered once per cruise on board Norwegian ships fleet-wide, with the exception of Norwegian Jade which rolled out March 22, 2012

 

 

Thanks for your fantastic review! Just off the Gem this morning and we absolutely loved the Chef's Table. It was truly one of the most memorable dining experiences of my life...an extraordinary evening!

 

Tracy