FOOD - Live from the Mariner - April 2 - 20

[pingpong1]

TC - We met Bruce (Van Rooyoen) on our 2012 Navigator sailing to Alaska. He hosted a dinner for us and another couple. We had a delightful time with him and you are correct in that there was absolutely no "sales pitch". Just a nice evening with some interesting conversation and having dinner with some "seasoned" Regent cruisers. (Partly) due to his nice personality, we then booked the following year's cruise around Italy with Bruce the next day, while we were still on the Navigator. It would be nice to meet him again some day. Regards

[Travelcat2]

TC - We met Bruce (Van Rooyoen) on our 2012 Navigator sailing to Alaska. He hosted a dinner for us and another couple. We had a delightful time with him and you are correct in that there was absolutely no "sales pitch". Just a nice evening with some interesting conversation and having dinner with some "seasoned" Regent cruisers. (Partly) due to his nice personality, we then booked the following year's cruise around Italy with Bruce the next day, while we were still on the Navigator. It would be nice to meet him again some day. Regards

 

He was fairly new to Regent in 2012. I believe he said that he has been with Regent for four years. We also had "seasoned" Regent cruisers at our table and enjoyed the company. He is hoping to be on the Explorer for the November, 2016 crossing. Gudren (sp?) will do the maiden voyage. Although we booked a cruise this week, we went direct with our TA as we wanted to make certain that we could get the exact suite we wanted on the Explorer. We knew that the TA would be amongst the first to call Regent when the itineraries were open for booking on Tuesday.

 

The weather is cooling a bit as we travel north. The seas are a bit choppier but nothing dramatic. It really has been a calm and relaxing cruise thus far. Looking forward to seeing Cape Verde tomorrow and then a few more sea days.

 

The bar menu has changed dramatically (nothing bad) so I need to do quite a bit of editing to the one I have. Will try to post later today. Also plan on taking photos of the Greek buffet and the offerings in La Veranda. We are not pleased about being served by a crew member on the outside buffet (some items only) mainly because the food is facing them in a covered container. I cannot really see the food and definitely cannot photograph it.

[Travelcat2]

The following bar menu came out two weeks ago. While most of the alcohol choices remained the same, the drink descriptions are new. Enjoy reading this (especially mudhen:-)

 

MARCH/APRIL BAR LIST - ALL REGENT SHIPS

 

CHAMPAGNE AND SPARKING WINES BY THE GLASS:

Montaudon Brut champagne

Philippe Dublanc Blanc de Blancs

Val D'Oca Prosecco

 

CHAMPAGNE BY THE BOTTLE

Armand de Briginac / NV / Brut Gold / Reims / $365

Louis Roederer Cristal 2005 / Brut /Reims / $325.00

Louis Roederer "Cristal Rose" / NV / Brut / Epernay / $525.00

Moet et chandon "Imperial Rose" / NV / Brut / Epernay / $75

Moet et chandon "Cuvee Dom Perignon" 2003 / Brut / Epernay / $199.00

Perrier-Jouet "Belle Epoque" / NV / Grand Brut / Epernay / $140

Veuve Clicquot "Poursardin" / NV /Brut / Reims / $69.00

 

WINES BY THE GLASS

Chardonnay

Sauvignon Blanc

Pinot Grigio

Cabernet Sauvignon

Merlot

Pinor Noir

Shiraz

 

MOCKTAILS

Frozen Ocean - Apple, Sweet & Sour, Sprite

Gold Medal - Banana, Strawberry, Coconut

River Breeze - Cranberry, Grapefruit, Soda

Tender Nine - Pineapple, Sweet & Sour - Pomegranate, Ginger Ale

 

CHAMPAGNE COCKTAILS

Bellini - Champagne, Peach

Classic Champagne Cocktail - Champagne, Grand Marnier, Cognac, Angostura Bitters

European Spring Punch - Champagne, Vodka, Creme de Cassis, Sweet & Sour

French 75 - Champagne, Gin, Lime

Kir Royale - Champagne, Creme de Cassis

Mimosa - Champagne, Orange

Strawberry Delight - Champagne, Strawberry, Elderflower

 

SIGNATURE COCKTAILS

M/V Mariner - Armagnac, Grand Marnier, Chambord, Blackberry

M/V Navigator - Gin, Sweet & Sour, Elderflower

M/V Voyager - Sake, Orange, Curacao, Gin

Regent Seven Seas - Absolut Kurant, Apricot Brandy, Sweet & Sour, Fresh Grapes

 

CLASSIC PRE-DINNER

007 Vesper Martini - Gin, Vodka, Lillet Blanc

Americano - Campari, Sweet Vermouth

Manhattan - Bourbon, Sweet Vermouth, Angostura Bitters

Negroni - Gin, Campari, Sweet Vermouth

Old Fashioned - Bourbon, Brown Sugar, Angostura Bitters

Spritzer N5 - Aperol, White Wine, Prosecco

Whiskey Sour - Bourbon, Sweet & Sour, Angostura Bitters

 

CONTEMPORARY

Apple Passion - Blue Culracao, Chambord, Passion Fruit, Apple

Cosmopolitan - Vodka, Cointreau, Sweet & Sour, Cranberry

Havana Daiquiri - Rum, Maraschino, Grapefruit, Pomegranate

Japanese Martini - Sake, Cointreau, White Cranberry

Long Island Iced Tea - Vodka, Gin, Rum, Tequila, Triple Sec, Sweet & Sour, Coca-Cola

 

POOLSIDE

All the Mary's: Bloody - Vodka, English - Gin, Mexican - Tequila, Norwegian - Aquivit

Caipiroska - Vodka, Simple Syrup, Lime

Cubra Libre - Rum, Coca-Cola

Daiquiri - Rum, Sweet & Sour

Mai Tai - rum, Amaretto, Sweet & Sour, Pineapple

Margaritas (Banana, Mango, Peach, Strawberry, Lime)

Melon Breeze - Midori, Malibu, Creme de Banana, Sweet & Sour, Pineapple

Mojito - rum, Lime, Mint, Club Soda

Pina Colada - Rum, Coconut, Pineapple

Screwdriver - Vodka, Orange

Sea Breeze - Vodka, Cranberryk, Grapefruit

Singapore Sling - Gin, Cherry Herring, Pineapple, Sweet & Sour, Club Soda

 

AFTER DINNER

Black Russion - Vodka, Kahlua

Brandy Alexander - Brandy, Creme de Cacao Dark, Cream

Espresso Martini - Vodka, Creme de Cacao, White Kahlua, Coffee

Golden Cadillac - Galliano, Creme de Cacao White, Cream

Golden Dream - Galliano, Orange, Triple Sec, Cream

Grasshopper - Creme de Menthe Green, Creme de Cacao White, Cream

Rusty Nail - Scotch whisky, Drambuie

Sidecar - Cognac, Cointreaum /Sweet & Sour

Stinger - Brandy, Creme de Menthe White

Tiramisu - Grand Marnier, Godiva Chocolate, Cream

 

COFFEE DRINKS

Black Forest - Chambord, Creme de Cacao Dark, Hot Chohcolate, Cream

Cafe Nelson - Baileys, Frangelico, Cream

French Coffee - Cognac, Grand Marnier, Cream

Irish Coffee - Irish Whiskey, Sugar, Cream

Jamaican Coffee - Rum, Cream

Mexican Coffee - Tequila, Tia Maria, Cream

 

APERITIFS & VERMOUTH

Aperol

Campari

Dubonnet

Lillet

Martini Bianco

Martini Rosso

Noilly Prat

Pernod

Pimms No. 1

 

SHERRY

Dry Sack

Harveys Bristol Cream

Tio Pepe

 

EAU DE VIE

Framboise

Poire Williams

 

AQUAVIT

Leiten's Linie

 

LIQUEURS

Amaretto Disaronno

B & B

Baileys Irish Cream

Chambord

Chocolate Godiva Liqueur

Contreau

Creme de Cacao Dark

Cream de Cacao White

Creme de Cassis

Creme de Menthe

Dramabui

D O M Benedictine

Frangelico

Gialliano

Grand Marnier

Kahlua

Limoncello

Malibu

Midori

Peppermint Schnapps

Peter Herring Cherry Liquer

Sambuca

Southern Comfort

St. Germain

Tia Maria

 

DIGESTIFS

Fernet Branca

Jaegermeister

 

GRAPPA

Grappa Sandro Bottega

 

Grappa Amarone Riserva Private Barricata - $15

Sette Mari Grappa "Gift Bottle" - $58

(Gift bottle by Bottega Alaexander - Pretigious handmade Murano Glass bottle, reproduces a caravel - limited edition.

 

SAKE

Ty-Ku

Sho Chiku Bai

 

VODKA

Absolute

Absolut Citron

Absolut Kurant

Absolut Mandarin

Belevedere

Chopin (Gluten Free)

Grey Goose

Ketel One

Smirnoff

Stolichnaya

Tito's Gluten Free

Van Gough Espresso

Van Gogh Chocolate

Voli (50% alcohol)

 

Kauffmann - $86

 

GIN

Beefeater London Dry

Bombay Sapphire, London Dry

Gordon's London Dry

Tangueray, Special Dry

 

RUM

Bacardi Carta Blanca

Bicardi Limon

Captain Morgan Spiced

Mount Gay

Myer's

 

Pyrat Cask 1623 - $40

 

TEQUILA

Jose Cuervo Gold

Don Julio Anejo

Margaritaville Silver

Patron Reposado

 

Casa Dragones 100% Pure blue agave Joven - $40

 

BOURBON

Jack Daniels

Jim Beam

Maker's Mark

Wild Turkey

 

CANADIAN WHISKEY

Canadian Club

Crown Royal

Seagram's Seven Crown

Seagram's V.O.

 

SINGLE MALT SCOTCH WHISKEY

Glenfiddish 12 years

Glenlivit 12 years

Glenmorangie The Original 10 years

Macallan Select Oak

 

 

Dalmore 18 years - $30

Lagavulin 16 years - $16

Talisker 10 years - $15.00

Macallan Estate Reserve $34

Dalmore 12 year - $15

 

BLENDED SCOTCH WHISKEY

Ballentines

Chivas Regal

Cutty Sark

Dewar's White Label

J & B Rare

Johnnie Walker Black Label

Johnnie Walker Red Label

 

Chivas Royal Salute $20

Johnnie Walker Blue Label $40

Johnnie Walker Gold - $15

 

IRISH WHISKEY

Bushmills Original

Jameson

 

Midleton Very Rare - $30

 

CALVADOS

Berneroy La Toquet

 

ARMANAC

Cles des Ducs V.S.O.P.

 

Larresingle X.O. Grand Reserve - $21

 

COGNAC

Carrus V.S.O.P.

Couvoisier V.S.O.P.

Remy Martn V.S.O.P.

 

Couvoisier X.O. $21

Camus "Josephine" $15

Remy Martin X.O. - $22

Hennessy X.O. - $42

Hennessy Paradis $60

Remy Martin Louis XIII - $275

 

PORT

Dow's White

Croft Fine Ruby

Croft Fine Tawny

 

Dow's Tawny 20-years old - $15

Taylor Fladgate Tawny 20-years old - $15

 

INTERNATIONAL BEERS AND CIDER

Amstel Light

Corona

Dos Equis

Estrella - Gluten-free

Grolsch

guinness

Heineken

Heineken Light

Newcastle Brown Ale

Sol

Strongbow Cider

Tiger

 

NORTH AMERICAN BEERS

Bud Light

Budweiser

Coors Light

Miller Lite

Samuel Adams

 

ALCOHOL-FREE BEERS

Buckler

O'Douls

[TrulyBlonde]

TC2...While on the topic of food, I want to thank you again for the Disney recommendation for my family and Grandson. They had a marvelous time as newbies to cruising and hope to take many more in the future.

They thought the staff was fabulous and their only disappointment in the whole cruise was the food. I must say that they did have a wonderful meal in the adult only restaurant and would definitely cruise on Disney again due to all of the other positives. I thank you and so does the family :)

[Hambagahle]

Jackie -

 

Bar menu interested me a great deal (most of it is identical to that on Oceania) because it lists Apérol. Apérol Spritz was THE drink all over Europe last summer and it is fabulous. Here on Riveria there is no Apérol. so I mentioned that I missed it on my mid cruise comment sheet. Last night when we came out of Red Ginger I was buttonholed by the Head Barman on the ship (who was laying in wait for me apparently!) he thanked me for my suggestion and said he was going to try to get some in Funchal if he could. But he would also try to make sure that the ship was provisioned with Apérol when it leaves drydock in Marseilles at the end of the month. How about that for attention to detail?

 

I didn't think the Miso Glazed Sea Bass looked as nice as it does in Red Ginger but I am sure it tasted just fine...

 

Be prepared for cooler weather as you come north. We haven't had any warm weather so far on this cruise - mostly cloudy and windy. Hope yours is better!

Gerry

[hydro3]

Hey all we are on the cruise with everyone and really enjoying it. Just finished up a galley tour and it is pretty amazing how everything is run and they produce a high end consistent product.

 

We were listening to the chef when he received a phone call from someone asking what the instant mashed potatoes are used for ... well as it was previously mentioned they are used sometimes as a binder. Usually in the gnocchi, the chef mentioned that sometimes when making gnocchi from fresh potatoes they can have a high water content and need a little binder to make them nice and firm.

[Travelcat2]

Hydro3, the phone call the chef received was from his boss, Donald. Donald was asking Chef Kelly about the dried potatoes for me. Obviously we received the same answer. Glad to hear that you are enjoying the cruise:D

Edited April 10, 2015 by Travelcat2

[computerworks]

"...Amazing Indian buffet - Lamb Tikka."

 



 

"...Spicy spawn dish - sauce & prawns put in frying pan before serving."

 



 

"...Some. Condiments including mango chutney."

 



 

"...Breads - naan. etc."

 

[computerworks]

"...The items being served by crew."

 



 

"...Seafood cocktail - inside buffet."

 



 

"...Dark picture of sandwiches."

 



 

"...Veal cordon bleu."

 



 

"...Mussels on. Cold fish buffet."

 



 

Edited April 10, 2015 by computerworks

[computerworks]

"...Have to show lovely aft balcony - suite 781."

 



 

"...Other side of balcony."

 

[Mudhen]

Re: Bar list......

OMG! So many interesting possibilites, so little time. May need to book that Explorer trip to work my way thru the whole list!

Thank you for taking the time to send it. How is the Phillipe DuBlanc Blanc du Blanc sparkler?

[TrulyBlonde]

Jackie -

 

Bar menu interested me a great deal (most of it is identical to that on Oceania) because it lists Apérol. Apérol Spritz was THE drink all over Europe last summer and it is fabulous. Here on Riveria there is no Apérol. so I mentioned that I missed it on my mid cruise comment sheet. Last night when we came out of Red Ginger I was buttonholed by the Head Barman on the ship (who was laying in wait for me apparently!) he thanked me for my suggestion and said he was going to try to get some in Funchal if he could. But he would also try to make sure that the ship was provisioned with Apérol when it leaves drydock in Marseilles at the end of the month. How about that for attention to detail?

 

I didn't think the Miso Glazed Sea Bass looked as nice as it does in Red Ginger but I am sure it tasted just fine...

 

Be prepared for cooler weather as you come north. We haven't had any warm weather so far on this cruise - mostly cloudy and windy. Hope yours is better!

Gerry

 

Agree on the Aperol Spritz. I had my 1st in Italy last Spring and now I order them here in the States. Very refreshing and a must have in my opinion.

[RachelG]

A very common trick in the food service business when one is preparing a vast amount of, lets say homemade mashed potatoes, is to add a VERY small amount of instant mash before it is loaded into pastry bags to be piped onto plates. If customers would be just as happy with a not as pretty but very tasty spooned blob of mashies on their plates.....not artistically scrolled, this technique might not be used. There is nothing sneaky or gross about it. Could you check with the Chef Travelcat2 and ask if this is indeed the case? There are lots of tricks in the trade.

 

Was just about to post this, but you beat me to it. I also have a bread recipe that calls for dried potato flakes.

[Travelcat2]

Jackie -

 

Bar menu interested me a great deal (most of it is identical to that on Oceania) because it lists Apérol. Apérol Spritz was THE drink all over Europe last summer and it is fabulous. Here on Riveria there is no Apérol. so I mentioned that I missed it on my mid cruise comment sheet. Last night when we came out of Red Ginger I was buttonholed by the Head Barman on the ship (who was laying in wait for me apparently!) he thanked me for my suggestion and said he was going to try to get some in Funchal if he could. But he would also try to make sure that the ship was provisioned with Apérol when it leaves drydock in Marseilles at the end of the month. How about that for attention to detail?

 

I didn't think the Miso Glazed Sea Bass looked as nice as it does in Red Ginger but I am sure it tasted just fine...

 

Be prepared for cooler weather as you come north. We haven't had any warm weather so far on this cruise - mostly cloudy and windy. Hope yours is better!

Gerry

 

Gerry,

Weather still warm here as are headed towards Africa. Should cool down after Morocco.

 

Confirmed that Miso Glazed Sea Bass originated on Regent ... not Oceania. I've heard this before but was not sure that I believed it (I do now). It was cooked to perfection last night. I have received it undercooked previously in both Red Ginger and CR. Again, we loved Red Ginger on our first Riviera cruise but not our last one.

 

The bar menu may look similar on Oceania, however, even when you pay $60/day/person, the drinks are not even close to being the same (unless you order alcohol straight or on the rocks). Again, not trying to bash Oceania... if I were discussing Silversea, for instance, my comments would be quite different. Oceania is one level down from Regent with two of the most beautiful ships at sea.

 

IMO, the differences between the two cruise lines is dramatic (less so if you are in an Owner's suite as Gerry is or a Vista suite as we were in) I may disagree with Gerry's opinion regarding Oceania but do respect it. The CEO of Regent and Oceania (and NCL) places Regent as luxury ..... and Oceania as "luxurious" (and premium plus). While he and I do not always agree, I agree with his evaluation of the two cruise lines. As much as we enjoyed Oceania, for us, it does not measure up to Regent - not even the food, except for Jacques.

Edited April 10, 2015 by Travelcat2

[computerworks]

"...New Seven Seas Society pin."

 

[computerworks]

"...Strip loin with huge Yorkshire Pudding."

 

[Pam]

Oh I love that pin!!! Still have several of the harps, too. And somewhere the stylized "R".

Edited April 10, 2015 by Pam

[Travelcat2]

Pam - you have been with Radisson/Regent longer than we have. I wore the harp last night and the "new" pin tonight. The "gold" ones looks better than "platinum" (platinum looks like silver). Anyway, we appreciate the gesture. The Gold and above event was in the theater. They had a talent show a while ago and took the 4 best "acts" to present to us tonight. It was very nice. Missed the caviar, etc. at the Seven Seas Society event last night. Getting together with 500 other guests sounded a bit much.

 

BTW, read your post on the other thread (Azamara). If you like it, it must be good!

 

Dinner tonight was extremely good. My DH's dinner is pictured above...... I had sole which I've posted a picture of earlier (my DH had it in P-7). Pictures of our desserts will be on their way to computerworks soon. I definitely need to ask him for lessons so that I can post animal pictures from our Cape Town safari and cruise. Although we will use a "real" camera and video (my DH is looking for the latest and greatest device to take video), I will still use my Kindle because it is so easy.

 

For those that are following my "knee" adventures, I now can wear 2" heels with no more or less pain than I have already. I will definitely be ready to bareback ride the elephant in Port Elizabeth! Can't wait.

[computerworks]

"...Chocolate cup with chantilly cream."

 



 

"...Creme brulee with one bite missing by mistake."

 

[Pam]

If I ever get back to Regent, I guess I would receive a "gold" pin; we made it to Gold on our last cruise. Our first Radisson cruise was Mariner's first cruise to Alaska; of course, we didn't get a pin that time but went on Voyager that December, I think. (edit, went and checked; it was Dec 2003 instead of 2001)

 

Tell your DH to look at a GoPro; there are several different levels, I think, but they seem to be all the rage now. I treasure my S. Africa pictures, but didn't do any videos.

Edited April 11, 2015 by Pam

[Travelcat2]

If I ever get back to Regent, I guess I would receive a "gold" pin; we made it to Gold on our last cruise. Our first Radisson cruise was Mariner's first cruise to Alaska; of course, we didn't get a pin that time but went on Voyager that December, I think. (edit, went and checked; it was Dec 2003 instead of 2001)

 

Tell your DH to look at a GoPro; there are several different levels, I think, but they seem to be all the rage now. I treasure my S. Africa pictures, but didn't do any videos.

 

Thanks for the tip. Will definitely check it out. We found that we had so many albums that it was overtaking one of our closets. We had older "tapes" transferred onto DVD's and now do mostly video. We enjoy watching them. The photos that I've taken on the Kindle I delete after sending them to computerworks.

 

We are now 45 minutes outside of Cape Verde and will do a short (3 1/4 hour) excursion. Will report back later. It will be interesting to see if LV stays open late because all of the excursions return either right before or after they usually close for lunch.

[bluebelle]

Sitting here looking out at a dreary, rainy landscape in SE England. I would like you to know that this review is just the kind of escapism I need to lift my spirits and to dream about future cruises, possibly on the Mariner, who knows?

 

Thanks for doing this, keep up the good work!:)

[Travelcat2]

bluebelle, thank you for your kind comments.

 

No food related posts yet today but do want to comment about the excursion. It was more than a bit difficult this morning but really was not the fault of Regent (except that they continue to do "included excursions" which is nearly impossible to implement smoothly). The ship arrived on time in Cape Verde but was cleared after the first excursion was suppose to leave. Add to that the fact that buses had to back up - approximately 10-15 of them - in an area longer than the length of the ship (next to the ship). In many cases, they had to depart in the reverse order that they arrived which meant more sitting around. This is simply the way the port area is built. So, we left almost 1 hour late for our 3 1/4 hour tour.

 

There have been mixed reviews of Cape Verde. I think it is a beautiful island -- especially the beaches. The buses were smallish even though they held around 30 people (only about 26 guests on each bus but there were many, many, many buses). They took us up a winding road up to the top of a mountain. We were in the clouds so the views wern't great but the ride was hair-raising. The driver was excellent -- I am simply not good on steep roads where there are guard rails only part of the time. The residents of Cape Verde are friendly and poor. They cannot grow alot of crops most of the year. The Mariner was not able to get the amount of fish and fresh produce that they hoped to get. We will have to wait for the Canary Islands. The ship is out of lemons and are using limes. This works fine for fish but my DH wants lemon and honey on his crepes (aka Swedish pancakes) so he is abstaining.

 

Prior to departing on excursions this morning, it was announced that LV would be open until 3:00 p.m. However, since everything was running late, the restaurant was still going strong at 3:00 and I would estimate they would not finish until 4:00 p.m. Our server told us that their schedules are based around tours. Knowing that lunch would be late, they were given some time off this morning. It was good to know that the crew are not negatively affected by when the passengers get back onto the ship.

 

We have been waiting for Sette Mari to have Osso Buco. Instead of waiting another 2-3 days, I special ordered it - to be delivered to CR tomorrow night. I'm looking forward to it. It is something I only order on the ship -- once per cruise. Will take a picture (assuming that I don't forget until only the bone remains).

 

Beautiful weather -- 80ish with a breeze. Life is good!

[Mudhen]

So glad you enjoyed Cape Verde. We did it a few years ago and sounds like a similar excursion. Only difference was that we went up the mountain in a SCHOOL BUS! I wanted to sit on the floor of bus most of the time! We also stopped at a lovely beach and had the local alcoholic treat. I would've liked it better if we'd had the treat BEFORE the trip up that mountain with no guard rails!!!! Please report back on the Osso Bucco, one of my favorites!

Also please tell Dennis that he's looking like the lord of the manor out there on HIS veranda! Great photo!

[TedC]

So glad you enjoyed Cape Verde. We did it a few years ago and sounds like a similar excursion. Only difference was that we went up the mountain in a SCHOOL BUS! I wanted to sit on the floor of bus most of the time! We also stopped at a lovely beach and had the local alcoholic treat. I would've liked it better if we'd had the treat BEFORE the trip up that mountain with no guard rails!!!! Please report back on the Osso Bucco, one of my favorites!

Also please tell Dennis that he's looking like the lord of the manor out there on HIS veranda! Great photo!

 

When we were there school buses were VERY rickety!!! Warn kids to Walk!