Sailing the Legend 7/26

[Lisalynn]

Hi all, sailing on the Legend on Monday (can't wait!), with my husband and 2 1/2 year old. I'm looking for some information on Camp Carnival, what types of activities, etc.

 

We are in cabin 6244. Does anyone know if the cabin has a fridge? DVD or VCR? (I don't know if my son can go 8 days without watching Shrek or Nemo). Also, do they have low-carb meals?

 

Any other information that anyone would like to share, I would be thrilled to have!

 

Thanks!

 

Lisa

[Jett456]

We are on that sailing too. They do have fridges in the cabin but no vcrs or dvds. Suites have those. Read the reviews on this website. There is lots of info here.

[taszmom]

We did the 8 day Legend 11/2002 with our then 3 yr old daughter. She loved Camp Carnival. O was very impressed with the tight security procedures. She wanted to go everyday. They did various arts & crafts. She loved making her own colored sand bottle. They did face painting, pirates dress up, all kinds of things. She didn't miss TV or videos at all...too much excitement and things to do.

 

We were in a balcony on Main Deck...I can't remember if we had a fridge, I want to say no. (sometimes I get the ships confused as to which ship had what).

 

Carnival does have a Low-Carb Menu...

 

CARNIVAL CRUISE LINES TO INTRODUCE NEW LOW CARB MENU ITEMS FLEETWIDE

 

 

Specially Prepared Appetizer, Salad and Entrée Selections to List Carb Content

 

 

MIAMI (April 21, 2004) - In response to the explosive growth in popularity of low carb diets, Carnival Cruise Lines will begin rolling out specially designated low carb dining selections on dinner menus this week with a gradual fleetwide implementation over the next month.

 

"Whether consumers are following Atkins, South Beach, the Zone, or simply subscribing to the low carb philosophy, we want to make it as easy and convenient as possible to enjoy the pleasures of the Carnival dining experience," said Bob Dickinson, Carnival president and CEO.

 

Dinner menus in the ships' main dining rooms will feature an appetizer, salad and entrée with a low carbohydrate count. The number of carbohydrate grams per dish is listed beneath each low carb selection.

 

The designated low carb appetizer and entrée dishes on each evening's menu are designed to complement each other. Primary ingredients focus heavily on vegetables, meat and fish blended with flavorful seasonings and creative preparation. The low carb dishes are included both within the overall list of menu selections for each course as well as in a special box on the opposite page labeled Low Carb Selection, which contains all low carb items from that evening's menu.

 

The new low carb selections are being introduced on menus aboard the Carnival Victory this week with implementation throughout the balance of the company's 20-ship fleet expected to occur over the next month.

 

"The low carb phenomenon has been building for years and has recently evolved to such an extraordinary degree that there is tremendous consumer demand for carb-conscious dining options and specific carb count information," said Dickinson. "We are constantly striving to stay abreast of societal trends and provide our guests with choices that meet the needs of their individual lifestyles," he added.

 

Sample low carb appetizer selections include: Vine Ripe Beefsteak Tomatoes and Fresh Buffalo Mozzarella - Marinated with Basil Leaves and Virgin Olive Oil -3 grams of carbs; Hickory Smoked Alaskan Salmon - Garnished with Purple Onion Rings, Fresh Dill and Baby Capers - 2 grams of carbs; Escargots Bourguignonne - Burgundy Snails in Garlic Butter with an Infusion of Chablis and Pernod - 5 grams of carbs; Gravlaks - Thinly Sliced Norwegian Fjord Salmon Cured with Dill and Brandy Presented with a Sour Cream Mustard Sauce - 5 grams of carbs

 

Sample low carb entrée selections include: Filet Mignon with Gorgonzola Butter - Aged Center-Cut Beef Tenderloin, Grilled to Perfection with Green Beans - 8 grams of carbs; Pepper-Seared Supreme of Young Long Island Duckling - Marsala Infused Purple Onion Confit, Steamed Bok Choy and Sauteed Spinach - 6 grams of carbs; Tender Roasted Prime Rib of American Beef au Jus, Cooked to Perfection - Broccoli Roses and Grilled Tomato - 4 grams of carbs; Jerked Pork Loin - Slowly Roasted Center Cut Pork Loin, Marinated in Island Spices and Herbs Sauteed Savoy Cabbage with Bacon - 6 grams of carbs.

 

A reduced carbohydrate bread selection will be available each evening on request, as well.

 

Carnival lunch and dinner menus in the main dining rooms also feature Spa Carnival selections, which are lower in calories, sodium, cholesterol and fat. Designated items are accompanied by a listing of the number of calories and grams of fat contained within each selection.

 

Every Carnival "Fun Ship" also features a Spa Carnival health and fitness facility offering a wide array of fitness classes, exercise machines and free weights, along with a luxurious selection of body and facial treatments.

 

Carnival Cruise Lines, a unit of Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), is the world's most popular cruise line, with 20 "Fun Ships" operating voyages ranging from three to 16 days in length to The Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, the Panama Canal, Canada and New England from homeports throughout North America.

 

The line currently has two 110,000-ton "Fun Ships" - Carnival Valor and Carnival Liberty - with an estimated value of $1 billion scheduled to enter service between now and 2005.

 

For additional information on Carnival's "Fun Ship" cruises, contact any travel agent, call 1-800-CARNIVAL or visit carnival.com.

[ariel865]

Hi Lisalynn,

Welcome to the boards! Can't wait for the 26th! See ya then!

Cam

[Lisalynn]

You kill me Cam!!!!

[barbpol]

I was on the Legend 6/24 sailing.

 

Just a note about the low-carb menu: The first night I ordered from the low-carb menu, which was basically an entree from the main menu with add'l veggies instead of potatos, but my meal came with the potatos anyway. I didn't bother ordering from that menu again. I gave up my diet the rest of the week because I couldn't resist the desserts.

 

Barb