Just got the Newsletter: any guess what this could be?

This news just made my day! I love the fancy French type desserts, they're always smaller but richer tasting. I didn't see any dates listed, I really hope it's started by my August 18th cruise.

Its the same link that Coral posted.

Its the same link that Coral posted.

I'm not sure why you're quoting me :confused:

As my wife has been heard to say, "Red wine and chocolate - its not just for breakfast anymore!"

(He sister gave her a really weird look...)

Apparently licking the screen at the office is frowned upon.....can't wait to dive in for real :)

Thrak - I completely accept and share your wife's opinion about red wine and chocolate

I wonder when Princess will start introducing these things on ships. Our cruise on the CB is this coming Saturday. I guess the good news for me is that most of the things would not tempt me. I usually order the fruit plate for dessert.

This Wall Street Journal article gives us some additional information.

http://online.wsj.com/article/PR-CO-20140729-912379.html

I'm anxious to try the "chocolate cooking demonstration". I wonder if there will be a charge for this? Where it will be held? If you need to sign up for it? So many questions - I know...

The chocolate pops at the Captains reception sound & look so yummy. I can hardly wait. : )

I'm not sure why you're quoting me :confused:

Should have been directed to CariBill. ;)

Some of the cocktails sound interesting; chocolate, rum, caramel, and sea salt in the Salted Caramel Hard Shake, and the Mayan Margarita could be quite good with tequila, chocolate and chilis. (Spicy cocktails are increasing in popularity around here.)

The Bourbon Black Forest Shooter is poured as a pousse cafe, where each layer of alcohol remains unmixed with the one below or above it. Looks pretty, but the mixture of alcohols doesn't sound appealing to me, even when I know that they call one ingredient "Cherry Herring" by mistake; it's not a cherry flavored herring cordial (or even a herring cordial flavored with cherry). It's a cherry cordial created by a Dane, Peter Heering. and it's named after him, not the fish.

Some of the cocktails sound interesting; chocolate, rum, caramel, and sea salt in the Salted Caramel Hard Shake, and the Mayan Margarita could be quite good with tequila, chocolate and chilis. (Spicy cocktails are increasing in popularity around here.)

 

 

The Bourbon Black Forest Shooter is poured as a pousse cafe, where each layer of alcohol remains unmixed with the one below or above it. Looks pretty, but the mixture of alcohols doesn't sound appealing to me, even when I know that they call one ingredient "Cherry Herring" by mistake; it's not a cherry flavored herring cordial (or even a herring cordial flavored with cherry). It's a cherry cordial created by a Dane, Peter Heering. and it's named after him, not the fish.

I chose that horrible green color because that's how the idea of a Cherry Herring liquor makes me feel.

Should have been directed to CariBill. ;)

Ah, you had me totally confused, which I currently don't need any help with :p Two days until I leave for my pre-cruise land tour and lots of last minute things still to do.

Some of the cocktails sound interesting; chocolate, rum, caramel, and sea salt in the Salted Caramel Hard Shake, and the Mayan Margarita could be quite good with tequila, chocolate and chilis. (Spicy cocktails are increasing in popularity around here.)

 

 

The Bourbon Black Forest Shooter is poured as a pousse cafe, where each layer of alcohol remains unmixed with the one below or above it. Looks pretty, but the mixture of alcohols doesn't sound appealing to me, even when I know that they call one ingredient "Cherry Herring" by mistake; it's not a cherry flavored herring cordial (or even a herring cordial flavored with cherry). It's a cherry cordial created by a Dane, Peter Heering. and it's named after him, not the fish.

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I wonder when Princess will start introducing these things on ships.

Princess told me that it will first be introduced on the Regal sometime this fall and then roll out to the rest of the fleet by sometime next year.

Happy Birthday!!

. . . The Bourbon Black Forest Shooter is poured as a pousse cafe, where each layer of alcohol remains unmixed with the one below or above it. Looks pretty, but the mixture of alcohols doesn't sound appealing to me, even when I know that they call one ingredient "Cherry Herring" by mistake; it's not a cherry flavored herring cordial (or even a herring cordial flavored with cherry). It's a cherry cordial created by a Dane, Peter Heering. and it's named after him, not the fish.

Cherry Herring: It's What's for Dinner!

Cherry Herring: The Other White Meat!

Cherry Herring: It Tastes Just Like Chicken!

Thank you; thank you. I'll be here all week. Tip your waitresses.