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Carnival Dream Picture Review, December 10th-17th, 2011


italianfemmy
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Do you sell your prints of the pictures you take?

 

They're gorgeous. Absolutely breath takingly gorgeous.

 

Tricia, you can email me privately if you want. I am already in trouble for having my website in my signature and don't want to risk getting in more trouble. Or, you can give me your email and I'll email you off of CC.

 

:)

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FYI, I block sigs because so many are WAY TO LONG and I easily found your site based on your company name... it was the first google result! Don't worry, people will find you and your wonderful photos! You rock!

 

Thank you. I just want to say that I ONLY had my website in my signature because every time I do a roll call, I share that I am a photographer (as everyone else shares what they do). And people would always ask me for my website. Or they'd ask who took the photos in the filmstrip in my siggy and I'd tell them I did and they'd ask for my website. I genuinely got tired of typing out. Plus, there's another company who has a similar name as mine and I was worried people would find their website instead of mine if they wanted to see my photos.

 

I am saddened that someone reported me when I haven't done anything to try and sell my services on here. I assumed, incorrectly that the "no advertisting in signature" meant advertising towards CC members (like excursion companies). So, I didn't think I was doing anything wrong. Apparently, others didn't see it that way and I am sorry for that.

 

Hopefully my logo won't offend anyone next because I won't remove it off of my images as they are copyright protected. I wish someone had just pointed it out to me that they saw it as a problem with me having my website in my signature instead of reporting me. I would have deleted it on my own. How embarassing! Oh well.. this too shall pass.

 

Altering the "Finding Nemo" song... "Just keep smiling.. just keep smiling.."

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Tricia, you can email me privately if you want. I am already in trouble for having my website in my signature and don't want to risk getting in more trouble. Or, you can give me your email and I'll email you off of CC.

 

:)

 

 

Oh, I'm so sorry. I read that post of yours and didn't even think! Durrr! forgive me!

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Hopefully it was not anyone who has been enjoying your review and photos. Would most of us even know it was an infringement of the rules? I certainly didn't...lol. I will say that the moderators do frequent the threads to moderate and perhaps one of them was only doing their job.

 

In any case, you were very smart to put your logo on your photos for copyright purposes. Nobody should have a problem with that. After all, you are giving us free access for viewing and that's all any of us should expect. You have already gone beyond and above for giving us that pleasure.

 

Again, thank you for taking the time to post your review and photos.:) I know how time consuming it is.

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I love, love, LOVE the pictures of you with the monkeys! We are booked with Victor Bodden in Feb of 2013!!! Cant come soon enough for me to get my hands on those beautiful little creatures!! I will make sure my husband has his camera ready to go that day! I want pictures of me with them too!

 

Loving your review and look forward to more....can't believe it is over a year away til we do this same itinerary! Keep up the great work!

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At the risk of being redundent BEAUTIFUL PHOTOS!

 

My family and I are doing this itinerary in May. My 16 yo appreciates the pics of Club O2. I appreciate your prespective and method of sharing what you experienced. Your voice is clear and I love your style.

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At the risk of being redundent BEAUTIFUL PHOTOS!

 

My family and I are doing this itinerary in May. My 16 yo appreciates the pics of Club O2. I appreciate your prespective and method of sharing what you experienced. Your voice is clear and I love your style.

 

Thanks, Melissa! Club 02 is something for a teen to get excited about!

 

P.S. Your avatar photo... did you do a first look on your wedding day? It's hard for me to tell but I think that's what it is and you are radiating joy!

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Great eye! It was just after the 'first look.' We were married during a 3 hour cruise aboard a 100' yacht in Branson, Mo.

 

We were having some pics taken on the bow of the yacht before we departed when a large group of our wedding guests came down the boardwalk hooting and hollering. That led to people on the patios at adjacent restaurants to start and had us all laughing.

 

It was a great day!

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Gorgeous pix! Please come on the DREAM with us on 1/07/12 to take pix of our Anniversary Cruise. lol

 

 

Thanks, Melissa! Club 02 is something for a teen to get excited about!

 

P.S. Your avatar photo... did you do a first look on your wedding day? It's hard for me to tell but I think that's what it is and you are radiating joy!

Edited by carolinacowgirl
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Your review is absolutely amazing and your photos - stunning! :) My son and I are going on the Dream for Spring Break and after reading your review, I truly can't wait! I've already booked a tour with Victor Bodden tours and seeing how your day in Roatan panned out, I'm so glad I booked with them.

 

Thanks for sharing your experience on the Dream with all of us! :D

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Absolutely... I can't wait! And isn't it wonderful to read such a postive review of "our" ship?

 

most definitely. Though as I pointed out earlier...reading his cruise is costing me money...I already upgraded to a spa room, and have been forewarned that the rest of day 4 may have me spending more money :)

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Prior to getting on the ship, Steve and Kim had sold me on the idea of Chef's Table, not for myself but for Latanya. I am not a foodie and have a sensitive tummy when it comes to interesting foods. Also, I don't drink alcohol.

 

Chef's Table is something you can add on for $75 per person. You'll see all of the courses that are currently included below (and pictured). Also included is bread, wine, champagne, sparkling water and apple cider.

 

I'll note now incase I forget that they went somewhere special to bring me sodas and included them since I don't drink alcohol (I didn't ask - they offered!)

 

I didn't tell Latanya about Chef's Table because it was a surprise gift for her. Unfortunately, they put a letter in our room about it on Day 1 and when we walked into the room, she got to it before I did. She was very surprised and I spent a couple hours ticked off that she knew already. But I soon got over it. That spa really helped all kinds of stress! lol.

 

Okay, so day 4, December 13th... we head to the Song Lounge where we meet up with Steven and Kim and a couple other people from our roll call as well as another 2 couples that we didn't know.

 

They sit everyone in a round robin kind of format, encouraging you to interact and get to know one another. The host introduces Chef Trevor Fernandes to us and he explains that our first few items will be served to us here.

 

I prayed that nothing RAW would be on the menu because I cringe at the thought of eating RAW food.

 

The first dish comes out and it's Ahi Tuna Tartar with a Wasabi Crisp

 

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I didn't want to be rude and disrespect the Chef.... so I decided to try it. It wasn't my favorite, but it was edible. I actually didn't mind it. Latanya gobbled hers up. She absolutely loved it. It wasn't very "fishy". :-)

 

The next dish that was brought out to us was a Steak Taco. ABSOLUTELY DEVINE!! YUM!!

 

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The Steak Taco was followed by a Duck Potsticker. I LOVE potstickers and this particular one was finger lickin' good. Yes, I understand we're eating upscale food and I am using words like finger lickin' good. Deal with it. :-P

 

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The potsticker was followed by HANDS DOWN, the BEST Dessert I have ever had on a ship and up there with the best I've ever had in my life! - Avacado Cheesecake! This dessert was delicious and simple yet complex in flavors. It was so light and creamy and just absolutely delicious. I'd die if I had the recipe!

 

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After we had the cheesecake, we were told to follow them to an elevator where we were led in through a back way into the Galley. We walked past numerous employees hustling and bustling through the daily grind, running back and forth to the main dining room to serve the guests.

 

We were taken to a long table in the galley (kitchen) where we were seated. Each of us had a rolled up menu in front of us as well as a name card.

 

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We also had.. YUMMMMM-TASTIC Olive Bread! OMG.. so delish!!

 

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Vaibhav, a Patissier (Pastry Chef) from India brought out crispy bread sticks that he had made for us and offered them to us.

 

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Balazs, assistant waiter from Hungary took care of filling our glasses.

 

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Then our first main course was brought out to us. Latanya and I were served our dishes from this point on by Emiliano, Assistant Cook.

 

Norweigan Salmon Tartar with Avocado Mousse and Salmon Caviar

 

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I won't lie.. I actually liked this Raw Dish. The flavors were punchy but light. It was a blast on the palette! I can't believe I actually liked a RAW food dish! Props to the chef!

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Up next was a Fire Roasted Tomato and Poblano Chili Bisque with Grilled Corn and a Cilantro Drizzle.

 

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I am a tomato soup fanatic! The flavors were dancing in harmony on my tongue! I LOVED this soup!

 

Latanya with assitant waiter, Balazs

 

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Assistant Cook, Emiliano waiting for the others to join him so he could bring our dishes to us. (I'll pause for a moment here to say that for the 10 of us that were sat at Chef's Table, there were easily 10 people that scurried around us, working diligently to replenish bread, drinks and bring us food as well as help during the prep of our dishes.

 

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The next dish was Rock Shrimp and Apple Beignets with a Tapioca Crunch and Lemon Aoili. This was actually my least favorite of all the dishes served this evening. While it wasn't bad, it just didn't have the wow factor of the others for me personally.

 

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By this point, we were all getting full. So Chef had a scheduled break and asked us to all get up from the table. We followed him into the kitchen where he showed us how the food comes out when it's ready and how it goes to each station for the waiters to assemble the plates of food.

 

This photo shows the large vats that they use to make all of their soup stocks! Holy cow! You could fit a couple human beings in each one! :-D

 

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Then Chef took us over to meet Mario D'Silva, Pastry Chef from India. Mario makes the Warm Chocolate Melting Cake that so many of the die hard Carnival fanatics just cannot get enough of.

 

On his table were the items he used to make the WCMC.

 

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Chef Trevor jumped in with Mario and together, they started making a fresh batch to cook for us.

 

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We were then taken back to our seats. Right beside where we were sitting, another assistant cook was putting the final plating touches on our next dish.

 

I'd like to take a minute to stop here and point out something very important!

 

It is CLEARLY STATED that cameras are not allowed in the galley. I called the Steakhouse and asked them if I could bring my camera just to take photos of my food and promised not to use it to take photos of the galley. They said for me to take it with me and ask the Chef when I got there. As soon as Trevor walked into the Song Lounge to meet us, I asked him if he minded if I took photos of just my food (close in shots of my plate). He smiled and said I could take photos of anything I wanted while I was in there.

 

He and his staff loved my camera and posed for us for several shots. Emiliano even encouraged me to stand up and take some behind the scenes shots of plating every once in a while. Since Trevor didn't have to allow me to do this, I am extremely grateful. This doesn't mean you'll be allowed to do it so bring a bag to keep your camera in and respectfully ask your Chef. If he/she says yes, then you'll have it with you. If they say no, respect that as well.

 

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Chopped Meditteranean Salad with Shaved Pumpkin and a Feta Cheese Crumble was our next dish!

 

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YUMMY!!!! Flavors were on point!!!

 

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Up next: Filet of Chilean Sea Bass with Wine Stewed Challots and Chives Vinaigrette, Leaks Emulsian and a Pea Risotto.

 

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The Sea Bass dish was so FILLING! And so delicious! I hate almost my entire plate of food even though I was bursting at the seams. I am being redundant but flavors! flavors! flavors! Impeccable!

 

Chef Trevor stopped for a couple minutes... to sign photos for us. A photographer came around and snapped a photo of our table with Chef standing at the end. They later gave us these signed photos as well as the WCMC recipe!

 

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Then Chef Trevor posed with us for a photo

 

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A magician came to our table for about 10 minutes or so to entertain us with slight of hand tricks (he was actually pretty darn impressive). They were busy cooking our steaks to order during this time. Yes, more food! Whew!

 

 

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I'm loving this review i'm only on page 6 but just had to add my 2 cents about how wonderful it is and the beautiful pictures. Me and my daughter(13) did the Eastern on the Dream in March 2011 had a blast and would go on this ship again with no problem. We had a 1A cabin on deck 11 it was perfect for the 2 of us. Jessica my daughter loved the guys who made up Fun Force and they were so great with ALL the kids no matter what age. We did the anytime dining and had Suppatra every night but 1 she was awesome I recomend her highly. Both of you are beautiful dont let anyone tell you other wise :-).

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Aged Filet Mignon was the steak of choice for tonight. You could cut through this steak like it was butter. It was so tender and so full of flavor and absolutely delicious. It was served with Onion Streusel and a Three Pepper Mustard.

 

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Then Chef and a couple his assistants began diligently working on plating our final course: Dessert! Watching the intricate plating that went into this was awesome! I loved being behind the scenes in the galley while everything was going on!

 

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