Emperor Norton Posted July 28, 2012 #1 Share Posted July 28, 2012 Day 1 embarkation 27 July, 2012 This may be a ST lite version of things. I’ll be saving port commentary and some other things for an after the fact write up where I can attach inline images. Capt:Erik Saabye CD: Rachel Vargo (sp?) tootle-ooo free so far Bartender: Nelson Rojas(sp?) Dinner at the Restaurant First course – Poached jumbo shrimp ceviche with cilantro and lime Bresaola with olive oil braised vegetables Pan sautéed crab cakes with marinated cherry tomatoes, roasted bell pepper coulis Vegetable bouillon with smoked chicken tortellini Tomato & white bean soup with tomato crostini Mesclun salad with endives with seasonal herbs, citrus Dijon vinaigrette Duck confit & frisee salad with sherry shallot dressing Main course – Pan Roasted (FISH) *you think they’d know what kind of fish, guess it’s a surprise* with creamy asparagus risotto, roasted mushroom sauce Bacon wrapped scallops caramelized cauliflower, artichokes and salsify ragout, sauce duglere Pink grilled veal mignon and shrimp fritters soft polenta, oyster mushrooms, broccoli rabe Duo of aged sirloin & braised short rib of beef honey glazed turnips, mustard greens, red wine sauce Vegetarian soy glazed sh||takes & gingered greens crunchy Vidalia onions and onion soubise Restaurant 2 Surf ‘n Turf Starters – Poached jumbo shrimp cocktail American cocktail sauce OR Wild mushroom ravioli, forthy parsley white wine sauce, tomato chutney Soup/Salad – New England clam, corn and potato chowder, saffron essence Classic Caesar salad sourdough crutons, shaved parmesan Mains – Surf ‘n Turf beef tenderloin and lobster tail, roasted potatoes, green beans, sauce Béarnaise Fillet of Salmon roasted potatoes, green beans, white wine sauce Deserts – Blueberry custard cheesecake timbale, Graham crackers, bittersweet chocolate cigar Fresh berries in maple syrup vanilla ice cream There have been some inconsiderate passengers (hold up a line while digging for passports that had been requested a good time prior. Further there were chair hogs!! In the already crowded Magellan lounge two women had seated themselves and their clothing, purses and bags in such a manner they took up about eight seats. I’m not sure if this is a change in policy but the evac drill is on deck and in the safety video and CD announcements they have been very, very, very clear that if you miss the drill (no amnesty for b2b passengers either) – you’re gone, don’t pass go, don’t collect $200. 1615 Muster drill, super happy fun time Im sure 1645 sailaway party 1700 Departure 1800 Resort casual attire Men: No jacket, **** (no collar requirement?) and slacks is appropriate (how wishy washy can your language get) Women: a blouse with skirt or slacks 1830 Club cocktails 2130 Club Melodies with the Romantics 2145 Popcorn movie – “Man on a Ledge” 2145 Guitar melodies with guitarist Sam 2200 Welcome night in the club with the music of Seabreeze 2300 Romantic melodies with the Romantics 2345 Dance Melodies with Seabreeze Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 28, 2012 Author #2 Share Posted July 28, 2012 Day 2 @ Sea 28 July Captains Gala Dinner – Formal optional a tuxedo or dart suit is required in the restaurant – hrm why do I think those two bolded words have opposite meanings? First Course: Malossol Caviar, smoked trout & potato parfait dill, cucumber, quail egg Chilled foie gras charlotte fresh apricot mustarda, toasted walnuts Twice baked goat cheese soufflé roasted sweet garlic cream Puff pastry baked parmesean & prosciutto consome navy beans, black truffle essence Artichoke bisque polenta and spinach fritters, bacon lardoons Toasted arugula leaves mango, red radish, crisp onion, citrus dressing Raw apple and celery salad toasted walnut compote, poppy seed – lemon dressing Main Course: Pan seared halibut studded with anchovies warm nicoise style salad, crisp giant capers, black olives Grilled marinated fresh lobster tail vegetable risotto, green asparagus, chervil buerre blanc Herb crusted lamb chops fondant potatoes in mustard jus, peas and wilted lettuce Slow roasted prime rib of beef truffled dauphine potatoes, chanterelle mushrooms, bordelaise shallots Vegetarian Barigoule of artichokes white beans, thyme roasted tomatoes, saffron potato dice Restaurant 2 – Elegant bistro Starters: Malossol Caviar, smoked trout & potato parfait dill, cucumber, quail egg Twice baked goat cheese soufflé roasted sweet garlic cream Soup/Salad: Puff pastry baked parmesean & prosciutto consome navy beans, black truffle essence Toasted arugula leaves mango, red radish, crisp onion, citrus dressing Mains: Grilled marinated fresh lobster tail vegetable risotto, green asparagus, chervil buerre blanc Herb crusted lamb chops fondant potatoes in mustard jus, peas and wilted lettuce Deserts: Crème brulee en parade basil, white chocolate pistachio, orange blossom Warm Belgium waffle with cherry compote, bourbon vanilla ice cream 0800 Fitness class - Gym 0900 Beginner bridge lesson –card room 1000 Crossword puzzles – library 1000-1500 Faberge trunk sale The club 1000 Tour talk for Tallinn – Magellan lounge 1100 Computer class – Business center 1100 Intermediate bridge – card room 1115 Special interest lecture life and works of carl Faberge – Magellan lounge 1115 Spa Seminar – the club 1215 Team Trivia challenge – constellation lounge 1400 Seabourn speaker series “Ronne and Tallinn” – Magellan lounge 1430 Social bridge – card room 1500 Golf putting – sky bar 1515-1615 Free blackjack tournament – casino 1600 Afternoon tea – Magellan lounge 1830 Captains gala! – Magellan lounge 1830 Club cocktails – the club 2130 Club melodies – The club – The Romantics 2145 Showtime: Marc Oberon – magic – Magellan lounge 2145 Guitar melodies – Sam Dunn 2230 Dance melodies – the club – the romantics 2330 Romantic melodies – the club – the romantics/seabreeze Link to comment Share on other sites More sharing options...
Poppy1966 Posted July 28, 2012 #3 Share Posted July 28, 2012 Making me very very hungry just reading this. Link to comment Share on other sites More sharing options...
mariner Posted July 29, 2012 #4 Share Posted July 29, 2012 Enjoy! Link to comment Share on other sites More sharing options...
josephone Posted July 29, 2012 #5 Share Posted July 29, 2012 What is the faberge trunk sale? A wee bit of jewelry? Thanks for posting. Link to comment Share on other sites More sharing options...
jagi Posted July 29, 2012 #6 Share Posted July 29, 2012 Contrary to what's been previously posted, Rachel Vago is a wonderful CD and an amazing entertainer. I loved her on the Legend, and my friends who just got off the Pride also thought she was delightful. Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 29, 2012 Author #7 Share Posted July 29, 2012 Contrary to what's been previously posted, Rachel Vago is a wonderful CD and an amazing entertainer. I loved her on the Legend, and my friends who just got off the Pride also thought she was delightful. If you're referring to my OP it was a snark at another CD who's known for excessive "tootle-oos". Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 29, 2012 Author #8 Share Posted July 29, 2012 Day 3 July 29 Kiel Canal/Sea day Dinner – Elegant casual First course: Seared tuna, soba noodle & seaweed salad, cilantro puree, soy and lime Parma ham with asparagus, aged balsamic, ricotta flan, olive oil Papparadelle pasta with braised short ribs of beef, English peas, onions, parmigiano-reggiano Caramelized onion consommé sherry braised oxtail and bone marrow ragout Roasted vegetable soup crunch chickpea, eggplant and goat cheese fritters Watercress and red beets, crisp shallots and navel oranges Caramelized pear salad, red oak leaf lettuce, blue-cheese and cornbread croutons Mains: Cumin & coriander crusted codfish, sweet carrot sauce, Chinese parsley Herb seared scallops with savory fondant potatoes, meyer lemon cream, sauce vierge Herb roasted chicken, roasted garlic pommes puree, overnight tomatoes Carved beef tenderloin with celery variations, braised radishes and truffled jus Vegetarian – Morel & Swiss chard risotto, parmesan and chives, mushroom reduction R2 Tasting Chef’s cocktail: lobster martini, watermelon gelee, vanilla champagne froth Artichoke salad, seared sushi tuna, black olive vinaigrette Crab & spinach pop, stir fried sh||take mushrooms, bok choy Cured & roasted duck breast, mango, chili mint oil Lemongrass seafood presse, double shocked shrimp Tomato & coconut cappuccino, braised oxtail cigar Crisp sea bass, bean meli-melo, citrus fondue Barbeque glazed shortrib & seared foie gras, orange potato soubise Yogurt lemon mousse, crushed raspberries, almond brittle Sweet coffee sandwich, sea salt caramel ice cream, white chocolate foam Night cap: choco loco Last night was formal night, I think someone erred, I was seated with the captain:p:D. Kiel traffic jams are rather interesting, so long as there aren’t any Russian rust barges nearby, you could probably get tetanus by looking too long at one. I think I’m preferring the restaurant for breakfast over the Veranda Café. 0900 Beginners bridge – card room 0930-1500 Baltic Amber event – the club 1000 Crossword available – library 1000 Spa sales spiff (did I say that, I meant “lecture” the club 1000 Tour talk St. Petersburg – Magellan lounge 1100 Intermediate bridge – card room 1115 Special interest lecture “The ancient gold of the north” – Magellan lounge 1215 Team trivia – constellation lounge 1400 Seabourn speaker series St. Petersburg, stunning city of the Czars – Magellan lounge 1430 Bridge play – card room 1515-1615 Blackjack tournament – casino 1600 Afternoon tea – constellation lounge 1600 Afternoon fitness class – spa 1615 Block party 1830 Club cocktails – the club 2130 Romantic melodies “romantics” til 2200 – the club 2145 Showtime – a Seabourn cabaret – staff + seabreeze – Magellan lounge 2230 Club melodies – romantics – the club 2315 Dance melodies – seabreeze – the club 0015 – Entertainment continues – romantics/seabreeze Link to comment Share on other sites More sharing options...
JaneBP Posted July 29, 2012 #9 Share Posted July 29, 2012 I see that there was a 'Block Party' at 1615. I have encountered them on the REgent VOyager and they were fun. Can you tell me how they were? Thanks. Link to comment Share on other sites More sharing options...
LN50 Posted July 29, 2012 #10 Share Posted July 29, 2012 I see that there was a 'Block Party' at 1615. I have encountered them on the REgent VOyager and they were fun. Can you tell me how they were? Thanks. Call me ignorant :confused: But what is a 'Block Party'? I have never heard this phrase before. Link to comment Share on other sites More sharing options...
Yorkiebargirl Posted July 29, 2012 #11 Share Posted July 29, 2012 Baychilla please do not take this the wrong way but why the menus? seems a lot of your cruise time will be spent typing. I like the daily listing though. Have a good cruise:) Link to comment Share on other sites More sharing options...
lincslady Posted July 29, 2012 #12 Share Posted July 29, 2012 Call me ignorant :confused: But what is a 'Block Party'? I have never heard this phrase before. Sounds like an import from Regent - a nice idea. You go out of your suite (maybe with a drink in your hand) at the appointed time, and meet the people in the suites near and opposite you. Probably the CD, even Captain and other officers may pass by and chat to everyone. On another point - I liked both Rachel and Susan (very few toodle-oos when we were on board, and by the way it is toodle-oo not tootle-oo), and also endorse not putting all the menus on your reports, a big time taker. It would be good instead to know what you actually had and enjoyed (or not!) But do keep them coming; it is good to hear from someone other than you-know-who every day.;) Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 29, 2012 Author #13 Share Posted July 29, 2012 (edited) Baychilla please do not take this the wrong way but why the menus? seems a lot of your cruise time will be spent typing.I like the daily listing though. Have a good cruise:) Aside from this morning (maybe I'm getting the hang of this vacation thing:D) Im up before even early risers has anything. Typing up the menus gives me something to do. The cruise has been great so far, a little less rain today would've been better ;) Edited July 29, 2012 by baychilla Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 29, 2012 Author #14 Share Posted July 29, 2012 Sounds like an import from Regent - a nice idea. You go out of your suite (maybe with a drink in your hand) at the appointed time, and meet the people in the suites near and opposite you. Probably the CD, even Captain and other officers may pass by and chat to everyone. On another point - I liked both Rachel and Susan (very few toodle-oos when we were on board, and by the way it is toodle-oo not tootle-oo), and also endorse not putting all the menus on your reports, a big time taker. It would be good instead to know what you actually had and enjoyed (or not!) But do keep them coming; it is good to hear from someone other than you-know-who every day.;) That's been a problem I've been having. I want to save something to go with all the pictures I've been taking ;). I will let people know how the block party works on Seabourn (I'm only familiar with the Regent version). Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 29, 2012 Author #15 Share Posted July 29, 2012 I signed up for the chefs shopping trip which appears to be in Helsinki this time. This afternoon I received a letter on my suite door: Dear: You are cordially invited to participate in our exclusive and very limited wine connoisseur table, which we have recently introduced to Seabourn. The Connoisseur table is limited to 14 guests. Your hosts will be our Sommelier Linda Hamberger and Asst. Sommelier Milos Brasnovic. The following wines will be available and a short history of their making methods discussed. Tasting Selections: Pouilly Fume, de LAdoucette 2006, Loire Valley, France Duckhorn, Sauvignon Blanc 2008, Napa Valley, California Pinot Noir, Leah, Seresin 2008, Marlborough, New Zealand Reserve de la Comtesse 2004, Pauillac, Bordeaux, France Syrah, Twomey 2007, Napa Valley, California Amarone de da Valpolicella, Serego Alighieri, 2005, Veneto, Italia All for the non-refundable price per person of $75. I was hoping for a more international mix but ah well. Living near Napa can spoil one at times. I know this has been discussed before but I thought it was only on the bigger sisters, I guess it's now fleetwide? Link to comment Share on other sites More sharing options...
Nigella Posted July 29, 2012 #16 Share Posted July 29, 2012 Looking forward to reading your report, Baychilla. As SB first timers later this year we are reading everything we can to get a feel for the line, fellow guests etc. I agree with Yorkiebargirl, I don't think the menus are necessary but if you have the time and inclination - feel free to go ahead, after all it's your thread! ;) On the subject of the CD with the "excessive" toodle-oos - that's a subjective opinion and not one held by myself who sailed 21 days with that CD and didn't find them excessive at all. The wine tasting sounds like something we'd definitely be interested in. We don't get much opportunity to sample the better Californian wines except during brief trips to the US, so I hope SB will have something similar on our cruise. (Knowing our luck they'll choose to do all French wines that day!) Have fun on the chef's shopping trip! Link to comment Share on other sites More sharing options...
johnnycruise Posted July 29, 2012 #17 Share Posted July 29, 2012 The premium wine tasting has always been canceled when I've sailed due to lack of sufficient interest. You may need to "talk it up" amongst others on board if you want to participate. I'm curious why the tasting has not been added as a "Seabourn Club Point Benefit" option ... :confused: I'm also looking forward to your review of the shopping with the chef outing. Link to comment Share on other sites More sharing options...
Mr Luxury Posted July 29, 2012 #18 Share Posted July 29, 2012 No Menus please Baychilla,We all know what food is. Save yourself for something really interesting. Link to comment Share on other sites More sharing options...
wripro Posted July 29, 2012 #19 Share Posted July 29, 2012 I love how you were "invited" to spend $75 for a wine tasting. This smacks of HAL. They never used to do this sort of thing on SB. Link to comment Share on other sites More sharing options...
CraftyEC Posted July 29, 2012 #20 Share Posted July 29, 2012 No Menus please Baychilla,We all know what food is.Save yourself for something really interesting. I'm enjoying the menus, it will be some time before we sail Seabourn again (HOPEFULLY 2013, but we will see) and I am enjoying that slightly masochistic activity of 'choosing my dinner' when the reality is somewhat less glamorous. Although we are having barbecued steak tonight which, given our truly appalling weather this summer is somewhat of a treat! It would be more than a little nicer on board with a pre-dinner cocktail and fabulous service - and no washing up - though! Link to comment Share on other sites More sharing options...
JaneBP Posted July 29, 2012 #21 Share Posted July 29, 2012 I love how you were "invited" to spend $75 for a wine tasting. This smacks of HAL. They never used to do this sort of thing on SB. For as long as I have been with Seabourn, there has been a charge for the tasting. I went once, when it was white wines, but mostly they are reds and not to my taste. I like the suggestion about a discount for the CLub members with status. MIght get more participants. Link to comment Share on other sites More sharing options...
jagi Posted July 29, 2012 #22 Share Posted July 29, 2012 Baychilla, I wasn't referring to your comments. I was referring to another poster who had roundly criticized Rachel as well as Susan. I never sailed with Susan , but was with Rachel for 19 days on the Legend and thought she was fabulous. Link to comment Share on other sites More sharing options...
Emperor Norton Posted July 29, 2012 Author #23 Share Posted July 29, 2012 As one who somewhat "got to know" what Seabourn offered via STs menu postings I will do the same. The wine tasting failed to impress me for a few reasons: 1. Price (are you high?) and 2. Im from Napa (or near enough + dine at an Italian restaurant all the time) so the only new wines on that list to me were from NZ and France. I'll not pay $75 for that gamble. Even Disney offered better bank/buck than this! For those who thought I was overly harsh on the CD - I had a long conversation with both her and the future cruise person this evening at the block party. She mentioned future dinner plans avec moi, well see if thats all talk or she lives up to her comment. (that probably outed me, uh oh! ps. ditch the bun;)) She does seem to be on her game and interested in the good and bad. I realize for the most part my posts have been impersonal - that's been intentional. I've wanted to do ST style posts (btw where'd he wander off to?) and then a more subjective string with pictures and feelings when I got back. However, tonight at R2 I was totally blown out of the water. It seems the new bar manager was trying to chew out (rip a new orifice into etc...) the asst. sommelier. I'm sorry, unless your crew is actively engaged in some kind of nefarious wrong doing, whatever your issue is can wait till later, and out of the passengers ear/eyesight. Even if this was a massive misunderstanding, I feel I shouldn't have been put in a situation where I can see this. I highly doubt this would've gone on last night before Capt. Saaybe. I will most definately be personal in the post-hoc review (with pictures :D). For general use so far: 1. Aside from embarkation this beats the **** out of Regent and Silversea 2. Staff so far are heads above Regent/Silversea and some Crystal 3. The only real issues I've had so far were the new manager that was out of whack in R2 and some of the passengers (tongs are for cookies too! especially after you jam one into your partners mouth, then yours then grab a third!:mad:) 4. Kitchen staff can cook to order (eg: ask for blue, get blue - this seems to be a lost concept on Regent/Silversea) Block party - Complete and utter steal from Regent (perhaps their loyalty program will follow suit?:D:confused:) You stand in the hallway while staff brings out champagne flavored beverages and the (in)famous salmon mousse. You get to know your neighbors, or in my case the Cruise Director and future cruise consultant. (my neighbors are noisy /:() This is complete non sequitur - why don't they offer wine pairings with their R2 tasting menus? I mean really if ever there was a chance to educate or upsell HELLO....) Link to comment Share on other sites More sharing options...
cwn Posted July 29, 2012 #24 Share Posted July 29, 2012 Baychilla, enjoying your posts and if you have the time, PLEASE do continue with the menus. I really enjoy reading what's for dinner in both venues. I can understand that some may not care....if so they can easily skip over them:). We will be enjoying the food in a few weeks! It is fun to pick what we will have off that menu! As far as the for a charge wine tasting...they have had them on both cruises we did on one of the little girls before the big ships came on board. Your comment "2. Staff so far are heads above Regent/Silversea and some Crystal" warms my heart and makes me even more excited about our up coming cruise. We felt the same way after our last Regent cruise. Though I glad Seabourn added the block party...we really like that on the Mariner last year. Link to comment Share on other sites More sharing options...
seabournaddict Posted July 29, 2012 #25 Share Posted July 29, 2012 QUOTE: " that's been intentional. I've wanted to do ST style posts" PLEASE NOOOOOOOOOOOOOO The wine tastings on the small ships at $75 have been going on as long as I have been sailing Seabourn, quite a few years. I do believe though that most of them get cancelled! Link to comment Share on other sites More sharing options...
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