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Emperor Norton

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  1. If I recall correctly it depends upon the type of crab. The king/Bairdi are frozen but the Dungeness is fresh. The Dungeness season I believe starts in June so long as you don't have an early in the season cruise the Dungeness should be available (unless the 2019 season splurge causes issues with the subsequent seasons). Someone mentioned the George Inlet lodge? They have hummingbirds Depending upon the line (if you opt for a ships tour) you either take a bus one way and a seaplane the other (Disney) or take a seaplane both ways (Silversea) Upon arrival you're greeted by some bears As well as a little crab The no frills menu (aside from the crab) is listed on the table covering. The meal is started with a little salad Your choice of beverage (really though I felt there was only one option) followed by the crab (and more crab if you ask) And finally dessert was a inoffensive cheesecake.
  2. December 7th we were on Jost Van Dyke near where the little ships stopped for caviar in the surf. I took the tender to land and waited to land for about 20 minutes (it seems the boat at the dock was having people go through customs). After landing I saw the dirt roads, the lack of pretty much anything near the dock and a person collapse from "too much partying". I decided the ship seemed more appealing. 7M_Col.pdf7H_I.pdf7H_C.pdf7M_R_EO.pdf
  3. A little wine to go with dinner I'm not sure if the ravioli were new but they were nice (Golden beet & goat cheese - ordered as an appetizer portion). Missing the shot of the spaghetti carbonara (which is ok, it was missing any form of pork). Grilled filet mignon with a parmesan flan, and a dearth of morels. Dessert was a dark chocolate souffle with a mint anglaise.
  4. The sea will claim what it will - in this case it was a pair of flip flops/thongs. After some time on the beach a bit of air conditioning was just what the doctor ordered. How many mascots do you know that are provided with vodka and caviar?
  5. Tenders and swimmers don't mix well OSHA would probably not approve Aside from the umbrella covered loungers and the tent covered tables they had a small indoor/open air eating area Out comes the Champagne
  6. Setting up the buffet (it seemed the lower the sun went the smaller the lobster got). There were a number of cat herding/rescue boats out They did have some independent vendors entice people to try their offerings (not affiliated with Seabourn or the property)
  7. While they did provide shade the umbrellas were rather annoying to walk under. Get there early if you'd like to snorkel, there wasn't a plethora of equipment available. While Seabourn had their own bar setup the bar run by the property was also open - however you had to pay for your drinks from this one. Getting there early gave me a nice slow start to the day. While some staff and passengers went barefoot, I wouldn't recommend it. Carpentry staples as well as random bits of what appeared to be spring steel littered the black carpet.
  8. Like the previous location this is also a tender port. The crew had some interesting ways of getting around. I'm not sure if he was taking off or landing. Note the proximity of the tender dock to the swimming area. This was to become an issue later in the day. I'm not sure if this was for the crew, but it was a little off the beaten/optimal path between the pier and the shade.
  9. The 6th of December was our caviar in the surf day. This was my first time at the new location. There did appear to be both more shade and seating. However the height of the umbrellas was such that even short people had to bend over to walk under them. I can't imagine that did the crews backs any favors. 6H_C.pdf 6H_I.pdf 6M_Col.pdf 6M_R_EO.pdf
  10. What would a cruise be in the Caribbean without a Conga line?
  11. After dinner we went up to see the dance party. This is where I was able to experience the joy of the difference between a professional and pro-sumer product. Then lens I was using was very prone to fogging. Something I'd not experienced with pro lenses. They seemed to be doing a lot more with alcohol and making different drinks than on previous cruises. Fun with alcohol.
  12. Aside from the dance party, the 5th was the first night of the "new" menus. A little carpaccio (not new) The "Chef's Special" (new) Chicken Cordon Bleu. While were told anything could be ordered as an appetizer size/portion in practice it took a few days for this to become reality. Thankfully I had four others to share this with. I believe this dish was also new - Grilled Sirloin of beef with lobster spring rolls. One roll had lobster - sort of and the other was mostly air with a little bit of vegetable matter. The beef was nice. The souffle was "hot Calvados with caramelized apple sauce" the menu left off the souffle part. It seems on the new menus there are souffles every night.
  13. Back on ship in time for lunch in the Colonnade we had some time to kill until the local steel drum group setup. I'm not sure why they left the umbrellas up for the performance as the sun wasn't an issue (nor rain) but they did a stellar job of blocking the view from the Sky bar. Also, you've never truly heard "Mary had a little lamb" until you've heard it on a steel drum. We would be the last ship to leave as we were in port until 2200 to allow for a smooth on deck party. It seems the sidewalks were rolled up before sunset once the locals realized we were the only ship left.
  14. After leaving the dock yard we were off to a wee church. After leaving the church we went through a rainforest where we were able to try the locally grown (supposedly only on the island and not exported black pineapple). Think of a normal pineapple with an edible core. Sadly we didn't find any vendors who made use of the fruit (berries?) of this tree.
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