Crown Princess Review - January 15 - 22

[Princessmich]

Thanks so much for the great review...I settled in with my cup of tea and read every word..yes Every Word!! I am soooo anxious to be able to get to do the Chefs table even though my dh can't eat shellfish...I just might ditch him ( oooh,did I really say that?) Anyway I'm heading straight to that phone for the dine line. Your review was so appreciated!

Glad you both got to thaw out for a little while!

 

Michelle:)

[HollyK]

Thanks so much from moi. Terrific review of your cruise and particularly of Chef's Table. Definitely on my list for first moments on board activities. :D

[Coolmama_1]

Thanks for the great review. We leave on Saturday for the Crown. We were on this sailing last April and did the Chef's Table. Corina was also our server and she is fabulous. We saw her the next day in the Horizon Court and spoke to us. We requested her the next night in the dining room and received the same fantastic service!

[xznwfd]

Wow, thanks again for all the nice comments! Coolmama 1 - I'm glad to see others can confirm how wonderful Corina is - I've never had a better server on any ship. Everyone who still has their trip in front of them - enjoy (how can you not?).

 

:D

 

Cathy

[ginnynj]

Great review and a nice preamble to being on the Crown Feb12th. Although not quite as cold as your home port, NJ has been a not so winter wonderland of snow-snow and then of course ice, so our yearly cruise to the Caribbean in February is much anticipated.

Nice to live vicariously this week on the Crown through your thoughts.

The Western is old stomping grounds with 26 cruises under my belt with Princess, other lines too, but not as many, so I appreciated your comments on turning some stops into personal sea days, although parked! It is nice to have the ship almost to one's self, although I do like like to amble about in GC and Cozumel.

Thanks again. May your pix and memories keep you through the rest of the winter...and Phil did NOT see his shadow yesterday so the word is out that Spring is coming!

[vstrom]

We too have just returned from our trip on the 29th. It was great fun as always but having had taken a 2 year break from cruising I was a bit disappointed in the food selections. The buffets were kind of hit and miss from one day to the next as to if the selection was going to be real good. Trust me, I am not too hard to please when it comes to food but one night I could not even find something I wanted so I made a salad and headed to the pizza place. Problem solved. We were also a little disapointed in the dining room menu, so that is why we did mostly buffets. Only ate in dining room twice. We did not let this ruin our cruise, it was just a suprise to us as we only remember the buffets as a great option for dining in the past. Oh well, we'll we what next year holds.

[Caribbean Sunsets]

Thanks for the review. I watched the Crown leave via the Inlet webcam. My son and his GF were also on this cruise. He did take the tender to Princess Cays and said it was a bit of a rough ride.

[gmann163]

Great review - we will be on the Crown in a few weeks - can't wait!

[Amy G]

Thanks for the review. You sold me on the Chef's Table- that is the first thing I am doing while onboard!!!

 

If our room is not ready yet, how can I sign up for this?

[xznwfd]

Amy G - I've never had my room not be ready on Princess, but you can call the DINE line from any phone on the ship. You can also go to the Crown Grille and they will call it for you - we did that the first time we tried to get in (but the list was already closed due to our getting distracted by the International Cafe).

 

Good luck!

 

Cathy

[eandx]

Great review. thanks for the info on the Chefs table. We were thinking about it but you just sealed the deal for us!!!

[Nanatravel]

Great review. Thanks for the input about the "write ins" on the room service breakfast menu. We will be on the Crown in the British Isles, so there will be a lot of early morning in cabin breakfast orders.

[mmceachn]

Thanks so much for the great review...I settled in with my cup of tea and read every word..yes Every Word!! I am soooo anxious to be able to get to do the Chefs table even though my dh can't eat shellfish...I just might ditch him ( oooh,did I really say that?) Anyway I'm heading straight to that phone for the dine line. Your review was so appreciated!

Glad you both got to thaw out for a little while!

 

Michelle:)

 

My husband didn't want to go so I went by myself ... Twice LOL... Different sailings of course... It was lots of fun and people couldn't have been nicer

[TNcrzr4life]

Thanks for the wonderful review. We went on the Star last April and were somewhat underwhelmed. Friends were getting off the Crown as we were getting on the Star and we compared notes when we all got home. They loved the Crown. So now we are considering her for our April cruise. We go more for the ship than the ports. We just simply want to rest and relax so your onboard info was very helpful. Thanks again and here's hoping you thaw soon! :)

[kathyfish1963]

Thanks leaving in less than 2 weeks can't wait loved your review:D

[SweetpeaOne]

Very nice review. Thanks for sharing.

[sunsetbeachgal]

Now this is what I call a review! Thanks!

 

I did the Crown last March and am considering it again this March. Love the ship!

[xznwfd]

It's funny, I just read another review of this cruise and they didn't enjoy it at all! Just goes to show that Your Mileage May Vary, but I do believe if you go into something expecting to enjoy it, you most likely will. I've been accused of wearing rose colored glasses, but I think if you're on a cruise, life can't be all that bad. ;)

 

Cathy

[Glovie]

Thanks for a great review. I just booked a back to back on Crown for next February. My son and his fiancee went on it several years ago and loved it. A year ago we enjoyed Chef's Table on the Grand--it sounds the same, and I hope we can get on the list again with our friends, who have not experienced it yet.

[cantfindaname]

this is our first princess cruise western on the 9 th of april. we loved your review and we're so excited to try to get on the chefs table if possible but we don't board till 1 pm. thanks for all the info

[Woobstr112G]

OP;

 

I just read your review. Thanks for taking the time to post such an informative and fun to read account of your wonderful cruise.....:):):)

 

Bob

[gingera]

Day 2 – Sea Day!

 

We had used our hang tag for the continental breakfast and requested an 8:30 am delivery. I woke up about 8 (which was a HUGE sleep in for me, as I often have to be at work at 6:00 am) and I headed up to the buffet to get some hot oatmeal and bacon to go with our coffee and pastries. When the room service waitress came in she saw my plates and was most distressed. “You don’t need to go up there!” she said worriedly, “just write in whatever you want on the hang tag and I will bring it!” Sure enough for the rest of the week we wrote in things like oatmeal, bacon, and French toast for Joan and every day it appeared like clockwork. All our orders were perfectly filled and right on time – she was amazing. We always tipped everyone we met generously believing that if we can afford the cruise, we can afford to tip the wonderful Princess staff members who make it such an awesome experience. We had nothing but excellent service everywhere on the ship so considered all the tip money very well spent.

 

After breakfast, we showered and headed out to the ship. We took a quick walk around the promenade deck and I decided I would skip the gym this year and get my exercise walking around the beautiful deck. Soon it was time for lunch so we visited our beloved IC again for more chicken salad and little nibbles for dessert. Tanit took good care of us and we did a little more wandering before returning to our room.

 

We had been very excited to have a special note in our mailbox that morning, asking us to meet with the Matre d’Hotel between 10:30 and 11 in the dining room. We showed up right on time and found him at a table, where he asked us again if we had any allergies (another resounding NO, in spite of the baby kitten factor). He told us we would receive another letter telling us when and where to meet and we wandered back out in a happy daze of anticipation.

 

We did a little lounging around and I eventually went to do a few laps on the promenade deck, getting in 2 miles. Then we gussied up for the first formal night and headed to the dining room for dinner.

 

We love anytime dining, having endured some challenging dinner mates on past cruises. We prefer to eat by ourselves, and were seated at a nice table for 2 right away (arriving about 6:30 pm). I had the halibut which was perfectly done, and Joan the filet which she enjoyed. Service was excellent, and we were out in about an hour.

 

We called it an early night in anticipation of Grand Cayman on the morrow.

 

Day 3 – Grand Cayman

 

Grand Cayman is a tender port. We both care less for tender ports, and loitered around the ship until 10:30 is to let the frantic rush to shore taper down. By that time, we had breakfasted in our room, showered, packed beach bags and there was no need for tender tickets or waiting any longer.

 

We did find our Invitation to the Chef’s Table in our mailbox, instructing us to meet in the International Café at 7:00 that evening. We did another quick happy dance, and then walked down to the tender deck and right on to the tender. The seas were calm and we were on shore in about 15 minutes. We found a cab (actually a van) and headed to Royal Palm beach. It’s only a few minutes’ drive from the port and cost a whole $4. We walked on to the beach, found chairs, and settled in. Normally someone comes right by to collect your $10 for your chair, but the Chair Gods were with us and no one ever demanded payment. I took a lovely walk along the beach while Joan sunned. When I returned, we lounged a bit longer and then found another cab back to the ship as tonight was our big night – The Chef’s Table!

 

At 7:00 pm sharp, we showed up at the International Café dressed to the nines except for our ugly closed toed shoes (yes, we were told by the Matre d’Hotel that closed toed shoes were required). He took us to the entrance to the kitchens where the chef joined us. His name is Guiseppe Pollara and he was full of Italian charm. After a brief talk, we all donned white lab coats and he led the way into one of the 9 kitchens on board the ship. He gave us a fascinating tour and talk about the different kitchens on board and their functions – we were surprised to hear that two of them (the crew’s kitchen and the bakery) were 24/7 operations. Guiseppe then lead us to a corner where champagne was poured and the first of the unbelievable appetizers were brought out for our nibbling pleasure. We started with a lobster Margarita, which was chunks of lobster, avocado, and other goodies beautifully displayed in a martini glass. Next was a delicious handmade pate on toast with pineapple chutney, followed by a tiny biscuit heaped with a mound of a mix of goat cheese and ricotta. Finally out came a little Bellini with cream fraiche and caviar. Our champagne glasses were filled up any time they emptied, and the Matre d’Hotel did join us for a glass or two (saying the ONLY time we were allowed to eat or drink in the kitchen was at the Chef’s Table!). There were extras of everything if you wanted them, but Joan and I refrained, wisely realizing that there were many more delights to follow. Then we were led out of the kitchen, lab coats were removed, and we were escorted to a large table in the dining room. It was set with a beautiful arrangement of flowers and candles (first candles I have ever seen on a ship). We were introduced to our waiter and waitress – head waiter Dante and his lovely assistant Corina. Both were fabulous, but Corina was unbelievable – so charming, witty and the most professional server I’ve ever had anywhere. (Note: we filled our “You made a difference” cards for Corina, Tanit and Marlon as they were all some of the best we have seen on any of our cruises.)

 

As soon as we were seated, a delicious white wine was poured and another appetizer came out. It was wafer thin slices of raw beef layered with shaved parmesan cheese. Even I, a very occasional meat eater, gobbled it down.

 

Next came out a large bowl of unbelievable lobster risotto, with huge chunks of lobster displayed on top. It was amazing and I, already full, would have been happy to have that be my main course. Our wine glasses were kept full and conversation at the table became livelier as the night went on. Next came out a martini glass with Cajun seasoning on the rim holding a bloody mary sorbet, but before we could try it Guiseppe came back out brandishing a bottle of Grey Goose which he proceeded to pour over the sorbet. We were in full sensory overload by now!

 

But wait. Now the main course was ceremoniously brought out and the whole table gasped. It consisted of 3 large iron stands with 3 layers of spikes on them. The first layer had filets of port, the second filets of veal, and the third, filets of beef (all this on EACH iron stand!). Chef Guiseppe then proceed to make a brandy sauce that he flamed and poured over all the meat, causing quite a stir in the dining room (no worries, he showed us he had also brought his fire extinguisher). He also flamed a huge bowl of lobster tails, just in case the plethora of meat wasn’t enough for us. Dante and Corina professionally offered each of us our choice of the meat (I took a filet of pork and had a total of one bite) allowing us to select as much as we wanted. Then they passed a choice of 5 beautiful sauces, (I chose the peppercorn) and next they disbursed our lobster tails of their shells and garnished them in drawn butter. An array of fresh vegetables and mashed potatoes were also offered. A delicious Cabernet was poured, and then, then we ate.

 

I managed to finish the lobster and my one bite of (delicious) pork filet. Seriously questioning if I would ever need to eat again, our plate were cleared and the next course came out – potted Stilton cheese with a port wine sauce drizzled over it with rosemary biscotti. We were each given a small ramekin full, and each would have been enough for a table full of people. After eating a few bites of that, a new guest joined us – the pastry chef. He brought out the most amazing spun sugar bowls, filled with a light and lovely Cointreau parfait and garnished with a large wafer thin cookie (also known as a Brandy Snap Tuile). We were nibbling at that with glazed expressions with our beloved Guiseppe came back with a huge bottle of his home made Lemoncello, and everyone downed shots of that with gusto. THEN, a giant platter of beautiful chocolate covered strawberries and handmade chocolates was brought out and Joan and I managed one strawberry each. Next the ship photographer showed up to take photos of each couple with the Chef, the Matre d’Hotel and the pastry Chef, as well as a group shot. Next we were given huge autographed Princess Cookbooks with roses for the ladies and coffee was offered. Before we waddled back to our room our photos were delivered. It was without a doubt the best dinner I’ve ever had anywhere, and a not to be missed occasion. Princess has really outdone themselves with this event, and I can’t recommend it highly enough.

 

Needless to say, Joan and I headed to the disco for dancing (not), rushed to the theater for the late show (not), went immediately to bed (the painful truth). Joan says I was asleep before my head hit the pillow but I distinctly remember my cheek meeting my pillow so I know she was exaggerating. What an amazing night!

 

 

I am in sensory overload just reading your description...amazing!!

[BoardwalkBabe]

Thank you for a great review. It sounds like you both had a wonderful time! Three weeks from today it will be our turn. :)

[OnlineMom]

I appreciate the review!

[Amtrack Springfield]

We were on the Crown 1/22 through 1/29/11. We had a wonderful time. The CD and his staff did a great job. The weather was cool and wet in Mexico.