Just Back From B2B on the CB

[seacuracao]

Hi Chef. I'm a Food & Beverage Director for Hilton Hotels and I'm wondering if you can tell me which of the two you preferred, Sabatini's or Sterlings? We are only on the ship for one week and only want to use this option for one night. Thanks.

Hi There and hi to chef..

Being an FB, My vote would be do both, but I received better service in Sterling's. My waiter's assistant (Sabatini's)was brand new and he was totally in the weeds the whole time. That didn't aggravate me, but the maitre'd not helping the poor guy out...did.(May)

Chef is absolutely correct about getting the food in Horizon and going to Caribe. We were able to manage the same rear of Caribe window table for the majority of our week.

Experience Caribe cafe one night, (octoberfest is awesome). neat service, laid back. Look for Rita from Portugal, great server, beautiful smile.:cool:

New menues are "thumbs up"

Back to you, chef

Chef Jeff

[DiTomCruisers]

Another great installment Chef!!

[chefim]

Hi There and hi to chef..

Being an FB, My vote would be do both, but I received better service in Sterling's. My waiter's assistant (Sabatini's)was brand new and he was totally in the weeds the whole time. That didn't aggravate me, but the maitre'd not helping the poor guy out...did.(May)

Chef is absolutely correct about getting the food in Horizon and going to Caribe. We were able to manage the same rear of Caribe window table for the majority of our week.

Experience Caribe cafe one night, (octoberfest is awesome). neat service, laid back. Look for Rita from Portugal, great server, beautiful smile.:cool:

New menues are "thumbs up"

Back to you, chef

Chef Jeff

 

Actually, we had the complete opposite happen for us. We went to Sterling's on Tuesday night of the first week. We had a waiter who seemed to be in the weeds as well, and I thought the food was uninspired. For instance, one of the side dishes is a Corn Casserole and when it came it was laughable. The next day on the Horizon Court buffet they Succotash, and guess what? The corn casserole was succotash that was mixed with a cream sauce. Not what I would expect for an extra $15 a head. It took 45 minutes from the time I finished my salad until they set the food on the table. Now, unless they were butchering the meat to order, there is definitely a problem. I ordered the rib eye, and what came on the plate did not resemble the nice thick one that they made the presentation with. Instead, I got a very large thin cut rib eye that was overcooked. I was in no mood to complain as I was on vacation, but just chalked it up to one of those things. I heard from many others like you that they had wonderful experiences and great service.

 

Now, on to Sabbatini's. As I stated earlier in my review, we had met Sergio the manager of the restaurant on the first day, and he is a great guy. I would definitely recommend Sabatini's over Sterling, but you better put your eating pants on. Also, when you make your reservations, request to be seated in Allesandro's station. This guy is as Italian as they get, a great waiter, and very comical. He not only did a great job, but kept us entertained. The food was far better to me at Sabatini's. I thought the standouts were the Ravioli with Black Truffle, and the Veal Chop. They also brought us all 6 desserts, and when I asked, Allesandro even brought us out some Limoncello, and did not charge us for it.

 

We had to be rolled out of the place, and I would definitely do Sabbatini's if you only are going to one or the other.

 

Regards,

 

Chef

[basawasa]

Food glouriuos food. Seems that nobody will go hungry on a cruise. Never been but going soon for my 50th birthday. Cruised the isands on a rented sailboat but my lady wanted to go on a cruise. Not a chef for a living but cook every night something yummy. The menu looked great. Homemade pizza tonight with extra yeast to make a thin crust fluffy.

 

Question I had can you have a dinner

[janetz]

Food glouriuos food. Seems that nobody will go hungry on a cruise. Never been but going soon for my 50th birthday. Cruised the isands on a rented sailboat but my lady wanted to go on a cruise. Not a chef for a living but cook every night something yummy. The menu looked great. Homemade pizza tonight with extra yeast to make a thin crust fluffy.

 

Question I had can you have a dinner

 

 

 

Could you please tell me the name of that sailboat? :)

[basawasa]

boo booed on the fat finger post. Many boats when I was growing up in Caracas in the 60's. Magarita was just a shack when I was last there. Have a movie of me taking a large turtle down in Tobago back in the late 60's. Eggs were great. So yes been there done some of that before most of you noticed that islands even existed there. Sailed with friends in my 20's and 30's to many of the islands. Mostly on 25 to 40 ft boats. So yes have not been to the carribean for quiet some time. Enjoy

[chefim]

Food glouriuos food. Seems that nobody will go hungry on a cruise. Never been but going soon for my 50th birthday. Cruised the isands on a rented sailboat but my lady wanted to go on a cruise. Not a chef for a living but cook every night something yummy. The menu looked great. Homemade pizza tonight with extra yeast to make a thin crust fluffy.

 

Question I had can you have a dinner

 

There is a room service menu in your room and it is 24hrs, however, the menu is limited, and does not include the dinner items served in the dining room.

 

You can bring food back to your cabin from the buffet.

 

If you get to Sabbatini's, they made some wonderful little pizzas as well.

 

Regards,

 

Chef

[chefim]

Wow, after all of this we are going to make it to day 2 of our cruise. Unfortunately, day 2 is going to be quite boring, as I started to feel lousy on Sunday night. Sore throat and stuffy nose. We had really run ourselves down over the months leading up to this cruise. We had a hectic time driving down and spending time with both sides of the family, so when we finally had a chance to take a breath, we just collapsed. We spent almost all of Monday on the balcony dozing, calling for room service and catching up on rest. We did not leave the cabin until 6PM.

 

This was the first formal night of the cruise. We are definitely the traditional types, and since it was our 10th Anniversary, we decided to do it up right. I brought my tuxedo, and the DW brought one really dressy outfits and one formal gown. Of course the dress code issue is always a contentious one, so I will try to give my perspective without being accusatory or judgmental. I actually realized on this cruise that I could really care less what other people wore, as my eyes were fixed on the love of my life alone, unless of course when we were both people watching and trying to get a perspective on what people were wearing. Of course, we noticed far more dark suits for men than tuxedos, but I was pleasantly surprised to a good many other than myself wearing formal attire. We never saw anyone in the dining room without a jacket on formal nights, although we did see many wearing golf shirts underneath, or crew neck collars. Not my style on formal night, but oh well.

 

Our menu tonight was as follows.

 

I had the Smoked Barberie Duck Breast, Wild Greens, Cassis Vinaigrette for appetizer, and this was definitely a winner. The DW had the Chilled Yogurt Tamarind Soup with Lemon Zest, and she thought it was good. I love the many different chilled soups that they offered. We then both had the Panache of Butter Lettuce, Curly Endive, Raddichio, and Arugula as a salad course. For the main, I had the Two Filet Mignon with a Truffle Madeira Sauce, Almond Croquette, and the DW had the Hunter-Style Rock Cornish Hen with a Mushroom and Potato Ragout. DW loved the game hens, the Filet was good, but I found that the Croquette which was made with potato was a little dry. Again, remember the chef in me will come out from time to time when it comes to the food.

 

We like to take leisurely dinners, and since we do not eat until late at home the second seating traditional works for us. On this particular cruise we were more about the rest, than being tied to the Patters and basing our schedule on the Shows. So, when dinner was over, we basically walked around and headed back to the room. Oh, wait. We did decide to head up to Crooner's as all we have heard about for the year leading up to this cruise was Bert Stratton. Many of the people on our roll call plan their cruises around Bert being on the ship. One of our roll call members could be seen every night that Bert performed front and center. I am told that people actually get there like an hour before in order to get a seat, and it is often difficult to get past Crooner's to go to other venues on deck 7 when Bert is playing, as there is standing room only.

 

We learned rather quickly that Bert is an acquired taste, and we definitely did not acquire. Now, to my Bert with a B friends who read this, please do not get offended, this is just my opinion and is presented here for those looking for a fair and balanced review. I found Bert to be a bit corny, and his voice sometimes over the top and cartoony. I am not sure that he ever sings a song from start to finish, but he packs them in, and almost all of his fans will tell you right off that you will either love him or hate him. Hate is too strong a word for my vocabulary, but Bert with a B is not my cup of Tea with a T.

 

At this point we are just starting to feel like we are relaxing, and are looking forward to another day at sea. We figure on heading out tomorrow and getting some sun by the pool.

 

Happy Thanksgiving to all, and more later.

 

Regards,

 

Chef

[tonto524]

Happy Thanksgiving, Chef, and thanks for your detailed report thus far. We leave for Florida tomorrow and sail on the CB on Sunday (11/25), so I have really been enjoying your review !!

Linda in OH

[WISH84]

Working in the hotel industry, I'm covering two shifts today to allow my managers time off with their family and when possible, catching up on the various posts. Keep up the good review Chef. We don't sail until January but these reviews are keeping my attention until the day I realize it's time to pack!!;)

[chefim]

Happy Thanksgiving, Chef, and thanks for your detailed report thus far. We leave for Florida tomorrow and sail on the CB on Sunday (11/25), so I have really been enjoying your review !!

Linda in OH

 

Thanks for the good wishes, and have a wonderful time aboard.

 

Regards,

 

Chef

[chefim]

Working in the hotel industry, I'm covering two shifts today to allow my managers time off with their family and when possible, catching up on the various posts. Keep up the good review Chef. We don't sail until January but these reviews are keeping my attention until the day I realize it's time to pack!!;)

 

I left the traditional industry 7yrs ago, and never looked back. I used to be at a privately owned oceanfront Marriott property. I remember this day well. We did 1300 in the ballroom during the day, about 400 in the restaurant, and another 200 or so in the bar. Turkeys used to go in around 2AM. I remember the first Thanksgiving I had after leaving, I didn't know what to do with myself. However, this 50yr old body has takin a lickin. Had a hip replacement close to 3yrs ago, arthritis in my back and shoulders, and carpal tunnel in both hands. So, I have been private for the last 7yrs.

 

Hope you don't work to hard through this very busy season.

 

Regards,

 

Chef

[Cruisin' Grandma]

We then ran over to Sabatini's where the very personable Manager of the restaurant, Sergio, was holding court. He was taking reservations for Sterling and Sabatini's for the week. We decided to do Sterling the first week, and then Sabatini's the second week, which was our 10th Anniversary.

 

 

 

Love the review so far. I don't suppose you would have a photo of the Manager in Sabatini's, Sergio. We know a Sergio from Princess, he was our first waiter way back and we have seen him several times since. We would love it if this was "our" Sergio. We will be sailing the CB for New Year's and are really looking forward to it!

[vmom]

Love you review! Looking forward to the next installment.

[chefim]

We then ran over to Sabatini's where the very personable Manager of the restaurant' date=' Sergio, was holding court. He was taking reservations for Sterling and Sabatini's for the week. We decided to do Sterling the first week, and then Sabatini's the second week, which was our 10th Anniversary.

 

Love the review so far. I don't suppose you would have a photo of the Manager in Sabatini's, Sergio. We know a Sergio from Princess, he was our first waiter way back and we have seen him several times since. We would love it if this was "our" Sergio. We will be sailing the CB for New Year's and are really looking forward to it![/quote']

 

I am not sure about the picture, but I will check with DW, she is the photographer in the family. She shoots traditional, and not digital, so we are still waiting for the photos to come back.

 

 

Regards,

 

Chef

[Cruisin' Grandma]

I am not sure about the picture, but I will check with DW, she is the photographer in the family. She shoots traditional, and not digital, so we are still waiting for the photos to come back.

 

 

Regards,

 

Chef

 

Thanks, if you don't have one, I think I might have one somewhere. If I find it, would you mind taking a look?

 

Thanks

[crusin fools]

Chef...All I can say is "WOW" ..your reviews are very interesting and informative...I will be taking notes....cant wait for our cruise in May...so what are you doing now if you are not in the "industry" anymore?:confused:

Lorna:D

[chefim]

Thanks' date=' if you don't have one, I think I might have one somewhere. If I find it, would you mind taking a look?

 

Thanks[/quote']

 

Send the picture, and I will be happy to take a look.

 

Regards,

 

Chef

[chefim]

Chef...All I can say is "WOW" ..your reviews are very interesting and informative...I will be taking notes....cant wait for our cruise in May...so what are you doing now if you are not in the "industry" anymore?:confused:

 

Lorna:D

 

I wish I had more time to do the review. I hope to add more tonight and tomorrow.

 

I am now a Private Chef. I cook for a family, and I still do some catering and teaching.

 

Regards,

 

Chef

[Cruisin' Grandma]

Send the picture, and I will be happy to take a look.

 

Regards,

 

Chef

 

I can't seem to figure out how to post a pic here. Could you possibly e-mail me?

 

gran2496atyahoodotcom

 

Thanks

[Cruisin' Grandma]

Send the picture, and I will be happy to take a look.

 

Regards,

 

Chef

 

Ok, here he is. Thanks.

[cntrydncr1]

I'm enjoying your review. We will be on the CB for Christmas and we are getting very excited. I was wondering if you ate at the Caribe cafe for the Bavarian night. I absolutely love german food and we don't ever get it here in the Philly area. Is it worth missing the sit down dinner for???

[chefim]

Ok' date=' here he is. Thanks.[/quote']

 

Sorry, not the Sergio who manages Sabatini's.

 

Regards,

 

Chef

[chefim]

I'm enjoying your review. We will be on the CB for Christmas and we are getting very excited. I was wondering if you ate at the Caribe cafe for the Bavarian night. I absolutely love german food and we don't ever get it here in the Philly area. Is it worth missing the sit down dinner for???

 

Unfortunately, we did not go to Bavarian night at Cafe Caribe. I also love German food. I grew up with a friend whose Dad owned a German bar in the German section of Manhattan.

 

I did hear some great things about this buffet, and as we are planning to possibly do an April cruise on CB again before she heads for N.Y., I will probably try it then. Perhaps you can give us a review on it when you return.

 

Regards,

 

Chef

[chefim]

Sorry that it is taking me such a long time to get this review done, but it has been hectic since we got back with the Holiday and all.

 

Well we finally hit our first destination, St. Maarten. We had prearranged to rent a Jeep from Hertz. When we arrived in St. Maarten, it was just a matter of walking through the security gate, turning right and walking about a 1/4 mile to the row of rental car agencies. Everything is very competitive in the Islands, so of course everyone wanted our business. The rental paperwork was a breeze, and the driver took us part way up in the hills to the rental lot. They had the Jeep already waiting for us, and asked if we wanted the top up or down. We had decided that we would like to just drive around the Island. Since we were on the ship for two weeks, we figured anything we missed the first week, could be accomplished on the second.

 

We did not even consult a map, but pretty much stayed on the main roads that circled the Island. We headed into Marigot first. Unfortunately, the traffic was ridiculous there at that time of day, around lunch. It literally took us about 40 minutes to go a few miles, as the streets were so congested. Marigot is more continental being on the French side, and the prices are higher. There are some great restaurants on the French side. Unless you are looking for couture, I really see no reason to shop the French side.

 

When we finally got through the traffic, we got around to heading back towards Phillipsburg and shopping on Front St. Since it was our 10th Anniversary we decided that we were going to splurge on some Diamond Wedding bands. As, I think you get some fabulous information on CC, I headed over to the St. Martin board and checked out what people had to say about jewelers. What stood out for me was the comments made by GTaylor over there. He has been going to the Island for many, many years, and recommend one jeweler in particular. This was Shiva's, which also owns Trident directly across the ship. I also learned that they are recommended by Princess as well, but are not on their "must see" list. I had emailed Jay at Shiva's a few months before, and he was great about getting me pictures and was happy to answer my questions. When we arrived, we learned that Jay was on business at another store they have on Aruba, but he had specifically set us up with Ron. Ron was just great. As my wife was trying on rings, she mentioned that one of the prongs on her engagement ring were bent and that the diamond was not seated correctly. In addition, she was concerned about how dingy her ring looked next to the brand new sparkly ones. Ron insisted that they take care of her ring first and send it to their jeweler on the next block to be cleaned up. Of course, my DW would never let her ring out of her sight, so they let us go to the jewelers.

 

This was an adventure in itself. One of the employees escorted us down an alley to another street. We then had to walk up this concrete spiral staircase. Locals were kind of looking at us funny, like what are the tourists doing here. We were brought through one door into a room, and then through another door into a small room where two jewelers were busy at their benches. The girl explained what we were there for, and one of them went to work on her ring. He took out the center stone, realigned and reworked the prongs. Reset the stone, checked and rechecked that it was centered. He then re-dipped the ring in white gold, and totally cleaned the ring. It looked brand new. Did I mention that they did not charge us for this. This all because I mentioned that I knew GTaylor (Gary) from Cruise Critic. We headed back, and after picking out a ring for the DW, we got started on picking out one for me. We got a great deal on two new rings, and walked out not only as fans of Shiva's, but we also were made to feel like friends. On the second week in St. Maarten we stopped in to say hello. I had noticed that inserted in the Princess Patter for that day was a shopping guide that said to stop and see the largest diamond in the Caribbean at Shiva's. I asked Ron about it, and he brought it out and let Lori try on the ring. It is a 20 carat diamond ring. When I asked him how much, he said he would need to get a minimum of $800,000. We took pictures of Lori wearing the ring and another diamond bracelet, and I got her out of there quick before I got into any trouble.

 

There was also the obligatory stop at the Guavaberry Emporium to taste. As many have said before, the Guavaberry by itself is an acquired taste, but mixed it is interesting. We did not buy any.

 

As a cigar smoker, there was also the hunt for some good Cuban's. You have to be really careful, as there are so many counterfeits out there. We were recommended to Cigar Emporium, which had what I was looking for at a decent price. I would highly recommend them as well.

 

We stopped down a side street with some shops and had a nice sandwich at a little French Bistro. This street also has the Belgian Chocolate Store, which had some great chocolates, but I will talk about that more for the second week.

 

Thankfully, when we headed back to the car it was still there. You see nobody mentioned that there is no parking on Front St. There appeared to be parking spaces, but this is just for picking up or dropping off. We moved the Jeep over to a public lot about 3/4 mile away from Front St on Pond Fill Rd, which is the best place to park if you rent.

 

After picking up our newly sized rings, we headed back to drop off the Jeep. For the whole day it cost us about $74. You can get cheaper rates on other vehicles, and you can also rent from some agencies that are outside of the cruise pier. I just preferred to deal with an agency that I have a relationship with.

 

More to come on Wed. evening meal, and our next stop St. Thomas.

 

Regards,

 

Chef