Escargot and Au Revoir!

Today was our last full and only originally intended sea day as we made our way from Halifax back to New York. Sea days can be great because it gives a cruiser a little more freedom to be as lazy as they wish. No port tour to wake up early for or be rushing to get ready for dinner when you return. While some may opt for sun worshipping by the pool (we finally got a day with sun) we opted to partake of the ship's scheduled activities. 

Stanley is very proud of the medal his designated putter won for him at Goofy Golf.

After a fun round of TV Theme Tunes trivia (don't worry Corey, we won't tell the Captain about your Baywatch impersonation), we decided to check out Deal or No Deal. We opted for the four card deal and was charged $50 to our account. The cards have a bar code that is scanned at purchase so it gets associated with your name. A bar code is selected by the computer program determining who gets to come up on stage to play. Even if your name isn't selected, you use the same cards to play along at your seat. If the numbered case on your card that is called by the player on stage matches the amount that was also in their case, that counts as a single match for you. The more matches you make during these several rounds of on stage play, you move up in the ranks earning bigger prizes. It can get a little confusing when you use the same cards over and over so it was nice to have the computer program reveal the match rankings after each round for you. After the games on stage are all done, you can line up to get your card scanned by the bar code again where the crew will tell you and dispense what you've won. Between our four cards, we made enough matches to move up to the free bingo card pack. Due to this being our last day, the only bingo game to use the card left in the cruise was happening minutes after Deal or No Deal ended. I don't normally participate in bingo and despite not winning anything at Bingo, I wish we had the option of choosing the lower rank item instead. We did learn that the reserved theater seat covers our SEM marked for us during the evening shows stays there during the day as well. We just so happened to choose to sit there for the game but the SEM doesn't normally save seats for daytime events.

Tonight we took advantage of the specialty dining credit that Silvio and Princess Cruises gifted us back on our first night. When we planned our reservations with Thor pre-cruise, we decided to use our then two dining credits on restaurants we loved in the past rather than try the new options. Now with this extra gift, we made sure to choose the new to us specialty restaurant called Bistro Sur La Mer. Another great asset of having our SEM April is that there was no issue getting a restaurant reservation once on board. We normally don't jump for joy when we think of visiting a French restaurant, especially Mr. Picky Eater, but we appreciated the opportunity to try something new. Check out the menu on Princess' website here. The cover charge would have been $29 per person for this sailing. 

One of the things cruisers complain about the Bistro Sur La Mer dining experience is that it is located right along the open Piazza so your meal's musical accompaniment is whatever is being held in the Piazza. It is also open to the walkway for that deck so if you don't have a window table in the back, there's routinely people walking past your table. Except for having to repeat myself occasionally when music kicked up, it wasn't that bothersome. We were seated at one of a couple round tables that could seat several people versus the two to four top tables closer to the center of the space. It reminded me of that center of attention table for the bride and groom at weddings but it also had us just enough out of the way that we'd have spurts of great service and then ignored for a while. We'd stop a passing waiter who had to go past us to the crew doors and service would be more attentive again for a bit. A couple times we stopped whomever walked by to ask for more bread or a drink refill and they said sure only to not come back. The crew was very attentive to the close tables in the center and back by the windows so I'd suggest asking for one of those instead. 

The premise of Bistro Sur La Mer's menu is that it features a seafood themed list of options (shown on the menu as La Mer)  for each course and a land based list of options (La Terre). Good for seafood and meat lovers like myself and seafood avoiders like Dad to dine together. Everyone gets a welcome dish to start that is composed of Frites de Polenta Aux Herbes (polenta fries with fresh herbs) and Comme des Olives Vertes et Noires Chèvre (fresh goat cheese "olives", black and green.) The fact that the goat cheese is rolled in something that makes it look like a whole green or black olive does get to some diners who assume they won't like it because they don't like olives. Two dipping sauces are also provided. I tried all three items and the only thing that I didn't like was the black olives because they had some sort of spice coating them. Those polenta fries were delightful! Another plate worth was offered but I forced myself to turn it down so I'd have room for everything else. 

One of the things I did ask for seconds on was these amazing breadsticks! They were soft and airy but also buttery with a little sea salt. Can we get a case of these shipped to my house?

I first tried escargot on a cruise and loved it so I was really interested in trying the Cromesquis d'escargot ail et fines herbes (Crispy escargot in panko bread crumbs, garlic and fresh herbs). This appetizer hasn't been getting many rave reviews but I give it an 8 out of 10. It is a bit of a texture difference where you have to crunch through the coating to get that burst of garlic butter taste. Some of the pieces had less garlic taste than the others but I could easily see myself partaking of a whole bowl worth of these little poppers. 

Dad went with the Salade de Saison (hard boiled egg, green beans, tomatoes, potatoes, black olives, extra-virgin olive oil vinaigrette, optional: ahi tuna and/or anchovies). He asked to leave out the black olives and of course opted out of the ahi tuna and/or anchovies. He enjoyed the salad but wished he could have had his typical ranch or blue cheese dressing instead. Have to make it so he can't actually see or taste any of these vegetables after all.

While the menu instructions direct you to choose one choice for each course with a note at the bottom cautioning that any extra mains chosen will incur a $10 charge just like the other specialty restaurants onboard, I once again was able to try two main dishes without the extra charge. That may not be the case for anyone else so don't be surprised if you see a charge. I love scallops so I wanted to try the St. Jacques roties, aux petits legumes beurre citron (Roasted jumbo scallops, assorted garden vegetables, lemon butter sauce) from the La Mer side of the menu. Other cruisers have hated this dish because they felt the scallops were too small and the diced up vegetables on the side reminded them of school cafeteria food. I was pleasantly surprised to find that my experience was not like theirs. The scallops were truly jumbo sized, cooked to the point of tasting caramelized but still have a bite to them. The vegetable medley was fresh and the little side of rice that unexpectedly came with it was tasty.

The other main that Dad chose as well was the Filet of Boeuf Poele, compotee d' oignons doux, jus au vin rouge, frites (Beef filet mignon, sweet onion saute, red wine jus, and hand-cut fries) from the La Terre side of the menu. It was at this point of our meal that April stopped by to check in and we got to enjoying our chat so much that she had to remind me to eat. Before I knew it, our plates were empty and I'd completely forgotten to take a picture first. You'll just have to picture a plate of beef and onion sauce yumminess that was so tender it melts in your mouth in your imaginations until you can experience it for yourselves. :)

One of the items we discussed, other than how to sneak April home in our carry on luggage, is our plans for debark the next morning. All suites on Princess get the perk of priority debark on the last day which normally means sitting in a pre-reserved lounge with light refreshments until you are led to the front of the line to scan out for that last time. After COVID, that became more of being able to wait in your cabin until your disembarkation zone was called so no one was congregating in a crowded space. As Sky Suite passengers with the use of our SEM, we were instructed to keep our luggage with us (no leaving it outside your door for pickup by a certain time the night before like everyone else) and meet her in the comfort of the cabin when she came to get us at our chosen time. We chose not to try and find breakfast this final morning so we stayed in the cabin. Shortly before our agreed upon time, crew members were waiting out in the elevator lobby with luggage carts for both of the Sky Suites to be ready to leave. Once they saw me open our cabin door, they hopped right up offering to take the bags. The other Sky Suite, which had several inhabitants, wasn't quite ready yet so April asked us to relax in the cabin for a few extra minutes. Soon they were ready and once again April pushed to have us let her carry our other items. All of us Sky Suite guests climbed into the elevator with April and she used her key card to bypass the other decks. Once in the terminal, she led us to another elevator where we all crammed inside. One of the other gentleman made a joke about how they can't possibly fit all the people listed on the max capacity sign in this elevator. April joked that they could if all of the people were her tiny size. Once on the main level of the terminal, April led us straight to an open customs station which turned out to be simply a facial recognition scan that we used one by one. The crew rejoined us outside with our luggage having taken another elevator and April insisted on staying with us until our rides arrived. Once we spotted the Uber we had ordered, April rushed over to get the driver's attention and help again with our bags. 

While the medallion did have its issues with ordering via the app, it worked great in all other aspects such as saving time at embark/debark purchasing items in the shops, and getting on/off in port. I would gladly cruise with this technology again, perhaps next time seeking out the clip or recycled sports band so I don't risk dipping the long lanyard into my food anymore. 

Was the Sky Suite worth the price and would I sail in one again? Yes and yes! It's a great option for multiple family members or even multiple couples as was the case in the other Sky Suite on this sailing. If another opportunity comes around, I'd choose to splurge on such a cabin during a sailing to a warmer climate so there is more opportunity to enjoy the balcony and those included balcony meals. I'd also like to have the chance again to partake of the Enclave because next time I won't let someone forget their bathing suit! 

A big thank you to April, Silvio, Thor, Florin, Alice, Marcus, Corey, Niki, Jayson, Rafael, and all the rest of the Princess crew who work so hard all over the ship to keep the passengers happy. While we didn't get to meet and chat with everyone to thank them in person, please know that we appreciate all that you do to make cruising such an enjoyable experience for all the guests. 

As the sun sets on another cruise report, I thank you, the reader, for sticking with me until this point. I've got several cruises booked over this new year and next trying new lines, new ships, new ports, and you better believe new restaurants and foods. I hope you'll continue to join me on these adventures and share these tips and experiences with your friends and family to help plan your next trip. Until then, Bon Voyage, safe travels, and enjoy the journey.

My Compliments to the Chef!

I was glad to work off a lot of calories walking Halifax during the day because this night we were gifted a unique luxury experience found on cruises known as The Chef's Table, or Chef's Table Lumiere as it is known specifically on Princess' Royal Class ships like Enchanted. This was a culinary experience we had never experienced on any cruise line. It is an upcharge experience of $115 per person and includes a set menu arranged by the Executive Chef as well as the wine pairings the chef has chosen to pair with each course. It is also a limited availability experience with reservations only available to be made once on board. We would like to thank our SEM April and Princess Cruises for gifting us this experience for Dad's birthday. I would also like to thank April for saving us a trip to Guest Services on disembarkation morning when a charge for Chef's Table showed up overnight before that last morning on each of our onboard charge accounts.

Chef's Table Lumiere is a unique experience partly because it is limited to twelve participants for each one held. It raises the bar to give you more than simply a dinner in the main dining room with a set menu. The pomp and circumstance that surrounds each step of this dinner is as exciting as the food. While it is a set menu, April took care of alerting the culinary team about Dad not eating seafood. He was provided equally as delectable alternatives and is still raving about his main course. We are not champagne or wine drinkers so we were replenished with still and sparkling water and Sprite as fast as we could drink it. 

In the past, this experience also included an escorted walk by the Director of Restaurant Operations through the galley where passengers would partake of appetizers and a champagne toast. Due to the few remaining COVID restrictions, this part was not available for us. It was announced by Silvio during the dinner with his apologies. He then happily announced that this was the first cruise since the shutdown that they would be allowed to offer the free galley tour to all passengers that is usually held after the cooking demonstration show in the theater. Anyone who chose to participate would have to do so wearing masks and gloves. I heard later from future cruisers that a couple weeks after our cruise, they started allowing the offered bridge tour for Sky Suites with the same precautions. I hope in the future that I'll be on a cruise with that opportunity as well. 

Chef's Table Lumiere dinner starts with a letter from the Executive Chef (in our case Executive Chef Florin Dragan) left in your cabin inviting you to attend with instructions about where and when to meet the Director of Restaurant Operations. This evening, I finally broke out the dress as this is considered a formal affair. It added to the feeling of exclusivity when we arrived at the lounge and were approved to be on the list and let inside by the crew member watching the door. We met up with our ten other tablemates seated at tables by the door and chatted until Silvio arrived. 

After a brief introduction and explanation, Silvio led us down to one of the main dining rooms and past the other diners to the large table in the center of the room surrounded by a shimmering curtain of light. I could hear another passenger remark "Oh I know what they're doing!" as we were paraded past. We followed Silvio's instructions to have each female take a chair while the gentlemen stood behind them for a group picture with him and Executive Chef Florin Dagan. We all oohed as the curtain of light closed in around us. Once the ship photographer took our group picture, we were directed to find our assigned seats with printed name cards. Then the photographer took pictures of each "couple" with Silvio and Florin. These photos as well as printed versions of tonight's menu were left in our cabin later in the cruise.

Champagne was poured for all and after Florin was introduced, Silvio led the group in a toast. Dad took the opportunity to also propose a toast to the wonderful crew that has worked so hard and treated us so well which was met with resounding echoes of approval from the rest of the table. A good part of this experience that lends to its magical feeling is the way each course is presented. Each diner has a crew member from the wait staff who brings out the courses covered in silver cloches. They come out in a parade of their own to stand behind each diner holding the cloche until given the instruction to place them all at once on the table in front of us. A new chorus of oohs and ahhs is heard around the table as the cloche lids are lifted all at once and the Executive Chef explains what is in each dish once revealed. The wait staff then reverses course and parades out while we partake. Both Silvio and Chef Florin hung around to check in, answer questions, and add to the easy flow of conversation but weren't intrusive. 

As we did not sample any of the wine options, I will list them here in the order shown on the menu:

Veuve Clicquot Brut Yellow Label from Champagne, France

Silverado Sauvignon  Blanc from Napa Valley, California, USA

Silverado Cabernet Sauvignon from Napa Valley, California, USA

Prunotto Moscato d'Asti from Piedmont, Italy

One of the first things those in the culinary industry will point out is that you eat just as much with your eyes as you do with your mouth. Chef's Table Lumiere does lean more toward the fancy gourmet appearance of food with multiple courses. As a result, some dishes will be composed of multiple small bites.

Our first course was a tray of three squares. The first square held a small bite size portion of Sashimi Salmon Tataki with Yuzu Dressing. The second square held a Burrata Mousse with tomato and basil. The third square held a Dry Aged Beef Tartar. I tried each of the three though I don't normally care for salmon or anything tartar. The Burrata Mousse served as mozzarella inside a tiny cherry tomato was both visually and gustatorially pleasing. 

Our next course was a Panko Coated Black Tiger Shrimp. It had a slightly spicy dipping sauce. Can't go wrong with shrimp in my book.

The next course was Homemade Tortellini described as Homemade Fresh Ravioli with Mascarpone Cheese and Spinach.  I'm pretty sure pasta and cheese are my love language.

As a palate cleanser before our main course, we were served these tall martini style glasses with a scoop of Raspberry Sorbet sprinkled with crack pepper. Everyone else took advantage of the planned dish's addition of Grey Goose Vodka which was poured over the sorbet once served. They were encouraged to drink the contents once the sorbet was consumed. We opted to eat the sorbet sans vodka and the crack pepper made for an interesting taste sensation since it wasn't diluted. 

Our main course for everyone but Dad was a Duet of Lobster Tail & Filet of Angus Beef with Lemon Foam & Chanterelle Burgundy Sauce, Roasted Beets and Grilled Vegetables. The lobster tail was already removed from its shell and wrapped in a sort of fried bean sprouts blanket. It was an interesting but delightful contradiction where the same bite had a crunchy layer followed by a tender layer. Dad's entree paired the filet with lamb chops instead. We both agreed that his lamb chops were much better than the lamb we'd had at Sabatini's. Dad couldn't stop raving about his lamb chops. I think if he could have found a way to sneak some home, he would have.

Our next round was Goat Cheese Mousse Mille-Feuille with Caramelized Onion and a Port Wine Reduction. The salty and savory combo in this Saltine like cracker sandwich was delightful.

Our dessert course of Milk Chocolate Mousse with Hazelnut Cremeux looked like modern art on a plate. We all delighted in the whimsical presentation. Coffee and Tea was offered while our dessert was complimented by a small plate per person of Chef Florin's Homemade Gourmandises. I was impressed with how each person had been given a differently shaped piece of chocolate in addition to the truffle and chocolate covered strawberry on these small plates. 

As the dinner came to a close, each female passenger was gifted a long stemmed flower to take away. We all shared our approval and thanks with Chef Dragan before saying our goodbyes to each other. If you decide to partake of this experience on your cruise, plan to not have time for much else the rest of the evening. Thankful for the Sky Suite perk of reserved theater seats, we went straight from Chef's Table Lumiere to the theater for the 10PM show. 

Just the fax ma'am

A port I loved during our first New England/Canada cruise was Halifax. We took what ended up being an ill fated harbor duck tour excursion through the ship before spending the afternoon exploring the Maritime Museum of the Atlantic on our own. I say ill fated because after an easy ride with fun narration on city roads, our boat easily went down the ramp for the water portion of the tour. The trouble came when the boat tried to drive back up another ramp to return to street level. Something wasn't catching that would enable the boat to get traction on the gravel ramp. The solution was to radio ahead and have someone move the large cartoon looking boat used for children's field trips away from its normal dock so we could pull up alongside. We all had to climb up to stand on the seat cushions of our boat and then step over the side railings to set foot on the dock. Then we all got to walk up the steep nearly straight incline of a ramp to get back on street level. The duck boat company rep who met us at street level offered to get a van to take anyone back to the ship who couldn't walk the couple blocks. We opted to head on foot in the other direction and visit the museum a little earlier than expected. I highly recommend visiting the Maritime Museum if you get the pleasure of stopping in Halifax. Especially if you are interested in the Titanic story like I am.

This time around visiting Halifax, I wanted to focus on the Canadian food I'd missed out on spending my time in tours on the first visit. Dad opted to stay on board so I headed off on foot. We still had a little bit of a chill in the air and lots of puddles and wet outdoor seating from rains that came through shortly before our arrival. It was nice for the break from the rain and fog as I soon learned that I'd have quite the hike waiting for me.

There was a small marketplace with many small stands of local merchandise as you stepped off the gangway. I picked up a map from the information booth and made a mental note to check out the shops upon my return. There was a bit of construction going on in the area so I ended up having to walk the long way around places and at times even stop and retrace my steps when I encountered a dead end. I felt completely safe as an adult female walking around on my own. It can also be a great way to randomly stumble upon cool sites that you might never have noticed speeding by in a tour bus. Plus I burned off plenty of the calories from all these food experiences Princess was treating us to. 

I saw several statue displays including one dedicated to the founder of Cunard that I remembered from my first visit to Halifax. 

Newer statues included a tribute to The Volunteers and The Emigrant:

After getting a bit turned around, I decided to stick close to the waterfront where most of the crowds were. Amazing how we have become so used to technology like Apple CarPlay when faced with old school technology of a paper map. And yes, I'm old enough to have grown up when paper maps were the only option. As I walked past the crowds, I got tipped off by fellow passengers to the long walk required to find the shopping and food stands I got off the ship to find. On the way, I found an old fashioned candy shop and took a break to browse. A little further in the walk, I found a painted pattern on the walkway encouraging various forms of activity at each section.

After what felt like over a mile's walk, I finally came across the rows of small stands featuring local merchandise, souvenirs, and of course local delicacies. I browsed a couple shops before focusing in on the three main Canadian treats I wanted to find - poutine, beavertails, and any unique snacks and candy I could bring back to try. 

I decided to go for savory before sweet and stopped at Smoke's Poutine stand. I ordered the traditional option which came as fries topped with cheese curds and hot gravy. It definitely would have been plenty to share. After sharing photos on social media, the main response was to point out how I'd been given the wrong type of cheese curds. Personally, I'm all for topped fries, especially with gravy or cheese but the combination of the hot gooey fries and then having to stop and chew the thick cheese curds took away from the experience. I'm hoping whatever the "right" type of cheese curds were that they were more easier to eat and melted with the gravy and hot fries.

I resisted the temptation to make up for missing a lobster roll in Bar Harbor by grabbing one from a seafood stand. Time for dessert and a visit to the famous Beavertails stand.

I wish I had thought to ask for a to go bag because my order of a single Cookies & Cream flavored Beavertail was definitely big enough to share. Unlike the hot paper carton of poutine, this would have been easier to bring back in a closed bag. It was also very gooey and starting to melt as I worked to eat it. I think Canada should invest in providing wet towelettes with all of their treats because they are as messy as they are tasty. The bulk of the Beavertails menu features the use of hazelnut spread so I went with one of the few nut free options. I was pleasantly surprised to discover that while the dough base is fried, it's not hard and crusty like a funnel cake. The pieces of Oreo cookie were well crushed to spread out onto the vanilla icing so you could enjoy all the flavors without having to stop and chew a huge chunk of cookie. It stood up well to the toppings but I was thankful in this moment that it wasn't 20 degrees warmer outside. I did have a few bee friends who thought I was treating them to lunch. 

On the walk back to the ship with belly full of all the yummy Canadian calories, I reached the pier in time to watch a Silversea ship pull in and dock perpendicular to our Enchanted Princess.

I took the time once back inside the terminal to browse the shops. It was delightful chatting with the shop owners including a lengthy discussion with one about the benefits of Canadian chocolate candy over American chocolate candy. She was extremely helpful in guiding me to which treats I had to try. Between two shops, I was able to amass a supply of ketchup chips (all dressed chips were nowhere to be found), a chocolate bar with maple syrup, Canada's version of a Kit Kat, Crunchie bar, Aero bar, and the hard shell chocolate filled candies they call Smarties. Much different than the roll of chalky discs that us Americans know as Smarties. I was also told I should have picked up Canada's version of Cheetos. I'm kicking myself because I saw a bag of them on the way out to start my walk and didn't think to go back upon my return. I did see the Coffee Crisp bars everyone raves about but I decided to pass since neither Dad nor I like coffee. I also picked up a Titanic themed magnet in the same shop as the Maple Crunch bar. It now sits on my fridge next to my Enchanted Princess magnet I bought in the shops and Dad's medallion from the cruise.

Dad likes caramel popcorn so I picked that up for him. I'm the kind of person who loves finding that one chip with all the flavoring in a bag so I'd describe the ketchup chips as finding that chip in every chip of the bag. A whiff of the bag upon first open smelled somewhat overwhelmingly exactly like ketchup. The Maple Crunch bar was surprisingly better than I expected since the maple was more of a subtle flavor and the crispy texture of the maple easily melted as the chocolate melted in your mouth. I did notice a difference in the chocolate flavor and consistency in the Aero and Kit Kat bars. I think of all that I tried from this prepackaged group, the Aero ended up being both our favorites. The Crunchie bar was perhaps my least favorite since it was so much like the consistency of toffee. 

What other treats should I have tried? Do you agree or disagree with my likes and dislikes of what I did try? I'd love to hear more from my readers. I also volunteer my taste buds for the tough job of trying any other delightful indulgences our nice neighbors to the north would like to send me for review. ;)

On the way back to the port security checkpoint, I stopped to deposit my leftover Canadian money into a donation box for seafarers. One of the classiest and most appreciated little touches that Princess offers is tables like this set up for those returning to the ship to get a warm/cold drink. In warmer ports, you also might find a cool washcloth and shaded seating offered as well so you can cool off while waiting for the line of people reboarding to wind down.

I needed a good rest back in the cabin after such a long walk and treating my inner foodie. I'm glad I took the time for a break because I would be spending my evening with another new foodie experience thanks to Princess.

The worst dinner experience we've ever had at Sabatini

Since the sale we booked under offered its own included night of specialty dining, we chose to devote this opportunity to dining at Sabatini's, Princess' Italian Trattoria restaurant onboard. Sabatini costs the least (not counting Salty Dog GastroPub) at $25 per person. We've dined at Sabatini often enough over the years to have seen three incarnations of the menu. The first was when you got one big plate and the waiter just kept bringing you a couple bites of everything piled on this one plate. We miss that option, especially since some of those menu choices don't exist at all anymore. Only downside was that it also meant stronger smelling items or items with a lot of sauce/juice had their components blend into nearby items. 

The second menu was more traditional with having you choose one dish from each course to be served on its own plate in typical restaurant dining fashion. The Tris d' Aragosta - lobster tail, lobster orzotto, and lobster bisque sauce - was a favorite of mine that didn't make the cut to menu #3. I've heard some Princess ships still use this second menu.

This third menu which was the option on our sailing, seems to be more focused on having the most variety. For example, instead of a few seafood options, almost every main course is a different protein entirely. The menu states to choose one from each course with a notation at the bottom that any extra pasta or main will cost $10 extra. 

On a side note: One of the wonderful perks of having a Suite Experience Manager like April is that when she surprises you in such a way that your already made plans have to change with a day or two notice, she took care of that as well. We had originally planned to spend our Halifax night dining in Sabatini but we learned a few days into the cruise that we would be spending that night elsewhere. Especially if we'd been sailing at full capacity, I'm not sure it would have been so easy to switch our reservation to tonight without this adorable soul taking care of it. Certainly not without phone calls or standing in line at Guest Services. 

Upon arrival for our reservation at Sabatini, it was evident that the restaurant was the popular choice for passengers. We had a small line to wait in before checking in but it was made to feel even longer with how long it took to get each group checked in. Part of the issue was that a different hostess was at the podium than we'd gotten to know at breakfast and this crew member was having a hard time keeping up. Once we were finally at the head of the line, the hostess walked away from the podium without a word. She started visiting tables and chatting with passengers all while the line of passengers behind us waiting to check in continued to grow. There were plenty of tables available and the longer she ignored the line, the more I was tempted to seat myself. Silvio, Director of Restaurant Operations, happened to walk in when my patience had started growing thin. When he stopped to ask how things are going, I couldn't help but speak up. Silvio immediately rushed to get a hostess to check us in who turned out to be Alice that we'd gotten to know during breakfast. As he and Alice were rushing back to the podium, the first hostess came rushing back suddenly ready to seat all of us, now so large a crowd that a bottleneck had formed in the entrance. Disappointed that it took the first hostess seeing Silvio to get her to come back to the podium.

Those first moments should have been a sign of how our dining experience was going to go. Once seated, we were ignored by any wait staff for a while. Gave me the impression that no one had told a waiter that they had another table assigned. We placed an order for soda and water and just that took another 20 minutes. Once we were on someone's radar, we got individual plates delivered of the Stuzzichino Della Casa - Appetizer of the House described as warm rustic whole-wheat loaf tuscan zonzelle filled with roasted tomato and bell pepper passata, prosciutto crudo, extra virgin olive oil and balsamic vinegar. This is the little dish they added to Dad's portion of the Ultimate Balcony Dinner.

 

When we finally got to order food, I asked if I could order more than one appetizer and the waiter said it was okay. Our appetizer delivery also took a while. By this point, we were rethinking our evening plans because there was no way we'd be done with dinner within an hour or two. We both ordered the Grilled Lamb Skewers - marinated with oregano and extra virgin olive oil, served with artichoke and black olive relish atop arugula leaves. This was my choice of a new food to try as I'd never had lamb before. 

However, as I worked to cut up the pieces, I realized that about 2/3rds of the skewer was undercooked. I think it was simply either a rush to get the food out too quickly or having to cook so many at once issue because Dad's skewer was barely pink. Mine, pictured below, varied from light pink to a very bright vivid pinkish red. I mentioned the issue when our waiter returned and he unfortunately did not seem to care. He did offer to get me another appetizer but I declined. I had also ordered the calamari so that I could have something in case I hated the taste of the lamb. Just would have been nice to get offered an apology versus giving off the impression like we were bothering him or ruining his day by "making him" offer another appetizer. 

The calamari was great!

Our slow service pace continued as we moved on to the pasta course. Dad went with his go to of Spaghetti Pomodoro - with meatballs. It's nice to see that the menu lists them as house-made beef and pork meatballs. I remember a past cruise when I ordered spaghetti and meatballs in the MDR and was surprised to find that the meatball was pink inside. That waiter was highly concerned and rushed to check with the chef. The chef came out to our table and explained that the meatballs were made of a meat mixture and that's why it looked so pink inside. I shared my concern with the lack of information on the menu explaining that not knowing it wasn't all beef  could be either a religious or allergy issue. The chef agreed and the waiter kindly offered to grab me a new dish without meatballs. Good to see this small change was made for future cruisers.

After having watched several videos of other cruisers enjoying the new menu at Sabatini's, I had already decided to forgo my usual carbonara (Gasp! I know, I know) in order to try the Trattoria Oven-Baked Trio - traditional lasagne bolognese, chicken parmesan, and 3 cheese ziti (ricotta, mozzarella, & pecorino romano.) It looked so good and many cruisers remarked that the large bowls taking up the entirety of the platter could have served as the entree. This is why I was quite surprised when my order arrived and the three bowls were more like the size of little tea cups. The folded over white napkin to make it seem like the bowls didn't look like they were drowning in the size of the platter was a clever addition. 

I tried all three and the 3 cheese ziti (far left) was the only one I cared to have more than two bites worth. It was at this point that we finally flagged down our waiter to ask for drink refills. Unfortunately, the niceties of having someone routinely refilling or even checking routinely on our table wasn't in the cards for us tonight. Just as I was beginning to think that our waiter had gone all the way back to Canada to retrieve the water and soda, he breezes by our table dropping a single glass at the end of the table without a word and rushes off. Dad and I may look alike but I'm pretty sure that we're two separate people that both asked for a drink refill. 

At this point, the bubbly host we'd gotten to know at breakfast, Alice, stopped by our table to ask why I didn't like the lamb. I'd really be surprised if our waiter had bothered to report the issue. I explained how it was undercooked and Alice was super apologetic and too offered to get me another dish. I declined so she asked how I was enjoying the pasta. I told her that I tried them all but only liked the ziti. She offered to get me another bowl of ziti but I declined that as well. This is the kind of service I normally appreciate from Princess. We chatted a little bit more and I politely and calmly shared how frustrating our experience had been thus far. You don't need to rant and rave to anyone when something isn't going right. Not everything is going to be wine and roses all the time but you're much more likely to reach an amicable resolution if you keep your cool. Yes, it's evident that the crew is short staffed and having to work extra hard but a little understanding can go a long way. Alice was very apologetic and pronounced that she would immediately be taking over our table service for the rest of the meal. Alice sent someone off to retrieve the rest of our drinks. She and I talked extensively about the homemade pasta made on board fresh every day and she insisted on bringing me a bowl of carbonara. This was the same carbonara provided during our Ultimate Balcony Dinner and I thoroughly enjoyed it.

For the main entree, we both went with the Prosciutto Wrapped Pork Tenderloin - stuffed with parmesan and fresh sage, served with crispy roasted rosemary potatoes. This was definitely a different presentation than I was expecting. I pictured a whole tenderloin that had been stuffed, wrapped, cooked, and then sliced. These were three little 2 inch columns arranged in the middle of the plate. That tan looking macaroon in the front was supposed to be the crispy roasted rosemary potatoes. I would have liked more sauce so that the potatoes got some flavor too but it looked like the tenderloin pieces were draped in sauce and then added to the plate. Admittedly, this was more of a "well I got to pick something" choice so after eating a couple bites of each part, I didn't want anymore. Wish that having a full sized serving of some of the pasta choices was a main entree option as well.

For dessert, April highly recommended the Chocolate Journeys Rocher - A blend of chocolate, praline, and hazelnut ice cream, sealed in milk chocolate, surrounded with crushed candied hazelnuts. This was Dad's choice and he loved it. It was great to get a whole backstory on Princess Cruises' working relationship with Norman Love and how they'd bought the recipes from him so he can't make these dishes for anyone else. 

I chose to try everything and ordered the Chef's Specialty - a platter with small versions of all of the dessert choices. From left to right - Chocolate Journey's Rocher, Tiramisu, Zabaglione Marsala, and the Vanilla Panna Cotta. I'd say the Zabaglione Marsala was my favorite of the group. 

A huge thank you to Alice for saving our dinner and turning our service from the Mad Hatter to an experience in Wonderland. We thanked her for saving the night then and again monetarily before we left on the last night. I shared my praise in our end of cruise survey as well. It is important to recognize those who need improvement and those who excel in any job.

Our 6:30pm reservation had us finished just before the 9PM Liars Club game show. Definitely a moment where we wished our Sky Suite reserved seating included in the lounges as well. A kind gentleman sitting in the back row called us over to sit with him. Even though there was a couple words routinely reused from previous sailings (I will forever know what Erecterine and Chubble mean), the stories, jokes, and the personalities each cruise staff bring to the game have us laughing through the whole game.