Some sea days are lazy ones, while others carry a surprise. Today was one of those that had both. With the time change one more hour back, we were surprised to see the Pinnacle Grill fill up with hungry guests this morning at 8am. Usually there are a handful of us that are exactly on time. But today, almost every table filled up with regulars and some new folks. Not all of the waiters were there, so the bussing of tables was slow. Now we know to be on time or else we might lose our cherished table by the door. This afternoon the Pinnacle was hosting a French Bistro Lunch, so the staff was probably preparing for that event. And for good reason, the Pinnacle Grill would be closed for dinner.
It was going to be a warmer day since we noticed the temperature was already near 80 degrees F at 8am. We could see there were following winds, and with the increased humidity, it made things even hotter. It was starting to feel like French Polynesia already although at noon we still had over 700 nautical miles to reach Papeete, Tahiti on Saturday.
With one promenade walk and one session catching up on yesterday's scenic port, we spent an hour or so at the Seaview Pool. Fewer people were back there sunbathing, just the ones that like to toast. We lasted long enough to drink two glasses of lemonade, then headed back to the coolness of our room. With the sun at the aft of the ship, none of the verandas get the direct heat even when the sun is ready to set.
We had an invitation for a complimentary wine tasting that was a walk around tasting. Since we do not drink wine, we passed on the invite. For most everyone else, the price was $35. So for us, the remainder of the afternoon was still a lazy one, with the exception of the task of photo work.
Now to the surprise part of the day. That began with another invitation from Captain Rens and Florin for an exclusive President's Club Event for cocktails and dinner. But this time, the event was held in the Lido Dome Forward beginning at 5:30pm. Ever since we received this invitation, some of us wondered where dinner would be held. Certainly not in the pool area since it had been such a scorcher of a day and we might melt. However, the theme was Island Dream with the suggestion of tropical attire suitable for a warm festive atmosphere. OK, that sounds like the dinner would be in the same area as the cocktails. Now at breakfast this morning, one of our fellow members suggested we all wear shorts to this affair. At first we laughed but the more we thought about it, why not? Actually, the suggested attire for the rest of the guests was "dressy". So we deducted that since we were dining on the Lido deck, shorts were perfectly acceptable. And besides, the fellows could wear their nice tropical shirts and the ladies something similar. Once we all sat down at the tables, who would know who was wearing shorts?
Well, when we arrived, about half of the folks we know dressed very casual, and we figured that Florin had gotten the message that we were rebelling just this one time. He greeted us all with a smile and said why not? The sun was still shining on part of the Lido poolside, but by the time cocktail hour was over, it was all in the shade. Now here's a funny fact. Captain Rens came to the gathering dressed in tropical attire, but long pants. When he saw most of us in shorts, he disappeared and came back wearing…..you guessed it….shorts. He does have a wicked sense of humor.
So tonight the Pinnacle Grill was closed and all of the staff took care of the 32 or so guests and two officers or staff members that joined each table for 10. One side of the pool had been converted to just four large round tables and island decorations. Cocktails were served in the bar area along with some canapies. One was a breaded salmon bite, another was a cheese and jam snack and the third was a tender piece of beef steak. Now came the bigger surprise of the evening. We seldom go to any of the bars so we did not know that they have started serving Blanton's, a very nice single batch whiskey and a favorite for one of us. Sitting at the bar with friends, we instantly spotted the cork with the racing horse on the top. The bartender gladly poured a drink for Bill, who was a happy camper. I had a Cuba Libra, then switched to a strawberry daiquiri with rum after watching the bartender whipping them up right and left. Sure was good……
Dinner was served shortly after we all were seated at place markers with our names. We lucked out and had a great table with people we know and the Staff Captain, Kadesh and Hotel Manager Florin. What a perfect combination. Kadesh, who we have met on previous cruises was all smiles because he will be going home in Papeete. We will miss him, but he will be happy to be home with his family. He told us many things about how the captains are chosen for the job. It takes about ten years as staff captain and experience working with multiple captains and various crew members. Then a screening process takes place as well as special training. It might take a long time with referrals and recommendations before becoming a captain these days. One day we know for certain that Rakesh will be an excellent captain and we sure hope he stays with HAL.
During the course of the meal, we asked Rakesh about what went through his mind when Captain Rens was on the Pitcairn longboat at the end of our visit. Now that he had taken the helm, he laughed and said "mutiny" flashed before him. Of course referring to the Mutiny on the Bounty. We all suggested how funny it would have been if he took the ship around the back of the island to hide from the Captain and crew when they came back from their little venture. He would have loved to pull the prank, but he said you never know how people onboard will react to a joke and it was not a chance he would take. Fun thought though.
So the menu was a tropical-inspired five course meal starting with assorted fresh bread, an island orchard strawberry gazpacho, or cold soup. Real champagne (Veuve Clicquot) was served with the soup. The second course was a slice of halibut with a lobster medallion, which only one of us had. A white wine from Washington state was served. A bitter-sweet grapefruit and pink pepper palate cleanser was served next. The fourth course was Huli-Huli pork belly which had been pressed for 36 hours. Diced pineapple and a macadamia nut onion shell was also on the plate. A pinot noir from Oregon was the wine served with the pork dish. The fifth and final course was dessert of lomi-style white chocolate namelaka, or orange sorbet with cinnamon gel and almond crisp on the bottom. A Godiva kiss was served consisting of brandy, creme de cacao, and Bailey's. Very sweet with chocolate shot around the rim. Since it was close to 9pm, we passed on the coffee and petit fours.
The party began to break up before the 9pm show in the World Stage, which was an instrumentalist Pablo Bendersky. Speeches were made, the chefs came out for a bow, and we all thanked our hosts for such a pleasant evening. With another hour back tonight, we called it an evening.
Bill & Mary Ann
