Subject: Report #133 Sailing Towards Puerto Vallarta, Mexico May 12, 2016 Thursday Partly cloudy & 85 degrees 12 Pictures
We tried to keep breakfast on the light side, which is difficult here. Our "muffin man", Yitno, keeps trying to sell us on more than one pastry. He knows we usually share a blueberry muffin, but he is most happy if we both have one plus a cinnamon roll or apple tart. That is a hard habit to give up, but we have resisted the last few weeks. At home, there will not be a muffin within 10 miles of us, by choice.
At 10:30am, we changed from shorts and t-shirts to long slacks and a blouse and shirt, as suggested on our invitation to the Mariner Society Reception in the Queens Lounge. We had been advised that there was going to be no special seating, so we planned on taking seats towards the back of the room. It was not to be, because we were escorted with Allan and Sandra to the "corral" in the center of the lounge. Scott and Karen joined us for a total of six of us President's Club members. We think this is set up by Willie, the beverage manager, and Jacques, the cellar master. Once again, we were served the best champagne and offered some tasty treats while we waited for the ceremony to begin.
Gene took the microphone to welcome us all, then introduced Captain Eversen and Craig Oakes once again to the room of about 200 or 300 of us. We figured the passengers were split between the higher number of days and those who would be leaving the ship in San Diego.
Before the medals were handed out, Gene called each PC couple up for a photo with the Captain and Hotel Director. Suppose we will get these as gifts tomorrow.
Medallions were awarded to the 300 to 700 day guests who reached their level. There were more than we thought would be getting those medals. Those who got their copper medallions stood up as a group for applause. Short and sweet.
We were then escorted to deck five, where the four of us entered the dining room, avoiding the line that had formed on deck four. Scott and Karen took a short cut across deck three, but got stuck in the back of the line. Once again, we were told there were no reserved tables, but they were wrong. Even though there were no tables being hosted by officers, the six of us were together at a reserved table.
More champagne was served and cocktails were offered, but we declined. The menu was similar to the one on the world cruise. The starter was a seafood cocktail, followed by a cold fruit soup. We had a choice of beef ribs, fillet of sole, or quiche. As for us, we chose the beef, and it was delicious. Dessert was a very sweet caramel slice of pie. As the lunch wound down, Aart and Ellen and another Scottish couple joined us for a little while. We had hoped to include them with our small group, but it did not work. We chatted until we realized that the staff was setting up the room for another brunch to follow at 1pm.
Drinking champagne is not our normal way of spending the early afternoon, because we felt like doing nothing. We ended up watching a movie in our room after taking a long walk outside. It is still steamy, although not quite as hot as yesterday. We were following the coast of Mexico most all day, and on the lookout for dolphins. All we saw were a few of flying fish.
Once again, it was time for the special event at 7pm. This evening, we were invited to the President's Club Dinner with the same four we had lunch with, at the Pinnacle Grill Restaurant with the Hotel Director, Craig, Jennifer from the front desk, Jody and Gene, the Cruise Director. It was a very unusual menu, custom done by Craig and Tina, the PG manager. Each course was something we have not had before, with the exception of the filet mignon entrée.
We had a chocolate-coated foie gras (a Ferrero Rocher look-alike), a bacon-flavored cream corn soup with crab or cod, and a "smoking" bowl with scallops or chicken with bacon broth. The next course was a surprise. We were served one of the new covered pots that a stew would come in at dinner. Instead, there appeared to be a sunny-side up egg in the bottom. Nope, it was a white frozen sorbet with a look-alike egg yolk in the center. Someone was clever in the kitchen today. Finally, the entrée was the steak with a potato slice, zucchini, and a croquette of breaded shredded beef. Dessert was a snifter glass with a hint of black forest brownie cake with cherry and cream concoction and chocolate chunks in the cream. Wines were served throughout dinner, although we only had a few sips of champagne and a little white wine. They were as follows: Veuve Clicuot Yellow Label, Cloudy Bay Sauvignon Blanc from New Zealand, and Silverado Cabernet Sauvignon from where else, but California. The dinner ended before 10pm, when Gene had to leave for the third time to introduce the show for the evening, which was a variety show of Juan Pablo Subirana and Dan Horn, the ventriloquist.
The chefs paraded into the room to take a bow, which was well-deserved.
With the champagne and wine, as little as it was, we were ready to call it a night. This was our final gala evening, so now the formal clothes can be packed tomorrow.
Puerto Vallarta will be the port of call for tomorrow, and will be an extended visit to 11pm.
Bill & Mary Ann
Mariner Society Reception in the Queens Lounge
President's Club members Allan, Sandra, Mary Ann, Scott & Karen
Cruise Director, Gene welcomes our group
Hotel Director Craig and Captain Eversen with Gene
Reserved for eight in the dining room
The brunch menu
Choice of short ribs, sole, or quiche
The dining room filed quickly
Speech, speech
Two nice fellows, Craig and the Captain
Short ribs were good
A very sweet caramel tart for dessert
The menu for tonight's dinner
Very unusual fare
