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PGI GUY

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  1. It is a rather long list of excursions, and I am not handy enough to try to copy and paste using a cell phone..sorry. I will try and comment on the tours we take.
  2. The resident astronomer was on deck 9 last night doing the Star watch and it was well attended. It was also the first night of the cruise that was not clouded over.
  3. Have not visited that bar but some of the bartenders have a tendency to short pour. I have in most cases ordered a double depending who the bartender is. Hope this is another cut back. FYI on the Juipter main evening dining are enforcing the no shorts or blue jeans If you have black or special designer jeans maybe, if you show up like you just cut the grass you will probably have a problem. I support the policy.
  4. Sorry I forgot, port talks and lectures are available on your TV.
  5. I would agree with the previous post, however I will attend several more talks before I make a final judgment on their ability and content. I will let you know how our sea conditions are,however sea conditions are based on wind speed and no knows what that will be like. FYI we have a little over 850 passengers on board.
  6. This VO voyage number 10 for us and I will try to answer any questions. The weather has been rain and wind since we left Montevideo, we never got off in Rio due to heavy rain. Those who want on tours had a very wet day. We had dinner the first night at Manfredies and it was the menu w/o osso bucolic, no lasagna or any veal items.I had the bisticca rib eye it was good but very thin. The crew is very friendly and helpful. I will post more later.
  7. The special diet menu delivered to the cabin lists what menu items contain gluten or dairy and other possible food problems. I contacted a restaurant supervisor right after boarding and there is a section on your profile to list diet restrictions.
  8. As I posted earlier the menu #5 will take several months to implement fleet wide. On this and previous cruises the next days dinner menu is dropped off at your cabin. The gluten free items are listed and you can request some items to be prepared gluten free.
  9. Bistecca Fiorentina is the thick cut the other is a very thin cut marinated rib eye. I am not sure I am smart enough to photo the menu and attach to cruise critic. We will probably not be returning to Manfredi's, I can not eat gluten so my menu choices are very limited.
  10. We had dinner last night in Manfredi's at the invitation of the executive chef where they prepared osso bucolic for me and chicken parm for my wife and is was very different from the first dish that was served on the first night. It was very good as was the osso bucolic. Osso buco has yet to appear in the restaurant. If anyone has any questions I will try to answer them.
  11. The comment that they changed from European beef to inferior American beef does sound a little strange. I have never heard that Europe had superior beef to anybody.
  12. I would like to reply to some of the questions and comments from my first post. Last night I had a conversation with the executive chef Joseph on the Viking Star concerning some of the issues I described on Cruise Critic. I did not inform him that I had posted on Cruise Critic about my issues. He was very candid and open on the issues I described to him and did give me some very frank and honest answers. I am not going to tell the readers everything he relayed to me because I do not think it was intended to go beyond our private conversation. Here is what he had to say concerning my issues. The thin ribeye served to me on the first night. The answer was we do not always agree on decisions made by the office in Switzerland. The mushroom powder rubbed rib eye is a thicker cut. The chicken parm served to my wife. Answer, I know what happened here. Many items not on the present menu, ie ossobuco, no veal dishes and no lasagna. Answer. Due to customer comments there is a new Manfred's menu being introduced ahead of time and will include many of the items that were removed from the present menu. The new menu is referred to as Manfredi's number 5 and will take several months to implement fleet wide. He then invited us to dine at Manfredi's tonight where he will prepare the correct chicken parmesan for my wife and ossobuco for me. So it appears that they do have veal shanks on board. In regard to the pool grill burgers, the char grilled burgers have been replaced with smash burgers which are prepared on a flat top grill and need to be defrosted prior to frying. In my case in order to sped up the process due to a large crowd waiting the cooks loaded up the flat top with frozen beef patties which lowered the temperature and the beef did not fry or brown like they were supposed to resulting in a grey thin beef disc. I appreciate that the executive chef took the time to address my concerns. The cruise director is Cornelia David for this cruise, she just came on board in Los Angles. The ship has been very cool in the public areas and I wish I had brought more long sleeve shirts. I still stand by original post when thing are not right it needs to be explained and or corrected. No everyone has the same experience.
  13. In reply to the above post this our 9th Viking Cruise and I think by now I know what to expect. Kate is not on this cruise so I can't comment on her merits. In my original I mean to say ossobuco. We have 40 knot plus wind and 30 ft plus waves. Fat fingers on a cell phone Kay board do not always get the desired results. They still have a 4 Oz tuna steak at the pool grill to answer a previous question posted.
  14. Me too. This is not what we have come to expect from Viking. We are disappointed to say the least.
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