Escape from reality / Splendor Feb 3rd. 14 days southern Caribbean

[macbest]

Cooking classes on board. 

 

I attended one each of the last two days at sea. Alas they won’t allow you to actually cook right now so it is a demonstration. They do refund your money if you were there for demonstration but you do still receive a booklet with a copy of the recipes as shown. I still found the class incredibly informative as the chef on board is absolutely amazing. She’s funny, she’s super informative and she explains everything until you understand it. There are quite a few of tricks that she shares with you some of which are in the booklet sandwich or not so bring a pen with you. 

 

I also asked her when they would resume actual cooking and she said as soon as they do the crossing over to Europe. It’s the CDC that is preventing the cooking classes from happening on this side of the Atlantic. 

 

I attended a “Seriously Seafood” class and a “New world Mediterranean” class. Seafood can always be imposing to most people she said and most people get stuck buying the same thing like cod or salmon. She went through and explained how to buy, what to look for and then how to prepare in a number different ways: poaching, frying, baking, etc. very informative and a lot of interesting tricks she shared along the way. 

 

These are not imposing classes at all. They are not just for those with kitchen skills but those that have them will still learn something new. I can recommend these to anyone. The recipes are not complicated and they are Inclided. While an inexperienced chef would benefit more from doing vs watching, they are still great. I think this is one of those best kept secrets on sailing with the new Regent ships. The kitchen (identical to the one on Explorer that we participated in 2018) is wonderful with individual workstations (so it is limited to maybe 10 or so). And when i did it previously, they do all the clean up. Fancy cameras project what she is doing so everyone can see. 

 

Here are a few pictures from both classes. Fun!

 

[mrlevin]

58 minutes ago, RachelG said:

 

I find the lounge hogging really reprehensible.  Not an issue for me as I am not one to sit out on the pool deck in a lounger, but it should not be allowed.  If you are gone from the lounger for 30 minutes (plenty of time to take a swim or go to the bathroom),  your items should be removed and put in on a table of shame over to the side somewhere. 

Unless there is a rebellion Regent will continue with their policy and the inconsiderate amongst us will continue to hog the loungers. Maybe a couple of physical alterations on the pool deck will cause Regent to reconsider.   Complaining here does not solve anything.  

 

Just my two cents,

 

Marc

[Wendy The Wanderer]

1 hour ago, RachelG said:

I find the lounge hogging really reprehensible.  Not an issue for me as I am not one to sit out on the pool deck in a lounger, but it should not be allowed.  If you are gone from the lounger for 30 minutes (plenty of time to take a swim or go to the bathroom),  your items should be removed and put in on a table of shame over to the side somewhere. 

I agree, and would myself continue to remove someone's articles if I wanted a lounge and saw one unoccupied for a length of time.  I don't do this very often, but once in a while I'd like to spend some time out there, usually in conjunction with the hot tub.

 

27 minutes ago, mrlevin said:

Unless there is a rebellion Regent will continue with their policy and the inconsiderate amongst us will continue to hog the loungers. Maybe a couple of physical alterations on the pool deck will cause Regent to reconsider.   Complaining here does not solve anything.  

 

Just my two cents,

 

Marc

I agree, but what physical alterations were you thinking of?

[robbie21]

21 hours ago, macbest said:

Wine connoisseur lunch, second to last day on ship (a sea day)

 

We tried the optional wine lunch today at our first day at sea. Menu attached. Really nice wines and one bonus wine. It was a 12:30 start and still felt like if you were part of the “elite” class of Penthouse and above (or titanium and above) who all sat in the middle. We are Gold with Regent (145 nights) and stayed in an F1 suite. And we were stuck behind a pillar. Again. Oh well as I said early on, we are going with the flow in times of Covid. 

The meal had a number of smaller portions of some of our favorite dishes like the NY steak from Pacific Rim and the scallop dish I bragged about last night from Chartreuse. The food was exceptional. But all seemed a little like repeats. Nothing was new and different for this event. And it was a wine and food event. The explanations were all about the wine and yet, Jolizza explained them somewhat. I learned some new things (we own a short term rental house in Sonoma - www.Kenwoodcottage.com, shameless plug) so we are well versed in wine). But the part I was hoping for was a comparison of why they selected the particular wine with the food pairing. They brought out all the chefs that prepared each dish in the beginning and to Introduce them personally but not their dishes, but then they were not to be seen as the dishes were unfolded. I think they could have done so much more in explaining to everyone why this wine that they selected paired so well with the food. Because they were good pairings but even I was challenged to figure out why they work so well. This would have elevated the event to another level that would have been so easy to do. They “educate” so well in the cooking school on board, that should Carry over here with the price charged. 

 

For example, first course had a lovely champagne rosé (see list for selection) served with tuna and avocado poke with a little bit of macadamia nuts and cilantro. It was a great pairing. I finally found someone that said the bubbles in the champagne cleanses your palate with the soy-sesame oil emulsion of the tuna poke. And they were right. But we didn’t hear this from the head sommelier, But from Anthony from Italy (one of the onboard sommeliers). 

It was delicious. 
 

The second course was the killer seared scallop topped with chorizo and the Pinot noir and Madeira wine sauce that we had last night. An excellent dish that would have been better served with a nice Pinot noir (of which the ship had been absent of due to the supply chain issues since the second night - ok, I’m going with the flow).  We ordered the only California Pinot noir off the reserve (paid) list on the second night, a Belle Glos and were told it was the ONLY bottle on board!). A shame as a Pinot noir sauce would pair well with a Pinot noir wine. They chose a Sauvignon blanc from Italy. Hmm. A nice wine and it kind of worked but I’ll bet when they get “restocked” they would pair this differently. The scallop and chorizo and the sauce is incredible. 

The third dish was a surprise in part because I normally wouldn’t order duck breast and it was on the Chartreuse dinner menu last night. The cherry sauce was beautifully paired with the fat of the duck breast and was incredibly enjoyable. The French Bordeaux (left bank) was a real surprise and very good with the dish. This was one of the surprise wines (and food) for us today. 

They also served between this course and the next an Amarone wine from northern Italy. I think this is an acquired taste as it was a bit harsh (but quite the bargain on the wine list during dinner if someone wanted to try something different). 

Next up was one of my favorite dishes of the cruise and certainly of the Pacific Rim menu, the NY strip steak with the bulgogi sauce. And a perfect pairing with the Shafer (Napa) Syrah. Wow. Served with the chive mashed potatoes and the maldon course salt flakes (you have to squint to see on the top of the plate, pick some up with your fingers and sprinkle on the meat. Yum). Once again a perfect dish and perfect pairing. 

Dessert wine, Dolce from Far Niente is a favorite. Always has been. Very expensive ($110 a half bottle on board) it was paired perfectly with the lemon Bavarian cream and berries. What a treat. 

Lunch was $169 pp. The wines were probably worth that (see the prices of each wine on board on the final menu below with my detailed notes) but it would have been nice to have some new dishes vs the ones that were already in the other restaurants. Mind you all were good, but this is a chance to showcase the talent of the chefs on board! And have them come out and talk about their dish and show the passion what they were thinking along with why they helped select the wine pairing (vs the other way around). What an awesome event this would be with that one-two punch.

 

I would recommend. But better with a wider election of onboard wines. 

My notes

Lovely review. I appreciate it.  I agree with you that it is strange that there was no explanation of the goal of the pairings. I don't think I have ever had a wine pairing meal that did not discuss the objective of each pairing. I am not sure I would pay for this event without assurance that we would get a full explanation of the objectives of each pairing. 

Thanks a lot, Robbie

[-Lew-]

42 minutes ago, mrlevin said:

Unless there is a rebellion Regent will continue with their policy and the inconsiderate amongst us will continue to hog the loungers. Maybe a couple of physical alterations on the pool deck will cause Regent to reconsider.   Complaining here does not solve anything.  

 

Just my two cents,

 

Marc

 

For some unknown reason the cruiselines side with the chair hogs, contrary to their own rules.

 

When we come across left items on lounge chairs we ask those nearby how long since the lounges were occupied. If it's been more than the allotted time, we move the items and occupy those lounges.  In more than 60 cruises we've never run into a problem.

[1982CruzStart]

Have been enjoying all the food and commentary posts so much. It is going to be so tough when you leave. For the sake of the rest of us maybe you should consider staying onboard for the next one as well. It would be a 'sacrifice'  that the rest of us would be so grateful for.  Baring that have a safe and easy trip home to all onboard who have contributed to this thread.

[Wendy The Wanderer]

1 hour ago, -Lew- said:

...

When we come across left items on lounge chairs we ask those nearby how long since the lounges were occupied. If it's been more than the allotted time, we move the items and occupy those lounges.  In more than 60 cruises we've never run into a problem.

Just wondering, where do you put the articles?

[-Lew-]

5 minutes ago, Wendy The Wanderer said:

Just wondering, where do you put the articles?

 

It varies...  If there's an empty chair or table nearby, we'll set them there.  We try to find something close so the owners can easily locate them.

[flossie009]

3 hours ago, mrlevin said:

Maybe a couple of physical alterations on the pool deck will cause Regent to reconsider.

alterations or altercations?

Altercations I can understand  🥊 ............. but hope they are avoided  😇

Alterations maybe should include "ejector loungers" - triggered after a set period of time 😮

[macbest]

Daily passage - list of activities. 
 

Someone had asked early on what these looked like so I am attaching those that I saved. These aren’t necessarily in order. But the last one is the last sea day 

[macbest]

Spa

 

i enjoyed the spa twice for a massage during the cruise. Both times were excellent with Paulina. I chose the 75 min version as it Was the best price point (Swedish massage). They do a 50, 75, and 100 min length. The 75 is quite a bit less per minute than the other options. 
 

here is the price list on our cruise for the various modalities. Note that they add an 18% tip in addition to prices shown. 
 

[crispy46]

On our recent back-to-back Splendor cruises in the Caribbean in January, we attended both the wine and champagne lunches. IMO, the champagne lunch was far superior. Both however, Jolizza, did a fabulous job discussing pairings. I do agree that it would have been better to have the chefs prepare items that couldn't be found in any other venues.

[islandchick]

Thanks so much for posting the passages and spa menu, both are very helpful.

[GeorgiaPeach51]

We are so grateful for all the time you spend posting and especially for the posting of the food photos.  Thanks so much for taking the time from your vacation.  It keeps us excited about our future cruise....makes it seem real rather than a hopeful plan.  Appreciate you!

 

Joanie

[2012_Alaska_bound]

8 hours ago, macbest said:

I also asked her when they would resume actual cooking and she said as soon as they do the crossing over to Europe. It’s the CDC that is preventing the cooking classes from happening on this side of the Atlantic. 

 

Excellent news for those sailing April 5 on Splendor! Hope they can start as soon as we are out of U.S. waters!

[2012_Alaska_bound]

Culinary Arts question....

When it is actually a cooking class (in the old days), do they let you know what you will be cooking ahead of time?  I see many classes listed on our TA, but are they different each time or do they repeat?

[macbest]

1 hour ago, 2012_Alaska_bound said:

Culinary Arts question....

When it is actually a cooking class (in the old days), do they let you know what you will be cooking ahead of time?  I see many classes listed on our TA, but are they different each time or do they repeat?

You pick a theme class that you sign up for. No you don’t know what you will cook other than that theme (seafood, Mediterranean, etc). When you get into class they give you a guide on that theme covers. And then they pick 3-4 recipes you will cook over a two hour period. Then you eat it! They are so much fun. 

[Huggsy]

18 hours ago, mrlevin said:

Unless there is a rebellion Regent will continue with their policy and the inconsiderate amongst us will continue to hog the loungers. Maybe a couple of physical alterations on the pool deck will cause Regent to reconsider.   Complaining here does not solve anything.  

 

Just my two cents,

 

Marc

You'd like to think that if they heard enough bitching and moaning then they'd do something about it 🙄

[-Lew-]

6 hours ago, Huggsy said:

You'd like to think that if they heard enough bitching and moaning then they'd do something about it 🙄

 

I'm thinking we need to express our concerns directly to the various cruise lines we sail via email.  Although they may read some Cruise Critic posts, they don't read all.

[mrstanley]

I addressed my concerns directly to the Captain regarding the use of lounge chairs at the pool. He was very polite and listened.

He told me they couldn’t confront guests.

I asked why even post a policy? Our conversation ended .

[fizzy]

36 minutes ago, mrstanley said:

I addressed my concerns directly to the Captain regarding the use of lounge chairs at the pool. He was very polite and listened.

He told me they couldn’t confront guests.

I asked why even post a policy? Our conversation ended .

That's appalling.....but at least it gives the freedom to wear those shorts and jeans at night.

[Aloha 1]

Tis a slippery slope that leads to the abyss.

[mj_holiday]

While comments to the captain and hotel director may make you feel better; really need to include your comments on the surveys. It appears the mid cruise survey stays on the ship and the end of cruise survey goes to corporate. 

[GOARMY]

A quick comment re:  Lounge Hogs.  

 

Voyager extended cruise--Sydney via Indonesia to Singapore.  Several (pre-COVID, of course) years ago.  

 

Hot, hot, hot.  Soos--lots of folks finding, and camping-out on shaded lounge chairs--even though no-where to be found on extended periods while leaving evidence of their dwelling via books, hats, glasses, and such detritus. 

 

Regent's response: (No-doubt, this resulted in guests' complaints.)  First. Prominent posting in the daily "Passages" furnished to all guests on a nightly basis as to expected "conduct".  No-more than 1/2 hours' absence from a lounge chair and/or recliner.  After that--"orphaned" [and, as best I can recall, that was the term used] items would be removed by Staff and relocated on a table adjacent to the Pool Deck Bar.  A Notice would be prominently displayed on that particular table to facilitate reunification of parent and child.

 

Oh, the satire.  This "Orphanage" came to be referred to as--"The Table of Shame".  Offenders could reclaim what they had, of course, just-forgotten to retrieve earlier.  

 

It was refreshing to casually stroll by that table, conveniently located near to where many of us obtained an afternoon libation, or two and observe such Orphans awaiting reuniting with parents who had somehow forgotten to check the back seat of the car for the kids prior to leaving a gas station following a Highway 66 "pit stop".  

 

A similar "Passages" notation was repeated on a daily basis.  As days wore on--less and less items were observed at that table.  It was great to have a chuckle, or two with Staff attending guests at the Bar as to how the miscreants would sneak up to retrieve same.  

 

Now, as to an alternative outcome--not recommended.  This goes back several more years during a 'Med segment.  Personally observed a verbal altercation between two "guests" re:  lounge chairs.  This escalated into a shoving match and exchanges of numerous expletives-(deleted).  Followed by--a rather tawdry display of boxing technique.  That led to intervention by Staff.  The combatants were separated.  

 

Later that day--the Captain announced (piped-into each Suite) being made aware of "an incident" on the Pool Deck at such-and-such time.  He asked anyone observing this event to meet with a Staff Officer and, if preferred, with him--personally--to provide information and perspective.  This was punctuated by a Passages notification that evening.  

 

I followed-through by meeting with a senior Staff Officer (not the Captain). 

 

Bottom line:  Two days later--another announcement by the Captain.  He appreciated guests coming forward to provide context.  He also advised the two guys involved had been restricted to their respective Suites, and would remain so, for the remainder of the cruise.  And, if they desired, being offloaded at the next Port with a suitable airport for return--at their expense--home.      

 

Just a cautionary Tale.   

 

GOARMY!

 

 

 

[macbest]

Last day/ night on cruise/ last sea day (Feb 16). 

Sorry for the delayed post. We got all hung up with disembarkation to squeeze this one in. 

 

For our last day on board we enjoyed the day by the pool (grabbed a spot at 7:15a and parked it there). Caribbean bbq lunch was just ok. 

 

Got back to room and suitcases were on the bed. Bummer. So we packed. Despite this being our longest cruise at 14 days we were disappointing to go home. It has been such an amazing trip and super relaxing and great to get out of the house and great to not think too much about Covid, just wonderful. 

 

We went to the Meridian lounge (as we have done each night for their great drinks) and we sat at the bar to watch Viktoria do her magic. What a treat. Wish we would have done that earlier! Tried the Monkey 47 gin drink (the only gin drink they charge for, $29) as we had a few remaining non refundable shipboard credits. 

Off to last night at compass Rose. Enjoyed a number of repeats, the crab and avacado stack with Bloody Mary Sauce, escargot (for those following along yes it’s that good), potato leek soup (so-so) and then the Thai red chicken curry (nowhere near as good as in pacific rim), and the Veal schnitzel.

As you can see this is generally pretty dry looking but with a squeeze of lemon over the top or a couple of sauces that we ordered it was actually incredibly well prepared, very tender, and delicious. A passion fruit soufflé finish the meal. All in all a decent meal but not one of the best which was kind of a shame given it was our last night. Also noticed that the compass rose was extremely busy that night and the waiters were very busy. I’m wondering if all the alternative restaurants are not occupied on the last night, something to consider.