No more MTG luncheon, only cocktail party

[555]

2 hours ago, memoak said:

There really is a big difference between a couple of free cocktails and a 3 course sit down luncheon with dishes you would never get in the MDR

Someone else posted that the food they serve at that luncheon was of the same quality as in the DR, only differently prepared. 😆

[Cruise Raider]

18 minutes ago, 555 said:

Someone else posted that the food they serve at that luncheon was of the same quality as in the DR, only differently prepared. 😆

While we rarely go to the MDR, so comparisons may not be fair but our last couple of lunches were outstanding.  

[memoak]

18 minutes ago, 555 said:

Someone else posted that the food they serve at that luncheon was of the same quality as in the DR, only differently prepared. 😆

The desserts are way fancier than anything I have ever seen in a MDR.  Same for squid ink pasta etc.  The head chef always does an incredible job even better than chefs table or  even 360

 

[memoak]

3 minutes ago, Cruise Raider said:

While we rarely go to the MDR, so comparisons may not be fair but our last couple of lunches were outstanding.  

We spend most of our time in Reserve dining and there is no comparison 

[TRLD]

23 minutes ago, 555 said:

Someone else posted that the food they serve at that luncheon was of the same quality as in the DR, only differently prepared. 😆

Actually i posted that they use the same basic components, with cuts of meet from the specialty restaurants prepared differently.

 

A good chef can do a lot with the same ingredients when taking the time to prepare something special.

[memoak]

4 minutes ago, TRLD said:

Actually i posted that they use the same basic components, with cuts of meet from the specialty restaurants prepared differently.

 

A good chef can do a lot with the same ingredients when taking the time to prepare something special.

So it is not MDR ingredients even. And yes it is very special

[Cruise Raider]

Theses bowed up in reverse order but wow .. the dishes at the luncheon were phenomenal!  we didn’t even eat anything at dinner as this was so satisfying.  I didn’t try the dessert but didn’t even see one bite left from anyone’s plate.  
 

In reverse order, dessert, Chilean sea bass with scallops (oooo yummmm!), filet mignon with pork tenderloin, appetizer was fresh crab with a lobster salad and rolled zucchini and summer squash.  

 

[memoak]

24 minutes ago, Cruise Raider said:

Theses bowed up in reverse order but wow .. the dishes at the luncheon were phenomenal!  we didn’t even eat anything at dinner as this was so satisfying.  I didn’t try the dessert but didn’t even see one bite left from anyone’s plate.  
 

In reverse order, dessert, Chilean sea bass with scallops (oooo yummmm!), filet mignon with pork tenderloin, appetizer was fresh crab with a lobster salad and rolled zucchini and summer squash.  

 

It I usually an early lunch around noon so we just forgo breakfast and have dinner around 8

[Cruise Raider]

15 minutes ago, memoak said:

It I usually an early lunch around noon so we just forgo breakfast and have dinner around 8

 We could never eat dinner at 8 PM anymore for medical reasons.  Eating at 3 PM or before at home is our new normal.  

[555]

1 hour ago, TRLD said:

A good chef can do a lot with the same ingredients when taking the time to prepare something special.

If that were the case with all thier ingredients, then why not have the chefs prepare every meal in the same fashion as the luncheons? Princess would become the leader in the cruise line industry. 

[TRLD]

1 hour ago, 555 said:

If that were the case with all thier ingredients, then why not have the chefs prepare every meal in the same fashion as the luncheons? Princess would become the leader in the cruise line industry. 

1. time

2. Different receipes

 

Far different quality for a kitchen preparing 50 meals than 500. For the luncheon they are served at optimum time after being prepared and plat3d

 

For the luncheons the chefs make things that may take more time to prepare, adding sauces that are not part of the normal receipes, that are added at the right time. The deserts are prepared individually taking the pastry chef a lot of time each. 

 

Everything they serve in the luncheon is prepared from ingredients already on board for either the mdr or one of the specialty  restaurants.  

[memoak]

7 minutes ago, TRLD said:

1. time

2. Different receipes

 

Far different quality for a kitchen preparing 50 meals than 500. For the luncheon they are served at optimum time after being prepared and plat3d

 

For the luncheons the chefs make things that may take more time to prepare, adding sauces that are not part of the normal receipes, that are added at the right time. The deserts are prepared individually taking the pastry chef a lot of time each. 

 

Everything they serve in the luncheon is prepared from ingredients already on board for either the mdr or one of the specialty  restaurants.  

One chef 40 people   3,500 people and 3 MDR’s.   This does not compute

[SCX22]

2 hours ago, memoak said:

So it is not MDR ingredients even. And yes it is very special

 

1 hour ago, 555 said:

If that were the case with all thier ingredients, then why not have the chefs prepare every meal in the same fashion as the luncheons? Princess would become the leader in the cruise line industry. 

 

If one had a lobster, one could boil it and serve it with drawn butter.  To put a little more effort, one could make lobster rolls.  To put in extra ordinary effort and add to the cost, one could make lobster thermidor.  When you're serving hundreds of people as is the MDR on a cruise ship on formal night, boiled lobster it is.  When serving a few people, the chef can make lobster thermidor, which often makes an appearance on the Reserve Collection Menu.

 

Auguste Escoffier's (the renowned French chef) basic principle of adding on or tweaking recipes to suit the audience.  You can take flour and butter and cook it in a pot...if you add chicken stock, it's a veloute...if you add cream (which is more expensive than stock presuming you're using the carcasses of the deboned meat already in use), you get a bechamel...if you add a mirepoix, tomatoes, and veal stock (all adding to cost), you get a espagnole.  Depending on the crowd and budget will dictate what you use.

[TRLD]

1 hour ago, memoak said:

One chef 40 people   3,500 people and 3 MDR’s.   This does not compute

???

 

For a luncheon you have a kitchen staff, usually using one of the specialty kitchens preparing around 50 meals using basically whatever the lead chef wants from whats on board the ship.  

 

Compared to the MDRs where everything is prepared in mass, similar to a hotel banquet prep.  Lots of meals, very limited time per meal.

 

A bit better for specialty restaurants, but even there many things prepared in mass, with limited menu complexity.

 

Bottom line whule the luncheon meals are much more complex, better prepared. The cost to the cruise line is fairly minimal. Just food that is already on board, prepared by chefs and kitchen staff already on board. At 50 meals per cruise (officers and attendees) not even a rounding error on the food budget.

[Gardenbunny50]

On 21 day Med on Enchanted last May, it was broken into 3 segments.  Surprise to us, we made MTG 2 segments.  First was a cocktail party at 7 in the jazz lounge.  OMG, wished the invitation had said heavy hors d’oeuvres and not eat dinner.  We went to early dining at 5:30.  The presentation was spectacular and nothing I have ever seen in all my years with Princess.  Was easily a meal. And I thought at the time, gee I finally made MTG and it wasn’t a luncheon.  Assumed it was the new format.

Then next segment we got invitation again!  Total shock!!  And it was a luncheon in dining down the back stairs on 6.  And it was nothing like MDR food.  Excellent!

So I can check that box and got to enjoy both options.  

 

[CruzinNoony]

7 hours ago, ArizonaStorm said:

What a topic!  I’m guessing the sun will keep on rising in the morning. 

 

Perhaps you would feel differently if you were in the top 40 most traveled group and they did away with the best perk (in my opinion) which was the luncheon.

 

[memoak]

35 minutes ago, CruzinNoony said:

 

Perhaps you would feel differently if you were in the top 40 most traveled group and they did away with the best perk (in my opinion) which was the luncheon.

 

I really don’t think they have done away with it. We had cocktail parties years ago as well. We were in a luncheon just last month

[Coral]

29 minutes ago, memoak said:

I really don’t think they have done away with it. We had cocktail parties years ago as well. We were in a luncheon just last month

My friend heard it was fleet wide. So it may take a few weeks for it to be implemented across the fleet. He heard this from Captain and Officers.

[capriccio]

22 hours ago, karatemom2 said:

We are on the Ruby right now on a round trip Alaska cruise out of Vancouver and we were so excited to finally make the cut this trip! We got our invitation to the MTG cocktail party and are looking forward to attending to see what it’s like. Lunch would have been nice, but I’m happy to get this perk. 

Our first and only (thus far) invitation to the MTP shindig was also to a cocktail party on the Ruby Princess in 2018 on an Alaska cruise.  It was held in the Adagio Bar and was lovely. Excellent drinks and service and extremely creative and delicious savory and sweet hors d'oeuvres.  We enjoyed it and hope you do too.

Edited September 7 by capriccio

[memoak]

1 hour ago, Coral said:

My friend heard it was fleet wide. So it may take a few weeks for it to be implemented across the fleet. He heard this from Captain and Officers.

Please dengue captain. On the Gand captain Steve said he was always looking forward to luncheons 

 

[emmak8]

I was at the MT luncheon August 30 on the Enchanted. We were told having the luncheon is up to the captain  and  length of cruise, number of sea days are considered.. This was a 7 day cruise with only one sea day and we had a memorable experience.

[pootsien2]

Bob and I attended the MTG cocktail party on the Discovery week before last. Alaska. It was very nice and the top officers took time to visit with us. The staff Captain asked which we prefer, the cocktail party or the luncheon. They held it in Take 5. next to the casino .Our favorite violin duo entertained and servers came around with appetizers and drinks.It was nice to be recognized in a small group. (Bob has done 57 Princess cruises and I get to go along and enjoy the perks!) Mary

[Cruise Raider]

10 hours ago, capriccio said:

Our first and only (thus far) invitation to the MTP shindig was also to a cocktail party on the Ruby Princess in 2018 on an Alaska cruise.  It was held in the Adagio Bar and was lovely. Excellent drinks and service and extremely creative and delicious savory and sweet hors d'oeuvres.  We enjoyed it and hope you do too.

I took this photo on the way out so, it’s kind of picked over .. but the appetizers were really delicious and quite a bit more special than just regular canapés.  There were also some delicious coconut crusted prawns.  You can tell that they go to a lot of trouble for making the cocktail party quite elegant.  

[beg3yrs]

3 hours ago, Cruise Raider said:

I took this photo on the way out so, it’s kind of picked over .. but the appetizers were really delicious and quite a bit more special than just regular canapés.  There were also some delicious coconut crusted prawns.  You can tell that they go to a lot of trouble for making the cocktail party quite elegant.  

If you hold your eyes just right and look at the photo again, there are cruising ducks in there!

[PacnGoNow]

20 hours ago, beg3yrs said:

If you hold your eyes just right and look at the photo again, there are cruising ducks in there!

Or chickens?  Chicken or duck appetizers?