Crossing Nov 2008

[ctbjr1309]

After a nice lunch, a couple of cocktails and some college football, Mrs. Toybar and I are getting the luggage out today and I am being informed on what I can and can not take.

 

 

As long as you bring your iPod and Mrs. TOYBAR, I'm good. Looking forward to seeing you guys soon.

[frequent traveler]

I haven't started packing yet but have set aside a few minutes next weekend for that purpose.

 

I too am looking forward to seeing everybody very soon.

 

Incidentally, SD1 is scheduled to depart Tenerife today for its transatlantic crossing to Antigua.

 

El jefe -- do you know if there is a web site for this crossing? Be a nice way to gear up for our crossing?

 

FT

[DisneyJen]

Color me green with envy!!

 

Is there a blog for SD1's crossing?

 

El jefe -- do you know if there is a web site for this crossing? Be a nice way to gear up for our crossing?

 

FT

 

Inquiring minds want to know ...

[zqvol]

Inquiring minds want to know ...

 

Yes we do

[ctbjr1309]

You guys are relentless. I'm not sure that it's ready for prime time yet but I'll post the link in a new thread.

[ctbjr1309]

And many familiar faces wandering around the hotel in Santa Cruz, all eagerly awaiting boarding time at 2 PM. We'll try to keep this thread active throughout the next 11 days with updates from on board SeaDream II.

[DisneyJen]

And many familiar faces wandering around the hotel in Santa Cruz, all eagerly awaiting boarding time at 2 PM. We'll try to keep this thread active throughout the next 11 days with updates from on board SeaDream II.

 

Guessing you all are on board now ... sipping champagne, making spa appointments, gathering in the Office ...

 

Your assignment ctbjr, if you should decide to accept, is to report on the changes made during the dry dock:p

 

As always ... more questions to come!

[zqvol]

Guessing you all are on board now ... sipping champagne, making spa appointments, gathering in the Office ...

 

Your assignment ctbjr, if you should decide to accept, is to report on the changes made during the dry dock:p

 

As always ... more questions to come!

 

You're behind . . . FT had spa appointments made before she left . . . don't think she needs this vacation do you :D

[DisneyJen]

You're behind . . . FT had spa appointments made before she left . . . don't think she needs this vacation do you :D

 

FT definitely has her priorities straight:D Wonder when she will make her spa appointment for the March cruise:p

 

Adding questions for ctbjr and FT ... What was on the menu for dinner this evening? More importantly ... what champagne is being poured?

[frequent traveler]

FT definitely has her priorities straight:D Wonder when she will make her spa appointment for the March cruise:p

 

Adding questions for ctbjr and FT ... What was on the menu for dinner this evening? More importantly ... what champagne is being poured?

 

Its about 5:30 p.m. somewhere in the Atlantic Ocean on Friday,

 

important answers to the very important questions --

 

champage is Cattier-Chigny-Les-Roses Premier Cru - very good. I like it better than that served on last years SD II crossing.

 

Dinner -- was to die for. I had the prawn starter, then tuna for the next course, then a filet perfectly cooked (or for me, not cooked)- so tender it melted in my mouth. the "famous" scallop appetizer was also served. CTBJR seemed to enjoy that and the celery soup. Dessert was Gran Marnie Souffle (yes, I was going to forgo dessert -- ha,ha, forget that for the next ten nights).

 

no, I haven't made spa apptmts for March, but thanks for reminding me. The massage yesterday afternoon really took the kinks out of the stay in the Madrid airport. This morning was another spa visit for "sun prep" - could have waited a day since the sun didn't show its face for more than 10 minutes before 4:00 p.m. No rain, just clouds.

 

Heard lunch was great - mussels in garlic seemed to be the big draw. This chef (don't want to misspell his name - so I'll post later) is fantastic. I didn't want to miss a bit of what little sun was out, so Mario was kind enough to bring lunch to me poolside (Salad with baby greens and a lemon olive oil dressing and citrus). Mario also makes a stellar banana dacquiri as Ms. Toybar and I needed to get our potassium and vitamin C today!!.

 

Sunrise was beautiful - about 6:45 a.m. and yes, I was there, had to walk off dinner before beginning all over again with breakfast. I'm always amazed by the number of crew up early, make the ship spic and span - today was no different.

 

I know I'm going to leave some folks out - so SD II crew and staff- if you read, I promise to provide more info in later days, but for those cruisers who want to hear about the "family" -- Silvio was one of our waiters last night - he's still got that wicked sense of humor, had us in stitches. Alita, George is here and you are missed. Christophe the younger is on board. Two new staff members are from South Africa, Chad (bartender) and Daniel, waiter and are great. Gabor is the maitre d (thank you so much for tracking down the Sugar Free red bull this morning). Zoran is the head bartender and Michael is the 3rd bartender (I guess since all the Commodore suites are sold and there are a number of singles, SD figured they didn't need the 4 we had last year --- ha, ha, these gentlemen are staying busy)

 

Captain T's welcome aboard cocktail reception is tonight, so we'll get to see a few more familiar faces and meet some new staff members. Steak tartare, escargo, lobster and the signature "duck" entree are on tonight's menus.

 

Got a tour of both the owner's suite and the new Admiral's suite (where the gift shop and the CAD sales office used to be) last night. Both are amazing -- the current occupants of each were hearding bickering last night about who had the "biggest" plasma TV (those boys with their toys). However, you could rent out the bathtub and/or separate shower (think 3 times the size of the ones in the standard cabins) in each suite for a spa water therapy session (ooh, there's a way to pay for the stay) . Lots of windows and wood. I especially love the foyers and half baths.

 

We hear James is on his last cruise, going to work for SD in Miami. Also met Meredith, the new CAD . . . Can't leave out Stephan (excuse the spelling), the new hotel manager - he's been all over the place. I really appreciated when I sat down to check in (new procedure since last) year him stealing away my back pack and getting it to my cabin. Be prepared for shock when you see your pictures on the new id cards (think smashed pancakes). We all assured each other that we didn't really look like that. We didn't check in before boarding. Instead, up the gangplank, hugs and/or introductions, the glass of champage (or for some their beer or other drink of choice) - then into the lounge, to wait until our turn for processing in the area next to the concierge desk (two stations each taking the credit card, contract, passport, and then the mandatory picture. Neck and shoulder massages while you wait were optional, but I didn't see many people pass.

 

The passenger mix seems great - very mellow today, a lot of fun last night, pretty good split between US, Norwegians, and the rest of the world. about 50% repeats, so I wonder where the returning guest cocktail party will be held?

 

More updates to follow - but its the same magnificent experience. We're already talking about revolting just outside Miami so we never have to dock . . .

 

FT

[Jim Avery]

Hi FT:

Great shot of you with the champagne. When you say Christophe the younger, do you mean Christophe Rey from France? Was provisions master last year? If so, we are glad he is aboard. So far, we have always had him on board our cruises and he adds a lot. The new Admiral's Suite, is that right at the Piano Bar? Convenient for par-tee!

Have a blast.

J & L.

[DisneyJen]

Thanks for the updates FT!!

 

Sounds like all is right in the world on SD:D Weather here in NC is rainy and chilly (56F) ... even though you didn't see much sun today it certainly was more than we saw here!

 

Wow ... hopefully we will be able to get a tour of the renovated Owner's Suite and the new Admiral Suite. Actually I'll have to go check the website to see the pricing for the new suite (not that I'll be able to talk DJ's DH into upgrading but who knows).

 

Food sounds incredible as always!

 

Looking forward to photos and live reports!!

[frequent traveler]

Hi FT:

Great shot of you with the champagne. When you say Christophe the younger, do you mean Christophe Rey from France? Was provisions master last year? If so, we are glad he is aboard. So far, we have always had him on board our cruises and he adds a lot. The new Admiral's Suite, is that right at the Piano Bar? Convenient for par-tee!

Have a blast.

J & L.

 

different Christophe the younger -

 

its neat how the Admiral's Suite has a little hall between it and the open area, yes - you go out the piano bar, take a right and ring the doorbell (or so I've been told - missed it on the guided tour). There's now only one table in the casino.

 

off to cocktail hour:D

FT

[stebul]

different Christophe the younger -

 

its neat how the Admiral's Suite has a little hall between it and the open area, yes - you go out the piano bar, take a right and ring the doorbell (or so I've been told - missed it on the guided tour). There's now only one table in the casino.

 

Where did the gift shop move to?

[frequent traveler]

there isn't a separate gift shop any more. various merchandise is stored in the cases outside next to the concierge desk and between the lounge and pool deck.

 

OMG - tonight was even better than last night. Steak tartare, escargot, wild mushroom soup, lobster, and chocolate fondante with mint sorbet. A party who will go unamed had two and said her record was four fondantes but with vanilla ice cream, not mint sorbet). Everyone at the table raved about the Spanish red that was served (except for those of us who stuck with champagne - all agree that this years is better than last).

 

we are 71 guests (not passengers) with 94 crew . .. and as of 6 p.m. we still have more than 3000 miles to Miami (not far enough):)

 

FT

[DisneyJen]

there isn't a separate gift shop any more. various merchandise is stored in the cases outside next to the concierge desk and between the lounge and pool deck.

 

OMG - tonight was even better than last night. Steak tartare, escargot, wild mushroom soup, lobster, and chocolate fondante with mint sorbet. A party who will go unamed had two and said her record was four fondantes but with vanilla ice cream, not mint sorbet). Everyone at the table raved about the Spanish red that was served (except for those of us who stuck with champagne - all agree that this years is better than last).

 

we are 71 guests (not passengers) with 94 crew . .. and as of 6 p.m. we still have more than 3000 miles to Miami (not far enough):)

 

FT

 

And just what is poor zqvol eating tonight while you are dining on haute cuisine? Guess I should be a good friend and invite him over for dinner:p

 

Are you taking notes so you know what to request when our happy group of cruisers boards SD2 in a little over 100 days? The mint sorbet sounds divine (as does the escargot, mushroom soup and lobster)!!!

 

Have you seen any good merchandise in the cases? You know me ... always looking for some stylish SD items:D

 

The photos have been great ... please let Capt. T know that the timeliness of the crossing website for SD2 blows SD1 away.

 

Who is the new chef? What is his background ... inquiring minds what to know:p

[zqvol]

And just what is poor zqvol eating tonight while you are dining on haute cuisine? Guess I should be a good friend and invite him over for dinner:p

 

Are you taking notes so you know what to request when our happy group of cruisers boards SD2 in a little over 100 days? The mint sorbet sounds divine (as does the escargot, mushroom soup and lobster)!!!

 

Have you seen any good merchandise in the cases? You know me ... always looking for some stylish SD items:D

 

The photos have been great ... please let Capt. T know that the timeliness of the crossing website for SD2 blows SD1 away.

 

Who is the new chef? What is his background ... inquiring minds what to know:p

 

In spite of advice from someone he is with DD until Monday but later is fine.

 

We are hoping to see an wonderful show in the night sky this evening. If it wasn't 2:00 a.m. I bet those on SD could see the same show aka the shuttle.

[DisneyJen]

In spite of advice from someone he is with DD until Monday but later is fine.

 

We are hoping to see an wonderful show in the night sky this evening. If it wasn't 2:00 a.m. I bet those on SD could see the same show aka the shuttle.

 

Please tell Mickey we said hello and that we will see him and your DD the week of Christmas:D

 

We have the NASA channel on to watch the launch ... I wonder if it would stop raining and if we would run outside and look at the southern sky if we would see the shuttle?

 

Will email you about dinner later next week.

 

I suspect the SD crossers have turned in for the night!

[ctbjr1309]

I suspect the SD crossers have turned in for the night!

 

 

Not all of them! We gained an hour last night so it's only 1:24 AM now. I know I've been bad about posting but will try to be better. So far though, FT has been doing an outstanding job.

 

A great mix of pasengers and crew on board this trip. Many familiar faces and some new friends also.

 

DJ, the Chef is from France. He was on board with us in June and I have to concur with FT that he is excellent. He is also very personable. Fits in very well with the rest of the outstanding SD team.

 

Tonight's dinner was outstanding. I had lobster, steak tartare and escargot. Not to mention the fondant for dessert and a bit of the mushroom soup that everybody was raving about.

 

Off to sleep now. More later.

[Cammiem]

Thank you so much for taking the time to post about your SD experience thus far! I have certainly enjoyed reading and am looking forward to more.

 

Are the staterooms updated since drydock?

 

Have a wonderful time! Keep posting! :)

[DisneyJen]

Good morning/afternoon SDcrossers!! Hope that you had a good night's sleep and that the sun is out!

 

Ctbjr ... thanks for the info on the new chef. We haven't seen many photos yet this trip of his culinary creations. Hopefully we will see some in the coming days.

 

More questions for our intrepid reporters FT and Ctbjr ...

 

What changes have been made, beside the renovation of the Owner's Suite and the addition of the Admiral Suite, to SD2 during drydock? Were the soft goods changed in the cabins?

 

How have the spa treatments been (Okay this is a FT questions:D)?

[DisneyJen]

Thank you so much for taking the time to post about your SD experience thus far! I have certainly enjoyed reading and am looking forward to more.

 

Are the staterooms updated since drydock?

 

Have a wonderful time! Keep posting! :)

 

Inquiring minds need to know:p Looks like we posted at the same time!!

[zqvol]

Good morning/afternoon SDcrossers!! Hope that you had a good night's sleep and that the sun is out!

 

Ctbjr ... thanks for the info on the new chef. We haven't seen many photos yet this trip of his culinary creations. Hopefully we will see some in the coming days.

 

More questions for our intrepid reporters FT and Ctbjr ...

 

What changes have been made, beside the renovation of the Owner's Suite and the addition of the Admiral Suite, to SD2 during drydock? Were the soft goods changed in the cabins?

 

How have the spa treatments been (Okay this is a FT questions:D)?

 

DJ

 

FT is getting me lots of photos of food for your bistro, we may have to wait until Turkey weekend but we should see them then if not sooner.

[ctbjr1309]

I guess I'll jump in to answer some of the questions as FT is very busy getting sun out by the pool currently.

 

I don't think that there have been many changes to the staterooms. FT can (and will) correct me if necessary. The addition of the Admiral's Suite is the most noticeable change.

 

At FT's request, we have been very busy taking photos of the various meals so she'll have quite a selection for your review when she gets home, DJ.

 

Today we have more sun than yesterday and very smooth seas. As a result, rumor is that we'll be dining outside (excuse me, DJ, al fresco) tonight. Before that, however, we have a lecture at 4 PM on the Titanic. Hmmmmmm.

 

More later.

[DisneyJen]

DJ

 

FT is getting me lots of photos of food for your bistro, we may have to wait until Turkey weekend but we should see them then if not sooner.

 

Excellent! Looking forward to seeing you, FT and DS the day after Turkey day!

 

I guess I'll jump in to answer some of the questions as FT is very busy getting sun out by the pool currently.

 

I don't think that there have been many changes to the staterooms. FT can (and will) correct me if necessary. The addition of the Admiral's Suite is the most noticeable change.

 

At FT's request, we have been very busy taking photos of the various meals so she'll have quite a selection for your review when she gets home, DJ.

 

Today we have more sun than yesterday and very smooth seas. As a result, rumor is that we'll be dining outside (excuse me, DJ, al fresco) tonight. Before that, however, we have a lecture at 4 PM on the Titanic. Hmmmmmm.

 

More later.

 

Glad that the sun is out and the seas are smooth. Sounds like a perfect Saturday to me:D

 

Yikes ... who picked the lecture topic? I still think Capt. T should do a lecture on the dry dock process. Maybe we will be able to talk him into such a lecture in March as I find the whole process of maintaining and updating the beautiful SD yachts of great interest.

 

Ahhh ... al fresco ... not happening here as it is another gray albeit warm (67F) degrees here. Is osso bucco on the menu this evening:D Where is that sigh smilie when I need it:confused:

 

How is the pool water? Is it chilly or just right?