Freedom of the Seas Nov 23-30 Review

[Willman]

Brief summary and ratings of my Freedom of the Seas November 23-30 Western cruise.

 

Embarkment A+ From the minute we left Embassy Suites Miami airport until the time we stepped on board = 1 hour.

 

Cruise Director A+ Richard Spacey Rocks. This guy has got to be the best cruise director now working. He will make you laugh many, many times.

 

Food B Good to very good all around, not great.

 

Food Service A Excellent dining room service and windjammer staff. Our headwaiter Chandler was the best. It was like having a third waiter.

 

Ship A Very clean and well maintained.

 

Entertainment B Good production shows and Ice show. They are very well produced and enjoyable, but the singing/dancing talent is only fair to good. They now have a “third” production show with an “illusionist” with too much singing and dancing but not enough good magic from the self centered magician.

 

Bars B+ Lots of choices to of places to hang out while increasing your bar tab and making it more difficult to wake in the morning.

 

Crowds C+ The ship does a good job of crowd flow. However, on sea days the mass of people was a little much.

 

Cabins A We were in cabins from insides to a GS. Were clean and well maintained. We had all 23 family members in the GS for a party and had enough room.

 

Disembarkment D- They called the colors about an hour earlier than the posted time, and then did not send the luggage to the carousals for up to two hours later. Some of my family members almost missed their flights. It seemed like the luggage was randomly sent out which resulted in a mass a people waiting for their luggage.

 

Notes:

Labadee going under lots of construction at the tip. Hideaway beach will soon be gone and be the end of the pier. Dragons Breath point closed – very disappointing.

 

900+ children on this cruise – was not a problem. No gangs of teenagers blocking stairwells or brats pushing all the elevator buttons.

 

Passengers were a nice group and I saw no problems. At times it seemed as many as 50% were from Europe.

 

Flow rider and rock wall were fun but crowded.

 

Overall – had a great time and really enjoyed it. The Freedom is an amazing ship and is a smooth and well oiled machine. It is incredible how they provide such great service and good food for so many people with so few problems. I was part of a family group of 23 and we found lots to do for everyone and many places to hang out and be together. There is so much to do and see that you will be very busy the entire cruise (my choice). If looking for and quiet, relaxing, romantic vacation I would also consider a smaller ship or an all inclusive.

 

Any questions? Ask away.

[Redheada]

Thank you for the review - we leave on Sunday and cannot wait!!!

[bluesaab22]

Thanks for your review. We leave next month! Question: I recieved my edocs with one copy of a luggage tag that i can print out... will they have actual luggage tags at the pier for us in Miami or do we have to make them ourselves? Last time I was at the Port of Miami, I just remember handing my bags over to some guys outside and it was mass confusion but my bags ended up in the the cabin as planned. I think we actually had "tags" sent to us that year versus the edoc... what do you advise?

[Willman]

We received physical tags with our docs. I have never used e-docs, but I am guessing you should print and affix tags to all of your bags and you will not have a problem. I would find out this answer from someone who has used e-docs.

[hince57]

How was the Embassy Suites?

[Willman]

Embassy Suites was a solid hotel for the price. The suites are very large, clean and in good shape, with a few signs of wear and tear. The lobby, grounds, workout room and pool are very nice. The hotel is large and very busy (mostly with cruise customers) with some long lines at certain times for breakfast and happy hour. Negatives: the restaurant service (for dinner) was terrible. Although the food was OK, there are not enough waiters or cooks and it took forever to get our food. It is located in a no mans land and the only place to walk to is a nearby Benigans which I would only try during daylight hours.

[Willman]

Another bit of information to add: I brought 3 plastic 750 ml "travelers" bottles of liquor in my checked baggage. They were delivered with no problems.

[friendofyours]

We will be on the Freedom in January and are trying to decide on the best nights to eat in the specialty restaurants. If you have the dinner menus, could you please post them; and we would like to know what night is formal.

[fraidknot]

Labadee going under lots of construction at the tip. Hideaway beach will soon be gone and be the end of the pier. Dragons Breath point closed – very disappointing.

 

Willman, Could you elaborate on your Labadee experience. We will be there in 2 weeks and wondered if there is a "best" place to be on the island, or what to really avoid? We just want to find a peice of beach to relax on. (never been there before)

[Willman]

Fraidknot. We went to barefoot beach. It was not too crowded, it was very scenic and the sand was real nice. Hideaway beach was our first choice but is closed as they are building the new pier there. The dragons breath/ocean side beaches are less crowded, but the area is mostly rocky with little good sand. We ate at the dragons breath cafe which was not too crowded. I was disappointed - dragons breath point was closed due to construction.

 

friendofyours - I do not have an opinion on what night is best. I would base it on you schedule, not the menu's (sorry - have none), as the food was consistent every night.

[CruiseLover15]

I was on this cruise. The formal nights were on the 2nd and 5th nights. We don't like dressing formally so we always do Chops on one of those nights. Here is the menu

 

MENU ONE

Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with sweet tart lime syrup Smoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement this fish dish. Served with a golden brown crostini Vidalia Onion Tart – sweet vidalia onions combined with nutty gruyere cheese then baked in a buttery cruise. Served with leek fondue and sautéed red peppers Sopa de Tortilla – robust Mexican tomato soup garnished with fried julienne tortilla Hot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth with cilantro and vegetables Chilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off beautifully in the soup, garnished with chopped celery and cucumber Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds Caesar Salad - simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons

Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeks Linguini with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta Pan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blanc Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables Pan Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetables Slow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jus Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Grilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese and vegetables sandwiched in a warm flour tortilla. Served with a tomato-cilantro salsa Aloo Gobi Methi – fenugreek flavored potato and cauliflower curry served with fragrant basmati rice, pappadams and tangy raita

Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped with a strawberry compote –as distinctive as its namesake Chocolate Cherry Cake – classic flavor combination in a cake. Served with a dollop of Kirsch cream Savarin – luscious sponge cake soaked in Grand Mariner syrup and finished with fresh fruit and mango goulis Low fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with powdered sugar Sugar Free Chocolate pot de crème – rich chocolate cream perfumed with a hint of coffee

MENU TWO - Formal Night

Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness of red onion, the salty bit of feta cheese and tangy cumin mint yoghurt Shrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauce Escargots Bourguignonne – tender snails, drenched in melted garlic herb butter nd baked to perfection Lobster Bisque – rosy colored and laced with cognac and whipped cream, this is a classic fare Oxtail Broth – rich beef broth scented with aged sherry, served with a crispy cheese twist Chilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as a canvas for the dark red of the dried cranberry garnish Caesar salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons

Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dish Linguini with Mariana Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta Fresh Alaskan Steelhead Trout – pan-seared and served on a mound of creamy black olive polenta, and accompanied by Spanish sofrito and fried capers Fresh Alaskan Ling Cod – broiled fish filet served with Chef’s choice of vegetables Roasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add texture Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables Filet of Beef – piquant green peppercorn sauce is the perfect partner to this tender cut of beef. Served with a mound of creamy whipped potatoes and meaty sautéed crimini mushrooms Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato sauce Potato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita

Grand Marnier Soufflé – with each bite this warm delicacy melts on the tongue to release a hint of slightly bittersweet orange liqueur Double Strawberry Cheesecake – creamy cheesecake laced with a strawberry swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and enjoy!

Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch, Generously ladled over vanilla ice cream Low Fat Double strawberry Cheesecake – low fat cheesecake laced with a strawberry swirl, Add a spoonful of strawberry compote and enjoy!

Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests between layers of moist cake, Toasted coconut adds a bit of crunch

MENU THREE

Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes drizzled with extra virgin olive oil. Simple yet perfect Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobella mushrooms, and baked caramelized garlic Scallop Risotto – delicate sea scallops enhanced by the sweetness of corn, served over a creamy mascarpone risotto Creamy Roasted Garlic Soup – mild and fragrant garnished with rye bread croutons

Minestrone(v) – A hearty tomato soup, filled with vegetables and pasta, sprinkled with Pecorino Romano cheese Strawberry Bisque(v)– perfectly chilled soup garnished with a sprig of fragrant mint Caesar Salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Insalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives

Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dish Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetables Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetables Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoes Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Vegetarian Chili – full of vegetables and slightly spiced. Topped with grated cheese and sour cream. Served with jalapeno corn bread Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita

Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate sauce and sweet roasted pears Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert is served on a crunchy almond butter cookie Tiramisu – this creamy dessert combines the best of several worlds: mascarpone, espresso, Kahlua Low Fat Angel Food Cake – light as a feather, with Grand Mariner marinated strawberries Sugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and silky sugar free chocolate mint mousse

MENU FOUR

Fired Roasted Red Pepper Hummus (v) – creamy hummus and toasted pita paired with tangy red pepper Shrimp Cocktail – served chilled with spicy sweet Royal cocktail sauce Spinach Dip (v) – warm and creamy, this spinach dip is comfort food at its best. Served with crispy tortilla chips Roasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touch Onion Soup – caramalized onions are simmered in rich beef broth. Full of flavor each serving is finished with a Gruyere toast Chilled Forest Berries and Buttermilk soup (v) – a unique combination of sweet, fresh berries blended with tart buttermilk Caesar Salad – Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings, served family style

Smoked Salmon Pasta – earthy sautéed mushrooms, crushed tomatoes and cream complement the flavors of smoked salmon and Grey Goose vodka Conchiglie with Mariana Sauce (v) - fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fresh Alaskan Scrod Tempura – mild fish, lightly coated with tempura batter and fried golden. Served with stir-fried vegetables and homemade sweet and sour sauce Fresh Alaskan Salmon – broiled fish filet served with Chef’s choice of vegetables Roasted Turkey – served with apple bread dressing, rich pan gravy, a mound of creamy mashed potatoes and tart cranberry sauce Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Grilled NY Strip Steak – juicy steak with decadent Béarnaise sauce, crispy potato wedges and sautéed zucchini Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Risotto Primavera (v) – creamy risotto flavored with a hint of saffron and garnished with freshly grilled vegetables Rice Biryani (v) – delicately flavored with saffron and spices, served with pappadams and tangy raita

Brownie Madness – a dollop of bittersweet chocolate mousse perched atop a chocolate brownie and drizzled with semi sweet chocolate sauce Key Lime Pie – tangy creamy custard with the distinctive flavor of key lime nestled in a flaky pie cruise Banana and Crunchy Nut Parfait (v) – creamy frozen banana custard in layers of luscious whipped cream finished with caramel fudge sauce, almonds and macadamia nuts Sugar Free Key Lime Pie – tangy sugar free key lime custard in a flaky pie cruise served with marinated berries Low Fat Strawberry Shortcake – light buttermilk pound cake layered with glazed sliced strawberries

MENU FIVE – Formal Night

Sun Ripened Pineapple – Sweet apricot ricotta and the subtle bite of black peppercorn are perfect with pineapple slices Citrus Cured Salmon - Thinly sliced salmon served with a refreshing dill cucumber salad Creamed Wild Mushrooms in Puff pastry – a herby blend of wild mushrooms, cream and herbs all encased in delicate puff pastry Cream of Asparagus – pale green and creamy, this delicious classic soup is garnished with crunchy almonds Double Duck Consommé – aged port gives this rich broth a depth of flavor and is garnished with a mélange of julienne vegetables Roasted Peach Soup – roasting brings out the sweetness of this stone fruit. Strawberries serve as a colorful garnish Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds

New England Bay Scallops and Ziti – sweet bay scallops, grilled with Portobella mushrooms and fire roasted red pepper pesto swirl around the pasta Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced by coconut and lemongrass Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked potato and light glazed root vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Asian Fried Tofu (v) – golden brown tofu is matched with sautéed bok choy, shiitake mushrooms and spicy red curry sauce Kabuli Chana (v) – chickpea curry served with fragrant basmati rice, pappadams and tangy raita

Desert Sampler – a trio of exquisite tastes and textures on one plate Low fat Berry Mousse – light strawberry and blueberry yoghurt mousse accompanied by a rich tasting low fat vanilla sauce Sugar Free Red Berry Tart – delicate flaky pie cruise filled with sugar free vanilla pastry cream and fresh red berries

MENU SIX

Exotic Fruits

Crab and Shrimp Salad

Melon Proscuitto

Beef and Veal Tortallacci

Jalapeño Potato Soup

Chicken consommé

Chilled Cranberry and Mango soup

Seasonal Greens

Caesar Salad

International Cheese Plate

Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta Penne with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Cornmeal Dusted Talapia – slightly crispy fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the perfect foil for this poultry dish Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted potatoes and Shiraz reduction Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Asparagus and Brie Tart (v) – fresh asparagus and nutty brie are baked in a buttery crust – topped with grilled plum tomato, arugula salad, red pepper essence and chive oil add a bright touch Gobi Ki Sabzi (v) – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita

Choco-Chino Trilogy – a delightful chocolate trip: sweet Grand Marnier white chocolate mousse, creamy milk chocolate and Kahlua cheesecake, and a slice of dense dark chocolate mud cake BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel crust Magic Mango Parfait – light creamy frozen mango custard layered with Caribbean mango salsa Low Fat Exotic Pineapple and Coconut Cake – a pina colada in a flourless cake –with a healthy scoop of pineapple sorbet for good measure Steamed Sugar Free Vanilla and Berry Custard – finished with fresh berries

MENU SEVEN

Southeast Asian Inspired Garden Salad (v) – Napa cabbage, sweet snow peas and shiitake mushrooms in a spiced ginger, oyster sauce and rice vinegar dressing Smoke Duck Breast – sliced smoked duck breast served with asparagus-arugula salad, candied walnuts and honey orange dressing Bay Scallops and Crab Meat Gratin – dainty bay scallops and sweet crab meat drenched in herb butter sauce, served with a French flute crostini Halibut Chowder – hearty fish stew with sweet corn, Yukon Gold potatoes and oyster crackers Beef and Tomato Soup – flavorful soup garnished with root vegetables and beans Chilled Forest Berry Soup (v) – a burst of berries swirled wit buttermilk Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons Glacier Salad (v) – iceberg lettuce and crisp garden vegetables served family style

Spiral Pasta – pieces of smoked trout and creamy brandy sauce tossed with al dente pasta. Garnished with ripe cherry tomatoes and scallions Spiral Pasta with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Fresh Alaskan Catch of the Day – baked on a cedar plank and served with tender new potatoes Shishimi Chicken Schnitzel – chicken breast marinated in a Japanese seven spice mix, fried golden and served with wasabi mashed potatoes , garlic broccoli, soy braised corn on the cob and Mirin infused mayonnaise Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Venison Stufado – braised in a rich Burgundy and shallot sauce with a bread spinach dumpling and tart cranberry compote Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vegetarian Bami Goreng (v) – Garlic, chili and green onions are combined with fresh vegetables to make up this Indonesian favorite, Strips of omelet and a sweet peanut sauce complete this dish Brinjal Bhajee (v) – baked and pureed eggplant curry with chili, served with fragrant basmati rice, pappadams and tangy raita

Chocolate, Whisky and Raisin Cake – delicious cake finished with soft whipped cream Apple-Rhubarb Crumble Pie(v) – sweet tart fruits, topped with oatmeal crumbles and baked until golden Warm Maple Syrup Pudding – moist vanilla cake soaked in maple syrup sauce Low-fat stone fruit Clafouti – a variety of stone fruits in a light batter, baked and served with low fat vanilla ice cream Sugar-free Berry Flap Jack Cake – flavorful cake filled with berries and cream

[friendofyours]

I was on this cruise. The formal nights were on the 2nd and 5th nights. We don't like dressing formally so we always do Chops on one of those nights. Here is the menu

 

CruiseLover15-

 

Thank you for all the great info. It is everything we were looking for!:)