A Disney Cruise to the Eastern Caribbean is indeed a magical experience from the onboard greeting,
the interior rooms with live feed portholes from the bow of the ship
plus character visits and fireworks, the variety of entertainment including movies and shows, the ports – St. Maarten and San Juan, Puerto Rico and the private island – Castaway Cay,
the towel animals to even the unique character baggage claim at the end of our journey!
Of course, cruises are known for their abundance of food and Disney Cruises are no exception. What is unique however is that we dined in three different locations rotationally throughout the cruise and each one had a unique cuisine as well as unique ambiance including dinnerware and napkins. Each dinner consisted of four courses – appetizer, soup or salad, main course and dessert.
Another special feature was that our servers rotated with us and dressed according to the theme of the location or the evening event like Pirates of the Caribbean!!
Check out some of the food which used lots of herbs plus my favorite desserts including trios, and features of each:
ROYAL COURT - Specializing in French Cuisine with embossed white plates and gold brocade napkins
ENCHANTED GARDEN – Specializing in Continental Market Cuisine with floral decorated china and pale green embossed napkins
ANIMATOR’S PALATE – Specializing in Pacific Rim Cuisine with paintbrush decorated china and unique butter knives plus . . .
. . . one evening we got to create our own character that was then animated and interacted with the Disney characters!!
There are also two additional restaurants for adults on board – Remy – specializing in French Cuisine and Palo – specializing in Italian Cuisine. Definitely on our list to try next time!
On three of the days at sea, a Culinary Series was offered called “Anyone Can Cook” where two chefs demonstrated a complete meal of appetizer, main dish and dessert.
The Executive Sous Chef from Remy demonstrated . . .
Lobster Ravioli with a Tomato & Garlic Broth
TIP: Use egg roll wrappers for an easy ravioli
Pan Seared Sea Bass with Fava Bean & Pea Risotto and Sweet Chili Glaze
TIP: Add cold liquid to veggies and/or bones and then bring to a boil to create a great flavored broth rather than adding to boiling water which seals the flavor inside the veggies and/or bones
The Executive Pastry Chef demonstrated . . .
Apple Strudel with Vanilla Cream Anglaise
TIP: Stretch the dough out on a tablecloth and then use it to roll the strudel
Place a used vanilla bean in cupboards to deter roaches!
Our port visits included food too – chocolate!
The Belgian Chocolate Box in St. Maarten . . .
. . . and Casa Cortes Chocobar in San Juan, Puerto Rico. YUM!
What an amazing week exploring and enjoying spending time with my husband while being spoiled every minute!