Saturday, July 8 - Received word two days ago that the expected cruise departure on July 17, from Southampton, England, is cancelled due to an unforeseen safety issue on this beautiful, brand new ship!!! UGH! Options were whether to cancel, or sail on the delayed departure of August 1. FYI, believe this would be the third iteration of the maiden voyage! Have opted for the latter, even though I will not be going to visit the beautiful fjords of Norway, but rather sailing round trip Copenhagen to Copenhagen, that will include the circumnavigation of Iceland and a few other ports of call, and then a third week from Copenhagen to Hamburg, Germany.
This cruise was also to be a culinary and cultural cruise that my travel agent, Eric Goldring, sets up annually. It would have been great fun to catch up with old friends who have participated before, but alas, they have opted out!! Change of dates didn't work for them.
Additionally, I'd scheduled a 12-day stay in Italy on Lake Garda, in the wonderful town of Sirmione. That has had to be cancelled, as I will be flying directly from Copenhagen to Barcelona to meet up with John and Sandi. More on that later.
Sunday, July 30 - San Francisco to Zurich to Copenhagen
Well, the trip has actually begun, after much wondering and changing of sailing schedule and itinerary . . . but . . . here I am at 10,000 + feet flying along in Business Class, drinking Justin Cabernet Sauvignon, and eating everything in sight!!! UGH . . . It isn't a good idea to forget to eat breakfast before you depart!!
Everything worked well this morning, and I met Eric (my friend and travel agent) in the Polaris Lounge at SFO. We had a little over an hour prior to boarding our flight at 1:25 p.m. Lo and behold, something wrong with the plane, and thus there were subsequent delays. Finally boarded around 3:00 p.m. and then sat on the tarmac for quite a long while. Gratefully airborne at almost 4:00 p.m. Am hoping that the pilot can make up some time on the way to Zurich as we have (or should I say "had") a two-hour layover prior to catching our connecting flight to Copenhagen.
This cruise was supposed to be a Goldring Travel Culinary and Cultural annual cruise, and there were a dozen of us so looking forward to the surprises that Eric would have in store for for his guests. Alas and alack, with the delay of the ship and the change in itinerary, Eric has had to abandon his plans . . . but never fear, there are still three of his clients who will be on the maiden voyage of Explora I, and therefore a couple of special events planned by Eric. Stay tuned and I'll relay the adventures.
Meanwhile, this trip for me is all about the new ship. First, I've never been on a maiden voyage. And second, if the advance photos of this new ship are to be believed, don't think I'll ever want to leave the ship . . . will be taking lots of photos. Third, there are quite a few staff that began with Seabourn and reconnecting with them will be wonderful.
Monday, July 31 - Copenhagen
We landed in Zurich with just an hour to spare, and as Eric led the way through an airport to which I was not at all familiar, I thanked my lucky stars that he knew the way. Up and down, on a train to another terminal, and more ups and downs. The moving walkways are not always level, so it presented a bit of a challenge when going uphill, the four wheels on my carry-on wanted to coast backward downhill!! . . . and when descending, the carry-on wanted to drag or push me along.
We got to the gate and were informed that this flight would also be delayed, perhaps 30 minutes. Finally, we landed in Copenhagen, our bags arrived too - love miracles!!!
Our reserved driver met us as expected and we were off for a 30-minute ride to the hotel. I was so very tired and knew that we had dinner reservations at a wonderful Michelin restaurant, but needed a bit of sleep. Good thing that I'd set my alarm or I'd probably still be asleep! Met Eric in the lobby a couple of hours later, and we taxied to the restaurant, a short distance away . . . Formel B.
This wonderful restaurant hasn't changed . . . still has exquisitely prepared, delicious food tastings, and really lovely wines (I would never have tasted these vintages on my own!). The staff is exemplary - knowledgable about food and wine and also fun. Every course was served with a paired wine. I will let the photos do the talking.
Amuse Bouche - Oysters and Caviar - YUM!
`Gold Selection Caviar with green peas and parsley
Tartar of salted beef, fermented tomatoes and horseradish (leaves)
Roasted turbot with braised ox cheek and parsley-garlic sauce.
Lamb from Varge Adal with courgetti, peas, mint and black garlic
Formel B's take on Baked Alaska known as "Havtorn en surprise".
Tuesday, August 1 - Boarding Explora I
Don't know if it was all the wine last evening or the long travel day, but I slept for thirteen hours!!! When I awoke, it was 11:30 a.m. - was I surprised!!!
Traveling with Eric certainly has its perks!! When we arrived at the terminal, we were shown to a "private" section next to the cavernous adjacent space where already, many guests were waiting to board. The ship had been late arriving in Copenhagen due to some harsh weather, so boarding time was pushed back to 3:30 p.m. for most guests. However, Eric and I were to board by 2:00, and had arrived shortly after 1:30. All of the boarding process was handled via small handheld devices. We were soon on our way to our respective suites.
I am in a Serenity Suite, aft and at a corner on the ship, where a very roomy and wide terrace wraps around the suite. Along with table, chairs, and lounges, there is a weight bench (with weights stored beneath it), and my very own hot tub, which as of this telling is yet to be filled. I have also been told that some suites have exercise cycles. Wouldn't that be fun?!?!?
Electronics abound throughout the suite; draperies that open and close at the touch of a button, lights on and off and/or dimmed, a button to call for service, a button to advise that the suite is ready for its daily cleaning, the latest coffee machine, plus electric pot for making tea . . . and best of all, a "Do Not Disturb" button. In an ice bucket on the table is a chilling bottle of Dom Perignon, as yet unopened.
The suite consists of living/dining room, bedroom, large bathroom, walk-in closet with built in vanity and tons of drawer space. In fact, storage here is more than ample, even in the bathroom!
Here is a view from my terrace, looking downward to the deck below which seems to have an infinity Jacuzzi that is shared by several suites, and then further down to an infinity pool that can be used by anyone.
My photos so far have not truly depicted the suite, so will try to post others later in the blog.
Dinner first night on board was at the restaurant, Sakura, a Pan-Asian inspired, beautifully decorated space. Food was outrageous!!! Not certain if I can keep this up between last night and tonight with the exceptional food and too much wine!!! All dishes below were shared.
Sushi Plate
Duck Confitte, but rather than the usual stewed duck,
this was made with what seemed to be Peking Duck.
Noodles
Turbot
Quail (super delicious!)
Beef Cheeks.
This next photo was taken in the middle of the night. I like to sleep with the drapes open. The moon was full and woke me, just in time to see it playing tag with clouds. It was even prettier prior to my snatching up my camera!
Wednesday, August 2 - At Sea
A lazy day for me - still nursing a sore back. But have decided to try out the personal jacuzzi in the next couple of days. Perhaps this will help.
The following photos are of the ship, the first three courtesy of Goldring Travel, with his permission. He takes better photos than I!!
The art work aboard ship is unique and beautiful. The exhibit below is really too pretty to believe with books carefully wrapped in colorful paper. It is The British Library Collection by Yinka Shonibare CBE, celebrating the diversity of the British Population Writers Female Artists, Actors, Activists, Philanthropists. It is an art installation and we are kindly refrained from touching the books!
The art gallery around this book exhibit consists of a huge collection of enlarged, high quality, black and white photos that show different periods of the building of Explora I. Beautifully done and most interesting. Will try to get some photos of this later.
The left side of the photo above is a mirror image of the right side which is the actual chandelier and winding staircase. Simply stunning and amazing! The twisty "blue" chandelier is really sparkling clear glass, but my camera changed the color!!
Dinner tonight at Marble & Co., a steak house, but with a very varied menu for those who'd prefer something else. Last evening this restaurant had an unprecedented occurrence during the dining hours as the sprinkler system engaged, dousing diners. So it was closed for several hours while they mopped up.
Eric and I toyed with the idea of arriving this evening with umbrellas, but thought we might be the only ones who thought it funny!
Another lovely dinner.
Lump Crab Salad
Tuna Au Poivre
Thursday, August 3 - Lerwick, Shetland Islands, UK
The mornings have been dreary and threatening rain, so for me it's another "lie low" day. The town of Lerwick seems picturesque, but a bit on the grey side - it matches the weather. Here are a couple of photos taken from my terrace.
And then, of course, it was time for another dinner . . . oh my! The restaurant, Anthology, is the only venue aboard ship that one must pay an additional sum to enjoy the food - there is a fee for just the tasting menu. You have the option of purchasing a bottle of wine, or the pairing option where you taste a different wine with each and every course. We decided to do it with a wine pairing and were not disappointed.
Wonderful fresh breads served with a really smooth and olive-y oil from Puglia
What looks like tagliarini is actually cuttle fish slivered to look like pasta - with caviar!!
Prawns "cooked" in citrus - delightful!
Squid on a skewer, lightly breaded with a buttery concoction - YUM!
Palate cleanser consisting of citrus broth, cucumbers and mango - WOW!
Tuna Puttanesca - extremely tasty!
Filet of sole with something crunchy
Can't remember what this was - a fish, of course, perhaps filet of sole, and delicious!
My very favorite wine of the whole trip! A lovely red from Italy. Tried to order it the next night with room service, and was told that it is only served in the restaurant Anthology!!
Pre-dessert - berry granita and ???? Another palate cleanser . . .
We now have very clean palataes!!!
Deconstructed Tiramisu - really good, but am so very full already!
Post dessert - we ate them all!!!
Friday, August 4 - Kirkwall, United Kingdom
Breakfast in Emporium Market was a delightful take on Huevos Rancheros - small, but delicious - a perfect breakfast! Tortilla on the bottom, then refried beans topped by cheeses, poached egg and a dollop of delicious fresh salsa.
A very cold and almost damp day in Kirkwall. Plan to go ashore, but that plan was slightly delayed because I couldn't open my safe and retrieve my passport. Service was quick, and after technician threatened to throw safe overboard if it didn't continue to perform correctly, I was off to get the tender.
It was so windy! Wore my Goldring Travel jacket (thank goodness!) but was still cold after about 30 minutes walking around the town. Took a few photos but returned to the ship soon after as it began to spritz from the skies. Was frozen like a lollipop. After a three hour nap, have decided to remain in the suite for the rest of the day.
Have enjoyed a quiet afternoon, ordered room service, and am ready to settle in for the evening. Caesar Salad and Club Sandwich, together with a bottle of pretty good Malbec from Argentina. Am happy!
Looks good, but not up to standards of the other food
we've had on this ship - needs improvement.
Delicious!
It may not be the Le Cana by Vince', but darned tasty and rated 91 points by James Suckling
Saturday, August 5 - At Sea
A quiet day, reading, a little needlepoint, some shopping in the specialty perfumery shop that has unheard of brands, most natural / organic and interesting.
In the evening I went to the lobby bar to take in the splendor and beauty of this space, and enjoy a sip of wine.
While enjoying a glass of wine, was joined by two ladies from Vancouver, BC, who asked me to join them for dinner at Fil Rouge, one of three restaurants where you don't need a reservation.
The special of the day was a cod which was very tasty and just the right meal. Of course, we couldn't let it go at that, so we ordered the berry soufflé for dessert - delish!!
Sunday, August 6 - At Sea
A very full day today! The morning began with an event in the Chef's Kitchen where seven of us were taught (and indeed did the cooking!) to prepare mussels six ways. This was a Goldring Travel C&C event. Thank you, Eric! It was a long while cooking and standing on one's feet, but in the end, we had all completed the tasks, from cleaning the "beard" from the mussels, quickly steaming them in a broth with wine with shallot and onion that opened them. We then separated the mussels into six portions to cook six ways . . . in fact we only cooked five separate recipes, and then were instructed what to do a sixth way.
Eating mussels for breakfast isn't something that I'd recommend, but they were all delicious.
Chef Jean Louis is a delightful teacher, as were other sous chefs in the kitchen.
That's Eric Goldring photo bombing!!
Starting at the top left and going clockwise, (1) Cooked in broth with shallot and onion; (2) With a sauce made of chopped, sautéed mushrooms, cream, a bit of roux; (3) Prepared a la escargot . . . mussels in the cups and topped with a mixture of parsley, butter, shallot, parsley, lemon, anise liquor (my favorite!), and then put under the broiler; (4) Out of the shell mussels with a curried hollandaise added; (5), On the half shell with hollandaise with a bit of pimento and a little heat added. The sixth way was to marinate the meat of the mussels in shallot and parsley, and then fry in butter.
Learned some new things about cooking, and while I've enjoyed mussels dining out, I've never been brave to try them at home. Now I will!!
Needed a short nap before a manicure and pedicure at 2:00. That was an experience. Had a most aggressive technician, and when it came to my feet do truly believe that she took off half the skin!!
Then quickly back to the room to get ready for dinner back in the Chef's Kitchen, this time as a guest of Captain Serena Melani. Yep, we have a feminine master (mistress?) of the ship. We would not be cooking this evening, but would be seated in the dining area and served a spectacular dinner. Eric had also been invited. In total there were ten of us. As to be expected, the food was so wonderful. In the photo below, you can see the live television feed from the adjacent kitchen, so we were able to watch the cooks prepare our dinner - fun!
Me, Eric and Captain Serena
The evening began with nibbles of caviar and accoutrements, a beautiful Iberico ham from Spain (it's similar to prosciutto, but drier and perhaps more lean), and then into the dining area. Menu consisted of pasta with shrimp; soup en croute; halibut baked in a crust of egg whites, flour and salt; and dessert of Rhum au Baba with cream and citrus zest. . . and that followed by tiny sweets.
Looks like Chef Franck is opening up a violin case!!!!
A remarkable day . . . and so to bed . . .
Monday, August 7, Reykjavik, Iceland
A very quiet day for me in port at Reykjavik. The weather is cold and damp and I'm staying in. It was a very good day for movies, needlepoint and reading. Had room service - simple but good meal of Miso Soup, Vegetable Spring Rolls and a Tataki Tuna Poke Bowl. All delicious and not too complicated or heavy.
Here are montages of photos of my suite and terrace - The Serenity Suite.
Tuesday, August 8, Reykjavik (to the back of beyond!)
We were to leave the ship at 8:30, but due to a glitch in the preparation of our lunch that we were to take with us, we were delayed a bit. For the three "intrepid women", who were the only ones who were able to do this cruise with the change in dates, Eric had planned a special outing. He'd hired a huge truck and guide to take us where most travelers never go . . . and it was to the back of beyond.
The pronunciation of Icelandic names is the most challenging ever . . . I haven't a clue as to where to begin. Did find out that when you see a double L, it has a "D" sound - go figure?
Here's where we were headed! . . . with incredible scenery before, during and after . . .
We travelled through small towns on the outskirts of Reykjavik, good roads through the soft and rolling hills where steam was pouring from the ground everywhere. Thermal activity powers this country. Some farms have their own thermal power source, and can sell excess energy to the grid. Apparently it's quite a money maker for those who have the funds to initially build the necessary equipment.
We soon pulled off the main highway to view the beautiful waterfall below, and that's where the bumpy roads began . . . some a little and some a lot bumpy. We drove through many rivers, some waters rushing quite powerfully, but felt safe in the big red truck with the huge, heavily treaded tires.
One can walk behind this waterfall, but the experience is a very damp one!
Glacial ice is covered with ash. It is still moving and carving out the rock
as you can see on the left side of the photo.
One can see for miles and miles, some land flat with suddenly rising rocks and hills and a huge flood plain that holds scattered random boulders that have been brought to their current resting places by flash floods. The size of some of the boulders makes one shudder at the force of those flash floods. The color palette of the countryside is yellow to soft greens, and grey to black. There is a sameness with this beautiful country but then one is suddenly surprised by the burst of pink or yellow wild flowers, and sometimes a little blue lupine.
We were told that many try this road with small and inadequate cars, have been trapped in the rivers, and some have died there, or at the very least, watched their cars be washed away!
We enjoyed a lunch provided by the ship, not remarkable but certainly sustainable, and then the others went on a hike up the mountain to gain even more beautiful views. I slowly hiked (or more accurately "walked"!) for a while, but when I came to stairs carved out on the trail, decided to meander back and wait for the others. Didn't want to tempt my old knees!!
This was a very memorable day, one I will not soon forget. The beauty of this world constantly surprises and astounds me. Am so very fortunate, and filled with gratitude at the opportunities afforded me.
On the way back to the ship in the late afternoon, we flirted with a huge storm, observed lightening strikes in the distance and were pelted with lots of rain. Storm was over by the time we arrived at the ship, and it was going to be an ensuite dinner and early to bed. Lovely Day!!
Wednesday, August 9 - Leaving Reykjavik
We left port early in the morning, so actually, this day was a sea day. Nice, relaxing, uneventful day. Dinner with Eric in Fil Rouge - good food, but not as outstanding as other restaurants. Still haven't tried the Med Yacht restaurant, but will do so before I leave the ship.
Pretty scenery today.
Did take the opportunity to snap photos of the Emporium Market. This restaurant that is open for breakfast, lunch and dinner, has so many choices that it boggles the mind - and some of the stations change their lead offerings daily. At every station there is an example of what is offered. There are two stations where hot food is already prepped, and being kept hot - these offering are traditional in the sense that you have a cooked meat, perhaps a stew, vegetables, potatoes, rice, etc., can be chosen. Unlike many buffets on most ships, one does not serve himself. I like this a lot! The food is behind glass, and is served onto a plate and given to you. So, the temptation of some guests who use their fingers to taste - that bad habit is not available!!! YEA!!!
As I write this am not in the Emporium, so will try to remember most of the stations.
Patisserie
Complimentary wines
Whole Fresh Fruit
Burgers - even a Lentil Burger, that I am to sample before I leave the ship!
Pasta made fresh each and every day
Wok of the Day - always a choice between a meat, a vegetarian and a tofu.
Fruit salads and puddings
Pizza
Cold cuts and cheeses
Soups
Fresh seafood - such as prawns and oysters
Carving station that always seems to have roasted chicken and a meat of the day - pork, beef or lamb.
Plenty of choices of cooked fresh fish.
. . . and almost forgot - outstanding Sushi bar!!!
Here are some photos for you to drool over - taken at lunch!
At Fil Rouge - delicious salad, foie gras (prefer it cut prior to searing), a good wine, and tasty filet of sole.
Thursday, August 10 - Isafjordur, Iceland
Beautiful harbor. Windstar Pride came in to port today. It was fun to see her pass by our ship. Cruised on her a couple of years ago.
Last evening, met a very nice solo traveller by name of Edite, now living in Zurich, via Hungary. She asked me to join her for dinner this evening at Marble & Co. - nice of her.
Salad was good, but halibut was dry. One of the few foods that I've not liked much. The highlight of the dinner for me was the starter . . .. potatoes and caviar . . . so good . . . like eating a warmed potato salad topped with a very good caviar - so delicious! . . . and pretty with the edible gold topping! Have tasted wonderful caviar on this ship, not the least bit salty or fishy - I now am beginning to understand the allure of caviar!
Entertainment during the cocktail hour in the lobby bar - violin and accordion - may sound strange, but the accordion was played so beautifully, reminded me of Mama - one might say "concert" accordion!!. Lovely.
Friday, August 11 - Aukureyri, Iceland
Don't know if it's because I'm aging, but it's too cold for me to go outside, so am enjoying the scenery from the ship. Weather is in the low 40's Fahrenheit, but when the sun hides behind a bit of fog or the clouds, then it is really cold.
Tonight am dining again at Anthology, with wine pairings. Do want to try it once more and then I'm done. Need to go back to Sakura, which is probably my favorite of all restaurants on the ship. The menu is so varied and food is prepared in ways that I would never have the talent to cook.
Also have to see if I can make reservations for another Chef's Kitchen. Would like to sign up for the pasta making session. Can always learn something new, especially because the family will be spending time in Italy in 2024.
I know that this blog seems to be solely about food, but want you all to know that so far, I'm behaving . . . having little or no dessert, and holding it to two meals a day . . . some days it seems like a meal and a half.
Dinner at Anthology was wonderful - of course! I changed my entree choice from the fish to the fillet of beef. It was a bit different, tender, tasty and I did enjoy it. Of course, the last course is accompanied by my favorite red, Le Cana Vince'. This is such a good red wine from Italy. Am going to try to get some to stock the house in Italy next year.
The white stuff with paprika is a puree of potato - really delicious!
Saturday August 12 - At Sea
My cooking station.
Today was very special! So of course, it had to involve pasta! I got a spot in the Chef's Kitchen to make pasta. The sessions lasted from 9:30 to 12:00 noon. The kitchen we work in has all glass panels at our backs, looking out to the sea. All of the important things in a kitchen reside at our front! Although we didn't actually make the pasta, we were given a demo on the process, done in a Cuisinart, and I learned that a bit of white wine vinegar keeps the pasta white when it contains the golden/yellow egg yolks . . . didn't know that!
We were each given a spinach pasta ball, and processed it through the electric pasta machine, getting it to the right thinness, several times through the machine at differing numbers. Finally, it was ready for each of us to bring to our cooking station, and we began cutting out rounds to make tortellini. We had previously made a mixture of sauteed spinach and mascarpone. On to the rounds in the center we placed a dollop of the mixture, coated half the rim of the circle with egg yolk wash, folded it in half, sealed the edges, brought the tips together . . . and voila! . . . we had a tortellini . . . or is that tortellino (one!).
The finished product, served with our sage butter and a little parmesan. . . what a delicious breakfast!!!
With regular pasta, we then created ravioli with a filling of gorgonzola and ricotta which we served with a fresh tomato sauce, topped with fresh basil and parmesan. These were easier to make by cutting small and large circles out of the pasta, placing a dollop of the filling on the smaller circle, egg washing the edges , then placing the larger circle over the filling and sealing the edges. Making the tortellini, though, felt to me like the greater accomplishment - such a fun morning!
No food could top my breakfast this day, so I stayed in this evening, and enjoyed a burger with a glass of wine. Perfect!
Note: Am bringing home recipes of all cooking classes, and will happily share. If anyone is interested - just ask. The challenge is that all measurements are in grams, so have to be converted.
Sunday, August 13 - At Sea.
An easy day at sea, still somewhat overcast, but not as foggy as all day yesterday.
For lunch, just had to try the lentil burger, without the "lava" bun, of course . . . oops, and then there were sweet potato fries. Burger was quite good! Rose and Sofia would like it!
A wonderful dinner, my second at Sakura. Tried a few new dishes and especially loved the Lobster Pad Thai.
Deep fried soft shell crab - YUM!
For dessert, Eric suggested that we order ALL OF THEM!!! OMGosh!!! Well. . . . we did share . . . The best was a chocolate dessert, not certain how to describe because pudding, or mousse, wouldn't do it justice. Not too sweet, and so clean tasting. Found out later that it is a plant based dessert.
From top left clockwise - (1) Amazing Chocolate; (2) Like a chocolate lava cake, but you pour in the green sauce - might be macha; (3) Meringue with fresh mango sauce; (4) Similar to Panna Cotta, but heavier; (5) White chocolate wafers stuffed with cream and poached pears with ginger.
This was the sunset from our table at the rear of the ship - awesome . . . (photo courtesy of Goldring Travel).
Monday, August 14 - Skagen, Denmark
I would like to go ashore today, but the weather looks threatening, so might stay in. Tomorrow morning we are back in Copenhagen, and for the last leg of this trip, they are changing my room to a Cocoon Suite. This is an upgrade, so am anxious to see this suite. But the downside is that I have to partially pack up so the butler can move me as soon as the room is ready. Will be organizing belongings this afternoon.
Eric is leaving tomorrow morning, so we had our last dinner at Med Yacht Restaurant - the only one I hadn't yet tried. It was very good and I'll probably explore the menu further during this next week. While the Mediterranean is the theme for food, Think it is heavily Italian and that's good for me!
We shared appetizers, and each chose our own entree. Assorted cheeses, shrimp cooked in a tomato sauce, Iberico ham, and assorted freshly baked breads served with a roasted garlic bulb, Involtini (eggplant strips rolled and stuffed with ground veal and cooked in tomato sauce, a really delicious risotto with porcini mushrooms (couldn't beat the flavor, but needed another three minutes of cooking time!), and then the entree of rack of pork.
Had to buy a special wine . . . and it was special!
Dessert was a delicious ball of gelato encased in a dark, hard chocolate with hazelnuts.
Eric enjoyed a burrata inspired dessert, and it was enhanced by strawberries and tomatoes - different but delicious! Definitely looked like fresh burrata, but had the texture of a heavy panna cotta.
Tuesday, August 15 - Copenhagen, Denmark
Happy Birthday, John and David! Hard to believe that 60 years ago today, these two surprise babies enriched our family.
Most guests are leaving the ship this morning with only 40 passengers staying on for the next leg to Hamburg, Germany. However, with the guests embarking today, there will be 700 guests on board for the next week. So far, even though this ship has more guests than I'm used to, it has never once felt crowded, and this probably because of all the different small dining venues, bars and lounges - very good planning!!
Had to be out of my suite by 8:00 a.m. so that it could be prepared for another guest. When I added a third week to this journey, my current suite had already been booked by someone else, so Explora Journeys moved me to another suite, an even roomier one - though it is called a Cocoon Suite! It is quite beautiful - should really have a party ensuite!!
The transfer from Suite 9095 to Suite 6089 was accomplished by 10:30 a.m. With everything put away, I was once again settled in!
In addition to more square footage, this suite also has a guest bath, and the veranda (which boasts an outdoor shower) is even larger than the Serenity suite. There are tons of storage drawers and even more space to hang clothing.
After the muster drill at 5:00 p.m., decided to stay in and order room service . . . prawn cocktail, gravlax and salmon filet - good!!
Wednesday, August 16, Goteborg, Sweden
It's so very cold, windy, and the rain just keeps coming! Am not going into town, which I really wanted to do, so have been googling to see what I'm missing. Besides, why would I want to leave this really beautiful suite!
At any rate, the first thing I came upon is that "Goteborg" is the Swedish name for this city. The English name is Gothenburg - probably because the word Göteborg is quite hard to pronounce (try "yeh-teh-BOR-ee"). Yikes!
Famous for its archipelago and old town, looks like a place I would have enjoyed. Photos courtesy of Google!
Lunch today at Emporium Marketplace. I always marvel at the depth and breadth of the food choices in this venue. Today I lunched in a semi-healthy manner, with vegetarian lasagne and pepperonata - really delicious and perfect - accompanied by a favorite Argentine Malbec.
Sun finally appeared in late afternoon, right before ship left port! Another quiet and uneventful day, especially enjoying this beautiful suite.
Thursday, August 17 - Oslo, Norway
The "gods" promised us better weather today, but the weather wasn't listening!!! It's cold and windy but at least not raining . . . . YET! Have enjoyed a late breakfast and am dressed for the unfriendly elements. Will shortly leave the ship, do a walk about and hopefully have something further to report and photos to share when I return. I love this city, have been here several times, and will enjoy this visit. If Vigeland Park is not too far away, will revisit.
By the time I'd reached the city center, the sun was out fully. I certainly was wearing too many clothes! Off came the jacket and securely tied it around the waist but still too warm. Oh, well, better than being too cold!
Would love to embroider this on a pillow!!
Can't remember when I was last here in Oslo. The city is still beautiful and has added lots of new buildings, especially around the port. Not certain whether they are apartments or luxury hotels, but beautiful, all with stunning views to the water where private yachts, sail boats, jet skis, ferries, tour boats, etc. are zipping back and forth between islands in the bay.
Across from where the ship is moored, there are steps where locals are sunning themselves, and occasionally jumping ten or fifteen feet down into the water. When they are refreshed, they climb up the vertical ladders and begin the process all over again - sun, swim, climb.
As I walked around the city center, I noted lots of very handsome people, both men and women, old and young, quite a few extremely happy children and a bustling population. Lots of good energy here. Shopping was fun and prices were fairly reasonable (if I figured the exchange rate correctly!). Lots of wonderful sculptures scattered throughout the neighborhood.
I happened upon a lovely little florist shop and had a brainstorm. Wouldn't it be nice to bring back flowers for Captain Serena and Haike, the General Manager, to thank them for all considerations during this trip? I found some beautiful phalaenopsis orchids with a most unique color - not apricot, not smoke, not yellow, but a mixture of all three colors. Should have taken a photo! The color would enhance the decor of the ship which is done in soft, rich browns and creams. Each plant chosen had at least 20 blooms already open, and perhaps another 20 to 30 buds. These would be perfect!
As I scribbled appropriate thank you notes, the lovely shop attendant wrapped the plants prettily, put them in a bag and then rigged the handle so that I could easily carry it back to the ship. Once I was toting the bag of flowers, knew that Vigeland Park was off the menu today. Almost there . . .
Back at the ship and up the gangway, security was the most stringent I've seen so far. Everything had to go through the x-ray machine, and people were being individually wanded. Didn't want to put the flowers through the machine as some of the flowers might break, so when I asked what to do with the flowers, was informed that no flowers were allowed on the ship. What?!?!?! There'd been flowers in my suite when we left Copenhagen - granted they'd been ill-cared for and I'd had to ask for the dead blooms to be removed a week later, BUT - no flowers - ever?
In my whiniest voice (I'm certain!) . . . "But, these flowers are for Captain Serena and the General Manager" . . . thinking that I'd also just toted them a mile back to the ship. Quickly to the wall phone he went, to ask the powers-that-be . . . could flowers be brought aboard for the Captain and the GM? Permission was instantly granted - HAH!! And, he forgot to wand me!!! Well, I'd certainly flummoxed him!!!
Flowers dropped off at Guest Services for delivery, and I was again in my "cocoon"! What better way to spend the rest of the afternoon than bringing my Dom Perignon out to the veranda, bringing my blog up to date and enjoying the mild climate. The ship is moored in a very pretty place so can enjoy the views.
A pre-dinner cocktail in the Whisky Bar, and I was off to dinner at Med Yacht. The lighting fixtures in the Whisky Bar are wonderful, and a good idea! They've taken old decanters and odd glasses and turned them into the lights - very effective and especially appropriate for a bar!
My dinner tonight was good, though I've been spoiled with a very nice and interesting dinner companion this last two weeks, so had to learn to do the single thing all over again. The table where I was seated had seating for two more fairly close. While I was dining on my first course, two couples were offered those two seats, sat down, and immediately got up and requested another table. Hadn't even looked at them! And I was freshly showered . . .
The third couple from England finally sat down and engaged me in conversation - they were very nice, and I immediately felt better! Dinner tonight consisted of a repeat of the aubergine involtini cooked in tomato sauce and suckling pig which was absolutely mouth watering, together with a side of spinach.
Friday, August 18 - At Sea
What a night!! Just as I was nodding off, all of the lights in the bedroom came on. Couldn't turn them off. The lights in the living room were doing a salsa - all they needed was the correct music! Dimming, brightening, flickering, on, off. Then the lights in the bedroom were off, only to return to their incredible brightness in just five minutes. The switches were no longer boss, electricity was doing its own thing! Could I live with this, or at least sleep through this? Waited a couple of hours through the repeated nonsense, and finally called guest services.
At 1:30 in the morning the technician, after having performed several supposed "fixes" informed he would have to call the electrician. But rather than have him there through the night, decided to pull the card out of the slot and cut electricity throughout the suite. Please have the electrician come tomorrow during the day. I would use my phone flashlight in the night. Finally slept until 9:30 this morning, the downside being that none of my devices could be charged. Luckily, my travel hearing aids charger has enough juice for a couple of days without electricity.
So here I sit in Crema Cafe, having enjoyed yogurt and fruit for breakfast together with a caffe latte, hoping that when I return to my Cocoon all will be fixed. From my mouth to God's ears!! Think that something might be wrong with the circuitry at this end of the ship, because I had a mild case of the electric salsa in my prior suite, which is just three floors up, though it seemed to correct itself.
On return to the suite, Armando, my room steward, told me that electricians had been crawling over the suite in my absence, and the glitches are fixed . . . we shall see when night falls . . .
This afternoon, will be participating in my third Chef's Kitchen cooking session - this time the subject is risotto. Now for those of you who know me, risotto is sort of a specialty, but am certain I will learn some new tricks. More to come later . . .
Have just come back from the Risotto Class in the Chef's Kitchen. Karen (Chef Jean Louis' wife and assistant) decided that today I should cook with Chef JL. Really!!! Oh Gosh!!! Chef Jean Louis said it was a good idea, because he wouldn't have to do any of the work, just talk!!
I learned today that one could prepare the first step of risotto either in the morning (for use that evening) leaving it at room temperature, or the day before by putting it in the refrigerator. What a great idea. Also learned the best way to dice shallots and it works beautifully. So, the initial prep is minced shallots, sautéed, add rice to absorb the flavors of the shallots, butter and olive oil, and then a fair amount of beautiful French chardonnay. I was amazed at how long we were instructed to cook the rice in the wine prior to adding broth. I often add white wine at the end of the risotto, but this way the wine acids were softer and had fully permeated the rice.
Today we made two risottos, one with fresh peas and one with pumpkin squash. Both were sensational. I was so eager to eat them at the end of class that I forgot to take a photo of the finished products.
My work station, or should I say my (and the Chef's) work station!!
Karen - with me in the background slaving over a hot stove!
We made two risottos - the one on the left with squash, that was topped with a mixture of toasted pepitas, raisins, lemon zest, chopped fresh mint and finished off with dollops of mascarpone mixed with finely minced truffles. Let me tell you that licking the bowl of the mascarpone/truffle mixture is totally better than cake icing! The truffles came in a quart-sized jar from the refrigerator, and that one jar probably cost thousands of dollars - though Chef Davide (from Alsace) told me that it would last years under proper temperatures. This risotto was absolutely delicious and had a middle eastern flair to it. I will try it once I return home.
The second risotto was made with a fresh pea puree, that had some fresh dill in it. It was topped with a roasted pancetta. Received the supreme compliment when Chef Jean Louis told me he liked the way I'd cooked the risotto, and the softness of the rice was more to his liking - it wasn't mushy, just barely cooked, and one didn't break a tooth on it in the super "al dente" state! To both risotto's lots of parmesan was added when almost finished.
Most of us picked up our completed food and retired to the adjacent dining room, where Karen said we were the first group to do that. Having eaten every grain of rice, have opted to return to my suite. Don't need anything further to eat this date. Love, love, loved today, even though I'm dead tired!!
I was sorry to have this be my last cooking session, but Karen informed me that she'd already signed me up for Sunday morning when we will be preparing French Onion Soup and Cocotte. I don't do French cooking, so this should be interesting.
Am coming home with a collection of Chef Hats and Aprons from the classes. All future Christina Cup teams that I am on will have matching aprons and hats. That will help us win for certain!!! Look out 2024!
The doorbell just rang, and a wonderful gentleman, Anthony, advised that he'd come to help me plan my cocktail party!! Told him that I'd not planned a party, but if he couldn't find the person who'd requested his services. he should come back and I would be happy to do so!!
Sunset last night was awesome - but then there are lots of awesome when one is out at sea.
Saturday, August 29 - Stavanger, Norway
Another grey day, with threatening rain and extremely muggy, but I was determined to take a walk through the town of Stavanger after a healthy omelet for breakfast. Don't believe I've been here before. It is very picturesque, and as the ship's daily bulletin describes the town, supposedly has some of the best restaurants in Norway. With all the wonderful food on this ship, am not too eager to go ashore to dine!!
I love when am on a ship and it docks right in the middle of town - no tenders. But I do wonder how I would feel if I were to wake up and find this ship in my front yard!
Taken from my Deck 6 veranda.
To give perspective, this next photo was taken from Deck 11 where I enjoyed breakfast.
Beautiful hanging baskets of flowers and abundant flowering pots grace the cobblestone streets. All have this same color theme - pink to purple.
The walk was good but challenging for me knees - lots of up hill and down along with uneven cobblestones. Though it's threatening rain, just an occasional drop has daunted others from this ship and the Regent Seven Seas Voyager from populating the town with visitors. My goodness, the ship next door is big!
The Regent Seven Seas is on the right. We, the Explora I, are on the left.
And what would travel be without the requisite 7-Eleven and Burger King. Around the corner there was also a MacDonalds!
Does seem as though there is an over abundance of restaurants. This port must see lots of tourists for I can't imagine that the town this size could support so many dining places otherwise. Other kinds of shops - not too many, art galleries, and of course the usual shops one finds in ports selling the national souvenir treasures.
Came back on board, ordered a healthy Vitamin Sea (sic) Smoothie and took a nap. Am now deciding where to dine and think it will be Sakura. But, because I don't have a reservation I will be relegated to the sushi bar. I think that is fine and am going to give it a try.
It's almost 5:00 p.m., and the ship has just left port. It has been pouring rain for the last couple of hours. Tomorrow I begin packing . . . UGH!
Dinner at the sushi bar in Sakura restaurant was such fun. I put myself in the hands of the Master Sushi Chef (another kind of master chef - though didn't know one could achieve "master" status in sushi making!!). Tried some new things that were accompanied by my favorite cocktail in Sakura - the Yuzu Hit.
Here's the recipe for Yuzu Hit Cocktail:
30 ml Vodka
30 ml Dry Sake
20 ml Yuzu juice (a Japanese citrus)
30 ml Ginger Infused Honey (you can make your own by infusing fresh ginger into warmed honey)
A small float of Wasabi oil - about the size of a nickel.
While I just got the ingredients, would assume that all of the above is tossed into a cocktail shaker, with lots of ice, shaken exuberantly, and then poured into an old-fashioned martini glass . . . at least, that's what I'm going to do!
Well, here's a giggle . . . the lights in my suite won't turn on!!! Also, just noticed that the heated marble floors in the bathroom are not working either, though the control says that it is on max!!
Sunday, August 20 - At Sea on the way to Hamburg, Germany
A lovely, delicious and challenging morning in the Chef's Kitchen, as we prepared French Onion Soup and Poulet Cocotte Grand Mere. . . . and I got to once again cook with the chef!!
We have been blessed with several Master Chefs on board this ship, of which there are only 114 in the world. These chefs bear a special emblem on their cook coats - Maitres Cuisiniers de France. Chef Franck Garangar who was already on the ship when we boarded in Copenhagen on August 1, has since left the ship on August 15, but we now have Chef David Barthold (from Iowa, via Alsace!). Still on board is Chef Jean Louis Dumonet, originally from France and New York, when he isn't sailing on Explora I. Together with his wife, Karen. they are a dynamic duo!!
Today I was out of my comfort zone, but easily picked up the rhythm of the recipes. Was surprised and pleased with the outcome of both dishes, and was delighted for this menu to be my breakfast and lunch! I have an idea for the family that they should come cook with me on my return and we will cook these two items.
Most surprising was that the Onion Soup was not based in a beef broth, but a chicken broth. Chef David told me that when he is home, he makes his with duck broth, but adds a bit of Cherry Kirsch. Also, rather than use the traditional Gruyere cheese to top the toast, he prefers an aged Comte because it heats better and doesn't leave an oily residue on top of the soup.
Thought this was a great way to do a bouquet garni because I never have cheesecloth nearby, but often have leeks. An especially good use for the larger outer layers of leeks. Wonder if one could make a bunch, freeze them, and have them ready to pop into soup or whatever? I may try that!
As we were winding up the cooking and beginning to plate our food, I turned around to find my butler standing near the door wanting my attention. My butler, "N" is very nice, but is so constantly and always bowing to me with his hand over his heart - it is off putting!!! At any rate, "N" wanted me to know that there a wine tasting at 2:30 and if I would like to go there was a spot for me. It was nice of him to chase me down - so must cram in (though will try not to cram the clothing) at least one hour of packing before I depart for the wine tasting!
Right now am so full from the cooking class that all I want is to curl up and take a nap - but NO! Must pack!
The wine tasting was conducted by a guest "luminary" on board - that's the moniker they've given speakers and special guests - Roderick Smith MW of Riviera Wine Academy (some place in Europe). Learned lots of information about Chardonnay and have only one quarrel with his presentation as he repeatedly said that those who do not like Chardonnay have only tasted cheap Chardonnay - I can attest that is a falsehood!!! Have tasted and even bought rather pricey California Chardonnays and I don't happen to like them . . . . however, on this trip have been introduced to some very good French Chardonnays - and I do like those!! Here's a brief recap of the presentation and tasting.
Chardonnay
Mostwidely planted grape in the world
Origin in Bourgogne/Burgundy, France. Ancient but recent DNA research has shown it to be Pinot Noir X Gouais Blanc, almost certainly naturally and in Roman times.
Village of Chardonnay - name is a derivative of Cardonnacum, a Latin term denoting land of Cardus, the owner during the end of the Roman period. Chardonnay and its surrounding Maconnais region are probably the cradle of the grape, and the semantic origin of its name.
Adapts well to most climates. Considered relatively neutral, hence suitable for most winemaking treatments, especially sparkling, and dry table wine, although there are a few sweet examples.
Wine #1: Champagne Odyssey 319, Blanc de Blancs Brut NV
100% Chardonnay
A Grand Cru Champagne from Avize.
This Blanc de Blancs cuvee is a blend of the 2015 and 2018 harvests. Owned and made by Olivier Bonville and Ferdinand Ruelle. The name - Odyssey 319 is an homage to the 319 villages that make up the Champagne appellation areas.
Chalk Soils
Traditional Method. 54 months on lees.
12.5% alcohol
Wine #2: Pouilly- Fuisse "Repostere"
100% Chardonnay
Founded by Jean Gerard Guillot and now run by his sons, Patrice and Emmanuel in the heart of the Maconnais, in the South of Bourgogne/Burgundy. Entirely and certified organic.
Mixed limestone and sandstone soil.
11 months on fine lees in Burgundy Oak (228L) barrels
13% alcohol
Wine #3: Veritas Charles Heintz Sonoma Coast 2020 California
100% Chardonnay
Ceritas is he project of one of California's most engaging winemakers, John Raytek. Each wine is named after the proprietor of the vineyard whose fruit produced it - in this case, Charles Heintz in the heart of Sonoma, probably California's premier Chardonnay region.
Sandy loam, just above the fog line, and cooled by the sea breeze.
Fermented and matured in small French oak.
14.5% alcohol.
Wine #4: By Farr Chardonnay 2020 Geelong, Victoria, Australia
100% Chardonnay
Gary Farr, ex head winemaker of Bannockburn estate, and his son, Nick, farm just 36 acres to the west of Melbourne in the ideal Chardonnay territory of Geelong. With winemakiing experience from Au Bon Climat in California, and Domain Dujac in Burgundy, their wines are highly sought after.
Limestone bedrock and red volcanic mixed topsoil.
Fermented and aged for 11 months in French oak barrels, of which 30% were new.
13.5% alcohol.
This last day which should have been totally dedicated to packing has turned out quite unexpectedly! Have returned to packing, almost done. Not going back to Sushi bar, but will have a small pizza in my room and finish the Argentine Malbec.
A few things I may have failed to mention:
The Mandala Blue (made especially for Explora) line of soaps, creams and shampoos is excellent. The shampoo and conditioner rivals my favorite brand at home, also produced in Italy.
On board there is pool table, four swimming pools, a pickle ball court, a basketball court, a game room for young people, and probably more that I didn't discover . . . there's always the next cruise!
The shops on board are very high end . . . Piaget, Rolex, etc., and the "Journey" shops carry beautiful hand made items that one isn't like to find all in one place. Especially wonderful is a line of pashmina scarves, some of which are hand embroidered, quite pricey but exquisite. I restrained myself!
One of my favorite shops is the perfume shop that features wonderful scents, most of which are organic and not filled with chemicals. The aromas are wonderful, but the scent doesn't last as long as some other perfumes with the chemicals.
The spa is extensive and even has a salt pad/room which apparently is much in demand - though not certain why . . .
Every suite has a specially fitted drawer at the vanity where a new Dyson hairdryer resides. Such a wonderful product.
The bed linens, towels, robes, and assorted bed and throw blankets are all Frette - from Italy. If you've ever used Frette sheets on your bed, you'll know what I'm talking about!!
Monday, August 21 - Leaving Explora I, flying to Barcelona via Munich
Woke early this morning and was ready to leave the ship at 8:45. My reserved driver was supposed to be waiting for me holding a sign with my name on it, but once I claimed my luggage, no one in sight. Stood on the sidewalk for one half hour, looking for my name, when I received a phone call from Germany. It was my driver. He was waiting in his car behind the steering wheel, right across the street from where I was standing, and apparently hadn’t received the memo about the sign with my name on it.
At any rate, he waved to me once he saw me pick up the phone, and then still waited while I struggled with luggage. A very nice terminal person came over to help me roll the luggage out to the waiting car, where the driver finally did get out of the car and open the back to receive luggage.
Almost uneventful ride to the airport, except that someone in a car alongside ours must have been angry with my driver because he stayed with us, blaring his horn for about a quarter mile. Was happy to get to the airport and get rid of luggage, checked through to Barcelona where I will be meeting John and Sandi to spend the next three and half weeks with them.
I can’t say enough about the Explora I. This was an exceptional three weeks. The beauty of the ship, the food, the engaging staff and crew all combined to make it one of the most memorable cruises I’ve ever had the good fortune to experience. Thank you to all who made this trip special.
Today is a day of travel. Am now waiting at Hamburg Airport to fly to Munich, and then a connecting flight to Barcelona. I will be starting another blog for the next segment of this vacation. Hope you will join me!!!
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