BACK ON THE ROAD AGAIN TO PORT ELIZABETH, South Africa.
Bette thank you for your very nice comments. It is hard to believe that it was five years ago when we met you both on that Safari. Time sure goes fast when we are all having fun. You asked how the evening show times are scheduled with the move to open dining. On most evenings the featured shows is scheduled for 7:45 and 9:30 PM which seems to work very well for the majority of guests. It provides an earlier show for those who eat early and provides alternatives for those who eat late. On some evenings there will be an entirely different show that begins around 8:30 PM. On occasion in addition to all of this there is some type of entertainment beginning at 5:00 PM. The live entertainment in all of the lounges varies from night to night and by time as to who will be performing in which venue which seems to work out well. We send you both our very best.
Last evening we enjoyed a pre-dinner drink at the Crystal Plaza. We sat with two couples and we learned that one of the couples lives less than 1/2 mile from us. In two days we have met two couples who live less than one mile from where we live. It is a small world. Bette
These are the dinner menus from Waterside.
We dined at the Italian Specialty Restaurant Prego.
It is not often when we dine at the same specialty restaurant within days of each other let alone on two consecutive nights. We dined with Hotel Director Hubert and the original plan was to dine together another evening. However, Hubert needed to reschedule and last night was the night which would work best for all four of us. After looking over the menu at Waterside we decided to keep our other reservation at Prego. Hubert will be going on a well deserved Holiday when this segment of the World Cruise ends in Cape Town and the next segment begins. At the same time Captain Giske will be going on Holiday and Captain Birger will return from his Holiday.
One of the items we had was actually on the Waterside Menu.
Coincidentally, while going ashore in Durban we spoke briefly with Celebrity Chef Jon Ashton who along with his two-person film crew was meeting with local female chef. As part of the local experience on last evening’s menu there was an entrée called Chef Jon’s Durban Shrimp. Since we weren't dining at Waterside where this item would be featured Crystal Food & Beverage Personnel were kind enough to make this item available for us to share at Prego.
We all began with an appetizer portion of Jon's Durban Shrimp, followed by Caesar salad and we had the additional entree which was the Halibut Fish for our entree.
Everything was wonderful including lots of great conversation and laughs and terrific cuisine and service. Kudos to Jon Ashton for the Jon's Durban Shrimp creation, to Prego Chef Alfred for creating another wonderful additional entree and to the other chefs for preparing another wonderful meal.
Crystal Serenity departed Durban at 9:00 PM. We slept well as we are sailing towards Elizabeth, South Africa. We began the day with a workout for Keith and coffee and breakfast in our room. With some muscle awareness issues Keith skipped the Fitness Center and walked inside the ship.
We both had personal training at the same time today; Keith with Melanie and Anne Marie with Charlotte. Melanie adjusted a few exercises for Keith.
Keith would have taken indoor cycling right after the personal training but decided to pass on the class to give his sore muscle some rest. We both walked together in lieu of the indoor cycling. We also spent time with the Paula Jean the Cruise Sales Consultant about a new booking and Alissa the Crystal Society Hostess.
Highlights from today included:
Professor Nigel MacLennan spoke about how to learn faster and remember more. Robert Caskie spoke about 200 hundred years of South Africa history. We watched his lecture live on the television in our room.
World Affairs lecturer Daniel Silke spoke about the rise and fall of Apartheid.
In terms of food, there was a Grand Gala Buffet outside the Waterside dining venue. We looked at the array of items that were prepared by the wonderful culinary team and the set-up of tables and other items done by the Waterside Waitstaff Team. This is an example of a team effort by so many people who are part of the Food & Beverage Team. Let us also remember that other personnel help including housekeeping.
Keith stopped by to look at several of the displays as they were being set up and spoke with Pastry Chef Harald and Executive Chef Werner. The attention to detail is amazing with an example of that being the desserts. The desserts were not only visually appealing and very creative but the aroma was equally amazing. As someone who does appreciate a good cake Keith thought they all looked delicious.
We are sharing several photos with emphasis on the desserts.
We enjoyed lunch at Marketplace. On Grand Gala Buffet days such as today when we arrive to Marketplace we say we are there for the Grand Gala Marketplace Buffet. After all it is a buffet.
Keith was going to give Paddle Tennis a try but as it turned out it was not meant to be due to rain. It is quite windy which is another reason better for Keith not to play. Probably better just to give himself a break. Instead we walked again inside the ship.
We are posting early and plan to enjoy the rest of the afternoon on-board Serenity.
This is the daily Reflections Program for today.
Anne Marie & Keith