November 17, 2012 TURKEY Cruise

[lucas]

I've been lurking on this board for quite a while. Just haven't had the time to post.

We booked this cruise over a year ago in April of 2011. We are all excited about going. It's been over a year since our kids last cruise and since February 2012 for my DH and I.

The four of us will be cruising:

DH
Me
DS15
DS12

We are looking forward to seeing the Fantasy for the first time and to chicken parm for Palo brunch!

Welcome to the thread!

 

[kritter]

WELCOME EVANS FAMILY!!

I worked on my FE gifts this weekend!!

 

[lucas]

2 more months!!! Yoo Hoo!

 

[DisneyDad76]

2 more months!!! Yoo Hoo!

WOO HOO!!!!!! Getting excited!!!

And, I have to say that dizney-cruiser ROCKS!!! Thanks for all your help.

 

[lucas]

Hey ya'll, I was just reading this thread: http://www.disboards.com/showthread.php?t=2697392
And, they posted the Thanksgiving menu from a DCL 4-nighter last Thanksgiving. Not sure if it will be the same, but here is it is:

Apps:
Seasonal fruit
Plymouth Rock Oysters on the half shell
Grilled Vegetable & Beef Prosciutto
Garlic and Herb Sauteed Shrimp

Soups/Salads:
New England Clam Chowder
Pumpkin & Ginger Soup
Caramelized Apple Salad
Jamestown Smoked Duck Salad

Bread:
Corn bread w/ honey butter (delicious)

Main Course:
Honey Glazed Baked Virginia Ham w/ sweet corn cakes, red skin potatoes, theme roasted winter veggies and a mederia sauce.

Govenor Bradford's Oven Roasted Young Tom Turkey w/ cornbread fruit stuffing, mashed sweet potatoes with caramelized pecans, green beans, pan roasted Jus and cranberry jelly.

Maytag Blue Cheese and Asparagus Risotto served with celery, roasted walnuts and shaved parmesean cheese.

Chesepeake Bay Raosted Cod warpped in bacon with corn risotto, leeks and a tarragon brandy sauce.

Steamed Lemon Sole on spinach, zachini and leek with a carrot-orange and cilantro reduction.

Grilled Split Lobster Tail in shell with a onion smashed potatoes, citrus infused baby shrimp butter, and garlic asparagus spears.

Colonial Style Venison Medallions w/ marinated red cabbage, potatoe croquettes and a port wine and juniper reduction.

Ginger Soba noodles w/ eggplant and shiitake mushrooms in a spiced broth.

Desserts:
Pilgrims Pumpkin Cheesecake
Mayflower Apple & Cinnamon Tart
Southern Style Sweet Potatoe Pie
Massachuetts Chocolate Melting Pot
Thanksgiving Thursday Sundae

 

[OurDogCisco]

Hey ya'll, I was just reading this thread: http://www.disboards.com/showthread.php?t=2697392
And, they posted the Thanksgiving menu from a DCL 4-nighter last Thanksgiving. Not sure if it will be the same, but here is it is:

Apps:
Seasonal fruit
Plymouth Rock Oysters on the half shell
Grilled Vegetable & Beef Prosciutto
Garlic and Herb Sauteed Shrimp

Soups/Salads:
New England Clam Chowder
Pumpkin & Ginger Soup
Caramelized Apple Salad
Jamestown Smoked Duck Salad

Bread:
Corn bread w/ honey butter (delicious)

Main Course:
Honey Glazed Baked Virginia Ham w/ sweet corn cakes, red skin potatoes, theme roasted winter veggies and a mederia sauce.

Govenor Bradford's Oven Roasted Young Tom Turkey w/ cornbread fruit stuffing, mashed sweet potatoes with caramelized pecans, green beans, pan roasted Jus and cranberry jelly.

Maytag Blue Cheese and Asparagus Risotto served with celery, roasted walnuts and shaved parmesean cheese.

Chesepeake Bay Raosted Cod warpped in bacon with corn risotto, leeks and a tarragon brandy sauce.

Steamed Lemon Sole on spinach, zachini and leek with a carrot-orange and cilantro reduction.

Grilled Split Lobster Tail in shell with a onion smashed potatoes, citrus infused baby shrimp butter, and garlic asparagus spears.

Colonial Style Venison Medallions w/ marinated red cabbage, potatoe croquettes and a port wine and juniper reduction.

Ginger Soba noodles w/ eggplant and shiitake mushrooms in a spiced broth.

Desserts:
Pilgrims Pumpkin Cheesecake
Mayflower Apple & Cinnamon Tart
Southern Style Sweet Potatoe Pie
Massachuetts Chocolate Melting Pot
Thanksgiving Thursday Sundae

I hate to BURST your bubble but that post is old and the cruise was from November 2010.

Hopefully, they haven't changed the menu much because this looks devine and I can't wait....

 

[tinkerbelltwins]

i've been lurking on this board for quite a while. Just haven't had the time to post.

We booked this cruise over a year ago in april of 2011. We are all excited about going. It's been over a year since our kids last cruise and since february 2012 for my dh and i.

The four of us will be cruising:

Dh
me
ds15
ds12

we are looking forward to seeing the fantasy for the first time and to chicken parm for palo brunch!

welcome!!!

 

[lucas]

I hate to BURST your bubble but that post is old and the cruise was from November 2010.

Hopefully, they haven't changed the menu much because this looks devine and I can't wait....

Oh, darn. Bubble has been BURST. Sorry I posted it.

 

[DisneyDad76]

Yea! I just met with my t-shirt guy. They will be on the press within a couple of days (still working on layout, and logo size). We are going with white shirts. If the planning process is this much fun, I can't imagine what the cruise is going to be like (not sure who is more excited, me or the kids).

 

[castoff]

Oh, darn. Bubble has been BURST. Sorry I posted it.

I am not sorry you posted it. Thanks

 

[castoff]

I thought I would share with group in case you didn't know.............You can now book Remy brunch on line ! For those that don't know about Remy here is the description from DCL website.

Remy offers Guests an elegant Champagne Brunch with French-inspired cuisine. Brunch is served while the ship is at sea during cruises four nights or longer. Check the Personal Navigatorthe Disney Cruise Line daily newsletter  once onboard for specific dates and times.

The Remy Champagne Brunch Charge is $50.00 per person. Guests may also select to add a Champagne Pairing to their dining experience for $25.00 per person.

 

[SSRJen]

I hate to BURST your bubble but that post is old and the cruise was from November 2010.

Hopefully, they haven't changed the menu much because this looks devine and I can't wait....

This will be my fourth Thanksgiving cruise and the menu has always been pretty much the same as the one above. Small changes here and there, but same basic main dishes and desserts.

 

[dizney-cruiser]

This will be my fourth Thanksgiving cruise and the menu has always been pretty much the same as the one above. Small changes here and there, but same basic main dishes and desserts.

If you choose turkey - are you able to get dark meat?

 

[castoff]

Looking forward to getting those cruise documents !! Probably won't see them for another couple of weeks though.

 

[nu2dvc]

Does anybody know what page the original cruise logo was on? I would like one to make a door magnet out of but scrolled through 10 pages of thread and couldn't find it.

Thanks in advance,

 

[castoff]

Beth

Is this the one your looking for ? It was on page 27.

 

[DisneyDad76]

Okay, so I have been hearing a lot from others (and a certain DVD) that there will be some sort of a "formal" (possibly black tie) affair one night. Anyone know anything about this? What attire should be worn? What night it normally falls on?

 

[tracysaluki]

Hi Castoff. My dh and I are on fish extender list but could you add us to the list on first page? Looking forward to meeting everyone!
Tracy and Chuck Hamilton

 

[dizney-cruiser]

Just to state the obvious . . .

WE CRUISE NEXT MONTH!!

 

[castoff]

Okay, so I have been hearing a lot from others (and a certain DVD) that there will be some sort of a "formal" (possibly black tie) affair one night. Anyone know anything about this? What attire should be worn? What night it normally falls on?

Hi Stephen, I believe formal night will be on Sunday November 18th. There is also a semi-formal on Thursday November 22. Wear whatever your comfortable in. Some wear a tux some a suit and some even casual. You won't be under or over dressed.