October 2nd Mexican Riviera Cruise

dolphingirl47 · Mar 22, 2011

Welcome to the new cruise meet thread for the October 2nd Mexican Riviera Cruise on the Wonder.

Here is our logo for t shirts, magnets, etc. (Thanks to 7evans):

Confirmed to be cruising are:

dolphingirl47
DH of dolphingirl47
beckinoz
beckinoz's family
Homeboycartel
CJMV
kh2oson
Krbrat
A Litle Pixie Dust
7evans
OtherEvans
Cookiesmom
Cookiesmom's family 1
Cookiesmom's family 2
tinkerbellmom1
Luliemouse
PrincessShmoo
PrincessShmoo's family
Gpack
Gpack's friends
OriginalEvans
PixieDust215
tonimari99

DIS events:

7:00 PM on October 1st, Pre-cruise meet at Trader Sam's Tiki Bar at Disneyland Hotel

3:00 PM on October 2nd, DIS Meet at the Promenade Lounge, Deck 3 aft
Come and meet your fellow cruisers

2:30 PM to 4:00 PM on October 7th, Promenade Lounge,Scoring of Scavenger Hunt

12:00 PM on October 8th, Promenade Lounge, Prize Giving and Secret Mickey Reveal

Menu for Trader Sam's Tiki Bar (courtesy of Allears.net):

Food Items

Pu Pu Platter - Tamarind-glazed Island Pork 'Wings', Sweet and Spicy Asian Wings, Panko-crusted Chinese Long Beans, Green Papaya Slaw, and Sriracha Aioli. $15.99

Tamarind-Glazed Island Pork 'Wings' - served with crunchy Green Papaya Slaw. $12.99

Sweet and Spicy Asian Wings - Coated with Citrus-Honey, Red Chili-Spiced Sauce, and Green Papaya Slaw. $10.99

Fish Tacos - with Grilled Mahi Mahi, Cabbage, and Lime-Tartar Sauce wrapped in Corn Tortillas. $9.99

Panko-Crusted Chinese Long Beans - Served with Sriracha Aioli. $7.99

Chicken-Lettuce Wraps - with Sauteed Chicken, Hoisin Ginger Sauce, and crispy Lettuce Cups. $9.99

Ahi Poke - with Sushi-grade Ahi, Avocado, Wasabi Yuzu, Sriracha Aioli and Wonton Chips. $9.99

Kalua Pork Flatbread - with Pulled Pork, Red Onion, Cilantro, Barbecue Sauce, and Mozzarella. $8.99

Cheese Flatbread - with Marinara and Mozzarella. $7.99

Trader Sam's Dessert Flight - Pineapple Upside-down Cake, Cappuccino-Chocolate Chunk Brownie, and Fruit Parfait. $7.99

Specialty Beverages

Uh Oa! - Whoever is brave enough to conjure up this concoction cursed by Uh Oa, the tiki goddess of disaster, must be forewarned: When you mess with Polynesia, the tiki gods will squeeze ya (often with a lime)!
-- Light and Dark Rums, Orange, Passion Fruit, Guava, and Grapefruit Juices, Falernum, Cinnamon, and Freshly Squeezed Lime Juice. Recommended for Two or more Guests.

Krakatoa Punch - There's no escaping falling in lava with this exotic eruption of flavor!
-- Reserve and Spiced Rums, Tropical Juices, Orgeat (Almond) Syrup, Sam's Gorilla Grog, and Hibiscus Grenadine. Served in a souvenir Tiki Glass.

HippopotoMai-Tai - Dare to enter this hippo pool with...Bang! Bang! Two shots of Rum! Don't worry this drink is only dangerous when you start to wiggle your ears!
-- Light and Dark Rums, Orange Curacao, Orgeat (Almond) Syrup, Organic Agave Nectar, and Freshly Squeezed Lime Juice. Served in a souvenir Tiki Glass.

Shrunken Zombie Head - Every time business shrinks for our favorite head salesman he celebrates with one of these supernatural potions.
-- Reserve and Aged Rums, Tropical Juices, Falernum, and Cinnamon.

Rosita's Margarita - And now, Senors and Senoritas, please place your ice into the center...of the glass, that is, as we present this enchanted cocktail from Rosita. (P.S. Whatever happened to her?)
-- Reposado Tequila, Orange Curacao, Organic Agave Nectar, Freshly Squeezed Lime Juice, and Falernum.

Ka-Blue-Ie! - Gorillas, rifles, dynamite, and river water don't mix...or do they? (Always makes a splash!)
-- Light Rum, Cream of Coconut, Pinapple Juice, and a splash of Blue Curacao.

Mosquito Mojito - Trading for the ingredients of this refreshing antidote for malaria didn't cost Sam an arm and a leg. But it did cost him a mint!
-- Strawberry Rum, Organic Agave Nectar, Falernum, Mint, and Freshly Squeezed Lime Juice topped with Soda Water.

Piranha Pool - It will take some skillful navigating to get you through this one! A mixture that's sure to attack your thirst for adventure!
-- Strawberry Vodka blended with Pineapple Juice, Cream of Coconut, Strawberry Puree, and Blue Curacao.

Ginger's Pear-adise - When you put your hand out for this one be careful...Ginger snaps!
-- Pear Vodka, Ginger Liqueur, Organic Agave Nectar, and Freshly Squeezed Lime Juice.

Tiki Tiki Tiki Tiki Tiki Rum - Welcome to our tropical hideaway, you lucky people you! If you have one of these starting right away you may be ordering two!
-- Reserve Rum, Cream of Coconut, and Pineapple and Orange Juices dusted with Cinnamon and Nutmeg.

Lost Safari - Best served with a rhino chaser, this drink gets its point across in the end. Bottoms up!
-- Dark and Spiced Rums, Tropical Juices, and Sam's Gorilla Grog.

Shipwreck on the Rocks - Have too many of these and you'll be setting a course for Davy Jones' Locker!
-- Bourbon with Freshly Muddled Lemon and Mint with Organic Agave Nectar.

Sam is pleased to offer the following beers which he acquired in trade. In fact, today he's having a two-for-one special: a beer with two heads for just one of yours!

Draft Beer
Kona Longboard Island Lager - Hawaii
Kona Fire Rock Pale Ale - Hawaii
Bud Light - America
Karl Strauss Amber - America

Bottled Beer
Red Stripe Lager - Jamaica
Hinano - Tahiti
Corona Extra - Mexico
Budweiser - America
Heineken - Netherlands
Coors Light - America

Many of Trader Sam's cannibal friends are into wine. Literally.

Sparkling (Glass/Bottle)
Abazzia Prosecco Gold, Veneto, Italy - Fine Effervescence with delicate apple, ripe pear and a clean citrus finish. $10/$38

White Wine (Glass/Bottle)
Vista Point Chardonnay, California - $8.25/$32
Kendall-Jackson Vintner's Reserve Chardonnay, California - $9.75/$35
Rudi Wiest Hooked Riesling, Nahe - $8.75/$33
Casa Grande Pino Grigiot Delle Venezie, Veneto - $8.75/$33
New Harbor Sauvignon Blanc, Marlborough - $9.75/$35

Red Wine (Glass/Bottle)
Canyon Road Merlot, California - $8.75/$33
Mirassou Pinot Noir, California - $8.75/$33
Villa San-Juliette Cabernet Sauvignon, Paso Robles - $10/$38
Brassfield Estate Cabernet Sauvignon, High Valley - $12.50/$42
Zen of Zin Old Vine Zinfandel, California - $9/$33

Sangria - A delicious blend of Red Spanish Wine and Mediterranean Citrus topped with Cointreau. $8.50

White Sangria - A refreshing mix of Pinot Grigio and an array of fruit juices topped with Peach Schnapps. $8.50

Sam's No-Booze Brews

Jungle River Sunset - This is Sam's favorite sundowner. We don't know why, but orange you glad you asked?
-- Orange Juice, Falernum, and Hibiscus Grenadine topped with Soda Water.

Skipper Sipper - Enjoy one of these and you'll join the legendary ranks of the brave, charming and witty Jungle Cruise Skippers. We apologize for this inconvenience!
-- Tropical Juices, Organic Agave Nectar, Falernum, Mint, and Freshly Squeezed Lime Juice topped with Soda Water.

Schweitzer Falls - The Amazing...the Colossal...the Stupendous...the eighth wonder of the world...Dr. Albert Falls' favorite (over the rocks!)
-- Tropical Juices and Sam's Gorilla Grog topped with Sprite.

dolphingirl47 · Mar 22, 2011

What are Fish Extenders?

Fish Extender Exchanges are a DIS Boards tradition that started on the first Panama Canal Cruise. Next to every door, there is a fish that is used by Disney Cruise Line to leave messages.

The Fish Extender is hung from this fish. Traditionally it was some kind of pocket organizer that was used and this is still the most popular variety. People can either make them themselves, buy them from Ebay or Etsy (search for Fish Extenders) are customized a store bought pocket organizer. However, I seen some fun alternatives like tote bags or gift bags, Christmas stockings and even treasure chests. This does not have to be complicated or expensive. Essentially anything that can be hung from the fish and you can leave presents in, is good.

Here are a couple of my Fish Extenders:

So what is a Fish Extender Exchange?

If you sign up for the Fish Extender Exchange, you agree to leave a gift in the Fish Extender of each participating cabin. Some people make more than one drop off, but that is not required. The gifts do not have to be big or expensive. Things like glow sticks or temporary tattoos for Pirate Night, candy, souvenirs from your local area, post cards, useful things like safety pins, highlighters, post it notes, band aids, etc all make good Fish Extender gifts. Other people give things that are personalized with the cruise date or make things. I tend to fall into the last category. Here are some of the things that I have made for past Fish Extender exchanges:

Where can I find more information?

Try the following threads:

http://www.disboards.com/showpost.php?p=33184281&postcount=2

http://www.disboards.com/showthread.php?t=1219607

http://www.disboards.com/showpost.php?p=30302583&postcount=609

http://www.disboards.com/showthread.php?p=40421241#post40421241

Who is taking part in the Fish Extender Exchange on our cruise?

The following families have confirmed that they are taking part in the Fish Extender Exchange:

dolphingirl47/ DH of dolphingirl47
beckinoz
Homeboycartel
CJMV
kh2oson
Krbrat
A Litle Pixie Dust
OtherEvans
7evans
7evans/OtherEvans family
Cookiesmom
Tinkerbellmom1
PrincessShmoo
PrincessShmoo's family
OriginalEvans
PixieDust215

Sounds like fun. How do I sign up?

Just send me (dolphingirl47) a PM and I will add you to the list.

Is there are cut off date for sign ups?

Yes, to allow people who want to give customized or home-made gifts plenty of time, the cut off date for joining the Fish Extender Exchange is August 2nd.

How do I find out where to deliver to?

Once all the room assignments have been made (about 30 days prior to sailing), I will send a list with the details of people participating to everybody involved in the Fish Extender exchange.

Corinna

dolphingirl47 · Mar 22, 2011

Secret Mickey Info

What is Secret Mickey?

If you have ever participated in Secret Santa, then you have a good idea what this is about. You will be allocated a family or an individual and it is then your task to spoil them rotten during the cruise. The budget for this is $25 to $30. This does not have to be anything faqncy. During the cruise, you should drop a little something off for your Secret Mickey 2 or 3 times. This can be a note, some candy, a souvenir, a magnet, etc. On the last sea day there will be a reveal session and during this, you should give your Secret Mickey a slightly bigger present.

Who can take part?

You can either take part as individuals or as a family group. I will try to match up individuals with other individuals and families with other families.

How do I know what my Secret Mickey will enjoy?

Once you have let me know that you want to take part, I will send out a short questionnaire that covers likes, dislikes, allergies, etc. This will be passed on to your Secret Mickey. If you are taking part as a family, I only need one questionnaire giving information for everybody. If you are takeing part as an individual, I need a separate questionnaire for each person taking part.

How do I sign up?

Send me a PM wit Secret Mickey in the subject line and let me know if you would like to take part as a family or as individuals

Is there a cut off date?

Yes, the cut off date is August 2nd to give people time to get little surprises for their Secret Mickey

What happens if I can’t make the reveal?

No problem, just make sure that you deliver your final gift to the cabin of the person you are giving to before 3 PM on the last sea day with a note letting them know who you are. I will make sure that whoever is giving to you will do the same.

The questionnaire for those of you taking part in Secret Mickey can be found here:

https://spreadsheets.google.com/spreadsheet/viewform?formkey=dHEwdFI4YWx0ZzBoZ2N5Mkh2YlE3S1E6MQ

Corinna

dolphingirl47 · Mar 22, 2011

Scavenger Hunt

What is this all about?

The Scavenger Hunt consists of 30 questions with a few puzzles thrown in for good measure. All the answers can be found by walking around the ship. I found so many different details while walking around the ship putting together the question that I normally would never have noticed.

On top of this there will be 10 to 15 tasks were you either have to take photos of various things or bring items to the scoring session.

Who is this aimed at?

In short, everybody who can read can take part. You can either join as an individual or as a family.

How do I sign up?

If you want to join in, send me a PM before September 24th. I will then make sure that I have enough question, answer and score sheets printed.

How does this work?

I will give out the game packs at the meet on the first day at 3:00 PM in the Promenade Lounge. If you can't make it to this meet, I will push the pack underneath your stateroom door later in the day. You then have most of the cruise to do this at your own pace. You can either do it all in one go or a little bit at a time throughout the cruise. On the last sea day, I will be at the Promenade Lounge from 11:00 A.M. to 12 P.M. to score your answer sheets and tasks. At that stage you need to hand in your answer sheets and show me your items that you have collected and the photos you have taken. If you have a digital camera, there is no need to print the photos. I am quite happy to look at them on your camera.

So what is in this for me?

Well, apart from a lot of fun and a chance to get to know the ship better, there will be a goodie bag for the winners as well as a small price for the people coming second and third.

dolphingirl47 · Mar 22, 2011

Itinerary/ Dinner Themes and Suggested Dress Codes

Cruise Casual — no shorts, swimwear or tank tops
Formal — Formal wear for men: tuxedo or suit; for women: gown or dress
Semi-formal — Semi-formal wear for men: suit/jacket; for women: dress or pantsuit.
Pirate attire —essentially anything from a bandana with cruise casual outfit to full blown pirate costume

Palo
At dinner, a dress shirt or jacket is required for men and a dress or pantsuit is required for women. No jeans allowed. At brunch and high tea, attire is cruise casual, meaning no shorts, jeans, swimwear or tank tops.

dolphingirl47 · Mar 22, 2011

dolphingirl47 · Mar 22, 2011

dolphingirl47 · Mar 22, 2011

dolphingirl47 · Mar 22, 2011

Triton’s Rotational Menu

Appetizers

Prince Eric’s Escargot Gratines Herb-marinated snails with finely chopped mushrooms topped with garlic butter

Applewood Smoked Bacon and Wild Mushroom Tart with creamy leeks

Duck Confit Salted and slow-cooked duck, dried prunes, candied walnuts, chicory and mixed leaves with an apple-walnut dressing

Chilled Jumbo Shrimp White and green asparagus, micro greens and lemon-dill dressing with horseradish cream

Soups and Salads

“Chef Louis” French Onion Soup with Gruyere cheese crouton

Tomato and Basil Soup Rich blend of tomato, fresh basil and cream

Avocado-Citrus Salad with iceberg and radicchio leaves with an orange vinaigrette

Market Green Salad with cherry tomatoes, cucumber and peppered goats cheese with a raspberry vinaigrette

Main Course

Slowly Braised Lamb Shank with a creamy polenta and Portobello mushroom in a red wine sauce

Three-cheese Lobster Macaroni Lobster meat, Gruyere and Cheddar cheese sauce tossed with tubular pasta topped with a Parmesan wafer

Porcini-stuffed Pasta in a Vegetable Broth topped with watercress, shaved Parmesan cheese and Paprika oil drizzle

“Triton’s” Seared Sea Bass with a mushroom and herb risotto, sweet onion marmalade and garnished with a potato crisp

Grilled Marinated Tofu, Roasted Zucchini, Eggplant and Red Peppers on Israeli couscous with a lime-cilantro sauce

Crispy Roasted Duck Breast with braised Napa cabbage, potato cake and pomegranate jus

Grilled Farm-raised Chicken Breast Green asparagus, pineapple and raisin barley with herb-lemon jus

Grilled Beef Tenderloin with olive oil smashed potatoes, bacon-wrapped green beans and Tamarind-Barbecue reduction

Bread Selection

Warm French Country Bread with an olive spread

Desserts

Triton’s Sweet Temptations A trio of Crème Brulee, Chocolate Mousse and Praline Petite Choux

Crème Brulee with seasonal berries

Brioche and Panettone Pudding with toffee sauce

Grand Marnier Soufflé with vanilla sauce

Chocolate Mousse with Brandy-marinated cherries

Ice Cream Sundae served with vanilla ice cream, Praline Petite Choux, chocolate sauce and hazelnut croquant

No Sugar-added Desserts

Seasonal Fruits with sugar-free cookies

Chocolate Cheesecake

Assorted Sugar-free Ice Cream

dolphingirl47 · Mar 22, 2011

Animator's Palate Rotational Menu

Appetizers

Ahi Tuna Tatare with caviar, chives and Wasabi cream

Wild Mushroom Risotto and Porcini Twist served with Parmigiano-Reggiano and black truffle oil

Tallegio Cheese Flatbread topped with bacon, fingerling potatoes, micro greens and balsamic reduction drizzle

Roma Tomato and Portobello Mushroom on Polenta Cake with Monterey Jack cheese and red curry-coconut Marinara

Soups and Salads

“Mulan” Chilled Gazpacho Raw tomato and vegetable soup with Kalamata Olive Crostini

Creamy Butternut Squash Soup garnished with chives and drizzled with sour cream

Confetti Tomato Salad with tomatoes, bell peppers, olive oil, Jerez vinegar and her dressing

Smoked Salmon and Trout with Goat Cheese Salad on baby greens with toasted almonds and a cranberry-balsamic vinegar dressing

Main Course

Pennette Pasta in Parmesan cream topped with Julienne of turkey breast and prosciutto

Spicy Potato and Pea Samosas with mango-mint chickpeas and a tamarind sauce

Phillo-wrapped Salmon Fillet with sun-dried tomato, garlic cream cheese on fava beans and green pea ragout

Fragrant Five-Spiced Fish Sautéed white fish fillets with a classic Chinese Five Spice Sauce over baby Bok Choi

Lemon-Thyme Marinated Chicken Breast on top of sour cream mashed potatoes, roasted root vegetables and grain mustard jus

Animator’s Grilled Veal Chop with roasted Red Bliss potatoes with sweet onions and a morel mushroom sauce

Black Bean Chipotle Cakes over corn kernels and brown rice topped with tomato-cilantro salsa

Fire Roasted Beef Tenderloin "Carved to Order" on Wasabi mashed potatoes, sauteed Bok Choi with a tamarind-barbecue reduction sauce

Desserts

Amimator’s Sweet Temptations Strawberry Sable, Cranberry and Orange Cheesecake and Double-Fudge Chocolate Cake

Strawberry Sable with passion fruit cream

Cranberry and Orange Cheesecake with a rich dark chocolate sauce

Buckled Warm Apple Crumble

Double-Fudge Chocolate Cake with caramel-orange chocolate sauce

Ice Cream Sundae Chocolate and strawberry ice cream with date and walnut cake

No Sugar Added Desserts

Seasonal Fruits with sugar-free cookies

Chilled Lemon Soufflé with raspberry drizzle

dolphingirl47 · Mar 22, 2011

Parrot Cay Rotational Menu

Appetizers

St.Maarten Stack Grilled calabaza and mozzarella with tomato and basil vinaigrette

Jamaican-marinated Chicken Tenderloins in a sizzling spicy Jerk sauce with a chunky blue cheese dressing

Baked Crab Martinique Jumbo Lump Crab baked in creamy cheese sauce served with colorfull tortilla and plantain chips

Island-spiced Seared Ahi Tuna marinated in a Yuzu, soy and ginger dressing served with fragrant mushrooms and fire-toasted Cuban bread

Soups and Salads

Cold Cream of Mango and Papaya flavored with passion fruit

Cream of Green Asparagus with crabmeat and asparagus

Parrot Cay Salad Fresh tender spinach tossed with sliced red onions, mushrooms and a warm bacon dressing topped with crisp bacon and chopped egg

West Indies Romaine Salad Fresh crisp Romaine tossed with a creamy Romano dressing topped with West indies spice-dusted croutons

Bread Selection

Warm Banana Bread with a banana dip

Main Course

Island-spiced Grilled Rib-Eye topped with handmade spiced butter, corn on the cob and double-baked potato

Pan Seared Grouper with baby shrimp in lemon butter served with saffron-herb Basmati rice and snow peas

Poached Halibut with Clams and Mussels in clam and vegetable broth flavored with lime, ginger and cilantro over fennel and Angel Hair pasta

Mixed Grill Grilled Sirloin steak, lamb chop, bacon-wrapped sausage and jumbo shrimp on mashed potatoes, asparagus and grilled tomato with a Cabernet-mushroom sauce.

Pearl-Barley Cake with Shallots, Leeks and Rosemary over sauteed Julienne of carrots, root celery and leeks with a light saffron sauce

Caribbean Roasted Chicken Half a chicken served with mashed sweet potato, corn kernels and marinated shallots with a spice glaze

Braised Jerk-seasoned Pork Chop Slow-braised pork chop served with a warm curried peach relish and cornmeal cakes

Glazed Portobello Mushrooms with brown lentil and parsley sauce and a sun-dried tomato drizzle

Desserts

Parrot Cay’s Sweet Temptations A Trio of Crème Brulee Cheesecake, Lemon Meringue Pie and Chocolate S’More Vanilla Cake

Crème Brulee Cheesecake

French Toast Banana Bread with coconut ice cream and caramel sauce

Lemon Meringue Pie on Kumquat Sauce

Chocolate S’More Vanilla Cake Crackling marshmallow crust on vanilla cake filled with chocolate served with Dulce de Leche Sauce

Ice Cream Sundae Double fudge bar and cookies, topped with whipped cream and chocolate sauce

No Sugar Added Desserts

Pina Colada Bread Pudding

Cheesecake with Strawberries and Mint

Assorted Sugar Free Ice Cream

dolphingirl47 · Mar 22, 2011

Golden Mickeys Menu

Appetizers

Prosciutto with Chilled Honeydew Ribbons of cured ham over sweet melon

Double-baked Aged Reggiano Parmesan Cheese Souffle with Gorgonzola cheese, spinach and mascarpone sauce with white truffle oil

Spiced Asparagus and Citrus Delight Cold asparagus with juicy segments of orange and grapefruit sprinkled with almonds laced with Five Spice vinaigrette

Caramelized Bay Scallops served on a leek and sun-dried tomato risotto

Soups and Salads

Broccoli and Maytag Blue Cheese Soup topped with crushed walnuts

Sangria Bisque Chilled fruit puree lightly flavored with red wine

Salad of Mixed Baby Greens with sliced pears, pistachios and apple cider vinaigrette

Crispy Romaine and Chicory Leaves with smoked turkey, avocado, tomatoes, eggs and chives with a Roquefort cheese dressing

Bread Selection

Freshly Baked Rosemary Potato Loaf Rosemary and garlic oil dip

Main Course

Grilled Lime-Ginger Swordfish Steak with Jasmine rice, braised Swiss chard and red pepper coulis

Jumbo Shrimp and Porcini Mushroom Tagliatelle Jumbo shrimp with a garlic Porcini mushroom cream sauce topped with Parmesan shavings

Potato Gnocchi with creamy cheese sauce with toasted pine nut and pesto sauce

Oven-roasted Duckling with onion, apple and Marjoram stuffing, snow peas, glazed carrots and a dark cherry glaze

Sweet and Sour Tofu garnished with brown rice and sautéed with bell peppers and pineapple

Rack of New Zealand Lamb with a Dijon mustard crust, gratin potato cakes and baby Mediterranean vegetables with a Rosemary-flavored jus

Roasted Filet of Beef Wellington covered with mushroom stuffing and wrapped in puff pastry served with fingerling potatoes and baby vegetables and a Cabernet-black truffle jus

Roasted Chicken Breast on sautéed mushrooms, fingerling potato, pearl onion ragout with a light grainy mushroom sauce

Desserts

Golden Mickey’s Sweet Temptations A trio of Ricotta Crème Brulee, The Golden Chocolate Chocolate Award and Raspberry Cheesecake

Ricotta Crème Brulee laying on a bed of honey raspberries

The Golden Chocolate Chocolate Award The ultimate chocolate experience

Baked Apple and Blueberry Pithiviers Apple and blueberry with almond cream in a puff pastry served with a warm cider cream

Strawberry Sundae Strawberry smoothie over strawberry and Dulce de Leche ice cream with chocolate and strawberry sauce topped with butter crunch

No Sugar Added Desserts

Cream Puff filled with chocolate cream accompanied with chocolate sauce

Assorted Sugar Free Ice Cream

Raspberry Cheesecake with raspberry sauce

dolphingirl47 · Mar 22, 2011

Pirates In The Caribbean Menu

Appetizers

Black Beard’s Jumbo Crab Cake with a golden raisin, carrot and coconut slaw served with a spicy Calypso dressing

Pirates Golden “Pot Stickers” Oriental pork dumplings deep fried and served with a tamarind-ginger soy sauce and pickled vegetables

The Buccaneer’s Sun-ripened Pineapple Fresh island pineapple with a coconut crusted banana and orange glaze

Pearls of the Caribbean Crabmeat, shrimp and smoked salmon mixed in pearls of couscous with lemongrass-infused vinaigrette

Soups and Salads

Chilled to the Bone Honeydew Melon and Watermelon Soup

Caribbean-style Conch Chowder with Sherry, sweet peppers, onions, tomatoes, Thyme and garnished with diced potatoes and crispy bacon bits

Jerk Chicken Salad Jerk-seasoned chicken strip over fresh crispy greens with a citrus dressing and plantain chips

Mr Smee’s Bibb Lettuce Salad with Bibb lettuce, baby greens, chicory, tomatoes, toasted pine nuts and raspberry vinaigrette

Bread Service

Johnny Cake with a pigeon pea relish

Main Course

Castaway Chicken Breast rubbed with Pirate Island Spice, rice and beans and fried okra on a rich spiced glaze

Captain Swann’s Red Snapper marinated with garlic and tomatoes, covered with back and green olives on top of wild rice surrounded by a light herb sauce

Treasure of the Seas Grilled Shrimp and Seared Scallops served on strings of pasta and fresh creamy tomato sauce

Jack Sparrow’s Barbecue Marinated Beef Short Ribs Rubbed beef short ribs with tamarind-barbecue sauce served with Onion Red Bliss mashed potatoes and plantain chip

Sunken Vegetable Treasure Black-eyed pea and quinoa croquettes with a mushroom sauce

Captain Hook’s Macadamia Nut-dusted Mahi Mahi Jasmine rice and sautéed pineapple on a mild curry sauce

The Dutchmen’s Roasted Dijon-crusted Sirloin of Beef Thick cut beef with roasted sweet potatoes and black spot tomato with a deep red wine glaze

Tiger Lilie’s Savoury Pancakes stuffed with tofu, spinach and lashed to the deck on a pool of pepper coulis

Desserts

Pirate of the Caribbean’s Sweet Temptations A trio of Shiver-me-Timbers White Chocolate Cheesecake, Rum Barbossa and Walk the Triple Layered Chocolate Gangplank Cake

Shiver-me-Timbers White Chocolate Cheesecake on a Macadamia barnacle bottom

Floating Island of Tropical Fruit Treasures Meringue chest filled with tropical fruit and berries surrounded by a vanilla sauce

Walk the Triple Layered Chocolate Gangplank Cake and fall into a rich dark chocolate sauce

Rum Barbossa Captain Barbossa’s own recipe of the famous dessert Rum Baba

The Calypso Ice Cream Sundae containing rum and raisin ice cream, Caribbean cake and a rum-caramel sauce

No Sugar Added Desserts

Mango Mousse Cake Cream and mango compote

Coconut Rice Pudding with a raspberry sauce

dolphingirl47 · Mar 22, 2011

Captain's Gala Menu

Appetizers

Oysters Rockefeller On the Half Shell stuffed with spinach, onions and butter

Herb-Sauteed Shrimp on spaghetti vegetables drizzled with garlic butter

Grilled Vegetables and Beef Prosciutto with green tomato sauce

Fresh Fruit Cocktail with orange blossom honey

Soups and Salads

Wild Forest Mushroom Soup swirled with white truffle oil

Beef and Sun-Dried Tomato Consomme with Parmesan polenta dumpling

Garden Fresh Salad with tomato chips and Balsamic dressing

Californian Mixed Salad Leaves served with crispy smoked duck strips and toasted pine nuts

Bread Selection

Semolina Loaf with roasted red pepper dip

Main Course

Panko-Breaded Pork Envelope filled with ham and Gruyere cheese served with snow peas and pan-seared potatoes in a lemon-parsley butter

Blue Cheese and Asparagus Risotto served with cellery and roasted walnuts

Fettuccine with Parmesan-crusted Chicken Chicken encrusted with Parmesan cheese with sweet peppers and mushrooms in a Cheddar cheese sauce

Gingered Soba Noodles with eggplant and Shiitake mushrooms in a spiced broth

Sesame Seared Tuna Loin on lemongrass-infused Bok Choi, Daikon and carrots with Wasabi and ginger drizzle

Baked Lobster Tail served in the shell with lemon butter, green beans and oven-baked rice

Pan-seared Venison Medallions with marinated red cabbage, potato croquettes and Port wine and juniper reduction

Steamed Lemon Sole on spinach, zucchini and leek with a carrot, orange and cilantro dressing

Dessert

Captain’s Sweet Temptations A trio of Amaretto Cheesecake, Banana Crème Brulee and a Coconut Macaroon

Amaretto Cheesecake served with raspberry sauce

Banana Crème Brulee with Fudge sauce

Warm Chocolate Lava Cake with a double chocolate sauce

Mango Flavored Sundae served with mango sorbet, a coconut macaroon and coconut rum cream

No Sugar Added Desserts

Chocolate Cheesecake with chocolate sauce

Assorted Sugar Free Ice Cream

Apple Pie A La Mode

dolphingirl47 · Mar 22, 2011

Till We Meet Again Menu

Appetizers

Artichoke, Spinach and Jalapeno Cheese Dip with triangles of crispy pita bread

Sesame-crusted Tuna Sashimi, Wakame Salad and American Caviar with pickled ginger Wasabi and soy sauce

Chilled Seafood Medley Lemon shrimp, smoked salmon tartare and marinated bay scallops

Grilled Chicken Satays with a mint-yoghurt sauce and spicy cucumber salad

Soups and Salads

Crawfish and Lobster Bisque served with roasted corn-chili relish

Potato Leek Soup garnished with sour cream, chives and caviar

Romaine Leaves with Artichoke Chips served with a roasted bacon-wrapped date and Caesar dressing

Florida Citrus and Baby Spinach Salad with a blue cheese Ranch dressing

Bread Selection

Six Grain Country Bread with Caramelized Onions Sun-dried tomato dip

Main Course

Roasted Cornish Hen with Israeli couscous, Mediterranean vegetables and a lemon-herb sauce

Seafood Linguini Pasta Lobster, scallops, shrimp clams and asparagus white wine sauce

Portobello Moussaka Portobello mushrooms, eggplant and potatoes served with Feta cheese

Grilled Beef Tenderloin served with Williams potatoes, asparagus spears, baby vegetables and a Béarnaise sauce

Vegetable Strudel Lentils, carrots, leeks and parsnips wrapped in Phyllo dough served on a duo of red and yellow pepper coulis

Oven-baked Orange Roughy filled with crabmeat, served on a spaghetti of leek and carrot with a dill-saffron sauce

Garlic and Rosemary-marinated Lamb Sirloin with onion, leek, potato gratin and sun-dried tomato jus

Oven-roasted Atlantic Salmon marinated and glazed with soy mirin and honey with stir-fried Asian greens

Desserts

Till We Meet Again Sweet Temptations A trio of Celebration Cake, Chocolate Decadence and Cappuccino Mouse

Chocolate Decadence For the real chocolate lover! This chocolate dessert lets you experience chocolate in all its glory

Celebration Cake Layers of cheesecake covered with strawberries embedded in a rich vanilla cream and glazed with white chocolate

Deep Dish Apple Cranberry Pie served warm with vanilla ice cream

Baked Alaska served with ice cream loaf, sponge cake and meringue mushrooms

No Sugar Added Desserts

Seasonal Fruits with Sugar Free Cookies

Cappuccino Mousse

Assorted Sugar Free Ice Cream

dolphingirl47 · Mar 22, 2011

Shipping things to the port:

Metro Shore Services
Berth 93A
World Cruise Center
Port of Los Angeles
Terminal Managers Office
San Pedro CA 90731

Phone: 310-514-4051

*NOTE: The Berth Number is subject to change....so verify before you ship

**NOTE: You need to show your NAME, SAIL DATE, SHIP NAME, STATEROOM NUMBER and a PACKING SLIP with contents listed.

***NOTE: It needs to arrive on THURS PRIOR TO DEPARTURE

(with thanks to EllaEnchanted for the information)

Port Details

The Disney Wonder docks at berth 93 at the Port of Los Angeles in San Pedro. The address is:

World Cruise Center
Port of Los Angeles
San Pedro CA 90731 USA

Parking at the Port:

Hours of operation: Open seven days a week, 24 hours a day.
Free parking for the 1st hour.
Parking is $1.00/hr for first 10 hours or $12.00 for the first 24 hours and each additional day or a portion thereof.
$12.00 Daily Maximum
No reservations needed
A courtesy shuttle bus is provided to and from the cruise terminal on scheduled ship days. The shuttle buses are not wheelchair
accessible.
All parking rates are based on per space only. If you occupy more than one space, you will be charged all occupied spaces.
Post Pay Parking Only
Parking fees may be paid by Cash, Travelers Checks, and Major Credit Cards only.
Further information can be obtained by telephoning Parking Concepts at 800-540-PARK.

Directions to the port

From Los Angeles International Airport (LAX) - West Los Angeles
San Diego Freeway(405) south to the Harbor Freeway(110), then south on the Harbor Freeway to the CA 47 - Terminal Island exit. Merge right to the Harbor Blvd. Exit. Proceed straight through the Harbor Blvd. intersection and turn right into the World Cruise Center parking lot.

From Long Beach Airport (LGB) and Long Beach
San Diego Freeway(405) north to the Harbor Freeway(110), then south on the Harbor Freeway to the CA 47 - Terminal Island exit. Merge right to the Harbor Blvd. Exit. Proceed straight through the Harbor Blvd. intersection and turn right into the World Cruise Center parking lot.

From Downtown Long Beach
West on Ocean Blvd. to CA 47. Continue west on CA 47 across the Gerald Desmond Bridge and the Vincent Thomas Bridge to the Harbor Blvd. to San Pedro Exit. Proceed straight through the Harbor Blvd. intersection and turn right into the World Cruise Center parking lot.

From Anaheim - Buena Park and Northern Orange County - Riverside Areas
Artesia - Riverside Freeway(91) west to the Harbor Freeway(110), then south on the Harbor Freeway to the CA 47 - Terminal Island exit. Merge right to the Harbor Blvd Exit. Proceed straight through the Harbor Blvd. intersection and turn right into the World Cruise Center parking lot.

From Irvine - Southern Orange County Areas and the South
San Diego Freeway 405) north to the Harbor Freeway(110), then south on the Harbor Freeway to the CA 47 - Terminal Island exit. Merge right to the Harbor Blvd Exit. Proceed straight through the Harbor Blvd. intersection and turn right into the World Cruise Center parking lot.

dolphingirl47 · Mar 22, 2011

Welcome to our shiny new thread. As you can see, this is still work in progress, but I hope to add one or two info pages every day. If you can think of anything else that you would like to add, please let me know. I just wanted to give us a new home sooner rather than later.

I know a lot of people are first time cruisers so feel free to ask any question that you may have.

I thought maybe we should start by introducing ourselves so that we can start to get to know each other. I am also hoping to post a question of the week each week.

This is our place to chat and have fun as well as planning our cruise. So feel free to post about anything that is going on in your life as well as any cruise related questions and comments.

Corinna

dolphingirl47 · Mar 22, 2011

Right, I start off the introductions. I am Corinna and I am 36. I am married to Graham, who will celebrate his 53rd birthday on the Wonder. We live in Manchester in the UK. I was born and grew up in Germany. In 1996 I came over to the UK for a year as part of my studies and 15 years later I am still here. Graham is English. I am a certified elementary school teacher, but I left this career behind in 2005 and I am now working as a reservations supervisor for a big international airline. Graham is a lawyer.

I came to Disney relatively late. I watched Disney movies when I was a kid, but other than that I had no exposure to anything Disney. In 1996, Graham surprised me with a trip to Paris for my birthday and we spent my actual birthday at Disneyland Paris. Ever since then I have been hooked.

I first visited Walt Disney World in 1998 for our honeymoon and while we were there, I came across a lot of advertising for Disney Cruise Line. Ever since then it was my dream to go on a Disney Cruise one day. Graham was not so sure.

We spent the next few years with regular visits to Walt Disney World and 3 visits to Disneyland. In 2007, we got talking with somebody working for DVC and decided to take a tour. I loved what we saw and has the Pound was very strong against the Dollar at the time, we decided to buy in. Our home resort is Old Key West at Walt Disney World. This changed the way we spend or vacations a lot. On all our previous visits to Disney parks, we always had stayed offsite. Now we could suddenly stay onsite and have now stayed at Old Key West, Animal Kingdom Lodge and Bay Lake Tower.

In the first year of being DVC members, we ended up with double points and Graham agreed to use some of them for a Disney Cruise in 2008. We wanted to book a 5 night special cruise on the Magic, but that was sold out at the time. So we booked a 4 night cruise on the Wonder instead. Fortunately the cruise we wanted became available again nearer the time and we decided to book this with cash and do the two cruises back to back. Since then we have done a 7 night Western Caribbean Cruise, an 11 night Med cruise and a 14 night Westbound Transatlantic Cruise on the Magic and a 15 night Panama Canal Cruise on the Wonder.

Corinna

CJMV · Mar 23, 2011

Hi All,

I am Clarice, My Hubby Jim. My Son Matty (4), My Daughter Vienna (2). We will be on the cruise on Oct 2 to Oct 9.. We lived in San Francisco, California. This is our first time cruise. Hope everything goes well. I am a Cosmetology Instructor teaching at the beauty school and help peoples to get their license in California. My Hubby he is a Mechanic.

Our Family went to DisneyLand last year May in 2010. We had great time with the kids. they kids totally love it.

Clarice

dolphingirl47 · Mar 23, 2011

CJMV said:
Hi All,

I am Clarice, My Hubby Jim. My Son Matty (4), My Daughter Vienna (2). We will be on the cruise on Oct 2 to Oct 9.. We lived in San Francisco, California. This is our first time cruise. Hope everything goes well. I am a Cosmetology Instructor teaching at the beauty school and help peoples to get their license in California. My Hubby he is a Mechanic.

Our Family went to DisneyLand last year May in 2010. We had great time with the kids. they kids totally love it.

Clarice

Hi Clarice :wave:

Nice of you to check in. I hope that the others will come by and say "hi" soon, too.

I am busily working on the info pages. I have the page with the Animator's Palate menu and the page about the scavenger hunt nearly finished and should be able to post those tomorrow. Hopefully most of them will have been posted by the end of the weekend.

Here in the UK it is quite late. I am on late shifts at the moment, but before work tomorrow I will have the first trial run for my vow renewal make up. Tomorrow is very much about getting ideas of colours. So I better head to bed.

Corinna

October 2nd Mexican Riviera Cruise

Which design should we have for our embarkation t shirt?

DCL T Shirt Basic

Wonder T Shirt 3

Wonder T Shirt 6

Mickey's Mexican Mouseketeers

Disney Wonder Animated

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Earning My Ears

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