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Greetings, Cruise Fans, Welcome to the October 18 edition of the 7 Seas Cruise News. First off, our most sincere apologies for keeping you waiting for the last few days. My mother passed away last Tuesday and Pat drove to Indianapolis to be there with me. We drove home together on Saturday and Sunday, and he returned to a number of calls and emails. He didn't even change the message on the telephone, so unfortunately, no one knew to what corner of the earth we had disappeared. Apologies to all and an assurance that all is well with us now and we stand ready to help you with your cruise plans and preparations! Give Pat a call at 1-866-424- 1090 toll-free, drop Pat a line at cruiseplanners7seascruises@msn.com or visit the website at www.7seascruises.com. It will be business as usual around here until Friday, October 28 when we head to Tampa for a family wedding and then head out to sea aboard the Carnival Victory for a long-anticipated real vacation! And now, some cruise news... Cirque du Soleil and Celebrity haven't parted ways, but the Cirque-run concept that Celebrity was hosting on two of its ships has been withdrawn - it has ceased on the Summit and will do so on the Constellation on Nov. 10 - and the two companies are at the drawing board to come up with an alternative. The evening entertainment involved Cirque characters interacting with passengers in the forward observation lounges, renamed the Bar at the End of the Earth. Celebrity and Cirque are in the midst of a six- year marketing agreement, and Celebrity is continuing to sponsor Cirque du Soleil shows. The ships chartered by the government for Hurricane Katrina relief purposes are "already cost-competitive" with other forms of available housing in New Orleans, according to a cost analysis done by the Department of Homeland Security. According to the department, the per- person, per-day cost for each passenger at capacity, including meals, is about $168, while the average hotel room in New Orleans averages more than $190 per day. As of Oct. 4, 5,320 passengers are onboard the four ships (three Carnival Cruise Lines vessels and one Canadian ferry) out of a possible total occupancy of 8,136 passengers. As a result of the increasing cost of fuel around the world, Radisson Seven Seas Cruises will be implementing a fuel surcharge on 2006 sailings in the amount of $5 per person per day. This fuel surcharge will be imposed on all new 2006 bookings made on or after Oct. 31, 2005. Additionally, all 2006 bookings which are deposited but not paid in full before Oct. 31, will be assessed the fuel surcharge. Therefore, if you're in the market for a Radisson Seven Seas Cruises, Pat recommends that you book and pay before Oct. 31. Georges Blanc, one of France's most revered and recognized master chefs has maintained the coveted three stars from Michelin for the past 25 years. Carnival Cruise Lines has announced an exclusive agreement in which the world-renowned chef/restaurateur has created a series of one-of- a-kind dishes to be served aboard Carnival ships. Georges Blanc Signature Selections include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival's main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs featured on select vessels. Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard Carnival ships. Georges Blanc Signature Selections are indicated by a special notation on each menu. Dinner items include Milk and Corn Fed Chicken With Caramelized Garlic and Asparagus; Grilled Tiger Shrimp with Ginger-Lemon Oil; Veal Foreshank Osso-Buco with Mushroom Polenta; and Broiled Sea Bass with Spring Vegetables and Eggplant Tapenade. Appetizers in the series include Alaskan King Crab in a Fresh Asparagus Chartreuse; Feuillete of Escargots Bourguignonne with Herbs; and Bay Scallops in Truffle Butter. Carnival will be offering a degustation menu, an elaborate six- to seven-course meal experience featuring samplings of George Blanc Signature Selections as part of its supper club menu choices. The Georges Blanc-created samplings include Pan Seared Main Lobster with Tomato Confit and Porcini In Ginger Oil; Free Range Chicken and Foie Gras Terrine with Candied Grapefruit; and Filet of Aged Prime Beef A La Beujolaise. Blanc has also created a number of decadent desserts, including Chocolate Cake with Maury Cured Prunes; Caramelized Apples Mille- feuille with Vanilla Cr??me and Caramel Sauce; and Purple Figs and Cabernet Cake with Basil Ice Cream. Georges Blanc Signature Selections will also be featured within casual poolside restaurants on Lido Deck. A variety of wines marketed under the Georges Blanc label, including Georges Blanc D'Azenay Chardonnay and Georges Blanc Pinot Noir, are currently served aboard Carnival ships. (basil ice cream??!?) That's it for this week. Pat is open for business and waiting for your calls! 1-866-424-1090! Until next week, smooth sailing- Teri |
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| << October04, 2005 - 7 Seas Cruise News |
October24, 2005 - 7 Seas Cruise News >> |
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