For a fee, ships offer intimate setting, superb meals
By David G. Molyneaux
For that special occasion, a romantic evening with wine and dancing, Carnival Cruise Lines has one of the better deals at sea -- a top-deck supper club with a nightly menu of steaks, chops and seafood, personal service and an intimate atmosphere that is the equal of a fine-dining, big-city experience.
The reservations-only restaurants, on eight of Carnival's newest ships, offer live music for dancing and a wine list that includes special vintages.
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| Dinner at David's on the Carnival Pride. |
On the Carnival Valor, the club is called Scarlett's, inspired by the heroine in "Gone With the Wind." Each of Carnival's supper clubs has a different name and decor. The Carnival Liberty has Harry's, the Carnival Pride has David's (right).
A night at the supper club is not for everyone on a seven-day Caribbean cruise. There isn't room. Besides, some passengers would find the dinner too slow and too dressy. Meals move leisurely through multiple courses, and supper club guests tend to dress up.
Carnival charges $30 a person to eat at Scarlett's, which includes the tip. Some passengers say that once they pay their cruise fee, which includes all meals in the ship's dining rooms, they don't want to pay extra to go to a specialty restaurant.
But if you are looking for a quiet evening away from the clamor of the big dining rooms, this restaurant is a winner.
My meal at Scarlett's -- crab cake appetizer, Caesar salad, thick veal chop and a sinful chocolate dessert -- was prepared and served superbly. What was left of my bottle of fine California cabernet (I splurged at about $50) was delivered the next night to my table in the main restaurant.
Training by a French chef
At Scarlett's and throughout the Carnival fleet, French chef Georges Blanc has made a major contribution. Blanc, who is known for his sauces at his six top restaurants in France, provides training for Carnival's master chefs in Vonnas, France, and aboard ships in the Carnival fleet.
"You have to be happy with what you are doing," said Blanc, who was aboard the Valor for a cruise out of Miami in December 2006. He said attitude is an important part of training a chef. "A chef must show his staff that the most important person is the client."
Each night in the Valor's main dining room, I was impressed by Blanc's entree of the evening -- from lean duck to spicy jerk chicken -- or an appetizer, including an outstanding vichyssoise with asparagus.
The 2,974-passenger Valor, which cruises weekly into the Caribbean out of Miami, plays on a heroic theme. The background of Americana runs from the Eagles Show Lounge (inspired by the U.S. national bird) and the One Small Step Dance Club (celebrating astronaut Neil Armstrong) to Rosie's Restaurant (highlighting the World War II riveters).
Wine tasting at sea:
Carnival closed its wine club in December 2006, because passenger response was not nearly as strong as Carnival President Bob Dickinson had hoped. Dickinson, a wine expert and collector, was aboard the Carnival Valor in December 2006 for a series of wine tastings. Passenger-favorite sponsors included Zolo of Argentina, with a collection of full-bodied reds, and Epic Wines of California.
Dickinson said he expected other wine clubs to continue to sponsor tastings on Carnival ships. Cruise ships make a perfect location for wine tastings, with no fears about transportation home after drinking. An afternoon tasting can be followed by a nap -- before the next tasting.
David Molyneaux is editor of TravelMavens.net
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Email David@TravelMavens.net