Service is always programmed from the top on down! Captain Francesco La Fauci is a very visible and accommodating gentleman and a credit to the Carnival Lines. He is hands on in the navigational aspects of the Glory, and he is also very caring about the safety and well being of the passengers. He is joined on the Bridge by Staff Captain Carlo Aquilone; 1st Officer Andrea Catalani and Deck Cadet Giuseppe Cozzella. Captain La Fauci was concerned that the sea was a bit choppy and two review shows were postponed in deference to the safety of the participants. Substitute performances were given by a hypnotist and a comedian.
Hotel Director Brian Huppe has brought service to a very high level. Of course, it is the food which most interests many passengers. Carnival in an effort to appeal to "Everyman" has implemented new ideas which are improving the fare. Salads are brought to the main dining rooms in large serving bowls and are plated individually. Dressings are made fresh for each meal. Hot dessert is now on each menu: cakes, pies and soufflés.
We were happy to sail again with Executive Chef Andrew D'Souza; he is superb! He has specific expertise in Italian Cuisine and his pasta sauces are exquisite: lightly seasoned, fresh ingredients and a joy to the taste. Plating is done with special care and the dishes and flatware are quite nice. We heard that Captain Francesco has culinary talents too!
Breakfast is available in the Platinum Restaurant and the Red Sail Restaurant (Buffet) Deck 9, or by Room Service. We had ours in our stateroom every morning.
Lunch is available in the Platinum Restaurant with a pared down menu, which is still more than ample (appetizers, soups, salads, several hot entrees and desserts to write home about). In the Red Sail Buffet, there are many venues which include a roast station (with tender rare roast beef or succulent roast pork), a pizzeria, a grille, a Deli for made-to-order sandwiches, salad bars, fresh fruit, desserts and ice cream.
Dinner was a treat each evening. Among the appetizers were the following: tropical fruit plates with wild berries, smoked salmon with onions and capers, shrimp, prawns, escargots, prosciutto and melon, and artichokes etc. Soups were a medley of hot ones such as the following: Lobster bisque, Cream of tomato, Funghi Selvatici (wild mushrooms), etc. There were also the following cold ones: Gazpacho Andalouse, Strawberry bisque, Vichyssoise, cucumber and dill, and cream of lychee etc. Salads were super fresh and varied. Mary felt the Caesar Salad was the best she had had afloat. Chef Andrew is superb!
Every night is featured a pasta course: Ziti with Italian Sausage, Bell peppers and mushrooms; Trennette Puttanesca; Penne Mariscos with shrimp and scallops; Farfalle with smoked turkey; Penne with vodka and caviar; Penne a la Siciliana with eggplant, zucchini and plum tomatoes, etc. All were exquisite!
Entrees each evening included fish, fowl and meats in great variety. Seafood included the following: Sweet and Sour Shrimp, Honey basted Pacific Salmon; Broiled Lobster tail; Red Snapper on a Lentil cake, Black Tiger Shrimp etc. Fowl included Supreme Chicken Breast with herbs and garlic, Young Long Island duckling, Roasted Quail with herb stuffing, Tom Turkey, etc. Meats on the Menu were delicious and cooked to order. We especially enjoyed the following: New Zealand Spring Lamb, Beef Wellington, Veal Parmigiana, Prime Rib, Filet Mignon, and an excellent Wiener Schnitzel.
Desserts were cheese cakes, creme brulee, Chestnut Napoleon, Prune tarts, Chocolate cakes, Grand Marnier Soufflé, and two new ones for us: Lemon custard with Basil ice cream and sloe gin, and an Almond Expresso cake with phyllo dough!!! Let's not forget the wonderful ice creams and sherbets made on board. They aim to please, Mary asked for a cup of just plain wild berries and out it came (black berries, blueberries and strawberries). How delicious!
Our Compliments to Chef Andrew D'Souza --- his Carnival offerings are new and exciting. We met Maitre D' Bimal Bodaji and he should be proud of his staff. Platinum Dining Room Maitre D' Terence Roddy was exceptional and we were very pleased with Head Waiter Hector White and Asst. Romeo Tao-on. The Dining Room Hostess Kamila Krzak is sweet and elegant too. Room Service was punctual every morning and available 24 hrs a day, with the usual wait between 20 to 30 minutes. That is excellent for a large ship. Thanks Jolita!
Dinner with Captain La Fauci was a night to remember. He is a very erudite man and his officers are a most competent group. Carnival has set its sights on elevating cruising to the best vacation value and we feel it is succeeding. The demographics of this cruise seemed to be much younger than many other lines. There were young families, teens, newly weds and retirees among the mix.
Page 4 > > More on the Carnival Glory Cruise Review > >
