Nov. 24- On the way to Salalah, Oman

Our time in Aqaba was educational, fun, challenging and interesting. Watching the sunset as we heard the call to prayer and prepared to sail was a quiet time of reflection giving thanks for this amazing world filled with wonderful sights, terrific people and much still to see.

As we sailed away the lights from Jordan on the one side, the lights from Egypt on the other and the lights from our tug boat created a beautiful and bright image. We stayed on the balcony until the sky was completely dark and it was time to quickly change clothes and head for dinner.

We have developed a routine that works for all of us. Meet in the Horizon lounge for wine at about 7:00 and then head for dinner at about 8:00. What a lazy life!

When people think about or discuss cruising the topic of food often is one that gets lots of attention.  “Is it true you could eat 24 hours a day?” “Is it true you can eat anything and everything from the menu?” “Is the food delicious?” “Is there something different at every meal?” The answer to all these and many more questions posed by foodies and other interested folks is YES!

Since we are at sea today heading toward Salalah, Oman, I decided to think a little bit about food aboard the Voyager. There are six main restaurants, a coffee connection, and 24-hour room service….not to mention hot and cold appetizers everywhere in the evening.

Compass Rose Dining Room

The main dining room is the Compass Rose where three meals a day are served with so many courses and options your head would spin if I tried to describe them. The dining room itself is lovely with tables for 2,4,6 or 8. The china reflects the name with a rose colored compass on each piece. We have mostly eaten dinner there, but lunch and breakfast is also tasty.

There are two very special specialty restaurants the require reservations or the lucky of timing when a table just happens to be available. By the end of this cruise we will have eaten at least 3 dinners in Prime 7- a steak house sort of restaurant and 2 dinners in Signatures- a French type restaurant. Those are small restaurants with food cooked more to order and always wonderful!

On Deck 11 there is always a lunch buffet in La Veranda, a themed lunch buffet on the Pool Deck and the Pool Grill featuring burgers, hot dogs and salads ordered and delivered to your table.

In the evening La Veranda becomes an Italian restaurant, Sette Mari, that is partially a buffet for appetizers, salads and desserts but entrées ordered and delivered to your table.

With a full compliment of 85 personnel, the Executive Chef relies on his staff to prepare food items 24-hours a day. In 6 Galleys throughout the ship there are 62 chefs (Sous Chefs, Outlet Chefs, Cooks and Assistant Cooks), being aided by a corps of 3 Utility Cleaners who wash down the working areas and clean the dishes and pots. Almost everyone is responsible for the preparation of his or her own food section.

The Cold Galley prepares all sandwiches, ice and fruit carvings, lunch and dinner appetizers, salads and dressings, fruits and over 800 canapés per day. The Hot Galley makes the broths and sauces, cooks all the poultry and meat, steams fish and boils the vegetables to order. The Pastry Chef runs a separate operation alongside the Baker to provide a continuous supply of cookies, cakes, and pastry items. Bread is baked fresh for breakfast, lunch and dinner- 3 times a day.

During the night, Rooms Service is continuous and breakfast is prepared. With four separate galleys in each of the restaurants, and not forgetting the Crew and Officer’s own dining arrangements, inspections take place on a constant basis.

Signatures  Restaurant

Preparations for lunch and dinner menus start at 7AM and, just to give some examples, over 1,800 eggs are used, 150 lbs. of onions are chopped and 300-400 lbs. of potatoes are peeled. The Butcher de-bones, chops, slices, and dices the meat for the day in his own Butcher Shop on Deck 4 aft.

From time to time local produce is secured from the local markets. They even tell the story how in 2005, Regent made headlines by stopping the vessel in the Indian Ocean, hailing a fishing boat and purchasing its entire catch of tuna in exchange for 3 cases of whiskey. How’s that for fresh fish for dinner?!?!?!

We believe Regent does a great job with a huge variety of food for a vast array of tastes. Last evening I had a Vegetable Curry that was listed as “mild.” I asked our server; whose nametag said her name was “Risky,” if I could have it a little hotter. She smiled and said “Of course.” She came with a small dish of the wonderful Thai peppers and the dish was just perfect. We asked about her name. Her full name is Maria Risky and in the Philippines, her homeland, “risky” means “blessed.”

We certainly feel “blessed” to be on this journey!