It’s Alice’s birthday! It will be a day-at-sea celebration.
Maître d’ Jean Paul Musiu and executive chef Joel Directo demonstrate curing salmon with sugar, salt, cracked pepper, and fresh dill and making Caesar salad from scratch by whisking together chopped garlic, capers, black pepper, lemon juice, olive oil, pasteurized raw eggs, Worcestershire sauce, and optional anchovies.
Alice gets to strut down the Runway at Sea fashion show. After eating too much, we all visit the Lotus Spa for intense workout sessions before hot tub relaxation. Then, we each get ready for the formal portrait sessions. Before dinner, photographers click away at so many of the guests that bothered to get dressed up.
For this second formal seating at the Chef’s Gala dinner, we celebrate Alice’s special event. Our waiters, Joaquin and Roland, dish out the traditional Baked Alaska ice cream cake and serve up the Golden Princess birthday dessert creation. Today is what this whole vacation is about.
* * * * *
- Part 1, Sightseeing in Seattle
- Part 2, From Seattle to Inside Passage
- Part 3, First Glimpses of Alaska
- Part 4, In Juneau and Skagway
- Part 5, Alice’s Birthday at Sea
- Part 6, Return to Seattle via Victoria
