Day 7 - At Sea

Today, Star Pride is sailing the calm waters of the Caribbean toward the island of Bonaire. This is our only day at sea on this cruise, so we are going to take full advantage of it!

With a balcony cabin, you can enjoy the ocean breezes without leaving your room

I tried to get into the 9:00am Galley Tour this morning, but so many people showed up that I decided to skip it and let the other guests enjoy the show. Chef Stany said that the galley can only handle 15 guests per tour, and there were more than 25 who showed up. He scheduled a second tour for 1:00pm for those who missed the morning tour. Instead, Rickee and I decided to attend a towel folding demonstration conducted by the ship's housekeeping staff in the Lounge on Deck 5.

Room stewardess shows how to create a towel animal

Each room steward(ess) took a turn at showing how to create a cute animal from nothing more than a hand towel and washcloth. Guests got to join in the fun as we tried to replicate the process.

Our room steward, Anto, helps Rickee create a polar bear

Everybody had great fun learning how to turn towels into the friendly animals that greet us each evening when we return to our suites.

Rickee created her own menagerie of towel animals

Almost immediately after the towel folding demo, the galley staff begin setting up the Lounge for a cooking demonstration by Executive Chef Stany. The chef began the demo by showing how to prepare Chicken Tikka using a marinade made with yogurt and spices. Everyone in attendance had an opportunity to taste the chef's Chicken Tikka. Next, Chef Stany showed how to make Butter Chicken, a popular Indian dish with Chicken Tikka in a rich, tomato-based gravy.

Chef Stany prepares the marinade for his Chicken Tikka

After Chef Stany's cooking demonstration, two of the Sous Chefs showed their amazing skill at carving fruit and vegetables. One chef turned a pineapple and canteloupe into a friendly owl in less than three minutes.

Chef Loi shows how to create an owl from a pineapple

After the excellent cooking and carving demos, it was time for lunch. Even with a full ship (day at sea), we were able to find a nice table for two outside at Veranda. Our favorite part of the Veranda buffet is the variety of fresh salads, and of course, the amazing bread. The bread on this ship is dangerously good. Prepare to gain weight.

I attended the port talk for Kralendijk, Bonaire, (tomorrow's port-of-call) in the Lounge where, beforehand, we were treated to the musical talents of Mistura Fina.

Mistura Fina performs in the Lounge on Deck 5

Gonzalo, the ship's Voyage Leader, conducts a Port Talk each day in the lounge to discuss the next day's activities. We find the talks to be an invaluable resource for guests who are deciding what to do in port the following day. A slide show gives pertinent information such as local cuisine, currency, tourism information centers, local attractions, transportation services (taxis) etc.

Slide show provides valuable local port information

We were invited to have dinner this evening with the ship's Hotel Manager, Savvas  Marotos. As requested, we met him and the group of invited guests at the bottom of the stairs outside of Amphora Restaurant. A large table for eight had been reserved for us. We enjoyed sharing cruise stories with the other guests at the table, as well as with our host. For dinner this evening, I ordered the Curry Duo, a combination of Chicken Tikka, Curry Shrimp, Jasmine rice and Naan bread. It was delicious.

Curry duo

Rickee ordered the less exotic, but no less delicious, Lobster and Beef combo.

Lobster and beef dish

After dinner, we were all invited back to The Lounge for the Crew Show. We have attended quite a few crew shows over the years, but this one was probably the most energetic. There are some crew members with real talent! Everyone had a great time and a lot of laughs.

Members of the crew entertain guests

It has been another incredible day aboard Star Pride. Tomorrow, the ship will be docked in Kralendijk, Bonaire.