We spend seven nights onboard Carnival Mardi Gras

Chris Dikmen & Rickee Richardson 11/22/21 Chris Dikmen & Rickee Richardson 11/22/21

Our Review of Mardi Gras

We review Carnival Mardi Gras and determine if this ship is a good fit for adult couples.

Below is our video review of Carnival Mardi Gras.

Chris Dikmen & Rickee Richardson 11/13/21 Chris Dikmen & Rickee Richardson 11/13/21

Food and Dining Review

We dine at many of the restaurants and venues offered on Carnival Mardi Gras.

Chris Dikmen & Rickee Richardson 11/9/21 Chris Dikmen & Rickee Richardson 11/9/21

Standard Balcony Stateroom Review

We spend seven nights in a Standard Balcony Stateroom on Carnival Mardi Gras.

Our review of the standard balcony stateroom on Carnival Mardi Gras

Chris Dikmen & Rickee Richardson 10/29/21 Chris Dikmen & Rickee Richardson 10/29/21

Day Seven - Nassau, Bahamas (Fahrenheit 555)

We try the Chicken & Biscuit at Big Chicken and have dinner at Fahrenheit 555.

This is our last day aboard Mardi Gras, at least on this sailing. As I am sitting across from Piazza Panini, enjoying my morning coffee while working on this blog, Celebrity Apex docks off the starboard side of our ship in clear view. We are docked in Nassau, Bahamas, this morning.

Celebrity Apex docks next to Mardi Gras in Nassau

Rickee and I decided to try the biscuits at Shaq’s Big Chicken this morning. She had a plain biscuit with honey butter and I had the Chicken & Biscuit which is smeared with honey butter and the fried chicken breast is dipped in a honey glaze. It was very good, and filling. The biscuits here are made fresh daily and they are baked at the Big Chicken restaurant, not in the ship’s main galley.

The Breakfast Chicken & Biscuit at Shaq’s Big Chicken

When we returned to our stateroom, Calvert and Made (maw-day), Calvert’s assistant, were just finishing up our stateroom. Calvert has been with Carnival for 25 years and his enthusiasm for his job is evident every time we enter our spotless stateroom. Calvert is typical of the crew on Mardi Gras, all of whom seem to love their job and are happy to be back at work.

For lunch today, I decided to try the Shwarma at Lido Marketplace. I heard about this new station from John Heald when he joined us for dinner a few nights ago. Pillars of chicken and beef Shwarma are spinning on the vertical rotisseries in plain sight. After the meat is sliced off, it is placed into a pita bread pocket and filled with a variety of condiments that you can choose. I chose tomatoes, purple onions, hummus and the yogurt sauce.

The Shwarma has been seasoned with traditional middle eastern spices and is very flavorful. I really enjoyed it and would definitely visit this station again. There is also a new hot dog station right next to the Shwarma station serving a variety of sausages.

We spent some time this afternoon packing for the trip home. Yuck. It is the worst part of any cruise. For dinner this evening, our Carnival hosts have invited us to a group dinner at Fahrenheit 555, Carnival’s signature upscale steakhouse. We have dined at Fahrenheit 555 on every Carnival ship since it was introduced, and it is always a special treat.

I ordered the Pork Belly starter along with the Caesar Salad. The pork belly was a sizeable chunk of tender meat served in a very rich, dark gravy, perhaps a little too rich. It is good, but very heavy for a starter. The Caesar Salad here is one of the best you will find anywhere. Long spears of Romaine lettuce are coated in a tangy Caesar dressing then topped with shredded Parmesan cheese and croutons. It is a traditional rendition, and is one of my all-time favorites.

Rickee ordered the Baked Onion Soup which she says she would definitely order again. The soup was served super hot and filled with onions in a rich broth and topped with a melted cheese-covered crouton.

For our main courses, Rickee ordered the Australian Waygu Beef. The menu does not indicate the cut of beef, only that it is Australian Waygu, which is known for being extremely tender and flavorful. I ordered the 18oz Spice-Rubbed Rib Eye steak.

Okay, let’s talk about the beef. Rickee’s Waygu was extremely tender, but lacked the flavor that I would expect from Waygu beef. The heavy marbling of fat typically found in Waygu beef could not be seen, nor tasted. I am still not sure what cut of beef this was as it was served as three thick slices, perhaps cut from a strip steak? My Rib Eye, on the other hand, was easily recognizable and had a nice thick cap, which is the best cut of meat on the cow, in my opinion. The steak was perfectly cooked Medium, as ordered, was tender and very good. However, I did not detect the “spice rub” indicated on the menu. Rickee’s steak, too, was perfectly cooked. In my opinion, the Rib Eye is the better choice of the two.

For side items, Rickee had the mashed potatoes with wasabi, which were creamy and very good, but could have benefited from more wasabi. I had a side of onion rings, which were as good as I have had anywhere.

For dessert, our host ordered Art on the Table, a special dessert creation where chefs “paint” a dessert on a large board at the table. No two creations are the same and it is entertaining to watch and tasted delicious!

Fahrenheit 555 remains one of the best steakhouses at sea and one of the best dining experiences on Carnival ships. At $38 per person, it is a real bargain and something that everyone should try at least once per cruise.

Tomorrow, we will disembark Mardi Gras and head back to Dallas to get ready for our next adventure. This was our ninth sailing on Carnival (my tenth) [Spirit, Triumph, Victory, Victory, Vista, Breeze, Destiny, Panorama, Paradise]. All of our Carnival cruises have exceeded our expectations and delivered great value. Watch for our full, in-depth review of Carnival Mardi Gras on our YouTube channel coming soon!

Chris Dikmen & Rickee Richardson 10/28/21 Chris Dikmen & Rickee Richardson 10/28/21

Day Six - Day At Sea (Bonsai Teppenyaki)

We have a personal Q & A with Christine Duffy, President of Carnival Cruise Line.

Today, we are enjoying our last day at sea aboard Mardi Gras. A few of us had the opportunity to meet up-close with Carnival President, Christine Duffy, to discuss the direction of Carnival in the future. I think we were all impressed by how personable and open Ms. Duffy was. We feel like we know her better, and we know Carnival Cruise Line better, too!

Christine Duffy meets with members of the travel media

After our meeting with Christine Duffy, she and Carnival Corp. Chairman, Micky Arison, met on stage in the Mardi Gras Theater for a lively and funny Q & A session with Carnival Brand Ambassador, John Heald. You can find a short video with some of the session on our YouTube channel.

Micky Arison, Christine Duffy and John Heald

Early this afternoon, Carnival’s PR team arranged for us to meet with the Miss Universe title holders for a brief Q & A in Piano Bar 88. I was fortunate to have my photo taken with all of them. Boy, do I look out of place!

The ladies were willing to answer all of my questions and what was most revealing is how “real” each and every one of them was. I think we all have pre-conceived notions about “beauty queens.” I know I did. These ladies are super smart and powerful role models for young women.

Miss Universe, Me, Miss Dominican Republic (and Godmother of Mardi Gras), Miss USA and Miss Puerto Rico

This afternoon, we were offered the opportunity to visit Camp Ocean, Carnival’s kids area on Deck 4 midship. This is a space where kids from age 2 to 11 can hang out and give parents a break from parenting. Camp Ocean employs 25 camp counselors to watch over and interact with the kids. Children are separated according to age with ages 2 to 5 (Penguins), ages 6 to 8 (Stingrays) and ages 9 to 11 (Sharks). There are separate facilities and activities for each age group. Older kids and teens have their own hangout on Deck 17.

This evening, we have dinner reservations at Bonsai Teppanyaki. We enjoyed the teppanyaki grill on Carnival Panorama so much that we made reservations online for Bonsai Teppanyaki as soon as our cruise was confirmed. However, we do have time for a cocktail before dinner, and I am on a mission to find a blended Canadian whiskey. There is no Crown Royal being offered in any of the bars onboard, and no Canadian Club either. I heard a rumor that there might be Seagrams 7 served at the Steakhouse Bar on Deck 7 aft. Sure enough, they did have my Seagrams 7!

Seagrams 7 is hard to find, Crown Royal is impossible

The Steakhouse Bar is located just outside of Fahrenheit 555 Steakhouse on Deck 7 aft and is a very nice quiet place to enjoy a drink.

When we arrive at Bonsai Teppanyaki, we are greeted by our server and introduced to Emmanuel, our chef for the evening. He wastes no time in lighting up the table with fire! Our meal started with appetizers, salad and Miso soup, all of which were very good. Main course choices are lobster, steak, chicken, tofu, shrimp or any combination of two of these. Rickee ordered steak and shrimp and I ordered steak and chicken.

Emmanuel fires up the grill at Bonsai Teppenyaki

Emmanuel prepared a mountain of fried rice to begin with which was loaded with garlic butter. I still think it is the best fried rice I have ever had. Then comes some grilled vegetables and finally, the main courses are prepared and served. It was way too much meat for me to finish and all of it was delicious. The meal ends with a decadent Chocolate Bento Box filled with sweet treats. This meal is a bargain at only $32 per person and something you must try when sailing on a Carnival ship that offers it.

Tenderloin of Beef is seasoned and prepared

After dinner, we make our way to Deck 6 Center Stage for the production show, Voodoo Moon. This dark, spooky production combines live rock music, aerial performers, dancers and excellent vocals for a memorable entertainment experience like none other. The massive video screen backdrop delivers a surreal visual impact. This was certainly one of the most unique shows we have ever seen and it takes full advantage of what Center Stage has to offer.

After Voodoo Moon, we race to get a seat for the 9pm comedy show at Punchliner Comedy Club. Tonight, Percy Crews 2 keeps everyone in stitches with his R-rated performance.

The crowd gets warmed up for Percy Crews 2

Tomorrow, Mardi Gras will be docked in Nassau, Bahamas, and we will be having dinner at Fahrenheit 555.

Chris Dikmen & Rickee Richardson 10/27/21 Chris Dikmen & Rickee Richardson 10/27/21

Day Five - Amber Cove (Bolt and Rudi's Seagrill)

We make a quick visit to Amber Cove, take a ride on The Bolt rollercoaster then have dinner at Rudi’s Seagrill.

This morning, Mardi Gras is docked at Amber Cove, Dominican Republic. We did not book any excursions on this sailing so that we would have more time to cover the ship, and when most guests are off on excursions it gives us a better opportunity to shoot photos and videos of the ship.

We did, however, disembark Mardi Gras here so that we could get some photos of the ship and of Amber Cove. Unfortunately, the Captain backed into the docking pier so we were unable to get a shot of the bow.

Rickee poses with Mardi Gras in the background at Amber Cove

After a brief visit to some of the shops at Amber Cove and a little souvenir shopping, we re-boarded Mardi Gras in time for lunch. Today, we decided to try the sandwiches at Piazza Panini (Deck 8 aft). Rickee tried the grilled ham and cheese and I had the roast beef with onions and both sandwiches were delicious. Our only suggestions would be the addition of chips (crisps for our British friends) to go with the sandwiches.

After lunch, we walked back to Pig and Anchor for some trivia with Brandon, one of the cruise staff. Trivia is much harder on this cruise than on past cruises. That, or we are getting dumber, not sure which. Nevertheless, it was fun and quite well attended.

After trivia, we decided to walk ourside to see Deck 8 aft where the Patio Pool is located and you can get incredible views of the aft section of the ship. The Aft Excel Corner Suites look quite appealing from here!

At 5:30, we met our media group for a ride on Bolt, the first and only roller coaster on a cruise ship. Rickee’s back has been hurting her, so she decided against the ride. I went solo following Chelsea, our Carnival media host for the week, on the car, or Bolt, in front of me.

First, I HATE roller coasters. I have not been on a roller coaster since I was a teenager. They scare the crap out of me. So, imagine my apprehension at climbing aboard Bolt, more than 200 feet above the ocean. When Bolt takes off, it is like being shot out of a cannon. This thing is FAST! The ride around the track is intense and a real thrill. If you love roller coasters, this is a ride you will have to try. Two laps around the track was enough for me, but I will probably ride Bolt again on a future Carnival cruise, given the opportunity.

The Bolt team took a moment to let us take photos of them. They do a great job of keeping everyone safe while enjoying the experience. In my opinion, Bolt is a bargain at $15. You get 2 laps around the twisty track for that price. Each lap only lasts about 30 seconds, but it is the most thrilling 30 seconds you will ever experience.

For dinner this evening, our Carnival host, Chelsea, has invited us to join her and the rest of the group for dinner at Rudi’s Seagrill. This restaurant is one of the alternate dining venues and has been created in cooperation with celebrity Chef Rudi Sodamin.

As luck would have it, Rickee and I were seated directly across from Carnival Brand Ambassador, John Heald, and our Carnival host, Chelsea Stromfield. We enjoyed hearing John’s stories about his many years of experience as a Carnival cruise director and Brand Ambassador.

The menu at Rudi’s leans heavily toward seafood, as you would expect from the name, but there are other offerings as well. Even though we are not big seafood lovers, Rickee and I did decide to try the recommended dishes here.

Everyone was brought an Amuse Bouche of a carbonated tomato with a kiwi sphere. The single bite was refreshing and different. For my starter, I ordered the Lobster Mac N’ Cheese which was presented in a bowl shaped like a crab (I think). The dish was delicious and was filled with large chunks of sweet lobster meat. I highly recommend it.

For my soup course, I chose the Seafood Bisque, which was a velvety smooth broth with pieces of shrimp, lobster and crab. This is another dish I recommend.

For my main course, I ordered the Crab Stuffed Lobster Tail Imperial. The lobster tail is split open and filled with a delicious crab meat stuffing and served with a side of drawn butter. The lobster was perfectly cooked and delicious.

Before our dessert course was served, Chef Rudi came out to introduce himself to everyone.

For dessert, I ordered the Key Lime Pie, which was presented on a whimsically decorated plate using white and milk chocolate. The pie was very good.

All in all, I would say that Rudi’s Seagrill gets two thumbs up from us. And, if you love seafood, you are definitely going to want to make a reservation here. The meal was most definitely worth the $38 cover charge.

After dinner, we had time to catch the last half of Celestial Strings, tonight’s show held at Center Stage. The show was as good as we remembered from Carnival Panorama with excellent vocals and musical arrangements.

Tomorrow is another day at sea, our last day at sea on this cruise.

Chris Dikmen & Rickee Richardson 10/26/21 Chris Dikmen & Rickee Richardson 10/26/21

Day Four - San Juan, PR (Shaq's Big Chicken and Pig and Anchor)

Mardi Gras visits San Juan where we meet Miss Puerto Rico, enjoy some Big Chicken and BBQ.

This morning, Mardi Gras is docked in San Juan, Puerto Rico. It is a typically hot day here, but the humidity is a tolerable 50%. We dock next to Norwegian Joy.

Our media group met this morning to greet Miss Puerto Rico just outside of the cruise terminal next to the “I LOVE (heart) PR” sign. Many local photographers were on hand to photograph all of the Miss Universe title holders with Mardi Gras in the background.

After we shot photos and video of the gathering, Rickee and I headed off to find our much desired Coca Cola products which are not available on Carnival ships. Carnival is Team Pepsi, and we are Team Coke. There is a Walgreens a couple of blocks away, right on the street that runs in front of the port. So, if you are looking for Walgreens, just exit the cruise terminal, walk across the street, turn left and walk two blocks. You can’t miss it. We bought our Coke products and some sunscreen. Carnival allows you to bring soft drinks back on board, but liquor and wine will be confiscated and held for you until disembarkation.

After we drop off our Walgreens haul in our stateroom, we head up to Deck 16 aft for lunch at Shaq’s Big Chicken.

Rickee brought a Coke with her from the stateroom, and I brought a Diet Coke. We were able to get cups of ice at Big Chicken for our drinks, just a little insider tip.

After we placed our order at the walk-up counter, we treated ourselves to some of the condiments available here. There are sweet and spicy pickles (very good), spicy close slaw (good), and potato salad (okay, but a little bland). There is a variety of dipping sauces from which to choose (see below).

I ordered the chicken tenders and fries. In my opinion, the chicken tenders are some of the best I have had anywhere. They are very hot and fresh and crispy. There is a nice seasoning on the batter that I like. I can’t decide if I like the thin wide crispy fries here more than the ones at Guy’s Burger Joint. It’s a toss up, they are both good. As for dipping sauces, I like the Shaq Sauce and the BBQ Ranch.

Rickee ordered the dark meat M.D.E. Chicken Sandwich. She was not as impressed with her sandwich as I was with the chicken tenders. I tried a bite of her sandwich, and the chicken was not as crispy as my tenders, actually, a little mushy.

Below is the menu from Big Chicken. Personally, I really liked it and will definitely go back. Also, they have a breakfast Chicken & Biscuit that sounds amazing.

This evening, our media group met on Deck 18 where we were to get a ride on The Bolt, Carnival’s roller coaster, and the first and only roller coaster on a cruise ship. Well, unfortunately, Bolt was undergoing some repairs and our ride had to be delayed. But, Rickee did get a chance to sit on a Bolt coaster on display just to see what it feels like.

Rickee checks out the seating position on The Bolt

After enjoying cocktails with our media hosts and friends, we decide to try Guy’s Pig and Anchor BBQ for dinner. This lively and raucous joint is located on Deck 8 aft and, even though it is crowded, we were able to be seated right away. Ordering is done on small paper order sheets. You can choose a meat combo platter with any three meats (Brisket, Pulled Pork, Ribs, Sausage, Chicken (white or dark meat), or, you can choose the daily special. There is also a Pig and Anchor Melt pulled pork sandwich or salmon dish you can choose.

You can also choose up to 3 side dishes and a dessert.

I ordered the three-meat platter with brisket, ribs and sausage. For my side items, I chose the Collard Greens, Green Beans w/ Bacon and Crispy Onion Strings. Okay, honestly, I have had much better BBQ. After all, we are from Texas. That said, I am not sure I have had any better BBQ on a cruise ship. The meats were all good and there are four different sauces on hand to add flavor when needed. The brisket was tender, the ribs were also tender but had the texture of ribs that had been cooked in an oven. The best meat of all was the cheddar sausage, I really like that one. As for the sides, all were near room temperature when they arrived. None were hot.

Rickee ordered the Pig and Anchor Melt. Her sides were also cold, and her Mac and Cheese needed seasoning. But, she did like the pulled pork, which she ate after deconstructing the sandwich.

Neither of the desserts we ordered were anything special, I am sorry to say. My Apple Cobbler was warm, but needed more of the crusty bits. Rickee’s Bourbon Banana Pie was so cold it was as if they had not fully thawed a frozen pie before serving it. The vanilla ice cream that accompanied both dishes, however, was very good.

Our final analysis is that Guy’s Pig and Anchor was our least favorite meal so far on Mardi Gras. We left wishing we had gone back to Bonzai Sushi, which is amazing.

Tomorrow, Mardi Gras will be in Amber Cove, Dominican Republic.

Chris Dikmen & Rickee Richardson 10/25/21 Chris Dikmen & Rickee Richardson 10/25/21

Day Three - A Day At Sea (Loft 19 and ChiBang)

We visit Loft 19, an exclusive space for suite guests and have dinner at ChiBang.

A fitting tribute to the original Mardi Gras

Today is another beautiful day at sea aboard Mardi Gras. Our day begins with a visit to Center Stage where Carnival President, Christine Duffy, is joined by the three Misses Universe for a Q&A session.

Christine Duffy, Miss Mexico/Universe, Miss Dominican Republic, Miss USA

It was quite interesting to hear the stories of these ladies and the challenges they have had to overcome to achieve their titles.

Loft 19 wristband give access to Loft 19

Our Carnival host onboard provided us with Loft 19 wristbands this morning so that we could check out this exclusive space onboard the ship. Loft 19 is reserved for suite guests and is also accessible to those willing to pay a hefty fee to visit.

When we arrive at Loft 19, a hostess greets us and informs us that the daily charge for a private cabana is $500! There are quite a few of these cabanas (see below) and many sun loungers scattered around Deck 19. Loft 19 is much larger than I expected. The sun loungers here are padded and much more comfortable than the ones you will find in other parts of the ship. I heard a rumor that access to the sun loungers (not cabanas) is $175 per day, but I have not confirmed that. Access to Loft 19 is complimentary for guests staying in suite categories.

There is no pool at Loft 19, but there are two large hot tubs. The Serenity Pool is available to Loft 19 guests and is just one deck below. There are waiters circulating around Loft 19 to take drink orders, should you require refreshment while you acquire that perfect tan.

For dinner this evening we decided to try ChiBang, a Chinese/Mexican “fusion” restaurant. It is not really “fusion” cuisine because the menu is actually divided into Chinese dishes and Mexican dishes. The restaurant opens at 5:30, so we walked up to the hostess station at 5:45, thinking we could just get a table. We learned, as did many others who showed up, that you have to “check-in” for a table using the HUB app. So, if you plan on dining at ChiBang, you will have to have your cell phone with you.

ChiBang! Chinese/Mexican fusion restaurant

We did check-in using the app and requested a table for two. The app said it would be a 10-minute wait and the hostess suggested that we have a seat at the adjacent Havana Bar until our table was ready. The 10-minute wait ended up being 21 minutes, but we did get a notification on my iPhone when the table was ready.

This restaurant is large and gets very crowded. If you are looking for a place to have a quiet, romantic dinner, this is not the place. That said, the quality of the food we experienced makes it worth the frenetic atmosphere.

We were seated at a table for two and the restaurant, at 6:15pm, was already near capacity. Our waiter, Agus, greeted us and took our order. The menu can be viewed on your smartphone by scanning the QR Code on the table. Paper menus are also available upon request. The menu is divided into two distinct cuisines, dishes from Mexico on one side and dishes from China on the other. Rickee and I both stuck to the Chinese selections. We both ordered the Egg Drop Soup, which was different from any I have had in the past, but delicious. I ordered the Braised Pork Belly starter which was served with fried onion strings and some sweet and spicy pickled cucumber. Yes, I would order this again.

After her soup course, Rickee chose two starters. Her plan was to skip the main dishes and just make a meal of the starter courses. That was the initial plan. Her Potsticker dumpling appetizer soon vanished and the Chicken Lettuce Wraps were not far behind.

For my main course, I ordered the Kung Pao Chicken and asked Agus to have them make it extra spicy. Main course portions are quite small, so it is not uncommon for people to order more than one. The Kung Pao was delicious, and hot enough to have me wiping my brow by the end of the course. Rickee decided she would try an order of the Sweet and Sour Shrimp, which she says was the best Sweet and Sour Shrimp she has ever had.

For side dishes, we ordered the Jasmine rice and I tried an order of the Hakka Noodles. I also decided to try an order of the Beef with Broccoli which was equally delicious. Needless to say, by the time our desserts arrived, we were both stuffed.

For dessert, I wandered from China to Mexico to try the Tres Leches cake and Rickee stuck with the Chinese side to try the Chocolate C-Bang. Hands down, the C-Bang was the better dessert. If you love chocolate, this is the dessert for you. By comparison, the Tres Leches was bland.

In conclusion, ChiBang was not just the best Chinese food we have had at sea, but some of the best Chinese food we have had anywhere. We may just have to make another stop here before the end of this cruise.

After dinner, we headed back to Punchliner Comedy Club where we enjoyed a PG-rated show by Vince Acevedo. The show was funny, but we thought we were going to an R-rated or Explicit show. Typically, the PG- rated shows are held in the Limelight Lounge rather than the Punchliner.

Tomorrow, Mardi Gras will dock in San Juan, Puerto Rico. A medical emergency required the Captain to divert the ship to Amber Cove to offload a guest who required medical attention, so our arrival in San Juan will be delayed a few hours. No big deal. We can sleep late!

Chris Dikmen & Rickee Richardson 10/24/21 Chris Dikmen & Rickee Richardson 10/24/21

Day Two - A Day At Sea

A fun-filled day at sea with amazing entertainment.

Today was our first of three days at sea on this cruise and the seas are cooperating with very calm waters. For lunch today we decided to stop by Street Eats on Deck 16 midship. Rickee had an order of french fries from Time Fries, but only ate a few of them. We both felt like the fries at Guy’s Burger Joint (Deck 17) were better, so we headed to Guy’s.

The fries from Time Fries at Street Eats

The burger and fries at Guy’s did not disappoint. It may look like a mess on the platter, but they are delicious, still one of the best burgers anywhere.

Right next to Guy’s is one of the soft serve ice cream machines, and since this is Sunday, and Sunday is my “cheat day”, I had to enjoy a cup of the vanilla. Every day is cheat day for Rickee, so she had not one, but TWO chocolate cones!

When we returned to our stateroom after lunch, Calvert had our room made up and a cute towel animal on the bed. It is nice that Carnival has kept the towel animal tradition.

After a nice afternoon nap, we get ready to go out for a Cruise Elegant evening on Mardi Gras. Time to snap a photo of Rickee next to our stateroom door.

For dinner this evening, we wanted something light, so we did not hesitate to visit Bonsai Sushi. Amazingly, we are the only ones here at 7:00pm. Rickee and I shared an order of the Edamame, which was delicious. I ordered a starter of the Kikuni, a chunk of braised beef short rib served atop a bao filled with black bean paste. It was one of the best starters I have ever had and I will be back for another. Think of tender pot roast with a sweet bbq flavor. The small side of pickled vegetables was also delicious.

I ordered the Spicy Tuna Roll for dinner, which is always my “go to” order at Bonsai. This tuna roll does not in any way change my opinion that Bonsai Sushi is the best sushi at sea, and better than most you will find on land. I was served eight large pieces of spicy tuna roll for only $5. This tuna roll would easily cost $13 to $15 on land. Rickee ordered the Shrimp Tempura Roll and it, too, was delicious.

After dinner, we met the rest of our media group for a dedication ceremony held at the Grand Staircase on Deck 8 aft. The staircase was dedicated to Kimberly Jiménez, Miss Dominican Republic and Carnival Mardi Gras’ Godmother. From now on, the staircase will be known as “Kimberly’s Staircase”.

Christine Duffy, President of Carnival Cruise Line, dedicates the Grand Staircase to Kimberly Jiménez

After the dedication, we raced down to Deck 7 forward to Punchliner Comedy Club where we saw an adult comedy show by Macio. We saw Macio on Carnival Panorama and he is an amazing talent. Punchliner Comedy Club is one of the best entertainment features on Carnival ships.

Macio is killing it at Punchliner Comedy Club

After laughing until our sides hurt, we left Punchliner and walked to Grand Central to watch a great show by Marcus Anthony at Center Stage. All three decks were packed for the show and Mr. Anthony did not disappoint. He performed a variety of Motown and other popular 60s music.

Our entertainment journey ended with Rock Revolution performed in the Mardi Gras Theater on Deck 6 forward. The vocals and dance numbers were similar to what we remember from the same show on Carnival Panorama, however, on Panorama the performers were moving through the audience and playing musical instruments. Nevertheless, it was a great show.

Tomorrow is another day at sea as we sail toward San Juan, Puerto Rico.

Chris Dikmen & Rickee Richardson 10/23/21 Chris Dikmen & Rickee Richardson 10/23/21

Day One - Embarkation and Naming Ceremony

We embark Mardi Gras and attend the naming ceremony.

We were invited by Carnival to join members of the travel media for a seven-night sailing aboard the brand new Carnival Mardi Gras and attend the naming ceremony at Port Canaveral. The ship has actually been sailing since July, yet was not officially christened until today.

We flew into Orlando last night and spent one night at the Homewood Suites at Port Canaveral. Whenever possible, we try to fly into the city of embarkation the day before, just to allow for flight delays or cancellations.

As for the hotel, we can recommend Homewood Suites as a good pre-cruise property. The room, or “suite” was large with a full kitchen. The hotel is less than 10 minutes from the pier. Unfortunately, a traffic accident this morning has made getting to the ship a bit more difficult. Our scheduled transfer never showed up and our group of ten ended up having to find Uber rides at the last minute to get to the ship in time for the naming ceremony. Fortunately, we arrived in time.

As soon as we embarked, our group was escorted to Deck 16 aft where we were to observe the ribbon cutting of Shaq’s Big Chicken restaurant. We arrived just seconds after the ribbon cutting and Shaq was already sitting down with Carnival President, Christine Duffy, to enjoy lunch while a horde of television media surrounded them.

Shaq tries to enjoy lunch with media crowded around

Next, we were escorted to the Mardi Gras Theater (Deck 7 Forward) for the official naming ceremony. The event was hosted by John Heald, Carnival’s Brand Ambassador.

Rickee and I attend the naming ceremony for Mardi Gras

The ‘Who’s Who’ of Carnival were onstage for the naming ceremony. This was the most impressive naming ceremony we have attended. Attendees included Carnival’s Chief Fun Officer Shaquille O’Neal; the ship’s Godmother, Miss Universe, Dominican Republic, Kimberly Jimenez; Miss Universe, Andrea Meza; Miss USA, Asya Branch; Carnival Corporation President and CEO Arnold Donald; and Carnival Cruise Line President Christine Duffy.

Carnival dignitaries onstage for the naming ceremony

After the ceremony, our group enjoyed a special luncheon in the Palm Restaurant. After lunch, it was time to check out our stateroom, a standard Balcony Stateroom on Deck 14 Forward.

Watch our YouTube channel for a full walk-through and review of the balcony stateroom on Carnival Mardi Gras. After unpacking and getting everything put into its place, we met some of our group for a drink at Brass Magnolia (Deck 6 midship). The bar is beautiful, but very noisy, which I can only assume many people prefer. We are going to seek out a quiet place to enjoy a drink tomorrow night.

For dinner this evening, we joined our group and our media group host from Carnival at Cucina del Capitano on Deck 8 midship. This Italian bistro is now one of the included dining venues on Mardi Gras. On our previous Carnival sailings, Cucina del Capitano has always been an upcharge restaurant. Rickee and I were still so full from lunch that we hardly ate, but everyone at our table seemed very pleased with their meals.

After dinner, we were beat and ready for bed. On the way back to our stateroom, the casino lured us in for a contribution. The casino was packed, and a little to “smokey” for us. Fortunately, it did not take long for our cash to find its way into the Mardi Gras slots.

It was a long day with a lot of activity. Tomorrow is a day at sea. More to come.

Chris Dikmen & Rickee Richardson 10/22/21 Chris Dikmen & Rickee Richardson 10/22/21

Pre-Cruise: Carnival Website

We embark Carnival Mardi Gras tomorrow and we have completed all of the required pre-cruise check-in procedures on the Carnival website. Unlike Princess Cruises, which forces you to perform many pre-cruise procedures using their MedallionClass App, Carnival allows you to complete all of your forms online through their well-designed website. I much prefer typing information into a website on a computer than on a tiny screen with a tiny keypad. Thank you Carnival!

Carnival still has its own HUB app, which can be downloaded and utilized while onboard the ship. We will be thoroughly exploring and reporting on the use of the HUB app during this cruise.

The Carnival website is very well laid out and allows you to pre-book a variety of spa, dining and shore excursion activities. You can also order items to be delivered to your stateroom prior to embarkation. We always order a dozen of the plastic bottles of water for our stateroom. At $4.95 it is quite a bargain.

Unfortunately, we were unable to secure a spot at The Chef’s Table as every evening was SOLD OUT. What a shame, it was one of our favorite experiences and one we love to report on. We will be dining at Fahrenheit 555, Bonsai Teppanyaki, Cucina del Capitano and Rudi’s. Follow us on YouTube and Instagram (@Cruisereport) for up-to-the-minute photos and videos from these venues, and much more.

We have always been impressed with Carnival’s website and it appears to have only improved with time. This morning, we will be heading to CVS to get our Covid-19 test, which is required to board the ship.