This photo was taken from the bow of the Princess of a container ship in the lock in front of us.
This is a photo of the mitered gates. Notice the water level in the lock on the right in comparison to the lock on the left (close up photo)Monday, February 15, 2010 90s / some sun, partly cloudy
It is 11:40 a.m. and we have been up watching the action since a dark 6 a.m. EST. We are through the Miraflores Locks, the Pedro Miguel Lock, we have seen the Calebra Cut, and now we are approaching Gamboa, a little town before we get to Gatun Lake. I wanted to check in live—to tell any possible readers how exciting this is—the enormous technological feat that was accomplished almost a hundred years ago.
I have been fortunate to see a crocodile just before we went into the locks, like he wanted to tag along, and I saw a monkey climbing while studying the trees along the way. We are a little behind schedule because the pilots were late—there was a reason, but I was not clear about that. Anyway, if anyone is online—we are living the dream right now!!!
After the passage…..
Early this morning we started at 8 knots per hour and boarded 5 pilots to take over the ship. On today’s manifest were of 40 ships and boats: 13 yachts, several sailboats, some motorboats, refrigerated cargo ships, an auto carrier, dry bulk carriers (grain, metal, coal, lumber), tankers with petroleum products, container ships, and a tuna fishing boat. We were #9 in line for passage.
We went under the Bridge of America at 6:27 a.m., the beginning of our actual passage. We entered Caribbean at 4:30 p.m. Ten hours of transit and we enjoyed every second. I fear some might not share our zeal or understand it, but I think I have talked about our interest being so great because of all our reading! I think this may be one of our favorite “ports.” The itinerary has been quite engaging. We would admit that because of the average age of many of the passengers, it isn’t the most active cruise we have been on, but I would truly recommend the Panama Canal cruise for its uniqueness.
Tonight I had difficulty accessing the Internet and am very disappointed at that. I spent 30 minutes downloading 4 pictures and the blog, and the connection disconnected just as I finished. Now I can’t log in at all. (note: on Tuesday the Internet manager returned 30 minutes to my account for compensation)
Chef’s Table: I would so recommend this experience—I was quite apprehensive because there are a lot of things on my “I will never eat that again” list. TK really wanted to do the Chef’s Table, so I relented. Ten of us met in a lounge near the dining room and were asked to put on white chef’s shirts and wash our hands very well. We were escorted to the galley and met by the Executive Chef, Urich Thomas Michael, Elia Tinonin, the Maitre d’, and Antonio Mana, Head Waiter. Others enjoyed champagne as we were given a little tour of the dessert and soup stations. I knew I was in trouble when we were offered duck liver pate (Duck Galantine on Brioche Cranberry Jam) and Roasted New Potatoes with Sour Cream and Caviar. Remembering how polite I could be when I went to college in France (we had to eat everything we were offered because it was impolite to refuse), I ate! Quickly, but delicately, I ate. TK was relishing the treats! Other easier, but delicious appetizers were: Bistro Mini Quiche Provencale and Blue Crab Margarita with Avocado and Mango (Margarita glass with shredded crab, avocado, and mango—absolutely superb).
At the elegant dining table, the Chef told us that our dinner was very special and would not be one regularly served. Special wines were offered. Chef Michael introduced each course along side the Sous Chef who had created it. He also explained the background/preparation of each dish and the accompanying embellishment, e.g. sauce or side dish.
The rest of our menu:
§ Southern Italian Calamari Risotta with Grilled Shrimp and Green Onion Vinaigrette (I could hide the calamari and did not eat it-the shrimp and risotta were perfect--TK ate his calamari, of course)
§ Lemon Sorbet and Mango Slaw to cleanse our palate
§ Roasted Veal Shank and Aged Beef Tenderloin, carved tableside with the Chef’s Portobello Mushroom Sauce, Bearnaise Sauce, and Green Pepper Corn Sauce to choose from, with Today’s Market Vegetables (carrots, asparagus, squash) with Chateau Potatoes
§ Baked Camembert Cheese with Pine Nuts, Walnut Bread, and Port Wine Reduction
§ Oven Baked Chocolate Lava Pudding and Vanilla Ice Cream / Raspberry Sauce—no one would believe the presentation of this dish. The dessert chef had created a sherbet glass base with a wine glass on top of that with a thin curled swirl stick inside, all made with transparent colored sugar that appeared like glass-I have never seen such a creation and I don’t think I have described it well.
§ Ending with Coffee or Tea with Executive Chef Michael’s Home Made Biscotti and Amaretti.
At the end each lady received a red rose and each gentleman was given a signed copy of the Princess book, Courses, A Culinary Journey. Good thing TK got the cookbook—cooking like that is far from my reality. We also will get a professional photograph with the Chef and Maitre d’. There is a cost involved, but because we don’t drink, the cost was less. This was the finest of dining!
TK’s Takes: You don’t need a balcony cabin to enjoy the Panama Canal transit. The transit would be an engineer’s dream vacation. He couldn’t believe the amount of people lying around the pool and not watching the Canal. He also recommended reading the McCullough book and really wishes he had taken the rail tour.
He’s never before had such a dinner as the “Chef’s Table.” The veal and beef were sliced right there. The sorbet in the middle of dinner was different.
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