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Question about meal requests #40315 10/26/06 10:41 AM
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LChoi98 Offline OP
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Does Regent still accomodate special requests with 24 hours' advance notice? And has anyone ever requested a relatively complex dish like lobster thermidor/newberg or a time-consuming dish like coq au vin? Thanks in advance.

Re: Question about meal requests #40316 10/26/06 11:01 AM
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FFMilesJunkie Offline
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Both of these dishes were offered on our last Navigator cruise in August (different nights). We didn't personally make any special request, but I know at least one very special passenger on board made some special requests for Rack of Lamb at least a couple nights ;)


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Re: Question about meal requests #40317 10/26/06 11:23 AM
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LChoi98 Offline OP
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Thanks for the info. It's good to hear that both items were offered on board. I haven't yet seen either dish offered on any of my cruises so far with RSSC so this is encouraging. I'm sort of tired of the Tom Turkey with Giblet Gravy that shows once per cruise! And what is a Tom Turkey???

Re: Question about meal requests #40318 10/26/06 11:26 AM
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Sheri Offline
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John,
I just CANNOT even begin to imagine who would have made THAT request!!! ;) :D


Re: Question about meal requests #40319 10/26/06 02:02 PM
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Chuckw Offline
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Give them a day, they will make almost anything you desire.

Re: Question about meal requests #40320 10/26/06 02:21 PM
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Pam Offline
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Quote
And what is a Tom Turkey???
It's a guy turkey. A lady turkey is a Hen.

Re: Question about meal requests #40321 10/27/06 03:27 AM
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McKeever Offline
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It was funny but I asked them to make the candy Turkish Delight that was made so well on the Diamond. They tried and tried and all I got was a thick jello. They got an A for effort though.


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Re: Question about meal requests #40322 10/27/06 06:45 AM
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jbittle Offline
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It's fun to plan a lunch in advance on a sea day in the Compass Rose. We've done it with 6 to 10 people and have had such lunches as lobster thermidor or beef tartare (prepared at the table by the Dining Room Mgr)and also planed the type of salads and deserts we wanted. We even brought our own special wines we had picked up in various ports. When you do this, everyone has the same menu.


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