May 2016 - Grand Princess to Alaska - Inside Passage
Two of the highlights of the cruise were the spectacular train ride up to the Klondike from Skagway, and having cocktails at a former brothel and a tour of the facilities after our return from the mountains by tout-bus.
The main event was seeing a glacier calving - watching a chunk of ice the size of a ten-storied building breaking off and falling into the sea was awesome. Glacier Bay in itself was humbling - nature in its own environment. Great photo opportunities.
Two of the bartenders aboard ship (Rafael and Lloyd) were very hospitable. They made us feel as though we had dropped in for cocktails at our local pub in San Francisco. The price of libations was also on par. Our stateroom steward was very efficient.
With one exception, the meals were very high quality and of a good variety both in the dining room and the buffet. The one exception was the very tough and gristly baked beef short-ribs - even the waiter couldn't cut through the meat for me - I suggest that this particular dish be prepared in a pressure cooker to tenderize the meat.
In Victoria BC I bought a Havana Cuban Partagas #2 cigar and enjoyed it in the Snookers (smokers) Bar aboard ship while sipping Remy Martin VSOP cognac - the last time that I had this exquisite pleasure was in Japan in 2004. Luxury in its highest form.
Starboard balcony stateroom is the only way to cruise from San Francisco - as in the expression "POSH" which is the acronym for "Port Out, Starboard Home" - because you get to see The City in its early morning panoramic majesty as the ship slips in under the Golden Gate Bridge to our final destination.