Category: Blog (Page 15 of 30)

Cruisin’ Together: Real Deals and Discounts

by Chris Owen

I wish I could sit here and tell you that the cruise lines give discounts because they love certain groups of people and want to be nice to them, but that would be a lie. You may not like what I have to say about the reality of specials and discounts, but let’s face it—you want answers to your cruise queries and I think you can handle the truth!

 

So here it is folks: Cruise lines discount for one reason and one reason only, and that is to fill up the ships. 

While safety will always be at the top of a cruise line’s agenda, occupancy is the second most important goal.  They must sail with full ships to make the money necessary to provide all of the activities and services that their cruisers expect and desire.  Empty berths simply don’t generate money. If you take off the rose-colored glasses for a moment and look at cruising from a business perspective, you’ll see that discounts and specials are strategically planned marketing ploys.

The big-name lines have done a great deal of research pertaining to cruise-demand patterns and have a pretty good idea of how any given cruise will sell.  They know that for the most part, these demand patterns depend on a ship’s itinerary and the season during which the ship will be sailing. Of course, economic events, world-news, and other unpredictable factors can influence booking patterns.   

Smart businesses are prepared for uncertain times, and cruise lines are no different. They understand that at the end of the day, everyone wants a good value. As your trusty cruise expert, it is my responsibility to remind you that “good value” and “cheap price” are not necessarily interchangeable terms. A cruise for $199 may sound like a steal, but a glance over the fine print will reveal that there are several hundred dollars in port charges, taxes and fees.

Many people (maybe even you) have fallen into the jaws of a menace to the cruise world: Discount internet cruise brokers. Lack of service, hidden costs and junk fees, bankruptcy, and unethical business practices were commonplace among these brokers who had truly become the shady used car salesman of the travel industry.  Luckily, the tide changed in favor of the honest, hardworking travel agents when Royal Caribbean, a leader among cruise lines, announced that they were going to refuse to sell packages to organizations that they viewed as “card mills.”

Suddenly, travel agents were busy and back in the game as saavy cruisers realized that there was more to planning a successful cruise than just finding the rock-bottom price.  A skilled travel professional has the ability and the resources to find and apply all discounts available to his or her clients without compromising their comfort or specific preferences. Still not impressed by the worth of a good travel agent?  Get this: the discount internet cruise brokers watched for prices and discounts too, but they often pocketed any savings for themselves.  Even customers who contacted the brokers requesting new, lower fares advertised on a cruise-line website were denied or ignored. How’s that for customer service?

In other words, smart travelers find and use a good travel agent, and one that specializes in cruises is preferable for those looking to jump ship.

The following discounts are the kind that a good travel agent will seek out to ensure that his or her client has the best experience possible:

Resident Discounts

Cruise lines do their homework and pin-point the states from which they are not drawing many passengers.  People love to talk about their experiences and a cruise-vacation is quite an experience. Whether it’s around the office water cooler or in line at the grocery store, cruise-lines depend on cruisers to give mini-testimonials to further their reach. This is why cruise lines will often offer discounts to residents of states where the popularity of cruise-travel is lacking. They figure that if they can get people talking about their great experiences, more people are likely to literally “get on board.”

Royal Caribbean is the king of Resident Discounts while Princess comes in second with “regional discounts”.  If you’re a Florida resident, who enjoys cruising, you’re in luck! The state that receives the most resident discounts is Florida. It really isn’t hard to see why: There are many ships, many people, and many opportunities for cruising.

Senior Discounts

The basic rule of thumb is that at least one guest in a cabin must be 55 or older to get a senior discount, but be aware that cruises are not like movie theatres; not every cruise line gives senior discounts. Even those that do, don’t give them all the time. Carnival, Royal Caribbean, and Celebrity are best known for giving senior discounts, but it’s often because they foresee problems with filling up the ship for a particular cruise. Don’t get me wrong though—senior discounts are not always last minute. These lines will sell senior-discounted packages in the beginning stages of booking as well.

Last Minute Deals

Don’t count on them.  They exist for those who can sail with as little as 30 days notice.  As recent as several years ago, you could rely on the existence of last minute deals to the point where you could book airfare for a particular cruise without actually buying the cruise until 30 days before sailing. Some risk-takers enjoyed this method of bargain vacationing, but these days, it’s likely that those risk-takers would be stuck with a suitcase full of Bermuda shorts and airfare to nowhere. Ships tend to sell-out early these days, but if you come across a last-minute deal—more power to you and enjoy your vacation!

 Military Discounts

Like many major businesses, cruise-lines are sensitive to the importance of military service. If they can fill up ships while offering reduced rates to those who may have risked their lives for their country, they’re happy to do it.  Carnival is most generous with this discount, but other lines do as well. Again, none of the cruise lines offers this discount all the time, on all sailings, but it never hurts to ask your travel agent if you qualify.  Active or retired members can get this discount for their entire cabin and sometimes even an additional cabin with proper military ID.

Past Guest discounts

This is a very popular, common and appropriate discount.  The cruise lines want to keep you coming back and will often make it worth your while to sail again and again with them.  Perks, amenities and even different pricing are afforded to repeat guests.  After you’ve sailed a line, you become a “past guest.”  Record your past guest numbers and be sure they are entered into your bookings.  Your good travel agent will keep these on file and use them to your advantage. 

How to find out about the deals?

I know it can be a hassle, but sign up for everyone’s mailing list.  Get an email address other than the one you use for your regular daily email.  Go to every cruise line website and sign up for their mailing lists. You will be the first to know of specials, discounts and extra-value sailings being offered, but be aware that you will also receive a great deal of spam as cruise lines sell your email address to other companies.

About Chris Owen

Chris Owen is a travel writer, blogger and agent from Orlando Florida charged with sharing frank, inside information on cruise vacations with travelers.  A graduate of Washburn University in Topeka Kansas, Chris moved to Florida after successful careers in the restaurant and newspaper business to focus singly on travel with a concentration on cruise vacations.  Certified a Master Cruise Counselor by the Cruise Lines International Association, Chris can be found via his popular cruise vacations column on Examiner.com, through his blog, ChrisCruises.net and on his long-running cruise information website, YourCruiseDream.com. 

Email Chris: Chris@YourCruiseDream.com

 

 

 

My Early Thanksgiving

While sitting at my desk prepping show notes for last Saturday’s radio program with Beau MacMillan and Lee Hillson, I decided to revisit the television segments we filmed together. Not only did I laugh a little and reminisce, it made me recall just how lucky I am.

In my wildest dreams, I would never have imagined doing what I do today.  In case you are not aware, I bounce around town, meet really groovy people, eat, drink, and write about it.  All the while hosting weekly radio and television shows.  HOLY $#!+.

Three years ago, I was trying to find a way to do what I love (reference above) and accidentally landed myself in food culture central. Don’t get me wrong, I worked my butt off and the ways and means of accomplishing it is a story in and of itself, such that we cannot officially provide an anniversary date for ITS. Suffice it to say, I am very grateful to be here and am even more grateful to call these folks my friends.

We’ve (me and the infamous intern entourage) taken to bouncing around town more and more which affords me an even greater opportunity to meet and learn about the chefs, restaurateurs and product that are making our State a dining destination. 

Among these is La Bocca Urban Pizzeria & Wine Bar in Tempe, AZ. Emily and I met up with John Ormond there the other night. I promptly ordered up a Grey Goose martini, and by the time we met the owner and restaurateur extraordinaire, Julian Wright, I was “Happy Heidi!”  It took Julian a while to realize that I wasn’t a restaurant critic, but a bouncy lover of all food, friends and frolic. He hunkered down with a glass of Russian Red and proceeded to entertain and educate. This dude is hilarious, creative and smart!

The medley plate was lovely with his signature flatbread and the best babaganoush ~ love that word~ I’ve ever had. The Queen Creek Olives were amazing along with tasty feta and smooth hummus. Whilst licking my lips and enjoying a glass of that red myself, Julian ordered up even more taste treats. My fave was the Mascarpone, Smoked Prosciutto, and Truffle Oil Bruschetta. Basically, Ecstasy without the pill, the pretty lights, or the urges.

From the 1500’s Raphael Portrait behind the bar, to the sexy corner table with pillows and room for 10, La Bocca is, well, really cool. I asked Julian what he thought made his place special and he gave me the rote quote  “quality products, great atmosphere blah blah blah.” Since we were heading over to his “Canteen” for some after snack tequila tasting, I asked him to roll it around for awhile and try again. 

45 minutes later, the non-rote Quote; “There’s a human element here – influenced by a strong personality from the top down.  A sense of community and of family makes you feel comfortable and at home; the fact that I’ve created so much of it from me: every song, every wine, every bite, makes it special and real.  There’s a ‘no drama’ policy when you sign on as staff and, um… we have chairs!” 

I love it when creative people take the credit for their creativity, especially when they are right.  The chairs quote may have been the effect of a lengthy bout of tequila tasting, but who cares? My La Bocca was sore from the chatter and the laughter.

We bade farewell with hugs, warm feelings and the promise to meet up again. With any luck, Julian will come to play with me on the show where I can share him with you.  Thanks for listening/watching/reading.

On a final note: I’d like to offer humungous appreciation to my sponsors and those that helped so much along the way. Please help us support them to keep the dream alive:

And most of all, our wonderful friends, followers, members and fans (some 30,000 of you) who make it worth the effort. We hope we entertain, educate, and engage you.

We love you all and I LOVE MY JOB!!!!

Feelin’ Like Road Kill

I don’t generally reference my radio shows in my blog, but since I’m pretty much feeling like road kill (flu season is here), the thought of guest Chef Lisa Dahl’s Zuppa Minestra di Fagioli clears my head just enough to regale you with my weekly jaunt. In case anyone would like to make this gorgeous concoction for me, you can find the recipe right here: Click Here

OK, so what did I get into this week? Seriously, does anybody know?  Oh, yes – just need to check my email as the intern entourage makes running notes and forwards them to me the next day. Don’t scoff; you know you want one of these.

Wednesday: Found me at the Sub-Zero Wolfe Showroom in the Scottsdale Airpark for “Sip & Savor.”  Chuck Wiley, Eddie Matney and a beautifully made-over Beau MacMillan (his lovely executive Sous, Katherine) held center stage whipping up yummy little taste treats. I tried everything twice – all right – thrice, and shared a glass of vino with old friends and new. I laughed loudly, flirted profoundly and ducked out early. Felt the need for a little extra beauty sleep.

Thursday: Tonto Bar & Grill in Cave Creek. Sunset central!  My husband and I have been coming to “The Tonto” since 1996 and count it as one of our top destination places to take out of town guests. The history of this property (since 1871) deserves a full-blown documentary and we’re going see if we can’t make that happen. In the interim, let’s suffice it to say the glow of this place, the food, and the service have never let me down.

Co-owner, Erik Flatt, sat down with us and oddly enough, we started talking about fishing and ‘pardners’ and the one that got away on a lake in Northern Michigan.  He also brought us some snacks: A big ol’ plate of Tempura Ahi Tuna Roll with a wasabi, soy vinaigrette (my fave); juicy braised pork on fry bread that left me drooling, and mesquite wood-grilled white shrimp wrapped in Bacon with Chipotle BBQ. Did I mention the bread basket? You just know that’s homemade.

We got to chatting about the great tequila stash at Tonto, and Erik mentioned their signature drink “The TontoRita.”  I snickered, just a little. I mean, doesn’t that sound as if the Lone Ranger’s side-kick got lucky? Well, hook ME up with one of those, “pardner!”

The laughter got louder, the flirting kicked in, and again, I ducked out and was tucked in by 9:00 p.m. That Mac Truck came calling in the middle of the night and I’m in dire need of some soup. I’m guessing that there won’t be much effort required for my Halloween Costume this weekend.  “Trick or Treat?”

On the Road with Ray: Regional Sights and Bites

by Ray Pearson

This Stop: The LumberYard Brewing Company

Flagstaff, Arizona

To the uninitiated, Flagstaff, Arizona may seem like a sleepy little mountain town, undeserving of its location along the glorified Historic Route 66; but take a closer look, and you’ll see that in this groovy little town, there are many ways for a weary traveler to “get his kicks.”

While it may not have been a major tourist attraction for anyone but outdoor-enthusiasts in the past, Flagstaff has seen a major renaissance in recent years. Artists, gourmands, and entrepreneurs have descended upon the area seeking inspiration and opportunity in the shadowy majesty of the San Francisco Peaks. Fortunately, this renaissance laid the foundation for the development of a great food scene. On my travels, I got to experience one of the latest (and possibly greatest) additions, The LumberYard Brewing Company.

 “The Yard” which opened earlier this year, adds a new dimension to the food and drink world of downtown Flagstaff. The beer selection usually includes about ten varieties, ranging in alcohol content from a bit over 4% to nearly 11% ABV (alcohol by volume). Seasonal beers, like an Oktoberfest Marzen, add an ever-changing, dynamic element to the menu.

The food selection is top-notch, eclectic, and inexpensive; I couldn’t find anything over $10 on the three-page menu. Standouts include a Crunchy Cajun Catfish Po’boy, Louisiana Hot Links, Southwest Salad, and a delicious Calamari for noshing.

 

However, the most unique creation by Chef Nick was inspired by his wife Amber: “The Irish Egg Roll” is basically a twist on the Rueben – corned beef, sauerkraut, carrots and Swiss cheese rolled in an egg roll wrap and fried. Served with a side of Russian dressing and The Yard’s special mustard sauce, this baby is a real deal for under seven bucks. The LumberYard Gold Ale went beautifully with it!

With a name like “The LumberYard,” the restaurant and brewery doesn’t exactly encourage visions of creative pub-food and great beer, but locals know that the name is simply a nod to the building’s history. Owners Winnie and Evan Hanseth restored one of the last standing buildings from Flagstaff’s lumber era to create their second location in town. The polished cement floors, classy metal high tops and warm wood booths, all bathed in food-friendly light from high-tech halogen fixtures make The LumberYard a great place to relax and enjoy terrific sights and bites.

With your hunger and thirst satisfied, you might even find the motivation to check out the Historic Route 66 (just one block away), take a look at the shops and galleries that line the streets of the downtown sector, or wander over to the visitor center next to the railroad tracks where more than a hundred trains pass every day.

Keep your eyes open for more Sights and Bites on the road with Ray and join him on his next stop in Bisbee, Arizona at the Copper Queen Hotel.

 

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.

For more articles from Ray, you can visit his blog:

whiskymeister.wordpress.com

And of course check out all of his Whisky 101 articles right here at intotheSoup.com.

Institutionalized and…Loving it?

You know, the word institution isn’t something I would usually apply to a restaurant. The word makes me slightly uncomfortable the way it suggests something more along the lines of a large, technical school…Or some joint with funny white jackets and Jack Nicholson? Then of course there’s the ecclesiastical sense of ‘institution,’ as in the history of the clergy….Maybe I’m just a non-conformist, but while others call Durants a dining “institution,” I’m going to have to disagree (sorry, Urbanspoon). I call this dark, groovy place with a kick-ass bartender who makes a perfect dry martini, not an institution, but a gem!

When I let others know that my Thursday night gallivant was going to include Durant’s, all responses were positive and boy oh boy, did jealousy abound. This was a good sign since the ‘institutional’ talk had me a little nervous (was I going to get ambushed by men in scrubs with syringes and a straight jacket?). You see, um, this was my first time. Trepidation is involved when walking into a place like Durant’s.  One may assume to be greeted with the questioning glance of the regulars as they sip on their ‘usuals’, or the couple in their 70’s whose corner table is always reserved on Thursdays; and finally, the slick guy with his jacket thrown over the bar stool, swirling his gin, trying to shake off the stress of the day – who needs a new girl?

Surprise, surprise – I love it when I’m wrong!  From the moment I realized the entrance was through the BACK of this joint, I just knew I was going to like Durant’s.  The “enter through the kitchen door” – was not at all what I was expecting and nearly sent me into the glee mode of ditching my heels for a pair of crocs and getting to work. Thank God I spied the “COCKTAIL” sign beyond the swinging door so that my adrenal glands could return to simmer. Happy hour trumps again! 

My “DD” Abbie and I found a few chairs at the bar and one extra for my good friend and photographer, John Ormond who joined us post-haste. I was still sippin’ on that filled to the rim martini when we came to the consensus that snacks might be in order. JJ (the kick-A#@ Barkeep) helped us out with a menu…..and a flashlight. Yes, Durant’s is one of THOSE kinds of places: Escapism at its best. Just a quick aside—I think if you need a flashlight to read a menu in a bar, it really deserves to be called a lounge, but either way, COLOR ME HAPPY! 

Our buddy, JJ, suggested the surf & turf and we said, “Yes, please!” Out came perfectly plated Shrimp Scampi with a (dig this) thick, cream sauce, along with some lovely chunks of tenderloin on a stick (and dig this again) perfectly prepared – medium rare. We also noshed on some to-die-for fresh bread–glorious, butter-soaked slices. I have to say that the last onion in my Grey Goose concoction went quite well with those oxy-moronical (new word) JUMBO shrimp.  Seriously though, they were humongous and succulent. Can you say succulently humongous? Then, to top it all off, Chef Ken came out and set us up with a Trio of Crème Brulee.  YIPEEE!

Low lights, tinkly music, red puckered leather booths, back-lit bar, and wall to wall carpet made my acclimation to this “new” old-favorite easy and painless—not at all like being stuck with a syringe or wrapped in the straight jacket.

Durant’s is a gentle and timeless lover. There is no need for nerves or pretense.  Bring along your appetite and your thirst and you just fall right back into it. 

Gastronomical Glories

Sorry, gang I was just too damned beat to hit the town on Thursday night, but don’t despair my foodie friends–I’ve still got lots of gastronomical and other glories of the gut to share.  Shall we begin with Best of Phoenix? Let’s!

Saturday:  The Phoenix New Times Best of Phoenix Party was in my date-book, and since I had never been, I was at a loss for wardrobe! Naturally, I Facebooked my query and ended up with some sensational suggestions; sequins, go-go boots, a mini-skirt, and even chaps. Okay, you caught me–most of those ideas were mine, but after considering the fact that I’d probably be on my feet meeting and greeting all night, those hot get-ups didn’t sound so great. I settled on lots of boob with a classy top, 3 inch heels and my daughter’s jeans from Justice.  It was a cool event and very hip.  There was plenty of good food, tasty cocktails, and groovy tunes.  Oh, I forgot to mention a few boas, some outstanding Mohawks, major minis, and lots and lots of boob.

Tuesday: We filmed! 
Chef Charlie Kassels (really neat guy) from El Chorro Lodge presented his classic Trout Amandine.  He was so quick and deft that we had to shoot it twice to get just a little TV time for the guy!  The second-take was actually a blessing since I chowed that first plate. The crew gets feisty if they don’t get fed.

Then Chef Francine Marz, Culinary Instructor and Coach at the Art Institute of Phoenix livened up the room just as I was starting to crash (I had been awake since 4 AM!).  You may not have heard of her, but you’ll want to see more once you watch her continuously crack me up in her 8-minute segment. She put together a Mixed Berry Flambé with Blueberry Loaf and Vanilla Ice Cream that was so good, it had us grabbing the counter for balance.  She’s a good friend and a great teacher.

Chef Beau MacMillan of Elements at Sanctuary also joined me.  As big (and by that I mean famous) as this dude may be, he greets everyone like a long-lost hedge fund manager.  We both play well with others so we had a great time in our little “culinary sandbox.” He made me a fancy tuna salad (little piece of heaven), but the crew devoured this one before I could sneak a second bite.

Chef Barb Fenzl was next on the roster. She is THE dessert queen.  Sounds kind of like an ABBA song doesn’t it?  A woman after my own heart, she showed up right on time, prepped and camera-ready. She made mesquite crepes with sauteed apples and caramel sauce—and guess what? It was the debut of this particular recipe! In addition to making a mean crepe, she is a beautiful, gracious lady and I feel so lucky to know her. Thanks for the crepe-lesson, Barb!

Friday: I like to try to unwind a bit on Fridays so my mother-in-law and I hit-up Petit Maison for lunch. I had a bowl of extraordinary Onion Soup a la’ France while my mother-in-law had the Salad Nicoise. Taking a bite of the salmon in that salad was like eating a piece of fish-flavored butter. I don’t know where they caught that bad boy, but I wish someone would point me toward the river. James Porter happened to be hanging around and stopped by to chat.  He’s cool, funny and oddly attractive with those tinted shades he wears.  

All in all, it was a good “Eat, Play, Work” (new book) week for yours truly.  I’ll be bouncing around some more – including my 16th anniversary dinner tonight at Marcellino’s  – remind me NOT to wear that miniskirt or the chaps.

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