Chapter 53
One More Big Meal

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We were out on deck so long that we realized quite suddenly that it was time to go down to dinner.

Our final meal of our rotation was back at Animator’s Palate, and we went down to the restaurant for only the second time (since one of our meals that was supposed to be there had conflicted with a long port day).

It was sort of sad being served by Cindy and Putu for the last time. When you’re on a cruise for nine nights, you really do get to appreciate how clever Disney’s rotational dining system is. We felt like we actually got to know our serving team, and they really helped define the experience of dining on the ship.

For our last night, our bread service was Six Grain Country Bread (with Carmelized Onions and Sun-Dried Tomato Dip). For appetizers, I think I got the Dungeness Crabmeat Stuffed Tomato (filled with Crab Meat Salad, shredded Red Onion topped with Fontina Cheese and Garlic-Herb Drizzle). I knew I’d need to eat it carefully because I’m allergic to red onions, but I was able to pick around them well enough. Tracy opted for the Sesame-Crusted Tuna Sashimi (with Wakame Salad, Pickled Ginger, Wasabi, and Soy Sauce).

When it came to entrees, we both ordered the Roasted Filet of Beef Wellington (covered with Mushroom Stuffing wrapped in Puff Pastry served with Fingerling Potatoes, Baby Vegetables, and a Cabernet Black Truffle Jus). Few of our meals on the ship were able to really stand out—mostly because they were all good and because there was just so much eating on the cruise—but I distinctly remember enjoying this main course quite a bit.

After dinner but before dessert, there was a special ceremony to thank our serving staff and also for them to thank us. It was hosted by Sarah from the cruise staff team.

All of our chefs and servers came out with the flags from their various countries of origin. It just helped point out once more how much of an international effort the Disney Cruise Line is and how it has talent from around the world.

After the procession, we enjoyed our final desserts. I think we both got the Baked Alaska (Sponge Loaf layered with Chocolate, Vanilla, and Strawberry Ice Cream covered in burnt Meringue).

Leaving our table and our staff behind tonight wasn’t too difficult, luckily, because Putu explained to us that we’d be back in Animator’s Palate with them early the next morning. We lucked out, however, even though the main seating is supposed to have the ridiculously early breakfast on debarkation day. Since so few people must show up for the breakfast, Putu explained that we could sleep in a little and come to the time that’s supposed to be reserved for the folks from the late dinner seating instead.

We went back to our stateroom and found one last towel animal. Now we knew firsthand just how much effort has to go into making those little buggers!

Out on deck, we happened across Captain Hook.

We knew we’d miss our walks here on Deck 4.

Eventually, the sun began to set (a little earlier than it had been setting on nights when we were further north).

It couldn’t exactly match the beauty of the previous night, but it sure was pretty nonetheless.

Back in our stateroom, we pulled our luggage out from under the bed and started packing.

We decided we were going to skip putting our bags out tonight and just keep them with us for Express Walk-Off instead. We were hoping to get an earlier bus from Vancouver to Seattle in the morning anyway, so anything that would potentially save us time was a plus.

Packing is exhausting no matter which way you slice it, and we were leaving with way more stuff than we’d had nine days earlier. The duffel we’d bough in Vancouver to house souvenirs was literally packed completely full. Tracy had to take a rest after doing all that packing.

I wasn’t sure whether I’d ever gotten good pictures of the bathrooms in our stateroom before, so here are two I took as we tried to make sure we weren’t forgetting anything.