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Cruise Diary: Leisurely Day at Sea

Mike Faust, editor of Cruise Currents, is currently sailing on board Eurodam for a seven-night eastern Caribbean cruise and will be chronicling his trip for us.

Well today’s port of call was supposed to be Grand Turk, but due to high waves and dangerous winds, we were forced to abandon the port and continue on to San Juan. We actually were very close to docking in Grand Turk, but we were getting pushed around a lot, so I am thankful to Captain Emiel for making the wise decision to opt into a sea day. To make it up to the guests, Captain Emiel and Hotel Director Stan Kuppens sent every guest (except those underage) a glass of champagne after dinner. I thought that this kind gesture was a very nice gesture to the guests and I can tell you that many of the guests were very happy and impressed with the gift.


After another delicious breakfast in the Lido Restaurant, I mostly relaxed throughout the day. I was actually the only person swimming in the aft pool which was very choppy and cool, but I still had fun nonetheless! It was soon time for lunch and I explored the dishes of the world on the starboard side of the ship. I ended up enjoying a very delicious stir fry dish with rice, beef, and soy sauce. It was fantastic!



Later in the afternoon I had the pleasure and privilege to sit down with Paul and Elizabeth Harryman and join them on their radio show, OnTravel. I won’t give away what we talked about, but you can catch the episode later next week both here on Cruise Currents and on I will also have an article forthcoming talking about Paul, Elizabeth, and their website OnTravel.

Soon it was time for dinner. Tonight we would be dining in Holland America Line’s famed Pinnacle Grill. If you’re not familiar with the Pinnacle Grill, the Pinnacle is Holland America’s exclusive steakhouse that serves some of the finest steak you will ever taste. Dinner begins with a sampling of breads from around the world, served with flavored butters, and special sea salts to use as spices throughout your different courses.

Next came the appetizers which was a delicious, fresh Caesar Salad for me. Then the main course arrived. Tonight I would be enjoying a large, juicy, warm porterhouse steak. Cooked to the perfect temperature and grade, this steak was possibly the most delicious steak I have ever tasted in my entire life. This steak was even better than the steak I raved about two nights ago in the Rembrandt Dining Room! This steak was so finely prepared and seasoned, it could rival any steak served at any famous steakhouse on land. You may not really believe me, but I challenge you to step into the Pinnacle Grill on any Holland ship and try to find a steak that won’t blow you away. It’s not possible. The Pinnacle Grill takes the cake (sorry for the food pun) as the best meal I have had the pleasure of enjoying thus far.

The night was finished off with a hilarious and entertaining magic show performed by Jeff Peterson and Indy, his magic dog. I have seen a few cruise ship magicians in my day, but let me tell you, you won’t leave Jeff’s show disappointed. I mostly credit the success of his show to his cute dog Indy, but hey, I’m a dog guy.

So that wraps it up for day three here on the Eurodam. Join me tomorrow for my post recapping our first port of call, San Juan, Puerto Rico. See you soon!

  • Anonymous

    Hi Mike
    My husband and I will be cruising for the first time on March 16th (same trip you are on now). We are a little confused over how the dining works as far as what is included and what isnt. If you could enlighten, that would be great!
    Safe travels,

  • Julie

    Hi Debbie! All of the food in the main dining room, lido, room service, etc is included. If you would like to dine in the Pinnacle Grill, An Evening at Le Cirque in the Pinnacle Grill or Tamarind (the alternative options), there is a nominal charge. But that is optional, not required. Be sure to make reservations if you want the alternatives. Have a great time and be sure to send in photos to the blog when you return ( Julie, HAB Editor

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