The Latest Cruise Food News
Catch up on the latest cruise food news in the world of cruise cuisine as was in cruise food updates for January 2011
January 27, 2011 – SAIL WITH THE WINEMAKERS OF GLORIA FERRER AND LASSETER FAMILY WINERY ON WINDSTAR
Windstar Cruises, which operates a three-ship fleet of luxury yachts that explore hidden harbors and secluded coves of the world’s most treasured destinations, offers guests the opportunity to learn about sparkling wines from Bob Iantosca of Gloria Ferrer Sonoma Carneros Vineyards and premium red wines from Julia Iantosca of Lasseter Family Winery on Wind Surf’s April 24, 2011, Barcelona to Rome voyage.
Since joining Gloria Ferrer in 1984, winemaker Bob Iantosca has created more award-winning California sparkling wines than any other single winemaker. Julia Iantosca, consulting winemaker for Lasseter Family Winery, has developed outstanding reds for small, premium wineries for 30 years.
The Iantoscas are passionate about creating unique wines and will each lecture on the winemaking process along with conducting wine tastings for each of their brands during the sailing. For more information on Gloria Ferrer and Lasseter Family Winery, please visit www.gloriaferrer.com and www.lasseterfamilywinery.com.
Wind Surf’s 7-day Barcelona to Rome sailing visits Palma de Mallorca, Spain; St. Tropez, France; Monte Carlo, Monaco; Portofino, Italy; and Livorno, Italy. Cruise rates start from $2,199 per person, double occupancy.
Visit Windstar Cruises online at www.windstarcruises.com.
January 24, 2011 – PAUL GAUGUIN CRUISES WELCOMES CELEBRITY CHEF JEAN-PIERRE VIGATO ABOARD THE M/S PAUL GAUGUIN ON THE JULY 30, 2011 SAILING
Paul Gauguin Cruises, operator of the highest-rated and longest continually sailing luxury cruise ship in the South Pacific, the m/s Paul Gauguin, is pleased to welcome Chef Jean-Pierre Vigato aboard The Gauguin for an exceptional culinary program. Chef Vigato is owner and Chef Propriétaire of one of the finest restaurants in Paris, the two Michelin-starred Restaurant Apicius
Paul Gauguin Cruises has enjoyed a wonderfully fruitful relationship with Chef Vigato over the years, working together to enhance The Gauguin sailing experience. Available for all 2011 sailings, Chef Vigato’s signature menu is featured in the ship’s La Veranda restaurant, and select dishes will also be featured at L’Etoile. Chef Vigato will join The Gauguin’s July 30, 2011, sailing as a special guest, personally preparing gourmet dishes for guests, as well as offering cooking demonstrations of his renowned culinary techniques. Sample menu items include Fine Tart of Mushrooms and Snails with Mascarpone and White Truffle Oil, Grilled Wahoo with Thai Vegetables and an Herb Salad, and Local Pineapple Jelly Served with Rum-Infused Mascarpone and Tahitian Vanilla Ice Cream.
A self-taught chef, M. Vigato learned at an early age the value of simple, fresh ingredients; of crafting food with tantalizing aromas; and of simply cooking with love. He recognizes that, even within a luxury capacity, simplicity and honesty are essential ingredients. Arguably one of the best restaurants in Paris, Restaurant Apicius sits nestled in private gardens behind the Champs-Elysées, within a 19th century mansion. Chef Vigato opened Restaurant Apicius in 1984, earning his first Michelin star after just one year of operation and earning a second Michelin star three years later.
For rates and reservations for Paul Gauguin Cruises, contact a professional travel agent, call 800-848-6172, or visit www.pgcruises.com
January 12, 2011 – HOLLAND AMERICA LINE’S CULINARY COUNCIL HOLDS FIRST MEETING ABOARD NOORDAM
Holland America Line’s Culinary Council held its first meeting last week in Fort Lauderdale, Fla., and then gathered for a luncheon aboard ms Noordam. The Council, which recently was formed to enrich all aspects of Holland America Line’s culinary offerings, is composed of Council Chairman and Holland America Line’s Master Chef Rudi Sodamin, along with renowned international chefs Jonnie Boer, David Burke, Jacques Torres, Charlie Trotter and Marcus Samuelsson.
The Culinary Council met to share insights on the line’s menus and Culinary Arts Center enrichment program, as well as to coordinate their personal dishes that will be featured in dining venues across the fleet later this year. The group also had the opportunity to tour Noordam’s galley and were able to observe the ship’s culinary operation. A media luncheon hosted by Holland America Line President and CEO Stein Kruse, along with the chefs, concluded their time on board.
The Council is slated to meet regularly with Holland America Line executives to provide guidance on the line’s culinary initiatives.
For more information visit www.hollandamerica.com.
January 11, 2011 – SILVERSEA ROLLS OUT 10 NEW VOYAGES FEATURING THE 'RELAIS & CHÂTEAUX L'ÉCOLE DES CHEFS' COOKING SCHOOL
Ultra-luxury Silversea Cruises is pleased to announce that 10 voyages this year will feature the popular Relais & Châteaux L'École des Chefs interactive cooking school.
"Our new L'École des Chefs cooking school has generated such great feedback from guests that we're pleased to expand the program into 2011," said Rudi Scholdis, Silversea's director of culinary development. "This is a really fun enrichment program that lets guests discover new cooking techniques and sample dishes that highlight the culinary traditions of the ship's itinerary."
Through its exclusive partnership with Relais & Châteaux, the distinguished international association of charming properties and gourmet restaurants, Silversea enjoys the privilege of featuring the only Relais & Châteaux L'École des Chefs cooking school at sea.
The innovative program offers guests a special culinary curriculum and entertaining events.
For details about sailings and itineraries, visit www.silversea.com/
January 10, 2011 – OCEANIA CRUISES’ NEW ‘MARINA’ TO FEATURE 10 DINING VENUES, INCLUDING 6 GOURMET RESTAURANTS
Oceania Cruises’ new Marina is destined to set new standards for culinary excellence at sea with 10 dining venues, six of which are no-charge, gourmet restaurants. The 1,250-guest ship, which debuts later this month, was designed for food and wine lovers with an ambitious goal to offer dining experiences comparable to the very best shore-side restaurants.
Photo: Oceania Cruises
According to Bob Binder, Oceania Cruises’ president, “Marina is the first ship purpose-built for epicureans. Unlike many cruise lines, all of our meals are cooked to order, a la minute. We are committed to serving cuisine that rivals some of the world’s very best restaurants.”
Marina will offer six, open-seating gourmet restaurants, two private-dining venues and two casual eateries. The décor of each is distinctive, yet a common design thread is evident in the extensive use of rich woods, marble and granite, fine wool carpets and supple leather.
Planned are eight no-charge dining venues and two exclusive options and
Oceania Cruises’ new Marina also features a Bon Appétit Culinary Center and full-service Canyon Ranch® SpaClub. Interior design highlights include a Lalique-designed grand lobby, luxurious suites designed by Dakota Jackson as well as Owner’s Suites furnished exclusively in Ralph Lauren Home.
For reservations or to order a brochure, contact a travel agent, visit OceaniaCruises.com or call toll-free at 800-531-5658.
January 06, 2011 – Silversesa Cruises introduces Culinary Arts theme cruises
Silversea Cruises, known for its exotic worldwide itineraries, luxurious all-suite accommodations, gracious service and sumptuous gourmet cuisine, has taken the wraps off a new collection of 10 Culinary Arts theme cruises to be offered this year – featuring some of the world's most celebrated chefs and rising stars.
These unique culinary theme cruises showcase the artistry of award-winning chefs of top dining establishments from around the world, including the internationally acclaimed chefs of Relais & Châteaux, the distinguished international association of charming properties and gourmet restaurants.
Some of the chef's to be featured include George Francisco, executive chef of Jonah's, one of Australia's oldest and most iconic establishments, Mathew Macartney, executive chef of the Yarra Valley's famed Chateau Yering, Emanuele Vallini, executive chef of La Carabaccia restaurant, Pisa, Italy,
On the Culinary Arts enrichment voyages, celebrity chefs will display their exceptional talents during dynamic and informative cooking demonstrations where guests can taste and learn firsthand the secrets of enticing signature dishes. These voyages also feature escorted provisioning trips to international markets (when the itinerary permits), food and wine pairings, creative regional dishes, and a five-course grand gourmet dinner. Throughout these special sailings, the featured guest chef and Silversea’s executive chef are on hand to share their culinary expertise and answer any questions.
For details about sailings and itineraries, visit www.silversea.com/