The Latest Cruise Food News
Catch up on the latest cruise food news in the world of cruise cuisine
APRIL 09, 2011 – CELEBRITY CHEF, RESTAURATEUR MICHELLE BERNSTEIN TO SAIL ON HOLLAND AMERICA LINE’S MS NIEUW AMSTERDAM
Michelle Bernstein, award-winning chef, restaurateur and culinary author from Miami, Florida, is scheduled to participate in the guest-enrichment program on the June 3, 2011, Mediterranean Romance Voyage aboard the line’s newest ship, ms Nieuw Amsterdam.
Photo: Michelle Bernstein
Bernstein sails on the 12-day voyage departing from Venice, Italy, to Barcelona, Spain. The ship will call at Catania, Naples, Civitavecchia (Rome) and Livorno (Florence/Pisa), Italy; Dubrovnik, Croatia; Kerkira (Corfu), Argostoli and Thira (Santorini), Greece. The voyage also features scenic cruising through the Strait of Messina, a narrow passage between the eastern tip of Sicily and the southern tip of Calabria, Italy.
During the cruise, Chef Bernstein will perform cooking demonstrations for guests in the ship’s state-of-the-art show kitchen and participate in question and answer sessions.
In 2004, Chef Bernstein was nominated by the James Beard Foundation, the nation's premier honor for culinary professionals, in the coveted “Best Chefs in America: Southeast Region” category. In 2007, she won the prestigious James Beard Award for “Best Chef: South.”
For a full schedule of Holland America Line’s culinary guest program, visit:
http://www.hollandamerica.com/cruise-vacation-onboard/Enrichment.action
and click on the Culinary Arts Center tab.
MARCH 21, 2011 – CELEBRITY CRUISES EXPANDS PREMIUM CULINARY OFFERINGS WITH INDUSTRY-FIRST PREMIUM KOSHER MEALS
For guests interested in kosher meals, Celebrity has introduced another industry first: premium kosher meals, offered as an option amidst the brand’s vast array of other dining selections. Among Celebrity’s premium kosher entrees are herb-roasted salmon, BBQ quartered chicken, beef brisket, citrus-glazed chicken breast, and citrus-glazed tilapia, while breakfast items include traditional lox and bagels, Belgian waffles, wild mushroom omelettes, or pancakes. Kosher wines and champagne also are available, with Celebrity’s highly skilled sommeliers poised to offer recommendations.
All selections are Glatt Kosher certified and made from scratch in kosher kitchens under the strict supervision of the O.U. and USDA. Celebrity’s premium kosher meals are available for a fee, and the line’s more limited, complimentary kosher selections will continue to be offered.
Vacationers interested in kosher meals are asked to notify Celebrity of their interest 60 days in advance of departure. Guests participating in the premium kosher program then can make their specific menu selections for each day onboard, 24 hours in advance of dining.
Guests with bookings on any Celebrity vacation are invited to submit requests for kosher meals or any special dietary needs in advance of their cruise, by contacting SpecialNeeds@celebrity.com, or calling 1-800-722-5242, ext. 34492.
MARCH 20, 2011 – CELEBRITY CRUISES EXPANDS PREMIUM CULINARY OFFERINGS WITH A ‘CHAMPAGNE HIGH TEA’
Celebrity’s Champagne High Tea takes place once on every seven-night sailing, and at least twice on an eight-night or longer cruise. Held in Celebrity’s highly acclaimed, elegant specialty restaurants, amidst live music performed by a string quartet, the event’s delectable selections include premium Forte’ teas; Lavazza coffees, including espressos, lattes and cappuccino; savory sandwiches and desserts – including pastries, scones, truffles and pate de fruit – all served on Wedgewood china and in Riedel Crystal.
Celebrity’s Champagne High Tea cover charge of $25 per person – an exceptional value when compared with land-based high tea experiences – includes all culinary selections and a glass of champagne. Reservations for Celebrity’s Champagne High Tea can be made onboard by dialing the ship’s “dining reservation” number. The experience – in addition to the line’s longtime, complimentary tea service in the main dining room – is offered across the Celebrity fleet, with the exception of Celebrity Xpedition, the line’s megayacht sailing year-round in the Galapagos Islands.
For more information, call your travel agent, dial 1-800-437-3111 or visit www.celebritycruises.com.
FEBRUARY 25, 2011 – SeaDream Yacht Club hosts UK-based Celebrity Chef, Levi Roots
SeaDream Yacht Club is delighted to announce that celebrity chef and entrepreneur Levi Roots, who found fame in 2007 on the popular BBC Two series Dragons’ Den, will be joining SeaDream I aboard a 7-night voyage departing from Antigua (round-trip) on December 4, 2011. This is the first time SeaDream has hosted a UK-based celebrity chef on board.
Jamaican-born Levi Roots is known widely for his creative, Caribbean-themed cuisine - both in the UK and internationally - using simple techniques and easy-to-find ingredients. During the voyage, guests aboard SeaDream’s deluxe, all-inclusive mega yacht, SeaDream I, will have the opportunity to enjoy colorful cooking demonstrations by this famous celebrity chef and also sample his cuisine served at dinner one evening.
Says Levi Roots: “I am thrilled to be sailing and cooking aboard SeaDream’s award-winning SeaDream I – the first time I have been a guest chef at sea! My Caribbean food is renowned for ‘bringing sunshine to your kitchen and your soul.”
This SeaDream I voyage departs Antigua December 4, 2011 and calls on Anguilla, Tortola, Norman Island, Virgin Gorda, Saba, St Barts and Nevis concluding in Antigua on December 11. Voyage fares start at $2,999 per person and include all gourmet meals, gratuities, wine with lunch and dinner, complimentary open bar, use of the yacht’s “water toys” and more.
The expression “yachting” is not a sentiment about size; it is a statement about lifestyle aboard the small vessels. Chic and stylish, SeaDream’s 56-stateroom twin yachts are favored for their elegant informality, state-of-the-art facilities, personal service provided by a crew of 95, inclusive open bar and gratuities, ocean-view accommodations, luxury spa and world class cuisine. Itineraries include the Eastern Caribbean, the Mediterranean, Northern Europe and the Amazon.
For further details visit www.SeaDream.com or phone 800 707-4911.
FEBRUARY 18, 2011 – Princess Cruises Chefs Take Home Culinary Prizes
Thanks to creative use of red snapper and deep-fried sushi, two Princess Cruises chefs have taken first place in two culinary categories at the Sixth Annual Bacardi Bartender & Chef Cruise Competition.
Photo: The winning Red Snapper Mojito from Pacific Princess
Executive Chef Antonio Cortese
Pacific Princess Executive Chef Antonio Cortese received top honors in the “Heart Healthy” category for his Red Snapper Mojito, while Coral Princess Sous Chef Abelardo Alvarez won the “Vegetarian” category with his Deep Fried Sushi with Bacardi Wasabi Emulsion and Spicy Kimchi.
The award-winning recipes were selected from more than 1,600 entries submitted for the prestigious beverage and culinary competition. Using criteria such as presentation, taste, creativity, appeal and ease of preparation, a judging panel of culinary experts winnowed down the field and chose the best recipe in each of five categories.
Passengers aboard Pacific Princess during her just-launched world cruise will have an opportunity to sample Executive Chef Cortese’s Red Snapper Mojito when it is served as a special heart-healthy appetizer. Chef Alvarez’s winning entry, Deep Fried Sushi with Bacardi Wasabi Emulsion and Spicy Kimchi will also be served to passengers on a regular basis on board Coral Princess.
“We’re tremendously proud of both chefs for demonstrating such culinary excellence,” said Jan Swartz, Princess Cruises executive vice president. “It’s always a great honor to be singled out from one’s peers and receive industry acknowledgement of the creativity that enhances our passengers’ experience. We congratulate them on this achievement.”
The Bacardi Bartender & Chef Cruise Competition, an international event open to all bartenders and chefs in the cruise and ferry industry, requires bartenders and chefs to create original recipes using Bacardi products. The goals of the competition are to "support the cruise industry and its talented artisans, recognize innovation onboard the world's best cruise and ferry lines, and foster a path for staff to further their trade expertise".
Additional information about Princess Cruises is available through a professional travel agent, by calling 1-800-PRINCESS, or by visiting the company's website at www.princess.com
FEBRUARY 16, 2011 – SARA MOULTON JOINS CELEBRITY CRUISES 2011 “SAVOR YOUR DESTINATION” CHEF LINEUP
Celebrity Cruises’ guest chef theme cruise program, “Savor Your Destination,” is serving up a roster filled with gifted culinarians who will participate this year, among them renowned television personality Chef Sara Moulton.
Photo: Sara Moulton
One of television’s Food Network’s founding personalities, Moulton will sail on Celebrity’s newest ship, Celebrity Eclipse, on March 26, 2011, on a seven-night Eastern Caribbean cruise sailing roundtrip from Miami, Florida.
Chef Sara Moulton has hosted numerous cooking programs, including “Cooking Live,” “Cooking Live Primetime,” and “Sara’s Secrets.” Moulton also has served as the food editor of ABC-TV’s “Good Morning America” since 1997, and hosted “Sara’s Weeknight Meals” on public television in 2008. She has authored several cookbooks; most recently, Sara Moulton’s Everyday Family Dinners, as well as Sara Moulton Cooks at Home and Sara’s Secrets for Weeknight Meals. She also was the executive chef of Gourmet magazine from 1987 until the magazine folded in late 2009. After graduating from the Culinary Institute of America, Moulton worked and taught at numerous restaurants before working for Julia Child on public television’s “Julia Child and More Company.” Moulton founded the New York Women’s Culinary Alliance in 1982.
In 2011, Celebrity Cruises will present a total of 12 guest chef theme cruises on its award-winning Solstice Class ships. Each cruise will offer food-and-wine themed activities that complement Celebrity’s overall premium experience, emphasizing the love of fine food and wine.
For more details about these sailings, take a look at our latest blog about Chef Lineup for Celebrity Cruises
FEBRUARY 15, 2011 – Chef Todd English Hosts Luncheon for Aboard Queen Victoria in Los Angeles
Culinary delights abounded yesterday in the Port of Los Angeles aboard Cunard Line’s Queen Victoria. Renowned Chef Todd English hosted members of the Entertainment Publicist Professional Society, media and other guests for a luncheon in his eponymously named restaurant on board the luxury cruise ship.
Photo: Cunard Line – Chef Todd English with members of the Entertainment Publicist Professional Society
on board Queen Victoria
One of the most decorated and respected chefs in the world, Todd English was named the National Rising Star Chef by the James Beard Foundation early in his career, and in 2001, Bon Appétit recognized him as “Restaurateur of the Year.”
He made history once again when he launched his first and only restaurants at sea aboard Cunard Line’s Queen Mary 2 in 2004 and Queen Victoria in 2007, both simply called Todd English. The restaurants highlight Chef English’s interpretive Mediterranean cuisine.
Queen Victoria's Americas season continues until 18 March, and in addition to the Los Angeles calls features transits through the Panama Canal, roundtrip voyages to Hawaii, and one Getaway voyage to Mexico.
For more information about Queen Victoria and to book a voyage, consult your travel professional, call toll-free 1-800-7-CUNARD (1-800-728-6273) or go to www.cunard.com.
FEBRUARY 4, 2011 – Silversea Cruises La Terrazza set to become first restaurant at sea to feature Presidio Slow Food logo on menu
Silversea Cruises is pleased to announce a new partnership agreement with Slow Food Promozione, an arm of Slow Food Italy.
The collaboration will focus on highlighting the Italian heritage of La Terrazza, a specialty restaurant featured aboard the all-suite, ultra-luxury ships Silver Cloud, Silver Wind,Silver Shadow, Silver Whisper and Silver Spirit.
Founded in Italy in 1986, Slow Food has become an international organization dedicated to promoting greater enjoyment of food through a better understanding of its taste, quality and production. It seeks to defend biodiversity in our food supply, spread the education of taste, and link producers of excellent foods to consumers through events and initiatives.
Silversea and Slow Food will jointly work at sourcing food products from around the world that meet the standards of Slow Food. Starting this summer, with voyages to Europe and the Mediterranean, Silversea's La Terrazza will be the first and only restaurant at sea to display the Presidio Slow Food logo next to foods that comply with the philosophy of Slow Food, including products made by producers that are part of the Terra Madre project, a global network of food communities committed to responsible and sustainable food production.
"We believe this partnership will enhance our guests' dining experience," said Rudi Scholdis, Silversea's director of culinary development. "At the same time, we take pride in supporting Slow Food's mission to link pleasure and food with awareness and responsibility."
The joint initiative will also entail a program of special Slow Food culinary voyages designed to showcase products of excellent gastronomic quality, help guests rediscover the joys of eating, and understand the importance of caring where their food comes from, who makes it and how it's made.
For more information visit Silversea Cruises at http://www.silversea.com/
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/