Dining aboard The Paul Gauguin

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During every meal onboard The Gauguin, with every sumptuous bit you sample, and each time our attentive staff fill your glass, you’ll begin to realize that dining on the high seas with Paul Gauguin Cruises is truly something special. Embark upon a five-star culinary adventure, designed just for you by some of the world’s most talented and award-winning chefs, including Jean-Pierre Vigato. What’s more, every one of the onboard dining options is included in your cruise fare. Bon appétit!

La Veranda
Dine al fresco or enjoy wraparound ocean views from the dining room of La Veranda, where you can find an ever-changing selection of buffet breakfast and lunch items and a la carte options, many of which are inspired by the destinations visited. In the evening, La Veranda is transformed to a reservation-only dining venue serving Jean-Pierre Vigato’s gourmet cuisine.

Le Grill
When your day’s plans call for a more casual dining experience, Le Grill is where you’ll want to go, located by the pool and offering a buffet breakfast, grilled lunch favorites, salads, and fresh tropical fruit. In the afternoon, stop by for tea with finger sandwiches, fresh fruit, desserts, pastries, and petit fours. Return in the evening to sample Polynesian specialties in a relaxed atmosphere. Reservations required for dinner.

L’Etoile
The exquisite main dining room is dressed to impress with perfectly appointed décor, fine table linens, and delicate china. Join fellow cruisers every evening for dinner and sample a tantalizing array of expertly prepared dishes, perfectly paired with complimentary wines.

Wine Program
Paul Gauguin Cruises serves complimentary wines in each dining venue, lounge, and bar which are selected by wine sommeliers. Additionally, The Gauguin features a special Connoisseur Wine List with Champagnes from France and a variety of wines from California, Washington, Oregon, France, Italy, Spain, New Zealand, Australia, and Chile which can be purchased by guests by the bottle.

Wine Pairings
The Gauguin’s sommeliers also provide suggestions for food and wine pairings to enrich and enhance dining experiences. Paul Gauguin Cruises also features winemakers who provide educational lectures and wine tastings on select sailings.

A Regional Sampling of Italian Cuisine

Posted By : Courtney Anderson/ 293 0

What’s the first thing that comes to mind when you think of Italy? Is it ancient civilizations and wonders of the world? Bustling metropolises and passionate people? These are all things that Italy is known for, but if you’re like us, your mind skips beyond these signature staples and focuses on one thing—the food.

Italy is synonymous with cooking. The techniques, recipes, and dishes born out of Italian kitchens are some of the most popular and influential throughout the world. No matter where you call home, odds are there’s an Italian restaurant nearby—though the slices of pizza and sizeable helpings of spaghetti they serve may be very different from what you can expect on your trip to the Bel Paese. Depending on the region of Italy you visit, you’ll sample many dramatically different (and delicious) dishes.

Why is that? It has a lot to do with the country’s fascinating history and the proud cultures that flourish in its 20 unique regions. If you have an appetite for learning more, join us for this four-course look at Italian cuisine.

A BRIEF HISTORY OF ITALIAN FOOD
Italy is home to more than 2,000 years of culinary history dating back to the Roman Empire. In fact, the Roman cookbook Apicius was compiled in the 1st century and today is believed to be one of the oldest collections of recipes ever discovered. The name of the book was inspired by Marcus Gavius Apicius—perhaps the world’s first foodie—who has long been associated with a love of a good meal. There are some who say he compiled the collection, though no conclusive evidence of this exists.

What is indisputable, however, is that the diversity of regional Italian food took off after the fall of the Roman Empire. This massive political and cultural shift in the area gave rise to individual city states, each fostering distinct traditions—including in the ways they would cook and prepare their food. These city states and regions remained mostly autonomous until the late 1800s (well over a millennium) when Italian unification occurred, and the country of Italy was born. That said, even today, it’s common for Italians to proudly declare loyalty to their region—as well as their regional cooking style—before declaring loyalty to their country.

Now, this doesn’t mean similarities can’t be found throughout Italian kitchens and dining rooms. No matter the region, you’ll find emphasis placed on fresh, high-quality ingredients. Seasonal vegetables, meats, fish, eggs, and cheese, are hallmarks of dishes across the country. Simplicity is also an essential element of Italian cooking, with most recipes having very few ingredients—all of which are carefully considered.

NORTH AND SOUTH, NIGHT AND DAY

Italy’s not a large country—it runs about the length of California—but the culinary differences between the north and south can sometimes make it feel like you’re dining in two different worlds.

Resting in the shadows of the Alps and the Dolomites, Northern Italian meals take a great deal of influence from the European countries it borders. You’ll find notes of French cuisine in this area, as well as influences from Italy’s Swiss and Austrian neighbors. Meat and dairy both factor heavily in Northern Italian dishes, as do rice, corn, and cheeses. The closer you get to the water, the more you’ll notice seafood on the menu.

You may be surprised to learn that pasta dishes aren’t as popular up here as they are in the south, but there is a distinct richness to Northern Italian food—highlighted by the butter-based creamy sauces that often top a dish. Risotto, polenta, gnocchi, and stuffed pasta are all northern staples, as are cured meats such as Prosciutto di Parma.

Making your way south and deeper into the Mediterranean, you’ll find meals infused with Greek and Moorish influences. Sometimes referred to as Cucina Povera (poor-man’s cooking), Southern Italian dishes are where the elements of simplicity, minimal ingredients, and a touch of creative thinking shine. The naturally warm climate of Southern Italy means ingredients such as peppers, tomatoes, and olives are readily available, and form the basis for many of the South’s iconic culinary exports—including pasta dishes, olive oil, and Neapolitan pizza margherita. You may be surprised to learn that horse meat is considered a delicacy in some parts of Southern Italy, so don’t be shocked when it appears on the menu. Southern Italian dishes also take advantage of bountiful hauls from the Mediterranean. You’ll often see recipes that call for octopus, fresh sardines, anchovies, tuna, and swordfish.

When you travel to Italy, join us in the north for tomato tasting in Tuscany, a guided tasting tour through the seaside town of Rapallo that offers a seat at the table where locals love to dine, or a cooking class with the culinary masters of Elba. Then, in the south, uncover the secrets of Sicily’s dishes, perfect pasta making in Alghero, and stroll the fish and fruit markets of Sorrento. Along the way, you might just pick up a few of the secrets to mastering Italian cooking, or, at the very least, a new favorite dish!

SAY CHEESE
Across Italy, you’ll find more than 400 different types of cheese, ranging from iconic flavors like mozzarella and parmesan to lesser-known styles like la tur, the hard to come by bettelmatt, and the flavorful weinkase lagrein. Like other Italian foods, cheese varies dramatically by region. At the foot of the Italian Alps in the north, for example, cows graze pastures eating flavor-rich grass, and their milk is used to produce bagòss, fontina, and gorgonzola. It is said that some astute taste testers can tell which type of grass a cow ate—and exactly which pastures they grazed in—before the cheese-making process begins.

In the south, the natural landscape is much rockier, making it difficult to raise cattle. Instead, southern farmers began raising sheep and goats (Cucina Povera!), which produce milk for their cheeses, including pecorino, caprino d’aspromonte, and vastedda della valle del belice. The south is also where mozzarella originates. Tasting true Italian mozzarella, you’ll notice a distinct difference from its North American counterpart, which is typically made with cow’s milk. If sampling the cheeses of Southern Italy is top of your list, join us for wine and cheese at Quattro Passi, a Michelin Restaurant overlooking the waters of Sorrento Bay.

DIVING DEEPER: ITALIAN FOOD BY REGION
While looking at Italian cooking through the lens of northern style or southern style can be helpful, it doesn’t quite capture the diverse nature of the food. Italy is home to 20 unique regions, each of which lends its own flavor to the dishes we know and love. Let’s take a closer look at what to expect from the regions you visit when traveling through Italy with us.

SARDINIA
West of the Italian peninsula, Sardinia’s limestone cliffs rise high above crystal clear waters. The second largest island in the Mediterranean, Sardinian cuisine has largely been influenced by its history as a safe place to stop on trade routes. Phoenicians, Spaniards, Carthaginians, Arabs, and Romans would frequently dock along the shores of Sardinia, bartering their goods, as well as sharing their gastronomic culture.

Because Sardinia is an island, it should come as no surprise that seafood is in favor here. In Cagliari, visit La Scala to sample incredible handmade fregola Sarda—a signature Sardinian pasta topped with seafood sauce. Further northwest in Alghero, lobster is king. Often prepared the Catalan way (a result of Catalonian conquerors visiting the area at the tail end of the Middle Ages), expect your lobster—known as aragosta alla Catalana here, to be boiled with tomatoes and onion, then seasoned with oil, lemon, salt, and pepper.

CAMPANIA
The food of Campania is more commonly known as Neapolitan, and the region is responsible for two of Italy’s most appetizing exports—spaghetti and pizza. You’ll have no trouble finding spaghetti alla Puttanesca—a seafood pasta featuring anchovies, capers, olives, tomatoes, chili peppers, and garlic—in any restaurant, but we recommend Ristorante Pizzeria Il Mulino in Amalfi for a quiet, flavorsome experience.

For another Amalfi favorite, make your way to the Marina Grande. Beginning life a seaside bar in 1918, Marina Grande moved to Spiaggia Grande in 1935 and has been serving locally-inspired dishes using ingredients sourced from farmers and fishermen from along the Amalfi coast. Be sure to try their selection of local artisanal cheeses, including caciotta di bufala, a buffalo soft cheese this region is also famous for. This is the type of restaurant where you’ll continue to savor the meal long after the food is finished.

If an authentic slice of Neapolitan pizza is a must-try for you, you’ll find it at Pizzeria Da Franco in Sorrento. This restaurant exudes a charming Italian aesthetic—which is wonderful—but what you’re really here for is the pizza. You may have to wait a few minutes as the pizzeria is typically filled with locals, but the wait is certainly worth it.

MARCHE
Relatively isolated compared to many other Italian regions, farmers in Marche are known for overseeing their crops with a little help from lunar methods (think the Farmer’s Almanac). Legends handed down from generation to generation continue to play a significant role in when work gets done on farms throughout the region—including when their delectable casciotta d’urbino cheeses are produced.

Marche has staked its claim as the origin of porchetta, a boneless pork roast stuffed with herbs and spices and roasted on a spit. This savory and fatty dish is held in very high regard through Italy. So much so, the Italian Ministry of Agricultural, Food, and Forestry named porchetta a prodotto agroalimentare tradizionale, a traditional food product of great cultural significance.

Marche is also a region where you’ll find delicious pasta, especially in the coastal city of Ancona. Wide noodles such as lasagna and pappardelle are preferred here, and you must try the region’s signature dish, vincisgrassi. This pasta casserole is highlighted by a rich meat ragù and a creamy bechamel sauce. If you ask us, any chance to sample authentic vincisgrassi makes a trip to oft-overlooked Marche essential.

PUGLIA
The heel of Italy’s boot, Puglia is not to be walked away from when it comes to food culture. For many, Puglia is their first stop on any culinary tour. Considering we’re in Italy, that’s saying a lot. But there’s no denying just how special this agricultural haven is—especially when you sink your teeth into their fresh fruits and vegetables for the very first time. They’re so flavorful, they transform antipasto from an appetizer to a full-blown meal—you simply won’t be able to help yourself from going back for seconds (and maybe even thirds).

Orecchiette is the pasta of choice here, which translates into “little ears.” A quick look at the shape of this pasta—made with just flour and water—should clear up any confusion on the name. Typically served with cime di rapa, or aged ricotta and fresh tomatoes, orecchiette is ideally shaped for soaking up and enjoying sauces (chefs were clearly “listening” to what their patrons wanted when they created orecchiette).

Puglia is also where much of Italy’s olive oil is produced, which you can sample for yourself on our ancient tradition of olive oil shore excursion. You may even want to bring some home with you to add an authentic Italian flavor to your next meal.

LAZIO
Home to Rome, Lazio truly was once the center of the known universe. Many of Italy’s most famous pasta dishes—including spaghetti carbonara, cacio e pepe, and pasta alla gricia—originated here, and in general, the region prefers long strand noodles (think the aforementioned spaghetti and fettuccine). During your time here, you can join us for an authentic pasta making workshop at a local farmhouse, where you’re certain to pick up a secret or two from local paste producers.

A trip to Lazio isn’t complete without sampling saltimbocca—one of the area’s most iconic meat dishes. Imitated around the world, authentic saltimbocca is highlighted by veal that is wrapped in thinly sliced pieces of prosciutto, then pan-fried in white wine and butter. You’ll also want to try an order of Arrabbiata—a traditional pasta dish notable for its particularly spicy tomato sauce.

You’ll find more chicken-based dishes in Lazio than in most other regions of Italy, which makes it the perfect place to try pollo con i peperoni. Commonly associated with Ferragosto, a holiday celebrating the Assumption of the Virgin Mary, pollo con i peperoni has become a much loved warm-weather dish consisting of seasoned chicken and a colorful mixture of bell peppers.

Artichokes are also integral to cuisine in Lazio (especially when deep-fried whole in a dish known as carciofi alla giudia), as are sizable green olives, which are used in the production of canino dop extra virgin olive oil (try some as seasoning on your bruschetta). This is also the home of pecorino romano, a hard cheese made using sheep’s milk and often served over pasta dishes.

SICILIA
Like Sardinia, Sicilian food has been inspired by cultures that have carved out their spot on the island over the centuries. It’s not uncommon to find Greek, Arabic, and Spanish influences in dishes served here—and Sicilians take pride in blending these elements into something that is distinctly their own.

As a region, Sicilia is amazingly fertile, and the variety of crops that can grow here (everything from oranges to eggplants, tomatoes to pistachios) is nearly unparalleled. Combine this with a wealth of seafood found just off the coast, and you have the recipe for a fantastic gastronomy scene.

Order sfincione in Sicilia and you might expect a hot slice of pizza, but you’ll be in for a surprise. Instead of a traditional pizza pie, expect a rectangular, thick, and doughy crust—actually quite similar to focaccia. As for toppings, you’ll find the traditional tomatoes, onions, anchovies, and herbs for seasoning, as well as strong local cheese—often caciocavallo, a stretched-out curd cheese made of goat’s milk. This will all be covered by the sauce, which goes on top to ensure it doesn’t soak into the thick crust.

To get a sense of Sicilian snacks, make a point of trying arancini. These fried risotto croquettes are a sought-after street food that, while easy to find, prove difficult to replicate (if only because every vendor puts their own spin on them). Some arancini are stuffed with meat ragù, others may contain mozzarella cheese and peas. Try a few while exploring a Sicilian market and you won’t be disappointed. Just make sure you leave room for cannoli—the signature deep-fried pastry tube of Sicilia!

If you’re still hungry—and a little adventurous—treat yourself to the crunch of a few raw red prawns. Often served in elite restaurants around Italy, Sicilians know the secret to a tasty prawn is a splash of lemon juice and a drop of olive oil. That’s it, no need for cooking. If you consider yourself to be a serious foodie, your stop in Sicilia isn’t complete without trying this tasty—albeit unconventional—snack.

TUSCANY
Perhaps Italy’s most renowned food region, Tuscany’s reputation is well earned. Hearty, simple, and seasonal, a trip through Tuscany is like a trip through Italy’s culinary heart.

You’ll quickly notice almost all meals in Tuscany are served with a simple loaf of unsalted bread. This tradition dates back to the 16th century when a tax placed on salt forced local bakers to get creative with their baking. The salt tax is long gone, but the tradition has carried on and in many ways is the signature element of Tuscan bread. Initially, this bread may seem a little flavorless, but you’re missing its main purpose—to soak up leftover sauce and juices on your plate after the meal is done. Keep this tip as fresh in your mind as the bread in your basket and you’re in for a delightful meal.

Bread shows up throughout Tuscan meals, from fettunta (a traditional bruschetta) to ribolita (a twice boiled soup). You’ll even find bread salad, better known as panzanella, which is day-old bread mixed with a medley of sun-ripened vegetables, drizzled with olive oil and vinegar.

But it’s not all bread in Tuscany! Pasta is also (unsurprisingly) popular, particularly pappardelle alla lepre, which is an egg noodle dish served in a wild hare sauce. For many, this is the signature Tuscan meal. Other enjoyed meat dishes include cinghiale in umido (a wild boar stew) and bistecca alla Fiorentina—a Tuscan steak that comes from the Chianina breed of cow.

And speaking of cow, don’t miss the chance to try lampredotto—the fourth stomach of a cow. Now hear us out, this may seem like a strange choice, but locals love it, and you’ll often find them queued up on the street waiting for a serving. You’re on vacation, now’s the time to eat adventurously!

LIGURIA
Nestled between the mountains and the sea in Northwest Italy, Liguria is synonymous with the Italian Riviera. And being a coastal region, it also has a close association with fresh seafood, particularly fish, mussels, and squid—all of which is often combined in ciuppin. A soup originally conceived as a way to use up what was left at the end of the day at the fish market, ciuppin offers a beautiful hodgepodge of flavors. Because fish is more common the meat in Liguria, you’ll also find fresh seafood in most pasta dishes. You can even order antipasti ai frutti di mare, which is essentially a charcuterie board from under the sea.

If you’re craving seafood (alongside a view you simply must see), we recommend booking a terrace table at Ristorante Belforte, where the carefully curated menu is certain to tantalize your taste buds. Located about an hour northwest of Portovenere, the view alone is worth the trip.

Pesto is also a prized ingredient in Liguria cooking, in fact, you can trace its origin back to Genoa, the region’s capital city. If you’re looking for tips on making your own perfect pesto, you’re in the right place, as you can make your own when you join us for an authentic cooking class in the seaside villages of Cinque Terre.

EMILIA-ROMAGNA
The northern region of Emilia-Romagna is sometimes referred to as “Italy’s breadbasket” for its robust gastronomy scene. This is a region to visit if your heart is set on eating well, and eating a lot.

Balsamic vinegar and parmigiano reggiano (known as parmesan around the world) were born here, as were favorites like prosciutto di parma and cappellacci pasta. One thing you won’t find, however, is spaghetti bolognese. This may seem strange, considering Bologna is the region’s capital. So why the name? It probably comes down to a miscommunication after WWII, when American soldiers returned home hoping to find something as delicious as the ragù they ate on deployment. When they asked Italian immigrant chefs to replicate it, something obviously was lost in translation. Spaghetti bolognese was born, but don’t bother looking for it on the menu in Emilia-Romagna. Instead, sample the many unbelievable ragù-topped dishes waiting for you.

While it’s arrivederci for spaghetti bolognese, you will find plenty of tortellini, as well as two different types of gnocchi: pisarei e faśö, which is made from flour and breadcrumbs, and borgotaro malfatti, which is made using ricotta and herbs bound together by eggs and breadcrumbs. When we visit, we never miss a chance to try erbazzone, the region’s iconic savory country-style tart stuffed with spinach, chard, parmesan cheese, and pancetta.

FRIULI-VENEZIA GIULIA
Bordered by Austria to the north and Slovenia to the east, it should come as little surprise that the culinary traditions of Friuli-Venezia Giulia are influenced by its European neighbors. Dig a little deeper, and you’ll discover that everyone from Napoleon to Attila the Hun has passed through the region on their way to the Adriatic—bringing with them recipes and spices that locals have absorbed and incorporated over the centuries.

Polenta is popular here, and it is often served with stewed meats, or fried flat with cheese and potatoes into wafers known as frico. When you visit Trieste, stop by Tavernetta al Molo for polenta with fish (and enjoy the lovely sea view while you dine).

In the western parts of the region, cheeses such as montasio and frico are favored, as are smoked meat meatballs known as pitina. To the east, the neighborly influence really comes into play, and it’s not uncommon to dine on goulash, apple strudel, and jota—a stew comprised of beans, sauerkraut, potatoes, bacon, and spare ribs. This is where you can also try cherry gnocchi. This dish is served during cherry season, which occurs in the summer. As the seasons change, you can expect to see less cherry gnocchi on the menu, but more plum gnocchi—a dish again inspired by the neighbors to the north.

Eager to learn more about the food emerging from Friuli-Venezia Giulia? Take a cooking class at EATALY Trieste, where your chef-instructor will guide you through the creation of an authentic Friuli-Venezia Giulia meal.

VENETO
From the mountains down to the shores of the Adriatic, Veneto is a region steeped in dramatic shifts. That goes for more than just the landscape, the food also varies greatly—both from Italy as a whole and even within the seven provinces that make up the region.

It may surprise you that pasta doesn’t play a significant role in Venetian cuisine. Certainly it’s not unheard of to find a restaurant serving a bigoli dish, but here in the north, polenta and rice have usurped it as the carbohydrates of choice.

If you’re a foodie, the risotto you’ll try in Veneto is as awe-inspiring as the gondolas navigating the canals of Venice, the region’s capital city. On the shores of the Adriatic, seafood risotto is common, but the further inland you travel, you’ll find plenty of variations—including pumpkin, radicchio, and even frog legs.

While debate has raged for many years over where tiramisu was invented, the consensus is that it’s a Venetian dessert. Even if this weren’t the case, we’d still recommend a visit to I Tre Mercanti to try what many locals and visitors alike consider to be the best tiramisu in the city—which makes a good case for it being the best tiramisu in the world.

CENTO ANNI!
A common Italian toast before a meal, cento anni is a wish for one hundred years of health, and we could easily spend that amount of time discussing Italian fare, but we’d much rather be sampling risotto in Venice, ordering pappardelle alla lepre in Portoferraio, and investigating the finer points of Neapolitan pizza along the Amalfi coast.

 

 

 

 

Post By Azamara Club Cruises on Thursday, April 11, 2019
Original Post can be found here

Luxury Cruise Line Adds Plant Based Dishes

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Regent Seven Seas Cruises® Debuts More Than 200 Inspiring Plant-Based Dishes Fleetwide

MIAMI (May 20, 2019) – Regent Seven Seas Cruises®, the world’s leading luxury ocean cruise line, today announced the debut of an extensive array of innovative plant-based cuisine on menus across its fleet. Beginning October 1, 2019, more than 200 gourmet plant-based selections will be offered at breakfast, lunch and dinner to meet the evolving tastes of luxury travelers who are following vegan or vegetarian lifestyles, or hunger to enjoy more plant-based fare.

New dishes like Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles and Red Pepper Coulis; Falafel Fritters with Harissa Mayo, Cucumber, Mint, and Capers; Spiced Potato & Green Pea Samosas with Tamarind Chutney; and Summer Berry Pudding Chantilly showcase a range of cuisines including Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian, Malaysian, and more. Other menu highlights include nourishing Power Bowls and Poke Bowls, hearty pastas and noodles, light and refreshing salads and soups and decadent items like an ImpossibleTM Cheeseburger, and a Peach and Blueberry Cobbler with Cornmeal-Almond Topping.

“For luxury travelers who are increasingly adding more plant-based cuisine to their meals, we’re offering even more imaginative selections of bold, flavorful appetizers, entrees and desserts, with craveable tastes and mouth-watering presentations,” said Jason Montague, Regent Seven Seas Cruises president and chief executive officer. “Our expanded plant-based cuisine sets the highest benchmark in luxury cruising.”

Luxury travelers are increasingly interested in enjoying plant-based fare. Worldwide, more than 9 of 10 plant-based meals are consumed by people who are not vegans.

Regent’s 200 plant-based selections will be fully integrated into the daily menus on Regent ships, instead of being offered on a separate menu. The new offerings were developed by Regent’s culinary leadership team under the direction of Bernhard Klotz, Regent’s vice president of Food and Beverage, in concert with world-renowned chef, culinary instructor, and author Christophe Berg.

“Plant-based cuisine appeals to a broad audience of luxury travelers,” Klotz explained. “This is an emerging, modern specialty cuisine that allows our guests to enjoy more flavorful foods that are in harmony with their current tastes and pushes the boundaries on Regent’s acclaimed culinary creativity and imagination.”

 

Selected Plant-Based Menu Highlights

Breakfast
• Chia Cashew Yogurt with Carrot-Hazelnut Granola, Mixed Berries and Tropical Fruits
• Chickpea Pancake with Spinach, Cherry Tomatoes, Mushrooms and Harissa Sauce, Just Like Feta
• Banana-Oatmeal Pancakes with Berries and Maple Syrup
• Avocado Toast on Rustic Farmers Bread

Lunch
• Sweet Potato Soup with Miso & Ginger
• Tomato Bisque with Dill
• Roasted Almond and Vegetable Soup
• Vietnamese Summer Rolls with Vegetables, Grapefruit, Coconut, Boston Lettuce, Rice Paper, Roasted Peanut Dip
• Tajin Spiced Hummus & Avocado Wrap with Boston Lettuce, Carrots, Cherry Tomatoes, Cucumber, Fruit Skewer
• Osaka Power Bowl with Soba Noodles, Eggplant, Tofu, Sweet Potatoes, Edamame, Wakame Salad, Nori, Miso Sesame Dressing
• Mediterranean Bowl with Brown Rice, Beluga Lentils, Green Peas, Cauliflower, Tomato, Homemade Tzatziki, Kalamata Olives, Pita Bread, Roasted Almond-Orange Dressing
• Falafel Power Bowl with Roasted Carrots, Cucumber, Cherry Tomatoes, Assorted Greens, Olives, Capers, Mint, Parsley, Lemon-Tahini dressing
• Green Lentil Penne Pasta, Wild Mushroom Bolognese with Cashew Nuts
• “Impossible Burger” Sesame Bun, Just Like Cheddar, Lettuce, Tomato, Onion, Skinny Fries

Dinner
• Caramelized Apple Tart with Fresh Feta-Cashew Cheese, Balsamic Caramel
• Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles, Red Pepper Coulis
• Mulligatawny, Traditional Indian Red Lentil & Coconut Soup
• Spiced Potato & Green Pea Samosas with Tamarind Chutney
• Baked Porcini & Spinach Cannelloni, with Toasted Hazelnuts, Tomato Sauce, Béchamel
• Mushroom & Spinach Crepes, with Béchamel and Tomato Sauce
• Roasted Mushroom Stuffed Zucchini with Quinoa-Olive Salad, Pine Nut Dressing, Yellow Pepper Coulis
• Singapore Noodles, with Stir Fried Vegetables, Turmeric, Ginger, Garlic, Soy Sauce, Rice Vermicelli
• Green Curry Vegetable Stir Fry, with Eggplant, Oyster Mushrooms, Cauliflower, Green Peas, Jasmine Rice
Crispy Sweet & Sour Vegetables with Tofu, Cashew and Sesame Seeds

Desserts
Summer Berry Pudding Chantilly
• Basil Scented Fruit Minestrone, Lemon Sorbet
• Peach and Blueberry Cobbler with Cornmeal-Almond Topping
• Pear Williams & Rosemary Sorbet
• Lime-Vodka Sorbet
• Champagne Sorbet

 

Crystal Cruises Features Perth’s Black Truffles in Culinary Journeys Series

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Perth’s Black Truffle Delicacies Star In Episode 5 Of Crystal’s ‘Culinary Journeys’ Video Series

Black Périgord truffles are among the most expensive edible mushrooms in the world, and Western Australia is one of the world’s largest producers of them. When one thinks of black truffles, images of the eponymous Périgord region in France and Italy’s Piedmont region come to mind. But in Perth, even in summertime – considered “off season” for the fine fungus – restaurants across town feature truffle-accented dishes on their menus, creatively incorporating their earthy flavor into signature entrees, from seafood to potato salad.

But it’s a classic Italian specialty that takes center stage in the latest episode of “Crystal Cruises Presents: A Culinary Journey Hosted by Jon Ashton,” which takes Jon to some of Perth’s local foodie hubs in search of the best iteration of black truffles. Through his explorations, Jon is inspired to bring the truffles of Western Australia back to Crystal Serenity, where he works with Prego’s Chef de Cuisine Alfred Napotnik to create Italian gnocchi prepared in the Old-World style – a rich, creamy comfort food of the most elegant kind.

And where better to serve such a decadent, yet uncomplicated, dish than Prego?

In the words of Chef Alfred, whose parents would take him to Italy for weekend lunches during his childhood, “Simple is always good.”

 

Watch the full episode here 

Unlimited Dining Package

Royal Caribbean’s Unlimited Dining Package

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When you cruise with Royal Caribbean, be sure to bring your appetite for adventure — and for incredible cuisine. Because with the all-new Unlimited Dining Package, everything is on the table. You’ll be able to dine in any specialty restaurant on your sailing as many times as you like!* Enjoy lunch at Jamie’s Italian and then dinner at Chops GrilleSM.

The possibilities are endless but deliciousness is guaranteed.

HERE’S HOW IT WORKS:
• For one low price, you can enjoy meals at onboard specialty restaurants as many times as you’d like, based on availability.
For instance, if you want to eat at the same restaurant twice in one night, go ahead!

• For specialty restaurants with a la carte pricing, the Unlimited Dining Package provides a $35 food credit per person for each visit.

• Chef’s Table and culinary activities are excluded.

• Package does not include beverages, but does provide 40% off bottles of wine under $100, and 20% off bottles over $100.

 

Packages are available as follows

3 – 5 NIGHT CRUISES 3 Night Package Unlimited Package
Quantum Class, Oasis Class and Amplified Ships

N/A

US $29 per day per person
All other ships N/A US $27 per day per person
6 – 9 NIGHT CRUISES 3 Night Package Unlimited Package
Quantum Class and Oasis Class US $99 per person US $29 per day per person
All other ships US $79 per person US $24 per day per person
10+ NIGHT CRUISES 3 Night Package 5 Night Package Unlimited Package 
Quantum Class and Oasis Class US $99 per person US $139 per person US $20 per day per person
All other ships US $79 per person US $119 per person US $20 per day per person

 

And, Kids Dine For Less
Kids ages 6-12 dine at specialty restaurants at discounted rates. Ages 5 and under eat Free! Plus, little cruisers get their very own menu – a round-up of kid friendly favorites from the “grownups” menu. Reserve before you sail, and prices will be adjusted for kids once you are onboard, and reflected on your final account statement.

 

When you book your package you will need to select a time for your dinner the first night in a specialty restaurant chosen for you. Once you embark an on board representative will contact you to help arrange the rest of your reservations. Or you can choose to do this yourself in person at the specialty restaurant.

 

 

 

 

*Prices are per person for the full sailing. All selections are subject to change. Royal Caribbean International reserves the right to verify eligibility upon arrival to the activity. Specialty Dining Packages must be booked at least two days prior to boarding and may not be available for every sail date. One reservation will be automatically created for the first night of the sailing. All other reservations must be made onboard and are subject to availability. Packages include service charge and food portion only for dinner and, when available, lunch service. For restaurants with a la carte pricing, you’ll receive a $35 food credit. Beverages not included. For Dining Packages, children ages 12 and under are excluded from offer; children ages 6-12 can be added to reservation for a $10 cover change once onboard. Not available on holiday sailings. Not valid for Chef’s Table, or Culinary Experiences/Activities. Offer provides discount off wine selections at specialty dining restaurants with the purchase of a qualifying dining package. Offer provides 40% discount off bottles of wine priced at $100 or less; 20% discount off bottles of wine priced over $100. VAT will be added to the price where applicable. Offer valid only with the purchase of 3-night, 4-night, 5-night, or Unlimited Dining Packages; other Dining Packages excluded. Terms of Royal Caribbean’s Alcohol Policy apply, including a minimum drinking age, which varies by itinerary. Offer is not transferable, not redeemable for cash, and expires on the final night of the cruise. Terms of Dining Packages apply. Features vary by ship. All itineraries are subject to change without notice. ©2019 Royal Caribbean Cruises Ltd. Ships’ registry: The Bahamas. 19067456 • 4/8/2019

Gourmet Excellence on board Silversea

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From fine French cuisine, delicate Asian options to relaxed Italian family-style meals, the chefs onboard Silversea Cruises have limitless creativity.

With the importance of food in Italian culture you would expect dining to be a high priority at Silversea. And it most assuredly is. Moreover, gastronomic excellence is a given, thanks to recipes that reflect heritage and revamp tradition. No matter where you dine, destination influence is readily apparent in the great diversity and freshness of your selections. And every ship also features an array of dining venues. The main dining room, The Restaurant, is an open-seating venue where you can dine whenever you please, and where impromptu dinners with new-found friends is a matter of course. After all, with a worldly crowd of international travellers, socialising is one of the things people love most about Silversea luxury cruise ships.

ATLANTIDE
Instantly recalling images of the sea in all her watery majesty, the Atlantides are the seven nymph daughters of Atlas. Creative muses, known for their wisdom and beauty, the sisters were granted immortality in the form of stars and can be seen today in the constellation of Taurus. Pivotal to Silver Muse dining experience, this elegant bar and grill incorporates the best that the sea has to offer. Created to temper your taste buds, designer dishes such as royal crab, blue lobster and Verbena infused red snapper in a sea salt crust are showcased alongside the best steaks offshore.

THE GRILL
One of the healthiest cuisines to exist, The Grill features lava stone cooking at its finest. Sourced from volcanic rock and placed in an oven to reach an optimum temperature of 400˚C, The Grill invites guests to cook their food directly at their table. Place your meat, fish or vegetables on top of the grill stone or inside the soup bowl, and then simply cook to your very own taste. Every bite is cooked to perfection, time after time. With the stone cooking available in the evenings only, The Grill becomes a daytime rotisserie and gourmet salad and burger bar, offering build your own burgers from the best selections of meat.

INDOCHINE
Evoking a sense of exotic mystery, the Asian-accented Indochine embarks you on an exquisite journey of culinary discovery. Unlock the hidden treasures of the spice markets of Mumbai, whet your appetite with the exoticism of Thailand and temper your taste buds with the cuisine of Vietnam. Elegant and exquisite dishes bursting with Asian essence awaken your gastronomic senses and immerse you in an expansive tapestry of the palate. Savour the fusion of flavours of a vast continent that defies definition — in a stylish restaurant that pays homage to its delectable cuisine.

LA DAME
La Dame features a bespoke menu by Silversea’s top chefs, and is the highest expression of excellence of French dining. The ambience is one of chic contemporary style, with crisp white table linens and the impeccable white gloved service associated with Silversea. Named after “La Dame de Paris” or the Eiffel Tower, La Dame echoes the traditions and cultures embedded in the French gastronomic past, while respecting its bright culinary future. Quintessentially Parisian, extremely elegant and very refined, meals at La Dame are a fusion of tradition and modernity.

SEISHIN RESTAURANT
Taking its name from the Japanese word for “spirit”, this intimate restaurant aboard Silver Spirit specialises in fine Asian fusion cuisine including regional dishes from Japan as well as from China, Thailand, Vietnam and India. From Kobe beef to spider lobster, exquisite creations are prepared with fresh and authentic ingredients. Admire the artistry of seafood delicacies as they are sculpted before you at the central Chef’s Table. Sake pairings are also available. During days at sea, Seishin offers a complimentary sushi and sashimi bar for lunch. Per guest reservation fee of US$40.

LA TERRAZZA
Silversea cruises offers a divine selection of Italy’s best cuisine, served à la carte in La Terrazza. Authentic recipes and the freshest ingredients come together with flair and passion — a flavourful expression of Silversea’s distinctive Italian heritage. Enjoy ocean-view dining indoors or al fresco at La Terrazza. Reservations required for dinner.

THE RESTAURANT
Dine amid sparkling crystal, silver and sweeping ocean views in this, the main dining room. Join friends or find a table for two, and enjoy Continental or regional specialties impeccably presented and graciously served. The Restaurant is an open-seating dining room, which means there are no assigned times, no assigned tables. You are free to arrive at your leisure and dine with whomever you choose.

KAISEKI
The fine art of Kaiseki lies in its meticulous preparation and beautiful presentation. Dishes reflect a passion for tradition and performance and reinterpretation of these values is clear. Balanced menus have been inspired by the five elements of Japanese nutritional cuisine and respect the equilibrium of yin and yang. With teppanyaki available exclusively for evening diners, daytime menus feature a varied and balanced menu of sushi, sashimi and other raw Asian-inspired dishes.

SPACCANAPOLI
Reflecting Silversea’s Italian heritage, this emblematic street in Naples divides the city in two and is renowned for its pizzerias. No visit to the city is complete without a journey to Spaccanapoli. Therefore it is unsurprising that Spaccanapoli aboard Silver Muse reflects the true Italian way of life: the freshest ingredients, authentic dough and a perfect sense of the fabled Italian lust for life. The simplicity of la dolce vita is reflected in the relaxed dining style of the restaurant.

SILVER NOTE
A sumptuous, intimate setting with a lively, joie de vivre ambience is the perfect place to dine, dance and dream the night away… Small plate tapas-style dishes of mouth-watering international cuisine perfectly compliment the rich, exciting entertainment as the smooth sounds of jazz and blues gently caress your ears. A refined late evening menu perfectly showcases the panache and style of Silver Muse’s plentiful dining options, so expect multisensory fireworks as you swing and sway effortlessly across the dance floor as Silver Muse gracefully takes you to your next destination.

 

there may be a per guest reservation fee for specialty restaurants.

Five New America's Test Kitchen Show in 2019

Holland America Expands America’s Test Kitchen Demonstrations

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Holland America Line Turns Up the Heat with Five New America’s Test Kitchen Cooking Shows for 2019. The demonstrations offer foolproof recipes and expert tips from the popular TV show

SEATTLE, Jan. 14, 2019 /PRNewswire/ — From foodie newbies to seasoned cooks, Holland America Line is encouraging guests to embrace their love of cooking alongside the experts at America’s Test Kitchen with five new shows starting in January 2019. The new 45-minute presentations — covering everything from tacos and takeout to dinner for two and sweet treats — join the 14 current shows and feature a mix of video, instruction and live recipe demonstrations.

All Holland America Line ships (except Maasdam) feature America’s Test Kitchen venues that replicate the set where the prominent “America’s Test Kitchen” television shows are recorded for broadcast on public television stations nationwide. The onboard cooking shows on every cruise are hosted by Holland America Line chefs trained by America’s Test Kitchen culinary experts and, like the TV shows, combine thoroughly tested recipes with practical tips on everything from how to select fresh fruits and vegetables to how to use kitchen knives safely and efficiently.

“Holland America Line guests are knowledge seekers, foodies and learners, and our America’s Test Kitchen shows really resonate with them — which is why they’re wildly popular and draw standing-room-only crowds,” said Orlando Ashford, Holland America Line’s president. “We’re excited to expand on the already exceptional menu of shows offered by America’s Test Kitchen to include some fun topics that easily transition to the home kitchen.”

New America’s Test Kitchen shows aboard Holland America Line ships:

  • Sweet and Fruity Desserts: The naturally sweet, tart flavors of apples and raspberries take center stage in two knockout desserts: apple crisp and cheese blintzes with raspberry sauce.
  • Dinner Classics for Two: Learn our secrets for perfect chicken marsala, rice pilaf and warm chocolate fudge cakes to make an elegant meal for two.
  • Mediterranean Medley: This easy weeknight meal is an assortment of dishes from countries along the Mediterranean, including restaurant-style hummus and tender lamb meatballs with couscous and yogurt sauce.
  • Serious Tacos: Elevate your tacos with two new recipes: shredded chicken tacos braised in a deeply flavored sauce of chilies, tomatoes and spices; and easy (and crispy) shrimp tacos.
  • Make Your Own Takeout: Forget about ordering takeout favorites like pad thai and scallion pancakes. Learn how to make your own authentic versions at home with test kitchen tips.

The five new cooking shows join a collection of 14 demonstrations, including Meatless Monday Meals, Everything Salmon, Flavors of the Mediterranean, New Italian Favorites, We Love Chocolate, Getting to Know Chiles, Salad for Dinner, Asian Dumplings, Tapas Party, Steakhouse Dinner, Blue Ribbon Breakfasts, Beyond Pasta, Lunch for a Rainy Day and Southern Snacking.

In addition to the shows, Holland America Line guests have 24-hour access to episodes of “America’s Test Kitchen” and “Cook’s Country” television programs in their staterooms.

The Verandah Dining Concept

New Steakhouse Dining Concept Onboard The Three Queens

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Cunard Line has announced that the new Steakhouse dining concept in The Verandah is now available across the Cunard Fleet

VALENCIA, Calif., Jan. 9, 2019 /PRNewswire/ — Luxury cruise line, Cunard, is announcing its new dining concept, ‘Steakhouse at The Verandah,’ which has become a permanent feature at the alternative dining restaurant on board the line’s three Queens—Queen Mary 2, Queen Victoria and Queen Elizabeth.

Taking influence from both sides of the Atlantic, Cunard’s team of chefs have curated a menu showcasing prime USDA gran finished New York strip steak, Main lobster and Alaskan king crab, alongside dishes celebrating British provenance such as Scotch grass-fed, dry aged beef and Salt Marsh lamb rack. Offerings from farther afield such as renowned Waygu beef from Australia are also featured on the menu.

“After the success of the new Steakhouse menu onboard Queen Mary 2 last summer, our team has decided to take the concept across the fleet,” said Josh Leibowitz, Senior Vice President, Cunard North America. “We welcome guests to join us at the new Steakhouse at The Verandah concept for the very best steakhouse at sea.”

In addition to the new menu, a new selection of craft cocktails will be available at The Verandah bar, reflecting contemporary mixology trends from some of the world’s most dynamic cities. The wine selection has also been specifically chosen to focus on ‘steak heroes’ and features classis peppery Syrahs alongside more contemporary juicy Malbecs and rich Chardonnays.

Steakhouse at The Verandah will be open for lunch and dinner for a $25.00 USD per person cost for lunch and a $39.00 USD per person cost for dinner, with some menu offerings requiring a further supplement. Dinner reservations are pre-bookable on Cunard’s Voyage Personaliser or once on board, and lunch reservations are available once on board.

Steakhouse at The Verandah is open on sea days for lunch from 12pm until 1:30pm and for dinner from 6:30pm until 9pm.

Progressive Dining Experience

Don’t miss this unique dining experience

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The Art of Dining With Uniworld – Progressive Dinners

With Uniworld’s unique Progressive Dinners, available onboard all their Super Ships, you can indulge in a splendid multi-course meal that will bring you to multiple locations on your ship.

From appetizers in the galley to dessert on the Sun Deck, you’ll discover new spots onboard and go behind the scenes with our crew—all while enjoying our culinary expertise and delicious farm-to-table comfort cuisine.

 

What’s on the Menu

WHEELHOUSE – Head up to the Captain’s wheelhouse to begin your delicious culinary journey with a signature cocktail

GALLEY – Then, meet and greet with the Executive Chef in the galley and enjoy delectable appetizers like savory cookies and Bea Tollman’s sesame fried chicken.

ENGINE ROOM – After being greeted by the ship’s Engineer, you’ll indulge in homemade seafood, vegetable and chicken cigars with sweet chili dip.

SUN DECK – Cap your one-of-a-kind meal with dessert on the Sun Deck, where you’ll enjoy a scrumptious chocolate masterpiece.

Enjoy a one-of-a-kind Progressive Dinner for an additional charge by booking onboard.

Al Fresco Dining

Al fresco Dining with Uniworld

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Savor a delicious meal under the stars

On five of Uniworld’s boutique river cruise ships, you’ll have the unique opportunity to dine on the top deck, al fresco—at no additional cost. Enjoy a four-course meal while cruising along some of the most breathtaking landscapes in Europe. Anniversary, Birthday, Milestone event? It’s the perfect way to celebrate any occasion.

RIVER COUNTESS
A truly indulgent meal awaits in L’Osteria where you can take in views of the Venetian Lagoon. Savor freshly baked oven pizza prepared with locally sourced ingredients.

RIVER DUCHESS
Make mealtime a masterpiece by heading up to La Motte Sky Lounge for dinner and drinks under the stars. Don’t miss your chance to try local bratwurst accompanied by brown craft beer gravy.

RIVER EMPRESS
The most magical way to end a day spent exploring Europe’s heartland? A one-of-a-kind meal at the Sky Lounge. We suggest trying the beef brisket bouillon!

RIVER PRINCESS
Savor an extraordinary meal while enjoying unmatched views of the Danube, Main and Rhine rivers at the Sky Lounge. The oven baked cauliflower is one of our favorites!

RIVER QUEEN
Bask in the striking beauty of the Main, Moselle and Rhine as you enjoy a delicious meal on the Sun Deck. Make sure to leave room for dessert!

 

When you sail with Uniworld you will enjoy an unriveled taste of your destinations.  You’ll be treated to world-class cuisine made from fresh ingredients, locally sourced from the destinations you are visiting.