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Cruise lines have food on the brain

Posted by Anita Dunham-Potter On November - 2 - 2007

SeaDream Yacht ClubTwo cruise lines are promoting their onboard food offerings one with a cookbook the other with new food and wine programs.

SeaDream Yacht Club has just published a cookbook titled “Dream Cuisine – An Adventure for the Senses.” The book contains more than 90 recipes, ranging from gratinated escargot served with aubergine caviar and mushrooms to Thai-style chili garlic quail. Recipes for the book were developed by SeaDream’s executive chef Robert van Rijsbergen. Rijsbergen descripes SeaDream’s cuisine as a subtle combination of classic French culinary techniques, sophisticated international offerings and a mingling of Asian influences.

The cookbook depicts SeaDream’s food, service and amenities including linen tablecloths and napkins of 100% Italian cotton woven in Belgium, flatware designed and crafted in Norway, and china from Porsgrund and crystal from Hadeland Glasswerk, both of also of Norway and owned by SeaDream owner Atle Brynestad.

‘Dream Cuisine’ was introduced at a book launch during a recent SeaDream Club Members’ voyage by company president, ceo and co-Owner Larry Pimentel.

Florida-based Michel Verdure served as principal photographer for the book, which is priced at $30 and sold on board and in the Boutique section at SeaDream Yacht Club’s Website.

Meanwhile, Regent Seven Seas Cruises has set nine “Circle of Interest” enrichment cruises in 2008 that will focus exclusively on wine and food.

Chefs from Le Cordon Bleu will host ‘Classes Culinaires des Croiseres’ on seven departures from mid January to mid September.

Walter Scheib, White House executive chef from 1994 to 2005, will share ‘Presidential Secrets under the Mediterranean Sun’ during a cruise to Greece, Italy and Turkey departing June 6.

Cindy Pawlcyn, chef and owner of Napa Valley’s Mustards Grill and Cindy’s Backyard, will host a ‘Mediterranean Food Odyssey’ departing June 21.

The programs are available at rates ranging from $255 to $450 on top of cruise fare.

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