A compilation by The Cruise Web employees.
In October our cruise consultants got to take a tour of the stately Crystal Symphony. The intimate luxury ship was in Baltimore getting ready to embark on an exciting voyage. Overall our consultants were extremely impressed by the décor and styling of the ship, along with the tasty food. Take a look at some of their thoughts, and if you’d like to learn more about Crystal Cruises be sure to call The Cruise Web to speak with an expert cruise consultant.
The Symphony offers one of the highest space-to-guest ratios in the industry. This means you can get what you want without waiting in line. The size of the ship also allows her to dock in many smaller ports. [Read more →]
November 19, 2013 No Comments
Starting in January 2014, Oceania Cruises will be introducing new lunch menus for the Terrace Cafe and Grand Dining Room. While the full extent of the new menus has not been revealed, this week Oceania unveiled 13 new items, nine of which represent one country’s culinary heritage. The other four represent the foods served in regions Oceania ships travel to. These 13 items can be shared among your party as an appetizer or eaten as an entrée. Each is made up of six to seven small dishes.
Discover the 13 countries and regions represented with a sampling of some of the tasty dishes that make up these global plates:
- Thai Beef Salad
- Avocado Rolls
- Chicken Satay
October 17, 2013 No Comments
By Rosalind Smith, Director of Business Development, The Cruise Web, Inc.
Princess Cruises has had great success serving this pesto pasta dish on their Panama Canal cruises. The fancy dinner is served in one of the ship’s main dining rooms. With fresh clean flavors, it’s the perfect complement to a day in the sun spent on an excursion or learning about the intense history of the canal’s construction.
When you get back from your cruise, this is a meal you’ll want to replicate — and you’re in luck because this recipe is incredibly easy. Using only the freshest ingredients, I made two versions: one with red bliss potatoes as directed and one with sweet potatoes, a personal favorite. Both were simply delicious!
The fresh pesto worked overtime. I decided to serve lightly toasted fresh sliced bread, but didn’t have any butter. Just before reaching for the olive oil, I brushed the slices with pesto, toasted in the oven at 400 and served immediately. It was a huge hit!
This recipe serves six as an entrée. With only four guests, I decided to combine portions for four at the sauté pan stage, and stored the remaining pesto, green beans, potatoes and pesto separately until needed. It worked perfectly for leftovers, as no one had room for second helpings! [Read more →]
September 17, 2013 No Comments
By Austin Gambino, Marketing Assistant, The Cruise Web, Inc.
When I was confirmed for the 2-Day Pre-Inaugural cruise onboard the Norwegian Breakaway, I knew that one of the nights (or at least part of the night) would be spent at the Teppanyaki Japanese Steakhouse, which is featured on a number of Norwegian Cruise Line’s ships.
If you are unfamiliar with the ‘Teppanyaki’ style of Japanese cuisine, let me verse you in some brief detail. The experience features an iron griddle, or plate, which is used to cook food directly in front of guests, and then serve immediately following the demonstration. The style is meant to be interactive, fun and exciting for guests, as chefs will slice, dice, juggle and create fun shapes on the griddle as well. [Read more →]
May 23, 2013 No Comments
Holland America introduced a new vegetarian and vegan-friendly menu of 22-dishes including appetizers, salads, entrées and soups this month. The cruise line will also offer 30 new vegetarian options on their traditional menu. [Read more →]
May 18, 2012 2 Comments
Courtesy of Crystal Cruises.
Crystal Cruises has now officially begun its transition to including adult beverages into the price of its cruises. The effort launched on the Crystal Symphony’s Miami to Lisbon Trans-Atlantic cruise that embarked March 19. Crystal’s Serenity will follow suit with her spring Trans-Atlantic sailing on May 8.
This means that guests can now enjoy a generous and impressive selection of complimentary fine wines and premium spirits throughout the ship, as well as open bar service in all lounges, and pre-paid gratuities for all housekeeping, butler, bar and dining staff. The complimentary drinks on board now include Grey Goose Vodka, Hennessy Cognac and Jacquart Brut Mosaique Champagne among many more.
Dinner restaurants offer recommended pairings nightly, and sommeliers certified by the Court of Master Sommeliers remain on hand to assist with wine selections. There is no corkage fee on board if one wishes to enjoy wine purchased ashore. [Read more →]
March 20, 2012 No Comments
Courtesy of Seabourn.
As the sun set over the waterfront of this Spanish Mediterranean city, Seabourn introduced the new 450-guest Seabourn Quest to the world on June 20th during a glittering naming ceremony presided over by Blythe Danner. The award-winning actress served as godmother to the new luxury vessel, Seabourn’s third new ship and the sixth to join its fleet, completing a three-year expansion for the line. [Read more →]
July 20, 2011 No Comments
Courtesy of Holland America Line.
This summer, tantalizing new dishes from Holland America Line’s esteemed Culinary Council will begin to be featured on the main dining room menu of the line’s 15 ships. The six Culinary Council chefs are each providing recipes for signature dishes and desserts that showcase their expertise and specialties.
Culinary Council members include Council Chairman and Holland America Line Master Chef Rudi Sodamin, along with renowned international chefs Jonnie Boer, David Burke, Marcus Samuelsson, Jacques Torres and Charlie Trotter.
“Our Culinary Council is a ‘dream team’ of chefs from around the world, and the exceptional dishes they have shared are unique expressions of their cultural backgrounds, skills and passion for the culinary arts,” said Richard Meadows, CTC, executive vice president, marketing, sales and guests programs. “We continuously strive to provide our guests with exclusive experiences, and offering them the chance to enjoy the delights of these celebrated chefs during their cruise is an incredible opportunity.” [Read more →]
June 23, 2011 No Comments
Courtesy of Silversea Cruises.
Ultra-luxury Silversea Cruises is pleased to announce that four additional voyages this year will feature the exclusive “Relais & Châteaux L’École des Chefs” interactive cooking school.
Rudi Scholdis, Silversea’s director of culinary development, said: “Our L’École des Chefs cooking school is proving extremely popular with guests and we’re pleased to roll it out to more voyages this year.”
The new L’École des Chefs voyages for 2011 are: [Read more →]
June 16, 2011 No Comments
Courtesy of Crystal Cruises.
Ever the gourmand cruise line, this fall Crystal Cruises has cooked up more than 30 experiences throughout southern Europe that will give intimate and savory insights into the diversity of the area’s culinary cultures. New and favorite Crystal Adventure highlights include:
Classes, with tasting and occasional market shopping, will cover:
- Spanish tapas (Barcelona)
- Romanian “sarmale cu mamaliguta” (Constanta)
- Cycladic island fare (Megalochori/Santorini)
- Turkish meze (Istanbul)
- Croatian honey-sautéed prawns and feta cheese-stuffed calamari (Cavtat/Dubrovnik)
- French flower-based dishes (Pont-du-Loup/Cannes)
- Aristocratic Italian taught by a Countess in stunning Tiepolo Palace (Venice) [Read more →]
May 18, 2011 No Comments