Courtesy of Norwegian Cruise Line.

Norwegian Cruise Line has unveiled an intimate, once-in-a-lifetime gourmet dining experience by introducing the Chef’s Table fleet-wide. Guests who attend the Chef’s Table dining experience will marvel in an incredible culinary adventure as they feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions and captivating presentations. All courses are accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson.

The two-and-a-half hour Chef’s Table dining experience begins with an intimate reception where guests enjoy a glass of champagne as they mingle with the ship’s Executive Chef, Food and Beverage Director, Restaurant Manager, Assistant Maître d’ and Head Wine Steward. Following the reception, guests are invited to take a group photo before sitting down to begin their gourmet culinary experience in a luxurious and intimate restaurant setting that provides privacy and exclusivity. The Executive Chef welcomes the group and then goes on to describe the first two courses: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka & Jalapeno Ravioli and an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp. [Read more →]

Courtesy of Royal Caribbean International.

Royal Caribbean International’s Splendour of the Seas will reemerge from an extensive revitalization on November 25, 2011, with more than twice the number of dining options previously available to guests. The enhancements, including a variety of new restaurants first introduced aboard Oasis-class ships, stay true to the cruise line’s commitment to deliver the Royal Advantage, providing guests with the industry’s most innovative cruise ships, exciting destinations and superior Gold Anchor service. [Read more →]

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 →]

Courtesy of Celebrity Cruises.

The rules say you shouldn’t play with your food. But it’s quite the contrary in “Qsine,” the novel restaurant introduced on Celebrity Cruises’ stylish Celebrity Eclipse last year. The award-winning venue – the first at sea to present its menu and wine list on an iPadTM – has met with such phenomenal response that Celebrity plans to add it to Celebrity Infinity during the ship’s revitalization, designed to complement the already award-winning Millennium Class ships’ style and design with some of the most popular venues on the line’s widely heralded Solstice Class ships. [Read more →]

Courtesy of Oceania Cruises.

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.

[Read more →]

Courtesy of Regent Seven Seas Cruises.

Regent Seven Seas Cruises competed against 22 of the country’s finest restaurants at the Food Network New York City Wine & Food Festival. The ultra-luxury line’s Prime 7 steakhouse participated in the “Blue Moon Burger Bash;” proceeds from the sold-out event benefit the Food Bank For New York and Share Our Strength®.

“We were delighted to put our Prime 7 Burger up against the best burgers in the nation,” stated Kari Tarnowski, Regent Seven Seas Cruises’ senior vice president of marketing. “Our guests consistently rave about the Prime 7 steakhouse on our ships and those sentiments were echoed loud and clear by patrons and Food Network chefs at the festival.” In fact, “Dinner: Impossible” Host Robert Irvine gave a thumb’s up to Regent’s culinary director, Bernhard Klotz, on a job well done.

[Read more →]

Courtesy of Holland America Line.

Holland America Line is adding another famous partnership to its innovative culinary program as it enters into an exclusive agreement with the illustrious Le Cirque restaurant to offer “An Evening at Le Cirque” in the Pinnacle Grill aboard its fleet of 15 ships.

Holland America Line’s Master Chef Rudi Sodamin is working with Le Cirque’s Executive Chef Craig Hopson to re-create the legendary eatery’s whimsical ambiance and award-winning dining experience on board — from serving the cuisine on fanciful orange Le Cirque china to featuring the restaurant’s famous crème brûlée. [Read more →]

By: The Cruise Web, Inc.

There are lots of attractions on a cruise, but one of the best can be the dining experience. Whenever I cruise I try and sample one or more of the specialty restaurants on the ship. This gives you a change of pace in the decor and cuisine as well as service. Especially if you want to celebrate a birthday, anniversary or some other milestone, the specialty restaurant makes a good choice. I am frankly not a “foodie,” a food snob, or for that matter much of a cook. I love diner burgers and fries as well as the next guy. But evenings I’ve spent at specialty restaurants have given me more of an appreciation for the artistry and subtlety of fine cuisine.

Although you may pay a bit extra (about $15 – $30 per passenger) for the experience, you often can get a six-star dining evening at a fraction of the cost you would pay to do so on land. Although there is always plenty to eat, the emphasis is on the quality of the cuisine. The presentation and unobtrusive yet consistent service contribute to a memorable dinner as you leisurely linger through each course. I always enjoy the palate cleansers mid-meal that typically are part of the experience. This comes from the French custom, to remove lingering flavors from the mouth so your next course can be enjoyed with a fresh perspective. It also serves as a digestive–to avoid heartburn or indigestion, plus to stimulate the appetite. It might be sorbet, a neutral food, or a light beverage. [Read more →]