The excitement continues on board Marina and Riviera as we introduce a new season of Bon Appétit Culinary Center classes and Culinary Discovery ToursTM. We’re launching a total of 21 new classes in the culinary center this year, and four of those will debut during this season in Europe. We’re also unveiling two brand new Culinary Discovery Tours this summer, and we’ve added some wonderful new experiences to favorite tours of years past. All in all, it promises to be the most fun season yet!
Our new classes this season feature a diverse array of regional cuisines from every corner of the European continent. Our classes on Greek cuisine have always been some of my favorites, and the new Healthy Greek class is no exception. In this class you can learn flavorful recipes inspired by the famously healthy dietary lifestyle of Crete, and you’ll also learn to make the prized tomato fritters from Selene Restaurant on Santorini. The Modern Nordic class features treats such as salted caramel ice cream and other fresh, inventive dishes reflecting the latest trends of edgy Nordic restaurants such as Noma and Geranium. If, like me, you find Turkish culture intriguing, you can discover the secrets of the country’s cuisine in our new Turkish Arabesque class. Focusing on the renowned cuisine of Provence, Beyond Ratatouille offers the chance to make the favorite dishes of our own Jacques Pépin as well as Gui Gedda, considered the godfather of Provençal cuisine.
I’m especially excited about the launch of our brand new Culinary Discovery Tours in Cork and Palma de Mallorca. The beauty of the Ballymaloe country estate in Cork is reason enough to visit, but when you add in a private tour of the gardens and a cooking demonstration and tasting at the world-renowned cooking school located there, it becomes an experience not to be missed. Palma de Mallorca is also sure to be a hit, as we’ll shop the local market, sample different varieties of olive oil and dine at El Faro, a restaurant perched above the harbor where the view is only rivaled by the fabulous Mediterranean menu. We’ve also enhanced our Culinary Discovery Tours in Amalfi and Sicily with new restaurants such as the renowned Osteria Nero d’Avola in Taormina.
Of course, we’ll continue offering Culinary Discovery Tours in the many destinations that have become guest favorites, as each season promises new trends and dishes to discover in the ever-evolving regional culinary scenes. This week we enjoyed fascinating tours in both Madeira and Morocco. On the island of Madeira, we explored the town of Funchal, always a treasure trove of passion fruit, exotic orchids and fresh fish. We tasted Madeira wines at Blandy’s, shopped the local market, and enjoyed an authentic Madeiran lunch.
In Tangier, Morocco, we strolled through the medina and the fish market, stopping to select some preserved doqq lemons and midway olives from one of our favorite vendors. We shared a luncheon of chicken tagine, pastilla, and couscous with a fantastic onion and beef confit, topped off with an exotic tea-pouring ceremony.
This is only the beginning of a great new season of exploring food and wine while making new friends both on the ship and amongst those who host us so generously in their wineries, restaurants and markets ashore. I hope you’ll join us for the fun!