1 comment on “New Innovative Gourmet Menus at The Grand Dining Room”

New Innovative Gourmet Menus at The Grand Dining Room

Grand Dining Room

While The Grand Dining Room has become known for its exquisite European-inspired culinary creations, we’re thrilled to unveil a sweeping re-inspiration of our dinner menus, which now offer you the ultimate fine dining experience at sea. The menus feature an incredible spectrum of world flavors as well as an all-new Executive Chef’s Food & Wine Pairing, available every evening and featuring the chef’s selection of exquisite dishes specifically curated for their complementary and contrasting flavors. Another highlight of the menus is the new “Global Cuisine” tasting menu each evening – these are bolder and more adventurous ethnic dishes – perfect for the traveler with a spirit for spice.

The Ultimate in Dining Choice, Flexibility, and Customization at Sea
Each evening in the Grand Dining Room, you will be treated to more than two dozen dishes to choose from – six appetizers, three soups, four salads, nine main courses, and nine side dishes. Every menu incorporates our acclaimed and imaginative vegetarian dishes along with our Canyon Ranch Balanced Selections that follow their mantra for indulgent, yet healthy living. All in all, the menus offer you more than 800 dishes.

Hundreds of New Dishes Accompany Time-Honored Favorites
Whether you are sailing for the first time with Oceania Cruises or the 50th, you will delight at the diversity of selections with fresh and bold flavors, in addition to classic dishes that have been favorites ashore and at sea, for years or decades. Scintillating new additions such as herb-crusted cornish hen diavolo, Palermo-style grilled swordfish, smoked ricotta risotto, and Paul Bocuse’s Alaskan halibut Viennoise, accompany time-honored favorites such as Jacques Pepin’s quartet of beef bourguignon, salmon supreme, steak frites and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-friend wiener schnitzel, and dover sole meuniere.

Perfect Pairings for a Perfect Evening
Of course, if you’re looking for a more adventurous dining experience, a special evening, or just something with a healthy bend, you will want to experience one of our three new tasting menus. Reflecting our globe-trotting adventures, the new menus feature a Global Cuisine tasting every evening that focuses on a particular region, specific country, or particular cooking style – Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesian, Greek, South America and Japan. If you’re seeking a healthy-living choice, Balanced Selection offers four courses of mouth-watering lighter options. The Food & Wine Pairing menu invites you to try four courses selected by our master chefs, each expertly paired with a different wine selected by our head sommelier, presenting a perfectly-paired gourmet tasting menu each evening.

These new menus are currently available onboard Riviera and will be introduced aboard Sirena in May, Insignia in June, Nautica and Marina in July, and Regatta in August. We look forward to welcoming you to The Grand Dining Room for a gourmet dining experience to remember!

1 comment on “Recipe: Chef Kelly’s Quiche Lorraine
 

Recipe: Chef Kelly’s Quiche Lorraine
 

Once only known as rustic country fare, savory tarts are a French classic that have become a street food favorite across the land of boulangeries and bubbling Champagne. Each region has its specialty: the Pissaladière of Provence, the Zewelwai of Alsace and the mother of all French tarts – the Quiche Lorraine. Featured in our new “In the Kitchen with Jacques” cooking class in The Culinary Center, this French-inspired recipe is easy to make at home, and is also a canvas for a variety of embellishments. Perfect for brunch or enjoy it for a leisurely lunch – bon appetit!

QUICHE LORRAINE

Makes 1 (10-inch) quiche

DOUGH
1½ cups all-purpose flour
Pinch of kosher salt
10 tablespoons butter, cubed
1 egg yolk
2 tablespoons ice water

FILLING
½ pound pancetta, cubed
4 eggs
¾ cup heavy cream
Pinch of nutmeg
1¾ cups grated Emmentaler

MAKE THE DOUGH
In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture resembles coarse meal. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 375°F/191°C. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty color just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.

PREPARE THE FILLING
In a small sauté pan over high heat, sear the pancetta until crispy. Transfer onto paper towels
to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.

TO FINISH
Decrease the oven temperature to 250°F/121°C. Scatter the pancetta and cheese evenly on the
baked and cooled dough. Pour the egg mixture into the dough. Bake until the center is cooked, about 30 to 45 minutes. Serve warm.

1 comment on “NEW: Lunchtime Fare Available at The Bistro on All Ships”

NEW: Lunchtime Fare Available at The Bistro on All Ships

 

Debuted with great acclaim aboard Sirena in 2016, The Bistro is being introduced aboard our other five ships – Regatta, Insignia, Nautica, Marina and Riviera. Offered every day during lunch at The Grand Dining Room, you can enjoy cherished lunchtime staples from The Grand Dining Room that are “always available”, along with daily-changing regional specialties on the new The Bistro menu.

A sampling of some of Jacques Pépin’s favorite bistro-style dishes like the crisp Salade Niçoise and a warm Croque-Monsieur accompanied by the perfect glass of wine such as a refreshing Coteaux du Languedoc rosé offer the perfect way to be French for the afternoon, anywhere in the world over.

Big, Bold Flavors From Around The Globe
Lunchtime at The Bistro also offers 14 new Taste of the World selections from Cuba, Mexico, Scandinavia, Italy, Asia, Greece, France, Lebanon, Spain, Morocco, England, Philippines, the Caribbean, and India. Each Taste of the World dish offers a selection of six different local or regional specialties that have been inspired by our culinary team member’s roots and their travels, and can be ordered as an entrée or as an appetizer that is perfect for sharing. Some of the more off-the-beaten-path dishes that guests will find include pickled vegetables and roasted lemongrass chicken from the Philippines, lamb kefta from Lebanon, aubergine chickpea salad from Morocco, and marinated herring with polar bread from Scandinavia.

“The Bistro offers the ultimate combination of lunchtime Grand Dining Room classics that our guests have known and loved and is now infused with Jacques Pépin’s hallmark specialties from France and around the world, to create an afternoon experience that will become an instant favorite,” stated Bob Binder, President & CEO of Oceania Cruises.

The Bistro is currently available aboard Insignia and Riviera and will be available aboard Regatta, Nautica, Marina, and Sirena by the end of March 2018. View sample menus here.

1 comment on “Made in Spain: A Chef’s Look at Iberian Ingredients On Board”

Made in Spain: A Chef’s Look at Iberian Ingredients On Board

By Fleet Corporate Executive Chef Franck Garanger

 

High-quality ingredients travel from market to galley to inspire the big flavors of our traditional small bites and regional Spanish dishes on board. Having spent many years in Valencia now, I’ve cooked and learned and lived the culinary ways of Spain. I love this country for so many reasons but one of them is that it has such a high quality of food because of the passion and respect Spanish people have for food. You see it everywhere you go – in the markets, in the restaurants, and in the neighborhood tavernas and tapas bars too. They have a great knowledge of what exactly is good food and when to eat it.

The variety of Spanish ingredients is immense due to the varied climate, topography and geography of each region. For example, Galicia in the northwest has incredible fish and seafood and is one of the best sources of beef in all of Europe. País Vasco, or Basque Country, is recognized for its incredible quality of tapas, called pintxos here. Valencia is celebrated for its rice fields and paella, while Andalucia is known for its use of spices and vegetables due to its geographical proximity to Africa. Traveling around Spain, you really see and taste the distinctness of the regions in their dishes and wines.

After cooking many, many pans of paella, tortilla española and pots of gazpacho, I feel…almost Spanish – almost. Many of the most beloved Spanish foods are really quite simple and rely heavily on drawing out the natural flavors of fresh, classic ingredients. Here are some of the Spanish ingredients I love most that we use on board to capture the flavors of this vibrant country.

Castilla-La Mancha Saffron
Prized as the most expensive and elusive spice, our saffron is cultivated in Spain’s heartland, noted for its ideal climate, and harvested by hand. On board, we use saffron for paella of course, but also risotto, bouillabaisse and several sauces for fishes.

 

Marinated Olives
When you’re in Spain, it’s likely some olives will appear with your drinks. A staple of Spanish pantries everywhere, olives pair with everything. My favorites that we serve on board are the large green manzanilla variety and arbequinia.

Jamón Ibérico de Bellota
Recognized as the finest in the world, this exceptional ham is cured for up to four years and comes from an ancient breed of acorn-fed pig found only on the Iberian Peninsula. You’ll see it in markets and grocery stores across Spain and aboard our ships – it’s a culinary tradition Spaniards are very proud of, and once you taste it, you’ll understand why.

 

Piquillo Peppers
Grown in Northern Spain near Lodosa, these small red peppers are perfect for roasting, which gives them a rich, smoky-sweet flavor. These are traditionally stuffed with potatoes and bacalao (cod) or béchamel. We also blend them in savory sauces.

Manchego
The pronounced nutty flavors of this Castilla-La Mancha cheese is made exclusively fromraw or pasteurized Manchega breed sheep’s milk and has been produced in this region for thousands of years. Enjoy it by itself or for one of the most classic pairings, try it with dulce de membrillo, a traditional quince paste, and Marcona almonds.

 

Pulpo
Everyone from school children to Spanish grandmas love octopus, especially pulpo a la gallega, a signature Galician dish. This is a soft-cooked large octopus and gets its unique flavors from three simple ingredients: paprika, sea salt and a drizzle of olive oil. On board, we serve pulpo a la gallega during our Spanish buffet at Terrace Café.

Next time you are on board, look for featured Spanish dishes on select menus at Terrace Café and The Grand Dining Room. Buen provecho!

1 comment on “Recipe: Valentine’s Day Mayan Cocoa Pots”

Recipe: Valentine’s Day Mayan Cocoa Pots

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

What’s not to love about these lusciously rich chocolate pots? Chocolatey and fragrant, this simple dessert is the perfect Valentine’s Day treat for your sweetheart.

Our recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Our Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

Serves 4

2 cups heavy cream
4 ounces bittersweet Mexican chocolate, finely chopped
6 egg yolks
1/4 cup sugar
Pinch each of cinnamon and cayenne pepper

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled