Real Life after an Oceania Cruises Voyage


Oceania Cruises guest Brad B. from San Diego recently returned from a beautiful voyage aboard Marina that called on Mediterranean favorites such as Florence, Monte Carlo and Barcelona before ending in Lisbon. The journey featured all of the signature Oceania Cruises experiences – convivial gatherings with fellow travelers, warm personal service from world-class staff and of course, The Finest Cuisine at Sea™ at every meal. Below he shares his humorous re-adjustment to “real life” back in California.   


Inside Barcelona’s La Boqueria with Chef Alban


By Senior Executive Chef Alban Gjoka

From the moment you step off the Ramblas in Barcelona, you hear the market stalls buzzing with people, you smell the fragrant fruits and freshly caught seafood, and you can almost taste the freshly pressed orange, pineapple, mango and coconut juice stacked on the shelves. No matter how many times I arrive in Barcelona, I never get tired of coming to La Boqueria market just off of La Ramblas. It happens to be one of my favorite markets in Europe, and in one of the European cities I love most.  


Vince Ferragamo: A Night at La Reserve


I still remember the taste of the braised short rib with the Silver Trident Cabernet Sauvignon – amazingly tender combined with layers of fruit and spice in the wine, an all-star pairing in my book. It was only the second night of my cruise with my wife, Jodi, and my daughter, Cara, and we were enjoying a celebratory night at La Reserve by Wine Spectator aboard Riviera. Our longtime friends, the Tellones and Tarquins, were dining with us and celebrating milestone anniversaries. It seemed like the perfect way to kick off our cruise together since so much of what we enjoy together is good food and good wine.


Chef Kelly’s Thanksgiving Celebration Salad


Two of my favorite vegetables are Brussels sprouts and butternut squash. This is one of my top choices for a Thanksgiving side dish, so I usually make a large bowl of this for the big feast – and not surprisingly – it’s often the first empty dish. When you roast vegetables, something magical happens… and never more than in this recipe. Plus, since I’m Irish, the colors of green and orange are on full display here!