Once you are on board, it’s time to relax and get to know your new home. Below are our guests’ favorite ways to socialize with fellow cruisers on board and meet new travel friends during their voyage. Next time you are on board, we invite you to try a few new spots and activities to meet and socialize with other guests.
This quintessential Thai chicken coconut soup is a deliciously aromatic accompaniment to any meal with an Asian flair or a complete meal on its own. This soup is served in Red Ginger, our Asian restaurant on board, and you can learn this recipe and other Thai, Vietnamese and Japanese favorites from this restaurant during our “Most Requested Red Ginger” class at The Culinary Center on Marina and Riviera.
According to Chef Kathryn Kelly, Executive Chef & Director of Culinary Enrichment, Thai cuisine is best characterized as complex, balanced, fresh and spicy – and this classic chicken and coconut soup brings that description to life with fresh lemongrass, lime juice, coconut milk, Thai chilies and galangal – which is also known as Thai ginger and is in the ginger family, but the flavor is markedly more citrusy and earthy.
Thai Chicken Coconut Soup (Tom Kha Gai)
16 cups low-sodium chicken stock
3 stalks lemongrass, mashed
1 cup coarsely chopped galangal
8 kaffir lime leaves
2 Thai chilies
6 boneless chicken breasts
1 cup coconut milk
1 teaspoon fish sauce
2 cups straw mushroom pieces
18 cherry tomatoes, halved
Juice of 3 to 5 limes
18 cilantro leaves
In a large stockpot over medium heat, combine the chicken stock, lemongrass, galangal, lime leaves and chilies and simmer until the stock reduces by half, about 1½ to 2 hours. Decrease the heat to low, add the chicken and poach to an internal temperature of 165°F/74°C. Remove the chicken, let cool and shred. Strain the stock through a fine mesh strainer lined with cheesecloth.
Return the stock to the stockpot over medium heat, reheat the stock and add the coconut milk and fish sauce. Divide the shredded chicken, mushroom pieces and cherry tomatoes among 6 bowls. Just before serving, stir the lime juice into the stock, adjusting the amount to taste. Divide the stock among the bowls, garnish each with cilantro leaves and enjoy!
So many choices, so little time – that’s the quandary always faced when dining out in New England. Since Chef Instructor Annie B. Copps is a proud Boston native and her recommendations last time around were so popular, we sat down with her again to get the scoop on more of her favorites. A talented and passionate chef, Annie studied under Jacques Pépin at Boston University and has worked amongst such Boston culinary elite as Julia Childs and Todd English. Now she delights in sharing her culinary expertise in The Culinary Center on board Marina and Riviera.
Read on for some New England culinary inspiration with a few of Chef Annie’s favorite choices in New York, Newport and Boston.
Castle Hill Inn
Few things are better than the outstanding view from The Lawn at Castle Hill, from which you can see boats of all shapes and sizes sail pass while enjoying classic clam chowder or a refreshing glass of rosé.
The name and the décor suggest an old-fashioned Italian dining experience. Don’t be fooled –there are certainly pasta classics, and they’re perfectly executed, but the kitchen also creates updated plates with a terrific Italian wine list to match.
Midtown Oyster Bar
This classic spot offers three floors of simple but thoughtful seafood-centric foods with a consistently wide range of New England oyster options, from Maine to Connecticut.
Faneuil Hall Marketplace
Not far from the North End is Faneuil Hall Marketplace, a historic building morphed into a food hall and crafts market, plus the newly built Boston Public Market, which is an excellent food and dining spot dedicated to local food producers.
Sisters Christine and Carla have a mega-hit Italian restaurant that is a popular spot for the neighborhood – it’s hard to beat and there’s a serious after-work bar scene.
Sportello and Menton
Award-winning chef Barbara Lynch has seven or more dining spots throughout Boston. Sportello and Menton showcase her ability to create beautiful and delicious food at each end of the spectrum. Sportello is casual Italian food served at a long counter, while Menton is a magnificent culinary experience that requires your full attention and all senses.
We look forward to seeing you in New England this spring and summer!
This spring and summer you can try out 16 new, enriching and exciting cooking classes aboard Marina and Riviera. From knife skills to crepes and Nordic cooking, creativity and fun abound in these all-new classes. Executive Chef and Director of Culinary Enrichment shares her passion for cooking and global cuisine with this new collection of classes, which is our most diverse array of classes and includes our first-ever knife skills class.
New & Noteworthy Highlights
Slice: Mastering Chef Knife Skills
In partnership with the world-renowned Zwilling Company, makers of the chef-favorite J.A. Henckels knives, Oceania Cruises has developed one of our top guest-requested classes – a comprehensive knife skills class. Participants will get a chef’s look at a complete pantry of knives and enjoy the chance to try out a few chef knives to discover the best option for you. They’ll also learn how to sharpen and maintain this essential kitchen tool, practice various knife cuts and discover how to safely use the mandolin slicer – Chef Jacques Pépin’s favorite kitchen tool. At the conclusion of the class, all participants will receive a special Knife Skills certificate along with a savings voucher for their favorite Zwilling Company knives.
Rethink the Crêpe
While most people may think of the crêpe as French cuisine, this little envelope of love is popular everywhere and enjoyed in many variations the world over. From authentic buckwheat galettes to sweet crêpes Suzette, the recipes in this class will reveal or renew your passion for crêpes and their luscious fillings and toppings. Sweet, savory and everything in between – prepare to be amazed by the world of crêpes.
The Nordic Kitchen
Participants will delight in the delectable cuisine of Scandinavia and Northern Europe as they take a culinary voyage around the Baltic, discovering the secrets of delicacies from both land and sea. Savor regional specialties such as Estonian fish soup, Nordic salmon rillettes, gravlax cured in the traditional Scandinavian spirit and hearty meatballs with a Swedish flair.
Complete Selection of New 2018 Culinary Center Classes
• Pucker Up – Celebrating the diversity and splendor of lemons in Mediterranean cooking
• Ancient Cuisines – showcasing the magical dishes of Morocco and Turkey
• All Things Roman – An homage to the greatest dishes of the ancient Roman Empire
• Brunch Comforts – Classic brunch dishes and entertaining tips
• Cooking Fresh – Healthy, fresh, and flavorful dishes including Canyon Ranch favorites
• Essential Pasta – The fundamentals of pasta preparation, cookery and sauces
• Greek Tonight – Our faculty’s favorite recipes from Santorini, Rhodes, Crete, Corfu and Athens
• Grill School – Grilling is more than technique – it’s an art form
• If it Swims – Mastering the basics of fish cookery: searing, baking, shallow-poaching, deep-poaching, and curing
• In the Kitchen with Jacques – Honoring the glorious career of our Executive Culinary Director and world-renowned Master Chef through knife skills, the secrets of emulsion, and a selection of Jacques’ favorite dishes from his sixty-year career
• Most Requested Red Ginger – Mastering the skills and most popular recipes from our acclaimed Asian restaurant
• The Sicilian Kitchen – A celebration of pasta, fish, and rice dishes from the home kitchens of our faculty and crew
• Viva Espana – Showcasing traditional tapas and pintxos along with new and modern favorites
For a complete list of descriptions on our website, click here.
We look forward to seeing you in The Culinary Center this spring & summer!
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!
Makes 1 (10-inch) quiche
1½ cups all-purpose flour
Pinch of kosher salt
10 tablespoons butter, cubed
1 egg yolk
2 tablespoons ice water
½ pound pancetta, cubed
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.
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.