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CHEF KELLY ANNOUNCES NEW CARIBBEAN CULINARY DISCOVERY TOURS

At Oceania Cruises, we’re always seeking new opportunities for our guests to experience firsthand the culinary cultures of the marvelous destinations we visit, so I am thrilled to announce two new Culinary Discovery ToursTM that will debut on board Riviera during the upcoming Caribbean season.

St. LuciaSt. Lucia – Spices Cooking Studio

Accompanied by your Bon Appétit Culinary Center chef, you’ll begin your tour with a scenic drive along Rodney Bay to a magnificent private estate situated on the grounds of a former sugarcane plantation. You’ll explore the estate’s expansive herb garden and then head inside the home for some hands-on cooking instruction. Learn about the subtle flavors and historical influences of St. Lucian cuisine while preparing an authentic meal using fresh local ingredients. Savor your creations while dining alfresco and taking in the breathtaking views of the sea and surrounding landscapes. On the return drive to the pier, you’ll stop at the bustling open-air Castries Market, where farmers have sold locally grown fruits, vegetables and spices for nearly 100 years.

L1030781Antigua – Market Visit & Cooking Demo

In the center of downtown St. John’s, walk to the local market with your Bon Appétit Culinary Center chef, who will show you a wide variety of local fruits, such as breadfruit, mangoes, soursop, dasheen and possibly even the famous Antiguan black pineapple, known as the world’s sweetest. A short, but scenic, journey takes you to the Villas at Sunset Lane, a charming beachfront oasis owned by renowned Chef Jacquie, who will invite you into her kitchen to help prepare lunch. Chef Jacquie shops daily from local organic farmers and will share her secrets for shopping and eating seasonally. Following a hands-on cooking demonstration, enjoy a lunch of local favorites while taking in fabulous vistas of the lush gardens, private beach and sparkling bay.

The following sailings offer your first opportunity to experience these new Culinary Discovery Tours. We hope you’ll join us!

December 23, 2014: Holidays in the Tropics, Miami to Miami (Riviera, 12 days)

January 24, 2015: Island Paradise, Miami to Miami (Riviera, 10 days)

February 23, 2015: Island Paradise, Miami to Miami (Riviera, 10 days)

 

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CHEF KELLY HOSTS JACQUES PÉPIN AT BALLYMALOE IN IRELAND

We thoroughly enjoyed this year’s Signature Sailing with Jacques Pépin – his cooking demonstrations, book signings and informal visits to the Bon Appétit Culinary Center. He is always eager to meet our students and see what’s cooking in our onboard culinary studio.

We especially enjoyed our call on Cobh, Ireland, where I hosted Jacques for a day at Ballymaloe Cookery School, the location of one of our newest Culinary Discovery ToursTM. Founded in 1983 by Darina Allen and Rory O’Connell, the Ballymaloe Cookery School is a bucket list destination for food enthusiasts. Allen is one of the leaders of the famed Slow Food movement in Ireland, dedicated to preserving biodiversity and artisan food production. Located on 100 acres, the school utilizes the vegetables, fruits and herbs from their organic gardens and greenhouses. They also maintain their own pigs, ducks, chickens and a small herd of Jersey cattle from which they make the most delicious buttermilk (perfect for Irish breads), yogurt, butter and cheeses.

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Ballymaloe is a family affair, and Darina’s son-in-law manages a Slow Food consortium of farmers’ markets in County Cork. We began with a stroll through the lively morning market where Jacques and I checked out the local fishmonger and explored this week’s last harvest of berries and an impressive array of root vegetables.

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Then we were off to Ballymaloe, where the teaching kitchens were bustling with students and their cooking assignments. The school offers everything from a 12-week certificate program to 3-hour demonstration classes.

We were greeted by Darina’s son, Toby, our host for a tour of the cookery school gardens. Our tour began at the culinary herb garden (complete with a lady scarecrow) and Lydia’s Garden, a miniature Versailles. Jacques stopped to smell the herbs and noticed some snails in the hedgerow – so we had an impromptu lecture on snails. (What doesn’t Jacques Pépin know about food?!)

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The bountiful greenhouses were brimming with tomatoes, squash, fruits, herbs and lettuces – all lovingly maintained. Behind the greenhouse are the perennial gardens, herbaceous borders, and the Shell House. In the Shell House, the entire surface – walls and ceiling – is decorated with shells in patterns that resemble the intricate and delicate mosaics of Turkey and the Middle East. It’s overwhelmingly beautiful and difficult to capture in a photograph – so you’ll have to come on a cruise with us to see it!

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Back Garden 2

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JP and ChickensTo conclude our walking tour, we took the farm path that passes the chicken house, where happy chickens strolled around the yard and munched on the kitchen scraps from the morning’s cooking class. We also stopped into the dairy and were able to observe the mis en place for an upcoming demonstration on the making of yogurt, buttermilk, butter and cheese.

For lunch, we traveled to Ballymaloe House, an elegant restaurant and hotel owned and lovingly operated by the Allen family. There we met Myrtle Allen, the family matriarch who, with her husband, founded the culinary empire that is now Ballymaloe. We were also joined at lunch by Darina, who regaled us with stories of how her family developed this 100-acre farm into the celebrated establishment it is today.

DSC_6616Jacques had brought a few of his books to share with Darina, and she asked him to sign several of his books that she had in her personal library. It was so special to see these two teaching icons together in one place and enjoying each other’s company. I was often pinching myself because it was so amazing to be in the company of two of my idols and mentors, surrounded by the dreamlike setting of Ballymaloe.

The Signature Sailing with Jacques Pépin is always one of my favorites, and our visit to Ballymaloe will always be a cherished memory. Check the blog tomorrow for Darina’s recipe for blackberry vodka and in the coming weeks for the announcement of next year’s Jacques Pépin cruise! If you’ve ever sailed with us on a Jacques Pépin cruise, what was your fondest memory?

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SUMMER BREWS ON A CULINARY DISCOVERY TOUR IN OSLO

My friend and colleague Chef Annie B. Copps led guests on a fabulous Culinary Discovery Tour in Oslo to kick off the Baltic season. Check out her blog below:

The Scandinavian port of Oslo, Norway, was the perfect place to kick off a series of Culinary Discovery Tours as Marina makes the Baltic Sea home for the summer months. After a long and cold winter, Norwegians have been bursting with anticipation for the arrival of summer, and we were warmly welcomed to Oslo by enthusiastic locals enjoying a bright and sunny day. We explored the historic streets of the city and toasted the wonderful weather with the region’s favorite summer beverage – beer!

We were greeted by beer aficionado Bjerte at his beer academy, a downtown spot dedicated to the study of beer. Fortunately for us, this study involved tasting. We learned about the history of beer in the Norwegian culture and the growing popularity of artisanal and home brewing. After tasting both a commercial pilsner and artisanal Belgian ale, we were off to the Mathallen Food Hall.

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The short walk through Oslo to the Food Hall was particularly beautiful with all the trees and flowers in bloom. We crossed the Aker River and arrived at Mathallen, located in a former rail works building along the riverbank. We strolled among the neatly arranged food stalls, and guests sampled cheese, smoked fish, cured meats, pastries and chocolate.

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Bjerte led us to his eatery, Oltorget, where we sampled more beer – this time paired with cheese. Pouring our beer was Kim Daniel, who is a master bartender and champion beer pourer. He won top honors at the annual championship in the Czech Republic, which requires knowledge of pouring techniques and the brew’s history. The two masters served a tart beer paired with fresh, tangy goat cheese, followed by a rich porter matched with an aged blue cheese. Perfection!

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Next we enjoyed lunch at a restaurant called Smalhans, a word of German origin that loosely translates as “frugal.” The restaurant is so named because it sources seasonal local produce and ingredients to create an ever-changing menu of simple yet delectable dishes offered at a remarkable value. A light, warm potato salad laced with artichokes, roasted red peppers and capers in a light vinaigrette was served alongside fresh asparagus and a red fish called uer fisk. (Search the internet for an image of this fish and you’ll see it looks like something out of Dr. Seuss!) A light Weissen, or wheat beer, was served with our main course. For dessert, ruby red strawberries over panna cotta were paired with a hearty stout that mimics many of the flavors of coffee. It was an excellent end to a delightful summer day of perfect pairings in beautiful Oslo.

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FARM-TO-TABLE CUISINE ON A NEW CULINARY DISCOVERY TOUR IN COUNTY CORK

As I continue the Culinary Discovery ToursTM with our guests on Riviera, the delightful and talented Chef Annie B. Copps is hosting guests on board Marina. Below is a blog from Chef Annie about our exciting new tour in County Cork, Ireland:

Local. Seasonal. Sustainable. It is wonderful that these words are part of our culinary vocabulary—and even more wonderful that this is not a passing trend, but an age-old model that so many chefs and farmers strive to embrace. On Oceania Cruises’ newest Culinary Discovery Tour, Marina guests visited the Ballymaloe Cookery School, where they practice this philosophy today and have been for decades, even before it was “cool.”

 

6a014e8a072452970d01a3fd1d79e4970b-600wiThe Ballymaloe estate is a short drive through the spectacular County Cork countryside of rolling hills covered with verdant crops, ancient castles, small villages and herds of cows and sheep. Ballymaloe consists of a hotel, market shop, professional cooking school and a certified organic working farm with both crops and livestock. Our tour began with a history of the Allen family, who have worked the land for three generations, and then a walking tour of the beautiful grounds. Each of the many gardens we visited seemed like a secret spot that we luckily happened upon, because each is separated by intricate topiaries, canopies and trellises—it all felt a bit like the work of fairies. There were also large open fields filled with sculptures. One garden was entirely herbs and artichokes. Another was cutting flowers, and a third grew potatoes and carrots. One had chickens running about. The family also maintains a large greenhouse, which was filled with tomatoes of all sorts ready to be picked.

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After our jaunt we settled in for a cooking lesson taught by Chef Pamela Black, whose bright red hair, soft giggle and twinkle in her eye belied her serious cooking talent. For all the good food we saw growing, the proof was indeed in the pudding. Chef Pam demonstrated traditional Irish soda bread, butterflied chicken breast and potatoes boiled with a touch of fresh mint. I can’t remember a potato tasting better than these, which were pulled from the ground that morning.

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We also enjoyed a salad of freshly picked greens and a lovely soft meringue filled with fresh strawberries—the first of the season. It was a simple meal, but an honest one made with ingredients almost entirely from the property. The exceptions were the wheat, olive oil and the chickens, which came from another local farm. At Ballymaloe they use their chickens for their eggs and get whole chickens from others to support their neighbors—also part of sustainability.

With full bellies and happy hearts, we made our way back home to Marina for a stunning sail away from the harbor of Cobh. I can’t wait to return and share this wonderful experience with more Oceania Cruises guests!

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CULINARY ADVENTURES WITH CHEF KELLY IN ISTANBUL

The city of Istanbul is as remarkable for its breathtaking skyline as it is for its exquisite food found in the labyrinth of winding streets and neighborhoods below. The Turks love food and are proud of their culinary heritage, so hosting a Culinary Discovery Tour here is as much about meeting the people as it is about tasting the delicious cuisine.

Our first destination was Istanbul’s famous spice market. As we approached the market, the tantalizing smells of roasting eggplant, searing kabobs, and pide baking in wood-fired ovens emanated from the restaurants and market stalls lining the streets. As we entered, the bright lights and vibrant colors invited us to explore.

6a014e8a072452970d01a511be56e4970c-600wiIn the first spice shop we visited, we were treated to a lesson on how to tell real saffron from the many imposters one can find all around the Mediterranean. When you put the stamen of saffron in warm water, real saffron will turn the water an amber-gold color, while fake saffron will leave the water a pale yellow. Considering this exquisite spice is one of the most expensive in the world, you certainly want to ensure you’re getting the real deal!

6a014e8a072452970d01a73dc99078970d-600wiOur next stop was a cheese shop where we compared fresh goat’s milk cheese to a more aged variety. We then visited a shop with cured meats and other delicacies. Finally, we were off to the fish market to check out the fresh catch of the day and savor the fish roasting on open grills. I had brought with me a chart listing the fish of the Mediterranean, so we were able to expertly identify sea bass, sea bream, snails, blue fish, flounder and much more. I took this opportunity to go over the things I look for when buying fresh fish: bright eyes, hearty flesh, scales and fins intact, no belly-burn from being packed in ice, maroon-colored gill flesh and a fresh sea smell.

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We then toured the Grand Bazaar, one of the oldest and largest covered markets in the world, before heading to the Turkish Cultural Center for lunch at NAR, a restaurant that offers authentic Ottoman Turkish cuisine in a modern setting. Here we were served a tasty selection of dozens of dishes, each meant to be enjoyed in one to three bites as part of a degustation that formed a mosaic of tastes, flavors, textures and sensations. What an absolutely exquisite and delightful culinary experience!

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After lunch we were treated to a mouthwatering demonstration of traditional candy making. The candy, caramel rolled in mastic sugar, had a hint of mild pine that was both unique and delicious! Everyone was very impressed by the master candy maker and his apprentice.

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Our day in Istanbul was a wonderful start to a fantastic voyage through some of my favorite culinary destinations in the Mediterranean!