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Oceania Cruises President Kunal Kamlani Launches 10th Anniversary Sailing with Chef Kelly on a Culinary Discovery Tour in Livorno

6a0120a92e343a970b01910419307d970c-200wiSummer has arrived in Tuscany and so has Oceania Cruises President Kunal Kamlani, who joined me to host a special sailing on Riviera in celebration of Oceania Cruises’ 10th anniversary. What better way to celebrate than with fellow food and wine enthusiasts on a Culinary Discovery Tour in Tuscany!

We started the morning in the Bon Appétit Culinary Center onboard the ship for an orientation to the day’s schedule and then boarded our coach for a short ride to the Mercato Centrale in Livorno.

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This market has been a favorite of mine for years because it yields exquisite products, and I also love its atmosphere. Like many public daily markets that we visit, there is a central closed building as well as individual stalls spilling out on all sides from the main market. As July is upon us, there were willowy yellow zucchini blossoms, fresh cherries and fragrant tomatoes. Don’t you just love the smell of a great tomato?


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All guests were given a shopping assignment, so they set off to experience the local ambiance of the market. Some stopped for a cappuccino and others headed to our favorite cheese shop. One couple was celebrating their 50-year anniversary with us, and this was the perfect beginning to their cruise and celebration.


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6a014e8a072452970d01901e233958970b-200wiWe enjoyed an hour at the market exploring the meat and cheese counters, vegetable stalls and fishmongers. Then our sous chefs, Asif and Raj, gathered up our purchases and returned to the ship to prepare for this afternoon’s cooking class in the Bon Appétit Culinary Center. The rest of us returned to the coach for a miniature picnic of Parma ham, Parmigiano-Reggiano cheese, focaccia, cherries and fresh mozzarella to fortify us for the day’s adventure in Tuscany.

I have led this Culinary Discovery Tour several times now, and every time we drive up the long cypress-lined driveway of Torre a Cenaia, I feel like I am on a film set for a quintessential Tuscan movie! The family is always so welcoming and happy to see our group from Oceania Cruises.


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We began with a visit to the winery and cellars, and on this day they were bottling, which was very exciting. We heard the constant clinking of the bottles as they left the warehouse to be taken into the cellar for storage. Outside of the winery, our horse-drawn carriage awaited us. The driver told me that the horses were quite frisky this morning because the grass is so lush and green – and they had been eating all night!


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Off we went for a tour of the villa. We saw the sangiovese and vermentino vineyards, lovely ponds and local pheasants, and everyone enjoyed taking in the beauty of this authentic Tuscan farm. At the end of the tour, we arrived at the 300-year-old farmhouse that had been converted into a kitchen with a wood-fired oven. Chef David was there to greet us and begin my favorite part of the tour – the cooking!


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Pizza dough was the first item on the agenda. While making our dough, we learned that some of our guests were of Italian heritage, so this was like coming home for them and a great way to spend the first day of their cruise with us! While our pizza dough rested, we moved on to focaccia. We shaped the dough into an oval shape, punched it down with our fingers and spread it with olive oil (lots of it!) and sea salt. Into the oven it went, and while it cooked, we began tasting some wines from the Pitti family vineyards. We started with a chardonnay–sauvignon blanc blend and then moved on to two vermentinos, one quite young and the other aged in acacia oak for a bit longer. Both wines were spectacular, and the second was particularly good with the family’s salami, which made the perfect complement to our wine tasting.


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Next up was the highlight of our trip – pizza! We took full advantage of the farm’s bounty and made too many pizzas to count – with vegetables, farm sausage, cheese, salami and even just plain tomato sauce. At the market I had purchased some burrata cheese, and we enjoyed it with our pizza, focaccia and, of course, more wine! This time we tasted a delicious sangiovese, a rosé and a sangiovese-cabernet blend.

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6a0120a92e343a970b01910419531f970c-200wiAs we sat together family-style around the table, sampling the wines and pizza and focaccia, we all commented on how this was such a wonderful way to travel. To meet and interact with locals, share their home and cooking secrets, and relax over great food and wine – what a blessing!

Our meal would not have been complete without dessert, so for our final recipe we prepared cantucci. This sweet bread is often baked twice to make biscotti, although we would enjoy the original version baked once in the wood-fired oven. We grated fresh lemon to add to the eggs, sugar, butter, flour and anise seeds that made up this yummy “biscuit,” as they call it in Livorno.

While the cantucci was baking, we strolled back to the winery to sample a late-harvest vermentino and take in the fabulous surroundings of olive trees, fresh blooming lavender, sunflowers poking their early green stems from the rich earth and sensuous flowering annuals overflowing their pots. Soon the cantucci was ready, and we enjoyed its buttery deliciousness as the grand finale to our day at this beautiful Tuscan farm. It was then time to say “arrivederci” and return to Riviera.


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After a short siesta on the coach ride back to the ship, we met at the Bon Appétit Culinary Center for a class celebrating the foods of Tuscany and the many things we purchased at the market that day. We had found some zucchini blossoms, so we made zucchini fritters with chickpea flour. We also found fabulous cherry tomatoes and made a batch of Chianti-style crostini rossi. The class focused primarily on fresh pasta, and I was so proud of all the great pasta that our students made.


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6a0120a92e343a970b01901e235160970b-150wiWe topped off the day with a salted caramel ice cream and a pine nut cake that we had purchased at the market.

What a great way to kick off this 10th anniversary sailing! Kunal had the chance to visit at length with some guests who were on their first voyage with Oceania Cruises as well as some guests who had sailed with us before. I always enjoy having our executives along on Culinary Discovery Tours, not only because they are true lovers of food and wine but also because they are able to interact with the guests and see how much everyone enjoys this unique program and the truly special experience it offers. There are more Culinary Discovery Tours to come on this cruise, and I look forward to sharing them with you soon!

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CHEF KELLY LAUNCHES A NEW CULINARY DISCOVERY TOUR IN RHODES

I have so many fond memories of visits to the Greek island of Rhodes with Oceania Cruises. One of my first is from 2008, when we celebrated my mother’s 80th birthday on an Oceania Cruises’ voyage. Underneath the shadow of the ruins in the old city of Rhodes, I had a memorable lunch at Hatzikelis, feasting on some of the best grilled fish I’d ever had. Until then I had never tasted tzatziki – that heavenly mixture of cucumber, garlic, dill, lemon juice and creamy Greek yogurt. I was certain I would never be able to replicate this lunch at home, so I promised myself that I would return someday.

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I have returned to Rhodes many times. Since joining Oceania Cruises as executive chef of the Bon Appétit Culinary Center in 2011, I have shared many meals at that family restaurant with friends and family as well as guests and chefs on Marina and Riviera.

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While hosting a luncheon here last fall for Susie Heller and David Shalleck, two of our Bon Appétit Culinary Center chefs, we were all inspired to ask the family to host a Culinary Discovery Tour. They are always so welcoming, taking us into the kitchen and sharing today’s catch as well as their family’s Greek cooking secrets.

Over the winter I worked with the family and staff at Hatzikelis to design an authentic Greek cooking and dining experience for our guests. When Riviera docked for the first time in Rhodes this summer, those plans became a reality, and Hatzikelis hosted their first Culinary Discovery Tour.

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After a very brief walk from the ship, we arrived at the restaurant to tables overflowing with fresh produce, fish, cheeses and bread. Warm smiles and ouzo greeted us on the patio of our hosts’ family restaurant. We were told that the restaurant was originally a bakery, but when Pappa retired and the family business passed to his son, the passion for fish was so profound that the bakery was turned into a fish taverna. Not only was the present owner there to greet us and cook with us, but Pappa also dropped in to round out the hospitality.

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The first dish we made was spinach pie, and we began with the phyllo dough. We made the dough and rolled it out, then filled it with a spinach and feta cheese filling. We popped it into the oven, and our first dish was complete!

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Our next dish was the traditional salad using barley rusks, tomatoes, capers, lettuce, a lovely vinaigrette and sprinkles of fresh oregano.

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No Greek lunch is complete without grilled eggplant. We were able to master the art of charring an eggplant, scooping it out and filling it with a mixture of tomatoes, onions, dill, mint, oregano and Greek yogurt. Smoky eggplant – yum!

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My niece, Sarah, was traveling with me on this cruise, so she stepped in to make the tzatziki. She was so impressed with the family hospitality and Greek food that she promised to return soon and asked if, in the meantime, they might find her a suitable Greek husband! We all enjoyed a good laugh at that comment, but I wouldn’t be surprised if she does return soon (perhaps with a husband of her own choosing).

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The owner of the restaurant was busy making squid risotto and mussels saganaki, two more dishes we would enjoy over lunch. He also described how to select fresh squid and octopus, just in case we happened to find ourselves in the market for a fresh octopus! Soon after hatching their eggs, squid and octopus die, and often these less than desirable specimens are fished and sold. But we learned how to select a fresh one, which should be firm to the touch and resistant to pressure.

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While various dishes were being finalized and the staff was readying our lunch, we were treated to a behind-the-scenes visit to the kitchen. Now that we had learned how to select fresh squid, we acquired the same expertise regarding fresh fish. We also learned how to clean and filet a sea bass and how to grill it over open flames. The only seasonings used on fish at Hatzikelis are lemon juice and olive oil.

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Finally it was time to sit for lunch and enjoy some delicious local wines and the dishes we had made with the Hatzikelis family. The food just kept coming and coming, with the finale being the day’s catch of fresh fish, which was perfectly grilled.

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After saying farewell with lots of hugs goodbye and promises to return, guests were free to stroll the beautiful cobblestone streets of Rhodes. Later we returned to Riviera for a cooking class in the Bon Appétit Culinary Center to review what we had learned earlier that day.

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If you are planning a cruise that includes Rhodes on either Marina or Riviera this year, you will definitely want to put this special Culinary Discovery Tour on your “must-do list.” It’s a fabulous day with a friendly family who makes you feel welcome – and well fed – in the warmth and hospitality of the Greek island of Rhodes.

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THE LAUNCH OF A NEW SEASON OF CULINARY DISCOVERY TOURS CONTINUES

In this week’s earlier blog I shared some of the delightful Culinary Discovery Tours™ we just launched for the European season. From the colorful markets of Funchal to the delectable lunch at the famed Chateau Eza, the tours continue to meet with rave reviews from our guests.

Our Culinary Discovery Tour in charming Portofino, Italy, offered a delightful contrast to the elegance of Chateau Eza in France. After a scenic ferry ride, we were greeted in Rapallo by our friend Guido with a sampling of meats, cheeses, olive oils and wines from Liguria.

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Then we took a quick stroll through the market for basil, pine nuts, garlic and olive oil (guess what we are making?) before heading to Recco to spend the morning with the pasta master at Da O Vittorio. I never tire of watching this master and the grace and speed with which he rolls out his pasta, fills his ravioli and spins his focaccia dough.

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Lunch was fabulous and the pasta-making class was such fun for the guests. I get emails frequently with tales of our students mastering the art of making fresh pasta at home! One of the best ways to serve fresh pasta is with a basil pesto, and as we were in the Liguria region of Italy, where pesto originated, we of course had to make some with our purchases from the market.

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The next region of Italy on our itinerary was Tuscany. No trip to Tuscany would be complete without a visit to Torre a Cenaia for a pizza and focaccia-making class using their wood-fired oven amidst their vineyards and centuries-old Cyprus trees.

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After a stroll through the market in Livorno and a tasting of local ham, we headed off to the winery for a tour and enjoyed a lovely wine tasting while making our pizzas and placing them in the searingly hot outdoor ovens. Then after a carriage ride through the vineyard we returned for sweet wine and biscotti. I could hardly think of a better way to spend an afternoon in Tuscany!

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One of the Culinary Discovery Tours™ I was most excited to launch was the new one we are offering in Venice. It began with a private water taxi ride from the ship along the Grand Canal to the Rialto market. The trip was a real treat in itself!

The market was buzzing and alive with locals, tourists, vendors and, of course, our special Oceania Cruises foodies. After an hour wandering through the market looking at the beautiful scallops and fresh fish and magnificently displayed produce, we were off to the private home of our chef host.

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The magnificent villa was like something out of a Merchant Ivory movie set – so decadently Venetian and yet so welcoming at the same time.

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Our host was a former television chef on the Italian Food Network and conducted an engaging cooking demonstration of local Venetian dishes, such as fried zucchini blossoms and a seafood risotto.

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We sat for a candlelit lunch in her dining room and enjoyed another opportunity to relax with our guests and make new friends while savoring fabulous food and wine!

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Our last stop was the trendy new chocolatier, Vizio Virtù. What better way to finish this day than with spectacular chocolate delicacies?

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You are probably asking yourself the same question my mother asks me, “They pay you to do this job?!” I am excited for more adventures as the season continues with new culinary tours in Rhodes, Corfu, Istanbul and Sicily. You can also join me in the Baltic to launch our new season of Culinary Discovery Tours™ in Amsterdam, Copenhagen, Tallinn, Riga, Oslo and Helsinki. If you can’t join me this summer, stay tuned for more culinary discoveries here on the blog!

Following are some of the Culinary Discovery Tours™ mentioned in the blog and the sailings on which they are offered – in case you wish to join us!

Portofino – Ligurian Cuisine & Pasta Making Class

Tuscany – Oven-Fired Focaccia, Biscotti & Pizza at Winery

Venice – Market Tour, Cooking & Chocolate Demos

Rhodes – Cooking Demo in Greek Family Restaurant & Lunch

Corfu – Culinary Traditions & Greek Cooking

Istanbul – Fish and Spice Markets with Turkish Luncheon at Grand Bazaar

Taormina, Sicily – Sensuous Sicily

Amsterdam – A Behind-the-Scenes Chef Tour & Lunch

Copenhagen – Food Market, Nordic Food Demo & Lunch

Tallinn – Fish Workshop, Winery Visit & Tallinn’s Old Town

Riga – Central Market, Latvian Cooking Demo & Lunch

Oslo – Spectacular Mathallen Food Hall & Norwegian Pub Lunch

Helsinki – Visit to Food Market & Finnish Cooking Class

 

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CHEF KELLY LAUNCHES NEW CULINARY DISCOVERY TOUR SEASON IN MEDITERRANEAN

6a0120a92e343a970b01901cb0f763970b-250wiAs I sit sipping an Earl Grey tea beneath the centuries-old canopy trees overlooking the waterfront in Rhodes, I can definitely feel that spring is in the air. It is a sunny Saturday in the Mediterranean, and families as well as tourists are out for a seaside walk along the promenade of fishing boats, sailing vessels and, of course, the elegant and majestic Riviera. I just ordered a cheese pie, which I am reluctantly sharing with a few starlings. We chefs are always handing out food!

As I enjoy my lunch, I’ve been thinking about the recent launch of a wonderful new season of Culinary Discovery Tours™ in Europe. As you may remember, Oceania Cruises first unveiled Culinary Discovery Tours™ last year with the christening of Riviera, and we are thrilled with the success of these full-day excursions to the world’s most exciting open markets, restaurants and culinary destinations. I’m delighted to have the chance to share our experiences on this season’s tours.

As Riviera crossed the Atlantic at the end of April to begin the European season, she stopped first in Funchal and then Tangier, where we offer exciting culinary tours in both cities. Madeira, one of my favorite ports, is an enchanting island home to some of the most exotic fruits anywhere, and the local market in Funchal is always an adventure.

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When we arrived, we took a short bus ride to a local fishing harbor where the fishermen were drying their bacala (a dry salted cod), for which the Portuguese are famous. After an hour in the market buying all kinds of passion fruit hybrids and local spices like piri piri, we took a stroll through the old city past brightly colored doors painted by local artists. We had a lovely tasting of local Madeira wines at Blandy’s and then sat for a delicious lunch at a local tavern where we sampled island fish and meat specialties and more local wines.

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Then we were on to Tangier for a day in this city of exotic scents, eager merchants and charming locals. We strolled through the market, bought preserved lemons and herbs for our Moroccan cooking class and dropped some serious cash on a few tagines for the culinary center.

The highlight of our tour was lunch at Detroit, a restaurant that was officially not opening until the following week for the annual visit by the Rolling Stones but treated us to a special preview. We sat above the medina with a beautiful view of the sea while feasting on a meal of couscous and chicken tagine. Dessert was a flaky and delicately seasoned pastilla and a generously sweetened Moroccan tea – our lovely host impressed us all with his pouring skills.

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Crossing the Strait of Gibraltar, Riviera continued on to Europe and the site of one of my favorite tours from last year, Marseille. I favored this tour mostly because of the delicious meal prepared for us by Gui Gedda, the undisputed godfather of Provence cuisine – not to mention the magnificent Bandol wines we tasted!

This year I kicked off the tour with a shopping stop in the charming fishing village of Sanary-sur-Mer. The merchants were so proud of their spring produce, as well they should be: bright green zucchini, blood oranges and early fresh peas, the ultimate taste of spring.

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Here we met a pastry vendor who, upon hearing my English (and very bad French), asked if I had heard of Jacques Torres. Of course, I told her. She informed me she had studied with the famous chocolatier in New York City. We tasted her chocolate (we had to) and it was soft and flavorful. It just goes to show that the world of food really is very small!

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After our morning admiring the colorful fishing boats and picture-perfect produce, we were off to the Domaine de Souviou for our lunch with Chef Gui and a wine tasting that we so loved last year.

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Riviera then sailed for Monte Carlo, the point of origin for one of our most popular Culinary Discovery Tours™: a visit to the market in Nice followed by lunch at the famed Chateau Eza. The picturesque market in Nice was brimming with beautiful flowers and produce, and we were all especially impressed with the early white asparagus. Those sweet white vegetables and zucchini blossoms were only a few of the items we had to purchase at the market. And there is always time for socca and a hug from Theresa, the “socca lady.”

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Then we were off to Eza and an unforgettable meal. I always think of Jacques Pépin on this tour because he remembers meals not only by the food but by the company as well. I am touched by the friendships that form around the table here at Chateau Eza. Our guests can relax, visit with one another, share stories of their families at home and enjoy what dining is meant to be, the perfect confluence of food and friendship. The food was exquisite, as always, and served with the ultimate flair!

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Well, I have finished my cheese pie – and the starlings are full – so I will wrap up this blog and return to Riviera. Be sure to check the blog again this week, when I’ll share more stories of our latest Culinary Discovery Tours™ in Italy.

Following are some of the Culinary Discovery Tours™ mentioned in the blog and the sailings on which they are offered – in case you wish to join us!

Tangier – Market Visit, Tangine Shopping & Moroccan Lunch:

Marseille – Exquisite Flavors of Europe:

Monte Carlo – Local Market Visit & Lunch at Chateau Eza:

 

 

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EXPLORING BOUNTIFUL BUENOS AIRES WITH CHEF KELLY

My history with Argentina has more to do with horses than it does with food. As the owner of an equestrian breeding operation in Middleburg, Virginia, I hired my fair share of über-talented Argentinian jockeys and trainers, not to mention polo players, and I recall how special Sundays were to my Argentinian cohorts. The Sunday night festival of food, drink, dance and intense conversation (which, by the way, started at 10 pm) went well into Monday morning on more than a few occasions.

My recent trip to Buenos Aires was all about the food, as I was scouting great locations for a Culinary Discovery Tour that will be offered later this year.

6a014e8a072452970d017ee768d79a970d-200wiBuenos Aires is intoxicating, and the panoply of restaurants and cuisines is dizzying. But my quest was to find the pulse of emerging culinary trends, which often involves the preservation of regional or traditional cuisines. Barbecued meats, known as asado, will always be a staple here, but I also noticed culinary trends that went beyond the Argentinian fascination with meat and embraced other aspects of this rich culinary culture. With the help of my delightful guide Eugenia, I was transported into the belly of the Argentinian culinary scene and discovered a passionate commitment to the regional cuisines of this diverse country, deference to the cooking methods of native populations and a celebration of pre-Columbian cooking traditions.

We set out first to explore local markets, an increasingly rare venue in cosmopolitan cities worldwide. Eugenia selected Mercado San Telmo built in 1897 by Juan Buschiazzo as an open, airy, glass-filled arcade, the perfect haven for artists, butchers, bakers, antique dealers, spice mongers, cheese makers and anyone with a unique product to sell.

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We strolled through the colorful stalls of fruits and vegetables, and it was clear that we were here in the middle of summer – the tomatoes were irresistible.

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Argentinians do love their meat, so finding chorizo (pork sausage), morcilla (blood sausage) and assorted embutidos (sausages) was not difficult. Eugenia pointed out the choripan, a beef and pork sausage that is the official street food of Argentina. It’s typically grilled and placed in a soft bun with chimichurri sauce.

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As we made our way through the market, we noticed a line at the stand for quesos artesanales, the local artisan cheeses. You can often sense the immigrant heritage of a place in its cheese, and Buenos Aires is no exception. While cheese is integral to Latin cuisine in general, here you can see the influx of the Spanish and Italian cheeses – esparto-woven manchego and the peppery Sicilian pepato made from sheep’s milk.

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I was determined to find some spices, so I was thrilled when we stumbled across a treasure trove at a stand run by a man and his son. I have learned over the years that being genuine wins over being pretentious, so I confessed that I was a chef interested in trying some of his best spice mixes.

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The truth is, I am a chimichurri addict, and I was most interested in uncovering any secret ingredients in this heavenly salsa of the gods. Chimichurri, besides being one of those words I just love to say, is typically served by the spoonful with grilled meats in Argentina. It is a blend of herbs, garlic, olive oil and vinegar, with some heat from black pepper or pepper flakes. Chimichurri is a lot like Indian garam masala in that it will vary from household to household, each cook having his or her own secret blend. When I was in Barcelona, I learned that many a Spanish chef has embellished chimichurri by adding pimenton (Spanish paprika) for a smoky, herbaceous flavor. I’ve shared my favorite chimichurri recipe with you below.

Needless to say, I walked away with not only the owner’s private blend of chimichurri spices – and instructions on how to bring the dried herbs to life – but also a sampling of both smoky and sweet pimenton and the house blend of maté. The dried leaves of the yerba maté plant make a heady tea with a bitter, tobacco-like taste, often sweetened with large amounts of sugar and a dried citrus peel.

As the granddaughter of a poultry farmer, I always make a stop at the egg vendor to jog my memory on what breeds of chicken lay what size and color eggs. On this day there were not only organic eggs but also double-yolk eggs, which I grew up believing was impossible to tell until you broke the egg! I have done the research since, and while there are a few hybrids that are bred to lay double-yolk eggs, it appears that, by and large, this is still one of nature’s wrapped packages, and the single-versus-double surprise is left until the shell is cracked open. I will continue to search, and perhaps in the meantime, Harold McGee can get to the bottom of this mystery!

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After an informative and invigorating stroll through the Mercado San Telmo, we were off to explore potential sites for a luncheon for our Culinary Discovery Tour guests. Our first stop, La Ventana, was selected because it personifies the gaucho barbecue and allows guests to learn about the unique cuts of Argentinian beef as well as taste the country’s celebrated cherry-rich Malbec wines. La Ventana is also a popular nightspot for tango dancing, which is one of those experiences I would encourage anyone to put on their bucket list.

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Our next stop was El Maté Café: The Argentine Experience. We were greeted by the chef and his partner, who not only run a trendy nightspot but also offer classes on Argentinian cuisine and wine. It’s a hands-on cooking school where seasonality and authenticity reign supreme. I was impressed! Eugenia had brought a group here recently, and she raved about the experience.

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After a morning of exploring, we were ready to sit down and enjoy an Argentinian lunch. We chose Aldo’s Vinoteca, known more for its wines than its food, although the food was outstanding. After a tour of the restaurant, the private dining room and the wall-to-wall wines, we settled in and chose a wine from the seemingly endless wine list. As I am known to do, I beckoned the lovely sommelier and asked her to select wines for us, and she did not disappoint.

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We started with a Torrontes from the northern region of Salta. This searing, brilliantly acidic wine had the heady floral aromatic of a botrytis dessert wine. It was paired with our humita, a delicious pudding of corn and creamy brie wrapped in a cornhusk.

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Next was a filet steak grilled to perfection and served with an arugula salad. The pairing was a 2010 Mundo Revés Malbec, a smooth and full-bodied companion to our entrée. I was intrigued by the wine list presented on an iPad, but I guess I have been sailing for too long, as I hear this is no longer a novelty at shoreside restaurants.

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After lunch we said goodbye to our gracious hosts and returned to our car. (Our driver confessed to me that he had lunched at McDonald’s. I am not sure if that was meant to impress or not.) My knowledgeable guide wanted us to stop at one more place: Havanna. This café is known for its prized dulce de leche cookies. Dulce de leche is a sweet milk and sugar spread that is an iconic treasure of Argentina. It is used like Hershey’s syrup on everything from morning toast to cookies (in between shortbread cookies like an Oreo) to ice cream.

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After I filled my market bags with Havanna cookies (for class tomorrow, I swear!), we made one final quick stop at the famous Volta ice creamery for a dulce de leche ice cream cone. To be honest, I am usually not much for sweets, but this was a little piece of heaven.

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As always, I am indebted to the generosity of my guides selected by Oceania Cruises’ local tour operators. It was a day well spent, and as I returned to Marina, I was convinced that this was yet another essential destination for a Culinary Discovery Tour. I hope you can join us next December when Marina returns to Argentina and sample some of the treasures I uncovered on this scouting mission!

Chimichurri Recipe:

1 bunch flat-leaf parsley, washed

1 bunch cilantro, washed

6 to 10 cloves garlic, peeled

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

1 teaspoon dried thyme

1/2 cup champagne vinegar or white distilled vinegar

3/4 cup grapeseed oil or mild extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch of smoked paprika (pimenton), optional

Place all ingredients in a food processor and blend, adjusting the amount of garlic to taste. If the sauce is the consistency of a thick paste, thin with more oil. Sauce can be stored in the refrigerator in a tightly sealed container for up to 2 weeks.