0 comments on “SIGNATURE SAILINGS: A CRUISE … AND THEN SOME”

SIGNATURE SAILINGS: A CRUISE … AND THEN SOME

I love sailing with Oceania Cruises. From the food to the familial atmosphere to the incredible destinations, I just can’t get enough. And the Oceania Cruises experience is enhanced even further when you travel on a Signature Sailing. I’ve had the opportunity to enjoy a couple of these sailings, and the featured dinners, guest lecturers and other special events gave me an even greater appreciation for both the onboard experience and the fascinating destinations we were exploring. My favorite Signature Sailings are the ones with a focus on wine and food. On these cruises you can interact with some of the world’s most renowned chefs, sommeliers and culinary experts.

There are three Signature Sailings coming up this summer that offer this fantastic opportunity. The first one departs in less than two months, so if a cruise vacation is in your upcoming plans, don’t miss this chance to experience one of these unique voyages.

Wine & Food Celebration

There will be two Signature Sailings for wine and food lovers: Marina’s Grand Panama Canal, a 20-day voyage from Lima to New York City beginning on May 6, 2013, and Riviera’s Mediterranean Grandeur, a 10-day voyage from Monte Carlo to Rome beginning on June 23, 2013.

The Wine & Food Celebration on Marina will take guests on a culinary adventure from South America through the Caribbean, ending in New York. South American wine expert Daniel Soto will host wine lectures and tastings featuring the best of South American wines. Joining Daniel Soto is renowned culinary author Chef Paulette Mitchell, who will demonstrate classic South American dishes that guests can learn to prepare and enjoy at home.

 

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Daniel Soto

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Paulette Mitchell

 

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Valerie Elam

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Karen King

During the Caribbean segment of the cruise, Bacardi Rum’s Brand Ambassador Kate Dahlen will be onboard to share the rich history of rum in the Caribbean and give guests a chance to taste some of Bacardi’s best. The executive culinary team from Grand Cayman’s Ritz Carlton will also join Marina’s onboard team to demonstrate some favorite Caribbean dishes.

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Kate Dahlen

For the home stretch, guests will have the opportunity to attend wine lectures, tastings and pairing presentations featuring flavors of America with wine expert Karen King and the executive chef of Oceania Cruises’ Bon Appétit Culinary Center, Kathryn Kelly.

Throughout the voyage there will be wine tasting events where guests can sample and discuss different wines with Marina’s wine experts and sommeliers. Once they’ve found a favorite, guests can enjoy wine and conversation as they are serenaded by Valerie Elam, a recording artist and Cape Coral restaurateur.

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Panama Canal Transit

 

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Tony Didio

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Max McCalman

Bon Appétit Culinary Center Executive Chef Kathryn Kellywill host Riviera’sWine & Food Celebration. She will be joined by several experts, including the Culinary Institute of America’s Master Baker Eric Kastel. An instructor and an author, Kastel will share the secrets of great bread making.

Renowned New York wine educator, businessman and sommelier Tony Didio will lead a series of wine lectures, tastings and wine pairing presentations throughout the voyage. To complement the wine experience, Master Cheese Expert Max McCalman will be onboard to share the secrets of great cheeses and advise on pairings. Riviera’s onboard experts will also host events, and Valerie Elam will be on this voyage as well to serenade guests as they enjoy great wine and conversation.

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Eric Kastel

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Chef Kathryn Kelly

Wine Connoisseur Cruise

 

 

Marina’s10-day Baltic Odyssey voyage from Copenhagen to Stockholm beginning on September 3, 2013, will be anchored by Armando Fumanelli, owner of the famed Italian winery Marchesi Fumanelli. A wine ambassador from the winery will also be onboard. Located near Verona, the setting of Romeo and Juliet, the Fumanelli winery has been creating exceptional wines since 1470. Young actors from Verona’s drama academy will be onboard to perform during select Fumanelli wine dinners offered at La Reserve.

This voyage will also feature many wine tasting events during which guests can taste different wines and discuss their attributes with Armando Fumanelli, the Fumanelli ambassador and Marina’s sommeliers. Meanwhile, guests can also enjoy the music of Italian guitarist Vincenzo Martinelli.

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Enjoy an overnight in St. Petersburg on the Baltic Odyssey voyage

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Armando Fumanelli

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Vincenzo Martinelli

 

 

0 comments on “WENDY PERRIN AND TOM DEFRANK ARE FEATURED GUEST SPEAKERS ON TWO EXTRAORDINARY VOYAGES”

WENDY PERRIN AND TOM DEFRANK ARE FEATURED GUEST SPEAKERS ON TWO EXTRAORDINARY VOYAGES

Two of Oceania Cruises’ upcoming spring sailings will
feature special guests who will share fascinating insights and stories to make
your cruise even more enjoyable. There is still time to reserve a suite or
stateroom
onboard one of these voyages, but availability is limited, so if
you’d like to explore the world with the benefit of some of the most trusted
experts in their fields, be sure to reserve your cruise soon!

Tom DeFrank
6a0120a92e343a970b017c36ef2504970b-200wiGuests onboard Nautica’s
April 29, 2013, Temples and the Holy
Land
sailing will be joined by very special guest Tom DeFrank. A veteran
reporter who has been part of the White House press corps during the
administrations of eight presidents, DeFrank will weave his stories, both published
and unpublished, into a compelling, entertaining presentation that will be as
captivating as the ports featured on this once-in-a-lifetime voyage.

Newsweek’s White
House correspondent for more than 25 years and current Washington bureau chief
for New York Daily News, DeFrank has
been described by ABC news as “impeccably sourced,” “well-connected” and
“legendary,” and the American Journalism Review named him “one of the unsung
heroes of Washington journalism.”

With a front row seat for every major political event of the
last 40 years, DeFrank reported on the resignation of one president and the
impeachment of another, was a witness to two assassination attempts against a
third and co-authored Secretary of State James Baker’s memoirs.

DeFrank developed an extraordinary relationship with former
President Gerald Ford through a series of interviews spanning from 1991 to
shortly before Ford’s death in 2006, in which Ford talked openly in a way few
presidents ever have. In these conversations, DeFrank got an intimate look at
Ford’s insightful perspective on many of the most important events of our time.

A regular on international trips, DeFrank has been to every
port on this sailing and will have fascinating stories about his encounters
with presidents, heads of state and dignitaries specific to this region.

Wendy Perrin
6a0120a92e343a970b017c36ef25b5970b-200wiIf you have been reading The Perrin Report, Wendy Perrin’s
practical advice column in Condé Nast
Traveler
, you know that flying on Tuesday, Wednesday
and Saturday means lower fares and less crowded cabins and that midday Tuesday
is the time to find the best sales on airfares. For 16 years, Perrin has been
offering advice to travelers and is considered an authority on consumer travel
issues.

Oceania Cruises guests onboard Marina’s May 6, 2013, Grand
Panama Canal
voyage will visit some of the most beautiful places on earth
while learning fascinating travel tips from this internationally acclaimed
travel expert and author.

Perrin is the author of the critically acclaimed Wendy Perrin’s Secrets Every Smart Traveler
Should Know
, and her newsletter, The Perrin Postcard, is emailed to 200,000
subscribers monthly. Her feature “The Fabulous 50,” in which she enjoys an
insider’s look at some of the rarest sights on earth, was a 2006 finalist for a
National Magazine Award, the magazine industry’s most prestigious editorial
award.

Honored with the 2005 Travel Journalist of the Year award by
the American Society of Travel Agents, Perrin frequently gives lectures and
moderates panels at conferences and Condé
Nast Traveler
events. She has also appeared on “The Oprah Winfrey Show,”
“The Today Show,” “Good Morning America” and several CNN programs.

Drawing from her vast knowledge of how best to travel as
well as her experience traversing the globe, Perrin will regale guests with
practical knowledge and lively stories about places that every travel lover
should visit.

0 comments on “CHEF KELLY HOSTS A PERFECT FAREWELL DINNER FOR MYRIAD GUESTS AT LA RESERVE”

CHEF KELLY HOSTS A PERFECT FAREWELL DINNER FOR MYRIAD GUESTS AT LA RESERVE

Before I hopped off Riviera in Livorno to join Marina in Athens and host our second Bon Appétit Signature Sailing, I had the chance to have one final meal with our wonderful guests from Myriad Restaurant Group. To bid a fond farewell, General Manager Thierry Tholon and I hosted a table for Drew Nieporent, Ted Rozzi and Chris Messina at La Reserve. To dine with one of the most famous restaurateurs in the world was a real treat for both of us, and to showcase our food and wine pairing restaurant, La Reserve, a collaboration between Oceania Cruises and Wine Spectator magazine, was very special indeed!

We started the evening with a glass of champagne on the deck outside of La Reserve and had a lovely time relaxing before dinner and meeting the rest of the 24 guests dining that night at La Reserve.

After being seated, we began with an introduction to the night’s “Exploration Menu” from Christophe Belin, the senior executive chef of Riviera. (La Reserve offers three menus: Exploration, Connoisseur and Discovery.)

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Chef Belin explained each of the seven courses, focusing especially on the pairing of specific elements in the food with distinct attributes of the wine. Chef Belin is from Brittany and is as engaging and informative as he is entertaining and knowledgeable, so the guests enjoyed his personal touches.

Before the amuse bouche, the waiters explained the four salts served tableside. Drew, Ted and Chris each tasted the salts with the delectable baguette slices and French butter.

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The first course was the amuse bouche, which literally translates from French, “amuse the mouth” – and that it did! We savored a bay scallop on a seared hot rock with lava salt and rock chive cress. The scallop was paired with a prosecco from Veneto. The white pepper and citrus finish of the sparkling wine was a perfect match!

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The appetizer was a stuffed brioche with foie gras paired with a chenin blanc from the Loire Valley. The slight note of quince jelly in this wine paired perfectly with the buttery brioche and the creamy, earthy foie gras. Chef Rozzi and I had a great time photographing the food and its elegant plating – I even managed to snap a photo of him snapping a photo of his brioche.

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Next came one of my favorite pairings, the risotto primavera with a Gewürztraminer from Alto Adige. The risotto was finished with a smoky scamorza di bufala (smoked mozzarella cheese) that brought it all together, both food and wine.

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Our fish course was a grilled turban of wild salmon and turbot, a dish that Oceania Cruises Fleet Corporate Chef Franck Garanger, the architect of this menu, has won many awards for. A California Chardonnay, with butterscotch, vanilla and melon notes was the perfect match for the flavorful fish accompanied by a seaweed casserole.

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We rounded the corner on the dinner with a Chateaubriand with bordelaise sauce paired with a full-bodied Bordeaux. The beef was perfectly cooked and so soft we could cut it with our forks!

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The cheese course was one of my favorites – gorgonzola, Napoleon style, with poached pear. Light, savory and sweet, it was the perfect cheese dish for this menu. It was paired with a voluptuous, golden Fonseca Porto from Portugal, with a light touch of acidity. Perfection!

As the pastry chefs filed in to finish the dinner, we watched Chef Bruno dip cherries in sugar for the plating of his Chocolate Mousse. This airy and rich mousse is served with a simple and refreshing Moscato d’Asti from the Piedmont region in Northern Italy.

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The test of a great food and wine pairing menu, according to Thomas Keller of the famed restaurants French Laundry and Per Se, is that the dinner leaves you feeling satisfied but not stuffed. This was certainly the case with our group. We had progressed through seven delicious and inventive pairings and left satisfied yet comfortable. What better way to end this amazing voyage than a lovely evening, great company, excellent food and wine and the gentle sea air?

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We are all so grateful for the generosity of Drew Nieporent, David Gordon, Ted Rozzi and Chris Messina. Riviera guests had a wonderful time and learned a lot from all of them. We are already trying to figure out how we can have them back next year for another fabulous Signature Sailing.

1 comment on “OCEANIA CRUISES HOSTS CULINARY AND WINE INDUSTRY ICONS FOR SIGNATURE SAILING”

OCEANIA CRUISES HOSTS CULINARY AND WINE INDUSTRY ICONS FOR SIGNATURE SAILING

October is an exciting month for the culinary and wine teams here on Riviera and Marina. We are hosting several industry icons on our Signature Sailings, the Bon Appétit Wine & Food Festivals, with daily events devoted to food and wine.

Drew_nieporentToday I am writing from Riviera, where we are hosting a team from the Myriad Restaurant Group. About 6 months ago, I met with Drew Nieporent, the founder of Myriad and the undisputed Pavarotti of the restaurant world, to invite him to join us on a food and wine themed cruise. Not only did he graciously accept, but he also volunteered to bring along his master sommelier, David Gordon, and two Myriad chefs, Ted Rozzi and Chris Messina. Over the past few months, we planned a series of wine tastings and wine lectures, Q&A sessions with Drew on the restaurant industry and cooking demonstrations with his renowned chefs.

Guitar-vincenzo-martinelliTo kick off this cruise on October 14th, just after embarkation from Athens, we hosted our first wine tasting, featuring four sparkling wines selected for the event by David. (My favorite was the sparkling rosé from 22Roussillon.) As guests tasted the sparkling wines in the Grand Bar before dinner, guitarist Vincenzo Martinelli, an acclaimed guitarist who has performed all over the world and as a headline act on several luxury cruise lines, entertained the group with lively and romantic favorites.

On the 15th, as we sailed away from Kusadasi, David held a wine lecture on white wines of France and California. He shared his views on Old World and New World wines, as well as attributes to look for when tasting and pairing foods with white wines.

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What a thrill we had on the following day as we sailed away from the enchanting Monemvasian landscape at sunset. Drew joined me in the Riviera lounge for a Q&A about his impressive career in the restaurant industry. He has opened dozens of restaurants – the most famous being Tribeca Grill with his partner, Robert De Niro, and his many Nobu restaurants around the world. He also owns Crush, a fabulous wine store on 57th Street in New York City.

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His Q&A started with a short video that was prepared when Drew won the “Innovator of the Year” award from Cornell School of Hotel and Restaurant Management. Drew was wonderfully engaging and charismatic, and our guests asked him questions ranging from how to keep a waiter from prematurely busing your plates to what it’s like to partner with super-star chefs. It was a lively conversation that went on for over an hour, after which we all migrated to a second wine tasting featuring Italian wines.

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Later that evening we enjoyed a special featured entrée, Loup de Mere, from chefs Ted Rozzi and Chris Messina and took a walk through the dining room so our guests could meet the Myriad team.

On the 17th, our senior executive chef Christophe Belin and I hosted a culinary demonstration by chefs Rozzi and Messina, where they made a succulent braised short rib dish with fresh pappardelle pasta. They chose the dish because we are in the early part of fall, and they wanted guests to have recipes to take home that would be perfectly suited to the season.

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We are off to a fabulous start here on Riviera, enjoying foods and wines with our celebrity guests, chefs and wine experts! Stay tuned for more updates from the cruise.