Royal Caribbean’s 150 Central Park restaurant…

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Part IV – The next few blogs will give you an update of the exciting changes in the culinary experience you will enjoy when you cruise.  We all love food so much so let your senses awaken as you read on………

Health and Sustainability and Going Local

For its 150 Central Park restaurant, Royal Caribbean chose the James Beard Award-winning chef Michael Schwartz to create sustainable, seasonal menus that take advantage of local agricultural communities, including small farms in Florida. Hurtigruten puts the emphasis on local with menus compiled according to ports of call where ingredients, such as dried salt cod, originate. Windstar Cruises focuses on regional cuisines with several special “culinary adventure” shore excursions in the Caribbean. Kathryn Kelly, culinary enrichment director of Oceania Cruises, has developed new local market tours in various ports as part of the Bon Appetit Culinary Center on the new Riviera which launches in April 2012, and Silversea Cruises offers an escorted “Culinary Outing” to local restaurants ashore as well as a “Market to Plate” experience that provides an escorted tour of local markets followed by a cooking class.

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