ALASKA AND REGATTA: THE PERFECT COMBINATION

By Jason Lasecki, Senior Director of Public Relations

The hottest thing on cable television these days seems to be America’s 49th state. With shows ranging from Alaska State Troopers and Deadliest Catch to Buying Alaska and Wild Alaska, there is a never-ending fascination with America’s last frontier, and with good reason. Alaska offers some of the most picturesque and pristine natural settings in the world, and there’s no better way to experience the wonderment of Alaska than on board the newly refurbished Regatta.

Having recently sailed on the 10-night Majesty of Alaska voyage, it’s clear to me that the beauty and splendor of Alaska coupled with the elegance and style of Regatta create a magical and memorable combination.

Regatta

The ship itself was immaculate, and the additions made during the refurbishment, such as Baristas coffee bar and the cook-to-order grill at Terrace Café, were a huge hit with guests sailing on Regatta. Many guests congregated at the redesigned Horizons bar to soak in some musical entertainment and incredible Alaskan vistas, while others enjoyed sipping a cocktail at the restyled Martinis.   

Baristas(New)

Horizons(New)

Oceania Cruises is well known for having the finest cuisine at sea, and when it’s paired with one of Alaska’s stunning late evening sunsets, you’re assured an amazing dining experience. While enjoying an exquisite dinner one particular evening at Toscana, we were treated to a painted sky sunset as the ship sailed a scenic fjord, passing by glimmering waterfalls and soaring bald eagles.

Sunset

The intimate nature of Oceania Cruises’ mid-size ships allows the staff to provide attentive personalized service to each guest, and the ideally sized ships offer an additional advantage when cruising Alaska because the captain can provide closer and more breathtaking views of one of Alaska’s premier attractions—the glaciers! During our visit to Hubbard Glacier, we were so close we could hear popping sounds as sheets of ice calved into the ocean.

Hubbard Glacier

Hubbard Glacier 2

One of the highlights of any Alaska cruise is the wildlife. Whales, bears, eagles, otters and seals are abundant, and Oceania Cruises offers a wide array of shore excursions that provide you the best opportunities to see these majestic animals. Definitely a sight to remember was a pod of orcas that paid our boat a visit during a whale-watching tour in Juneau. Wildlife is everywhere and it’s common to spot whales, eagles, seals and sea lions from the comfort of Regatta.

Orca Pod 2

Orca Pod

Speaking of wildlife, we came across this guy while on a nature hike in Hoonah. Readers, any clue on what species of bird this is?

Bird

July 4, 2014

GLOBAL ECHOES OF FREEDOM

On this day in 1776, a document was signed in Philadelphia that set a group of British colonies on a path that would lead to the United States of America. Fourth of July parades, fireworks and picnics celebrate the independence that America won and continues to cherish. As Blogger-at-Large, sailing with Oceania Cruises inspires me to both appreciate freedom at home and marvel at the sparks of freedom around the globe. An Oceania Cruises voyage offers the opportunity to visit sites where history was made, walk in the footsteps of those who changed its course, and gain new perspective on the world as we know it today.

For example, join Oceania Cruises for a cruise to Canada and New England and you will most likely have a call in Boston. Years before the Declaration of Independence was signed in Philadelphia, the rumblings of freedom began in Boston Harbor on a cold winter day in December 1773, when a protest against colonial taxation without representation saw a band of patriots toss crates of British tea into the dark waters. From such a small act of defiance, a great nation would eventually grow.

Boston Harbor

Several Oceania Cruises voyages offer shore excursions to Berlin, where monuments pay tribute to struggles for freedom in more recent history. The Brandenburg Gate was constructed centuries before but now stands as a symbol of the modern reunification of Germany, as does the preserved section of the Berlin Wall where more than 100 international artists created an open-air gallery as an inspiring tribute to freedom.

Brandenburg Gate

All eyes have been on Brazil during the World Cup, and on an Oceania Cruises voyage, you can explore host cities from Recife to Rio to São Paulo while also learning the history of this nation that gained independence from Portugal in 1822. Visit the Monument to the Independence of Brazil on the banks of the Ipiranga Brook in São Paulo, where Dom Pedro I proclaimed the country’s independence.

World travels give us greater perspective on the rewards of freedom as well as the immense struggles by which it is earned. As I watch fireworks on the Fourth of July, I celebrate the freedom dreamed of not only by America’s founders, but also by the citizens of nations around the world. 

June 27, 2014

FIVE ARCHITECTURAL WONDERS THAT TELL TALES OF BUCHAREST

Athenaeum Bucharest
Romanian Athenaeum

The colorful history of Bucharest, Romania’s capital and largest city, can be read in the architectural lines of its most famous buildings. Prior to World War II, the city's elegant architecture and sophisticated culture earned it the nickname “Paris of the East.” Today the cityscape is far more eclectic with remains of medieval churches, French palaces, Soviet Era buildings and 21st century construction. Join Riviera’s Black Sea Legends cruise, featuring an overnight in Constanta, and you can travel to nearby Bucharest to see these five architectural landmarks that capture a bit of this city’s storied past:

Radu Vodă Monastery: Founded by the reigning prince in 1568, this church has a fascinating history of occupation by the Turks, destruction by fire, reconstruction in the 17th century and extensive rebuilding in the 19th century.  The monastery is notable not only for its architectural beauty but also because it stands on the site of the oldest known settlement in Romania, dating back well over 10,000 years.

St. Nicholas Bucharest
St. Nicholas Russian Church

Romanian Athenaeum: A symbol of national pride, this elegant concert hall has been an important cultural landmark since it was built in 1888. Financed almost entirely by money raised from the general public, the "Give a penny for the Athenaeum" campaign saved the project after the original patrons ran out of funds. The gorgeous dome of the lobby ceiling sparkles with gold leaf, and the inside of the concert hall is decorated with a monumental fresco depicting some of the most important events in Romanian history.

CEC Palace: Once the site of a 16th century monastery and church, the CEC Palace was built in 1900 as the headquarters for the savings bank CEC. One of the most beautiful buildings in Bucharest, it is now open to the public as a museum. A particularly striking feature, the enormous glass and metal dome allows natural light to flood the ornate main hall.

St. Nicholas Russian Church: A rare site in Romania, classic Russian onion-shaped domes define the silhouette of this church, originally a gift to Bucharest’s Russian community from the Russian emperor Nicholas II. Authority over the church transferred repeatedly between Russia and Romania before it finally became a Romanian Orthodox Church serving students and professors at the University of Bucharest. The gilded iconostasis is said to be a copy of the altar in the Cathedral of the Archangel in Moscow's Kremlin.

Palace of Parliament Bucharest
Palace of the Parliament

Palace of the Parliament of Romania: Bucharest's immense Palace of the Parliament was meant to be the pièce de résistance of Communist leader Nicolae Ceausescu's ambitious urban development plan. Construction began in 1984 after demolishing most of Bucharest's historic districts, including 28 churches and synagogues and more than 30,000 residences. The world's second largest building by surface area, it stands 12 stories tall and has over 1,000 rooms, 480 chandeliers and over two million square feet of woven carpets.

June 23, 2014

THE BOUNTY OF PROVENCE INSPIRES RATATOUILLE RECIPES

Is there a more glorious season than summer in the south of France? The markets of Marseille, Nice, Antibes and other coastal towns are bursting with color from the abundance of fresh vegetables. In the Bon Appétit Culinary Center on board Riviera, we’re celebrating the bounty of Provence by making one of the region’s signature dishes, ratatouille, and we’ve shared our recipe here. Feel free to substitute whatever veggies are fresh and in season at your hometown market, or come join us on a Riviera sailing where you can shop the local markets and learn to prepare this classic dish in the very region where it was invented!

Peppers

Garlic

Zucchini Tomatoes
 

Classic Ratatouille

{ serves 6 }

½ cup olive oil


1 medium eggplant, trimmed (not peeled) and diced

3 medium zucchini, trimmed (not peeled) and diced

3 red bell peppers, cored, seeded, and diced

2 large onions, diced                                                                                                                 

5 to 6 garlic cloves, very finely chopped

¼ cup white wine

4 to 5 fresh or canned tomatoes, diced

Kosher or sea salt

Freshly ground black pepper

1 to 2 tablespoons tomato paste

1 sprig thyme

1 sprig marjoram

1 tablespoon herbes de Provence    

6 to 10 Niçoise olives (optional)

Heat 2 tablespoons of the oil in a large skillet over medium heat. Sauté the eggplant for about 8 minutes, until cooked. Remove the eggplant from the pan and set aside. Carefully wipe out the pan with a paper towel.

     Heat 2 more tablespoons of the oil in the same pan and sauté the zucchini until soft but not brown. Remove from the pan and set aside. Wipe out the pan.

     Heat 2 more tablespoons of the oil in the same pan and sauté the bell pepper until soft but not brown. Remove from the pan and set aside. Wipe out the pan.

     Heat the remaining 2 tablespoons of oil in the same pan and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic and then immediately add the wine. Cook until most of the wine has evaporated and the mixture is nearly dry, or “sec.” Add the tomatoes and season with salt and pepper. Simmer for 3 to 5 minutes, until the tomatoes are cooked. 

     Add 1 tablespoon of the tomato paste to enrich the sauce. Add the remaining tablespoon if desired, but be careful not to add too much tomato paste as it can overpower the vegetables. Add the eggplant, zucchini, and bell pepper to the tomato mixture and incorporate well. Top the mixture with thyme, marjoram, and herbes de Provence.

     Cover and warm on low heat. Do not cook the mixture; merely heat until the vegetables are warm. Garnish with olives if desired.

 

June 18, 2014

A RED GINGER FAVORITE: LOBSTER PAD THAI

Today we’re sharing our recipe for Lobster Pad Thai, one of the most popular dishes served at the onboard restaurant Red Ginger. There are many variations; our version is light, fragrant and not too spicy – although you can certainly add extra kick if your palate prefers! We hope you’ll try the recipe at home or come taste the Asian creations of our talented chefs on board – either in Red Ginger restaurant on Marina and Riviera, or in the Grand Dining Room on Regatta, Insignia and Nautica where dishes from Red Ginger are featured nightly.

LOBSTER PAD THAI

IMG_0160 - Version 23 cups rice noodles
2 tablespoons tamarind paste
½ cup warm water
1 tablespoon fish sauce
1 tablespoon tamari sauce or light soy sauce
1 tablespoon rice wine vinegar
2 tablespoons palm sugar
2 tablespoons nam prik pao (optional)
1 tablespoon plus 2 teaspoons peanut oil
3 cloves garlic, minced
1 tablespoon minced ginger
3 scallions, thinly sliced on the diagonal
1 small leek, thinly sliced
1 cup lobster, shrimp, chicken, or pressed tofu pieces
2 eggs, beaten
¼ cup coarsely chopped cilantro
2 tablespoons toasted sesame oil
2 lime wedges
1 tablespoon chopped roasted peanuts
1 tablespoon slivered daikon radish, salted (optional)

Soak the rice noodles in warm water according to the manufacturer’s instructions. Drain well.

In a small bowl, whisk the tamarind paste in the water until dissolved. Add the fish sauce, tamari sauce, rice wine vinegar, and palm sugar. For a spicy dish, add the nam prick pao. Whisk well and set aside.

Lay out the remaining ingredients and garnishes in the order they will be used, so you will be able to work quickly.

Heat 1 tablespoon of the peanut oil in a wok over high heat. When the oil is hot, add the garlic, ginger, and two-thirds of the scallions, reserving the remaining scallions for garnish. Heat for 30 seconds to release the aromas, moving the ingredients constantly to avoid burning them. Push the garlic, ginger, and scallions up one side of the wok, off the direct heat. Add the leek and cook for about 1 minute, until it softens. Push the leek up the side of the wok. Add the lobster and cook for 1 to 2 minutes, until it turns opaque. Mix the lobster with the garlic, ginger, scallions, and leeks.

Working quickly, add the remaining 2 teaspoons of oil and the eggs and scramble lightly. Then add the prepared noodles and sauce and stir-fry everything for about 1 minute, just until the noodles are warm. Fold in the cilantro. Taste and adjust seasoning with additional fish sauce and nam prik pao if needed. Remove from the heat and drizzle with the toasted sesame oil. Quickly transfer the pad Thai to plates or bowls.

Garnish with the lime wedges, peanuts, the reserved scallions, and the radish. Serve immediately.

June 17, 2014

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.

Beer Academy

Commercial and Artisanal beer

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.

Aker River

Mathallen Food Hall

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!

Oltorget at Mathallen-Kim and Bjerte

Oltorget Beer List Porter beer

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.

Smallhans meal