10-YEAR ANNIVERSARY RECEPTION HONORS LOYAL GUESTS, OFFICERS AND CREW

Last night was a truly special evening on the 10th Anniversary Sailing onboard Marina, as we hosted a cocktail reception in honor of our Oceania Club members. I was thrilled to have the opportunity to greet many of our loyal guests, including Mr. Ken Reycraft and Ms. Sheila Brohman (above), who are on their 27th cruise with us.

I always enjoy attending these receptions when I am onboard, but last night’s event was especially memorable for me because we also recognized the onboard team members who have been with us for the company’s entire 10 years. 

 

GM Dominique Nicolle introduces team

 

10-year team members

We opened the Miami office on January 5th, 2003, with less than 20 employees. Our telephones weren’t working yet, and we did not have any computers. Our first ship, Regatta, was due to arrive in only six months and we were still planning her itineraries. 

Most importantly, only six months before delivery of the ship, we were in the process of building a team to operate the vessel. For a cruise line, the most important asset we have is our onboard team, and we needed to quickly recruit 400 officers and crew members. 

The cruise industry is dominated by a few very large players, and we had to convince 400 team members to take a chance on a startup company run by a small group of investors with big dreams. Those initial crew members that we were able to recruit were so much more than a crew of 400. They quickly became a strong team that would shape the future success of our company.

Cabin Stewardess Mayra Lisseth Valle

 

Asst. Chef de Partie Rojello Ozoria Rincon

Asst. Electro Technical Milen Dimitrov Dimitrov

 

Head Baker Valmarino Abad Alberto

I am so pleased that many of those inaugural team members are still with Oceania Cruises. Fifteen of them are here with us on this anniversary sailing, including Captain Dimitrios Flokos (left). It was my honor and privilege to recognize each of them at the reception last night and to have the chance to shake their hands and thank them for being a cherished part of our Oceania Cruises family. I wanted to share their names here and to offer my congratulations and heartfelt thanks to all of the officers and crew across our fleet who have provided a decade of dedicated service. You are the reason that we welcome so many loyal past guests onboard our ships with every sailing.

10-Year Team Members onboard Marina's 10-Year Anniversay Sailing:

Head Baker Valmarino Abad Alberto

Cellar Master Ramona Caracas

Asst. Cabin Stewardess Ancizar Franco Chamorro Guacales

Maitre D' Toscana Paul Mihai Climescu

Asst. Electro Technical Milen Dimitrov Dimitrov

Butler Fabian Mascarenhas

Asst. Chef de Partie Rojello Ozoria Rincon

Provision Master Diosdado Jr Pilongo Pacot

Chef de Partie Esteban Racadio

AB Fireman Sammuel Capati Rugayan

Deputy Head Waiter Vedran Stanojevic

Cabin Stewardess Mayra Lisseth Valle

Chef de Partie-Pastry Jhon Jairo Romero Vaca

Restaurant Manager Borislav Sijan

Master Dimitrios Flokos

GALA BRUNCH CELEBRATES OCEANIA CRUISES' 10TH ANNIVERSARY

The celebration of Oceania Cruises’ 10th anniversary continues on the Scandinavian Serenade sailing onboard Marina. As we sailed into Copenhagen this weekend, Chef Alexis Quaretti created a magnificent celebratory brunch. The centerpiece was a chocolate castle and a cake to commemorate this milestone anniversary. You will note that there were already a couple pieces of cake missing by the time I took the photo. I am not an early riser, and apparently some of the early birds have sweet tooths.

The chefs created a spectacular feast for us. There were a number of carving stations, making it particularly challenging to select my entrée from the many appealing options. I finally settled on the salmon in puff pastry with spinach mousse, and I was very pleased with my choice. Since we were breakfasting, I felt obligated to include some eggs with my meal, so I doubled up on the béarnaise sauce.

It is also important to eat six servings of fruit and vegetables each day, so I toughed it out and had two large servings of this luscious fruit torte.

For this celebratory event, the chefs not only created beautiful dishes but also sculpted culinary masterpieces to adorn the Grand Dining Room. You would be amazed at what these talented chefs can create from sugar and fruit – true works of art. 

It was a brunch befitting a 10th anniversary celebration and a wonderful start to another day exploring the wonders of Scandinavia.

BOB BINDER & CHEF KELLY LAUNCH NEW BALTIC CULINARY DISCOVERY TOURS ON ANNIVERSARY SAILING

Vice Chairman Bob Binder is currently onboard Marina hosting a sailing in celebration of Oceania Cruises’ 10th anniversary. I’ve joined him on this wonderful voyage because, as part of the many festivities and special events, we are launching an exciting new season of Culinary Discovery Tours in the Baltic. I can’t think of a better way to celebrate Oceania Cruises’ 10 years of destination-rich itineraries and exquisite cuisine than with a series of new tours offering an in-depth, hands-on culinary experience of a diverse array of local cultures.

Today Bob and I kicked off the Baltic season by welcoming guests on our new Culinary Discovery Tour in Oslo, which includes a visit to the famed Mathallen Food Hall and a lunch with beer pairings at a local restaurant that is both historic and trendy. 

We began the morning in Marina’s Bon Appétit Culinary Center with an overview of New Nordic Cuisine, which has been setting the pace in the local, fresh and simple culinary trend among chefs worldwide. Initiated by the chefs of Noma restaurant in Copenhagen, a group of 14 chefs from the Nordic region held a summit in 2004 to discuss their passion for local, fresh, simple and sustainable cuisine, which soon put this culinary region on the map. We also discussed the salmon farming industry and how Norway continues to lead the world in the innovative arena of aquaculture.

After the overview, we were off on this sunny, Nordic spring day to our first stop at the courtyard of the Mathallen Food Hall. We were greeted by our host for the day, the owner of the smallest pub in Oslo, which seats only 16 guests and was officially opening that night. Before entering the pristine food hall to explore the 33 fascinating stalls, we were treated to a tasting of three artisan beers – so we would be fortified for our shopping adventure. Not knowing much about beer, I was enlightened about this region’s passion for beer and the wide diversity of brewing styles and products. 

Then we ventured into the food hall for a tasting of cheeses and smoked salmon. The Mathallen Food Hall is a feast for the senses, with each vendor presenting their specialty product in eye-catching and innovative ways. 

 

The airy, ultra-modern building is quite inviting and caters to those who want to wander and taste, as well as the business person who pops in for a quick bite of lunch. After a brief orientation, we were off to try some local cheeses – an assortment of soft blues and aged sheep cheese with a hint of juniper berry. We were then treated to a lovely taste of smoked salmon and cream cheese as well as another local beer. 

Each pair of guests were given a shopping assignment and 200 kroner, so we had about 30 minutes of free time to purchase local and seasonal produce, some cured meat, specialty preserves and other delicacies. We wandered the market, taking in all of the eye-popping displays and delicious offerings. There were even beautiful carvings made from a turnip!

One of the things I love most about our Culinary Discovery Tours is the opportunity to interact with the local vendors.  And the experience is all the more meaningful because we are able to return to the Bon Appétit Culinary Center onboard the ship, where we can taste our purchases and make local dishes. The hands-on experience gives us an even greater appreciation and understanding of our experiences ashore.

At the cheese tasting, one of our guests purchased her favorite cheese and planned to share it with the class later that day.

When our shopping was complete, it was time to take a brief walk to our luncheon spot, Akersberget, which sits at the base of a mountain that was previously a mining site. The red-painted wood building had a rustic yet upscale Nordic ambiance. This charming and very trendy restaurant is booked for months in advance, but we were fortunate that our host had agreed to open for a special luncheon exclusively for Oceania Cruises guests! 

We took a seat in the restaurant and were soon poured a glass of beer to welcome us. (I’m starting to figure out that beer really is the national drink of Norway!) The chefs were beginning to plate our lunch, so we grabbed a quick sneak peek at their handiwork.

 

Soon we were served a fabulous white fish in a light sauce with new potatoes, spring carrots, baby spinach and radish foam. Bob said the potatoes were his favorite, and we soon learned the secret: they were simmered in butter, herbs, sugar and – of course – beer!

We all enjoyed sitting around the table together, not only savoring a wonderful meal but also meeting new friends and hearing about where they had traveled. We finished our lunch with a chocolate fondant cake with fresh strawberries and, you guessed it, a dark beer that paired perfectly with the chocolate!

After saying a heartfelt thank you to our host and chefs, we boarded the coach for a quick tour of downtown Oslo and its distinctive architecture.  The city was alive with locals and tourists, all enjoying the beautiful, crisp, sunny day. Maybe it’s just me, but it always seems that there is more oxygen in the Baltic, and today I had happy lungs breathing in this clean Nordic air!

As with all of our Culinary Discovery Tours, we met back at the Bon Appétit Culinary Center onboard for a brief class to bring together what we saw and learned today. Bob was pleased to discover that the culinary center has a magical machine that churns out granitas in just 20 minutes. So we started by making my special recipe using champagne, lemon and St. Germain, the liqueur made from the fragrant Alpine elderflower. As we sipped our cocktails, each guest shared what they had purchased at the market today.

The class was devoted to salmon, so we made smoked and poached salmon rillettes with toasts, as well as gravlax. It was a delightful way to end our special day in this enchanting city of trendy restaurants, stunning architecture and, of course, its passion for beer!

Just in case my elderflower cocktail appeals to you as much as a beer does, here is the recipe:

• 1 bottle (750 ml) cold sparkling wine
• 1½ cups simple syrup, infused with lemon rind and cooled
• ½ cup St. Germain elderflower liqueur

Pour all ingredients into and ice cream maker and prepare according to manufacturer's instructions. Enjoy!

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.

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.

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.

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.

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!

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

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!

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).

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.

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.

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.

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.

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.

VICE CHAIRMAN BOB BINDER SENDS GREETINGS FROM 10TH ANNIVERSARY SAILING

Marina has set sail on the first of four cruises this year that will celebrate the 10th anniversary of Oceania Cruises. As one of the founders of Oceania Cruises, I am excited to be hosting this celebratory voyage, and I’m looking forward to meeting many of our valued guests whose loyalty has allowed us to reach the milestone of 10 years at sea.

Marina set sail from Southampton under rather stereotypical British weather. There was a crisp breeze and a bit of fog and light drizzle, which was all the more reason to spend the day exploring the Marina! We have almost 700 past guests onboard, so most are enjoying refamiliarizing themselves with the ship, and our new guests have been very impressed with what they’ve seen so far. Our team of butlers was ready with welcoming smiles to greet guests and assist with their every need.

I also enjoyed welcoming guests as well as some British government officials and travel agents. I decided I should probably wear a tie for my official duties, but don’t worry, we haven’t changed the dress code. I’ll be packing the tie away soon and enjoying our country club casual dress code for the rest of the cruise.

Marina looks as beautiful as ever, although last winter I sailed around South America onboard Regatta, and I have to say I am equally fond of all of our ships. The only thing I had missed onboard Regatta was the cuisine from Red Ginger, since Red Ginger restaurant is only available on Marina and Riviera. But now we are offering selections from both Red Ginger and Jacques in the Grand Dining Room on Regatta and Nautica as well, so guests can enjoy the full scope of the exceptional Oceania Cruises culinary experience onboard all of our ships.

Speaking of the Grand Dining Room, I’m looking forward to trying many of the 82 new dishes that we recently introduced on these menus. Our culinary team spent nearly a year designing and testing the new dishes, including three new lobster dishes and 10 new pastas and risottos. Now I get to enjoy the fruits of their labors!

You can probably tell that the excellent cuisine is one of my favorite parts of an Oceania Cruises voyage. But I shouldn’t neglect to mention the wonderful ports of call we’ll be visiting. As with all Oceania Cruises itineraries, this one includes a wealth of fascinating destinations, from Oslo to Copenhagen to St. Petersburg, where we’ll stay for two nights so our guests have plenty of time to explore this spectacular city.

This promises to be another unforgettable Oceania Cruises voyage, made uniquely special by all of the onboard events in celebration of our 10th anniversary. I will enjoy reflecting on the past decade and looking forward to the next as I celebrate with our cherished guests. I’ll share more stories of our journey here on the blog soon!

A DAY IN DUBLIN

Marina just made her first stop in Dublin for the summer season, which inspired me to pull out photos of my recent trip to Dublin as Blogger-at-Large for Oceania Cruises. If you haven’t been, there are several opportunities on sailings this summer and next, and I highly recommend exploring this wonderful city steeped in history.

If you select a sailing with an overnight stay in Dublin, you might spend some time exploring the beautiful Irish countryside. While some decry Ireland’s frequent rains, the reward is lush green hills, verdant pastures and the iconic rainbows – often they even come in pairs! 

Despite the amount of rainfall, Ireland also gets plenty of sunshine, and I enjoyed a beautiful sunny day during my visit to Dublin. With its heart on its sleeve, Dublin doesn’t pretend or try to be something it is not. Everywhere I looked I saw its jovial spirit written on the faces of its residents, its spirituality exuding from the many churches, its conviviality embodied in the pub culture, and its ancient and modern history harmoniously situated side by side throughout the city.

One of the nice things about Dublin is that many of the major landmarks can be found along the River Liffey, so I was able to see quite a few sights by meandering parallel to the river for a mile or so.

I started the day with a jaunt through St. Stephen’s Green. An oasis from the hustle and bustle of urban life, this is one of the larger city parks, covering 22 acres. With more than two miles of walking trails and a faithful adherence to its original Victorian layout, the park is a wonderful example of this country’s passion for landscape design.

After a quiet walk in the park, I headed a few blocks north to visit Trinity College. A highlight of any trip to Dublin is a stop at Trinity College Library, which displays the original Book of Kells. It is said that the Irish “saved civilization” when Celtic monks set about meticulously copying the books that were being destroyed across Europe after the fall of the Roman Empire. Thought to have been created in the ninth century, the Book of Kells is an immaculately preserved, illuminated manuscript of the four Gospels. Written in Latin, the calligraphy of the text is itself a work of art, and the intricacy of the colorful illustrations is astounding. The book is in a locked display case, so only two pages are viewable, but these are certainly worth seeing. Replicas of other pages are on display along with a treasure trove of other ancient works. Unfortunately, photos are not allowed, so you’ll have to visit Dublin and see this magnificent book for yourself.

Continuing along the river, my next stop was the Temple Bar District, which is located on the south bank. It is a unique neighborhood in that it has preserved its medieval street pattern, with narrow cobblestone streets that are lined with galleries, boutiques and, of course, a famous pub or two.

Just south of the Temple Bar District is Dublin Castle, the prestigious city center, which has been continuously occupied since it was built in 1204. Situated on 11 acres, the site includes two museums, two cafés, an international conference center, two gardens, government buildings and the State Apartments. With so much to see, I was not able to spend nearly as much time here as I wanted, thus giving me ample reason to return as soon as possible!

Religion is a huge part of this country’s history and culture, so there are numerous churches in Dublin, each one more striking than the last. In fact, the city has two medieval churches that have shared status as cathedrals of the Church of Ireland, an arrangement nearly unprecedented in history. Christ Church Cathedral is an impressive structure founded in 1030 by the Norse King Sitriuc Silkenbeard.

St. Patrick’s Cathedral has been at the heart of Ireland’s history and culture since it achieved cathedral status in the early 13th century. The largest cathedral in the country, it has been visited by many of Irish history’s important dignitaries and is also the final resting place of Jonathan Swift.

The Dublin sunset made an especially lovely backdrop for the city’s churches as well as its more modern facades and bustling streets. As evening approached, I decided it was time to stop for a pint of Guinness (or maybe two) and a classic Irish meal.

Dating to 1198, The Brazen Head is Ireland’s oldest pub. Here you may sip a pint in the exact same spot as James Joyce, Jonathan Swift or Michael Collins. Guinness is not only a delicious beverage but also a fabulous cooking stock, as I discovered in a stew made with beef, mushrooms and onions in a Guinness and thyme sauce served in Yorkshire pudding. You can also enjoy a traditional Irish stew with chunks of lamb, vegetables and potatoes, as well as several other classic Irish dishes. And of course, everything comes with potatoes!

After dinner and a pint, I headed to the famous Grafton Street to share the remainder of my time with the lively crowds. The city is an open book, and in only one day I was able to enjoy a fascinating look at the history and culture of Ireland. I hope you will be able to do so as well on one of Oceania Cruises’ upcoming sailings!

2013 sailings to Dublin include:

• June 20: Northern Knights (London to London)
• July 29: Isles & Fjords (London to London)
• August 15: Isles and Fjords (London to London)

2014 sailings to Dublin include:

• April 5: Spring Odyssey (Papeete to London)
• April 19: Coasts & Crossings (Papeete to London)
• May 6: Mythical Travels (Lima to London)
• May 22: Viking Passage (New York to London)
• *July 1: Moors & Monarchies (London to London)
• July 13: Viking Odyssey (London to London)
• July 23: Explore the Isles (London to London)
• September 20: Engaging Harbors (London to London)
• October 2: North Atlantic Exploration (London to New York)

*includes overnight stay in Dublin