THANKS FOR A WONDERFUL 2011 FROM THE BON APPETIT CULINARY CENTER!

 

    
                                                             

As I look at the happy faces of our students, friends and colleagues who joined us in the Bon Appétit Culinary Center this year, I am filled with joy. When we opened the culinary center onboard Marina earlier this year, we had no precedent to follow — we were the first hands-on cooking school at sea. By the time Marina had completed her maiden voyage, we already knew that we had created something really special. So with this blog post, I send heartfelt thanks to the many people who made this dream a reality.

Oceania Cruises Leaders: Everyone involved is so grateful to Chairman & CEO Frank Del Rio and Vice Chairman Bob Binder for envisioning a cruise ship designed for foodies. The Bon Appétit Culinary Center was Bob’s vision, his passion and his “baby.” He saw what a special place it would be for our guests to enrich themselves, have fun, meet new friends, experiment with local foods and wines, and explore the markets and cuisines of the world.

Oceania Cruises Executive Team: You can only imagine how demanding it is to launch a new ship. Well, imagine what it is like to add to that a prototype culinary center with new equipment, logistics, staff and demands. Every day, and every step of the way, our leaders and executive team were behind us and always cheerfully asking, “What do you need, Chef?” It doesn’t get any better than that!

Officers and Crew of Marina: As a guest on Insignia twice, I had no idea what went on behind the scenes in order to make the sailings such a success. As a new employee of the company, I was amazed (and still am) by the professionalism, collegiality and skill of our officers and crew. Without them, I would not have survived this maiden year. And it is because of them that I truly miss my “ship family” when I am on vacation at home.

Oceania Cruises Culinary Team: From the moment I arrived, the executive chefs (who were very busy opening new restaurants and venues onboard Marina) made me feel welcome. The first few months were challenging, but we never lost our sense of purpose — or our sense of humor. Franck, Wolfgang, Tino, Olivier, Laurent and Eric…you are my heroes! And I would be remiss not to thank Master Chef Jacques Pépin, who is our Executive Culinary Director. His support has been very much appreciated.

Bon Appétit Culinary Center Team: As so many of you who have taken classes know, our staff is prepared, enthusiastic and unflappable. I have worked with so many talented sous chefs — Asif, Maddi, Seyto, Venish, Tyrone, Kripton, Daniel and Alka. I know how much it has meant to them to interact with the guests, which they don’t often get the chance to do in the galley. And to Chef Steven, who navigated the trail, my deepest thanks. 

Guest Chefs and Instructors: We have been honored to have two chefs, Chef Eisenhauer and Chef Velie, join us from the Culinary Institute of America (CIA), my alma mater. They have helped us with both cuisine and instruction and will continue to remain on our faculty-at-large. Chef Annie Copps, who will also continue with us in 2012, has been a joy and has delighted many of our guests with her sparkling personality and unbridled enthusiasm.

Finally, and most importantly, our guests…

                                                                                                               

Some of you took classes because you wanted to take a recipe home from Red Ginger, others because you were curious to discover what this cooking school was all about. Some found out that we tasted wine while we cooked — so you were in! And then there were the students who wanted to master the soccarat in paella, the ganache for truffles, the cartouche for shallow-poached shrimp, and the grilled pizza crust for your creations at home. Regardless of the reason, we are glad you came, cooked, tasted, laughed, made new friends, learned new recipes, mastered egg cookery or made your first fresh pasta.

As a final farewell to 2011 and a tribute to all of our guests in the Bon Appétit Culinary Center, I’d like to share some of the treasured memories from our inaugural season. I hope those of you who experienced the culinary center this past year will remember these concepts fondly (and review them at home!).

As the song goes, “these are a few of my favorite things..."

• Boiling, salted water
• Caramelization
• Sweet, salty, sour, bitter and umami
• Emulsion
• Temping chocolate
• Onion and garlic cookery
• Searing hot grilling
• Paella soccarat
• Induction
• Digital thermometers

We love you all and look forward to seeing you in 2012!

God Bless and Happy New Year!

Chef Kelly

Executive Chef

Bon Appétit Culinary Center

TROPICAL MADEIRA WITH CHEF KELLY

I first visited Madeira in the early 1980s, and it has been one of my favorites places ever since. Funchal, the harbor where Marina was docked before we crossed the Atlantic, is a horseshoe-shaped inlet, named by the Portuguese sailors who saw wild fennel growing everywhere when they discovered this semi-tropical paradise. The name is derived from the word funcho, which means “fennel” in Portuguese. 

The Mercado dos Lavradores in Funchal is known for the famous Fish Hall market that is housed in a stepped-down, completely tiled, football-sized area of this center city market. Most of the fish is gone by noon, so if you want to see it in all its glory, it’s best to get there early.

 
The most infamous fish of Madeira is the black scabbard, espada preta, which looks like it belongs in a museum of natural history instead of on a grill. Madeira is a sport fisherman’s paradise, and this fish market is a testament to the abundance of the waters around this volcanic island at the gateway to the Mediterranean.

 

 

After a stroll through the Fish Hall, I took to the fruit stalls, where I am always amazed by what this island offers to humble even the most studious chef.

There were surinam cherries that looked like habanera peppers, hybrids of passion fruits in so many varieties it was staggering, banana-pineapple fruits that you eat by harvesting a corn-like kernel, and then your “regular” (aka recognizable) mango, papaya, cherimoya and sugar cane.

 

 

  
After sampling lots of fruits (and buying 60 euros worth to share with my culinary students), I hustled over to the vegetable aisles. There is always something comforting about the vegetable stalls here at the Mercado.

Perhaps it makes me feel that the $60,000 I spent getting my CIA culinary degree and the 1,000 products we had to master in our product identification class were well worth the sleepless nights and vegetable flash cards!

 
 
Walnuts are in season, and the baskets overflowing with my favorite nut made me smile and remember the days spent with my grandmother shelling walnuts for her Thanksgiving pies. 

The last stop before lunch was the spice shop in the back upstairs corner of the Mercado, where I have been buying my piri piri for decades.

The shopkeeper was convinced that all I wanted to do was take photos, but after I exhausted my shutter, I picked up little packages of warm chili powders and dried peppers. I love the dried sage and oregano from Madeira; something about the sea air and volcanic soil makes these two herbs very special here.

 
Before exiting the Mercado, I saw a stand with hundreds of seeds for sale, in the event that I might want to try to replicate the splendor of Madeira back home (as if this were possible!). 

Off I went up the steep incline to my favorite restaurant in Funchal, Adega da Quinta. In 2012 we will be taking guests here for cooking classes and lunch – that’s how much we love the place!
Madeira is famous for its espetada –  meat skewered on laurel branches with bay leaves and then grilled over a searing hot charcoal fire. I was enchanted by the custom of hanging the espetada from a metal post in the middle of the table, and the smiling waiter made me feel welcome in a foreign land.

 

   

Lunch also included a delicious flatbread cooked on the open flame with sides of fried potatoes and lots of fabulous local wines. The Madeirans are known for their fortified wines, but their prowess in the traditional winemaking realm is on the rise.

 

After lunch I stopped by an orchid grower who has become quite famous for cultivating hundreds of varieties of orchids on the island over the past few decades. It was a great way to say goodbye to our summer in the Mediterranean and to set off across the Atlantic for a winter in the Caribbean.

Bon appétit!

Chef Kelly

Executive Chef, Bon Appétit Culinary Center

MAGICAL, MYSTERIOUS MOROCCO: CHEFS KELLY AND GARANGER EXPLORE TANGIER

 
I have been knee deep in a fabulous new book on Moroccan cuisine, Mourad, by Mourad Lahlou. He is the owner of Aziza, the only Moroccan restaurant in North American to be awarded a Michelin star. Mourad is a friend and an inspirational chef, and the team who produced this book for him is the same team that produced Oceania Cruises’ Taste the World this year. Chef Garanger and I were invited to dine at Aziza when Marina was in port in San Francisco, and it was one of the most memorable feasts of our careers.

During Marina’s recent crossing, we stopped in Tangier, so Chef Garanger and I decided we’d do a culinary demonstration on our favorite Moroccan dishes: carrot and orange salad, bastilla, lamb tagine and vegetable couscous. Off we headed to the medina for spices, rose water and argan oil—not ingredients we stock on the ship!

Tangier is located in North Africa but is only eight short miles from Spain. It was once the playground for the rich and famous, from the Rolling Stones to Monet to Tennessee Williams. The medina is in the old city and is a labyrinth of alleys and cobbled streets where local vendors place their items for sale in the doorways of small closet-sized shops. 

 

 
Women covered in headdresses and bright cotton garb sit quietly and trim and arrange vegetables to attract shoppers.

  
Our cab driver introduced us to Mohamud, a local guide who would escort us through the old city for 10 euro. Chef Garanger bristled, as he claimed he spoke the language (French), but I insisted that we play by the “when in Rome” rule, and we were glad we did! We would have never found the shops, merchants and deals that we did without the help of our new friend.

Our first stop was right on the street, where we bought chickpeas for our couscous. The merchant operated his business out of the back of his car! His scale resembled the one in my grandfather’s poultry plant in the 1950s.

Feeling pretty proud of ourselves for our first purchases, we moved on to the spice merchant down the road. Mourad claims that in Morocco, “spice is a verb,” and I believe it! The most famous spice blend in Morocco is ras el hanout, which is much like traditional curry spices in that every spice merchant, family and chef has his or her own blend. The competition amongst the merchants is fierce, and some claim to have over 100 spices in their special blend. Home cooks in Morocco make their own special blends, buying individual spices, toasting and grinding them and then blending them into their own secret family recipes.

 
I was in awe: cumin, caraway, cayenne, dried cilantro, mint and parsley, cardamom, aleppo pepper, cinnamon, mace, fennel, ajwain, coriander, allspice, cloves…the list goes on and on.

As we strolled through the streets (with me playing the role of ridiculous tourist and snapping photos like a fiend), the children were running home or to their parents’ shops for lunch. Every few feet there was a street cart vendor with kalinte, the Tangier street bread that is made with chickpea flour. There were also many varieties of harcha, a bread that is stuffed with meats and cheese. I wanted to stop and try some of the street food, but Chef Garanger grabbed my hand and reminded me we had plans for lunch at the famed Hamadi restaurant.

The next stop was a charming shop where they sold herbs, spices and oils. The shop offered a curious combination of health products, pharmaceuticals and cooking supplies. The owner guided Chef Garanger and me to the rose water, orange flower water and argan oil that we could use for culinary purposes. We were charmed by his hospitality; he offered us sweet mint tea as we shopped and explored. In the front of his shop, he had a 40 kilo bag of fresh tea, which is used to make the highly sweetened green and mint tea mix for which this region of the world is known.

With all of our spices and ingredients in hand, it was time for lunch! A restaurant had been recommended by a friend in the States. Mohamud knew it well and described it as “the best restaurant in this part of Tangier,” so off we went to Hamadi. We hiked up a flight of stairs with our bags of treasures to an oasis of red and white walls, cushioned seating and lovely Moroccan music from an ensemble of four men in the foyer. The menu was exactly what two chefs would want to sample, so we ordered (as we usually do) “one of each.”

 

We started with a lovely harira, the chickpea and lentil soup so closely associated with Morocco. I learned from my cooking class with Chef Annie Copps in Istanbul that the slice of lemon served with lentil soup is essential in order to make this soup really pop. Next was the bastilla (also translated as pastilla, bisteeya or bestela). As Paula Woffert puts it in her fabulous book, The Food of Morocco, this flaky pigeon pie is “a lavish, rich extravagance that evokes Arabian Nights.” We also enjoyed a spectacular lamb tagine with prunes, a delicious vegetable couscous, and of course, some more sweet, hot tea.

After lunch, what else is there to do but by a tagine? For those unfamiliar with tagines, these are the special earthenware pots in which the dish of the same name is prepared. So off we went to the local ceramics merchants to shop for the perfect mementos of our spectacular day. I bought a beautiful blue tagine to add to my collection, and Chef Garanger purchased a few salt cellars and spice jars for his home in Spain.

 
It was a magical day. I’m now home in the States for a brief holiday visit, and it strikes me that the everyday atmosphere in Tangier is much like the holiday season here—rich with smells, sounds, tastes and bright colors. May your holiday season be as spirited and colorful as the markets of Tangier!

BOLD, BEAUTIFUL BARCELONA WITH CHEFS KELLY AND GARANGER

Marina recently completed her transatlantic crossing, sailing from Europe to the Caribbean seas where she will spend the winter. Her final port of call before leaving the Mediterranean was Barcelona, the perfect place to celebrate the culmination of a wonderful season exploring the colorful markets and diverse cuisine of Europe.

Barcelona is without a doubt one of the most exciting culinary cities in Spain. The soul of the Spanish kitchen is what draws chefs and foodies alike to this white-hot cuisine. Whether it is the avant-garde chefs in San Sebastián, the surging popularity of Rioja wineries or the beyond-heavenly Bellota Ibérico ham — Spain has it all. 

 

Spain is a mosaic of regional cuisines, Barcelona representing Catalonia along the Mediterranean coastline. A foodie’s paradise, Barcelona offers everything from the most upscale restaurants to simple tapas bars. 

During our visit, the sun was out and the Gaudí architecture sparkly and lithe. Corporate Fleet Executive Chef Franck Garanger and I were shopping for our culinary demonstration on Spanish cuisine and for my paella class in the Bon Appétit Culinary Center. Off we headed to our favorite market, the Mercado Santa Caterina in the Old City.

First stop was the meat counter, where we were on the hunt for Ibérico ham. This is the heavenly ham from black pigs that feast on acorns. Their meat is deep maroon red and luscious. Bellota is the premium quality, so Chef Garanger (who is French but lives in Valencia) was assigned the job of selecting the “best of the best.” He befriended a woman who, while slicing our chosen ham razor thin, asked where we work (as we had on our chef coats). We shared our story, and she asked where the ship was headed next, to which we responded, “Miami!”

She asked if she could come along to sunny Miami, to which we responded, “Only if you bring that ham!” And at 110 euro per kilo, we may have made ourselves quite a bargain. Of course, there was some sampling of the ham involved, and I have to admit the adage is true: “Once you try Ibérico, you can’t go back.”

 

Next stop was the fish counter. I was planning to make a series of tapas for our culinary demonstration and wanted to stuff roasted piquillo peppers with a salted cod, known as baccalà. Unlike many markets in the US with one selection of salt cod, Mercado Santa Caterina sells dozens of variations of salted cod for anything from delicate whipped mantecato to the paella-like mix of Spanish rice, Manchego cheese and cod. 

Off we marched to the olive counter for an assortment of olives for our tapas plate. Then we continued on to the cheese stall for some aged Manchego cheese. 

My paella class includes gazpacho — the Andalusian cold soup treasure of tomatoes, cucumbers, garlic, old bread, sherry vinegar, sweet peppers, salt and zesty Spanish olive oil. So a stop to pick the perfect tomatoes (yes, luscious even in early winter) and olive oil was next. In Valencia, Chef Garanger uses beans in his paella, so we had to stop and have a discussion about that! I have learned that there are as many paella recipes as there are Spaniards! Paella is usually a Sunday dinner, made mid-day and enjoyed with family and friends. Sangria is often involved, as are tapas and little plates prior to enjoying the paella. (More to come on paella later!)

 

Off we went to my favorite olive oil store in the Mercado, owned by a mother and son who were very active in the refurbishment of the Mercado Santa Caterina. They are both extremely knowledgeable about Spanish olive oils. Chef Garanger and I sampled a few (and then a few more) and decided on 1921, a robust but tempered olive oil.

Being late in the year, the cèpes and cabbage were stunning. It made me want to be home with a big pot of Spanish sausages simmering in mushrooms and cabbage! 

All this shopping made us hungry (I think it was not quite 11:00 am), so we stopped at one of the local tapas bars in the Mercado for a tortilla, which in Spain refers to a potato omelet. Of course, we also had to enjoy a glass of Spanish Verdejo.

We had two fabulous sous chefs with us, both from India, and we treated them to a glass of freshly squeezed orange juice and a tortilla. 

Off I scurried to the culinary center to ready the team for our paella class. It has been one of our most popular classes this season and one of my favorites to teach.

Mastering paella is a lot about the crusty bottom, or soccarat, that forms in the pan at the very end. This tasty caramelization of the rice is reserved for the elders and is always eaten with a wooden spoon directly from the paella pan. You can see me here, nose-down in the paella pan, helping our students nurse their soccarat along. I am always a bit like the Disney character Tigger in this class, so happy when our students master this essential element of a delightful Spanish family recipe. 

And as always, what is paella without sangria? My “patio pounder” sangria has been a big hit this season. I add St-Germain liqueur, the elderflower aperitif that gives a fragrant fruitiness and depth to a traditional sangria. Cheers!

Chef Kelly

Executive Chef, Bon Appétit Culinary Center

 

 

 

 

 

 

 

 

NAUTICA VISITS MANGALORE

Nautica recently called on the port city of Mangalore, India, renowned as the junction of the Netravati and Gurupura rivers, which ultimately lead to the Arabian Sea. As a result, Mangalore is the staging point for major Western Indian exports such as cashews and coffee as well as various petroleum products.

Several important historical sites and spiritual centers can be found in and around Mangalore, and many Nautica guests explored the area during an excursion with Oceania Cruises. Their adventure began north of Mangalore in the holy town of Karkala, a center of pilgrimage for followers of Jainism that is nestled amidst a striking landscape dominated by black granite. 

The 42-foot-tall monolithic statue of Bahubali is a prominent landmark just beyond the town center. Bahubali is believed to embody the ideal of a man who conquers selfishness, jealousy, pride, and anger. His virtue was a result of 12 years of meditation following a major conflict with his brother Bharata. Karkala has numerous places of worship devoted to a wide variety of faiths and welcomes thousands of visitors each year seeking spiritual guidance as well as a closer look at the magnificent detail of the sculptures and temples.

Just as sculptors created beautiful works out of stone in Karkala, the agriculturists at nearby Soans Farm created equal beauty from the earth. First established prior to World War II, the farm began to flourish after the war and Indian independence. Soans Farm was conceived as a coconut plantation, but because the area has shallow soil and minimal irrigation, Alfred Soans had to seek alternatives to achieve success. Pineapple was introduced along with other crop diversification. Farm machinery was employed, and irrigation improvements were made. These innovations led to year-round usage of the land, sustainable farming methods, and further agricultural developments that attracted researchers from around the world to study and observe the ground-breaking successes.

Nautica guests seeking reflection and inspiration found it at the Thousand Pillars Temple in the town of Moodabidri. The temple literally has 1,000 sculpted stone pillars, and it is believed that none are identical. The temple is also home to the oldest Jain manuscripts charting the religion's beliefs, history and culture. Inside the temple, more ornate carvings adorn the granite pillars, and various panels decorate the interior.

Returning to Mangalore, Nautica guests visited the St. Aloysius College Chapel. The church was constructed in the early 20th century and was inspired by the Sistine Chapel in Rome. The church and school are dedicated to Aloysius Gonzaga, a saint who renounced his wealth and power to adopt an ascetic lifestyle and serve others. 

The paintings in the center of the ceiling depict the life's work of St. Aloysius and his commitment to those in need. St. Aloysius’ life ended when he contracted the plague while tending to those stricken with the disease. His legacy lives on as thousands of children continue to study at the school each year.

With the holiday season in full swing, those considering New Year’s resolutions may well have found inspiration in the spiritual precepts of the religious centers of Mangalore, Karkala and Moodabidri.

 

 

GALA TEA TIME ONBOARD MARINA

Afternoon tea in Horizons lounge is a time-honored tradition onboard Oceania Cruises' ships. Each day at four o'clock, guests gather for this festive occasion to enjoy various treats and, of course, a nice cup of tea. Lengthier voyages, such as Marina's recent transatlantic cruise, give the onboard pastry chefs a chance to really flex their creative muscles during "Gala Tea Time." For this grand affair the chefs go above and beyond their already impressive display of goodies and elevate the traditional tea time to an expression of artistic inspiration. 

The centerpiece of the Gala Tea Time is the croquembouche, a regal tower of caramelized puff pastries with delectable fillings.

But the croquembouche is only the beginning of an array of elegant edibles. There are eclairs, tarts, scones, and even truffles prettily arranged in the shape of the Oceania Cruises logo.

 
Not all of the choices are sweet treats. Finger sandwiches, such as smoked salmon with lemon cream cheese on navette or roast beef and gherkins on poulichette, are an essential part of any tea time.

Some of the creations are simply too beautiful to eat. Ornate sculptures created from spun sugar adorn the sumptuous spreads.

 
Over 500 guests enjoyed the Gala Tea Time onboard Marina this week, affirming that afternoon tea is not just for the English anymore!

THE DESERT OASIS OF FUJAIRAH

The Arabian Desert offers magnificent vistas of a vast expanse of endless sands. But despite the scenic landscapes, most visitors are always pleased to discover an oasis amidst this dry wilderness. The city of Fujairah in the United Arab Emirates is one such oasis. The port is nestled at the base of the Hajar mountain range on the Gulf of Oman. Fujairah receives more rainfall than most of the region as a result of the mountains and the easterly winds bringing warm, moist air from the Indian Ocean. This climate helps create the numerous valleys in Fujairah, known as wadis, which function as dry riverbeds that fill with water during the rains. The climate also impacts the coastline extending north, which features some of the best beaches in the area.

Guests onboard Nautica were able to choose from an array of excursions offered by Oceania Cruises during their recent call at Fujairah. A visit to the refurbished Fort Fujairah and Fujairah Museum highlighted the region's history and culture. These photographs illustrate both the barren feel of the desert and the lush vegetation that can suddenly thrive here. In fact, the fort is surrounded by date gardens. 

The museum features various artifacts from recent history as well as archaeological finds dating back thousands of years.

To the north of Fujairah is Al Badiyah Mosque, believed to be the oldest mosque in the UAE. It was constructed of mud and stone without the benefit of any wood for support; thus archaeologists are unable to determine its age for certain. A watchtower stands on the hill above the mosque with panoramic views of the wide stretches of surrounding desert. 

The local souks, or markets, offer another interesting area to explore. Fujairah's climate creates farming opportunities, and one can find an abundance of fresh fruits and vegetables at the souks, in addition to souvenir trinkets, Persian rugs and clay pots. Some souks are seasonal or weekly, and some have swelled to permanent shopping centers that may even feature amusement parks.

Another option for Nautica guests was a photo safari through the Hajar Mountains. Vehicles wound their way through the various scenic passes and even ventured off road, where guests had the opportunity to get up close and personal with some of the local wildlife. 

  

  

As with many ports in this region, Fujairah has historically stood at the crossroads of several major trade routes. And even though it is still a very busy commercial port for oil and cargo containers, Fujairah is quickly gaining a reputation as a relaxed oasis away from the hustle and bustle of other ports in the area. Fujairah offers not only the natural and historical sights described here, but also sunny beaches, bountiful fishing and various water sports. This destination was a delightful stop for Nautica's guests before continuing en route to the wonders of India.

THE WONDERS OF PETRA

As Nautica recently departed the Mediterranean and sailed for Asia, the ship transited the Suez Canal and paid a visit to Aqaba, Jordan's only seaport. This region north of the Red Sea boasts a rich history and several archaeological digs, as Aqaba's location made it a major junction for historic trade routes between Africa, Asia and Europe.

Oceania Cruises guests enjoyed an excursion from Aqaba to the hidden city of Petra. This trip illuminated Jordan's ancient past as well as some stories from more recent history. The motorcoach route traced the path of the World War I adventures of T.E. Lawrence, a British Army officer instrumental in the Arab revolt against the Ottoman Empire. An archaeological researcher prior to the outbreak of war, Lawrence was side-by-side with Arab rebels and helped lead the attack on Aqaba. With the seaport secure, Lawrence and the Arabs conducted various exercises throughout the region that would eventually lead them to Damascus. Lawrence later wrote about the exploits, and his tales ultimately inspired the movie Lawrence of Arabia.

Photographs of Petra might indeed remind you of a movie set, as you may have seen it in films before. Even though Lawrence of Arabia was not ultimately filmed in Jordan, various movies have used the region as their backdrop. The structure carved into the vibrant red cliff below is known as Al Khazneh, or "The Treasury." Various legends indicate it was a repository for either pirates' loot or the bounty of Egyptian Pharaohs. You might recognize it as the temple featured in Indiana Jones and the Last Crusade.

Ad-Deir is known as "The Monastery" and can be seen in Transformers: Revenge of the Fallen.

Regardless of whether they've been featured in film, all the sights of Petra are astounding and worthy of a visit if you have the opportunity. The entrance to the Great Temple dates back over 2,000 years and features both Roman and Byzantine enhancements.



Archaeological projects have unearthed a Byzantine church with a number of fascinating mosaics.

Natural rock formations provided the infrastructure for aqueducts and cisterns that enabled Petra to not only survive, but even prosper through drought. The Nabataean people established Petra as their capital around the sixth century BC, and their control of the water supply here led them to thrive in this desert oasis. 

Petra's vast stone cliffs not only served as the raw material for the rock-cut architecture, they also provided a means of creating permanent records.

The final stop on Oceania Cruises' excursion was the magnificent amphitheater carved into the hillside.  

The journey to Petra was certainly a memorable one, and it is easy to understand why many travelers have rated Petra amongst the world's must-see destinations.