BOB BINDER REPORTS FROM RIVIERA: PANINIS AND PING PONG
Meanwhile, final preparations onboard continue. Chef Kelly is now settled in at the Bon Appétit Culinary Center. She’s been working to get everything set up for our new classes, which include one-hour sessions on paninis and how to make friends with your pressure cooker. We now also offer a class called Beyond Brie that will teach you everything you ever wanted to know about cheese.
She’s also been making final arrangements for our new Culinary Discovery Tours that will launch with Riviera. When she was onboard Marina, she recently did some exploring in Sicily looking for potential tour destinations. She took a small group on a treasure hunt through the farmers market in Catania; then they filled some cannolis in a bakery in Taormina; and then they were off to a winery on Mt. Etna. Finally they returned to the ship to hand-roll pasta using the ingredients from the farmers market. Phew!
Chef Kelly also told me about a new Culinary Discovery Tour she is planning for St. Petersburg called Cuisine of the Czars. You explore local shops and restaurants to learn what the czars and peasants have historically eaten in Russia during each season. Of course, back on board everyone eats like a czar.
Speaking of eating like a czar, the onboard restaurants are almost ready. New recipes are being finalized, and the staff is already providing their excellent service because after all, chefs have to eat too.
The olive oil from Riviera’s godmother, Chef Cat Cora, will be served in Toscana. Considering her Greek heritage, Chef Cora certainly knows her olive oil. Now I’ll have an even tougher time deciding which olive oil to order.
We are also all setup for shuffleboard, bocce, croquet and miniature golf.