ICONS OF THE ETERNAL CITY

Today both Nautica and Riviera are in Civitavecchia – the gateway to Rome. Traveling just an hour or so inland takes you to the Eternal City and all of its legends and wonders. Western society is rife with images that give us a notion of the grandeur of Rome, but until you visit, it’s difficult to truly conceive the immensity of the city.

Amidst the classical architecture and ancient relics sprout the trappings of modern man, from high-end fashion boutiques to souvenir shops selling aprons that make you resemble a gladiator. This mélange draws criticism from some visitors, but I actually feel a relative sense of harmony in the city considering its vastness. I enjoy grabbing a gelato and then rounding the corner onto a 17th century piazza that transports me back in time – or a forum more than two thousand years old that takes me back much further.

I recently returned to Rome as Blogger-at-Large, and because I had already seen many of the historic monuments, I had a simpler plan this time: espresso, pasta, vino, gelato. But despite my intent to focus on culinary culture, and despite the rain that assured me this was a wise decision, I found myself drawn back to the city’s landmarks for another look. It just didn’t seem right to go to Rome without strolling by the Colosseum and tossing a coin in Trevi Fountain. This trip confirmed that, no matter how many times I visit Rome, I will always be awed by its icons, learn more of its history and discover new wonders.

On this trip I joined the Oceania Cruises excursion Rome on Your Own, which was great for those who have visited before. It provided transportation from the ship to the city and back, with the added benefit of an informative guide along the way who shared historical facts, helpful tips and a well-marked city map.

We were dropped off at the Piazza del Popolo, a large, impressive square that was a great starting point because from here Via del Corso led right into the heart of the city. Several of Rome’s most famous monuments are within blocks of this main street.

The fact that I wanted to visit some landmarks did not deter me from my original plan, and I began the day with a delicious cappuccino. Buoyed with espresso, I set off for Trevi Fountain, passing by the famed Spanish Steps during the first of several rain showers that day. Like the horses pulling the carriages, I donned my rain gear and forged ahead. The famed Trevi Fountain had to be my first stop so that I didn’t miss the chance to toss in a coin to ensure that I would return to Rome again.

After tossing the requisite coin and taking a few minutes to gaze at the majestic fountain, I headed for the Pantheon. Once a temple to the Roman gods and now a church dedicated to St. Mary and the Martyrs, it is the best preserved ancient building in Rome. While hardly visible from the front of the Pantheon, its dome is one of the most impressive features. To this day it is the largest unreinforced concrete dome in the world. Its oculus is completely open, acting as the only source of natural light and also allowing in rain. It was remarkable to see the sunlight and showers falling from the heavens into the center of the church.

As I left the Pantheon, I was pleased to see it was time for lunch. On to the pasta and vino part of my plan! The Piazza della Rotunda in front of the Pantheon is surrounded by cafés, which one might assume are tourist traps because of their location. But while the prices may be a bit higher than a restaurant off the beaten path, the food I had there was delicious. And I was happy to pay a little extra for the view!

I’ve eaten twice at the café on the southwest corner of the square, and I confess I had the lasagna both times. If you like your lasagna with béchamel sauce, then the lasagna in Toscana onboard the ship can compete with just about anything shoreside. But while I love a good béchamel, I sometimes prefer to forgo the milk and butter in favor of a hearty tomato sauce in its purest form, and in that case, the best I’ve ever had was at the café on Piazza della Rotunda. If you’re in the mood for a white sauce, try the gnocchi with arugula and prosciutto, which is divine!

Having checked the pasta and vino off my list, I wandered for a bit and stumbled upon the lovely Piazza Navona with the Sant’Agnese in Agone church and the Fontana dei Quattro Fiumi by Bernini, arguably Rome’s greatest achievement in the fountain genre.

I continued south again and arrived at a work that is modern architecture by Roman standards, the Monumento Nazionale a Vittorio Emanuele II. This monument has met with some controversy since its inauguration in 1911 because an area of Capitoline Hill was destroyed to create it.

The Cordonata, a grand staircase designed by Michelangelo, led to the Piazza del Campidoglio atop Capitoline Hill, the smallest but most famous of the seven hills of Rome and the origin of the English word, “capitol.” Once the site of Rome’s holiest temples, the hill fell into ruin in the Middle Ages. Michelangelo was asked to redesign this ancient square in the 16th century, including the Palazzo Senatorio, which is now the city hall and is flanked by the impressive Capitoline museums.

At the base of the hill, I could see the Roman Forum, once the economic, political and religious center of Rome and home to some of the most ancient and renowned excavations in the city. Just beyond the Forum stood the Colosseum, the largest amphitheater in the world and the most recognized landmark in Rome. Coming from a country just a couple centuries old, I could hardly conceive of a structure that had been standing for a couple millennia, surviving both natural disasters and human plundering.

This iconic monument seemed an appropriate place to conclude my day and head back to meet the coach. I grabbed a gelato on the way and completed my culinary tour along with my historic one. I only hope that the legend of Trevi Fountain is indeed true, and that my coin will ensure that I return to this great city again!

THE LAUNCH OF A NEW SEASON OF CULINARY DISCOVERY TOURS CONTINUES

In this week’s earlier blog I shared some of the delightful Culinary Discovery Tours™ we just launched for the European season. From the colorful markets of Funchal to the delectable lunch at the famed Chateau Eza, the tours continue to meet with rave reviews from our guests.

Our Culinary Discovery Tour in charming Portofino, Italy, offered a delightful contrast to the elegance of Chateau Eza in France. After a scenic ferry ride, we were greeted in Rapallo by our friend Guido with a sampling of meats, cheeses, olive oils and wines from Liguria.

Then we took a quick stroll through the market for basil, pine nuts, garlic and olive oil (guess what we are making?) before heading to Recco to spend the morning with the pasta master at Da O Vittorio. I never tire of watching this master and the grace and speed with which he rolls out his pasta, fills his ravioli and spins his focaccia dough.

Lunch was fabulous and the pasta-making class was such fun for the guests. I get emails frequently with tales of our students mastering the art of making fresh pasta at home! One of the best ways to serve fresh pasta is with a basil pesto, and as we were in the Liguria region of Italy, where pesto originated, we of course had to make some with our purchases from the market.

The next region of Italy on our itinerary was Tuscany. No trip to Tuscany would be complete without a visit to Torre a Cenaia for a pizza and focaccia-making class using their wood-fired oven amidst their vineyards and centuries-old Cyprus trees.

After a stroll through the market in Livorno and a tasting of local ham, we headed off to the winery for a tour and enjoyed a lovely wine tasting while making our pizzas and placing them in the searingly hot outdoor ovens. Then after a carriage ride through the vineyard we returned for sweet wine and biscotti. I could hardly think of a better way to spend an afternoon in Tuscany!

One of the Culinary Discovery Tours™ I was most excited to launch was the new one we are offering in Venice. It began with a private water taxi ride from the ship along the Grand Canal to the Rialto market. The trip was a real treat in itself!

The market was buzzing and alive with locals, tourists, vendors and, of course, our special Oceania Cruises foodies. After an hour wandering through the market looking at the beautiful scallops and fresh fish and magnificently displayed produce, we were off to the private home of our chef host.

The magnificent villa was like something out of a Merchant Ivory movie set – so decadently Venetian and yet so welcoming at the same time.

Our host was a former television chef on the Italian Food Network and conducted an engaging cooking demonstration of local Venetian dishes, such as fried zucchini blossoms and a seafood risotto.

We sat for a candlelit lunch in her dining room and enjoyed another opportunity to relax with our guests and make new friends while savoring fabulous food and wine!

Our last stop was the trendy new chocolatier, Vizio Virtù. What better way to finish this day than with spectacular chocolate delicacies?

You are probably asking yourself the same question my mother asks me, “They pay you to do this job?!” I am excited for more adventures as the season continues with new culinary tours in Rhodes, Corfu, Istanbul and Sicily. You can also join me in the Baltic to launch our new season of Culinary Discovery Tours™ in Amsterdam, Copenhagen, Tallinn, Riga, Oslo and Helsinki. If you can’t join me this summer, stay tuned for more culinary discoveries here on the blog!

Following are some of the Culinary Discovery Tours™ mentioned in the blog and the sailings on which they are offered – in case you wish to join us!

Portofino - Ligurian Cuisine & Pasta Making Class

• Riviera's Riviera Rendezvous: October 11, 2013

Tuscany - Oven-Fired Focaccia, Biscotti & Pizza at Winery

• Riviera's Italian Escapade: August 28, 2013
• Riviera's Venetian Vignettes: September 7, 2013
• Riviera's Romance & Rivieras: September 29, 2013

Venice - Market Tour, Cooking & Chocolate Demos

• Riviera's Italian Escapade: October 19, 2013
• Riviera's Paths of the Byzantines: October 25, 2013
• Marina's Glorious Shores: October 29, 2013

Rhodes - Cooking Demo in Greek Family Restaurant & Lunch

• Riviera's Paths of the Byzantines: July 13, 2013
• Riviera's Sacred Sanctuaries: August 6, 2013  
• Riviera's Treasures & Monuments: August 16, 2013

 Corfu - Culinary Traditions & Greek Cooking

• Riviera's Paths of the Byzantines: July 13, 2013
• Riviera's Italian Escapade: August 28, 2013
• Riviera's Venetian Vignettes: September 7, 2013

Istanbul - Fish and Spice Markets with Turkish Luncheon at Grand Bazaar 

• Riviera's Paths of the Byzantines: July 13, 2013
• Riviera's Sacred Sanctuaries: August 6, 2013
• Riviera's Treasures & Monuments: August 16, 2013

Taormina, Sicily - Sensuous Sicily

• Riviera's Treasures & Monuments: August 16, 2013
• Riviera's Venetian Vignettes: September 7, 2013
• Riviera's Ionian Passage: October 18, 2013 

Amsterdam - A Behind-the-Scenes Chef Tour & Lunch

• Marina's Nordic Explorer: July 15, 2013
• Marina's Nordic Explorer: September 13, 2013

Copenhagen - Food Market, Nordic Food Demo & Lunch

• Marina's Nordic Explorer: July 15, 2013
• Marina's Scandinavian Serenade: August 10, 2013
• Marina's Nordic Explorer: September 13, 2013 

Tallinn - Fish Workshop, Winery Visit & Tallinn's Old Town

• Marina's Baltic Odyssey: July 5, 2013 
• Marina's Nordic Explorer: July 15, 2013
• Marina's Scandinavian Serenade: August 10, 2013

Riga - Central Market, Latvian Cooking Demo & Lunch

• Marina's Nordic Explorer: July 15, 2013
• Marina's Scandinavian Serenade: August 10, 2013
• Marina's Nordic Explorer: September 13, 2013

Oslo - Spectacular Mathallen Food Hall & Norwegian Pub Lunch

• Marina's Scandinavian Serenade: August 10, 2013

Helsinki - Visit to Food Market & Finnish Cooking Class

• Marina's Baltic Odyssey: July 5, 2013
• Marina's Nordic Explorer: July 15, 2013
• Marina's Scandinavian Serenade: August 10, 2013 

 

CHEF KELLY LAUNCHES NEW CULINARY DISCOVERY TOUR SEASON IN MEDITERRANEAN

As I sit sipping an Earl Grey tea beneath the centuries-old canopy trees overlooking the waterfront in Rhodes, I can definitely feel that spring is in the air. It is a sunny Saturday in the Mediterranean, and families as well as tourists are out for a seaside walk along the promenade of fishing boats, sailing vessels and, of course, the elegant and majestic Riviera. I just ordered a cheese pie, which I am reluctantly sharing with a few starlings. We chefs are always handing out food!

As I enjoy my lunch, I’ve been thinking about the recent launch of a wonderful new season of Culinary Discovery Tours™ in Europe. As you may remember, Oceania Cruises first unveiled Culinary Discovery Tours™ last year with the christening of Riviera, and we are thrilled with the success of these full-day excursions to the world’s most exciting open markets, restaurants and culinary destinations. I’m delighted to have the chance to share our experiences on this season’s tours.

As Riviera crossed the Atlantic at the end of April to begin the European season, she stopped first in Funchal and then Tangier, where we offer exciting culinary tours in both cities. Madeira, one of my favorite ports, is an enchanting island home to some of the most exotic fruits anywhere, and the local market in Funchal is always an adventure.

When we arrived, we took a short bus ride to a local fishing harbor where the fishermen were drying their bacala (a dry salted cod), for which the Portuguese are famous. After an hour in the market buying all kinds of passion fruit hybrids and local spices like piri piri, we took a stroll through the old city past brightly colored doors painted by local artists. We had a lovely tasting of local Madeira wines at Blandy’s and then sat for a delicious lunch at a local tavern where we sampled island fish and meat specialties and more local wines.

  

Then we were on to Tangier for a day in this city of exotic scents, eager merchants and charming locals. We strolled through the market, bought preserved lemons and herbs for our Moroccan cooking class and dropped some serious cash on a few tagines for the culinary center.

The highlight of our tour was lunch at Detroit, a restaurant that was officially not opening until the following week for the annual visit by the Rolling Stones but treated us to a special preview. We sat above the medina with a beautiful view of the sea while feasting on a meal of couscous and chicken tagine. Dessert was a flaky and delicately seasoned pastilla and a generously sweetened Moroccan tea – our lovely host impressed us all with his pouring skills.

 

Crossing the Strait of Gibraltar, Riviera continued on to Europe and the site of one of my favorite tours from last year, Marseille. I favored this tour mostly because of the delicious meal prepared for us by Gui Gedda, the undisputed godfather of Provence cuisine – not to mention the magnificent Bandol wines we tasted!

This year I kicked off the tour with a shopping stop in the charming fishing village of Sanary-sur-Mer. The merchants were so proud of their spring produce, as well they should be: bright green zucchini, blood oranges and early fresh peas, the ultimate taste of spring.

 

Here we met a pastry vendor who, upon hearing my English (and very bad French), asked if I had heard of Jacques Torres. Of course, I told her. She informed me she had studied with the famous chocolatier in New York City. We tasted her chocolate (we had to) and it was soft and flavorful. It just goes to show that the world of food really is very small!

After our morning admiring the colorful fishing boats and picture-perfect produce, we were off to the Domaine de Souviou for our lunch with Chef Gui and a wine tasting that we so loved last year. 

Riviera then sailed for Monte Carlo, the point of origin for one of our most popular Culinary Discovery Tours™: a visit to the market in Nice followed by lunch at the famed Chateau Eza. The picturesque market in Nice was brimming with beautiful flowers and produce, and we were all especially impressed with the early white asparagus. Those sweet white vegetables and zucchini blossoms were only a few of the items we had to purchase at the market. And there is always time for socca and a hug from Theresa, the “socca lady.”

Then we were off to Eza and an unforgettable meal. I always think of Jacques Pépin on this tour because he remembers meals not only by the food but by the company as well. I am touched by the friendships that form around the table here at Chateau Eza. Our guests can relax, visit with one another, share stories of their families at home and enjoy what dining is meant to be, the perfect confluence of food and friendship. The food was exquisite, as always, and served with the ultimate flair!

  

  

Well, I have finished my cheese pie – and the starlings are full – so I will wrap up this blog and return to Riviera. Be sure to check the blog again this week, when I’ll share more stories of our latest Culinary Discovery Tours™ in Italy.

Following are some of the Culinary Discovery Tours™ mentioned in the blog and the sailings on which they are offered – in case you wish to join us!

Tangier - Market Visit, Tangine Shopping & Moroccan Lunch:

• Riviers's Romance & Rivieras: September 29, 2013
• Riviera's Enchanted Passage: November 18, 2013

Marseille - Exquisite Flavors of Europe:

• Riviera's Venetian Vignettes: September 7, 2013
• Riviera's Riviera Rendezvous: October 11, 2013

 Monte Carlo - Local Market Visit & Lunch at Chateau Eza:

• Riviera's Venetian Vignettes: September 7, 2013
• Marina's European Charms: October 9, 2013

 

 

FANS TELL OF THE "MAGIC" OF OCEANIA CRUISES

Brad and Maleta Smith are big fans of Oceania Cruises. They recently enjoyed a wonderful cruise onboard Riviera, and they’ve been singing the praises of the staff, in particular the housekeeping staff. The Smiths said their stateroom attendants, Anna and Iryna, “did a terrific job, were so very nice and a joy to be around.”

They also had an especially memorable evening during a magician’s performance onboard. Our thanks to Brad for sharing the following lovely story with us:

On a recent family cruise my mom was a participant in a magic show. Magician Fred Becker had her pick a card. He then performed an elaborate magic trick with the deck. At the end when he threw the deck into the air, his magic sword “found” my mom's card.

At the end of the show, he threw her card out into the audience. I was lucky enough to retrieve it after a brief frantic search. I knew this would make a great memento of our time together.

For a Mother's Day gift, I took this card and a bio of Fred to a local shop where they expertly mounted it so the card appears to be floating inside the frame. You can see the hole where the card was skewered by the sword. When I presented this to my mom, she loved it and said it was a great memento of our trip.

WENDY PERRIN REPORTS FROM MARINA’S GRAND PANAMA CANAL VOYAGE

If you read The Perrin Post, Wendy Perrin’s blog for Condé Nast Traveler, you know that she has been sharing photos and stories from her adventures onboard Marina’s Grand Panama Canal cruise. So far she has offered a couple of posts on how to recover luggage lost by the airline, great stories of the guests she has met and the activities onboard this 20-day cruise and some wonderful photos and information about the Panama Canal and Cartagena.

Onboard Marina as a guest lecturer, Perrin is offering practical travel tips and fascinating stories about places that every travel lover should visit. To see her posts on her travels with Oceania Cruises, check out her blog.

 

THE VIEW FROM KOTOR

Riviera has arrived in Europe for the summer, and today she calls on lovely Kotor, Montenegro. As Blogger-at-Large for Oceania Cruises, I recently had the pleasure of visiting this charming town and have many fond memories and fantastic photos from my time spent there.

As with many costal towns, the views are among the most memorable aspects of a visit to this beautiful little city, nestled in a secluded area of the Gulf of Kotor just off the Adriatic Sea. The inlet on which the town lies has been called the southernmost fjord in Europe, but technically it is not a fjord. It is actually a ria, a coastal inlet formed by a submerged river valley. Regardless of the scientific name, the result of nature’s work is spectacular scenery. When calling on Kotor, you most definitely want to be on deck as the ship sails into port.

Flanking the ship, forested mountains rise out of the tranquil sea as you sail the meandering route toward Kotor. As you approach, you can see two diminutive islands off the coast from the town of Perast, each island just large enough to support a religious edifice. The manmade island is home to the Church of Our Lady of the Rocks, and a Benedictine monastery stands on the natural island, known as St. George Island (pictured below).

Continuing on to the far end of the cove, you are greeted by the charming coral-tiled roofs of the Old Town of Kotor. The town was settled in ancient Roman times and became an important center of trade in this region in the Middle Ages. Four centuries of Venetian rule gave Kotor its Venetian look and feel, including the fortifications that still surround the Old Town. A UNESCO World Heritage Site, it is one of the best-preserved medieval towns in the Adriatic. Several monuments, including the Cathedral of Saint Tryphon and the town walls, were seriously damaged by an earthquake in 1979, but the town has since been meticulously restored.

Just a short walk from the cruise pier, the Old Town is primarily pedestrian and thus best appreciated on foot. I had a wonderful time exploring the narrow, winding lanes with photo opportunities around every corner.

The inscription above the entrance to the walled Old Town reads, “What belongs to others we don't want; what is ours we will never surrender.” The 10th century Cathedral of Saint Tryphon certainly embodies the “never surrender” spirit. Badly damaged in two earthquakes, it stands beautifully preserved today. After the first quake in the 15th century, it took years to raise the funds and complete the reconstruction, which accounts for the different styles of the two towers. One of only two Catholic churches in Montenegro, it was built in honor of Kotor’s patron saint and protector.

Behind the Old Town, an ancient stone pathway consisting of more than 1,300 stairs leads to the old fortress perched on the mountain. Along the way you pass the lovely 15th century Church of Our Lady of Health, which offers another fantastic photo opportunity, not to mention an excuse to rest a bit from climbing. If you have the stamina to reach the Castle of St. John, you will be rewarded with amazing views of the town, the bay and your ship. The climb is a challenging one, but it is definitely worth the effort!

As my day in Kotor drew to a close, the wind picked up and the rain clouds began to roll in. But not even gray skies could diminish the beauty of the view as we sailed out of the bay.

I am grateful to Oceania Cruises team member Vanessa Cordo and Oceania Cruises guest Peter Pretty, who also contributed some fabulous photos from their visits to Kotor. Guests onboard Riviera today are the first of the season to call on this gorgeous destination. I have no doubt they are enjoying a truly memorable day and capturing many photos of their own!

BARCELONA AND ITS UNFINISHED MASTERPIECE: THE SAGRADA FAMILIA

Of the many signs that spring has sprung, one of my favorites is the arrival of Oceania Cruises’ ships in Europe. This year Riviera was the first to arrive, and she began her European season in the spectacular city of Barcelona.

Cruises often commence or conclude in Barcelona, and on my previous voyages as Blogger-at-Large, my schedule had forced me to arrive just in time to embark or to fly home immediately after disembarking. If you begin or end a voyage in Barcelona, I highly recommend taking advantage of Oceania Cruises’ pre- or post-cruise hotel packages to allow yourself a few extra days in this wonderful city. From the architecture to the museums to the markets to the promenades, this is a city worth lingering in.

The sights of Barcelona are far too expansive to describe in a single blog, so I’m dedicating this one solely to the Sagrada Família, the magnum opus of famed architect Antoni Gaudí and the most recognizable icon in the city. After visiting the Vatican, my husband said he would never need to visit another church now that he’d seen St. Peter’s Basilica. When he saw the Sagrada Família, he retracted that statement.

The Basílica de la Sagrada Família is Gaudí’s crowning achievement, despite the fact that it remains unfinished to this day. Gaudí worked on the church from 1883 until his death in 1926, and since then different architects have continued the work based on Gaudí’s original design. Because it is an expiatory church, the entire construction has been funded solely by donations, and Gaudí always considered it a church made by and for the people. He knew the project would only be completed long after his death, and he carried out the planning and construction in such a way that each succeeding generation could be responsible for a particular part.

The Nativity façade was one of Gaudí’s first undertakings. It celebrates the birth of Jesus and the Holy Family, to whom the church is dedicated. Three entrances symbolize faith, hope and charity. Above the façade rise towers dedicated to apostles. The bell towers of this façade were completed in 1933, after Gaudí’s death.

Despite severe damage done to the church during the Spanish Civil War in the late 1930s, construction resumed afterward. Most of Gaudí’s original plans were lost, but many pieces of plaster models were recovered. There were also published plans and photographs of the original models available, and many of Gaudí’s followers had created volumes of notes based on information he shared with them. Using these resources, construction was able to continue according to Gaudí’s original vision.

The foundations of the Passion façade were laid in 1954, based on the many studies that Gaudí had done. In contrast to the joyful tone of the Nativity façade, the simple figures on the Passion façade are darkly dramatic and intense, as this section tells the story of Jesus’ pain, sacrifice and death. The sun’s descent casts shadows on the figures that further emphasize their desolation.

The Glory façade is currently under construction and will be the main entrance to the church when it is finished. When the church is complete, it will have 18 towers: 12 dedicated to the apostles, four to the evangelists, one to Jesus and one to Mary.

The interior of the Sagrada Família is just as impressive as the exterior. The system of columns supporting the five naves is unique in the history of architecture. The soaring branches of the columns give the impression of a forest, as the structure and mechanics of trees inspired Gaudí’s design. The cloister is also unique in that it runs all around the church, only interrupted by the doors and the apse. Throughout the interior are stunning works of stained glass; since 1999 many have been designed by artist Joan Vila-Grau.

The Sagrada Família is an astounding achievement. If you travel to Barcelona, be certain to visit this amazing church and witness for yourself the brilliance of Gaudí and the talent and dedication of the people of this city.

50 DAYS AT SEA FOR 50 YEARS OF MARRIAGE

A few days ago I received an email from Peter and Pauline Pretty, loyal Oceania Cruises guests from Oakville, Ontario, sharing several photos from their 50-day Grand Voyage to celebrate 50 years of marriage. You may remember the Prettys from a previous blog post I wrote on their South Pacific cruise or from the article in the January 2013 Your World Your Way brochure. I couldn’t resist the opportunity to share their wonderful photos as well as congratulate them on this amazing milestone.

The Prettys feel at home on the ships of Oceania Cruises, one of the many reasons they return year after year, and celebrating such an important anniversary did not go unnoticed on this momentous sailing. Nautica General Manager Jason Gelineau arranged a special celebration at the Polo Grill, Pauline’s favorite restaurant, and the social director, Emmanuelle, serenaded the couple.

Of course, the best part of the Grand Voyage for these adventurers was the nearly two months spent exploring Africa and Asia onboard Nautica. As Nautica prepares to sail for Europe for the summer, the Prettys’ stories provide a lovely recap of some of the highlights of a wonderful winter season.

The Prettys got a feel for the history and culture of Mozambique during a tour of its capital on the Discover Maputo shore excursion. Stops included the Central Train Station designed by Gustav Eiffel, famous for conceiving the Eiffel Tower in Paris, and also the Museum of Natural History, Independence Square and City Hall. Highlights for the Prettys were the opportunity to observe semi-wild lemurs and a visit to a local market where they shared a moment with these adorable kids.

In Colombo, Sri Lanka, the Prettys took the Ingiriya Tea Plantation shore excursion, where they got an insider’s look at how Sri Lanka’s most important cash crop is cultivated. They watched harvesters pick the fresh tea leaves – 65 to 75 pounds a day are collected – and saw how the leaves are processed. Afterward they enjoyed a freshly brewed cup of tea and were able to purchase some to bring home.

The Prettys frequently enjoyed tea onboard the ship as well because afternoon tea is one of Pauline’s favorite activities. Longer voyages provide the chefs the time to really flex their creative muscles and create an extraordinary event even more splendid than the traditional teatime – the Grand Gala Tea Party. The pastries and cakes were not only beautiful to look at but scrumptious too. Jason and Emmanuelle were among the crew members who were in attendance to celebrate the special occasion.

Back ashore on the Scenic Phuket & Elephant Camp excursion, the Prettys had the chance to ride an elephant after enjoying an impressive show put on by the elephants and their handlers. In this photo the elephant is hoping that the Prettys will tip with bananas.

As a contrast to their adventures in the countryside, the Prettys also visited some of Asia’s grandest cities. Known as the “Garden City,” Kuala Lumpur is a modern urban environment with an abundance of greenery and beautifully landscaped parks. The Petronas Twin Towers, the tallest twin towers in the world, are an indelible feature of the city’s skyline.

The Prettys also enjoyed a day exploring Singapore and the truly unique modern landscape.

 

We’re so pleased the Prettys shared their photos and these wonderful highlights of Nautica’s season in Africa and Asia. If their adventures have inspired you, now is the perfect time to reserve a voyage for next season. Nautica will be back in Africa starting in December with Lands of Grandeur, and then in Asia starting in February with Pagodas & Palaces.

A special thanks to Peter and Pauline for sharing this special occasion with us, and congratulations on 50 years of marriage!

 

LOCAL CHEFS TEACH THE SECRETS OF THAI CUISINE

Anyone who has ever sailed with Oceania Cruises knows that cuisine is a very important part of the experience. From its very beginnings 10 years ago with the appointment of Master Chef Jacques Pépin as Executive Culinary Director, to the exceptional onboard specialty restaurants at no additional charge, to the Bon Appétit Culinary Center offering hands-on cooking classes, Oceania Cruises is unrivaled in its dedication to the culinary arts.

Of course, considering the fascinating worldwide destinations that Oceania Cruises visits, the opportunities for culinary enrichment are as abundant ashore as they are onboard. Numerous shore excursions are available that allow foodies to learn about diverse world cuisines. These excursions were especially appealing to guest lecturer Don Campbell, who recently shared his expertise with guests onboard Nautica.

After a 24-year career with the US Coast Guard, Don traveled the world as a program manager in the aerospace and defense industries. His extensive travels fueled a lifelong passion for discovering world cultures, and he especially enjoys interacting with local people and learning about their art and cuisine. During his voyage onboard Nautica, Don had the chance to not only share his valuable insights with guests but also extend his own knowledge even further on the Thai Cooking Class shore excursion offered in Ko Samui. Don took some great photos during the class and was kind enough to share them with us.

For Thai food lovers, this excursion was an excellent opportunity to learn some of the secrets to preparing this delicious cuisine. The day began with a trip to a Thai market to pick out the fresh ingredients that would be used in the class. Walking through the lively market, guests got a feel for life on the island of Ko Samui as the locals shopped for their own daily staples.

Having purchased the ingredients for the class, the group drove to the Nora Beach Resort & Spa, where the cooking class was taught. After being welcomed with a traditional Thai beverage, guests rolled up their sleeves and got to it. Guests had individual cooking stations and, using the ingredients purchased at the market, prepared a delicious Thai meal.

After a satisfying Thai feast, guests enjoyed some time to relax and explore the lovely resort.

If your mouth is watering after all this discussion of Thai food, you’ll be happy to know that Nautica will be back in Ko Samui on the Pagodas & Palaces sailing on February 6, 2014. You, too, could learn to prepare authentic Thai cuisine on a wonderful voyage with Oceania Cruises!

NUKU HIVA – VISIT TO TAIPIVAI VALLEY

Ancient legend has it that the god of creation promised his wife he would build a house in one day, so he gathered together land and created what is now known as the Marquesas Islands. All of the islands are named after parts of the house; Nuku Hiva is the roof.

Guests onboard Marina recently enjoyed an overnight stay in Nuku Hiva, the roof of the gods, and got to see first hand why the ancient inhabitants of these islands would have come to believe that these islands were the home of deities. 

On the shore excursion Nuku Hiva – Visit to Taipivai Valley, Nuka Hiva’s spectacular beauty unfolded on an off-road adventure in the Taipivai Valley. One of the richest archaeological sites in the Marquesas Islands, Taipivai Valley was made famous by Herman Melville. After deserting his ship, Melville spent several weeks living with the Taipi people, and his experience became the inspiration for his novel Typee.

One of the first stops was the island's main town, Taiohae. Located on the southern coast in the shadow of Mt. Muake, the town is situated in an ancient volcanic crater. Here guests visited the Cathedral of Notre-Dame of Marquesas, built with rocks from the six islands of the Marquesas. The woodcarvings inside are a blend of Marquesan art with iconic Christian symbolism, including a beautiful wooden pulpit.

Exploring Taipivai Valley, guests were treated to a beautiful drive on a steep trail, lined with lush vegetation, that took them through the island’s interior. Along the way, several stops were made to take in spectacular views of the coastline, bays and valleys.

Amidst the stunning scenery, a light lunch was served with fresh local delights.

A drive through Taipivai’s small agricultural villages ended at the picturesque shore village of Hatiheu with a curving black sand beach.

If you have a yen to visit the house that the gods built, 2014 offers several options: South Pacific Isles, January 15, January 25 and March 26, 2014; Tahitian Pearls, April 5, 2014.

OFF-ROAD ADVENTURES IN BEAUTIFUL BORA BORA

The challenge of writing about the islands of the South Pacific is coming up with enough different ways to say “paradise.” Bora Bora is a lush, green paradise surrounded by unfathomably blue waters, and it’s little wonder why so many people dream of visiting this spectacular destination. Marina’s guests are currently enjoying their second day on the island following an overnight stay.

Marina staff member Jessica Domm shared some photographs from a recent shore excursion, Bora Bora Off-Road Adventure, during which she accompanied guests on a thrilling journey to explore places only accessible via vehicles equipped for off-road travel.

Guests enjoyed a drive through the small town of Vaitape on the shore of Pofai Bay with stops along the way to learn about the local flora of Bora Bora.

The tour then ascended Pahonu Hill, offering spectacular views of Bora Bora’s natural harbor and Matira Beach. As Blogger-at-Large for Oceania Cruises, I’ve made fairly liberal use of the word “breathtaking,” but in this case the vibrant colors of the Bora Bora lagoon literally take your breath away. Because of the pristine clarity of the water and the varying depths of the lagoon, nearly every shade of blue you can imagine is represented here in its utter perfection. Some blues compete with the cerulean sky; others seem to be the fluid incarnation of a lapis lazuli or a turquoise gemstone. It’s difficult to stop snapping photos in a desperate attempt to capture the splendor, but if you visit Bora Bora, be sure to allow yourself some time to simply gaze at the spectacular scenery and savor the opportunity to be embraced by such wondrous natural beauty.

Some of the evidence of human history on Bora Bora stands in stark contrast to the island’s natural wonders. During World War II, Bora Bora was a US military supply base with 7,000 military personnel, and seven massive cannons were set up around the island to protect it from potential military attack. Guests on the excursion visited several of the cannons that are still standing in their original locations.

Guests also enjoyed a visit to a local pearl farm. Here they learned about the art of pearl farming and why the world’s best black pearls come from the atolls and lagoons of French Polynesia.

One of the last stops was Antena viewpoint, which offered more stunning views of the sparkling waters, the outer reef that protects the island, and the smaller coral islands known as motus that dot the lagoon.

If you haven’t taken a trip to paradise yet, 2013 and 2014 offer several opportunities to sail the South Pacific with Oceania Cruises: Pacific Paradise, December 28, 2013; South Pacific Isles, January 15, January 25 and March 26, 2014; Pacific Isles & Coral Seas, February 4, 2013; Marvels Of The South Pacific, March 11, 2014; Tahitian Pearls, April 5, 2014; Islands & Incas, April 19, 2014. While you probably won’t want to miss the opportunity to swim in the crystalline waters of Bora Bora, you also might consider a trip into the hills to take in some uniquely scenic views of the seascape, while also experiencing some of the culture and history of this gorgeous island.

 

ANTIGUA: A BEACH FOR EVERY DAY OF THE YEAR

Named by Christopher Columbus after Santa Maria la Antigua, the island of Antigua was first colonized by Christopher Codrington in 1632. Long before the English arrived, the island is believed to have been settled around 3100 BC.

Antigua is one of two main islands in the Caribbean island nation of Antigua and Barbuda, which is said to have 365 beaches, one for every day of the year. After the sugar trade began to diminish, these beautiful beaches became the country’s new commodity, and visitors flock from all over the world to thaw out on one of the many pristine beaches on these gorgeous islands. During my last visit to Antigua as Blogger-at-Large, I was only able to visit a couple of these beaches, but I wish I had an entire year to explore them all!

When visiting Antigua, the ships of Oceania Cruises call on St. John’s, the nation’s capital. One of the first recognizable sights on the city’s skyline is the beautiful white towers of St. John’s Cathedral. After being destroyed in earthquakes in 1683 and 1745, the current incarnation was built in 1845.

One of the most popular shore excursions from St. John’s is the Champagne & Lobster Catamaran Cruise. This excursion is a wonderful way to visit some of the most idyllic beaches of Antigua – and enjoy a fantastic lunch as well!

The crew of the catamaran greet guests just a short walk from where the ship is docked. The boat then cruises along the beautiful coastline of Antigua, making a couple of stops at secluded beaches along the way. There are ample opportunities to swim, snorkel, explore or just relax and take in paradise.

Of course, the highlight of the cruise is lobster fresh off the grill, prepared by the captain and his crew and complemented by a glass of champagne.

There are several other fabulous shore excursions offered on Antigua as well, including an opportunity to swim with stingrays, a tour of galleries dedicated to local artists and kayaking through the mangroves.

Nothing cures the winter blues like the blue waters of the Caribbean, and there are several sailings that visit St. John’s in 2013 and 2014. We look forward to seeing you onboard!

EXPERIENCING THE MAYAN MYSTIQUE

As snow continues to fall in many places around the world, Oceania Cruises’ Riviera is cruising in the warm waters of the Caribbean on the popular Mayan Mystique voyage. Guests are enjoying not only the beautiful weather but also the opportunity to explore some of the fascinating remnants of the ancient Mayan civilization, renowned for its fully conceived written language as well as remarkable advancements in architecture, math and astronomy.

Yesterday in Costa Maya, guests were treated to a wonderful day exploring Kohunlich, the magnificent, multileveled Mayan ruin best known for its Temple of the Masks. Kohunlich was settled in 200 BC, but most of the structures date from 250 to 600 AD.

Named after the Cohune Ridge where Cohune palm trees grow, the ruins include a sunken palace, acropolis, ball court and several courtyards. Kohunlich’s broad range of architecture, natural beauty and seclusion set it apart from the more widely toured sites in the area.

The main attractions are the large humanized stucco masks that flank the central stairway of the Temple of Masks. Built around 500 AD, it is one of the oldest structures at Kohunlich. In the 700s, the temple was covered with another structure, which protected the masks and left them remarkably well preserved.

Guests climbed the pyramid-like temple and got an up-close look at the 10-foot sculpted masks of the Sun God Kinich Ahau, while also enjoying stunning views of the forest surrounding the ruins.

After a remarkable day exploring Kohunlich, guests enjoyed a tasty lunch of regional favorites at the Lagoon Club.

A few days prior during Riviera’s call on Santo Tomas, several guests had the chance to explore the famed Mayan ruins of Tikal. One of the greatest Mayan cities known and studied to date, the UNESCO World Heritage Site of Tikal is nestled in the rainforests of Northern Guatemala. The journey to get to the ruins began on a chartered one-hour flight to the northern region of El Peten, followed by a scenic one-hour drive along forest-lined roadways.

After a one-mile hike through the rainforests surrounding Tikal, the Great Plaza comes into view. The magnificent architecture is still intact after thousands of years. Inhabited since the 6th century BC, the city reached its zenith from 200 to 900 AD. During this time Tikal was one of the most powerful kingdoms of the ancient Maya.

It took the University of Pennsylvania 13 years to uncover 10 square miles of the city, and much of it is still buried in the jungle. The city’s 3,000 structures are largely built with limestone, including temples that are more than 230 feet high, huge royal palaces, smaller pyramids, palaces and homes, as well as administrative buildings and inscribed monuments.

Following a fascinating day at Tikal, guests enjoyed lunch and beautiful views of Lake Peten Itza and the Island of Flores at the Maya International Hotel in Santa Elena.

Because of its immense popularity, the Mayan Mystique cruise will be offered several times in 2014 as well, with departures on January 3, February 2 and March 18. Don’t miss the chance to explore the magnificently preserved ruins of one of the greatest ancient civilizations.

SIGNATURE SAILINGS: A CRUISE … AND THEN SOME

I love sailing with Oceania Cruises. From the food to the familial atmosphere to the incredible destinations, I just can’t get enough. And the Oceania Cruises experience is enhanced even further when you travel on a Signature Sailing. I’ve had the opportunity to enjoy a couple of these sailings, and the featured dinners, guest lecturers and other special events gave me an even greater appreciation for both the onboard experience and the fascinating destinations we were exploring. My favorite Signature Sailings are the ones with a focus on wine and food. On these cruises you can interact with some of the world’s most renowned chefs, sommeliers and culinary experts.

There are three Signature Sailings coming up this summer that offer this fantastic opportunity. The first one departs in less than two months, so if a cruise vacation is in your upcoming plans, don't miss this chance to experience one of these unique voyages.

Wine & Food Celebration

There will be two Signature Sailings for wine and food lovers: Marina’s Grand Panama Canal, a 20-day voyage from Lima to New York City beginning on May 6, 2013, and Riviera’s Mediterranean Grandeur, a 10-day voyage from Monte Carlo to Rome beginning on June 23, 2013.

The Wine & Food Celebration on Marina will take guests on a culinary adventure from South America through the Caribbean, ending in New York. South American wine expert Daniel Soto will host wine lectures and tastings featuring the best of South American wines. Joining Daniel Soto is renowned culinary author Chef Paulette Mitchell, who will demonstrate classic South American dishes that guests can learn to prepare and enjoy at home.

 

Daniel Soto

Paulette Mitchell

 

Valerie Elam

Karen King

During the Caribbean segment of the cruise, Bacardi Rum’s Brand Ambassador Kate Dahlen will be onboard to share the rich history of rum in the Caribbean and give guests a chance to taste some of Bacardi’s best. The executive culinary team from Grand Cayman’s Ritz Carlton will also join Marina’s onboard team to demonstrate some favorite Caribbean dishes.

Kate Dahlen

For the home stretch, guests will have the opportunity to attend wine lectures, tastings and pairing presentations featuring flavors of America with wine expert Karen King and the executive chef of Oceania Cruises’ Bon Appétit Culinary Center, Kathryn Kelly.

Throughout the voyage there will be wine tasting events where guests can sample and discuss different wines with Marina’s wine experts and sommeliers. Once they’ve found a favorite, guests can enjoy wine and conversation as they are serenaded by Valerie Elam, a recording artist and Cape Coral restaurateur.

Panama Canal Transit

 

Tony Didio

Max McCalman

Bon Appétit Culinary Center Executive Chef Kathryn Kelly will host Riviera’s Wine & Food Celebration. She will be joined by several experts, including the Culinary Institute of America’s Master Baker Eric Kastel. An instructor and an author, Kastel will share the secrets of great bread making. 

Renowned New York wine educator, businessman and sommelier Tony Didio will lead a series of wine lectures, tastings and wine pairing presentations throughout the voyage. To complement the wine experience, Master Cheese Expert Max McCalman will be onboard to share the secrets of great cheeses and advise on pairings. Riviera’s onboard experts will also host events, and Valerie Elam will be on this voyage as well to serenade guests as they enjoy great wine and conversation.

Eric Kastel

Chef Kathryn Kelly

Wine Connoisseur Cruise

Marina’s 10-day Baltic Odyssey voyage from Copenhagen to Stockholm beginning on September 3, 2013, will be anchored by Armando Fumanelli, owner of the famed Italian winery Marchesi Fumanelli. A wine ambassador from the winery will also be onboard. Located near Verona, the setting of Romeo and Juliet, the Fumanelli winery has been creating exceptional wines since 1470. Young actors from Verona’s drama academy will be onboard to perform during select Fumanelli wine dinners offered at La Reserve.

This voyage will also feature many wine tasting events during which guests can taste different wines and discuss their attributes with Armando Fumanelli, the Fumanelli ambassador and Marina’s sommeliers. Meanwhile, guests can also enjoy the music of Italian guitarist Vincenzo Martinelli.     

Enjoy an overnight in St. Petersburg on the Baltic Odyssey voyage

Armando Fumanelli

Vincenzo Martinelli

 

 

THOROUGHLY MODERN SHANGHAI

Guests on the Pearls of the Far East voyage onboard Nautica had the opportunity to experience one of the most modern forms of transportation during an overnight stay in Shanghai. The Maglev Train & Pudong shore excursion includes a thrilling ride on the Maglev Train and visits the spectacular skyscrapers of the Lujiazui area in the new Pudong District.

Using groundbreaking German technology, the Maglev Train, short for Magnetic Levitation Train, is Shanghai’s newest, state-of-the-art high-speed train and what many believe to be the 21st century’s revolutionary mode of transportation. With no wheels, the train floats on an electromagnetic cushion and is propelled along a guide way using electromagnetic fields.

The Maglev runs 20.5 miles from Long Yang Lu Station to the Pudong International Airport and can reach speeds of up to 310 miles per hour. It regularly travels 268 miles per hour during daily service, making it one of the fastest commercial train services in the world. On an eight-minute ride to the Pudong Airport, passengers experienced the sensation of flying as the train instantly accelerated to maximum speed.

At Pudong, guests disembarked for a fascinating tour of China’s financial center, which was developed from farmland only in the last two decades. Built in 1999 and towering over 1,300 feet above Shanghai, the Jin Mao building is the seventh tallest building in the world. From the 88th floor, guests had the opportunity to see the city from one of its highest vantage points, observing the iconic Oriental Pearl Tower and many others. 

 

After enjoying breathtaking views of this thoroughly modern city, there was time to do more sightseeing in the area.

If you haven’t had the chance to explore some of Asia’s most exciting ports, including Shanghai, there are several opportunities to do so on Oceania Cruises sailings, including Pearls of the Orient on February 22, 2014, and Ode to the Emperors on March 10, 2014. We’ll look forward to seeing you on the high seas or perhaps high above Shanghai!

PUNTA DEL ESTE, CHEF’S PATIO DINNER AND A CAVIAR BRUNCH ONBOARD THE REUNION CRUISE

Greetings from Brazil and the 9th Oceania Club Reunion Cruise. It’s hard to believe there are only 6 days left, and we still get to visit Porto Belo, São Paulo, Parati, Ilha Grande, Buzios and Rio de Janeiro.

The past few days have been extraordinary and full of wonderful experiences. On Saturday we visited the delightful city of Punta del Este, or the “Peninsula of the East,” where several of our Reunion Cruise guests took the exclusive shore excursion The Iconic Art & Flavor of Punta del Este. This lovely city on a scenic peninsula is known for its beautiful beaches. We started the day at Brava Beach where there is an open-air collection of sculptures, including the famous Mano de Desierto, or “Hand of the Desert,” by Mario Irarrázabal.

Oceania Club Manager Nick DeSantis at Mano de Desierto

Our next stop was the Ralli Museum, which has several galleries all over the world. The first was established here in Punta del Este in 1988; the second in Santiago, Chile, in 1992; the third (Ralli 1) in Caesarea, Israel, in 1993; the fourth in Marbella, Spain, in 2000; and the fifth (Ralli 2) in Caesarea, Israel, in 2007. The Ralli Museums house one of the most important collections of contemporary Latin American art in the world.

Then we moved on to the Pablo Atchugarry Foundation, a nonprofit organization founded by renowned artist Pablo Atchugarry in 2007 to promote visual arts, literature, music and other creative pursuits. Atchugarry, a prolific artist, began sculpting when he was only eight years old and had his first show at age 11.

Before the end of the tour, we stopped for lunch at Finca Narbona, where we ate wonderful locally made cheeses and fresh cold cuts and enjoyed some delicious wines. Punta del Este is one of my favorite stops so far!

The following evening, we had a special Reunion Cruise Chef's Patio Dinner for a few of our guests who have sailed with us the most. It was hosted by Senior Vice President of Sales Michael Hirsch, Oceania Club Ambassador Cary Arias, Chief Purser Gurdep Besla, Human Resources Manager Maria Cormane and myself. The six-course meal was selected by Executive Chef Lisa Anne Jones and prepared by Sous Chef Thorsten Czap. We started with a crispy polenta with olive tapenade and cherry tomato confit, followed by a main course of either Chilean sea bass with palmito salad or roast veal rack with rosemary and glazed vegetables.

The dessert, chosen especially to celebrate Oceania Cruises’ 10th anniversary, was a Manjari chocolate bar with milky yuzu-flavored gianduja chocolate and hazelnut croquant. Everything was incredible. It was an evening to remember!

The next day we had another very special event – a caviar brunch in the Grand Dining Room. Everyone onboard had an opportunity to enjoy this delicious feast. There was a full brunch menu, including caviar, as well as complimentary mimosas and Bloody Marys. If you are on a Reunion Cruise in the future, I highly recommend attending this event. Everyone had a wonderful time!

Later that morning there was a one-hour Town Hall Meeting for guests that was hosted by Michael Hirsch, General Manager Carlo Gunetti and yours truly. The turn-out was great, with more than 100 guests in attendance. Cruise Director Leslie Jon moderated the Town Hall and asked our panel a variety of questions based on past guest feedback.

One request was that I talk about some of the exciting new features in our enhanced Oceania Club loyalty program. The new program started at the beginning of this year with the introduction of a new “Blue” level of membership, plus additional benefits for all existing levels. This information can found in the Oceania Club section of Oceania Cruises’ website, as well as in many of our brochures.

We still have a lot of planned activities for the remainder of the cruise, including an evening pool deck party and an Oceania Club cocktail party. We will also be honoring our 14 Silver level Oceania Club members and 56 Bronze members, 26 of whom will be receiving their Bronze pins! There are still more exciting days to come on the 9th Oceania Club Reunion Cruise!

NICK DESANTIS SHARES STORIES FROM THE OCEANIA CLUB REUNION CRUISE IN SOUTH AMERICA

Greetings from the 9th Oceania Club Reunion Cruise, sailing from Buenos Aires to Rio de Janeiro on the lovely Regatta! As manager of the Oceania Club, I am always so pleased to see past guests onboard with whom I have sailed before, and many have become dear friends. I also love meeting other Oceania Club members for the first time and having the opportunity to thank them for their loyalty.

In short, everyone is having a wonderful time and it has only just begun! Though a lot of work went into the planning of the cruise, one thing my team cannot control is the weather, but this has not been a problem because the weather in Buenos Aires was better than we ever could have planned. Of course, there are a lot of things we can control, so the day I arrived, Oceania Cruises Senior Vice President of Sales Michael Hirsch and I met with the senior staff to go over the itinerary, make sure we were all on the same page and see if there were any final details that needed to be ironed out. We all want this voyage to be unforgettable!

I was happy to find that there are a few members of the Regatta team with whom I've had the pleasure of sailing on previous Reunion Cruises: Captain Jurica Brajcic, Oceania Club Ambassador Cary Arias, Cruise Director Leslie Jon and Restaurant Manager Vladimir Cavic. Everyone understands what an important and fantastic event this Reunion Cruise is, especially in the year of our 10th anniversary, a milestone we attribute to the unprecedented loyalty of Oceania Cruises’ guests.

On our second day in Buenos Aires, we hosted one of the first Reunion Cruise tours, Discover Historic Buenos Aries. It was a half-day tour and included a stop at the Plaza de Mayo, the site of the salmon-colored presidential palace known as Casa Rosada with its famed balcony where Eva Peron once addressed adoring crowds.

We had the chance to sip coffee at the oldest café in Argentina where notables from Jorge Luis Borges to Albert Einstein once gathered. Before heading back to the pier, we explored El Zanjón de Granados, believed to be the site of Buenos Aires’ first settlement.

To kick off our first night at sea, we gathered for an exclusive dinner at Toscana with most of our 70 Oceania Club guests who have reached the Bronze level or above. I had the pleasure of hosting three couples, all of whom have traveled extensively throughout the world (even beyond the 30-plus countries I’ve visited, which I once thought was an impressive total!). These three couples will be staying onboard for several subsequent cruises. In fact, there are about 95 guests staying onboard Regatta until the ship arrives in Miami in April.

Starting from the left: Mrs. Dunn (Bronze), Mr and Mrs. Hopkins (Silver), Nick DeSantis, Mr. and Mrs. Lindley (Bronze) and Mr. Dunn (Bronze)

It was a truly wonderful evening, followed by a beautiful sunrise that greeted us in Montevideo the next day. I can’t wait to share more of our exciting exploration of the east coast of South America.

YOUR WORLD ON SALE

The worldwide celebration of our 10th Anniversary continues! Today, we announced that we have earmarked 10 sailings across four continents with special savings as part of our 10th Anniversary Your World on Sale promotion. The new promotion includes a $500 shipboard credit, free pre-paid gratuities, a free unlimited Internet Package, 50 percent off deposits and Business Class air upgrades from $799 per person, one-way, on select sailings.  

As always, guests will receive two-for-one cruise fares and free airfare, delivering additional value. The new Your World on Sale promotion is available for new cruise reservations booked now through May 31, 2013.

The Your World on Sale promotion is applicable on the following 2013 sailings:

Riviera

August 16: Treasures & Monuments | Istanbul to Rome | 12 days

September 29: Romance & Rivieras | Lisbon to Monte Carlo | 12 days

October 25: Paths of the Byzantines | Venice to Istanbul | 12 days

November 6: Continental Quest | Istanbul to Barcelona | 12 days

Regatta

August 22: Ultimate Panama Canal | San Francisco to New York | 21 days

Marina

October 29: Glorious Shores | Venice to Barcelona | 12 days

November 10: Treasures of the Ancients | Roundtrip Barcelona | 10 days

December 8: South American Holiday | Rio de Janeiro to Valparaiso | 20 days

December 28: Pacific Paradise | Valparaiso to Papeete | 18 days

Nautica

November 4: Classic Mediterranean | Roundtrip Barcelona | 10 days

We hope you will be able to join us on one of these fantastic voyages. To make reservations or for more information, visit www.OceaniaCruises.com, call Oceania Cruises at 800-531-5658 or contact your travel agent. Please refer to promotion code YW02013.

 

OCEANIA CRUISES LAUNCHES FIRST-EVER TV ADVERTISING CAMPAIGN

Today Oceania Cruises reaches another milestone in the company’s history. We are launching our first ever television advertising campaign. Airing on national networks in cities on the East and West coasts, the new 30-second spot begins running today and showcases the brand’s pillars of destinations, cuisine, onboard experience and value. 

The first scene opens on an Oceania Cruises ship at sea and highlights the experiences guests can “wake up” to every day, like visiting the Taj Mahal in India or the Meteora monasteries in Greece, whale watching in Alaska or a gondola ride in Venice. The ad transitions to the onboard experience and Oceania Cruises’ extraordinary cuisine, focusing on the freedom guests have to decide when, where and with whom they will dine.

 

The ad campaign is timed to coincide with the launch the 2014 Summer Collection, the largest offering in Oceania Cruises’ history. Unveiled on February 13th, the collection encompasses 90 voyages, an almost entirely new line-up of European itineraries and the highly anticipated return of Insignia. The five ships in the fleet – Marina, Riviera, Regatta, Insignia and Nautica – will sail to more than 330 destinations throughout the world.

The Oceania Cruises family is always growing, and with this television campaign, we hope more people than ever will hear about the fascinating destinations, luxurious ships, exquisite cuisine and extraordinary value of the Oceania Cruises experience.

WENDY PERRIN AND TOM DEFRANK ARE FEATURED GUEST SPEAKERS ON TWO EXTRAORDINARY VOYAGES

Two of Oceania Cruises’ upcoming spring sailings will feature special guests who will share fascinating insights and stories to make your cruise even more enjoyable. There is still time to reserve a suite or stateroom onboard one of these voyages, but availability is limited, so if you’d like to explore the world with the benefit of some of the most trusted experts in their fields, be sure to reserve your cruise soon!

Tom DeFrank

Guests onboard Nautica’s April 29, 2013, Temples and the Holy Land sailing will be joined by very special guest Tom DeFrank. A veteran reporter who has been part of the White House press corps during the administrations of eight presidents, DeFrank will weave his stories, both published and unpublished, into a compelling, entertaining presentation that will be as captivating as the ports featured on this once-in-a-lifetime voyage.

Newsweek’s White House correspondent for more than 25 years and current Washington bureau chief for New York Daily News, DeFrank has been described by ABC news as “impeccably sourced,” “well-connected” and “legendary,” and the American Journalism Review named him “one of the unsung heroes of Washington journalism.”

With a front row seat for every major political event of the last 40 years, DeFrank reported on the resignation of one president and the impeachment of another, was a witness to two assassination attempts against a third and co-authored Secretary of State James Baker’s memoirs.

DeFrank developed an extraordinary relationship with former President Gerald Ford through a series of interviews spanning from 1991 to shortly before Ford’s death in 2006, in which Ford talked openly in a way few presidents ever have. In these conversations, DeFrank got an intimate look at Ford’s insightful perspective on many of the most important events of our time.

A regular on international trips, DeFrank has been to every port on this sailing and will have fascinating stories about his encounters with presidents, heads of state and dignitaries specific to this region. 

Wendy Perrin

If you have been reading The Perrin Report, Wendy Perrin’s practical advice column in Condé Nast Traveler, you know that flying on Tuesday, Wednesday and Saturday means lower fares and less crowded cabins and that midday Tuesday is the time to find the best sales on airfares. For 16 years, Perrin has been offering advice to travelers and is considered an authority on consumer travel issues.

Oceania Cruises guests onboard Marina’s May 6, 2013, Grand Panama Canal voyage will visit some of the most beautiful places on earth while learning fascinating travel tips from this internationally acclaimed travel expert and author.

Perrin is the author of the critically acclaimed Wendy Perrin’s Secrets Every Smart Traveler Should Know, and her newsletter, The Perrin Postcard, is emailed to 200,000 subscribers monthly. Her feature “The Fabulous 50,” in which she enjoys an insider’s look at some of the rarest sights on earth, was a 2006 finalist for a National Magazine Award, the magazine industry’s most prestigious editorial award.

Honored with the 2005 Travel Journalist of the Year award by the American Society of Travel Agents, Perrin frequently gives lectures and moderates panels at conferences and Condé Nast Traveler events. She has also appeared on “The Oprah Winfrey Show,” “The Today Show,” “Good Morning America” and several CNN programs.

Drawing from her vast knowledge of how best to travel as well as her experience traversing the globe, Perrin will regale guests with practical knowledge and lively stories about places that every travel lover should visit.

OCEANIA CRUISES ANNOUNCES 2014 SUMMER COLLECTION

It is one of the most exciting days of the year in the offices of Oceania Cruises, as today we unveiled our 2014 Summer Collection, featuring 90 voyages, 10 new ports of call and an almost entirely new line-up of European itineraries. Perhaps most exciting, Insignia will return to the fleet in the summer of 2014 after a two-year charter. All five ships in the fleet – Riviera, Marina, Regatta, Insignia and Nautica – will sail to more than 180 destinations throughout the world. The 2014 cruise collection features 70 European cruises, 93 percent of which are new itineraries, plus 10 Alaska voyages, seven all-new Canada/New England cruises and three Panama Canal voyages. 

Oceania Cruises President Kunal S. Kamlani said he is thrilled about the new line-up of itineraries. “Our newest cruise collection is the largest in the company’s history with five ships visiting Europe, Alaska and Canada/New England,” he said. “Our guests will love the new and exciting options for exploring the world with a wide range of seven- to 24-day cruises, a mix of overnight and extended stays, and new ports of call in Albania, France and Greece, to name a few. 

“Bookings open today, and we are encouraging travelers to act quickly to secure the suite or stateroom of their choice. In addition to our two-for-one cruise fares, free airfare and bonus savings, guests who book by May 31, 2013, receive the added value of complimentary pre-paid gratuities on every sailing,” Kamlani added.

We hope to welcome you onboard for a wonderful voyage with Oceania Cruises in the summer of 2014!

USHUAIA: A TRIP TO THE END OF THE WORLD

According to ancient human fossils found in Tierra del Fuego dating back 8,500 to 11,500 years ago, humans lived in this remote region long before it became known as the “Land of Fire.” The name “Tierra del Fuego” was coined by Portuguese explorer Ferdinand Magellan in 1520 when his ships arrived at this southernmost tip of South America. It is thought that, in the mists of dawn, the dispersed fires and columns of smoke from the native populations seemed to float on the water, thus giving this archipelago its name.

Regatta recently called on Ushuaia, the capital city of the Tierra del Fuego province. Ushuaia is the southernmost urban center in the world and the closest city to the South Pole. In December and January, the region enjoys 17 hours of daylight. Despite its isolation and harsh conditions during the colder months of the year, or perhaps because of these things, there is a lot to see and do in and around Ushuaia. During Regatta’s recent visit, guests took an unforgettable trip on the Southern Fuegian Railway, also known as the End of the World Train, through Tierra del Fuego National Park to Lapataia Bay.

Completely cut off from the rest of South America, Tierra del Fuego was developed in the 19th century as a penal colony where Argentina sent its worst criminal offenders because escape was virtually impossible. The prisoners were expected to take care of themselves, and a railway was built to transport wood from the forests for heating and building.

Now a tourist attraction through this remote national forest, the unique train transports guests across rivers and peat bogs, the beautiful formations of peat moss for which this region is known. There was a brief stop at the Macarena Waterfall Station, where guests saw the lovely falls and also heard about Tierra del Fuego’s indigenous people, the Yamana.

Arriving at Lapataia Bay, the group was met by a catamaran and treated to a cruise through Beagle Channel. These waters are among the best in the world for trout fishing, but on this day the cormorants, sea lions and seals were the stars of the show.

The cruise visited Les Eclaireurs Lighthouse, which is also known as the Lighthouse at the End of the World. Put into service in 1920, it guards the entrance to Ushuaia and is now controlled remotely.

Quite comfortable with tourists, the seals and sea lions on Seal Island and Isla de los Lobos went about their business of napping and playing, unaffected by the arrival of spectators.

Island of the Birds is home to cormorants and other sea birds and a few seals and sea lions as well.

There are numerous other thrilling adventures to be had at the end of the world for those looking to explore the majestic wilderness of South America. Marina will stop in Ushuaia on South American Holiday, which departs on December 8, 2013, as will Regatta on the February 3, 2014 sailing, Mystical Andes & Majestic Fjords.

 

THE SECRETS BEHIND THE FINEST CUISINE AT SEA

For the past eight months, Fleet Corporate Chef Franck Garanger and the rest of the Oceania Cruises culinary team have been designing and testing new menus for the fleet’s flagship restaurant, the Grand Dining Room. The menus in the Grand Dining Room change daily, and in total, Garanger has created 85 new recipes for 14 different menus.

One of Garanger’s latest creations: Zucchini-Wrapped Jumbo Shrimp with Parmesan Cheese and Angel Hair Pasta al Limone

“If you just copied other recipes or used a cookbook, you could do this rollout in two months,” Garanger says. “But we try to be unique in every single recipe we create, and that is a lengthy process requiring the dedicated efforts of the entire team.”

So what is Garanger’s creative process for conceiving all of these unique recipes? “I start to think about the recipe and then I start to make notes. Then I prepare it once. If I’m lucky, I only have to prepare the dish three or four times before it’s finalized. But often I have to try it eight or ten times before it’s perfect. And sometimes I give up!” Garanger chuckles. “Sometimes I say, okay, this one is never going to work – and then maybe it works a few years later. It happens sometimes.”

Garanger’s conception of the recipes is only the first step in a launch of this scale. Once the recipes are designed, a great deal of product research must be done to secure all of the new ingredients. This is one of the challenges facing restaurants operating onboard a ship versus restaurants ashore.

“Fresh products are purchased in every port, and the availability changes depending on whether you’re in South America or Europe or Asia, so the executive chefs have to plan ahead and make adjustments,” Garanger explains. “Meanwhile, dry goods and frozen items are delivered via shipping containers, which can take a long time to reach the ship. If a container is traveling from Miami to Europe, it may take three weeks. To ensure we have all the necessary ingredients for these new recipes, we had to begin scheduling these shipments months in advance.”

Onboard restaurants are open seven days a week, 365 days a year, another aspect of shipboard operations requiring ingenuity in management. Galleys operate around the clock, and shifts must be staffed accordingly. Training and oversight must be constant and diligent.

As an example of the team’s commitment to the ingredients, design and process of recipes from start to finish, consider the dinner baguette in the Grand Dining Room. Only the finest (and most expensive) French flour is used – Viron flour harvested in the Beauce region – because it has a lower gluten content and thus more flavor. The flour is shipped direct from France, and each batch of dough goes through a two-stage proofing process to release the full aromas of the flour. The dough is refrigerated to proof overnight and then worked, formed into baguettes and proofed again before baking. And this is just to create the dinner baguette, one of thousands of items prepared onboard each day.

Here Garanger and Senior Executive Chef Alexis Quaretti discuss the finer points of the baguette wafer that will accompany the new Grand Dining Room dish: Cauliflower Panna Cotta with Artichoke Salpicon, Tomato Coulis and Poblano Chili Aioli.

Considering the complex methods required to make an exceptional baguette, you can imagine how involved the process is when launching entirely new menus for the Grand Dining Room. The rollout will take nearly four months to complete across the entire fleet, with each ship requiring a full cruise for initial implementation and another full cruise for follow-up training.

The new dishes are a feast for the senses. The flavor profiles are rich and diverse, and the presentation is spectacular.

Beef Carpaccio with Fried Shallots, Parmesan and Lemon Vinaigrette

 

Baby Shrimp and Avocado Cocktail with Marie-Louise Sauce

Warm Duck Pâté in Puff Pastry with Port Wine Sauce

 

The new menus also include an assortment of Canyon Ranch^® Healthy Living Choices that meet the Canyon Ranch standards for balanced nutrition from a wide variety of fresh fruits and vegetables, healthy fats, whole grains and lean proteins. The calories, fat grams and fiber grams for each Canyon Ranch selection are included on the menu. If healthy living means eating dishes like this, then I’m becoming a health nut!

Canyon Ranch Vegetable Caponata on Roasted Red Pepper Dressing with Crispy Sardinian Bread

Canyon Ranch Wild Salmon Tartare with Sushi Rice and Avocado

 

Having created so many exquisite dishes, does Garanger have a personal favorite?

“My signature dish is my mashed potatoes,” Garanger says. With the new rollout, Franck’s Mashed Potatoes will always be available as a side in the Grand Dining Room, and you really must try them. Absolute heaven!

“The pâté en croute on the new menu is also very close to my heart,” Garanger continues. “This is a recipe from my childhood for the classic dish that the French enjoy around the family table.” Here Franck prepares his Childhood Paté en Croute: French Family-Style Encrusted Paté with Smoked Ham and Pheasant.

Until you’ve visited the Grand Dining Room, you can only imagine the amazing selection of delectable new dishes to be tasted. And the Grand Dining Room is only one of four gourmet restaurants on Regatta and Nautica and six restaurants on Marina and Riviera! When you reserve your next voyage with Oceania Cruises, I suggest you make it a lengthy one, so you have plenty of time to sample all of the spectacular cuisine!

BEHIND THE SCENES WITH OCEANIA CRUISES’ FLEET CORPORATE CHEF FRANCK GARANGER

Any fan of Oceania Cruises knows that esteemed master chef Jacques Pépin is our executive culinary director and the inspiration behind our extraordinary cuisine. But even Chef Pépin knows that it takes more than one person to create a culinary program for a cruise line that can successfully rival the cuisine of even the best restaurants ashore. As Blogger-at-Large for Oceania Cruises, I recently had the privilege of interviewing one of the other culinary team members responsible for creating the finest cuisine at sea.

Fleet Corporate Chef Franck Garanger might modestly resist the label of “creative genius.” But after tasting the exquisite dishes he has conceived for Oceania Cruises’ ships, I can’t think of a more appropriate moniker.

While many cruise lines employ a single corporate chef, Oceania Cruises has an entire team of culinary directors and executive chefs committed to realizing its culinary vision. Thus Garanger is free to focus his creative genius – there, I said it – on designing recipes that uphold Oceania Cruises’ reputation for the finest cuisine at sea. 

An example of the finest cuisine at sea: Tamarind-Braised Black Cod with Sweet Ginger Sauce and Vegetable Ragout

While Garanger was born in the Normandy region of France, his family moved to Angers in the Loire Valley when he was two years old. His father owned a bakery, and after being exposed to the culinary world at a very young age, Garanger began working with his father and learning the pastry trade at age 16. One year later he began studies in hospitality and hotel management. French universities are very specialized, and the training involved one week of classes alternating with two weeks of hands-on restaurant experience, at which time Garanger worked with a French master chef at a Michelin-starred restaurant in Angers.

Fleet Corporate Chef Franck Garanger

After passing his first exams, Garanger worked at one of the world’s most famous hotels, the Hotel de Paris in Monaco, followed by the equally renowned Hotel de Cap Eden Roc, a palace on the French Riviera in Antibes. He then returned to school for two years to complete his degrees and after exams, at the age of 24, began officially working as a chef.

His first position on a cruise ship was with Silversea Cruises in 1995. When he was asked to join Oceania Cruises in 2003, he did not hesitate to accept. “I liked the vision they had for the line,” Garanger says. “And I really liked the passion of all the people involved. They were so into food that, in everything we were creating, they were not only behind me but also tasting the food with me. When you have the CEO and the president coming onboard just to taste the food to see if we can put it on the menu, it applies a little pressure, but it is also very rewarding because you can really see how important the food is to the company.”

Much like the passionate commitment of the executives, many aspects of Garanger’s tenure with Oceania Cruises have been both challenging and rewarding. “Regatta was a challenge because we had to start from scratch, and we were working with a ship we didn't build, so we had to make adjustments. We built Marina ourselves, but it was also challenging because we opened eight different restaurants – each a completely different concept – and had 160 cooks onboard to manage. In both cases, there were very high expectations, and we had to deliver in a short period of time. Both debuts were a huge success, and so of course, we’re very happy.”

So what is the secret to continuing to deliver the finest cuisine at sea? For one thing, most members of the culinary team, such as Executive Culinary Director Jacques Pépin, Senior Vice President of Hotel Operations Franco Semeraro, Culinary Director Eric Barale and Assistant Culinary Director Pascal Lesueur, have been with Oceania Cruises since its very beginnings. And the line’s commitment to cuisine has ensured that the team is provided every tool they need to succeed.

“I’ve always been asked what I needed, and whatever I asked for, I got,” Garanger says. “Of course, then you have to make sure you deliver, and so far, I’ve succeeded. That’s why I’m still here!”

Each restaurant onboard provides its own unique challenges. Jacques is perhaps the most challenging because of the technical precision required to execute true, authentic French recipes using traditional, time-honored methods on a daily basis. Toscana is also technically challenging because of the à la minute preparation of all the fresh pasta and risotto.

Red Ginger is one of Garanger’s favorite concepts because it is truly “his baby.” Garanger traveled in Asia for two years and then spent time in both London and San Francisco researching ideas before developing the restaurant concept and recipes.

One of Red Ginger’s signature dishes: Miso-Glazed Sea Bass in Hoba Leaf

While Jacques and Red Ginger are featured on Oceania Cruises’ newest ships, Marina and Riviera, guests will be excited to know that they can soon get a taste of these restaurants onboard Regatta and Nautica as well. These ships will soon feature an entrée from both Jacques and Red Ginger each night in the Grand Dining Room. The new features are just one small part of Garanger’s latest large scale project, the rollout of new menus for the Grand Dining Rooms on the entire fleet.

In my next blog post, I’ll share Garanger’s insights into the creative process, training and implementation involved in this extensive menu rollout. Check the blog again soon for more behind-the-scenes stories.

MEET THE TEAM BEHIND THE FINEST CUISINE AT SEA

Executive Culinary Director Jacques Pépin

While most cruise lines employ a single corporate chef that oversees the creation, organization and implementation of menus, Oceania Cruises has an entire team at the helm of its culinary program. Of course, renowned master chef Jacques Pépin has been the inspiration for the program since he became executive culinary director when the line was founded 10 years ago. But consistently delivering the finest cuisine at sea requires a large group of dedicated chefs committed to this vision.

“No one person can be in charge of all the food and beverage for a cruise line and do it well,” says Senior Vice President of Hotel Operations Franco Semeraro. “It’s  creativity, it’s administration, it’s logistics and human resources; it’s sourcing and tracking and training and quality control. And then there’s bread and pastry. From a culinary point of view, that’s like another planet! How could one person do all that?”

As Blogger-at-Large for Oceania Cruises, I’ve enjoyed the privilege of meeting several members of the culinary team, including Semeraro, who led the team in one of its most ambitious projects to date: the launch of entirely new menus for the Grand Dining Room. Semeraro has been a key player in the creation of Oceania Cruises’ renowned cuisine since the line’s founding in 2003. In fact, most of the culinary team has been onboard since the company began with a handful of employees a decade ago, which accounts for the family atmosphere amongst the entire team and translates to a warm camaraderie amidst the crew and guests onboard the ships. It truly is a family affair, as several of the original recipes served in the Italian restaurants have come from Semeraro and his wife, Packy, and their mothers.

Fleet Corporate Chef Franck Garanger has certainly found his niche within the team. His sole responsibility is creating innovative new menus that keep Oceania Cruises at the forefront of culinary excellence. Meanwhile, Culinary Director Eric Barale handles the logistics of implementing Garanger’s creations, from purchasing fresh ingredients and acquiring new equipment to assembling the necessary staff and designing menus. Interestingly, Barale used to be Garanger’s teacher at culinary school, and when Garanger was invited to come onboard with Oceania Cruises when the line was founded in 2003, Barale was the first person he called to join him.

“Eric does all the work I don’t like to do,” Garanger says, chuckling. “I am the right brain and he is the left, so it makes a great partnership. When you don’t have to take care of all the logistics and you’re free to just create the recipes, it’s fantastic. It allows me to keep a clear head and to simply create. Otherwise, there wouldn’t be enough hours in the day.”

Of course, the right brain and left brain wouldn’t function without a lot of neurons flashing in synchronicity. Several other team members help execute this culinary vision, not to mention the hundreds of chefs and sous chefs working onboard the ships. Assistant Culinary Director Pascal Lesueur and Senior Executive Chef Alexis Quaretti were both heavily involved in the new menu rollout in the Grand Dining Room. Senior Executive Chef Christophe Belin oversaw implementation on Riviera, while Senior Executive Chef Laurent Trias will oversee Marina, and Executive Chef Renald Macouin will oversee Regatta and Nautica. 

Senior Executive Chef Christophe Belin, Blogger-at-Large Lisa Pancake Fossland and Fleet Corporate Chef Franck Garanger

Senior Executive Chef Alexis Quaretti

 

If you saw yesterday’s blog, your mouth is probably still watering over the photos I shared that revealed the fruits of the team’s labors. There are so many delicious dishes on the new Grand Dining Room menus that I wanted to share a few more with you today. 

Grilled Vegetable Terrine with Creamy Pesto and Crispy Focaccia Bread

Prosciutto-Wrapped Monkfish Fillet with Saffron Mussel Sauce

 

Herb-Crusted Cornish Hen alla Diavolo with Bacon and Shoestring Potatoes

Dorado and Tuna Ceviche with Cilantro and Heirloom Tomatoes

In my next blog post, read my behind-the-scenes interview with Fleet Corporate Chef Franck Garanger and learn where he gets his inspiration to create the finest cuisine at sea.

OCEANIA CRUISES DEBUTS EXCITING NEW MENUS IN THE GRAND DINING ROOM

Fresh Sea Bass on Ratatouille Sauce with Chickpea Croutons and Tomato Petals

Oceania Cruises has long held a reputation for cuisine that is not only the finest at sea but also rivals that of the best restaurants ashore. If you’ve dined onboard an Oceania Cruises ship, then you know we take fine dining to an entirely new level. Creating truly exquisite cuisine requires more than just the freshest and highest-quality ingredients. It requires passion, creativity, à la minute preparation and careful attention to detail. 

Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne

Oceania Cruises has further solidified its reputation as the cruise line for foodies by successfully rolling out entirely new menus, including 85 new recipes, for its Grand Dining Room onboard Riviera. The remainder of the fleet will receive the new menus over the course of the next three months.

As Blogger-at-Large for Oceania Cruises, my job has a lot of perks, but in this case I have to say, it involved a bit of torment. For the last few weeks, I’ve been receiving mouthwatering photos of all the fabulous dishes that the chefs have been creating, testing and, most importantly, tasting. I can’t wait to sail again to try all of the new dishes. Your taste buds are about to sit up and take notice.

The new menus for the Grand Dining Room are an ode to classic European-inspired cuisine, while also giving a whole new meaning to dishes such as steak au poivre and moules marinières. The team has taken the execution of classic dishes to a higher level, and the vision of Fleet Corporate Chef Franck Garanger has revealed interpretations such as Palermo-Style Grilled Swordfish over Crushed Red Bliss Potatoes with Eggplant Caviar, Traditional French Beef Tartare with Toasted Baguette Wafer, and Grilled Veal Chop with Rustic Tomatoes and Lemon Confit. 

Moules Marinières: Fresh Black Mussels with Shallots, White Wine and Parsley

Palermo-Style Grilled Swordfish over Crushed Red Bliss Potatoes with Eggplant Caviar

 

Traditional French Beef Tartare with Toasted Baguette Wafer

Grilled Veal Chop with Rustic Tomatoes and Lemon Confit

Menus also include three exquisite new lobster dishes, such as the Lobster and Spring Vegetable Crepe with Langoustine Bisque. If, like me, your craving for Italian food is never satiated, you will love the 10 new pastas and risottos that are featured. How about Fettuccine with Wild Sea Bass in Rustic Tomato and Peperoncino Sauce? Or perhaps Rigatoni alle Melanzane e Ricotta Affumicata, a delicious dish of rigatoni pasta served with sautéed eggplant in a tomato basil sauce and topped with smoked ricotta?

Lobster and Spring Vegetable Crepe with Langoustine Bisque

Rigatoni alle Melanzane e Ricotta Affumicata

 

Fettuccine with Wild Sea Bass in Rustic Tomato and Peperoncino Sauce

If you prefer a light garlic and wine sauce, you must try the Pasta with Fresh Littleneck Clams and Pinot Grigio Sauce. Risotto lovers shouldn’t miss the Risotto Venere con Gamberoni All’Arrabbiata, a black risotto with a spicy shrimp ragout.

Pasta with Fresh Littleneck Clams and Pinot Grigio Sauce

Risotto Venere con Gamberoni All’Arrabbiata

 

Beyond the traditional dishes from countries such as France, Spain and Italy, you will also find European-inspired versions of other classics, such as the American barbecued pork chop and the Japanese crab tempura.

Sweet Barbecued Pork Chop with Applewood-Smoked Bacon, Stuffed Potatoes and Brussels Sprouts

Soft Shell Crab Tempura with Roasted Cherry Tomato Aioli

Jacques Pépin has always said that the finest cuisine must start with the freshest, highest-quality ingredients, and Oceania Cruises’ unwavering commitment to this philosophy is evident in all of the new dishes. A new lobster and rice dish is made with saffron from the Castilla–La Mancha region of Spain, known for producing the finest of this priciest of all herbs. Fans of “the other white meat” will find some of the most renowned pork in the world, from roast Segovian suckling pig to jamón Ibérico de bellota, the famous Iberian ham that comes from pigs fed on acorns. 

Steamed Maine Lobster on Castilla-La Mancha Saffron Rice

Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes

Unique international ingredients are also featured, such as the kadaif pasta in the Crispy Kadaif-Wrapped Tiger Prawns with Mango-Chili Salsa.

Crispy Kadaif-Wrapped Tiger Prawns with Mango-Chili Salsa

There are also delectable new appetizers, such as the Molten Cheese Soufflé with Chive Velouté and the Quinoa and Vegetable Tartare with Salmon Gravlax and Sherry Vinegar Cream.

Molten Cheese Soufflé with Chive Velouté

Quinoa and Vegetable Tartare with Salmon Gravlax and Sherry Vinegar Cream

The salads are exquisite as well. Check out the colorful Roasted Butternut Squash with Arugula, Mango, Black Radish, Hearts of Palm and Pumpkin Seed Vinaigrette and the work of art known as Heirloom Tomato Carpaccio and Sicilian Tomato-Basil Press with Cream of Buffalo Mozzarella. 

Roasted Butternut Squash with Arugula, Mango, Black Radish, Hearts of Palm and Pumpkin Seed Vinaigrette

Heirloom Tomato Carpaccio and Sicilian Tomato-Basil Press with Cream of Buffalo Mozzarella

 

Zen

Lest you think I’ve forgotten to mention the desserts, I’ve saved the best for last. The year 2013 marks Oceania Cruises’ 10th anniversary, and to celebrate this momentous occasion, Chef Garanger has created a dessert as extraordinary as this special milestone. Named “Zen”, the dessert begins with a Valrhona 64% cacao Manjari chocolate bar, made from the finest Madagascan cacao beans. That is combined with milky gianduja hazelnut chocolate and citrus yuzu fruit and accompanied by a hazelnut croquant. Now that’s a dessert befitting a celebration of a decade at sea!

If you haven’t already left the blog site to reserve your next Oceania Cruises voyage so you can indulge in these wonderful new dishes, now is the time! But do check back throughout the week for behind-the-scenes stories revealing the secrets to creating such extraordinary cuisine, including an interview with Fleet Corporate Chef Franck Garanger. I’ll also share more mouthwatering photos that will have you wishing you could dine onboard every day of the year!

EASTER ISLAND AND THE MYSTICAL MOAI

Over 1,200 miles from the nearest inhabited island and over 2,000 miles from Tahiti and Chile, Easter Island is one of the most remote inhabited islands in the world. On Marina’s recent call here, guests had a beautiful sunny day to explore this mysterious island and the centuries old relics left by a once thriving population.

The name “Easter Island” was coined by a Dutch explorer who encountered the island on Easter Sunday in 1722. The Polynesian name, Rapa Nui, is said to refer to its resemblance to the Island of Rapa in the Bass Islands, but some claim that Rapa was the original name given by settlers.

Uninhabited by humans for millions of years, it is believed that a group of seafarers, probably from the Marquesas, landed on Easter Island in 300 AD. With very few safe places to disembark, legend has it that King Hoto Matua landed a double-hulled canoe on Anakena Beach and founded the first settlement.

Marina’s guests enjoyed a gorgeous day frolicking in the crystal clear blue waters at Anakena Beach and were even visited by some wild horses, a common sight on the island. Horses were brought here by settlers years ago and now roam the island untamed. Some estimates put the population of wild horses as high as 10,000.

What draws the more than 50,000 visitors each year are the 887 mystical moai statues carved by the ancient inhabitants of this island. The tallest statue is nearly 22 feet high and weighs 82 tons, and thus a great deal of mystery surrounds the methods that would’ve been used to construct and transport these impressive monuments, built long before the benefit of modern machinery.

Almost half of the moai are still at the main quarry where the statues were carved. The quarry is filled with statues that were never completed, including the largest moai that, if completed, would have been 71 feet tall and weighed an estimated 270 tons.

The other half of the known statues were completed and moved across the island. No one is sure exactly how this miraculous feat was accomplished. Legends tell of people enlisting divine powers to command the statues to walk, while other theorists describe an intricate system using ropes, trees and human labor.

By 1868 all of the statues on the island had been toppled. Some accounts recall an island clan pushing a statue over, but others refer to “earth shaking,” and it is believed that an earthquake may have been responsible for the toppling of the statues. Today, because of preservation efforts, about 50 moai have been re-erected on their ceremonial sites.

Marina will return to Easter Island in April 2013 on the Pacific Mysteries sailing, in December 2013 on the Pacific Paradise sailing, and in April 2014 on the Islands & Incas sailing. All three voyages are featured in Oceania Cruises’ latest Your World Your Way brochure that is hot off the presses. If you haven’t had a chance to visit this remarkable island, hopefully you will be able to take advantage of one of these wonderful voyages. 

EXPLORING BOUNTIFUL BUENOS AIRES WITH CHEF KELLY

My history with Argentina has more to do with horses than it does with food. As the owner of an equestrian breeding operation in Middleburg, Virginia, I hired my fair share of über-talented Argentinian jockeys and trainers, not to mention polo players, and I recall how special Sundays were to my Argentinian cohorts. The Sunday night festival of food, drink, dance and intense conversation (which, by the way, started at 10 pm) went well into Monday morning on more than a few occasions.

My recent trip to Buenos Aires was all about the food, as I was scouting great locations for a Culinary Discovery Tour that will be offered later this year.

Buenos Aires is intoxicating, and the panoply of restaurants and cuisines is dizzying. But my quest was to find the pulse of emerging culinary trends, which often involves the preservation of regional or traditional cuisines. Barbecued meats, known as asado, will always be a staple here, but I also noticed culinary trends that went beyond the Argentinian fascination with meat and embraced other aspects of this rich culinary culture. With the help of my delightful guide Eugenia, I was transported into the belly of the Argentinian culinary scene and discovered a passionate commitment to the regional cuisines of this diverse country, deference to the cooking methods of native populations and a celebration of pre-Columbian cooking traditions.

We set out first to explore local markets, an increasingly rare venue in cosmopolitan cities worldwide. Eugenia selected Mercado San Telmo built in 1897 by Juan Buschiazzo as an open, airy, glass-filled arcade, the perfect haven for artists, butchers, bakers, antique dealers, spice mongers, cheese makers and anyone with a unique product to sell.

We strolled through the colorful stalls of fruits and vegetables, and it was clear that we were here in the middle of summer – the tomatoes were irresistible.

Argentinians do love their meat, so finding chorizo (pork sausage), morcilla (blood sausage) and assorted embutidos (sausages) was not difficult. Eugenia pointed out the choripan, a beef and pork sausage that is the official street food of Argentina. It’s typically grilled and placed in a soft bun with chimichurri sauce.

As we made our way through the market, we noticed a line at the stand for quesos artesanales, the local artisan cheeses. You can often sense the immigrant heritage of a place in its cheese, and Buenos Aires is no exception. While cheese is integral to Latin cuisine in general, here you can see the influx of the Spanish and Italian cheeses – esparto-woven manchego and the peppery Sicilian pepato made from sheep’s milk.

I was determined to find some spices, so I was thrilled when we stumbled across a treasure trove at a stand run by a man and his son. I have learned over the years that being genuine wins over being pretentious, so I confessed that I was a chef interested in trying some of his best spice mixes.

The truth is, I am a chimichurri addict, and I was most interested in uncovering any secret ingredients in this heavenly salsa of the gods. Chimichurri, besides being one of those words I just love to say, is typically served by the spoonful with grilled meats in Argentina. It is a blend of herbs, garlic, olive oil and vinegar, with some heat from black pepper or pepper flakes. Chimichurri is a lot like Indian garam masala in that it will vary from household to household, each cook having his or her own secret blend. When I was in Barcelona, I learned that many a Spanish chef has embellished chimichurri by adding pimenton (Spanish paprika) for a smoky, herbaceous flavor. I've shared my favorite chimichurri recipe with you below.

Needless to say, I walked away with not only the owner’s private blend of chimichurri spices – and instructions on how to bring the dried herbs to life – but also a sampling of both smoky and sweet pimenton and the house blend of maté. The dried leaves of the yerba maté plant make a heady tea with a bitter, tobacco-like taste, often sweetened with large amounts of sugar and a dried citrus peel.

As the granddaughter of a poultry farmer, I always make a stop at the egg vendor to jog my memory on what breeds of chicken lay what size and color eggs. On this day there were not only organic eggs but also double-yolk eggs, which I grew up believing was impossible to tell until you broke the egg! I have done the research since, and while there are a few hybrids that are bred to lay double-yolk eggs, it appears that, by and large, this is still one of nature’s wrapped packages, and the single-versus-double surprise is left until the shell is cracked open. I will continue to search, and perhaps in the meantime, Harold McGee can get to the bottom of this mystery!

After an informative and invigorating stroll through the Mercado San Telmo, we were off to explore potential sites for a luncheon for our Culinary Discovery Tour guests. Our first stop, La Ventana, was selected because it personifies the gaucho barbecue and allows guests to learn about the unique cuts of Argentinian beef as well as taste the country’s celebrated cherry-rich Malbec wines. La Ventana is also a popular nightspot for tango dancing, which is one of those experiences I would encourage anyone to put on their bucket list.

Our next stop was El Maté Café: The Argentine Experience. We were greeted by the chef and his partner, who not only run a trendy nightspot but also offer classes on Argentinian cuisine and wine. It’s a hands-on cooking school where seasonality and authenticity reign supreme. I was impressed! Eugenia had brought a group here recently, and she raved about the experience.

After a morning of exploring, we were ready to sit down and enjoy an Argentinian lunch. We chose Aldo’s Vinoteca, known more for its wines than its food, although the food was outstanding. After a tour of the restaurant, the private dining room and the wall-to-wall wines, we settled in and chose a wine from the seemingly endless wine list. As I am known to do, I beckoned the lovely sommelier and asked her to select wines for us, and she did not disappoint. 

We started with a Torrontes from the northern region of Salta. This searing, brilliantly acidic wine had the heady floral aromatic of a botrytis dessert wine. It was paired with our humita, a delicious pudding of corn and creamy brie wrapped in a cornhusk.

Next was a filet steak grilled to perfection and served with an arugula salad. The pairing was a 2010 Mundo Revés Malbec, a smooth and full-bodied companion to our entrée. I was intrigued by the wine list presented on an iPad, but I guess I have been sailing for too long, as I hear this is no longer a novelty at shoreside restaurants.

 

After lunch we said goodbye to our gracious hosts and returned to our car. (Our driver confessed to me that he had lunched at McDonald’s. I am not sure if that was meant to impress or not.) My knowledgeable guide wanted us to stop at one more place: Havanna. This café is known for its prized dulce de leche cookies. Dulce de leche is a sweet milk and sugar spread that is an iconic treasure of Argentina. It is used like Hershey’s syrup on everything from morning toast to cookies (in between shortbread cookies like an Oreo) to ice cream.

After I filled my market bags with Havanna cookies (for class tomorrow, I swear!), we made one final quick stop at the famous Volta ice creamery for a dulce de leche ice cream cone. To be honest, I am usually not much for sweets, but this was a little piece of heaven.

As always, I am indebted to the generosity of my guides selected by Oceania Cruises’ local tour operators. It was a day well spent, and as I returned to Marina, I was convinced that this was yet another essential destination for a Culinary Discovery Tour. I hope you can join us next December when Marina returns to Argentina and sample some of the treasures I uncovered on this scouting mission!

Chimichurri Recipe:

1 bunch flat-leaf parsley, washed

1 bunch cilantro, washed

6 to 10 cloves garlic, peeled

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

1 teaspoon dried thyme

1/2 cup champagne vinegar or white distilled vinegar

3/4 cup grapeseed oil or mild extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch of smoked paprika (pimenton), optional

Place all ingredients in a food processor and blend, adjusting the amount of garlic to taste. If the sauce is the consistency of a thick paste, thin with more oil. Sauce can be stored in the refrigerator in a tightly sealed container for up to 2 weeks. 

CHEF KELLY SCOUTS LOCATIONS FOR A CULINARY DISCOVERY TOUR IN RIO DE JANEIRO

Brazil, like so many places, is an amalgam of cultures. The influx of the Portuguese settlers and the slaves from West Africa along with the native Brazilian Indians have created a dizzying collection of regional cuisines.

I find the cuisines of tropical areas fascinating, largely because they make use of the abundance of freshly grown ingredients without having to rely on culinary “crutches” like butter and cream.

The Fjords and Wonders cruise sailed last month from Rio de Janeiro amidst beautiful sunny skies and temperatures a bit higher than the average for this time of year. I was taking over for Chef Annie Copps, who had been on Marina since September. Before she boarded her flight back to the US for a well-deserved holiday, we took our almoco – the Brazilian mid-day meal – at Porcão, a popular churrascaria on Ipanema beach. 

It was buffet-style with many Portuguese and Brazilian favorites, like coxinha (chicken croquettes), a variety of beans (broad beans, black-eyed peas, black beans) and scrumptious fruit salads made with tropical rainforest fruits. As is typical of these barbecue restaurants, the passadors – knife-wielding, meat-toting waiters – circulated with grilled steaks and sausages on skewers, slicing off portions of grilled meat tableside. Luckily for me, I was able to return to the ship and take a nap!

My first morning in Rio, I arranged for a guide to take me to a few culinary highlights of the city. Carlos was an avid home cook and was keen to share his love of Brazilian cuisine. My mission for the day was to design a Culinary Discovery Tour to be offered in this vibrant city starting in December 2013. I was also joined by Illiana, a member of our Destination Services team, all of whom are always helpful in crafting the perfect day for our foodie guests.

I like to visit fish and produce markets early, so this was our first stop. I had already visited Mercado São Pedro in Niterói, which is sure to be a hit with our guests, so on this morning we went to Mercado Cadeg in the Benfica neighborhood, to research a second option. It is a commercial-grade market where the flowers as well as the produce are highly regarded by locals and chefs. With its high ceilings and colorful aisles, the Mercado Cadeg is a nice place to shop and also people watch from one of the many quaint stand-up cafés and family-style luncheonettes.

The Portuguese influence on Brazilian cuisine is evident in the multitude of bacalhau vendors, with their layers upon layers of salted and dried cod. During our Culinary Discovery Tours in Portugal and Spain, we frequently encounter salt cod and admire the quality of the preservation and the many varieties that can be purchased. Carlos suggested we try the fried cod cake made with mashed potato and deep-fried. It was delicious, especially with an über strong cup of Brazilian coffee. Carlos told us that these two local favorites were a typical mid-morning snack. Caffeine and cod – what an unusual combination! He also shared his grandmother’s recipe for cod cakes (oddly enough, the same recipe as my grandmother’s!): equal parts potato and cod combined with onion, celery, chives and garlic and then rolled into small balls and dipped in egg and bread crumbs. Be sure to soak the cod well, rinsing three to four times to remove the salt.

Because it was early in the day, we peeked into several of the restaurants that line the aisles of the Mercado Cadeg to see what was on the menu for lunch. The place that caught my eye was Gruta São Sebastião, where several cod dishes were the specials of the day. Bacalhau à lagareira, a Portuguese recipe, is best when quality olive oil is used to sauté the fish and when served alongside smashed potatoes or a root vegetable soaked in the same high quality olive oil. Apparently the lines outside this local hot spot are quite lengthy around lunchtime, and I was excited to have arrived early enough to have a chance to take a quick stroll through the kitchen (with the permission of the chef) to see the impressive mise en place of fresh vegetables, fish and sausages.

The Brazilians love their peppers! The market was full of colorful fresh peppers, which are an integral ingredient in the relishes found on Brazilian tables, much like ketchup and mustard on American tables. If you don’t find a relish you like, an assortment of hot sauces is always in abundant supply!

After an enjoyable morning at the market, we were off to eat at Restaurante Aprazível, an authentic Brazilian restaurant enjoyed by foodie tourists and locals alike. As we drove to the restaurant, we toured the winding streets and unique architecture of the neighborhood of Santa Teresa. The artist-colony feel of this neighborhood reminded me a little of Nob Hill in San Francisco with its charming homes, shops and restaurants. We passed the famous Bar do Mineiro, home of the best feijoada in Rio de Janeiro, according to Carlos. Feijoada is considered by many to be the national dish of Brazil. It’s often made with meat scraps, such as pigs’ ears and feet, and served with black beans.

Dining at Restaurante Aprazível was a bit like sitting in a tree house in a tropical forest. As the three of us sat for lunch, I was reminded of how often a dining table unites us, as a meal compels us to share the traditions of our culture with others. Our party was from Croatia, Brazil and the United States, and yet each dish evoked a personal comparison to some meal, memory or cooking technique.

Our gracious host suggested we start our lunch with a local cocktail. The cheery bartender stood behind a large wooden bowl with a staggering array of tropical fruits at his disposal along with the ever-present cachaça, a distilled liquor made from cane sugar. When asked to pick a fruit, I chose a combination of passion fruit (maracujá) and star fruit (carambola). Illiana selected the stunning red strawberries. Carlos, who was driving, enjoyed an iced maté, a strong local black tea. Given that the temperature was unseasonably hot, the drinks went down easily and we were able to forget (or not care about) the heat and humidity. My drink had a sprig of rosemary as garnish, which tempered the sweet passion fruit. It was heavenly!

As I frequently do, I asked our waiter to suggest some local favorites for lunch. Our first course was pastels, fried pastries filled with meat and vegetables, similar to empanadas. Two relishes were served as accompaniments, one of onion and peppers and another of pickled peppers. The pickled relish was made with pimentas malaguetas, and these fiery hot peppers preserved in oil, vinegar and cachucha are a standard condiment on most Brazilian tables. (So much for the timid dash of hot sauce – these people are serious about their heat!) Apparently Brazilian pastels are regional, and the different stuffings and cooking methods, such as fried versus baked, define the region.

The next course was roasted yuca, mild sausages, lime wedges and warmed dende oil, a palm oil that was brought to Brazil by the West African slaves. It has a unique nutty taste. The yuca was starchy, but with the fat of the sausages and the sour limes, it was a perfect mouthful! The limes in Brazil are a little sweeter and milder than varieties elsewhere, and we were warned that the lime oils would stain our hands a mustard color when exposed to the sun if we did not wash them. Guess I won’t be drinking many caipirinhas on the beach!

Next up was patinha de caranguejo, a bowl of steamed crab claws with canjiquinha (dried corn), tamarind mustard sauce and the ever-present farofa, a favorite Brazilian side dish of warmed and toasted manioc flour.

The highlight of our appetizers was roasted fresh palmitos (hearts of palm), which were doused in olive oil and an herbaceous pesto and carved and served tableside. I had never had fresh hearts of palm, so this was a real treat. My research shows that it takes 12 years to grow the heart to three to four inches in diameter, at which point it is harvested from the mature palm. No wonder it is such a treat!

Having sampled meats at the churrascaria the day before, I wanted to try some local fish. We were served a perfectly tender, grilled tropical fish – a locally caught snapper – with an orange sauce and roasted banana. In contrast, we tried a moquequinha, a fish stew in a savory and flavorful sauce of coconut milk, roasted peppers, ground nuts and herbs.

After a delicious lunch in the treetops with the occasional monkey swinging from tree to tree, we headed back to Marina with our hearts and tummies full from the generosity of our lovely hosts at Restaurante Aprazível. On the way we saw a bus converted into a mobile produce store – perhaps the next generation of food trucks!

Considering our wonderful experiences in Rio, we will be sure to return this winter with a Culinary Discovery Tour to retrace this phenomenal market tour and lunch!

If you won’t have the opportunity to join us for a Culinary Discovery Tour in the near future, but you’re eager to learn about the cuisines of Latin America, I highly recommend Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla. I’ve been nose deep in this book for the past month, partially because I was traveling to South America onboard Marina, but also because it is heralded as a must-read cookbook of 2012. When Rick Bayless, José Andrés, Jacques Pépin and Harold McGee use words like “sexy scholarship,” “complex and intricate,” “tireless explorer” and “amazing foods that tell a rich history” to describe the book and its author, I am all in!

TAKING IT ALL IN ON THE ISLAND OF TORTOLA

We are having a bit of a cold snap here in Missouri, so when I saw that Riviera was in the British Virgin Islands on January 6, I pulled out the photos I took on my visit to Tortola for a little reminiscing. This particular photo was my favorite because I barely recognized my feet, as they have been bundled up in wooly socks and heavy boots for the last several weeks!

As Blogger-at-Large, I have contributed several posts about the amazing places I have visited in the Caribbean on my travels with Oceania Cruises. Today I want to tell you about one of the most beautiful and peaceful beach days I have ever enjoyed.

But first, a little about the plethora of options guests have to explore from the port in Tortola. For those looking for adventures beyond Tortola, there are several island-hopping shore excursions that let you experience more of the British Virgin Islands. I have taken the Virgin Gorda & the Baths shore excursion and I highly recommend it. There are also several snorkeling or diving adventures available in the crystal blue waters that surround the island of Tortola, as well as excursions to its many gorgeous beaches.

For guests looking for something a bit more cerebral, there is a Historical Sites of Tortola excursion that will give you a sense of the history of this island and its people with visits to museums and important historic sites. Or if you’re traveling onboard Marina or Riviera, there is a Culinary Discovery Tour that visits an organic farm, where you select fresh produce that is used to cook a traditional meal in a yabba pot as you enjoy a beautiful day on the beach.

As wonderful as all of these options sounded to me, I decided to set off on my own adventure when I arrived in Tortola. I had heard that Cane Garden Bay had one of the loveliest beaches on the island, so that was my chosen destination. When we docked, there were taxis and vans available just outside the pier. I found a van to Cane Garden Bay for $8 per person each way, and once the van had enough passengers, it took a group of us to the beach.

It’s a bit of a wild ride over the mountains of Tortola to the other side of the island where Cane Garden Bay is located. It was incredibly scenic and by no means unpleasant, but you may prefer to take an Oceania Cruises excursion if you want to make sure you’re in a newer vehicle and that your travels are being monitored by the ship’s staff. It can also be difficult to find a taxi back to the ship, so if you venture out on your own, be sure to establish a time for your driver to pick you up and return you to the ship. If you want to ensure a carefree day at the beach, an Oceania Cruises shore excursion may be your best option.

Because Tortola’s beaches are exceptionally gorgeous, the island is a popular place to visit. When we arrived, there were two ships docked, and I was told it might be crowded. I was pleasantly surprised when I found that Cane Garden Bay wasn’t crowded at all. In fact, the area where our van dropped us off was practically deserted. This is the most popular beach on the island, so for those looking for complete solitude, I have no doubt a secluded cove or deserted paradise is waiting to be discovered.

For me, Cane Garden Bay was exactly what I was hoping for. The beach had several restaurants and bars just steps from the water and plenty of chairs to rent for $5. The bay was beautiful and the beach was exquisite – gentle waves, perfectly refreshing water and pure, soft sand from the beach all the way into the sea.

My day at Cane Garden Bay was the most peaceful beach day I’ve ever experienced. I was so thoroughly enchanted by the gorgeous beach, the beautiful scenery in every direction and the island life that I did absolutely nothing except enjoy it – I didn’t even take a nap or read a book! I relaxed on the chair and took it all in, occasionally taking a break to wade into the water for a refreshing swim and then return to my chair to dry off in the warm Caribbean sun.

After a truly perfect day relaxing on the beach, I met the van at the appointed time and returned to the ship. To all of you travelers out there escaping the winter cold in the warm blue waters of the Caribbean, I wish you as warm and as wonderful days as I had. To all of you who haven’t yet treated yourself to this experience, I hope you find the opportunity to visit this island paradise on a voyage with Oceania Cruises very soon.

A HAPPY NEW YEAR IN SAN JUAN, PUERTO RICO

Riviera will be in San Juan for New Year’s Eve, and what a beautiful place to be on this day. As Blogger-at-Large, I recently had a wonderful time exploring San Juan and highly recommend taking advantage of one of the many cruises that stop in San Juan during the winter months.

My first stop was the Museo de Arte de Puerto Rico. Housed in a stately building built in the 1920s, it was once the San Juan Municipal Hospital. It is one of the biggest museums in the Caribbean and holds a permanent collection of the most significant Puerto Rican art from the 16th century to the present. In addition, the museum offers numerous temporary exhibitions designed to support the visual arts heritage of Puerto Rico. If you visit, check out the museum’s website to find out what special exhibitions will be featured while you are there.

The museum has added several wings over the years, including a beautiful garden with sculptures by local artists that is naturally framed by trees and plants native to Puerto Rico, as well as water falls, koi ponds and native birds.

After a lovely visit to the museum, I headed to Castillo San Cristóbal, built by the Spanish from 1634 to 1790 to protect against attacks on San Juan. Designed specifically to guard against enemy approaches by land, the fort is on the eastern side of Old San Juan.

The largest fort built by the Spanish in the New World, it covers 27 acres and the views up and down the coast are truly breathtaking. In one direction was the white domed capital building of San Juan, in another, dramatic views of Castillo San Felipe de Morro, built 100 years prior to San Cristóbal to protect from sea attacks. Also along the banks stands the Santa Maria Magdalena de Pazzis Cemetery, the final resting place of many of Puerto Rico’s prominent residents.

The fort has an intricate system of tunnels that allowed Spanish troops to move around the fort unseen. The tunnels were also devised as a defense system and could be secretly loaded with explosives and set off if invading troops attempted to overrun the fort. Because this clever tactic was never used, the tunnels stand in good condition today and are safe for guided exploration.

I spent the last part of my day wandering the streets of Old San Juan and taking in the sights and sounds of this beautiful city. Plaza Colón is a lovely memorial to Christopher Columbus, who landed in Puerto Rico in 1493. (In Spanish, “Christopher Columbus” is “Cristobal Colón.”)

San Juan is an incredibly colorful city, and I was particularly charmed by its blue-tiled streets. The blue cobblestones, called “adoquines,” were used in San Juan in the 16th and 17th centuries. Cast in Spain from the slag of iron furnaces, the bricks were used as ballast in the empty galleons of Spanish ships. When they arrived in Puerto Rico, they would dump the bricks and load the ships with plundered gold and silver for the trip back home. Time and moisture has given the bricks their bluish hue.

My adventures led me to my final stop at Old San Juan’s main square, Plaza de Armas. In the middle of the square, surrounding a fountain, there are four statues, all over 100 years old, that represent the four seasons. I guess they need some representation of the seasons here since it’s 85 degrees year-round in San Juan! The square was beautiful and bustling with daily life.

I bid a fond farewell to this delightful city as we sailed away, and the sail away itself was as lovely a part of the San Juan experience as being on shore. Judging by the number of fellow guests who joined me to watch the island fade into the distance, I would say that this is an occasion not to be missed.

To everyone celebrating onboard Oceania Cruises ships, and to all of you following the blog and dreaming of your next Oceania Cruises vacation, I wish you a Happy New Year! I hope to run into you on the high seas in 2013!

THE UNIQUE BEAUTY OF VIRGIN GORDA

While I am Blogger-at-Large for Oceania Cruises, I am not currently “at large,” but rather home for the holidays. This is one of my favorite times to blog about my Oceania Cruises adventures because, as the winter chill sets in here in Missouri, I can fondly recall the warm sun shining over lovely Virgin Gorda during my recent visit there. One of the best things about a vacation with Oceania Cruises is that you take away memories that will last a lifetime – and will sustain you during the winter doldrums as you dream of your next Oceania Cruises voyage! As I write this, guests onboard Riviera are making memories of their own, for they will call on Virgin Gorda later this week during their idyllic Island Holiday in the Caribbean.

What draws most visitors to this uniquely beautiful island (aside from the fact that it is in the Caribbean, of course) is a beach area known as “The Baths,” located at the southern end of the island. At The Baths, volcanic activity deposited large amounts of granite that eroded into gigantic boulders, creating picturesque tunnels, arches, tidal pools and grottoes.

A short bus or taxi ride from the ship takes you to the trailhead that leads to The Baths. From there you can walk down a rocky path to the beach. The path is a bit steep but easily navigable for the fairly nimble.

Arriving at this beach is unlike arriving at any other beach I’ve visited. After following the winding path enshrouded in exotic vegetation, I emerged onto a sprawling white beach inexplicably adorned with enormous boulders. Of course, the volcanic activity is the explanation, but the first impression is almost mystical, as if some ancient god had deposited the stones on the beach as monuments to his power.

I was captivated by the unique beauty of the giant stones and swirling tidal pools and couldn’t help but feel a little humbled by the thousands of years of history represented in their formation. Several others admired the view from their yachts in the tranquil harbor.

After spending some time enjoying the beauty of The Baths, I decided to navigate the path to Devil’s Bay where another idyllic beach awaited. The path was quite an adventure, and I was glad I’d worn my water shoes. I climbed over and through boulders and waded through tidal pools. Platforms and stairs have been constructed along the way to help visitors navigate safely.

Arrows mark the route to Devil’s Bay, although I was so busy enjoying the beautiful scenery I ended up taking a few unintended detours. Not to worry, though, it only meant more exploring amongst the enormous boulders and sheltered pools.

I had read that these beaches get quite crowded. I was there during high season, and while they weren’t deserted hideaways, the beaches weren’t uncomfortably crowded either. There was plenty of space to relax on the warm sand, and I had a wonderful time snorkeling and exploring the tidal pools. The shade at Devil’s Bay beach was limited, so come prepared with sunscreen, a hat and any other sun protection you may need.

Also, gentlemen, be aware of where you keep your wallet. A man snorkeling near me surfaced with a wallet in his hand. It had an ID so, after calling out the owner’s name several times, the man was able to return it. Moments later the same snorkeler began surfacing with $20 bills that he also kindly returned!

Speaking of the water, it was absolutely perfect. Having lived in L.A. for several years and experienced some strong ocean currents, I was amazed at the tranquil coves I discovered on this island. The water was the ideal temperature and indescribably blue, and while I usually spend most of my time at beaches literally on the beach, here I found that I didn’t want to leave the heavenly waters.

After a truly wonderful day exploring these unique beaches, I hiked a more leisurely trail to catch a ride back to the ship, enjoying the scenic landscape of the island along the way.

As winter descends here at home, I’ll be thinking about Oceania Cruises’ guests celebrating their holiday with the sunny skies, golden sands and azure waters of the Caribbean. We hope you will share stories of your adventures here in the comments section, and we’d love to see your photos on our Facebook page.

On behalf of the entire Oceania Cruises family, warmest wishes for a joyous holiday season and many wonderful journeys in 2013!

‘TIS THE SEASON TO EXPLORE THE MALDIVES

As winter sets in, Oceania Cruises ships are making their way to warmer climates, and Riviera isn’t the only ship visiting breathtaking beaches. Today Nautica is in Malé, Maldives, en route to Cape Town on one of the more diverse itineraries offered, Lands of Grandeur. The voyage takes a full month to explore from Dubai to Cape Town and everywhere in between.

The first and most obvious thing to mention about the Maldives is the beaches. A renowned vacation paradise, the Maldives is a chain of coral islands located on top of a vast mountain range in the Indian Ocean. The weather is almost always perfect, the water is as pristine as any in the world and the beaches are stunning. There are a couple of “beach escape” shore excursions that will take you to nearby island paradises. These are perfect for anyone interested in snorkeling and swimming in perfectly crystal clear blue waters or lounging in a beach chair amidst the beautiful scenery.

The Maldives is mostly underwater so if you want to get a good look at the spectacular atolls, you’ll want to spend some time under the surface. You can do so without even getting wet if you explore in the comfort of the state-of-the-art submarine offered on the shore excursion Explore the Underwater World of the Maldives. You will descend 120 feet below sea level where you will enjoy thrilling, panoramic, up-close views of the colorful coral and exotic marine life.

If you are interested in a deeper look at the culture and the history of this island chain, there is a City of Malé Walking Tour that explores the capital and some of its cultural and historic landmarks, including the Grand Friday Mosque built by the Sultan Ibrahim Iskandhar in 1656.

Whatever your yen, there are plenty of options at this fabulous port. 

OCEANIA CRUISES WINS CRUISE CRITIC AWARDS FOR BEST CUISINE AND BEST SUITES

The 2012 Cruise Critic Editors’ Picks were recently announced, and if you’ve ever been onboard an Oceania Cruises ship, you won’t be surprised to learn that Oceania Cruises was chosen for Best Cuisine and Best Suites.

Upon hearing this exciting news, I took a moment to go through the many photos I have taken over the years as Blogger-at-Large for Oceania Cruises and select a few of my favorites of the beautiful suites and incredible meals I’ve enjoyed during my adventures onboard the ships. If you’re wondering what inspired the Cruise Critic editors to select Oceania Cruises, here are just a few of the reasons why these awards are so richly deserved.

BEST CUISINE 

The men behind the menus: Senior Executive Chef Christophe Belin and Fleet Corporate Chef Franck Garanger (pictured with Pancake, Blogger-at-Large)

GRAND DINING ROOM

One of the sure signs that Oceania Cruises is perfect for foodies is that the Grand Dining Room is just as wonderful as the specialty restaurants. In fact, I’ve spoken with several guests who say it’s their favorite restaurant onboard. The menus change daily, but you will always find European-inspired continental cuisine as well as delicious Canyon Ranch SpaClub® dishes. Here are some photos of a few of my favorite dishes.

Grilled Turbot with Zucchini and Tomato

Shrimp and Asparagus Risotto

 

Lobster Thermidor 

TOSCANA

As exquisite as The Grand Dining Room is, I highly recommend pulling yourself away for a taste of Tuscan-inspired Italian cuisine at the wonderful Toscana. The simple but elegant ambiance elicits the romance of the Italian countryside, and quite a few of the recipes are inspired by mothers and grandmothers of Oceania Cruises culinary staff. Also, many of the sommeliers are from long lines of wine-producing families, further enhancing the Italian experience.

Italian food is comfort food for me, and Toscana is definitely one of my favorite restaurants – onboard or ashore. I’ve had the privilege of celebrating two birthdays in Toscana, and if I had my choice, I’d celebrate all of them here! Just look at some of the incredible dishes I have enjoyed at Toscana.

 

Carpaccio di Polpo con Patate al Vapore e Vinaigrette allo Champagne (Octopus Carpaccio with Champagne Vinaigrette and Warm Potato Salad)

Involtini di Melanzane alla Ghiotta (Sliced Eggplant rolled and sautéed with Roasted Minced Veal Stuffing and Basil, baked in Fresh Tomato Sauce)

Sformatino di Carciofi in Salsa Tartufata e Olio Aromatizzato all’Arugula (Artichoke and Parmesan Cheese Timbale with Black Truffle Sauce and Arugula Infused Oil)

Linguine Cioppino (Linguini Pasta with Little Neck Clams, Black Mussels, Calamari, Shrimp, and Monk Fish sautéed in a Light Pinot Grigio and Cherry Tomato Sauce)

POLO GRILL

I admit, when writing about my dining experiences, it is almost impossible not to claim that each restaurant is my favorite. If you have dined with Oceania Cruises, I think you know what I mean, and you’ll understand when I say Polo Grill is another one of my favorites. Polo Grill offers the classic steak house experience with time-honored favorites done the way only Oceania Cruises can, perfectly. The steaks are USDA Prime and dry-aged for at least 28 days.

On a recent cruise, we had reservations at Polo Grill for the last night of the voyage, and my friend spent the entire trip in anticipation of devouring the signature 32-ounce prime rib. Some people claim that a steak this size couldn’t possibly be eaten in one sitting, but I have found the person for whom this cut of beef was designed. He savored every bite, and he was the first one to finish his entrée!

For those of us with daintier appetites, there are plenty of options as well. I find the 7-ounce filet mignon is more my size. And if you prefer seafood, Polo Grill has plenty of excellent options. How does Maine lobster with drawn butter, grilled mahi mahi or jumbo shrimp cocktail sound?

Colossal Chilled Shrimp Trio with Spicy Cocktail Sauce

King’s Cut 32 oz Prime Rib – Bone-in, Seasoned to Perfection, Slow Roasted and Served Medium Rare

TERRACE CAFÉ

If you’re looking for something slightly more casual, or if you just can’t decide what type of cuisine you’re in the mood for, Terrace Café offers a whole array of international selections in a buffet-style setting. The food is just as spectacular, and you can try a little bit of everything! You will find things like Marinated Fennel Salad, Cold Poached Salmon with Herbed Mayonnaise, Breaded Pork Parmigiana and Creamy Carrot and Pumpkin Soup. Onboard Marina and Riviera, there is even a sushi bar, which I try to visit daily. And good luck trying to decide on just one dessert! Whether you choose to dine indoors or alfresco on deck, the views are stunning in every direction.

Dessert Selection

Outside Seating

JACQUES

If you haven’t had a chance to take a voyage onboard Marina or Riviera, I highly recommend you do so. In addition to all of the amazing offerings onboard Regatta and Nautica, you will find two new restaurants, including Master Chef Jacques Pépin’s namesake restaurant. I recently had the pleasure of dining here and can’t say enough about the whole experience. Everything was just perfect, from the classic French cuisine to the charming French bistro ambiance.

Here are some photos of the amazing dishes my husband and I enjoyed on a recent trip:

Moules Marinières (Fresh Mussels with Shallots, White Wine and Parsley)

Gratiné à l’Oignon (Baked Onion Soup with Gruyère Cheese Crust)

Poulet Fermier Rôti aux Herbes (Herb-crusted Black Foot Free Range Chicken au Jus with Gratin Dauphinois and Haricots Verts)

RED GINGER

The other new restaurant onboard Marina and Riviera is the Asian-inspired Red Ginger. The restaurant itself is beautifully decorated, the centerpiece being three gorgeous busts of Buddha, each carved from a single piece of glass and lit from within.

Complimenting the stunning décor is an equally creative menu with contemporary interpretations of Asian classics. Rich, bold flavors are perfectly balanced with delicate subtleties. This is one of the most distinctive and delicious restaurants I have ever experienced, and the moment I finish a meal here I am already hoping for the opportunity to return as soon as possible.

Tuna Tataki (Seared Tuna Filet, Shiso Sesame Crust, Wasabi Cream)

Lobster Pad Thai (Rice Noodles, Bean Sprouts, Lime, Tamarind, Peanuts)

Seafood Stir-fried (Scallops, Squid, Tiger Prawns, Mussels, Spring Onions, Ginger)

LA RESERVE

One of my favorite indulgences is dining at La Reserve by Wine Spectator. The restaurant seats only 24 and has an elite spot high atop deck 12. Each course is meticulously created, often before your very eyes, and great care has gone into pairing each dish with the perfect premium wine.

Dining at La Reserve is much more than a meal; it is a special event. When you finish an evening here, you feel like one of the most important and well cared for people on the planet.

72-Hour Slow Braised Short Rib with Gnocchi au Jus

Paired with Gordon Brothers Vineyard Cabernet Sauvignon, Columbia Valley, Washington, USA

Chef making the Raspberry Caramelized Mille Feuille with Madagascan Vanilla Cream

Paired with Château la Varière, Les Melleresses Bonnezeaux, Loire Valley, France 

BEST SUITES

After a fabulous dinner onboard – and maybe a little dancing at Horizons lounge – there is nothing more perfect than retiring to what Cruise Critic editors called “the most sumptuous suites at sea.”

OWNER’S SUITE

The Owners’ Suites were designed by Susan Bednar Long of New York-based, award-winning Tocar Interior Design and are completely furnished with Ralph Lauren Home Collection. Feeling almost as big as my house, the closets are one of my favorite parts!

VISTA SUITES

When Marina first debuted, I had the great privilege of spending time in the suites with a few honored guests, including Dakota Jackson, the renowned American designer who created the Vista Suites.

Dakota Jackson pictured with Pancake, Blogger-at-Large

If you like to know where the ship is heading, you may prefer the view from these suites, which overlook the bow of the ship.

OCEANIA SUITES

Oceania Suites, also designed by Dakota Jackson, are so large you can comfortably host a cocktail party – and they even have the bar for it! Or, if you prefer, make it a quiet night and relax in the whirlpool tub on the veranda.

PENTHOUSE SUITES

Penthouse Suites are the smallest of the suites, but small is a relative term! Walk-in closets, marble and granite bathrooms, spacious and comfortable living quarters – one guest told me these suites were her favorite place onboard Marina.

One of the things I enjoy most onboard Oceania Cruises ships is lounging in the beautiful bathtubs. This is just one of many amenities that distinguishes Oceania Cruises suites, and on Marina and Riviera, bathtubs are also featured in most staterooms. There is a shower wand in the bath tub as well as a completely separate rainfall shower.

With the perfect accommodations and the ultimate cuisine, Oceania Cruises offers an unrivaled cruising experience at an extraordinary value. Some may say that I’m biased, but the editors at Cruise Critic have confirmed what I’ve known for some time: Oceania Cruises truly stands head and shoulders above the rest!

RELAXING IN BEAUTIFUL GUSTAVIA, ST. BARTS

After bidding adieu to Europe, Riviera crossed the Atlantic and arrived in Miami today, where she will begin her winter season exploring the idyllic beaches and swaying palms of the Caribbean. 

As Blogger-at-Large for Oceania Cruises, I find that when I travel to the Caribbean, I have to take it down a few notches. Shore excursions tend to be about relaxing on a beach or a sailboat, snorkeling or gazing at the beautiful scenery and less about touring ancient ruins and visiting world-class museums as I enjoy doing in Europe. Not that I am complaining! This is one of the great things about seeing the world with Oceania Cruises: every region of the world has new, different and equally wonderful experiences to offer.

A day in Gustavia, St. Barts, is the perfect example of the nice relaxed pace I enjoy when sailing the Caribbean. Though Gustavia is very popular for duty-free shopping and high-end designer fashion boutiques, mostly it is geared toward enjoying the weather, the beautiful scenery and the iridescent blue waters.

St. Barts was discovered by Columbus in 1493 and named after his brother Bartolomeo. However, it was not until 1763 that the French successfully settled on the island. Ultimately, St. Barts fell into the hands of the Swedes, and as a free port, it became important for trade and supply during the colonial wars in the 18th century. Unlike many of the surrounding islands, St. Barts is inhospitable to sugar farming, so it has served primarily as a center for trade.

Today it is an idyllic island resort, serving tourists from all over the world in search of warm weather and beautiful beaches.

Just a short walk from the harbor where the ship docked, I found Shell Beach, a remarkably uncrowded, tranquil cove with a wonderful little Brazilian café where I sat and enjoyed the views and the gorgeous day.

 

Like most Caribbean islands, the deep blue waters and the lush green foliage are stunning, but what I find especially captivating about Gustavia are the coral-colored roofs and multi-hued flowers. It is truly a colorful town and has one of the most picturesque harbors in the Caribbean.

On my leisurely stroll through town, I came across a couple of lovely little churches. The Church of Our Lady of the Assumption is a Catholic Church surrounded by a lovely courtyard. St. Bartholomew’s Anglican Church sits right off the harbor.

There are shore excursions that take visitors on tours of the island or on fabulous snorkeling adventures. I’ve also read about wonderful hiking in the area. But on this day, I chose to relax and enjoy this little town at a slow Caribbean pace. Regardless of what you choose to do when you visit Gustavia, I can promise that you’ll have no regrets!

JACQUES: A TASTE OF PERFECTION

Jacques Pépin, Oceania Cruises' executive culinary director

It is no secret that food is a very important part of the Oceania Cruises experience. This is largely because the first thing that Jacques Pépin set out to do as Oceania Cruises’ executive culinary director was create the finest cuisine at sea. At his side was the dedicated and extraordinary culinary staff of Oceania Cruises and their fleet corporate chef, Franck Garanger.

Both Pépin and Garanger hail from France and specialize in French cuisine, so it was only natural that there would be an onboard restaurant devoted entirely to French food and that it would be some of the finest French cuisine available anywhere.

Available onboard Marina and Riviera, Jacques is Jacques Pépin’s first namesake restaurant. Designed in the tradition of the great French bistros and brasseries, Jacques serves timeless food that gives you a taste of the authentic classics prepared the right way and created with only the finest ingredients.

In the forward to Oceania Cruises’ culinary lifestyle book, Taste the World: The Food and Flavors of Oceania Cruises, Pépin says:

“There is something irresistible about eating well at sea. I suppose it’s partly the sea air and the relaxed pace that makes everything taste better. But for me, a great deal of the pleasure comes from knowing what a true feat of organization and skill it takes to pull off a satisfying meal under such challenging conditions.

As I travel all over the world with Oceania Cruises, doing demos and working with the chefs to develop new dishes and ideas, I am more impressed with every voyage. I’m struck, first of all, by the quality of the ingredients and the fundamental respect for techniques and tradition. The brioche smells like butter when you break it open. The onion soup is made with real Gruyère, real bread, and real stock, seasoned the right way, and served in the right bowl with that little indentation that catches the cheese so it forms a perfect crust in the oven. These small touches add up to a very great difference. There is heartfelt pride in that brioche and that soup, and for my part, I am proud to be associated with the men and women who devote their lives to getting those details right every day.”

As Blogger-at-Large for Oceania Cruises, I’ve had the pleasure of dining at Jacques a few times. An evening at Jacques begins with the enviable challenge of selecting which of the delectable dishes you will try. This choice is often complicated by the creativity of Chef Garanger, who loves to design new recipes for the menu. The good news is that no matter which courses you select, you are certain to be delighted. You can see from the menu we chose during our most recent visit that my husband and I aren’t terribly efficient at narrowing our choices.

Cuisses de Grenouilles en Persillade, Flan de Persil

Sautéed Frog Legs with Garlic-Herb Butter, Parsley Flan

The parsley flan was a perfect, delicate complement to the flavor of the frog legs. And what more can be said about anything cooked in garlic butter? It was incredible.

 

Gratiné à l’Oignon

Baked Onion Soup with Gruyère Cheese Crust

A classic prepared perfectly. I didn’t know what that meant until I tasted this. The onions are slowly simmered and topped with a layer of toasty Gruyère. Who knew I had to take to the high seas to find this treasure?!

Pannequet de Saumon en Tartare

Salmon Tartare Wrapped in Salmon Gravlax with Cucumber Rosace

With the richness of much of the food, I found this to be a perfect contrast. A light, flavorful hors d’oeuvre, it was a salmon tartare wrapped in gravlax and simply but elegantly presented on a bed of cucumber.

Moules Marinières

Fresh Mussels with Shallots, White Wine and Parsley

Happily, the dramatic presentation of this dish was matched by the incredible flavor. As Pépin mentioned in the forward to Taste the World, preparing and serving food in the proper dish is important. These mussels certainly were, and they were some of the best mussels I’ve ever tasted. I was supposed to share with my husband – let’s just say, he would recommend ordering your own.

Escargots à la Bourguignonne

Traditional Baked Escargots in Shell with Burgundy Garlic Butter

Some people shy away from escargots. I am not one of those people. If you are not one of those people, try these. You will discover the way they should be prepared and eaten!

 

Poulet Fermier Rôti aux Herbes

Herb-crusted Black Foot Free Range Chicken au Jus

While he usually prefers fish, my husband surprised me by ordering the rotisserie chicken. He wanted to taste a true French classic, masterfully prepared, which is exactly what he got. Juicy and delicious in a perfectly roasted crust, this is how chicken should taste. He chose traditional French accompaniments of haricots verts and gratin dauphinois (because we couldn’t have a course without butter!). Julia Child, a longtime friend and colleague of Pépin, famously said, “If you’re afraid of butter, use cream.” So what could be better than using both, as is the case with gratin dauphinois potatoes?!

Homard Thermidor à ma Façon

Maine Lobster Baked in Shell with Mushroom Cream Sauce, Served with Crispy Parmesan

We capped off our rich, decadent meal with the ultimate in richness (cream, butter AND cheese!). Each time I dine in Jacques, I fully intend to try a new entrée. What actually happens is that I can’t pass up the lobster thermidor. And fortunately for my husband, I usually can’t finish it either!

In case your mouth is watering and you can’t possibly wait for your next Oceania Cruises voyage to try some of this cuisine, I am including the recipe for French onion soup from Taste the World. In this book you will also find recipes for the gravlax, rotisserie chicken, several gratin dishes and many more, along with the story of one 24-hour day in the galleys, a behind the scenes look at how this fabulous cuisine is created.

French Onion Soup

(makes 5 cups, serves 4)

7 cups beef stock

3 tablespoons unsalted butter

9 cups thinly sliced onion

1½ tablespoons finely chopped garlic

3 thyme sprigs

3 marjoram sprigs

12 to 16 slices baguette, each ¼ inch thick

Extra virgin olive oil

1/3 cup dry white wine (such as Chardonnay)

½ cup dry red wine (such as Merlot)

3 tablespoons brandy

3½ cups chicken stock

Kosher or sea salt

Freshly ground black pepper

2 cups shredded Gruyère cheese

Pour the beef stock into a large saucepan and bring to a gentle boil over medium-high heat. Adjust the heat as needed to maintain a gentle boil and cook until the stock reduces by half, about 30 minutes. Set aside.

In a stockpot, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent and a light golden brown, 15 to 20 minutes. Decrease the heat to medium-low and cook until the onion is a rich brown, 45 minutes to 1 hour, lowering the heat as necessary to prevent scorching. Stir occasionally.

Meanwhile, place the thyme and marjoram sprigs on a small piece of cheesecloth and tie into a sachet with kitchen twine. Set aside. Preheat the oven to 350°F.

Lightly brush the baguette slices on both sides with olive oil. Place in the oven and heat, turning once, until dry, about 5 minutes on each side. Do not allow the bread to color. Set aside.

Add the white wine, red wine, and brandy to the browned onion and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the alcohol evaporates and the onion is glazed, about 5 minutes. Add the sachet, the reduced beef stock, and the chicken stock and bring to a simmer. Keep at a low simmer, uncovered, for 1 hour. Season with salt and pepper.

Preheat the broiler. Place 4 flameproof serving bowls on a small sheet pan. Ladle the soup into the bowls. Top with the bread slices, and then top the bread slices with enough cheese to cover the bread completely and extend to the rims of the bowls, about ½ cup for each bowl. Place under the broiler until the cheese is bubbling and toasted.

Recipes alone do not a chef make, so if you’re interested in honing your culinary skills and learning some of the secrets to Oceania Cruises’ fabulous recipes, I highly recommend taking a class at the Bon Appétit Culinary Center onboard Marina or Riviera. If the Oceania Favorites – Jacques class is featured on your cruise, you can learn to make several of the dishes served at Jacques, preparing them yourself in your own workstation with the guidance of masters like Chef Kelly. Classes also teach other signature recipes from Oceania Cruises and culinary techniques to prepare dishes from all over the world.

As we Americans prepare to celebrate Thanksgiving, we might suddenly find ourselves inspired to add a little French flair to our holiday dinner and enjoy this feast as those onboard Marina and Riviera will be doing – Jacques style! Happy holidays indeed!

HAVING IT ALL ON THE ISLAND OF RHODES

As Blogger-at-Large for Oceania Cruises, I often encounter some particularly pleasant “dilemmas” when traveling at sea. A perfect example is when I recently awakened to find myself at the island of Rhodes on a beautiful warm sunny day. My dilemma was this: should I spend my day on the gorgeous beach frolicking in the indescribably blue waters of the Mediterranean, or should I explore the beautifully preserved ancient city of Rhodes, once home to Colossus of Rhodes, one of the Seven Wonders of the World?

I know this is quite an enviable challenge to face. Rest assured that I found a solution – I did both!

Walking distance from the pier where the ship docks, I found Elli Beach, a welcoming beach with everything a traveler would need to enjoy an afternoon in the sun and the warm Mediterranean waters. There are hundreds of colorful umbrellas for the fair skinned or sun shy, rented sun decks, beachfront taverns and plenty of delightful little restaurants.

If you haven’t fallen blissfully asleep in the warm sun or aren’t hypnotized by the gorgeous blue waters lapping gently at the shore, you can entertain yourself with the many other more adventurous activities like water sports, diving or beach volley ball.

If you never make it off the beach, I seriously doubt you will live with any regret. That being said, I did not regret exploring the Grand Masters Palace in the old town of Rhodes.

But first, let me address the Colossus of Rhodes, because if you are anything like me, you may be wondering, if it is so colossal, where is it?! A towering monument to the Golden Age of this island, the colossus was one of the Seven Wonders of the Ancient World. Only one of these wonders, the Great Pyramid of Giza, remains relatively intact today. It took 12 years to build the Colossus of Rhodes, which is thought to have been completed somewhere around 290 BC. In 226 BC the statue crumbled in an earthquake, and for centuries pieces of the statue laid in the harbor. In the 7th century, Arabs captured the island and took all of the pieces of the colossus to Syria and sold it as scrap metal.

As the colossus now exists only in legend, I took a peaceful walk through the beautiful gardens just outside the Grand Masters Palace and enjoyed some lovely views of this historic site that still stands today.

The Knights of Rhodes built the Grand Masters Palace in the 14the century. Heavily fortifying the city, the Knights were able to successfully fight off invaders for over two centuries until the Ottoman Empire captured Rhodes in 1522. Under the Ottomans the palace was used as a fortress.

In 1856 the castle was destroyed by an enormous ammunition explosion and laid in ruins until the Italian Occupation of Rhodes in 1912. Rebuilt in a medieval style, the palace became a holiday residence for King Victor Emmanuel III and later for Benito Mussolini.

In 1948, after World War II, Rhodes was transferred to the Kingdom of Greece, and the Greeks converted the palace to a museum. It is now part of the UNESCO World Heritage Site of the Medieval City of Rhodes.

What a lovely place for Nautica to visit on her final European port of call before sailing for Asia and Africa for the winter season. I can promise Nautica guests had no shortage of fascinating historic sites to explore and pleasant activities to enjoy during their stay. If the approach of winter has you eagerly planning a vacation for the summer of 2013, you should certainly consider an Oceania Cruises voyage that includes this lovely Greek island on the itinerary.

THE SOUTH PACIFIC: A PRETTY PICTURE

As your Blogger-at-Large, there is only one thing I enjoy more than traveling the world with Oceania Cruises, and that’s sitting down and getting to know fellow guests. Everyone has their own unique perspective on what makes a voyage with Oceania Cruises so appealing and also what makes each destination so unique. I recently had the privilege of spending some time chatting with Peter and Pauline Pretty, Bronze Oceania Club members who have found their home away from home aboard the ships of Oceania Cruises.

There are two kinds of travelers I come across on our cruises: “sightseers” and “doers.” Make no mistake that the Prettys are “doers.” They told me the best way to get to know the regions of the world is to step ashore with abandon – talk to the natives, sample the cuisine and embrace the customs. Recently, the Prettys were able to do just that on a South Pacific cruise, and Peter and Pauline were kind enough to share some of their photos.

In American Samoa, they traveled out into the landscape to experience the culture and witness one of the most esteemed ceremonies in Samoan culture, performed by an illustrious High Talking Chief at a traditional village. The journey involves a breathtaking drive west, during which guests delight in the island's natural beauty and historic landmarks. Highlights include the monolithic Fatu-ma-Futi, or Flowerpot Rock, that rises straight out of the ocean as if standing sentinel at the entrance to Pago Pago Bay. Farther west, the Leone Mission Monument and several churches mark the contribution of Reverend John Williams, who landed in the area in 1832 and began spreading Christianity.

Despite readily embracing such non-native doctrines, Samoans still cherish traditional ways, especially with regard to ceremonies and social occasions. The High Talking Chief, or "tulafale," is the village spokesman, a grand orator highly skilled at holding the audience's attention through his extraordinary use of language and ancient proverbs. Dressed in traditional garb, the High Talking Chief launches into an animated and authentic performance of an ancient Samoan ceremony used to welcome visiting VIPs. After the ceremony, which takes place in an open-sided thatched "fale" building, guests are treated to a traditional dance performance.

In Suva, Fiji, the Prettys explored the evolution of Fiji's fascinating cultural history and art during a half-day tour that included a spectacular performance by the Fijian Firewalkers. Greeted by the reverberating sound of a hollow drum beaten by a Fijian warrior, the blowing of a conch shell and the welcoming song of the villagers, guests were escorted to the  amphitheater to witness a performance by Fijian Firewalkers and the enthralling group from the Arts Village of Fiji. As elders chant, young men remove the burning logs from a smoking pit to reveal the white-hot stones signaling the beginning of this ancient ceremony. The group from the Arts Village of Fiji entertains with traditional dancing and by re-enacting their legends and history amidst this idyllic setting.

Cultural immersion isn’t the only way to feel a connection the South Pacific. Sometimes the flora and fauna speak just as loudly. In Lautoka, Fiji, the Prettys discovered the beautiful gardens and historic artifacts of the South Seas during a delightful tour. At picturesque Burness House, hosts Don and Aileen Burness greet guests and provide an escorted walking tour through their landscaped gardens filled with fruit and flowering trees, arthurium lilies and lovely orchids. An extraordinary collection of Fijian artifacts is also on display.

Moorea is always a guest favorite thanks to its tranquil turquoise lagoon and jagged emerald-colored volcanic peaks that rise up into the bright South Pacific skies. Moorea exemplifies the image that most people have of the South Pacific. Remarkably, a trip to the island doesn’t disappoint as it is every bit as dramatic and captivating as it appears in photographs.

While the South Pacific is spectacular, it was always comforting to return to their floating home courtesy of Oceania Cruises. The cuisine is always a big hit and this cruise was no exception. Pauline spent some time with Executive Chef Renald Macouin, who shared a few secrets on how to prepare meals à la minute for a ship full of guests.

While meals are a cherished event each day, the classic afternoon tea was one of Pauline’s favorite indulgences. The assortment of finger sandwiches, scones and clotted cream and, of course, aromatic and exotic tea selections, were something to look forward to each afternoon upon returning from a day ashore.

The specialty restaurants, none of which carry an additional surcharge, were something the Prettys looked forward to each time they held a reservation. Dinner with Regatta’s General Manager Raffaele Cinque was a treat, as was the cart of flavored olive oils brought tableside from which guests could choose their favorite.

While many guests choose to cruise and then return home, the Prettys are big believers in extending their vacation with a pre- or post-cruise hotel stay. Papeete, Tahiti is the hub of the South Pacific but easily retains its reputation as a paradise. There are few hotel experiences that compare to staying in a bungalow suspended over the waters of the lagoon, the moon shimmering over the silver ripples, the stars competing for attention overhead and the tall peaks towering above. Imagine waking in the morning and stepping down to dangle your feet in the waters of a crystal clear lagoon, brightly colored tropical fish darting beneath the pilings as palms rustle just behind you. The Prettys know that feeling well and are convinced that the hotel stay in Papeete was time well spent. It was more than just a chance to recharge their batteries; it was invigorating as well.

Remember, the South Pacific is only offered a few times a year by Oceania Cruises. A remarkable voyage from Valparaiso to Papeete is still available on December 27, 2012, as are two roundtrip cruises from Papeete on January 16 and January 27, 2013. Those who wish to wander farther afield, as the Prettys did, will be drawn to the February 7, 2013, cruise from Papeete to Auckland, especially considering this sailing offers two new Culinary Discovery Tours. Accompany chefs from the Bon Appétit Culinary Center to experience traditional Maori cuisine in Rotorua or regional dishes and wines in Kerikeri, just inland from the Bay of Islands.

Our thanks to the Prettys for sharing their remarkable South Pacific adventure with us. If you have stories of your South Pacific voyage with Oceania Cruises, feel free to share them here in the comments section of the blog.

A TRANQUIL AFTERNOON IN CHARMING PROVENCE

Haystacks in Provence by Van Gogh

If you have ever had the great fortune to find yourself in the countryside of Provence, you may have felt, as I did even upon my first visit, that there is something very familiar about it. This is undoubtedly because history’s greatest artists have painted these landscapes for centuries, and I have admired their work in countless books and museums. Traveling the winding roads

Mont Sainte-Victoire by Cézanne

through the hills of Provence, it is immediately apparent why masters such as Cézanne, Van Gogh, Renoir and Matisse found such inspiration here.

As Blogger-at-Large, I recently had the opportunity to visit Provence, a popular stop for the ships of Oceania Cruises thanks to the charms of the port of Marseille and numerous other towns throughout the region. On this trip, I decided to join the shore excursion called Charming Castellet. I will try to minimize my use of the word “charming” here, but let’s just say the excursion was aptly named.

It was about an hour and a half by motorcoach from the port of Marseille to Castellet, and the drive through Provence was gorgeous. Along the way we passed vineyards, olive groves and quaint towns and farms.

When we arrived at the base of the town, the views were stunning. As we began our walk up the road into the village, I knew I had picked the right excursion to try out my new camera. In the French countryside, I’m not sure it’s even possible to take a bad picture.

According to records, Castellet has been in existence since at least 1030. Originally a walled town, some ancient ramparts remain, leading through old gateways to narrow cobblestone streets.

Beautifully restored, brightly colored old houses line the streets and are accented with gorgeous flowers, vines and bright green foliage. It was everything that I had imagined a French country village would look like.

Castellet is a popular tourist town, and delightful little shops can be found around every turn. Art galleries showcase local artists, and artisan workshops sell local pottery, ceramics, candles and leather crafts. Gift shops offer all the icons of Provence – lavender, herbes de Provence, olive oil, pastries – so I purchased all of my gifts for family and friends here! There are also plenty of adorable cafés and restaurants in which to relax and enjoy a cup of coffee or a glass of wine.

As we meandered the streets, every corner unveiled another spectacular view of Provence. 

As we approached the top of the hill on which Castellet is perched, we came upon the one church in Castellet and took a look inside. 

Near the church stood the Castellet castle built 2,500 years ago. The views from its position atop the hill made this castle ideally suited to keep a close watch on transportation routes thousands of years ago. Today the castle houses government offices, and in an era in which invasion is no longer a constant threat, the location now provides the perfect opportunity to simply relax and enjoy the scenery. 

I have seen sprawling ancient cities, grand historic churches and renowned museums on my European travels, and these are certainly experiences not to be missed. But there is another European experience that is equally enjoyable – leisurely exploring the charms of the little towns that dot the countryside, chatting with the locals, sampling their wares and savoring the extraordinary views under the warm summer sun.  

Life tends to move at a hectic pace, and even when on vacation, we sometimes forget to slow down. So if your travels with Oceania Cruises offer the chance to meander the streets of one of the many quaint villages to be found along the shores and throughout the hillsides of Europe, I would encourage you to take that opportunity. I imagine you will be smitten as I was with the charms of Castellet. 

View of La Sayne by Renoire

 

CHEF KELLY HOSTS A PERFECT FAREWELL DINNER FOR MYRIAD GUESTS AT LA RESERVE

Before I hopped off Riviera in Livorno to join Marina in Athens and host our second Bon Appétit Signature Sailing, I had the chance to have one final meal with our wonderful guests from Myriad Restaurant Group. To bid a fond farewell, General Manager Thierry Tholon and I hosted a table for Drew Nieporent, Ted Rozzi and Chris Messina at La Reserve. To dine with one of the most famous restaurateurs in the world was a real treat for both of us, and to showcase our food and wine pairing restaurant, La Reserve, a collaboration between Oceania Cruises and Wine Spectator magazine, was very special indeed!

We started the evening with a glass of champagne on the deck outside of La Reserve and had a lovely time relaxing before dinner and meeting the rest of the 24 guests dining that night at La Reserve. 

After being seated, we began with an introduction to the night’s “Exploration Menu” from Christophe Belin, the senior executive chef of Riviera. (La Reserve offers three menus: Exploration, Connoisseur and Discovery.)

Chef Belin explained each of the seven courses, focusing especially on the pairing of specific elements in the food with distinct attributes of the wine. Chef Belin is from Brittany and is as engaging and informative as he is entertaining and knowledgeable, so the guests enjoyed his personal touches.

Before the amuse bouche, the waiters explained the four salts served tableside. Drew, Ted and Chris each tasted the salts with the delectable baguette slices and French butter.

The first course was the amuse bouche, which literally translates from French, "amuse the mouth" – and that it did! We savored a bay scallop on a seared hot rock with lava salt and rock chive cress. The scallop was paired with a prosecco from Veneto. The white pepper and citrus finish of the sparkling wine was a perfect match!

The appetizer was a stuffed brioche with foie gras paired with a chenin blanc from the Loire Valley. The slight note of quince jelly in this wine paired perfectly with the buttery brioche and the creamy, earthy foie gras. Chef Rozzi and I had a great time photographing the food and its elegant plating – I even managed to snap a photo of him snapping a photo of his brioche. 

Next came one of my favorite pairings, the risotto primavera with a Gewürztraminer from Alto Adige. The risotto was finished with a smoky scamorza di bufala (smoked mozzarella cheese) that brought it all together, both food and wine.

Our fish course was a grilled turban of wild salmon and turbot, a dish that Oceania Cruises Fleet Corporate Chef Franck Garanger, the architect of this menu, has won many awards for. A California Chardonnay, with butterscotch, vanilla and melon notes was the perfect match for the flavorful fish accompanied by a seaweed casserole.

We rounded the corner on the dinner with a Chateaubriand with bordelaise sauce paired with a full-bodied Bordeaux. The beef was perfectly cooked and so soft we could cut it with our forks!

The cheese course was one of my favorites – gorgonzola, Napoleon style, with poached pear. Light, savory and sweet, it was the perfect cheese dish for this menu. It was paired with a voluptuous, golden Fonseca Porto from Portugal, with a light touch of acidity. Perfection!

As the pastry chefs filed in to finish the dinner, we watched Chef Bruno dip cherries in sugar for the plating of his Chocolate Mousse. This airy and rich mousse is served with a simple and refreshing Moscato d’Asti from the Piedmont region in Northern Italy.

The test of a great food and wine pairing menu, according to Thomas Keller of the famed restaurants French Laundry and Per Se, is that the dinner leaves you feeling satisfied but not stuffed. This was certainly the case with our group. We had progressed through seven delicious and inventive pairings and left satisfied yet comfortable. What better way to end this amazing voyage than a lovely evening, great company, excellent food and wine and the gentle sea air?

We are all so grateful for the generosity of Drew Nieporent, David Gordon, Ted Rozzi and Chris Messina. Riviera guests had a wonderful time and learned a lot from all of them. We are already trying to figure out how we can have them back next year for another fabulous Signature Sailing.

OCEANIA CRUISES HOSTS CULINARY AND WINE INDUSTRY ICONS FOR SIGNATURE SAILING

October is an exciting month for the culinary and wine teams here on Riviera and Marina. We are hosting several industry icons on our Signature Sailings, the Bon Appétit Wine & Food Festivals, with daily events devoted to food and wine.

Today I am writing from Riviera, where we are hosting a team from the Myriad Restaurant Group. About 6 months ago, I met with Drew Nieporent, the founder of Myriad and the undisputed Pavarotti of the restaurant world, to invite him to join us on a food and wine themed cruise. Not only did he graciously accept, but he also volunteered to bring along his master sommelier, David Gordon, and two Myriad chefs, Ted Rozzi and Chris Messina. Over the past few months, we planned a series of wine tastings and wine lectures, Q&A sessions with Drew on the restaurant industry and cooking demonstrations with his renowned chefs.

To kick off this cruise on October 14th, just after embarkation from Athens, we hosted our first wine tasting, featuring four sparkling wines selected for the event by David. (My favorite was the sparkling rosé from Roussillon.) As guests tasted the sparkling wines in the Grand Bar before dinner, guitarist Vincenzo Martinelli, an acclaimed guitarist who has performed all over the world and as a headline act on several luxury cruise lines, entertained the group with lively and romantic favorites.

On the 15th, as we sailed away from Kusadasi, David held a wine lecture on white wines of France and California. He shared his views on Old World and New World wines, as well as attributes to look for when tasting and pairing foods with white wines.

What a thrill we had on the following day as we sailed away from the enchanting Monemvasian landscape at sunset. Drew joined me in the Riviera lounge for a Q&A about his impressive career in the restaurant industry. He has opened dozens of restaurants – the most famous being Tribeca Grill with his partner, Robert De Niro, and his many Nobu restaurants around the world. He also owns Crush, a fabulous wine store on 57th Street in New York City.

His Q&A started with a short video that was prepared when Drew won the “Innovator of the Year” award from Cornell School of Hotel and Restaurant Management. Drew was wonderfully engaging and charismatic, and our guests asked him questions ranging from how to keep a waiter from prematurely busing your plates to what it’s like to partner with super-star chefs. It was a lively conversation that went on for over an hour, after which we all migrated to a second wine tasting featuring Italian wines.

Later that evening we enjoyed a special featured entrée, Loup de Mere, from chefs Ted Rozzi and Chris Messina and took a walk through the dining room so our guests could meet the Myriad team.

On the 17th, our senior executive chef Christophe Belin and I hosted a culinary demonstration by chefs Rozzi and Messina, where they made a succulent braised short rib dish with fresh pappardelle pasta. They chose the dish because we are in the early part of fall, and they wanted guests to have recipes to take home that would be perfectly suited to the season.

We are off to a fabulous start here on Riviera, enjoying foods and wines with our celebrity guests, chefs and wine experts! Stay tuned for more updates from the cruise.

JAMES BEARD AWARD-WININING CHEF BARBARA LYNCH JOINS CHEF KELLY ON RIVIERA

As summer in the Mediterranean turns to fall, we celebrate the produce in local markets by creating comforting autumn dishes. Who better to share the season with than one of Boston’s (and the country’s!) leading chefs and restaurateurs, Barbara Lynch? Chef Lynch is the only female chef in the United States to hold the distinguished title of Grand Chef Relais and Chateaux. In 1998 she opened No. 9 Park in Boston’s Beacon Hill and from there has gone on to create a culinary dynasty, including six restaurants plus ventures in catering, sustainable produce, demonstration kitchens and artisanal butchery. I invited Chef Lynch on Riviera with the hope of enticing her back to host a culinary tour in the fall of 2013.

Truth be known, I have been a fan Chef Lynch since I dined at No. 9 Park in December of 2005. The snow was falling on the Square, the Scotch was single malt and the food and wine pairing was as close to perfection as it gets. In 2008 I was fortunate enough to visit No. 9 Park and see how the back-of-the-house operation works – including an opportunity to make a late night BLT for a tall blonde star making a movie in Boston with Tom Cruise. Since then I have gotten to know Chef Lynch through our mutual friend and Bon Appétit Culinary Center chef instructor, Annie Copps. Chef Lynch and Chef Copps worked on the line together for Todd English in the 1990s.

Chef Lynch’s cookbook, Stir, combines “practical simplicity with charming sophistication” for the home cook. Known for her silky pastas, my favorite is her gnocchi, which she demonstrated in the Bon Appétit Culinary Center for our guests and in the galley for our chefs!

During the Accent on Italy cruise, we took five of our popular Culinary Discovery Tours – the favorite was a trip to the market in Nice followed by lunch at the wonderful Chateau Eza. Leaving from Monte Carlo, we traveled the stunning road along the Cote d’Azur to Nice. The market was brimming with flowers, fresh produce, herbs and cheeses. 

After a few hours shopping in the market and eating socca (a chickpea flour pancake and a typical mid-morning snack of Nice), we climbed the winding stairs to Eze. This charming village is home to Chateau Eza, one of the most famous restaurants in France, if not the world. I designed this Culinary Discovery Tour because I wanted to share this very special venue with our foodie guests. We have booked a table for 24 about 16 times this season, and many of our guests have told me it was the highlight of their vacation!

Our first course was a quail egg on a poached carrot round with a fresh seasonal root vegetable sauce.

The second course was a chickpea flour panisse in a reduced fresh tomato sauce with charred fresh lavender. 

Course three was braised pork belly with bacon foam followed by course four, a tagine of guinea hen and North African vegetables.

For dessert we had white peaches poached in Sauternes wine and topped with crème fraîche.

The meal was served with wines from Provence, which we have been enjoying all summer. This has been one of our most popular Culinary Discovery Tours and is definitely on the agenda for 2013. Chef Lynch was especially delighted because she had attempted to dine here in 2010 and was not able to get a table. Imagine my delight at being able to impress the most impressive chef I know!

Chef Lynch was able to spend time with Chef Copps and her students in the Bon Appétit Culinary Center before arriving in Amalfi.

The class menu included ricotta-stuffed zucchini blossoms and fresh pasta. Chef Lynch contributed her own fresh pasta recipe for capunti, a southern Italian specialty she learned when she studied in Italy. 

Another highlight of the cruise was the Culinary Discovery Tour in Livorno. Guests enjoyed boarding a small boat and winding through the canals of Livorno, which is a lot like Venice. This is the port from which Catherine de Medici left to marry Henry, a Frenchman, bringing with her an entourage of cooks, butchers, bakers and pastry chefs as well as the famous fork, which she introduced to the reticent French.

After the canal tour, we visited the open market in Livorno where we sampled the cinque e cinque, a focaccia and chickpea sandwich referred to as “five and five,” and strolled through the aisles of fresh meats, cheeses, produce and pastas. I always look forward to a stop at a local cheese shop where the owner ages his own Parmigiano-Reggiano. He gives us luscious samples of local Tuscan charcuterie like salumi and lardo, drizzled with olive oil from his backyard trees, and a selection of heady sangiovese wines to complement our morning snack.

Chef Lynch’s official host was our own Annie Copps, who shares her contagious passion for food, wine and travel with our guests, whether it is in class, on a Culinary Discovery Tour or as she wanders about the ship. On this tour she was in her element among the fabulous wine and food that she shared with her students.

I believe when I cease to learn, I cease to live, and one of the best things about my fabulous job is that I continue to learn from our guest chefs and sommeliers. This cruise was no exception! We are all hopeful that Chef Lynch will join us again in 2013 and design a signature tour for foodies and her many fans around the world!

A DAY IN SEVILLE: THE AMAZING ALCÁZAR AND THE PATRON SAINT OF SAILORS

Nautica guests called on the beautiful city of Seville last week. As Blogger-at-Large for Oceania Cruises, I wanted to share some experiences from my recent shore excursion, Heritage of Seville.  

We docked in Cádiz on a bright, sunny morning, and the trip through the scenic Spanish countryside to Seville was a treat on its own. We drove through vineyards, olive and orange groves and farms where Spain’s bulls and horses are bred.

As we arrived in the city, we were greeted by altogether different but equally impressive scenery. Lavish mansions, ornate churches and elaborate government buildings lined the streets. Lush green palms and flowering bushes seemed to sprout from the sidewalks. I was instantly charmed.

Our first stop was the stunning Palace of San Telmo, currently the seat of the presidency of the Andalusian Autonomous Government. Constructed in 1682 as a school for orphaned children of sailors, it is a gorgeous example of Sevillian Baroque architecture.

One of the more captivating aspects of the building is the Churrigueresque entrance, which was completed in 1754. This Spanish Baroque architectural style features extremely elaborate sculptural ornamentation. The 12 sculptures on each side of the balcony represent the nautical arts and sciences, and the figure at the top is Saint Telmo, patron saint of sailors – an appropriate saint to pay homage to while on a cruise!

As we continued through the city, we had the chance to see the lovely Hotel Alfonso XIII. It was completed in 1928 for the Ibero-American Exposition of 1929, a world’s fair held in Seville.

Finally we reached the destination I had been most eagerly anticipating: the Alcázar. The oldest royal palace still in use in Europe, the Alcázar of Seville is an ornate Moorish citadel that has been the residence of Spanish royalty since the Middle Ages. The outer walls and portions of the interior are part of the original Moorish fortress.

 

The stunning Hall of the Ambassadors, one of the main rooms used for public events and affairs of state, is one of the areas remaining from the original palace, so the walls date from the 11th century. This is the room where Ferdinand and Isabella welcomed Columbus upon his return from his first voyage to the New World.

I was mesmerized by the intricately detailed mosaics and the interesting mix of Moorish and European styles throughout the palace.

The Courtyard of the Dolls is the focal point of the private section of the palace, and the patio leads to bedrooms and private halls. The hall is surrounded by a gallery with marble columns and Arab-influenced lobed arches.

The gardens surrounding the Alcázar are just as enthralling as the palace buildings. Our guide clearly recognized that this was the perfect place to enjoy a beautiful day, and she gave us some free time to stroll through the gardens at our leisure.

From the Courtyard of Flags at the Alcázar, there is a perfect view of the Giralda, a minaret that was converted into a bell tower for Seville Cathedral, the next stop on our itinerary. Completed in 1198, the tower is over 300 feet high and was one of the most important symbols of the medieval city.

 

The largest Gothic cathedral and third largest church in the world, Seville Cathedral was completed in the early 16th century. Along with the Alcázar, the cathedral is a registered UNESCO World Heritage Site, and it is the burial site of Christopher Columbus. The astonishingly large building was constructed on the former site of a grand mosque, parts of which were preserved, including the Giralda and the Moorish entrance. Both the size and the stonework are truly breathtaking.

At the end of the excursion, we were given time to explore on our own, and after all the walking around, I was ready for some jamón Ibérico! I found a delightful little café and enjoyed the afternoon sun and a taste of Spain. As I sat completely sated after an incredible day of sightseeing and a delicious meal, I couldn’t help but think that Seville is my newest favorite place in the world.

ICONS OF VENICE

As is so often the case in history, beautiful things are born of desperate times. Venice is one of those undeniably beautiful things. Centuries ago, when Italy was regularly invaded from the north, northern Italian refugees went in search of a safer home. They found that home on a group of tiny islands in the Venetian Lagoon. Though there is some evidence that these islands may have been occupied first by fishermen, the founding of Venice is identified with the dedication of the first church, San Giacomo, on the islet of Rialto in 421 AD.

As Blogger-at-Large for Oceania Cruises, I recently had the great pleasure of returning to this amazing city where Riviera began her maiden voyage. On this trip, I used my time to get more familiar with the story of Venice through its icons: bridges, churches, gondolas, markets and even the masks.

One of my favorite parts of visiting Venice is the sail in. The view from the ship is extraordinary, and I tell anyone who will listen that they must add this experience to their bucket list. The icons of Venice beckoned the minute we hit the Grand Canal, starting with the gray dome of the Basilica of St. Mary of Health, or Salute. Referred to as a “plague church,” the basilica was constructed beginning in 1631, a year after an unusually devastating outbreak of the plague, as an offering to the Virgin Mary who was thought to be a protector of Venice.

 

Sailing by St. Mark’s Square, or the Piazza, as the locals call it, we were greeted by the city’s most famous icons, if there is such a category. Like all of Venice, the Piazza is one of the few great urban spaces in Europe where human voices prevail over motorized vehicles.

St. Mark’s Campanile is the bell tower of St. Mark’s Basilica and stands as a sentry over the entire city. Originally constructed in the 9th century as a watchtower and lighthouse, it stood adamantly over the city for centuries despite damage caused by numerous fires. But on July 14, 1902, at 9:45 am, the campanile collapsed. That same night, funds for reconstruction were allotted, and on April 25, 1912, exactly 1000 years after the foundations of the original building had allegedly been laid, the new campanile was inaugurated.

After disembarking the ship at the far end of the Grand Canal, I began a lovely walk through the canals and walkways. As I wandered through the narrow streets, I regularly came upon open piazzas, each with its own church or museum and charming cafés.

San Simeon Piccolo, consecrated in 1738, is one of the last churches to have been built in Venice. Just to give you an idea of how high the standards of beauty are in this city, it has been much maligned over the years. Even Napoleon weighed in, saying, “I have seen churches without domes before, but I’ve never, until now, seen a dome without a church.” One of the four columns was replaced following enemy bombing of Venice during World War I.

As I made my way through the city, I came across markets where one could buy fresh pasta, fish, spices, fruits and vegetables or any other number of delightful knick-knacks. The markets were a great way to get a feel for the character of this city and its people.

Of course, no market would be complete without a generous selection of Venetian masks. No one knows exactly when or why people started wearing masks in Venice, but there are laws dating back to the 13th century that limit their use. Some have suggested that covering one’s face in public was the Venetian response to an incredibly rigid class structure. Now an important part of the Carnivale that draws 3 million visitors every year, they are a colorful addition to the Venetian experience.

Food is an important part of Italian culture, and quaint restaurants and cafés can be found just about everywhere. At this delightful little restaurant, I was serenaded on the patio while I ate and drank and enjoyed the beautiful day.

Not surprisingly, the City of Canals is also known as the City of Bridges. While many of Venice's more than 400 bridges are simple, practical constructions, each nonetheless adds character to the city. The views from every bridge I crossed were captivating, and yes I was that tourist who clogged up traffic as I tried to take photos.

There are several iconic bridges, but none more so than the Rialto Bridge, where people lined the walkways to get a peek from the top. Completed in 1591, it is the oldest of the four bridges spanning the Grand Canal.

Of course, nothing is more emblematic of Venice than gondolas and gondoliers. For centuries they were the primary means of transportation in the city but now serve primarily to carry tourists through the canals. Down from an estimated 10,000 gondolas in the 18th century, today there are just over 400 in active service.

The gondoliers are easy to spot in their traditional red and blue striped shirts. The profession of gondolier is controlled by a guild that issues a limited number of licenses. Gondoliers are put through rigorous training, apprenticeships and a major exam that covers Venetian history and landmarks, foreign language skills and practical skills in handling a gondola.

My exploration of Venice ended at St. Mark’s Square, home to the Doge’s Palace and St. Mark’s Basilica. 

It is remarkable that what started as a desperate escape from conquering invaders could have resulted in such grandeur. But certainly not overnight. St Mark’s Basilica was first built in 828 and was destroyed several times, including being burned to the ground in a rebellion in 976. The basic structure of the current iteration was consecrated in 1094. Great wealth and worldly influences contributed to its adornment over the years.

The Doge’s Palace was the center of all civic activity in Venice, which accounts for its size. Ironically, like many famous icons of this city surrounded by water, the palace has been destroyed by fires several times over the centuries. Despite numerous repairs and rebuilds, it has remained largely faithful to the Gothic style first used in the reconstruction in the 1300s.

Despite great hardships, invasions, wars, rebellions, plagues and many fires, these iconic buildings now stand as spectacular symbols of Venetian wealth and the city’s position as a major maritime power and an important center of commerce and art during the Middle Ages and Renaissance.

In good times and in bad, Venice is testimony to the triumph of the human spirit, and as I wandered the streets, I definitely got a sense of what Venice must have been like in its heyday. Everything about the city feels like a historical monument to extraordinary people in extraordinary times. I hope all of our readers have the opportunity to experience this remarkable city on an Oceania Cruises voyage.

CULINARY STARS AT THE BON APPÉTIT WINE & FOOD FESTIVAL ONBOARD RIVIERA

As Blogger-at-Large for Oceania Cruises, I’ve had the privilege of dining in each of the exquisite restaurants onboard the ships, and I can say we are not overstating our case when claiming to serve the finest cuisine at sea. Renowned as the cruise line for foodies, Oceania Cruises even features the only custom-built, hands-on cooking schools at sea: the Bon Appétit Culinary Centers onboard Marina and Riviera.

As if a typical voyage weren’t already an epicurean’s dream come true, Oceania Cruises also offers food and wine themed sailings hosted by some of the culinary world’s greatest luminaries. Guests are especially excited about the upcoming Bon Appétit Wine & Food Festival onboard Riviera that will sail from Athens on October 14.

 

Drew Nieporent

Renowned culinary stars and wine experts from the Myriad Restaurant Group, including founder and celebrated restaurateur Drew Nieporent, will be onboard to dazzle guests with their expertise in food and wine. Over the last 26 years, Myriad has opened and operated over 35 restaurants in cities around the world, including Seattle, Louisville, Providence, Boca Raton, London, Moscow and New York.

 

Nieporent is perhaps most famous for partnering with celebrity restaurateurs such as Robert De Niro, Robin Williams and Frances Ford Coppola to open some of the most recognized restaurants in the world, including Tribeca Grill, Nobu New York City, Rubicon and Corton. Recently, Nieporent was featured with chef-partner Paul Liebrandt on the Emmy-nominated HBO documentary, A Matter of Taste.

 

David Gordon

Joining Nieporent is Myriad Wine Director David Gordon, who will give a series of wine lectures and tastings for guests. As a young manager at Gotham Bar and Grill, Gordon was seduced by a bottle of Penfolds Grange and never looked back. He has created stellar wine lists for top restaurants in New York and across the country, including the list at Tribeca Grill, which has won Wine Spectator's Grand Award every year since 2002. He frequently participates in the New York Times wine panel and produces and distributes his own wine under the Jeanne Marie and Bacchus labels.

Rounding out the events, Myriad Corporate Chef Ted Rozzi will lead a series of culinary demonstrations in the Riviera Lounge. Rozzi currently oversees the 400-seat Acela Club at Citi Field, home of the New York Mets. A graduate of the French Culinary Institute, Rozzi has

Ted Rozzi

spent time at New York hotspots The Waverly Inn and Crown and has worked with world-class chefs like Daniel Boulud at Café Boulud, Terrance Brennan at Picholine and Juan Mari Arzak of the famous Arzak in San Sebastián, Spain.

When asked about his upcoming voyage onboard Riviera, Nieporent responded that he was very much looking forward to it. “Oceania Cruises’ reputation for fine cuisine has intrigued me for quite some time, and my team and I are excited to be part of this special sailing. We’re ready to roll up our sleeves and work with Oceania Cruises’ guests, as well as sample the food we’ve heard so much about.”

Guests onboard Riviera for this exciting sailing are certainly in for a treat. Please share your stories of the cruise with us here on the blog, and we’d love to see your photographs on our Facebook page.

PRESIDENT KUNAL S. KAMLANI ANNOUNCES ENHANCEMENTS TO OCEANIA CLUB LOYALTY PROGRAM

Kunal S. Kamlani with guests

Loyalty. It’s a word that seems to have lost its importance to some in today’s modern world. Consumers are increasingly switching brands they once trusted for years. Companies have introduced "Loyalty" benefits that expire annually unless you achieve certain milestones every year. These companies argue that expiration dates should apply if there is no annual commitment. Perhaps that’s true elsewhere, but certainly not at Oceania Cruises. Our past guests continually show their loyalty by returning to us again and again. That dedication has built Oceania Cruises into what we are today and allows us to deliver the most value-packed cruise vacation in the industry. That is also why we’ve always sought to recognize such commitment by offering the best loyalty program in travel, the Oceania Club. 

Town Hall

I’ve spent the past few months talking with our guests about our loyalty program. In fact, on the most recent Reunion Cruise aboard Riviera from Lisbon to Rome, we spoke at length on the subject in our Town Hall, and I was greatly inspired by your insight and suggestions.

Oceania Club Manager Nick DeSantis with guests

That’s why I’m excited to announce today that we are expanding the Oceania Club program to deliver even more value to you every time you sail with us. We are adding a new entry membership level called "Blue" for guests to start earning rewards as quickly as their first cruise. And we are significantly enhancing every milestone level with added benefits such as FREE Air Deviation Fee Waivers and substantial savings on onboard activities, including Internet access. Many of these changes are a direct result of your feedback.

Introducing the NEW Oceania Club Blue Pin

From the very first time you sail with us, we want you to know how much you are appreciated and that we hope to welcome you back time and again. If you don't sail every year, don't worry; our Loyalty doesn't expire.

The new Blue Level membership allows you to earn benefits faster than ever before. With just two cruise credits earned, you will receive benefits such as savings on Oceania Cruises logo merchandise and a complimentary cocktail reception with the Captain and Senior Officers. We’ll also ensure you are always “in-the-know” with advance notice of new itineraries and exclusive members-only offers.

For our Bronze, Silver, Gold, Platinum and Diamond members, we are offering more benefits and greater savings on those aspects of your cruise that you have told us you enjoy the most. Whether you like to sip a fine wine, surf the Internet, relax in the Canyon Ranch SpaClub^® or venture out on a shore excursion, the more you return to enjoy the Oceania Cruises lifestyle, the more savings we offer on all of the above. 

Oceania Club Bronze Pin

Oceania Club Silver Pin

Oceania Club Gold Pin

Oceania Club Platinum Pin

Oceania Club Diamond Pin

We also offer a combination of loyalty benefits that no other cruise line provides, BOTH shipboard credits and prepaid gratuities. And while other cruise lines might offer reduced specialty dining surcharges as part of their loyalty programs, we simply cannot as we NEVER charge a dining supplement to begin with. So we start by offering an incredible value upfront, and then we add to that value the more you sail with us.

The new program is effective with the first 2013 sailings, and you can click here to learn more about the new benefits.

Simply put, we’d like to say “Thank You.” We are so grateful for all of our loyal guests, and we want to ensure you know how deeply you are appreciated. Whether you’ve sailed with us one time or 50 times, you are a treasured part of the Oceania Cruises family.

On the eve of our 10th Anniversary, we made these enhancements to the Oceania Club because we believe our guests’ ongoing commitment should be mirrored by the same passion and appreciation in return. Our guests deserve nothing less than the best, so we will continue to ensure that is always what we deliver. 

On behalf of all of us at Oceania Cruises, Thank You.

Kunal S. Kamlani

President

A VISIT TO MYSTICAL MONT SAINT-MICHEL

According to legend, Archangel Michael appeared to St. Aubert in 708 A.D. and asked him to build a monastery atop the rocky islet of what is now called Mont Saint-Michel. When Aubert repeatedly ignored his instructions, a frustrated Michael finally burned a hole in Aubert’s skull with his finger. And thus the phrase, “You don’t have to ask me twice,” was born.

As Blogger-at-Large for Oceania Cruises, I took a fantastic shore excursion, Mystical Mont Saint-Michel, to this beautiful monastery built in the 8th century on an island just off the shore of France. Many guests onboard Marina enjoyed this excursion last week, and many more onboard Nautica will have the opportunity when she calls on Saint-Malo next week.

Saint-Malo is a lovely walled town with a fascinating history. I hope to be able to return and spend more time in Saint-Malo itself, especially because I heard rumors of restaurants famous for fresh seafood, crepes and other French specialties!

But as a first time visitor to this area, I knew I would be making the short trip to Mont Saint-Michel, “a sublime thing, a marvelous pyramid,” as it was aptly described by Victor Hugo. I had dreamed of visiting this mystical place since I first learned of it in French class in high school. Like so many others, I was moved by the spectacular silhouette of this monastery perched in solitude on a rocky mount.

Because the entire area is surrounded by vast, low-lying marshland, the iconic view of Mont Saint-Michel rising dramatically from the mist is visible from miles away. My first glimpse of the monastery was as impressive as I had imagined it would be. As we approached, the haze enveloping the abbey lifted, and the edifice grew even more imposing and inspiring as it sparkled in the bright summer sun. 

Mont Saint-Michel is almost as famous for its tides as its monastery. The tides here are the highest in Europe. They vary greatly – roughly 46 feet between high and low tide – and can change very quickly. 

As this has always been an important pilgrimage site, a causeway was built to allow pilgrims easier access to the island. This dramatically altered the flow of water in the area and led to the silting of the bay. As a result, Mont Saint-Michel is no longer surrounded by water.

A dam project, scheduled to be completed in 2015, will clear out the accumulated silt and allow tidal waters to once again flow freely around this tiny island. Visitors will no longer park at the foot of the island, so the hoards of cars and buses will not sully the view of the revered mount. Instead a separate parking lot will be built, and visitors will be shuttled to the island over a bridge.

The salt meadows surrounding the area create the ideal environment for grazing sheep – 30,000 to be exact! Salt meadow lamb is a prized delicacy served in the local restaurants, as the lambs’ high salt intake creates an especially tender and flavorful meat. 

After navigating the sheep, we arrived at the base of Mont Saint-Michel, following in the footsteps of the millions that have flocked to this place of pilgrimage over the centuries. The site is so revered that many of the faithful settled at the foot of the mountain. Half-timbered houses were constructed, and eventually a village grew up below the abbey. Today the village is home to adorable little cafés, restaurants and souvenir shops. 

A narrow cobblestone street winds through the village and up the incline to the abbey. Our guide for the day was Gil, an expert host with an encyclopedic knowledge of the region, and as we climbed, he did a wonderful job of bringing the abbey to life with stories of its fascinating history.

Its location along the English Channel meant that Mont Saint-Michel held not only religious significance but also strategic significance to the various powers that ruled the region over the centuries. After the Norman conquest in the 11th century, the larger Romanesque church of the abbey was constructed. Following a devastating fire in the 13th century, the abbey underwent repairs, and a Gothic-style refectory and cloisters were added.

The diverse architectural styles along with the natural rock are what make the abbey so extraordinary, both visually and historically. Here Gil points out one of the original walls of the monastery.

During the French Revolution, monasticism was abolished. The abbey was closed and converted into a prison to hold clerical opponents and other high-profile political prisoners. At this time a giant wheel was constructed, and prisoners were forced to turn the wheel to operate an enormous pulley that lifted loads of stone and supplies up the mountain.

Gargoyles adorn most of the walls and were added to divert water from the building, which seems like a far more visually interesting solution than the current gutters that frame the eaves of my house.

Even with the throngs of tourists that visit Mont Saint-Michel each day, the abbey inspires a sense of peace. Every aspect of the architecture – the vaults, the arches, the famous spire – was deliberately designed to turn your gaze upward toward the heavens. And when you reach the abbey’s highest point and direct your gaze downward to the sprawling countryside below, the views are equally breathtaking.

After visiting this remarkable place, I found myself incredibly grateful that St. Aubert finally got the hint! As reluctant as I was to leave, the tide was coming in, as if to say that my home on the sea was beckoning. I returned to the ship with memories of Mont Saint-Michel that I will cherish forever.

 

MEET THE OFFICERS: Marina General Manager Damien LaCroix

Of the many wonderful things I get to do in my role as Blogger-at-Large for Oceania Cruises, one of my favorites is getting to know the warm and generous officers and crew. From everything I see, hear and experience, the sense of family that the staff creates is one of the main reasons Oceania Cruises has so many loyal and returning guests.

On a recent cruise, I had the great pleasure of meeting Damien LaCroix, who has been a part of the Oceania Cruises family for eight years. Though his official title is General Manager onboard Marina, Damien considers himself a conductor, and after watching him “perform,” it’s obvious he can hold a baton with the best. When Damien is in charge the show flows seamlessly. Indeed, one might be tempted to think that his job is easy, given how effortlessly things unfold.

Originally from Lyon, France, Damien started with Renaissance Cruises. It was a good product but not upscale. He left Renaissance and joined a luxury resort in French Polynesia. It was there that Damien first got a call from Oceania Cruises asking him to come aboard. At first he resisted, because he didn’t want to leave the elegant atmosphere of the resort.

Oceania Cruises coaxed him into visiting one of the ships. He was immediately impressed with the ship and its focus of fine cuisine – the elegance, the presentation and the quality of service. He knew he could be happy in this environment. So in 2004 he accepted a position as Food and Beverage Director, and in 2007 he was promoted to General Manager.

Onboard Marina, he says there is never a typical day. Each day begins with a ship inspection, followed by a meeting with department heads. But after that, it is Damien’s job to be prepared for anything. While there is always a plan for what the day should look like, changes inevitably arise. Something as simple as the weather can present a logistical challenge, because on a rainy day the outside venues aren’t used, and the inside venues are all much busier.

Listening to Damien talk and watching him work, he thrives on handling the unexpected. He told a story about when cruises first began originating in China years ago. Guests had arrived for their cruise and were scheduled to embark at 11 am, but authorities delayed embarkation. Damien didn’t want guests to spend precious vacation hours just milling about the cruise terminal, so he quickly pulled the crew together to organize activities and provide food and drink.

Damien is quick to credit the wonderful people working with him for helping make each day a success. It is clear that the reason Oceania Cruises feels like a home away from home for guests is that it is a home away from home for staff as well. There is a real sense of family within the organization that is easily passed on to guests. Damien can often be found entertaining guests, who clearly enjoy his company, as he hosts cocktail parties or tables for dinner.

Choosing a favorite port of call from the vast array of wonderful destinations is tough for Damien. He enjoys Venice and Buenos Aires because ships often stay overnight there, and he can spend an evening exploring and enjoying dinner ashore. He thinks Santorini and Rhodes are gorgeous. And because he worked in Vietnam for three years, he loves stops in East Asia where he still has favorite places he likes to visit.

Of course the best part of working for Oceania Cruises is that it is where he met his wife Jackie, a cruise director. Since both he and Jackie work for Oceania Cruises, they know the lifestyle and enjoy the months of time off they have together. They recently welcomed Elise, the newest Oceania Cruises baby, to the family. Oceania Cruises has a family program, so if accommodations are available, Damien can bring his family onboard with him.

I’ve had the privilege of speaking with several officers and crew members, and each one has been quick to tell me about Oceania Cruises’ commitment to family and to the happiness and well being of their staff. This is just one more reason that Damien and his team are so dedicated to the happiness of every guest onboard and to creating the warm, welcoming environment that makes guests feel so comfortable and cared for. No wonder so many guests say that each time they board an Oceania Cruises ship, it feels like coming home!

A THOROUGHLY MODERN EXPERIENCE IN VALENCIA

As Blogger-at-Large for Oceania Cruises, I recently had the pleasure of sailing to Valencia onboard Riviera. Here I spent a wonderful day exploring the Ciudad de las Artes y las Ciencias, or City of Arts and Sciences, one of the most famous modern tourist destinations in Spain. The structures here, designed by Santiago Calatrava and Félix Candela, were as fascinating as the events happening inside of them. Built as an entertainment-based cultural and architectural hub of the city, the complex offered a blogger with a camera the chance to completely lose herself. It truly was photogenic from every angle.

The Hemisfèric is an IMAX theater designed to resemble an eye. The centerpiece of the complex, it was the first building to be completed in 1998. The exterior of the building, or the eyelid, actually opens to access the water and reveal the dome, or the pupil of the eye, which is the theater. Surrounded by water, the bottom of the pool is glass, creating a reflective illusion that the eye is whole. 

El Museu de les Ciències Príncipe Felipe was built to resemble the skeleton of whale. This interactive museum aims to entertain visitors while educating them about science, the environment and technology. It opened in 2000 and quickly became one of the most visited attractions in Spain, in large part because it is perfect for kids of all ages.

Looking like something out of a Star Trek battle, Palau de les Arts Reina Sofia is the tallest opera house in the world. The company attracts major names from the world of opera, including Plácido Domingo, who performs there regularly. There are four separate performance halls, and performances are usually held on Saturdays and Sundays.

L’Agora is a striking multi-purpose event space that can seat as many as 6,000 people. Officially inaugurated in 2009, it was opened to host the Valencia Open 500 Tennis Tournament. When completed, the fixed roof will be covered with glass panels, and the lower section will be covered with opaque panels of Valencian mosaics. 

En route to the oceanographic museum, I meandered through L’Umbracle, a gorgeous landscaped walk with native and tropical flora that change according to the seasons. The garden is surrounded by 99 palm trees, 78 small palm trees, 62 bitter orange trees, 42 varieties of shrubs native to Valencia, 16 beauty of the night plants, 450 climbing plants, including honeysuckle and hanging bougainvillea, 5,500 carpet plants and 100 aromatic plants, such as rosemary and lavender. And I thought weeding my flowerbed was backbreaking work!

Built on 17,500 square meters, L’Umbracle allows visitors to admire the views of all the buildings, lakes, walkways, and landscaped areas of the whole complex. Much of the garden is canopied by the 55 fixed arches and 54 floating arches that stand a little over 59 feet high. In contrast to the natural surroundings is an exhibition of contemporary sculptures by internationally known artists including Yoko Ono. 

After L’Umbracle, the rest of my day was spent at the truly impressive L'Oceanogràfic, Europe’s largest aquarium. Containing re-creations of all of the world’s primary marine habitats, each building is identified by its ecosystem: the Mediterranean, Wetlands, Temperate and Tropical Seas, Oceans, the Antarctic, the Arctic, Islands, and the Red Sea, plus the added bonus of the Dolphinarium. 

The aquarium is enormous, and after a leisurely trip through all of the ecosystems, I had experienced over 45,000 examples of 500 different species of marine life. But what was even more impressive was how the aquarium was designed to give visitors a truly unique understanding of the different species through the architecture and layout of the buildings, the lack of visual barriers, the superb educational components, the huge aquarium tanks and the amazing underground tunnels, the longest of which spanned more than 70 yards. I felt as if I had somehow explored the oceans and seas of the entire world in a single afternoon. 

Walking with sharks.

Walking underneath sharks.

 

Mola mola: A face only a mother could love.

Weird scary shark (scientific name: angel shark)

 

Seals at play.

Seal being cute.

 

For some reason I started humming The Little Mermaid soundtrack...

The starfish section is waiting for its cue.

 

 

The rhythm section.

Jellyfish the way I like them... behind glass.

 

I took a dozen photos of this beautiful bird. Not everyone can pull off red and black.

    I am pretty sure this eel was flirting with me.

 

“Aquarium” seems a woefully inadequate word to describe this amazing museum, and I was so engrossed I failed to realize that the time for Riviera’s departure was imminent. Luckily, the berth was immediately adjacent to the city, so I needed little time to return to the ship and was able to savor every last moment in this fascinating port of call.

Riveria will return to Valencia just a few days from now, and I wish I were returning with her! On this trip, I was so intrigued by the City of Arts and Sciences that I did not get to visit the famous Central Market and the Plaza de la Reina with its renowned cathedral. Hopefully I’ll have the chance to return and explore the other side of Valencia, the historic city center that will offer the perfect contrast to my thoroughly modern and thoroughly enjoyable experience at Ciudad de las Artes y las Ciencias.

A TRIP BACK IN TIME IN TALLINN

On Marina’s recent stop in Estonia, guests visiting the Old Town at the heart of Tallinn were greeted appropriately by this knight in (not so) shining armor. On the UNESCO World Heritage list, Tallinn is considered one of the best-preserved medieval town centers in Europe. With cobblestone streets and beautifully preserved buildings dating from the 11th century and earlier, it is easy to be transported to a different time.

Many of the state buildings, churches and original residences date from the medieval period and have been preserved in their basic original form. The cobbled square has been at the heart of Tallinn life since the 11th century and is dominated by one of the most famous symbols of Tallinn, the Gothic town hall, dating from the early 14th century. The town hall has been meticulously preserved down to the ornate dragon rainspouts. 

A particularly delightful aspect of the Old Town is the little shops and open-air markets where visitors can buy local handmade crafts like these hand-knitted sweaters and pullovers with traditional Estonian folk patterns and these souvenir bells with hand-painted scenes of Tallinn.

One of the more popular attractions in Old Town is the 19th century Russian Orthodox cathedral, Alexander Nevsky Cathedral. Slightly out of place in this medieval city, it has been viewed by locals as a symbol of Estonia’s history of oppression and was nearly torn down in 1924 during a brief period of independence. After neglect during Soviet rule, the Cathedral was restored to its former beauty and now this classic onion-domed cathedral serves as one of Tallinn’s more famous tourist icons.

To get above the scene, guests visited Toompea Castle atop Toompea Hill. The original wood structure was built in the 9th century, and the stone structure was added in the Middle Ages. Substantially reconstructed over the years, it still retains its original shape and currently is home to the Estonian Parliament. Near the castle, there were archery pits set up for visitors to take target practice, offering insight into the peaceful and relaxed atmosphere of this region, for how often does one find weapons available for public use in close proximity to a government building?

The views from Toompea Hill of the Old Town and its beautiful colorful buildings with red roofs were gorgeous on an equally gorgeous day.

Guests also visited the oldest church in Tallinn and mainland Estonia, Toomkirk, also called St. Mary’s Cathedral. Originally a Catholic cathedral, it became Lutheran in the 1500s and now belongs to the Estonian Evangelical Lutheran Church. Established in the 13th century by the Danes, the Baroque dome was not added until the 18th century. Over a hundred medieval coats of arms line the interior walls of the church.

No trip back to medieval times would be complete without fire breathing and a meal inspired by ancient history. At Old Hansa Restaurant, guests are treated to a medieval-themed experience with servers in medieval dress and music and entertainment from centuries ago. The food was simple and delicious: fresh baked bread, Hansa House smoked herring, juniper cheese spread and dark honey beer in a big ceramic tankard (what Old Hansa calls women’s size!).

Tallinn was a lovely escape into the past, made all the more wonderful when Marina guests returned to their thoroughly modern, immensely comfortable home on the sea.

 

Photos by Vanessa Cordo