Seabourn is expanding its culinary program, reflecting its ongoing commitment to destination-driven experiences.
“After travelling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavours and locally-sourced ingredients, with freshness and flavour at the heart of every dish,” says president Mark Tamis. Highlighted changes include regional menus with more destination-specific dishes, like locally and sustainably sourced wild Alaskan salmon and boutique wine sourced that same morning. This includes an upgraded menu at The Restaurant, with 24 new appetizers and main courses inspired by local cuisines. Expect dishes such as seared seabass with wild forest mushrooms, tomato marmalade, lemon zucchini and potato cream; and desserts such as white and dark chocolate peanut butter mousse with chocolate crème anglaise and salty caramel gelato. The cruise line will also have fresh-caught seafood feature more prominently across all dining venues.
. . . Experiences
More regionally-inspired culinary experiences are being added to the program, such as live cooking demos and hands-on seafood preparation with a local chef in Alaska, oyster shucking at a farm on Prince Edward Island, and fresh lobster tastings in Bar Harbor. Seabourn also plans to expand its signature complimentary Shopping with the Chef program, offering more opportunities for guests to join the ship’s executive chef on visits to local markets at ports such as Ho Chi Minh City, Penang, Nagasaki and Quebec City.
For more details, see HERE.
