World Voyage Explorers Local Fare Delivers Fresh Flavors

Cruise West Sets the Table with Local Culinary Delights

 
Seattle, WA (March 23, 2010) – While Cruise West’s Voyages of the Great Explorers is global in scope, the star of onboard dining is most definitely local.
An artful blend and variety of regional delights sets the table for global culinary adventure, culled from many ports of call that highlight Cruise West’s 24 worldwide voyages.  
 
“As we planned the menu for this global voyage, we thought why not engage our onboard chefs to explore the local cuisine and prepare entrées based on ingredients available in the countries visited,” said Douglas Kramer, executive corporate chef.  “It presents our staff with opportunities to entertain and educate our guests via a sampling of local culinary delights that complements the theme of each voyage.  And it allows us to support local communities by procuring fresh and healthy ingredients.” 
 
Since the cruise set sail on March 6 from Singapore, guests on board the line’s flagship 60-suite Spirit of Oceanus are dining on sumptuous fare.  The line developed and introduced a culinary program ‘Palate’ in 2009 that has become a signature hallmark of Cruise West, featuring an expertly crafted dining experience through distinctive food and wine pairings. Menu selections highlight the cuisine of the Pacific Northwest (the line is Seattle-based) as well as regional cuisine.
 
Reflecting the spirit of exploration of the 24 exotic voyages, the Oceanus’ chef shops local markets at each port of call and then prepares a soup and entrée selection indigenous to that destination. Based on research of the country’s traditions, the chef and servers describe each nightly regional offering, explaining its particular cultural connection.  For example, Thai food is known for its balance of five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty and bitter.  On the voyage that includes Thailand, the chef’s are cooking up Crispy Catfish Green Mango Salad ‘Yum Pla Dook Foo.’  Where applicable, local wines are paired with the regional selection, further extending the regional history and culture represented in food.
 
From Myanmar to New Zealand, the ambitious itinerary of the global journey is reflected in the preparation of regional cuisine. Guests can anticipate such local delights as Persian Duck in Pomegranate Walnut Sauce from Iran to White Fish Pie from Malta to Coconut Ahi Ceviche from Polynesia to Moussaka from Greece.
 
And just for variety, the sturdy American hamburger is well represented on the cruise as well.  In fact, the ship’s culinary staff is pressing their own specially seasoned burger patties for lunch or dinner staring a different Chefs Gourmet burger each day, accompanied by freshly baked buns.
 
Each of the 24 meticulously crafted itineraries from Asia to the Mediterranean, Europe to the Americas and throughout the South Pacific, offers the most discerning and well-traveled guests an array of distinctive choices and authentic experiences.  Suites and savings are still available on 2010 and 2011/2012 voyages.  For further details, visit www.CruiseWest.com, call 800-296-8307 or contact a travel professional.
 
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~Up-Close, Casual and Personal Explorations~
 
Cruise West believes that small is beautiful.  Small-ship explorations allow up-close and personal experiences unmatched by the traditional larger cruise lines. For more than 63 years Cruise West has provided authentic travel experiences where the destination is the focus. The fleet of small ships with guest capacities ranging from 78-148 explores remote and distinctive destinations throughout the globe.   A robust onboard enrichment program further enhances the guest experience through topical guest lecturers, additional exploration by Zodiac and included excursions at every port.