SEATTLE, July 17, 2019 – Seabourn, the world’s finest ultra-luxury travel experience, continues to raise the bar high on the art of fine food and beverage service at sea with the introductions of new brand partners this year, including the brand’s legacy of well-known Champagne service with Montaudon Brut across the entire fleet. The new Montaudon Brut will be available across all Seabourn ships by the end of this summer season. “Our clientele is extremely well-traveled, …
Seattle, WA, May 6, 2019 — Award-winning small ship line Windstar Cruises, the Official Cruise Line of the James Beard Foundation, today reveals six new cruises being added to the James Beard Foundation (JBF) Culinary Cruise Collection for 2020. All sailings are led by James Beard Foundation-recognized guest chefs, sommeliers and beverage experts with a passion for their destination. The six diverse cruise offerings will explore locavore cuisine on a country-immersive Croatia cruise; get a flavor …
Travelers can embark on a culinary adventure this summer, with Blount Small Ship Adventures’ Food & Wine Discovery, cruising through the Islands of New England. On this one-of-a-kind itinerary, guests will set sail to experience the culinary classics of New England while cruising through Nantucket, Martha’s Vineyard, Block Island and Newport, among other ports, and enjoying a variety of optional tours through the local vineyards and wineries of each destination. For a limited time, travelers can also …
Foodies who are also cruise enthusiasts can now choose travel experiences tailored to their twin passions. From August through October 2014, the new Cruising with the Chefs, founded by Lisa and Rodney George of St. Louis, Mo. and Naples, Fla., offers three culinary cruises with celebrity guest chefs exclusively aboard Oceania’s Marina and Riviera ships. The cruises showcase the ships’ Bon Appétit Culinary Centers, the only hands-on culinary centers at sea. Each 2014 cruise is “a cruise …
This year the popular, annual gourmet festival “EUROPA’s Best” celebrates a truly special anniversary. For ten years now, numerous Michelin-starred chefs and other high flyers in the world of fine dining, including winegrowers, chocolatiers, patissiers and fromagers, have gathered together once a year on board the EUROPA to transform the Lido Deck into a gourmet mile. To mark this 10th anniversary in 2014, appropriately EUROPA’s chef de cuisine, Thorsten Gillert, is to welcome on board 10 star-crowned …
Our chef Numan taught us how to make a very traditional dish that I can’t wait to try out when I get home, if only for the name. It’s called The Imam Fainted – presumably from the deliciousness of the dish, – eggplant stuffed with either vegetables or minced beef.In this case it was beef, with lots of garlic and onions and tomatoes. While the eggplant roasted in the galley, we took the dinghy over to the …
After breakfast this morning, we disembarked and boarded a minibus which will take us to the ancient site of Kaunos. The boat will sail along the coast and pick us up later this afternoon. The scenery is dramatic, with steep hills, pine trees, lakes, pomegranate trees and orange groves. It was about an hour’s drive to Kaunos and this was a perfect day for exploring this well preserved site. The sun was warm and bright, but there …
The weather is still coolish, so this morning we met in the main cabin for a cooking lesson from Serdar. He demonstrated a Pilaf, that originated in Mardin, -“a very old and lovely almost Italianate town in Southeastern Turkey, near Syria, a multi-cultural place with narrow streets and archways, where they make delicate silverware and jewelry.” The dish was a composed pilaf, with each layer arranged in exact order – sauteed beef, onions, chick peas, chopped tomatoes, …
Serdar had warned us that it would get rough and he was right. We awoke to overcast skies and high winds, and the captain decreed that we would stay in the protected harbour at Knidos until the seas were calmer. No problem. We all found corners out of the wind to read or catch up on emails. We had lunch inside the main cabin – a delicious lamb moussaka – and then, around 4 pm, the skies …
Awoke this morning to more blue skies and a glorious view of an ancient hillside, covered with wild olive trees, pines, gum mastic and myrrh. At breakfast we were treated to a gift from the restaurant owner from yesterday – a jar of pine honey from his bee hives. We enjoyed another after-breakfast swim and an exploration of the shore. I have found so many pieces of pottery and interesting stones – my luggage will be heavier …
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