Oceania Cruises in Alaska to Feature Regional Dishes

In 2011, guests abord Oceania Cruises m/s Regatta will be treated to a selection of regional delicacies as regional seafood, game, poultry and berries highlight the menus - fresh ingredients, simply prepared, with influences from Asian and Native American traditions

The Pacific Northwest cuisine will be featured during lunch in the casual Terrace Café which offers both indoor and al fresco seating and in the ship’s gourmet Grand Dining Room as well. In the evenings, regional specialties will be showcased in all four of the ship’s gourmet, open-seating restaurants; all of which are available with no surcharge.

“Oceania Cruises is virtually synonymous not only with fine cuisine, but culinary diversity,” stated Bob Binder, the line’s president.

Fine cuisine is no stranger aboard Oceania Cruises. Jacques Pépin, the legendary celebrity chef and Executive Culinary Director for Oceania Cruises has already brought his legendary cuisine and unique artistry to the gourmet restaurants on board Regatta’s sister ships Marina, Insignia and Nautica. See his recipe for Tomato and Zucchini Salad in Cruise Food at Prow's Edge Cruise Magazine.

Highlights of Oceania Cruises’ maiden Alaska season include two full days of glacier cruising and a mix of marquee and off-the-beaten-path Inland Passage ports, the latter a hallmark of the brand. With two-for-one rates and free airfare, 10-day voyages start at $3,499 per guest, based on double occupancy.

Oceania Cruises’ 684-guest Regatta is an intimate ship acclaimed for its open-seating gourmet dining (no surcharges), luxurious public rooms and accommodations, and warm, attentive service.

For reservations or to order a brochure, contact a travel agent, visit OceaniaCruises.com

Photo Courtesy Oceania Cruises