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

CELEBRITY CHEF JACQUES PÉPIN SHARES A RECIPE FROM THE CAPTAIN'S TABLE WITH PROW'S EDGE CRUISE MAGAZINE

Who hasn't heard of Celebrity Chef, Jacques Pépin! Host of award-winning cooking shows, author of more than 20 cookbooks and has served as personal chef to numerous heads of state.

As the Executive Culinary Director for Oceania Cruises, Pepin has brought his legendary cuisine and unique artistry to the gourmet restaurants onboard Marina’s sister ships Regatta, Insignia and Nautica.

Today he shares one of his recipes with Prow's Edge passengers at http://www.prowsedge.com/cruises-chef-jacques-pepin.html - a Tomato and Zucchini Salad.

It is, says Chef Pépin, "A very simple traditional French dish that is exceptional when made with fresh seasonal tomatoes."

Today, Oceania Cruises has announced the introduction of a new online portal that will let booked guests make advance reservations for specialty restaurants from the comfort of their home.

Oceania Cruises’ three 684-guest vessels – Regatta, Insignia and Nautica – offer a choice of four different dining venues, all of which come under the watchful eye of renowned master chef, Jacques Pépin. Guests can choose from The Grand Dining Room, Polo Grill, Toscana and Tapas on the Terrace.

The new online “Dining Reservations Calendar” conveniently includes the times the ship is in port, as well as any pre-reserved shore excursions to assist guests in selecting the ideal dining times. Reservations can be made 90 days in advance of sailing, once final payment has been received, and will remain available until 10 days prior to departure.

Take a look at the Captain's Table section of Prow's Edge at http://www.prowsedge.com/cruises-captains-table.html for recipes from all the world famous chefs working with the cruise lines to establish better cuisine on cruises.