Thursday, April 9, 2009

Silversea Dishes Up The Year's Most Extraordinary Culinary Arts Cruises

Food is a big part of any cruise experience, but Silversea is bringing it to a new level by pairing a collection of the world's most flavorful destinations with the culinary world's hottest talents. It's an irresistible selection of moveable feasts for sophisticated travelers who enjoy the pleasures of high-end dining as much as the ease of luxury travel.

The enlightening café lifestyle of Paris in the 1920s (immortalized in A Moveable Feast) stayed with American writer Ernest Hemingway throughout his life … wherever he traveled … and for Silversea guests, this year's 11 Culinary Arts voyages promise similar opportunities for personally enriching experiences that will linger long after the journey ends. These unique culinary theme cruises showcase the artistry of award-winning chefs of top dining establishments from around the world, including the internationally acclaimed chefs of Relais & Châteaux, the distinguished international association of charming properties and finest restaurants.

"We're delighted to feature some of the world's most celebrated chefs on our Culinary Arts voyages," said Rudi Scholdis, Silversea's culinary director. "Our culinary theme cruises are a great way to meld together fascinating destinations with cooking events and demonstrations that entertain and edify, as well as reveal the personalities, skills–and a few culinary secrets–of the masters of haute cuisine."

On the culinary sailings, celebrity chefs will display their exceptional talents during dynamic and informative cooking demonstrations where guests can taste and learn firsthand the secrets of enticing signature dishes. Many of the award-winning chefs are also designated Grands Chefs Relais & Châteaux who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony. The Culinary Arts enrichment voyages also feature escorted provisioning trips to international markets (when the itinerary permits), food and wine pairings, creative regional dishes, and a five-course grand gourmet dinner. Throughout these special voyages, the featured guest chef and Silversea’s executive chef are on hand to share their culinary expertise and answer any questions.

Below is a list of the Culinary Arts voyages from which to choose.

-- Silver Shadow, May 28-June 7, Seward to Vancouver, 10 days. Jonathan Lindenauer, Bon Appétit magazine's chef de cuisine will be in residence to bring the Bon Appétit Supper Club to life and offer guests a taste of his signature recipes. This avant-garde concept of a stylish, limited-time dining experience will transform La Terrazza into a New York-inspired restaurant.
-- Silver Shadow, July 20-Aug 1, San Francisco (roundtrip), 12 days. Gregory Short, Executive chef of Masas, San Francisco.
-- Silver Cloud, Oct 19-29, New York to Barbados, 10 days. Relais & Châteaux Grand Chef Anne Desjardins, Co-owner of L'Eau à La Bouche Ste-Adèle, Québec, Canada.
-- Silver Shadow, Nov 13-22, Barbados to Fort Lauderdale, 9 days. Relais & Châteaux Chef Stéphane Mazières, Executive chef of Le Gaïac restaurant at Hôtel Le Toiny, St. Bart's.
-- Silver Shadow, April 11-29, Sydney to Singapore, 18 days. Relais & Châteaux Chef Mathew Macartney, Executive chef of Chateau Yering, Melbourne, Victoria, Australia.
-- Silver Wind, May 14-21, Barcelona to Nice, 7 days. Relais & Châteaux Grand Chef Rick Tramonto, Executive chef/partner of Tru, Chicago.
-- Silver Wind, July 18-28, Monte Carlo (roundtrip), 10 days. Relais & Châteaux Chef Vincent Nattress, Executive chef of Meadowood Resort, St. Helena, California.
-- Silver Whisper, Oct 3-10, Venice to Rome, 7 days. Lidia Bastianich, Author, TV chef and co-owner of Felidia and Becco restaurants, New York City.
-- Silver Whisper, Oct 17-24, Monte Carlo to Athens, 7 days. "World of Relais & Châteaux." Over seven days, these five Relais & Châteaux chefs are set to take part in what is sure to be the ultimate culinary festival at sea: Jacques Thorel, Auberge Bretonne (La Roche-Bernard, Britanny, France); Eyvind Hellstrøm, Bagatelle (Oslo, Norway); Julien Lahire, Auberge du Moulin Hideux (Noirefontaine, Belgium); Christian Gölles, Gasthof Post (Lech am Arlberg, Vorarlberg, Austria); Erwan Louaisil, El Castell de Ciutat (La Seu d'Urgell, Lleida, Spain)
-- Silver Wind, Oct 18-30, Istanbul to Rome, 12 days. Anton Mosimann, Chef/owner of Mosimann's, London.
-- Silver Cloud, July 11-26, Copenhagen (roundtrip), 15 days. Relais & Châteaux Grand Chef Eyvind Hellstrøm, Chef/owner of Bagatelle, Oslo.

Please visit for more information about these remarkable voyages.

No comments: