When she debuts in winter 2010, Oceania Cruises’ new 1,258-guest Marina will offer a state-of-the-art culinary studio. Oceania Cruises’ curriculum, designed in part by Bon Appétit, will appeal to a wide range of tastes and incorporate regional cultures and cuisines.
I went to Bon Appetit's offices for a press event that showcased Oceania Cruises new culinary studio aboard the 1,258 passenger Marina. Bon Appetit and Oceania Cruises are working together to form a curriculum for passengers to participate in a wide range of taste and regional cuisines. I arrived after the presentation for cocktails and Thai inspired ordouevres prepared by well known Chef Jonathan Lindenauer. The kitchen was in plain view and I stationed myself near the food! Chef was very friendly we had a nice chat as people mingled, sipped wine and munched on some goodies:
The pictures were taken quickly in a manuel setting as people were trying to grab all of them off the plate in manual, so the aperature might be a little off.
An aged beef satay was tender and delicious dipped in a spicy peanut sauce that was nicely sweetened and not gloopy. I think my favorite of the night was the watermelon salad topped by cashews, thai basil, and duck pieces. Sweet and cool flavor of the watermelon combined with roasted and savory tastes from the cashews and duck had me tracking down the server through groups of people.
I especially loved the spicy kick that crept up on the palette after a swallow -- I loved the complexity of this mouthful!
Banh Trang rolls were passed, which included grilled pineapple, pieces of coconut, coriander, carmel peanut sauce, and basil. These were bite size, refreshing rolls of Thai flavors. I had at least seven of these also, for some reason people just didn't take a lot of them, maybe in part because they would break after one bite.
Really an enjoyable night of Thai tastes and good conversation with a kind chef. Ah I love things like this.
Here a menu of the night:
1 hour ago