Out to Sea for March 28/15
(c) By Jim and Barb Fox
Making mofongo in Puerto Rico, savouring sweet malasadas in Hawaii, clam bakes in Maine and tamales at the Hotel California in Mexico are among culinary experiences for cruisers.
Cruise lines are embracing “immersive culinary experiences” on land and at sea to learn more about countries visited, their people and cuisine.
|Cruisers prepare their meal of monfongo during a shore excursion in San Juan. (Barbara Fox photo)|
Along with specialty restaurants onboard, there are visiting culinary experts, themed regional meals and special dining opportunities including “chef’s tables.”
Holland America Line next month will begin “Sip, Savor and Sail” itineraries in the Caribbean, Europe and Alaska while Princess Cruises is adding destination-based menus.
Carnival Cruise Line is launching Carnival Journeys partnering with local restaurants and chefs.
Norwegian Escape, to begin sailing in November from Miami, will have culinary experiences including a Supper Club, brew house and bake shop.
Eating like a local
Shore excursions are increasingly including opportunities to experience culinary cultures and traditions.
| Chef Javier Cotto
explains Puerto Rico cooking during an excursion in San Juan. (Jim Fox