Regent Seven Seas Cruises' 2008 Food And Wine Circles Of Interests Voyages Highlight Outstanding Global Cuisine
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Regent Seven Seas Cruises' 2008 Food And Wine Circles Of Interests Voyages Highlight Outstanding Global Cuisine
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Category: Worldwide
This is a press release selected by our editorial committee and published online for free on 2007-11-05
Guests learn culinary secrets from Le Cordon Bleu® chefs, former White House
executive chef Walter Scheib and California restaurateur Cindy Pawlcyn
Regent Seven Seas Cruises, voted the “#1 Small-Ship Cruise Line” in Condé Nast Traveler’s 2007 Readers’ Choice Awards poll, has scheduled nine Circles of Interest enrichment programs focusing on food and wine for 2008. Circles of Interest feature exclusive onboard and shore-side experiences delivered by world-class lecturers, instructors and authorities from the realms of art, cuisine, history, environmental conservation, photography and wellness.
Regent’s food and wine Circles of Interest will be offered aboard select winter, spring, summer and fall voyages of the 700-guest, all-suite, all-balcony ships Seven Seas Mariner® and Seven Seas Voyager® and the 490-guest, all-suite Seven Seas Navigator®. Accomplished chefs from the legendary French culinary institute Le Cordon Bleu will host "Classes Culinaires des Croiseres” programs on seven departures between January 16 and September 18. Walter Scheib, White House executive chef from 1994 to 2005, will share “Presidential Secrets under the Mediterranean Sun” during a cruise to Greece, Italy and Turkey departing June 6. Finally, Cindy Pawlcyn, chef and owner of Napa Valley hot spots Mustards Grill and Cindy’s Backyard, will host a “Mediterranean Food Odyssey” departing June 21.
Regent’s food and wine Circles of Interest provide rare opportunities to explore the culinary cultures of diverse regions. World-class chefs share unique insights into their cooking techniques, and also host cooking demonstrations, wine tastings, shore-side trips to local markets and informative discussion on the unique cuisines of the regions visited.
“Regent’s 2008 culinary Circles of Interest offer another outstanding example of our ability to provide guests with enriching experiences through personal discovery,” said Sophie Vlessing, RSSC’s vice president, customer strategy and marketing. “These enlightening journeys provide rare perspective from international experts, plus the added enjoyment of a core group of travelers sharing similar interests. RSSC’s food and wine-themed Circles of Interest will deliver truly memorable experiences throughout 2008.”
Regent’s 2008 schedule of food and wine Circles of Interest cruises includes
•Le Cordon Bleu “Classes Culinaires des Croiseres” – Launched in Paris in 1895, Le Cordon Bleu has been dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Together with Regent, the school created "Classes Culinaires des Croiseres” - programs of no more than 20 guests combined with shore-side market visits. Regent and Le Cordon Bleu have also partnered to offer Signatures, the first and only permanent Le Cordon Bleu restaurants at sea, aboard Seven Seas Mariner and Seven Seas Voyager. Dates include: January 16 (Callao to Buenos Aires, Seven Seas Mariner); April 7 (roundtrip Fort Lauderdale, Seven Seas Mariner); April 30 (Fort Lauderdale to Horta, Azores, Seven Seas Voyager); May 27 (Vancouver, B.C. to Seward, Alaska, Seven Seas Mariner); June 9 (Monte Carlo to Dover, Seven Seas Voyager); September 9 (Southampton to Monte Carlo, Seven Seas Voyager) and September 18 (Seward, Alaska to Osaka, Seven Seas Mariner).
•“Presidential Culinary Secrets under the Mediterranean Sun” featuring Walter Scheib – Chef Scheib served America’s first families for 11 years, conducting hundreds of state dinners. His tenure was highlighted by the creation of a distinctly American culinary repertoire at the White House. Chef Scheib will be joined by co-host Alan Tardi, former chef, current wine writer and winner of the 2007 James Beard Foundation Award for his book Romancing the Vine. Onboard activities include “Kitchen Table Chats” which demonstrate how Chef Scheib makes favorite presidential midnight snacks and popular items from state dinners. Chef Scheib will also host an exclusive luncheon at the Michelin-starred Torre del Saracino restaurant in Vico Equense. Departure date: June 7 (Piraeus, Greece to Monte Carlo, Seven Seas Navigator).
•“Mediterranean Food Odyssey” featuring Cindy Pawlcyn – Chef Pawlcyn studied at Le Cordon Bleu and opened Mustards Grill after moving to California’s Napa Valley in 1980. Today she also operates Cindy’s Backstreet Kitchen in Napa Valley. Pawlcyn has been inducted into Who’s Who in Cooking in America and is currently working on her third cookbook. Chef Pawlcyn’s co-host is wine authority Lyn Farmer, senior editor of The Wine News magazine and executive director of the Miami Wine and Food Festival. Onboard activities include a cooking demonstration of Mediterranean cuisine and a tasting of Italian and Corsican cheeses. Chef Pawlcyn will also host an exclusive dinner with Chef Vedet Basaran at his Feriye restaurant in Istanbul. Departure date: June 21 (Civitavecchia, Italy to Istanbul, Seven Seas Navigator).
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