CLIA Asia report shows that 60% of the port calls will be in East Asia and 36% in South East Asia
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Author: Rebecca Gibson/Monday, February 22, 2016/Categories: News, Onboard experience, Cruise news
Menus designed by award-winning American Chef Thomas Keller have been rolled out across multiple dining venues onboard Seabourn Cruise Line’s Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest.
Keller collaborated with his staff and Seabourn’s executive culinary team to develop the menus and train onboard chefs. Seabourn even acquired Homage by Thomas Keller in Checks pattern and the Raynaud porcelain dinnerware found in Keller's restaurants.
Menu highlights include themed dishes that pay homage to Keller’s childhood, while classic American favourites will be available at the poolside Patio Grill, and formal French-American cuisine will be offered on select evenings in The Restaurant.
In addition, Seabourn will now purchase ingredients fromChef Keller’s long-term US purveyors. They include Elysian Fields Farms; Rancho Gordo; Hobbs Applewood smoked Meats; Marshall Farms Honey; Snake River Farms; Newport Meats; True Foods; Sonoma Poultry; Gourmet Attitude; Le Sanctuaire; and Cowgirl Creamery/Tomales Bay Foods.
“We are so pleased to share Chef Keller's first menus aboard our beautiful fleet,” said Richard Meadows, president of Seabourn. “His menus confirm that the partnership is going to elevate our already award-winning cuisine, and we are thrilled that Seabourn guests are now able to experience the masterful culinary styles of Chef Keller.”
This May, Seabourn and Keller will launch a new signature restaurant onboard Seabourn Quest. The restaurant will eventually be launched across the entire fleet, including the line's two new ships, Seabourn Encore launching in late 2016 and Seabourn Ovation launching in early spring 2018.
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