American Queen Voyages/America’s Test Kitchen
Soy-glazed salmon with shiitake mushrooms and bok choy, one of six new river-inspired dishes for American Queen Voyages
American Queen Voyages has unveiled six new recipes created in partnership with America’s Test Kitchen.
Each dish has been inspired by one of the six rivers the cruise line sails and was selected from America’s Test Kitchen’s recipe archive by AQV culinary ambassador Regina Charboneau and America’s Test Kitchen executive editorial directors and co-hosts Julia Collin Davison and Bridget Lancaster.
“After our team's visit to America’s Test Kitchen’s iconic culinary institution at the start of the year, we are thrilled to finally be launching an array of new recipes across our itineraries, further elevating and localising our culinary programme,” says Adam Peakes, president of Hornblower Group, owner of AQV. “Regina Charboneau and our partners at America’s Test Kitchen really dove into the history of the people who immigrated to the river communities we frequent in order to give our guests a sense of place through their dining experience.”
The new recipes include soy-glazed salmon with shiitake mushrooms and bok choy (pictured), caraway pork chops paired with a savoury bacon-mustard potato salad, Louisiana-style cornbread dressing, duck leg confit and a bourbon-blackberry glaze, fisherman’s pie, and rib-eye steaks with bacon-bourbon compote and mashed potato.
"It is incredibly enriching to collaborate with American Queen Voyages to bring ‘6 Recipes, 6 Rivers’ to life,” said Bridget Lancaster, executive editorial director and co-host for America's Test Kitchen. “These recipes celebrate the diverse flavours of the regions and offer a delightful journey for the taste buds. We’re excited to see these dishes become an integral part of the American Queen Voyages’ culinary programme.”