The Seabourn Test Kitchen in the Seattle headquarters has been quite busy lately! We are constantly looking for new and innovative ways to enhance our onboard culinary offerings, and Manager of Culinary Operations Bjoern Wassmuth has been hard at work, creating new recipes, and testing and tasting new dishes.
Earlier this month, Bjoern and Corporate Traveling Chef Rajat Adhikary organized a tasting where several senior executives sampled a variety of dishes that will be featured on the ships soon. From succulent jumbo shrimp to delicious beef tenderloin to juicy burgers, the executives taste-tested these dishes to make sure they are just perfect for our guests.
The executives sampled jumbo-sized shrimp for cocktails, which are not only larger than those previously offered on board but also higher quality and sustainably produced. As part of the company’s efforts to provide 100 percent sustainable fish and seafood, we will begin offering sustainable shrimp by the end of the year. These were obviously a great choice because everyone gave them two thumbs up!
We are also enhancing our burger selections on board. One of our guests’ longtime favorites – the classic All-American burger – will receive an upgrade to higher quality meats, as well as a larger patty and bun. To offer more variety for the differing palates of our guests, we will also expand our options with a Mediterranean-flavored burger, and tuna and chicken burgers – all of which will be offered in the Patio Grill in the next few months.
Bjoern and Rajat prepared all four burger varieties during the tasting, and while there was some debate as to which was the best, everyone agreed that they were all delicious and more importantly, that our guests will enjoy them.
From seafood to meats, our talented culinary team always strives to create new, imaginative dishes – or refresh current ones – to ensure our guests enjoy the best gourmet dining experiences at sea. This is just another “taste” of the team’s efforts, and we will continue to update you with future news and updates to our culinary offerings.