A Sneak Peak at Odyssey Fine Dining

Charlie Palmer

Charlie Palmer

There are so many things to be excited about when booking a luxury cruise. The champagne, the spa treatments, the utter relaxation…..and of course, the food. Cruises are famous for offering a mind-boggling variety of food choices available all day long. The Yachts of Seabourn take dining seriously, and have awards to prove it. What awards, you say? Try the International Five Star Diamond Award by the American Academy of Hospitality Sciences for 13 consecutive years. Additionally, Condé Nast Traveler designated The Yachts of Seabourn as the "Top Cruise Line for Service and Food" in 2006 and 2007. Furthermore, Gourmet pronounced the food “consistently excellent.” Foodies everywhere should rejoice, as this post will just scratch the surface of the culinary excitement Seabourn Odyssey will bring to the table. And if cruise ships make you think, “buffet,” think again. Even those who are not super interested in the dining world may have heard of Charlie Palmer. Considered one of the most influential and successful a chef in America today, Palmer is a popular guest chef on the Today show and other network broadcasts. The James Beard award-winning chef burst onto the New York dining scene in the mid-1980’s, and opened the now iconic Aureole at the young age of 28. The huge success of the restaurant inspired other successful locations across the country including Las Vegas, Washington D.C. and California’s Sonoma County wine country.  Palmer’s trio of cookbooks includes the 2003 The Art of Aureole. His style is known as “Progressive American,” a blend of classic European cooking with American artisanal products. Seabourn cruises feature over 200 recipes inspired by Chef Palmer, and Odyssey will be no exception. An Odyssey dining venue aptly named The Restaurant will feature Palmer’s specialties. Additionally, a yacht like Seabourn Odyssey would not have just any cruise ship galley; but a true restaurant-style kitchen inspired by the design of Aureole, where your dinner is cooked to order, not prepared in advance as on large ships. The elegant Restaurant will offer five-star dining by candlelight and menu items like Aged Sirloin of Beef with Honey-Glazed Turnips and Mustard Greens and Red Wine Braised Short Rib. Spectacular dessert options include Crème Brûlée en Parade—a trio of flavor combinations such as Dark Chocolate Caramel, Orange Milk Chocolate and Mint White Chocolate. If you are a vegetarian, don’t fret, as Palmer specialties such as Porcini-Stuffed Rigatoni with a Fricassee of Wild Field Mushrooms in Parmesan Broth cater to every palate. In fact, Seabourn refers to their meat-free menu options as some of their most popular guest favorites. If you have sailed on Seabourn before, what is your favorite onboard dining experience? Favorite dishes, cocktails or other items you look forward to seeing again? Next time, we will dive further into the Odyssey dining experience and talk more about what everyone can expect. Think poolside dining, room service and caviar by the sea.


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