FLOCK TO THESE CULINARY-FOCUSED RIVER CRUISES 2019
Many river cruises are offering culinary shore excursions, onboard cooking classes, and menus featuring fresh, locally sourced produce, that highlight the itinerary you are on. Here’s a sampling:
Tauck will feature Luca Manfe who will be on board for the full sailing. You may remember he won season four of FOX’s “MasterChef” reality show. The sailing will be April 8, 2019, and the itinerary will be “The Romantic Rhine”. Chef Manfe will be hosting live cooking demonstrations, a “Meet Luca” presentation, a Q&A evening and a signature dinner. He will also mix and mingle with all the guests throughout the cruise – sharing recipes and cooking tips.
American Cruise Line is offering culinary-themed cruises on the lower Mississippi between New Orleans and Memphis. Dates will include April 20, June 8, July 21, August 14, October 19, October 29 and November 2, 2019. These week-long sailings will be on the traditionally styled America and Queen of the Mississippi and the new, modern riverboat American Harmony. These cruises will give you the opportunity to taste everything from chicken gumbo to BBQ shrimp, Louisiana jumbo lump crab cakes and bourbon pecan pie. You will be able to watch cooking demonstrations, enjoy food and wine pairings, learn new recipes and take a behind-the-scenes tour of the Louisiana Culinary Institute.
Other Culinary Happenings on River Cruises:
Uniworld Boutique River Cruise Collection has launched new culinary programming this year including progressive dinners, and cooking lessons with their expert chefs. With a farm-to-table culinary approach, they have introduced this concept on all its European Super Ships. Guests can eat each course in a new location such as enjoying appetizers in the galley and dessert on the top deck. Their menus vary for each sailing as the dishes change per chef, destination and season.
Regional menu items may include a soup of the day served with puff pastries, a homemade seafood cigar with sweet chili dip, beef roulade, fresh locally sourced vegetables, sorbet and more. The possibilities are endless.
Additionally, River Countess’ restaurant L’Osteria opens with Italian antipasto, fresh market salads, al fresco pizza from the ship’s professional pizza maker, bread sticks from the local markets, freshly cut prosciutto di Parma and local sweets.
On Uniworld’s newly renovated Beatrice, Max’s restaurant will offer intimate cooking classes where guests can create local European cuisine – such as wiener schnitzel and goulash – alongside the chef. At La Cave du Vin on board Jolie de Vivre, you can select fresh ingredients and prepare a seven-course meal with the ship’s onboard chefs such as foie gras from the region, lamb de Provence, regional desserts and cheeses.
Scenic offers cooking classes in the Scenic Culinaire program. On the week-long “Bordeaux Affair” itinerary roundtrip from Bordeaux, France, a Scenic Freechoice excursion includes shopping with a chef at a local Bordeaux food market, and then a cooking class onboard featuring local produce.
Culinary Shore Trips for River Cruise Ships:
In Vienna, Crystal River Cruises offers “Cooking Like a Chef at Kempinski,” where cruisers will join the culinary masters in the five-star Palais Hansen Kempinski Vienna; its Michelin – and Gault-Millau-rated restaurants are under the direction of Chef Anton Pozeg. During a two-hour cooking workshop, the executive or sous chef will guide cruise guests to create classic Austrian and international cuisine. After the class you will dine on the feast you created.
While in Linz, Austria, Crystal guests can take a “Linzer Torte Baking Workshop and City Walk”. These culinary excursions are offered on multiple voyages on Crystal Mozart, Crystal Mahler and Crystal Ravel in 2019.
During Viking River Cruises 2019 “Chateaux, Rivers and Wine” itinerary roundtrip from Bordeaux, guests can opt for “Le Marche des Capucins,” which is a guided shore excursion through Bordeaux’ covered market, located just south of the city. Cruise guests will tour the stalls alongside a Viking chef, engage with local food vendors and sample cheese, olives, cold cuts and fresh oysters.
For more information email moc.l1542261354evart1542261354yrova1542261354sdnat1542261354eews@1542261354nerak1542261354 or call 903-686-0134