A Taste of Place: Culinary Immersion Aboard and Ashore
Guest chefs step aboard in Sicily, the Cyclades, or Hokkaido to cook with the ship’s brigade, sharing why a grandmother’s spice ratio still matters. One evening, a Basque chef plated pintxos while recounting fishing cooperatives that safeguard both recipes and livelihoods. Follow us for monthly menu reveals.
A Taste of Place: Culinary Immersion Aboard and Ashore
Carry a straw basket through Catania’s fish market, choose clams still whispering seawater, then return to the galley for a saffron broth lesson. In Kusadasi, a spice seller unlocked a drawer of family blends, turning cumin, sumac, and mint into a story you could taste. Comment with your favorite market memory.
A Taste of Place: Culinary Immersion Aboard and Ashore
Sip Assyrtiko on Santorini while a vintner explains basket-trained vines that hug volcanic soil against fierce winds. In Kanazawa, a tea master demonstrated temae, reminding us that attention transforms even water into ceremony. Want our tasting journals and pairing tips? Subscribe to receive the set.
