A Day At Sea Brings Bonus Food And Wine Events


Taking advantage of a day at sea, the Seabourn Food and Wine Cruise schedule was packed with events. Featuring a Cooking Challenge that paired two celebrity chefs supported by two Seabourn guests against one another, the day also included a Galley Market Lunch that took passengers behind the scenes, wine lectures and more. On the way to Valletta, Malta the day was full of food and wine content and capped off with a Chef’s Dinner, featuring signature dishes prepared by Seabourn Food and Wine Cruise master chefs.

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It was France vs. Italy when Chef Patrice Olivon took on Italian Chef Alfio Longo to the delight of a packed showroom on Seabourn Sojourn.

 

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Choosing from a variety of fresh ingredients, sourced from places we had visited on the Seabourn Food and Wine Cruise, Chef’s Olivon and Longo went head to head against the clock.

 

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A panel of judges including the guest winner of the pesto sauce-making contest earlier in the week, Captain Karlo Buer, Seabourn Manager of Restaurants and Bars Luca Dimatteo and Food & Wine Magazine watched carefully as the hour-long competition played out.

 

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All in good fun, Chef Olivon took full advantage of every opportunity to throw Chef Alfio off his game.   New to sailing and fighting a bit of motion discomfort, Chef Alfio took Chef Olivon’s repeated reference to his malady in stride, coming out on top with a narrow victory over the Iron Chef winner.

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Ending with a presentation of specially engraved knives to each of the master chefs along for the Seabourn Food And Wine Cruise, it was off to the galley next where the red carpet had been rolled out for guests.

 

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A signature Seabourn event, the Galley Market Lunch took passengers deep into food preparation areas where stations had been set up, featuring items prepared there.

 

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With chefs on hand to answer questions about the finished dishes they could choose from as well as ingredients, equipment used and more, the Galley Market Lunch afforded Seabourn Food and Wine Cruise guests a unique opportunity to see a working cruise ship galley in action.

 

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Later in the day, the second of three wine tasting seminars took place in Seabourn Sojourn’s intimate Restaurant 2, when Sommelier Sebastian introduced those on hand to Italian wines.

 

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Continuing the Italian wine theme, Sommelier Pollio went deep into the history and more on the topic.

 

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Featuring the Flavors of Italy, each of the master chefs prepared dishes for the Chef’s Dinner that night on a preset menu that offered the best of each to the enjoyment of Seabourn guests.   Each course paired with wines selected by Sommelier Sebastian, the culinary event brought together themes suggested by Food and Wine content offered earlier in the day.

 

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Driving home the theme, passengers on the Food and Wine cruise found a Seabourn Wine Set waiting for them when returning to their suites.

Coming up on the Seabourn Food and Wine Cruise:  A visit to Valletta and Messina on the way to the finish line, your questions answered and an unusual Top Ten list.  Stay tuned.

 

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