Taste Traditions On Board
Instead of generic buffets, chefs serve dishes tied to the day’s port. A Wachau apricot tart arrives with a tale of monastic orchards; a gumbo carries the braided influences of West Africa, France, and Choctaw homelands.
Taste Traditions On Board
Join a short workshop to fold pierogi, press olive oil, or toast spices for jambalaya. In twenty minutes, technique becomes biography as an onboard cook shares family memories that taste like warmth and sound like laughter.