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Published on : Thursday, February 14, 2013
Celebrity Cruises, the first cruise line to open land-based pop-up restaurants and to cook at New York’s legendary James Beard House, is reprising its indulgent and engaging “Excite the Senses” cruises this year. Each of these voyages will offer foodies a comprehensive sensory experience, including in-depth demonstrations, robust and enriching tastings, food and beverage pairing dinners and behind-the-scenes culinary experiences, led by Celebrity’s talented team of chefs, sommeliers and beverage experts and presented within Celebrity’s signature modern luxury restaurants, lounges and other inviting public spaces.
“The Excite the Senses cruises expand our everyday emphasis on the enjoyment and exploration of fine food and drink into a full-on immersion,” said Scott Steenrod, Vice President, Food and Beverage Operations, Celebrity Cruises. “Guests who love to be in-the-know with the hottest food trends, to master certain cooking techniques, to understand how foods balance with each other and with wine or beer, come away from these cruises with a deep sense of satisfaction and a heightened appreciation for the artistry of cooking, entertaining, and eating.”
Celebrity will offer four Excite the Senses cruises this year. The first starts March 9, 2013, and is a 7-night Eastern Caribbean voyage on the brand-new, 3,030-guest Celebrity Reflection, sailing roundtrip out of Miami. Steenrod and Celebrity’s James Beard-featured director of culinary operations, Chef John Suley will lead participating guests through a savory lineup of activities.
For the first time, one-of-a-kind dinners replicating Celebrity’s 2012 James Beard menu and 2013 New York pop-up restaurant menu will be presented in a degustation format hosted by Scott Steenrod and prepared by Chef Suley and corporate executive chef W. Thomas Szymanski. Culinary demonstration highlighting various techniques will be presented in the main theater. Corporate executive chef and South Africa native Steve Van Der Merwe will host a traditional “braai” at the Lawn Club Grill on the ship’s top deck. Corporate executive chef Rufino Rengifo will create a special menu for dinner in Tuscan Grille and host several culinary demonstrations.
Past popular activities that will be repeated on the March 9 sailing include highly interactive classes in the art and architecture of modern pastry and confection led by corporate executive pastry chef Thierry Houlbert, interactive entertaining workshops by corporate restaurant operations manager Lorenzo Davidoiu, and cheese education and tasting classes by corporate maître d’ Dominique Gamba.
James Beard-featured mixologist Junior Merino, also known as The Liquid Chef, who created Celebrity’s wildly popular “Molecular Bar” concept, will be onboard to share his expertise in using fresh, unexpected ingredients and techniques. He also will offer guests visiting the Molecular Bar the rare opportunity to interact with him at the bar throughout the space. Also participating will be advanced sommelier and certified wine educator Luis Reyneri of Jackson Family Wines; Reyneri will host numerous tastings and workshops onboard.