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Intussen al 25 jaar geleden (in 1990) kwamCrystal Cruises met een gloednieuw concept, en bouwde zo een eigen niche in het aanbod van luxecruises, dat tot nu toe door geen enkele rederij geëvenaard wordt. Het geheim? Grote schepen met alle faciliteiten en entertainment maar voor veel minder passagiers. Voeg daarbij de gepersonaliseerde superservice die je normaal alleen op kleinere luxeschep...
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Culinary Stars Serve up Hands-on Classes for Crystal 's 15th Annual Wine & Food Series
Food writer/personality Mark Bittman, a Michelin Star chef, Bocuse d’Or World Championship of Cooking winners, and even an Italian wine heiress are among the international culinary luminaries set for Crystal Cruises’ 15th annual Wine & Food Experiences of Discovery series in 2011. Six ultra-luxury cruises will spotlight the artistry, craftsmanship and practiced palette of celebrated chefs, wine experts and mixologists that reflects each itinerary’s geographical region.

Scheduled thus far are:

June 13 North Cape:
  • 2011 Bocuse d’Or winner Rasmus Kofoed
  • 2003 Bocuse d’Or winner Charles Tjessem
  • Master of Wine Philip Goodband
  • U.S. Bartenders Guild President Dave Nepove

    August 2 Western Europe/Mediterranean:
  • Michelin Star chef Alessandro Stratta
  • Gaia Gaja of the Gaja Italian wine estate
  • TV chef Jon Ashton

    August 13 Alaska:
  • JiRaffe’s Chef Raphael Lunetta
  • H. Joseph Ehrmann, Green Mixologist/2010 Bartender of the Year

    October 1 Mediterranean:
  • Mark Bittman, best-selling author of How to Cook Everything
  • Master Chef André Soltner
  • Alexis Kahn, L’Ecôle French Culinary Institute wine director

    October 24 Mediterranean/Holy Land:
  • Persian chef Azmin Ghahreman
  • Rajat Parr, wine director, all Michael Mina restaurants

    December 11 Mexican Riviera:
  • Mezcal expert/mixologist Steve Olson

    In addition to hands-on instruction, sailings will variously feature chefs’ demos, wine tastings, pairing sessions, cocktail-making classes, “Iron Bar Chef” competitions, and/or sushi-making classes by Nobu-trained chefs from Crystal’s on-board Nobu Matsuhisa restaurants, Silk Road and The Sushi Bar. Guest chefs will also craft a five-course, signature dinner, with Chef Stratta and Ms. Gaja creating an indulgent $1,000/person seven-course “Ultimate Vintage Room Experience.”

    “Extraordinary culinary experiences are a hallmark of every Crystal vacation,” says Toni Neumeister, Crystal’s vice president, food and beverage operations. “Wine & Food voyages allow travelers to immerse themselves in an area’s culture via the imaginative cuisine and practical techniques of some of the world’s most respected food and beverage professionals.”

    The cruises also offer epicurean exploration via shore-side Crystal Adventures featuring private wine tastings, cooking lessons, and regional food sampling with local experts.

    Crystal Symphony and Crystal Serenity’s extensive, innovative choices for gourmandizing include the ultra-luxury line’s coveted cheese and wine cellars, overseen by on-board, certified cheese and wine sommeliers (Court of Master Sommeliers-certified). New, flexible Open Dining by Reservation now enables guests to dine when and where they choose. Summer Verandah/Penthouse savings and Fall Sale offer extra value.

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