Marina

Oceania’s ‘Marina’ features fine dining five ways

Oceania’s ‘Marina’ features fine dining five ways

Posted on by Pat and David
Experienced cruisers expect a Grand Dining Room—and that's exactly what Oceania Cruises (oceaniacruises.com) calls its spacious and glittering Continental dining venue. It has the requisite fine linens and crystal chandeliers. A full armada of water and wine glasses gleam on the tables. The menu borrows a little from Italy and a lot from France. It includes a few Jacques Pepin signature bistro dishes (steak-frites, roast chicken, poached salmon). Or diners can go fancier with lobster bisque and venison medallions. The menu even proffers spa-inspired “healthy living choices,” such as steamed artichokes, chicken consommé, and simple roasted fish. In short, there's a little something for everyone in a very pleasant and lively room with excellent service. Although the GDR is larger than most other restaurants on...Read More
Jumping ship for a taste of the port

Jumping ship for a taste of the port

Posted on by Pat and David
When Oceania Cruises (oceaniacruises.com) culinary director Kathryn Kelly designs the culinary shore excursions for Marina and her sister ships, she asks herself one essential question. “Where would I like to go if I had one day in this port?” she says. In Europe, the answer might be a visit to a winery or a three-star restaurant. In the western Caribbean, culinary expeditions are more likely to focus on local foods and foodways. Arboretum looks to future of Roatán food We joined Kelly for the “Honduran Farm & Ocean to Table Experience.” This shore excursion on the island of Roatán starts at the Blue Harbor Tropical Arboretum (blueharbortropicalarboretum.com). The plantings on this 160-acre property represent most of the economically significant plants of the growing zone, including...Read More
When life gives you lemons, make limoncello cakes

When life gives you lemons, make limoncello cakes

Posted on by Pat and David
Executive chef Kathryn Kelly (above) tells her culinary class aboard the Marina that lemon is as important to a chef as a knife. Instead of adding salt to food to enhance the flavor, “use acid." Kelly is such a believer in gastronomic acids that she builds an entire cooking class around the signature tart fruit of the Mediterranean: the lemon. She calls the class “Amore—Love of Lemons,” and it's a zinger. In two hours, up to twenty-two students learn to make egg-lemon soup, limoncello, preserved lemons, fennel salad with preserved lemon, lemon risotto, chicken scallopine al limone, drunken limoncello cakes, and lemon-basil gelato. When Oceania Cruises (oceaniacruises.com) decided to make food the centerpiece of their voyages, the founders knew they needed more than good fine-dining...Read More
Cruising with an appetite on Oceania Marina

Cruising with an appetite on Oceania Marina

Posted on by Pat and David
Despite an industry-wide upgrade to shipboard dining in recent years, few cruise lines dare to make the culinary experience a brand signature. But Oceania (oceaniacruises.com)—the middle sister in the Norwegian-Oceania-Regent family—has embraced the plate. We sailed the western Caribbean aboard Oceania's Marina in February and can report that it was a tasty trip. The Marina's galleys were designed before the rest of the ship. With a capacity for 1,250 passengers, she has the largest number of square feet of galley space per passenger of any comparably sized vessel afloat. That translates into a massive central galley and smaller galleys for each of the individual restaurants and for cabin service. Marina was originally planned at 54,000 gross tonnes, but the finished galleys pushed her over 60,000....Read More