Haute Cuisine on Crystal Serenity

| Tuesday, 05 Mar. 2013

Crystal Serenity Photo Gallery

Before boarding Crystal Cruises' newest ship, the 68,000-ton Crystal Serenity, in New York, I felt like a kid anticipating a shopping spree in a toy store. Crystal Cruises has received some of the highest accolades from both travel and culinary critics. This was my first trans-Atlantic voyage, and I knew it would be a unique opportunity to enjoy extraordinary food and cultural experiences.

The excitement of dining in Serenity's two alternative gourmet restaurants -- the Nobu Matsuhisa-designed Silk Road and Piero Selvaggi's Prego -- was "button-popping!" As a New Yorker, I have endured the month-long wait for a dinner reservation at Nobu's flagship restaurant in Manhattan with no regrets. To secure a table in both the ship's restaurants, I made reservations as soon as I unpacked. You should do the same when sailing on Serenity.

The high praises given to the 1,080-passenger Crystal Serenity are in large part due to the culinary team led by Executive Chef Franz Weiss. They are talented artists who have a special ability to embrace cuisines from every corner of the world. Their understanding of the preparation and presentation of foods from around the world lets them move their culinary talents through various countries and cultures with amazing grace. Their skills were on display in every dining room, Lido buffet and afternoon tea.

Silk Road
The Silk Road was my first evening of  "special dining." Upon entering the restaurant, I was calmed by its serene décor, which enhanced my enjoyment of the first course -- fresh-from-the sea sushi and sashimi. (You can also sit at the adjoining Sushi Bar -- no reservations required -- and enjoy even more Japanese delights.) Following our sampler, my new Serenity dining partners and I enjoyed a traditional Japanese miso soup and the spicy seafood soup. We continued with main courses that included miso-marinated codfish and Nobu-styled lobster with a truffle-Yuzu sauce. The salads, including a Nobu-style sashimi with field greens, were all as pleasing to the eye as to the taste buds. A very happy diner, I moved on to one of my favorite desserts: creme brulee. Redesigned with Nobu's Asian twist, three individually flavored creme brulees were presented: Ginger, truffle and green tea. Again, the presentation was beautiful and this tasty experience left me wanting seconds.

Prego
My dinner at Prego, Serenity's second alternative restaurant, offered an evening filled with imaginative Italian cuisine. Designed by restaurateur and wine expert Piero Selvaggio, Prego exceeded all my pre-boarding dining expectations! I've made myself a note to dine at his West Coast restaurant (Valentino's) during my next visit to Santa Monica.

In Prego, I enjoyed one of my favorite antipasti: Carpaccio di Manzo, thinly sliced raw beef tenderloin with a mustard sauce and capers. It was delicate and light, leaving ample room for my entree: a new style of tortellini filled with artichokes, tossed with a rock shrimp sauce and herbs. I also found a little room for dessert. I ordered Prego's Tiramisu, and it definitely perked me up. It was so light and delicious that again I wanted seconds (I practiced restraint). Prego also offers an extensive special tasting menu with suggested wine pairings.

Dining in Prego and the Silk Road impressed me on many levels. The style with which Serenity culinary team presents the foods of the world demonstrates Crystal Cruises' respect for the world's diversity, its individual cultures and unique culinary creations.

Julie Andrews
My Serenity food experiences continued with the refreshing afternoon buffets offered on the Lido Deck. With the Atlantic Ocean as a perfect backdrop, these lunches were events to remember. I'm very partial to foods prepared, served and eaten in the open air, and the Lido deck was filled with others who shared my opinion. We all happily wandered with temporarily empty plates in hand through two afternoon buffets.

The "American Classic" is the newest of Crystal's "alfresco" afternoon dining events. Our empty plates were soon filled with the amazing tastes of American foods. Executive Chef Franz Weiss and his team understand that this is a country of immigrants, and the cuisine has grown from a melting pot of cultures. The "American Classic" buffet reflected the wonders of our diverse cultures. The menu included a Louisiana jambalaya and gumbos; a chunky, hearty chili from Texas; a California-style Cobb salad; and Navajo fry bread. The grill sizzled with baby back ribs, beef ribs and blackened fish. The desserts forced the strictest weight-watcher to throw out the calorie counter. We sampled an abundance of sweets, including New York cheesecake, lemon bars and much more. Of course, grandma's apple pie was there as well!

Later in the cruise, we sailed on to the food delights of the Mediterranean. On a brisk spring afternoon, Serenity offered the "Cuisine of the Sun." As I stepped on the Lido Deck and smelled the aromas from the grills, my taste buds recalled memorable vacations in Spain and Portugal. The expansive array of dishes reflected foods from a dozen countries bordering the Mediterranean. I was immediately drawn to the grills, and sampled Turkish marinated lamb skewers and my secret favorite, sardines grilled in grape leaves. The grilled seafood brochettes from Spain and a tasty tajine of chicken also got an appreciative taste. There were breads from France, Italian olive bread, sesame bread from Turkey and samples from many more home kitchens. The "Cuisine of the Sun" was truly special, and will take its place as one of my favorite Serenity food memories.

I must mention Crystal's afternoon teas. The array of sweets and finger foods served at the Mozart Tea was spectacular! The staff dressed beautifully in brocade and lace costumes of old Vienna as they served some of the best tea-time treats you will ever experience. I met many repeat passengers during this voyage who have logged several Crystal cruises, and have plans to do more.

So that you can enjoy a Crystal Cruises dining experience at home, I'm passing along one of my favorite recipes, Chicken Jambalaya with Andouille Sausage and Clams, from the Crystal Cruises Cookbook. While there are countless jambalaya recipes, this one is special. Try it, let your imagination fly and make it your own.

Chicken Jambalaya with Andouille Sausage and Clams

Serves 8-12

Ingredients:

2 tablespoons of chicken fat or canola oil 3 chickens, each cut into 8 serving pieces 4 ounces Tasso smoked ham 4 ounces Andouille hot smoked sausage, sliced 3 large onions, chopped 6 shallots, minced 1 head of garlic, minced 2 celery stalks, cut into ¼" by 1" strips 2 large red bell peppers, seeded, de-ribbed and cut into ¼" by 1" strips 2 large green bell peppers, seeded, de-ribbed and cut into ¼" by 1" strips 2 large leeks, white part only, sliced 1 teaspoon Cajun spice mix 1 pound tomatoes, peeled, seeded and chopped 2 cups tomato sauce 1 cup veal stock 4 cups chicken stock 2 bunches green onions, coarsely chopped including green portions 3 cups Arborio rice ½ cup dry white wine 2 pounds littleneck clams ½ pound okra, sliced lengthwise 2 bunches cilantro Salt and freshly ground pepper

 

PREPARATION:

Preheat the oven to 350 degrees. In a heavy ovenproof casserole or cast-iron skillet over medium heat, heat the fat or oil and saute the chicken until browned on both sides. Using tongs, transfer the chicken to a plate. In the same pan, saute the Tasso and Andouilles until browned, stirring frequently. Add the onions, shallots, garlic, celery, bell peppers and leeks, and sauté, stirring frequently for about 5 minutes or until the onions and shallots are translucent. Return the chicken to the pan. Raise the heat to high and cook for 3 minutes. Reduce the heat to medium and add the Cajun spices, salt and pepper to taste. Add the tomatoes and cook for 2 minutes, stirring frequently. Add the tomato sauce and stocks and bring to a boil. Add the green onions and cook for 3 minutes. Add the rice. Stir well and remove from heat.

Cover the pan with a lid or aluminum foil. Place the pan in the oven and cook for 25-30 minutes or until the rice is tender.

Meanwhile, in a stock pot, bring the white wine to a simmer over medium heat. Add the clams and cook about 3 minutes or until the clams have opened. Discard any that do not open. Set aside and keep warm.

TO SERVE:

Remove the jambalaya from the oven and stir in the clam mixture, combining well. Add the cilantro. Serve in shallow bowls or bring the casserole or skillet to the table and serve family style.

Be sure to have fun!

(For additional information on Crystal Cruises, visit http://www.crystalcruises.com/; to read CruiseMates' review of Crystal Serenity, click http://www.cruisemates.com/articles/reviews/crystal/serenity.cfm )

Recommended Articles