Norwegian Cruise Line casts its line for foodies, beefing up offerings for those who prefer burrata to buffets. Moderno Churrascaria is the newest offering for frugal foodniks, a Brazilian steakhouse with passadors who serve an unlimited rounds of beef,
chicken and pork tableside for $20 a person, including sides.
By the end of March, the company will have launched Chef's Table, a 12-person, nine-course,2.5 hour, $75 dinner offered once per cruise. As if that's not
prescriptive enough,
each course is outlined for eaters who want to
parse their meal beforehand, such as the amuse bouche of mango, vodka
and jalapeno ravioli with an orange-wasabi glazed tuna tartare,
asparagus cream for course three, and a pan seared sea bass with mango,
papaya, and avocado salsa for course six.
The move is one of many efforts by cruise lines to attract food snobs. Others include the hiring of chef consultants
such as Michael Schwartz of Michael's Genuine, David Burke, and Charlie Trotter
to shape on board dining. Holland America hired a team of celebrity
chefs in January of 2011, while Schwartz debuted menus for 150 Central
Park on the Oasis of the Seas last October.
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