BOB'S cruises & tours's Blog

Seabourn specializes in culinary memories.
 
This luxury cruise line has long been famous for its tradition of 'Shopping with the Chef'. In Quebec City on a Seabourn fall colors cruise from Montreal through Canada and New England, we took Shopping with the Chef one step further – to its natural conclusion, in a delectable Seabourn dish.

Shopping with the Seabourn Quest's Executive Chef Jes Paskins at the Old Port Market just steps away from the ship, we returned laden with the bounty of Quebec's harvest season.

Seabourn's beloved culinary demonstrations usually take place in the Grand Salon.
(Seabourn Executive Chef Jes Paskins in the Grand Salon of the Seabourn Quest during a Culinary Demonstration)

With the Seabourn Quest docked at the foot of Quebec City's picturesque hill and in the shadow of the famous Chateau Frontenac, Chef Jes decided to celebrate his interpretation of Quebec's local flavors on deck in full view of the Quebec skyline.

Chef Jes' Roasted Quebec Pumpkin Risotto is as delicious as it looks, and he was kind enough to share the recipe for our fall harvest feasts at home.
 
 Seabourn Pumpkin Risotto
  • 4 cups warm Chicken Stock
  • Splash of Olive oil
  • 2 cups Arborio rice
  • ½ pound of Diced Butter
  • 1 cup Parmesan Cheese Shavings
  • 1 cup Diced Roasted Pumpkin
  • ½ cup Diced Shallots
  • 1 cup good quality White Wine
  • Salt and Pepper to taste
  • ¼ cup Roasted Pumpkin Seeds (recipe below)
  • Fresh Rocket Lettuce
  • Pumpkin Seed Oil drizzle (optional)
 
Roasted Pumpkin Seeds
Heat a pan with Olive oil and butter; once hot, sprinkle in your Pumpkin Seeds.
Gently pan-fry them, keeping them moving so not to burn until they start to pop. Lightly season and then put into a strainer to remove most of the oil and butter and put the rest of the seeds onto absorbent paper to remove the rest of the oil and butter allow to cool and use for garnish.
Pumpkin Risotto
Peel the Pumpkin, de-seed and cut the pumpkin into nice diced pieces. Coat with Olive oil, Cracked Black Pepper, and roast in the oven for 25 minutes at a high heat until golden brown. Allow to cool, and set aside.
Drizzle a little Olive Oil in a pan. Sautee Shallots with butter, then add the Arborio rice, and slowly add the White Wine until it absorbs. Then add pre-warmed Chicken Stock little by little, waiting for it to be absorbed by the rice each time before adding more.
As the rice is almost cooked and still a bit firm, al dente (not fully cooked) when you test it, stir in the roasted Pumpkin, Parmesan Cheese and diced Cold Butter. Mix until the cheese and butter are fully melted and incorporated, then test and season to taste.
Serving
Place a serving into the center of a bowl, sprinkle fresh-shaved Parmesan Cheese and Roasted Pumpkin Seeds over the top. Add a little Rocket Lettuce on top of the Risotto, drizzle some Olive or Pumpkin Seed Oil on top to finish, and serve immediately. Bon Appetit!
 
Pair Chef Jes' Roasted Pumpkin Risotto recipe with some sparkling – or if you can get it, Quebec iced cider – and you'll experience Seabourn's interpretation of the taste of Quebec at home. Of course, we recommend trying Seabourn's renowned cuisine in person on one of Seabourn's Canada & New England Fall Colors cruises – or on any Seabourn cruise anywhere in the world. Your taste-buds will thank you!

Start Your Trip!

 
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5 Stars and Social Consciousness; A Paris Hotel Creates the Future of Luxury Cuisine

The first luxury hotel to win 5 Michelin stars is putting its money where its guests' mouths are. And committing to the cause of tomorrow's food and cuisine.


The Four Seasons Hotel George V in Paris has three restaurants. Between them, they've earned record recognition by Michelin.  3 stars for Le Cinq, 1 star for Le George (pictured, top) and 1 star for L'Orangerie. It's put this historic landmark Parisian hotel on the top of many foodie travel lists.
Now an historic garden is where the Four Seasons Hotel George V is taking the future of social and environmental cuisine.

In the late 1700's, French King Louis XVI gave his sister a 20-acre(8-hectare) estate in the heart of Versailles, the royal residence on the outskirts of Paris. Princess Elisabeth cultivated a fruit and vegetable garden and gave her produce to the underprivileged.
Today, the Estate is a public garden, and now part of it has been turned into a sustainable Kitchen Garden for the Four Season Hotel George V's Le George restaurant. Executive Chef Simone Zanoni has a vision of a multi-faceted approach to lead the future of food production as he forges ahead with the highest levels of fine dining.
Reduced Carbon Footprint
Country hotels may have their own on site gardens. Not so for big city hotels. The hotel's Kitchen Garden is less than 10 miles (15 km) from the hotel in the heart of Paris, reducing the carbon footprint of transporting produce from garden to the hotel kitchen.
 
Organic is Just the Start
The garden has been free of chemicals for over 10 years, ensuring completely organic produce. Testing planting began a year ago, and resulted in fine harvests of a broad range of fruits and vegetables including 15 varieties of tomatoes and vegetables from humble carrots, potatoes and beets through squash,pumpkins, eggplants, and green beans and even fruits: strawberries, raspberries and bush peaches.
 
Helping Hands
The garden has been developed with the assistance of the local 'Green Brigade', a team of twenty people on return-to-work contracts. Their on-site work to harvest at the point of perfect ripeness ensures the produce is served in the restaurant's dishes at peak flavor and texture. 
 
Fighting Food Waste
Green waste recycling? The new Kitchen Garden ups the ante. The hotel has partnered with a Paris start up called 'Les Alchimistes'. They collect organic waste from Le George restaurant, process it into 'made in Paris' compost, and return it directly to the soil at the Versailles garden. The garden's bio-system is a now an elegant plate-to-plate cycle.
 
Passing on Knowledge and Awareness
Chef Zanoni acknowledges the new generation of chefs even in food-conscious France has grown up without personal experience of agriculture, gardens and green space. So sharing that experience of hands-on gardening and awareness of food production is part of the hotel's Kitchen Garden vision. Two to three days a week, staff from Le George are on-site at the Kitchen Garden learning about raising produce and selecting premium produce at its source.
 
Getting Guests Close to the Land and the Source of their Food
The final connection: hotel customers and diners. Not only will people enjoying the cuisine at Le George benefit from the locally-raised, environmentally- and socially-conscious produce on their plates.
 
Four Seasons Hotel George V is unveiling a parallel guest experience at the Versailles Kitchen Garden. In a hybrid Porsche Panamera, guests are taken to the Kitchen Garden for a chance to explore, discover, and participate in ingredient selection. Back at the hotel, they'll have a tasting of the produce with Chef Zanoni.
 
For this Michelin-starred chef, it's the ultimate in the concept of sharing at the table: inviting guests to learn the many facets of this next-generation hotel kitchen garden and share in the pleasures of the soil and its produce on their plates. 
 

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5 Fun Facts Plus 1 Travel-Inspired Tequila Recipe
Tequila has grown up. No longer a frat house or a blurry vacation cliché, Mexico's national spirit has returned in recent years to its roots, with new premium brands sprouting up that are perfect for sipping and stylish cocktails at home or on holiday.
 
Here are 5 things you might not have known about Tequila – and a great recipe from our friends at Altos Tequila to get you in the 'spirit' for your next trip to Mexico.

Mezcal or Tequila?

It all starts with the agave plant. Contrary to myth, agave is not a cactus! It's a desert succulent actually more closely related to lilies. The core is cooked, and the juice distilled into mezcal.

Tequila is a specific type of mezcal, with two distinctions: it must be made from the blue agave plant, and in a designated area around the city of Tequila northwest of Guadalajara, and in the highlands (Los Altos) of central Mexico. Tequila is sold around the world as a designation of origin product. Like true 'champagne' is only from Champagne, genuine Tequila must come from its namesake region too.

Recognized by UNESCO

The region responsible for producing the world's Tequila is also one of Mexico's UNESCO World Heritage Sites. The Agave Landscape and Ancient Industrial Facilities of Tequila site is vast – close to 100,000 acres. The area was home nearly 2000 years ago to the Teuchitlan civilization famous for its ball courts, as well as agriculture that led to the cultivation of agave for cloth and the early fermented spirit pulque that set the stage for the distillation of tequila beginning in the 1500's.

It's worth a trip to Mexico's highlands and agave farming areas – before or after your beach vacation, or even as a dedicated journey of its own. The village of Tequila was founded in 1530 and has been designated a 'Pueblo Magico' by the Mexican government. Stroll through the village square, and pay a visit to Tequila's 18th century church between distillery tours and tastings.

Tequila By the Numbers

  • 6-12 years: the time it takes blue agave plants to mature to harvest.
  • 1 life: Agave plants are cut down to harvest the core, so must be replanted for future harvests.
  • 1 Agave core (pina) can weigh a hundred – even hundreds! of pounds when it's harvested. 
  • More than 100 distilleries produce more than 600 brands of Tequila, totaling around 60 million gallons (250 million L) every year.
  • 0 worms. The worm-in-the-tequila-bottle myth may have come from a larva that dines on agave plants and ended up in bottles of mescal – but should never be in distilled Tequila. 

Tequila Variations

We said Tequila could only be made with blue agave, right? That's true, but it only has to be 51% of a bottle of Tequila. If Tequila is labeled 'Mixtos', it may be up to 49% other types of sugars than blue agave. Tequila purists say only 100% blue agave will do; you be the judge.

Once Tequila is distilled, it becomes one of these 4 variations:
  • Blanco (white) or Plata (silver) Tequila is clear and un-aged.
  • Reposado Tequila is aged a minimum of 2 months in oak barrels. Reposado means 'rested', and this process mellows and smooths the Tequila.
  • Añejo (aged) Tequila is yet more refined, spending 1-3 years in small oak barrels.
  • Extra Añejo Tequila is a premium spirit that has aged over three years, with corresponding increases in price. 

Sipping and Celebrating

If you actually need an excuse to celebrate Mexico's national spirit, put these two dates on your calendar. July 24th is National Tequila Day, and February 22nd is National Margarita Day. Would you have guessed the margarita is the world's most famous cocktail? An unbelievable 25% of cocktails sold around the world are margaritas, and Americans are said to drink 4.5 million margaritas every day! 

But in Mexico itself, 40% of tequila is mixed into Palomas. Mexico's most popular tequila cocktail has two versions, and our friends at Altos Tequila have shared their recipes for the Paloma and the Sparkling Paloma.

Altos Sparkling Paloma (pictured above)
  • 2 oz Altos Plata Tequila
  • ½ oz Agave syrup or honey
  • ½ oz Lemon or lime juice
  • Pink Grapefruit Soda
  • A pinch of salt
Pour tequila, syrup and lemon juice in a highball glass. Mix to dissolve the agave syrup. Add ice, top with soda. Garnish with a lime wedge.
Altos Paloma (pictured above)
  • 2 oz Altos Plata
  • 2 oz fresh pink grapefruit juice
  • 1 oz lemon juice
  • ½ oz part agave syrup
  • A pinch of salt
Pour all the ingredients, except the juice, into a glass. Mix to dissolve the agave syrup. Fill the glass with ice and finish with the pink grapefruit juice. Garnish with a half slice of pink grapefruit, and rim glass with salt and smashed pink peppercorns for those without nut allergies.

So if you want to drink Tequila like the locals do, mix up one of these cocktails or order one on your next trip to Mexico.
 

Start your Trip!

 
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If you're a flower lover, a Tulip Time spring cruise in the Netherlands is already on your bucket list. If you're not a particular flower lover, it should still be on your bucket list.

BestTrip sailed on the Avalon Vista and discovered there's so much more to a Tulip Time cruise than spring flowers.


We'll never forget the incredible sights of fields of tulips and Europe's largest spring garden in full bloom. But also the sights and many different flavors of not just the Netherlands, but also next-door Belgium, from jaw-dropping Amsterdam to more off-the-beaten-path towns like Ghent and Antwerp in Belgium, to picturesque villages in the Dutch countryside.

It's not until you take a river cruise that you realize the perfect way to see the countryside is sailing through the heart of a destination on a river ship. On the Avalon Vista, floor-to-ceiling sliding glass doors facing your bed bring the outdoors to you, and early morning and daytime sailing means we enjoyed the journey as much as the destinations.

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Munich's annual extravaganza of beer halls, buxom girls in dirndls, pretzels and the best of the 'wurst' (pun intended!) actually gets underway in September. Its origins in Germany involve a wedding and a harvest festival, but now, Munich's Oktoberfest is one of the most famous multi-day parties in the world.

If you're missing Bavaria's biggest party this year, you're not out of luck yet: Germans have taken the festival's spirit of beer hall fellowship ('gemutlichkeit') and love of great German food with them where they've settled in other lands.

So the world's SECOND largest Oktoberfest might be closer than you imagine. And they don't tap the first keg until October.

WATCH MORE VIDEO: The modern guide to rocking lederhosen or a dirndl. Yes, you can.

So dust off your lederhosen, find your beer stein, round up a few of your best friends and celebrate one of the most famous months of the year!

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This is the Only Place You Can See Cirque du Soleil at Sea

Cirque du Soleil has been charting new entertainment territory since it began and it's changed what we think of as 'circus' shows.

You may have been lucky enough to go to a Cirque du Soleil shows on land.
But there's only one place you can see the innovative, extraordinarily talented Cirque performances at sea.
European-based cruise line MSC has exclusively partnered with the French-Canadian Cirque to provide cruise guests with one-of-a-kind, internationally-renowned entertainment on board.
Cirque du Soleil is creating shows you'll only be able to see on MSC Cruises. A total of 8 original shows are in the works for MSC's four Meraviglia-class ships launching through 2020. You'll want to sail on all four ships as the shows will show the full range of Cirque's imagination with a different concept, ambiance and storyline, original soundtrack, staging and costumes.
The first 2 shows have already launched on the MSC Meraviglia: Sonor and Viaggio. 
Sonor is an auditory adventure, whose unique rhythms, sounds and sensations, bold music and immersive projections sweep dancers, acrobats and characters along to the beat. 
Viaggio is a poetic exploration of color, following the story of an eccentric painter into his imagination.  As he works his art, compelling motifs, textures, and majestic acts bring his canvas to life for a riveted audience. These creative and expressive Cirque du Soleil performances had to be designed specifically to work in the unique, ship-board environment that challenged the creators and performers. They are held on MSC in a venue just as unique as the shows themselves.