As international health recommendations vary and change rapidly, such as with the CDC issuing a cruise warning yesterday, Silversea Cruises is updating its strict sailing guidelines and protocols on its health and safety page. Let the following overview of the SALT Culinary Program whet your appetite for things to come in the New Year.
Salt. Rumor has it now that you can’t get enough of this wonderful and essential mineral. Okay, not the sodium compound. When you hear the word on your trip to Silversea, it will be praise for the cruise company’s new SALT (Sea And Land Taste) culinary program. You will find as a guest on the new Silver moon, and the imminent launch Argent Dawn, that SALT is as much a celebration of culture as it is of food.
A few years ago, Barbara Muckermann, Commercial Director of Silversea Cruises, invited former Saveur magazine editor Adam Sachs (a former colleague of this journalist) to build a program unlike anything else on the seas, however devoted he may be. not only to seek out new flavors from all over the world, but also to educate guests in a way that matches their level of individual culinary interest – that you are happy to simply enjoy dishes with flavors of herbs and spices once exotic or an amateur chef on a go hunting for secrets in remote places, like steaming your swordfish fillet in a leaf you’ve never heard of.
Silversea’s commitment to SALT has meant nothing less than a reorganization of valuable catering real estate aboard their Muse-class of ships. On one side of deck 4 of the Moon and Dawn, you will always find, as on the Silver muse himself, the small Japanese restaurant Kaiseki next to the great Atlantis with its continental accent and seafood. But across the bridge, it’s now all SALT all the time, with three grouped spaces, three grouped experiences: the kitchen flanked by the laboratory and the bar.
An element of the earthy yet elegant look of the kitchen, vases and jugs found around the world are displayed on a rotating base. With its Field Menu, the playful but serious mission of the Kitchen is to present you daily port dishes, several starters and main courses. The logistics of this day-to-day approach to smorgasbord, coordinating and sourcing the necessary ingredients en route in these difficult times, are daunting.
Among many choices for an early December Silver moon stop in Belize, the kitchen menu included an appetizer of coastal coconut creamed clam chowder like you’ve never tasted before; a principal of ariran guisoua sweet, spicy lime chicken stew, served with rice and beans; and from the Afro-indigenous Garifuna, a fish stew called hudutu of red snapper and shrimp.
At the next stop on the Honduran island of Roatán, the chefs prepared Honduran chicken skewers marinated with fresh chili peppers, cilantro and lime, served with a chili-cilantro sauce and nut rice. coconut. Dessert sopa borracha (drunken soup) is a sponge cake soaked in rum with a coffee ice cream. And so on ; you have a new dish in every port, sailor.
With subdued lighting, warm soft furnishings, a wall lined with backlit decanters and room for up to twenty diners, the SALT Bar is more of a lounge than a drink bar, more old Vienna or London. than a cruise ship. As with SALT in all of its incarnations, the Bar’s mission is discovery as the ship navigates to new destinations. You may learn how to prepare the following cocktails during an onboard spirits class.
Take the SALT Bar Mediterranean cocktail menu which informs you in a little tale that accompanies each drink that tsipouro is a Greek brandy infused with plants. Their sparkling Symposia Spritz owes its name to colloquiums drinking parties in ancient Greece, based on Assyrtiko white wine, olive brine, fresh lemon and Greek olive. Mixed tsipouro with mezcal, ouzo, pineapple and lime juice, cucumber and feta brine, you get a fresh, herbal, sour and smoky concoction that they call From the Flames .
Who knew that Greece produces gins and vodkas, or that the islands are home to many microbreweries, all of the producers of which are described in detail on the menu. And sure, you’d expect wine, but maybe not be introduced to some of Greece’s many native grape varieties that have long been overlooked on the international wine scene. Have you ever heard of Moschofilero, which is described as a Traminer or a Muscat, and whose appellation comes from around Sparta? You’ll be floating the seas here with more labels than the best wine bar in your neighborhood.
Jumping in Latin America, the spicy, herbaceous and acidic cocktail Risqué Origins is composed of tequila, chartreuse verte, avocado, jalapeño, mint, lime and agave. According to the bar’s menu notes, the Aztecs believed that avocado gave strength to whoever ate it and “added a creamy mouthfeel to the bright citrus and agave of a classic margarita.”
When you first see the workstations built in a circle around another central station, you might think of a celebrity chef TV show or maybe a science fiction movie lab, but with its sinks and induction cookers, the SALT Lab is as well equipped as a culinary school.
Host Eva Mulligan, who grew up in a farming community in Ottawa, Canada, will accompany guests on food and wine-related shore excursions. Eva could, for example, do a tamale-making demonstration to accompany a lecture on everything tamale-related, past and present. She will teach you how to make fun treats based on the Silver moon destinations, such as alegria, a crisp Mexican wafer made from amaranth seeds, or a quinoa substitute, which are whipped into a melted honey paste.
This month’s guests Silver moon Fort veil. Lauderdale across the Panama Canal was treated to a talk by culinary author Nicholas Gill whose theme of cooking from Rio Grande to Cape Horn was certainly of great geographic and historical significance. But then, with celebrity Peruvian chef Virgilia Martínez, Gill co-wrote the new Latin American cookbook featuring six hundred recipes and sharing trends such as Peru’s new respect for Andean and Amazonian ingredients and recipes.
In a 2019 test ride at the Silver Muse from Bali to Manila with stops on the Malaysian side of Borneo, local chefs and restaurateurs shared their expertise both on board and on shore excursions. Despite all the global disruption of the pandemic since, in some respect this actually gave the SALT team time to take it slow and improve the program as it has gone from gestation to incubation for now. fully on board.
Of course, in these staggered times that make the excursion verification process difficult, it will sometimes be necessary to recalibrate a destination. With its predominant atmosphere of cigar and gem hawkers of dubious origin and snap-shot bars, Cozumel has proven to be a challenge to find an authentic cooking experience rather than a generic tacos and ceviche experience. Sachs and his team will take care of that, as even Cozumel and certainly his state of Quintana Roo has loads of authentic foods and recipes to share.
Even when you’re not browsing Silversea’sMuseClass ships – you can listen to delicious episodes of the SALT Lab Radio podcast (also available on Apple Podcasts and Spotify) for discussions of Portugal, Sicily, Albania and richer foodie destinations, and for the next step. Adam Sachs and his cheerful group of Culinary Dogs will sniff out the world’s ancient spices and spirits, rediscovered grains or the next trend in freshly caught root vegetables or seafood and whatever tickles their palate.