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COPYRIGHT © 2020 Tribune Publishing. ALL RIGHTS RESERVED THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING.
Luna Modern Mexican Kitchen
Valle Luna, “or Moon Valley”
Valle Luna is an old fashioned family owned-and-operated business that proudly observes the Sonoran food traditions. The entire southern border of Arizona is bounded by the great Mexican state of Sonora. With their proximity and stark topographic similarities, it is only natural that these two friendly states would share their cultures, reflect such things as architecture and building style, music and language, and of course, food and drink traditions.
In the mid-1970's Tia Rita, our Family Matriarch, journeyed to upstate New York with her Arizona-Sonoran recipes. Tia Rita's quickly set award winning standards with her Mexican food, including being named "Best of Syracuse". Upon returning to Arizona in 1983, Rita and the family founded the original Valle Luna on West Bell Road.
Tia Rita passed away in 2008 and from the heavens orchestrated the validation of her life's-work when Valle Luna was named "Best of Phoenix" -- 2009, by New Times Magazine. The Valle Luna family celebrates and honors Rita's ideals of quality, affordability, and excellence in food and drink, and wholeheartedly promises you our very best efforts to ensure your memorable dining experiences.
21 Traditional Cameroonian Foods To Feed your Soul
Cameroon Food- 21 Traditional Cameroonian Foods To Feed your Soul May is Cameroon Independence Month and My Birthday Month YAY! Yes! I ‘ll be turning 21.. Again. Hahaha. My son says I can’t be turning 21 every year and I replied, Moms can do anything . I just don’t age. Anyways, as many Cameroonians celebrate in the next few weeks, no good party would be complete without some traditional meals to mark the occasion. It would be impossible to list all the tasty foods from the rich Cameroon food culture – believe me I tried, ended up with sleepless nights and still couldn’t come up with a complete list . Arrrgh. If you can… please do share with us mortals. Here are 21 foods from my home country , that you just have to try out- it will give you the feel of Cameroon Cuisine. If you are new to it , or just wanting to experiment more in your kitchen. The flavors are enticing , rich and oh so comforting .I would gobble it pretty much every day of the week. And the snacks! Oh boy ! Give me some puff puff , Meat pie and suya and you will WIN me over. Am SUPER excited to share with you some of my favorites ! Everything from easy one pot recipes, to traditional and Sumptuous. You will be thrilled with this list.!
- Ndole- At the top of my favorite Cameroonian food is Ndole. Oh yes! And it’s rumored to be the un-official Cameroon National dish . Get the recipe here .
2. Poulet D. G – Forget about le Directeur General (boss) .Anyone can make this Elitist Chicken dish . It’s now available in every restaurant in Cameroon and can be made and enjoyed by ANYONE, ANYWHERE . Get the recipe here. 3. Ekwang – It might be tedious to make but it sure worth the effort .Magic happens when grated cocoyams in cocoyam leaves and cook in with dried fish , crayfish and palm oil . I dare you to resist going back for more. Get the recipe here Check out it HERE EKWANG 4. Achu soup a very controversial dish . You need the just the right technique to get in going in less than no time . Get the recipe here 5.Sese plantains aka turning plantains- This is a life saver in my home. Everyone loves it and so easy to put together.Get the recipe here . 6. Accra Banana- Nothing better than a two ingredient recipe right? Comes together quickly with store bought grated cassava. Get recipe here. . Check out this other whole wheat accra here 7. Add this Hot pot potatoes to your weeknight menu. With just a list of few ingredients you can have dinner ready in less than no time . Annd is all cooked in one Pot. Check it out here 9. Jollof Rice aka Jellof Rice -Forget about the Jollof rice wars. Head over to the kitchen and make this easy version and let the haters fight while you eat . Get the recipe here , here 10. Kati Kati -Brace yourself you are going to forget all your manners when it comes to this chicken. And eat the bones too! No worries I don’t judge. Get the recipe here 11. Egusi Soup with Cabbage- This egusi is made with Cabbage and nonetherless delicious and healthier too! Get the recipe here 12. Meat Pie– Who can say No to these Flaky pastry filled with minced beef, onions and aromatics. They disappear before you know it . Get the recipe here 13. Koki Corn- Who says African Can’t be healthy? This Koki corn is vegan , healthy and loaded with spinach. Get the recipe here 14. Mbongo Chobi- Get ready your plantains and put aside all preconceptions about this black soup. The flavors all blend together and you will forget about the looks once you dig in. Check it out here. 15. Kwacoco Bible– Cocoyams grated , fortified with fish , crayfish wrapped in plantain leaves, steamed until cooked through. This will take you to the heart of the Bakweri tribe . Get the recipe here 16. Groundnut Sweet- You will go NUTS for these nuts . A must try street food. Get recipe here 15. Chicken Stew- Everyone needs a good stew in their repertoire , especially for Christmas. This doesn’t disappoint . Get the recipe here 16. Pepper Sauce -There are as many different Pepper Sauce in Cameroon as there are cooks. Put this on EVERYTHING .Recipe here 17. kondres- Don’t let the ingredient list fool you―this one pot plantain wander is quick to put together and leave your taste buds wanting more . Get the recipe here. 18. Eru- All you need is water fufu then you are all set for this taste bud sensation. Get the recipe here. 20. Condensed milk cake- Not a traditional Cameroon recipe but one that you Must have try. It’s indulgent , quick and easy. Get the recipe here 21. Fish Roll- If you make these send some my way. Can’t seem to have enough of these. So000 addictive. Get the recipe here
Menu for Luna Bar and Grill
Toasted french bread with melted double creme brie cheese.
A three cheese blend, with plenty of herbs, spices and crawfish added topped on french bread.
Louisiana crawfish, shrimp, jumbo lump crab tossed in our very own remoulade sauce, served over remaine lettuce.
Luna Crab Cake
Grilled crab cake topped with jumbo lumb crab meat and hollandaise sauce.
Galactic Crab Dip
Fresh crab meat stirred into an augratin, served with fried flour tortillas.
Spinach and Artichoke Dip
Served with fried flour tortillas our very own recipe, and it is out of this world!
Crawfish Stuffed Avocado
Fresh avocado stuffed with louisiana crawfish, cheddar cheese, monterey jack cheese, herbs and spices then battered and fried drizzled with sweet chili pepper sauce.
Hand battered fresh to order served with cosmic sauce.
Fried Green Beans
Onion battered served wtih cosmic sauce.
Fried Veggie Sampler
You guessed it. mushrooms, Zucchini, and artichoke hearts hand battered fresh to order served with cosmic sauce.
Fried Artichoke Hearts
Hand battered fresh to order served with cosmic sauce.
Hand battered fresh to order served with cosmic sauce.
Hand battered fresh to order served with cosmic sauce.
Served with cosmic sauce or marinara sauce.
Luna Grill & Diner: Correction - Recipes
Customized Caterings Available!
*Normal Hours of Operation at all Locations
*Full Bar Menu Available
*Full Food Menu Available
Visit our Facebook pages to stay up to date on each locations.
Caterings and Private Rooms Available!
Contact Luna's Corporate Office
at 281-421-2826 / 281-421-5622 or email [email protected] to customize your event.
Corporate Hours 8:30am-5:00pm Mon-Fri
Lunch Boxes - Buffet - Party Trays
Apply at each location or
Email [email protected]
Luna's League City
New location NOW OPEN. For info
6555 South Shore Blvd Pkwy
League City, TX 77573
730 W. Cedar Bayou-Lynchburg (Across from Wal-Mart)
Baytown, TX 77521
704 W. Parkwood (Across from HEB)
Friendswood, TX 77546
Luna's Texas City
9300 E F Lowry Expressway (In Sam's Shopping Center)
Texas City, TX 77591
Luna’s Bistro in Bellingham, WA
Luna’s Bistro is Barkley Village’s best-kept secret! Located between the Regal Cinema Movie Theatre and Barkley Village Woods Coffee- Luna’s Bistro offers a full menu of brunch, lunch, and dinner options as well as a full drink menu. Menu options range from a variety of fresh, hand-made pizzas to delicious, juicy burgers.
Masks are still required while moving around the restaurant. We are now seating up to 50% capacity with a max table size of 10.
So far I’m loving this place! I’ve only been twice so I will update my review if I ever experience anything other then great service. Both times I’ve visited the service has been quick and friendly. The food has been really good and prices are reasonable. I had lunch there a few weeks ago and dinner tonight, both me and the kids were pleased and they are way harder to please then me.
Best food in town. You can tell the staff really put their time and energy into ensuring your meal and experience is a wonderful one. The food is stellar, well priced, and never too oily or over cooked. The appetizers are of a wide variety, and I love their selection of entrees as well. My favorite place in town!
Super friendly service and amazing quick and on point for a late 2:30pm lunch. Good selection of beers on tap. I had a nice Hefeweizen to go with my French Dip sandwich. Bun was a little soggy on the bottom, but I am dipping it anyway. Beef was ample and flavourful mushrooms. All around satisfying.
I can’t say enough. Everything sounded amazing and everything tasted even better! The staff was friendly and welcoming and the atmosphere is very cool. I can’t wait to come back again and again to try everything on the menu.
Grilled Greek Chicken
Ingredients US Metric
- 1 (3 to 4 pound) whole chicken, neck and giblets removed
- Kosher salt and freshly ground pepper
- Greek Marinade
- Oil for the grill rack
Place the bird, breast side down, on a cutting board. Using kitchen shears or a large knife, cut along one side of the backbone from tail to neck. Pull open the bird, then cut along the other side of the backbone and discard the backbone or save it for stock. Turn the chicken breast side up and open it as flat as possible, as you would a book. Press down firmly on the breast to break the breastbone—you will hear and feel popping—and flatten the chicken.
Season the chicken generously on both sides with salt and pepper. Place the chicken in a large resealable plastic bag so that it lies flat or place it in a baking dish or other large container. Add the marinade and seal the bag, squishing the marinade around the chicken or turning the chicken to coat. Refrigerate for at least 24 hours and up to 48 hours—the longer the more flavorful. Be sure to turn the bag or chicken several times during marinating.
At least 30 minutes before you’re ready to grill, remove the chicken from the refrigerator. Drain and discard the marinade. Pat the chicken dry.
Prepare a charcoal or gas grill for indirect grilling over medium heat. If using charcoal, pile the lit coals on one side of the grill and place a drip pan in the area without coals. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. The temperature inside the grill should be 350º to 375ºF (180º to 190ºC). Brush and oil the grill grate.
Place the chicken, skin side down, over direct heat. Cook for 12 to 15 minutes. Turn and continue cooking until an instant-read thermometer inserted into the thickest part of a thigh registers 170ºF (77ºC) or the juices run clear when a thigh joint is pierced with the tip of a sharp knife, usually 15 to 25 minutes more, depending on the size of your chicken. If at any point the chicken begins to burn, move the chicken to the indirect heat area of the grill and give it a few extra minutes.
Transfer the grilled chicken to a cutting board, tent it loosely with aluminum foil, and let it rest for 10 minutes. Cut the chicken into serving pieces and serve at once.
Recipe Testers' Reviews
This grilled Greek chicken was gorgeously browned and perfectly delicious! Add grilled corn on the cob and sliced tomatoes from the garden with feta cheese and dinner is finished.
The instructions were easy to follow about removing the backbone. The Greek marinade gave a subtle, herby, tangy flavor to the chicken. I will marinate it next time for the full 48 hours This recipe will be around for years to come!
I want to kiss Fred Thompson. That’s how good his Greek grilled chicken is.
Really, I’m not kidding. From the first line of his recipe to the last, his instructions are crystal clear and easy to follow. Some may wince a bit at the prospect of cutting out the chicken’s backbone, but it’s a technique that, once mastered—it’s not difficult—pays huge dividends by allowing you to uniformly cook an entire bird in one fell swoop. It makes for a pretty cool platter presentation as well.
The marinade is vibrant and fresh and infuses the bird with the flavors of a Mediterranean sunset. I was lucky enough to have fresh oregano, parsley, rosemary, and thyme from my garden. I had to buy only the basil. The recipe calls for 24 to 48 hours of marinating time and I split the difference, giving my bird about 36 hours in the lovely lemon and herb soak. This amount of time was sufficient to season the meat through to the bone, and sprinkling the meat with salt and pepper prior to marinating meant that no additional seasoning was required at the table.
The bird was perfectly seasoned, tender, juicy, and flavorful right from the grill. The only challenge to cooking this recipe was regulating the heat on my four-burner Weber gas grill. My bird was slightly larger than called for at about 4 1/2 pounds and took just shy of 40 minutes to cook to juicy perfection. Ten minutes of resting time while I put the finishing touches on the balance of our meal was just enough to allow the juices in the flesh to redistribute. The bird looked so beautiful on the cutting board, all splayed out and lightly charred, that I decided to carve it at the table for all to see. The lip smacking was audible. This recipe was loved by all and will certainly become a staple in our summer grilling rotation.
The Greek marinade makes for a delicious and tender chicken. All of the fresh herbs make such an impact on the flavor and the lemon juice adds an extra punch of acidity, rounding out the earthy tones and smokiness from the grill.
I added onions that I also marinated and cooked alongside the chicken for some sweetness and found it to be a great addition to the meal.
The Greek marinade was simple to put together and the ingredients readily available. Removing the backbone of the chicken was also easy. The resulting chicken was moist and had lemony notes, but I was hoping for more robust flavor from the marinade (I did 24 hours, but can see that 48 would be better). I don’t really like cutting up and serving a whole cooked chicken so I will try the marinade on boneless breasts since I think the flavor would be great in a salad.
This grilled Greek chicken is a perfect way to cook chicken on the grill for a delightful dinner. I used a gas grill and found this recipe to be quick, easy, and delicious—one that I will certainly make many times over the summer. The Greek marinade was simple to make and one that could be used on all sorts of grilled meats.
Most folks have at least one tried-and-true recipe for a roasted-style chicken. They think, “Why should I ever try anything new, I already make a good chicken?” This recipe is why.
The marinade was very easy to throw together. We did the suggested 48 hours of marinating. I like using free-range chicken. The smallest one I could find was 5 pounds and it only took a few minutes more than the suggested cooking time for the thigh meat to register 170°F. The result was a very moist, juicy, succulent bird with great yet subtle flavor. Ooh. The skin was also really wonderful. Too good to resist.
This grilled Greek chicken recipe is a wonderfully bright, juicy, and flavorful preparation. Grilling chicken on the bone always creates a richness that cannot be duplicated in boneless skewed pieces. I also love that buying a whole chicken is so much more economical than buying an already separated chicken.
Loved this Greek grilled chicken. The marinade was simple to make and fresh. I bought a 3.8-pound chicken, though after dinner I was wishing I’d had a bigger hen. I think this would be a great dish to make for entertaining as the grilling was simple and the chicken needed very little attention once I got the grill regulated to 350°F. I will make this again soon. We also had a Greek salad with an artichoke and spinach mac and cheese and it was a great dinner.
Wow! The combination of herbs is great, and the chicken was moist and delicious. I’ll definitely be making this again this summer. It took about 45 minutes for the chicken to cook through. It was a little time-consuming to split the chicken, but yielded great results.
I've always wanted to grill a whole chicken and this recipe was a great intro. The 24- to 48-hour marinating time ensures that the chicken stays moist and that all the prep work is done well in advance.
I marinated this chicken for about 36 hours. I used a charcoal grill and added an additional 5 minutes for each side.
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
The Finest Cuisine at Sea®
From dozens of new flavorful dishes at The Grand Dining Room and Toscana to the addition of internationally-inspired poke bowls at Waves Grill and a vastly expanded Sunday Brunch, this latest collection of OceaniaNEXT enhancements elevates and evolves our culinary program, making certain your experience will be better than ever. The new dishes reflect our chefs’ favorite experiences, from dishes they serve at Sunday family dinners to top emerging cuisines from around the globe that have inspired them. The sweeping new stable of recipes and enhancements showcases the creativity of chefs and the innovative ways they channel their passion into exciting and unique culinary experiences.
OceaniaNEXT Dining Experience Highlights
- More than two dozen inventive new appetizers and main courses in The Grand Dining Room in addition to an even more elaborate and diverse Sunday Brunch
- Reimagined Toscana menu with 21 new dishes that couple modern techniques with the traditional heritage of Italian cuisine
- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground allspice
- Two 1-pound pork tenderloins, halved crosswise
- 2 tablespoons herb and spice rub
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- Vegetable oil, for the grill
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 poblano chile or green bell pepper, quartered
- 2 medium white onions, sliced crosswise 1/2-inch thick
- 2 bunches scallions, trimmed
- 18 small flour tortillas
- 2 tomatoes, seeded and finely diced
- 1 red onion, finely diced
- 1 cup coarsely chopped cilantro
- 1 1/2 cups sour cream
- Chipotle Salsa
- Pico de Gallo
It’s the finest at sea because we select only the best ingredients and the most talented chefs from around the globe. From Castilla-La Mancha saffron to French flour custom-milled to our specifications, our artisanal ingredients echo the dedication poured into every dish. In galleys evoking those in Michelin-starred restaurants, our gifted chefs create absolute culinary masterpieces. Come aboard and savor cuisine renowned as the finest at sea.
Executive Culinary Director
As Oceania Cruises&rsquo Executive Culinary Director since 2003, Master Chef Jacques Pépin has long inspired our award-winning culinary program, which is renowned for The Finest Cuisine at Sea®. Master Chef Pépin is an internationally renowned chef, author of 30 cookbooks, and host of 13 PBS television series. He has served as personal chef to three French heads of state, including Charles de Gaulle, and is also the recipient of countless awards, including the American Public Television&rsquos Lifetime Achievement Award and La Légion d&rsquoHonneur, France&rsquos highest civilian honor. In 2016, Master Chef Pépin and his closest family founded the Jacques Pépin Foundation to share Jacques&rsquo passion for cooking and mastery of technique with economically disadvantaged individuals in order to encourage them to seek pathways of success through culinary professionalism. An American Masters film chronicling his life, Jacques Pépin: The Art of Craft, debuted on PBS in May of 2017 and his most recent book, A Grandfather&rsquos Lessons: In the Kitchen with Shorey, features him cooking with his granddaughter and was published in 2017.
Corporate Executive Chef
A bright contemporary culinary personality, Franck Garanger draws upon his wealth of experience and rare culinary artistry as he oversees all culinary operations aboard our small, luxurious ships. Franck&rsquos passion for cuisine started many years ago in his father&rsquos pâtisserie-boulangerie in the Loire Valley, where the discipline and nature of cooking inspired his career at a very early age. He began as an apprentice at the Michelin-starred restaurant Le Vert d&rsquoEau in Angers with French Master Chef Jean-François Piers and his experience continued to grow during tenures at many distinguished restaurants such as Hôtel de Paris Monte-Carlo and the Hotel du Cap-Eden-Roc in Antibes. He also has worked with such culinary greats as Paul Bocuse, Alain Passard and Thierry Marx. Since 2003, Franck has been sharing in our passion for The Finest Cuisine at Sea®. His culinary vision reflects a unique personal style that unites the global influences that have inspired him during his many years of travel. In 2008, Franck was awarded membership as a French Master Chef in the prestigious Maîtres Cuisiniers de France.
Our distinguished chefs are culled from the world&rsquos best restaurants, such as Four Seasons Hotel Milano and Relais & Châteaux, and have worked under culinary legends like Paul Bocuse and Alain Passard. These culinary maestros bring their high-caliber expertise to our galleys and are the true masters behind the magic of our cuisine. Every recipe has been proudly crafted by our chefs, and each dish is a study in culinary technique and tradition.
Born in France, Executive Chef Frederic Camonin has been surrounded by cooking for as long as he can remember. Embracing his family&rsquos experience as catering business owners, he attended a culinary school in Verdun. After graduating, Chef Frederic began to work in French restaurants and brasseries as well as for catering businesses. After seven years, he felt the sea calling and began working for cruise lines. Chef Frederic has now been traveling the world as a chef at sea for more than 20 years and is proud to be part of the Oceania Cruises family. He is very passionate about the innovative culinary vision that inspires The Finest Cuisine at Sea® and the many adventures that have yet to come.
Michal Antoni Jagielski
Born in Torun, Poland, Chef Michal had an early passion for cooking and attended the culinary academy in his hometown at age 15. He later joined the Accor Hotels Group to hone his craft, eventually moving to England where he ran his own restaurant. After five years in England, Michal began his adventure on cruise ships, working for Royal Caribbean and Holland America Line for several years. He joined Oceania Cruises in 2016. After five years in England, Chef Michal began his adventure on cruise ships and once was part of a start-up team for one of the biggest ships in the world. He happily joined Oceania Cruises in 2016 and some of his favorite ports of call are in New Zealand. When Chef Michal is not on board creating The Finest Cuisine at Sea®, he loves spending time with his son and traveling in Asia.
Hailing from Augsburg, Germany, Executive Chef Viktor Malek has nearly 30 years of culinary experience. He received his national diploma as a professional chef in 1989 at a leading five-star hotel, Steigenberger Drei Mohren. Chef Viktor worked his way up through several prestigious international establishments, such as Austria&rsquos Interalpen-Hotel Tyrol, the Taj Hotel at Denis Island in the Seychelles and CTICC in Cape Town. Along the way, he deepened his knowledge of various culinary cultures as well as South Africa&rsquos cuisine and wine regions and perfected his avant-garde techniques. Most recently, Chef Viktor developed and led the galley teams for Seabourn Cruise Line and The World before joining Oceania Cruises in 2018.
Hailing from Le Mans, France, Senior Executive Chef Farid began working in a French restaurant in Germany at age 17. Following some time in England, he returned to France where he gained skills as a renowned specialist in the art of making foie gras. After bringing his talents to restaurants in France and Luxembourg, the sea beckoned to him and Chef Farid worked as a chef at sea on several ships before returning shoreside to raise his newborn son. The allure of the ocean drew him back in 2007 when he joined Oceania Cruises. When not on board, Chef Farid spends time visiting family in Southern California as well as enjoying time with his son in the village of Cordemais in the Brittany countryside.
Born in Ancona, Italy, Chef Raffaele Saia developed a love for cooking at his grandmother&rsquos restaurant in his hometown. Recognizing his passion, he joined a culinary school and began working at a local hotel kitchen. After graduating, Chef Raffaele joined the culinary team at one of Ancona&rsquos best restaurants, meeting several great Italian chefs during his tenure. In 2002, he moved to London to expand his culinary horizons in one of the great food cities of the world. There, Chef Raffaele professionally matured by working as Head Chef at several restaurants. In 2010, he combined his three loves &ndash travel, cooking and the sea &ndash when he joined Oceania Cruises. Since then, he has cooked on every ship, happily bringing you The Finest Cuisine at Sea®.
Born in Genoa, Italy to a Sicilian family, Executive Chef Mario Santoro followed in his father&rsquos footsteps to study at the Culinary Institute in Sicily. After graduating, he refined his culinary talents by specializing in fish and meat, gaining valuable experience from working at several top restaurants. Chef Mario then decided to travel the world to gain skills and knowledge to further advance in his culinary career. He first worked in Germany and then later gained invaluable experience at a two-star Michelin restaurant in London, eventually becoming the owner of an Italian restaurant in England for nine years. With this breadth of expertise, Chef Mario joined the Oceania Cruises culinary team to bring you cuisine renowned as the finest at sea.
Born in Discovery Bay, Jamaica, Executive Chef Ronald Smith began his culinary arts apprenticeship upon graduating high school and soon after attended the Culinary Arts Institute of Jamaica. Chef Ronald later worked at several hotels in Jamaica and won multiple culinary arts carving competitions. He began his career at sea in 1999 and joined Oceania Cruises in 2004. Chef Ronald is very proud to a part of the Oceania Cruises family, which is filled with passion and creativity. He considers it a great milestone in his career to be able to work with the best chefs in the industry. During his vacations, Chef Ronald also coordinates culinary seminars and does lectures to motivate high school students interested in culinary careers.
Born in Bordeaux, France, Senior Executive Chef Laurent Trias has been fascinated by cooking ever since he was a young boy. He began working at a cousin&rsquos pastry shop at the age of 10 and later during the summer season at a restaurant where his gastronomic passions were confirmed. Chef Laurent eventually attended culinary school in Talence near Bordeaux, before gaining experience in the Alps, Biarritz and Bordeaux. He opened his first restaurant in southern France in 1995 before eventually forging a life at sea and working for Celebrity Cruises and Princess Cruises. Chef Laurent joined Oceania Cruises in 2010 and has been delighted to be working with the culinary team since then to bring you The Finest Cuisine at Sea®.
Born in the Loire Valley, Senior Executive Chef Frederic Godineau joined the culinary world at age 14, when he completed a two-year apprenticeship program in France. He continued his training in England and eventually Portugal, where he discovered not only new cooking styles but also that his love for cooking opened the door to many new cultures. Chef Frederic sees each new dish he creates as an opportunity to immerse himself in a new culture. He began climbing the ranks of the restaurant world at exclusive Michelin-starred restaurants in Normandy and Paris. Chef Frederic later started working for a cruise line in 1999 and fell in love with cooking at sea. He joined Oceania Cruises in 2015.
The Culinary Center Team
Our Chef Instructors at The Culinary Center have a genuine passion for experiencing the world&rsquos cultures through the lens of food and cooking &ndash and for sharing it with you in destinations around the globe. Whether you spend a day at sea discovering the secrets of fish cookery or join one of our popular Culinary Discovery Tours&trade ashore, our team at The Culinary Center is here to offer expert instruction while bringing the local culture to life.
Celebrating nearly a decade with Oceania Cruises, Chef Kelly&rsquos passion for adult learning has been the driving force behind The Culinary Center since first developing it with Oceania Cruises co-founder Bob Binder in 2011. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours&trade, which are immersive chef-led excursions offered in more than 40 destinations worldwide.
In close collaboration with Oceania Cruises&rsquo Executive Culinary Director, Master Chef Jacques Pépin, Chef Kelly ensures that the first hands-on cooking school at sea balances enrichment and culinary technique with the joy of learning about the world through food and wine.
Chef Kelly resides on Amelia Island and is an avid golfer, proud grandmother and heritage seed gardener. Her philanthropic work centers on chef-driven disaster relief, endangered wildlife and seafood conservation, and training chefs to become classroom educators and instructors.
An intrepid traveler, Chef Barille brings her extensive knowledge of world cuisines to the kitchen. She is one of The Culinary Center&rsquos founding faculty members and has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours&trade. Chef Barille is a graduate of The Culinary Institute of America and is certified by the American Culinary Federation at the ProChef II level. She has cultivated her passion for sustainable cooking on the farms of Sicily, in the kitchens of Napa Valley and amongst the pasta masters of Rome. When she is not on board, Chef Barille spends time cooking for her extensive &ndash and very fortunate &ndash Italian family in her hometown of Madison, Wisconsin.
Currently residing in Riga, Latvia, Chef Celms came to The Culinary Center after hosting tours for our guests at this capital city&rsquos famed Central Market. As the chef and owner of Latvia&rsquos first food truck, Chef Celms travels and instructs with Oceania Cruises, sharing his quest for simple and honest peasant cuisines worldwide. A charismatic and enthusiastic teacher, Chef Celms credits his family&rsquos Swedish and Latvian roots as the genesis of his passion for quality ingredients and authentic, uncomplicated food. Born and raised in Seattle, Washington, Chef Celms studied at the California Culinary Academy in San Francisco.
Chef Evans&rsquo teaching style is informed by a fascinatingly diverse culinary background. Most recently, she created over 2,500 recipes for print, website and cookbooks as a food editor for Saveur magazine. She is the featured instructor in a series of technique videos for Saveur, which she also produced. Chef Evans was the Executive Chef for a catering enterprise in New York where her team serviced the productions of &ldquoBoardwalk Empire,&rdquo &ldquoNurse Jackie,&rdquo &ldquoSesame Street,&rdquo &ldquoBlue Bloods&rdquo and &ldquo30 Rock.&rdquo Chef Evans has also been a food stylist and is a graduate of the French Culinary Institute in New York.
Few chefs display both broad culinary skills and also proficiency in pastries and baking, but Chef Hersh brings a wide spectrum of talents to her teaching. A graduate of the Culinary Institute of America and member of the International Association of Culinary Professionals and the American Institute of Wine and Food, Chef Hersh is an acknowledged expert in gastronomy. Chef Hersh may be most well known as the Executive Personal Assistant to Julia Child from 1989 until her death in 2004. Chef Jacques Pépin fondly remembers her role in the production of the &ldquoJulia and Jacques&rdquo PBS series &ndash about which Chef Hersh has many great stories! A respected culinary instructor in her present home of New Zealand, Chef Hersh shares her unique talents with our guests with humor, passion and grace.
Chef Labensky is co-author of over a dozen culinary reference books, including the bestselling On Cooking and On Baking published by Pearson. She has taught aspiring chefs and culinary professionals for more than 20 years, including the past five years at an international program in South Korea. As an instructor, Chef Labensky emphasizes the how and why of cooking techniques along with the flavors and fun of exploring new tastes and diverse cuisines. She loves when students have an &ldquoah-ha&rdquo moment from a new technique or flavor experience.
After decades as a successful attorney, Chef Miller decided to make a career change and enrolled in the Culinary Institute of America, graduating with a passion for teaching adult home cooks. She has fascinated our guests with her compelling career story but more importantly with her enthusiastic teaching style. When not on board, Chef Miller resides in the Washington, D.C., area. An avid culinary traveler, Chef Miller recently returned from Asia, where she studied regional cuisines while working at the Singapore campus of the Culinary Institute of America.
Author of Mediterranean Summer, the multi-lingual Chef Shalleck is our resident expert on Mediterranean cuisine, having lived and traveled the Mediterranean extensively as the private chef to a titled family aboard their yacht. Following his work at sea, Chef Shalleck competed on Chef Cat Cora&rsquos team in the &ldquoIron Chef &rdquo series where he caught the bug for culinary television. He produced the series &ldquoEssential Pépin&rdquo as well as &ldquoMade in Spain&rdquo with José Andrés and &ldquoChef &rsquos Story.&rdquo Chef Shalleck&rsquos classes are infused with his expertise and inspiration, both deeply rooted in the Mediterranean.
A native of Philadelphia, Chef Stephano recalls sitting on a kitchen stool watching his mother and grandmother as his earliest inspiration to spend his life in the kitchen. An honors graduate of the Culinary Institute of America, he is true to his Italian and Irish roots as a passionate advocate for cooking at home. Fuel by his extensive travels, Chef Stephano enjoys cooking for friends and family, bringing the world to the table in a search for joy and authenticity. An enthusiastic teacher, he creates a kitchen classroom that is an ever-changing and memorable culinary destination.
The Grand Dining Room
An Elegant Setting
The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee five-star hotel restaurants that inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, designer tapestry fabrics and oversized armchairs, the expansive dining area exudes classic splendor. This signature dining experience has always offered a bevy of delicious Continental dishes, and now a fresh and new array of options brings you even more exciting choices, as well as an incredible spectrum of global flavors and an all new Executive Chef’s Tasting Menu. As variety is essential to your satisfaction, menus change daily with an expansive choice of at least 10 appetizers, soups and salads and 10 dinner entrées, along with healthy options such as Aquamar Vitality Cuisine, gourmet vegetarian selections and the most extensive array of plant-based dishes at sea.
Open for breakfast, lunch and dinner. No reservations required.
Boldly claiming to serve cuisine renowned as the finest at sea might seem to be an overstatement. But we wouldn't make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef Jacques Pépin. As our Executive Culinary Director, he inspires our chefs to perform feats of gastronomic wizardry. Memorable dining begins with open-seating, as it allows you to dine when you are ready and with whomever you choose.
Toscana means Tuscan, and just as Tuscan cuisine evolved from rich family traditions, many of our recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy&rsquos culinary passion.
Perhaps the evening begins with the octopus carpaccio with Champagne vinaigrette or the artichoke and parmesan cheese timbale with black truffle sauce. Classic dishes from other regions of Northern Italy are featured as well, such as the minestrone alla Genovese, lasagna alforno alla Bolognese and osso buco alla Milanese.
Open for dinner on board Marina, Riviera, Regatta, Insignia & Nautica. Reservations required.
A Classic Steakhouse
Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the decor features crisp, white linen tablecloths, dark wood furnishings and supple, high-back, burgundy leather chairs.
Each course stands as the very definition of time-honored favorites, most notably the beef dishes, all of which are certified Black Angus USDA Prime and dry aged to enhance tenderness and flavor. Succulent seafood dishes such as grilled swordfish and whole Maine lobster gratinée are also classics in their own right. The classic Caesar salad, too, is prepared according to tradition, tableside and with gusto.
Open for dinner on board Marina, Riviera, Regatta, Insignia & Nautica. Reservations required.
A Passion for French Cuisine
Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin&rsquos personal collection, Jacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine.
Luscious aromas waft from the gleaming show rotisserie, where chicken, duck, pork, beef and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. Rotisserie-roasted chicken falls off the bone, bursting with flavor, while his sea bass filet pairs exquisitely with beurre blanc.
Open for dinner on board Marina & Riviera. Reservations required.
Bold Asian Cuisine
With a nod to feng shui, Red Ginger radiates harmony and tranquility. The interior simply glows with ebony woods, a soothing waterfall wall and striking, modern Asian artworks. To complement the stunning decor, Red Ginger&rsquos chefs have created contemporary interpretations of Asian classics.
Begin with a salad of spicy roast duck and watermelon with cashews, mint and Thai basil. Savor a Malaysian beef penaeng with coconut rice and paratha roti. Or try Thai vegetable curry with sweet potatoes, aubergine, mushrooms and basil in green curry sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.
Open for dinner on board Marina, Riviera & Sirena. Reservations required.
Inspire by Polo Grill & Toscana
Tuscan Steak, our signature specialty restaurant on board Sirena, exudes the warmth and Italian flair of Toscana while preserving the classic appeal of Polo Grill. Featuring glossy wood paneling with platinum and silver accents, the elegantly appointed interior of Tuscan Steak aptly reflects its modern take on the traditional steakhouse.
The innovative and diverse menu features the best of both worlds, so you can savor filet mignon and our signature Tuscan porterhouse cooked to perfection, along with rustic Italian favorites such as hand-rolled potato gnocchi. Seafood lovers will delight in savory dishes such as steamed whole Maine lobster and linguine cioppino.
Open for Dinner on board Sirena. Reservations required.
Informal and carefree, the Terrace Café is wonderfully inviting any time of day. During breakfast, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous selections.
Come lunch, the expansive menu of international-inspired dishes changes entirely, complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria&rsquos oven. Dine inside or alfresco at one of the shaded teak tables on the terrace.
During the evenings, the cuisine takes on a more sophisticated flair, with lobster tails, chops and fresh fish prepared to order, and freshly made hand-cut sushi and sashimi. In addition, a diverse selection of bold and flavorful plant-based dishes are available at breakfast, lunch and dinner.
Open for breakfast, lunch and dinner. No reservations required.
Sometimes, the ultimate luxury is casual dining on all-American favorites, a laid-back style Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouthwatering menu.
Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. Then try a decadent dessert such as a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.
Raw Juice & Smoothie Bar
The only cold-pressed Raw Juice & Smoothie Bar at sea serves up tasty raw juices, vegan smoothies and energy bowls at Waves Grill during breakfast on board Marina and Riviera.
Open for lunch and afternoon dining only. No reservations required. Raw juices and energy bowls available on board Marina & Riviera only.
Teatime is a celebratory daily event at four o&rsquoclock. As a classical string quartet plays softly, our staff present bountiful four-tiered pastry carts filled with freshly made finger sandwiches, petits fours, scones and sinful desserts. Of course, a selection of traditional and artisanal teas is the centerpiece of this splendid afternoon pastime.
Daily at 4pm. No reservations required.
This delightful coffee bar is a favorite stop for java lovers. Enjoy complimentary illy illy ® espressos, cappuccinos and lattes prepared by our master baristas, as well as the delicious pastries, finger sandwiches and homemade biscotti that draw so many to Baristas throughout the day.
Open daily until early evening. No reservations required.
La Reserve by Wine Spectator
The most inspired achievements are born of legendary partnerships, and at Oceania Cruises we are proud of our brilliant union with Wine Spectator, the foremost magazine for wine connoisseurs, and our exceptional relationship with France&rsquos premier Champagne house, Moët & Chandon. Along with these illustrious partners, we are pleased to present a variety of differing but equally extraordinary pairing dinners. Developed with Moët & Chandon&rsquos Executive Chef Marco Fadiga, the six-course Dom Pérignon Experience is a spirited Champagne pairing dinner blending playful Dom Pérignon vintages and refreshing gastronomic surprises such as Sakura Tea &ldquoGeisha Flower&rdquo Ice Cream and Lemon Caviar. The seven-course La Cuisine Bourgeoise wine pairing dinner celebrates the rituals of the table and links masterfully curated wine selections with dishes such as Filet de Boeuf Rôti Richelieu, one of many recipes Oceania Cruises&rsquo Master Chef and Executive Culinary Director Jacques Pépin has enjoyed since his childhood. Coupled with wine seminars and vintage tastings, La Reserve by Wine Spectator is an unabashedly glorious celebration of the pleasures of the palate.
The Dom Pérignon Experience
Champagne defines the most jubilant moments of our lives and in a magnificent stroke of brilliance, we have partnered with France&rsquos esteemed Moët & Chandon to create the Dom Pérignon Experience at La Reserve by Wine Spectator, an exuberant six-course gustatory indulgence that pairs each course with a special Dom Pérignon vintage. Champagne is effortlessly matched with dishes which are thoughtfully crafted to bring out the nuances of the grapes and the ratio of the blend, playing off every aspect from subtle, effervescent nose to lively, satisfying finish. From Brittany Blue Lobster in Yellow Curry Broth with Coco Foam to Sashimi-Style Seared Wagyu Beef with Sautéed Arugula, Blood Orange-Soya Jus and Caviar Perlita, each beguiling bite is a celebration of the finer things in life. While the Dom Pérignon Experience is the perfect complement to any joyous occasion, it transcends even this lofty role. In true French spirit, it becomes the culinary manifestation of joie de vivre.
Open for dinner on board Marina & Riviera only. Reservations required. Wine or Champagne experience surcharge applies.
7. Ayam Goreng (fried chicken)
Is there any country in the world where fried chicken is not enjoyed?
I haven’t found one yet, and in Indonesia, due to both the deliciousness of the actual chicken (more about this below), and because fried chicken, which is known in Bahasa Indonesia as ayam goreng, is always served with sambal chili sauce to dip it in.
Ayam kampung, or village chickens, are the free range country style chickens popular in Indonesia, and often used in the making of local style Indonesian fried chicken. The chickens, while small, definitely make up for their size with their flavor. Unlike big fat chickens that can sometimes be too tender and artificially juicy, ayam kampung are the types of chickens that have a slight rubber texture to them, but with every chew comes more and more chicken country flavor – and I loved them.
For many types of Indonesian fried chicken, the chicken is not heavily breaded or battered, but it’s marinated in lots of pureed garlic and shallots, lightly battered, and deep fried to a serious golden crispiness. What I love about Indonesian fried chicken is that all that flavor gets embedded into the chicken instead of the batter. Here’s a great recipe if you want to make Indonesian fried chicken.
Where: You’ll find ayam goreng all over Jakarta but the version pictured is from Nasi Uduk Zainal Fanani. Address: Jalan Kebon Kacang 8 No. 5, Daerah Khusus Ibukota Jakarta Open hours: 10 am – 12 am midnight daily Prices: 75,000 IDR ($5.74) for 2 Watch the video here .
Bebek goreng – deep fried crispy duck
Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
Cut the tenderloins halfway through lengthwise pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm. Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and and Pico de Gallo.