Seabourn Blog
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Seabourn Blog Has Just Posted the Following:
Designer Adam Tihany, Seabourn President Richard Meadows and Chef Thomas Keller at Per Se.
Seabourn President Rick Meadows and world-renowned Chef Thomas Keller co-hosted a reception on June 10 in New York to celebrate their recently announced partnership. The festive event was held at Chef Keller’s three Michelin-starred restaurant, Per Se. In attendance were partners, friends, media, and Seabourn executives and crew members, as well as Carnival Corp. Chairman Micky Arison, Carnival Corp. President and CEO Arnold Donald, and Holland America Group CEO Stein Kruse. Also on hand was hospitality designer Adam D. Tihany, who is designing and creating the look of Seabourn’s two newest ships: Seabourn Encore and Seabourn Ovation.
Richard Meadows, Chef Keller & Micky Arison - photo by Lyn Hughes
Adding a distinctive “onboard experience†to the event were six Seabourn crew members, who, along with Per Se staff members, welcomed guests as they arrived through the signature blue doors at Per Se. Meadows, Chef Keller and Tihany all made opening remarks, and guests had the opportunity to interact with them to learn more about the partnership and the new ships. Guests enjoyed several passed canapés including: English pea "bavarois" with chive blossom and black truffle purée, peppered beef vol-áu-vent, gougère and Gateau L’Opera. Each guest received a gift bag upon departure with beautifully packaged sweets from Per Se.
Canape English Pea Bavarois- photo by Lyn Hughes
Canape Avocado Croustillant - photo by Lyn Hughes
Gateau L'Opera - photo by Lyn Hughes
Chef Keller is developing an array of dishes, ranging from appetizers to entrees to desserts for multiple dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest beginning fall of 2015. In addition, Seabourn and Chef Keller will introduce a new signature restaurant that will be revealed in the spring of 2016 on Seabourn Quest before being subsequently rolled out to the entire fleet, including the two new ships, Seabourn Encore in 2016 and Seabourn Ovation in 2018.
The Thomas Keller Restaurant Group’s Chef de Cuisine Devin Knell is leading educational sessions for the Seabourn culinary team both on board the ships and in test kitchens in California. These trainings will go beyond the preparation of a few dishes, delving into what makes Chef Keller’s award-winning restaurants consistently excellent to ensure the long-term success of the partnership.
If you’re on Twitter and Instagram, you can access Twitter feeds and photos from the event using #TKatSea. Photos from the event are also posted on Seabourn’s Facebook page.
To learn more about the partnership with Chef Thomas Keller, please visit: http://www.seabourn.com/pageByName/...ThomasKeller&WT.ac=spotlight_ChefThomasKeller
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Designer Adam Tihany, Seabourn President Richard Meadows and Chef Thomas Keller at Per Se.
Seabourn President Rick Meadows and world-renowned Chef Thomas Keller co-hosted a reception on June 10 in New York to celebrate their recently announced partnership. The festive event was held at Chef Keller’s three Michelin-starred restaurant, Per Se. In attendance were partners, friends, media, and Seabourn executives and crew members, as well as Carnival Corp. Chairman Micky Arison, Carnival Corp. President and CEO Arnold Donald, and Holland America Group CEO Stein Kruse. Also on hand was hospitality designer Adam D. Tihany, who is designing and creating the look of Seabourn’s two newest ships: Seabourn Encore and Seabourn Ovation.
Richard Meadows, Chef Keller & Micky Arison - photo by Lyn Hughes
Adding a distinctive “onboard experience†to the event were six Seabourn crew members, who, along with Per Se staff members, welcomed guests as they arrived through the signature blue doors at Per Se. Meadows, Chef Keller and Tihany all made opening remarks, and guests had the opportunity to interact with them to learn more about the partnership and the new ships. Guests enjoyed several passed canapés including: English pea "bavarois" with chive blossom and black truffle purée, peppered beef vol-áu-vent, gougère and Gateau L’Opera. Each guest received a gift bag upon departure with beautifully packaged sweets from Per Se.
Canape English Pea Bavarois- photo by Lyn Hughes
Canape Avocado Croustillant - photo by Lyn Hughes
Gateau L'Opera - photo by Lyn Hughes
Chef Keller is developing an array of dishes, ranging from appetizers to entrees to desserts for multiple dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest beginning fall of 2015. In addition, Seabourn and Chef Keller will introduce a new signature restaurant that will be revealed in the spring of 2016 on Seabourn Quest before being subsequently rolled out to the entire fleet, including the two new ships, Seabourn Encore in 2016 and Seabourn Ovation in 2018.
The Thomas Keller Restaurant Group’s Chef de Cuisine Devin Knell is leading educational sessions for the Seabourn culinary team both on board the ships and in test kitchens in California. These trainings will go beyond the preparation of a few dishes, delving into what makes Chef Keller’s award-winning restaurants consistently excellent to ensure the long-term success of the partnership.
If you’re on Twitter and Instagram, you can access Twitter feeds and photos from the event using #TKatSea. Photos from the event are also posted on Seabourn’s Facebook page.
To learn more about the partnership with Chef Thomas Keller, please visit: http://www.seabourn.com/pageByName/...ThomasKeller&WT.ac=spotlight_ChefThomasKeller
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Click here to view the article.
