Pacific Northwest Cuisine Showcased On Oceania Cruises In Alaska

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Miami, June 23, 2010 – Fresh ingredients, simply prepared, with influences from Asian and Native American traditions are characteristics of Pacific Northwest cuisine. Oceania Cruises will up the epicurean ante in Alaska, from May through August 2011, when guests on m/s Regatta will be treated to succulent selections that showcase regional delicacies.

“Oceania Cruises is virtually synonymous not only with fine cuisine, but culinary diversity,” stated Bob Binder, the line’s president. “Our culinary team is eager to showcase Alaska’s renowned regional favorites and the region’s freshly caught seafood as it adds an entirely new dimension to the dining experience.”

Highlights of Oceania Cruises’ maiden Alaska season include two full days of glacier cruising and a mix of marquee and off-the-beaten-path Inland Passage ports, the latter a hallmark of the brand. With two-for-one rates and free airfare, 10-day voyages start at $3,499 per guest, based on double occupancy.

Pacific Northwest cuisine will be featured during lunch in the casual Terrace Café which offers both indoor and al fresco seating and in the ship’s gourmet Grand Dining Room as well. In the evenings, regional specialties will be showcased in all four of the ship’s gourmet, open-seating restaurants; all of which are available with no surcharge.

Great Cuisine in the Great Land

When provisioning locally, the ship’s executive chef seeks the freshest catch and shellfish, making on-the-spot decisions. Consequently, not all selections will always be available and there may be surprise menu additions. Depending on the voyage and venue, appetizers might include Fresh Halibut Velouté – a creamy fish soup with saffron rice and julienne leeks – or Alaskan King Crab Legs, sure to be a guest favorite. Entrées may include:

* Fresh Local Halibut with dill and tomato beurre blanc
* Grilled Alaskan Venison Medallions and wild mushroom fricassée
* Alaskan King Crab Rissotto
* Poached Local Wild Salmon Filet with chive butter sauce
* Grilled Halibut with orange and red onion chutney
* Hazelnut-breaded Chicken Breast with cranberry-orange relish
* Pan-fried Local Ling Cod Filet à la Dugléré
* Thai-spice Encrusted Alaskan Halibut Filet
* Wild Alaskan Salmon with apple cider beurre blanc

Although berries grow abundantly in the vast wilderness areas of the 49th state, they are a limited resource because Alaska’s black and brown bears eat them all summer long. Guests onboard Regatta may nevertheless get the chance to taste the favored fruit when the pastry chef creates Alaskan Blueberry Coffee Cake or Springtime Alaskan Berry Pie.

Four Different & Desirable Itineraries for 2011

* Majestic Alaska – 14 days roundtrip from San Francisco, a maiden port for Oceania Cruises, visiting Victoria and Vancouver, British Columbia; Sitka, Hoonah, Skagway, Juneau and Ketchikan, Alaska; and Astoria, Ore. Departures: May 12, Aug. 26.
* Alaskan Grandeur – 12 days between San Francisco and Vancouver. Ports include Astoria and Victoria, as well as Wrangell, Juneau, Hoonah, Sitka and Ketchikan. Departures: May 26, Aug. 14.
* Frontiers and Glaciers – 10 days roundtrip from Vancouver, calling at Sitka, Hoonah, Kodiak, Wrangell and Ketchikan. Departures: June 7, Aug. 4.
* Glacial Wilderness – 12 days between Vancouver and Anchorage, with visits to Ketchikan, Wrangell, Juneau, Hoonah, Skagway, Sitka, Seward and Homer. Departures: June 17 and 29, July 11 and 23.

Travelers will discover Alaska aboard Oceania Cruises’ 684-guest Regatta – an intimate ship acclaimed for its open-seating gourmet dining (no surcharges), luxurious public rooms and accommodations, and warm, attentive service.

For reservations or to order a brochure, contact a travel agent, visit OceaniaCruises.com or call toll-free at 800-531-5658.