Invited to cook and teach for a Tahitian Cruise
I’m very excited to invite all the cruise fans, Pacific Rim Cuisine connoisseurs and French Polynesia lovers to a very special event. On Monday, October 20 we’ll be hosting a special cruise night at Tiki’s Grill and Bar from 5:30-7:00 pm along with representatives from Ultimate Vacations. We’ll be providing some light pupus and cocktails and I’ll be on hand to talk about the classes that I’m putting together for the 2015 Hale ‘Aina Awards Cruise.
Ultimate Vacations approached me about being part of this cruise based on Tiki’s consistently being voted by Honolulu Magazine readers as the best restaurant in Waikiki to bring out-of-town guests and as a top pick for great seafood. This is my third stint as the executive chef of a Hale ‘Aina award winning restaurant so I feel comfortable I have the background and knowledge to really add something to the experience for the guests that will be joining us on this cruise. This is going to be a small group looking to combine a real culinary experience with an amazing destination.
The cruise will be fantastic. We depart from Papeete on March 24, 2015 for a 10 day cruise through French Polynesia. The scenery of course will be stunning. From what I’ve been reading about the ship too, it’s going to a very special experience. The M/S Marina was really the first ship designed from the ground up to cater to lovers of fine dining as part of the travel experience. I don’t think anyone is going to come home disappointed.
The whole experience on these ships I understand is designed to be immersive. The cooking classes are no exception. This is not a situation where you sit watching me preparing something while I talk. The cooking school on the ship has 12 stations that can each accommodate two guests. This will be hands-on. The ship supplies aprons so you’ll want to wear one.
I am looking forward to taking a look around the kitchens for some of their nine
restaurants. They have a whole range of fine dining options included in the price of the cruise and a couple of premium venues as well. For the classes, I just want to make sure we’re not going to duplicate any of their menu items and also make sure we have no problems getting all of the ingredients.
I’ll definitely be bringing some locally produced preserved things along for the class like poha jam and hibiscus syrup. I’d love to pick up some local ingredients while we’re down there too but I have to check that out because agricultural laws are unbelievably stringent these days.
For our cruise night on Monday we’ll be having some Kalua Duck Sliders with pineapple marmalade. We’re going to French Polynesia so of course we must have a little taste of their national dish with some Island Ono Poison Cru Spoons along with some Kahuku Sea Asparagus. There will also be some very special stuffed mushrooms and smoked meat pupus, so you need come out and try those and enjoy an evening talking about cruising through French Polynesia. I look forward to seeing you there.