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| The 150 Central Park design was first introduced on the Oasis of the Seas. // (c) 2011 Royal Caribbean International. |
Royal Caribbean International will have James Beard Award-winning chef Michael Schwartz creating new menus for its upscale dining venue, 150 Central Park, on the Port Everglades, Fla.-based cruise ship Oasis of the Seas. Known for his commitment to sustainable and seasonal food sourcing at Miami’s Michael’s Genuine Food & Drink, Schwartz will offer his expertise as the cruise line integrates local produce farmers into 150 Central Park’s supply chain.
First introduced on Oasis, 150 Central Park is the centerpiece of the Central Park neighborhood with its 12,000 plants and trees and its variety of specialty dining and retail venues. Guests dining at the upscale and intimate restaurant enjoy a seasonal tasting menu and customized wine pairings delivering an exclusive culinary experience comparable to the finest land-based restaurants. Opened daily for dinner, it features two rotating six-course menus per voyage, which will now incorporate produce from small Florida farms.
Chef Schwartz will create new dishes, as well as favorites from his restaurants in Miami and Grand Cayman and debut cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat.
Chef Schwartz has hand-picked Chef de Cuisine James Seyba, from Michael’s Genuine Food & Drink, to oversee the execution of the new menu and to engage with guests daily. On hand to share her expertise will be Chef de Cuisine Molly Brandt who, at the helm of the 150 Central Park restaurant on Oasis sister ship, Allure of the Seas, was herself a first-time cruise chef after winning the coveted job in a chef search with the Culinary Institute of America.
Completing the gastronomic experience at 150 Central Park is the wine-pairing program, created with the direction of Michael’s Genuine Sommelier Eric Larkee.
150 Central Park by Michael Schwartz on Oasis will launch Oct. 29, 2011, with new pairs of menus rolling out every three months during the year-long collaboration.
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