Seabourn has launched the first recipes developed by American Chef Thomas Keller. The line now offers an array of dishes, ranging from first courses to main courses to desserts, in multiple dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest.
Chef Keller, his staff and Seabourn's executive culinary team all collaborated in menu development and training. Seabourn has also acquired Homage by Thomas Keller in Checks pattern, the white porcelain dinnerware by Raynaud used in Chef Keller's fine dining restaurants.
Among the new culinary highlights are special theme nights in the Colonnade that pay homage to Chef Keller's childhood, serving classic comfort dishes such as BBQ Ribs served family-style on platters. At the poolside Patio Grill are classic favorites including his signature Napa Burger and artisanal "Yountwurst." Chef Keller's formal French-American style of cuisine is offered on select evenings in The Restaurant.
Chef Keller also introduced Seabourn to his long time purveyors from the United States. The cruise line now uses ingredients from Elysian Fields Farms; Rancho Gordo; Hobbs Applewood smoked Meats; Marshall Farms Honey; Snake River Farms; Newport Meats; True Foods; Sonoma Poultry; Gourmet Attitude; Le Sanctuaire; and Cowgirl Creamery/Tomales Bay Foods.
Seabourn will also introduce a new signature restaurant this May onboard Seabourn Quest. The restaurant will eventually be launched across the entire fleet, including the line's two new ships, Seabourn Encore launching in late 2016 and Seabourn Ovation launching in early spring 2018.