THE ULTIMATE CHEF’S TABLE

ENJOY THE FINEST CUISINE AT SEA, ® SAVOURING DELICATE CRUSTACEANS FRESH FROM THE SEA ALONG ALASKA’S ICY COAST.

For a winter culinary experience that is less about sipping soup by a fire and more about eating adventurously in a winter wonderland, step on board luxury ship Regatta. Oceania Cruises’ Seattle round trip takes travellers through breathtaking glaciers, wildlife encounters and gold rush towns, with Alaska ports of call including Ketchikan, Icy Strait Point, Juneau, Wrangell, and British Columbia in Canada.

Alaska’s food focus is on delicate, freshly caught seafood, sourced straight from its icy coastal waters. At the historical George Inlet Lodge, feast on steaming hot meat straight from the shells of fresh Dungeness crabs – the epitome of Alaska dining. In Hoonah, take a break from whale watching to dine on classic local dishes including seasonal shrimp and Andouille sausage.

Master the culinary skills to grill your own seafood in Alaska’s Wildest Kitchen in Icy Strait

Point. After learning everything from preparation to filleting to seasoning, grill your catch over alder wood for a sweetly smoky flavour.

Onboard, enjoy the spirit of the region’s culinary culture with the Chef ’s Market Dinners in Terrace Café, featuring a menu of regional recipes and traditional ingredients. Culinary Director Tino

Daab recommends the baked halibut in sour cream with dill. Tino delights in featuring fresh fish caught locally throughout the cruise, with fish cooked in front of guests in the onboard restaurants.

For Tino, the best part of Alaska cuisine is the deceptively simple preparation of fish – “skin on, with a little seasoning” – to let the flavour shine, served with a side of Yukon Gold potatoes.

Winter food really does have a whole new meaning in Alaska.