Radisson Seven Seas' exclusive Le Cordon Bleu cooking workshop was introduced aboard the all-suite, all-balcony 700-guest Seven Seas Mariner in 2001 and due to demand was expanded to her sister ship, the all-suite, all-balcony 700-guest Seven Seas Voyager, which launched April 2003.
The Seven Seas Mariner is home to the first permanent cruise ship restaurant directed by the chefs of Le Cordon Bleu. Signatures serves French cuisine updated for contemporary tastes for up to 110 guests nightly on both ships, by reservation only (but there is no additional charge). In addition, guests on select voyages have an opportunity to interact with LCB-trained chefs and practice honing their slicing, dicing and sautéing skills in the intensive Classe Culinaire des Croísières workshops. Three classes per cruise, taught by LCB-trained chefs, are limited to a maximum of 16 guests each (48 per voyage). In three two-hour sessions, the master chefs create eclectic culinary delights while each participant learns to prepare a gourmet three-course meal.
Upon graduation from the workshops, participants receive their own chef’s apron and short toque, a tea towel, a special Le Cordon Bleu cookbook of classic recipes and a certificate of participation. The cost is $395 per person (in addition to the cruise fare) with guests advised to reserve in advance, as space is limited.
To speak with a Radisson Seven Seas Cruise Expert call 877-505-5370
www.rssc.com/home.jsp
Visitors to London can just pop up for the day and enjoy the English countryside while learning up a few handy cooking tips.
RAYMOND BLANC'S LE MANOIR AUX QUAT' SAISONS ANNOUNCES NEW COOKING CLASSES for 2004.
Watch, Learn and Practice in a Two-Star Michelin Kitchen - - New One and Two Day Courses Include Nutrition and Fusion Classes
L'Ecole de Cuisine at the award-winning Le Manoir aux Quat' Saisons, a 15th century manor house situated in the village of Great Milton just one hour from London, (Oxfordshire) is the only 'school' in the world to offer visitors the chance to watch, learn and practice in the kitchens of a two Michelin Star restaurant. Le Manoir's L'Ecole de Cuisine welcomes budding cooks, from the complete novice to the experienced enthusiast.
Le Manoir, a member of the Orient-Express Hotels family, has long been recognized as a pioneer in establishing a fully functional cooking school in the kitchens of a luxury hotel. Now in its 11th year, up to ten guests at a time can learn to prepare for a dinner party 'Raymond Blanc style'; or perhaps turn their hand to developing pastry skills or learning new techniques when working with meat and fish. Due to the school's tremendous popularity, two new courses have been added to the roster reflecting the current culinary trends - Nutrition and Fusion Cuisine.
For the day visitor to Le Manoir, the school has added a new non-accommodation one-day course.
'La Nutrition et la Cuisine Moderne' is a one-day action packed course hosted by Raymond Blanc and Amanda Ursell, one of England's leading television experts on nutrition. Blanc and Ursell have devised a course that provides a basic understanding of, and perspective on, the subject of nutrition focusing on the benefits of 'super foods' and introducing the student to a new and magical world of the healing and protective properties of food. From the beginner to the expert, this course will enable all students to rediscover the joy in the simple creative act of cooking, understand the importance of the purity and freshness of basic ingredients, and learn cooking techniques that maximize the retention of all nutrients.
"Many critics have challenged the style of 'Fusion Cuisine'," says Chef Blanc. "Too often it has fallen into the hands of trendsetters who have little respect for, or understanding of the culture, ingredients and techniques. This can result in an incoherent mess of flavor and texture - all in the name of fashion."
Therefore, Raymond Blanc and his cookery school director, Stephen Bulmer have created a course that focuses on the positive aspects of fusion cuisine and emphasizes the three major benefits of cooking in this manner - that is very fast, it retains all the colors, textures and nutrients so it is healthy and it is easy to re-create at home. The one-day course will help to recognize basic ingredients as well as familiarize ones self with their taste and enable guests to create fresh, new flavors from around the world.
For day visitors to Oxfordshire, Ecole de Cuisine now offers a non-accommodation, one-day cooking course. Participants can choose from any of the one-day courses and enjoy an informal lunch with fellow students.
One and two-day courses include accommodation, Raymond Blanc's seven-course Menu Gourmand dinner, French breakfast and all tuition and ingredients (including lunch and afternoon tea). The four-day/five-night residential courses include tuition, five nights accommodation in one of Le Manoir's superb bedrooms, continental breakfast daily, four informal working lunches and five dinners including Raymond Blanc's celebrated seven-course Menu Gourmand with accompanying wines.
Partners of participants are welcome to stay throughout any of the courses free of charge, although their meals and drinks are charged for separately. Lunch and dinner are served in the restaurant with fellow students and respective partners.
Prices for the one-day courses start from £550 per person (approx. $683), two-day courses from £995 per person (approx. $1,562) and the four-day courses start from £1775 per person (approx. $2,786). Cooking only packages (non-residential) for one day tuition including an informal lunch are just £150 per person (approx. $235).
Raymond Blanc's Le Manoir aux Quat' Saisons is a 15th century manor house situated in the village of Great Milton, eight miles from Oxford. Le Manoir has 32 bedrooms and suites, all individually named, overlooking beautiful landscaped gardens.
For reservations call Le Manoir aux Quat' Saison toll-free on (800)
845-4274, or email lemanoir@blanc.com or ecole.lemanoir@blanc.co.uk
Visit www.manoir.com
In St. Michaels, MD the Inn at Perry Cabin is known for its gorgeous grounds, which have long been celebrated by guests, travel writers, horticulturists and chefs, thanks to the bounty and beauty of the Inn’s kitchen garden, containers, and extensive cultivated landscape.
This summer, guests can take home with them the lessons of the garden as our own Joanne Effinger, affectionately called the “Queen of Green,” shares her secrets in two distinctly special offerings. One is a special, two-day package that brings the best of culinary gardening right to the table. The other offering is a weekly seminar for guests to be offered Saturday mornings in June, July and August.
Beauty and usefulness are the ultimate achievement of the successful kitchen garden, and thanks to Joanne, the Inn has an abundant spread. This summer, the secrets of creating beautiful form and cuisine-ready function are revealed as Joanne joins famed Chef Mark Salter to present From Garden to Grill. . This two-night package includes a morning session on the secrets of bountiful kitchen gardening followed by an afternoon session with Chef Salter cooking up the garden’s bounty and pairing them with favorites from the Chesapeake. Offered August 13 – 14, the package includes: 2 nights accommodation, gardening and cooking seminar and dinner for two in Sherwood’s Landing. Rates start at $575.00 (plus tax and gratuity).
The thought of converting an entire backyard into an enchanting garden can be downright depressing. And for many would-be gardeners, the lack of space, of time or of funds can limit their “back 40” to a few potted plants. Those are among the reasons experts say container gardening is taking off in popularity.
Now the trend is prompting managers of The Inn at Perry Cabin to offer special lessons from their own resident Green Thumb. This trained master’s work can be seen throughout the area, beautifying Talbot Street storefronts and historic manor homes alike. – and it may soon festoon the homes of Inn guests. Each Saturday morning at 10 a.m., Joanne will offer tips and techniques for creating colorful, textured, hardy container gardens that will be things of beauty for months to come. Seminars are offered free, however guests are required to book ahead.
The Inn at Perry Cabin is an elegant circa 1816 property located on 25 breathtaking acres. Overlooking the Miles River, a tributary of the Chesapeake Bay, the hotel is a short stroll from the history-steeped town of St. Michaels, Maryland and an easy 1-hour drive from either Baltimore or Washington, DC. The resort offers 80 guest rooms, each individually decorated in either a traditional style indicative of the historic section of the Inn, or done in a style that evokes the contemporary Maryland seaside with a mixture of modern and period furniture and a palate of taupe’s, soft blues and ivories to accent the fireplaces and water views. The restaurant, decorated in a nautical style, overlooks the waterfront, and boasts the award-winning cuisine of Executive Chef Mark Salter. The serene landscape of water and sky is complimented by intricate and exquisite grounds, which include brick lanes and arches, white columns, lavish gardens, pathways, and a horizon edge outdoor pool. The Inn at Perry Cabin’s award winning history includes: Condé Nast Traveler’s “Gold List – The World’s Best Places To Stay, Wine Spectator’s “Award of Excellence,” Andrew Harper’s Hideaway Report “Country House Hotel of the Year”.
For reservations or further information
call 410-745-2200 or 800-722-2949
www.perrycabin.com.
The 5th annual Epicurean Escape will take place September 2 - 6, 2004. Join in for this culinary escape to paradise. Details and guest chefs will be announced soon. Please see last year’s event description below for an idea of what you'll experience!
Grand Lido Negril. Unique. Spectacular. World class down to the finest detail. Voted The #1 resort in the Caribbean/Atlantic by Conde Nast Traveler and AAA Four Diamond Award Winner. Enjoy your all-inclusive Epicurean Escape with us. Booking of a minimum Beachfront Junior Suite for 4 nights required.
Thursday, September 2nd 2004
*Schedule of activities subject to change.
Friday, September 3rd 2004
*Schedule of activities subject to change.
Saturday, September 4th 2004
*Schedule of activities subject to change.
Sunday, September 5th 2004
*Schedule of activities subject to change.
www. http://www.superclubs.com/brand_grandlido/resort_negril
1 877 Go Super (1 877 467 8737)
Toll Free(877) Go-Super / (877) 467-8737
Local(954) 925-0925
Fax(954) 925-0334
