Princess Cruises and Chef Curtis Stone Announce a New Partnership with a Peek Behind the Scenes

 

Recently, Princess Cruises announced an upcoming partnership with celebrity chef, Curtis Stone to open his first ever restaurant at sea.  The announcement was made in Los Angeles and I was privileged to attend and see some of the behind-the-scenes preparations .

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A quick run through of the announcement.

 

Before the party started, I had a chance to wander the event space at Millwork in Downtown LA.  The space had a lovely patio/bar area where the pre-announcement drinks and hors d’oeuvres were served and  a large, open interior area where the program and a sit-down dinner were held.

Patio
Patio

 

Preparing the charcuterie area
Preparing the charcuterie area

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These "garage" doors separated the patio from the inside area. They opened up later to let guests inside.
These “garage” doors separated the patio from the inside area. They opened up later to let guests inside
Inside with the stage and the communal tables for dinner.
Inside with the stage and the communal tables for dinner.

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Plates set up and ready for dessert service later
Plates set up and ready for dessert service later

 

The upcoming partnership will have three components.  Chef Stone will open his own specialty dining restaurant, Share, on the Ruby Princess and Emerald Princess in December, 2015, followed by the Sun Princess and the Coral Princess shortly thereafter.  He will also be creating menu items, titled Crafted by Curtis,  to be served in the main dining rooms.  These items will be starting on the Golden Princess, sailing in Australia and will roll out fleet wide by the end of the year.  Finally, Curtis will be developing a special Chef’s Table experience that will start in the beginning of 2016.

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This is exciting news for those of us that love to travel AND love to eat! Already well known for their excellent food aboard, clearly Princess is stepping things up bringing on Curtis Stone who just a little over a year ago opened his own restaurant, Maude, in Beverly Hills, California.  Maude has earned numerous accolades and critical acclaim in the short time it has been open.  It has also become one of, if not the most, difficult reservations to get in town. Now, Curtis’s fans will not need to sit on the phone hitting redial for hours, and/or have to fly into LA to sample his cuisine.  This should be welcome news not only to LA locals but to his many fans in Australia as well!

Chefs Curtis and Christian serve the charcuterie items.
Chefs Curtis and Christian serve the charcuterie items, including a jamon iberico.
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A beautiful leg of Jamon Iberico
Jamon Iberico with pickled mustard seeds, red pearl onions.
Jamon Iberico with pickled mustard seeds, red pearl onions.
Duck Rillette with green peppercorns
Duck Rillette with green peppercorns
Chicken Liver Parfait with pomegranate marmalade
Chicken Liver Parfait with pomegranate marmalade
The four charcuterie items including Hand Sliced Salami with pickled cauliflower, olives.
The four charcuterie items including Hand Sliced Salami with pickled cauliflower, olives.
Nicolas Feuillatte Blue Label Reserve Brut Champagne
Nicolas Feuillatte Blue Label Reserve Brut Champagne
Sea Witch Craft Beer, a West Coast India Pale Ale served exclusively aboard Princess ships.
Sea Witch Craft Beer, a West Coast India Pale Ale served exclusively aboard Princess ships.
Seawitch Craft Beer, Denali Red Ale, served exclusively on Princess Ships.
Seawitch Craft Beer, Denali Red Ale, served exclusively on Princess Ships.
Pickled mustard seeds adn red pearl onions.
Pickled mustard seeds and red pearl onions.

The idea behind Share was to create a menu and environment that would encourage the sharing of food, company, and experience with each other. The dinner served at the event consisted of items to appear on the Share menu and reflected the communal aspect of the dining experience.  We were encouraged to “share” with our dining companions.

Curtis introduced each course of our dinner.
Curtis introduced each course of our dinner.
Little Gems--Pickled Pearl Onion, Oro Blanco, Nasturtium Pesto
Little Gems–Pickled Pearl Onion, Oro Blanco, Nasturtium Pesto
Shrimp Salad--Lemon Gel,Turnip, Citrus Salt, Brioche
Shrimp Salad–Lemon Gel,Turnip, Citrus Salt, Brioche
Roasted Halibut Gratine--Gruyere Crumb, Wine.
Roasted Halibut Gratine–Gruyere Crumb, Wine.
Butter Poached Lobster--Caramelized Endive, Endive Foam.
Butter Poached Lobster–Caramelized Endive, Endive Foam.
Beef Cheek Pie--Porcini Mushrooms, Buttery Pastry.
Beef Cheek Pie–Porcini Mushrooms, Buttery Pastry.
Potato Gratin--Truffles, cream.
Potato Gratin–Truffles, cream.
Braised Kale--Smoked Ham, Crispy Shallots
Braised Kale–Smoked Ham, Crispy Shallots
Dark Chocolate Cremeux--Toasted Hazelnut Feuilletine, Burnt Vanilla Bean Ice Cream.
Dark Chocolate Cremeux–Toasted Hazelnut Feuilletine, Burnt Vanilla Bean Ice Cream.
Ricotta Fritters--Sliced Pear Rum Compote, Creme Fraiche Ice Cream.
Ricotta Fritters–Sliced Pear Rum Compote, Creme Fraiche Ice Cream.

One of the nicest parts of the evening was at the end when Curtis, despite having run around all afternoon and evening cooking for everyone, still found a minute to pose for a photo with me!

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In the interest of full disclosure, I should let you know that my husband works for Princess Cruises.  However, I did not receive any other form of compensation and all the opinions expressed above are my own.

 

 

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