NCL Corp. and "Cooking Light" magazine renewed their partnership to provide healthy meal options on NCL ships in 2008.
NCL has offered "Cooking Light"-branded menu options on its ships since 1999.
As part of the agreement, "Cooking Light" will continue to provide appetizer, entrée and dessert recipes incorporated and rotated among menus on NCL and NCL America ships, which offer up to 10 restaurants on each vessel.
A "Cooking Light" chef will board NCL ships to oversee recipe execution and taste test meals, and will provide direction and additional menu suggestions throughout the year.
Menu items include delicious fare such as jerk-style chicken with cinnamon, thyme, jalapenos and allspice; and sautéed tilapia with lemon-peppercorn pan sauce.
"Cooking Light" will also host its annual Ship Shape cruise, for the ninth year in a row, aboard Norwegian Dawn Nov. 11-18, departing roundtrip from Miami. Embarking on an Eastern Caribbean itinerary, the health- and wellness-focused voyage calls on Samana, Dominican Republic; Tortola, British Virgin Islands; and Great Stirrup Cay, Bahamas.
Guests can participate in morning walks, customized shore excursions, cooking demonstrations and question-and-answer sessions with "Cooking Light" chefs, a private beach party in St. Thomas, Iron Chef-style cooking competitions, and more.
Ship Shape cruise rates start at $655 per person.
No comments:
Post a Comment