Seabourn president Rick Meadows said the partnership would elevate the line's already award-winning cuisine.
Keller, his veteran staff and Seabourn's executive culinary team have collaborated on menu development and training. In an effort to ensure a consistent presentation, Seabourn even acquired Homage by Thomas Keller in Checks pattern, the white porcelain dinnerware by Raynaudused in Keller's fine dining restaurants.
Among the culinary highlights are theme nights in the Colonnade that pay homage to Keller's childhood, featuring classic comfort dishes such as barbecued ribs served family-style on platters. At the poolside Patio Grill are classic favorites including his signature Napa burger and an artisanal bratwurst, 'Yountwurst.'
The chef's formal French-American style of cuisine is featured on select evenings in The Restaurant, spanning a variety of items that could include a first course of terrine of moularde duck foie gras and a main course of buckwheat 'gnocchi' or Sonoma duck breast 'poêle.' Dessert may consist of ginger and yoghurt semifreddo or Champagne and Granny Smith apple trifle.
In addition, Keller introduced Seabourn to his long-time purveyors from the United States. The line is featuring ingredients from purveyors including 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.
A new signature restaurant developed with Keller will be introduced this May on Seabourn Quest. The restaurant eventually will be introduced across the entire fleet, including Seabourn Encore, entering service in late 2016, and Seabourn Ovation, launching in early spring 2018.
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