Oceania offers new culinary programs for Caribbean season

The new programs developed by longtime director of culinary enrichment chef Kathryn Kelly, will debut on Riviera starting in December 2016.
 
Since opening on Marina in 2011, The Culinary Center has offered guests the opportunity to expand their culinary skills with expert instruction delivered in a fun, lighthearted manner. Classes are designed to cater to novices and epicurean experts alike.  New classes on select Riviera Caribbean sailings this season include: Cuban Family Table where guests will explore Cuba via treasured family recipes that have been passed down over generations.

In the Patio Pleasures session guests will learn professional grilling techniques, how to use fruits and vegetables at the height of their freshness and the focus on Brunch guests will master the techniques of egg cookery and prepare classic brunch dishes while learning entertaining tips to host brunches at home.

New excursions planned for the Caribbean season include: Honduran Farm & Ocean-To-Table Experience visiting the Blue Harbor Tropical Arboretum and experience Roatan's largest collection of tropical flowers and plants.

Following the arboretum, guests will take a boat to Big French Key Beach and La Palapa restaurant for an interactive cooking demonstration featuring pink shrimp harvested by the local fishermen followed by lunch filled with local favorites such as rice and beans, cole slaw, fried yucca and cassava bread, as well as local pink shrimp prepared three different ways. 

After lunch, guests have time to relax on the beach ansd swim.

In Cozumel, a new shorex features market tour & Mayan cooking class and in San Juan, a visit to a Puerto Rican market, lunch, coffee and  chocolate demonstration and tasting at Casa Cortés.