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Six new river-inspired recipes revealed by American Queen

American Queen Voyages created half a dozen new recipes celebrating US rivers, in partnership with America’s Test Kitchen.

Holly Payne, Editor Video Production and Deputy Editor

November 9, 2023

3 Min Read
Credit: Seatrade Cruise News

Drawing from the history, cultures and flavors of destinations along the six rivers where American Queen operates, the new regionally influenced delicacies aim to enhance passengers’ immersion in each itinerary. 

Elevating the culinary programme 

 Each dish was selected from America’s Test Kitchen’s recipe archive by AQV Culinary Ambassador Regina Charboneau and America’s Test Kitchen Executive Editorial Directors and Co-hosts Julia Collin Davison and Bridget Lancaster.

‘After our team's visit to America’s Test Kitchen’s iconic culinary institution at the start of the year, we are thrilled to finally be launching an array of new recipes across our itineraries, further elevating and localizing our culinary program,’ said Adam Peakes, president of AQV parent Hornblower Group. 

‘Regina Charboneau and our partners at America’s Test Kitchen really dove into the history of the people who immigrated to the river communities we frequent in order to give our guests a sense of place through their dining experience.’ 

Charboneau and Lancaster joined passengers on board American Queen for its October 30 sold out ‘Experiential Voyage’ cruise from New Orleans to Memphis to host interactive cooking demonstrations and informal Q&A sessions. Joining passengers at the dinner table, the chefs indulged in one of their hand-picked creations as each recipe individually debuted as a featured dinner menu item across each evening.  

Pork chops, Louisiana-style cornbread, soy-glazed salmon

On the Upper Mississippi, the collaborative recipes include caraway pork chops paired with a savory bacon-mustard potato salad, in honor of the German settlers who once thrived there.

Louisiana-style cornbread dressing is a versatile add-on that can be used to perk up traditional turkey or stuffed quail, Cornish hens, or pork chops when sailing the Lower Lower Mississippi. This recipe uses andouille, a nod to the French influences of the region. 

On the Columbia & Snake River, soy-glazed salmon with shiitake mushrooms and bok choy showcases not only local ingredients but celebrates Chinese history tied to the Pacific Northwest. 

Bacon-bourbon jam, duck leg confit, Alaskan cod 

Taking inspiration from the region's bourbon history, the line has added rib-eye steaks with bacon-bourbon compote topping and mashed potato for sailings on the Ohio River. 

Two recipes will debut on the Cumberland and Tennessee Rivers, duck leg confit and a bourbon-blackberry glaze. This topping is versatile for both entries and desserts adding a touch of sweetness to each dish. 

Simple and easy to create at home, American Queen Voyage's new fisherman’s pie capitalizes on Alaskan cod for Alaska Inside Passage sailings. After a day on the glacier, passengers can warm up with the dish’s golden crusted, creamy mashed potato topping and flaky fish filling.

A taste of past and present 

‘It is incredibly enriching to collaborate with American Queen Voyages to bring ‘6 Recipes, 6 Rivers’ to life,’ Lancaster explained. ‘We delved into the culinary history and cultural tapestry of North America's riverside communities to bring travelers a taste of the past and present.’ 

She added, ‘These recipes celebrate the diverse flavors of the regions and offer a delightful journey for the taste buds. We're excited to see these dishes become an integral part of the American Queen Voyages' culinary program.’ 

About the Author

Holly Payne

Editor Video Production and Deputy Editor

Holly is Deputy Editor, Seatrade Cruise Review & Seatrade Cruise News and has experience managing a range of highly successful international business and consumer titles. With a flair for video reporting and a history of overseas work documenting people and places of diverse cultures, Holly brings a variety of skills to the Seatrade Cruise portfolio.

Holly’s academic credentials include oral and written Arabic language skills (intermediate-advanced), an MA Multimedia Journalism with NCTJ accreditation, and a BA (Hons) Degree in Classical and Archaeological Studies with English and American Literature.

 

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