These themed voyages 'add an extra dimension that enriches our guests' experience, and can deepen their understanding of a region's culture,' said Kristian Anderson, Silversea's svp and general manager for the Americas.
Silversea continues to offer the only 'L'École des Chefs by Relais & Châteaux' cooking school at sea. The program, free of charge, provides a special culinary curriculum, including hands-on instruction, and entertaining events. It is hosted by culinary trainer David Bilsland, a former instructor at the prestigious Le Cordon Bleu culinary school in London.
Highlights include specialized workshops covering an array of topics from basic knife skills and kitchen terminology to sauces and baking; cooking demonstrations with wine pairings and question and answer sessions; lively cooking competitions between Bilsland and the ship's own culinary team; a 'Lunch and Learn' event offering small groups the chance to sample a meal of specially prepared dishes; and 'Take It Home' recipes.
Also offered on certain voyages, when the itinerary permits, is a 'Market to Plate' experience that provides an escorted tour of a local market to shop for fresh ingredients, followed by a cooking class on board or at an actual Relais & Châteaux property.
On each wine cruise, travelers get to sample great vintages and learn about the tradition and art of winemaking at complimentary tastings and lectures conducted by Silversea wine ambassador Lawrence d'Almeida, a wine production expert and former winemaker. Depending on the itinerary, there will be a chance to explore celebrated wine regions on optional guided shore excursions.
As on all Silversea sailings, an extensive complimentary selection of fine red and white wine pairings is available at lunch and dinner.
Culinary and wine enrichment programs on select voyages include two on Silver Spirit, a 15-day trans-Atlantic crossing from Barcelona to Fort Lauderdale departing Nov. 9 and a 21-day Brazil-focused sailing from Barbados to Buenos Aires sailing Jan. 25.