Last week the first ever Chefs Making Waves Cruise took place to the delight of the lucky Food Network fans onboard. The food, wine and spirits festival took to the seas beginning in Miami and traveling to Great Stirrup Cay and Nassau, Bahamas. Sixthman, Agency 21 Consulting (A21), EBG partnered up to bring the four-night all-inclusive culinary cruise. The cruise featured celebrity chefs, wine and spirit experts, authors, musicians and more.
The chefs aboard the cruise were: Aarón Sánchez, Andrew Zimmern, Anne Burrell, Buddy Valastro, Maneet Chauhan, Marc Murphy, Marcus Samuelsson, Michael Symon, Robert Irvine, Scott Conant, Alex Meyer, Ana Quincoces, Eileen Andrade, Gabe Urrutia, Gio Gutierrez, Giorgio Rapicavoli, Lauren Noblitt, and Luciana Giangrandi. Musical and entertainment guests included: DJ Danny Stern, Dueling Pianos, DJ Jenni Foxx, Kate Smith Yoga, #NoFilter, and Shut Up & Dance.
The purchase of a stateroom for Chefs Making Waves included event programming and an unlimited premium beverage package that includes top-shelf cocktails, spirits, beer and wines, as well as any soft drinks or non-alcoholic beverages. It also included Starbucks drinks which was a delight to many passengers onboard. All guests had access to the normal onboard amenities, like the spa, casino, nightlife, and several bars and lounges.
The culinary cruise began on Monday, March 25, setting sail from the Port of Miami aboard Norwegian Cruise Line’s Norwegian Pearl. The weather was sunny and 75 degrees as we all boarded the ship in Miami and everyone was welcomed with a drink called a Hut-Hut sponsored by Barbados.
A buffet was set up while guests were boarding, with specialty dishes featured from chefs Marcus Samuelsson and Scott Conant. Marcus Samuelson’s buffet spotlight dishes included Jerk Lamb Shoulder, Coconut Rice, Collard Greens and Grilled Pineapple Salad. Scott Conant’s Selection was Wagyu Meatballs, Semolina Pudding, Stracciatella, and Melted Baby Tomato Sauce. We absolutely loved the Wagyu Meatballs and it was one of the best bites of the whole cruise.
Passengers were greeted in their stateroom with a signature cruise apron that many used to get the chef’s signatures throughout the cruise. A culinary passport was also in each room so guests could check off each special chef dish and signature cocktail that was offered each day throughout the trip.
All of the chefs aboard, minus Michael Symon who would join the cruise later, greeted the guests on main deck stage during the Sail Away Soirée and expressed their excitement for the days on the sea to come. We all got to hear how much Anne Burell loves karaoke as she sang “Take Me Home, Country Roads” on stage to kickoff the party. Afterward, everyone on deck gathered for a big group picture, and the band #NoFilter played their set as the boat set sail from Miami.
At 5:30pm guests were instructed to head to their pre-determined early dinner venue for the first seating. Two dinner seating times (6 p.m. and 8 p.m.) were offered each night with two celebrity chef partnerships. Guests were rotated through the dining rooms and restaurants onboard each night, but were all served the same curated menu selections from the chosen chefs. Monday’s chef duo was Maneet Chauhan and Robert Irvine who curated a delicious 5-course menu of some savory and sweet dishes.
The dishes created by Irvine were Ahi Tuna Crudo Avocado Mousse, Porter Beer & Orange Scented Braised 10 oz Creekstone Short Ribs, and Cinnamon & Sugar Coated Malasada. Created by Chauhan was a Naanzanella Citrus Chaat Salad and a Malabar Coconut Crab Cake. Our pick for best dish was Maneet’s Chaat Salad.
The wine selection featured three different wines: a riesling, a rosé, and a blend. The wines were, respectively: Chateau Ste. Michelle & Dr. Loosen “Eroica,” Hampton Water by Bon Jovi, and Il Borro “Pian Di Nova” by Salvatore Ferragamo.
One misstep on the cruise was that they didn’t seem to verify that there would be a variety of options from the chefs on what their dinner menu items were going to be for the week. On three of the four nights of the cruise, the main dish was short ribs. Most people rolled with it and it became a running joke on the cruise with guests calling it the “Chefs Making Short Ribs Cruise.” The Facebook group dedicated to the cruise actually put up online polls on who won the battle of the short ribs during the week.
After early dinner, guests participated in The Chef Newly Flame Game hosted by Ana Quincoces, and including Alex Meyer, Luciana Giangrandi, and Gio Gutierrez.
After late dinner concluded, guests could go to an Atrium dance party hosted by Buddy Valastro which centered around the theme of the day: Dessert Disco. Tons of passengers dressed up and danced to the 1980’s DJ set in the atrium. Many different and delicious desserts were served from the NCL kitchen. Our favorite was the Pistachio Cremeux Bavarian White Chocolate Mouse Cake.
One of the late night highlights was the Headphone Dance Party. Most of the chefs on board would rotate in and out and dance with guests with the silent disco party. During the party, three separate DJ’s were on deck in the Spinnaker Lounge spinning different playlist for guests. Each dancer could change their headphone color to get different music options to sing and dance the night away. One passenger even commented that Maneet Chauhan and Marc Murphy were King and Queen of the Prom because they danced so much.