ABOARD THE OCEANIA MARINA _ If there is one thing almost as certain as death and taxes, it's that a passenger on a cruise ship will never go hungry. I remember my first cruise where breakfast was followed by a mid-morning snack, lunch, an afternoon snack, dinner and finally, if we were still in need of sustenance, a midnight buffet.
Fast forward a number of years, and here on Oceania's Marina, things haven't changed much, except that now, in addition to being a consumer of food, I am also a preparer of same. While other cruisers are lounging around the pool sipping Bahama Mamas and making like extras on "The Love Boat," 20 of us, nattily decked out in starched white aprons, are at our stations in the ship's state-of-the-art Culinary Center.
Our two-person teams are whipping up a feast of Scaloppine Al Limone, Lemon Basil Risotto and Drunken Limoncello Cake. The class, under the direction of Executive Chef Kathryn Kelly, has been tagged _ for obvious reasons _ "Love of Lemons." Kelly, who in her former life was an epidemiologist, spends nine months of the year aboard Oceania ships designing their cooking classes and accompanying culinary tours.
If you're thinking that this is a bit food-centric even for a cruise ship, consider this: restaurants on Oceania's six ships are under the direction of famed chef Jacques Pepin, and they are the only ones on the seven seas which have the services of two rotating French master chefs. The Marina alone has 140 cooks onboard, providing the highest ratio of culinary professionals to passengers.
These ambitious offerings allow Oceania to proudly proclaim it has "the finest cuisine at sea."
While I thought my scaloppini, risotto and limoncello cake turned out pretty darn well, thank you, it was the meals I enjoyed courtesy of this talented culinary team that set the bar so high an NBA center could easily limbo under it.
In addition to the usual formal dining room (the Grand Dining Room on the Marina) and the more casual offerings (Terrace Cafe and Waves Grill), there are four specialty restaurants _ Polo Grill, Toscana, Jacques and Red Ginger (all require a reservation, so it's best to do it when you book or immediately once you get on board).
My dining odyssey began the first night in the Polo Grill. With its dark wood furnishings and burgundy leather high-backed chairs, it is the embodiment of a traditional steakhouse. My filet mignon proved to be one of the tenderest cuts of beef I've ever had, and I also loved the beet root and goat cheese terrine starter.
Along with prime cuts of beef, the Polo Grill has an impressive list of Scotch whiskies, although I wished their bourbon list had been equally impressive.
Toscana, my dining destination the second night, takes one on a culinary tour of Tuscany and regions in the north of Italy. My entree, Fra Diavolo, a lobster tail broiled with herbs and spices and served over fresh Tagliolini pasta, was perfection, and the Italian wine steward chose just the right vintages to go with it. I was equally impressed with their olive oil menu, offering 13 selections, and with the custom-designed Versace china that the meal was served on.
After Italy came France _ in the form of Pepin's namesake restaurant, Jacques. While the decor is enhanced by antiques and art from the chef's personal collection, the greatest artistry comes from the Gallic menu. I started with a pea vichysoisse; moved on to a Dover sole, lightly laced with lemon and caper butter, and ended with a lavender creme brulee.
As difficult as it was to decide, I think my favorite meal was at the Asian restaurant Red Ginger, where I had lunch and dinner. The decor is an exercise in feng shui with its tranquil waterfall wall and striking modern Asian art.
The menu choices are equally harmonious. For starters, I chose the avocado lobster salad, although one of my tablemate's spicy duck and watermelon salad with cashews, mint and basil had me wishing that I ate duck.
A main course of red snapper wrapped in a banana leaf and basted with lime, chili paste and green olive salt, literally melted in my mouth.
