New Ncl Menu Items November

[shoreguy]

I just saw this today. First a new marketing program and next it looks like new menus.

 

http://www.cruise-community.com/ShowStory.asp?ID=10424

 

NCL hires trio of corporate chefs

2/10/2006

NCL Corp. appointed three new corporate chefs who bring a combined 67 years of culinary expertise. Reporting to Karl Muhlberger, director of culinary operations, they will work as a team to develop new menu items for shipboard implementation by the end of November.................

 

 

New menus in place for NCLA as well reported on the same site

 

......They include American classics such as clam chowder and cobb salad; California contemporary dishes such as an arugula, walnut and goat cheese pizza; Pacific Rim cuisine such as Kahlua pork nachos and steamed mahi mahi in banana leaf with lemongrass coconut sauce; and classic Hawaiian dishes like grilled wahoo with avocado and macadamia nut relish and huli huli chicken......

[newlywedcruisers]

MMMmmmmm, good find

[star7228]

Seriously...now you're making me hungry. :) And I just ate lunch!

 

Sounds great! Thanks for posting!!

[uneamie]

This is really good to hear. :D

Wonder if it is for "all ships" or just a few? I sure hope this new menu is to improve the food and not just another attempt to save money. :rolleyes:

BTW Shoreguy....that link is not working.

 

Opps! Now it's working. LOL! Sorry!

 

[flyingpirate]

Oh puh-leeeze......not "California contemporary" food......recipes that come from "hmmmmmm, what do we have in the house today......waffles and nachos, perfect together" school of cooking :D

 

I still hold high hopes for improvement for the main dining rooms.

 

SO, we're done discussing everyone's taste in clothing, I'm sure this will become a food fight.....:p

[newlywedcruisers]

SO, we're done discussing everyone's taste in clothing, I'm sure this will become a food fight.....:p

 

oh no, somehow that will work its way here too!

 

BTW I do have to agree, I have never been a fan of cali cooking.... Cali girls on the other hand, oh wait I'm getting married!

[Zeno]

I just like trying things I don't eat regularly at home - so mahi mahi and anything involving macadamia nuts sounds interesting to me.

[seahorse]

I just like trying things I don't eat regularly at home - so mahi mahi and anything involving macadamia nuts sounds interesting to me.

 

But that is for NCLA.........no?

[shoreguy]

Oh puh-leeeze......not "California contemporary" food......recipes that come from "hmmmmmm, what do we have in the house today......waffles and nachos, perfect together" school of cooking :D

 

I still hold high hopes for improvement for the main dining rooms.

 

SO, we're done discussing everyone's taste in clothing, I'm sure this will become a food fight.....:p

 

The usual cast of characters will be here soon. :D The Good news " California Contemporary is from Alain Gruber, who joined NCL America in late 2005 .

 

Who knows what Karl Muhlberger's team will add to NCL.

 

I did read that added a prime rib trolley in Cagney’s Steakhouse and an antipasto trolley in Papa’s Italian Kitchen on NCLA isn't that "California contemporary" food:D

[shoreguy]

But that is for NCLA.........no?

 

Yes - I guess Zeno will have to go to HI ;)

[flyingpirate]

The usual cast of characters will be here soon. :D The Good news " California Contemporary is from Alain Gruber, who joined NCL America in late 2005 .

 

Who knows what Karl Muhlberger's team will add to NCL.

 

I did read that added a prime rib trolley in Cagney’s Steakhouse and an antipasto trolley in Papa’s Italian Kitchen on NCLA isn't that "California contemporary" food:D

 

For it to be California, those trolleys would have to be Cable Cars! :D

[Zeno]

Yes - I guess Zeno will have to go to HI ;)

 

Can you tell my husband that - PLEASE!

[shoreguy]

Here is the NCL Press Release

 

http://www.ncl.com/nclweb/pressroom/pressRelease.html?storyCode=PR_100206

 

 

NCL Expands Culinary Team With Three New Corporate Chefs

 

 

Miami - October 02, 2006 --- NCL Corporation (NCL) today announced the appointment of three new corporate chefs: Warren Pearson, James Wierzelewski and Christophe Le Cras to the company's food and beverage department. Reporting to Karl Muhlberger, director of culinary operations, the trio brings a combined 67 years of culinary experience to NCL.

Pearson, Wierzelewski and Le Cras will work as a team to develop dynamic new menu concepts for the NCL fleet and implement them onboard by the end of November. The chefs will spend five to six hours each day in NCL's test kitchen creating new recipes and making modifications to existing menu items as well as visiting various ships in the fleet talking with passengers to gather feedback. After the introduction of the new menus, the team will be responsible for maintaining the innovative Freestyle Dining product and ensuring that NCL keeps at the forefront of culinary trends looking beyond conventional industry practices.

These new additions to the food and beverage department follow the appointment of Alain Gruber, the new corporate chef for NCL America, who has led the recent introduction of new menus onboard Pride of Hawai`i, Pride of America and Pride of Aloha.

"Warren, James and Christophe bring a world of experience to NCL, each with his own distinguished talents to create innovative cuisine for our guests," said Colin Veitch, president and CEO of NCL. "The new menus we recently introduced on our NCL America ships in Hawai`i have been well received by our guests and we look forward to rolling out new menus across the NCL fleet."

Pearson, Wierzelewski and Le Cras join NCL with varied and impressive culinary careers in top hotels and restaurants around the world:

· Warren Pearson: With over 30 years of experience, Pearson most recently served as executive chef for the Four Seasons Hotel Cairo at Nile Plaza. He has worked as an executive chef and director of food and beverage at various five star properties around the world, such as Rosewood Hotels, the Shanghai Hilton, InterContinental Hotels and the Breakers Resort in Palm Beach, Fla.

· James Wierzelewski: Wierzelewski brings more than 14 years of executive chef experience to NCL and has worked with some of the finest hotels in the U.S. and abroad. His most recent position was executive chef for VIX restaurant at Hotel Victor in Miami Beach. He has held positions at The Hilton International Bangkok, Shangri-La Hotel, The Regent Grand Palms in Las Vegas and Fairmont Hotels and Resorts in Chicago. Additionally, Wierzelewski was a corporate food concept and culinary development specialist for Disney Corp.

· Christophe Le Cras: Le Cras boasts more than 23 years of culinary experience at Michelin-star hotels in England and France, and five-star cruise lines across the globe. His most recent position was corporate executive chef for Celebrity Cruises. He has also worked for Apollo Ship Chandlers and various properties in Peru and Switzerland.

New culinary program on NCL America

NCL America Corporate Chef Alain Gruber has led the introduction of the new menus onboard the Pride of Hawai`i, Pride of America and Pride of Aloha. Gruber has more than 16 years of culinary experience beginning his career at Relais & Chateaux, an exclusive boutique hotel and restaurant collection in Europe. He has worked onboard several other cruise lines, including Seabourn, Cunard and Royal Viking. Before joining NCL in late 2005, he worked in a number of Ritz Carlton hotels in the U.S. and abroad.

New menu items for the main dining rooms for the NCL America fleet feature a fusion of American, Pacific Rim and Hawaiian elements. The main dining room menus feature American classics such as clam chowder and cobb salad; California contemporary dishes such as an arugula, walnut and goat cheese pizza; Pacific Rim cuisine such as Kahlua pork nachos and steamed mahi mahi in banana leaf with lemongrass coconut sauce; along with classic Hawaiian dishes including grilled wahoo with avocado and macadamia nut relish and huli huli chicken.

A new concept introduced in the buffet restaurants brings the chefs out of the galley and in front of guests, cooking fresh, prepared-to-order food at pasta, sushi, stir fry and carving stations.

NCL America's alternative restaurants have new menus featuring tableside cooking and more interactive elements, such as a prime rib trolley in Cagney's Steakhouse and an antipasto trolley in Papa's Italian Kitchen. Both bring items directly to the guests' tables and allow them to make their own selections. In addition, the children's menu now includes more healthy options presented in playful ways such as a mashed potato boat with a cheese sail.

[mbisson]

Thanks for the info shoreguy. Guess I'll have to book a future cruise so that I can judge the changes for myself. That way, I won't have to accept others opinion of NCL food. ;)

 

-Monte

[newlywedcruisers]

Thanks for the info shoreguy. Guess I'll have to book a future cruise so that I can judge the changes for myself. That way, I won't have to accept others opinion of NCL food. ;)

 

-Monte

Sounds like a plan Monte, but I think I may just have to do TWO cruises within the next few months after November, that way I can REALLY get a feel for the new cuisine. Right?

[htoddrmt]

Do you think the new menu will be ready for our Nov 25/06 cruise on the POAM?

 

Any other things I should know about this ship (secrets or suggestions) would be very helpful. This cruise is not stopping at Hilo but instead spending 2 days on the other side.

 

Thanks

[shoreguy]

Do you think the new menu will be ready for our Nov 25/06 cruise on the POAM?

 

Any other things I should know about this ship (secrets or suggestions) would be very helpful. This cruise is not stopping at Hilo but instead spending 2 days on the other side.

 

Thanks

 

I believe as I read it that the new items are in place for NCLA. There is a thread where someone has the new menus. It does not say will:)

 

"NCL America Corporate Chef Alain Gruber has led the introduction of the new menus onboard the Pride of Hawai`i, Pride of America and Pride of Aloha"

[tumeroll]

Oh puh-leeeze......not "California contemporary" food......recipes that come from "hmmmmmm, what do we have in the house today......waffles and nachos, perfect together" school of cooking :D

 

I still hold high hopes for improvement for the main dining rooms.

 

:p

 

Whoa - Already complaining about the new menu? I think from what has been presented to date this new concept of casual contemporary fare is perfect for the Freeestyle approach to cruising. Who wants such formal and heavy foods as shrimp cocktail, Beef Wellington, Roast prime rib, crepes, baked alaska and bananas foster. They are formal foods for formal ships not for the freestyle cruisers of NCL. If the passengers rally want this type of food they can up their daily cruising cost by $20 - $30 pp and go to the specialty outlets.

 

Reading over the menus I get a minds view of sitting at a casual outdoor cafe, enjoying my Cobb salad with a glass or two of "Two Buck Chuck". The wait staff is rather comely and is dressed in neat polo shirts and dockers much like the guests at the tables.

 

Yes folks my predicitions are coming true. A brilliant marketing campaign on the part of NCL.

 

1. Launch the Freestyle method of cruising - get lots of folks really comfortable at a basic cruise for a really cheap price.

 

2. Move the Frestyle idea into the true mass market with a full court press - new website - new advertising on Tv with such catchy slogans as Dress Code - Wear Something

 

3. Attract lots of people who really enjoy the very casual approach to life and then slide in the casual restaurant style of menu. Huge food saving here as meat becomes a rare item in the main dining rooms. Designer pizza, cobb salad toss a few slices of grilled chicken on top and call it dinner.

4. Now, since the vast majority of the passengers are cruising because they really love the casual, let it all hang out, no rules style. No sense in having the crew over dressed as that could put off the passengers. So we toss all of the expensive to buy expensive to maintain fancy clothes of the crew and put them into the "casual" look. considerably less cost and way less maintenance.

 

Result - huge savings great bottom line. result to the passenger - real cheap transportation from port to post with a party atmosphere. perfect for the masses. A win-win situation.

 

Brilliant marketing plan. Now if only they can get the web site to work.

[seahorse]

Now if anyone wants to respond to Mr. Tumeroll negatively as he wants, you are going to get a good thread ~~~poofed~~~~;)

 

IMO.........leave him be:p

[calmac]

As I read it, we'll be on a new ship (Pearl) with new menus - no complaints here :D:D

[ashleycrew]

Now if anyone wants to respond to Mr. Tumeroll negatively as he wants, you are going to get a good thread ~~~poofed~~~~;)

 

IMO.........leave him be:p

 

He really did not say anything negative, I am OK with sailing the cruise line he described.

[tumeroll]

Now if anyone wants to respond to Mr. Tumeroll negatively as he wants, you are going to get a good thread ~~~poofed~~~~;)

 

IMO.........leave him be:p

 

I can not imagine why anyone would want to respond negatively unless they did not like NCL. My post was very positive. I think NCL is totally on the right track. It is rare for a major corporation to down market but in this case I believe at least in the short term (five years) it will work.

[newlywedcruisers]

Now if anyone wants to respond to Mr. Tumeroll negatively as he wants, you are going to get a good thread ~~~poofed~~~~;)

 

IMO.........leave him be:p

 

Leave who be? (Not gonna lost another round of posts!)

[tumeroll]

Leave who be? (Not gonna lost another round of posts!)

 

I don't know if you were able to get my wedding wishes before some nasty person made another thread go bye bye but if not let me wish you every good thing in life. Have a wonderful wedding day. My wife and I were marreid for 38 years before God decided that He needed her more than I did. Always keep love and excitement in your marriage. may it be longer than mine.

 

Also have a great cruise. I know you will have a super time. Room service is really quite good and they do knock before entering.

[ashleycrew]

I don't know if you were able to get my wedding wishes before some nasty person made another thread go bye bye but if not let me wish you every good thing in life. Have a wonderful wedding day. My wife and I were marreid for 38 years before God decided that He needed her more than I did. Always keep love and excitement in your marriage. may it be longer than mine.

 

Also have a great cruise. I know you will have a super time. Room service is really quite good and they do knock before entering.

 

very nicely said, enjoy your cruise and best of luck to you and your hubbie.