[UPDATE] Kummelweck, Ahoy!

Oogle this piece of meat. Then eat it!

Update: Read more about the origins of the Kummelweck, and how it is made, here

Hello, from Royal Caribbean’s Oasis of the Seas.  It’s a sea day, and we’re headed to our first stop on the Western Caribbean route, Labadee, Haiti!  We’re here until next Saturday, rolling out Michael’s new farm-to-ship menus, that we celebrated yesterday with a reception at 150 Central Park attended by, among others, Jodi Swank of Swank Farms and Royal Caribbean President and CEO Adam Goldstein.  Great news came in this morning… We’re fully booked for our second service tonight!

I thought this might be a fun time to talk a little about what we eat onboard when we’re here working…  It’s one of the most frequent questions that Michael, and the whole of us for that matter, get asked… ‘Where do you like to eat?’  While we of course like to eat our food, the truth is we like going out and trying new things, especially tasting what friends of ours in the industry are up to.  And you can make a pretty sound bet that if you drop a chef in a new and unfamiliar place, it’s only a matter of time before he or she has found the best, most reliable thing to eat.

So take, for example, a cruise ship. And we’re talking not your ordinary cruise ship, but the largest one in the world with 22 dining venues, many of which operate as independent restaurants, like our newest project 150 Central Park by Chef Michael Schwartz. Here are two of our go-to items that keep us going at sea:

The Kummelweck: Inside Park Café, the ship’s complimentary restaurant conveniently located for us in Deck 8’s Central Park neighborhood, there lies the single best sandwich at sea. Said to have originated in the US in Michael’s hometown of Philadephia, the Kummelweck sandwich, or “beef on rye ,” has Germanic roots and was brought to Oasis of the Seas by Frankfurt-born VP of Food & Beverage, Frank Weber. This tasty handful is made from beef rubbed with spices and roasted to perfection, and then carved a la minute with two thick and juicy slices placed on a jus-dunked caraway seed roll. Then you have your choice of sauce the cook will gladly dollop to your specifications. It’s kind of like ordering a Philly Cheese Steak, although it’s not exactly in the way you ask, but that you must know to ask in the first place. Michael’s sauce of choice is the spicy relish mustard, as is mine, while Eric opted for horseradish on his yesterday. Oh yes, we made sure day one onboard included the requisite Kummelweck.

The Michelada, ready to drink (just add the Clamato) pictured here at one of my favorite, sunny-but-sheltered-from-computer-glare places to work on Oasis -- The Solarium. All they need are power outlets on the floor : )

The Michelada: Of course there are myriad and multiple drinking establishments aboard the Oasis, and if you park yourself at the Globe & Atlas bar on Deck 5, The Promenade, you will have at your disposal the best beer selection shipside. But before you initiate quality control on any number of pale ales or perhaps a Widmer Hefeweisen or draught Guiness, you may instead decide to opt for the humble Corona, in Michelada form. With a sommelier in tow the basic variety in salt-rimmed glass with lime — which you will be served should you ask for one of these Mexican specialties — is transformed into a peacock in all its painted feather glory. Some ice, a few generous splashes of Tabasco and Worchestershire, a dash, not more, of sweet lime, and a pour of Clamato tomato cocktail. Shake your tail feathers, I’ll say!

Happy Sunday to all of you shoreside. This is Brand Director Jacquelyn Michele Sayet, signing off. Up next this week, our first Officer’s Log with 150 Central Park Chef de Cuisine James Seyba!

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