As prefaced a couple of weeks ago in Ellie’s Ship Life 101 post, we are thrilled to announce that, as of this week, the galley of 150 Central Park aboard Allure of the Seas is cooking with seasonal ingredients sourced from South Florida farms! The sister ship to the Oasis of the Seas is like a fraternal twin, or as Wine Director Eric Larkee put it in a text yesterday, like being in an alternate universe! The Allure sets sail on Sundays instead of Saturdays, the staff entrance doors are green instead of blue, they have Rosa’s Mexican Cantina instead of the Fish Shack on the Boardwalk aft on deck 6… The same, but a little different. We’re happy to be adding to the same column thanks to a little thing we like to call efficiency and a big thing called support from savvy partners at Royal Caribbean. Spring’s Garden menu began yesterday, and the restaurant will switch to Market on Thursday. Follow @ericlarkee and @chefmschwartz as it all happens behind the scenes!
Over the past year and a half since the unique farm-to-ship program began on Oasis of the Seas the cruise line has elicited an overwhelmingly positive response from guests to our fresh, simple, and pure approach to fine dining. What began with hydro naturally-grown baby beets, carrots and other produce from Swank Specialty Produce in Loxahatchee Groves Florida, grew to a portfolio of responsibly-raised produce, poultry and meats – from Poulet Rouge chicken from North Carolina’s Joyce Farms to grass-fed beef from White Oak Pastures in Georgia. Michael said it best. “There are so many great things that have come to be as a result of this program but the opportunity it has offered the farmers, to grow and improve their operations, is what really hits it home for us.”
First introduced onboard Oasis of the Seas, 150 Central Park is the centerpiece of the lush Central Park neighborhood with its 12,000 plants and trees and its variety of specialty dining and retail venues. Guests dining at the upscale and intimate restaurant enjoy a seasonal tasting menu and customized wine pairings delivering an exclusive culinary experience comparable to the finest land- based restaurants. Opened daily for dinner, it features two rotating six-course menus per voyage. Chef creates new dishes, as well as seasoned favorites from his restaurants in Miami and Grand Cayman and debut cookbook, MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat, such as Jumbo Lump Crab Cake with Carrot Butter Sauce and Mahogany Black Cod with Whipped Parsnip, Baby Bok Choy and Mustard Sauce, and Slow Roasted and Grilled Harris Ranch Beef Short Rib with Roasted Cippolini Onions, Swank Farms Cress and Romesco Sauce.