ABOARD THE CRYSTAL SERENITY - With 18 restaurants in his portfolio, celebrity Chef Michael Mina is an in-demand guy because of his West Coast/Asian-influenced cooking fame. But this afternoon, aboard the Crystal Serenity, I and a few dozen other cruise passengers attending his cooking demonstration, have Mina all to ourselves.

The Michelin-starred and James Beard Award-winning chef is showing us how to poach lobsters and make crepes; plus he offers us all kinds of food and cooking tips. It’s all priceless information.

“You want to balance the acid with sweet, spice with richness (fat, butter, olive oil),” Mini tells his attentive audience, who swallow every word Chef utters with great relish. “I love flavourful, bold food, but it’s all about balance,” he tells us.

The next evening, Mina takes over the ship’s galley and prepares some of his signature dishes for us to enjoy at dinner. Needless to say, Chef’s offerings are some of the finest we’ve tasted on this 12-day Mediterranean cruise.

Crystal’s cruises are noted for their culinary delights — even when a celebrity chef like Mina is not onboard. However, once in a while the chic line kicks it up a notch with a special “Food & Wine Festival” cruise featuring celebrity chefs like Mina and “mixologists” to quench passengers’ appetite for learning.

That’s why Crystal’s cruises are so easy to digest.

Crystal’s annual “Food & Wine Festival” (held on select cruises each year) is just one of 25 special interest “Experiences of Discovery” cruises scheduled to set sail in 2012. They give passengers the opportunity to indulge in special interests like cooking and meet others with similar passions.

 

Left: Food courses on Crystal ships are easy to digest. Right: Crystal’s crew delivers a service that’s the envy of the seas.

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Twelve different themes are available this year, including:

• Ocean Views with expert thinkers from various fields (ambassadors, professors, military leaders, foreign correspondents, etc.);

• Big Band & Ballroom Dancing cruises;

• Emerging Artists cruise;

• Wine & Food Festival;

• Film & Theatre cruise where stars and industry experts bring Hollywood and Broadway to life at sea;

• Golf cruises with rounds on some of Europe’s most prestigious courses;

• Jazz cruises;

• NFL Legends cruise;

• Floral Design cruise;

• Comprehensive Creative Learning Institute with an expanded curriculum of music, language, computer, fitness, and other enrichment classes;

• President’s Cruise;

• Crystal Society for veteran Crystal cruisers.

Also on board during my cruise was Food network “mixologist” — a fancy name for a bartender with flair — Tony Abou-Ganim, the man who famously created the “cocktail program” at the Bellagio Las Vegas Resort. Abou-Ganim, charged with revamping the bar menu at the posh Vegas property, actually created hundreds of original cocktails for the Bellagio’s 22 bars.

“I focus on using the freshest ingredients and combine that with proper technique. That’s how you make great cocktails,” he tells his shipmates during a fun and entertaining demonstration onboard the Serenity.

As someone who enjoys a good cocktail or two now and then, I couldn’t miss this demo. And yes, there was sampling.

One of my favourite Abou-Ganim cocktails is the Negroni from Florence: In an ice filled mixing glass (Martini pitcher), add one ounce each of Bombay Sapphire Gin, Campari and Cinzano Rosso Sweet Vermouth. Stir (don’t shake) until well blended. Strain into a chilled cocktail glass. Garnish with a burnt orange twist. So delish!

Each day during our cruise, the main Crystal dining room showcases the cuisine of the different regions where our ship sails.

As well, the ship’s regular chefs, who hail from ports around the world — South Africa, Sri Lanka, France, United States, Japan, Austria and the Philippines — get the chance to demonstrate their culinary talents for us.

For those looking for more intimate dining options, the ship offers Prego — for Italian cuisine — and two rooms ruled by noted Asian Chef Nobu Matsuhisa, Silk Road and The Sushi Bar.

In addition, we’re treated to special gala dinners, lunch buffets around the pool, and my favourite event: the “Mozart Tea Time”, which comes complete with sandwiches, pastries, cakes and tea — all served by costumed staff in either long satin dresses or breeches with brocade waistcoats, while a stringed quartet plays the music of Mozart.

Life doesn’t get much better than this!