Nicole Cormier’s Farmers’ Market Slaw Salad

Nicole Cormier describes herself as a local food enthusiast, blogger and farmer-in-training.  She’s also a Registered Dietitian, a Licensed Dietitian/Nutritionist and an author.  Her books include “The Everything Guide to Nutrition”, “The $5 a Meal Vegetarian College Cookbook”, and “201 … Continue reading

Chef Bonnefoy’s Chocolate Sauce

If you liked last week’s recipe for Banana Pudding, you’ll love Oceania Cruise Lines Executive Pastry Chef Arnaud Bonnefoy’s Chocolate Sauce to top it.  Chef Bonnefoy says the secret to a rich, decadent chocolate sauce is to use high-quality chocolate … Continue reading

Executive Pastry Chef Arnaud Bonnefoy’s Banana Pudding

  Chef Arnaud Bonnefoy is the Executive Pastry Chef on Oceania Cruises.  Not only does he treat cruise passengers to this delicious pudding but he also features it in one of Oceania’s Cooking Demonstrations at sea.  You will want to … Continue reading

Chef Kitty Morse’s Pumpkin, Tomato, and Vermicelli Soup (Chorba)

Moroccan Chef Kitty Morse asked, “So what do you do when life hands you a carved pumpkin, and you don’t want to throw it away? Make pumpkin chorba.” In Morocco, chorba is a catch-all word for vegetable soup incorporating vermicelli … Continue reading

Chef Calderone’s Braised Taylor Bay Scallops with plum tomatoes, white wine and fresh herbs

  Chef Bob Calderone and his wife, Susan Finegold, are the owners of the Barnstable Restaurant and Tavern.  ( ).    In addition to the year round fare at the Tavern, Chef Calderone schedules a variety of 5 course dinners … Continue reading

Oceania’s Baked Chilean Sea Bass in Miso Sauce

    Photo by Gail Kaley Kumpf                          Senior Executive Chef Alban Gjoka oversees Oceania Cruise Lines Specialty Restaurants, including the contemporary Asian culinary masterpiece, Red Ginger.  Oceania graciously shares the recipe for … Continue reading

The Beacon Room’s Chef Kim Premny’s Fish Tacos

  Chef Kim Premny,co-owner and Chef at The Beacon Room in Orleans , has extensive knowledge of food and wine stemming from stints in California and western Massachusetts before landing on the Cape in 1998.  Kim works with many … Continue reading