Chef Kitty Morse’s Roasted Brussels Sprouts Appetizer

Our friend, Chef Kitty Morse is always looking for something unusual to serve to surprise her guests.  After visiting a restaurant in San Diego she discovered her new favorite appetizer, Roasted Brussels Sprouts.  The restaurant  Happy Hour featured these addictive … Continue reading

A Recipe from the Past – East Bay Lodge’s Oysters Moscow

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge.  The East Bay Lodge has been gone for almost 20 years.  It … Continue reading

Scallops & Jamon Iberico over Tarbais Bean Cream from Chef Gjoka

Oceania’s Senior Executive Chef  Alban Gjoka Here’s a recipe that’s great for company because it’s fabulous to look at – and we eat   with our eyes.       Scallops & Jamon Iberico over Tarbais Bean Cream                                                           Makes 10 … Continue reading

A Cooking Class at Sea

How about an Italian cooking class in French Polynesia?  These wonderful crostini are delicious, quick and easy to make. Chianti Crostini Rossi Ingredients: 3 slices country bread 2 tablespoons red wine vinegar 1 tablespoon caper juice 1 tablespoon capers 1/4 … Continue reading

Cucumber Appetizer

Here’s another summer recipe from Chef Alan Zox.  Chef Zox has recently rolled out a new program called “Cuisine for Seniors”: https://zoxkitchen.com/cuisine-for-seniors/.  The idea is that you can have gourmet quality meals cooked for you in your home for a … Continue reading