Dream Cuisine to Whet Your Appetite

**Ally** · 11-01-2007, 03:24 PM

SeaDream Yacht Club has created and published a cookbook--a logical step for a company whose cuisine has been honored with awards and accolades from authoritative publications--and highly praised by guests. Led by Executive Chef d’ Cuisine, Robert van Rijsbergen, the cookbook Dream Cuisine, presents the culinary magic of the corps of chefs d’ cuisine aboard the twin yachts SeaDream I and II. Chef van Rijsenbergen has described SeaDream’s dining experience as “a subtle combination of classic French culinary techniques, sophisticated international offerings and a mingling of Asian influences.”

Dream Cuisine, with the subtitle An Adventure for the Senses, describes the total SeaDream dining experience that includes not only the cuisine itself, but the impeccable service and the fine linen tablecloths and napkins of 100 percent Italian cotton woven in Belgium. Flatware was designed and crafted in Norway. The china comes from Porsgrund and crystal from Hadeland Glasswerk, both of Norway and owned by SeaDream Yacht Club’s Owner Atle Brynestad.

The splendid cookbook presents SeaDream’s cuisine a la minute whereby each dish is made with the freshest ingredients--frequently found in the markets of ports-of-call--and then prepared to order. The book proceeds with inviting color photographs (principal photographer was Florida-based Michel Verdure), descriptive accounts of menu items and recipes. Designed for four servings, Dream Cuisine moves from what SeaDream calls “Welcome Aboard hors d’ oeuvres, luncheon, dinner through appetizers, main courses and desserts and a unique spa menu. Vegetarian choices are detailed as well.

Special sections of the book present SeaDream Signature Dishes, a Menu Degustation, a section describing the SeaDream wine cellar at sea with rare Old World and New World offerings, a special bar menu featuring unusual beverages and SeaDream’s noted and playful Champagne & Caviar Splash™. There are more than 90 recipes in the collection. To illustrate the diversity of the recipe offerings here are some of SeaDream’s Signature Dishes included in the book:

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Gratinated Escargot--Served with aubergine caviar and mushrooms.
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Thai-Style Chili Garlic Quail--Served with Basmati rice and coriander.
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Salad of Marinated Monkfish--With spinach and tomato salad.
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Terrine of Foie Gras--With fig compote, truffle dressing and brioche.
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Sautéed “Gariguette” Strawberries--With candied black olives and olive oil ice cream.

There is also SeaDream’s Menu Degustation--inspirational menu created by SeaDream chefs:

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L’Oeuf Poule au Caviar “Surprise”--A spectacular first course with caviar served in an egg shell.
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Crabmeat Salad with Lobster Medallions and Orange Dressing--Orange essence, Dijon mustard, white wine vinegar and lime-flavored olive oil comprise the dressing.
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Cream of Pumpkin Soup--Garnished with roasted pumpkin seeds a bit of lobster and a dollop of whipped cream.
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Champagne Sorbet--A wonderful transition, this sorbet is enhanced by a drop or two of Kirschwasser.
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Pan-Fried Fillet of Brill--Served with truffled risotto, the brill is garnished with beetroot chips.
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Honey and Five Spice Roast Saddle of Veal--A sumptuous offering served with caramelized Belgian endive.
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Yoghurt and Mint “Shot”--To clear the palette, this bit of yoghurt and mint is served in a shot glass.
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Lemon Soufflé--what a way to end a fine meal, served in its own individual ramekin.

Dream Cuisine was introduced in a special book-launch during a recent SeaDream Club Members’ voyage between Valletta and Naples, by company President, CEO and Co-Owner Larry Pimentel. “We have received so many wonderful compliments from our guests about their dining experiences with us that it just made perfect sense for us to publish this Dream Cuisine cookbook. It was a labor of love and I hope it not only reminds our guests of one of the great joys of sailing with us, but also sends them into their home kitchens to try some of these recipes,” Pimentel said.

SeaDream Owner Atle Brynestad added, “As a family owned and operated company, we strive to provide each guest with a memorable yachting holiday experience. We welcome all guests as if we were welcoming them into our own home, which in a way, we are.”

The Dream Cuisine cookbook is available for sale through the Boutique section of SeaDream’s website at SeaDream Yacht Club | Award Winning Luxury Cruises for $30 per copy, plus shipping, and in the onboard Boutiques on SeaDream I and II.