Jetsettersblog

SeaDream Yacht Club has created and published a cookbook. Led by Executive Chef d’Cuisine, Robert van Rijsbergen, the cookbook “Dream Cuisine” presents recipes from corps of chefs aboard the twin yachts SeaDream I and II. 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: An Adventure for the Senses” describes the total SeaDream dining experience that includes 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 Owner Atle Brynestad.

The cookbook presents SeaDream’s cuisine a la minute whereby each dish is made with fresh ingredients — frequently found in the markets of ports of call — and then prepared to order. The book has color photographs — principal photographer was Florida-based Michel Verdure — descriptions of menu items and recipes. Designed for four servings, “Dream Cuisine” recipes are for hors d’oeuvres, lunch, dinner, desserts, and spa and vegetarian choices. Special sections present “SeaDream Signature Dishes,” a “Menu Degustation,” a section describing the SeaDream wine cellar with rare Old World and New World offerings, a bar menu featuring unusual beverages and SeaDream’s “Champagne & Caviar Splash.”

There are more than 90 recipes in the collection. Among them are gratinated escargot served with aubergine caviar and mushrooms; Thai-style chili garlic quail served with Basmati rice and coriander; salad of marinated monkfish with spinach and tomato salad; terrine of foie gras with fig compote, truffle dressing and brioche; and sautéed Gariguette strawberries with candied black olives and olive oil ice cream. “Dream Cuisine” was introduced during a recent Club Members’ voyage between Valletta and Naples by company President, CEO and Co-Owner Larry Pimentel. The cookbook is available through the Boutique section of SeaDream’s website for $30 per copy, plus shipping, and in the onboard boutiques on SeaDream I and II.

For more information, visit http://www.seadream.com/