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Norwegian Communications Centre
Norwegian Communications Centre
Don’t Lose Your Reservation!
25422881Apr 1, 2014
Norwegian Communications Centre
Norwegian Communications Centre
Reserve your dining now
25422881Apr 1, 2014
Norwegian Communications Centre
Norwegian Communications Centre
Don’t Lose Your Reservation!
25422881Apr 1, 2014
Norwegian Communications Centre
Norwegian Communications Centre
Don’t Lose Your Reservation!
25422881Apr 1, 2014
From: Norwegian Comunications CentreSent: May 21, 2014Subject: Beverage Packages Now On Sales

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Package not available on sailings less than 5 days or charter sailings.

Whether you're planning your next holiday or dreaming of it, our travel and lifestyle blog is a place to find inspiration. Dream about exotic destinations. See the world like never before. Inspire your inner wanderlust. Repeat.

An Insider’s Look at Norwegian Cruise Line's Celebrity Chef: Geoffrey Zakarian

  • August 26, 2014
  • By: Whitney Kimmel
  • Google+
Norwegian Breakaway Hull Art by Peter Max

Any New York City foodie will tell you that celebrity-studded restaurants like The Lambs Club and iconic Palm Court at The Plaza Hotel are a deep part of the city's personality. Channeling the classic club rooms of midcentury America, The Lambs Club is a veritable reminder of New York City's old-world literary and theatrical visionaries, whilst the Palm Court represents a quintessentially New York glamor, born from years of culture, gossip, and clinking glasses passing beneath the restaurant's famed atrium.

Iron Chef and Michelin Star winner, Geoffrey Zakarian has left his mark on both. As owner of The Lambs Club and culinary director at The Plaza Hotel, Zakarian is as much a part of New York's personality as these classic restaurants themselves. He explains on his website that "creating a restaurant always begins with a concept and a storyline. Everything follows from there."

If his famed collection of New York restaurants is any indication of this Food Network star's talent translating culture through food, it is not surprising that Ocean Blue, on Norwegian Getaway and Norwegian Breakaway, has revolutionised the cruise industry's dining culture.

Peter Max in His Studio

But what story does this new venture tell? Ocean Blue offers an unprecedented celebrity dining experience during your cruise holiday that captures the fine dining and refined elegance of turn-of-the-century cruise liners in a fresh, modern atmosphere overlooking the expansive ocean. Ocean Blue's distinguished flavours and timeless dining room pay homage to the cruise industry's glittering past whilst ushering in its future.

Ocean Blue shatters stale stereotypes that dining onboard today's leading cruise lines is stiff, limited, or lacking in inspiration. Zakarian artfully orchestrates every detail of the menu and hand-picks each wine pairing on board Norwegian's two newest ships, creating an experience you would expect to find in a major metropolitan area.

The restaurant is part of Norwegian's Freestyle Dining experience. Whether you're looking for a four-course meal and fine wine, or are happy to grab a casual poolside snack off the grill, Norwegian offers more dining options than any other cruise line. The Freestyle Dining experience offers limitless culinary options, free from the cumbersome set dinner times and limited venues that used to keep foodies from jumping on board – literally.

Ocean Blue and other celebrity venues such as Cake Boss star Buddy Valastro's onboard bakery, Carlo's Bake Shop, will tell a new story that redefines the cruise culture just as Zakarian has helped define New York.

About the Writer

Whitney loves travelling so much she decided to flee the Northeast and move to Miami so she could live where you holiday. She's lived in three countries and seven states and hopes that list will keep growing. Her favourite places to escape are Singapore and the Amalfi Coast. Whitney suffers from chronic wanderlust … and whilst her service in the Peace Corps taught her that many illnesses are curable, she has found that one is not.

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