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Carnival Cruise Line revamps specialty dining and breakfast menus

Details: Written by Kari Reinikainen Kari Reinikainen; Category: More News More News; Published: 30 November 2017 30 November 2017

As part of its ongoing effort to keep its culinary offerings fresh and exciting for its guests, Carnival Cruise Line is revamping the menus for several of its specialty dining venues and reintroducing Baked Alaska across the fleet, the Carnival Corporation & plc group’s US focused contemporary market unit said in a statement.

The menus for Carnival’s steakhouses, Cucina del Capitano family-style Italian restaurants, and delis, as well as main dining room breakfast offerings, have undergone a transformation with a variety of tantalizing new items reflecting lighter ingredients, updated preparation techniques and exquisite presentation to keep pace with changing palates.

Baked Alaska – a classic dessert made of cake and ice cream topped with merengue – is also being reintroduced after several years with uniformed waiters performing the time-honored tradition of parading the tasty confection throughout the dining room prior to service.

The updated steakhouse menus, currently available on three ships, offer mouth-watering appetizers such as Iced and Smoked Fresh Oysters with Apple Mignonette; Tuna Tartare with Yuzu Sphere and Avocado “Leche de Tiger”; Risotto with Crab, Mushroom and Brown Butter, and Heritage Berkshire Pork Belly with Apple Walnut Preserve.

These complement a selection of USDA prime steaks, including new items such as an A-5 Wagyu steak and lighter fare like Farmhouse Chicken with Roasted Honey Vinegar and Dover Sole Pan-Seared with Lemon Potato-Mousseline and Shallot Emulsion. Four additional ships are expected to get the new menus by early next year.

The new menu for Cucina del Capitano reflects the diversity of Italy’s culinary regions, with dishes like Branzino Al Forno in Crosta Dorata with tomatoes, stewed chickpeas, salmoriglio and mushroom bark, along with Risotto Milanese with saffron and Parmesan cheese, Grande Braciola Di Maiale – a tomahawk pork chop with fennel pollen, shallots and crispy sage – and Costina Di Manzo Con Porcini with salsa verde and young tomato bruschetta.

House-made burrata – an Italian favorite made with mozzarella and cream and distinguished by its rich buttery flavor – has been added to menus as well, with classic Italian favorites like chicken Parmesan, meatballs and fried calamari also available. The new Cucina del Capitano menus are currently on three ships – Carnival Magic, Carnival Vista and Carnival Breeze – with Carnival Sunshine expected to updated next month.

Breakfast menus in the main dining rooms are just as varied with delicious options such as avocado toast; a Breakfast Bowl featuring kale, spinach, faro wheat berries, sesame seeds, feta cheese, raspberries and a sunny side up egg; and fresh-baked Broccoli and Cheddar Egg Frittata.

There’s also a Broken Egg Sandwich served panini-style with fried eggs, bacon, cheddar, greens and hash browns; and a “Breakfast Board” with a soft boiled egg, house-made yogurt, seasonal jam, baby lettuce salad, pastrami, and grilled sour dough bread. For those on the go, a new “breakfast express” is available on port days featuring orange juice, eggs, hickory-smoked bacon or sausage and pastries, all “in and out” within 25 minutes. An assortment of traditional breakfast favorites such as French toast, pancakes and cereals is also offered. Thus far, 12 ships feature the popular new breakfast items with the balance of the fleet expected to receive the new menus by mid-2018.

The line’s delis have undergone a dramatic change, as well, with an updated design and host of new choices, including seven sandwiches such as meatball, buffalo chicken, and The Cubano with roasted pork, ham, pickles, mustard and Swiss cheese, along with Southwest chicken, falafel and turkey wraps. Diners can enjoy a sweet finish to their meal with a Salted Chocolate Chip Cookie baked fresh every morning.

Carnival is also re-branding its 24-hour pizzerias to Pizzeria del Capitano offering five kinds of hand-tossed, thin-crusted pies – from Margherita and pepperoni to artisan-style quattro formaggio, mushroom, and prosciutto. The re-branded delis and pizzerias will be incorporated into additional vessels during scheduled dry docks.

With the popularity of Seafood Shack which debuted on Carnival Vista last year and offering lobster rolls, fried clams, chowder and other New England-inspired fare, the concept has been expanded to nine additional ships.

MSC Seaside Evo class to be larger and carry more passengers than MSC Seaside

Details: Written by Kari Reinikainen Kari Reinikainen; Category: More News More News; Published: 30 November 2017 30 November 2017

The two MSC Seaside Evolution – or Evo, as the line’s CEO called them at a presentation in Monfalcone – will be larger and carry more passengers than the MSC Seaside class.

The MSC Seaside Evo ships will have a length of 339 metres, beam of 41 metres and they will have accommodation of 5,646 passengers. By comparison, MSC Seaside is of 153,516 gross tons has a guest capacity of 5,119.

“In addition to offering even more space, Seaside Evo ships will have greater dimensions, more cabins, an even larger Yacht Club with an additional deck and larger cabins and will be hosting up to 5,646 passengers,” MSC Cruises said in a statemement.

At the same time, just like the Seaside Class, the Seaside Evo ships will be equipped with the latest advanced environmental technology, including: a Selective Catalytic Reduction (SCR) system, an advanced active emissions control technology system that significantly reduces nitrogen oxide (NOx) into harmless nitrogen (N2) and water.

They will be fitted exhaust gas cleaning (EGC) technology to meet the strictest exhaust regulations in port and in operating areas; state-of-the-art waste management and recycling systems; advanced water treatment systems – going above and beyond regulatory standards and meeting the highest industry standards; and, an advanced energy and heat recovery system. Across the ships, there will be the latest generation of energy-saving devices and all areas will feature LED lighting.

The ships will be ultra-hydrodynamic and thanks to optimised hull lines, propellers and rudders, combined with the latest anti-fouling paint, wave resistance will be further reduced, and greater fuel-efficiency will be achieved.

With the addition of these new ships, the Company’s already industry-unprecedented investment plan will now account for 12 new ships to be built by 2026, for an overall investment of € 10.5 billion, the company said.

Elvis Duran to name Norwegian Bliss

Details: Written by Kari Reinikainen Kari Reinikainen; Category: More News More News; Published: 30 November 2017 30 November 2017

Norwegian Cruise Line said that Elvis Duran, nationally syndicated radio and digital personality in the US and on-air host of iHeartMedia’s top rated, “Elvis Duran and the Morning Show” will serve as Godfather of its newest ship, Norwegian Bliss.

As Godfather, Elvis will have an honorary role in the official ship christening ceremony on May 30, 2018 at Pier 66 in Seattle. Custom built for the ultimate cruising experience, Norwegian Bliss will boast an array of exhilarating activities, delectable dining options and show stopping performances.

The line’s sixteenth ship will sail weekly seven-day Alaska cruises during her inaugural summer season and, beginning in November 2018, Norwegian Bliss will trade in Alaska’s breathtaking scenery for stunning Caribbean sunsets as she sails seven-day Eastern Caribbean cruises each Saturday from Port Miami.

“Elvis Duran epitomizes the high-energy, and liveliness that the ship represents and we’re very excited to have him join the family as Godfather to Norwegian Bliss,” said Andy Stuart, Norwegian Cruise Line’s president and chief executive officer.

“Norwegian Cruise Line’s mission is first and foremost to provide guests with a one-of-a-kind unforgettable vacation and continue to develop and offer guests the latest innovative experiences. As one of the most beloved radio hosts in history, Elvis’ commitment to entertainment and bringing laughter and joy to his listeners each day is exactly why we believe he is the perfect fit to represent Norwegian Bliss.”

Senior management changes at Rauma Marine Constructions

Details: Written by Kari Reinikainen Kari Reinikainen; Category: More News More News; Published: 29 November 2017 29 November 2017

The Finnish shipbuilding company Rauma Marine Constructions (RMC) has appointed made several changes to its top management.

Chairman of the board, Jyrki Heinimaa, will become CEO from 01.12.2017 onwards. He will succed Heikki Pontynen, who will leave the company.

Timo Suistio, CEO, BMH Technology, has been appointed to the new COO position. Suistio’s strong project management skills will support the company’s direction towards larger and more challenging ship projects.

Current member of the board and CEO of Vientistrategit Oy, Mikko Niini, will become the new chairman of the RMC board. Furthermore, the board has appointed a new member, Pekka Vataja, previously the director of Danske Bank’s large companies unit, and one of the founding partners of Sagacitas Finance Partners.

“Organisational changes are a part of the company’s new growth phase, with ambitions that include the deal for the Squadron 2020 project (a class of finnish naval ships), business growth, the strengthening of RMC’s unique know-how, as well as continued development of the network-based business model,” the company said.

Viking Line warns 2017 operating profit to fall short of last year

Details: Written by Kari Reinikainen Kari Reinikainen; Category: More News More News; Published: 28 November 2017 28 November 2017

Viking Line, the listed Finnish cruise ferry company, said that its 2017 operating profit will fall short of the level reached last year due to tough competition, higher cost of fuel and a delay in the reimbursement of a payment from the government.

The company, which recently ordered a 63,000 gross ton LNG powered cruise ferry from the Xiamen shipyard in China, reported a fall in net profit in the first nine months of this year to €3.8 million from €9.7 million in the same period last year.

Operating profit for the nine months fell to €6.3 million from €14.8 million year-on. The full year 2016 operating profit amounted to €13.7 million.