{"id":8351,"date":"2022-04-04T11:36:47","date_gmt":"2022-04-04T17:36:47","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8351"},"modified":"2023-01-23T11:16:50","modified_gmt":"2023-01-23T18:16:50","slug":"princess-cruises-goes-wild-for-alaska-seafood-with-new-menus-and-events","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/04\/04\/princess-cruises-goes-wild-for-alaska-seafood-with-new-menus-and-events\/","title":{"rendered":"Princess Cruises Goes Wild For Alaska Seafood with New Menus and Events"},"content":{"rendered":"

Guests on Princess Cruises’ Alaska<\/span> voyages can now enjoy an immersive destination-dining experience as the cruise operator launches its “Wild for Alaska<\/a> Seafood” program aboard six vessels sailing The Great Land this spring.<\/p>\n

\"seafood<\/p>\n

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This industry-first, location-based seafood initiative features an extensive menu rotation of Alaska<\/span> seafood dishes, along with destination-inspired cocktail experiences\u2014including flights of Alaska<\/span> spirits sourced from local distilleries\u2014inventive cocktails such as “Creamy Cinnamon Moonshine,” “Glacial chilled Martinis,” and hand-picked, premium wine pairings to go with Alaska<\/span> seafood dishes. This culinary program is another enhancement to the award-winning North to Alaska<\/span> program, bringing local Alaskans, culture, and fresh seafood on board and ashore to immerse guests in all things Alaska<\/span>.<\/p>\n

Singular Alaska Seafood Dishes Set Sail<\/h2>\n<\/div>\n
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“We take our role as the leader in Alaska<\/span> cruising seriously and as such we’re always looking for new ways to enhance our guests’ experience, both on board and ashore, while helping them gain a deeper appreciation of this incredible cruising region,” said John Padgett<\/span>, president of Princess Cruises. “Guests are going to love these one-of-a-kind dishes that showcase the unique culinary offerings that add an exciting new dimension to our Alaska<\/span> vacations.”<\/p>\n

Building upon Princess Cruises’ popular “only in Alaska<\/span>” menus, “Wild for Alaska Seafood” program will offer 30 distinctive Alaska<\/span> seafood dishes with featured items every night in all main dining rooms. Recipes\u2014created by Sodamin and his talented culinary arts team\u2014will highlight only the freshest seafood ingredients with multiple varieties of Alaska<\/span> salmon, including King (Chinook), Sockeye and Coho, as well as wild Alaska<\/span> cod (caught by hook and line only), halibut, rockfish, Dungeness crabs, wild spot prawns and razor clams.<\/p>\n

Alaska Surf n’ Turf<\/h2>\n

Additionally, ships’ specialty restaurants, including the Crown Grill steak and seafood restaurant and the classic Italian trattoria Sabatini’s, will offer “Wild for Alaska Seafood” menu inserts featuring appetizers like salmon carpaccio and choices of pan-seared, poached, pan fried or grilled\u00a0 wild Alaska<\/span> halibut or Copper River salmon. “Guests will have the opportunity to enjoy a whole new range of Alaska<\/span> seafood regardless of where they’re dining that evening,” said Sodamin.<\/p>\n

Underscoring its role as a steward of the environment, Princess developed the new “Wild for Alaska Seafood” program in partnership with Pacific Seafood, Alaska Seafood, and Alaska Leader Seafood, all of which have an abiding commitment to environmentally responsible practices and are among the best-managed, most sustainable fisheries in the world.<\/p>\n

Additional information about Princess Cruises is available through a professional travel advisor, by calling 1-800-PRINCESS (1-800-774-6237), or by visiting the company’s website at princess.com<\/a>.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Guests on Princess Cruises’ Alaska voyages can now enjoy an immersive destination-dining experience with its “Wild for Alaska Seafood” program.<\/p>\n","protected":false},"author":5,"featured_media":8354,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[70],"tags":[506,103,1019,135,153,174,257,1017,1020,1018,139,89],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8351"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8351"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8351\/revisions"}],"predecessor-version":[{"id":8355,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8351\/revisions\/8355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8354"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}