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Jonathan's Cork

Explore local markets and experience new tastes.

Enjoy warm tropical breezes and cool Caribbean evenings.

Meet new friends and indulge your senses.

Personal Enrichment Series' customized new Food and Wine sailings have been designed to excite and surprise you with intimate wine and culinary experiences on board and in port. Exclusive to our Food And Wine At Sea participants, will be a variety of unique experiences and amenities not available to other cruise passengers.

Colette & Jonathan Landeen, Jonathan's Cork, Tucson, AZ

Colette and Jonathan Landeen
Owners, Jonathan's Cork, Tucson, Arizona

Chef Jonathan Landeen's culinary style is as distinctive as his trademark mustache. The restaurant's five cozy southwestern-style dining rooms feature beehive fireplaces and regional art and accessories. Ask any local where to go for buffalo or ostrich, and this place will surely be one of their top picks. Exotic game meats star on a menu of fabulous entrees, which also includes steaks, prime rib, roast pork loin and outstanding chicken and seafood dishes. Jonathan and Colette will be hosting this Culinary Adventure to some of the more exotic destinations in the Caribbean. Join them for exclusive culinary demonstrations, featuring local ingredients mixed with Jonathan's traditional Southwest and Cajun inspirations! You can also join them for a series of Exclusive Shore Excursions, featuring local food and wine attractions, and all the best the Islands have to offer.

10 Nights from $1379.00 / Roundtrip from Ft. Lauderdale / Nov. 1, 2009

Click here to view a video on Holland America Line Cruises.

Click here to print a brochure for this Tucson Originals culinary adventure


Additional itineraries and sailing dates are available. Prices are per person, based on double occupancy, subject to availability and change without notice, and are not guaranteed until paid in full. Airfare, except for Regent Seven Seas Cruises, is additional. Taxes and fuel supplements are additional. Exclusive Amenities are per double occupancy stateroom. Events are capacity controlled. Celebrity guests listed are subject to change or cancellation.
Restrictions may apply.

Personal Enrichment vacations are offered exclusively by
travel professionals affiliated with Signature Travel Network.

For more information, call a Cruise Specialist at 800-955-5769

From Chef Jonathan Landeen our featured chef on the November 2009 Legendary Food and Wine cruise in the Tropical Caribbean.

SHRIMP BOMBAY

24 Shrimp (mediums 16-20 count ) Peeled and deveined
3 T. Minced Shallots
1/2 C. Bombay Gin
2 C. Heavy Cream
1/4 C. Sliced green olives w/ pimentos
3 T. Oil
2 T. flour
1 tsp. Bombay Spice (to taste)** Recipe below

Bombay Spice Blend
(Good on egg dishes and chicken also.)

3 T. Whole Juniper Berries (Blend in food processor and sift out centers.)
1 1/2 T. Granulated Garlic
1 1/2 T. Granulated Onion
1 T. White Pepper ground
1 tsp. Whole Thyme
1/4 C. Kosher Salt

Instructions:
Toss shrimp in flour. Heat oil in large sauté pan. Sauté shrimp until light pink; add shallots and gin. (Be careful of any flame.) Toss together and cook 3 minutes. Add cream and Bombay Spice; simmer 3 minutes more. Stir in green olives. Serve over rice or pasta.

Wine with meal:
Raimat unoaked Chardonnay from Spain, Crosspoint Pinot Noir from Monterey Calif.