Silversea launching destination-focused culinary program

Silversea Cruises will begin a new culinary program tailored to a ship's sailing region. There will be onboard and shore excursion components.

The Sea and Land Taste (SALT) concept includes market trips, winery visits, and dining experiences in regional restaurants and bars along with food and wine tastings, special dinners with guest hosts and food lectures.

Cooking classes and demonstrations from guest chefs and food experts are also part of the program.

The new culinary concept "will make authentic and local cuisine available to all guests throughout the cruise," Silversea said.

The program was designed in collaboration with Adam Sachs, former editor in chief of Saveur magazine, who will be its director. 

Details will be announced at a later date, Silversea said.

Silversea's SALTy culinary program

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Silversea Cruises is developing a culinary program called Sea and Land Taste (SALT) that will debut on the 596-passenger Silver Moon, under construction for delivery in 2020. Silversea previewed a half-day excursion in Bali that demonstrates the depth and regional focus of the program. After a walking tour of a rice paddy and farm, guests were treated to lunch and Balinese drinks, catered by a butcher shop affiliated with the renowned Locovore restaurant in nearby Ubud. Seen here is a view of the rice fields, with one of Bali's volcanos looming in the distance.
Photo Credit: TW photo by Tom Stieghorst

Silversea Cruises is developing a culinary program called Sea and Land Taste (SALT) that will debut on the 596-passenger Silver Moon, under construction for delivery in 2020. Silversea previewed a half-day excursion in Bali that demonstrates the depth and regional focus of the program. After a walking tour of a rice paddy and farm, guests were treated to lunch and Balinese drinks, catered by a butcher shop affiliated with the renowned Locovore restaurant in nearby Ubud. Seen here is a view of the rice fields, with one of Bali's volcanos looming in the distance.
Photo Credit: TW photo by Tom Stieghorst

Cattle are kept in small pens on the farm in central Bali. Although like India, Bali is mostly Hindu, the diet differs in that many types of meat, including beef, are included in the cuisine.
Photo Credit: TW photo by Tom Stieghorst

Ducks are another type of domestic animal kept on a rice plantation in central Bali.
Photo Credit: TW photo by Tom Stieghorst

This basket of mangosteens was picked on a farm and rice plantation in central Bali. The white fruit inside is somewhat like citrus fruit. Mangosteens are rarely available in North America.
Photo Credit: TW photo by Tom Stieghorst

A type of berry grown in central Bali used in local recipies.
Photo Credit: TW photo by Tom Stieghorst

Most Indonesian farmers use high-yield rice varieties that grow fast and produce more than one crop a year. Rice indigenous to Bali produces a new crop in 9 months, a cycle recognized and celebrated in Hindu religious ceremonies.
Photo Credit: TW photo by Tom Stieghorst

A local farmer in central Bali ladles out samples of palm sap that has been kettle boiled to a toffee-like consistency. Palm flower spikes are tapped like maple trees for their sugar. After boiling, the toffee hardens into a more granular sugar and is formed into a puck-like disc.
Photo Credit: TW photo by Tom Stieghorst

In a clearing, Silversea guests on a shore excursion in central Bali were treated to lunch cooked in a microbus converted into a mobile grill.
Photo Credit: TW photo by Tom Stieghorst

A makeshift bar in a jungle clearing served drinks with Balinese ingredients to guests on a Silversea Cruises shore excursion. The skirt on the bar is made from palm fronds stripped from trees, but the tip of the frond is not stripped so the leaves will continue to support the tree.
Photo Credit: TW photo by Tom Stieghorst

Meat from a roast suckling pig is being trimmed on a central Bali farm for lunch served to guests on a Silversea Cruises expedition.
Photo Credit: TW photo by Tom Stieghorst

The LocalPartsBali food truck belongs to an artisanal butcher shop started by the owners of the Locovore restaurant in Ubud. It is dedicated to farm-to-table cuisine and snout-to-tail butchery.
Photo Credit: TW photo by Tom Stieghorst

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