Everything for the Cook
Cruise the Amalfi Coast of Italy with Lenore! Italian Cruise Special!
The Yachts of Seabourn welcome Lenore Pinello aboard the Seabourn Spirit Cruise Ship on September 18, 2010 as she sets sail from Rome for a 7-day culinary adventure. The intimate size of the elegant Seabourn Spirit assures exclusivity. Aboard this all-suite ship, your fellow guests number no more than 208 voyagers. The ambiance is inviting; mellow lounges, open-seating restaurants, a spa and a unique marina for swimming are just some of the amenities that enrich your days. It's hard to imagine a more pampered existence. Yet you deserve no less.
Join Lenore as she explores enchanting Ports of Call and shares her passion for Italian food and wine. Highlights of this cruise include on-board cooking demonstrations presented by Lenore and special food and wine pairing experiences. It’s great fun traveling with foodies, so before you make your summer travel plans check out this itinerary.
It just may be the trip of a lifetime!
Arrangements for this cruise are being handled exclusively by Joan Dowrick at The Travel Gallery American Express. (561) 745-1550 or email Joan@thetravelgallery.com
Mandatory Kitchen Gear & Gadgets From Chef Joseph
The Cork Pop
This handy devise will change the way you look at opening a bottle of wine. It' really is amazing how easy it works.
The Santoku Knife
This is a general-purpose knife that originated in Japan. The word santoku loosely translates as 'three good things' or 'three uses', a reference to the three cutting tasks the knife performs so well: Slicing , dicing, and mincing. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath. The santoku's blade and handle are carefully designed to be well-balanced .
The Microplane
These woodworking tools crossed over into our kitchens and changed the way we prepare food. Use them to add lemon and orange zest for extra flavor. Grate nutmeg and hard cheeses. They come in all shapes, sizes, and colors. I wouldn't be without mine.
The 5 quart, 11", square covered sauté pan by Swiss Diamond
This is the pan I put on the stove after a busy day, before I even know what I'm cooking! It heats quickly and evenly. It's great for a quick vegetable stir fry, or to slowly reheat leftovers. I use it to sauté the chicken, then boil the pasta, and make the sauce for chicken tetrazzini. You can pan fry eggplant for parmesan and then place the cover on to melt the cheese.
Truly, this is the "go-to" pan you'll find yourself using over and over!
