Nova Star Cruises has launched its regional Guest Chef Program this month aboard the Nova Star.
Passengers on the new cruise-ferry service between Portland, Maine and Yarmouth, Nova Scotia can indulge in sumptuous cuisine prepared by some of the regions’ most renowned chefs. Sommeliers representing vineyards from both countries will be on hand to offer fitting wine pairings with the special dishes prepared.
“The Guest Chef Program is one of a number of new special activities Nova Star Cruises is planning to offer on board to enrich passengers’ experiences,” said Lisa Arnold, vice president, brand marketing & product development of Nova Star Cruises Ltd. “Being able to get a little ‘taste’ of the region before actually exploring it will make it even more exciting and enjoyable.”
July and August will feature Nova Scotia Chefs Jason Lynch and Jonathan Joseph. Lynch is head chef of Domaine de Grand Pre´ Winery’s Le Caveau Restaurant, named one of the world’s best 20 winery restaurants by Wine Access Magazine. At the forefront of the local food movement in the region, Lynch sources 80 percent of the restaurant’s ingredients locally.
Jonathan Joseph, chef/owner of Ye Olde Argyler Lodge, an oceanfront bed and breakfast located in Lower Argyle, has been working in the culinary and hospitality industry for over 20 years. During that time Joseph worked in various areas including cooking instruction and he was one of the organizers of the South Beach Food and Wine Festival, one of the largest of its kind in the world and where he cooked alongside the likes of Bobby Flay, Mary Sue Millikan and Susan Fenigar.
Chefs Lynch and Joseph will join Nova Star’s onboard executive chef, Rene Aflenzer, who hails from Germany and most recently served as executive chef for both A-ROSA River Cruises in Germany and earlier on at Hotel Shwe Pyi Thar in Mandalay, Myanmar.
Guest Chef Schedule:
Jason Lynch will be the featured guest chef on both the day and evening passages on the following dates: July 18 & 19 and August 8 & 9
Jonathan Joseph will be the featured guest chef on both the day and evening passages on the following dates: August 22 & 23 and September 19 & 20