Episode 10 Of ‘Culinary Journeys’ Series Highlights Crystal Serenity’s Cocktail Prowess – Crystal Serenity’s New Stardust Supper Club Is The Star Of ‘Culinary Journeys’ Episode 11
A Culinary Journey with Crystal Cruises | Stardust Supper Club
Crystal has released other two episodes of its series “Crystal Cruises Presents: A Culinary Journey Hosted by Jon Ashton”.
The 10th episode celebrates the ship’s Churrascaria restaurant and the numerous bars and lounges aboard Crystal Serenity.
On the menu for the latest immersion into the signature tastes of the world is the Caipirinha, the national cocktail of Brazil, which Crystal’s own mixologists twist, shake, mull and stir to perfection. In the episode, Chef Jon Ashton and Crystal’s Corporate Beverage Manager Ross Martin have the enviable task of choosing from five new iterations of the classic mix of cachaça, sugar, lemon or lime juice and crushed ice, with the ultimate selection featured in the ship’s Brazilian grill Churrascaria.
Throughout the video, as viewers observe the creative new takes on the Caipirinha, they are also treated to a tour of Crystal Serenity’s elegant and stylish bars and lounges. Each version of the cocktail is crafted in a different bar, highlighting the distinct character and ambiance of each.
The Stardust Supper Club – a new dining and entertainment concept that debuted aboard the award-winning Crystal Serenity following the ship’s dramatic 2018 makeover – takes the spotlight in the 11th episode of “Crystal Cruises Presents: A Culinary Journey Hosted by Jon Ashton.”
The event takes place on the first and final “Black Tie Optional” evenings of voyages of eight days or more aboard Crystal Serenity, combining an intimate dining experience and with entertainment from Crystal Serenity’s Show Band and featured vocalist, Ballroom Dance Quartet and featured violinist that are reminiscent of the Sinatra and Martin heyday.
In the episode, Chef Jon Ashton joins Crystal’s own expert culinary team to create a menu of appetizers, soup, entrees and desserts that are indulgently classic of this era. Caviar, seared beef tenderloin, Chilean sea bass, white asparagus soup and decadent chocolate dessert are all featured, along with a glimpse into the creative process of both the event’s menu and its ambiance. The assistant cruise director, Raphael Derkson, takes viewers into the ship’s stylish Stardust Club for a look at how the space is transformed for the occasion before the final dishes for the evening are revealed.
