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SHARE by Curtis Stone On Princess Cruises Invite You to ‘Come Back New’

SHARE by Curtis Stone On Princess Cruises
Written by Jane Emery

Celebrated chef Curtis Stone has brought his culinary brilliance to Princess Cruises with his latest restaurant, SHARE. Guests dining in SHARE aboard Emerald Princess and Ruby Princess have the rare opportunity to enjoy world-class cuisine of award-winning chef and restaurateur, Curtis Stone.

Born in Melborne, Curtis Stone trained under three-time Michelin Star Chef Marco Pierre White, who is known as the known as the godfather of modern cooking. His two other restaurants, Maude in Beverly Hills, and Gwen in Hollywood are two of LA’s top restaurants.

He explains his philosophy of SHARE here:

“The thing that I love so much about travel, is what you learn when you travel. And the inspiration that you get while you’re away, whether it’s eating street food in Vietnam, or eating in a Michelin style restaurant in France, you always come away with a little something.

That’s Princess’s philosophy: come back new. Go away, and come back new. Come back with something different, come back with something exciting. That’s something we certainly wanted to capture here in the restaurant.”

“It’s a dedication to the freshest cuisine that helps build connections to our world and the special people in our lives. Together, we’re constantly searching for new ingredients, new techniques, and delicious discoveries to excite the senses of Princess guests and inspire them to Come Back New®.”

Chef Stone has announced that his six-course, fine-dining experience at SHARE has been revamped with fresh menu offerings available in November on the Emerald Princess and Ruby Princess ships. He has curated this menu comprised of artfully displayed dishes made from the finest ingredients at sea for a dining experience guests savor for years to come.

Some of the menu items include succulent selections such as Kanpachi – salt-water Amberjack tuna thinly sliced and quick-cured in lime, featuring chilies, avocado and almonds; Alaska King Crab – butter-poached chunks of crab with “pee-wee potato salad” and confit egg yolk; Brown Butter Duroc Pork Chop for Two – a hard-roasted double-bone pork rack (very tender), with confit carrots, broccoli purée and a jus of whole grain mustard

SHARE guests begin with an appetizer, followed by salad and handmade pasta, indulge in main courses from both sea and land, and finish with a decadent dessert. A cover charge of $29 per person includes one selection from each course. A carefully selected list of wine vintages from around the globe handpicked by Chef Stone and his personal sommelier round out the meal. The complete and refreshed SHARE menu can be found at: www.princess.com/curtisstone

Fleetwide, guests choosing a “Crafted by Curtis” menu item in the main dining rooms can now choose from new options including Steamed Mussels, Chorizo and White Wine and Beef Tenderloin Tips and Mushroom Cobbler. These new dishes join guest favorites Chicken and Leek Pot Pie and Roasted Pork Belly.

Additional information about Princess Cruises is available through a professional travel advisor, by calling 1-800-PRINCESS (1-800-774-6237), or by visiting the company’s website at www.princess.com.

About the author

Jane Emery