Michael’s new locally-sourced menus with pairings by MGFD Wine Director Eric Larkee debuting October 29 at upscale dining venue, 150 Central Park.  Chef has lent his expertise in sustainable and seasonal food sourcing to help the cruise line integrate produce sourced from small, family-owned Florida farms like Swank Specialty Produce in Loxahatchee into its supply chain.

The menus include new dishes, as well as seasoned favorites from his restaurants in Miami and Grand Cayman and debut cookbook, MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat, such as Jumbo Lump Crab Cake with Carrot Butter Sauce and Mahogany Black Cod with Whipped Parsnip, Baby Bok Choy and Mustard Sauce, and Slow Roasted and Grilled Harris Ranch Beef Short Rib with Roasted Cippolini Onions, Swank Farms Cress and Romesco Sauce.

Chef de cuisine James Seyba, a familiar face in the MGFD kitchen, is now embedded on-board to execute.  On hand to share her expertise is Chef de Cuisine Molly Brandt who, at the helm of the 150 Central Park restaurant on Oasis sister ship, Allure of the Seas, was herself a first-time cruise chef after winning the coveted job in a chef search with the Culinary Institute of America. Molly will join the MGFD team on the mainland as a guest chef to put out October 27’s Slow Food Miami Ark of Taste Benefit Dinner at The Kampong, sharing her take on the Seminole pumpkin in an hors d’oeuvre and amuse bouche. Guests dining at Michael’s Genuine Food & Drink in Miami on October 28, the eve of the program’s maiden voyage, will have an opportunity to order select dishes from 150 Central Park by Chef Michael Schwartz off the dinner menu.

To dine aboard, book a cruise and view details on our program through our page on Royal Caribbean’s website.