Culinary Cruise Collection Offers Gourmet Cuisine, On The River

American Cruise Lines has a Culinary Cruise Collection of themed river cruises designed to emphasize the trademark cuisine of the regions they visit. Each will introduce the many hallmarks of American cuisine while educating passengers about the rich culture and history of each destination they visit.

Look at some sailings included in the American Cruise Lines Culinary Cruise Collection.

Lobsterbake Cruise
New England Islands
July 28, 2012 – Departing from Providence, RI

Step off the dock in Newport into historic Fort Adams. From there, you can enjoy this classic New England feast on the grounds of one of our country’s prominent forts. Watch as succulent lobster, clams, and mussels are freshly prepared right before your eyes. Come hungry for this all-you-can-eat feast and then explore the grounds of historic Fort Adams.

Alaskan King Crab Cruise
Alaska Inside Passage
August 18, 2012 – Departing from Juneau, AK

Indulge in all-you-can-eat Alaskan King Crab during this brand-new theme cruise. During this cruise, you can sample various recipes featuring this highly sought-after delicacy.  Enjoy freshly prepared king crab legs at dinner or succulent hors d’oeuvres featuring this main ingredient.  You will also discover Alaskan culture and heritage, breathtaking sites, and unique wildlife.

Wine Theme Cruise
Columbia and Snake Rivers
October 20, 2012 – Departing from Clarkston, WA

Explore Washington and Oregon’s finest wine regions uniquely aboard the Queen of the West. This is the perfect cruise for wine aficionados and novices alike. Begin your cruise with an introduction to the region’s wines, learn the basics of wine tasting, and explore the relationship between food and wine. Put your skills to the test at wine tastings hosted on the ship and ashore. Tour some of the most prestigious wineries along the Columbia and Snake Rivers and discover the intricate winemaking process.

“Theme cruises are extremely popular as they add an extra element of connectivity among our already like-minded guests,” said Timothy Beebe, Vice President of American Cruise Lines. “This particular collection pays tribute to the culinary delicacies for which several of our cruising regions are so well known. If one thing brings people together, it’s food.”

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