Norwegian Cruise Line And Cooking Light Team Up To Offer Delicious
Light Menu Choices At Sea
More than 100 Cooking Light Recipes
to be Featured on NCL Fleet
MIAMI, Florida, August 31, 1999 – Norwegian Cruise Line
(NCL) is teaming up with the world’s largest epicurean
magazine to bring innovative light cuisine to the high seas,
officials at both companies said today.
In the agreement, the first time any cruise line has so broadly
integrated a magazine’s cuisine into its own, Norwegian
Cruise Line will include more than 100 Cooking Light recipes
on all its ships’ breakfast, lunch and dinner menus.
These offerings will be incorporated into NCL’s new millennium
menus that will be introduced aboard NCL’s newest vessel,
the Norwegian Sky, on its maiden Caribbean sailing, November
14, 1999.
"We are pleased to introduce Cooking Light recipes to
Norwegian Cruise Line menus," said Werner Neuteufel,
Senior Vice President of Hotel Operations for NCL. "Partnering
with Cooking Light expands the already extensive dining options
offered as part of the Norwegian Cruise Line experience,"
added Neuteufel.
"Diet menus can often give light cooking a bad name,"
says Cooking Light Editor Doug Crichton. "They usually
lack imagination and flavor depth: a few chunks of fruit,
a plain chicken breast, hyper-steamed broccoli," he said.
"Norwegian Cruise Line wants to treat its healthy cuisine
with the same flair, excitement, and innovation we do. That
makes every NCL guest a winner."
The magazine’s food editors are already working with
NCL’s Executive Corporate Chef Gerd Hertel to adapt recipes
for ship galleys. Selections under consideration include Bruschetta
Pomodoro, Filet Mignon with Mushroom-Wine Sauce, Caramelized
Onion-and-Roasted Garlic Bisque, Balsamic-Vinegar Chicken
with Almond Peppers, and Crème Brulee with Raspberries.
Cooking Light has teamed up with HMS Travel to stage another
project too, the Cooking Light Ship Shape Cruise Adventure
programs, where readers join editors for experiences tailored
to healthier lifestyles (the next Adventure sails the Caribbean
aboard Norwegian Sky, Nov. 14-21; for more information, call
800-303-4800). NCL also credits HMS Travel with spearheading
the alliance with Cooking Light.
"Our relationship with Norwegian Cruise Line was so
good that this seemed a natural extension," Crichton
said. "Not only do our ‘Adventure’ passengers
get more Cooking Light meals than before, the thousands of
guests who cruise with NCL each year also get to try our cuisine."
In addition to expanded light menu offerings, the joint endeavor
also includes an advertising partnership with Cooking Light.
With nearly 6.5 million readers, Birmingham, Alabama-based
Cooking Light reaches more consumers than the three other
major epicurean magazines (Bon Appetit, Gourmet, and Food
& Wine). Published by Time Inc. subsidiary Southern Progress
Corp., Cooking Light is America’s premier source on food,
nutrition and health.
Cruising the "Norwegian Way" means that guests
experience outstanding dining, first-rate entertainment, and
attentive service offered at an affordable price. For reservations
and information contact a travel agent or call NCL in the
U.S. and Canada at (800) 327-7030; in Dade County at (305)
436-0866.
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