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include ravioli of Scottish langoustine, loin of Gloucester old spot
pork, and fillet of wild turbot with espelette chilli crevette.
Also added during the revamp is the Carinthia Lounge,
which is open all day and evening to attendees. It has a full bar
that boasts the most significant collection of vintage ports at
sea, the earliest dating back to 1840 when the Cunard line was
founded, and serves light bites.
"Cunard offers luxury on a grand scale. Our ships provide an
atmosphere of luxury and service often thought to be available
only on smaller ships," says Steve Smotrys, director of national
sales for Cunard in North America. "One of the most salient
distinctions is allowing attendees to order off the menu in our suite
accommodations, our Princess and Queens Grill suites, with each
having their own dedicated dining rooms. With some advance
notice the dining staff can prepare special request dishes."
Culinary programming for groups includes mixology classes
"Cunard offers luxury on a grand
scale. Our ships provide an
atmosphere of luxury and service
often thought to be available only
on smaller ships."
in the Commodore Club, a sophisticated lounge that offers
artisan cocktails. Groups can put in the hard work of learning
how to make some of these craft drinks (somebody's gotta do
it) as a team building activity, as well as enjoy wine, whiskey and
vintage port tastings.
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