CRUISE RECIPE: Star Clippers’ Crème Brûlée
Hungry to Sail Again There I was, thinking home-made crème brûlée would be an ambitious undertaking. I was a tad intimidated by all those accent marks and doodads in the name and then, if that wasn’t enough, I discover you’re supposed to attack the thing with a blowtorch before serving.
Talking FOOD & Carnival Mardi Gras with Master Chef Rudi Sodamin
Whether he’s sprinkling parsley on flaky filets of dover sole at Rudi’s Sel de Mer or cutting the ribbon at Carnival Kitchen on board the new Carnival Panorama alongside celebrity chefs Guy Fieri and Emeril Lagasse, Rudi Sodamin is a staple in the cruise industry. His resume serving up gourmet c
