When people think about cruising and visiting exotic ports of call what comes to mind are places like St Thomas in the Caribbean, Monte Carlo in the Mediterranean, Ketchikan in Alaska, or Tahiti ... But Philadelphia?
Each Fall brings with it not only the brilliant autumn leaves of New England, but Seabourn's highly anticipated Great American Colonial Food and Wine festival. Sailing along the eastern seaboard, this unexpected itinerary highlights our colonial heritage and celebrates the regional cuisine found in several of America's original thirteen colonies.
This distinct departure from Seabourn's typical globe-trotting itineraries has the Seabourn Pride cruising down the East Coast to stop at cities rich in American history. The objective is to indulge in local culinary fare while still being able to enjoy the Pride's onboard gourmet menu.
Newport, Rhode Island
What would a voyage to America's Northeast be without enjoying a bowl of clam chowder?
In Newport, Rhode Island our focus was not just chowder, but everything clams. According to Lori Howell, a marine biologist from Spinney Creek Shellfish Farm(1-877-778-6727) clams have become like wines with different attributes and tastes based on location and what's in the water. She firmly believes 
mud clams are tastier than sand clams and clearly appreciates clams the way many of us appreciate a good caviar. The first record of New England clam chowder being served was in 1750 at a Boston "oyster house." Oysters and clams were considered the fast food of the times. Chowder cooking competitions are a way of life in New England and all the locals profess to have THE authentic recipe for New England clam chowder.
Along with the familiar New England and Manhattan clam chowders, we were introduced to Rhode Island clam chowder. It is a clear smoky broth with bacon. During our tasting hosted at The Windward Grille on Goat Island, we sampled a variety of clams prepared in a variety of ways. We enjoyed steamers, fried clams and several chowders along with local seafood specialties. How to get a steamer really steamed according to Spinney Creek Shellfish:
How to get a steamer really steamed!
1. Place the steamers in a pot so the clams come half way up the side of the pot.
2. Add 1/4 cup of water.
3. Cover, turn on high heat and steam.
4. Once steaming vigorously, check the pot. If the top layer of clams are fully opened then the whole batch is done.
5. Melt some butter in a separate pan.
6. Open the shells, remove the outer neck covering, dunk in butter and ENJOY!
It's that easy!
Philadelphia, PA
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| Pat's Cheese Steak |
Philly is home to Independence Hall, the Liberty Bell, and the world's best cheese steak .Without so much as a glimpse of the liberty bell we went directly to the heart of South Philadelphia-Philly cheese steak country.
In the world of cheese steaks, Geno's versus Pat's is a rivalry as old as South Philly itself. Situated diagonally across the street from each other, both have loyal followings and serve what has truly become a regional icon. Each offers only outdoor seating and serves up their signature sandwiches of sliced grilled steak and cheese ("wit" or "wit-out" onions). Geno's version is a bit manicured and served neatly wrapped, while Pat's is more "in your face" and "you're gonna like it or else!" Which is better? That's up to you.
It won't taste the same without being there, but you can try this recipe at home Pat's Original Philadelphia Cheese Steak.
South Philly's Italian Market has some great food and fresh produce. We had fun wandering through the area on a shopping excursion with Charlie Palmer and the Seabourn Pride's executive chef.
Anthony's Italian Coffee House is noted for Anastasio Coffee and fabulous Italian pastries. Talluto's Authentic Italian Food Store has the most colorful selection of olives I've ever seen. If you're in the market for an oven roasted pig, Cannuli's roasts whole pigs from 40 to 150 pounds costing from $135 to $410. Mangia!
Baltimore, Maryland
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| Bill and his Crab Cakes |
Did you know, Francis Scott Key wrote our national anthem in Baltimore during the siege of Fort McHenry? It was the birthplace of Babe Ruth, is home to the Orioles and for a time, was home to Edgar Allen Poe. It is also the setting for quirky John Waters' (also a native son) hit movie and Broadway smash, "Hairspray." However, it is the Blue Crab that put Baltimore on the map.
Blue crabs prefer waters which range from ocean saltiness to fresh, thus Chesapeake Bay provides ideal conditions. Hard shell crabs and crab cakes play an integral part in the city's love affair with seafood. At Faidley's Seafood in Baltimore's historic Lexington Market, we shared one of their enormous lump crab cakes; the biggest and most luscious I have ever tasted! Then it was off to Bo Brooks Crab House to experience the Baltimore tradition of a Blue Crab lunch. Their delicious steamed Maryland crabs have been served up since 1964.With mallets in hand we spent the afternoon pounding our way through dozens of these spicy local favorites.
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