“The ship sends a request to our office according to the loading schedule, usually one or two weeks prior to the loading day for local provision,but in some cases further in advance,” explains Emanuele Lavarello, food and beverages procurement director at MSC Cruises, a firm that operates ships such as MSC Meraviglia and MSC Bellissima, both with capacity for more than 4,500 passengers. It’s a similar story for other giants of the seas. The list goes on and on – including, of course, the 450 cases of Champagne that are brought on at the start of each trip. Feeding around 6,600 passengers and 2,200 crew on a typical seven-day itinerary requires some 60,000 eggs, 9,700 pounds (4,400 kilograms) of chicken, 20,000 pounds of potatoes and 700 pounds of ice-cream. Take, for example, the Symphony of the Seas, currently the world’s largest cruise ship. Now imagine what the numbers look like for considerably larger ships. And the crew, of course, needs to look smart, with some 900 uniforms that must be pressed daily.
Logistics is one of those functions on board a ship that few ever get to see in action, but is essential to guarantee the best experience for the passengers.Īnd with cruise ships getting larger every year, the logistics involved are staggering.Įven a relatively small cruise ship, such as the high-end Viking Orion, with a maximum capacity of 930 passengers, gets through some 5,000 eggs and 4,000 cups of tea per day, to name just one example.Īnd, then there’s the washing: 10,000 dishes every day, 14,000 bedsheets and pillowcases per week. It’s during this time window that the task of provisioning has to be conducted like clockwork. They do this either by distilling it from sea water (a process that uses the ship’s own heat and steam) or desalinating it through a reverse osmosis process, where water is filtered through a special membrane.īut the dozens of bars, restaurants and shops on board must still be stocked with all sorts of wares to serve a diverse and discerning clientele that is eager to consume pretty much around the clock.ĭuring the season, cruise ships tend to follow set itineraries, stopping at every port for some 10 hours on average. One essential is sorted, at least, as modern cruise ships are capable of producing a large proportion of their own fresh water.
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Accordingly, Frommer's has hailed the restaurant as "one of the best places for fine dining when you want something other than French food." The original Alamo Heights location was joined by a new outpost in 2007, whose space Texas Monthly called a "minimalist study in black and white illuminated by crystal chandeliers and silvery globes.Napoleon is said to have claimed that an army marches on its stomach.Īnd while comparing a modern cruise ship to a unit of the Grande Armée might be a bit of a stretch, both face the same basic problem: how to keep several thousand people constantly supplied as they move from one place to the next.įortunately for those that live near their ports of call, and unlike the soldiers of 200 years ago, passengers on cruise ships aren’t expected to live off the lands they visit.īut this doesn’t make things easier for the ships’ quartermasters. This is especially apparent in seafood dishes-crusted with Sichuan peppercorn or sesame seeds-and duck, served with five-spice seasoning or in spring rolls.
On a menu that stars Silo's signature chicken-fried oysters, sources of gastronomic inspiration range from southern (applewood-smoked bacon, shrimp-and-andouille white-cheddar grits) to European (red-wine and cognac sauces), with more than a dash of Asian influence.
But a look at the dishes emerging from the kitchen reveals a less-predictable beast. Considering the farm-inspired name and the refined dining rooms-white tablecloths, towering wooden wine racks holding bottles filled from carefully polished grapes-you could be forgiven for assuming that Silo Elevated Cuisine is a steakhouse.
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