One would not usually associate drought conditions with the rainforest but it does happen. In the past decade The Amazon has been hit hard by two years of devastating drought conditions in 2005 and 2010. Not only did smaller tributaries dry up stranding isolated villages but dry conditions were responsible for some of the largest forest fires ever recorded. The photos are of Boca de Valeria in February 2011 and ten months later in December 2011.

We will hope that this year’s rainy season is plentiful and river levels are restored to normal levels.

As with all things one end marks another beginning and so it is for Chef Mike Roemhild. After rising through the ranks to Executive Chef with Regent Seven Seas, Chef Mike is creating a new exciting life on land for himself and wife songstress Heather Clancy. In addition to contributing to the new section on “The Taste of Alaska” in my book, “Cruiser Friendly Onboard Guide to Alaska’s Inside Passage”, Mike has embarked on a fantastic new project that only he and Heather could offer. Dinner with The Diva combines an evening of fine dining with great entertainment provided by none other than Mike and Heather! Just imagine the chance to wow your country-club or next corporate event with a custom-made menu prepared by a chef who was the number one Executive Chef of a six-star cruise line and then, if that’s not great enough, your evening’s entertainment is the beautiful, funny and ever-talented Heather Clancy whose repertoire ranges from pop and standards to classic opera. This makes me so excited, I can imagine how much fun this would be for a wedding or any occasion where you want something extra-special and need to know it will be done right.

To learn more about Dinner with The Diva and what else is going on with Chef Mike, he has a new website where you will also find a few of his own recipes. To ensure that you get the results as Chef Mike, he is also launching a line of seasoning based on Old World ingredients.  If you enjoyed the meals that Chef Mike brought you over the years I hope you will take a look at www.chefmikeroemhild.com

I want to wish everyone on the Seven Seas Mariner a wonderful season in the Mediterranean and I look forward to seeing some of you here on the Navigator. Best wishes, smooth seas!

Along with all the edits and other wonderful new improvements being made to the 3rd Edition of the Cruiser Friendly Guide to Alaska’s Inside Passage, there is a new section - The Taste of Alaska! Executive Chef Mike Roemhild, has included some of his very own recipes using the best of Alaska - land and sea. As you may know Mike is among the great chefs of the world who roam markets looking for the essential ingredients that give local food its unique flavor. Included in that is Alaska where he has made contact with local fisherman and growers who share with him not only their catch and produce but also their secrets for its preparation. We have brought those insights to you in this new section. Hope you will enjoy!

Executive Chef Mike Römhild is constantly striving to bring the taste and flavor of the local destination onboard the Seven Seas Mariner. As part of this goal Mike has been researching recipes to create a signature Destination Dish each day reflecting the culinary delights of the upcoming port. Aiding and abetting Mike in his plans, I have been enlisted to help with the selection of menu items and – and – the procurement of ingredients. Normally the ship’s Provisions Master is responsible for filling the Chef’s shopping list; but when it comes to specialty items – sometimes you need to bring in an expert. That’s where I come in!

Yesterday the ship was in Manta, Ecuador; a place where years ago I discovered a wonderful secret salsa. Sailing on the Royal Princess my friend Pam Austin and I were looking for somewhere to eat in this very industrial fishing town. We were told to try the Manta Yacht Club. We must have walked past the place three times because no where did it look like there was a “yacht club.” Finally someone said that we standing in front of it! We knocked. In the middle of the large wooden gate a small door slid open just big enough for a face to appear. “What do you want?” I felt like saying, “Joe sent us,” but instead explained we were from the ship, someone had directed us there and we wanted to eat. We showed the disembodied face our ID and he must have thought us harmless as we were admitted – but only for lunch! Our meal was wonderful; served on an open terrace we had fresh fish, cold beer and the most delicious salsa either of us had ever had. I asked how it was made; the basic ingredient was a special chile that looked like a small pumpkin but the secret was – yellow mustard! Though we took some back and tried in vain to replicate the recipe we never made anything like our “Manta Picante.”

Knowing this secret sauce exists, I told Mike. Intrigued he wanted me to get some. Fine – no problem – how much? He said, “About two gallons!” When I showed up yesterday asking in the small kitchen for two gallons of salsa you can imagine the look on their faces. I told them money was no object as I realized making me this amount of salsa would probably preclude them from doing anything else all morning. Later that afternoon I picked up the containers containing the freshest, most tasty and fragrant salsa you can imagine. The price tag: $18. As the Destination Dish for the evening our Manta Picante was the perfect accent to Ecuadorian potato soup with cheese and grilled fish fillet. For guests who may not be nervy enough to eat ashore, we were successful in really bringing an authentic taste onboard. Contact me if you’d like the recipe.