Monday, August 19, 2013

Come Cruise with Us on the Norwegian Breakaway

It's Official

As we start to plan and organize this trip I will be posting pictures and video's of what we will seeing and doing during our cruise. For 3 of the 7 days we will have tons of activities from "Welcome Meet and Greet""PJ Party Night", "The Scrapbooking Challenge", "Card Swap", "Candy Bar" just to name a few.

First the Ship - Norwegian Breakaway

Last Friday it was confirmed that the ship we will be sailing on is one of the newer ships called the Breakaway, super excited about. A few years ago I did a 11 day cruise with my husband on the Norwegian Jewel and was spoiled rotten. So expect the trip of a life time! 

The following is information on the ship, a video and you can find out more at 

As the largest and most innovate ship to ever home port in New York City, Norwegian Breakaway will sail to the pink sand beaches of Bermuda during the spring and summer. In the winter, she will sail to the warm tropics of the Caribbean and Bahamas & Florida. She is uniquely designed to capture the romance of travelling on the water, we've designed an industry-first open-air space to connect you with the ocean on The Waterfront. Indulge in 28 dining experiences, five towering watersides in our Aqua Park, plus be dazzled by spectacular fireworks display on every cruise.

"Cruises for Food Lovers" - Food & Wine - July 13, 2013

Seafood Specialist: Geoffrey Zakarian

Norwegian Cruise Line’s The Breakaway is one of the few cruises departing from New York City harbour. The on-board experience pays tribute to Manhattan with performances by the Rockettes and three seafood-centric spots by NYC chef Geoffrey Zakarian. We spoke with Zakarian about the challenge of cooking for a floating metropolis.

What’s the hardest thing about cooking on a cruise ship?
If you load up the ship on Monday, and you want to serve fresh fish on Friday, you have to plan. We solved that riddle by making sure we understand what we can freeze and what we can’t. The greatest sushi masters in the world will tell you that shrimp is best within 24 hours of being alive, and tuna should be aged five or six days.

What’s your all-time favourite seafood restaurant?

I'm a big fan of Milos, a great Greek restaurant in New York City. They know how to do seafood in a way that really extracts the utmost flavour. You don’t want to adulterate the fish.

Are you a big cruiser?
The inaugural cruise in May was my first. No pressure, right? I grew up in Massachusetts, so I enjoy water and boats—I mean, ships. You can’t say boat. They will get annoyed if you say boat. I got scolded once.

Questions Regarding Travel
Stephanie Lough our Vacation Specialist at Pure Magic Vacations
Call: 1-613-543-3006

Questions Regarding Events/Classes
Jo-Ann Pullen of
Call: 1-613-818-6962

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