An Experience to Savor

The Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.

Click here to view Kids & Teens Culinary Arts Center Program

The Culinary Arts Center also features:

• An innovative theatre-style venue with a state-of-the-art demonstration kitchen
• Multiple large plasma video screens so you don't miss the fine details (or you can watch the broadcast from the comfort of your own stateroom)
• Cooking demonstrations and hands-on cooking classes by our own award-winning chefs and their culinary staff
• Wine and cheese experts hosting special wine tastings and food pairing seminars
• Special guest chefs, wine experts and leading cookbook authors who appear in the pages of Food & Wine magazine
• Book signings, Q&A sessions, market tours in selected ports of call

Demonstrations and Seminars from Top Chefs

The Culinary Arts Center, presented by Food & Wine Magazine, provides guests on select Holland America cruises the opportunity to experience demonstrations and hands-on classes conducted by top chefs, wine experts, and leading cookbook authors from the pages of Food & Wine Magazine. Onboard all sailings, you will learn tricks-of-the-trade from top professionals, try your hand at preparing dishes and taste wines representative of the specific ports-of-call you will visit. Guests on selected cruises will also receive Food & Wine recipe cards and wine tasting notes that you may take home along with copies of the magazine. Other opportunities might include book signings, question and answer sessions, specially designed dinner menus and more. Previous guest chefs include:

• Jacques Torres - Chocolatier Extraordinaire.
• Max McCalman - Maître Fromager,
  Artisanal Premium Cheese.
• Marcus Samuellson - Chef of Aquavit and Ringo, NYC.
• Susan Sokol Blosser - President and wine visionary, Sokol Blosser Winery, Dundee, OR.

Passion Fruit Marinated Tuna With Dragon Fruit, Almond And Dijon

MICHAEL BLOISE,WISH, MIAMI BEACH

FOR THE MARINADE

Combine all ingredients in a bowl and marinated tuna for 2 hours in refrigerator.

Combine all the ingredients, except oil, in a food processor. After mixture is semi-smooth, slowly drizzle in the oil until dressing has reached proper consistency. You may need to add more or less oil, depending on your preference. Season with salt and pepper to taste. Reserve in refrigerator. Grill the tuna, slice and serve over dressed salad. Enjoy!

Passion Fruit Marinated Tuna With Dragon Fruit, Almond And Dijon

MICHAEL BLOISE,WISH, MIAMI BEACH

FOR THE MARINADE

Combine all ingredients in a bowl and marinated tuna for 2 hours in refrigerator.

Combine all the ingredients, except oil, in a food processor. After mixture is semi-smooth, slowly drizzle in the oil until dressing has reached proper consistency. You may need to add more or less oil, depending on your preference. Season with salt and pepper to taste. Reserve in refrigerator. Grill the tuna, slice and serve over dressed salad. Enjoy!

Grilled Halibut with Roasted Asparagus and Squash Emulsion

ALEXANDRA GUARNESCHELLI, BUTTER, NYC

This dish goes great with a Pinot Blanc or White Rioja.

Melt butter over low heat in a medium pot. Add the onion and the shallot and season with salt and pepper. Cook 5-8 minutes, or until the onion is tender.

Add the orange juice, lemon juice, zucchini and yellow squash. With a large metal spoon, stir until all of the vegetables are mixed. Cook over low heat for an additional 10 minutes.

Add the apple, saffron, cumin, coriander and ginger. Stir to mix. Season with salt and pepper. Cook for an additional 10 minutes.

While the sauce is hot, blend in batches in the blender or food processor until smooth. Taste for seasoning and reserve.

COOK THE FISH:
Heat one tablespoon of olive oil in a sauté pan over medium heat.

Season the fish on both sides with salt and pepper, and when oil begins to smoke lightly, place the halibut in the pan. Cook 2-3 minutes, or until light golden brown on first side.

Flip the fish over, and continue to cook, 5-8 minutes, to desired temperature.

COOK THE ASPARAGUS:
While fish is cooking, heat the remaining olive oil in a medium sauce pan. Add the asparagus, and lightly sauté until warm. Season with salt and pepper.

TO SERVE
Pour a round circle of the emulsion in the center of each of four dinner plates. Arrange 5 asparagus in the sauce on each plate and the halibut on top.

Marinated White Anchovies on Quinoa Croquettes with Spicy Saffron Aioli

BRAD FARMERIE, PUBLIC, NYC

SERVES 8

MARINATED ANCHOVY
24 boqueron (Spanish anchovies in oil)
1 clove garlic, thinly sliced
1/2 teaspoon dried oregano
Zest of 1/2 a lemon
1 red chili, cut into affine dice
1/4 cup extra virgin olive oil
8-10 cilantro stems- finely chopped
A few grinds of pepper

Drain the oil off of the fish and lay them in a single layer in a shallow dish.
Separately, combine all of the other ingredients in a mixing bowl and whisk them together.
Pour the mixture over the drained anchovies and refrigerate overnight.

SAFFRON AIOLI
This will make more than you need but it keeps well in the refrigerator

1/4 cup chardonnay vinegar
A big pinch of saffron
2 cloves garlic
1/2 shallot, thinly sliced
1 bay leaf
A few shakes of Tabasco
1 cup mayonnaise

In a saucepan, combine all of the ingredients except the mayonnaise. Place on a low heat and simmer until the liquid is almost evaporated. Remove the bay leaf and place the contents of the pot into a food processor. Add the mayonnaise and process to a fine puree. Set aside until needed.

QUINOA CROQUETTES
1/2 cup quinoa
3/4 teaspoon salt
3 scallions, thinly sliced
1/4 cup of grated parmesan cheese
2 tablespoons cilantro, fine chop
2 tablespoons parsley, fine chop
1 egg
1/4 cup flour

Place the quinoa in a saucepan over medium heat and lightly toast it for a few minutes. Add enough water to cover. Raise the temperature to a simmer and cook for about 12-15 minutes, when the quinoa will be al dente. Strain off the liquid and spread the quinoa on a sheet pan to cool. When cool, place quinoa in a mixing bowl and add all ingredients except the flour. Mix well. Add the flour, a little at a time, until well incorporated. Form into flattened balls and refrigerate until needed.

TO SERVE
Remove the quinoa croquettes from the refrigerator and deep fry at 375 until golden brown. Remove from the oil, allow them to drain, and season lightly with salt. Place three croquettes on each plate, top with a dollop of saffron aioli, and one marinated anchovy. Garnish the plate with micro greens and pickled onions. Enjoy!

Lobster Cheesy Mac

MARLIN KAPLAN, ONE WALNUT - CLEVELAND, OH

SERVES 8

INGREDIENTS
2 cups Black Butte Reserve cheese, grated
1 cup Gruyère cheese, grated
1 cup cream cheese
4 cups heavy cream
4 cups dry macaroni
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
2 cups lobster meat, chopped
Salt and ground pepper, to taste
1/2 cup roasted red peppers, julienne
1/2 cup cilantro, chopped
1 tablespoon bread crumbs
4 tablespoons cilantro, chopped (for garnish)

PREPARATION
In top of double broiler, combine Black Butte, Gruyère and cream cheese, melt until mixture becomes creamy. Slowly add cream continuing to stir until smooth.

In large put of boiling salted water, cook macaroni 8-10 minutes, until al dente.

In large sauté pan, heat olive oil. Add shallots and garlic, cook until golden. Add lobster and cook until opaque. Season with salt and pepper.

Drain pasta and add to lobster mixture. Add cheeses sauce, red peppers, and cilantro. Mix well. Divide mixture among 8 medium ramekins or pour into large casserole. Sprinkle on Parmesan cheese and bread crumbs. Bake in preheated 350°F oven for 7-8 minutes or until bread crumbs are golden brown and cheese bubbles. Remove from oven. Sprinkle on cilantro and serve.

TIPS

• Serve with a large mixed green salad with lemon dressing and warm sourdough bread.
• Substitute shrimp or crab meat for lobster.
• Drizzle on a little spicy basil as Cheesy Mac comes out of the oven.

Charbay Pomegranate Cocktail

MARKO KARAKASEVIC, CHARBAY WINERY AND DISTILLERY, ST. HELENA, CA

2 ounces Charbay Pomegranate Vodka
1 ounce Odwalla Pomegranate-Mango juice

Combine ingredients in a shaker with ice.
Shake until frosty and strain into a martini glass.
Garnish with a lemon twist.

Glazed Black Grouper with Thai Sweet Rice, Baby Eggplant, Bok Choy and Coconut Curry Sauce

DEAN JAMES MAX, 3030 OCEAN, FT. LAUDERDALE, FL

3 pounds black grouper fillet
2 tablespoons sesame oil
2 tablespoons brown sugar
4 green onions
4 ounces soy sauce

2 cups sticky Thai sweet white rice
1 cup water
1 can coconut milk
1 tablespoon salt

1 head baby bok choy
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoonbutter

20 baby eggplant
2 cups olive oil
2 tablespoons honey
4 tablespoons balsamic vinegar
1 sprig thyme
2 shallots
2 tablespoons coriander seed
1 bay leaf

PREPARATION
Cut the grouper fillet into perfect 7-ounce pieces. Chop the scraps and sauté them with sesame oil in a non-stick pan over medium heat. Cook for 30 seconds until cooked only halfway. Transfer the grouper while hot to a bowl with the brown sugar, chopped green onions, and soy sauce, then stir it well. Let the mixture cool. Keep it in the refrigerator until you are ready to wrap the sticky rice rolls.

Score the bottom of the baby eggplant leaving them whole, but flesh exposed. Mince the shallots and warm them in a couple of tablespoons of the oil in a small pot. Add the honey and cook for 20 seconds. Deglaze with the vinegar and cook 30 more seconds. Add the thyme, eggplant, and the rest of the oil. Season the oil with salt, coriander, bay leaf, and pepper. Cook the eggplant over a very low flame for 15 minutes, or until tender. Keep in the oil until needed.

To cook the rice, place the rice, water, coconut milk, and salt in a small sauce pot and warm over medium high heat until simmering. Stir the rice every 30 seconds for 2 minutes. Lower the heat and cover the rice for the next 15 minutes. Stir the rice 4-5 times during that period. Remove the rice from the heat and let it sit covered for 10 more minutes. Lay the rice out on a sheet pan to cool at room temperature.

Lay a sheet of plastic wrap out and spoon 3 ounces of rice on to it. Flatten the rice and place a tablespoon of the grouper mixture in the middle of the rice. Pick up the edges of the plastic and fold the rice over to create a package. Twist the plastic to seal the package from any air or liquid. Keep in the refrigerator until needed. You can make these a day in advance. To heat the package before serving, you can steam or boil the rice in the plastic for 5 minutes.

Clean the grill and heat it as hot as possible. Season the grouper with salt, pepper and oil. Place the fillets on the grill for 3 minutes on each side. Glaze the fish with the sweet soy glaze and move them to the top warming rack of the grill. Let them roast there for 2 more minutes with the lid down.

In a small non-stick pan, warm the butter and the sesame oil. Add the bok choy and cook for 30 seconds. Pour in the soy sauce and sauté for 1 more minute.

Remove the plastic from the rice packages and place them on the six plates. Set 3 warm eggplants on each plate. Divide the bok choy between the plates. Place a piece of fish on each plate. Spoon the chili sauce around.

COCONUT CURRY SAUCE
MAKES 2 CUPS
2 tablespoons peanut oil
2 green onions, shallots
fresh ginger (1-inch piece)
4 cloves garlic (smashed)
1 stalk lemon grass (smashed and chopped)
1 Thai chili (chopped)
bay leaf
1 tablespoon red Thai curry paste
6 tablespoons brown sugar
1 cup vermouth
2 cups chicken stock
2 can coconut milk
1 teaspoon whole coriander seeds
2 sprigs thyme
1 lime (juiced)
1/2 cup cilantro leaves (chopped)

In a small saucepot, gently sauté the green onion, shallot, ginger, garlic, lemongrass with the peanut oil for a couple of minutes. Add in the curry paste and chili and continue to cook for a few minutes more. Next, put in the herbs and spices and brown sugar and cook for two more minutes. Deglaze with vermouth, and when it has cooked completely dry, add in the chicken stock and simmer for ten minutes, or until reduced by half. Pour in the coconut milk and bring it to a boil. Remove the sauce from the heat and let it cool at room temperature. Purée the sauce in a blender and strain it through a fine sieve. Reheat the sauce when needed and finish it with fresh cilantro, lime juice, and salt.

GROUPER GLAZE
This teriyaki style glaze is perfect for adding a salty sweetness to grilled fish. It also helps to maintain moisture when grilling leaner fish.

1/2 cup apricot preserves
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons ginger (minced)
2 tablespoons ketcup manis
Indonesian soy, optional

Warm the apricot, soy, sesame, ginger, and manis in a small pot over a low heat for 10 minutes. Whisk the mixture occasionally to create a smooth glaze. Press the glaze through a fine strainer and keep refrigerated until needed.

Lemon Condensed Milk Pound Cake with Raspberry Yogurt Swirl Sherbet

PICHET ONG, P*ONG, NYC

In Asia, sweetened condensed milk is often drizzled on toast as a snack. This pound cake is a luxurious homage to that treat. Using condensed milk as the primary sweetener results is a buttery lemon pound cake rich in texture without being too dense. With lemon slices as design pattern on the cake, it's great on its own or served as an accompaniment to tea. Slices can also be served as a more formal plated dessert with some macerated berries and a soft dollop of Sweetened Condensed Milk Chantilly, as used in this recipe. This pound cake keeps well, wrapped tightly, for two weeks at room temperature or up to two months in the freezer.

Sift together the flour and baking powder and set aside. In a food processor, pulse butter, sugar, lemon zest, and salt and process until light and fluffy, 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and lemon juice and pulse until well-incorporated, 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, 10 times. Add the eggs and pulse just until combined, but not well-mixed, 5 times. Scrape down the sides and bottom of the bowl, stir in the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs.

Line the bottom of cake pan with lemon slices, which must be thin enough to curl around the ends until they're flushed with the edges. Pour in the batter to the prepared loaf pan and bake until the top is golden brown and a tester comes out clean, 35-40 minutes. In the meantime, prepare the glaze with sugar, lemon juice, and butter by combining them in a bowl.

While still warm, brush the top surface with the glaze. Let cool for 10 minutes, carefully unmold the cake and brush the remaining surfaces with the remaining glaze.

RASPBERRY YOGURT SWIRL SHERBET
11/4 cups (280 grams, 10 ounces) whole milk
1/2 cup (100 grams, 31/2 ounces) sugar
1/2 teaspoon salt
2 egg yolks
1 cup (230 grams, 8 ounces) plain whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
3 tablespoon raspberry jam (or more to taste)

Whisk the egg yolks in a medium mixing bowl until broken and set aside. Bring milk, sugar and salt to a scald.

Pour warm milk mixture onto the yolks to temper. Transfer the yolk mixture back to the saucepan, set over low heat, and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers 165°F, about 2 minutes. Remove from the heat and strain the mixture through a fine-mesh sieve. Stir in the yogurt, lemon juice and vanilla, and whisk to combine.

Set the mixing bowl over a larger bowl of ice and water and cool, stirring occasionally, until cool to the touch, about 40°F. Alternatively, cover and refrigerate until cold.

Transfer the mixture to your ice cream maker and follow the manufacturer's instructions. After it is extracted, gently fold in the raspberry jam and then freeze overnight for a firm yogurt.

MACERATED RASPBERRIES
1 pint raspberries
3 tablespoons raspberry jam
2 teaspoon lemon juice

Rinse, drain, and toss together raspberries with jam and lemon juice. Let sit for 10 minutes and serve.

CONDENSED MILK CREAM
1 cup (238 grams, 4 ounces) cream
2 tablespoon condensed milk
1/2 teaspoon salt

In a mixing bowl, whisk together all ingredients until thickened with very soft peaks. Refrigerate until serving.

ASSEMBLY
Divide cake into 8 serving portions, 2-inch per piece. Place 2 tablespoons of condensed milk cream at bottom of plate. Place a piece of cake in the middle of the cream, with 5-6 raspberries on the side with some of the liquid. Sprinkle some cookie crumbs on the bowl and place a scoop of raspberry swirl frozen yogurt on top. Garnish with some mint.

Chocolate Schotts^TM Cookies

Andrew Garrison Schotts, Garrison Confections, Providence, RI

Here's a great variation to this recipe: Instead of baking the dough as individual cookies, form the dough into a 1-inch (2.5 cm) diameter rope and flatten it out into a rectangle. Bake and cool as directed. Then use the baked log as the bottom of a banana split or any other ice-cream sundae.

INGREDIENTS
FOR COFFEE PASTE
1/4 ounce or full 1 tablespoon (7 g) freshly ground coffee, preferably Italian
3 ounces or 6 tablespoons (84 g) water

FOR MUDSLIDE COOKIES
8 ounces (224 g) 64 percent bittersweet chocolate, chopped
8 ounces (224 g) 84 percent extra-bittersweet chocolate, chopped
2 ounces or 1/4 cup (56 g) salted butter, room temperature
12 ounces or 1 1/2 cups (336 g) granulated sugar
4 large eggs
1/2 ounce or 1 teaspoon (3.5 g) coffee paste
1/2 ounce or 1 teaspoon (3.5 g) vanilla extract
2 ounces or 1/2 cup plus 1 1/2 tablespoons (56 g) pastry or cake flour
1/2 ounce or 1 teaspoon (5 g) baking powder
Pinch (2 g) salt
14 ounces (400 g) semisweet chocolate chips
4 ounces (112 g) shelled, chopped pecans, toasted

TO MAKE THE COFFEE PASTE
Place the ground coffee in a small bowl. Bring the water to a rapid boil, pour over the coffee, and stir to dissolve the coffee grounds. Set aside until ready to use. This will make more than the required amount. The remaining paste can be stored in the refrigerator in an airtight container, but must be stirred thoroughly before each use.

TO MAKE COOKIES
Lightly butter a large baking sheet and set aside until ready to use. Combine chocolates and melt over a double boiler. Set aside until cool to the touch but still liquid. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar on low. The mixture will still look loose and grainy. Slowly add the eggs, one at a time, scraping down the sides of the bowl and mixing well between additions. Add the coffee and vanilla extract, and mix well. Scrape the bottom and insides of the bowl. Sift together the flour, baking powder, and the salt. Slowly add the dry ingredients to the mixing bowl. Mix on low until everything is incorporated. Slowly drizzle the melted and cooled chocolate into the cookie dough while mixing. Continue to mix on low speed until everything is incorporated. Scrape the sides and bottom of the bowl. Add the chocolate chips and the pecans, and mix just until combined. Remove from the mixer.

TO BAKE
Preheat the oven to 350°F (180°C). Using a 1-ounce (28 g) ice-cream scoop or two tablespoons, place portions of dough on the baking sheet, spacing each cookie 2-inch (5 cm) apart. Bake for 10 to 12 minutes; the center of the cookies should still be slightly soft. Remove from oven and allow the cookies to sit on the baking sheet for an additional 3 minutes. Then transfer the cookies to a wire rack to cool.

TO STORE
Cookies will keep at room temperature, stored in an airtight container, for seven days. Unbaked cookie dough can be frozen for up to three months if well wrapped in plastic wrap and placed in a freezer storage bag.

Seared Rare Sea Scallops with Truffled Ramps &
Duck "Lardo"

JASON WILSON, CRUSH, SEATTLE, WA

FOR THE RAMPS
2 pounds fresh ramps
3 sprigs lemon thyme, chopped well
2 tablespoons white truffle oil
1/2 cup heavy cream
1 teaspoon lemon juice
1/4 cup chicken stock
1 bay leaf
Salt and pepper to taste

In a stainless steel sauce pot, simmer the cream, lemon juice, chicken stock and bay leaf for 3 minutes on medium heat. Add the ramps, whole, and simmer for 5 minutes stirring constantly. Add the lemon thyme and seasoning to taste and simmer for 2 minutes. Reserve and keep warm for the completed dish.

CITRUS VINAIGRETTE
1/2 cup extra virgin olive oil
1/2 cup tangerine, blood orange, lime and lemon juices
2 tablespoons fine chopped parsley
2 tablespoons kosher salt
1/2 teaspoon back pepper
1 tablespoon chopped tarragon
1 tablespoon Dijon mustard

Whisk together to taste.

FOR THE SCALLOPS
12 huge, beautiful U-10 scallops
Salt and pepper to taste
a great cast iron pan and some oil to sear in

Pour oil in pan and season the scallops well with salt and pepper.
Place the pan on high heat until the oil starts to smoke, add the scallops, turn down to low.

TO SERVE
Place the scallops atop the ramps, dress with the vinaigrette, on the outside of the dish, and finish with shaved truffles, sporadically placed, and shaved fresh foie gras (lardo).

Refresh, Relax, and Rejuvenate

Of all the fascinating places you can visit on a Holland America cruise ship, none rejuvenates and relaxes like the Greenhouse Spa & Salon, featuring heavenly beauty and wellness rituals. Choose the blissful pampering of a facial therapy or let the trained fingers of a massage therapist sooth your muscles while working fragrant oils into your skin. Enjoy therapeutic water treatments as you steam in a thermal suite or bathe in herbs, all the while cruising to exotic destinations and enjoying the indulgences that are a signature feature of luxurious Holland America Line cruises.

Relaxing treatment rooms also offer breathtaking views where guests can enjoy exotic skin, body, and hair treatments ranging from hot stone massages and pedicures to hair styling and facials. Facilities include:

• A hydrotherapy pool bubbling with warm, therapeutic sea water
• Heated ceramic lounge reminiscent of an opulent Turkish bath
• Private treatment rooms, including couple's massage rooms
• Massage therapy inspired by an exotic blend of cultures - from Hawaiian Lomi Lomi to Chinese
  Tui Na
• The latest exotic skin, body, hair and
  nail treatments
• Knowledgeable, professional therapists trained to guide you through your spa experience

For rejuvenation thru exercise, Holland America Line spas offer fitness classes to help you achieve optimum health and vitality. Yoga, Pilates, *spinning, aquarobics and cardio circuit training are available for participants at all levels. Take advantage of treadmills, stationary bikes, stairsteppers, rowing machines, weights, and weight machines. Staffed with professionals, the tranquil Greenhouse Spa and Salon invites guests to embrace sensory indulgence on a luxurious cruise vacation to remember.

*except ms Prinsendam

Because the Greenhouse Spa & Salon is such a popular destination, we encourage you to book spa appointments early, preferably right after boarding the ship. Visit timetospa to order Greenhouse Spa products online.

Massage and Facial Therapies

Let our professional Spa staff pamper you with a massage or a holistic face treatment as they bring you to new heights of relaxation. For joint distress and the relief from the soreness excessive physical activity can cause, choose a deep tissue muscle massage; for the ultimate relief of muscle tension, a Swedish massage; or perhaps you and your loved one would appreciate taking time for a couples massage.

• Elemis Deep Tissue Muscle Massage - This deep massage warms the joints, ligaments and muscles to melt the aches away.
• Swedish Massage (25 and 50 minutes) - Swedish massage uses Effleurage, Pettrisage, Tapotement and friction to aid the body's internal cleansing system.
• Couples Massage (50 minutes) - Lie side-by-side in the same therapy room as our massage professionals soothe sore muscle and tissue.

Facial Therapies

Experience the ultimate in holistic skin therapy. These facials promise to take your skin on a journey of total renewal.

• Elemis Japanese Silk Booster Facial (50 minutes) - Natural Japanese silk protein or sulfur compresses combine with pure phytoamine biocomplexes to produce immediate results beyond question.
• Elemis Japanese Silk Eye Zone Therapy (25 minutes) - Taking rejuvenating eye therapies to a new level, this treatment combines reflexology with a unique Japanese silk protein compress and our Eternal Synergy range. Only available as part of a ritual or ceremony package.
• La Therapie HydraLift Facial (1 hour) - An oxygenating facial that uses galvanic stimuli and high frequency to penetrate into the deepest layers of the skin. By prolonging the life of skin cells and withdrawing deeply embedded impurities, this facial will assist in giving a refreshed lifted appearance while helping blemished or impure skin to heal quickly.

Because the Greenhouse Spa & Salon is such a popular destination, we encourage you to book spa appointments early, preferably right after boarding the ship. Visit timetospa to order Greenhouse Spa products online.

Exotic Body Rituals

Embark on a journey to sensory heaven from the soles of your feet to the tingling top of your scalp. Pamper yourself by choosing from several exotic exfoliation rituals to invigorate, replenish and bring vitality to your face and bod