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Float Cuisine:Top Cheftestant, Royal Caribbean's Molly Brandt on Cooking at Sea & Sourcing Michael Schwartz
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Chef Michael Schwartz at Oasis of the Seas' 150 Central Park. (Photo: Tim Aylen)
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Chefs Michael Schwartz, Molly Brandt and James Seyba outside Oasis of the Seas' 150 Central Park. (Photo: Tim Aylen)
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Chefs Michael Schwartz and James Seyba outside Oasis of the Seas' 150 Central Park. (Photo: Tim Aylen)
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Homemade Organic Ricotta with marinated Swank Farms baby beets, pickled radish, baby arugula, and grilled sourdough. (Photo: Tim Aylen)
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Homemade Organic Ricotta with marinated Swank Farms baby beets, pickled radish, baby arugula, and grilled sourdough. (Photo: Tim Aylen)
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Jumbo Lump Crab Cake with carrot butter sauce. (Photo: Tim Aylen)
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Jumbo Lump Crab Cake with carrot butter sauce.(Photo: Tim Aylen)
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Mahogany Black Cod with whipped parsnip, baby pak choi, and mustard sauce. (Photo: Tim Aylen)
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Mahogany Black Cod with whipped parsnip, baby pak choi, and mustard sauce. (Photo: Tim Aylen)
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Slow roasted and grilled Harris Ranch Beef Short Rib with roasted cipollini, Swank Farms cress and romesco sauce (Photo: Tim Aylen)
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Slow roasted and grilled Harris Ranch Beef Short Rib with roasted cipollini, Swank Farms cress and romesco sauce (Photo: Tim Aylen)
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Slow roasted and grilled Harris Ranch Beef Short Rib with roasted cipollini, Swank Farms cress and romesco sauce (Photo: Tim Aylen)
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Milk Chocolate Cremoso with extra virgin olive oil and sea salt, espresso semi freddo. (Photo: Tim Aylen)
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