What’s your ideal day of dining on board?
RS: I love to wake up to AmaWaterways’ healthy breakfast bowls. With a unique combination offered each day, these vibrant bowls include a wide assortment of ingredients such as fresh berries, nuts and seeds, and while small in size, they pack a powerful punch in flavor. My favorite tastes like melted chocolate and peanut butter, but the chefs make sure it is healthy! Sometimes I pair a breakfast bowl with a made-to-order omelet or eggs Benedict. Every breakfast starts with a plate of fresh fruit served by the waitstaff. For lunch, we recently introduced an array of small-bite appetizers reflecting global delicacies that arrive at the tables before guests order from the menus. These are delicious introductions to the meal and ensure guests never go hungry while waiting for their soup, salad or main course. I also have a weakness for our signature oven-roasted potato wedges, so whether I have a freshly tossed salad, a personalized pasta dish or a juicy hamburger, I find it hard to resist ordering a side of potato wedges. At dinner, fresh-baked breads and rolls are the best way to start the meal, but the flavorful soups are my favorite. It honestly doesn’t matter which variety I try; I love them all, from the cream of mushroom to the lentil to the lemongrass soup – which was a truly memorable addition to The Chef’s Table seven-course menu. I typically lean toward our wonderfully prepared fresh fish dishes served with an assortment of vegetables, followed by dessert. The ice creams served alongside many of our chefs’ indulgent creations are magnificent, especially the cinnamon flavor. Of course, guests should also be sure to sample the local wines that have been paired with each night’s dinner and change every day.