To celebrate Caviar Month, kicking off October 1st, Hudson’s in New York City hosted a three-part series of guest chefs for their dinner cruises. World-renowned Brazilian chef Alex Atala headlined this remarkable series. The dinners featured a new five-course menu featuring Sterling Caviar. In addition, there were new signature cocktails making it truly a foodie’s dream. Learn more about this once in a lifetime experience of a caviar dinner with top chef Alex Atala.
Hudson’s
Hosting the event is Hudson’s, a dinner cruise yacht located near Hudson Pier at Dock 81. This three-story ship can accommodate up to 500 guests. Cruises treat guests to a cruise to 360-degree views of Manhattan’s skyline from Midtown to the Statue of Liberty and back.
Locally inspired Harvest-to-Harbor fare alongside classic and modern New York-themed cocktails offers guests close-up views of the Statue of Liberty and New York’s sweeping skyline.
Hudson’s offers a unique New York City dining experience in an upscale casual environment.
Chef Alex Atala
Chef Atala began his career at the Hospitality School of Namur, in Belgium. After his schooling, he worked in restaurants in France owned by Jean Pierre Bruneau and Bernard Loiseau. Chef Atala was also trained at the famous Hotel de la Cote d’Or, followed by time in Montpellier and Milan. Chef Atala finally returned to his native Brazil in 1994.
…he soon drew attention for his performance while in charge of the restaurants Filomena and 72. In 1999, he began his career as chef-owner in the acclaimed Namesa. In the very same year he opened the D.O.M. Restaurant, as well as a new era for Brazilian cuisine, where the ingredients and food culture of his country are protagonists in an avant-garde, sophisticated, and always surprising cuisine.
Sterling Caviar
Located in California’s farm-to-fork capital of Sacramento, Sterling Caviar is America’s pioneer of sustainable sturgeon farming and sturgeon caviar production, and is the nation’s leading producer. Consistently recognized for its sustainable farming practices, Sterling’s caviar is exclusively produced from white sturgeon. “We’re thrilled at the opportunity to partner with Hudson’s this October,” says Camron King, President of Sterling Caviar. “What an incredible honor it will be to have our caviar utilized by some of the world’s top chefs and during dinner service throughout the month.”
The Caviar Dinner
We are very excited to have these three incredible superstars cook on board, says Craig Kanarick, CEO of New York Cruise Lines. These are going to be once-in-a-lifetime events – not just great food and views, but also great fun. As Chef Pelaccio says, ‘If you’re not eating caviar, it’s not a party!’
