Sterling Caviar In Good Hands With World-Renowned Brazilian Chef Alex Atala Aboard Hudson’s This Month
October 1, 2018
World-Renowned Brazilian Chef Alex Atala Headlines a Celebration of Caviar Aboard Hudson’s this October
The NYC-based dinner-cruise ship will host a series of Sunday suppers featuring the Brazilian superstar, James Beard Award winner Zakary Pelaccio, and local prodigy Flynn McGarry
Kicking off October 1, Hudson’s celebrates the fall season with a new menu of unique dishes and unique cocktails starring premium, sustainable, white sturgeon caviar from California-based Sterling Caviar.
The highlight of the celebration is a series of caviar-focused Sunday dinners prepared by three eminent culinary icons, each recognized for creativity and trailblazing passion in the kitchen:
- Alex Atala (October 21st), chef of Michelin two-starred and “World’s 50 Best” São Paulo restaurant O.M. Since 2015, Atala has been the highest-ranked Brazilian chef in the Michelin Guide, celebrated worldwide for embodying a contemporary expression of authentic Brazilian ingredients and cuisine. This dinner marks the first time the chef has cooked independently in New York City.
- Flynn McGarry (October 14th), the 19-year old chef recently awarded two stars from the New York Times for his restaurant Gem on New York’s Lower East Side. The newly opened modern American restaurant is a culmination of nearly a decade of cooking at his supper club, EUREKA, which he operated as pop-ups and residencies in Los Angeles, San Francisco, and New York City beginning at just 12-years-old.
- Zakary Pelaccio (October 28th), author and James Beard Award-winning chef of Fish & Game in Hudson, New York. Known for guiding Southeast Asian cuisine into the mainstream and pioneering New York’s nose-to-tail and gastro-pubs movements, the “Best Chef: Northeast” winner cooks with the bounty of farm-raised Hudson Valley ingredients year-round, including foraged, fermented and otherwise preserved items.
“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!’”
Guest-Chef Program Director Catharina Capps adds, “Dinner on Hudson’s is always a special affair, incredible food along with the best views in the world: the New York City skyline and Lady Liberty from the Hudson River.”
“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.”
Flynn McGarry: Sunday, October 14, 2018
Alex Atala: Sunday, October 21, 2018
Zakary Pelaccio: Sunday, October 28, 2018
Caviar Month Evening Programming: October 2018
Tuesday-Sunday: 6:00 p.m. – 10 p.m.
Click here for schedule updates
Caviar Month Evening Cruises
Dining Room, Four-Course Dinner Cruise: $147
Open-Bar Lounge: $100
Five-Course Dinner, Table Seating: $199
Five-Course Dinner, Bar Seating: $169
W 41st St and 12th Avenue (Pier 81)
New York, NY
Hudson’s is a dinner-cruise yacht conveniently docked near Hudson Yards at Pier 81 with cruises along Manhattan’s West Side. The three-story ship features bi-level dining and a spacious roof deck lounge with a DJ booth. 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 is open for dinner Tuesday-Sunday from 5:30 p.m. – 10 p.m., and Sunday brunch from 11:30 a.m. – 2:30 p.m. For more information, please visit https://HudsonsNYC.com.
About 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 the nation’s leading producer, supplying the majority of domestic caviar production annually. Consistently recognized for its sustainable farming practices and long-term protection of the species, Sterling’s caviar is exclusively produced from white sturgeon (Acipenser Transmontanus) – a species native to North America’ west coast. From hatching to maturity, its sturgeons are farm-raised entirely in controlled environments by a committed staff of fish biologists and specialists. Sterling Caviar offers four premium grades of caviar – Classic, Royal, Supreme, and Imperial – in tin sizes ranging from 30g to 1000g. Until recently, much of Sterling’s caviar was designated for repackaging and distribution through one of the world’s largest and most premier caviar houses. Today, Sterling’s caviar is distributed directly, its high quality quickly making it a favorite among some of the country’s finest restaurants and resorts. For more information, please visit https://www.sterlingcaviar.com.