Cuisine - Vegan, Vegetarian and Macrobiotic Food

During your 7-day "Holistic Holiday at Sea™" you will dine in a continental atmosphere in the new Costa Fortuna's spacious and gorgeous split-level Michelangelo Restaurant, staffed with attentive, well-trained waiters. Your food will be expertly prepared with care and attention to detail under the strict supervision of Mark Hanna, an internationally known natural food chef who has cooked at summer camps, yoga retreats, meditation centers and macrobiotic conferences around the world. Mark will personally design the menu and create the recipes. Meals will be non-dairy, vegan/natural cuisine and organic whenever possible. Desserts will be sugar and dairy-free and prepared by our own pastry chefs. Macrobiotic quality, organic/naturally fermented condiments such as miso, shoyu, umeboshi, and sun-dried sea salt will be used exclusively. Non-dairy and sugar-free beverages will be served. Fresh fish will be served on request and the ship's regular vegetarian and standard fare are optional on request.

We offer an optional diet for those working with a health provider or counselor on a specific health issue. This fare usually consists of specially prepared dishes with less salt and oil and no flour. Please tell us what your dietary needs are and we will do our best to accommodate you.

Cooking Classes - Vegan, Vegetarian and Macrobiotic Classes

Jane Quincannon Stanchich, internationally known vegan chef, cooking teacher
and restaurant consultant.

Each day Holistic Holiday at Sea™ offers a wide range of entertaining and informative cooking classes taught by several internationally known natural foods chefs and cooking teachers. While some classes focus on a particular type of food such as sushi or soy foods, other classes present specific themes such as seasonal cooking or basic vegan fare. Whatever the topic, you can count on sampling delicious food and having a great learning experience. Recipes are handed out before each class.

Isa Chandra Moskowitz is a Brooklyn native who began her vegan cooking journey many years ago at the age of sixteen. She’s inspired by New York City's cuisine from all over the world, as well as her own Jewish heritage, and she loves to fuse the two. Isa is the author of Veganomicon: The Ultimate Vegan Cookbook, Vegan with a Vengeance, Vegan Cupcakes Take over the World, and an upcoming Vegan Brunch Book.	Ann Gentry owns and operates Real Food Daily in Los Angeles, California. Ann is the author of The Real Food Daily Cookbook and hosts her own cooking show, Naturally Delicious with Ann Gentry on Veria, a new TV network. She is the executive chef to Vegetarian Times magazine and writes frequently for many national publications.
Jessica Porter, chef, comic and author of The Hip Chick’s Guide to Macrobiotics.	Christina Pirello, Emmy Award Winning TV personality, chef, and author of several best selling cookbooks, including Cooking the Whole Foods Way and Cooking Your Way to the Life You Want.
Warren and Marquita Wepman have been teaching vegan cooking in Florida and North Carolina for over 25 years. Warren is author of Man in the Kitchen.	Hiroyuki and Mie Naka have a Kushi Macrobiotic school in Osaka, Japan, and specialize in Zen Temple cooking and brown rice sushi.