Kirsten Dixon

• ms Prinsendam
• 54-DAY GRAND MEDITERRANEAN & BLACK SEA
• Mar 24, 2010
• On board:
  Mar. 24 - Apr. 8

Kirsten Dixon is chef/owner of Within The Wild Adventure Company, an Alaskan travel company offering three remote boutique adventure lodges. With husband Carl, she owns and operates Redoubt Bay Lodge, a bear-viewing destination near the Finger Lake checkpoint along the Iditarod Trail, and Tutka Bay Lodge, an ocean-based lodge in Kachemak Bay. After attending culinary school at Cordon Bleu in Paris, she earned her master’s degree in gastronomy from Adelaide University in Australia. Author of several cookbooks, she’s working on a collection of favored recipes from her twenty-five years of cooking in the Alaska backcountry.

Marisol Koczal Simon

• ms Prinsendam
• 54-DAY GRAND MEDITERRANEAN & BLACK SEA
• Mar 24, 2010
• On board:
  Apr. 9 - Apr. 26

Mike Davis

• ms Zaandam
• 11-DAY SEA OF CORTEZ
• Mar 26, 2010

Mike Davis joined Heavy Restaurant Group as Executive Chef of the Restaurants at Bellevue Towers which includes Purple Café and Wine bar, Barrio and a third concept opening in early 2010. A Seattle native, Davis studied Culinary Arts at both Seattle Central Community College and the Colorado Institute of Art.

Dean James Max

• ms Westerdam
• 7-DAY SOUTHERN CARIBBEAN
• Mar 28, 2010

Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.

Denise Vivaldo

• ms Amsterdam
• 32-DAY GRAND WORLD VOYAGE
• Mar 29, 2010
• On board:
  Apr. 1 - Apr. 15

Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies.

Ernesto Pino

• ms Oosterdam
• 7-DAY MEXICAN RIVIERA
• Apr 03, 2010

A Pacific Northwest resident since 1987, Ernesto’s a self-trained demonstration chef, specializing in Mediterranean, Caribbean, Latin American and Southwestern foods. Staff Director for Hollywood luminaries Henry Winkler, Aaron Spelling, Henry Mancini and Ms. Barbra Streisand, he trained under Gailand Klass, Klass Catering, Wolfgang Puck and others & taught at the Ma Maison School of Cooking in Los Angeles. From 1987 to 2006, he taught at the Cooking School at Larry’s Markets, at Third Place Books and other venues, and was a guest-feature on CBS affiliated KIRO-TV’s INSIDE LINE, as the “Insider Food Hints” Specialist.

Jose Gutierrez

• ms Zuiderdam
• 10-DAY PANAMA CANAL SUNFARER
• Apr 10, 2010

Jose Gutierrez trained at the Professional Culinary School in Manosque, France. Soon after, he spent two years at the Hotel de France in the Jura under the direction of Chef Roger Petit. He then worked with Chef Francis Trocelier and in La Reserve de Beaulieu on the French Riviera. He honed his skills at the Restaurant de France for The Meridien Hotel, The Peabody Hotel's Chez Philippe, and in November 2005, he opened Encore Restaurant & Bar in Peabody Place. His many awards include being named Chef of the Century by The American Academy of Hospitality and Sciences and winner of the Mobil Four Star Award for 14 consecutive years.

Perry Mascitti

• ms Noordam
• 10-DAY SOUTHERN CARIBBEAN WAYFARER
• Apr 24, 2010

A graduate of the Culinary Institute of America, award-winning chef Perry Mascitti is Executive Chef at Tulalip Resort Casino. His culinary philosophy is to provide creativity beyond what’s expected, teach and mentor with respect, have passion for everything one does and learn continually about other cultures. Prior to Tulalip, Perry was the Executive Chef at Fantasy Springs Resort Casino in Indio, California, Executive Banquet Chef at the Pechanga Resort Casino in Temecula, California and Chef/Owner of the Sage Catering Co. in San Diego. In December 2008, he was an Invitee Chef at the James Beard House in NYC.

Andrew Shotts

• ms Prinsendam
• 18-DAY GRAND MEDITERRANEAN VOYAGE
• Apr 26, 2010
• Dates Onboard:
  Apr. 26 - May 3

Andrew Shotts is a Huntsville, Alabama, native who redefines the field of artisanal chocolate and raises the bar for confection making in the United States. Formerly the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, he and wife Tina Wright later opened Garrison Confections and the Chocolate Loft.Andrew’s television experience includes the National/World Pastry Team Championship documentaries, stints on Food Nation with Bobby Flay, Top 5 Chocolate Indulgences with Bobby Rivers, CBS’s The Early Show, Fox Channel 5’s Good Day New York, the Television Food Network’s Semi Home Made with Sandra Lee and Sugar Rush.

Andrew Shotts

• ms Prinsendam
• 21-DAY GRAND MEDITERRANEAN SEGMENT
• Apr 26, 2010
• Dates Onboard:
  Apr. 26 - May 3

Andrew Shotts is a Huntsville, Alabama, native who redefines the field of artisanal chocolate and raises the bar for confection making in the United States. Formerly the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, he and wife Tina Wright later opened Garrison Confections and the Chocolate Loft.Andrew’s television experience includes the National/World Pastry Team Championship documentaries, stints on Food Nation with Bobby Flay, Top 5 Chocolate Indulgences with Bobby Rivers, CBS’s The Early Show, Fox Channel 5’s Good Day New York, the Television Food Network’s Semi Home Made with Sandra Lee and Sugar Rush.

Lon Symensma

• ms Eurodam
• 10-DAY ROMAN EMPIRE
• May 09, 2010

An Iowa native, Symensma’s culinary career started in the kitchen of a local diner. In Indiana he worked with Don Miller, executive chef of the University of Notre Dame’s extensive food program and earned silver in Berlin in 1996 for the US Culinary Olympic team. He graduated with High Honors in 1999 at the Culinary Institute of America, and staged in kitchens in the South of France and at San Sebastian’s famed Arzak. In Asia he trained at the Royal Garden Hotel in Hong Kong and the Datai resort in Malaysia. Back in New York as opening sous chef at Spice Market, he joined the Buddakan NYC team, where he has been an integral part in the collaborative development of the menu.

Vitaly Paley

• ms Statendam
• 7-DAY NORTHBOUND GLACIER DISCOVERY
• May 16, 2010

The 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly and his wife Kimberly opened Paley’s Place in 1995 in Portland, WA. It’s been recognized in Gourmet as one of America’s Top 50 Restaurants, and Zagat has chosen Paley’s Place as one of America’s Top Restaurants for the past three consecutive years. Vitaly and Kimberly published The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest in October 2008. The book was named Best Regional Cookbook on Epicurious.com and was one of the Top 15 Cookbooks of 2008 on the AOL Food Channel. Vitaly has appeared on the Martha Stewart Show and in the magazines Portland Monthly, The Oregonian, VIA Magazine, Oprah Magazine, Wine Enthusiast and more.
View Culinary Guest Biography

Vitaly Paley

• ms Statendam
• 7-DAY SOUTHBOUND GLACIER DISCOVERY
• May 23, 2010

The 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly and his wife Kimberly opened Paley’s Place in 1995 in Portland, WA. It’s been recognized in Gourmet as one of America’s Top 50 Restaurants, and Zagat has chosen Paley’s Place as one of America’s Top Restaurants for the past three consecutive years. Vitaly and Kimberly published The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest in October 2008. The book was named Best Regional Cookbook on Epicurious.com and was one of the Top 15 Cookbooks of 2008 on the AOL Food Channel. Vitaly has appeared on the Martha Stewart Show and in the magazines Portland Monthly, The Oregonian, VIA Magazine, Oprah Magazine, Wine Enthusiast and more.
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Martin Blunos

• ms Eurodam
• 11-DAY BALTIC TREASURES
• May 29, 2010

One of the UK’s greatest chefs, Martin Blunos was born and raised near Bath. He appears regularly on TV and radio with regular slots on BBC1’s Saturday Kitchen and was chosen to cook for The Queen during her Jubilee year, which was documented in the BBC1 program All the Queen’s Cooks. In each of his restaurants, he earned two prestigious Michelin Stars. He was invited to meet Prime Minister Tony Blair at the Foreign & Commonwealth Institute to celebrate Latvia joining the EU, and he demonstrates throughout the UK and at major food festival around the world.

Lee Hillson

• ms Volendam
• 7-DAY ALASKA INSIDE PASSAGE
• Jun 02, 2010

At 16, Lee Hillson enrolled in culinary school at Bournemouth and Poole College in his native England. After graduation he worked at the Hyatt in Austin, Texas, London's Roux Patisserie, the Michelin star Le Poussin in Hampshire, England and Hintlesham Hall in Ipswich. He served as Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island, and Sous Chef at T. Cook's at Royal Palms Resort in Phoenix, later becoming Executive Chef.

Keith Colburn

• ms Zaandam
• 7-DAY ALASKAN EXPLORER
• Jun 18, 2010

Starting as a true greenhorn on an Alaskan crabber in 1985, Keith Colburn has commercially harvested halibut, salmon and cod and done numerous guest appearances, including: Guest Chef for private luncheons with AAA and Holland America Cruise Line representatives, Special Guest at Caterpillar World Headquarters in Peoria, IL., and a participant in the Western Regional Chef’s Convention at the MGM Grand in Las Vegas, NV. He holds a United States Coast Guard 1600 ton Master fishing inspected license and is Owner/Operator of F/V Wizard 500 ton commercial crab fishing vessel. Coburn will share his expertise on how to select, crack and clean fresh crab while Holland America Line’s executive chef demonstrates different ways to prepare and serve this Alaska seafood favorite.

Joe Truex & Mihoko Obunai

• ms Zuiderdam
• 7-DAY ALASKA INSIDE PASSAGE
• Jun 19, 2010

Chef Joe Truex :
This Mansura, LA, native worked in the kitchens of New Orleans and Las Vegas, attended the Culinary Institute of America in New York and trained under Chef Daniel Bouloud at the acclaimed Le Cirque. The chef de partie at the Swissotel Le Plaza in Basel, Switzerland, he later worked at The Peninsula Hotel in New York and at The Fireman Hospitality Group. As executive chef he launched the Brooklyn Diner and the Redeye Grill. In Cambridge, NY he was executive chef at the Cambridge Hotel, working with local farmers to produce seasonal ingredients for the 60-seat restaurant. He and his wife, Chef Mihoko Obunai, moved to Atlanta, and opened the acclaimed restaurant Repast.

Chef Mihoko Obunai:
Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. After graduating college she traveled to Peru. While in South America, Obunai learned Spanish, met several chefs, and decided to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta.

Dean James Max

• ms Prinsendam
• 14-DAY BALTIC EXPLORER & KIEL CANAL
• Jun 25, 2010

Dean James Max earned a B.S. in Marketing, with a minor in Hotel and Restaurant Management at Florida State University. After study in Italy at the Florence Study Center, he went on to positions with Brasserie Savoy in San Francisco, the Ritz Carlton Dining Room in Pentagon City, VA, Gerard's Place in downtown Washington, D.C. & the Ritz-Carlton in Atlanta, GA. Dean was delighted to create and design his own restaurant and dining concept at the Marriott Harbor Beach Resort & Spa in Ft. Lauderdale called 3030 Ocean.

Dennis Bagley

• ms Zaandam
• 7-DAY ALASKAN EXPLORER
• Jul 02, 2010

Colorado Native Denny Bagley started his culinary journey as a Navy cook, before becoming Chef of Normandy French restaurant in Denver, where he established French cuisine and cooked for Pope John Paul. Successful engagements followed in Tampa, at Boston’s Park Plaza Hotel and in Southern California as Chef De Cuisine of Sir Winston’s on the Queen Mary. For 18 years at Club Corp he held such titles as Regional Chef & Culinary Team and headed the Executive Chef and Sous Chef Training Facility. Denny is currently a Chef at the Sage Restaurant in Southern California.

Lars Kronmark

• ms Nieuw Amsterdam
• 10-DAY MEDITERRANEAN INAUGURAL
• Jul 04, 2010

Denmark native Lars Kronmark is a graduate of the Restaurant and Apprenticeship School in Copenhagen. He traveled to Mexico with Rick Bayless, and Italy and Spain with the International Olive Oil Council. He helped launch the China Educational Project in 2001. Before joining the Culinary Institute of America’s Greystone faculty, Chef Kronmark spent fourteen years as a senior chef instructor at the California Culinary Academy, and was hand-picked from the finest culinary educators in the United States to open the Culinary Institute of America at Greystone in August 1995.

Randy Zweiban

• ms Amsterdam
• 14-DAY ALASKAN ADVENTURER
• Jul 12, 2010

After graduating from Peter Kump's New York Cooking School, Chef Zweiban opened a boutique catering business in Manhattan. In 1989, Zweiban opened a catering company in Miami and worked as Chef de Cuisine and partner at Norman’s. He also spent a year in Los Angeles as Executive Chef at The Gate. In 1998, Zweiban went to Chicago to unveil the city's first Nuevo Latino concept. At the helm of Nacional 27, Zweiban has received numerous accolades, including being named “One of the Best New Restaurants" by Chicago Magazine. Zweiban has been featured in Bon Appétit, Gourmet, Newsweek, Food Arts, USA Today, Metropolitan Home and Esquire, among other publications.

Hosea Rosenberg

• ms Amsterdam
• 14-DAY ALASKAN ADVENTURER
• Jul 12, 2010

Taos, New Mexico native Hosea Rosenberg was the winner of season 5 on Bravo’s Top Chef. Past positions included working for Wolfgang Puck, Kevin Taylor, and Dave Query. At Jax Fish House, Hosea was named Best Chef of Denver International Wine Festival (2006, 2007), and is the seven-time, undefeated winner of the Flatiron Chef Competition. He supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, and the American Cancer Society, sustainable agriculture, conservation, and buys local and organic whenever possible.

Tre Wilcox

• ms Statendam
• 7-DAY NORTHBOUND GLACIER DISCOVERY
• Jul 25, 2010

Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.

Tre Wilcox

• ms Statendam
• 7-DAY SOUTHBOUND GLACIER DISCOVERY
• Aug 01, 2010

Chantal Cookware spokesperson and nationally-known chef Tre Wilcox began his career at age 17 as a fast food prep cook. Hired at the Abacus as grill cook, he eventually moved up to chef de cuisine. Tre rose to national fame as a contestant on the third season of TV’s Top Chef. During the show he demonstrated not only his culinary skill and passion for good food but a fun-loving persona that has resulted in additional national TV opportunities. Currently, Tre is working towards his long-time dream of owning his own restaurant.

Bruce Sherman

• ms Westerdam
• 12-DAY CELTIC LEGENDS
• Aug 02, 2010

Chicago native Bruce Sherman is chef/partner of Chicago’s North Pond restaurant, utilizing influences from cooking in Paris, Southeast Asia and London to produce contemporary French-American cuisine. After majoring in Economics at Penn and the London School of Economics, Sherman ran a successful catering company in Washington, D.C. before moving to India with his wife in 1993. Honored by Food & Wine as one of America’s “Best New Chefs” in July 2003, he serves on the national boards of Chefs Collaborative and Slow and is a founding member of Green City Market, Chicago’s only sustainable market.

Bruce Weinstein and Mark Scarbrough

• ms Volendam
• 7-DAY ALASKA INSIDE PASSAGE
• Aug 04, 2010

Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times.

David McMillan

• ms Nieuw Amsterdam
• 12-DAY MEDITERRANEAN TAPESTRY
• Aug 07, 2010

Chef David McMillan, a California native, studied fine arts and sculpture at Boston University before a stay in Europe re-set him on a culinary course which has taken him to St Augustine, Atlanta, Beverly Hills, Boston and LA as well as the wine country in France and California. Playing multiple roles, David has been chef, owner, and caterer for top rated restaurants, hotels, Hollywood celebrities and world dignitaries.

Barbara Lynch

• ms Noordam
• 20-DAY MEDITERRANEAN ADVENTURE
• Sep 18, 2010
• Dates Onboard: Sep. 18 - Sep. 28

Boston native Barbara Lynch is one the country’s leading chef/restaurateurs. Winner of Food & Wine’s “Ten Best New Chefs in America” award, her No. 9 Park, in Boston’s Beacon Hill neighborhood, was named one of the “Top 25 New Restaurants in America” by Bon Appétit. She oversees operations of nine concepts, some of which are: B&G Oysters; The Butcher Shop; Niche Catour, a catering company; Plum Produce, and Stir, a demonstration kitchen. Her first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in fall 2009.

Barbara Lynch

• ms Noordam
• 10-DAY MEDITERRANEAN ENCHANTMENT
• Sep 18, 2010

Boston native Barbara Lynch is one the country’s leading chef/restaurateurs. Winner of Food & Wine’s “Ten Best New Chefs in America” award, her No. 9 Park, in Boston’s Beacon Hill neighborhood, was named one of the “Top 25 New Restaurants in America” by Bon Appétit. She oversees operations of nine concepts, some of which are: B&G Oysters; The Butcher Shop; Niche Catour, a catering company; Plum Produce, and Stir, a demonstration kitchen. Her first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in fall 2009.

Jason Ramos

• ms Amsterdam
• 69-DAY GRAND ASIA & AUSTRALIA
• Sep 24, 2010
• On board:
  Oct. 6 - Oct. 15

Jason is an accomplished cook who’s worked in some Seattle’s finest restaurants, including The Rainier Club and the Salish Lodge. At age nine, he fell in love with Julia Child and Jeff Smith cooking shows on PBS. This led him to earn degrees in culinary arts and business management at Johnson & Whales University. While trained in French technique, Jason’s culinary repertory ranges from classic French to Filipino to seasonal Northwest cuisine. Currently, He’s a hospitality consultant and occasional private chef.

Richard Chamberlain

• ms Nieuw Amsterdam
• 12-DAY MEDITERRANEAN EMPIRES
• Sep 24, 2010

Considered one of America's leading chefs, Chamberlain is the owner of Chamberlain's Steak and Chophouse in Dallas, named one of Bon Appetit's top new restaurants shortly after opening in 1993. He and the restaurant have garnered stellar reviews and accolades from premier publications, including "One of America's Top Tables," from Gourmet and "One of America's Top Restaurants," from Zagat Guide. Richard also opened the award-winning Fish Market Grill and Tarragon at Elk Mountain, an ultra-luxury resort in Colorado. Most recently, he joined forces with The Renaissance Las Vegas to open ENVY The Steakhouse, one of most exclusive new restaurants in Las Vegas.

Jason Dady

• ms Zaandam
• 15-DAY CIRCLE HAWAII
• Oct 02, 2010
• Dates Onboard:
  Oct.2 - Oct.8

Jason Dady is the Executive Chef and Owner of The Lodge Restaurant of Castle Hills and Bin 555 Restaurant and Wine Bar in San Antonio, Texas. His accolades include: Named "Rising Star" chef by Restaurant Hospitality, Best Chef in San Antonio by the San Antonio Current, Best New American Restaurant in San Antonio by Zagat Survey® 2006 and 2007, Most Romantic Restaurant (The Lodge) by the San Antonio Express-News in 2002, 2004, 2006, and 2007, and Best New Restaurant (Bin 555) for 2006 by the San Antonio Current. In 2005, he was honored as a guest chef at The James Beard House in New York City.

Paul McCabe

• ms Amsterdam
• 25 DAY GRAND ASIA AUSTRALIA
• Oct 20, 2010
• Dates Onboard:
  Oct.20 - Oct.29

Paul McCabe is Executive Chef of L'Auberge Del Mar in San Diego. Formerly Executive Chef at San Diego's Top of the Cove and Star of the Sea, and named a "rising star of American Cuisine" by the James Beard Foundation, he’s won the Golden Sceptre and Golden Baccus awards from the Southern California Restaurant Writers. His background includes extensive training in French, Mediterranean, Southwestern, Pacific Rim and spa cuisine. A native of Sedona, Arizona, Chef McCabe's menus reflect his vitality and showcase the best of each season.

Ryan Magarian

• ms Amsterdam
• 16 DAY GRAND ASIA AUSTRALIA
• Oct 29, 2010

Based in Seattle, Ryan works exclusively with Kathy Casey Food Studios, owned by celebrity chef Kathy Casey. He was named Best Bartender in Seattle (Seattle Magazine; 2002), and, most recently, was tapped as Seattle's Best Mixologist (Seattle Weekly; 2005). His cocktails have received notice in the New York Times, Wall Street Journal, Wine Enthusiast, and Southwest Spirit. In addition, Food and Wine Magazine tapped him as one of America's "fiercest young industry talents" and awarded him a coveted "2004 Tastemaker Award". Additionally, his recipes can be found in the top selling, Joy of Mixology, by legendary spirits writer Gary Regan and the Food and Wine Magazine Cocktail Guide.
View Culinary Guest Biography

Ryan Magarian

• ms Amsterdam
• 35-DAY GRAND AUSTRALIA VOYAGE
• Oct 29, 2010
• Dates Onboard:
  Oct. 29 - Nov. 13

Based in Seattle, Ryan works exclusively with Kathy Casey Food Studios, owned by celebrity chef Kathy Casey. He was named Best Bartender in Seattle (Seattle Magazine; 2002), and, most recently, was tapped as Seattle's Best Mixologist (Seattle Weekly; 2005). His cocktails have received notice in the New York Times, Wall Street Journal, Wine Enthusiast, and Southwest Spirit. In addition, Food and Wine Magazine tapped him as one of America's "fiercest young industry talents" and awarded him a coveted "2004 Tastemaker Award". Additionally, his recipes can be found in the top selling, Joy of Mixology, by legendary spirits writer Gary Regan and the Food and Wine Magazine Cocktail Guide.
View Culinary Guest Biography

Bruce Weinstein and Mark Scarbrough

• ms Prinsendam
• 23-DAY AMAZON EXPLORER
• Nov 29, 2010

Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times.