Silversea‘s Silver Nova has arrived in Alaska for the first time, embarking on a series of week-long voyages between now and 5 September. The ship’s inaugural season in Alaska also marks the introduction of the S.A.L.T. program to the region, which will connect Silversea’s guests to the local culinary culture through immersive experiences, both on board and ashore.

Silver Nova’s inaugural Alaska season comprises 18 voyages, with a duo of itinerary options available for summer and autumn bookings.

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S.A.L.T., or Sea and Land Taste, is Silversea’s culinary enrichment program which gives guests the opportunity to travel deeper through a variety of destination-focused gastronomic experiences. Complementing excursions ashore, brand new onboard S.A.L.T. enrichments for Alaska include:

The S.A.L.T. Kitchen will offer local dishes and delicacies, including:

• Cured Duck Breast with Traditional Alaskan Frybread and Tangy Redcurrant Jam: The Alaskan version of frybread is made with yeast, while those further south make it with baking powder.
• Alaskan Salmon Pie: The finest local salmon, showcased in flaky puff pastry with brown rice, cabbage, and mushrooms. Fish pie is a staple of Alaskan menus and a descendant of Russian fish pie or pirog.
• Venison Ravioli with Wild Mushroom: Homemade pasta filled with venison, drizzled with brown butter, and served on wild mushroom duxelles. Travellers will sample the deer species native to Alaska, the Sitka deer, as well as local mushrooms, which have long been foraged by Indigenous communities in Alaska.
• Baked Alaska: An iconic indulgence, the sponge cake is filled with homemade, salted honeycomb ice cream and dark chocolate ice cream, enclosed in caramelised meringue.
• The S.A.L.T. Lab class, entitled “Wild Salmon: An Alaskan Way of Life”, will explore three simple and varied ways to prepare salmon, including salmon cakes, smoked salmon spread, and pickled salmon by Emma Teal Laukitis and Claire Neaton, who grew up on a homestead in Alaska’s remote Aleutian Islands.

In the evenings, S.A.L.T. Lab transforms to the S.A.L.T. Chef’s Table, Silversea’s intimate, interactive dining experience. S.A.L.T. Chef’s Table features local ingredients and creatively reimagined staple dishes. Highlights of the Alaska menu include:

• Salmon smoked at the table with pilot bread and salmon roe
• Dungeness crab salad
• Birch-syrup braised duck with morel mushrooms
• Alaskan-beer battered porcini mushrooms with samphire mayo
• Salt-roasted beets with pickled local berries and spruce-tip salt
• Reindeer tartlet
• Dark chocolate beetroot cake with sea buckthorn curd

“We’re delighted to celebrate the inauguration of S.A.L.T. in Alaska,” said Adam Sachs, Director of S.A.L.T., Silversea.

“The program will enable our guests to connect meaningfully with the region through bespoke, enriching culinary experiences. From exploring the best ways to prepare wild local salmon in S.A.L.T. Lab classes designed by experts to immersive experiences ashore, the range of culinary experiences on offer will provide a unique lens through which our guests can deep dive into the local culture.”

Supporting Port communities in Alaska

As part of Royal Caribbean Group, Silversea is expanding its support of the port communities in Alaska through the Sea the Future commitment to sustain the planet, energise communities and accelerate innovation while delivering the best vacations responsibly. Examples of local initiatives include: