MIAMI (Oct. 3, 2011) — Carnival Cruise Lines has partnered with celebrity chef Guy Fieri to offer a free shipboard dining venue called Guy’s Burger Joint, featuring the Food Network star’s amazing hand-crafted burgers and fresh-cut fries and special recipes created exclusively for Carnival.
The new dining option will debut aboard the Carnival Liberty following the completion of a refurbishment later this month and will be rolled out to several other Carnival “Fun Ships” over the next few years as part of the line’s Fun Ship 2.0 fleetwide enhancement program.
Burgers, of course, are the star attraction at Guy’s Burger Joint and diners can select from several different kinds of hand-crafted hamburgers and cheeseburgers, with each recipe custom created by Fieri.
A variety of innovative condiments, everything from chipotle mayonnaise and a special barbecue sauce to garlic aioli and three hot sauces, will be available at two self-serve condiment stations. For guests who like a little more spice, seasonings like garlic and herb, sea salt and hot chili also will be offered, along with a selection of toppings such as sautéed mushrooms, grilled onions, blue cheese crumbles and vine-ripened tomatoes.
Fieri’s influence goes beyond the burger recipe — each condiment station also features a suggested menu developed by the chef to show guests what condiments and toppings they can use to build a specialty burger. In addition to burgers, Guy’s Burger Joint will serve fresh, hand-cut French fries prepared on board.
Located adjacent to the ship’s main pool area, the décor of Guy’s Burger Joint is imbued with the chef’s passion for car culture and his California roots. Life-size surfboards and car elements such as car bumpers, grilles and chrome pipes adorn the walls, while car hoods hang on the ceiling over the two condiment stations. Servers will wear old school mechanic uniforms with their own personalized nickname featured.
Tables have a coastal map embedded in the tabletop with a classic road trip mapped out from start to finish. Road signs boasting names like Santa Rosa and Ocean Drive continue the car theme, while mileage signs let guests know the distance to select destinations. Television monitors mounted on the walls will feature clips of Fieri talking about his new seagoing culinary adventure.
“Guy Fieri is a fun, unique culinary superstar whose energy and passion for food is reflective in this one-of-a-kind shipboard burger joint concept,” said Gerry Cahill, Carnival president and CEO. “We’re thrilled to be able to bring his cuisine to our guests who know him and watch him on television every day. Guy’s presence can be felt throughout the entire eatery and his culinary genius will truly make these the best burgers at sea,” he added.
“I’m stoked to be partnering with the team from Carnival,” said Fieri. “They understand what it takes to make a top notch burger – quality ingredients and a great attitude.”
Known for his boldly flavorful food and even bolder personality, Guy Fieri is one of the biggest stars on the Food Network, where his shows include Guy’s Big Bite, and Diners, Drive-ins & Dives and Rachael vs. Guy, a new series premiering Jan 1, 2012. He is also host of NBC’s hit game show Minute to Win It and the co-owner of West Coast restaurants Johnny Garlic’s and Tex Wasabi’s. He is the author of the New York Times bestselling cookbook Guy Fieri Food as well as bestsellers Diners, Drive -ins, & Dives: An All-American Road Trip…with Recipes and its sequel More Diners, Drive-ins, & Dives: Another Drop-Top Culinary Cruise Through America’s Finest and Funkiest. In 2010, Guy officially launched CWK (Cooking with Kids; www.cwkfoundation.org), a program that encourages kids to get involved in the kitchen.
The partnership is part of Fun Ship 2.0, a multi-year initiative valued at more than $500 million that will completely transform the Carnival guest experience and is the largest and most ambitious project the company has ever undertaken.
Additional information on the Fun Ship 2.0 initiative is available at www.carnival.com/funship2.