- [Sara] "Sara's Weeknight Meals" is made possible by... - [Narrator] Aboard Oceania Cruises, we share a journey of culinary discovery, from shore excursions dedicated to local food traditions, to our hands-on cooking school at sea.

Our master chefs take inspiration from vibrant markets and flavors as they create the international dishes served to guests each evening.

That's the Oceania Cruises' epicurean experience.

(lively upbeat music) (bright cheerful music) - [Sara] And by USA Rice.

(bright cheerful music) One of Spain's most unforgettable regions doesn't consider itself Spanish at all?

This is the Basque Country where Michelin stars meet fairytale villages and boast some of the best food in the world.

High in the Pyrenees, we go old school as shepherds for a day.

Oh my goodness.

(laughs) You're a hungry fella.

Oh, it's a she.

They're all shes.

Then we use that milk to make cheese curds, pasteurized with an ancient shepherd's technique.

- [Irati] So now we need to boil it with the stones.

- [Sara] Hot stones?

- Yes, hot stones that we have in the fire.

- [Sara] In the heart of Bilbao, another traditional space, private clubs where men do all the cooking, we're making a classic colorful chicken stew.

Poulet Basque.

- It's just amazing.

The flavor is so good.

- [Sara] And the Basque version of tapas.

Pintxos.

Is it spicy?

- [Jon] No, it's okay.

It won't hurt.

- Oh, I wouldn't have minded if it did.

- [Jon] Oh okay.

- [Sara] There's more chicken on the menu when our culinary producer shows me her trick for a Taiwanese favorite.

- Soy sauce chicken.

- That's not a weeknight meal.

- [Chen] It takes a long time to make, but I figured out a way to make it a weeknight meal and now we make it all the time for my family.

- [Sara] Weeknight chicken.

Who doesn't love that?

(guests cheering and laughing) Next on, "Sara's Weeknight Meals"... In the rugged Basque Country of Spain, age old traditions like shepherding are very much alive at places like Alluitz Natura, a sheep farm at the base of the Pyrenees Mountains.

Owner Patxi Solana has been herding Latxa sheep named for their coarse wool for more than 20 years.

His assistant, Irati Sanchez, and I watched him and his trusty sheepdog, Fatxi, at work.

(sheep bleating) So this is so cool.

How is he herding them?

It's sort of like they know.

- Yes.

They usually know because we do this every day.

And he's like calling them like girls, chicas in Spanish.

- Oh, chicas.

- Yes.

- Come on chicas.

- And the dog will help the herding the sheep as well.

- [Sara] Brings up the rear.

- [Irati] Yes.

- [Sara] I see that.

- [Irati] And these are very typical sheep in the Basque Country.

We usually, if we go to the mountains or to the fields, we're going to see Latxa sheep.

And then they have the milk.

They have a very special milk because it has a lot of protein, a lot of fat and a lot of calcium.

So we can make Idiazabal cheese only with the raw milk of the sheep.

- [Sara] Oh, I see.

So the cheese has to be made from the milk of the sheep.

- [Irati] Yes.

- [Sara] Okay, it's very special to the region.

(sheep bleating) The sheep under Patxi's watch are treated to a steady diet of that calcium rich milk fed to them straight from a bottle.

Can it get any cuter than this?

Oh my goodness.

(laughs) You're a hungry fella.

It's a she.

They're all shes.

Chicas, hi!

You're pretty cute.

So are you.

Okay.

You're a side drinker, huh?

(sheep bleating) After the sheep had their fill, Irati showed me how the sheep's milk is used to make curds and cheese using an ancient technique.

- So today we're going to make some curds that it's a typical dessert here in the Basque Country.

It's like a yogurt.

- Oh, okay, curds.

All right, so where do we start?

- So first we need to put here the milk.

We're going to use this vat.

- [Sara] Oh, tell me.

This is wood, huh?

- [Irati] Yes, this is wood.

So usually the shepherds used to stay up in the mountains for five months or six months that it's the milking season of the sheep, of the Latxa sheep.

And they made the tools what they had in the mountain, like wood or stones or... - Whatever.

- Yes.

- Oh, that's brilliant.

Okay, so what happens next?

- So now we need to boil it because it's raw milk.

So we are going to boil it with the stones.

- Hot stones?

- Yes, hot stones that we have in the fire.

- [Sara] In keeping with the Basque traditions, Irati uses hot stones, similar to those that shepherds would eat on their open air campfires.

These molten rocks go directly into the fresh milk.

Why do we do that?

- [Irati] This is to take out all the bacterias we don't want to be- - In the milk.

- In the milk.

- Okay.

- So we need to boil it or pasteurize it.

- Yeah.

- Because it's raw milk.

- Okay.

- And we put the stones inside the milk.

- [Sara] Wow, that's so wild.

Which gives it sort of a smoky taste too.

- Yes, yes.

- So we have a strainer here.

- Now we need to filter it because of the ashes we have in the fire.

So now we have your cheese cloth as well.

We put it here, and then... - [Sara] It smells so nice.

- [Irati] Yes.

- It smells like hot milk at bedtime.

Not that I ever do that, but this is clearly very rustic.

- Okay, so now we need to cool down the milk.

- So that's cold water.

- Yes.

And we need to stir a little bit so that it cools down.

So now you need to put three or four drops in each tin.

- Oh.

- This is the rennet.

- Oh, this is liquid rennet.

- Yes, this is liquid rennet.

So this is what we are going to use to solidify the milk.

- [Sara] Okay.

And this comes from the sheep's stomach?

- [Irati] Yes, this is the natural rennet.

It comes from the fourth stomach.

- [Sara] Oh.

- And the fourth one is the one that solidifies the milk when they are lambs.

- [Sara] Oh, wow.

- [Irati] Yes.

Okay, so now we are going to pour the milk to the tins.

- Right into each of the little- - Yes.

- Those are sweet little pots.

- Yes.

- [Sara] How long does it take to set up?

- [Irati] 10 minutes more or less.

- [Sara] That's all?

- [Irati] Yes.

(lively upbeat music) - Okay, so let's have it.

- Yes, you can have this one.

- What, do we put the honey on or do we try it straight up?

- [Irati] You want me to put?

- [Sara] You know what?

Let me take a taste without the honey first.

- [Irati] Oh yes.

I will put the honey.

- [Sara] So I'm interested if it's sour, if it's sheepy, if it's barnyardy.

Let's see.

Mm, mm.

It's not tangy.

It tastes like milk jello, but it's not too bouncy.

- [Irati] No.

- It's very comforting.

- [Irati] Yes, almost like a yogurt.

- Yeah, very nice.

You've got some cheese over here.

This is also sheep's milk cheese from these guys, these gals.

- [Irati] We have here the Idiazabal cheese.

- [Sara] So this is Idiazabal.

And this cheese is also made from the same sheep█s milk.

- Yes, the milk we need to use to make this cheese, it's only Latxa's milk.

- I know I've had this in the United States, but it's not, you know, the most available cheese.

(lively upbeat music) Mm, very nice.

- Yes.

- [Irati] Would it be okay if I took one of these?

Because I'm going to this cooking club and we're going to be making those hors d'oeuvres called... - Pintxo.

- Pintxo, yes.

Yes, yes, yes.

Great, thank you so much.

- Yes, you can take.

- Thank you.

Thank you.

This has been so much fun.

(sheep bleating) (singers vocalizing) It doesn't look like much, but behind this door is a secret place like few in the world.

A Txoko of Bilbao, private male gastronomic societies where friends gather to cook, dine, drink wine, and socialize.

There are about 1500 of these in the Basque region, all communally run.

Some cook, some serve, some shop, and some clean.

Originally a retreat for men to escape domestic life and cook for themselves, women are now welcomed as guests, and today I'm one of them.

These guys keep the legendary Basque food culture alive with traditional dishes like the one we're about to prepare.

(men singing in Spanish) (men singing in Spanish) Well, here I am in Bilbao at the Txoko Zubioste.

Did I get that right?

- Perfect.

- With my hosts, Jon and Ramon.

And Ramon has been a member of this particular gastronomic club for 20 years.

- Yeah, just over 20 years.

He's been a member of this club.

- [Sara] And I understand today we're making a Basque recipe.

It's chicken piperade, chicken with peppers and onions.

So we're seasoning it and it's going to go in the pan.

We're going to brown it, right?.

So while that's going on, tell me about Txokos.

- The concept of Txoko is a Basque concept of gastronomic societies for dining with your friends and family.

It started in the mid 19th century when some drinkers, some friends in San Sebastian got fed up of paying for overpriced small portions of wine.

- And why were they such small portions?

- I think the bar men were a bit stingy.

"We'll give you a bit less, we'll charge you a bit more."

And they said, "No.

We want to find our own space, save some money and have some fun."

So Txoko means niche or small space, like private, intimate space.

- [Sara] So they started renting these small spaces.

- Initially renting or buying amongst the group.

This Txoko, for example, started with 50 members.

They bought this Txoko and then each member puts their name on it in the diary.

I want to use it on Friday, for example.

For lunch or for evening meal?

How many people?

And they reserve the space.

- And then they can have large bottles of wine.

- Absolutely.

- And as much wine as they want.

- Absolutely.

Absolutely.

- And they're not trained chefs or anything though.

- No, but the Basque Country's got a big tradition of good cooking.

So there's a lot of really good male chefs.

So it's also like a prestige thing.

"I'm cooking today.

I can be the best cook," you know?

- Men, men, men, men.

- Yeah, yeah.

- [Sara] And how many are there?

- In the Basque Country today, there's 1,500 Txokos.

- Really?

- The concept of a Txoko also exists in other countries where there's like a Basque community.

You can find Txokos in the USA, in Uruguay, in Argentina.

- But no women allowed.

- Initially it was a big male thing.

It was a closed shop, but it's changing.

This Txoko, for example, now of 33 members, three are women, and any member can also invite women as friends and visitors.

- Well, I like that.

I mean, yeah, and I'm here.

- [Jon] Absolutely.

- Thank you so much for letting me into this society.

Who does the cooking?

- Anyone can cook, but everybody does something.

So if you're not cooking, you're cutting the bread or you're laying the table.

Another good reason of the Txoko is most people in Spain, their house is only 60 square meters.

In my house, for example, I could invite maybe two friends, but we can invite 20 friends here.

The more, the merrier.

- I like that.

- [Jon] Yeah, the chicken's now done.

We can take the chicken out.

- And this is just cut up chicken, dark meat, white meat on the bone.

- [Jon] Yeah, this is a whole chicken.

It's a fast chicken.

You can see the color.

It's a bit more like yellow color, which is a free range chicken.

- And I just want to reassure you folks at home that I'm going to put up the whole recipe with all the amounts on the website.

Don't worry.

All right, so now what?

- [Jon] Now Ramon's going to put a little bit of white wine on the area.

Yeah.

And what this will do is lift any chicken fat that's stuck to the bottom of the pan, which is where all the great flavor is.

- [Sara] Oh yeah, we're deglazing.

- So next he will add the vegetables.

So first of all, the onion, yeah.

(flamenco music) Okay so next we're going to put the garlic in.

- [Sara] All right.

- [Jon] And next we put in the green pepper, and finally the red pepper.

- [Sara] Wow.

That's an awful lot of vegetables.

- [Jon] Yeah, just a little bit of salt there.

Not too much because later we'll add this really tasty, salty Iberico ham.

- So now we just let it cook down.

- So this recipe is an ode to Julia Child.

- Oh, my mentor.

Everybody loves her.

She's so American.

- It's become a real staple, important dish in the French Basque Country.

- Because, okay, so we just have to say, because this is a little confusing, I'm like, "Excuse me, we're in Bilbao, which is in Spain.

Why are we making a French dish?"

But the fact of the matter is the Basque region spans both part of Spain and part of France.

- [Jon] Absolutely.

- So it's got sort of a culture unto itself also.

- [Jon] Yeah.

- [Sara] So that's why you're making a French dish because it's also a Spanish dish.

- [Jon] Yeah.

Okay, so it's looking pretty perfect.

- Oh wow.

It really like melted down and get soft.

So we're going to add the rest of the ingredients.

- Yeah, Ramon now will add, first of all, the fresh tomato.

That's good local tomato and then some tomato puree as well.

(upbeat music) And then the Iberico ham, which will give it a nice saltiness and lovely flavors from the fat.

- Oh, nice.

- And it's just amazing.

The flavor is so good.

- [Sara] And now what?

- [Jon] And now the chicken back in.

- [Sara] Okay.

- Chicken's sort of three quarters cooked, but we'll just give it now another 15 minutes mixed with all the vegetables just to finish it all off.

- So you're marrying the sauce to protein.

Now, this is a half recipe, but a total recipe makes, serves 10.

- Yeah.

- Is that the average that you would cook?

- Yeah, I would say in the Txoko, the average party size would be 10, 12 people.

(Ramon mumbles) - [Sara] Oh, more wine.

Of course.

- It'll drop more white wine, and now that's ready to simmer for 15 minutes.

- Okay.

So tell me about these appetizers.

- Okay, so now we're going to make a Basque pintxo, which is the Basque version of tapas.

- Okay.

- Yeah.

The word pintxo means to skewer.

The word is coming from what we're using to fix the ingredients together, either to a piece of bread or using a cocktail stick as you see here.

- [Sara] Oh, I see, yeah.

- [Jon] Let's go for it.

- [Sara] So you start with bread.

- [Jon] We start off with a base of bread, a pepper on each piece of bread.

Great, lovely.

- This is not rocket science.

- No, this is easy.

It's so easy to make and it's so tasty.

- And this is just jarred roasted red peppers.

- Yeah, they're local from the area, really easy and quick.

- [Sara] And then we each take a piece of cheese.

- [Jon] Yeah.

- [Sara] Okay.

- Piece of the Idiazabal Basque cheese.

- Okay, I see, that's the cheese that we bought at the cheese farm.

- [Jon] And then topped with a salted anchovy, which is also coming from nearby.

- [Sara] Oh, I love the anchovies.

And then you have to skewer it, huh?

- Yeah, we can use a couple of the cocktail sticks there just to- - [Sara] You skewer one off, I'll skewer the other.

- [Jon] Lovely.

- [Sara] Okay.

And that's very festive.

- Yeah.

And just a little drizzle of extra virgin olive oil.

This is coming from the south of Spain.

- [Sara] Oh, I love Spanish olive oil.

Okay, so let me ask you, these are definitely skewered.

Tell me what's on here.

- This is a great local Pintxo.

So we've got two green olives, a salted anchovy, and we've got a Basque chili pepper.

- Is it spicy?

- No, it's okay.

It won't hurt.

- Oh, I wouldn't have minded if it did.

- Okay, no.

- Oh, but that looks yummy.

Oh, you put it on bread?

- [Jon] Yeah.

- [Sara] Oh, okay.

- [Jon] You take it on the bread.

- And then you just pull the skewer out.

- Yeah, you pull the skewer out and then you can just- - Yeah, pop it in.

- [Jon] Pop it in.

- [Sara] Okay.

You'll have some too.

I'm not eating alone.

Mm.

I like that chili.

I don't think I've had it before.

Oh that's yummy.

Okay, well, let's take a peek at the chicken and see how it's doing.

Oh, it looks like it's done.

- Good timing as well, because our guests are just arriving.

- [Sara] Okay, perfect.

(cutlery clattering) (guests chattering) - [Jon] Sara?

- [Sara] Oh, thank you.

Thank you.

- [Jon] You want to take one?

- You just passing them around.

- [Jon] Go for it.

- Thank you so much.

(cutlery clattering) (guests chattering) All right, I'm getting the total bite with everything in it.

(cheerful music) Ramon, you nailed it.

So good.

- It's lovely, yeah, the chicken?

- So I think we need a toast to the chef.

So, how do you do that?

(guests cheering and laughing) (glasses clinking) Oh, one more.

(glasses clinking) (guest speaking in foreign language) (all laughing) (bright cheerful music) (bright upbeat music) What can't our culinary producer, Jeannie Chen, do?

She was a fashion designer, a cake decorator, a sometime professional gift wrapper.

Born in Taiwan, yet she's all New York, growing up in the Village with her sister and parents.

She studied at New York's International Culinary School and became a food stylist on a ton of Food Network shows, mine included, and oh yeah, the New York Times food section and a bunch of magazines.

Lucky for us, she's our secret weapon on "Sara's Weeknight Meals".

(bright upbeat music) And here she is to make what I understand is one of the most popular dishes in China and Taiwan.

- Yes, soy sauce chicken.

Have you heard of it?

- Oh my God, but that's not a weeknight meal.

- I know.

You see them hanging in roast meat shops because it takes a long time to make, but I figured out a way to make it a weeknight meal, and now we make it all the time for my family.

- Well, I like that.

So where do we start?

- All right, so let's start with the aromatics.

Very important to build the base.

So I'm going to put two tablespoons of oil in here and then five coins of ginger.

- We don't mince this up.

- [Chen] Yes.

All right, so I'm going to put in the scallion.

Two scallions you chopped up great.

- You want these guys?

- Yeah, let's add those.

All right and we will- - [Sara] We have some star anise.

- [Chen] Yes.

- [Sara] Two guys.

- [Chen] Two of star anise, and then we'll add in some orange peel.

- [Sara] Okay, and how much?

- [Chen] Three small peels.

Okay, and add it to here.

Okay, we're going to bloom this by just cooking it for a minute.

Yeah.

- [Sara] So what's next?

- All right, so what's next is now we're going to add half a cup of Shaoxing wine, but if you can't find this, well, you can use dry sherry, which you can find everywhere.

I'm going to try to cook some of the wine, the alcohol away.

I have a third of a cup of dark soy sauce.

I think it's very salty because it says dark, but it actually has more sugar in it.

And then two third cup of regular soy sauce.

(upbeat music) - Oh, the smell is just fantastic.

- [Chen] And then we're going to add three quarter cup of sugar.

- [Sara] Okay.

- [Chen] Okay?

(upbeat music) And one teaspoon of salt.

- And then you just have to dissolve that, huh?

- Yeah, so we're going to bring it up to a boil until the sugar dissolves.

- Now you invented this quick version, huh?

- I did.

- [Sara] You genius you.

- And now even my mom makes it.

- I was going to say, what does mom think about it?

- Mom is so excited that she can now take this sauce, the same sauce, and I'll show you later how to reuse the sauce again.

- Reuse the sauce?

- [Chen] And that's why it becomes a weeknight meal.

- Oh, I get it.

- You don't have to start this all over again.

- Oh, you have the pre-made sauce.

Brilliant.

- [Chen] Yeah.

- Brilliant.

- [Chen] All right, the sugar is now dissolved.

I'm going to turn it down a tiny bit.

And then I'm going to add about two to three cups of water to this.

- [Sara] So you don't add chicken broth because you're creating a chicken broth.

- [Chen] Exactly.

- And I imagine the more you use it, the more chickeny it is.

- Yes.

It becomes very flavorful.

- Tell me about the chicken.

- Oh, so today we're using a boneless skin-on thighs.

- Huh, that's interesting.

- I know.

- That's hard to find too.

- It's hard to find.

If you have a butcher, you can ask them to take the bones out.

If you can't, you can use a boneless skinless chicken thigh.

I prefer the skin on because I like the flavor.

Okay, so now we're going to add the chicken.

It's coming to a rapid boil.

- Okay.

- Okay?

And then we're going to cook it to like a soft boil or simmer for 15 minutes.

- Okay, uncovered?

- [Chen] Uncovered.

- [Sara] Okay.

- [Chen] Okay?

- If you don't like dark meat, what other kinds of chicken could you use in there?

- You can use, I know it's still a dark meat, a drumstick.

Drumstick, if you like.

But if you really want to use breast, I recommend using bone-in breast.

- [Sara] Okay.

- But then you might need to add a little more cooking time to it, like probably 10 minutes extra cooking time.

- Even though it's white meat?

- [Chen] Even though it's white meat.

- But because it's on the bone.

- Yeah, it's on the bone- - But the bone is there to keep it from drying out.

- Exactly.

- [Sara] Okay, got it.

- Yeah.

- [Sara] So how's it looking?

- Then that looks about right.

- [Sara] Okay.

- Okay, we're going to cover and we're going to take it off heat.

- Oh.

- And let it poach for another 10 minutes.

- [Sara] Off heat?

Okay, interesting.

Alrighty.

- [Chen] Okay.

- [Sara] That's nice.

That's gentle cooking.

- We're going to move this over off heat.

And then we're going to make a special sauce now.

- Oh, it gets a sauce.

It gets better and there's more.

- That's right.

- Okay.

- Okay, it's a scallion ginger sauce.

I'm going to pour oil into it, a quarter cup of oil.

- [Sara] Oh, so you heat up the oil.

- [Chen] You heat up the oil.

- [Sara] And that's vegetable oil?

- That's vegetable oil.

- [Sara] All right.

- And then in that bowl, we're going to add a one and a half inch piece of ginger that's been finely minced.

- [Sara] Okay, yeah.

- Three scallions that have been finely chopped.

- [Sara] Okay.

And some salt?

- [Chen] Yes.

We're going to add a half teaspoon of salt.

- [Sara] Okey-dokey.

And how hot do you get the oil?

- We're going to get this oil smoking hot.

- [Sara] Oh, okay.

- Till you see it's shimmering and you see a little bit of smoke, and then we're going to add it right into that bowl.

All right, this is the moment of- - I'm standing back.

- Okay, stand back.

- Okay, standing back.

- Are you ready?

- Yep.

Oh, wow.

(mixture sizzling) That's very dramatic.

- And now we stir it.

- Oh, okay.

I think that's my job.

- It might be hot.

- [Sara] Ooh, boy, am I smelling it?

- And that's it.

This is your sauce.

We're going to top the chicken.

- That's all?

- Yeah.

- [Sara] Goodness gracious.

Okay.

- [Chen] Let's see.

You want to see?

- [Sara] Yeah.

What do you think?

- [Chen] Yeah, I think that's ready.

- [Sara] Okay.

- We're going to take the chicken out.

(cheerful music) Wow, it is like tender that it's falling apart.

- [Sara] That's really a reason to use the dark meat.

It can get much more tender, still stay juicy.

So what do we do with this?

- We can make this into a master sauce.

- Okay.

- Do you know what a master sauce is?

- Yeah, it's one that you use over and over and over again, and it just keeps getting more tasty.

- Exactly.

- [Sara] Okay.

- So we strain all this, the aromatics.

So when you keep the sauce, the aromatic doesn't break down the sauce.

- Okay.

- Just ladle the sauce into this cup.

And I like to get a storage container and put it into the freezer.

And what you need next time, you just defrost it by heating it up again.

- [Sara] Okay.

And then you add the chicken and proceed.

- And after a few times of using the master sauce, you may want to fry up the aromatics again.

Some ginger, some scallion, star anise.

I've made so much of this that I have so much master sauce at home, my mom actually has requested for my master sauce.

- Well, I live pretty close to you in New York.

I don't know.

I think I need a starter.

It's like sourdough starter, huh?

- [Chen] It is.

- Give me a little.

Share the wealth.

- I will.

I will stop on by with it.

- Okay so let me get our plate.

- Okay great.

- We're going to slice this up.

- Yeah, we're going to slice this up.

- [Sara] Do one plate at time?

- [Chen] Yeah, let's do one a plate at time.

I think- - [Sara] You got the rice?

Of course you have to have rice.

You want to use the bench scarper?

- Yeah, that's a great idea.

- Lift it up so you don't kill yourself.

- Okay.

- [Sara] Boy, that looks good.

Should I drizzle some of this right on top?

- Yes.

- Or maybe I should let you do it.

- [Chen] Okay.

And then we can top it with the special ginger scallion sauce.

(bright cheerful music) - [Sara] Oh, that's so pretty.

- [Chen] And then we can even garnish it with some cilantro just to- - [Sara] Just some leaves.

- [Chen] Yeah, just some leaves.

- Well, that is the thing of beauty.

- Yeah, so that's one.

- Okay.

Any particular kind of rice that you like?

- I like jasmine, basmati.

They're all great.

- Anything that makes you happy.

- Yeah, anything that makes you happy.

Okay?

(bright cheerful music) All right, I'm going to go back and get some of that sauce.

(bright cheerful music) Okay, and then this ginger scallion and cilantro.

Smells so good.

- [Sara] Okay, so here we go.

- [Chen] Okay.

Okay, you ready?

- [Sara] Yep.

I'm ready.

- Get a little bit of that ginger scallion sauce.

- Mm.

- This is seriously good.

- Thank you.

- [Sara] Wowie.

I'm going to be at your house very soon.

You better hide the sauce because I'm coming for it.

- I'll have a portion for you.

The next holiday, you're getting a saucy gift.

- Thank you, I'd like a saucy gift.

Thank you so much for sharing your family recipes.

- You're so welcome.

- I so appreciate it.

Woof.

Let's see if I can get it on... (both laugh) - I think that's one.

- Take out your chopstick skills.

- There we go.

For recipes, videos, and more, go to our website, saramoulton.com.

"Sara's Weeknight Meals" is made possible by... - [Narrator] Aboard Oceania Cruises, we share a journey of culinary discovery, from shore excursions dedicated to local food traditions, to our hands-on cooking school at sea.

Our master chefs take inspiration from vibrant markets and flavors as they create the international dishes served to guests each evening.

That's the Oceania Cruises epicurean experience.

(lively upbeat music) (bright cheerful music) - [Sara] And by USA Rice.

(ethereal music) (spirited upbeat music) (bright upbeat music)