Crystal Yacht Cruises, the upcoming luxury yachting experience from the world’s most awarded luxury cruise line, is sparing no measure of luxury, including the culinary offerings on the new vessel, Crystal Esprit. Crystal has unveiled the culinary concept for the 62-guest yacht, which focuses heavily on quality local ingredients of the Seychelles Islands and Mediterranean coast, and showcases many of the favorite dishes served on the line’s acclaimed ships, Crystal Symphony and Crystal Serenity.

The yacht will set sail in December 2015 with an elegant and eclectic menu of globally inspired Michelin-starred cuisine for its discerning guests, from extraordinary seafood cuisine on the al fresco terrace to decadent pastries, snacks, espresso and wine in the quaint corner bar.

“The outstanding food and wine experience has always been a highlight of the Crystal experience, and will continue to be an integral part of the onboard experience aboard Crystal Yacht Cruises,” says Crystal president and CEO Edie Rodriguez. “With public spaces and dining areas that are more intimate, our superior culinary team will maintain—and even exceed—the standard of world-class, creative cuisine that travelers expect from Crystal.”

Crystal Esprit will offer guests an array of culinary choices at any time of day or night, from small bites and midnight snacks to casual lunches and chic, multi-course dinners. “Local” versions of favorite Crystal dishes will also be served, using the freshest ingredients available in each destination and reflecting the local flavors. The onboard eateries include:

• The Yacht Club and its outdoor extension, the Patio Cafe restaurants, will serve a selection of Crystal’s modern and classic specialties, with made-to-order omelets, waffles and pancakes and a health bar with fresh fruit and vegetable juices for breakfast; lunch options including made-to-order pastas and risottos, seafood and meat antipasti, and a raw and salad bar, plus an á la carte menu offering local dishes; dinner menus feature a Modern Tasting menu and Classic menu including locally inspired dishes using the freshest ingredients found at the local markets, all served in a bright and immaculate setting with expansive windows and sea breezes.
• The Sunset Bar & Grill menu will feature burgers, wraps and locally inspired “global street food” served tapas style and reflecting the destinations visited.
• The Pantry will serve as the 24-hour “go to” spot for freshly baked light snacks and pastries, coffee and a self-service wine bar.
• Crystal Esprit Guest Suites also allow travelers to indulge in the plush privacy of their own staterooms, with available 24-hour stateroom dining.

Meanwhile, menu options for NFL fans at Levi's® Stadium—home to the San Francisco 49ers and the world’s most technologically advanced and sustainable sports and entertainment venue—have expanded ahead of this year's season as Centerplate, the hospitality partner to the 49ers, has announced additions to the food and beverage lineup for the 2015 season.

Continuing its mission to deliver a one-of-a-kind experience that brings to life the food, style and passion of the Bay Area, Levi’s Stadium and Centerplate have added more than 25 new locally sourced menu items and beverage options that will provide fans with an unparalleled stadium-dining experience. 

New food items available in 2015 include:

Field Level
Fresh Dungeness Crab Sandwich on Grilled Sourdough Bread
Chicken and Waffle, Buffalo Chicken and Grilled Chicken Sandwiches
Pulled Pork or Seafood Nachos
Barbeque Chicken Pizza
Barbeque Sandwiches with House-Smoked Pork
Asian Barbeque Rice Bowl

Club and Suite Levels
Crab Fondue: served in a sourdough bread bowl with a sliced baguette, Gruyere cheese and baby spinach
Grilled Castroville Artichokes: served with charred lemon, garlic aioli and fresh chives
Little Gem Wedge Salad: Salinas Valley Sucrine lettuce topped with bacon lardons, crumbled bleu cheese, marinated tomatoes and green goddess dressing
International & Domestic Cheese Platter: Cellars Clothbound, Moliterno Truffle, Petit Basque, Cascadia and Beemster Gouda with specialty crackers and Melba toast
Raw Bar: fresh mussels, crab claws, pacific oysters and jumbo prawns, accompanied by horseradish cocktail sauce and lemon wedges
Lavash Chips & Dips: roasted red pepper hummus, tzatziki and baba ghanoush
Chicken Tinga Tacos: breast meat braised with tomato and chipotle peppers and sautéed onions and bell peppers accompanied by fire-roasted salsa, cilantro and onions, red jalapeños, Cotija cheese, sour cream and soft flour tortillas
Vegetable Samosas: golden-fried pastries filled with spiced potatoes, onions and peas. Served with mango and cilantro chutneys
Flat Bread Trio: Margherita—local Stanislaus tomato sauce, mozzarella, heirloom tomato, basil and whole-milk mozzarella. Mediterranean—feta, mixed olives, grilled artichokes and roasted peppers. Meat Lover’s—prosciutto, bacon, salami and Italian sausage
Slow Roasted Pulled Pork: fried pickle chips, bourbon-barbeque sauce and Sweety Drop peppers. Served with apple-jalapeño coleslaw and freshly baked slider buns
Heirloom Carrot Cake: Mascarpone cream cheese frosting

Building on an already esteemed local craft beer program, fans will have a greater selection from local breweries in California and across the country. In addition, all 200+ in-stadium wine options are sourced from in-state wineries in Napa, Sonoma and Santa Cruz counties.