The Grand Table @fontSize>
Recipes from Around the World @fontSize>
Bea Tollman's Honeycomb Ice Cream
A Crunchy, Chewy (and Famous) Family Favorite
“My children say that this is my signature dessert, and it is now a Red Carnation institution. We come from a long line of sweet eaters and ice cream connoisseurs. One day early in my cooking career, I mixed the two when we opened the Blue Fox Restaurant at The Oxford Hotel in Johannesburg...” –Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels
Bea Tollman's Chicken Soup
A classic traditional soup, with a family history...
“I learned this recipe from my grandmother, and that the secret to a great chicken soup is to use all the bones (and a few feet too), and let it cook slowly over a long period of time. Reduce. Reduce. Reduce.” – Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels
While you may know the French 75...
This drink, named for a World War I artillery weapon, first got its kick from mixing Calvados, Normandy’s renowned apple brandy, with the bubbly. Try the purely French original onboard the S.S. Joie de Vivre on our Paris & Normandy River Cruise or make it at home!
Sweet Lemon Scones
A delicious variation on tradition
We love this recipe for lemon scones. They’re delicious served right out of the oven, and pair well with jam, butter, or traditional clotted cream. Biting into a hot, freshly baked scone, it’s easy to see why this Scottish pastime has become a favorite treat the world over!
Spaghetti alle Vongole
(Linguine with clams & zucchini)
“This Italian dish is part of a traditional Neapolitan cuisine. It is very popular throughout the Campania region and is also popular in Rome, and is certain to be popular with you.” – Manuel Marquez, Senior Executive Chef in Naples