(upbeat music) - I have a secret.

I love hot dogs.

In fact, that's all I ate until I was nine.

So today, we're going to the dogs on "Sara's Weeknight Meals."

(upbeat music) It all started out with this guy, our cameraman.

I noticed when we were working together last year, he kept sneaking off and eating hot dogs.

And so we put our money where his mouth is and made him cook.

- We are gonna do hot dogs three different ways.

- Whoa.

And they were triple good.

That may be one of the best things I've ever eaten.

Well, my granny, Ruth, may have had something to say about that.

I found this recipe for barbecued frankforts.

Not hot dogs, frankforts.

I've adapted it slightly by making my own barbecue sauce, and I'm substituting kielbasa for the hot dogs.

We've even gone to the island of Mauritius for their version of the hot dog.

But this is all about their bun, homemade roti.

What more do you want in life?

I mean, really.

- More hot dogs.

- [Sara] We've got them today on "Sara's Weeknight Meals."

(upbeat music) "Sara's Weeknight Meals" is made possible by... (upbeat music) - [Announcer] A journey aboard Oceania Cruises is designed to cultivate curiosity.

Guests can explore local treasures and Epicurean traditions.

(upbeat music) Staff and crew are dedicated to guests' interests, relaxation, and entertainment.

(upbeat music continues) Evenings offer craft spirits, international wines, and dishes prepared by our master chefs.

That's the Oceania Cruises' small ship experience.

(ocean waves crash) (upbeat music) - And by USA Rice.

(upbeat music) Growing up on New York's Long Island, James Ogle developed an obsession, hot dogs.

At first, it was just at his local hotdog joint, but as he grew to adulthood, he traveled the country, sampling hot dogs everywhere he went.

He became a connoisseur.

His passion for the dog was not a hard sell for his four-year-old daughter, Ruby, and now he's raising another generation of hotdog fanatics.

(whimsical upbeat music) (whimsical upbeat music continues) I am so excited for my guest today.

This is James Ogle, my cameraman extraordinaire, a man after my own heart.

I wonder if there's a hot dog out there thinking about me too.

I love hot dogs.

So tell me, what are we gonna do with hot dogs today?

- We are gonna do hot dogs three different ways.

- Whoa!

- And we're gonna start with the hotdog that I first fell in love with.

And it's from a roadside luncheonette called Flo's in my hometown of Blue Point.

- Oh yeah, the oysters.

- Yeah, South Shore of Long Island.

And I grew up there, going with my family.

In fact, my mother used to go there as a child.

Now I'm taking my children.

We're starting with a potato bun, and I like the potato bun 'cause it's soft, it's fluffy, it's a little sweet.

What they do there is they butterfly their hot dogs, and it adds an additional layer of texture inside the hot dog.

Let's check on these.

- [Sara] And butter is the go-to, huh?

No oil here.

- [James] I'm just following their plan.

- Listen, I want you to make... You can have some opinions.

This is your show.

These are your dogs.

- Flo's is a wonderful roadside luncheonette that is right by the beach.

So here we go with these hot dogs.

It's gonna be real quick.

And growing up, all of my friends worked there.

I worked down the street at the beach, so I would go have my lunch there every day when I was working at the beach, and my friends worked, and this is how they told me they would cook the dogs for me.

You quick put the butterfly side down first.

- Yeah, and then- - [James] Get it real hot.

- [James and Sara] Yeah.

- So they get little char in there.

Those are perfectly browned.

Yeah.

- [James] There you go.

- [Sara] Excellent.

- [James] May I have you pass me the sauerkraut?

- [Sara] Okay, that's next.

- [James] I then put the sauerkraut on.

- [Sara] All right.

- Then you do a nice layer of sauerkraut, and balances out that beef hotdog flavor with the acid.

And then on top of that, we're gonna put- - [Sara] Mustard?

- [James] Mustard.

It's a spicy brown mustard is what I prefer.

- [Sara] Put as much as you want.

- Yeah.

You went swirly.

No, I go zigzag.

- [Sara] Oh my God.

Okay.

- [James] Here we go.

- I'm excited.

(calm upbeat music) (bread lightly crackles) This is perfect.

What more do you want in life?

I mean, really.

- More hot dogs.

- (chuckles) On to the second dog.

I can't wait to see what it is.

Well, obviously, we're making something quite grand here.

Tell me.

- Hot dogs, and they're very regional cuisine.

- Okay.

- And we're gonna have Sonoran dogs.

- I'm ready.

- And it's all about abundance.

- Well, I see we got the big dogs for start.

- We got the big dogs out for sure.

- Look at these guys.

They got blown up.

And bacon?

- Bacon.

So we're gonna wrap these hot dogs with the bacon here, and then- - [Sara] Are we trying to coat the whole dog?

- You gotta get the whole dog wrapped in this bacon.

- [Sara] Okay.

- So I had never heard of a Sonoran dog until I found myself traveling to Tucson, Arizona.

I hate to break it to you, but I was working on another cooking show.

- You were cheating on me.

- I know.

- Oh, no.

- So you start out with a bacon wrapped hot dog.

We got a grilled pan.

- Yeah.

- Pretty hot.

I'm gonna place mine here.

- [Sara] To get some nice grill marks.

- [James] And then voila.

- [Sara] Voila.

- The other thing about the Sonoran dog is the fixins.

When I was down there, it looked like fixins for miles.

So I've given you some options here.

Just got some pinto beans, some white onions, some tomatoes, guacamole, pickled jalapenos, some shredded yellow cheese.

It's always a mystery down there.

It's probably a cheddar, you know.

- I hope it's a cheddar.

- Yeah.

And then my secret ingredient.

- Yeah.

- Potato chips.

- No.

- [James] Yeah.

- [Sara] Those go on the dog?

- Yeah.

I love a good texture swap.

So they use what is called a bolillo bun, which is basically just this like football shaped short French baguette.

- [Sara] Okay.

- [James] And you gotta scoop it out.

- Oh, I see.

It's like when you scoop out the bagels, so you have more room for the toppings.

I get it.

Okay, so what goes first, boss?

- So first, we're gonna go with the pinto beans.

- [Sara] Yeah.

- [James] And so now we go with the dog.

- [Sara] Oh, the dog's next.

Okay.

- [James] Oh, look at that char.

Perfect.

- [Sara] I love it.

- [James] All right.

Now I'm gonna go with this guacamole.

- Okay.

I love the idea of the potato chips.

I'm gonna put some cheese.

- [James] Great.

- [Sara] Are you or not so much?

- [James] I will do cheese.

I'm gonna go onions next.

- [Sara] Okay.

Onions are good too.

This is like three meals in one here.

Do people really finish this all at one fell swoop?

Okay.

I'm gonna get wild with the- - [James] This will feed your family, you know.

It's an abundance.

- [Sara] All right, I'm going with the mayo.

Are you gonna go with the mayo?

- [James] Of course.

- [Sara] And then, of course, the potato chip.

(chips cracking) (James groans) - [James] I'm gonna do some mayo now.

- [Sara] You know what?

I'm gonna do something crazy.

Can I cut this in half?

- [James] Of course.

Yeah.

- 'Cause I wanna eat the whole thing.

I don't wanna just eat the bread on the ends.

Okay, ready?

One, two, three.

Yikes.

(James groans) (chips cracking) Oh my God.

That may be one of the best things I've ever eaten.

I don't know how we can get any better than this, but we do have a third dog.

- There's one more.

A pretzel wrapped pig in a blanket with everything bagel seasoning.

And it begins with a pizza dough.

- Okay then.

- [James] Store bought pizza dough.

- Okay, which we have right here.

So you have two little girls.

- I have two girls, Ruby and Hazel, and Ruby loves helping out making this recipe.

- [Sara] Good.

- And the beauty of it, there's no wrong way of doing it.

I may miscalculate.

We may need a little bit more.

- Well, let's do it - We start out here.

- in two batches or three batches.

- [James] There's no wrong way of doing it.

- [Sara] Oh, so you just roll it that then?

- Yep, 'cause it's just gonna go.

We have here four hot dogs.

- [Both] Three hot dogs.

- Three hot dogs, cut four ways.

There's 12 pieces.

It doesn't matter how you get there.

- Okay.

- There's 12 pieces.

And I will take that other quarter, I suppose.

- Okay, okay, okay.

That's all right.

- But it's simple as can be.

You just wrap it up.

- Oh.

- And then you could just... - [Sara] Wow.

This is not rocket science.

- [James] That's it.

- I see that.

- Like I said, a four-year-old can do it.

- [Sara] So it's a fairly high percentage of dough to dog.

- [James] Yeah.

- [Sara] Okay.

- And the beautiful thing about this is once you get it going, it really puffs up into that pretzel.

- [Sara] Oh, I love this.

Particularly if you don't have to make the pizza dough.

- [James] No, it's easy.

You just go to your friendly pizzeria.

- Like you said, they don't have to be exact.

- No, no.

- It's sort of- - And each one has its own little personality.

- [Sara] I like that.

(upbeat music) Okay, what's next?

- So I have here six cups of water, and we are going to add a half a cup of baking soda.

- Okay.

- We gotta be careful.

- We know what's gonna happen.

- 'Cause we know about that volcano project.

And there it goes.

And I can't tell you why this happens, but this is what transforms our pizza dough into a pretzel dough.

- Well, from what I understand, I mean, obviously, why the baking soda is it's an alkaline, but what it does is it gives that shiny exterior to a bagel, and yet it's gonna be chewy inside and also, it gets a beautiful brown look when you bake it in the oven.

So first, you boil it for how long?

- It's quick.

You just need to get them in there.

You can already see how it's puffed up a little bit there.

- Yeah, yeah.

And then they get baked after we coat them with our special coating, which I'm gonna get ready now.

So I'm gonna make the egg wash, right?

- Yeah, I'll do the second batch while you do the egg wash, please.

- Which is nothing more than one egg and a little bit of water.

And we've got our everything bagel topping there, which you can now buy, which is so nice.

You don't have to mix your own.

- The everything bagel seasoning, your salt, your garlic, your black and white sesame seeds, and onion, of course.

- Onion.

And poppy seeds.

- Poppy.

- [Sara] Oh.

- [James] Here we go.

(metallic pan clangs) And let's just line these up.

- Okay.

Do you want me to do egg wash and you'll do sprinkle?

- That sounds like a great idea.

- [Sara] Be pretty generous, huh?

- [James] Yeah.

- [Sara] 'Cause we want that nice brown color.

- [James] And it helps the seasoning bind on there as well.

- [Sara] Yeah, this is the glue.

I love how personalized they are.

- Yeah, they're like snowflakes.

You know, each one is a little bit different.

But it's fun too when you're with your family - [Sara] Kids, kids.

- and your kids, and you say, "Oh, that one's mine.

That's the one I made."

- Yeah, yeah.

- You get to watch it through the process.

- Yeah.

So now we're gonna pop this in the oven.

- [James] Goes right in the oven.

400-degree oven, 12 to 15 minutes.

So you'll get golden brown puff up real nice.

- [Sara] Okay.

(calm upbeat music) Wow.

- [James] Wow.

Look at these.

- [Sara] That is magic.

- So here we go.

And now we're gonna plate them up.

- Okay.

(bowl clinks) (upbeat music) - Again, I'm gonna save two for us.

They're hot, hot, hot, hot.

- So this goes over here.

Can you eat this with mustard?

- I like it with mustard, but you can, you could do anything you'd like.

Yeah.

- Okay.

Oops.

Aren't you gonna just dip?

Oh, there we go.

- Dip.

- Okay.

All right, here we go.

Yay.

- Cheers.

(crust cracking) (calm upbeat music) - Perfect.

- Taste of New York in every bite.

Can I leave you with a joke?

- Oh, please do.

- A man walks into a library and says, "Hi, I'd like a hot dog."

And then you say, "Excuse me, sir.

This is a library."

And he goes, "Oh yes.

Hi, I'd like a hot dog."

- (laughs) Oh God.

(Sara blows air rhythmically) Okay.

I'm gonna try it with mustard too.

Oh dear, I double dipped.

(calm upbeat music) (calm upbeat music continues) My grandmother, Ruth Moulton, was a fabulous cook and she was my first teacher.

We used to make pies and cakes and cookies together.

She just was the best.

But she also was a savory cook.

And I found at our old farmhouse, this little tin, you know, the old fashioned recipe tin filled with three by five cards, I found this recipe for barbecued frankforts.

Not hot dogs, frankforts.

So I've adapted it slightly by making my own barbecue sauce 'cause it's less sweet, and I'm substituting kielbasa for the hot dogs.

So let's get started.

I've got in here already third of a cup of finely minced onion that I browned in two tablespoons of vegetable oil.

And then I'm gonna add some garlic.

Now why I'm making my own barbecue sauce is I just find store-bought barbecue sauce to be really, really sweet.

So that's why I'm making this.

This is a tablespoon of garlic.

I'm making my own and it's much tangier, but feel free to use your favorite store bought.

And if you do, this recipe will be even simpler.

I just wanna cook the garlic until it starts to smell aromatic.

Ketchup, you have to have ketchup.

This is a cup and a half.

Apparently, when I was a kid, I was once filmed drinking ketchup right out of the bottle.

I've grown up a little bit.

I don't do that anymore.

Here, we have a half a cup of cider vinegar, which will cut that sugar and a quarter cup of Worcestershire sauce.

(glass clinks) Okay, now I've got one to two tablespoons of dark brown sugar, and it gives it a nice depth of flavor.

I'm gonna give it a little bit of a whisk.

Okay, so now, a quarter cup Dijon mustard, (upbeat music) two teaspoons of smoked paprika, two teaspoons of your favorite hot sauce.

And you can see this is already bubbling up.

We'll taste it for salt later.

There's lots of salty ingredients in here already, so we'll just wait and find that out later if it needs some salt.

I'm gonna let this simmer over a low flame for about 15 minutes covered 'cause otherwise, it will bubble all over the stove.

And we're gonna just stir it, (metallic lid clinking) take a little look at it every so often, make sure it's okay.

So here we have one and a half pounds of kielbasa.

Kielbasa actually in Polish means sausage, so that's pretty easy.

And I'm gonna pierce it all over with a fork, which is something granny wanted me to do.

And my thought is this is probably so that the barbecue sauce can get inside.

I'm like, okay, that's sort of smart.

Okay.

Now let me get a little oil heating up in here.

We need about a tablespoon just to brown them.

Gonna cut this in thirds.

(upbeat music) (knife slicing) (cutting board rattles) We just wanna brown it on all sides.

That won't take too long.

It's smoked.

It's basically cooked.

Now from this moment onwards, everything's gonna cook in this pan.

(upbeat music) (kielbasa sizzling) Okay, let me check on my sauce.

Yeah, see what I mean?

How vesuvial it is.

(metallic spoon rattles) But what's great about tomatoes, they're one of the ingredients that has deep umami, you know, and so does the Worcestershire sauce in there, and so does the garlic and so does the onion.

So we're building a lot of flavor in there.

Let me see how these guys are doing.

(kielbasa sizzling) Oh yeah.

You could absolutely do this with hot dogs.

I was just trying to mix it up a little bit.

So what's gonna happen in just a minute when I get a little more color on this is the kielbasa's gonna come out, and everything else is gonna go in there.

This is a very simple meal in the end.

Okay, I think these guys are looking good.

(kielbasa sizzling) And we'll leave this guy in here.

He needs a little more color.

Okay, so we have two onions that have been quartered, whole onions.

These are three celery stalks that were cut into length.

So we're just gonna cook these and get a little color on the onion.

(food sizzling) Okay, let me taste my sauce.

Ooh, that looks good.

(metallic lid clinking) Doesn't that look good?

(metallic spoon scraping) There's a lot of salt in all of the ingredients in there, so don't wanna overdo it.

(upbeat music) (food sizzling) Oh, that's quite good if I can say so myself.

Yum.

I'm gonna get the kielbasa back in.

(upbeat music) (food sizzling) And finally, my homemade barbecue sauce.

(upbeat music) (food sizzling) Stand back, be careful.

Let me nestle everything in there.

It will all become one.

Okay, I'm gonna put a lid on, and we're gonna pop this in a 350-degree oven covered for 15 minutes.

(metallic rack rattles) Okay, now I'm gonna make the dressing for coleslaw, which I think is the perfect accompaniment to the barbecued frankforts.

So this is your somewhat traditional with a few twists.

The base is mayonnaise, quarter cup.

And then I'm gonna lighten it with either sour cream or yogurt, and I've got sour cream here, (glass bowl clinks) but your choice.

And then a little bit of lime juice, couple teaspoons.

We'll taste it, of course.

One to two tablespoons.

Now this actually is chipotle paste, which I didn't know existed, and it's pretty good.

It's very hot.

So we'll just go with about a tablespoon to begin with, and some salt.

(upbeat music) (sauce mixing) (glass bowl clinking) Okay, so I'm gonna park that.

I'm gonna go check my kielbasa.

(oven door opens) (metallic rack rattles) All right, it's been 15 minutes.

Oh, yes, it's all stewing together.

I'm gonna add, this is about, oh, one large green bell pepper cut into one-inch cubes.

Again, I wish I could ask granny, "Why now?"

I think probably because she just wanted them to have a little crunch.

That looks pretty nice, doesn't it?

Back into the oven.

(upbeat music) (metallic rack rattling) Okay, gotta get my coleslaw ready here.

I'm gonna do about one cup of julienne of red bell pepper just for color.

(upbeat music continues) (knife cutting) But I'm gonna cut them into one-inch lengths.

So I have here three cups of cabbage and one cup of shredded carrots.

See how pretty this is with the red peppers?

Okay.

So I'm gonna go ahead and toss this because the kielbasa's gonna be out soon.

(upbeat music) I'm just using tongs.

You can use salad tossers.

You can use your hands.

Make sure you get it nicely tossed.

That looks good.

So I think it's the moment of truth.

I should see if my kielbasa is ready.

(metallic rack rattles) Oh my goodness, that is a thing of beauty.

And let people serve themselves, you know, family style.

And I'm gonna serve myself a little bit of this right now.

Get a little coleslaw.

(upbeat music) This will be a nice contrast and texture and flavor.

Okay.

Oh wow.

(upbeat music continues) Again, remember this is rich.

Don't overdo it.

And we've got all the yummy extras in there.

The New England vegetables, the unfancy peppers, onions, and celery.

(upbeat music) Ah, yes.

I need to taste this.

It's almost fancy, and it's just frankforts in barbecue sauce.

Right, I think we'll see how that barbecue sauce has penetrated and deeply flavored the kielbasa.

(upbeat music) Oh.

Wow.

Go, Granny.

Excellent dish.

(upbeat music continues) (metallic utensils clink) (ocean waves crash) (traditional music) Until I met Potiah, I'd never tried food from her homeland, Mauritius, a tropical island near Africa.

But now I may start using her homemade roti to wrap my hot dogs, as she does with her grandmother's sausage dish.

(calm upbeat music) (glass clinks) (cooking utensil rattles) And here I am with Potiah.

Can I call you Potiah?

- Oh yes, you can.

- [Sara] So tell me what we're making.

- We're going to make roti at the beginning.

- Roti?

- Yes.

- Oh boy.

That's a flatbread, right?

- Yes.

That's a flatbread, yes.

- I've never made any kind of flatbread ever, so- - Okay, good.

- Yay.

Okay.

So where do we start?

- So first of all, we're going to make the dough.

- [Sara] That's all purpose flour?

- [Potiah] Yes, it's four cup of flour.

(glass bowl clinks) Then we're going to add a little bit of salt.

- Half a teaspoon of salt.

- [Potiah] And then we're going to mix it with our hand.

And then we're going to put the butter, half a cup of melted butter.

So we're going to make like a round like this.

- [Sara] Oh, okay.

- [Potiah] Okay, now we're going to add one cup of water.

- [Sara] Okay.

- [Potiah] Until it becomes a soft dough.

- [Sara] Okay.

- Like this.

(upbeat music) And then you mix everything until it become one, like a big pillow.

- A big pillow?

- Yes.

- I like that.

- [Potiah] If you see everything is together.

- That's a magic trick right there.

- Can you just put a little bit of flour on the counter?

- [Sara] Yes.

Bench flour.

- Yes.

(ceramic bowl rattles) And then we're going to knead it until it become like a soft pillow.

- Do you want me to brush this bowl here with this ghee?

- Yes, please.

- [Sara] Okay.

- [Potiah] Okay.

- [Sara] So you knead it like you'd knead bread, right?

- Yes.

Similar like bread, but this one is without ease.

It's soft.

When you bunch it, it will bounce out.

- All right, so that's ready.

- Yes.

Okay, now we're going to put it in the bowl and cover it with a towel.

Then we're going to let it rest for 20 minutes.

- [Sara] Okay.

Well, we just happen to have some that we made and let rest for 20 minutes.

- [Potiah] Yes.

- So the point of this is to not let it rise 'cause there's no use to it.

- Yeah, no use in this one.

- It's to let the gluten relax that's in the flour.

- Yes.

- So that we can roll it out.

- To make it more softer also.

Yes.

- [Sara] Ooh.

(Potiah laughs) That is a thing of beauty.

- We're going to put some flour on the table.

- [Sara] Okay, more flour.

- [Potiah] Yes.

- That is really gorgeous.

- Okay.

And then we knead it one more time and bunch it.

And this is a perfect size.

- Wow.

- When you do like this.

- So we do little pieces like that at one time.

- Yes.

- Okay.

- A little bit of flour, and then a little bit on top, then you roll it.

So you're going to start by pushing in the middle.

- [Sara] You don't go over the edges.

- No.

And then you're going to spread the dough all over the side, and then you flip over until it become round.

A little bit of ghee, and then you put it on like this.

- Okay.

So let's talk about ghee.

Take a whole lot of butter and you melt it, and then you keep cooking it.

- Yes.

Yes.

- And what happens is the milk solids go to the bottom and brown.

- And brown it, yes.

- Which gives it a great flavor and that stuff on the top, - Yes.

- the protein solids just evaporates.

- Yes.

- So you end up with pure butter oil.

- Oil.

- Which has a high smoke point.

- Yes.

- Yeah.

- And it doesn't burn.

- And it doesn't burn.

- Yes.

- Right.

Yep.

- Okay.

When you see the bubble like this, you add a little bit of ghee on top.

- More ghee.

- Like butter it a little bit, and then you turn it.

- Okay.

And you... (dough slaps) Whoa, look at that.

I'm gonna start rolling mine out.

- [Potiah] Yes.

- Okay, so I'm trying to remember everything you said.

I don't know if I'm gonna get it as thin as you did.

This is reminding me of rolling out pastry dough.

Same principle, you don't go over the edge.

- [Potiah] You don't.

No.

- And you keep moving it, and so you get more of a round.

- Okay.

This is done.

- [Sara] Oh my gosh, that's so beautiful.

- [Potiah] Yes.

- [Sara] You flipped it again, huh?

- Yes.

Just for color.

(upbeat music) (cooking utensils rattling) - [Sara] Oh, and you folded it.

- [Potiah] Yes.

- Yay.

(Potiah laughing) I did it!

Yay!

- Okay.

(hands clapping) Okay, a little bit of ghee, and then you flip it.

- And then I flip it.

- Yes, but not with hand, if you're not used to.

- [Sara] I got my Napoleon complex.

- [Potiah] Okay.

- I gotta keep up with you.

A little more ghee.

- A little bit more on top.

- Oh, this is fun.

I like this.

This is really fun.

Okay.

(dough slaps) - [Potiah] There you go.

- Oh my goodness.

That's beautiful.

- [Potiah] Okay.

- [Sara] So you folded it in quarters?

- [Potiah] It's okay, you can fold it into two.

- Oh, okay.

- Yes.

- We're just gonna leave it in two then.

- Yes.

- [Sara] So what do you serve it with?

- So this is a rougaille creole.

We made it with smoked sausage.

You can make it with chicken, vegetables, tofu.

You have garlic, turmeric, coriander, tomato.

You have chili.

Traditional one is with smoked sausage.

- Smoked sausage.

- Yeah.

- [Sara] So we serve it with a little salad too.

- [Potiah] Yes.

- [Sara] I take my little guy.

- [Potiah] You take your little guy.

- [Sara] And do we open it up?

- So you put a little bit of rougaille inside and then you put the salad on top.

- [Sara] Okay.

And then you roll it up?

- [Potiah] Yes, you roll it up.

- Okay, okay.

And then you just roll it up.

- Yes.

Okay, bon appetit.

(upbeat music) (Sara moaning) - Oh, I like the chili in here.

The chili's great.

- Yes.

- Thank you so much for being on my show.

- You're welcome, Sara.

- And making these beautiful dishes.

- [Potiah] Thank you.

- [Sara] For recipes, videos, and more, go to our website, saramoulton.com (upbeat music) "Sara's Weeknight Meals" is made possible by... (upbeat music) - [Announcer] A journey aboard Oceania Cruises is designed to cultivate curiosity.

Guests can explore local treasures and Epicurean traditions.

Staff and crew are dedicated to guest interests, relaxation, and entertainment.

(upbeat music) Evenings offer craft spirits, international wines, and dishes prepared by our master chefs.

That's the Oceania Cruises' small ship experience.

(ocean waves crash) (upbeat music) - [Sara] And by USA Rice.

(upbeat music) (upbeat music) (upbeat music)