Silversea’s Silver Nova debuts S.A.L.T culinary program in Alaska

Silver Nova, the pioneering new ship from Silversea, has arrived in Alaska for the first time, embarking on a series of immersive seven-day voyages from May 9 until September 5, 2024.

The ship’s inaugural season in Alaska also marks the introduction of the S.A.L.T. program to the region, which will connect Silversea’s guests to the local culinary culture like never before – through immersive experiences, both on board and ashore.   

Silver Nova’s inaugural Alaska season comprises 18 voyages, with a duo of itinerary options available for summer and fall bookings.

About S.A.L.T  

S.A.L.T., an acronym of Sea and Land Taste, is Silversea’s award-winning culinary enrichment program, which gives guests the opportunity to travel deeper through a variety of destination-focused gastronomic experiences, both on board and ashore.

Complementing excursions ashore, brand new onboard S.A.L.T. enrichments for Alaska include the S.A.L.T. Kitchen which offers local dishes and delicacies. There’s also the S.A.L.T. Lab class, entitled “Wild Salmon: An Alaskan Way of Life”, which will explore three simple and varied ways to prepare salmon, including salmon cakes, smoked salmon spread, and pickled salmon by Emma Teal Laukitis and Claire Neaton, who grew up on a homestead in Alaska’s remote Aleutian Islands.  

In the evenings, S.A.L.T. Lab transforms to the S.A.L.T. Chef’s Table, Silversea’s intimate, interactive dining experience. S.A.L.T. Chef’s Table features local ingredients and creatively reimagined staple dishes.

“We’re delighted to celebrate the inauguration of S.A.L.T. in Alaska,” said Adam Sachs, Director of S.A.L.T., Silversea. “The program will enable our guests to connect meaningfully with the region through bespoke, enriching culinary experiences. From exploring the best ways to prepare wild local salmon in S.A.L.T. Lab classes designed by experts to immersive experiences ashore, the range of culinary experiences on offer will provide a unique lens through which our guests can deep dive into the local culture.”