- [Sara] "Sara's Weeknight Meals" is made possible by... - [Presenter] A journey aboard Oceana Cruises is designed to cultivate curiosity.

Guests can explore local treasures and epicurean traditions.

Staff and crew are dedicated to guest interests, relaxation, (enchanting music) and entertainment.

Evenings offer craft spirits, international wines, and dishes prepared by our master chefs.

That's the Oceana Cruises small ship experience.

(waves rushing) (cheerful music) - [Sara] And by USA Rice.

(lighthearted music) When you think of Bordeaux, you think of wine.

So naturally, I came here to cook with it, helped by a pair of expats with a cooking school.

- We're gonna make a classic bistro dish, steak Bordelaise with sarlat potatoes.

- [Sara] Ooh.

- [Daniel] Duck fat potatoes.

- Ugh!

Ooh-wee!

Of course there's Bordeaux wine to drink and a lesson in making my own blend, Chez Sara.

I've got a killer steak too, and it comes with a trick.

I'm gonna show you the psychology of serving, how to serve a smaller portion and make it seem big.

That's the secret to my ribeye steak Caesar salad.

Don't forget dessert!

A local guide shows me the best sweets in Bordeaux.

- Everything explode in your mouth!

- Merci beaucoup!

Steak, wine, dessert, what's not to like about Bordeaux?

Today on "Sara's Weeknight Meals."

(lighthearted music) If you're like me, you know Bordeaux is a destination for wine lovers, the gateway to some of the best vineyards in France.

And it's a mini Paris filled with elegant streets, cafes, and charm at every corner.

But here's a surprise.

It's also a city filled with incredible desserts.

My guide, local Marie Hallier.

- So desserts are generally important in France, but even more in Bordeaux, because we had here, all the ingredients to make unforgettable treats.

- Oh, nice.

Yes!

So where are we gonna start?

- Chocolate, of course.

- Bien sûr!

(cheerful music) Chocolate and sugar came to Bordeaux's colonial port from the New World and found its sweet spot in 1898.

It's Saunion.

It's the oldest chocolate shop in town, led by fourth generation Chocolaterie, Thierry Lalet.

- Bonjour.

(Sara speaking in French) - La Guinettes.

- [Sara] Okay.

- La Guinettes Bordelaises.

So at the beginning, we put each cherry on alcohol in Kirsch.

During minimum five months, we put each cherry on dark chocolate.

You have only dark chocolate, liquid with Kirsch, and the fresh cherry inside.

- Well, I think I must try one.

- You must.

- [Sara] I mean, I must.

- [Marie] That's iconic.

- Okay, here it goes.

Ready?

- Here you go.

- [Thierry] And don't forget the pit on the inside.

- Say it.

The chocolate shell is going to break and everything explode in your mouth!

- Mm, mm, yum!

Merveilleux!

(Thierry speaking in French) - Merci beaucoup!

(Thierry speaking in French) - Mm, mm, mm, mm!

(cheerful music) - [Marie] So the next visit we are going to try is actually a mistake.

- [Sara] What?

(Marie laughing) Oh my goodness.

- This is called Dunes Blanches chez Pascal.

Are you ready?

- [Sara] Yes!

- [Marie] Bonjour!

(Marie speaking in French) - [Sara] And what's the story behind this?

- The full story is that the son of a baker, back from partying, 5:00 AM, he was bit hungry, and he decided to unite things that have never been put together before.

Chouquette.

- Chouquette, which are those pastries that are savory, but no filling, right?

- Yeah!

(upbeat music) - The mistake, or perhaps inspiration, came when the baker's hungry son decided to pair the empty croquette with some leftover vanilla pastry cream.

Covered in powdered sugar, the dune blanche was named for the white sand dunes of Bordeaux.

Mm.

Mm!

I got it on my nose.

I did.

(Marie laughing) Oh no!

- You are real Bordelaise.

(Marie laughing) - Okay, okay.

(cheerful music) - Now, we're going to go for the most famous dessert of Bordeaux, which is called the canelé.

- Okay!

- [Marie] And we're heading (birds chirping) to the company called Cassonade.

(cheerful music) (employee speaking in French) - Merci beaucoup!

- [Sara] Merci beaucoup.

Au revoir.

(cheerful music) - Okay, so here's your canelé.

- Okay.

- And have a bite.

- Yes, I'm excited.

- And let me know.

- Uh-huh.

(canelé crunching) Mm!

Mm!

I love the crispy outside.

- Mhm.

Because there's a bit of sugar inside.

- Mm, mm!

- It's caramelized, because this is cooked in copper molds.

I say fluted.

- [Sara] Oh, fluted!

- Oh, thank you, fluted.

That's it.

- So fluted is?

- Means canelé.

- Ah, there you go.

Local legends says nuns invented canelé with leftovers (cheerful music) from the wine making process.

- Vignerons were used to put the egg whites in the barrels to cause the precipitation of the leaves at the bottom of the barrel.

Egg yolks were leftovers, and they were used by the nuns to make cookies, mixing it with sugar, flour, and milk.

- Well, listen, thank you so much for this wonderful tour of sweets of Bordeaux.

- It was a pleasure to welcome you!

- [Sara] Yes.

- Happy that you liked it.

- Well, last bite.

- Last bite.

(cheerful music) (upbeat music) Daniel and Erica Bowers are living the dream.

He was in finance, she was a physician.

Both felt the pull of France and its food, so they left the Midwest for Bordeaux, where he became a chef and she earned a diploma in wine tasting.

The result, their jewel box of a cooking school, the Gastronome Bordeaux.

(upbeat music) And here I am with Dan Bowers of the Gastronome Bordeaux.

- Hello, Sara!

- Hello!

- It's great to have you here.

- Bonsour!

- Bonsois.

- Okay, oh jeez.

- Oui or bonjour- - Oh yes.

- depending on what time it is.

- Yes, it's time to make some really yummy food, and what are we making?

- So today, Sara, we're gonna make a classic bistro dish, steak Bordelaise with sarlat potatoes.

- Ooh!

- Otherwise known as pommes de terre sarladaises, which means duck fat potatoes.

- Ugh!

- Really, really good.

- Heaven.

Okay.

- Yes.

- Well, let's get started.

- So Sara, (bouncy music) I've taken some golden potatoes.

I've sealed them and sliced them down into about three eighths of an inch.

- [Sara] Okay.

- [Daniel] Thick.

- [Sara] Perfect.

- And then, I've boiled those for about eight minutes in salted water.

- Salted water.

- Salted water.

- [Sara] You start it with cold, right?

- [Daniel] Exactly.

- [Sara] And then, you bring it up and boil it for eight.

- [Daniel] We're gonna go ahead and drain these.

- Okay.

(water splashing) (bouncy music) What kind of salt and pepper are we using?

- This is sea salt.

Most of our sea salt in this area comes from the two little islands that sit right off the Atlantic coast from Bordeaux.

Yeah.

- [Sara] Local, I love it.

- [Daniel] So local salt.

- This looks like white salt.

- It is white pepper.

- I mean, white pepper.

- Excuse me.

- It is white pepper.

- [Sara] White pepper- - [Daniel] Yeah.

- for white food, black pepper for everything else.

- Exactly.

I've got a little bit of melted duck fat.

This is gonna help us make some really crispy and flavorful potatoes.

- Right.

- So I'm gonna ask you to just toss these together for me.

- Okay.

- And you're gonna see the potato's gonna start to fall apart a little bit.

- [Sara] Okay, oh my gosh, that already smells so ducky.

- Oh, it's really lovely, isn't it?

- Okay.

- I'm gonna ask you to take those, and we're gonna put them onto their pan in one nice layer.

There we go.

- Okay, so- - So let me give you a wooden spoon.

- Okay, let's- - I don't want you to burn yourself.

- [Sara] Okay.

- [Daniel] You really want it kind of nice and flat.

- [Sara] Yeah.

- Because that's gonna make crispy.

- See, I'm using my hand anyway.

- Right, I know.

- [Sara] I can't help it.

- [Daniel] I know, we end up using- - [Sara] Yeah, we do.

- [Daniel] our fingers anyway, don't we?

- [Sara] We do.

We're spread out.

- [Daniel] That's perfect.

- Okay, good.

- Yeah.

- Let's go.

- Let's go to the oven with these, Sara.

I have an oven that I've preheated to 200 degrees Celsius.

That's about 400 degrees Fahrenheit.

- Okay.

So step one, put yummy potatoes in the oven.

- Exactly.

Sara, while the potatoes are cooking, we're gonna make a very classic sauce called the Bordelaise.

- Ah, yes.

- [Daniel] We're gonna get this sauce going.

(bouncy music) We have to start with some butter.

That's about a tablespoon.

- [Sara] All right.

- Right?

I always like to put a little splash of olive oil.

That way, I don't have to worry about it burning.

And I'm gonna ask you to add maybe a nice heaping tablespoon- - Okay.

- of that shallot into our pan.

- [Sara] Okay.

(spoon clinking) - And then, it's gonna just start to simmer down.

- Okay.

- And take its time.

- Okay, we're just softening it.

We're not browning it.

- We're just gonna soften it.

And I'm gonna ask you to go ahead and start building a little seasoning on this.

- Oh, I like the way, season as you go.

- Season as you go.

- [Sara] Don't wait- - [Daniel] That's right.

- [Sara] until the end, okay.

- So we're doing a little bit of a, I wouldn't say a very traditional Bordelaise sauce.

We're doing a quick Bordelaise sauce.

- Thank you.

- [Daniel] Yes.

- Weeknight meal.

- Weeknight meal.

Usually, this sauce might take hours and hours- - Right.

- of reduction and calm and cooking.

We're gonna hustle it along a little bit today.

- Okay.

- Our shallot has gotten nice and soft, so we're gonna pull it off to the side, and we're gonna go ahead and deglaze, Sara, with that cup of red wine, please.

- Mhm.

- And just pour it fast so it doesn't spill.

There we go.

(wine sizzling) So we're gonna let this come to a simmer.

- [Sara] Mhm.

- And then, we're gonna come back, and we're gonna to add an equal amount of nice beef broth.

- [Sara] Okay.

- If you don't have beef broth, you can use chicken broth.

- You could.

- Yeah, we've all used the cubes.

We've all used the cans or the jars.

Let's go ahead and add our stock.

- [Sara] And how much of each do we have in here?

- You have about 250 milliliters or one cup.

- Okay.

- Excellent.

- That's one cup of wine, one cup of stock.

We need to reduce this all the way down to about a half of a cup.

And by the time it's done, it's gonna be nice, and rich, and thick, and all the flavors will have come together.

- Okay.

- While our sauce is coming back to a simmer and reducing, (cheerful music) we're gonna tackle that steak.

- [Sara] Okay!

- We're gonna get that grilling.

I'm gonna give you a little bit of olive oil.

- Okay.

- And we're just gonna give a little dusting of olive oil over the top.

So you can use your hands.

- Thank you.

- Because I know you like to get your hands dirty.

- I do.

- So I'm gonna give you the salt and pepper.

You're gonna season them with salt and pepper.

- I'm gonna do all.

- [Daniel] And you're just gonna rub them all over with that salt and pepper.

- [Sara] Yeah.

Okay, good.

- [Daniel] There we go.

So this duck fat is really, really lovely.

Now, we're gonna put about a tablespoon- - [Sara] And we've been heating this up for a while.

- back on here.

And I've been heating this up for just a few minutes.

(duck fat sizzling) And we're gonna spread that around a little bit.

We've got duck fat on our grill.

Go ahead and let's put our steak on and let it start cooking.

(steak sizzling) - [Sara] Ugh, we love that sound, don't we?

- That sound is so nice.

- That's the right sound.

- We cook with all of our senses.

And I think one that we forget about a lot of times is the sense of sound.

But if you listen to your food talk to you, a lot of times, your food will tell you when it's done.

- Or when it's the right temperature.

If we put that on there and it just went, "Mm."

- You know it's not hot enough.

- No.

- Or it's not at the right temperature.

- I'm gonna go hose down.

- Wash your hands.

- Okay.

- Yeah.

Oh, it's starting to smell good in here, Sara.

- [Sara] It smells good already.

- Sara, let's talk a little bit about the steak we're cooking today.

- Okay.

- This, in France, we call an onglet.

- Okay.

- Or a butcher's cut.

- All right.

- Yeah.

- And isn't this the one that butchers used to just (Sara grunting) put them in their pocket and take them home for dinner?

- Exactly right, because it's the best cut of meat.

It's full of flavor.

(steak sizzling) - And you could use flank steak or skirt steak here.

- [Daniel] Absolutely.

- Or hanger steak.

- [Daniel] Or hanger steak.

- [Sara] Right.

- We're gonna give it a nice sear, about five minutes on each side- - Right.

- to get it to medium rare.

- Okay.

- So if you want to take a look, your first one might be ready to flip.

Oh, that looks lovely.

- [Sara] Yeah.

- [Daniel] Yeah.

- [Sara] Ooh-wee!

- So Sara, while our steak is finishing up, let's go take a look at our potatoes.

- Okay.

- [Daniel] Okay?

- Oh, they look nice and brown!

Oh, yeah!

- So Sara, these have been in the oven for about 20 minutes now.

They're starting to get really lovely and golden.

I think it's time that we hit them with a little bit of garlic.

- Okay, you're gonna leave that up to me?

- So I'm gonna leave that up to you.

There's a spoon.

You can be as generous as you wanna be- - I'm using my hands.

- [Daniel] with the fingers as you like.

- [Sara] Oh, wow!

- Yes.

And we're gonna let these finish cooking in the oven for about five to 10 more minutes, Sara.

- Uh huh.

There we go.

- Beautiful.

Back into the oven with you.

- [Sara] Back into the oven.

(steak sizzling) - And while this rests, I'm gonna ask you to go up front and meet with my wife, because I think she has a little surprise on how Bordeaux wine is made.

- Ooh!

- And that she wants to share with you.

- [Sara] Oh!

- So I'm gonna babysit the sauce, and I'm gonna watch that steak, and I hope it's still here when you come back.

(Sara laughing) So... - Well, I'm gonna go get (Daniel chuckling) some wine glasses on my way over there.

- [Daniel] All right, have fun!

- I'll see you in a minute.

- [Daniel] Okay!

(lighthearted music) - Well, hello, Erica!

- Hi, Sara.

- I am so excited.

Bordeaux, one of my all time favorite reds, and we're gonna be blending it.

- We are.

- Yeah!

Well, so tell me about Bordeaux.

- Well, most Bordeaux red wines are blends, and it's the most copied blend around the world.

And today, we're gonna focus on the three main grapes, Cabernet Sauvignon, Merlot, and Cabernet Franc.

The Cabernet Sauvignon brings structure.

It's really the backbone of the wine.

The Merlot brings fruit and softness, and the Cabernet Franc brings freshness and elegance.

- Okay, well, let's go ahead.

Let me see you do your magic.

- So for mine, (bouncy music) I'm gonna do 50% Cabernet Sauvignon, 40% Merlot, and 10% Cabernet Franc.

- [Sara] Okay.

- Okay, so we're gonna pour it into this carafe.

- [Sara] It's this simple, huh?

Well, I guess it's not this simple.

- This is a rudimentary- - I know, I guess this is wine blending 101.

(bouncy music) (wine trickling) Okay.

Okay, now, we're gonna... Hmm.

- It's not bad.

- Very nice.

Very nice, you're good.

(Erica sloshing wine) I like it.

- I think it has nice structure, but I think I'd like to see what it's like with a little bit more fruit in it.

- Well, let's do my version with more fruit.

- What do you say?

- [Erica] Okay.

- Okay.

- Let's do that.

- Okay.

- [Erica] What I'd suggest is (lighthearted music) that we reduce the Cabernet Sauvignon to 40%.

- [Sara] Okay.

- And we're gonna go up to 50% of Merlot.

- Okay.

(lighthearted music) - [Erica] And we're gonna keep the Cabernet Franc at 10%.

- [Sara] Okay.

Okay.

(wine trickling) (glasses clinking) - Okay, maybe that'll help them.

- Okay, yeah, there you go.

All right, here we go again.

And we'll have to think about the difference between the other ones.

(lighthearted music) - All right.

- [Sara] So we'll do the old swirl.

(lighthearted music) Mm!

- Your blend definitely has more fruit.

- I like it.

It's- - But the structure is still present.

- Yeah, I feel like it's more well-rounded.

- I think this will go well with the steak.

In fact, it's starting to smell like the steak is ready.

- Uh-oh.

As Julia Child says, "When you smell it, it's usually done."

- Okay, shall we?

- Let's eat lunch.

(Erica laughing) (lighthearted music) - Thank you.

(lighthearted music) (whisk scraping pan) (lighthearted music) (liquid trickling) (lighthearted music) Oh, that is a thing of beauty!

So tell me how you finished the sauce.

- I took the juice that had come out of the meat while it was resting, added that to our pot, and then, whisked in a tablespoon of butter off the heat to give it a little glossiness and a little bit of velvety richness at the very end.

- [Sara] But I also have to ask about- - [Daniel] Oh.

- [Sara] this cute little guy.

- So I've taken the liberty of getting you a little bit of beautiful white asparagus that's been roasted in the oven.

And then, to garnish, you have a little bit of wild asparagus.

- Oh my God!

- which is what you have in your hand.

- It looks like wheat in the field.

- [Daniel] Yeah.

- [Sara] It's wild!

- [Daniel] We're gonna take our sauce, and it's time to pour the sauce over our steak.

- [Sara] Ooh-wee!

- Bun appetite, Sara.

- Oh, yes, bun appetite!

- But I think before, we have to have a little toast, right?

- Okay, okay, what kind of toast do you do here?

- Erica, do you want to tell Sara?

- In Bordeaux, we call this crazy eyes, and it means you have good eye contact (glass clinking) with your guest.

- I have to tell you something funny.

We do this every night at cocktail hour.

- [Erica] Okay.

- Yes.

(Erica laughing) Who knew?

Maybe I'd already been to Bordeaux, and I didn't know it.

(Sara speaking in French) - Sara's blend.

(lighthearted music) - Mm, yeah, yeah.

- Mm.

- Okay, I don't know where to start.

These potatoes are fantastic.

- Mm!

- Almost taste the duck of those potatoes.

- Okay, I got to try this little guy.

- Yeah.

- I've never had one of these before.

(lighthearted music) Hmm.

- Sara, I think what's really nice is the Bordeaux wine pairs perfectly with the steak and Bordelaise sauce.

- Oh, it's so tasty.

You wouldn't know that it hadn't been simmered for hours.

So tell me everything you love about Chateau Sara.

- Chateau Sara.

I tell you, Sara, this is really lovely.

Did you use a lot of Cabernet Sauvignon or Merlot in your blend?

- It was more Merlot.

- It was more Merlot?

- Yeah.

- Okay.

It's all about the balance, just like we do as a chef and as we do in the kitchen, right?

- Mhm.

- It's to find the balance between the ingredients- - Mhm.

- and the seasoning, just like Bordeaux wine, which is that perfect balance of all those grapes working together in harmony, right?

- Thank you both so much for my two lovely lessons, how to blend wine and how to make a fantastic meal.

I think we must have another toast, but how do we do three and glare at each other?

- Ooh, I think- - I've got an idea.

Ready?

Meet in the middle.

- Okay.

- Okay, ready?

(glasses clinking) Then... Okay.

(Daniel and Erica laughing) - Crazy eye!

- There we go.

(all laughing) (upbeat music) (upbeat music continued) It's summertime, you want to serve the king of all steaks, the ribeye.

However, it is a little bit pricey.

Well, I have a plan for you.

I'm gonna show you the psychology of serving, how to serve a smaller portion and make it seem big.

Ah, and we're also going to bulk it up by putting it on a delicious Caesar salad that is also grilled.

We're gonna grill everything with some grilled bread.

The grilled bread will stand in for the croutons.

So let's start with the steak.

Here, I have a beautiful ribeye steak.

This is a pound and a half.

I seasoned it an hour ahead of time on both sides just to make it more deeply seasoned.

And, you know, it's okay if you don't have time to do it.

You can do it right before you put it in the pan, but you'll find it will be more tasty, more steaky if you do this ahead of time.

And of course, there's a little liquid comes on the outside.

We want to get rid of that, because we want to get a nice sear on the steak.

And then, oil it on both sides.

And I've been preheating my grill pan.

If you have a backyard grill, use it.

And finally, I'm gonna season it with some freshly ground black pepper, (grinder twisting) both sides.

If you're a meat eater, this is it.

Okay.

So I've been heating my grill pan for a little while.

It's cast iron.

I'm gonna get it on like that, (steak sizzling) and then, I'm gonna cover it.

When you grill it outside, you also cover it.

The cover, however, is far away from the steak.

So instead of just putting a straight lid on, I've got this bowl-like thing.

If you have a wok, if you have even just a large bowl of any kind, just put it on.

And now, we're gonna let the steak cook for five minutes and make my dressing.

Caesar salad came, it was developed by a chef in Tijuana, Mexico.

His name was Caesar, (lighthearted music) and it's become very popular.

You know, it's made table side.

I'm not gonna make it table side, but I've got all the usual suspects that you put in here.

So I'm starting with some Parmesano Reggiano, good quality cheese, and I'm gonna add the base, which is mayonnaise.

So that's a quarter of a cup of mayonnaise.

That was a quarter of a cup of Parmesan, (spoon clinking) grated Parmesan.

We're gonna add a teaspoon of Dijon mustard.

This is all about umami.

This is, you know, you don't think of salads as having robust flavor, but this one sure does.

I'm gonna add two anchovies that I've chopped up here.

Adds umami, it adds salt, depth of flavor.

It's fantastic.

Next, we have a half a teaspoon of minced garlic.

All right, I've got a lemon here, and I'm gonna juice about teaspoon and a half out of this lemon to add to my dressing.

You can make the dressing even a day ahead of time.

Okay, that looks like about a teaspoon and a half.

(dish clinking) Okay.

And I'm gonna add my buttermilk, but first, I think it's been five minutes, so I'm gonna check the steak quickly, so if not to set off the smoke alarm.

All right.

(steak sizzling) Yes.

Okay, so, oh, isn't that nice?

I got those kind of grill marks that I like.

(steak sizzling) Okay, that's gonna cook for another four or five minutes.

And while that's cooking, I'm gonna finish my dressing.

All-righty.

I'm whisking in a quarter cup of buttermilk.

There we go.

Nice and creamy.

And I'm not gonna add any salt to this, because we already have the anchovies in there, and we're gonna add the steak resting juices, which will also have some salt in them.

(whisk clinking) All right, that's done.

Got to check my steak.

(steak sizzling) Oh, yeah, okay.

That's perfect.

But I've got to check the temperature.

Oh, that looks so delicious.

Now when you take the temperature, don't stick it in the top.

You need to stick it in sideways.

I'm looking for an internal temperature of 120 degrees for medium rare, and that looks good.

So let me get the romaine going.

We're gonna be grilling the romaine.

(upbeat music) It brings out the natural sugars in the head of lettuce and gives it a slight char.

It's delicious, it makes so much sense.

You leave it attached at the bottom, and we are going to brush both sides with a little oil.

(upbeat music) Okay.

This is gonna pick up some of the flavor from the steak.

Again, I've got to cover it, because I don't want to set off the smoke alarm.

If you're outside, you don't need to cover the romaine.

They only take about a minute a side.

We're looking for just a few grill marks, a little char.

Okay.

(lettuce sizzling) Let's see.

Oh yeah.

The point is to get the char on and get just enough so it has a yummy taste without getting it all soggy.

(bowl clinking) Okay.

(upbeat music) Perfect.

Now, it's time to assemble the salad.

First of all, I'm gonna season the lettuce, just very light sprinkling, and we're going to leave it whole.

So let me get a couple pieces of lettuce on the plate.

Bring my steak down.

We're gonna slice it.

Remember, I told you it's the psychology of serving, so people don't feel like they've been cheated, and they didn't get a whole large steak.

So you see all these yummy juices here left over from the steak, we're just gonna add that right to the pan.

(bouncy music) As I said, no salt is needed, because there's salt in every part of this.

Now, I'm gonna slice the steak a quarter inch thick so I can sort of fan it out on the plate, make it look a little bigger.

It's a beautiful piece of meat.

(knife scraping) (bouncy music) And we're just gonna lay it out over here.

Some tomatoes.

If you had the time, you could salt the tomatoes ahead of time, and then, pat them dry, and that will give them even more flavor.

And now, I'm gonna put on the dressing, just drizzle.

You could chop the salad and toss it with the dressing.

We're just gonna do a nice drizzle.

There we go.

And finally, I have some grilled bread.

You have the grill on anyway.

Why not grill the bread as well?

And then, everybody can just use this to scoop up their salad.

I love this dressing.

My daughter, Ruthie, just scarfed it down, not suspecting there was an anchovy in there.

Oh no!

I think you're gonna love grilling romaine and maybe try some other lettuces as well.

So here we go.

(Sara munching) This is such a perfect, summery dish.

You should try it.

(bouncy music) For recipes, videos, and more, go to our website, saramoulton.com.

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

(enchanting music) Guests can explore local treasures and epicurean traditions.

Staff and crew are dedicated to guest interests, relaxation, (enchanting music) and entertainment.

Evenings offer craft spirits, international wines, and dishes prepared by our master chefs.

That's the Oceana Cruises small ship experience.

(waves rushing) (cheerful music) - [Sara] And by USA Rice.

(enchanting music) (triumphant music) (energetic music)