When choosing the dining experiences for Mardi Gras which will debut next summer, Carnival wanted something new and different for their customers that would be as sophisticated as their steakhouses, and that's when they settled on a seafood restaurant.
Since Carnival is all about fun, who better to create the restaurant, they reasoned, than master chef Rudi Sodamin whose most recent cookbook (the latest of a dozen) is “Food Faces,” which is about making your food into edible “portraits” (faces)?
Details appeared in the November 21 issue of Cruise News Daily.
