Hi Everyone,
I received this press release from Holland America and thought it
would be of interest. If you have missed any of my news' postings,
they are available on my web site.
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Ray
LIGHTHOUSE TRAVEL
800-719-9917 or 805-566-3905
http://www.lighthousetravel.com
Holland America Line's Culinary Arts Center Program to Host More Than
60 Experts in 2009
SEATTLE, Feb. 17
Imagine sailing with a well-known executive chef from a famous
restaurant or an inspiring culinary television personality. Holland
America Line's Culinary Arts Center program makes these dreams a
reality by inviting chefs from kitchens and restaurants all around the
country and making them part of the guest enrichment program. While on
board, the guest chefs and experts offer culinary demonstrations,
tastings and hands-on cooking classes to guests, in addition to
participating in question and answer sessions.
In partnership with "Food and Wine" magazine, Holland America Line has
scheduled approximately 60 celebrated chefs and wine experts to sail
in 2009. On cruises that do not have a guest chef on board, classes
and demonstrations in the show kitchen are scheduled with Holland
America's own expert chefs.
"The Culinary Arts Center is a guest favorite, and the variety of
talent we get on board is always impressive," said Richard D. Meadows,
CTC, executive vice president, marketing, sales and guest programs.
"Our guests look forward to seeing how we're going to 'wow' them with
our enhanced enrichment program, and this culinary program is one of
the many highlights of our premium cruise experience."
The line partners with "Food & Wine" magazine to provide guests on
select cruises the opportunity to experience demonstrations and
seminars conducted by a wide range of culinary experts.
This season Holland America Line will welcome well-known personalities
such as Captain Keith Colburn from Discovery Channel's "Deadliest
Catch" sailing on ms Westerdam June 7 -- 14 in Alaska; George Duran of
"Ham on the Street" on the Food Network sailing aboard ms Amsterdam
Aug. 29 -- Sept. 5 in Alaska; "Top Chef" contestant Richard Blaise
sailing on ms Maasdam Oct. 23 -- Nov. 6 in the Caribbean; and
Christina Pirello of "Christina Cooks" on PBS sailing aboard ms
Zuiderdam Aug. 8 -- 15 in Alaska. In addition to world-famous chefs,
the Culinary Arts Program includes cookbook authors as well as
chocolatiers and tablescape experts.
A selection of participating chefs and experts in the continuing 2009
season include:
* Oliver Reschreiter, executive chef at the JW Marriott Desert
Springs Resort in Palm Desert, Calif., sailing on ms Ryndam June 19 --
26, Alaska.
* Lee Hilson, executive chef at the Royal Palms Resort in Phoenix,
Ariz., sailing on ms Oosterdam June 24 -- July 6, Mediterranean.
* Randy Lewis, executive chef of La Provence in Lacombe, La.,
sailing on ms Noordam June 28 -- July 8, Mediterranean.
* Bruce Weinstein and Mark Scarbrough, authors of the "Ultimate"
cookbook series sailing on ms Prinsendam July 3 -- 17, British Isles.
* Stewart Woodman, executive chef at Heidi's in Minneapolis,
Minn., sailing on ms Maasdam July 18 -- 25, Canada/New England.
* Scott Tycer, executive chef at Gravitas in Houston, Texas,
sailing on ms Rotterdam Aug. 11 -- 23, Baltic.
* Olga Krasnoff, designer of tabletop landscapes, sailing on ms
Eurodam Aug. 27 --Sept. 6, Canada/New England.
* David McMillan, corporate executive chef of Consilient
Restaurants sailing on ms Prinsendam Sept. 6 -- 20, Western Europe.
* Ryan Hardy, executive chef of Little Nell in Aspen, Colo.,
sailing on ms Rotterdam Oct. 3 -- 17, Mediterranean.
* Jacques Torres, master pastry chef and chocolatier, sailing on
ms Oosterdam Oct. 17 -- Nov. 2, Transatlantic.
* Maria Hines, executive chef of Tilth in Seattle, Wash., sailing
on ms Zuiderdam Oct. 24 -- Nov. 3, Panama Canal.
The program began in 2005 when the line installed state-of-the-art
Culinary Arts Centers aboard each of its premium ships. A first-class
"show kitchen at sea," the Culinary Arts Centers resemble the
elaborate show kitchens used by celebrity chefs on television cooking
programs. Each facility features a theater-style venue, with two large
plasma video screens and a large cooking display counter where guests
can learn from the masters.
Holland America Line also offers a youth Culinary Arts Center activity
program to teach kids and teens how to cook. The program incorporates
dishes from breakfast, lunch, dinner and snacks in complimentary
45-minute-long classes. Kids under eight years old learn to make theme
cookies, fruit roll-ups, ice cream sandwiches, salad people art and
scones. Kids eight and over make soft pretzels, granola bars, pita
chips and hummus, and saltwater taffy. Teens also can attend adult
culinary demonstrations.
In addition to partnering with "Food & Wine" to secure top experts,
Holland America Line showcases its own culinary stars on more than 500
annual cruises with demonstrations, tastings and hands-on cooking
classes given by the ships' executive chefs and culinary staff. The
line's cookbook, "A Taste of Excellence" written by Master Chef Rudi
Sodamin, offers guests preparation techniques for some of Holland
America's most delectable dishes and lavish libations as part of the
Culinary Arts Center experience. Sodamin's second Holland America Line
cookbook, "A Taste of Elegance," is due out in March, 2009.
Holland America Line ships are the perfect setting to showcase
award-winning guest experts. In addition to the enrichment experience
provided by the culinary stars on board, passengers can dine in a
variety of venues, including everything from a quick bite poolside to
a formal five-course affair. Every ship features an elegant main
dining room, a sophisticated Pinnacle Grill where guests can sample
Sterling Silver beef and fresh seafood, the casual indoor-outdoor Lido
Restaurant, and the Terrace Grill on deck for lunchtime fare.
For more information, consult a travel agent.
Food & Wine
Food & Wine is the modern, stylish, talent-seeking, trend-spotting
epicurean magazine. Published by American Express Publishing, the
leader in luxury lifestyle magazines, Food & Wine has a circulation of
nearly 1 million. For more information on the magazine and other
special events please visit www.foodandwine.com.
Holland America Line's fleet of 14 ships offers nearly 500 cruises to
320 ports in more than 100 countries, territories or dependencies.
Two- to 108-day itineraries visit all seven continents, and highlights
include Antarctica, South America, Australia/New Zealand and Asia
voyages; a Grand World Voyage; and popular sailings to ports in the
Caribbean, Alaska, Mexico, Canada/New England, Europe and Panama
Canal. A 15th ship, ms Nieuw Amsterdam, is scheduled to join the fleet
in 2010.
Fleetwide, the company features Signature of Excellence enhancements,
a commitment totaling more than $525 million, that showcase the
Culinary Arts Center presented by Food & Wine magazine -- a
state-of-the-art onboard show kitchen where more than 60 celebrated
guest chefs and culinary experts provide cooking demonstrations and
classes -- Explorations Cafe powered by The New York Times, teens-only
activity areas and all new stateroom amenities highlighted by
flat-panel TVs and plush Euro-top Mariner's Dream Beds.
World's Leading Cruise Lines
The highest-rated premium cruise line in the world, Holland America
Line is a member of the exclusive World's Leading Cruise Lines
alliance, which also includes Carnival Cruise Lines, Princess Cruises,
Cunard Line, Seabourn Cruise Line and Costa Cruises. Sharing a passion
to please each guest and a commitment to quality and value, these
lines appeal to a wide range of lifestyles and budgets. The World's
Leading Cruise Lines offer exciting and enriching cruise vacations to
the world's most desirable destinations. |