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There’s Still Time to Sip & Savor with Guest Chefs & Mixologists in 2016

Holland America Line cruises are filled with many exciting activities, from diverse entertainment options to a comprehensive enrichment program. Included among the many amenities is the popular Culinary Arts Center presented by Food & Wine Magazine, which combines enrichment and entertainment. On every cruise, guests can pop by any one of our show kitchens at sea and enjoy demonstrations, hands-on classes and question & answer sessions, learning more about the fine art of food and beverage.


Our Sip & Savor cruises take that experience to a whole new level. We invite guest chefs, mixologists, winemakers — industry experts from all genres — onboard to take over the show kitchen and wow our cruisers with their expertise. The entire cruise is an immersive culinary experience, with plenty of food and beverage tastings, exciting shore excursions focusing on local cuisine and dinner menus that feature the best a destination has to offer.

This year, Holland America Line is offering a robust list of Sip & Savor cruises. Join us in your favorite region to celebrate the local food, wines, spirits and brews of the region you choose.



Savor Alaska’s best offerings, from the freshest salmon to local fruits and vegetables, on a Sip & Savor cruise to Alaska. Onboard, salmon will be prepared in intriguing new ways and paired with selections from Northwest wineries or a cold one from the Alaskan Brewing Company. A guest wine expert will present a special collection of premium selections from our onboard wine cellars. You’ll enjoy the unique tastes even more after a “Best of the Northwest” wine seminar.

On June 19, 2016, the second Sip & Savor Alaska cruise of the season on ms Amsterdam will feature Director of Hospitality and Dining Services for Golden Living Darin Leonardson and DeLille Cellars’ Greg and Stacy Lill.

Darin’s resume features 20 years of culinary experience. He served as the executive chef for various Washington restaurants including Toi, The Bellevue Club Hotel and Elliott’s Oyster House, and he’s joined us as a guest chef twice before! He has a flair for flavor and freshness that guests will enjoy via onboard cooking demonstrations.

Left: Chef Darin Leonardson. Right: Greg and Stacy Lill, photo credit:

Left: Chef Darin Leonardson. Right: Greg and Stacy Lill, photo credit:

Greg Lill is president and CEO of DeLille Cellars, a winery that has received many accolades throughout the years. The winery has been rated 92 points or higher for over 20 years, was recently selected as one of Wall Street Journal’s Top 10 Red Wine blends, and is the only winery in the world to be listed in the top 100 wines of the world, two years in a row, by the Wine Enthusiast and Wine Spectator Magazine. His wife Stacy is the founder of O Wines and also owns her own consulting business, focusing on wine industry education, development and real estate.

On August 29, ms Maasdam will depart on a 14-day Great Land Explorer cruise, roundtrip Seattle. Guests will be joined by Lionel Uddipa and Paul Gregutt. Chef Lionel Uddipa was born and raised in Juneau, Alaska, and is the third generation of chefs in his family. He was trained at Le Cordon Bleu in Atlanta, Georgia, and has worked at Studio at Montage in Laguna Beach, Estancia La Jolla Hotel & Luxury Spa and many others. He is currently the head chef at SALT which specializes in modern, Alaskan cuisine — which is what guests can expect to learn about during his cooking demos!

Left: Chef Lionel Uddipa hard at work at SALT. Right: Paul Gregutt (photo credit:

Left: Chef Lionel Uddipa hard at work at SALT. Right: Paul Gregutt (photo credit:

Paul Gregutt is a wine writer and expert on Oregon’s and Washington’s finest labels. You may have read his column “Wine Adviser” in the Seattle Times. He also serves as the Northwest Editor for Wine Enthusiast Magazine and has contributed to Decanter and Wine Spectator. You can learn more about Paul on his blog at and expect to sample some of the region’s finest during his wine tastings onboard.


Lobsters, mussels, apples and wild blueberries are just a few of the quality ingredients found on the east coast of Canada. A Sip & Savor Canada and New England cruise highlights this region’s freshest tastes. This year, Holland America Line will feature two Sip & Savor cruises to Canada and New England, both on ms Veendam.

The first cruise will depart June 4 from Montreal, Quebec, to Boston, Massachusetts. Andrew Smith and Jason Asher will be the culinary guests of honor.

If you loved the lobster recipes we shared on the blog last year, you have to come aboard and meet Andrew Smith. Andrew is the chef at Red Shores Racetrack and Casino. Last year, during a cooking demo on a Sip & Savor Canada and New England cruise, Andrew showed guests how to cook lobster three different ways. He also hosted a wine-pairing event and both were a huge success.

Andrew Smith taught guests to cook lobster on a Sip and Savor cruise last year.

Andrew Smith taught guests to cook lobster on a Sip and Savor cruise last year.

Jason Asher is the Director of Craft Spirits & Mixology at Youngs Market Co. Jason is one of Arizona’s most popular bartenders and was named GQ’s Most Inspired Bartender of 2010. He likes to push the boundaries with his concoctions, introducing new ingredients and remixing old recipes.

The Kilted Chef Alaine Bosse.

The Kilted Chef Alaine Bosse.

The second cruise, departs Montreal August 27. The “Kilted Chef” Alain Bosse will join guests on this cruise. Alain has served as president of Taste of Nova Scotia and is an ambassador of all things culinary in Atlantic Canada. He is currently president of Alain Bosse Consulting Ltd., and food editor for Saltscapes Magazine. He also works as a food stylist, adding photographic details to his own creations and bringing the visions of others to life in print. Alain is all about “buy local, eat local,” so guests of this cruise are in for a real Canada and New England treat!


In addition to the Sip & Savor cruises, celebrated guest chefs sail onboard throughout the year. Recently Seis Kamimura, executive chef at CenturyLink Field — home stadium of the Seattle Seahawks and Seattle Sounders — cruised on Eurodam in the Mediterranean and held several cooking demos and classes.

Chef Kamimura created some delicious dishes during his demos.

Chef Kamimura created some delicious dishes during his demos.

Also sailing recently on Nieum Amsterdam were Chefs Brian and Shanna O’Hea, chef/owners of the Kennebunk Inn and its Academe Brasserie & Tavern restaurant in Kennebunk, Maine.

Chefs Shanna and Brian O'Hea with Culinary Arts Center Host Alexandra Drescher.

Chefs Shanna and Brian O’Hea with Culinary Arts Center Host Alexandra Drescher.


Holland America Line is continuously updating their Sip & Savor program and Culinary Arts Center guest chef schedules to bring the best names in food and beverage onboard. Check back on our blog for updates as more Sip & Savor cruises are announced, and visit the Holland America Line website for more on the schedule.

Have you joined us for a Sip & Savor cruise before? What was your favorite cooking demonstration?

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