With the introduction of Holland America Line’s “On Location” program, onboard classes and demonstrations by local artists and professionals allow guests to familiarize themselves with the cultures they’ll be visiting around the world. “On Location” means that Holland America Line guests can learn to tango on the way to Argentina, take a cooking class taught… read more of “Go ‘On…”
If you want to learn how to make authentic food from Australia and New Zealand, join us on Volendam’s Nov. 23, 2013, Great Barrier Reef voyage where television personality and New Zealand Chef Phillip Kraal is scheduled to be onboard as part of the Culinary Arts Center program. This will be Kraal’s fifth cruise with… read more of “Culinary Arts…”
Alaska Week wouldn’t be complete without sharing our delicious recipe for the famous Baked Alaska that we serve in The Pinnacle Grill. Did you know that the name Baked Alaska originated at Delmonico’s Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska? An Englishman (George… read more of “Recipe: Not So…”
Jason Leppert from Popular Cruising recently joined us in Alaska for a “Dancing with the Stars: at Sea” theme cruise and wrote a review about his time onboard. If you’re still thinking about sailing on one of our “Dancing with the Stars: at Sea” theme cruises, there are still two left! Join us in the… read more of “‘Dancing with…”
Holland America Line has a extensive variety of culinary options onboard, and with the growing number of vegetarians in the world there’s more demand for meat-free options. To answer the demand for tantalizing vegetarian dishes, the line introduced a new alternative, vegetarian-only menu, as well as 30 new vegetarian dishes to the main dining room… read more of “Hold the Meat!…”
Canaletto‘s one of our most popular alternative dining options. Its classic Italian fare is served in a casual setting adjacent to the Lido. Named for the famous 18th-century Venetian artist, Canaletto’s dinner-only menu includes traditional seafood, pasta, and meat and veal dishes. Spartire is the Italian word for sharing. It is a concept that is… read more of “Canaletto Adds…”
Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations. Bisque… read more of “Recipe: Chef Jeremy…”
Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations. Lurline… read more of “Recipe: Chef Jeremy…”
