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Rudi’s Recipes: Sweeten Your Passover and Easter with These Delicious Desserts

Rudi’s Recipes: Sweeten Your Passover and Easter with These Delicious Desserts

This weekend is Easter and the beginning of Passover. Our Master Chef Rudi Sodamin has some amazing desserts to enhance your Seder and Easter meal. We’re sure your guests will be impressed with these delicious treats! PASSOVER The first two nights of Passover are traditionally observed with a seder, a multicourse meal that includes symbolic…   read more of “Rudi’s…”

Rudi’s Recipes: Create a Festive Meal for Easter or Passover

Rudi’s Recipes: Create a Festive Meal for Easter or Passover

It’s a weekend of celebrations! This Friday is the first night of Passover and Sunday is Easter – two holidays that often center around a fantastic meal. Both holidays will be recognized aboard Holland America Line’s fleet of 15 cruise ships, and if you want to make some special dishes at home, our Master Chef…   read more of “Rudi’s…”

Cruise Diary: About Bonnets, Bunnies and Brunch – Easter at Sea

Cruise Diary: About Bonnets, Bunnies and Brunch – Easter at Sea

Day 93, April 8: The trivia question was straightforward: Name an egg-laying mammal. But one team, instead of going for the obvious “platypus,” went the whimsical route: “the Easter Bunny!” Easter – with its message of springtime, renewal, love – and, I guess, egg-laying mammals – was definitely in the air on the Amsterdam as…   read more of “Cruise Diary: About…”

Prinsendam’s Easter Celebration

Prinsendam’s Easter Celebration

These photos were taken from the Easter celebration on board the Prinsendam. We had two Easter bunnies that went around the ship, greeting the guest and offering them chocolate eggs and plenty of entertainment. Lots of photos were taken of Prinsendam’s Easter event and the grand Easter extravaganza that was held in the Lido Restaurant….   read more of “Prinsendam’s…”

Easter Celebration on Zaandam

Easter Celebration on Zaandam

Here are pictures from the Easter festivities held on board the Zaandam. Special thanks to Zaandam’s Culinary Operations Manager Jan ten Have and Hotel Manager Kees B. Streuding for the photos.