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Culinary Council Recipe: Make Jacques Torres’ Decadent Soufflé for #NationalChocolateDay

Culinary Council Recipe: Make Jacques Torres’ Decadent Soufflé for #NationalChocolateDay

Today is National Chocolate Day, and we’re sharing a fan favorite recipe from Culinary Council Member and renowned chocolatier Jacques Torres. This incredible chocolate soufflé is served on board, and now you can make it at home. Prepared with an incredible vanilla cream sauce, it’s sure to impress your friends and family whenever you make…   read more of “Culinary Council…”

Culinary Council 10th Anniversary Celebration Recipe: Rudi’s ‘Amazing Crab Cakes’

Culinary Council 10th Anniversary Celebration Recipe: Rudi’s ‘Amazing Crab Cakes’

In celebration of the 10th Anniversary of Holland America Line’s Culinary Council, we’re sharing recipes from these celebrated chefs. Now you can create their dishes at home! Enjoy this “Amazing Crab Cake” recipe from Master Chef and Culinary Council Chairman Rudi Sodamin. I can do it you can do it! Crab cakes are always a…   read more of “Culinary Council…”

Celebrate National Wiener Schniztel Day with Master Chef Rudi Sodamin’s Recipe

Celebrate National Wiener Schniztel Day with Master Chef Rudi Sodamin’s Recipe

It’s National Wiener Schnitzel Day, and to celebrate we’re sharing a recipe from our own Master Chef and Culinary Council Chairman Rudi Sodamin! Chef Rudi is from Austria where Wiener Schnitzel is a staple in any home. From his kitchen to yours, enjoy! INGREDIENTS 4-5-ounces veal (or chicken or pork) cutlets, pounded to 1/4-inch thickness…   read more of “Celebrate National…”

#BaconLoversDay Culinary Council Recipe: David Burke’s Clothesline Candied Bacon

#BaconLoversDay Culinary Council Recipe: David Burke’s Clothesline Candied Bacon

It’s Bacon Lovers Day, and there’s no other way to celebrate than by making Culinary Council Member Chef David Burke’s famous Clothesline Candied Bacon that we serve in Pinnacle Grill. From the moment you smell the aroma of the bacon and see the delicious candied strips hanging from the clothesline, you’ll know you’re in bacon…   read more of “#BaconLoversDay…”

EXC In-Depth Guest Chef Recipe: Bread Pudding with Banana, Pineapple, Macadamia and Brown Sugar

EXC In-Depth Guest Chef Recipe: Bread Pudding with Banana, Pineapple, Macadamia and Brown Sugar

Chef Carlos Estevez cruised on the first EXC In-Depth Voyage and held cooking demonstrations featuring local Caribbean fare, as well as a five-course dinner in the Pinnacle Grill. This delicious dessert from the Dominican Republic coined “relaxing in the sugar cane fields” was both a featured demonstration and the dessert on his special dinner menu….   read more of “EXC In-Depth Guest…”

Culinary Council Recipe: Ethan Stowell’s Potato Gnocchi from his Food & Beverage Aficionado Cruise

Culinary Council Recipe: Ethan Stowell’s Potato Gnocchi from his Food & Beverage Aficionado Cruise

Culinary Council Member and acclaimed Seattle Chef Ethan Stowell recently cruised on Eurodam for his “Food & Beverage Aficionado Cruise.” During the voyage, he hosted cooking demonstrations, talks and book signings, as well as an intimate, reservations-only dinner at the Pinnacle Grill. During his cooking presentation, Chef Stowell made scrumptious potato gnocchi, and and now…   read more of “Culinary Council…”

Culinary Council Recipe: David Burke’s Parfait of Salmon and Tuna Tartare with Crème Fraiche

Culinary Council Recipe: David Burke’s Parfait of Salmon and Tuna Tartare with Crème Fraiche

Culinary Council Member and esteemed restaurateur David Burke recently was aboard Zuiderdam to host his Food & Beverage Aficionado Cruise to Canada & New England. Throughout the voyage, guests had the pleasure of attending live cooking demonstrations, talks and book signings, as well as in intimate reservation-only dinner at Pinnacle Grill. If you weren’t able…   read more of “Culinary Council…”