The year may have just begun but the Culinary Arts Center presented by Food & Wine magazine has already gotten off to a delicious start! Holland America Line guests will hone their cooking skills with classes ranging in topics from unique Caribbean cooking styles to delicious desserts. So if you’re cruising this year you better bring your appetite!
Holland America Line has put together a robust list of guest chefs, mixologists, winemakers and restaurateurs for 2016. Guests will learn from award-winning experts in all aspects of food and beverage. Here’s a look at some of the experts that already have taken over the Culinary Art Center show kitchens this month. Then keep reading for the schedule for the remainder of the year. We’ve also included some of the experts’ recipes for our readers who want to cook like a pro at home!
Oosterdam Guests Sip & Savor with Chef Tim Tibbitts and Sommelier Rebecca Tibbitts
Guest Chef Tim and his wife Sommelier Rebecca Tibbitts of the Bahamas’ Flying Fish joined cruisers on Oosterdam’s Sip and Savor cruise to the Caribbean late last year. Guests got to learn from two true experts: Tim was named a Top 25 Caribbean Chef in 2014 by Caribbean Journal and Rebecca is the Bahamas’ only female Certified Sommelier! In addition, Flying Fish consistently receive accolades from top publications like Fodor’s, websites like TripAdvisor, and the restaurant has been awarded a four diamond rating by AAA.
While onboard, Chef Tim held a number of cooking demos teaching cruisers how to make grilled calamari and mango cheesecake. Rebecca hosted a mixology class and wine tasting, and both participated in a special Q&A panel discussion. You can follow Tim on Twitter at @FlyingFishFreep.
Food & Wine Magazine’s Christine Quinlan Sails on Volendam in Asia
Last month, Food & Wine Magazine Deputy Editor Christine Quinlan joined cruisers on Volendam for a 14-Day Far East Discovery cruise. Christine has cruised with Holland America Line before and guests always love to learn from her expertise. Christine hosted cooking classes with help from Volendam’s Tournant Chef Michael Augustus, Cellar Master Jojo Catalino and Culinary Arts Center Host Barbara Mill Schuchardt.
Historian and Cooking Expert Eva Eliscu Joins Amsterdam’s World Cruise
Amsterdam’s World Cruise, which departed from Fort Lauderdale last month, kicked off with a special guest — Eva Eliscu. Eva, pictured at the top of the post on the bow, is a dining historian and hosted a number of intriguing presentations ranging in topics from the “History of Champagne” and “History of the Chef and His Kitchen” to “History of Tea, Coffee and Chocolate” and “History of Herbs and Spices.”
Northwest Foodie Diane Lavonne Highlights Zuiderdam’s Jan. 25th Panama Canal Cruise
On January 25, Diane’s Market Kitchen’s Chef Diane LaVonne joined guests on Zuiderdam’s 11-Day Panama Canal cruise. Diane is an expert in the foods of the Pacific Northwest and wines, and after many years owning her own catering business she now focuses on sharing her experience and knowledge with a wider audience. Zuiderdam cruisers are learning how to make Squash Pie, Avocado Soup, Arroz con Pollo and Flan during cooking demonstrations while Chef Dianne is onboard.
For those of you not on Zuiderdam who have been looking for a delicious starter recipe, you’re in luck! Here’s how to make the fried plantains Diane featured at a Sip and Savor appetizer event.
Score the plantain lengthwise along the “inside” curve of the fruit. Then using your fingers pull the skin away from the plantain and cut them on an angle into slices about ¼ of an inch thick.
Soak them in cold water for about 15 minutes to remove some of their starch. Remove them from the water, drain and dry them completely.
In a sauté pan heat enough avocado oil to just cover the sliced plantains. Place the slices into the pan and cook until golden about 3 minutes, then using a slotted spoon remove them from the oil and place between sheets of parchment paper.
Using a heavy glass or other flat object smash them until they are about 1/8 of an inch thick. Return them to the heated oil and fry again until lightly browned. Remove them from the oil and drain on paper towel. Salt lightly and serve immediately.
Chef George Geary on Amsterdam’s World Cruise from Feb. 2 to 16
Chef George Geary is a Culinary Arts Center favorite with a few appearances slated for 2016! He is an award-winning author of nine cookbooks that feature recipes ranging from sauces to how to create the perfect donut.
Chef Geary is currently cruising on Amsterdam’s World Cruise from Feb. 2 to 16, sharing recipes for Chicken Picata, Cream of Chicken Soup, Garlic Mashed Potatoes, Basil and Lavender Scallops, Rack of Lamb and many more.
Here’s a rich, silky dessert recipe for our readers with a sweet tooth!
To follow along while Chef Geary cruises with Holland America Line, look for him on Twitter at @chefGeary.
CHOCOLATE POTS DE CREME
2/3 cup heavy cream
6 oz semi-sweet chocolate, chopped fine
1 large egg
2 tbsp granulated sugar
1 tsp pure vanilla extra
pinch of salt
In a saucepan heat cream just to boiling point. Meanwhile, place chocolate, egg, sugar, salt and vanilla in blender and blend for one minute. Add hot cream and blend for another minute. Pour into pots de creme cups or denu tasse cups. Chill. Serve with fresh whipped cream.
Variations: omit the vanilla and use rum or any liqueur. Take a few mint leaves that are chopped up and place into the cream to infuse, then strain prior to use.
Westerdam’s Feb. 13 Sip and Savor Cruise Features Wine Experts & a Guest Chef
February 13’s Sip and Savor sailing on Westerdam will feature wine expert Marty Clubb and guest Chef Bobby Moore. Both will participate in demonstrations in the Culinary Arts Center and in a Sip and Savor pre-dinner appetizer event.
Marty Clubb is managing winemaker and co-owner with his wife Megan of L’Ecole N° 41, an artisan winery founded by Megan’s parents in 1983. Marty specializes in the Washington state wine industry and currently is president and director of the Washington Wine Institute. On Westerdam, Marty will host a “Best of the Northwest” wine tasting and a “Wine Making in the Pacific Northwest” seminar. He will also co-host a premiums wine tasting with Westerdam’s Cellar Master.
Bobby Moore is executive chef of the Barking Frog at Willows Lodge, one of the Northwest’s most romantic resorts, located just a few miles from Seattle. By staying ahead of national culinary trends, Chef Bobby and his team have made Barking Frog one of the Northwest’s premier restaurants. Guests will learn from his expertise with several cooking demonstrations throughout the cruise.
Holland America Line’s Culinary Arts Center welcomes dozens of experts each year, and in 2016 these guests chefs, mixologists and culinary authorities also will be joining us onboard (please note this is a selection; the whole schedule can be found by clicking HERE.):
- Jim Christiansen, chef at Heydey in Minneapolis, Minneapolis, on Noordam’s 14-day Australia/New Zealand cruise departing Feb. 13
- Wayne Johnson, executive chef and owner of Shuga Jazz Bistro in Seattle, Washington, and Jared Sowinski, director of beverage at the Phoenician Resort in Scottsdale, Ariz., on Zuiderdam’s 10-day Panama Canal Sunfarer cruise departing Feb. 26
- Shanna and Brian O’Hea, chef and owners at Academe at The Kennebunk Inn, Kennebunk, Maine, on Maasdam’s 14-day Panama Canal Sunfarer cruise departing March 1
- Hugh Sinclair, chef and owner of Irie Spice Inc. in Miami, Florida, on Nieuw Amsterdam’s seven-day western Caribbean cruise departing March 6
- Darryl Harmon, executive chef at Skylark on the Hudson in Jersey City, New Jersey, on Veendam’s seven-day western Caribbean cruise departing March 13
- Trey Foshee, executive chef and partner at George’s at the Cove in La Jolla, California, on Zaandam’s 14-day South America Passage cruise departing March 20
- Seis Kamimura, executive chef at CenturyLink Field in Seattle, Washington, on Eurodam’s seven-day Mediterranean Glamour cruise departing April 10
Holland America Line will continue to add chefs to the Culinary Arts Center schedule throughout the year so be sure to check back often. If you are interested in learning more about the line’s special Sip and Savor sailings that feature an enhanced locally themed culinary program on that sailing click here and for a full list of Sip and Savor itineraries, click here.
Stay tuned for more posts about our Sip and Savor cruises over the next couple of months! Foodies, will you be cruising with any guest experts this year?
With the View & Verandah promotion going on now, there’s no better time to book a cruise with one of your favorite chefs, winemakers, mixologists or culinary experts. We’re offering up to $3,000 in savings with specials, onboard spending money, stateroom upgrades, up to 10 percent off shore excursions and up to 25 percent off Collectors’ Voyages on 2016-2017 sailings when booked by Feb. 29, 2016!