Omar Catulo, sous chef aboard Holland America Line’s Westerdam, won the Spanish Cuisine category in the Fifth Bacardi Cruise Competition with his Bacardi Limon Ceviche Shots. INGREDIENTS: 10 — 20 scallops 13 — 15 shrimp 4 Mahi-mahi fillets 1 oz garlic, chopped 6 oz red onions, petit brunoise 30 ml Bacardi Limon flavoured rum 2… read more of “HAL Sous Chef Wins…”
Reason to Sail #80: Enjoy spicy crab sushi nuggets, pork baby back ribs and other traditional pan-Asian culinary treats at Tamarind.
Amsterdam held a traditional Teppanyaki barbecue while overnight at Kobe, Japan. Our Assistant Culinary Operations Manager Rico Wessels shared these photos.
A few days ago on the Amsterdam we held a theme dinner of “Formal Tropical Paradise” to enhance the Grand World Cruise since we are going to tropical places in the Indian Ocean. The Dining Room was decorated with giant palm trees and the tables were set with palm tree center pieces. All dining room… read more of “Tropical Theme…”
Here is more information about the safari-themed barbecue that Komang wrote about last week: A Signature Event of the President’s Mariner Appreciation days has become a much-anticipated tradition on the Grand World Voyage as the Lido Deck undergoes an extreme makeover featuring the local region. Since Amsterdam was sailing in South African waters, ship staff… read more of “Amsterdam’s…”
By popular demand, here is the recipe for my world-famous Lobster and Fennel Cake! Start with three sponge cakes of the desired colors. The color is achieved with food coloring. I had suggested to try blue curacao and cherry liqueur but the chef advised against trying to make the cake “float” in its own juices…. read more of “Recipe for Famous…”
Puerto Vallarta, Mexico During this cruise we have seen several sites of Mexico which makes it an attractive itinerary to sail on. Finally, it was time to do some shopping. We have seen the contrasts of the ports of call in Mexico. Puerto Vallarta is very modern. A quick walk from the ship is a… read more of “Cruise Diary: Feb….”
On February 5 we had a theme dinner, “Dinner with Gnomes.” It was one of the new themes for the Grand World Cruise. The Dining Room entrance was decorated with a gnome’s house, wells and of course the little gnome figures. The Dining Room staff — from the management, stewards, assistants and wine stewards —… read more of “Dinner with the…”