Special thanks to Kelsey Differding, Holland America Line’s corporate giving coordinator, for submitting this post and photos of HAL employees volunteering at Northwest Harvest, a statewide hunger-relief agency that distributes food to a network of independent food banks around Washington State. As part of Holland America Line’s annual holiday activities, employees at the Seattle corporate… read more of “HAL Employees…”
Thanks to the Nieuw Amsterdam’s Hotel Manager Mark Zeller and Prinsendam’s Event Manager Kelly Williams for this post on Sinterklaas. Nieuw Amsterdam: “Sinterklaas” came onboard the Nieuw Amsterdam on December 5th to celebrate his name day together with his trusted “Zwarte Pieten”. He first visited the 50 Dutch and Belgian guests in the Piano Bar… read more of “Sinterklaas Visits…”
Today, along with the fleet, Rotterdam held a remembrance/veterans day service on the aft deck. November 11th may have been a Port Day in Morocco, but shortly after 10:00 a.m. (the 11th hour of the 11th day of the 11th month) a number of guests took time away from their day to remember those who… read more of “Veterans Remembered…”
On board the Amsterdam, we celebrated Thanksgiving as we passed the date line from Pago Pago, American Samoa on the way to Honolulu, Hawaii. Turkey was offered on the menus and displayed at the entrances of the dining room. The crew also dressed up in U.S. flag vests and jackets. Enjoy the photos!
The officers and crew from Statendam wish all the blog readers a Happy Thanksgiving. Bert van Mackelenbergh is Statendam’s hotel manager.
It’s the Thanksgiving holiday here in the U.S., so the Holland America Blog team is slowing down today and tomorrow. On Monday, we’ll resume our full publishing schedule. For those who celebrate, enjoy the holiday! And … don’t forget to snap a photo of you with your fabulous Thanksgiving Dish Contest recipe and send it… read more of “In Honor of…”
Here is the last recipe for the Thanksgiving Dish Contest. It’s the perfect way to end your Thanksgiving meal… Here’s a terrific variation on one of the most popular holiday pies. Be sure to cut small slices — it’s rich. — Rudi Sodamin Chocolate Pecan Pie Yield: 12 servings INGREDIENTS Pie Crust: 1.5 cups all-purpose… read more of “Rudi’s…”
Enjoy this next Thanksgiving recipe for our Thanksgiving Dish Contest! Brown Butter Gnocchi with Roasted Squash Yield: 10 Servings INGREDIENTS: 3 lbs Gnocci, frozen 3 oz. Butter, soft room temp 6 oz. Butter, clarified 1 Tbsp. Sage, chiffonade 4 oz. Asiago Cheese, thinly sliced 5 Shallots, minced Balsamic reduction 4 oz. Brown sugar 3 oz…. read more of “Holiday Recipe:…”