Three New Dishes By Chef Ethan Stowell Showcase Commitment to Wild, Sustainable Alaska Seafood
Holland America Line is debuting three new dishes from Culinary Council Member Chef Ethan Stowell that were developed in alliance with the Alaska Seafood Marketing Institute (ASMI). The partnership between the two organizations is a shared commitment to serving sustainably sourced Alaska seafood on all six of our ships that sail to the Great Land. This is the first formal relationship of its kind between ASMI and a major cruise line.
The new dishes were revealed at a recent event in Juneau attended by Chef Stowell, Holland America Line Vice President of Revenue Management and Alaska Travel Industry Association Board member Dan Rough, ASMI Executive Director Jeremy Woodrow, Alaska Sen. Jesse Kiehl, Alaska Rep. Sara Hannan, and Alaska commercial fishing representatives and local leaders to demonstrate the breadth of Alaska’s seafood.
“We’ve been sharing the thrill of Alaska with guests for 75 years, longer than any other cruise line. Protecting and enhancing that heritage is a matter of commitment and pride,” said Rough of Holland America Line. “The Alaska seafood industry’s longstanding commitment to wild seafood is very much in line with our own sustainability efforts, as well as our responsibility to the planet and its people. We’re committed to partnering with local businesses and we’re proud to be working with Alaska’s fishing families.”
Chef Stowell’s new creations will be featured in the Dining Room on all six Holland America Line ships cruising in Alaska this season. Guests can indulge in a fried Alaska cod sandwich with malt vinegar aioli and savoy cabbage slaw; Alaskan salmon chop with cucumber, tomato, avocado, bacon and green beans; and roasted fennel crusted Alaska halibut with artichokes and Taggiasca olives. This is in addition to several Alaska seafood dishes already on menus throughout the ships.
Through the partnership, Holland America Line and ASMI will bring guests closer to the riches of Alaska’s waters and the stories of the people behind the fish, from harvesters to processors to chefs. This is all part of the line’s “Alaska Up Close” initiative to offer guests a 360° experience that only 75 years of experience in the Great Land can deliver. In addition to Stowell’s new dishes, future programming will include other new recipes, destination and cooking demonstration videos, and on-board Alaska seafood trivia.
“As we continue to increase the awareness of wild and sustainable Alaska seafood, we are excited to work with an Alaska-focused brand like Holland America Line and will be working closely to grow the collaboration,” said ASMI’s Woodrow. “The first activation with Chef Stowell beautifully incorporates wild Alaska seafood into the menu and will give guests a taste of the unrivaled bounty that only Alaska can offer.”
WILD ALASKA SEAFOOD BY THE NUMBERS
Contributing to the impact across its six Alaska ships, Holland America Line purchases and serves locally sourced Alaska seafood, including more than 5,000 pounds of wild Alaskan seafood per cruise, comprising:
• More than 2,000 pounds of Alaska salmon consumed on each cruise with a different dish offered each evening in restaurants and a salmon bake buffet taking place once during the sailing.
• More than 1,000 pounds of Alaska cod are served on each sailing with varied dishes served throughout the ship.
• More than 800 pounds of Alaska halibut provisioned for each cruise. Halibut is featured each evening in the Pinnacle Grill specialty restaurant along with other dishes served during the cruise in other restaurants.
• More than 500 pounds of Alaska rockfish, 400 pounds of Alaska flounder and 200 pounds of Alaska black cod (also known as sablefish) are consumed during a cruise with multiple dishes on the dinner and lunch menus in various restaurants.
• More than 400 pounds of Alaska pollock purchased for each cruise.
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