PHOTO: On ms Maasdam's 10-day voyage April 7, Chef Natacha Gomez will delight guests with her flavorful and unique culinary creations. (Courtesy of Holland America Line)
The Pulse: Holland America Line offers "Sip, Savor and Sail" Voyages.
Why it Rates: Calling all foodies! With the ever-growing interest in food and drink, Holland America has scheduled five cruises that focus on the cuisine of the Caribbean, Alaska and Europe. Special guest chefs, winemakers and brewers will host demonstrations and tastings, while shore excursions include tastes of the local cuisine. To that, we say bon appétit and bottoms up! - Theresa Masek, Cruise Editor
Guests looking for a more immersive culinary cruise experience can book one of Holland America Line's "Sip, Savor and Sail" itineraries in the Caribbean, Europe and Alaska. On these five special voyages, guests will be introduced to the finest local cuisine, beverages and specially developed shore excursions.
Guest chefs and local vintners, mixologists and brewmasters will share their expertise - and their creations - during classes, demonstrations and tastings in the Culinary Arts Center presented by Food & Wine magazine, while specialized menu options will be featured in the dining room and alternative restaurants. Exciting shore excursions with a special Sip, Savor and Sail focus will be available to complete the memorable experience.
"At Holland America Line, cuisine is an important part of the overall cruise experience, and many of our guests want to learn more about local delicacies and culinary customs," said Orlando Ashford, president of Holland America Line. "The Sip, Savor and Sail itineraries greatly enhance the Caribbean, Europe and Alaska cruises, and our guests are going to get a lot of exciting tips and recipes from the special chefs and mixologists."
The Sip, Savor and Sail cruise in the Caribbean is ms Maasdam's April 7 voyage. In Alaska, guests can join ms Westerdam's May 2 departure, ms Statendam's July 13 sailing or ms Amsterdam's Aug. 16 voyage. In Europe, ms Ryndam departs May 4 roundtrip from Harwich, England, for France, Spain and Portugal.
Exotic Flavors Spice Up Caribbean Cruises
In addition to demonstrations, classes and tastings on the Caribbean voyages, the guest chefs will all host a Calypso Brunch in the Pinnacle Grill.
Sip and Savor shore excursions in the Caribbean include "History & Cuisine of San Juan on Foot" at San Juan, Puerto Rico; "Caribbean Culinary Experience" at Basseterre, St. Kitts; and "Catamaran Cruise with Lobster Lunch" at St. John's, Antigua.
On Maasdam's 10-day voyage April 7, Chef Natacha Gomez will delight guests with her flavorful and unique culinary creations. Gomez is the catering manager of Kokiyaj Bar and Grill and owner of Chef T in Cap-Haitien, Haiti.
Ryndam Sailing Explores the Tastes of Spain and Portugal
Sailing aboard Ryndam on May 4 are Antony Bennett, executive chef of La Tasca authentic-style tapas restaurants in the United Kingdom. Recognized as a leading development chef, Bennett will share his passion for Spanish cuisine and tasty tapas dishes. Also joining the cruise are Master of Wines Simon Field and Rebecca Lamont, the Head of Wine School at Britain's oldest wine merchant, Berry Brothers and Rudd. Field and Lamont will help guests learn about wines from the region through wine tastings and tips about their area of expertise in Spanish and Portuguese wines.
Five shore excursions will highlight the region's culinary and cultural contributions to the world, including "A Taste of Northwest Spain," "Flamenco & Traditional Spanish Meal" and "Panoramic Cadiz & Jerez with Sherry Tasting."
Alaska's Unique Cuisine Comes to Life on Sip, Savor and Sail Cruises
On the three Alaska voyages, guests can savor local fare - from the freshest salmon to local vegetables and fruits - all paired with select wines from Northwest vintners and brews from Juneau's Alaskan Brewing Co. During a "Louder Chowder Cook-Off" competition, the guest chefs will go head to head, preparing chowder from mystery ingredients.
Alaska cruises feature a total of 16 Sip and Savor shore excursions in Juneau, Homer, Kodiak and Ketchikan, Alaska; and Victoria, British Columbia. Examples include "Glacier View Bike and Brew" and "Alaska Salmon Bake" at Juneau, "Exclusive Mountaintop Flightseeing & Crab Feast" at Ketchikan, and "Corks and Canvas" and "Off the Beaten Path: Aviation Museum & Cider Tasting" at Victoria.
Westerdam's May 2 seven-day departure will feature Jeff Maxfield, executive chef at the acclaimed SkyCity Restaurant, a revolving dining room atop the Space Needle in Seattle, and Seis Kamimura, executive chef CenturyLink Field, home of the Seattle Seahawks. Wendy Stuckey of Chateau Ste. Michelle winery located outside of Seattle will be onboard to impart her knowledge during several presentations.
On Statendam's July 13 cruise, Executive Chef Perry Mascitti of Tulalip Resort Casino near Seattle, and Al Levinsohn, chef and owner of Kincaid Grill in Anchorage, will be onboard the 14-day voyage, along with Bob Betz, founder and winemaker at Betz Family Winery.
The Aug. 16 Alaska cruise on Amsterdam features Kirsten and Mandy Dixon, chefs at both Tutka Bay and Winterlake lodges in Alaska, along with Chef Roy Breiman, culinary director at Cedarbrook Lodge in Seattle. Along with the chefs, Matt Oakley, winemaker at Long Shadows Vintners, will present a special collection of premium wines during the seven-day cruise.
Holland America Line's Culinary Program
The Sip, Savor and Sail cruises are part of Holland America Line's innovative and industry-leading culinary initiatives, which also include the Culinary Arts Center presented by Food and Wine magazine, a state-of-the-art show kitchen at sea that welcomes visiting guest chefs; a partnership with Le Cirque to present "An Evening at Le Cirque in the Pinnacle Grill"; "A Taste of De Librije" presented by Jonnie Boer; and a Culinary Council composed of renowned international chefs Mark Best, Jonnie Boer, David Burke, Elizabeth Falkner, Jacques Torres and the line's Master Chef Rudi Sodamin.
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