savor Holland America Line 1

Transcription

1 savor Holland America Line 1

2 Dining. It s an undeniable highlight of any cruise, and Holland America Line is raising the bar. By inviting celebrated chefs to enhance our menus. Creating new dining experiences inspired by global trends. And by sharing our passion with guests in recipes and ideas that live on after their cruise. Now more than ever, the table is set for delight.

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4 In the kitchen with chef Marcus Samuelsson Prepping the evening s feast 2 ebrochures available online

5 creating sophisticated cuisine Holland America Line is ushering in dining innovation by gathering renowned chefs onto an elite advisory Culinary Council SM. Not only will they help guide culinary direction, they ll offer insight into the latest food trends and contribute signature recipes to our menus. Look for the influences of chefs Jonnie Boer, David Burke, Marcus Samuelsson, Jacques Torres and Charlie Trotter, working with Council Chairman and our own Master Chef, Rudi Sodamin, to turn up the heat on almost every aspect of dining aboard. Left to right: Charlie Trotter, Jonnie Boer, David Burke, Rudi Sodamin, Jacques Torres Not pictured: Marcus Samuelsson SM Chef Charlie Trotter samples what is cooking in the Lido 3

6 behind our menus renowned international chefs. food innovators and trendsetters. award-winning restaurateurs. Introducing the talented chefs of our Culinary Council SM. In the world of cuisine, they re superstars. In the world aboard our ships, they re influencing everything from menu design to the dining experience. Jonnie Boer De Librije (Netherlands) Jonnie Boer is head chef at De Librije in Zwolle, recognized as one of the 50 best restaurants in the world, and only the second restaurant in the Netherlands to be awarded three stars. His catering company, Food on Tour, sells its own products; and in 2008, he and his wife, Thérèse, opened a new hotel and restaurant, as well as a cooking and wine school. The restaurant, Librije s Zusje, was awarded a Michelin star within six months of opening. Boer was named a Knight in the Order of Orange-Nassau in 2005, one of the Netherlands highest honors. David Burke David Burke Townhouse (New York) Blurring the lines between chef, artist, entrepreneur and inventor, David Burke stands as a leading pioneer in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In addition to his flagship restaurant, David Burke Townhouse, Burke s other properties include Fishtail (New York, New York), David Burke at Bloomingdale s (New York, New York), Burke in the Box at McCarran Airport (Las Vegas, Nevada), David Burke s Primehouse (Chicago, Illinois), David Burke Fromagerie (Rumson, New Jersey) and David Burke Prime (Foxwoods Casino, Connecticut). Marcus Samuelsson Red Rooster (New York) Blending culture and artistic excellence, Marcus Samuelsson has won numerous awards and was chosen as one of The Great Chefs of America by the Culinary Institute of America. Born in Ethiopia and raised by adoptive parents in Sweden, Samuelsson s award-winning cookbooks connect contrasting geographies and palates. His bestselling New American Table cookbook celebrates local farms and kitchens. He is the winner of Bravo s Top Chef Masters Season Two and was Guest Chef at the White House for the Obama administration s first state dinner for Prime Minister Singh of India. His latest restaurant, Red Rooster, opened in Harlem, New York, in December THE COUNCIL CONVENES Click on the link below to see what happens when some of the world s top chefs get together:

7 Rudi Sodamin Master Chef, Holland America Line Culinary Council SM Chairman Council Chairman Rudi Sodamin is the creative culinary artist and master chef for Holland America Line and an internationally respected food authority. He is the most highly decorated chef working on the world s oceans and one of the industry s most innovative and widely traveled chefs. Chef Rudi is the author of numerous internationally published cookbooks, including Seduction and Spice and the highly acclaimed Holland America Line Cookbook series, A Taste of Excellence, A Taste of Elegance and A Taste of Celebration. Sodamin is a member of the Académie Culinaire de France, Maîtres Cuisiners de France and Honoree Member Club des Chefs des Chefs. Jacques Torres Jacques Torres Chocolate One of the world s most respected chocolatiers and pastry chefs, Jacques Torres is Executive Officer of Jacques Torres Chocolate, producing and selling his handcrafted chocolates and confectionary products at factory and retail locations in New York City and Harrah s Casino in Atlantic City. Torres has served as executive pastry chef at Le Cirque, winning awards, judging competitions and participating in culinary events. He hosted Dessert Circus with Jacques Torres on television and produced Dessert Circus: Extraordinary Desserts You Can Make at Home and Dessert Circus at Home. He also hosted Chocolate with Jacques Torres on the Food Network. Charlie Trotter Charlie Trotter s (Chicago) One of the finest restaurants in the world, Charlie Trotter s has helped establish new standards for fine dining. It has been recognized by national and international institutions and has won 10 James Beard Foundation awards, including Outstanding Restaurant and Outstanding Chef. Author of 14 cookbooks, Trotter hosts the awardwinning cooking series, The Kitchen Sessions with Charlie Trotter. He also operates Trotter s To Go, a gourmet shop, and produces a line of privatelabel organic products. Recognized as Humanitarian of the Year by the International Association of Culinary Professionals, Trotter s foundation raises money to support people seeking careers in the culinary arts. 5

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9 in the main dining room exquisite five-star dining. As You Wish dining flexibility. On crisp white linen, course after course arrives. Behind the scenes, our master chefs have brought flavors to perfection. For an elegant breakfast, leisurely lunch or unforgettable five-course dinner, the main Dining Room is your destination for elegant dining aboard. Orchestrating excellence At each table, a team of two expert wait staff work in harmony to ensure perfect service and masterful presentation. On the menu In the Caribbean, you might begin with a chilled peach and ginger soup, followed by grilled mahi mahi with roasted corn salsa and plantains. If you re sailing in Alaska, choose from wild salmon, grilled venison with wild mushrooms or Alaskan king crab legs for dinner. From regionally inspired dishes like these to classic favorites and vegetarian options, look forward to tantalizing menus that change by the day. Flexibility and freedom Choose from a traditional pre-set seating and dining time or the freedom each evening to dine As You Wish. One level of the main Dining Room is reserved for open seating, and the other hosts sittings at 5:45pm and 8pm. A sophisticated setting Tables in the main Dining Room are set with crisp white linens, sparkling crystal and sophisticated Rosenthal china. Fine artwork and antiques adorn the room. And expansive two-tiered dining offers sweeping sea views. An impressive cellar We travel with an extensive selection of wines from around the world, along with knowledgeable sommeliers adept at pairing wine with food. ms Prinsendam has one-level main Dining Room. SAVOR IT Click on the link below for a taste of our culinary experience: 7

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11 pinnacle grill Reserve an intimate table in the Pinnacle Grill to celebrate the day s adventures over filet mignon or seafood. Experience the glamour of Le Cirque, the famed New York restaurant known for its magnificent cuisine and celebrity clientele. The Pinnacle Grill experience Refined and luxurious, romantic and intimate, the Pinnacle Grill represents the pinnacle of exceptional dining. Intimate venue for lunch and dinner Menus featuring aged Sterling Silver Beef and premium seafood Luxurious appointments including Bvlgari china, Riedel stemware and Frette linens Extensive wine selection spanning the globe from California to France, Chile to Australia Le Cirque at Pinnacle Grill Once per cruise, the Pinnacle Grill offers An Evening at Le Cirque, offering a unique taste of Sirio Maccioni s legendary New York restaurant. Transformed table settings, menu jackets and flowers including special Le Cirque show plates Select signature Le Cirque dishes, notably its lobster salad and crème brûlée Feudi del Pisciotto wines from the Le Cirque wine list There is a nominal fee for lunch and dinner in the Pinnacle Grill. an evening at Le Cirque 9

12 delicious variety quick, casual dining. Italian and Pan-Asian specialty restaurants. favorites for younger guests. So many great choices await. From a casual lunch by the pool or in the Lido to restaurants focused on Italian or Pan-Asian cuisine, you ll find menus inspired by the latest global trends. KITCHEN NOTES Click on the link below to go behind the scenes with Master Chef Rudi Sodamin: kitchennotes. Quick, casual, relaxed: the Lido Relaxed dining featuring a variety of fresh, cooked-to-order selections. Bountiful breakfast selections including pancakes, fresh fruit, eggs and omelets cooked to your liking, natural cereal and yogurt Lunch choices from around the world Asian stir-fry, sushi, pizza, pasta, gourmet sandwiches and an extensive salad bar Evening wait service, linen-dressed tables and entrées from both the Lido and main Dining Room Indoor air-conditioned comfort or dining alfresco on deck Canaletto, for Italian fare A classic Italian restaurant featuring seafood, grilled meats and more in a relaxed setting. Delicious dishes from Lombardy, Umbria, Tuscany and other Italian regions Features a selection of antipasti chosen by the chef; salad; soup; entrées of pasta, fish or meat; and popular desserts such as tiramisù and gelato Tableside service, relaxed dining ambiance Open for dinner only Light bites throughout the day Slice, an upscale pizzeria poolside, serving gourmet pizza by the slice* Explorations Café, powered by The New York Times, for pastries and espresso drinks The Terrace Grill on deck serving delicious burgers, fresh garden wraps and grilled panini Afternoon tea, elevated to Royal Dutch High Tea once during every cruise 24-hour In-Room Dining included in your cruise fare A taste of the exotic: Tamarind Aboard the ms Eurodam and ms Nieuw Amsterdam, enjoy Tamarind for food evoking the rich culinary traditions of Southeast Asia, China and Japan. Exotic dinner menus honoring the elements of water, wood, fire and earth n Lunch (complimentary) includes tantalizing items such as steamed dim sum and spicy crab Rangoon Special sushi & sashimi menu Canaletto is not featured on the ms Prinsendam. * Available on select ships. n There is a nominal fee for dinner in Tamarind. 10 ebrochures available online

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15 cooking up inspiration culinary demonstrations and hands-on classes. entertaining tips. winetasting and mixology. Explore fresh ideas in food and entertaining while you sail. Discover your inner pastry chef or a talent for crafting gazpacho. Raise a glass to your new favorite Merlot. Come home with new skills for life. The Culinary Arts Center Our groundbreaking Culinary Arts Center, presented by Food & Wine magazine, blends guests love for food and entertaining into a unique, interactive experience like no other. Join our resident Party Planner for: Cooking demonstrations with our talented chefs and special guest experts Hands-on cooking classes Regionally focused culinary workshops such as Fresh Ketch in Alaska and olive oil tasting in the Mediterranean Visiting vintners, artisanal food makers and cookbook authors from the pages of Food & Wine Winetasting and food pairing sessions Kids and Teens culinary workshops Classes in flower arranging, plate presentation and cake decorating Signature cocktail classes and bartending tips with our bar staff Creativity at Sea craft classes Market tours in select ports of call State-of-the-art show kitchen The heart of the Culinary Arts Center is an innovative show kitchen outfitted with multiple large plasma video screens that capture fine details close up. Guests may also watch the broadcast from their staterooms. Just for youth Younger guests get into the kitchen, too, with special workshops for children and teens like Let s Make Breakfast, Silly Sushi and a Smooth Sailing smoothie-making class. Renowned guest chefs On select cruises, some of America s leading chefs, cooking show hosts, cookbook authors and beverage experts are on board. Previous guest chefs have included: Benjamin Christie of Dining Down Under Pastry Chef Keegan Gerhard, host of the Food Network Challenge Series Chateau Ste. Michelle s executive chef John Sarich Master Mixologist Ryan Magarian Alexandra Guarnaschelli, executive chef of Butter, New York City James Beard winner Michelle Bernstein, Michy s, Miami, Florida. Culinary ExCELLENCE Click on the link below to discover the Culinary Arts Center experience:

16 appetizing options We invite you to feast. To discover a new dish created by one of the world s most influential chefs. To follow your mood to Pan-Asian, Italian or the finest Continental cuisine. And be dazzled by An Evening at Le Cirque. From a quick casual bite before a show to 24/7 room service; dining al fresco on deck or on your private verandah, we invite you to dine As You Wish. Delicious options: this is Holland America Line now. Call your travel professional or SAIL HAL or visit spacious, elegant ships gracious, award-winning service worldwide itineraries extensive activities and enrichment programs sophisticated five-star dining Holland America Line produced this brochure with paper containing 10% post-consumer waste. Effective March 29, 2011 AP16714 Printed in U.S.A Holland America Line Inc.