Guest chefs, vintners and local brewers will offer classes on cruises in Caribbean, Europe and Alaska
By
Rebecca Gibson |
Holland America Line (HAL) has developed five Sip, Savor and Sail itineraries to the Caribbean, Europe and Alaska.
Each of the cruises will feature classes, demonstrations and tastings from guest chefs, local vintners, mixologists and brewmasters in the ships’ onboard Culinary Arts Center presented by Food & Wine magazine. Guests will also be able to enjoy specialised menu options in the dining room and alternative restaurants.
“At HAL, 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 HAL. “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.”
Maasdam will offer a 10-day Caribbean sailing, which departs on 7 April and enables guests to attend demonstrations run by Natacha Gomez, catering manager of Kokiyaj Bar and Grill and owner of Chef T in Cap-Haitien, Haiti. In addition to demonstrations, classes and tastings on the Caribbean voyages, Gomez and the other guest chefs will all host a Calypso Brunch in the Pinnacle Grill.
Guests can also enjoy a range of shore excursions including the ‘History & Cuisine of San Juan on Foot’ in San Juan, Puerto Rico; the ‘Caribbean Culinary Experience’ at Basseterre, St. Kitts; and the ‘Catamaran Cruise with Lobster Lunch’ trip in St. John’s, Antigua.
Meanwhile, Antony Bennett, executive chef of the UK’s La Tasca restaurants, will join Ryndam’s May roundtrip from Harwich in the UK to France, Spain and Portugal in May. While onboard, he will share his knowledge about Spanish cuisine and tapas dishes. Also joining the cruise are Master of Wines’ Simon Field and Rebecca Lamont, the head of the Wine School at Britain’s oldest wine merchant, Berry Brothers and Rudd. Both Field and Lamont will host wine tastings and share tips about Spanish and Portuguese wines.
The five available shore excursions include ‘A Taste of Northwest Spain’, ‘Flamenco & Traditional Spanish Meal’, and ‘Panoramic Cadiz & Jerez with Sherry Tasting’.
HAL will also offer three Sip, Savor and Sail itineraries in Alaska, enabling guests to enjoy locally sourced foods, wines from Northwest vintners and beers from Juneau’s Alaskan Brewing Company.
Westerdam will offer a seven-day voyage in May, where guests will be joined by Jeff Maxfield, executive chef at SkyCity Restaurant, a revolving dining room atop the Space Needle in Seattle, and Seis Kamimura, executive chef CenturyLink Field. Wendy Stuckey from Chateau Ste. Michelle winery near Seattle will also host several onboard presentations.
Perry Mascitti, executive chef of Tulalip Resort Casino near Seattle, and Al Levinsohn, chef and owner of Kincaid Grill in Anchorage, will be onboard Statendam’s 14-day voyage in July. The chefs will be joined by Bob Betz, founder and winemaker at Betz Family Winery.
Meanwhile, guests on Amsterdam’s 16 August voyage will be able to attend demonstrations and classes held by Kirsten and Mandy Dixon, chefs at both Tutka Bay and Winterlake lodges in Alaska; Roy Breiman, culinary director at Cedarbrook Lodge in Seattle; and Matt Oakley, winemaker at Long Shadows Vintners.
Guests on the Alaska cruises will be offered a total of 16 shore excursions Sip and Savor shore excursions in Juneau, Homer, Kodiak and Ketchikan, Alaska; and Victoria, British Columbia. Highlights include ‘Glacier View Bike and Brew’ and ‘Alaska Salmon Bake’ at Juneau, ‘Exclusive Mountaintop Flightseeing & Crab Feast’ at Ketchikan, and ‘Corks and Canvas’ in Victoria. In addition, they will be able to attend a ‘Louder Chowder Cook-Off’ competition, where the guest chefs will prepare chowder from mystery ingredients.