Here’s a enjoyable reality: Did you realize Holland America has been crusing Alaska earlier than Alaska even turn into a state — 75 years, to be actual.
That was only one factor we realized from Holland America’s president, Gus Antorcha, throughout a non-public occasion onboard Nieuw Amsterdam previous to the beginning of Seatrade Cruise Global in Fort Lauderdale. The cruise line is celebrating each its one hundred and fiftieth anniversary and its alliance with the Alaska Seafood Marketing Institute (ASMI), introduced final yr.
This summer season would be the first full season for the road to solely serve contemporary, licensed sustainable and traceable Alaska seafood, licensed by Responsible Fisheries Management (RFM), the primary cruise line to have that designation.
“We’re excited for our 76th season to showcase all of the reasons why no one does Alaska better than Holland America Line,” mentioned Antorcha.
During the occasion, Holland additionally showcased their lately introduced “Legendary Voyages.” Ranging from 25 to 59 days, the itineraries are curated to boost the visitor expertise in every vacation spot.
Since the highlight was on Alaskan seafood, attendees had been handled to a cooking demonstration by Culinary Council Chef Ethan Stowell, who ready King Salmon and Salsa Verde. It proved the proper segue to lunch, which was ready for us in one of many ship’s specialty eating places, Pinnacle Grill.
Each desk featured a Holland America host, and as luck would have it, our host was none apart from Rudi Sodamin, grasp chef and head of culinary arts for each Holland America and Princess cruise traces. Wearing his trademark purple pants, he each entertained and enlightened us all through the meal.
Celebrating Alaskan seafood, we began with British Columbia Stellar Bay Oysters, adopted by a Dungeness Crab Cake. The major course was Stowell’s contemporary Alaskan King Salmon, with salsa verde and grapefruit (thought-about the Cadillac of salmons), and for dessert, Vanilla Raspberry Cheesecake.
Photos by Gerry Barker
- Rudi Sodamin, grasp chef
- Culinary Council Chef Ethan Stowell