Author Archives: worthculinarytravel

Bourbon- and Wine-Themed Cruises

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From wine aficionados to bourbon connoisseurs, the cruise industry has a sailing for you.

Wine Enthusiasts
AmaWaterways is inviting dedicated wine enthusiasts to sail on its series of 64 wine-themed cruises hosted by award-winning winemakers, winery owners, and wine experts. Sailing through Europe’s most well-known wine-producing areas, these itineraries include onboard lectures and wine tastings led by award-winning wine hosts, and shore excursions that allow guests to immerse themselves in the local wine and culinary culture. Wine enthusiasts on these themed-sailings can expect to participate in small group visits to private cellars, strolls through vineyards, and engaging sessions with world-class vintners and artisans. Departures on these Wine Cruises Through Europe are still available for 2018, but those looking ahead to next year will have the option of sailing on two new itineraries: the Gems of Southeast Europe and the Medeival Treasures. Guests on those itineraries can indulge in curated epicurean experiences in cities such as Basel, Nuremberg, Budapest, and Giurgiu.

Rates for the Wine Cruises Through Europe start at $2,699 pp. For more information, visit amawaterways.com.

Bourbon Lovers
For those who prefer a stronger alcoholic beverage, American Queen Steamboat Company offers a cruise that takes travelers to the heart of Kentucky’s bourbon region for a behind the scenes look at the history and production of the popular liquor. Along the way guests will be treated to special bourbon tastings, complimentary distillery tours, creative dining menus, and cooking demonstrations, plus presentations and onboard tastings provided by Maker’s Mark and Buffalo Trace. In addition, Michael Veach, a bourbon historian and member of the Kentucky Bourbon Hall of Fame, will be on board to engage with guests and offer a tasting of some of the world’s unique and most famous bourbons.

Rates for this bourbon-themed sailing start at $1,999 pp. For more information, visit americanqueensteamboatcompany.com.

 

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Silversea Appeals to Foodies

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For those who believe the cuisine of a destination is just as important as its landmarks and monuments, Silversea is launching a series of culinary- and wine-themed sailings—Enriched Voyages—in 2018 and 2019.

On these Enriched Voyages, guests can expect an itinerary that combines the sights and sounds of cities around the world with onboard cooking events and demonstrations complemented by specially curated menus, wine tastings and more. The Enriched Voyages are categorized into three series: The Asian Collection, Culinary Voyages, and Wine Voyages.

The Asian Collection, which was developed in partnership with The Peninsula Hotels, features five sailings, each with a different itinerary, visiting such cities as Bangkok, Ho Chi Minh City, Tokyo, Shanghai, Hiroshima, Osaka, Kagoshima, Beijing, and others. On each cruise, guests will indulge in immersive experiences, hosted by guest chefs from The Peninsula Hotels, which highlight regional specialties. Itineraries range from 11 to 16 days and next departure is in October 2018, as well as March and April 2019. Pricing for these sailings start at $6,100 pp. For more information, visit silversea.com/asian-collection.

Silversea offers over a dozen Culinary Voyages, which feature guided market-to-plate excursions, special menus, cooking demonstrations, and more. Examples of these itineraries include Silver Muse’s 25-day, ocean and Amazon River voyage from Rio de Janeiro to Fort Lauderdale; Silver Wind’s roundtrip voyage to Norway’s North Cape from London; Silver Cloud’s 16-day South American expedition from Lima to Punta Arenas; and Silver Shadow’s 15-day African and Indian Ocean voyage from Dubai to Athens. For more information, visit silversea.com/culinary-cruises.

For the wine lovers on your list, the Silversea portfolio includes four Wine Voyages, featuring wines chosen by world-class vintners and Silversea’s Wine Ambassador. Guests will also have the opportunity to participate in special tastings and private tours of renowned vineyards and wineries. Silver Whisper will go on a transatlantic ocean voyage from Lisbon to Fort Lauderdale departing on Oct. 18, 2018. The ship’s final Wine Voyage for the season will be a 14-day Northern Europe itinerary from London to Barcelona departing on May 19, 2019. For more information, visit silversea.com/wine-voyages.

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Drink Up Napa Valley and Sonoma County -The Perfect Blend for A Perfect Getaway.

[ON LOCATION] Anything can happen on any given day, but for some reason it’s all good once you’ve arrived in California’s Wine County, suddenly life seems to slow down to a soothing and relaxing pace.   Welcome to quiet luxury, beautifully romantic and tranquil surroundings filled with trees and flowers, extraordinary vineyards offering world class wines and legendary hospitality. There is a draw to Napa Valley and Sonoma County that seems to seep into the body and soul, soothing, restoring and simply put, allowing us to forget anything other than…the here and now.  We arrived at the exquisite Vintage Inn, nestled among the rolling vineyards of the Napa Valley wine region. Vintage Inn is a AAA Four Diamond award-winning Napa Valley Hotel on a 23-acre Vintage Estate, just steps from the dining tables of America’s most celebrated chefs in the legendary epicurean walking town of Yountville. The 80 spacious and airy guestrooms and cozy cottage-style villas are plush in accommodations and amenities providing an ideal setting for a relaxing vacation getaway or romantic respite. Take a leisurely walk through the gardens and discover the quiet romance of lavender and lilies swaying in the gentle breeze and the splendor of waterways flowing through lush green gardens.  During your stay, why not experience the Spa Villagio, with soothing fountains, cascading waterfalls and serene reflecting pools that lead to Napa Valley fieldstone and hewn wood interior spaces.  Guests staying at the Vintage Inn are welcome to use this fabulous facility. Envelop yourself in an atmosphere of quietude and creature comfort from the moment of entry into the central reception atrium. Spa Villagio features five intimate Spa Suites. Guests can spend precious time alone or cherished time together in an exclusive personal space where a customized spa experience is crafted with your choice of scents, sound, and spa refreshments for treatments and therapies. Elegantly appointed with fireplaces, oversized sunken jetted soaking tubs, steam showers, wet bars, sound systems and private terraces. You won’t want to leave. (www.vintageinn.com)

Part of what I love about wine is the art of pairing it with the right food, and at Bottega, Michael Chiarello’s restaurant in Napa, they nail it down to a science.  Chiarello’s roots are firmly planted on Napa ground.  This is his home, the place he has raised his family and cultivated his grapes and clientele.  At Bottega guest can expect award winning food with bold flavors and refined techniques the perfect “centerpiece” to share a glass of the latest vintages of Chiarello Family Vineyard wine.  We enjoyed a perfect evening at Bottega, starting with Wood Grilled Octopus, with olive oil braised potatoes, pickled red onion & salsa verde. Polenta Under Glass with caramilized mushrooms & balsamic game sauce.  Rigatoni with tomato braised Sonoma rabbit sugo, caramelized mushrooms and housemade ricotta.  Smoked & Braised Natural Short Ribs with whole grain mustard spaetzle, Sicilian pickles, apple passata & smokey horseradish jus.  Every bite scrumsious! and perfectly paired with Chiarello Family Vineyard “Eileen” 2008 Cabernet Sauvignon. (www.botteganapavalley.com)

When the sun rises, wake up and step out into the cool  lovely Napa Valley morning, were the days have so much to offer! Start your day at Bouchon Bakery, set in the heart of of the small town’s main street. Enjoy a warm croissant or any of Bouchon’s extraordinary creations like their macaroons, delicious tarts and or any of their exquisite chocolate confections coupled with a hot cup of coffee . Don’t forget to take a freshly baked baguette along for your day at the vineyards. (www.bouchonbakery.com).

 

 

 

 

 

 

 

 

 

 

We began our wine tour at Freemark Abbey, a century-old winery, with rich and distinct history beginning with Josephine Tychson, the first woman to own and operate a winery in the Valley. Freemark Abbey features several Cabernets including a Napa Valley Cabernet and the vineyard-designated Bosche and Sycamore Cabernets, there is also a new mountain Cabernet from Mt. Veeder Peak. Along with Merlot, Chardonnay and Viognier, Freemark Abbey makes limited amounts of Petite Syrah, Zinfandel and Sauvignon Blanc.   We favored the  2007 Cabernet Bosche, Cabernet Sauvignon. A blend of 87.5% Cab and 12.5% Merlot. Aged 26+ months in 60 gallon French Oak Barrels, 47% New Wood. At $75.00 a bottle this wine is a must “bring home”! Enjoy it now or hold 20 to 30 years in a proper cellar.  One can order on line at (www.freemarkabbey.com) or call 707-302-3721.

Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent more than 30 years establishing itself as one of North America’s premier producers of Bordeaux varietal wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.  Our pick was the 2007 Howell Mountain Cabernet Sauvignon, at $75.00 it has excellent structure and balance, with layers of cassis and mulberry come through beautifully. Notes of herbs and dried fruit with robust character and deep color. Enjoy now or hold for long-term cellaring. A True Find at this vineyard was the Paraduxx Z Blend Napa Valley 2009 : Formerly known as Paraduxx Napa Red Wine, the Paraduxx Z Blend Napa Valley Red Wine is the evolution of the series.  Fusing the robust flavors of California’s native Zinfandel with the grandeur of Cabernet Sauvignon, Paraduxx has both core varietals to produce a world class blend with a decidedly Californian personality. 62% Zinfandel, 31% Cabernet Sauvignon, 7% Merlot, resulting in a rich, full fruit flavor, with soft elegant tannins, making it a natural compliment to a wide array of foods. Tremendous quality and amazing value at $48.00.  (www.duckhorn.com)

 

HALL Rutherford is Craig and Kathryn Hall’s winery amid the Sacrashes vineyard. Completed in March of 2005, it has been carefully designed for the production of a small lot red wine. The winery’s  14,000 sq. ft. of caves were designed and built- by- hand by Friedrich Gruber of Gutenstein Austria. The caves are finished with handmade Austrian  brick recovered from sites in and around Vienna and showcases select works from the Halls’ art collection. Deep inside the caves resides a dazzling reception are for private tastings and entertaining.  The room’s spectacular chandelier, designed by Donald Lipski and Jonquil LeMaster, is a masterpiece dressed in hundreds of Swarovski crystals. www.hallwines.com.

Although wine and food are most definitely highlights of the wine country, there is so much more to this magnificent destination! Ask and you shall receive is a pretty good description , and so we head to the Pacific Coast, our next stop Sonoma County, and “It’s More Than Just Grapes Here”! Sonoma Countys’ cities, towns and enclaves are densely rich in beauty,  history , agriculture and farming.  To truly appreciate all that Sonoma County has to offer, one first has to visit the Sonoma County Tourism Bureau for information on all that is  happening around the towns. Enjoy a beautiful day out on a walking or driving tour to discover and experience the history that lives around every bend.  Some tips on what you won’t want to miss is a visit to Rohnert Park/Cotati. Created from a single seed farm property in the early 1960’s.  After many years Cotati still maintains the character it enjoyed as a Mexican land grant rancho site. Santa Rosa, home to such notables as Luther Burbank, Peanuts creator Charles Schulz and Ripley of Believe it or Not.  It is the largest city in Sonoma County. Petaluma Adobe State Historic Park, Sebastopol, In the 1850’s it served as the breadbasket for San Francisco’s growing population. Stop by the Petaluma Creamery where you can sample Spring Hill Cheese. Bodega Bay/Sonoma Coast where the first European settlers, a group of Russians created the coastal fur trade. Visit the Lighthouse in Point Arena and the Museum.  The Russian River Towns with their magnificent redwood groves. Winsor, Sonoma County’s newest city surrounded by world-class wineries. It’s modern downtown with buildings inspired by the architecture of the late 1880s. Cloverdale a very charming city at the northern end of Sonoma County, known as the place where the vineyards meet the fascinating redwoods.

And that’s not all! Explore Sonoma and Marin County’s cheese trail, touring the heart of artesian cheesemaking, referred to as the Normandy of Northern California. About 9,000 acres of land in Marin and Sonoma are used for farmstead cheesemaking and are protected by agricultural conservation easements. There are 27 cheesemakers in the Marin and Sonoma Counties, but make sure to pick up a map at the Visitors Bureau and check which ones are open to the public and when, then take a drive, taste, taste, taste…buy , buy, buy!

In Marin County the tour starts at the Marin French Cheese Company right outside Novato. Taste their award-winning Rouge et Noir brie. Nicasio Valley Cheese Company produces fantastic farmstead cheeses in the artisanal tradition of the Swiss-Italian cousins in Switzerland.  Head to Tomales Bay Foods, also known as Cowgirl Creamery.  In Sonoma County, the tour begins at Spring Hill Cheese. Stop by Vella Cheese Company, known for their aged dry Jack. Drop by Epicurean Connection for flavors of fresh and soft cheeses and more local fare. Enjoy the beautiful agricultural landscapes and working ranches. If you decide to visit Sebastopol, visit the Matos Cheese Factory and sample their St. George, a buttery semi-hard cheese made in the style of the Azores.  Tip: The best way to store cheese is to wrap it in wax or butcher paper, then put it in the refrigerator vegetable crisper.  To learn more about other California cheeses and the people who make them, visit www.cacheeseguild.org.

Experience towns and villages, Point Reyes National Seashore and the nearby oyster operations.  If wine is what you want, explore the numerous world renowned wineries of Sonoma County. There is so much to Sonoma County you won’t want to miss! Quaint towns, cafes, galleries, farmers markets and restaurants that will definitely delight everyone, from the casual diner to epicurean alike.

For more information on Sonoma County visit: www.SonomaCounty.com

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THE 11TH ANNUAL JEAN-LOUIS PALLADIN DINNER

On Sunday, Oct. 21,  Alize in The Palms, Las Vegas will unite top chefs to create an unforgettable evening to honor the memory of the late Jean-Louis Palladin. The evening of stellar chef collaboration and talent to benefit James Beard Foundation will take place at Alizé. Named after the gentle trade winds that sweep the French Caribbean Islands, Alizé at the Top of The Palms features world-class cuisine, service and wine list, boasting the most dramatic view of the famous Las Vegas Strip. 

Chef Jean-Louis Palladin is considered one of the culinary geniuses of the 20th   century. Also known as the chef who put fine dining on the proverbial map, Palladin inspired world-renowned chefs to emerge from their kitchen and go to the farms in search of the finest products no matter where they were located. Chef Palladin was a master of his craft, known for his creativity, passion, technique, and commitment to the very best. Jean-Louis was as much a teacher as a chef, encouraging and mentoring many while demanding perfection of himself and all around him.

The chef’s lineup will be announced later this spring.

The James Beard Foundation is proud to offer the Jean-Louis Palladin Professional Work/Study Grant. Created to perpetuate the mission and programs of the Jean-Louis Palladin Foundation, the initiative will provide a series of annual grants of up to $10,000 to working chefs.  This grant will allow recipients to spend time learning from and working with master growers, producers, and food artisans; to toil alongside renowned chefs in America and abroad and to study varied specialized skills.  

Alizé has gained notoriety and accolades and is one of the top new restaurants in the world.  Located inside the Palms Casino Resort at 4321 W. Flamingo Road, Alizé is open daily from 5:30 p.m.

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CELEBRATE MOTHER’S DAY at HAYMAN LUXURY ISLAND RESORT

This Mother’s Day, what better time and place to spend “quality time” together than a Girls’ Getaway to Hayman, Australia’s celebrated private island destination in the Great Barrier Reef.

Hayman is Australia’s premier luxury nature-resort destination, located on the northernmost of the Whitsunday Islands in the Great Barrier Reef off the coast of Queensland.  Hayman, a member of The Leading Hotels of the World, covers 726 acres offering guests an experience of tranquility and natural beauty in the resort’s 210 stylish accommodations.

Spoil mom or a group of girlfriends with a special getaway, at the Hayman Spa as a celebration of Mother’s Day.  Enjoy a complimentary 30-minute Refresher Facial when booking a 1-hour Massage or Body Treatment and a complementary 15-minute Makeup Touch-Up when booking at 1-hour Facial. In addition to Hayman Spa’s full range of pampering indoor and outdoor therapies and treatments, acclaimed yoga specialist Skye Baird from Skye LifeStyle will be conducting tailored yoga classes over Mother’s Day weekend.

 From May 10-13, the Hayman Yoga Escape offers a line-up of activities, including daily 90-minute yoga and 30-minute meditation sessions, leisure time and healthy dining. The three-night Hayman Yoga Escape is priced from $1425 per person twin share or $2160 single which includes accommodation, return launch transfers from Great Barrier Reef Airport, scheduled yoga and meditation sessions, breakfast and 3-course dinner.  

Situated within separate locations throughout the property, are the stunning new residences—all with access to the turquoise waters and access to the Reef.  With four restaurants, Hayman Spa and fitness facilities, picturesque meeting and special event areas, and 24-hour butler and concierge service, leisure and luxury are offered in many forms throughout the island.

There also will be plenty of time for wandering at a leisurely pace through the Hayman Arcade’s boutiques featuring a range of designer wear and accessories from leading Australian and international fashion houses, as well as a selection of fabulous Hayman branded merchandise. During each weekend in May, a glass of sparkling wine will be available in all of the outlets beginning at 3 p.m. while everyone looks for that special purchase to take home. 

Packages are priced from $980 per person twin share including four nights’ accommodation and daily beachfront breakfast. Please contact event@hayman.com.au for further information. 

Visit www.hayman.com.au.

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MUSSEL BAR Serving Up Sophisticated Food Raising “Eating at the Bar” To A Whole New Level

 Revel Beachfront Resort award-winning  chef Robert Wiedmaier also famed as master of Belgian cuisine, opens the first extension of Mussel Bar, outside of the Washington Metro Area at the resort this spring.  The inspiration for Mussel Bar draws from an old-world Belgian roadhouse serving Bière, Moules & Frites, and other Flemish favorites.  Mussel Bar blends the comfort of a pub, live rock and roll, the energy of a sports bar, and  culinary excellence to raise “eating at the bar” to a whole new level.  The latest dining venue to be announced for Revel will include a stage for live performances and a window into the kitchen to showcase the creative process in the kitchen. A selection of over 150 Belgian and domestic beers will be perfect accompaniment.  “Casual eateries like Mussel Bar were just the place my friends and I used to go to kick back and relax when living in Belgium and Germany – eating  mussels, drinking beer, and listening to rock and roll into all hours, before we had to head back to the kitchen or home,” Wiedmaier reminisced fondly.  “People enjoy that.  It’s good, reasonable everyday food.  It’s comfortable.”   

Mussel Bar is reminiscent of a roadside tavern that one might discover while traversing the Belgian countryside.  Guests are greeted with knotted oak wainscoting and floors, terracotta tile columns and borders, mussel-shaped ceiling drops as well as beer bottle and rope light fixtures.  The bar features a concrete surface embedded with mussel shells and a 16-foot-by12-foot illuminated glass façade bottle cooler.  Train clocks, beer towers, slate menu boards and muscled graphics punctuate the space. And with a slight nod to his favorite pastime, riding his motorcycle, a custom-made Bourget hangs from the ceiling for all to admire.  

 Culinary stations echo a food market and boast the offerings on Chef Wiedmaier’s menu: the catch of the day is displayed with other fresh fishes on ice, pizza is rounded out on a limestone work surface and cured meats hang over cheeses in the charcuterie.  

   

Revel, the 6.3-million-square-foot beachfront resort, will be a complete entertainment destination encompassing more than a dozen  other restaurants, two nightclubs, private beach club, more than 1,800 guest rooms, retail shops, a 31,000-square-foot spa, two theaters that seat 5,500 and 700 guests respectively and a 150,000-square-foot casino.  Revel will bring a true resort option to the Northeast, enhanced by entertainment and lifestyle offerings designed by top performers in daylife, nightlife, theatrical, spa, and experiential programming. 

Chef Wiedmaier joins an impressive roster of chefs at Revel including Chefs Jose Garces and Marc Forgione.  Each culinary partner at Revel has a vested interest in the resort and brings signature flair from their regional restaurants in Philadelphia, New York and Washington, D.C.   

Named Washington’s Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009, Wiedmaier is recognized for his passionate respect for top-notch product. When not in the kitchen, he can be found out hunting duck, deer or elk in the fall and winter.  In the summer, he fishes with his two sons, teaching them what it means to bring fish from open waters to the table, an adventure that was captured by the PBS James Beard award-winning program Chefs A’ Field. 

To experience Revel and to see a glimpse of the future, visit www.revelresorts.com.

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HOLLAND AMERICA LINE- Signature of Excellence hosts a Culinary Extravaganza in 2012

Holland America Line’s Culinary Arts Center Program hosting an all-star lineup of more than 60 celebrated chefs, cookbook authors and television personalities, including  “The Next Food Network Star” personality Serena Palumba, “Top Chef: Just Desserts” participant Zac Young and Chef Tony Maws, winner of the 2011 James Beard Award for “Best Chef: Northeast.” 

The Culinary Arts Center, enables guests to experience culinary demonstrations in a full show kitchen, tastings, question-and-answer sessions and hands-on classes conducted by top chefs, wine experts and leading cookbook authors.  “The Culinary Arts Center is at the core of Holland America Line’s enrichment program and each year we bring on board the most talented and entertaining culinary experts in their field,” said Richard Meadows, Holland America Line’s executive vice president of marketing, sales and guest programs. 

Celebrity Chefs featured in Holland America Line’s 2012 Culinary Arts Center Program include:  

Kaushik Chowdhury, executive pastry chef at the JW Marriott  Desert Ridge Resort and Spa in Phoenix, Ariz. Chowdhury has received numerous awards including first place in the Food Network’s Sugar Showdown competition and a gold medal at the 2009 U.S. National Pastry Championship. He is scheduled to sail aboard ms Amsterdam during the 18-day Grand World Voyage segment departing April 10. Chowdhury also is scheduled to sail Oct. 9 and Oct. 27 during segments of Amsterdam’s Grand Asia and Australia Voyage.  

Linton Hopkins,  owner and executive chef of Restaurant Eugene in Atlanta, Ga., and a multiple James Beard award nominee. He was recently nominated for a 2011 James Beard Award in the “Best Chef: Southwest” category. Hopkins is slated to sail aboard ms Eurodam’s 10-day Gems of the Baltic cruise June 14.  

Tony Maws, executive chef and owner of Craigie on Main in Cambridge, Mass. The contemporary French cuisine restaurant was named one of Boston’s “10 Most Influential Restaurants of the Decade” by The Boston Globe, and Maws himself was named one of America’s “10 Best New Chefs” by Food & Wine magazine. In 2011, he won the prestigious James Beard Foundation Award for “Best Chef: Northeast.” Chef Maws is scheduled to sail aboard ms Ryndam’s Norwegian Fjords cruise May 6. 

Serena Palumba, teaching chef, television personality and recent finalist from season six of the Food Network’s hit show “The Next Food Network Star.” Palumba, created an instant-hit series of instructional videos on YouTube called “Cooking in Manhattan” teaching viewers to prepare meals with simple ingredients and limited equipment within the confines of a small urban kitchen. Palumba is scheduled to sail on ms Veendam’s seven-day Bermuda cruise April 29. 

Jonathan Sawyer, executive chef of Greenhouse Tavern, named one of the top 10 best new restaurants in the U.S. by Bon Appetit magazine and best new restaurant by Cleveland Magazine. Sawyer has appeared on the Food Network’s “Dinner: Impossible” and “Iron Chef America,” and recently honored by Food & Wine magazine as one of America’s best new chefs. He is scheduled to sail on ms Zuiderdam’s seven-day Alaska Inside Passage cruise Aug. 18.  

Leslie Sbrocco,  wine expert, award-winning author and television personality. She is the host of the PBS series “Check, Please!” for which she won both the coveted James Beard Award and an Emmy Award. She has written two books, “Wine for Women: A Guide to Buying, Pairing and Sharing Wine” and “The Simple & Savvy Wine Guide.” Sbrocco is slated to sail on ms Maasdam‘s 10-day Eastern Caribbean cruise Nov. 30. 

Denise Vivaldo,  culinary consultant, food stylist and celebrated  cookbook author. Vivaldo has catered more than 10,000 parties and has cooked for notable guests such as U.S. Presidents George H.W. Bush and Ronald Reagan, Prince Charles and Bette Midler. Vivaldo has styled food for nationally syndicated television shows including The Ellen DeGeneres Show, The Tonight Show with Jay Leno and Inside Dish with Rachel Ray. Vivaldo is scheduled to sail on ms Westerdam’s seven-day Alaskan Explorer cruise July 21.  

Zac Young, executive pastry chef of Flex Mussels Restaurant in New York City. He trained in France with renowned chefs Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel, where he developed his signature style of using French techniques and bold flavors for a creative spin on classic American desserts. Young finished in the final four of Bravo’s first season of “Top Chef: Just Desserts” and can be seen on The Cooking Channel’s new series “Unique Sweets.” Young is scheduled to sail on ms Volendam’s 23-day South Pacific cruise April 10. 

Other notable Culinary Arts Center guest chefs and cuisine experts slated to sail in the 2012 season include: 

  • Hugh Acheson, judge on “Top Chef” season nine, culinary author, executive chef and partner of Five & Ten and The National in Athens, Ga., sails on ms Veendam’s May 27 Bermuda cruise.
  • Timon Balloo, executive chef of Sugarcane Raw Bar Grill in Miami, Fla., sails on ms Noordam’s Riviera Romance cruise Oct. 15.
  • Paul Carter, executive chef of The Phoenician in Phoenix, Ariz., sails on ms Zuiderdam Aug. 18 in Alaska.
  • Jeffrey Elliot, director of culinary relations for Zwilling JA Henckels, Demeyere, and Staub, knife skills expert and executive chef of Zwilling JA Henckels – USA, sails on ms Eurodam Dec. 8 in the eastern Caribbean.
  • Jason Franey, executive chef of Canlis Restaurant in Seattle, Wash., sails aboard ms Oosterdam’s New Zealand Discovery cruise Oct. 24.
  • George Geary, culinary journalist, author and educator, sails on ms Rotterdam Aug. 4 in the Baltic.
  • Matt Gennuso, executive chef and owner of Chez Pascal, a French-American bistro in Providence, R.I., sails on ms Amsterdam June 1 in Alaska.
  • Paulette Mitchell, culinary instructor and author of 11 cookbooks, sails on a segment of Amsterdam’s Grand World Voyage departing March 21.
  • Patricio Sandoval, executive chef at Mercadito Chicago, sails aboard Rotterdam’s 14-day Spring Panama Canal cruise departing April 3.
  • Kevin Sbraga, executive chef and owner of Sbraga restaurant in Philadelphia, Pa., and Bravo’s “Top Chef” season seven winner, sails on Noordam July 17 in the Mediterranean.
  • Angelo Sosa, executive chef and co-owner of Social Eatz, an “American-Asian” restaurant and bar in New York City and Bravo’s “Top Chef” season seven finalist, sails on Prinsendam Aug. 8 in Norway and the British Isles.
  • Bruce Weinstein and Mark Scarbrough, authors of the “Ultimate” cookbook series, sail on Amsterdam Nov. 17 for a segment of the Grand Asia & Australia Voyage. 

 

Holland America Line’s Culinary Arts Center

Holland America Line’s industry trend-setting Culinary Arts Centers are featured on each of the line’s 15 ships. A “world class show kitchen at sea,” the Culinary Arts Centers presented by Food & Wine magazine resembles the elaborate show kitchens used by celebrity chefs on television cooking programs.

In partnership with Food & Wine magazine, Holland America Line has schedule approximately 60 celebrated chefs and wine experts to sail in 2012. Holland America Line also offers a youth Culinary Arts Center activity program on select sailings to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute-long classes. 

For more information on Holland America Line’s cruises and cruise tours, consult a professional travel seller; call 1-877-SAIL-HAL (1-877-724-5425)

 

 

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