|(c) 2011 Holland America Line|
Holland America Line has announced the Culinary Council Dishes to debut this summer on the line’s 15 ships. The six Culinary Council chefs will provide recipes for signature entrees and desserts that showcase their specialties.
“Our Culinary Council is a ‘dream team’ of chefs from around the world, and the exceptional dishes they have shared are unique expressions of their cultural backgrounds, skills and passion for the culinary arts,” said Richard Meadows, CTC, executive vice president, marketing, sales and guests programs. “We continuously strive to provide our guests with exclusive experiences, and offering them the chance to enjoy the delights of these celebrated chefs during their cruise is an incredible opportunity.”
The Culinary Council chefs and a selection of their signature dishes are:
Master Chef Rudi Sodamin has created a seared Cajun tuna steak with plum tomato confit and horseradish rösti potatoes, as well as a veal chop with creamy Porcini sauce served with baby vegetables and spätzle.
Jonnie Boer is the head chef of De Librijie in Zwolle, the Netherlands. He has invented a beef strip loin with Hache sauce served with carrot and celeriac-bacon purées and roasted Parisian potatoes. For dessert, he brings brioche toast with caramelized apricot served warm with clove ice cream.
David Burke has prepared roasted chicken with sausage cornbread stuffing served alongside roasted vegetables with bacon, green beans and apple cider chicken gravy. He also has a spice-crusted prime rib accompanied by whipped potatoes, sautéed asparagus and baby carrots.
Marcus Samuelsson brings grilled salmon with miso, garlic, sesame and cilantro, served in a spiced tomato broth with kale. For dessert, there is a chocolate cake accented with bourbon- and blueberry-infused whipped cream.
Jacques Torres, renowned chocolatier and pastry chef, has created a chocolate platter featuring chocolate cornflakes, creamy white chocolate mousse and a bittersweet chocolate slice. The dessert menu will also feature Torres’ crepes with caramelized pears served with warm raspberry sauce and vanilla ice cream.
Charlie Trotter is the winner of 10 James Beard Foundation awards. He has created sautéed opakapaka on a bed of bleeding heart radishes, served with baby turnips stuffed with black trumpet mushrooms, sautéed morel mushrooms and basil-thyme oil. He also brings grilled venison loin with dates served with seasoned quinoa, salsify purée and broccoli rabe.
“When we came together on the Culinary Council, it was our vision to bring unique dishes to our guests that would expose their palates to new and exotic flavors,” said Sodamin. “All of the chefs developed outstanding dishes that our guests are going to be talking about long after their cruise is over.”
The chefs of the Culinary Council will also consult on Holland America’s Culinary Arts Center enrichment program, which creates new learning experiences for guests.