Holland America Offers Culinary "Sip, Savor and Sail" Cruises

wineHolland America Line has announced the launch of a new set of culinary-focused itineraries dubbed "Sip, Savor and Sail" cruises in the Caribbean, Europe and Alaska.

On the five "Sip, Savor and Sail" itineraries, chefs and local vintners, mixologists and brewmasters will share their expertise and creations during classes, demonstrations and tastings in the Culinary Arts Center presented by Food & Wine magazine, while specialized menu options will be offered in the dining room and alternative restaurants. There will also be special culinary-focused shore excursions. 

“At Holland America Line, 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 Holland America Line.

The "Sip, Savor and Sail" cruise in the Caribbean is ms Maasdam’s April 7 voyage. In Alaska, guests can join ms Westerdam’s May 2 departure, ms Statendam’s July 13 sailing or ms Amsterdam’s August 16 voyage. In Europe, ms Ryndam departs May 4 roundtrip from Harwich, England, for France, Spain and Portugal.

Caribbean Cruises

In addition to demonstrations, classes and tastings on the Caribbean voyages, the guest chefs will all host a Calypso Brunch in the Pinnacle Grill.

"Sip and Savor" shore excursions in the Caribbean include “History & Cuisine of San Juan on Foot” at San Juan, Puerto Rico; “Caribbean Culinary Experience” at Basseterre, St. Kitts; and “Catamaran Cruise with Lobster Lunch” at St. John’s, Antigua.

On Maasdam’s 10-day voyage April 7, Chef Natacha Gomez will offer her culinary creations. Gomez is the catering manager of Kokiyaj Bar and Grill and owner of Chef T in Cap-Haitien, Haiti.

Ryndam Cruise in Spain and Portugal

Sailing aboard Ryndam on May 4 are Antony Bennett, executive chef of La Tasca tapas restaurants in the United Kingdom. Recognized as a leading development chef, Bennett will share his passion for Spanish cuisine and tasty 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. Field and Lamont will help guests learn about wines from the region through wine tastings and tips about their areas of expertise in Spanish and Portuguese wines.

Five shore excursions will highlight the region’s culinary and cultural contributions to the world, including “A Taste of Northwest Spain,” “Flamenco & Traditional Spanish Meal” and “Panoramic Cadiz & Jerez with Sherry Tasting.”

Alaska "Sip, Savor and Sail" Cruises

On the three Alaska voyages, guests can savor local fare — from salmon to local vegetables and fruits — all paired with select wines from Northwest vintners and brews from Juneau’s Alaskan Brewing Co. During a "Louder Chowder Cook-Off" competition, the guest chefs will go head to head, preparing chowder from mystery ingredients.

Alaska cruises offer a total of 16 "Sip and Savor" shore excursions in Juneau, Homer, Kodiak and Ketchikan, Alaska; and Victoria, British Columbia. Examples include “Glacier View Bike and Brew” and “Alaska Salmon Bake” at Juneau, “Exclusive Mountaintop Flightseeing & Crab Feast” at Ketchikan, and “Corks and Canvas” and “Off the Beaten Path: Aviation Museum & Cider Tasting” at Victoria.

Westerdam’s May 2 seven-day departure will host Jeff Maxfield, executive chef at SkyCity Restaurant, a revolving dining room atop the Space Needle in Seattle, and Seis Kamimura, executive chef CenturyLink Field, home of the Seattle Seahawks. Wendy Stuckey of Chateau Ste. Michelle winery located outside of Seattle will be onboard to impart her knowledge during several presentations.

On Statendam’s July 13 cruise, Executive Chef Perry Mascitti of Tulalip Resort Casino near Seattle, and Al Levinsohn, chef and owner of Kincaid Grill in Anchorage, will be onboard the 14-day voyage, along with Bob Betz, founder and winemaker at Betz Family Winery.

The August 16 Alaska cruise on Amsterdam hosts Kirsten and Mandy Dixon, chefs at both Tutka Bay and Winterlake lodges in Alaska, along with Chef Roy Breiman, culinary director at Cedarbrook Lodge in Seattle. Along with the chefs, Matt Oakley, winemaker at Long Shadows Vintners, will present a special collection of premium wines during the seven-day cruise.

For some "Sip, Savor and Sail" events, registration may be required and fees may apply.

Visit www.hollandamerica.com