Holland America Line to offer live onboard cooking shows

The demonstrations will be hosted by a ship’s executive chef and cruise and travel director and will take place fleetwide, at least twice per seven-day sailing and more often on longer itineraries. They will focus on regional specialities and locally sourced seafood from the cruise line’s Global Fresh Fish Programme.  

Guests can learn cooking techniques and the culinary history of the region, with the opportunity to taste the dishes in the dining room that evening. Guests also will be able to take a copy of the recipes home post their cruise.

Example dishes prepared during the shows will include:

– Alaska: barbecue salmon bowl; honey sriracha salmon bowl.

– Australia/ New Zealand: panko crusted Australian flathead; Australian bass with orange vermouth sauce; coral trout with porcini and bacon; and seared yellow fin bream.

– Asia: red snapper coconut curry and vegetables; crumbed miso sesame lamb chops; teriyaki salmon bowl with cauliflower rice; Mongolian barbecue lamb chops; macadamia crusted grouper; Japanese pork katsu with curry sauce; honey sriracha salmon bowl; and pan seared honey sake barramundi.

– Caribbean: Bahamian grouper with bacon grits; grilled seabass tacos with spicy slaw and lime crema; and crusted rockfish with cou-cou and coconut shrimp bisque.

– Hawaii: macadamia crusted grouper; kauai-style poke; lomi-lomi salmon; and seared opah with mango avocado relish.

– South Pacific:  Japanese pork katsu with curry sauce; honey sriracha salmon bowl; macadamia crusted Grouper; lomi-lomi salmon; crackling pork ceviche; and huli huli chicken.

– South America: seared grouper with Chilean salsa; grilled shrimp with chimichurri and polenta; braised short rib empanadas; and Peruvian half roasted chicken.

– Mexico: blackened tuna Oaxaca style; grouper with rice pilaf and salsa picante; and grilled seabass tacos with spicy slaw and lime crema.