Mexico and Caribbean menus debut first
SEATTLE, Jan. 8 /CNW/ -- From coconut scallops in the Caribbean and
Spanish tapas in the Mediterranean to chicken mole in Mexico, guests sailing
aboard Holland America Line's premium cruise ships in 2008 will savor new
menus reflecting their ship's current itinerary. Master Chef Rudi Sodamin has
incorporated flavors, techniques and recipes from around the world on new
Menus are changing to reflect the ship's sailing itinerary, and local
foods are brought on board to better reflect the regional cuisine. The new
Mexico and Caribbean menus are the first to debut and are available now on
ships sailing those itineraries.
"Part of the fun of travel is experiencing new cultures," said Richard D.
Meadows, CTC, executive vice president, marketing, sales, and guest programs.
"By incorporating regional dishes, Chef Rudi has brought the excitement of
visiting new destinations to the dining room."
Fresh fish will be brought on board in the Caribbean and Mexico along
with local produce such as chayote, bread fruit, guava and fresh Mexican
chiles. Island spices, local fish and produce, and Sodamin's knowledge of
local specialties spice up the menu. On the Mexico itinerary, a guest might
dine on Chicken mole, a Mexican regional specialty. In the Caribbean, the
recipe changes to Caribbean jerk-style chicken.
Other sample dishes include: chili-rubbed tuna brochette, chilled West
Indian lassi soup, mahi mahi with roasted corn salsa and plantains, Mexican
tortilla soup with mushrooms, and guava stuffed chicken.
In an effort to enhance the fine dining experience on board, Sodamin will
continue to introduce new menus as the ships change sailing destinations. He's
developing new menus for Northern and Southern Europe, as well as other
destinations. On European itineraries, guests can enjoy prosciutto and coppa
from Italy, Spanish tapas, Mediterranean olive oils and produce, artisanal
cheeses and Norwegian salmon. Alaskan sailings will continue to feature wild
Dinner menus in the main dining room have been redesigned with a fresh,
modern look. A list of starters includes appetizers, soups and salads. Next
is an entree section, followed by Chef Rudi Sodamin's recommendations for the
day. A selection of entrees available daily includes favorites such as Caesar
salad and New York strip steak. Wine and champagne recommendations appear at
the bottom of the menu.
Guests on board may choose to dine in a variety of venues, from a quick
bite poolside to a formal five-course affair. Every ship features an elegant
main dining room; sophisticated Pinnacle Grill where guests can sample
Sterling Silver beef and fresh seafood; the casual indoor-outdoor Lido
Restaurant, and the Terrace Grill on deck for lunchtime fare.
For more information, contact a travel agent or call 1-877-SAIL-HAL
(1-877-724-5425) or visit http://www.hollandamerica.com.
About Holland America Line [a division of Carnival Corporation and plc
(NYSE: CCL and CUK)]
Holland America Line's fleet of 13 ships offers nearly 500 cruises to 314
ports of call in 97 countries, territories or dependencies. Two- to 108-day
itineraries visit all seven continents, including Antarctica, South America,
Australia/New Zealand and Asia voyages; a Grand World Voyage; and popular
sailings to ports in the Caribbean, Alaska, Mexico, Canada/New England, Europe
and Panama Canal.
World's Leading Cruise Lines
The highest-rated premium cruise line in the world, Holland America Line
is a member of the exclusive World's Leading Cruise Lines alliance, which also
includes Carnival Cruise Lines, Princess Cruises, Cunard Line, Seabourn Cruise
Line and Costa Cruises. Sharing a passion to please each guest and a
commitment to quality and value, these lines appeal to a wide range of
lifestyles and budgets. The World's Leading Cruise Lines offer exciting and
enriching cruise vacations to the world's most desirable destinations.
CONTACT: Rose Abello / Sarah Scoltock
For further information:
For further information: Rose Abello or Sarah Scoltock, both of Holland
America Line, 1-800-637-5029, fax, +1-206-262-5934, firstname.lastname@example.org