Posted by Susan O’Driscoll
Holland America cruise line has asked its advising Culinary Council to provide signature dishes that showcase their specialties.
Marcus Samuelsson (Red Rooster in Harlem), who won Bravo TV's Top Chef Masters last year and has appeared as a judge on both Top Chef and Food Network's Chopped, came up with a dish of grilled salmon with miso, garlic, sesame and cilantro, served in a spiced tomato broth with kale. He also created a dessert of rich chocolate cake accented with bourbon- and blueberry-infused whipped cream.
David Burke (New York's David Burke Townhouse), who competed against Samuelsson on Top Chef Masters, developed roasted chicken with sausage cornbread stuffing served alongside roasted vegetables with bacon, green beans and apple cider-chicken gravy. Burke also created a spice-crusted prime rib.
The line's Master Chef Rudi Sodamin has his name on a seared Cajun tuna steak with plum tomato confit and horseradish potatoes. He also contributed a veal chop with creamy Porcini sauce served with baby vegetables and homemade spaetzle.
Cruise holiday passengers can also sample new signature dishes from Jacques Torres, one of the world's top chocolatiers, and a Food TV regular; Dutch Chef Jonnie Boer (De Librijie in Zwolle); and 10-time James Beard award winner Charlie Trotter (Charlie Trotter's Chicago).
"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," Sodamin said. "All of the chefs developed outstanding dishes that our guests are going to be talking about long after their cruise is over."
The chefs are also consulting on Holland America's Culinary Arts Center enrichment program, where passengers can pickup cooking tips.
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