Cruise

Holland America Line is now offering pasta-making classes

6 February 2025

Holland America Line is known for serving fresh, local ingredients on board, with a focus on dishes that highlight regional flavours.

In addition to its Global Fresh Fish program that offers more than 80 varieties of fresh fish sourced locally, Holland America Line is highlighting “Made Fresh Daily” handcrafted breads, pastas and regionally inspired desserts.

Guests can now enjoy an array of freshly made selections at all dining venues — from just-out-of-the-oven baguettes to perfectly prepared spaghetti. To enhance the onboard options featuring fresh ingredients, Chef Ethan Stowell has curated an Italian-inspired menu of pasta dishes, along with a made-to-order pizza with freshly baked crust. In addition to handmade pasta and bread, Holland America Line also serves freshly made daily gelato, waffle cones, regionally inspired desserts and additional pastries.

New signature eats

In summer 2025, Holland America Line will be launching a signature bread: a flavourful sourdough raisin loaf with pumpkin seeds. The item will be available fleetwide in Pinnacle Grill every night and in the Dining Room on dressy nights.

Guests looking to indulge in Chef Stowell’s fresh pasta in Lido Market can choose from tortiglioni with basil pesto, haricot vert and baby potatoes; paccheri with spicy tomato, shrimp and parsley; spaghetti with beef and ricotta meatballs, basil and tomato; casarecce with beef short rib bolognaise; and basked conchiglie with mozzarella and tomato basil. At New York Pizza, Chef Stowell created the “Primo” with salami, pickled peppers and red onion, all atop a freshly made pizza crust.

Pasta making classes at sea

Stemming from a November 2024 collaboration, Holland America Line is teaming up again with Sur La Table for cooking classes offered at Sur La Table locations nationwide. The recipes are inspired by the cruise line’s Destination Dining program and give participants the opportunity to prepare and create pasta made from scratch, guided by one of Sur La Table’s professional chefs, and using top-of- the-line Sur La Table tools.

Starting in March 2025, consumers can sign up for the “Made from Scratch Ravioli with Holland America Line” class to learn how to make pasta dough, smoked salmon ravioli with vodka cream sauce, Swiss chard and ricotta ravioli with lemon brown butter, and, as a nod to the cruise line’s Dutch roots, stroopwafel apple crumble. The class features step-by-step instructions on the ravioli making – from rolling and cutting dough to filling and cooking.

“Our initial class on fresh fish with Sur La Table was fantastic, and we are excited to expand the partnership by having consumers prepare and cook a menu that is carefully crafted by both brands connecting to the more than 140 ports we call at across Europe,” said Kacy Cole, chief marketing officer for Holland America Line. “Sur La Table and Holland America Line share a vision that cuisine is a door to different cultures, and this new class will introduce participants to more of our global flavors, while benefitting from Sur La Table’s culinary authority and expertise.”

At Sur La Table’s 58 stores nationwide, guests have access to top chefs and expert advice from the leading culinary retailer and largest recreational cooking school in the nation. Through its culinary program, Sur La Table annually teaches over 425,000 students and offers 40,000 classes — from date nights and kids’ series to global flavor, baking and more —inspiring customers to bring their cooking dreams to life.  All Sur La Table culinary classes are 100% hands-on, so guests know that they will truly experience the culinary lesson, rather than simply observing.

Classes can be booked at www.surlatable.com/cooking-classes/ or at local Sur La Table stores.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.

Oceania unveils revamped fine dining menus on Allura

30 January 2025

Oceania Cruises has revamped its The Grand Dining Room menus, debuting aboard the line’s newest 1,200-guest ship, Allura, launching in July 2025.

The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations.

The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious ships and forms the heart of the Oceania Cruises culinary experience.

New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes.

Its dinner menu showcases reimagined much-loved classics, such as beef wellington served with a Shiraz red wine sauce, sautéed spinach, and truffle mashed potatoes; and chermoula butter-roasted Maine lobster with risotto primavera and bisque jus.

“We are renowned for The Finest Cuisine at Sea and this is not just a tagline; it is a philosophy which guides everything we do. Dining is the cornerstone of the Oceania Cruises experience, and the new menus for The Grand Dining Room are a shining example of the culinary artistry of our talented team, led by chefs Alexis Quaretti and Eric Barale, our executive culinary directors and resident master chefs of France,” said Frank A. Del Rio, president of Oceania Cruises. “Every dish reflects craftsmanship, passion, and unparalleled quality perfectly aligning with the warmth and elegance of the onboard experience and service that our guests cherish.”

About Allura

Allura is the eighth vessel in Oceania Cruises’ fleet and is the line’s second 1,200-guest Allura Class ship. She follows her sister ship, Vista, which launched to great global acclaim in May 2023.

  • One chef for every 10 guests, meaning half of the onboard crew is dedicated to culinary experiences
  • A selection of always-included specialty dining venues, including the line’s signature French restaurant, Jacques, and its wellness-inspired venue, Aquamar Kitchen
  • Attentive, intuitive service: 1,200 guests served by 800 crew members means two crew members for every three guests
  • The most spacious standard staterooms at sea, at 291 square feet
  • Hundreds of immersive small group shore excursions and tours to choose from on each sailing
  • Onboard enrichment, including art classes at Oceania Cruises’ much-loved Artist Loft and numerous guest speakers
  • An expansive hands-on Culinary Center and accompanying Chef’s Studio, where epicurean secrets will be shared by the talented onboard Chef Instructors
  • Food and wine pairing experiences, including demonstrations during exclusive Sommelier’s Choice and Cellar Master’s Classic Wine Pairing Luncheons
  • A luxurious new library, featuring walls of floor-to-ceiling glass, oversized chairs, and plush residential furnishings

For more information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com.

Oceania Cruises brings signature French restaurant aboard new ship, Allura

21 January 2025

Oceania Cruises is bringing its signature French restaurant, Jacques, on board its newest ship, Allura, which launches in mid-July.

Named after renowned chef Jacques Pépin, the founding father of Oceania Cruises’ culinary philosophy and the line’s first-ever Executive Culinary Director, this sophisticated restaurant is already a crowd favourite with Oceania Cruises guests sailing on Marina and Riviera.

In addition, Jacques will make its debut aboard Vista, Allura’s sister ship, in October 2025, joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200+ guest ships.

Frank A. Del Rio, President of Oceania Cruises, said: “Jacques is our culinary patriarch, having been a member of the culinary team since day one. His creativity and expertise form the very heart of our philosophy, The Finest Cuisine at Sea, which drives everything we do. Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family.”

Oceania Cruises’ two Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale, will be working with Chef Pépin to bring new flavors to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.

Chef Pépin commented: “I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale. This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”

Chef Quaretti added: “It is wonderful to bring Jacques to our two newest ships, and I am thrilled to be working alongside the man himself to create this latest version of our signature French restaurant. When considering this new generation of Jacques, it was very important for me to introduce recipes from personal childhood memories and to share my vision of French family food as well as honoring the classic French bistro experience.”

Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.

Guests can look forward to more experiential dining in Jacques through the introduction of tableside service for a range of new dishes, including beef tartare. This, plus new, carefully chosen crockery, glassware, and silverware to reinforce the importance of “l’art de la table,” augments the authentic Parisian bistro experience.

“Our beautiful new ship, Allura, represents Oceania Cruises’ dazzling future but also honours our history,” Del Rio said. “The addition of Jacques to her and her sister, Vista, is a wonderful tangible example of this – celebrating our heritage, our heartfelt passion for food, while always looking ahead to what’s on the horizon.”

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.

Swan Hellenic is leading a springtime exploration of Atlantic Europe’s wine & gastronomic heritage

16 January 2025
Swan Hellenic recently announced an exciting new development in high-end exploration, its first-ever cultural expedition cruise offering a connoisseur focus on Wine & Gastronomy @Sea. 
 
Departing from Lisbon on May 12, 2025, and calling at Leixoes (Oporto), Ferrol, Santander, Bilbao, Lorient, Roscoff, Saint-Malo and Honfleur on its way to Portsmouth, this “Legacy of Wine” cruise will explore prominent historical and cultural sites in depth at each port of call in the Swan Hellenic tradition. But it will also transform the experience with visits to prestigious vineyards and the producers of local delicacies, combined with unique daily opportunities to savour the finest culinary and oenological specialties, showcasing the unique terroir and rich winemaking traditions of each region.
 
Master of Wine Keith Isaac, general manager of Castelnau Wine Agencies, will guide the wine tastings and accompany guests throughout their voyage, offering illuminating insights that benefit from his 36 years’ expertise. The tastings will range from premium port and champagnes to Rioja, Ribera del Duero and award-winning ciders and calvados.
 
The privileged guests will likewise rub shoulders with multi award-winning Chef Heribert Dietrich, a member of JRE and the worthy recipient of 16 Gault & Millau points, plus a Michelin star, in his illustrious career.
 
Each evening aboard, Heribert and Keith will join forces to create an intimate celebration of fine wine and haute cuisine in an elegant ocean-view setting, bringing guests skillfully curated pairings with which every course tells a story. This crescendo of signature dishes, each displaying the exceptional creativity for which Chef Heribert is renowned, will then culminate in a spectacular Gala Dinner towards the end of the voyage.
 
“We are very proud of this significant enhancement to our cultural expedition cruising,” says Swan Hellenic CEO Andrea Zito. “Every aspect has been expertly conceived to immerse our guests in transformative gastronomic experiences that enrich their voyage with new skills and insight.”

Holland America Line welcomes chefs Ethan Stowell & Jacques Torres on 2025 Grand Voyages

9 January 2025

Holland America Line is bringing an extraordinary culinary experience to its 2025 Grand Voyages by welcoming chef Ethan Stowell and chocolatier Jacques Torres on board.

These renowned culinary artists will join a segment of the Grand World Voyage and Grand Voyage: Pole-to-Pole, respectively, offering guests a series of exclusive events and interactive culinary sessions.

“Including Chefs Ethan Stowell and Jacques Torres on our Grand Voyages builds on our commitment to delivering unique and exclusive travel experiences on these longer cruises,” said Michael Smith, Holland America Line’s senior vice president for guest experience and product development. “These two extraordinary chefs will enable our guests to enjoy world-class culinary events that complement the breathtaking destinations and memorable moments of these itineraries.”

Meet the chefs

Ethan Stowell, celebrated for his innovative approach to Pacific Northwest cuisine, will join the 124-day Grand World Voyage from April 19-25 aboard Zuiderdam. Stowell will participate in live cooking demonstrations, exclusive dinner experiences featuring destination-specific menus and attend a special pizza event as the ship sails out of Naples, Italy.

Additionally, Stowell will host a “Coffee Chat” for guests where they will have the opportunity to ask questions and learn from a world-renowned chef on their culinary approach.

Jacques Torres, the acclaimed chocolatier and pastry chef, will join the 133-day Grand Voyage: Pole-to-Pole aboard Volendam, departing Jan. 25, 2025, from Fort Lauderdale, Florida. Torres will join the voyage from April 29 to May 4 to delight guests with his expertise in chocolate and pastry through live demonstrations and exclusive dessert tastings. Guests can look forward to interactive sessions where Torres will share his culinary journey and insights into the world of chocolate.

During his time on board, he will also lead the Chocolate Surprise parade — a beloved late-evening procession of Torres’ chocolate confections that happens once a cruise on every ship.

Additionally, Torres will host an exclusive dinner in Pinnacle Grill featuring his delectable desserts.

About the 2025 Grand Voyages

The 2025 Grand Voyages offer an unparalleled travel experience, with Zuiderdam visiting 49 ports in 30 countries across six continents and Volendam exploring 68 ports across five continents and 26 countries.

Both voyages feature overnight calls and memorable moments, including scenic cruising in Antarctica, the Amazon River, the Great Barrier Reef and more.

Segments offer a taste of a Grand Voyage

Guests can still book the full Pole-to-Pole cruise or join segments on either Grand Voyage. The Grand Voyage: Pole-to-Pole aboard Volendam features seven segments, ranging from 33 to 100 days. On Zuiderdam’s Grand World Voyage, guests can choose from among six segments, ranging from 20 to 55 days.

The segments allow guests to choose from a diverse selection of shorter itineraries, tailoring the Grand Voyage experience to their own taste and timeline.

  • 20-Day Athens, Greece to Fort Lauderdale, April 19 — May 9, 2025: Guests looking to sail with Ethan Stowell can embark in Athens for a Mediterranean adventure, calling at ports in Italy, Spain, Portugal and Morocco — including a special overnight celebration in Barcelona, Spain — before heading across the Atlantic Ocean, visiting San Juan, Puerto Rico, for a perfect day in paradise before disembarking at Fort Lauderdale.
  • 44-Day Barcelona to Fort Lauderdale, April 24 – June 7, 2025:  Guests eager for time aboard with Jacques Torres can embark in Barcelona and experience the dramatic landscapes of Spain through northern Europe, calling at ports in Portugal, France, Iceland, Norway, Netherlands, Belgium, Scotland, Iceland, Greenland and Canada.

Grand meetup in Barcelona

On April 24, 2025, Volendam and Zuiderdam will meet in Barcelona for a joint overnight call, bringing the two Grand Voyages together for a celebration. Special festivities involving both ships will mark the occasion of the perfectly planned dual visit.

The Grand Meetup dinner will feature a show-stopping chocolate globe, an exquisite creation by Chef Torres, representing the world-spanning journey of the two ships.

A Grand onboard experience

On each Grand Voyage, Holland America Line ships provide gracious service, superior amenities and unexpected experiences. Guests can relax during leisurely days at sea, taking advantage of the extra time to participate in shipboard activities.

Shipboard entertainment shines in the evening with local cultural performers and special guest headliners. Festive gala balls and dressy nights create memorable moments, along with a Captain’s Grand Voyage Dinner.

Dining is elevated to a new level on each Grand Voyage with menus that change daily and are seldom repeated, featuring local ingredients and regional cuisine.

Oceania celebrates 15 years of culinary classes at sea

21 November 2024

Oceania Cruises is celebrating 15 years of The Culinary Center, the first-ever hands-on cooking school at sea, with an array of new classes for 2025 and beyond.

Announced 15 years ago ahead of the launch of Marina, the first purpose-built foodie-ship for the line, Oceania Cruises’ Culinary Center is now available on four of its elegant ships, Marina, Riviera™, Vista™, and Allura™, its newest ship due to join the fleet in Summer 2025.

In celebration of this 15-year milestone, Oceania Cruises has added new culinary classes for 2025, putting the spotlight on dishes from the Pacific Northwest of the United States, Polynesia, and Australia, among others.

The Culinary Center boasts more than 60 current classes taught in custom-built teaching kitchens with individual stations and professional-grade equipment. The classes offer the chance to explore a destination’s culture and history through food, or to hone core kitchen skills thanks to the faculty of dedicated Chef Instructors.

Chef Kathryn Kelly, Oceania Cruises’ Director of Culinary Enrichment, is the founder and driving force behind The Culinary Center and oversees Oceania Cruises’ team of 11 talented Chef Instructors. She is also the chief architect of the line’s signature range of Culinary Discovery Tours, a key part of The Culinary Center program. These popular chef-led excursions, which are available in more than 40 destinations worldwide, feature the opportunity to learn to cook destination-inspired dishes back on board after a morning of shopping for ingredients in local markets, or to learn from local experts and artisans about the food and culture of the region. Chef Kelly is planning a new swathe of chef-led tours for 2025 which will be announced in the coming months.


“We are the only cruise built by foodies, for foodies. Food is at the heart of everything we do at Oceania Cruises – we have literally built our ships around the culinary experience, from vast galley spaces to an unparalleled range of restaurants. I am so proud to say we were the first line ever to have a hands-on cooking school at sea, and the popularity of The Culinary Center shows no sign of abating. This is testament to the incredible work done by Chef Kelly and her creative team, as they continue to drive our culinary legacy,” said Frank A. Del Rio, President of Oceania Cruises.

Chef Kelly added: “It’s been an amazing evolution over the past 15 years, from the first Culinary Center aboard Marina, followed by Riviera, to the even more expansive Culinary Centers on board Vista and her sister Allura, which have twice the number of individual stations. I am thrilled to be working with such a creative and collaborative team as we constantly look for new dishes and class themes to introduce to our curious guests.”

New classes for 2025

 Culinary Northwest Passage

One of the trendiest regions in the culinary world today is the Pacific Northwest. Truly a celebration of the farmer and the fisherman, this class is inspired by the innovative chefs from Seattle to Anchorage. The Pacific Northwest food scene embraces seasonality and is often revered as the farm- and sea-to-table bedrock of modern American cuisine. This class also includes some of our guest favourite fish and seafood fundamentals. And the “deep dish” signature desserts are bound to be some of the first recipes you will want to make when you return home. 

Down Under Abundance

When our chefs travel to New Zealand and Australia, they marvel at the abundance of ingredients here. The seafood is diverse, and the meats are prized all over the world. Working with our “down under” chef colleagues, we’ve created a class that celebrates the sea, the mountains, and the vineyards of this special region of the world. 

It’s a Dessert Party

Make your early dinner plans as usual, then join us at 8:00 p.m. for a dessert and beverages class before the evening show begins. You might prepare a decadent lava cake paired with a glass of Champagne, or you might make a crêpes Suzette paired with a Grand Marnier spritzer. Join us for a marvelously sweet way to spend your evening between dinner and the show.

South Seas Salt Life

After a day lounging on a pristine white beach complete with a swim in a blue lagoon, doesn’t some grilled seafood and an exotic fruit drink sound divine? Polynesian cuisine celebrates fresh, seasonal, and local ingredients with subtle influences from France and China. Tradition and family gatherings dictate the Polynesian “salt lifestyle.” Join us as we Tama’a Maitai – enjoy our meal Polynesian style.

Snow Days Brunch

Is there any better feeling than the first snowfall? For many of us, it makes us want to bake our favorite cinnamon rolls or egg casserole. Join us for a celebration of those leisurely days when it is snowy outside and we want to share family favorites with loved ones and warm our toes by the fire. No snow day brunch is complete without warming or bubbly cocktails, so we’ll share some of our mixologists’ most popular recipes for taking the chill off. See you at brunch.

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com