Holland America Line’s Guest Enrichment Program to Feature Seattle Culinary and Wine Experts
Jan 31, 2007
Seattle, Jan. 31, 2007 — As part of Holland America Line’s Culinary Arts Center program presented by Food & Wine magazine, several upcoming voyages will feature local epicurean experts from the worlds of fine cuisine, wine and chocolate.
While on board, the connoisseurs will host a variety of events for guests, including performing cooking demonstration in the ship’s state-of-the-art show kitchen, as well asconducting culinary seminars, wine tastings and question and answer sessions.
The following is a list of scheduled appearances by sailing date:
- February 16 — Winter Panama Canal — 15 days, ms Volendam, San Diego to Fort Lauderdale, Fla.
- November 17 — Eastern Caribbean — Seven days, ms Zuiderdam, round-trip Fort Lauderdale, Fla.
Seisuke Kamimura,executive chef of Seattle restaurant BOKA kitchen + bar
French trained and Japanese by heritage, the founder of Les Cadeaux Gourmets brings a fresh approach to BOKA’s urban American cuisine. With a degree from the French Culinary Institute in New York, Kamimura has nearly 15 years experience in the food and hospitality industry. Career highlights include executive chef of Bada Lounge in Seattle, of Chi in Hyatt West Hollywood, as well as executive sous chef of Spago Beverly Hills in Los Angeles, under the tutelage of Wolfgang Puck. His cuisine has been recognized in reviews in Wine & Spirits, Gayot.com, the Wall Street Journal, The Seattle Times and Seattle Post-Intelligencer.
- March 3 — Mexican Riviera — Seven days, ms Oosterdam, round-trip San Diego
Holly Turner, winemaker from Three Rivers Winery in Walla Walla, Wash.
Turner brings nearly a decade of food and wine experience to her role as Three Rivers' winemaker. Prior to joining the winery in June 2000, she received her education in winemaking through positions at several acclaimed wineries, including Chateau Ste. Michelle's River Ridge Winery and Bodega la Rural winery in Mendoza, Argentina. As winemaker, Turner oversees every aspect of Three Rivers' wine production, from sourcing grapes to bottling.
- March 4 — Eastern Caribbean — Seven days, ms Westerdam, round-trip Fort Lauderdale, Fla.
Thierry Rautureau, owner and executive chef of Seattle restaurant Rover’s
A native of France, Rautureau purchased Rover’s in 1987 while on vacation in Seattle. Rautureau and his restaurant have received extremely rare four-star reviews from the “Seattle Post Intelligencer” and “Seattle Times.” The restaurant also has received Mobil 4 Star and AAA 4 Diamond recognition for almost a decade, as well as top accolades in the 2005 Zagat Survey. Rautureau recently was honored by the government of France with one of its highest awards, the Chevalier de l'Ordre du Merite Agricole. Rautureau has been featured on apublic television series and has appeared on the Discovery Channel, CNN and on New York's TV Food Network.
- April 13 — Segment of the Grand World Voyage — Seven days, ms Amsterdam, Civitavecchia (Rome) to Funchal, Madeira, Portugal
Ryan Thomas Magarian, master mixologist, senior beverage associate of Seattle-based Kathy
Casey Food Studios/Liquid Kitchen
Over the past decade Magarian has developed efficient bar programs locally, nationally and internationally, which has gained him recognition as one of America’s top mixologists. He was named Best Bartender in Seattle in 2002 by Seattle Magazine, received a Tastemaker Award from Food & Wine magazine in 2004, and most recently was tapped as Seattle’s Best Mixologist in 2005 by Seattle Weekly. His style can be experienced in Portland, Ore., at Oba Restaurante and the Heatherman Restaurant, and in Seattle at Crush Restaurant, Suite 410, Restaurant Zoe, Cactus Restaurants and Thai Ginger. He has developed cocktail menus for Restaurant Unlimited and for the entire Holland America Line fleet. Magarian holds cocktail development, seminars and bar training for Marriott International and luxury spirit brands while contributing to NW Stir Magazine and Mixologist: Journal of the American Cocktail.
- June 8 — Alaskan Explorer — Seven days, ms Amsterdam, round-trip Seattle, Wash.
Philip Mihalski, executive chef and owner of Seattle restaurant Nell’s
Since opening in 1999, Mihalski’s restaurant Nell’s consistently has been rated among the best of Seattle's restaurants.The executive chef and owner unites his classic training in the celebrated kitchens of New York (Park Bistro and Rover Café) and France (Les Pres d'Eugenie, Royal Gray and L'Esperance) with his passion for freshness and simplicity. In 1992 Mihalski moved to the Pacific Northwest to work with celebrated chef Tom Douglas at Dahlia Lounge. Mihalski was named head chef for Seattle’s Marco's Supperclub in 1995, and also worked at local eateries The Ruins and Saleh al Lago, prior to purchasing Saleh al Lago and converting it to Nell’s.
- Sept. 18 — Black Sea & Egyptian Adventure — 12 days, ms Rotterdam, round-trip Piraeus (Athens), Greece
Fran Bigelow, founder, Fran’s Chocolates
When Fran Bigelow founded Fran's Chocolates in 1982, it was a two-employee operation in a quaint Seattle storefront on East Madison Street. Today, Bigelow's creations are available in specialty shops and select retail stores throughout the United States, including her own Washington-area retail stores. She has grown her product line to include cakes, bars, sauces, baking productsand even ice cream. Bigelow has been named the best chocolatier in America by some of the most venerated food publications, including The Book of Chocolate.
Holland America Line launched its innovative culinary guest-enrichment program in 2005 with the installation of Culinary Arts Centers aboard each of its 13 premium cruise ships. A first-class “show kitchen at sea,” the Culinary Arts Centers presented by Food & Wine magazine resemble the elaborate show kitchens used by celebrity chefs on television cooking programs and provide a versatile facility for culinary demonstrations, tastings and hands-on cooking classes aboard every Holland America sailing.
Each Culinary Arts Center features a theater-style venue with two large plasma video screens to display overhead and close-up views of food preparation, and a large cooking display counter where guests can learn from the masters. In partnership with Food & Wine magazine, Holland America Line schedules celebrated chefs on select cruises to provide guests an opportunity to experience demonstrations and seminars conducted by well-known chefs and wine experts.
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