Club Orange hosted Holland America Line’s 150th-anniversary luncheon.
Attendees ate cuisine from Holland’s high-end restaurants, like the Pinnacle Grill and Tamarind. Famous pastry maker and chocolatier Jacques Torres served his delectable Easter Treat.
The hazelnut cream and chocolate mousse impressed customers. An adorable duck made of sweet chocolate stood on the plate. A bunny made of sweet cocoa power accompanied the animal. Multicolored star treats decorated the plate. The small, circular sign said ‘Happy Easter!’ Torres demonstrated how to make this dessert.
He introduced his team of pastry chefs. Business partner Ken Groto helped in the kitchen as well. Torres explained the science behind melted chocolate and mousse. The team worked together during the dessert presentation.
Using a silicon spoon spatula, Torres combined warm chocolate with cornflakes. Fabiola used spoons to create clusters. She placed the spheres on parchment paper. Then, she drizzled more cereal on top and set the dish aside. Torres showed attendees how to bake cute chocolate ducks.
He melted white chocolate in glass bowls. Using a paper cone, he dripped the chocolate into the molds. This created the white beak and eyes. With a ladle, he poured milk chocolate into the container. Torres reversed the cast to remove the excess chocolate. He filled the molds to one-sixteenth of an inch. He placed the carton into the refrigerator.
Torres whisked cream by hand until the mixture became soft and thick. He heated chocolate in the microwave. Groto beamed at the fresh ingredients. Torres poured one-third of the cold cream into the hot chocolate and mixed the ingredients clockwise. After noticing that the cream didn’t heat up, he added the rest. “Don’t overmix or it will deflate,” he said.
Groto handed Torres a green piping bag. He scooped the chocolate mousse into the bag. Using a pairing knife, Torres cut the tip. He squeezed the mixture into the chilled bird’s back. As a finishing touch, he sprinkled brown nuts on top. At the luncheon, he served a version without nuts as well. “Real chocolate is my promise to you,” Torres said.
The appetizers came from the cruise line’s high-end restaurants. The burrata featured pistachio-garlic gremolata, extra virgin olive oil, and plum tomato sauce. The Tamarind’s shrimp tempura came with sweet miso, white soy ponzu, radishes, pomegranates, and watermelon. ‘Rudi’s Sel De Mer’ prepared a classic prime beef steak tartare. Pinnacle’s Gill cooked the second course.
The seven-ounce filet mignon featured a tempura onion ring, asparagus, baby carrots, and shallots. Peppercorn sauce topped the tender fish. Baked Alaska Halibut included earthy porcini. Champagne vinaigrette, dilled leeks, and panko topped the mushrooms. The eggplant tarte tatin featured heirloom tomatoes, arugula, pistou, and pickled mustard.
In the third course, customers chose from high-end desserts. The Tamarind baked their delicious mango posset. Chefs topped the coconut macaroon with passionfruit jelly and mango sorbet. The light, orange treats delighted customers. Torres served his delectable chocolate dessert as well.
Attendees ordered from a well-balanced drink menu. The Three Mile Cocktail featured Basil Hayden Bourbon, honey, and lemon juice. De Lijn Hin, sparkling wine, and lemon juice created a delicious Dutch 75. The bartender garnished the drink with an orange twist. Customers order wine as well. Italy’s Santa Margherita Pinto Grigo had dry apple notes. France’s famous Bertrand Reserve Cabernet Sauvignon had a rich, fruity taste.
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Foodies looking to learn tips, tricks and techniques from some of the world’s most celebrated chefs can set sail on a Holland America Line “Culinary Cruise” with a member from the line’s Culinary Council. With the extension of the program into 2023, the celebrity chefs will share their expertise and kitchen secrets on select voyages, inviting guests to explore their mutual passion for gastronomy.
Jacques Torres
- Zaandam, 11-day The Atlantic Coast, April 18-29, 2023, from Fort Lauderdale to Montreal, Quebec, Canada.
- In addition to the cooking demo, exclusive dinner and coffee chat, Torres will host Holland America Line’s famous Chocolate Surprise parade following dinner on one night of the cruise for all guests.
A French-trained master chef and artisan chocolatier, Torres guides chocolate desserts as well as the Chocolate Surprise Dessert Parade on board. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory and retail stores throughout New York. The James Beard Award winner is co-host and head judge on the Netflix culinary show “Nailed It” with Nicole Byer.
Andy Matsuda
- Nieuw Amsterdam, 14-day Great Alaskan Explorer, May 7-21, 2023, roundtrip from Vancouver, British Columbia, Canada.
The Japanese-born Matsuda leads the sushi offerings at Nami Sushi, Tamarind and Lido Market. At Matsuda’s Sushi Chef Institute in Los Angeles, California, he teaches aspiring chefs and professionals about sushi and Japanese cuisine. Matsuda is at the forefront of sushi trends and techniques.
Rudi Sodamin
- Nieuw Statendam, 14-Day Northern Isles, June 18 — July 2, 2023, roundtrip from Copenhagen, Denmark.
Austrian-born Sodamin oversees all aspects of Holland America Line’s award-winning shipboard dining. Rudi’s Sel de Mer is his namesake French seafood brasserie on board. His latest culinary masterpiece is an art table book called “Food Faces” that features more than 150 images of edible creations.
All events are complimentary excluding the specialty dinner. Each chef will be aboard their designated “Culinary Cruise” for four to 14 days.
