|
Dining Reaches New Pinnacle on the m/s Amsterdam
 |
In the company of a large group of your fellow readers, I boarded HAL's flag-ship, the m/s Amsterdam in Seattle for CruiseGourmet's first Signature Cruise to Alaska. When traveling with CruiseGourmet, the party was underway well before the ship. A first time cruise for many in the group all were lovers of food and wine. By the time our adventure to Alaska, on this beautiful HAL ship, drew to an end, everyone also loved cruising. Thanks to Hotel Manager, Stan Kuppens, all our specially arranged activities exceeded expectations and made this 7-day cruise to Alaska especially memorable. Cruising to Alaska is synonymous with Holland America. With HAL's special cooperation, CruiseGourmet arranged several exclusive events for the group. We all thoroughly enjoyed our private galley tour hosted by the ship's executive chef. Our wine tasting and education class conducted by Amsterdam's sommelier lasted far longer than I originally intended. Hands down the most popular event for everyone was the bridge tour graciously granted by the Master and Commander of the Amsterdam, Capt. Dirk van den Berg.
 |
At our farewell get-together, on the last day at sea, the Hotel Manager, and Executive Chef, shared stories and answered questions about life onboard the Amsterdam. They truly made each member of the CruiseGourmet signature group feel a welcome part of the HAL family.
Everyone agreed one of the trip's highlights was dining together in the exciting, new, alternative restaurant The Pinnacle Grill. The Pinnacle Grill (PG) is a perfect example of what cruise ship dining can offer in terms of top quality, food, wine and service. When onboard the Amsterdam, this restaurant's intimate surroundings and a la carte menu, with every request made-to-order, makes dining here a must.
A typical evening at the Pinnacle Grill, open from 5:30p to 9:30p each evening, requires reservations and for a mere $20 surcharge delivers an impressive dining experience complete with distinctive Bulgari China, elegant Riedel stemware and Frette linens. PG is a sophisticated, upscale restaurant with a focus on top-grade steaks, chops and seafood with distinctive regional flavors from America's Pacific Northwest.
Dinner began with a chef's welcome (amon bouche) of sushi, diced salmon and goat cheese with pear. The restaurant reflects a tangible upgrade in the entire alternative dining on the Amsterdam. A fragrant chicken Thai soup consisting of a light broth with coconut milk, lemon grass, julienne chicken, and veggies followed. It was flavorful with a gentle but distinct spicy-Thai touch. The Dungeness crab cake appetizer served with a sweet chili sauce was mouth-watering and the Wild Mushroom ravioli in Pesto cream sauce was outstanding.
 |
| Galley Tour |
The PG features a variety of hand-selected Sterling Silver Beef known for its tenderness and taste. Its flavor is enhanced by the restaurant's special seasoned rubs and the juices are sealed in by PG's 1600 degree grill. The Signature Lamb Rack Chops served with apple spice chutney and drizzled with mint sauce, the Filet Mignon, and the Porterhouse steaks received rave reviews from our group. Those selecting the grilled Halibut or King Salmon with a choice of lemon garlic herb splash or sesame soy Kalbi were not disappointed. I personally loved the creamed spinach and lemon-wheat berry basmati rice sides - just two of many enticing choices.
Desserts were, of course, fantastic. For me, this superb meal was capped with luscious lemon berry angel shortcake. Chocolate lovers should not miss the warm Grand Marnier chocolate volcano cake.
The Amsterdam's wine cellar is imposing and offers a surprisingly varied selection. Our wine education class included several appealing choices from three continents. We started our tasting in the vineyards of Italy with Pinot Grigio Santa Sofia a dry yet flavorful white wine ideal with light appetizers, fish or pasta. It was then off to Chile for the berry and plum flavored Tarapaca Merlot, a well bodied complement for veal, chicken or roast beef. Next on our "wine tour" came Beaujolais - Villages from the north of the French Burgundy region where 39 villages blend their expertise into this fine red wine with its enjoyable fruity character. Finally, Monterey California's Mondavi winemakers rounded out tour with the flavors of wild berries, cherries and the essence of oak in their Robert Mondavi Coastal Pinot Noir.
 |
| Pinnacle Grill |
Cruising to Alaska IS cruising with Holland America; and it is about to become even better! President & COO, Stein Kruse, recently announced a new $225 million initiative unparalleled in product and service enhancements to the entire 12 ship HAL fleet. Called "Signature of Excellence", areas impacted by the changes will include upgrades in overall dining, accommodations, service, activities and destinations.
The Pinnacle Grill is the first of many enhancements to the overall dining experience. New additions this year will include informal dining in the Lido with made to order entrees and table-side waiter service at dinner. Of special interest to CruiseGourmet.com readers is the introduction of a new Culinary Arts Program that will appeal to gourmet food and wine lovers. Culinary classes and demonstrations will be scheduled on every cruise and held in specially designed, onboard "Culinary Arts Theaters."
Early embarkation, as early as 11:30AM, will be available for most departures and a leisurely disembarkation process has been initiated to ease what is traditionally the most stressful part of any cruise.
HAL Signature of Excellence program will upgrade all suites with additional amenities. Deluxe verandah suite and Penthouse suite guests will enjoy private access to the exclusive Neptune Lounge and its personalized concierge services.
The majesty of Alaska and the HAL's Signature of Excellence program is sure to enhance what has traditionally been the most popular way to enjoy the majesty of Alaska.
For more information about cruises to Alaska on the Amsterdam log onto www.HollandAmerica.com
|
|
