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HAL offer a Captains Table style dinner?

pmd98052

By pmd98052,
in Holland America Line

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MR NW GUY

MR NW GUY

Posted
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No not with the Captain though it is called that. On Princess they do an extended meal ($95 or so pp) with wines included per course.... Anything similar on HAL?

Wine is included too! Another reason to not have to worry about hauling aboard my own wine. This is good to know..:rolleyes:

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Krazy Kruizers

Krazy Kruizers

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We have done the Chef Rudi's dinner several times. The menu is the same on all ships that it is offered on.

It is limited to around 16 - 19 people -- you have to sign up for it in the Pinnacle Grill. It fills up very quickly. Wine is included. The cost of this dinner is $89 per person.

We have also done the Cellar Master's dinner -- again not offered on all ships. Some ships limit the number of people. On our last Westerdam cruise it was not limited. Wine was included. The cost of this dinner is $69.

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AZNative2000

AZNative2000

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From Holland America:

 

Rudi Sodamin Named Top Chef in Cruise Industry and Master Chef’s Dinner Best Culinary Secret Afloat by Porthole Cruise Magazine

 

Seattle, Wash., Feb. 14, 2011 – Holland America Line’s Culinary Consultant Rudi Sodamin was named Best Cruise Line Chef by Porthole Cruise Magazine in its February 2011 issue. The award recognizes Sodamin’s dedication, innovative approach and unique contributions to the culinary arts at sea.

 

Additionally, Sodamin’s new Master Chef’s Dinner in the Pinnacle Grill was named Best Culinary Secret Afloat by the publication.

 

Chosen annually by Editor-in-Chief Bill Panoff, the Porthole Awards are a selection of his current favorites from the cruise and travel industries. Sodamin joins an elite list that includes Steiner Leisure for best on-board spa operators and Micato Safaris for best African safari tour operator.

"Rudi’s culinary contributions to Holland America Line and the industry as a whole have paved the way for exciting new concepts and a forward-thinking approach to cruising cuisine,” said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs for Holland America Line. “Because of Rudi’s professionalism and dedication, we’ve been able to step outside the box and transform our culinary operation into a highly regarded experience. We are proud of Rudi and he certainly has earned this recognition.”

The new Master Chef’s Dinner in the Pinnacle Grill recently debuted aboard the line’s newest ship, ms Nieuw Amsterdam, and represents the diversity of Holland America Line’s unique culinary experience. The evening features a seven-course dining experience for up to 18 guests, with each course personally delivered by a special culinary expert who serves as the gracious dinner host. The uniforms and menus were designed to resemble an elegant chef jacket that embodies the theme of the dinner and experience. Each meal is enhanced with wine pairings specially selected by the ship’s sommelier and the elegant table is set with signature Versace china.

“Master Chef’s Dinner is a culinary journey that highlights Holland America Line’s fine culinary expertise and the creativity and passion of artisan and Master Chef Rudi,” added Meadows.

Sodamin is internationally recognized as a food authority and one of the hospitality industry's most innovative chefs who has directed the evolution of fine dining and unique menu options at Holland America Line through his role as culinary consultant. The award-winning Tamarind, for example, is a pan-Asian restaurant with traditional and eclectic offerings on ms Eurodam and ms Nieuw Amsterdam.

His ideas have been instrumental in the development of Holland America Line’s interactive culinary-arts program on board as well. Sodamin also chairs Holland America Line’s Culinary Council, which recently was formed to enrich the premium line’s culinary program and is composed of international chefs Jonnie Boer, David Burke, Jacques Torres, Charlie Trotter and Marcus Samuelsson.

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kazu "Live from...." Rare

kazu

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Prinsendam had one as well - not quite the same as the Nieuw Amsterdam's was. I actually preferred theirs and the Sommelier dinner back when on the Zuiderdam.

 

Nieuw Amsterdam's was probably the most poorly served of any I have done when we were on. the rest have been great. I know, wrong week;)

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RandyinDEN

RandyinDEN

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We have done it 3 times, all on the NA and loved them each time. They have a special room for the dinner. The only change I would suggest is they do it at the start of the cruise not the end. We met some nice people that are all foodies like us and we would have liked to have dinner with them more often than just the 1 night.

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HamOp

HamOp

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From Holland America:

 

Rudi Sodamin Named Top Chef in Cruise Industry and Master Chef’s Dinner Best Culinary Secret Afloat by Porthole Cruise Magazine

 

Seattle, Wash., Feb. 14, 2011 – Holland America Line’s Culinary Consultant Rudi Sodamin was named Best Cruise Line Chef by Porthole Cruise Magazine in its February 2011 issue. The award recognizes Sodamin’s dedication, innovative approach and unique contributions to the culinary arts at sea.

 

Additionally, Sodamin’s new Master Chef’s Dinner in the Pinnacle Grill was named Best Culinary Secret Afloat by the publication.

 

Chosen annually by Editor-in-Chief Bill Panoff, the Porthole Awards are a selection of his current favorites from the cruise and travel industries. Sodamin joins an elite list that includes Steiner Leisure for best on-board spa operators and Micato Safaris for best African safari tour operator.

"Rudi’s culinary contributions to Holland America Line and the industry as a whole have paved the way for exciting new concepts and a forward-thinking approach to cruising cuisine,” said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs for Holland America Line. “Because of Rudi’s professionalism and dedication, we’ve been able to step outside the box and transform our culinary operation into a highly regarded experience. We are proud of Rudi and he certainly has earned this recognition.”

The new Master Chef’s Dinner in the Pinnacle Grill recently debuted aboard the line’s newest ship, ms Nieuw Amsterdam, and represents the diversity of Holland America Line’s unique culinary experience. The evening features a seven-course dining experience for up to 18 guests, with each course personally delivered by a special culinary expert who serves as the gracious dinner host. The uniforms and menus were designed to resemble an elegant chef jacket that embodies the theme of the dinner and experience. Each meal is enhanced with wine pairings specially selected by the ship’s sommelier and the elegant table is set with signature Versace china.

“Master Chef’s Dinner is a culinary journey that highlights Holland America Line’s fine culinary expertise and the creativity and passion of artisan and Master Chef Rudi,” added Meadows.

Sodamin is internationally recognized as a food authority and one of the hospitality industry's most innovative chefs who has directed the evolution of fine dining and unique menu options at Holland America Line through his role as culinary consultant. The award-winning Tamarind, for example, is a pan-Asian restaurant with traditional and eclectic offerings on ms Eurodam and ms Nieuw Amsterdam.

His ideas have been instrumental in the development of Holland America Line’s interactive culinary-arts program on board as well. Sodamin also chairs Holland America Line’s Culinary Council, which recently was formed to enrich the premium line’s culinary program and is composed of international chefs Jonnie Boer, David Burke, Jacques Torres, Charlie Trotter and Marcus Samuelsson.

 

Not to take anything away from Chef Rudi, I'm sure he's a fine and talented chef, but it would seem from the above that the award from Porthole magazine is the opinion of one man - the editor.

 

What kind of award is that? am I missing something here?

 

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VUCruiser

VUCruiser

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Are the wine pairings somewhere between a full glass and a taste pour? We did a similar dinner on the NCL Dawn and the wine pairings did not keep up with the dinner. We enjoy a long dinner with many courses but we usually share a bottle with dinner on ship. On the Dawn, the wine pours fell very short and we were left with ice water between courses which was a bit disappointing. Just wondering how HAL's chef's dinner compares....

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Krazy Kruizers

Krazy Kruizers

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Are the wine pairings somewhere between a full glass and a taste pour? We did a similar dinner on the NCL Dawn and the wine pairings did not keep up with the dinner. We enjoy a long dinner with many courses but we usually share a bottle with dinner on ship. On the Dawn, the wine pours fell very short and we were left with ice water between courses which was a bit disappointing. Just wondering how HAL's chef's dinner compares....

 

We got about 6 ounces of wine and the wine steward would come around and give you more if you wanted it.

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