Already known for service fresh local ingredients on board, Holland America Line will be launching a new signature bread this summer – flavorful sourdough raisin loaf with pumpkin seeds.

The delicious new bread will be available every night fleetwide in Pinnacle Grill and in the Main Dining Room on dressy nights.

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

“When bread or pasta is made fresh, you can certainly taste the difference, which is why we take a close look at our culinary program to assess what we can make on board from scratch as another way to bring our Destination Dining culinary platform to life,”  Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line, said in a press release.

“Chef Ethan Stowell’s new pasta and pizza are an exceptional addition to our ‘Made Fresh Daily’ menu items,” he said.

Array of Freshly Made Selections

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.

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.

New Sur La Table Classes Teach Pasta-Making

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 DiningTM 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.

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,”  Kacy Cole, chief marketing officer for Holland America Line, said in a press release.

 “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,” Cole said.

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 percent hands-on, so guests know that they will truly experience the culinary lesson, rather than simply observing. 

 Photos courtesy of Holland America Line

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