Holland America Line’s Master Chef Rudi Sodamin Creates a Gourmet Thanksgiving Feast for Shipboard Guests
Seattle, Wash., Nov. 25, 2015 — This Thanksgiving, guests aboard Holland America Line’s fleet of 13 ships are in for a culinary celebration as they indulge in gourmet dishes designed by Master Chef Rudi Sodamin. The tantalizing menu will feature an array of traditional and more contemporary specialties, including appetizers, soups, salads, entrées, desserts and Thanksgiving-themed cocktails.
Sodamin created the menu with his own traditions in mind, having grown up in a large family in Austria where holiday meals were meaningful. After Sodamin moved to New York to work at the Waldorf-Astoria Hotel, he learned about Thanksgiving and all of the menu staples that come with it.
“Creating a spectacular Thanksgiving menu for my own family, and for every Holland American Line guest, is a project close to my heart,” said Sodamin. “Our guests chose to share this special holiday with us on board, and I want to be sure that they have a memorable meal with classic favorites, as well as dishes with some modern twists.”
Holland America Line’s culinary team of thousands of expert chefs will prepare flavorful feasts that will be served in the main dining rooms across the fleet on Thursday, Nov. 26. Guests can start the meal with ambrosia fruit; Pilgrim’s meat terrine with a Waldorf salad, dilled shrimp and mandarin-orange-cranberry chutney; or a shrimp cocktail.
Soups and salads include a spiced pumpkin soup, sweet corn soup, carrot vichyssoise or bib lettuce salad with red beets.
Guests anticipating a traditional Thanksgiving entrée can savor the roasted turkey served with apple and sausage stuffing, giblet gravy, bourbon-infused candied sweet potatoes, Brussels sprouts, glazed dilled carrots and turnips, and cranberry orange relish. Guests opting for more contemporary dishes can dine on brown sugar-glazed salmon, honey-baked ham, beef tenderloin “Oscar” or pumpkin ravioli with Champagne Parmigiano-Reggiano cream.
Desserts are always a highlight of any Thanksgiving feast, and Sodamin has created five special options: classic pumpkin pie, apple pie à la mode, chocolate pecan pie, pumpkin tart and a Thanksgiving sundae with apple cider-spiced peaches and walnut brittle crisp.
“Thanksgiving is a cherished time to celebrate the blessings of the season with family and friends,” said Orlando Ashford, Holland America Line’s president. “Holidays allow our talented chefs to wow our guests with exceptional menus, and we look forward to celebrating with everyone on board.”
No meal would be complete without a pre- or post-dinner cocktail, and Holland America Line’s beverage team created the perfect drinks to complement the menu. The Midnight Pumpkin includes tequila, Cointreau and pumpkin purée, while the Purple Haze is made with vodka, Chambord and lime juice. After dinner, guests can complement their celebration with a Pumpkin Pie cocktail made with Baileys, Kahlua and pumpkin purée.
Source: Holland America Line