Flavor Trends, Strategies and Solutions for Menu Development

Farm to Sea Holland America | MS Konigsdam

PHOTO CREDIT: Flavor & The Menu Staff

Holland America has taken the idea of locally grown produce to sea on its newest ship, the Konigsdam. The ship’s Culinary Arts Center transforms from a show kitchen with cooking stations and classes by day to a restaurant by night. A glass-enclosed growing area is on display, showcasing fresh produce grown right on board. The restaurant—Dinner in the Culinary Arts Center—provides an immersive farm-to-table experience where chefs prepare artisanal dishes in the show kitchen. Some ingredients are harvested by the ship’s chefs just before being served. “We’re excited to expand our culinary program with a special farm-to-table dining concept,”  says Michael Smith, Senior VP of Guest Experience and Product Development. “Our guests will be able to watch produce grow during the cruise and then savor them freshly harvested and at their highest flavor potential during their dinner experience.”

For one standout dish, pea tendrils, picked at sea, are partnered with a grilled ribeye cap. “This was a perfect match in flavors, with the sweetness of the pea tendrils and umami flavor of the beef,” says John Mulvaney, Corporate Executive Chef. The dish also features puréed parsnips, roasted heritage carrots and cipolline onions, pickled Romanesco, beef jus and black truffle.

This story tagged under:

About The Author