Why would a cruise line skip the hot seafood chowder in the Caribbean, then serve it on deck in Glacier Bay?
On this episode of BIg Blend Radio's "Food, Wine & Travel" Podcast with the International Food Wine & Travel Writers Association (IFWTWA), host Lisa D. Smith sets sail with Emma Ciciriello, Senior Manager of Food & Beverage Product Development for Holland America Line and Seabourn, for a behind-the-scenes look at destination dining at sea.
Emma explains how menus, cocktails, table settings and even a Panama hat help guests taste the place they are visiting, from Alaskan halibut and glacial ice cocktails to Caribbean rum and a global fresh fish program. We also visit Half Moon Cay, Holland America Line’s private Bahamian island, where a new beach club is bringing an all-inclusive day on the sand. Plus: Magnolia Bakery banana pudding, baked Alaska nostalgia, Marmite versus haggis, Emma’s perfect day of eating at sea, and tips for breaking into cruise food and beverage.
MORE INFO:
- Holland America Line: https://www.hollandamerica.com
- IFWTWA: https://www.ifwtwa.org
- More Food, Wine & Travel podcast episodes:
https://www.bigblendmediahouse.com/p/food-wine-travel-with-ifwtwa
- Travel, Food & Wine Podcast Magazine:
https://www.bigblendmediahouse.com/p/travel-food-wine-magazine
Photos courtesy of Holland America.
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