The Rotterdam Dining Room on board the Holland America Line's cruise ship Maasdam is a dining experience. (Courtesy photo)

By Dave Zuchowski
CNHI News Service

As the Maasdam edged away from its dock in Old Port Montreal, then eased into the flow of the St. Lawrence, I stood on the top deck watching some of the city’s attractions I’d visited the previous day glide by.

Like an eagle perched high in its aerie, I bid goodbye to Montreal and said hello to an eight-day, 1,751-mile cruise down the St. Lawrence and into the North Atlantic with stops in Quebec City, Prince Edward Island, Sydney and Halifax, Nova Scotia, Bar Harbor, Maine, and the final port-of-call, Boston.

The fifth ship in the Holland America Line’s 135-year history, the Maasdam carries 1,258 passengers and, during my cruise, I was amazed at how the kitchen staff was able to prepare not only three meals every day in four different restaurants, but also cater to those who require special meals.

Adding to Master Chef Rudi Sodamin’s responsibilities were a late night Chocolate Extravaganza with two long lines of extraordinary desserts and magnificent ice sculptures, hot hors d’oeuvres during cocktail hour, daily after noon tea service elevated to Royal Dutch high afternoon tea one day and oversight of the Culinary Arts Center.

With so many culinary temptations on board, I decided to pace myself by limiting my food intake to two meals per day. I also resolved to try each of the ship’s four main dining rooms, each of which has its own personality, decor, ambiance and culinary focus.

Most evenings I opted for the Rotterdam Dining Room, a huge, two-level culinary palace that holds hundreds yet serves everyone a five-course meal with polished efficiency amid eye-catching art and antiques. I was intrigued by Holland America’s Culinary Council, made up of top name chefs from around the world assigned the task of guiding the line’s many culinary experiences.

The chefs even contribute signature recipes that are featured on board. For instance, each evening passengers in the Rotterdam Dining Room, had the option of ordering a featured council chef’s dishes, such as Jacques Torres’ Oven-Roasted Quail, stuffed with spinach and goat cheese and served on a bed of shitake mushroom risotto with glazed pineapple.

While the Rotterdam fare is high end enough, I kicked my dining experience up a notch by reserving a table in the Pinnacle Grill, a smaller more intimate restaurant, whose food and service approach that of a four star dining establishment. For $25 extra (all the other dining experiences are included in the cost of the cruise ticket), I opted from a smaller menu dishes that included seared duck breast, a wonderful bone-in Rib Eye that was a match for Morton’s or Smith and Wollensky and frozen Gran Marnier Souffle with Fig Compote.

Even more indulgent was the Pinnacle Grill’s "Evening at Le Cirque," where the restaurant is transformed to create the atmosphere of the famous New York City culinary landmark with similar table decorations, menu offerings and wine selections.

Those with a taste for Italian can dine in Canaletto, named after the 18th century Venetian artist. What I like about the menu is that it has separate sections featuring the cuisine of seven different regions of Italy.

For lighter fare, the Lido is a buffet line with an out-of-the-ordinary selection of food. During my cruise I spotted everything from smoked salmon and sushi to Alaskan king crab legs, Jamaican jerk chicken, Asian stir fry, and New York Sirloin, all made to order. The dessert line ends in an ice cream bar, where the flavors vary every day.

How the staff manages to do all this, when it’s a challenge for me just to prepare dinner for four completely baffles me.

---
Dave Zuchiwski is a travel columnist for CNHI News Service. Contact him at owlscribe@yahoo.com.

x x x

If You’re Going . . .

For more information on the Holland America Line, phone 877-932-4259 or www.hollandamerica.com.