Learning About the Wonders of Wine

Pam sent us these photos of what is becoming one of the most popular activities offered on sea days — wine tastings.

Cellar Master Fernando started with Moet and Chandon champagne, then moved on to two white wines.

Along with tasting a cabernet sauvingnon and port wine, Fernando taught the guests about how champagne is made, what food goes with the wines, the difference in vineyard locations and the right temperature for serving.

Behind-the-Scenes Galley Tour

On a recent sea day, guests were invited to take a behind-the-scenes galley tour and see how the kitchens operate. The tour went through the main galley, and Executive Chef Robert Schumann was there to answer questions.

What’s Cooking in the Culinary Arts Center?

On his recent trip aboard Eurodam, Andy Newman took some photos of HAL’s Master Chef Rudi Sodamin cooking up some treats with guests in the Culinary Arts Center. The state-of-the-art center and its show kitchen enable Sodamin, visiting celebrity chefs and the ship’s own galley team to conduct cooking demonstrations, tastings and seminars.

Guests can sit back and relax while watching the demonstration. Television monitors located around the room make it easy to see what’s happening from all angles.

On a recent sea day, Pam attended the cooking demonstration conducted by Pinnacle Grill Chef Ani Limaye, who showed Events Manager Melissa and guests how to make eggs stuffed with herbs, mustard and caviar.

Meet the Pastry Team

Pam went down into the galley and took a photo of the pastry team in action. It looks like they are whipping up some nice confections.

Colorful Cocktails Tempt Tamarind Diners

With the celebrations underway, the Tamarind bartender has been mixing up the Asian-inspired cocktails that are exclusive to the venue.

Try mixing up one of these at home and let us know what you think.

Clockwise starting at top: Ek-Te-Cooler, Samurai Mojito, Bonsai and Pink Coral

BONSAI
1 oz Absolut Citron
0.5 oz Abolut Vanilla
Dash triple sec
2 oz orange juice
Garnish with slice of orange

EK-TE-COOLER
Martini glass
1 oz Absolut Citron
0.5 oz Midori
1 oz pineapple juice
0.5 oz sour mix
Garnish with pineapple leaf

SAMURAI MOJITO
Pint glass
2 lime wedges
2 oz of Momokawa Silver Sake
1 oz Monin Mojito Mint Syrup
2 oz club soda or Sprite
1 large handful of fresh mint
Hand press lime wedges & mint with muddler then add Monin Syrup and sake

PINK CORAL
Martini glass
1.5 oz Grey Goose
0.5 oz Grand Marnier
1 oz cranberry juice
0.5 oz sour mix
Garnish grenadine sugar rim

Pinnacle Grill Tables Dressed in Bvlgari

The Pinnacle Grill is ready to go. The table settings look elegant with the Bvlgari china.

Debuting Eurodam’s New Pinnacle Grill Menu

Peter Bohacs

Meet Peter Bohacs, the manager of the Pinnacle Grill. Paul Lasley sat down with him to discuss the popular alternative dining venue and the new fleetwide menu debuting on Eurodam.

To listen to this podcast, click on the arrow below.

A Look at the Lido Dining Area

We haven’t shown this venue in a while, so take a last look at the Lido Restaurant without guests. This buffet eatery is extremely popular for breakfast, lunch and a casual dinner.

Serving Up Asian Specialties

Bagus from Bali

Tamarind is the new pan-Asian restaurant debuting on Eurodam. Paul Lasley spoke with restaurant manager Bagus about what makes Tamarind’s cuisine special.

To listen to this podcast, click on the arrow below.

Getting a Taste of Italy in Canaletto

Mario Bonello

As the manager of Canaletto, Mario Bonello brings his Italian charm to Eurodam’s new alternative eatery. Paul Lasley sat down with him to discuss how Canaletto serves up proper Italian cuisine every evening and the special team he oversees.

To listen to this podcast, click on the arrow below.