Master Chef Rudi Sodamin
(Credit: Holland America)
When a group of chefs get together, they don't dish the dirt, they dish the dish, so to speak. That was the case when Holland America Line's Culinary Council had its annual meeting aboard ms Eurodam in New York last week. After the formalities concluded, the chefs held an interactive cooking demonstration. Media and travel industry guests were treated to a gourmet lunch, which included: Grilled Lime Marinated Scallops, a Parfait of Salmon and Tuna Tartares, Cod with Lemongrass Reduction, Lamb Loin with Artichokes and Red Wine Kalamata Olive Sauce, and Esterel Cake topped with a layer of fresh raspberries. I think Pam and I left New York about a week too soon! -- Gerry
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