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Holland America’s Newest Ship…

Eurodam’s Fun Food Facts

With approximately 2,104 guests on board each sailing, a lot of food and beverages are consumed. Here’s a selection of items, including everything from eggs to beer, that tickle the palates of Eurodam guests every week. When you actually see the numbers, it truly is amazing that there’s even enough space on board to store the consumables!

Average weekly consumption of food on board:

Meat and meat products: 11,830 pounds
Poultry: 3,814 pounds
Fish: 1,875 pounds
Seafood: 2,575 pounds
Fresh vegetables: 137,500 pounds
Potatoes: 7,750 pounds
Watermelon: 2,300 pounds
Dairy: 5,500 quarts
Ice cream: 300 gallons
Butter and margarine: 1,675 pounds
Eggs: 23,040
Sugar: 950 pounds
Flour: 3,150 pounds
Rice for crew: 3,500 pounds
Assorted sodas: 362 cases
Assorted beers: 332 cases
Champagne and sparkling wines: 450 bottles
Assorted wines: 1,636 bottles
Water: 280 cases

The delicious breads and rolls are always very popular at mealtime. The crew in the bakeshop work tirelessly to ensure there’s a variety of breads and other goodies served at every meal.

A Slice of Heaven

Slice is the popular pizzeria aboard Eurodam where guests can get a fresh-out-of-the-oven piece of pizza.

Pizza Maker Leonilo Granada whips up the tasty pies from scratch and bakes them in a pizza oven.

Slice is located by the Lido pool, making it easy to grab a quick slice of pizza while relaxing on deck.

Learning About the Wonders of Wine

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

What’s Cooking in the Culinary Arts Center?

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

Colorful Cocktails Tempt Tamarind Diners

With the Eurodam inaugural celebrations underway, the Tamarind bartender has been mixing up the Asian-inspired cocktails that are exclusive to this newest Asian inspired specialty restaurant.

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