ms Eurodam

ms Eurodam

Ship Facts

The Netherlands
2,104
929
86,273 grt
936 feet
23.9 knots
July 2008
H.M. Queen Beatrix of the Netherlands

Latest Post

23
Mar 2015

Foodie Paradise Found! Cruise Guests Sip and Sail in the Caribbean

Submitted by: HAL Culinary Team

From left: CAC Host Barbara Schuchardt, Chef Brian Lumley, CAC Host Melodye Brant and Chef Tournant Julio Ortiz on the Sip, Savor & Sail cruise.
From left: CAC Host Barbara Schuchardt, Chef Brian Lumley, CAC Host Melodye Brant and Chef Tournant Julio Ortiz on the Sip, Savor & Sail cruise.

Chef Brian Lumley and mixologists Pamela Wiznitzer and Chris Lowder just got off Eurodam’s Sip, Savor & Sail cruise, and while they were onboard they performed cooking demonstrations, mixology classes and hosted a Calypso Brunch in the Pinnacle Grill. Preparing Caribbean cuisine and crafty concoctions with flare, Lumley, Wiznitzer and Lowder entertained guests with their electric style and energetic personalities. The Calypso Brunch in the Pinnacle Grill was a huge hit. On the menu was a delicious selection of Chef Lumley’s creations with regional flavors that celebrated Eurodam’s Caribbean itinerary: Quinoa Salad with Fresh Tomatoes, Herbs and White Wine Vinaigrette; Guinness Braised Short Ribs Scented with Curry and Brown Sugar, Buttered Egg Noodles; Seared Roasted Chicken Breast with Passion Tarragon Sauce, Herbed Basmati Rice Pilaf; and Coconut and Passion Fruit Sorbet with Rum Soaked Fruits. Here is one of Chef Lumley’s recipes that was on the menu of the Calypso Brunch. GUINNESS BRAISED SHORT RIBS Ingredients: 1/4 cup packed dark brown sugar 1 tablespoon paprika (not hot) 1 tablespoon curry powder (preferably Madras) 2 teaspoons ground cumin 2 teaspoons black pepper 2 teaspoons salt 1 teaspoon dry mustard 4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces 4 medium leeks (white and pale green parts only), chopped (2 cups) 3 tablespoons olive oil 4 medium carrots, chopped (2 cups) 3 celery ribs, chopped (1 1/2 cups) 2 Turkish bay leaves or 1 California 1/4 cup chopped garlic (5 to 6 large cloves) 1 3/4 cups beef broth (14 oz) 2 (12-oz) bottles stout such as Mackeson or Guinness 2 (14- to 15-oz) cans diced tomatoes Special equipment: a wide 6-qt heavy nonreactive pot with a lid Accompaniment: buttered egg noodles tossed with chopped fresh parsley Directions: Put oven rack in lower third of oven and preheat oven to 375°F. Stir together brown sugar, paprika, curry powder, cumin, pepper, salt and mustard in a small bowl until combined. Pat ribs dry and arrange in one layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and […]

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