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EXCLUSIVE AMENITIES and BY INVITATION ONLY EXPERIENCES (per couple):

• Private Cocktail Reception
• Winemakers lunch at the Pinnacle Grill
• Two wine tastings
• One bottle of wine per stateroom
• Private Culinary Arts Center Demonstration

7-night cruise, meals, entertainment

Food And Wine At Sea

Through its exclusive partnership with Food & Wine magazine to secure top experts, Holland America Line’s 2010 Culinary Arts Center Program features complimentary demonstration classes by award-winning chefs, food-and-mixology demonstrations, wine tasting and party-planning sessions, ice carving and floral arranging workshops and hands-on cooking classes for kids. A new feature in the line’s culinary program is Dine with the Chef held in the Culinary Arts Center. Click here for more information.

Featured Culinary Experts: Bruce Weinstein and Mark Scarbrough* Authors, "Ultimate" cookbook series. Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times.

7-night cruise, meals, entertainment.

Food And Wine At Sea

Through its exclusive partnership with Food & Wine magazine to secure top experts, Holland America Line’s 2010 Culinary Arts Center Program features complimentary demonstration classes by award-winning chefs, food-and-mixology demonstrations, wine tasting and party-planning sessions, ice carving and floral arranging workshops and hands-on cooking classes for kids. A new feature in the line’s culinary program is Dine with the Chef held in the Culinary Arts Center. Click here for more information.

Featured Culinary Expert: Todd Hulse Catering General Manager & Chef: It takes a finely turned organization to feed over 400,000 people in one year. Todd Hulse says, “The key to make everything a success is to make sure you look at everything through the customer’s eyes. It isn’t about what is important to us. It’s what makes the event successful in the eyes of the customer that truly matters.”