Destination Dining at Sea with Holland America

Why would a cruise line skip the hot seafood chowder in the Caribbean, then serve it on deck in Glacier Bay? On this episode of BIg Blend Radio's "Food, Wine & Travel" Podcast with the International Food Wine & Travel Writers Association (IFWTWA), host Lisa D. Smith sets sail with Emma Ciciriello, Senior Manager of Food & Beverage Product Development for Holland America Line and Seabourn, for a behind-the-scenes look at destination dining at sea. Emma explains how menus, cocktails, table settings and even a Panama hat help guests taste the place they are visiting, from Alaskan halibut and glacial ice cocktails to Caribbean rum and a global fresh fish program. We also visit Half Moon Cay, Holland America Line’s private Bahamian island, where a new beach club is bringing an all-inclusive day on the sand. Plus: Magnolia Bakery banana pudding, baked Alaska nostalgia, Marmite versus haggis, Emma’s perfect day of eating at sea, and tips for breaking into cruise food and beverage. MORE INFO: - Holland America Line: https://www.hollandamerica.com - IFWTWA: https://www.ifwtwa.org - More Food, Wine & Travel podcast episodes: https://www.bigblendmediahouse.com/p/food-wine-travel-with-ifwtwa - Travel, Food & Wine Podcast Magazine: https://www.bigblendmediahouse.com/p/travel-food-wine-magazine Photos courtesy of Holland America.