Regent Seven Seas Dress Code Downgrade - Relying on Cruise Critic: A Mere Ploy. But What Is the Value Of It All?

When Regent Seven Seas Cruises posted a poll on Cruise Critic seeking out preferences as to dress code I smirked.  I "knew" the decision has already been made to go casual.  That poll was, to be sure, more like a lawyer looking for support for a position than a scientist looking for data.  And, alas, any good lawyer knows to never ask a question if you don't already know the answer.

Let me explain:  Cruise Critic may be the largest community for cruisers in the world, but it represents far less than one (1%) of the cruising population.  Just take a look at the poll itself.  As of today there were only 443 votes...less than the number of guests found on the Voyager or Mariner at any time (even including if occupancy is little more then half full)...and about what you might find on the Navigator.  So there can be 1,850+ guests (plus 3rd and 4ths) on three ships at any time. Then consider that the poll was conducted and the decision decided in little over a month; so figure conservatively 3 voyages x 1,850 guests = 5,550 guests stays in the month.  The poll represents less than 1% of the sailing guests over that brief period.

But it is actually less relevant than that.  Why?  First, because there is no way to know that everyone that voted has (a) actually sailed on Regent; and, (b) actually has any intention of sailing on Regent in the relevant future.  And I am sure there are those with multiple sign-ins.

Of course the biggest reason to question the 66% in favor of a "causal only" dress code is because the demographics of who even knows about Cruise Critic vs. those that only lurk vs. those that actually post vs. those that actually cruise on Regent essentially renders the statistical validity of the query worthless.  (Of course it also seeks to justify offending 34% of the CC voters who want formal nights...and in this market offending such a large population is generally avoided at all costs.)

And then, of course, is the announcement on Cruise Critic by Mark Conroy, President of Regent.  He states, in part, "Most importantly, the recent poll on Cruise Critic showed that the majority of current guests and those that are considering sailing with us support a slightly less formal dress code – two thirds of those who voted are in favor of an Elegant Casual evening dress code."  Wait a minute, 293 people voting on Cruise Critic are the "most important" factor in making the decision.  Sorry, I am not drinking that Kool-aid.

By now you must be wondering, why all the statistical mumbo-jumbo.  Because the "justification" comments are just silly.  If Regent really wanted to know what its guests thought, they already knew what to do:  Have some focus groups onboard and in local events (like they did when designing the now abandoned new ship) or have a brief telephone poll.

Please understand that I am not protesting the Regent decision.  I think it is part of a plan that is long over due...and, for what it is worth, I support it.  I think Regent is quickly becoming an inclusive Oceania-type product and that result will be many more happy guests, less frustrations for management and guests, and a much easier time marketing an actually achievable product to an audience that is very receptive to "free" being a better thing than "value".

While there are less and less people that compare Seabourn and Regent (due to the change in product), a July 10, 2010 11 night cruise on the 700 passenger Mariner departing from Rome starts at $8,060 per person (or $732 per day) per person.  A July 3, 2010 14 night cruise on the 200 guest Seabourn Legend departing from Rome in a French balcony suite starts at $8,549 (or $610 per day) per person. So for the 11 days a guest is paying $1,342 more for the Regent cruise (11 days x $122 per day higher rate).  Right now the airfare for those cruises, booked privately, is under $1,000.  Throw in a couple of "free" tours and you are essentially paying the same price for the Regent cruise as you are the Seabourn cruise.

Remember, though, on Seabourn you are on small ship with higher level of personalized service, a finer level of cuisine, a more refined cruise experience (of course, with formal nights), no lines and access to smaller ports and/or locations in town rather than being bussed to it.

Now does that mean that you should book Seabourn over Regent?  No!  It means that you now have two decidedly different products to choose from. Just don't think because Regent says things are "Free, Free, Free, Free" there is actually any "value" in excess of what, for example, Seabourn offers.

As a travel agent I am thrilled that there is now a defined difference.  I feel far more comfortable selling Regent because it is making it known what it really is all about.  Please, though, do us all one last favor (and I promise I won't ask for much more):  Try to just be straight with us.  Say, "Regent has decided to modify its product (and target market)...and don't do silly things like say 293 Cruise Critic posters (whether they have ever sailed on Regent or not) decided it.

Now, there are "values" out there.  Folks, now is a great time to relearn the differences between the cruise lines,  decide which flavor you prefer and book!

Seabourn Cancels 2010-2011 Africa Cruises: Pirates and the Caribbean

Unfortunately, Seabourn has cancelled the Seabourn Legend's late 2010 and 2011 cruises in the Indian Ocean due to continued concerns over piracy.  While the ports are safe, it is the travel from port to port that is the issue.  Seabourn has restated its commitment to providing luxury cruising opportunities in Africa and the surrounding areas, but until the piracy situation is brought under better control it simply is not viable.

What will be a great disappointment for the luxury traveler looking for exotic destinations will be a boon for those looking for a convenient luxury experience in the Caribbean.  The Seabourn Legend will be hosting a number of cruises out of Ft. Lauderdale and St. Thomas; some with extended itineraries.

For those looking for exotic alternatives, in November 2010 the Seabourn Spirit will reposition from the Mediterranean to Asia transiting the Suez Canal and making port calls in Egypt, Oman and Dubai.   Thereafter she will head to India, Thailand and Malaysia and base in Singapore to begin a season of cruises visiting Bali, Borneo and the islands of the Java, Flores and Savu seas with a few cruises reaching as far south as Darwin and Cairns, Australia. 

Seabourn Pride's focus on Asia year-round will not change and the Seabourn Odyssey will make a maiden circumnavigation of South America in early 2011.

Berlitz 2010 Scores: Seabourn is the World's Best Cruise Line

Douglas Ward annually publishes his Berlitz ‘Complete Guide to Cruising and Cruise Ships’. In the about to be released 2010 edition (the 25th edition) he ranks every Seabourn ship in its uppermost echelon.

Mr. Ward bases his review on a plethora of items with each weighted as he deems appropriate: Cabin storage; amenities; service; food quality; ship facilities; decor; etc. If you read Mr. Ward's reviews of virtually every cruise ship out there, you will find that he has some definite likes and dislikes and standards which may or may not be the same as yours. For example, comment is regularly made on the cheese selections which for most would not be sufficiently high on the one's rating radar to mention it when going to press. (I happen to love cheese, so I enjoy his comments, but I am fascinated that he tends not to mention whether a proper cup of tea can be obtained.)

Some refer to the annual review as a "bible". I think that is a bit of an overstatement. It can be a valuable resource, however. The information and ratings, even with Mr. Ward's personal preferences, are about as objective as anything out there. No ballot stuffing. No kissing up to a particular cruise line. So what you have is one man's measuring of how each ship matches up with his ideal cruise ship. As I said, it isn't perfect, but when trying to objectively find information about a particular ship and comparing one ship to another I don't think there is a better single source out there.

It is reported that for 2010 the Seabourn Odyssey was the top Seabourn ship with a total of 1,787 points out of a possible 2,000 (second in the ratings only to his longtime favorite Hapag Lloyd’s Europa ). Following very closely behind are the Seabourn Legend which scored 1,779, the Seabourn Spirit at 1,700 and the Seabourn Pride with 1,769.

You will note that the Seabourn Odyssey did not rate that much higher than the Seabourn triplets...(or is that the triplets did not rate that much lower than the Seabourn Odyssey?). That is, I mentioned, a function of what Mr. Ward places emphasis on. You will also note that the Seabourn Legend rated slightly higher than its two virtually identical sisters. (Interesting as the Legend has only one lavatory sink in each suite, while the Pride and Spirit have two. Possibly there was an incredible meal, a special wine or better cheese to bump up the Legend's rating?)

Overall that indicates there is - as there should be - a great consistency among and between each of the four ships. And, of course, that Seabourn has the top fleet of luxury cruise ships...from cuisine to service...out there.

Seabourn Odyssey - New Construction Photo

The Seabourn Odyssey is taking shape! You can really see the similarity of profiles between the Odyssey and her older sisters, the Pride, Legend and Spirit.

OK, who is going to be the first one to start counting windows and balconies to find their suite?!

Just as a reminder, you can find a good bit of information about the Seabourn Odyssey at http://www.seabournodyssey.com/index.cfm.

Seabourn Odyssey: Some News About Public Spaces

Back on July 21, 2008 I laid out many of the details for the new Seabourn Odyssey. I thought it might just be a good time to repeat some of that content since Seabourn is providing a bit more information about the Seabourn Odyssey on its blog.

Here is what I can tell you (and, actually did, back on July 21, 2008!...again, you heard it here first!):

LOUNGES

· The Club
· The Sky Bar
· The Grand Salon
· The Patio Lounge
· Seabourn Square
· The Observation Bar

The first thing you will notice is that, independent of size and layout, there are significantly more lounges than on the Seabourn Legend, Pride and Spirit.S peaking of layout, The Club will be significantly different from those on the triplets, which basically have a bar, a glass-in seating area (a/k/a "the fishbowl") and seating around the dance/entertainment floor. On the Seabourn Odyssey The Club will be an indoor/outdoor lounge with a water feature/pool that will have a water show in the evenings. In addition, it will be utilized more than on the triplets with day and evening activities, while having the ability to seat a full one third of the ship's guests...but in a number of different seating areas.

Yes, The Club and the Observation Lounge will be larger, but their layouts are such that they are broken up into smaller spaces. Seabourn has not forgotten that it is the socialization among its guests that is one of its strongest features and these spaces are designed to enhance conversation.

Also, while the Sky Bar will be present in its familiar location and with a now fairly consistent look (thanks to the recent upgrades to the triplets!), there will be a second outdoor bar one deck down...right by the main pool.

SEABOURN SQUARE

Every hate the feeling of having a barrier between you and the purser, when you want to discuss something? Dread lining up to talk about a tour or to book your next cruise? Well Seabourn is implementing something pretty cool (actually somewhat more akin to what private banking used to be like). You will be able to sit in comfortable chairs in a lounge atmosphere and deal with your requests, inquiries and needs in a most civilized manner. And what would make your feel a bit more comfortable? A coffee bar will be located in the same area....and just down the corridor from the Card Room.

DINING:

Main Dining Room - Seabourn has done something pretty unique. It has very shrewdly designed the Restaurant to be essentially two mirror-images of the triplet's dining room (as far as layout in the dining room and galley). Even the waiter stations are in the same locations. Why you might ask? So that any staff that comes from one of the triplets knows exactly where to go, were things are, and how to serve. While the room will be beautiful, the service will be - here's that word - consistent.

Restaurant 2 - Again consistent with the Pride, Spirit and Legend, this alternative restaurant will feature innovative menus with wine parings.

The Colonnade - This is an indoor/outdoor restaurant with an open kitchen serving breakfast, lunch and dinner. It will feature a different theme each evening. Sound familiar? How about both indoor and outdoor seating?

Patio Grill - This is not just any poolside grill. There will be nice touches that make it a bit special at various times of the day. Wander by with a cup of coffee in the morning and you will be greeted with the aroma of warm cinnamon buns.

In Suite - Seabourn does this the best of any cruise line. Your meal will be served course by course, timed as you like it, with the Main Restaurant's menu available. If you simply want a late night pizza or an afternoon snack, there will be an extensive menu available.

SPA

Seabourn will have a unique, two story, indoor and outdoor spa with expanded services. But what is really exciting is that there will be 750 sq. ft. Spa Villas which provide you a private indoor area with seating and dining areas, a double bed lounger, two treatment beds, an oversized bathtub and shower...plus a private outdoor wraparound terrace with sun loungers. You will be able to rent these villas for your private treatment sessions for half or, demand permitting, full days.

In addition to Finnish saunas and aromatic steam rooms, there will be seven private treatment rooms with a much broader spectrum of services than is available on the triplets including a full service salon.

Seabourn will also be providing a state of the art gym for cardio, strength and weight training along with a Kinesis Wall. (For those of you that don't know what that is, don't worry about it - you will never use it!)

And for those wanting to just relax, the indoor pool will be located on Deck 8 and the Spa's own outdoor whirlpool will be located on Deck 9.

POOLS

If the triplets have glaring weakness it is the pool's location and layout. No more. On the Odyssey the outdoor pool is centrally located on Deck 8 with two whirlpools adjacent thereto. Modern, upgraded, lounges will be provided as well.

There will be a second smaller outdoor pool with two more whirlpools aft on Deck 5, as well, providing a quiet place to relax.

Wait until you see the water effects.

MARINA

Seabourn will have its very popular marina installed on the Odyssey and the offerings will be expanded to include water skiing and windsurfing in addition to snorkeling, banana rides, etc.

STAFFING

Seabourn has announced that its bar staff will include: Head Bartender, 1 Sommelier, 3 Assistant Sommeliers, 7 Bartenders, 11 Bar waiters, 3 Deck Stewards, and 2 Bar Utilities. If you think about the five lounge areas, plus dining venues, these men and women will be very busy indeed; especially if you think that some may actually take breaks during the day or evening and just once in a while might even get a day off.

I will be providing lots more info on the Seabourn Odyssey soon. It is getting close to the June 24, 2009 Maiden Voyage and the time to really introduce this ship to everyone is upon us.

2010 Goldring Travel Food & Wine Cruise on the Seabourn Legend

Even though it is still months from the 2009 Goldring Travel Food & Wine Cruise (http://goldringtravel.blogspot.com/2008/10/2009-golding-travel-food-wine-cruise-on.html with limited space still available), I am already working on the 2010 Food & Wine Cruise. (Hint: You won't believe the price!)

With Seabourn expanding into the Middle East, I have chosen a seven day roundtrip Dubai, U.A.E. cruise departing on November 28, 2010. It will visit Dubai, Bahrain, Qatar, Abu Dhabi, Sir Bani Yas, and Oman.

Late November is a great time to visit this area as the daytime temperatures are comfortable and the evenings can even be a bit cool. I am planning on arranging for a pre-cruise Desert Safari outside of Dubai, including an exotic dinner under the stars (extra cost). As always there will be the complimentary Goldring Travel Food & Wine Tasting and a suprise or two along the way.

While there are some restrictions on the consumption of wine in some of the ports, the fact is that the Middle East is not exactly a hot bed of wine production. However, the paring of wines with a rather diverse and very interesting palate of Middle Eastern cuisines will be a lot of fun. And if you are a vegetarian (or would like to focus on vegetarian dishes) this is actually the ideal cruise experience.

I am sure many of you are saying, "OK. I have heard of most of these places, but where the heck is Sir Bani Yas?!" It is an island off the coast of Abu Dhabi which has many unique features. This is a new venture on a very old island. Opened only recently to tourists, it holds itself out as a "nature tourism" spot; not an eco-tourism one. What does this mean? It means that this island is largely "reclaimed" from the sea and has been involved in creating a lush environment with mangroves, trees and grasses where only sand once existed. It is said that one mangrove tree will be planted for every visitor (but they started by planting over 3,000,000 of them!) Virtually everything has/is being brought to the island, including 40 giraffe, 400 Arabian oryx (extinct in the wild), stripped hyena, various deer and blackbucks (and, possibly soon, cheetah) among other wildlife. All of the irrigation is run by the largest wind turbine in the Middle East. So whether you want to trek, bicycle, drive or kayak the focus here is on nature and wildlife in a man-made ecology.

So with so many wanting to experience the "Glitz and Glamour" of Dubai, wondering what Oman, Bahrain and Qatar are really like (I will write more on this later!), and now pondering "What's up with Sir Bani Yas?) now is a great opportunity to book this cruise at an incredible starting price of less than $3,500 per person.

Seabourn's 2010-2011 Itineraries: You Got What You Asked For...And Didn't. (Read The Interesting Comments.)

If there is one thing I love it is controversy.  It is fodder for thought.  Motivation for writing.  And a basis for great discussion.  The reactions to the new Seabourn itineraries are very diverse and conflicting.  That may seem like a bad thing, but alas I think it is good.

A Shock to the Transatlantic System - I have heard, read and discussed with some of the well-seasoned Seabourners that they are very disappointed with the end of the triplets making transatlantic voyages as of April 2010.  While these cruises have uniquely become cliquish for the Blue Water Cruisers, they are also extremely costly for Seabourn (actually every line) and, frankly, not terribly popular with those outside the cliques. 

These Seabourners have become used to 175 passengers being waited on 24/7 for 12 days  for about $225 a day (or 50%-75% less than normal fares).  What is there not to love?!  On the other hand, Seabourn is faced with huge fuel costs, significant wear and tear on the ships (transatlantics are notoriously hard on ships), significantly higher per day costs to keep the guests happy, no ports to give the crew even a short break...and fetching only steeply discount the fares just to get people onboard. 

So now Seabourn will, on occasion, have the Odyssey making transoceanic crossings and, apparently from the comments, that ship's size will prevent the clique from taking it over.  I am not sure how that is a bad thing...unless you are of the opinion that you own the ship.  As for those few that now claim they will find a new line to cruise or that Seabourn doesn't appreciate them (ala Host Dan on Cruise Critic claiming he will be left with "nothing special") I say:  STOP ACTING SPOILED. 

Oh, that's right, Seabourn has spoiled you.  You have no idea what the Odyssey will be like (and I know many will soon migrate to her if the ship, not the ports, is the prime area of interest).  You don't know whether it will afford intimacy or not.  Oh, and by the way, would you please let me know what cruise line is going to offer you what Seabourn does on a 208 passenger ship and will on a 450 passenger ship?  So please, stop lying on your back, kicking your feet, in the middle of the internet "store". 

I am confident once your tantrums are over, you will settle down and remember what it is that made you so comfortable on Seabourn.  If not, so be it.  I am sure the passengers that have actively avoided a cruise because of the cliquish behaviors of some,might just now book them.

New Ports for Older Ships - Let's get some perspective here.  New ships are uniformly tasked with visiting the "tried and true" ports.  Why?  Because the vast majority of the cruising public want to go to these ports. 

Remember that most people have not been on a cruise ("I must go to Venice.") and that most somewhat experienced cruisers have only been on a few (usually Caribbean first and then once in Alaska or the Med).  Then there are those experienced past guests that many times do not get off the ship because they are there for the service, service and service. 

Without question, attracting new passengers is the first priority (over 80% of Americans haven't cruised!...more on this below!) and simply shifting your present passenger base to the new ship will leave any cruise line with empty older ships.  Up there as well is attracting experienced cruise passengers to try Seabourn.  (How many times I have heard, "If Seabourn only had balconies." or "I just am not comfortable on such a small ship, as I need more to do.").  That is not to say that the present Seabourn guests are third class.  To the contrary, Seabourn has made huge efforts to assure a consistency of product...elevating so many aspects of the cruise experience.

All that said, the thing I hear the most from truly experienced Seabourners:  "When is Seabourn going to have new itineraries?  I have been to all the ports."  As - you know I love him - Host Dan complains that the Seabourn Legend, Pride and Spirit have been "banished" I must ask, "Banished to exotic areas of the world?  I wish I was banished like that!  Heck, I have to pay to go to those places." 

The fact is that the triplets have been "stuck" because of demand for the "tried and true" (as explained above) and are now - finally - being set free; free to do that which they can do best:  Venture into Small and Exotic Ports Where Normal Cruise Ships Cannot Go.  If you look at the new itineraries you will discover that most of the ports have either never had cruise ships visit or they are far and few between, with less then prime infrastructure and underdeveloped tourism opportunities.  (I explained this a bit more in my October 23, 2008 post:  http://goldringtravel.blogspot.com/2008/10/seabourn-will-cruise-asia-year-round-in.html.  Remember you heard it here first!!!)  Seabourn has tried to address the needs of yet another group of dedicated and loyal Seabourners. 

Would it be perfect if the Odyssey or Sojourn could sail into these exotic ports?  For some yes, but for other absolutely not.  They love the smaller ships; something which pretty much remains unique. 

Worldwide Passenger Base Expanding- As a final point for now:  Seabourn may be an American cruise line, but the reality of it is there is huge world out there and people from all over the world are starting to discover and enjoy cruising.  Western Europeans have truly exploded onto the cruise scene in the past few years.  Eastern Europe is just starting.  Asia (and boy are there a diversity of cultures there) is but only marginally tapped.  The Middle Eastern nations are another group of people that have yet to really embrace cruising (and have only recently made a push into the true yacht market in a significant way).

Now let me throw a concept at you:  Close to Home Cruising.  Americans did it...and then said, "Enough of the Caribbean, I want to cruise Europe."  Don't you think these billions of people from Europe, Asia and the Middle East might be interested in cruising in their backyard first and then expand to other areas of the world...just like you did?  (Of course, just as you enjoyed chatting with pride to "foreigners" who have traveled to our part of the world, I am very confident you will greatly enjoy being on the receiving end of similar hospitalities!)

Now, think about all the wonderful people you have met on your cruises.  Think of all the cultures you have enjoyed.  Think of all the great service and food.  Now Seabourn can do it better; different in some ways, but better.

Some Interesting Options...And The Seabourn Difference

Some of you keep reading about Seabourn, but really don't know what the ships are like.  Let's briefly compare a few ships, so you get the idea of how Seabourn can be so intimate and personalized. 

I have chosen three of the better quality ships, so the comparison is meaningful.
Celebrity Solstice

Regent Seven Seas Voyager

Seabourn Legend

All all three are high quality ships and each provides a quality product. 

The Solstice has far more in the way of facilities, options and unique venues (and I am very much looking forward to my pre-inaugural cruise in an AquaClass spa stateroom next month!).  It also must service over 2,800 guests.  In a way, the fantastic facilities are a substitute for some of the "impossible to provide to everyone" personalized service.  To be sure, there is a WOW factor and a price point for most cabins/suites which is but a fraction of the two others it is compared to. However the top suites do get more personalized service to combine with those facilities and, at times, the prices are not so different from the other two.  But if you shop carefully, good deals abound!

The Voyager has less facilities (and it is about to have some of its more tired ones updated shortly!) and, of course, less guests:  708.  While I have issues with its staff training and inconsistency of service, the theory is that the service is of a higher, more personalized, nature.  Its size and lower passenger count allows for open seat dining and a more "restaurant" vs. "grand ballroom", "club vs. dance hall" feel.  However, due to the number of passengers it is almost impossible to provide proactive service.  If you ask you will probably get what you want - within limits.  But don't expect to get without asking.

The Seabourn Legend (and her two sisters) has the least amount of facilities, with a small (but adequate) spa, fitness center, library, etc.  But with only 208 guests...7% percent of Solstice's and 30% of Voyager's guests...intuitive service and special touches are not only possible, it is a way of life.  The staff quickly learns your name.  They can give you real advice as to wines and menu items.  They can see that you might want a lounge chair "just there" and also bring you refreshments, just in case...and unasked for.  The food is of extraordinary quality and made ala minute rather than staged as hundreds (or thousands) line up at meal times on the other ships.

So as I sit here writing I recall just a few weeks ago I was sitting in the hot tub on the bow of a Seabourn ship with two friends (can you find it in the photo?), sailing out of a small port the other two ships cannot visit (for they are too large), and a bar waiter came up to us and said, "You look like you could use a bottle of champagne and three glasses."  He was right...and we hadn't even thought about that. How did he know that?

Seabourn Inaugural Celebration: Additional $1,000 Per Suite Savings! - Clarification

Seabourn has just announced that it is offering an additional $1,000 per suite savings on all 50 of its 2009 Mediterranean 7 day sailings on the Seabourn Legend, Seabourn Spirit and even the Seabourn Odyssey!  This is combinable with Early Booking, Onboard Savings and Sail-and-Stay fares.  Clarification:  I have received a number of emails with confused clients.  This offer applies to any "EBS" (Early Booking Savings) prices noted in any brochure or email you may have received.  These are almost never 50% off fares.  So if you have previously booked with a 50% off fare, you do not want to use this promotion because the net fare will be higher than what you are already booked at.

They are also combinable with any complimentary Ensemble Tours I may be able to offer you!

This promotion cannot be combined with Grand Voyage, Combination Savings, or Club Signature Value fares. Clarification:  If you are booked with any of those three fares, you are receiving a 50% off discount already.  As noted above, you already have a better deal.  (For those thinking of splitting up your 2 week or longer cruise to use this promtion:  Don't!  I have priced some two week sailings as back-to-back sailings to see if it was a better deal and it is not.  So if you are booked for a 14 day cruise which is a combination of two seven day sailings, you probably have a lower rate already. 

HINT:  Your best deal still is to cruise with a 50% off fare discount and/or for two weeks or longer!!!!

So if you don't think the present economy allows you to take a two week cruise, consider a seven day cruise at an incredible price.  If you haven't tried Seabourn before, or if you have a 5% onboard booking discount waiting to be used, this is an excellent time to plan a short reprieve.  If you are not sure, please read this:  http://goldringtravel.blogspot.com/2008/09/seabourn-food-wine-cruise-needed-now.html.

Call me at 877-2GO-LUXURY or email me at eric@goldringtravel.com.

Goldring Travel's 2007 Seabourn Food & Wine Cruise - Some Observations

Having provided some detailed information on the 2008 Food & Wine Cruise I thought I would go back in time and provide my observations, previously posted on Cruise Critic (and therefore in shorter form) regarding last year's Food & Wine Cruise. It was fun looking pack and comparing the two.

I thought I would give a brief post on how things are going so far. It is amazing how Seabourn continues to outdo itself and come up with ways to make you say, “WOW”.


At the meeting with Wilhelm, the Hotel Manager, and Willy, the Executive Chef, to discuss just how the wine and food events were to happen, Chef Willy advised he had found some extraordinary cheeses in the market in Barcelona for our wine tasting/food paring event. Extraordinary was an understatement.

Then Chef Willy decided that on the morning of the wine tasting/food paring event that best thing to do was for him to take myself, the James Beard awarding winning restaurateur and his chef into Palamos to do some last minute shopping. We came away with some exceptional Spanish hams to supplement some special Spanish sausages Seabourn made available to us…along with some homemade(by the Chef) marinated anchovies!

We also picked up a really wonderful Torres red wine (Mas La Plana) while on the Torres winery tour in Tarragona and some more local sherry and wines for the tasting…asking which were what the locals drank.

But now it was the Sommelier’s (Ingo’s) chance to show off, taking our “modest” tasting to literally world class levels working with our expert to come up with surprising and, frankly, awe-inspiring parings with some very creative wines supplementing our selections. Listening to Ingo and our expert discussing the wines and paring was truly a privilege.

In the end we had a private tasting with 5 samplings of caviar (3 different ways!), six hams/sausages, four cheeses and anchovies pared with fourteen different wine tastings plus vodka in a frozen block of ice served in frozen glasses. And it was all presented in the perfect crystal for each wine with the food presented elegantly by four waiters on perfectly dressed tables…complete with grapes draping down from the windows in our ‘tasting room”.

Every one of us (I think including Wilhelm, Chef Willy and Ingo) left that “small, little” tasting knowing that we had just experienced a truly world-class event that James Beard himself would have been proud to have been a part of.

While, obviously, it would not have been possible without Seabourn’s assistance, it was Seabourn’s incredible talented staff, inability to say, “no” and remarkable intuitive service that created a memory of a lifetime…and some very fortunate and still smiling guests.

P.S. Reading this post it seems like it is a publicity release. The amazing things are (a) it isn’t; and, (b) it isn’t embellished. It really was better than I have explained!

Next relevant post:

We had a phenomenal time! Each day Seabourn outdid itself complimenting our events...and even creating its own event for us.


Shopping with Chef Willy in Marseille was fantastic; walking the quay finding new fisherman arriving with their catch as others finished selling off theirs. Seabourn purchased some beautiful fish as did our chef for our private menu as well as for the ship's guests and crew.

The next day...we did it again! In Le Lavandou Seabourn arranged a little surprise: a private guide to explain all of the local items in the market. Even after it was over the guide said she wanted to stay with us because we all were having so much fun. Chef Willy arranged for our chef and myself a tasting of sea cucumber; a truly once in a lifetime experience...because you taste it once and never in your lifetime will you want to try it again!

That evening our chef had a cooking demonstration blending local fish (Marseille) and shellfish (Le Lavandou) with chorizo (Palamos, Spain) to make a dish that seemed so simple, but was another WOW. Seabourn taped it and broadcast it on the ship's TV for others to see. Ingo, the sommelier, did not stand by, however. He brought out a wonderful white and red wine - with the finest crystal, of course - to compliment the event.

But then Chef Willy and Ingo surprised us by announcing we would be having a Farewell Dinner. The menu was incredible, paired of course with wonderful wines:

- Pallimades tartar in a potato "sandwich" (a fish obtained on the quay in Marseille)
- Baby Potato with Crème Fresh and Caviar
- Foie Gras with Caramelized Apple
- Duck Consommé with Puff Pastry Shell (my personal favorite!)
- Veal Osso Bucco
- Our chef's "Soup & Sandwich" (a special brioche with a secret filling all dipped into a chocolate soup).

By the way, did I mention we had a great time enjoying everything else about Seabourn, the ports and the wonderful guests we met on our cruise. Little extras like in St. Tropez there was a sailing regatta with over 100 classic sailboats, the real sailing "yachts" and some superyachts just seemed like icing on the cake. Heck, we didn't even have a single rainy day or any seas worthy of mention.

I cannot imagine how this cruise could have been better. But with next year's [2008] Food & Wine cruise already being booked, I better figure out how pretty fast!

Seabourn Upgrades On The Way

Yesterday was some somewhat disappointing news (at least for some) regarding the discontinuation of most of the complimentary Seabourn Experiences. I told you it was really not a cost-cutting measure, but rather an evolution of Seabourn's upscaling its overall experience for its guests. Sooooooooooo......

I can now let you know of a couple of very nice upgrades across the entire fleet:

Deck Furniture - Yes, its true!  Gone shortly will be the plastic lounge chairs. In their place will be extremely nice, comfortable and very upscale lounges...and they will be very cool. I can't disclose more now, but I know it will be hard to find a complaint about them. I, personally, think they will well and truly change the look of the deck on the triplets and richen the experience.  Trust me on this:  When you see the you will know that there were many less costly options available...and Seabourn went for the best.

Tableware - New tableware is coming and there will be three different styles; one focused for each unique dining venue on the Odyssey.  It is amazing how a change in tableware - which is surprisingly expensive - can alter the look of not only the restaurant, but the presentation of the food.  In my superyacht business I can tell you that just the size, shape, color, trim (if any), if there is a discernible rim, weight, balance, durability, etc., etc. of each piece takes hours of discussion.  Each piece receives different opinions from the chefs (presentation), the servers (workability) and head of the restaurant (overall look). It is not an easy task.

Now, let's compare:  How many are happier with the new deck furniture and spiffying up of the tableware vs. how many are disappointed with the elimination of the mostly underutilized Seabourn Experiences?  Thought so. 

(And for those are are still disappointed...and didn't book your cruise with me to ease same...there are are more good things to come!)

Seabourn Captain Buer Interview on John Heald's Blog

The very popular blog of Carnival's cruise director extraordinare, John Heald, posted a wonderful interview with Seabourn's Captain Karl Buer on August 9th. Hopefully without offending I have copied the meat of it below.

"Seabourn has a name that as with Bentley, Rolex and Cartier you know you are getting the best. I have disembarked many times in places like Cannes, Monte Carlo and Portofino have seen one of the Seabourn Yachts in the harbor and even though I have never been onboard you just know that the people onboard are experiencing something very very special. So, what’s it like to be Master of such a vessel………well, lets find out by talking to Captain Karlo Buer, Master of the Seabourn Legend.

1. Captain, please can you tell us about your career so far from your earliest child hood memory of wanting to work at sea to your current position.

Answer: I joined my first ship in 1970, never meant to make this a life long career. Like so many young men/boys at that time just thought I should use a couple of years to work on ships, see the world and make up my mind what to do with my life. But, I liked it and kept on for 5 years in different positions, before going back to join the Merchant Marine Academy in Norway. Then I graduated as a Master in 1980. I worked on different ships for different shipping companies until I permanently moved to cruise vessels in 1986 as chief officer (what is today called Staff Captain) on the Explorer Starship. I was part of the start-up team with that company. I moved to Seabourn in 1989 to supervise the building of the Seabourn Spirit. After Sprit launched I spent more than a year in the Seabourn head office in Oslo before rejoining the ships in 1991. Since then I have served as Captain on all the three Seabourn sisters until today. And now I will be the inaugural captain on Odyssey next June.

2. Standing on the bridge as Master of one of the most prestigious ships in the world must be quite a feeling. Can you tell us a little about the Seabourn Legend, how many passengers and crew etc and some of the features that as Captain make this command so unique.

I would say that Seabourn Legend is unique, but that isn’t quite true. She is one of three sisters that are virtually identical, but then there are no others like them. Seabourn Legend has 104 guest suites, so her maximum capacity is 208 guests. And we are nearly the same number of staff to take care of them. So we can quickly get to know them. Everyone on board can address them by name by the second day. And our stewardesses know how they like their suites arranged, the bartenders know how they like their drinks, and so forth. One guest asked for mixed nuts to have with drinks in his suite, and when the stewardess cleaned up, she noticed that all of the almonds were left in the bowl. The next night, there were no almonds in the mixed nuts. That makes everyone on board feel really special. And at the same time, they get to know each other really well, too. All the drinks are included on Seabourn, so it’s an easy sociable atmosphere like a country club. They tell me that they especially like that.

3. I would imagine that you have traveled to many fantastic ports. Which are your top three favorites to navigate the ship to and why.

There are so many fantastic ports in this world like Sydney, London, Venice, Hong Kong, Oslo, Halong Bay, etc. But if to choose one I would vote for Stockholm, Sweden. Cruising through the Stockholm Archipelago on a sunny summer day is the most spectacular approach to any city in the world. And mind you that is quite a statement for a Norwegian.

Another favorite day is our Caviar in the Surf beach party that we do in several ports around the world. Legend does it at Hunting Caye in Belize during her Panama , Belize and Costa Rica cruises. We anchor and the staff set up an incredible buffet on a private beach, with all kinds of barbecue and cold foods and silver and china from the ships, lots of loungers and entertainment and so forth. Then, at a certain point, we come rushing in from the ship in the Zodiacs with iced champagne and caviar and the waiters go right into the water chest deep and serve the guests who wade out to meet them. They use a surfboard for a bar and table and life-rings for the caviar-it’s is always great fun and a highlight of the cruise.

4. How would you describe the people who sail Seabourn? Is there such a thing as a typical passenger?

They are young and old, tall and short, they come from all over, but what they do have in common is they like to travel, and they like to do it in fine style. They really care about fine dining and wine, they like to live life to the fullest and they want the best. And they like people, too. Seabourn’s yachts are the friendliest places. Everyone loves to gather over drinks before dinner and talk about where they have been and where they are going next. A lot of them have met on board and now they travel together year after year. On any given cruise, more than half the people have been with us before, and of those, about two-thirds are coming back within a year and a half. About a third of them book their next cruise while they are still on board - so we must be doing something right!

5. You must have met some very interesting characters during your service onboard. Who are some of the most memorable?

Let me just say; all our guests are unique in their own way. I wouldn’t single out anyone by name. They are very interesting people and on our yachts they really have time to talk with each other and with us. It’s part of the Seabourn way. But we do have some guests who have sailed with us more than 2000 days, and many more have more than a thousand, so they’re almost like family—but they welcome new guests just as warmly as they do their old friends.

6. lets now talk about your exciting new command The Seabourn Odyssey. How and when did you hear the news and how did you feel when you were told you would be the master of what will be one of the most luxurious vessels in the world.

I was simply asked by our VP Operation a couple of months ago and was of course very pleased to be asked. When it comes to luxury the Odyssey will be a natural and logical continuation of the present Seabourn yachts and it is a very satisfying feeling to be on any of our vessels. All the best features will be on board, plus there will be space for a lot of extra things like a huge spa and a great pool beach area, which we don’t have so much space on the sisters.

7. I was privileged to have a look at the mock ups of the cabins as well as have a walk through the vessel last month and both experiences were truly amazing. What will be your role in the building of the vessel?

These ships are built by the Carnival Corp. building department and our role will basically be to set up the operation and make sure that everything is as prepared as possible on the day our guests are walking up the gangway. My biggest job will be to train with my senior staff to be sure we know all about the technical details of the new ship. There are very sophisticated safety and waste management systems that are all new to us.

8. What are some of the features of your new command that you are particularly excited about?

It is difficult to mention any thing in particular as the whole ship is extremely well designed from guest areas to technical spaces and bridge equipment.

For instance there is a system that offers what they call computerized decision support in case of an emergency. So no matter what happens on board this system will suggest all sorts of actions that might be necessary, and the captain can either accept or reject the suggestions. We put all those suggestions in while we are under no pressure—just to be sure everything is covered. Then if there is an emergency nothing gets overlooked.

9. Can you tell us where the ultra luxury Seabourn Odyssey will sail to?

We will start her maiden voyage in Venice. We have just announced that all of the guests on board will be the godparents of Odyssey and will take part in the naming ceremony. Each of their names will be engraved on a plaque that will always be displayed on board. Then we will sail in the Greek Isles, Turkey and the Black Sea for the rest of the summer. We’re going to some new ports like Sochi in Russia and Batumi in Georgia. Then in the fall we will cross the Atlantic and end the year in the Caribbean. In January, though, Seabourn Odyssey will start our first-ever World Cruise, which will sail 108 days from Fort Lauderdale to Athens. She will visit 42 ports on 26 countries on five continents. It’s not very often you can become “well-traveled” on a single cruise!

10. Finally, and as is tradition here on the blog, I would like you to fill in the blanks please Captain.

The scenario is you are hosting your first Captain’s table on the Seabourn Odyssey and you have been given permission to choose your guests and the menu……………………so using the fantastic menu items from the Yachts of Seabourn please choose your favorites for the following.

APPETIZER Well, I’m Norwegian, so it would have to be seafood. I love Charlie Palmer’s Citrus Marinated Smoked Halibut, that he fixes with ruby grapefruit and ginger crackling.
SALAD Tossed tomatoes with grilled bread, cucumber and toasted pine nuts.
FISH COURSE Lobster, Lobster & Lobster with Lobster Sauce (it’s a specialty of Charlie’s)
MEAT COURSE Herb Crusted Lamb Chops, fondant potatoes in mustard jus, with peas and wilted lettuce.
DESSERT Without doubt the Crème Brulée En Parade in three flavors: Jasmine, Capuccino and Classic Vanilla.

And now please choose who you eat dinner with.
A FAMOUS ACTOR Mr. Paul Newman would be a pleasure.
A FAMOUS ACTRESS and his wife Joanne Woodward, of course.
SOMEONE TO MAKE YOU LAUGH Robin Williams never fails.
SOMEONE FROM THE WORLD OF CRUISING I am always delighted to see our president, Mrs. Pamela Conover.
SOMEONE FROM THE WORLD OF SPORT I think maybe Stein Eriksen, the Norwegian skier who invented freestyle skiing.
SOMEONE FROM HISTORY YOU WISH YOU HAD MET. I would like to hear some stories from Roald Amundsen, who was the first man to reach both the North and the South Poles and traverse the Northwest Passage.

Thank you so very much Captain for that enthralling interview. We all wish you much success with your new command the incomparable Seabourn Odyssey and I hope one day to be fortunate enough to visit you and your super yacht. Can you imagine what it must be like to experience this kind of cruise vacation?………….I hope one day to be able to tell you all about it."

If you would like to read all of John Heald's blog post, or any of his many other posts, you can read them here: http://johnhealdsblog.com/