I have spent much of my time over the past weeks discussing cuisine and what it means and can add or subtract from your cruise experience.
Today I was advised of a San Diego food critic's blog "Matters of Taste" wherein she noted her first cruise ever was this past year on the Seabourn Spirit and it garnered mention in her "Memorable Morsels....My Favorite Foods of 2009" post. Maureen Clancy wrote:
Three months after my first-ever CRUISE experience -- on the Seabourn Spirit -- I’m still in awe of chef Bjoern Wassmuth’s (left) performance. Crispy corn-crusted prawns with fennel slaw and romesco sauce; red carrot and curry potage with shrimp dumplings; warm ricotta and potato ravioli in truffle butter; chilled corn and lemon grass soup with lobster salad and spicy shrimp oil; swordfish Sicilian style with chili, capers, olives and basil...and much more. Each dish was picture-perfect and served by an attractive and amiable staff.
Many of you may recall that Chef Bjoern was "our" chef for the 2009 Goldring Travel Food & Wine Cruise. He made a number of special treats for us including that wonderful grilled fresh Slovenian Sea Bass (served on deck) from the aquaculture farm we visited early in the day where we enjoyed sea bass both smoked and sashimi with fresh pressed oil oil and naturally harvested sea salt. Another Goldring Travel exclusive!
If you have been following the writings of those on the Seabourn Odyssey World Cruise on The Gold Standard Luxury Travel Forum you know that that cuisine offered by Seabourn is "memorable" across the fleet!
Interested in the 2010 Goldring Travel Food & Wine Cruise? Email me at eric@goldringtravel.com or call me at (877) 2GO-LUXURY.
Showing posts with label seabourn spirit. Show all posts
Showing posts with label seabourn spirit. Show all posts
Monday, February 1, 2010
Wednesday, November 25, 2009
Seabourn Spirit - First Photographs of Its Refurbishment
I just received photographs of some of the interiors of the Seabourn Spirit after her recent refurbishment. I think they are fantastic and have eliminated some of the older elements/design quirks while tying her decor in better with her big sisters, Seabourn Odyssey and Seabourn Sojourn.
Main Restaurant
Lobbies
Main Lounge
Main RestaurantHorizon Lounge
Monday, October 5, 2009
Seabourn Spirit 2009 Food & Wine Cruise - Some Final Thoughts
The Goldring Travel 2009 Food & Wine Cruise had a number of moments that made this cruise something truly special, even as compared to the normal, excellent experience, one has on Seabourn. Each suite was provided with a host of no-cost extras:
1. A travel book on the cruise area;
2. A culinary book focused on the cruise area;
3. An exceptional walking wine and food tour in Venice, Italy before the cruise;
4. A private galley tour with a special wine and caviar;
5. A private trip to the Fonda aquaculture farm in Slovenia;
6. A high quality wine tasting (5 wines and a grappa) at Santomas winery in Slovenia; and,
7. My being available to deal with whatever issues come up along the way whether it be how to cost-effectively get from the ship to the airport in Venice or making last minute arrangements for an extended stay in Venice when the city was effectively “sold out” to, say, finding a little place to enjoy an espresso or a couple of bottles of wine.
I am pleased that each of these provided my group with some real added value, both economically and experientially.
One thing that really stood out for me was that, unlike what I am reading more about on other cruise lines (such as Regent Seven Seas), there was absolutely no sense of a particular waiter or bartender being “the best”, but rather there was a desire to enjoy the styles and personalities of every waiter and bartender, purser and stewardess. Each person mentioned they loved Arnold or Hein, David or Heidi, Leigh or Jeremy, but there was never a concern that there would be a drop in service…It simply never happened. And from Captain to Hotel Manager to Chef, the Seabourn senior officers were omnipresent.
Another thing I appreciated was the cuisine was consistently excellent. There was almost nothing that was just OK. In reality, “excellent” was the norm and “very good” was the exception. I did notice a significant difference in variety between the Seabourn Spirit and the Seabourn Odyssey in the casual dining area. While I always found something to my liking, there is no question that from presentation to methods of cooking, the smaller yachts have their limitations…but Seabourn has a way of working with them so that the culinary product is merely different, not of lesser quality.
I started the cruise with a designed and concentrated effort to utilize Seabourn’s tours. The concept, for me, failed miserably. The first tour was a struggle (especially having to be compared with our Venetian Wine Walk the day before), the second tour was cancelled due to Shopping With The Chef, the third was cancelled due to a lack of interest, the fourth was a wonderful wine tasting overshadowed by a overwhelming guide and local music and, by then, I just couldn’t be bothered with the fifth, so I did my own thing…and found a little bit of heaven.
While I enjoy learning more about the history of a port and seeing more of its countryside than can usually be accomplished without a tour or guide, for me, personally, focusing on wandering the town and finding that special restaurant or shop or scene or person is just more of what I prefer my travel to be. Such an approach is unnerving and/or unfulfilling for some, but alas that is why they make chocolate and vanilla ice cream. And I do enjoy both, but definitely have more vanilla than chocolate. In other words, I am not “anti-tour” I just think I need to be very selective in what they are.
All in all, the 2009 Goldring Travel Food & Wine Cruise on the Seabourn Spirit was a great success. We enjoyed many different wines and while the foods were not nearly as varied as in the past, they were very much enjoyed…especially the fish. Most importantly, as we explored four countries in seven days, we had fun. We had lots of fun.
It was “The Best”!
1. A travel book on the cruise area;
2. A culinary book focused on the cruise area;
3. An exceptional walking wine and food tour in Venice, Italy before the cruise;
4. A private galley tour with a special wine and caviar;
5. A private trip to the Fonda aquaculture farm in Slovenia;
6. A high quality wine tasting (5 wines and a grappa) at Santomas winery in Slovenia; and,
7. My being available to deal with whatever issues come up along the way whether it be how to cost-effectively get from the ship to the airport in Venice or making last minute arrangements for an extended stay in Venice when the city was effectively “sold out” to, say, finding a little place to enjoy an espresso or a couple of bottles of wine.
I am pleased that each of these provided my group with some real added value, both economically and experientially.
One thing that really stood out for me was that, unlike what I am reading more about on other cruise lines (such as Regent Seven Seas), there was absolutely no sense of a particular waiter or bartender being “the best”, but rather there was a desire to enjoy the styles and personalities of every waiter and bartender, purser and stewardess. Each person mentioned they loved Arnold or Hein, David or Heidi, Leigh or Jeremy, but there was never a concern that there would be a drop in service…It simply never happened. And from Captain to Hotel Manager to Chef, the Seabourn senior officers were omnipresent.
Another thing I appreciated was the cuisine was consistently excellent. There was almost nothing that was just OK. In reality, “excellent” was the norm and “very good” was the exception. I did notice a significant difference in variety between the Seabourn Spirit and the Seabourn Odyssey in the casual dining area. While I always found something to my liking, there is no question that from presentation to methods of cooking, the smaller yachts have their limitations…but Seabourn has a way of working with them so that the culinary product is merely different, not of lesser quality.
I started the cruise with a designed and concentrated effort to utilize Seabourn’s tours. The concept, for me, failed miserably. The first tour was a struggle (especially having to be compared with our Venetian Wine Walk the day before), the second tour was cancelled due to Shopping With The Chef, the third was cancelled due to a lack of interest, the fourth was a wonderful wine tasting overshadowed by a overwhelming guide and local music and, by then, I just couldn’t be bothered with the fifth, so I did my own thing…and found a little bit of heaven.
While I enjoy learning more about the history of a port and seeing more of its countryside than can usually be accomplished without a tour or guide, for me, personally, focusing on wandering the town and finding that special restaurant or shop or scene or person is just more of what I prefer my travel to be. Such an approach is unnerving and/or unfulfilling for some, but alas that is why they make chocolate and vanilla ice cream. And I do enjoy both, but definitely have more vanilla than chocolate. In other words, I am not “anti-tour” I just think I need to be very selective in what they are.
All in all, the 2009 Goldring Travel Food & Wine Cruise on the Seabourn Spirit was a great success. We enjoyed many different wines and while the foods were not nearly as varied as in the past, they were very much enjoyed…especially the fish. Most importantly, as we explored four countries in seven days, we had fun. We had lots of fun.
It was “The Best”!
Sunday, October 4, 2009
Seabourn Spirit 2009 Food & Wine Cruise - Doing It The Iamboatman Way
Note: As the internet was effectively non-functioning during most of the cruise I have posted a number of blog entries all at once. Be sure to start at the bottom and work you way up to this one.
The next day, our last, was Trieste, Italy. I had booked a tour which was to highlight some castles and local wines, but I was pretty toured out after our Slovenian guide, Montenegro being such a disappointment and Otapaji being just OK, so I cancelled and went with another couple for a walk around town.
Trieste is a beautiful town with wonderful architecture, lots of cafes and shopping. In a typical Iamboatman manner, we looked at this café and that café for a place to have a coffee. And then I saw “the place”. It was an ancient wine bar called La Tecia which was oozing: rounded brick ceilings, wooded arched supports and tiny tables crammed into dimly lit spaces. We ordered two local wines (Fantin Nodar Friulano Tocai - a white; and Lis Neris Bottigua - a cab) and a platter of salami, prosciutto and fresh ham and another of a variety of cheeses.
There we sat for a couple of hours thinking, “This is the best”. It was. I had another great food & wine moment and it was with my wife and good friends happened upon by accident and enjoyed feeling just a little bit like a local.
A bit of power shopping thereafter (always dangerous after drinking wine for two hours!) and it was time to return to the Seabourn Spirit to pack and for a final soak in the forward spa watching the world go by and talking about nothing.
A final excellent dinner with great service and wonderful food (duck breast), coupled with a nice Cote de Rhone and it was off to the Club as it was a bit too windy for the Sky Bar. David, a proper butler (and a quirky, but charming young man), prepared my final cigar – and he is magic with it – and it another memorable moment on deck, watching the seagulls and terns fishing in the water lit by the lights of the Seabourn Spirit as we sailed out of Treiste.
It was, alas, time for the 2009 Goldring Travel Food & Wine Cruise to come to an end.
I will provide some final thoughts separately.
The next day, our last, was Trieste, Italy. I had booked a tour which was to highlight some castles and local wines, but I was pretty toured out after our Slovenian guide, Montenegro being such a disappointment and Otapaji being just OK, so I cancelled and went with another couple for a walk around town.
Trieste is a beautiful town with wonderful architecture, lots of cafes and shopping. In a typical Iamboatman manner, we looked at this café and that café for a place to have a coffee. And then I saw “the place”. It was an ancient wine bar called La Tecia which was oozing: rounded brick ceilings, wooded arched supports and tiny tables crammed into dimly lit spaces. We ordered two local wines (Fantin Nodar Friulano Tocai - a white; and Lis Neris Bottigua - a cab) and a platter of salami, prosciutto and fresh ham and another of a variety of cheeses.
There we sat for a couple of hours thinking, “This is the best”. It was. I had another great food & wine moment and it was with my wife and good friends happened upon by accident and enjoyed feeling just a little bit like a local.
A bit of power shopping thereafter (always dangerous after drinking wine for two hours!) and it was time to return to the Seabourn Spirit to pack and for a final soak in the forward spa watching the world go by and talking about nothing.
A final excellent dinner with great service and wonderful food (duck breast), coupled with a nice Cote de Rhone and it was off to the Club as it was a bit too windy for the Sky Bar. David, a proper butler (and a quirky, but charming young man), prepared my final cigar – and he is magic with it – and it another memorable moment on deck, watching the seagulls and terns fishing in the water lit by the lights of the Seabourn Spirit as we sailed out of Treiste.
It was, alas, time for the 2009 Goldring Travel Food & Wine Cruise to come to an end.
I will provide some final thoughts separately.
Seabourn Spirit 2009 Food & Wine Cruise - Food, Wine and, ummm, Music
The second part of our day in Koper, Slovenia was the private Ensemble Experience which was a tour of Piran followed by a wine tasting at Santomas vineyards. The town tour was hampered by a guide that talked way, way, way too much. That, however, became a distant memory when we arrived at the winery. Santomas is breathtakingly beautiful and, remarkably, the present facility is only two years old (and a labor of love by its owner). Everything from the pressing area to the restaurant where we had our tasting was done first class.
Not expecting much, I was really blown away by the quality of these moderately priced wines. I won’t bore you with the varieties other than to note that each of the five wines (one white, three red, one dessert) were interesting in their own rights and were presented with a really nice offering of prosciutto, a variety of cheeses, olives, local bread and, for the dessert wine, pastries.
A first class experience.
There was one funny/frustrating aspect: The tour company provided us with a Slovenian folk music trio that sang and played a bit too loudly for the entire tasting. When the tasting was over they hopped in their car and headed to…the Seabourn Spirit for the barbeque. That resulted in our group listening to about three hours of Slovenian folk music…and a serious headache! But I digress.
We arrived back at the ship just in time to wash up and hit the deck for the always great Deck Barbeque albeit we were still at the dock. The highlight was the Fonda sea bass. It was so good (and I am a picky fish eater) I shunned most of the offerings and had two fish! Give credit to the fish and to the Seabourn galley staff. They could have easily ruined the fish by being fancy or not giving it enough respect. Instead, with Bjoern’s guidance, it was perfection!
After a bit of the Rock the Boat show on deck, I called it an early evening retreated to my suite for about 45 minutes just to have some quiet. Like I was being set up, at returned to the Sky Bar at 11:00 pm for the sailaway…and like a bad joke the Slovenian folk music started again. Fortunately, the ship was starting to move and the music faded away. A nightcap under the stars and all was right with the Seabourn world.
Between visiting the Fonda aquaculture farm, the Santomas wine tasting and the Deck Barbeque it was a truly fantastic day.
Not expecting much, I was really blown away by the quality of these moderately priced wines. I won’t bore you with the varieties other than to note that each of the five wines (one white, three red, one dessert) were interesting in their own rights and were presented with a really nice offering of prosciutto, a variety of cheeses, olives, local bread and, for the dessert wine, pastries.
A first class experience.
There was one funny/frustrating aspect: The tour company provided us with a Slovenian folk music trio that sang and played a bit too loudly for the entire tasting. When the tasting was over they hopped in their car and headed to…the Seabourn Spirit for the barbeque. That resulted in our group listening to about three hours of Slovenian folk music…and a serious headache! But I digress.
We arrived back at the ship just in time to wash up and hit the deck for the always great Deck Barbeque albeit we were still at the dock. The highlight was the Fonda sea bass. It was so good (and I am a picky fish eater) I shunned most of the offerings and had two fish! Give credit to the fish and to the Seabourn galley staff. They could have easily ruined the fish by being fancy or not giving it enough respect. Instead, with Bjoern’s guidance, it was perfection!
After a bit of the Rock the Boat show on deck, I called it an early evening retreated to my suite for about 45 minutes just to have some quiet. Like I was being set up, at returned to the Sky Bar at 11:00 pm for the sailaway…and like a bad joke the Slovenian folk music started again. Fortunately, the ship was starting to move and the music faded away. A nightcap under the stars and all was right with the Seabourn world.
Between visiting the Fonda aquaculture farm, the Santomas wine tasting and the Deck Barbeque it was a truly fantastic day.
Seabourn Spirit 2009 Food & Wine Cruise - Its About The Fish!
Chef Bjoern arranged for a private inspection of a aquaculture farm outside Koper, Slovenia. Having a background in marine biology and worked as a biological aid for the United States’ National Marine Fisheries Service I was quietly very excited for this. I think the others were more like, “OK. That’ll be ‘interesting’”.
Our “guide” for our journey to the Fonda aquaculture farm in Piran, Slovenia, Irena Fonda, was a bit quiet at first, but this charming woman with a doctorate in molecular biology, came alive when we reached what we would learn is her family business. We boarded an ordinary 10 passenger pontoon boat with a bag of fish food, some water and what I thought was three bottles of champagne improperly iced upside down in a bucket of ice along with a very nice blue shopping bag.
The process of raising the fish(sea bass or locally known as branzino), which takes five (5) years was explained and it was emphasized that the nets are free of all antibiological agents which would kill organisms trying to grow on the nets, that would also introduce poison to the fish. As such a very labor intensive process of net replacement and manual cleaning is required. Also, rather than the fish being fed lots of low quality feed and artificial colors which would cause them to get fat (and thus to market weight, but at low quality, quicker) and look pretty (think color added to farmed salmon), these fish are fed less more often and the amounts eaten are measured every day. (My wife now understands why I have always said do not purchase farm raised fish: It isn’t terribly healthy, it looks funny to me and it doesn’t taste that good either.)
After stopping at the large round nets (each of which were pristine) with increasing larger fish we had a surprise: a very rare sighting of a young sea turtle. They were more excited than we were as they had never seen a sea turtle in their waters. Just a little bonus and a harbinger of the magic that was about to happen.
Tied off to one of the nets a presentation was made. The bag contained a Styrofoam box with a nurtured five year old sea bass fish beautifully presented and protected all of which was explained as to everything from the wrapping to the date tagging (so you know the fish is fresh) to the frozen gel used (as ice would melt and injure the meat). While the fish was then being prepared for some sashimi tasting (which was incredible) we savored gently smoked sea bass.
Oh, yes, that upside down champagne was actually a great treat. It was a Refusco wine prepared in a champagne style. The cool thing about the wine is that it is not purged in the process as is done with champagne, so the sediment is allowed to settle in the neck of the bottle, which is then opened. underwater (quite a feat!). It was a delicious and paired, surprisingly, well with the fish. (Those of the “You don’t drink red wine with fish” really have it wrong!!)
Then as we started to have the sashimi it was explained that Fonda also presses its own olive oil from its private grove and it also uses salt from the salt farm right next door…and it was all being served to us.
After a tour of the salt farm, which still produces the salt by hand processes that date back hundreds of years, Bjoern, the Seabourn chef then arranged for some sea bass to be delivered to the ship for the Deck Barbeque that evening.
What an experience!
Our “guide” for our journey to the Fonda aquaculture farm in Piran, Slovenia, Irena Fonda, was a bit quiet at first, but this charming woman with a doctorate in molecular biology, came alive when we reached what we would learn is her family business. We boarded an ordinary 10 passenger pontoon boat with a bag of fish food, some water and what I thought was three bottles of champagne improperly iced upside down in a bucket of ice along with a very nice blue shopping bag.
The process of raising the fish(sea bass or locally known as branzino), which takes five (5) years was explained and it was emphasized that the nets are free of all antibiological agents which would kill organisms trying to grow on the nets, that would also introduce poison to the fish. As such a very labor intensive process of net replacement and manual cleaning is required. Also, rather than the fish being fed lots of low quality feed and artificial colors which would cause them to get fat (and thus to market weight, but at low quality, quicker) and look pretty (think color added to farmed salmon), these fish are fed less more often and the amounts eaten are measured every day. (My wife now understands why I have always said do not purchase farm raised fish: It isn’t terribly healthy, it looks funny to me and it doesn’t taste that good either.)
After stopping at the large round nets (each of which were pristine) with increasing larger fish we had a surprise: a very rare sighting of a young sea turtle. They were more excited than we were as they had never seen a sea turtle in their waters. Just a little bonus and a harbinger of the magic that was about to happen.
Tied off to one of the nets a presentation was made. The bag contained a Styrofoam box with a nurtured five year old sea bass fish beautifully presented and protected all of which was explained as to everything from the wrapping to the date tagging (so you know the fish is fresh) to the frozen gel used (as ice would melt and injure the meat). While the fish was then being prepared for some sashimi tasting (which was incredible) we savored gently smoked sea bass.
Oh, yes, that upside down champagne was actually a great treat. It was a Refusco wine prepared in a champagne style. The cool thing about the wine is that it is not purged in the process as is done with champagne, so the sediment is allowed to settle in the neck of the bottle, which is then opened. underwater (quite a feat!). It was a delicious and paired, surprisingly, well with the fish. (Those of the “You don’t drink red wine with fish” really have it wrong!!)
Then as we started to have the sashimi it was explained that Fonda also presses its own olive oil from its private grove and it also uses salt from the salt farm right next door…and it was all being served to us.
After a tour of the salt farm, which still produces the salt by hand processes that date back hundreds of years, Bjoern, the Seabourn chef then arranged for some sea bass to be delivered to the ship for the Deck Barbeque that evening.
What an experience!
Seabourn Spirit 2009 Food & Wine Cruise - Split, Croatia: Shopping With the Chef & Chilling Out Seabourn Style
Unfortunately there was a failure of the motherboard for the internet satellite system on board, so posting my blog as it was happening just wasn’t possible. Nonetheless, here it is…and know that it was, in the end, one of the best cruises I have ever taken.
We started our day in Split, Croatia, after a very pleasant breakfast at the Veranda, Shopping With the Chef. Because the interest was so great, Seabourn expanded the number that could go to about 30, which was a bit much, but which also had Seabourn arrange for a guide to give us a short walking tour. After a brief orientation it was off to the fish market.
It was a bit lean in the smallish fish market with clear signs of overfishing taking its toll. It was especially sad to see small soles that haven’t had even a chance to breed being offered for sale. The Chef purchased some sea bass and sardines as there wasn’t much else of interest. (The sardines wound up in the Veranda for lunch the next day and the sea bass became part of the Chef’s Tasting Menu.)
It was then a short walk through the really interesting and pretty walled city to the vegetable and fruit market. Things were much more robust there and it seemed that everyone was selling tiny Italian plums. (Local grapes were delivered to everyone’s suites later in the day.)
We thanked the Seabourn staff as it was time to explore more of Split, a town I would readily come back to. It really just felt like a very friendly place to be and it was just enjoyable. We stopped in a café and noticed that the food really wasn’t very exciting, consisting of some pretty standard fare…and pizza was offered everywhere. (I had given, as “pillow gifts”, a book on Croatian cooking, so I knew it was not going to be a world class experience, but rather more one of comfort foods.) We ordered some Croatian beer (I do not recall the brand) and, to be honest, it was awful. The aftertaste stayed with me literally for hours. That pretty much shot any chance at discovering the Croatian wines (and I heard from others on the tour I was originally going to take that the wines really were pretty ordinary).
After a very relaxing day in a beautiful place we headed up to the forward whirlpool – having joked with Jaco, the bar waiter, very early in the day that we would be there at 3:30 p.m. – and at precisely 3:30 p.m. he arrived with glasses and a bottle of champagne. A few of us spent the rest of the afternoon in the forward spa. This was followed by another bottle of champagne and the ever important supervision of the locals fishing (and watching one particularly curious cuttlefish who seemed interested in everything). And then it was time for the sailaway. It was, simply, a Seabourn afternoon.
I received a note when I returned to my suite that the ultra-luxury wine tasting and lunch at the best restaurant in Kotor, Montenegro has been cancelled due to lack of interest and, with virtually no time to arrange anything else, I was kind of stuck. But, alas, I had a plan…and would be very happy if it worked. It was then a wonderful dinner and an evening sitting under the stars enjoying it all with friends…a great Seabourn evening.
We started our day in Split, Croatia, after a very pleasant breakfast at the Veranda, Shopping With the Chef. Because the interest was so great, Seabourn expanded the number that could go to about 30, which was a bit much, but which also had Seabourn arrange for a guide to give us a short walking tour. After a brief orientation it was off to the fish market.
It was a bit lean in the smallish fish market with clear signs of overfishing taking its toll. It was especially sad to see small soles that haven’t had even a chance to breed being offered for sale. The Chef purchased some sea bass and sardines as there wasn’t much else of interest. (The sardines wound up in the Veranda for lunch the next day and the sea bass became part of the Chef’s Tasting Menu.)
It was then a short walk through the really interesting and pretty walled city to the vegetable and fruit market. Things were much more robust there and it seemed that everyone was selling tiny Italian plums. (Local grapes were delivered to everyone’s suites later in the day.)
We thanked the Seabourn staff as it was time to explore more of Split, a town I would readily come back to. It really just felt like a very friendly place to be and it was just enjoyable. We stopped in a café and noticed that the food really wasn’t very exciting, consisting of some pretty standard fare…and pizza was offered everywhere. (I had given, as “pillow gifts”, a book on Croatian cooking, so I knew it was not going to be a world class experience, but rather more one of comfort foods.) We ordered some Croatian beer (I do not recall the brand) and, to be honest, it was awful. The aftertaste stayed with me literally for hours. That pretty much shot any chance at discovering the Croatian wines (and I heard from others on the tour I was originally going to take that the wines really were pretty ordinary).
After a very relaxing day in a beautiful place we headed up to the forward whirlpool – having joked with Jaco, the bar waiter, very early in the day that we would be there at 3:30 p.m. – and at precisely 3:30 p.m. he arrived with glasses and a bottle of champagne. A few of us spent the rest of the afternoon in the forward spa. This was followed by another bottle of champagne and the ever important supervision of the locals fishing (and watching one particularly curious cuttlefish who seemed interested in everything). And then it was time for the sailaway. It was, simply, a Seabourn afternoon.
I received a note when I returned to my suite that the ultra-luxury wine tasting and lunch at the best restaurant in Kotor, Montenegro has been cancelled due to lack of interest and, with virtually no time to arrange anything else, I was kind of stuck. But, alas, I had a plan…and would be very happy if it worked. It was then a wonderful dinner and an evening sitting under the stars enjoying it all with friends…a great Seabourn evening.
Seabourn Spirit 2009 Food & Wine Cruise - Meeting Up With The Big Sister & Chef's Surprises
The next day in Kotor, Montenegro, started out with a bit of excitement. When I stepped into the Veranda for breakfast the Seabourn Odyssey was berthed right behind us. It was great to see her again and also to say hello to some of my clients who were enjoying a cruise on her.
An interesting note for those of you who think she is too large: I have two couples sailing with me who thought the same thing…until they saw her in person. They are now very excited to cruise with her on the 2010 Goldring Travel Food & Wine Cruise. And those on the Seabourn Odyssey concerned that their experience would be less personal came away with a very positive and personal experience.
It was then off to walk around the old city and, possibly, walk up the incredibly steep hillside to a church and fortress. My first impression while I was walking through the local market was one similar to that I had when visiting the Ukraine: It could be really nice, but there is just a sort of slightly not maintained, slightly dirty, less than energetic, feel about the place. There was not a restaurant or café that attracted me and the shops were very ordinary. Others complained about beggars, though I didn’t see any.
We did start the climb up the absurdly steep hill, but we knew starting out making it to the top is something you have to really want to do. When we reached the point where it said 2€ per person, we stopped and quickly retreated to level ground and a more comfortable walk.
Now for my plan: I decided to try to make my own wine tasting and gourmet lunch at the restaurant we were to visit. So we walked over to it and it was allegedly all booked out for a group that was not for the Seabourn Spirit or the Seabourn Odyssey. Curious...and I am looking into this.
At that point I didn’t want to further impact my day, so we returned to the Spirit for a nice lunch at the Sky Bar, a sleep and a soak in the forward spa. After beating my head against the wall, not knowing of the seriousness of the internet issue, it was time for a an exceptional Chef’s Tasting Menu for dinner.
The next day was a late rise as it was a Marina Day in Truike Bay, Croatia. After a dip in the marina’s pool, it was a banana ride followed by kayaking where a friend and I somehow wound up pulling our wives’ paddleboat around the bay. It was then a Sky Bar lunch.
My group was then given a private tour of the galley with Bjoern, the executive chef, and some very nice wine and caviar. Really having the time to understand all that goes on in the galley puts things into some perspectives you would never think of. I will write more about this another time, as it really is a topic unto itself, but just know that I will never arrive for dinner at 9:00 p.m. again as it really puts the galley into chaos. (It is not improper, but it just isn’t something I would do because I would feel guilty.)
After our tour it was a bit of relaxation and boy would we need it for our day in Koper, Slovenia was jam packed! Bjoern let us know we had another surprise in store: An early morning private experience before our afternoon Ensemble tour.
An interesting note for those of you who think she is too large: I have two couples sailing with me who thought the same thing…until they saw her in person. They are now very excited to cruise with her on the 2010 Goldring Travel Food & Wine Cruise. And those on the Seabourn Odyssey concerned that their experience would be less personal came away with a very positive and personal experience.
It was then off to walk around the old city and, possibly, walk up the incredibly steep hillside to a church and fortress. My first impression while I was walking through the local market was one similar to that I had when visiting the Ukraine: It could be really nice, but there is just a sort of slightly not maintained, slightly dirty, less than energetic, feel about the place. There was not a restaurant or café that attracted me and the shops were very ordinary. Others complained about beggars, though I didn’t see any.
We did start the climb up the absurdly steep hill, but we knew starting out making it to the top is something you have to really want to do. When we reached the point where it said 2€ per person, we stopped and quickly retreated to level ground and a more comfortable walk.
Now for my plan: I decided to try to make my own wine tasting and gourmet lunch at the restaurant we were to visit. So we walked over to it and it was allegedly all booked out for a group that was not for the Seabourn Spirit or the Seabourn Odyssey. Curious...and I am looking into this.
At that point I didn’t want to further impact my day, so we returned to the Spirit for a nice lunch at the Sky Bar, a sleep and a soak in the forward spa. After beating my head against the wall, not knowing of the seriousness of the internet issue, it was time for a an exceptional Chef’s Tasting Menu for dinner.
The next day was a late rise as it was a Marina Day in Truike Bay, Croatia. After a dip in the marina’s pool, it was a banana ride followed by kayaking where a friend and I somehow wound up pulling our wives’ paddleboat around the bay. It was then a Sky Bar lunch.
My group was then given a private tour of the galley with Bjoern, the executive chef, and some very nice wine and caviar. Really having the time to understand all that goes on in the galley puts things into some perspectives you would never think of. I will write more about this another time, as it really is a topic unto itself, but just know that I will never arrive for dinner at 9:00 p.m. again as it really puts the galley into chaos. (It is not improper, but it just isn’t something I would do because I would feel guilty.)
After our tour it was a bit of relaxation and boy would we need it for our day in Koper, Slovenia was jam packed! Bjoern let us know we had another surprise in store: An early morning private experience before our afternoon Ensemble tour.
Wednesday, September 30, 2009
Seabourn Spirit 2009 Food & Wine Cruise - Finally Onboard...Err, I Mean, Home!
We boarded the Seabourn Spirit and it was, as it should be in our dreams, like coming home. Everything was as it was when we left months ago: Consistently exceptional.
As we boarded so late, after our walking wine tour, we had just enough time to go to our suite, see the incredible flower display Pam Conover had placed in our suite (when I die they should be so nice!), unpack (an unusual treat for us!) and head up for the muster drill. This was quickly followed by the sailaway – with champagne flowing…and there is no better sailaway than Venice.
We were invited to dine with the Rachael, Assistant Cruise Director, from South Wales, the first night. At that point I didn’t know if she could sing or dance, but what I did quickly learn was that she was absolutely charming. During dinner the chef, Bjoern Wassmuth, stopped by and let me know that he had arranged “Shopping With The Chef” in Split, Croatia and that we were already on the list. I figured that would be better than the Taste of Split tour I had signed up for, so my plans for a guided trip changed a bit.
Dinner was flawless, both in cuisine and conversation. After a nice tawny port with my favorite, the cheese platter, it was up to the Sky Bar for an evening whiskey, a nice cigar and some good conversation. It was as if I was…no I was…at home.
The next morning, in Optaija, Croatia, I was “blessed” with my tour of Krk Island and Nada Winery starting out at 8:15 a.m. I have Island. It was nice to see the Croatian countryside, and the excellent roads, but it wasn’t really what I was looking for as the ride was long. We stopped at the lovely little town of Omisalj which was very much asleep on the early Sunday morning. From there it was another 45 minutes to Vrbnik, a really charming town which towers over the sea complete with wonderful stone buildings, narrow streets and interesting architectural details.
We were let off at the Nada Winery…and I immediately knew that the winery was not what I thought it would be. We were served original, herb and fig grappa (komovica) before we were escorted into the building’s basement for a promotional video…all before our wine tasting. If you are even marginally interested in understanding a wine, drinking grappa beforehand pretty much assures it will not happen. So I soldiered on…I mean unless it is really bad wine I’ll drink it. Eventually we were seated in a very attractive restaurant where bottles of a white wine (Zlahtina), a red wine (forgot the name) and a dessert wine (Prosek) were set on the table with one glass per person with small plates of a cured ham and cheese. The wines were really nothing to speak of.and no one actually spoke of them. Not much of a wine tasting. It was a wander around town before heading back to the ship after another long drive.
It was, surprisingly,already formal night and we were invited to dine with the Captain, Magnus Bengtsson, which was enjoyable and a good bit of fun. We had a bit of a chat about his time as staff captain o f the Seabourn Odyssey during and after its construction as well as some of the plans for the Seabourn Sojourn.
A nightcap at the Sky Bar and looking forward to Split in the morning.
As we boarded so late, after our walking wine tour, we had just enough time to go to our suite, see the incredible flower display Pam Conover had placed in our suite (when I die they should be so nice!), unpack (an unusual treat for us!) and head up for the muster drill. This was quickly followed by the sailaway – with champagne flowing…and there is no better sailaway than Venice.
We were invited to dine with the Rachael, Assistant Cruise Director, from South Wales, the first night. At that point I didn’t know if she could sing or dance, but what I did quickly learn was that she was absolutely charming. During dinner the chef, Bjoern Wassmuth, stopped by and let me know that he had arranged “Shopping With The Chef” in Split, Croatia and that we were already on the list. I figured that would be better than the Taste of Split tour I had signed up for, so my plans for a guided trip changed a bit.
Dinner was flawless, both in cuisine and conversation. After a nice tawny port with my favorite, the cheese platter, it was up to the Sky Bar for an evening whiskey, a nice cigar and some good conversation. It was as if I was…no I was…at home.
The next morning, in Optaija, Croatia, I was “blessed” with my tour of Krk Island and Nada Winery starting out at 8:15 a.m. I have Island. It was nice to see the Croatian countryside, and the excellent roads, but it wasn’t really what I was looking for as the ride was long. We stopped at the lovely little town of Omisalj which was very much asleep on the early Sunday morning. From there it was another 45 minutes to Vrbnik, a really charming town which towers over the sea complete with wonderful stone buildings, narrow streets and interesting architectural details.
We were let off at the Nada Winery…and I immediately knew that the winery was not what I thought it would be. We were served original, herb and fig grappa (komovica) before we were escorted into the building’s basement for a promotional video…all before our wine tasting. If you are even marginally interested in understanding a wine, drinking grappa beforehand pretty much assures it will not happen. So I soldiered on…I mean unless it is really bad wine I’ll drink it. Eventually we were seated in a very attractive restaurant where bottles of a white wine (Zlahtina), a red wine (forgot the name) and a dessert wine (Prosek) were set on the table with one glass per person with small plates of a cured ham and cheese. The wines were really nothing to speak of.and no one actually spoke of them. Not much of a wine tasting. It was a wander around town before heading back to the ship after another long drive.
It was, surprisingly,already formal night and we were invited to dine with the Captain, Magnus Bengtsson, which was enjoyable and a good bit of fun. We had a bit of a chat about his time as staff captain o f the Seabourn Odyssey during and after its construction as well as some of the plans for the Seabourn Sojourn.
A nightcap at the Sky Bar and looking forward to Split in the morning.
Tuesday, September 22, 2009
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.
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.
Monday, September 21, 2009
Goldring Travel's 2009 Food & Wine Cruise on the Seabourn Spirit - Some Pre-Cruise Thoughts and My Plan
Organizing this year's Food & Wine Cruise has been a bit "interesting" and a bit frustrating. But, in the end, it will be a great time and a wonderful experience.
The economy took a toll with not only some cancellations immediately after the stock market meltdown, but with an unfortunate last minute cancellation. Making matters worse (at least for me), contrary to what you have heard, this particular cruise has been oversold for many months! So people that were interested in joining the cruise after the cancellatoins were unable to...even if they were willing to pay for an upper suite! That, obviously, left me with a smaller group than normal, but some great opportunities to do things a bit differently.
The first thing I did was create a more intimate special event. Rather than a more formal wine tasting onboard the Seabourn Spirit, I arranged a walking wine and food tour in Venice with a a certified Italian Sommelier (AIS) and Master Cheese Taster (ONAF) where we will sample no less than 6 wines and quite a number of cicchetti (Italian tapas, if you will) after an early morning (at least for Venice) wander through the Rialto Market.
Then I decided that with a more intimate group I had the ability to take a really hard look at Seabourn's new Epicurean Collection of shore excursions. While, for example, Regent Seven Seas is focusing on no additional cost and more crowded tours, Seabourn eliminated its somewhat underutilized complimentary Seabourn Experiences on most cruises, and has upscaled its offerings and truly limited the number of people who can participate in certain of them. (Remember, I don't believe in the "a group is joined by the hip" approach, but rather there are limited - but worthwhile - group experiences...like the Venice walking tour.)
For example, in Montenegro I am going to try out the "Montenegro's Resplendent Cuisine and Wines" Epicurean Tour , where we will start the day with a guided 1½ hour walking tour of Kotor's old town with its narrow streets and medieval plaza and then walk to Galion Restaurant and sit on its enclosed terrace cantilevered over the water where we will enjoy an introduction to Montenegrin wines while absorbing the breathtaking views of the Bay of Kotor. Your tasting will be lead by either a local winemaker or sommelier and will include wines made from local grape varietals like Vranac and Krsta, along with wines made from more familiar Chardonnay and Cabernet Sauvignon grapes. Our expert will talk about the different grape growing regions of Montenegro and reveal a few of the unique winemaking traditions. After the lesson, you'll enjoy more Montenegrin wines paired with a 3-course meal prepared by Galion's executive chef.
In Split, Croatia we will have a walking tour of the Old Town followed by trip to TERRA wine cellars, apparently in very unique old house, where we will have with a tasting of some of the region's various cold game cuts, traditionally prepared salamis, domestic deserts, and a great selection of Dalmatian wines.
In Triese, Italy we will travel to Duino Castle (about 30 minutes away) to explore its gardens and history and then it will be off to Castello di Spessa, the hospitality facility of the Pali Wines Group, to visit the prestigious cellar and taste some superb wines. Since the 16th century, Castello di Spessa has been producing top quality wines, but its present cellar is a fitted out old military bunker that built at the end of the '30s and used during the Second World War. We will then sample award-winning red and white wines in a charming 18th century atmosphere with exceptional scenery; again part of Seabourn's Epicurean Collection.
Uncharacteristically, I will be partaking of yet more organized shore opportunities. While I will most definitely have time to explore the port independently, I am using this cruise to sort of test out the extensive use of Seabourn's shore experiences so that I can let you know how they measure up. Sometimes challenging your comfort level can be doing the "ordinary", I guess. (I am not sure Seabourn offers "ordinary" and these experiences are nothing like those offered on larger ships, but it is probably as close as I am ever going to get!)
I will also be hosting the Ensemble Travel Group's complimentary shore experience in Kopor, Slovenia...where we will be visiting Šmarje near Capodistria, in the heart of Slovenian Istria, where there are the vineyards and olive orchards of Ludvik Nazarij Glavina. During the visit to the wine cellars there will be a tasting of five wines and grappa accompanied by a snack of local specialties such as homemade breads, olives, cheese and olive oil.
So, for me, if gout doesn't set in...or some other malady from excessively enjoying ones self...I am sure to have a great experience learning about some places I have never been...and one I love. Heck, isn't food and wine the key to an area's culture and history?
The economy took a toll with not only some cancellations immediately after the stock market meltdown, but with an unfortunate last minute cancellation. Making matters worse (at least for me), contrary to what you have heard, this particular cruise has been oversold for many months! So people that were interested in joining the cruise after the cancellatoins were unable to...even if they were willing to pay for an upper suite! That, obviously, left me with a smaller group than normal, but some great opportunities to do things a bit differently.
The first thing I did was create a more intimate special event. Rather than a more formal wine tasting onboard the Seabourn Spirit, I arranged a walking wine and food tour in Venice with a a certified Italian Sommelier (AIS) and Master Cheese Taster (ONAF) where we will sample no less than 6 wines and quite a number of cicchetti (Italian tapas, if you will) after an early morning (at least for Venice) wander through the Rialto Market.
Then I decided that with a more intimate group I had the ability to take a really hard look at Seabourn's new Epicurean Collection of shore excursions. While, for example, Regent Seven Seas is focusing on no additional cost and more crowded tours, Seabourn eliminated its somewhat underutilized complimentary Seabourn Experiences on most cruises, and has upscaled its offerings and truly limited the number of people who can participate in certain of them. (Remember, I don't believe in the "a group is joined by the hip" approach, but rather there are limited - but worthwhile - group experiences...like the Venice walking tour.)
For example, in Montenegro I am going to try out the "Montenegro's Resplendent Cuisine and Wines" Epicurean Tour , where we will start the day with a guided 1½ hour walking tour of Kotor's old town with its narrow streets and medieval plaza and then walk to Galion Restaurant and sit on its enclosed terrace cantilevered over the water where we will enjoy an introduction to Montenegrin wines while absorbing the breathtaking views of the Bay of Kotor. Your tasting will be lead by either a local winemaker or sommelier and will include wines made from local grape varietals like Vranac and Krsta, along with wines made from more familiar Chardonnay and Cabernet Sauvignon grapes. Our expert will talk about the different grape growing regions of Montenegro and reveal a few of the unique winemaking traditions. After the lesson, you'll enjoy more Montenegrin wines paired with a 3-course meal prepared by Galion's executive chef.
In Split, Croatia we will have a walking tour of the Old Town followed by trip to TERRA wine cellars, apparently in very unique old house, where we will have with a tasting of some of the region's various cold game cuts, traditionally prepared salamis, domestic deserts, and a great selection of Dalmatian wines.
In Triese, Italy we will travel to Duino Castle (about 30 minutes away) to explore its gardens and history and then it will be off to Castello di Spessa, the hospitality facility of the Pali Wines Group, to visit the prestigious cellar and taste some superb wines. Since the 16th century, Castello di Spessa has been producing top quality wines, but its present cellar is a fitted out old military bunker that built at the end of the '30s and used during the Second World War. We will then sample award-winning red and white wines in a charming 18th century atmosphere with exceptional scenery; again part of Seabourn's Epicurean Collection.
Uncharacteristically, I will be partaking of yet more organized shore opportunities. While I will most definitely have time to explore the port independently, I am using this cruise to sort of test out the extensive use of Seabourn's shore experiences so that I can let you know how they measure up. Sometimes challenging your comfort level can be doing the "ordinary", I guess. (I am not sure Seabourn offers "ordinary" and these experiences are nothing like those offered on larger ships, but it is probably as close as I am ever going to get!)
I will also be hosting the Ensemble Travel Group's complimentary shore experience in Kopor, Slovenia...where we will be visiting Šmarje near Capodistria, in the heart of Slovenian Istria, where there are the vineyards and olive orchards of Ludvik Nazarij Glavina. During the visit to the wine cellars there will be a tasting of five wines and grappa accompanied by a snack of local specialties such as homemade breads, olives, cheese and olive oil.
So, for me, if gout doesn't set in...or some other malady from excessively enjoying ones self...I am sure to have a great experience learning about some places I have never been...and one I love. Heck, isn't food and wine the key to an area's culture and history?
Saturday, July 4, 2009
A Possible Last Minute Opening - 2009 Goldring Travel Food & Wine Cruise
I may have a last minute opening for my 2009 Food & Wine Cruise on the Seabourn Spirit departing September 26, 2009 roundtrip Venice.
You can get much of the infomration here: 2009 Food & Wine Cruise
I have some additional information concerning our walking wine tour in Venice pre-cruise, suggested shore excursions and hotel, if you are interested.
Email me if you are interested in this really great itinerary to places which are new to most and great for exploring new wines and foods.
You can get much of the infomration here: 2009 Food & Wine Cruise
I have some additional information concerning our walking wine tour in Venice pre-cruise, suggested shore excursions and hotel, if you are interested.
Email me if you are interested in this really great itinerary to places which are new to most and great for exploring new wines and foods.
Monday, June 29, 2009
Seabourn Spirit - Chicago Sun-Times Review - Another Convert
I was reading through some news articles about the cruise lines and one of my client's names jumped out...so I actually read the entire article.
Lori Rackle, of the Chicago Sun-Times just posted her review of her time on the Seabourn Spirit: Pampered Passengers Aboard Small - Scale Seabourn Spirit Seabourn Spirit Turns Everyone Into A Special-Request Guest
She, a new to Seabourn cruiser - nicely explains not only what is so wonderful about the smaller Seabourn triplets (Yes, folks, Seabourn is not just about the Seabourn Odyssey!), she admits how easily Seabourn...well, I will let Ms. Rackle explain it.
She starts her article off stating:
The service on Seabourn's three vessels -- Spirit, Pride and Legend -- consistently rates among the highest in the small cruise ship category in travel magazine polls. That's all well and good, but I tend to think of myself as a low-maintenance traveler who rarely plays the special request card, so all that "whatever you want, whenever you want it" premium pampering is a bit wasted on me. Give me some fantabulous food, a comfortable bed and spectacular scenery and you can call me Mrs. Bernie Madoff for all I care.
And then she ended her article...as so many converted Seabourn fans do:
Even on formal nights, guests can dial room service and have their lavish meal brought to their cabin, course by course. I thought this sounded like a fine way to celebrate our wedding anniversary, which happened to be at the end of the cruise. I asked room service if it would be possible to throw in an extra course of caviar. And would it be too much trouble to whip up a special chocolate dessert? As long as I was playing the special request card, could they scatter a few rose petals on the bed and decorate the room with some balloons, too?
"Absolutely, we can do that," the staff member said. He jotted down my multiple requests on his note pad before wishing me -- a formerly low-maintenance traveler -- a happy anniversary. By name, of course.
Once again, you can see that on Seabourn it is not about giving a passenger what they want, it is providing the guest with what they actually desire.
Monday, March 2, 2009
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.
Sunday, February 15, 2009
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.
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.
Tuesday, February 10, 2009
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.
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.
Tuesday, December 2, 2008
Piracy and Cruise Ships - Reality vs. Hype
This afternoon I walked out of a meeting in New York City with a fellow superyacht industry person discussing the now normal issues of what is the happening in world markets and BAM, it hit me in the face: A giant electronic ticker tape announcing the pirate attack on the Oceania Nautica...which happened three days ago; rendering it hardly worthy of being a headline. Then I returned to my office and found a note about an article announcing the cruise lines are reacting to the pirate attack...but then read on to see that the cruise lines are doing little different as of yet.
Blazing headlines of something that was pretty much a non-event (see below before you get upset with my characterization) and an article hinting at big changes when it actually says the cruise lines haven't changed a thing and only a few imminent port calls in Mumbai (a totally different subject I thought) have been canceled.
For years I have seen the 2005 incident regarding the Seabourn Spirit mentioned...and mentioned...and mentioned. It was, until earlier this week, a single incident with a "news" life of three years. Why?
Seabourn just transited the Gulf of Aden, which lies between Somalia and Yemen, with absolutely no incident. Seabourn did arrange for an escort by the French Navy, which most certainly acted as a deterrent, but it, alas, was a non-event...and not reported. Why?
The Oceania Nautica just had an incident where pirates came within 300 yards of the ship. That is three (3) American football fields, to put things in perspective. It is, most certainly, worrisome, and must not be belittled, but the fact is that the Nautica is very substantially larger than the Seabourn Spirit and it did what it was supposed to do. Net result: Nothing happened. Perspective: I have received direct word from a witness on the ship that it was "all very low key on the ship".
Now, while the media is hyping this story and repeats it with "updates" minutes apart, the reality it is not worthy of being an ongoing banner headline news story. It is a concern and it must be addressed, but not only for cruise ships, but for the entire maritime industry that plies those waters. It must also be kept in perspective that in both instances - three years apart - no passengers were injured and tactics have been put in place since the 2005 incident to not only place cruise lines on guard, but to be very proactive.
So why are there some posters on message boards like Cruise Critic pretty much ranting how they are not going to risk their lives cruising in "that" part of the world? Silly hysteria does nothing to responsibly warn of a real danger nor does it do anything to actually improve one's safety or quality of life. But, to be fair, when the media takes a newsworthy story and then fabricates into being a"reality" that does not even arguably exist it is shameful. (It is the same media that recently told us we would have to live with US$100.00+ oil for the rest of our lives...as just one other example.)
Keeping it in perspective, performing intimate acts on a ship's railing is more dangerous (yes, it happened on Princess). Being drunk on a cruise ship is more dangerous. Heck, I am confident walking up the gangway is more of a hazard. How about a rouge wave? Helmsman error? These things do not cause cruisers to shun cruises or cruise lines.
To the extent the hype brings awareness of potential danger to those with "idiot" stamped on their foreheads, fine. (Yes, I know, you think that is a bit strong, but how many of you actually thought of "doing it" on a ship's railing 10 decks above the sea on a moving ship...and then actually did it?) To the extent that it brings to the cruise lines attention the need for more vigilance, fine as well.
But here, Seabourn took action after its event three years ago and Oceania did as well. Both worked. So what is the issue here?
There are bad people out there and we need to be aware of them and, when appropriate, minimize the risks they pose. But we should not buy into the hype.
The hype is not to benefit us, it is to benefit the media by having more people read or watch it, so we can be bombarded with more advertisements to sell us things with labels like, "Do not iron garment while wearing."
Blazing headlines of something that was pretty much a non-event (see below before you get upset with my characterization) and an article hinting at big changes when it actually says the cruise lines haven't changed a thing and only a few imminent port calls in Mumbai (a totally different subject I thought) have been canceled.
For years I have seen the 2005 incident regarding the Seabourn Spirit mentioned...and mentioned...and mentioned. It was, until earlier this week, a single incident with a "news" life of three years. Why?
Seabourn just transited the Gulf of Aden, which lies between Somalia and Yemen, with absolutely no incident. Seabourn did arrange for an escort by the French Navy, which most certainly acted as a deterrent, but it, alas, was a non-event...and not reported. Why?
The Oceania Nautica just had an incident where pirates came within 300 yards of the ship. That is three (3) American football fields, to put things in perspective. It is, most certainly, worrisome, and must not be belittled, but the fact is that the Nautica is very substantially larger than the Seabourn Spirit and it did what it was supposed to do. Net result: Nothing happened. Perspective: I have received direct word from a witness on the ship that it was "all very low key on the ship".
Now, while the media is hyping this story and repeats it with "updates" minutes apart, the reality it is not worthy of being an ongoing banner headline news story. It is a concern and it must be addressed, but not only for cruise ships, but for the entire maritime industry that plies those waters. It must also be kept in perspective that in both instances - three years apart - no passengers were injured and tactics have been put in place since the 2005 incident to not only place cruise lines on guard, but to be very proactive.
So why are there some posters on message boards like Cruise Critic pretty much ranting how they are not going to risk their lives cruising in "that" part of the world? Silly hysteria does nothing to responsibly warn of a real danger nor does it do anything to actually improve one's safety or quality of life. But, to be fair, when the media takes a newsworthy story and then fabricates into being a"reality" that does not even arguably exist it is shameful. (It is the same media that recently told us we would have to live with US$100.00+ oil for the rest of our lives...as just one other example.)
Keeping it in perspective, performing intimate acts on a ship's railing is more dangerous (yes, it happened on Princess). Being drunk on a cruise ship is more dangerous. Heck, I am confident walking up the gangway is more of a hazard. How about a rouge wave? Helmsman error? These things do not cause cruisers to shun cruises or cruise lines.
To the extent the hype brings awareness of potential danger to those with "idiot" stamped on their foreheads, fine. (Yes, I know, you think that is a bit strong, but how many of you actually thought of "doing it" on a ship's railing 10 decks above the sea on a moving ship...and then actually did it?) To the extent that it brings to the cruise lines attention the need for more vigilance, fine as well.
But here, Seabourn took action after its event three years ago and Oceania did as well. Both worked. So what is the issue here?
There are bad people out there and we need to be aware of them and, when appropriate, minimize the risks they pose. But we should not buy into the hype.
The hype is not to benefit us, it is to benefit the media by having more people read or watch it, so we can be bombarded with more advertisements to sell us things with labels like, "Do not iron garment while wearing."
Thursday, October 16, 2008
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.
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.
Friday, October 10, 2008
2009 Goldring Travel Food & Wine Cruise on the Seabourn Spirit
I am pleased to announce that the 2009 Goldring Travel Food & Wine Cruise will be on September 26, 2009 aboard the Seabourn Spirit. This is a really spectacular seven day cruise (roundtrip Venice) visiting Italy, Croatia, Montenegro and Slovenia.
Embarking and disembarking in romantic Venice,Italy affords many options, both pre- and post- cruise; whether it be a gondola ride or a walk through St. Mark's Square or a visit to the Murano glass factory, there is so much culture and architecture to see and ambiance to soak up, the options are limitless.
The first port is Opatija, Croatia, the Riviera of Croatia with its walkways and cafés running along the water and wonderful seafood restaurants and upscale hotels right along the seafront. There are beautiful parks, extraordinary botanical plantings and, for those interested, paragliding.
The second port is Split, Croatia is a World Heritage Site with busy port, beaches, a walled palace and so much more. Suffice it to say, Fodor's calls this port "so spectacular and unusual that a visit is more than worth your time." Seabourn is offering a canoing trip that sounds quite enticing.
Next is Kotor, Montenegro, a UNESCO site, is one of the best preserved Medieval towns on the Adriatic. With beautiful overhanging cliffs it is an extraordinary vision. UPDATE: I will be offering a complimentary Ensemble Experience here. (Details are still being finalized.)
Triluke Bay, Croatia is up next; a protected cove for a Marina Day and to relax in incredible beauty with ancient villages, beaches, olive groves and such.
Koper, Slovenia is the fourth port where wine and cheese is at the fore with a number of unique options available including a visit to a local winery in an antique car or a walking tour with a wine and cheese tasting along the way. This is another ancient town with cobblestone streets and interesting shopping as well.
Back to Italy, as Trieste is our last port. This city is said to have a more Viennese than Venetian heritage with Slavic dialects and foods being most common. This medieval town has the largest seaside square in Europe. Just image the wine and culinary treats which await us there!
As a bonus, Seabourn has just priced this as a 50% off cruise for anyone who has previously sailed with Seabourn or any of the Carnival group of cruise lines. Add the additional discount (and added benefits - to be announced later) that Goldring Travel provides and this is a tremendous travel bargain both as to experiences and pricing.
I am also pleased that the demand to join our exclusive and small group for the 2009 Goldring Travel Food & Wine Cruise aboard the Seabourn Spirit has been fantastic. With every person who enjoyed the 2008 Food & Wine cruise having booked for this one (and quite a number are making this their third one!), it is a testament not only to the added benefits of being part of the group, but the fun we have.
If you are interested, I would urge you to make your booking now for the cruise is quickly filling up. (Yes, even now!). And remember: The added benefits such as the Food & Wine Tasting, are exclusive to those who book with Goldring Travel. If you are interested, call me at (877) 2GO-LUXURY or email me at eric@goldringtravel.com.
Embarking and disembarking in romantic Venice,Italy affords many options, both pre- and post- cruise; whether it be a gondola ride or a walk through St. Mark's Square or a visit to the Murano glass factory, there is so much culture and architecture to see and ambiance to soak up, the options are limitless.
The first port is Opatija, Croatia, the Riviera of Croatia with its walkways and cafés running along the water and wonderful seafood restaurants and upscale hotels right along the seafront. There are beautiful parks, extraordinary botanical plantings and, for those interested, paragliding.
The second port is Split, Croatia is a World Heritage Site with busy port, beaches, a walled palace and so much more. Suffice it to say, Fodor's calls this port "so spectacular and unusual that a visit is more than worth your time." Seabourn is offering a canoing trip that sounds quite enticing.
Next is Kotor, Montenegro, a UNESCO site, is one of the best preserved Medieval towns on the Adriatic. With beautiful overhanging cliffs it is an extraordinary vision. UPDATE: I will be offering a complimentary Ensemble Experience here. (Details are still being finalized.)
Triluke Bay, Croatia is up next; a protected cove for a Marina Day and to relax in incredible beauty with ancient villages, beaches, olive groves and such.
Koper, Slovenia is the fourth port where wine and cheese is at the fore with a number of unique options available including a visit to a local winery in an antique car or a walking tour with a wine and cheese tasting along the way. This is another ancient town with cobblestone streets and interesting shopping as well.
Back to Italy, as Trieste is our last port. This city is said to have a more Viennese than Venetian heritage with Slavic dialects and foods being most common. This medieval town has the largest seaside square in Europe. Just image the wine and culinary treats which await us there!
As a bonus, Seabourn has just priced this as a 50% off cruise for anyone who has previously sailed with Seabourn or any of the Carnival group of cruise lines. Add the additional discount (and added benefits - to be announced later) that Goldring Travel provides and this is a tremendous travel bargain both as to experiences and pricing.
I am also pleased that the demand to join our exclusive and small group for the 2009 Goldring Travel Food & Wine Cruise aboard the Seabourn Spirit has been fantastic. With every person who enjoyed the 2008 Food & Wine cruise having booked for this one (and quite a number are making this their third one!), it is a testament not only to the added benefits of being part of the group, but the fun we have.
If you are interested, I would urge you to make your booking now for the cruise is quickly filling up. (Yes, even now!). And remember: The added benefits such as the Food & Wine Tasting, are exclusive to those who book with Goldring Travel. If you are interested, call me at (877) 2GO-LUXURY or email me at eric@goldringtravel.com.
Wednesday, October 8, 2008
Goldring Travel - 2008 Food & Wine Cruise on the Seabourn Spirit Photos
Here are a few photos from the 2008 Goldring Travel Food & Wine Cruise on the Seabourn Spirit. If you have kept up with the blog they will not need any explanation! I hope you enjoy them.
Also, the Seabourn Spirit's very own Captain Geir-Arne - my good friend - has his own website where he posts great photos of all of his cruises. He is not finished uploading all of the photos from our cruise, but keep checking back to see more here: http://www.captain-ga.com/thumbnails.php?album=82 .
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