Seabourn has announced an alliance with Colorado-based Black River Caviar that will provide our discerning guests with top quality ossetra sturgeon caviar produced by a sustainable “wild farming” method in South America.

The caviar, which is processed by the lower-salt Malossol method, comes from Siberian sturgeon stock raised in a natural environment carefully researched to provide ideal conditions. The end result is caviar that has been praised by experts including a number of renowned chefs and Ruth Reichl, the former editor-in-chief of Gourmet magazine for its flavor and texture. It has also been verified as being ecologically sustainable by the authority of the Convention on International Trade in Endangered Species (CITES) and granted a top “Green” rating by the Marine Conservation Institute.

“Caviar is a luxury,” noted Richard Meadows, Seabourn’s president, “and as such, it is a part of the culinary repertoire on board our ships. Seabourn guests expect us to provide quality caviar,” he continued, “and they also share our concern for sustainability, so we are pleased to have discovered the Black River ossetra.”

“Black River Caviar is very pleased to be serving Seabourn,” said Graham Gaspard, president of Black River Caviar.  “Both companies share the same philosophy of providing our clients only the finest quality products and service in an environmentally responsible way. We are grateful for Seabourn’s support of sustainable farming which is critical to the preservation of several sturgeon species. We consider it a great honor to be working with a company not only known as the pre-eminent luxury cruise line but also the role model for environmental stewardship.”

Black River Caviar is produced by a family-owned facility on the Rio Negro in Uruguay, under the guidance of a Russian master sturgeon farmer. The firm was started in 1990 with fertilized Siberian sturgeon roe imported from Russia. After twelve years of cultivation, the company began harvesting caviar in 2001. The caviar is produced to order, and never stored. For more information about Black River Caviar, visit www.blackrivercaviar.com.

As Seabourn Quest’s maiden World Cruise was winding down, the staff onboard pulled out all the stops to keep the onboard activities at a marathon pace. On Sunday, April 15, they mounted an Arabian Nights fantasia that had guests festooned in djellabas and turbans, the Pool Patio and Colonnade draped in canopies and palm fronds, and staff and entertainers costumed and cavorting in all manner of oriental excess. According to Director of Hotel Operations Chris Prelog, they “have been doing an excellent job on all these special events on board.”

Gathering the tribe: Brent Kuenning, Jeffrey Socia, Franceska Berlin, David Habbin, Lisa Sherlock, Michelle Gordon, Natalia Ushakova and Alexandr Grigoruta.

Guests in Arab garb enjoy the oasis atmosphere on deck.

Cast of characters: Brent Kuenning, Heather Clacy and Vitor Alves in costume.

In the Oasis: Angharad Evans stands ready to serve

Captain Erik Lund Anderssen brought Seabourn Legend into the Turkish port of Cesme for the first time on April 7, and the town turned out a top‑notch greeting, from a fireboat salute to whirling Turkish dancers and a red carpet on the dock, plus a full complement of local dignitaries and luminaries to welcome the ship and her guests to their city.

Red carpet treatment: L-R Mrs. Sissel Anderssen, Cruise Director David E. Greene, Captain Anderssen and a local port official stroll toward the reception hall.

Salute off the fantail: A fireboat welcomes Seabourn Legend to Cesme.

Step Lively: Turkish folk dancers greet Seabourn Legend guests at the pier head.

Mr. David Muldoon booked a cruise for himself and his inamorata Ms. Cheryl Hudson to embark Seabourn Quest at Dubai and sail the final segment of its World Cruise to Venice. But as romantic as that gesture was, it was just the start for Mr. Muldoon. When he broached the subject of an intended surprise marriage proposal to the staff on board, they immediately launched an elaborate campaign of Seabourn-style subterfuge that eventually included a bogus invitation to a private party, candles, Champagne, caviar and decorations, a brace of witnesses, a surprise visit from Captain Thue-Nilsen and the retrieval of the engagement ring from the Chief Purser’s safe. In consummate Seabourn style, everything was timed to the second and went off without a hitch. (Well, there WILL be a hitch, but not yet.) Mr. Muldoon executed a perfect one-knee, look-into-my-eyes delivery and the happy couple is well on their way to a happily-ever-after conclusion. Well done Seabourn Quest staff, you romantic devils, you!

A Seabourn Moment to remember for a lifetime.

Mr. Muldoon and Ms. Hudson, surrounded by co-conspiraters Social Hostess Michelle Gordon, Captain Thue-Nilsen and Guest Services Supervisor Carmen Gertze.

Seabourn Legend guests enjoy a private, classical concert at the beautiful Celsus Library in Ephesus, Turkey. Gorgeous, isn’t it? Destinations Services Manager Francisco Parró sent us this stunning photo and described the evening as “amazing, truly unique, and simply extraordinary!”

Seabourn Pride welcomed some early admirers back on board in February when Mr. Knut and Mrs. Lise Nilssen embarked at Singapore.  With over 200 days and 17 cruises since 2000 on five different Seabourn ships (including Seabourn Sun), they are familiar friends to many of our Seabourn staff.  However, Hotel Manager Engelbert  Lainer-Wartenberg  got his first look at the distinctive jackets that the Nilssens bring every time they sail on Seabourn.  The jackets were a memento of their first Seabourn voyage, which was also Seabourn’s very first voyage—the departure of the newly-built Seabourn Pride from Bremerhaven, Germany to Ft. Lauderdale, Florida in 1988.

Mr. and Mrs. Nilssen in their Seabourn Pride Maiden Voyage jackets, with Seabourn Pride Hotel Manager Engelbert Lainer-Wartenberg.

On a recent charter cruise, the crew of Seabourn Spirit gathered on deck to express their gratitude to Ned Ginsburg of MBM Corporation for his charter business and generous donation to the crew welfare. Here is a picture of Captain David Bathgate graciously thanking Mr. Ginsburg.

Seabourn has enhanced its embarkation process, introducing an earlier boarding time, expanded culinary offerings and other welcoming gestures aboard its award-winning ships. In the past, boarding was typically scheduled at around 3 p.m. Under the new procedure, guests are welcome to board earlier beginning at approximately 12:30 p.m., and suites will be ready by 2 p.m. Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest will offer a full lunch in the Colonnade, where guests can unwind and enjoy a delicious meal while their suites are being prepared by the suite stewardesses. Guests embarking Seabourn Pride, Seabourn Spirit and Seabourn Legend will still be welcomed in the main lounge to check in and relax as their suites are being prepared. Also, the lounge will now feature a chef preparing wraps and sandwiches at a station, plus an assortment of already-prepared “pick and go” appetizers and desserts, as well as a variety of beverages and drinks. And of course, Seabourn staff will continue to greet all arriving guests with a glass of chilled Champagne when they first walk into the lounge!

Seabourn Sojourn is fresh out of drydock in Genoa, where the ship underwent routine maintenance and updates – just in time for the start of its Europe season! The company also implemented several new energy-efficient initiatives, including the installation of LED lighting in all the suites and the application of low-friction, anti-fouling paint on the ship’s hull to help reduce drag and fuel consumption.

Captain Hamish Elliott made special arrangements for the crew to tour Seabourn Sojourn during drydock.  They donned their safety hats and boiler suits, and under the guidance of a deck officer, ventured below the ship to see what is normally hidden underwater. “Oohs” and “aahs” abounded as the crew saw the bow thrusters, anchors, ship’s bow, propeller shafts and all the other mechanics under the ship. It was a rare experience and one they will certainly never forget! Here are a few photos shared by Crew Purser Thomas Lyon.

A delicate balancing act

(Standing L-R): Emmanuel Olor, Antonio Baluya, Leoncio Basalo, D’Artagna Canata, Jerick Aguilar, Sharma Somananda, Belinda Smitheram, Stacey Lawrence, and Chucky Collado (Kneeling L-R): Restituto Caballas, Richard Perez, Lester Hiponia, Bobby Broughton and Erico Delos Santos.

Feeling a little small?

Up close and personal with one of the ship’s anchors.

All smiles: Guest Services Manager Belinda Smitheram, Cruise Director Bobby Broughton and Second Officer Suzanne Kelly

Another milestone day celebrated during Seabourn Quest’s world cruise was the birthday of Mrs. Alene Witzke.  Mrs. Witzke passed her 2500^th day on board earlier this year, and since her birthday fell during the cruise, her friend Dr. Patricia Sakai hosted a private birthday bash in her suite, followed by a dinner in Restaurant 2.

Birthday cheer: (L-R) Capt. Thue-Nilsen, Mrs. Witzke, Cruise Sales Consultant Lindsay Havis, Cruise Director John Barron.

Queen for a Day: Mrs. Witzke celebrating at Restaurant 2.

Mrs. Witzke’s beautiful birthday cake was baked and decorated by Pastry Chef Renil Jacob.