As 2013 comes to a close, we take a look back at our best Instagram moments of the year. Thank you all! We can’t wait to see what 2014 has in store for us! http://bit.ly/19CwsOw
As 2013 comes to a close, we take a look back at our best Instagram moments of the year. Thank you all! We can’t wait to see what 2014 has in store for us! http://bit.ly/19CwsOw
Holiday Pictures from Around the Seabourn Fleet
Seabourn ships took a little time to send their warmest wishes and holiday greetings!
Christmas in the Summer Down Under: Seabourn Odyssey elves strike a festive pose in the warm Australian sun.
A Christmas morning surprise: When Seabourn Quest reached its final position in Antarctica, Captain Larsen sounded the ship’s horn, announcing the arrival of Santa Claus. Our big red friend drove around the ship several times in a zodiac, waving at all of us and ringing bells of good cheer.
Photo by Wolfgang Kaehler.
Happy holidays from Seabourn Quest! Photo taken on Esperanza station in Antarctica.
Arty and the Seabourn Quest elves are ready to take the stage for the holiday show.
A hearty “Ho Ho Ho” from Seabourn Legend’s galley team.
Visions of sugarplums: Seabourn Legend’s culinary team baked up a whole gingerbread street fill of goodies.
Season’s greetings and Happy New Year from the Seabourn Sojourn restaurant team!
Warm wishes from Seabourn Sojourn’s night housekeeping team!
The Seabourn Spirit team sends warm wishes for a wonderful holiday season!
Looking for something a bit different? Seabourn Spirit will be sailing two unusual itineraries next spring in the Mediterranean that begin or end on the island of Corfu.
On May 24, 2014, Spirit will depart Monte Carlo, Monaco and sail a 6-day Mediterranean Classics itinerary including Livorno (Florence/Pisa); Rome (Civitavecchia) and Amalfi, Italy; Katakolon (Olympia) Greece and ending on the beautiful island of Corfu!
Then on June 6, 2014, Seabourn Spirit will sail from Corfu on a 9-day Marvelous Greece & Adriatic voyage including the gorgeous Greek resort of Syvota; Itea (Delphi) and sailing through the narrow Corinth Canal; then on to Athens (Piraeus), Mykonos and into the Adriatic to spectacular Kotor, Montenegro; a Marina Day at Triluke Bay and a day at the heavenly Croatian island of Hvar before sailing into the lagoon and making a stately entrance into Venice via the Guidecca Canal.
Look at the details on the Cruise Finder on our website.
In 2014, Seabourn’s ships will be offering guests more ports with complimentary watersports from the ships’ fold-out Marina than ever before. From spring through summer and into the golden autumn, our ships will anchor in picturesque coves and yacht harbors, and deploy the platform from which you can swim, water-ski, sail on a stand-up windsurfer or a sit-down sailboard, putter about on a pedal boat or take a wild ride on a banana boat. The Marina turns your Seabourn ship into a beach-front resort for the afternoon. We’ll plan on this fun activity in Bandol, Le Lavandou and Sanary-sur-Mer, France; Sorrento and the island of Ponza in Italy; Triluke Bay in Croatia and in the Greek Isles at Monemvasia, Myrina on Lemnos, Platis Gialos on Sifnos, Mithymna on Lesvos and Fiskardo on Cephalonia. Marina days are part of what makes a Seabourn Mediterranean cruise so special. It’s time to start daydreaming about a sunny day on a sparkling sea, and a whole afternoon with nothing to do but play in the water. M is for Marina day, and also for the sound you’ll likely make: Mmmmmm…
During the night Seabourn Quest continued south along Isla Chiloé past numerous floating “farms” rearing salmon, oysters and mussels toward the city of Castro. Once anchored, some guests boarded a bus to visit Cucao Chiloé National Park across the island, passing small farms raising sheep, apples, vegetables and potatoes. The road led to the park entrance in a temperate rain forest, the rarest natural environment on earth. Two skillful guides interpreted our leisurely walk through the forest, and local folk musicians accompanied our lunch at the park’s café.
The city tour stayed close to Castro, visiting a number of iconic sites including palafitos (traditional wooden stilt houses), the wooden church in Dalcahue, and Castro’s Church of San Francisco. Sixteen churches in Chiloé have been collectively designated as a UNESCO World Heritage Site. The Church of San Francisco, painted in brilliant yellow and purple colors, was built in 1906 entirely from wood, mainly the native alerce trees. At the Museum of Modern Art we were treated to a fashion show of handmade clothes accompanied by local musicians on accordions.
As we began maneuvering through the islands adjacent to Castro, two killer whales were spotted in the channel ahead of the ship. We slowly made our way past them. Not to be outdone, a Chaitén volcano on the distant mainland spewed ash and smoke as we turned south en route to Puerto Chacabuco.
DECEMBER 15TH, 2013
The next morning dawned in the Aysén Fjord, as we sailed towards Chacabuco. Just as we passed the large landslide at Isla Mentirosa, the scene was nicely lit by a rising sun that cast a tight arched rainbow in the mist. Guests enjoyed a narrative about the 2007 earthquake and landslides from their balconies and on deck. Puerto Chacabuco was not the original harbor in this region. Before the Patagonian forests were burned and the nearby Volcano Hudson erupted, ships could sail right up the river into Puerto Aisén. But topsoil washed from the clearing and ash from the eruption silted up the river, and it became impassable to large ships.
It was an amazingly warm, clear day for Chacabuco, which has an average December temperature of about 9 degrees C/48 F, and today it topped out at 22oC, which is over 70oF! Chacabuco also has an unthinkable 2647mm (104 inches, or 9.5 feet!) of rain per year, so a drizzle free day was equally unusual. The Colonnade Terrace was full of guests eating breakfast in the warm breezes.
An afternoon excursion went to the Aiken del Sur Park, and beautiful Riesco Lake. An easy half hour nature hike with our guide Jose, led to a set of falls. Much of the initial part of the walk showed us the giant herb called Nalca, and buttercup-blanketed meadows surrounded by tall bushes, with nary a decent tree in sight. But near the falls the original flora had been preserved, and we saw large trees and climbing vines. The falls, shaded by tall trees, are blanketed in a continuous mist of spray. They are more than 22m (68 ft) high, and water passes over them in a thunderous roar.
In a glass walled reception hall on a hilltop, with a large deck affording views across Riesco Lake, we were treated to wine and pisco sours. This classic Chilean/Peruvian cocktail consists of pisco brandy whipped with sugar, lime, bitters and egg white. It was accompanied by trays of tapas, including empanadas. A troupe then roused the crowd with a display of local dances.
A longer, morning version of this tour included a three-lamb barbecue (or asador) done in the classic South American fashion over coals with the flayed carcass stretched out across metal “asadores” or crosses.
Later, as we sat on the pool deck eating dinner, the tenders clattered back onto the ship and the captain warned us to batten down for the night as we would be on the open ocean until early tomorrow morning. The ship sailed out through the tight channel and a quickly cooling breeze as we moved slowly towards the open ocean and a day at sea for our transit towards our next destination, Punta Arenas.
Geologist, Expedition Team
We awoke to a gorgeous, if bumpy, morning out in the Pacific Ocean. As we steamed down the Chilean coast toward Puerto Montt, the sun was above us and we began our day with breakfast and later bird watching on the outer decks. Though the rolling seas could be uncomfortable at times, the stiff winds are exhilarating for the seabirds we find offshore in the Pacific. We were treated to a view of a Grey-headed albatross as well as a number of shearwaters including the beautiful chocolate-brown Sooty shearwater.
As we all continued to settle into shipboard life, we began to feel the excitement and anticipation of our upcoming port visits and of course Antarctica. To help us prepare we listened to Port Expert Geoff DeVito discuss the history of the region and its role in the Chilean struggle for independence in a talk that was at once informative and funny. We also pulled out our cameras and headed to the first of many conversations with our digital photography coaches as we get ready to take stunning photographs of the Chilean Fjords, Tierra del Fuego region, Antarctica, and South Georgia.
Late in the day we listened to Dr. Mariano Albano discuss the seabirds of Chile and are now keeping our eyes open for albatross, shearwaters, petrels, and the other gorgeous birds of the region. Just before dinner we joined Captain Bjarne Larsen and his senior officers for a welcoming cocktail party to usher in this amazing adventure in style. Dressed in our finest we headed for dinner and ended the evening listening to the fantastic voice of Lorraine Brown as she sang some of our favorite songs.
Late tonight we will sail back into the protected waters of the Chilean coast and we all headed to bed early so we could be well-rested for our first port visit tomorrow in gorgeous Puerto Montt!*
The Holiday Adventure Begins!
As many of our fellow travellers we arrived in Santiago yesterday to allow plenty of time to get to Quest today. After having breakfast in the hotel, we began to make our way to Valparaíso. The more adventurous of us navigated the local buses while others took advantage of direct transfers to the ship. Earlier this morning Quest had slowly crept into the dock at Valparaíso, Chile under the sure hands of the harbour pilot to await our arrival. The vistas along the way revealed vineyards, cactus, palm trees, olive tree groves, and rolling hills. As the coast of Chile came into view the morning was foggy and overcast but as the day progressed the sun began to shine. The sunshine revealed a vibrant and bustling city nestled into the hillsides and in the distance the resort area of Viña del Mar became clearly visible. The excitement of the coming adventure filled the air of the passenger terminal with electricity as expectations began to grow about the adventure to come and the new friends yet to be met.
The shuffle of people and bags proceeded amazingly smoothly with more than 400 people embarking within a span of only a few hours as Quest’s crew and staff deftly handled all the details making our boarding smooth. We had barely settled in to our accommodations when we were summoned by the clarion call to the first mandatory emergency drill and we assembled at our emergency stations in the main restaurant. A role call was made and important instructions and information were delivered assuring that people knew what to do if an emergency were to arise at sea. Looking around the room, it was interesting to see the crew, who will be serving our meals and tending to our suites, in their alternate roles as trained emergency responders. One tends to forget that our safety is really their primary responsibility as professional seafarers.
As the ropes slipped from the pier stanchions Quest began the first small steps to re-trace the path that would bring it once again to Antarctica. The Captain announced that we could expect moderate to high seas as we plied the waters of the Pacific Ocean to Puerto Montt. So begins Seabourn’s Holiday Antarctica, Patagonia & South Georgia Island Voyage!
December 10, 2013 en route to Valparaíso, Chile
Last day at sea aboard Quest, we feel sad with the idea of disembarking tomorrow in Valparaiso our last port.
In the morning the Expedition Staff were on the outer decks in search of whales and seabirds and in the observation lounge with charts to provide us with to position of the ship.
We share an afternoon conversation with the Professor David Walton and Geoff Devito our Port expert. They gave us a very interesting lecture in relation to the
“Beginnings and the End: Origins of the Falklands Conflict and Valparaíso Our Final Port”. David discussed the circumstances that led up to the 1980’s British and Argentine conflict in the Falklands while Geoff shared a history of Valparaíso with hints on the best ways to enjoy our final port as well as highlights of Santiago. Valparaíso means “Paradise Valley” and this city draped across the coastal hills above a secure harbor must have looked like Paradise to travelers arriving by sea after an often-terrifying rounding of Cape Horn. Many understandably vowed never to set foot on a ship again, and settled here for good. Aside from its maritime importance, it is a university
town, and has a long history as a fertile center for the arts. The Chilean Nobel laureate Pablo Neruda maintained a home here, which is now a museum overlooking the sea. In the valleys between Valparaíso and Santiago lie many of Chile’s fine vineyards and wineries.
Later, Dr. Roger Hewitt talked about “The Antarctic krill fishery – defining an ecosystem approach to management” How do you manage a fishery when you don’t know the size of the population, how long individuals live, how fast they
reproduce and how many are eaten by natural predators? He described the visionary concepts contained in the international agreement established to conserve the living resources of the Southern Ocean, how these concepts were translated into a practical management scheme, and how the scheme can adapt to new information.
At night we enjoyed dinner, some of us were at The Colonnade and some others at The Restaurant.
Dr. Mariano Albano, Lecturer
Guests aboard Seabourn Sojourn’s 116-day world cruise departing Los Angeles on January 4, 2014 will savor the professional expertise and sociable companionship of four Michelin-starred chefs during the voyage. Culinary Conversations is one element of the line’s diverse Seabourn Conversations onboard enrichment series. The renowned chefs will not only conduct cooking demonstrations and supply signature touches for the ship’s menus, they will also join in Seabourn Sojourn’s relaxed, casually elegant social ambience.
Seabourn’s own executive chefs also typically have backgrounds in Michelin-starred restaurants, so they are thrilled at the chance to meet and learn from another chef who shares their passion for cooking.
The chefs scheduled to appear during the voyage are:
• Bernd Siener, (pictured) Executive chef at Marburger Esszimmer in Marburg, Germany made his reputation at various venues in that town’s luxurious Vila Vita Rosenparc spa-resort. (Jan. 21 -31, 2014)
• Christian Lohse – Executive chef at Fischers Fritz in Berlin, Germany, has garnered multiple Michelin stars and Gault-Millaut points throughout his career. (Jan. 21 – 31, 2014)
• Andrew Fairlie – Executive chef at his eponymous restaurant in the Gleneagles Hotel, the only two-Michelin star restaurant in Scotland. (Mar. 14 – 25, 2014)
• Heiko Antoniewicz — A “Magician of Molecular Cuisine”, made his reputation with the gourmet catering company Art Manger, and a restaurant by the same name. (Feb. 9 -17, 2014)
Fine dining is one of the pillars of Seabourn’s award-winning onboard lifestyle. The company has been honored since its founding for consistently providing exceptional cuisine. Most recently Seabourn was named the Best Culinary Cruise Line by a panel of experts for Saveur magazine’s 2013 Culinary Travel Awards, and has frequently topped the ratings for food and dining in readers’ polls of publications such as Condé Nast Traveler.
Seabourn Conversations also include participation from experts in the arts, cultural and historical subjects, scientific research, geography, politics and current affairs. For more information, visit here.
9 December 2013
During the night Seabourn Quest continued up the inland waterway formed by Isla Chiloé and the mainland, past numerous facilities growing salmon, oysters and mussels,
toward Puerto Montt. Once anchored off the central city of Chile’s famous Lake District, guests went ashore to further explore. Several of us boarded a bus that took us from sea level up to resort city of Puerto Varas on the shore of Lake Llanquihue (say Yank-EE-way) and on to the classical music center of Frutillar.
Our enthusiastic guide Patricio described how mid-19th century German immigrants cleared a trail from Puerto Montt through the forest and established a community of farms along the shores of Lake Llanquihue. The area still reflects the Black Forest in its architecture, food and culture. A dramatic performing arts center was recently built on the lakeshore at Frutillar and draws classical musicians from around the world to perform at its festivals. Several small inns, restaurants, artisan shops and a cultural museum were clustered near the center.
We made a welcome stop at a local German social club for empanadas, sopias and fruit plus coffee, juice and wine. While there Osorno Volcano made a dramatic appearance across the lake. On the way back to the ship, Patricio engaged each of us in personal discussions and answered all of our questions.
Another group of us were able to have an outstanding culinary experience with Chef Richard Knobloch. The objective was to go with him to buy the ingredients for a lunch and then see how he cooked it before sitting down to eat it all. Off we went to the local Angelmo Market where we went from stall to stall with him, tasting fruit, choosing fish and shellfish and buying spices. Then off to an old farm where the owner specializes in organic vegetables and herbs – tasting the sorrel, lettuce and especially the arugula was an experience.
We drove on to Puerto Varas and spent a short time shopping and admiring the cone of the Osorno Volcano that was
poking above the clouds at the far side of the lake. Finally back to the restaurant to join Richard in the kitchen, listening to his advice and helping with some of the mundane tasks. After some outstanding pisco sour it was time to eat – a ceviche which included mussels and sea weed as well as other shellfish and avocado, followed by kingclip with a spinach sauce, and then the main fish dish on mashed potatoes, finishing up with fresh cherries (it’s springtime here!) We were full of new ideas, wonderful food and enthusiasm, promising ourselves that in future we would all be more adventurous when cooking! What a wonderful tour!
Dr. Roger Hewitt
Prof. David Walton