Seabourn President Rick Meadows and other Seabourn executives hosted a group of U.S. travel agency partners and media during a special sneak‑preview voyage aboard the new Seabourn Quest. The three‑day cruise provided agency principals and managers and writers with the opportunity to explore the company's newest vessel and experience Seabourn's top‑notch amenities and award‑winning service. Seabourn executives also met with agents to discuss how the line can further support them to meet their businesses' goals and objectives. Guests had opportunities to experience some of Seabourn's signature services and amenities, including the 11,400‑square foot Spa at Seabourn, the ship's unique watersports Marina and a rollicking "Rock the Boat" cocktail party on the night before disembarkation at Monte Carlo.

Master Chef David Burke, one of America's most accomplished chef restaurateurs, provided guests with a cooking demonstration on Seabourn Quest. Assisted by Seabourn chefs and waiters, he prepared a simple but elegant tuna tartar parfait, as well as tuna tartar tacos in crisp taco shells he had carefully transported from the States.

At the end of the demonstration, Seabourn waiters distributed a sample of the tasty dish to each member of the audience.

Seabourn Quest Sommelier Johannes Kahrer and Assistant Sommelier Melinda Hegyi conducted a wine tasting on board during the three day preview voyage. Wine tastings are a popular and regular feature on Seabourn's ships, and all dining service staff members receive ongoing training from the sommeliers in wine appreciation and wine and food pairing.

Seabourn Quest makes a stop at Le Lavandou, France, where the ship opened up the marina for guests to enjoy.

You can see more pictures from the Seabourn Quest cruise on Facebook page --


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