This Is My Yacht - (877) 2GO-LUXURY Luxury Cruising and Travel

Churchill Did Not Say It!

2012-01-30T17:36:00.000-05:00

I have received dozens of emails from people allegedly quoting Winston Churchill along the lines (no pun intended !) of this:

Latein his life, Sir Winston took a cruise on an Italian ship. A journalist from aNew York newspaper approached the former prime minister to ask him why he choseto travel on an Italian line when the Queen Elizabeth under the British flagwas available. Churchill gave the question his consideration and then gravelyreplied. 'There are three things I like about Italian ships. First, theircuisine, which is unsurpassed. Second, their service, which is quite superb.And then - in time of emergency - there is none of this nonsense about womenand children first.'

The fact is that Winston Churchill never made the comment at all. It seems that it was actually a joke from 1917 that was later sort of adopted by Noel Coward. The Quote Investigator (http://quoteinvestigator.com/2012/01/21/nonsense-first/) has a wonderful analysis that debunks the myth.

Seabourn Signature Sale Continues - Let Me Clarify Cruise Sales For You

2012-01-26T09:49:00.003-05:00

I previously let you know about what I see as Seabourn's first real sale in a very long time. That sale, due to its success, is continuing.

How do I know this sale has excellent pricing? It is, in part, because my client's followed my advice and booked early...so that when this sale came along my client already had the category and suite they desired and I had to reprice their cruises (if one of us discovered their cruise and suite category was included).

It is a lot of extra work for me, but my clients have received the best of both worlds: The Best Price and The Best Suite in their Desired Category on the Sailing of Their Choice.

You need to trust me on this being the best approach. I have had many calls and emails for cruises that may or may not be on sale, but which clients waiting until later have found that what they desired was not available or that they had to move up or down categories (costing them more money or disappointing themselves with lesser accommodation or location).

OK, now for the wording of the offer...Almost.

The other day I was at a luncheon and the speaker said, "Listen carefully. I will say '1,2,3 Clap'...and then you clap." So he said "1,2,3" and the audience interupted him with a clap...and then he said, "Clap". His words were clear: Don't clap until after he said, "clap", but the audience was already trained through life to clap after "3", so they did what they were trained to do...and clapped before he said the magic word.

Now the wording. If you read the words they are dead-on accurate:

•	Save up to 50% or more
•	Receive up to a 2-category upgrade
•	Up to 15% savings on select combination cruises
•	$1,000 per suite shipboard credit on premium suites
* On select sailings. See Terms and Conditions for details.

Complimentary upgrades areup to two categories on select voyages in oceanview, balcony & veranda categoriesonly and are subject to availability at time of booking. Upgrade will bereflected in fare paid for selected suite category. Shipboard credit offer of$1,000 per suite ($500/person) on select voyages available in PH , CS, OW , SS, WG and GR suite categories only.

All the proper clarifications are there. But...and to me it is a big "but"...the cruise consumer has already been trained to see what isn't highlighted. So you "see" a 2-category upgrades on all suites and a $1,000 shipboard credit.

Unfortunately, what you don't see is that there are some really great prices independent of the hard to find 2 category upgrade and you become frustrated because the majority of upgrades are only one category and only from say an A to an A1 or a V1 to a V2 on the majority of sailings.

You are also confused by the term "premium" suite is because all suites on Seabourn are "premium", while the clarifying language is right there...in the fine print.

Now, let me give you an extreme, but all to common, example of how this can really confuse the already "trained" cruise consumer: I recently read a reader's comment in the Los Angeles Times about booking a Seabourn cruise in a veranda guarantee 10 days before sailing and that he wound up with a midship veranda suite (no category noted) that as a single would have cost him over $32,000. Can you say, "Not true!"? That might have been the Brochure Price (something that I think should be eliminated from this industry as no cruise is ever...and I mean ever...sold at that price; only significantly less than that.

To put this into perspective, the brochure shows a Brochure Fare of $15,900 per person for a V3, but that is immediately cut by 25% for the Early Booking Savings of 25% to $11,925 (all the other similar sailings had EBS of 35-45%...right in the brochure!). That figure, as he was a single, was - according to the brochure - subject to a 200% single supplement: Hence is $32,000 cruise and the reality of - absolute worst case scenario - $23,850.00. That is a 34% overstatement of the absolute highest price one could pay for this cruise.

But, remember, this person booked a veranda guarantee and could have well wound up in a V1 suite and, for that matter, one with a very small balcony. Knock another $2,250 off his $32,000 figure and now we are looking at a 48% overstatement of alleged savings off the absolute hightest price that could have been paid.

The fact is that this sailing was discounted further as, for some reason, South America was selling a bit soft for all of the cruise lines this autumn and winter. I booked clients in a confirmed V6 suite for the next sailing at $6,499 per person back in July 2011...in a suite that they absolutely loved (and want on their next cruise)...because they listened to me.

Now, all of a sudden that $32,000 cruise for $9,000 doesn't sound like such an incredible deal; does it? Was it a wonderful value? Absolutely. But we need to get away from the hype and smoke and mirrors.

So, if you are interested in a cruise, whether it be Seabourn, Crystal, Silversea, Azamara, Oceania, or whomever, you need a knowledgeable travel agent.

In the coming weeks you are going to see far more in the way of online booking engines. Heck, my consortium, Ensemble Travel Group, is making one available for me to install on my website. But, I am not going to be doing that. Why? Didn't you just read this article?

If you have any questions or need information, please give me a call or drop me an email.

United States: (877) 2GO – LUXURY

London, England: 020 8133 3450

Brisbane, Australia: (07) 3102 4685

International: +1 732 578 8585

Skype egoldring

I will clarify things for you...and give you great service and excellent pricing/added values.

Seabourn World Cruise Update - January 25, 2012

2012-01-25T17:21:00.001-05:00

A quick update to show you where the Seabourn Quest has been during the first 20 days of its 2012 World Cruise.

Obviously the last few days have been sea days with lots of relaxation, but also a good bit of fun.

Italy Gives The Cruise Industry Another Black Eye: Oceania Riveria's Delivery Is Delayed

2012-01-25T10:36:00.001-05:00

What I have known to be a somewhat chaotic maritime industry in Italy (sometimes truly unbelievably chaotic) as once again proven to be the rule rather than the exception.

Oceania Cruises has, unfortunately, announced that the Oceania Riviera's delivery has been delayed...a second time...now from April 24, 2012 to May 16, 2012. The cause of the delay: Strikes in Italy.

Being the delay is significant in time, there is simply no way that Oceania - being forced to cancel two cruises - can shift people who booked the Maiden Voyage to the new, anticipated, Maiden Voyage. Instead they are being offered either a full refund, or if they rebook, a credit ranging from $250 to $1,000 per person. (I, personally, think that is a bit on the cheeky side as most people booked to be on the Maiden Voyage and they will be given nothing if they request their money back. Everyone should be given a future cruise credit of some sort, not just if you allow Oceania to keep your money.)

I was skeptical of Oceania's first announced delay of the Riviera's delivery when it said it was to allow the crew to get better acquainted with the ship. I "knew" it was problems with the yard, but politics being what they are, a seemingly innocuous reason was given.

This raises some real concerns for me concerning the eventual fit and finish of Riviera; not that it is Oceania's fault...to the contrary. I have seen the work of Italian yards when the yacht or ship is the last big project for the yard or there will be a significant cutback in staffing after delivery. Pride in workmanship goes out the window and slapping it together with a rather arrogant "Who Cares?" attitude becomes pervasive...or, at least, pervasive enough to cause real issues.

This is truly unfortunate; especially because Oceania's Marina is a truly wonderful ship that has great ratings and truly pleases its passengers.

If there is silver lining for those who just found out they will not be on the Maiden Voyage, it is that those folks will miss what probably will be a host of issues and problems that will be the result of a rushed and not terribly well finished product. That said, I am confident that given time and Oceania's now famous teamwork once Riviera is delivered she will be brought up to "ship shape" as quickly as possible.

Now, let's see how firm that May 16, 2012 date is!

Hype About the Costa Concordia Tragedy Is A Disservice

2012-01-24T10:06:00.002-05:00

There are few things worse than bad journalism and hypecausing not only unnecessary upset and poor decision making for the consumer,but distracting the professionals (from regulatory agencies to cruise lines totravel agents) from doing the job that is actually needed to be done.

The reporting on the Costa Concordia, and some of thereactions caused thereby, have more than bothered me. I mean, would you expect less, when Icomplain bitterly about how individuals post, repeat and foster huge amounts ofmisinformation on Cruise Critic and the site’s owners not only don’t doanything to correct the erroneous information, they foster its creation.

Why? Because justlike the media, it has become a matter of gaining readership and, therefore,increased rates for, and number of, advertisements. In other words, veracity of content just isn’tthat important; traffic is.

It started off slowly. My ears perked up when I heard a CNNreport referencing the “luxury” cruise liner. I think it is clear that the Costa Concordia is/was nothing close to aluxury cruise ship (and it is not a “liner”, but let’s not get tootechnical). The ship itself is veryclosely related to a number of Carnival Cruise Line ships. ‘Nuf said.

But then it grew.

Undocumented passengers were allegedly onboard. And then it expanded to there being secreted (possiblyillegal) workers onboard. Those things were reported quickly. What hasn’t really been reported is that the originalclaim was from a telephone call to the Hungarian Embassy from a person with a fictitiousname supposedly looking for a relative. But what it also did (other than bring Costaunder false attack for allegedly not having a secure ship) was have asignificant number of man hours spent not only by Costa, but governmentalagencies and rescue workers to be sure that there were no more people missing…andtrying to find these phantoms; not to mention the public relations/consumerconcern end of things.

There has been huge focus on the muster drill proceduresand, emotionally, a significant number of “consumer advocates” jumping on thebandwagon of how allegedly dangerous this was. I am going to go out on a limb here and speak without emotion: There were 4,000+ people on that ship and,worse case, 99.25% of them were safely evacuated and they were evacuated theidiocy of captain Schettino causing the problem, his delaying the evacuationfor over an hour (rendering half of the lifeboats useless) and then he and hisofficers leaving everyone to their own devices as they abandoned ship and thepassengers. How many lives would have been saved if the muster was held earlierin the cruise? How many would have beensaved if everyone brought their life jackets to the muster; noting a number ofthe souls discovered were wearing their life jackets and at least one womandied of a heart attack!

I know this may sound cold-hearted, but there are accidentswithin all modes of transportation and while everyone strives for, and praysfor, 100% success rates in saving lives, it is just not possible. Imagine if it was an airline crash (there arefar more of those…and they are very rare) and 99.25% survived. That would be considered a miracle. Imagine a major highway pile-up type accidentand 99.25% survived.

I have read about there being a faulty design in the ship, butthis is by people that don’t really know enough to make those calls. Trust me on this: There are many verydistinct professions and expertises in the maritime world and I have heardpeople speak of stability, hull shapes, etc. that not only haven’t done theengineering, but aren’t capable of doing it. Hence I wonder (not really) why these are the people who put their facesout front stirring a pot that probably need not be stirred. (I am still waiting to hear if all of thewater-tight doors were properly closed and secured. I have noted my hunch, but have not stated itto be a fact.) Systems are only as goodas their being followed.

Without going on too long, regardless of phony claims ofstowaways, baseless claims of ship design issues, focusing on muster drills(because we understand them), etc., the fact is this accident was so obviouslyavoidable and the captain was so obviously incompetent…or worse.

What is found in almost every accident is that there is asignificant human factor involved. Changing a muster drill may make youemotionally feel safer, but the reality of it is that the human (here thecaptain and the ship’s other officers) factors would have – not “could have” –avoided the entirety of the accident and would have – not “could have” –increased the survival rate to even closer to 100% if for no reason other thanstarting the evacuation procedures earlier (if not with more direction andsupervision).

Yes, hype sells advertising. But at what cost?

What do you think? Join the conversation on The Gold Standard Luxury Travel Forum.

Shangri-La and Pensinsula Hotels Stop Serving Shark Fin Soup!

2012-01-20T13:36:00.000-05:00

Shangri-La Hotels and Resorts, which operates 72 luxuryhotels worldwide, announced on January 17th that it would no longer serve sharkfins across its portfolio of properties. Headquartered in Hong Kong, the hub of the shark fin trade, Shangri-La’sannouncement comes right before New Year celebrations in China, which is saidto be the main season for consuming shark fin soup.

Greg Dogan, President and CEOof Shangri-La International Hotel Management Ltd, announced that it will no longer serve shark-fin soup or endangered species. This is a very important step in changing the way many of Asian culture looks at sustainable foods, the environment and our natural heritage.

Mr. Dogan said: "Shangri-La has been working on a number of projectsrelated to sustainability for many years now. ‘Sanctuary, Shangri-La’s Care forNature’ project was launched in 2009 precisely to make a concerted effort toensure that biodiversity conservation and habitat protection is consistentacross all resorts. Some of our resorts are testimonies to the commitment wehave made to marine protected areas and overall reef protection to ensure thestability of the underwater and marine life.

In December 2010 we started the first phase of oursustainable seafood campaign by taking shark fin off all our operatedrestaurant menus. The next step was to put logistics in place to be able toreduce and eventually eliminate stocks completely. On purpose we decided tolook at a long term wider policy for not only shark fin products but also otherendangered species before issuing a public commitment."

Back in November 2011, Peninsula Hotels, Asia’s oldesthotel company, announced they would stop serving shark fin across its portfolioof hotel restaurants and banquet operations. Clement Wok, CEO, issued a statement that he hopes to inspire otherhospitality companies to do the same, spreading awareness of the need to“preserve the marine ecosystem for the world’s future generations.”

Fins from up to 73 million sharks are used in shark finsoup every year and as a result, up to 1/3 of shark species are now threatenedwith extinction. With China’s rapidlyexpanding economy and burgeoning middle class, an increasing number ofconsumers can now afford shark fin soup, which had once been accessible to veryfew.

Booking Your Cruise or Vacation Online? Think Again!

2012-01-20T08:05:00.002-05:00

This is the second article I am writing about why using an online booking site, whether it be a cruise line's or a tour operator's...or even just email, probably isn't the best idea. Take a moment to read my first one: Your Order Room Service With Your Telephone, So Why Not Your Vacation?

The other day, on the Today Show, the head of Virtuoso Travel (an organization that many top travel agents belong to; similar to Ensemble Travel Group of which Goldring Travel is a member), gave an interview on why using a "travel advisor" is your best option. It is worth a couple of minutes to watch.

Remember "value" vs. "price". A low price on something you don't want isn't a great value.

Chances are Goldring Travel can provide you with the same or better pricing...and will work with you before, during and after your vacation to assure it meets, and hopefully exceeds, your desires.

Some Words of Experience About a Seabourn Captain - From Someone Who Knows When It Matters!

2012-01-19T10:38:00.000-05:00

On August 17, 2011 Shelly Davies and her partner where adrift in a very small boat (which they had rented and, to their great dismay, broke down) in the cold and dark of night in the Aegean Sea of the coast of Greece. Captain Geir-Arne Thue-Nilsen and the crew of the Seabourn Quest rescued them. You can read the details here.

Shelly read my recent article about Captain Geir-Arne and emailed me about it. I asked her if I could share some of her thoughts and she enthusiastically said yes.

I am sure you will agree after reading them that absolute confidence in the training, experience and humanity that goes into being a Seabourn captain (and especially THIS Seabourn captain) is in order:

"The crew onboard the Quest that night were incredible peopleand...we are are still in touch - which is lovely as we shared suchan experience that night.

I did smile reading a recent news article regardingthe manoeuvrability of these new breed of cruise liners...[I]f only the reporterwho had written this could have seen Captain GA and his team manoeuvre theQuest just a few feet to shield our little boat from the wind so that theycould rescue us (without the wind blowing us further away) he may have eaten hiswords!

CaptainGA is a lovely man and a fantastic Captain...You can't believe howgrateful I am that it was GA and team out on the Aegean that night!

Captain GA is everything you wrote in your article and more!"

Shelley said Captain GA...and team. Something to think about...with a smile.

2012 Seabourn Quest World Cruise - Having Some Fun!

2012-01-19T10:06:00.001-05:00

Let's all enjoy what cruising is about.

We are reminded, sometimes with more emphasis, that everything around us is not perfect, we should - at the same time - remember that sometimes looking forward to just having some fun is the best way to keep us centered...or, possibly, a little off-center!

Here are a few photos from the 2012 Seabourn Quest World Cruise

The Crossing the Equator Ceremony

Cruise Director John Barron as, well, John Barron!

King Neptune

Wanting to be King Neptune!

Presentation of the Ceremonial Fish

Kissing The Fish

Captain Geir-Arne Thue-Nilsen Spending Time With Some Seabourn Guests

Other Views of the World Cruise

Local Performers Brought Onboard the Seabourn Quest

Getting Ready for an Al Fresco Breakfast in The Seabourn Quest's Colonnade

Gourment Cooking Demonstration

Any Chance of a Free Cruise? No? LET ME IN!!!!!

Seabourn Quest's 2012 World Cruise Captain Geir-Arne Thue-Nilsen: A Captain's Captain...And A Really Nice Person!

2012-01-17T11:50:00.002-05:00

Experience.

Responsibility.
Duty.

This is what is expected of the Captain Geir-ArneThue-Nilsen during the Seabourn Quest’s Inaugural World Cruise which started onJanuary 5, 2012. But what the Seabournguests and crew have received is much more.

Captain Geir-Arne is a special breed; a special person. He is more than a captain that says “Hello”as he is passing by or a sought after dinner host. He is more than the captain with the greatcameras, artistic photographs, and an endearing accent. He is a captain that, having worked his wayfrom the bottom up, understands and appreciates the needs and nuances of thosethat he commands…and takes the responsibility of being a Seabourn captain notonly seriously, but to heart.

But what makes him this great captain, and one that I wouldbe extraordinarily comfortable sailing with (yet again!), is summarized by asingle comment he made to me during my interview with him on the Seabourn Questas she was preparing to depart on her 2012 World Cruise. He said, “Management is a pyramid, but not the waymost people think of them. My pyramid isupside down. I am the point and thencome my officers. We support everyone onour ship: the crew, the staff and ourguests.”

In other words, Captain Geir-Arne sees himself as not onlybeing responsible for, but the foundation, of the ship and her “family”. He walks the ship with a smile and says helloto the crew, acknowledging them by name, congratulating them on promotions,high fiving another. But one thing isvery clear when you see the crew: Theyknow who the captain is and they know Captain Geir-Arne runs a very tightship. (And now you know why I have not referred to anyone working “under” him.)

There are many captains that believe arrogance, orabusiveness, is the way to make crew perform. I have been around many of them, and have seen the consequences. You see resentment and jobs not beingperformed as well as they could (Whyshould they if they aren’t going to be acknowledged or the captain is going tofind something wrong anyway?) and, unfortunately, leads to mistakes. But Captain Geir-Arne just doesn’t dothat. Take a look at his photographywebsite: http://www.captain-ga.com. It is filled with photographs of his staff andcrew, from Hotel Manager to deckhand, so that their loved ones can not only seethem, but can see that they are well cared for. I know, first-hand, how much these sort of things matter.

So how did this extraordinary captain come to be the masterof the most luxurious World Cruise ship on the seven seas?

Captain Geir-Arne Thue-Nilsen started out fishing from smallboats in Norway and found that being on the water gave him peace of mind. After four years as an infantryman in theArmy, it was back to sea; but not on ships: Oil Drilling Rigs. He spent oneyear on the Ekofisk oil field in the Norwegian sector of the North Sea about200 miles (320 km) southwest of Stavanger and then three years on the RossRig. This now well-polished cruise shipcaptain spent his time as a Roughneck (hard manual laborer in dangerous workingenvirons) and then a Derrickman (an extremely dangerous job handling piping andrigging from near the top of a derrick).

Being most observant, Captain Geir-Arne told me, “From the top of the derrick I noticedduring the summertime that quite a few cruise ships ‘came by’ to have a look atus. I knew that they would be [in]calmer seas during wintertime and probably more comfortable than here in theNorth Sea during fall and winter storms.” So he applied to the Norwegian America Line in 1978. He was offered employment almost immediatelyand joined the Vistafjord as an able-bodied seaman in 1978 and began to rise throughthe ranks.

Feeling the need to know more, the captain took time toattend Masters and Horten Engineering Academy (obtaining an engineering degree)and worked on cargo ships for the next five or so years. He then he returned to the cruise industry beingemployed by Cunard as Staff Captain on the Sagafjord,Vistafjord and then the Royal VikingSun. When Cunard and Seabourncombined synergies he continued as Staff Captain of the newly renamed Seabourn Sun and then in May 2002 becameCaptain of the Seabourn Legend.

Since then Captain Geir-Arne Thue-Nilsen hasbeen the master of every other Seabourn ship (Pride, Spirit, Odyssey and Quest)…exceptthe Seabourn Sojourn.

So now that we know the person, it is time to talk about his thoughts concerning the 2012 World Cruise of the Seabourn Quest…and a few other things.

What do you love about World Cruise guests? “I knowthe majority of our World Cruise guests from previous cruises. Since we are together onboard for a ratherlonger period than other cruises, we all get to know each other much better andenjoy each other. It is special to seethe World, or at least a large part of it, in ‘one go’ together.”

What World Cruise ports are you looking forward to? “Onthis World Cruise it is the first time for the Seabourn Quest, her Guests andCrew for almost all of the ports, so I am looking forward to every one ofthem. Of course the big cities have alot to offer and are always exciting, including overnights in Rio, Cape Town,Ho Chi Minh, Shanghai, Hong Kong and Dubai.”

Note Captain GA's signature red and green (port and starboard) socks! (You might otherwise never see them!)

What World Cruise ports are new to you? “Jamestownon the island of St. Helena; Walvis Bay, Namibia; Maputo Mozambique; Le Port inReunion; Male in Maldives; Georgetown in Malaysia; and, Keelung in Taiwan.”

Are there any special tours, experiences or photographs you are lookingforward to enjoying along the way? “I haven’t had a chance to lookinto any tours just yet, but I am very much looking forward to getting a goodcollection of pictures for the entire Seabourn Quest’s first World Cruise. Aswe all know that sometimes pictures can say more than 1000 words.

I will try my utmost to get a few special pictures of all the places we visit and pictures of all of the crew that is doing the entire world cruise together. I will also take many crew pictures with wishes to their friends and families back home.”

Are there any navigational or logistical challenges? “Weather-wisewe should be doing very well for the entire cruise so I don’t see anychallenges there. Sometimes the pilots,such as sailing into Shanghai, who can be a challenge due to languagedifficulties. Of course, any new ports are in itself a challenge as I have noprior experience with them, but I am comfortable that myself and the ship’sofficers will be properly prepared…as always.”

Related to that, and ignoring “Pirate Alley” and the Panama and SuezCanals, what cruises in Seabourn’s brochure are the most challenging as theship’s captain from a navigation and seamanship perspective? “Pilotsin China can sometimes be a challenge due to language problems and sometimesyou might have three of them at the same time up on the bridge and all of them"screaming" at each other (very loudly and in Chinese, of course).Sailing the Saigon river or up the river to Bangkok you have to watch thepilots very closely as some of them don't manage to handle the ship throughcertain sharper turns. (I have had to take over the driving at least 4-5 times inthe last 10 times up the rivers.) Alsosailing the river up to Seville in Spain as sometimes the water in the river isvery low - meaning we are almost touching the mud banks in the river - slowingus down and making the steering a little more difficult.”

If you could take off your uniform and be a guest on a Seabourn shipfor several weeks, where would you like to cruise and why? “I would definitely take the WorldCruises! I also love areas like Alaska,Norway fjords, sailing in to Stockholm, Sweden (Baltic Sea cruises), SouthAmerica cruises, Panama Canal cruises, and the South Pacific islands too. Itcould be on any of the Seabourn ships as all the people working onboard ourships are so dedicated, professional and good-hearted human beings.”

I would like to thank my friend, Captain Geir-ArneThue-Nilsen, for taking the time to allow us to get to know him just a bitbetter and to understand the things that make this Captain - and a SeabournWorld Cruise - so special.

Captain Schettino of the Costa Concordia - No Duty. No Pride. No Wonder.

2012-01-17T09:20:00.000-05:00

As many of you know I am an admiralty attorney in addition to being a luxury travel agent. It may seem strange, but as you will now see, there is a true synergy between the two professions.

I previously stated that I would withhold comment until I knew more of the facts. I now know more and feel comfortable making some responsible, educated, comments and observations. Last evening on The Gold Standard Luxury Travel Forum I said the following (slightly edited here):

"There are many reports and, to be sure, there is some truth in most, but total truth in pretty much none.

What I do know is that the Captain did not have authority from Costa to alter the course of the ship (which has made this journey many times). What I also know is that the change of course had to be known and intentional as there are alarm systems which notify (quite persistently) any time a ship strays from its programed course.

I also know, from the industry releases, that the captain was a - get this: a mere Security Officer in 2002 - and became a captain in 2006. This is, to me, outrageous. (Wait till you read my article on Captain Geir-Arne Thue-Nilsen, captain of the Seabourn Quest for the World Cruise, which I am about to publish about what a qualified captain's experience is.) Logging time at sea so that you can get your 3,000+ gross ton ticket should never, ever, be enough.

Troubling more is the fact that the captain should have stayed on the ship while rescue operations were underway. I cannot fathom how he left his post...even if he claims all the known passengers were off the ship (which I am not confident was the case). [Note: The transcript confirming it was not the case is set forth below.]

Now as to why the ship came in close: Only one time prior - for the Festival of San Lorenzo - had the ship altered its course. But even in that singular instance (so the island could wave to the ship and visa versa) it was nowhere near where the accident happened. Even if true, one never, ever, responsibly plots a course with no room for error. Essentially shooting the ship between two rock outcrops is inexcusable regardless of whether there was an understanding of clear water being below the ship. What is to port and starboard matters just as much.

But the thing that really gets me is that it seems pretty clear that watertight doors were left open. If those doors were shut- as required by law and regulations - then a compartment might have flooded, but there is no way the entire ship could. What seems like the arrogant, rule-breaking, manner of the captain filtered down to the engineering crew as well. (Not the first time I have seen this!)"

Today the Port Authority has released the transcripts of the communications with Captain Schettino and, to me they are appalling. While I am sure Captain Schettino was in shock and panicked, resulting in his unforgivable behavior, the point is that if he was fully and properly trained that training and his experience would have prevented him from acting as he did. (Just ask anyone in the military how they are trained to react.):

Captain Schettino: It's Capt. Schettino.

Port Authority: Schettino, listen to me, there are peopletrapped onboard, now you go back, you will go with your rescue boat under thestern of the ship, there are some steps, you climb those steps and you get onboardand you get back to me letting me know how many people are on board. Is thatclear to you? I am actually recording this conversation captain.

[inaudible, captain mumbles]

PA: Speak in a loud voice.

Captain: So, the ship right now [inaudible]...

PA: Speak in a loud voice! Put your hand by the microphoneto cover it and speak up! Is that clear?

Voices in the background: "Tell him to come here. Tellhim to come here."

Captain: So, right now the ship is tilted…

PA: I understand that. Listen to me, there are people thatare getting off using the rope ladder on the stern side, you go back there andyou go up that ladder the opposite way, you go onboard the ship and you tell mehow many people [are there] And what they need. You tell me if there arechildren, women or people that need assistance and you give me a number foreach one of these categories is that clear? Look Schettino, you may have savedyourself from the sea but will put you through a lot of trouble it will be verybad for you! Get back on board for [expletive]'s sake!!!

Captain: Officer, please.

PA: There are no "pleases"! Get back on board!Please assure me that you are going back on board.

Captain: I am here on the rescue boat. I'm right here, Ididn't go anywhere else, I'm here.

PA: What are you doing captain?

Captain: I'm here to coordinate rescue operations.

PA: What are you coordinating? Get back on board andcoordinate rescue operations from onboard the ship.

[silence, sound cuts out]

PA: Do you refuse to do that?

Captain: No, I'm not refusing to do that.

PA: Are you refusing to back on board?

Captain: No, I am not refusing to go back. I am not goingbecause the other rescue boat stopped.

PA: Get back on board! This is an order! You don't need tomake any other assessment. You have declared that you have abandoned ship,therefore I'm in command. Get back on board right now is that clear?

Captain: Officer…

PA: Can you not hear me?

Captain: I'm getting back on board.

PA: Then go! And call me right away when you are on board.There's my rescuer there.

Captain: Where is your rescuer?

PA: My rescuer is on the stern side, go! There are alreadybodies, Schettino! Go!

Captain: Officer how many bodies are there?

PA: I don't know. I know about one… I've heard about one,but you must tell me! [expletive]!

Captain: Do you realize it's dark out here and we can't seeanything?

PA: What do you want to do ? Do you want to go home? It's darkso you want to go home? Get on the stern of that ship climb the ladder and tellme what can be done, how many people are there and what they need. Right now!

Captain: I'm here with my second officer. [Schettino identifies second officer.]

PA: You and your second officer must get back on board rightnow is that clear?

Captain: I just wanted to tell you that the other rescueboat here with other rescuers stopped. It's just stopped. Now I've called theother rescuers.

PA: You've been telling me the same thing for an hour nowget back on board! On board! And you get back to me right away telling me howmany people are there.

Captain: It's fine officer, I'm going.

PA: Then go, right now!

There are still more questions than answers, but one thing I am very, very, confident of: Nothing like this will happen again. With six souls confirmed dead, 29 still missing and probably somewhere around US$1,000,000,000 - not all Carnival Corp.'s - in damages, liability claims, lost revenues from the ship and lost sales, (yes, economies play a significant role) there will be some significant changes...on some ships (as the vast majority of cruise ships fortunately are run in a safe, conservative, manner they do not need them)...to assure such things never happen again.

Costa Concordia Runs Agrounds - Passengers Dead and Missing - Some Thoughts and An Update

2012-01-15T10:20:00.003-05:00

With a Korean couple on their honeymoon, the Italian Purser (with broken leg and suffering from hypothermia) rescued from the ship and the number of missing reduced to 17 ovenight, I want to provide you with some thoughts...knowing that everything you and I read ultimately is not going to be found to be 100% accurate. (So don't take my comments as gospel, please.)

News reports are painting a picture of Francesco Schettino as an absolute, if not arrogant, captain.

Captain Francesco Schettino is quoted as saying he was the last to leave the ship. Forgetting the stories to the contrary, I am seeing a situation where 50 people were reported missing and, so far, 3 people were rescued. The ship had no risk of capsizing and I am not aware of any order from the Italian Coast Guard for him to abandon the ship, so why would have have left his command? I know captains that would have been leading the search and rescue...without hesitation (and probably ignorning any such order to leave the ship).

Captain Francesco Schettino is quoted as saying his charts did not identify the "rock" that tore a 160 foot gash into the the hull of the Costa Concordia. Folks, today ships require more than paper charts; as electronic charts are not only used, but heavily relied upon...and interface with autopilots, GPS and radars. And, by the way, those electronic charts are custom made for the Costa Concordia.

And, by the way, what of local knowledge of an extremely rocky coastline and then trying to pass a huge cruise ship between two large rocky outcrops? It makes no sense to me.

OK, that said, the reports are that the ship was 2.5 nautical miles off course...a course that she had repeatedly taken on her prior voyages (according to crew members). So far he has not provided any reason for this. It has been speculated that he wanted to bring the ship into shallower water, but that - so far - makes no sense. Why?

1. If you look at the charts, this alleged course to shallower water was not the most direct.

2. The ship's design is such that water-tight doors, if properly closed, would have prevented the flooding of the ship, so there would be no reason for this. While I do not know what happened on this ship, it is a notorious problem of lazy crewman propping open these heavy watertight doors rather than turning those big wheel-like closures and pushing and pulling these heavy doors.

I don't have all the information, but cruising significantly off-course, blaming charts that are used by thousands of others, apparently failing to use common nautical sense, and seemingly having abandoned his ship (whether technically permitted or not) does not sit well with me. When the failure of safety systems is added, it is most troubling.

I am seeing this as "human errors" and the result of what happens when a ship is run arrogantly rather than as if 5,000 souls and half a billion dollars are at stake.

Join the conversation. Let us know your thoughts. Ask your questions. Comment on The Gold Standard Luxury Travel Forum.

Costa Concordia Runs Agrounds - Passengers Dead and Missing - Updated

2012-01-14T10:15:00.001-05:00

The Costa Concordia ran aground late last night tearing a large gash into her port side and is not resting at an approximate 90 degree angle. She was, apparently, 2.5 nautical miles off course.

Photo courtesy of CNN.

There are conflicing reports of the number of dead and missing of the 3,200 passengers and 1,000 crew members. As an updated figure, it appears there are three confirmed dead (2 French citizens and a Peruvian crew member) 6 have died - one reportedly being a heart attack - and up to 51 are missing (and may have found there way to small churches, homes or other places on the island of Giglio.

Reports are that the captain, Francesco Schettino, is now under arrest and may have abandoned ship before the passengers. It is also of concern that apparently a Mayday distress call was not made until long after the evacution had begun.

It is understood that the emergency evacuation was quite disorganized with English announcments being unintelligable, filled lifeboats dangling for up to 45 minutes, etc. All of this must, however, e confirmed.

This is the second fatal accident with Costa Cruises in two years. The first one was in 2010 in Egypt.

I will keep you posted.

Fortunately, due to calm seas, shallow water and land nearby this tragedy could have been far, far worse.

AmaWaterways - A River Cruise Ship Takes an Ocean Cruise!

2012-01-10T19:39:00.000-05:00

AmaWaterwaysis currently transporting the AmaDagio from Rotterdam in the Netherlands toMarseille, France to operate 7-night cruises on the Rhone River starting onMarch 29, 2012. The voyage from its current location in the Netherlandswill take the ship through the English Channel, around Spain and Portugal andthrough the Strait of Gibraltar before it docks in Marseille, France. Previously,the AmaDagio served the Rhine, Mosel and Danube itineraries.

So how does a river cruise ship head out to sea? Take a look!

The AmaDagio is no ordinary river cruise ship. OK, it is "ordinary" for AmaWaterways; which is one reason I am so enthusiastic about this river cruise line. (I am taking my family on a Viet Nam and Cambodia river cruise down the Mekong River this summer and will be talking about that in some detail soon.)

She has 71170-square-foot staterooms and four 255-square-foot Junior Suites. Eighty percent of all staterooms and Junior Suites feature large French balconies. Note that the square footage is competitive with what you expect on ocean cruise ships; quite unusual for river cruise ships.

Inside the ship isexquisitely decorated staterooms are all the amenities of a fine hotel withwhite-on-white plush bedding, a cozy sitting area, individually controlledair-conditioning and ample closet space. The AmaDagio features the latest in onboard entertainment with HD-TVs featuring the Infotainment system offering keyboard with internet access, English language TV stations, a large selection of movies and numerous music programs. Additional amenities include a full-service restaurant, wellness area with glassed-in fitness room, complimentary Wi-Fi and bicycles to explore the small towns and cities along the route.

As part of AmaWaterway’s 15-day Provence andSpain cruise-tour itinerary, the ship will begin sailing 7-night cruises inFrance between Lyon and Arles in March through the end of the year. Excursionsinclude the Beaujolais wine region; tours of Roman ruins; and stops at UNESCOWorld Heritage Site of Avignon and Arles, where Vincent Van Gogh spent much ofhis life. After the cruise, guests will visit the medieval town of Perpignan,France before ending their voyage in Barcelona.

AmaWaterways President and Co-Owner RudiSchreiner. “Our guestsare like family to us and we want the AmaWaterways luxury travel experience tocome to life. ” On AmaWaterways, the "software" is as good as the "hardware".

So let me ask you, "If AmaWaterways is willing to take an ocean cruise, shouldn't you consider a river cruise rather than an ocean cruise?"

Putting a Goldring Travel Hat To Good Use - Seabourn Sojourn Approaching Cape Horn

2012-01-10T14:58:00.000-05:00

It is always great to receive photos from clients as they are cruising the seven seas. Here a client is happily, as he said, "Living it Large with GOLDRING TRAVEL".

I guess the Goldring Travel hat makes all the difference. (My questions is, of course, "Where is the champagne?)

Seabourn Quest 2012 World Cruise - Behind The Scenes

2012-01-06T13:22:00.000-05:00

The start of a World Cruise is always an exciting day, so I thought I would take you behind the scenes so that you can appreciate what happens and see what makes the start of a Seabourn World Cruise so special.

I arrived in Fort Lauderdale at Port Everglades at 10:15a.m. and embarked with the staff and contractors coming on board; sort of the “servant’sentrance”.

Who was the first person I saw? Pam Conover. She looks great, vibrant and energized. She, along with her husband, was at the Gala Dinner the evening beforeat the Ritz Carlton (with Marvin Hamlish providing the entertainment). The World Cruise Guests were provided with a private transfers, a pre-cruise night at the Ritz Carlton, a Gala Dinner and various niceties during their cruise.

As I finish dealing with security, she rushesoff to tend to things as the Full World Cruise guests will be arriving byprivate sedans starting at noon and there are some guests remaining from theChristmas Cruise she wants to visit with.

As I reach the top of the gangway, I am followed by CaptainGeir-Arne Thue-Nilsen – the master of the Seabourn Quest for the entire WorldCruise. He had earlier in the morningsailed the Seabourn Quest into Port Everglades completing her Christmas Cruise,but had hopped onto a pilot boat to take some pictures of the ship. (I will be sharing some of his photos with youduring the World Cruise.)

With cameras in hand, Captain GA led me to the bridge for acoffee and a chat. (My main purpose forbeing on the Seabourn Quest was to interview him…and you can look forward to avery interesting article; and one that explains why I believe cruising onSeabourn – and with this captain - is so special.) I met the officers,including one of those who rescued the couple adrift in Greece a few months ago. The First Officer quickly advises the Captainabout sea conditions and his options for the departure of the SeabournQuest. (It is 10:30 a.m. and theplanning for 5:00 p.m. is already in its final stages…and they just arrived inport a few hours earlier.)

Finally, we settle into his office. It is, alas, not just any turnaround day; it isthe end of the Christmas Cruise and is the start of the Seabourn World Cruise. SoCaptain Geir-Arne had to do his “captain” thing and it quickly became clearthat our “interview” was going to be more of an enjoyable catching a fewminutes here, some there and a moment somewhere else. So after a nice chat I leave the Captain todo his thing and I wander the Seabourn Quest.

Everything is just where I left it when I was on her InauguralCruise back in June (sailing from Rome to Monte Carlo). Everything except,unfortunately, my clothes are no longer in Suite 923.

For those of you that think the suites should be ready foryou earlier, I – once again – witness the frenetic pace at which the staff isworking to make each individual suite perfect for its new guests…some of whom willcall it “home” for the next 109 days. Itis not like an ordinary cruise line where everything is pretty much standard. Yes, everyone receives a bottle of champagne(properly presented, of course) and all the other niceties, and the specifiedbar stocking requests (Coke Zero, Grey Goose, exotic fruit juices, etc.), butthen there are all of the special order floral arrangements, gifts, cards,medical equipment, etc.

Then there is the staff taking down all the Christmasdecorations, the entertainers working on new musical arrangements, bartendersrestocking, etc. And, of course, thereis the luggage…lots and lots of extra luggage. And pallet after pallet of provisions keep arriving.

But, while all of this is going on there is a sense of calmin the public areas. Everyone knowstheir job and they do it, respecting the fact that there are guests that wereon the Christmas Cruise who are staying on for the World Cruise and they are allentitled to the Seabourn Experience.

I eventually wander into the Seabourn Square; a place youknow I (and many Seabourn guests) love. I find Pam Conover – Seabourn’s Ambassador and former President - thereand we have a nice chat about what she is doing, how I am doing and justgenerally catching up…over freshly brewed coffees.

As Pam is about to walk over to her husband and a guest,John Delaney, Seabourn Senior Vice President comes over to say hello. Pam excuses herself back to her guest and John and I continue on, chat aboutsome upcoming things with Seabourn and the evening before. But then he looks at his watch and it is timefor him to get down to the cruise terminal as the Full World Cruise guests areabout to arrive and he wants to personally greet each one of them.

I take the time to wander to my clients’ suites and dropthem a note to let them know I am aboard for the day. Then I wander over to The Club and run intoRick Meadows, (Seabourn’s President), Bjoern Wassmuth (Seabourn’s CulinaryOperations Manager a/k/a Top Chef!) and one of the premier chefs of the world(who I cannot mention and, unfortunately, had to slip by rather than engage asotherwise would have been inappropriate). I will meet up with Bjoern later.

I then head back to the Seabourn Square to meet up withCaptain Geir-Arne’s wife, Juvy, and another couple who are friends of theirs, becausethe five of us are going to have lunch together. We are supposed to meet up at The Colonnade at12:30 p.m.

At 12:16 p.m. the captain calls to say we will meet in 15minutes. (He is running one minutelate!) I head up to his office and we walk together, chatting as we go. It is inspiring to see him stop and say helloto staff and guests. He congratulates astaff member on his promotion. He “highfives” another. And if he inspires me,imagine what he does with the Seabourn staff and crew.

By now, with the guests arriving, The Colonnade isbuzzing. I have a fantastic Salmon with BokChoy in a light teriyaki sauce, along with an excellent Cauliflower and PeaCurry. I paired this with a nice SouthAfrican Chardonnay. Someone else triesthe Tomato Soup and says it is truly remarkable. One by one each of us heads up to the buffet…includingCaptain Geir-Arne...and come back with a bowl…confirming itsexcellence. (BTW, Seabourn provides nicetureen covers so that you don’t need to worry about walking with a bowl of soup.)

John Barron, the Cruise Director, comes over to sayhello. He has just finished a terriblejourney to the ship with missed connections and delayed flights. He is exhausted, but when he sees a guest, helights up, this charm is all there and it is, to be sure, “game on”. You can see the joy in the eyes of everyguest he chats with. (I am hoping he canget some sleep before Rio!)

Just as I finish speaking with John, one of my clientsstaying on for the full World Cruise finds me (my card in hand), so I excusemyself and sit with them while they enjoy their lunch. The staff knows what they want already. But as it is turnaround day there is a missas provisioning is still underway. Theyran out of lemons to accompany a drink, so the waitress substituted lime…but,alas, she mentioned it and offer to seek out an alternative. (Perfection within an imperfection. Yes, I do notice the little things.)

Bjoern Wassmuth then finds me and we find a quiet corner ofthe al fresco portion of The Colonnade to have a chat and catch up. Bjoern was the Executive Chef on one of the first Goldring Travel Food & Wine Cruises and we just hit it off. Our friendship continues today and I am proud to see that he has risen so quickly to be the star that he is. We talk about some of the culinary thingshappening at Seabourn (more on that in a separate article) and on what it islike adjusting to a more land-based life living in Seattle with his longtimesweetheart.

It was then back up to Captain Geir-Arne’s office to finishour time together. As we talk, a possibleproblem with a guest’s visa is brought to his attention, a truck with 21pallets is late in arriving, guests’ luggage is still arriving and, in fact, sevenguests still have not arrived. It is4:00 p.m., so the Captain advises the departure will be delayed by 30 minutes (hopefully)and then makes a public announcement that his pre-muster speech will be delayed15 minutes.

It is clearly time for me to disembark and for the SeabournQuest’s World Cruise to begin. So CaptainGeir-Arne escorts me to the gangway. But, remember what I said about the little details, as we walk he seestwo little pieces of debris from the just removed Christmas decorations. He stops and picks them up. He doesn’t ignore them. He doesn’t tell anyone else to do it.

It is his ship.
It is a Seabourn ship.
It is the ship that his guests will call their home.
It is the ship that her crew and staff will call their home.
It is the attention to detail.
It is the respect of all of that.
Bon Voyage Seabourn Quest!

Next up is a very interesting Interview with CaptainGeir-Arne Thue-Nilsen.

Significant Savings on Seabourn - Plus Upgrades and Onboard Credits

2012-01-03T12:31:00.002-05:00

Seabourn is starting off 2012 with some significant offerings on some very interesting sailings. What I can tell you is that while I have been very critical of the "free" things that you are actually paying for (hotels, upgrades, etc.), if you look at the pricing prior to these offerings you will see that the added amenities are really added and not buried in the pricing.

I also believe that Seabourn is taking on some of the Regent Seven Seas and Silversea marketing efforts head-on. I do not know that objectively it is a good thing, but what it does for you, as the guest, is make it easier to compare the value of each cruise line (noting, yet again, if you are only looking at "price" you are not really looking at the total "value"!).

So with that said, what is it exactly that Seabourn is offering on the following sailings?

- Up to a 2-category upgrade
- Up to an additional 15% on select combination cruises (This is the return of the discounted combination cruise pricing and at potentially higher discount than before. Great news!)
- $1,000 per suite shipboard credit on premium suites (There are also other benefits that come with the premium suites, so now whether you want spa treatments or tours, they make these suites an even better value.)
- Complimentary pre- or post-cruise hotel (I always recommend arriving a day before your cruise and this will make the logistics of your pre-cruise experience easier, but let's makes sure it is the best hotel for your desires.)

INDIA & ARABIA - Follow a silky trail of mystique through desert oases and colorful markets. Awaiting you are wonders thousands of years old, patiently preserved for your viewing pleasure. FARES FROM $5,499 + taxes.
SOUTH AMERICA - Beneath an emerald green canopy of flora and fauna, shaded from the midday sun, we’ll venture into the soul of South America. Plus, take advantage of Seabourn’s exclusive South America Air Offer with airfare from just $999 + taxes. FARES FROM $4,999 + taxes.
SOUTHEAST ASIA AND AUSTRALIA - Explore Asia’s ancient temples and quiet villages surrounded by never-ending fields of green. In the land down under, get an up-close view of the Great Barrier Reef and come face-to-face with wild koalas and kangaroos. FARES FROM $4,599 + taxes.
MEDITERRANEAN - Savor the Mediterranean’s intoxicating blend of cultures, cuisine and character. We’ll come face-to-face with it all as we hug the coastline across the region. FARES FROM $1,999 + taxes
TRANSATLANTIC - Relive the epic voyage that once linked the New World with the Old. We’ll travel the storied waters of the Atlantic with a level of sophistication reminiscent of Transatlantic crossings of yesteryear. FARES FROM $2,499 + taxes
NORTHERN EUROPE - Step back in time as we bid you a brief farewell at the door of imperial Russia’s St. Petersburg. Let us take you to a land of majestic cities, noble traditions and breathtaking scenery. FARES FROM $3,899 + taxes
*All of these cruises are subject to prior sale, capacity controls and may be withdrawn at any time. Pricing includes the applicable upgrade.

If you are interested, please call me at (877) 2GO-LUXURY (or one of my international numbers) or email me at eric@goldringtravel.com.

Do What You Need to Do and Write What You Need to Write.

2011-12-28T13:01:00.000-05:00

I know I have been on sort of a role about being a bit kinder to fellow travelers. I also know I have been a bit harsh in putting forth the message; I guess, in large part, because it seems like the ones that actually need the message won't hear it otherwise.

You may recall the other day I posted on the Goldring Travel Facebook Page about a truly inspirational speaker I saw with my family by the name of Michael Fowlin. He had many great messages for teenagers, but also for adults. One of them was, "Stop doing what you are supposed to do and starting doing what you need to do."

I really took that to heart and have really tried to change the way I do some things. Without trying to sound too virtuous, and without getting into specifics, I have done things like letting some important people know that they are really appreciated rather than just sending them a Christmas card...and they probably never actually perceived themselves as important to me. And rather than say to a waitress whose customer walked out on their bill, "Sorry", I did something to assist.

So today I received another of the many emails I get from my 79 year old mother. (Remember when your grandmother would cut out articles from the newspaper and mail them to your parents? This is the modern version of that.) Anyway, she sent it because the video was shot in Red Bank, New Jersey (the home of Goldring Travel...and formerly a really good cigar bar seen in the background, but now closed).

This video, by Life Vest Inside, speaks to the same thing. Coincidence?

Sometimes people board luxury cruise ships and believe it is all about them. They paid their price and they demand all they believe they are entitled to. Sometimes those people forget that they are dealing with human beings and that the stewardess is doing her best, the hotel manager is trying to correct things for you, the food served by the waiter may not be perfect, but they are people.

So before you start yelling. Before you start posting how bad they are. Before you start adversely affecting other's dreams of their cruise. Before you write as if your singular experience is authoritative and the dozens of more positive experiences must be a thing of the past or a sign of things to come (rather than an isolated instance): THINK.

Do you really think you NEED to yell, or berate or castigate? Or is just something that you decided you should do?

Why Do People Believe Bad Comments More Than Good? A Word of Caution: The Poster May Be Trouble.

2011-12-27T16:43:00.000-05:00

There is an interesting, though disturbing, phenomenon that raises its ugly head too many times: The Thrill of Writing Negative Cruise Reviews.

On Cruise Critic (the website of so much inaccuracy and social dysfunction that it boggles most minds), there is presently a woman on the Seabourn Pride (posting as "Caroldoll") who typifies how an obviously ill-informed person who loves the limelight gets her 15 minutes of fame by engaging in various rants and then becomes offended because she was called out on it

What mystifies me more: There are people that take what this one - ill-informed and not terribly well centered woman's - opinion and deem it to be truthful, relevant and, to be sure, a virtuous death knell. Why?

Let me set the stage:

Granny Lorr has just completed an 88 day cruise on the Seabourn Pride and had the time of her life...again. You can read her travelogue with details of her experience on the Seabourn Pride here: Granny on The Pride 2011. Raves and compliments abound. She disembarks as the Pride is going into drydock.

Caroldoll embarks on the Seabourn Pride the day it gets out of the same drydock. She starts out by stating, in part, "The check-in was handled quickly and professionally. However EVERYONE was sitting in a very small theater type room. There were small coldcut sandwiches..not even good cold cuts and with very dry bread and cookies. After about a half an hour someone came to take us to the suite. We are in the OS 6. This is mid-ship with a very very obstructed view."

It is at this point I stop, pause, and determine that whatever else she has to say is definitely going to be of the "Why did you step under my foot?" rather than the "I am sorry I stepped on your foot" variety. It is, to someone who is knowledgeable (like a good travel agent) that:

(A) One never should arrive at a Seabourn ship before 2:00 p.m. and more preferably at or after 2:30 p.m.  So why did this person arrive before then? Obviously she didn't have a clue either because she didn't use a travel agent or she used one that didn't know or didn' tell her.

(B) The midship Owner's Suites on the smaller Seabourn ships have a somewhat obstructed view from the balcony.  The Seabourn website makes the condition very clear, "Suites O5 and O6...Living rooms windows have an obstructed view due to ship's equipment; as well the private verandah will have an over head obstruction due to the overhang presence of the ship's life boat.". Oh, heads are going to roll! To bad she did not use hers before the cruise to actually read something or ask questions.

So I read on - already tainted by her failures...and they are failures...and read her comment, "I could go on and on, but their internet package is $400, so I won't!" And I pause again because in the top suites on Seabourn the interest is included in the cruise fare (or, if you will, complimentary...just as it says on its website.) But then I think, "If she bought the full cruise package, then it wouldn't matter."

Then I say to myself, "Self: Why would someone who just boarded a ship spend the time ranting on Cruise Critic rather getting herself together and having any issues addressed in a productive fashion?" I figure it is because she is seeking vengeance, retribution...or, possibly, she needs to blame someone other than herself because she just doesn't belong on that ship.

This last point plays itself out when she complains of the age of the Seabourn Pride, which was launched in 1988 and then compares it to her yachting experiences. But again, lack of or bad travel agent aside, the Seabourn website clearly states, "And in 1988...the sleek, 10,000-ton Pride emerged from the...shipyard". If this person was looking for modern or something comparable to a new superyacht either ignorance or visions of grandeur were present. (BTW, I tell all of my clients that the service and cuisine...the "Software" if you will...is what makes the small Seabourn ships special. If you want state of the art "hardware", the newer Seabourn Odyssey-class ships are probably for you.)

Then there is another point: This is the first cruise since the drydocking of the Seabourn Pride. While it made some major technical enhancements to the ship there is absolutely no way things would be running perfectly. The drydock is run by a shipyard (not Seabourn) and things go wrong and need to be corrected...especially when on a compressed schedule. In addition, the staff are spending their first days putting things back where they belong (or in new places), working the kinks out of the new equipment, etc.    Just like taking a Caribbean cruise during hurricane season, you should never book such a cruise without expecting problems...Ever. Guess she was never told that!

So now with all of this background I am reading about those poor souls reading her rants who have booked their first Seabourn cruise and it is on the Seabourn Pride. They are unnecessarily worried because they are clearly not getting a balanced perspective. Why would Caroldoll do this to these people?

But I also must ask, "Why are there so many other posters rooting her on to complain more?" Do they not see that what she says may or may not be true, but even the faults are probably blown way out of proportion. Or, of course, if they are not like her, would the issues she is legitimately having be perceived as dire by themselves? Of course they do. If they read Caroldoll's thread they already know how ill-informed and/or perverse her perspective is. To me it is like a those people that see someone under the influence and nonetheless buy them another drink because they think that person is amusing.

Before I end this I would like to refer you to an article I wrote back in July 2009: Let's Get Back to Basics - Why Do We Do This Stuff???? . It talks of "The List": the list certain people make of everything that is not right (not even wrong) with their cruise. It ruins their experience and, when they decide to share their List, it ruins it for others; something I wrote about a few days ago.

Do yourselves a favor when looking to book a cruise: Use a quality, knowledgeable, travel agent. Don't book online (unless you plan on handing it off to that agent afterwards). Don't book directly with the cruise line. Don't read the review of one person and believe it to be true. And, don't believe everything you read. (Unless, of course, you read it here!)

Do have a great time and know that your experience is what is important. That other person's: Usually, not so much.

Join the discussion on The Gold Standard Luxury Travel Forum

What a Wonderful World (To Travel) - Happy Holidays from Goldring Travel

2011-12-22T08:52:00.000-05:00

This has been quite a year for me, personally, and for Goldring Travel.

I have traveled from the mountains of Lake Tahoe, California to the beaches of Sardinia; wandered the streets of Rome and was among the first to cruise on the Seabourn Quest; relaxed in a beautiful villa in remote Turkey; took in much during the Global Superyacht Forum in Amsterdam; embraced the east coast of Canada and the United States on the Goldring Travel Food & Wine Cruise aboard the Seabourn Sojourn and in my special event at the New England Aquarium.

I have enjoyed my children's growth and happiness (even during some trying times) as each blossomed and developed as either an incredible writer or computer whiz, while becoming more independent and self-assured. One traveled to Europe this summer as part of a People to People Student Ambassador Program, then to a high tech course through Johns Hopkins Center for Talented Youth, then on to Washington, D.C., all the while snowboarding and computer gaming. One spent the entire summer at camp in Vermont, learning to kayak and hiking and camping, but also becoming quite a compassionate young woman whose stories can make you cry or just think.

But even with this all of this great stuff I have encountered more negativity than I have in the past. Some of it surely is based upon the worldwide economic problems. But some of it is just an unhealthy approach to those things that are really wonderful. It has become so rampant that I even wrote a few articles on this, including one earlier this week.

In contrast, I find such peace and enjoyment with my children, but do you have any idea how many hours I have stayed up late just to schlep a bunch of kids from here to there?! I am enriched by my cultural experiences, but do you know many hours were spent sitting in an an airline's economy seat? I love my Goldring Travel business, but do you have any idea how many "discussions" I have had with cruise lines making sure you, my clients, are treated better? It will never be "all" good, but I am truly blessed and can find no reason to complain.

So, at this time of the year when some are looking for gifts, parties, resolutions for the new year, and how next year is going to be better than this year...I look around me, reflect - think of the Jimmy Buffett lyric, "Some of its magic. Some of its tragic. But I have a good life all the same." - and then I say, "What a Wonderful World!"

Happy Holidays from Goldring Travel!

'Tis the Season - Your Demands and Comments Can Degrade Everyone's Holiday Cruise

2011-12-17T14:00:00.001-05:00

As I read things on the web I am seeing that annual overtone of some folks that seek to dampen the joys of holiday cruises and other vacations by complaining about a single incident that happened weeks or months ago as if that single incident is going to be repeated regularly...And then they complain about children and/or crowds.

Let me float this by those "lovely" folks: Do you ever consider that being a Grinch isn't helpful and, in fact, not only makes the other guests uncomfortable and beats down not only the attitude of those serving you, but makes their ability to service you and others as they wish impossible.

Example: You are upset because your stewardess didn't give you all three types of designer soaps or there was a service issue in the main restaurant. You complain to the head of housekeeping, the maitre d', the head of Guest Services and then the Hotel Manager. You want it right and, gosh darn, you are entitled to it!

No matter what anyone does it just isn't good enough. And everyone is doing everything possible to please you. They, in fact, are not doing other things for other guests because they are so focused on quieting the storm around you. To you the issue isn't that everyone is falling over you to make things right, it is that it wasn't right in the first place (the impossibility of perfection aside)...so, in fact, to you it will never be right.

But the issue (not to you, but to everyone else) isn't that your issue can, to your mind, never be made right. The issue is that your issue has caused a negative impact on so many around you. Not only the other guests that have issues that could otherwise be quickly and easily addressed (if the needed staff weren't constantly dealing with yours), but that the staff is disheartened because no matter how hard they try you won't be satisfied. (You may recall a certain person from another cruise website the cruised on Seabourn earlier this year that fits this profile! You can also find a number of people that fit this profile on Cruise Critic. Coincidence? I think not.)

But there is more to your degradation of everyone else's cruise experience: Now that you have negatively impacted other guests and the staff on your cruise, you then publish your one-sided complaints on various websites and/or forums...and then you interject them onto any person about to take a cruise that asks a question that just might hint at being an opening for you to repeat your singular issue and perspective.

And then there is the issue of children and crowds. Two quick points on this:

First, the sun rises every single day. No one complains (except some teenagers who sleep until 2PM) because it is what happens no matter what. During holiday cruises and other vacations, like the sun rising, children - who are off from school - will be there. So don't be like a sleeping teenager and complain about an obvious thing that is going to happen no matter how much you complain. The same holds true for crowds.

Second, some people actually (a) have children; (b) are children; and/or (c) like or are not bothered by children. And some of them actually enjoy the vibrance and energy of crowds (rather than the carpets being rolled up at 10PM or the pool being an object merely to be observed). So don't get into complaining about things that are the joys of others...especially when you aren't going to be part of their experience/cruise/vacation. It not only isn't helpful, it can be offensive.

So before you interject your opinions and "warnings" this holiday travel season, remember it is not all about you, but THEM and what THEY want.

Just sayin'!

Silversea 2013 Itineraries Announced...and The World Cruise is Back!

2011-12-16T12:01:00.001-05:00

Silversea has announced its 2013 itineraries and some of the highlights. At the outset, there are a few worth mentioning: The World Cruise is back; and, Silversea is continuing with its combining an "all inclusive" product with additional onboard credits.

The 115 Day World Cruise will be on the Silver Whisper, departing from Los Angeles and ending in Fort Lauderdale. It is both good and interesting for the North American market, but more on that in a minute. This voyage will visit 28 countries and 52 ports starting out with a beeline to French Polynesia, then on to New Zealand and Australia before heading along Australia's western coast to Southeast Asia (including Borneo, Viet Nam, Thailand and Indonesia), and then on to India, East Africa (including Madagascar, Mozambique and South Africa) and then up the West Coast of Africa (Nambia, Gambia, etc.) before heading transatlantic to the Caribbean and then ending in Fort Lauderdale. It is a great itinerary (save one leg in the middle which is many sea days...but that is simply unavoidable) and definitely worth considering.

BTW, Silversea is offering a 16 day pre-cruise extension allowing you to sale roundtrip from Fort Lauderdale, a 3 day post-cruise extension allowing you to sail directly to New York and a 15 day post-cruise extension allowing you to sail to Southampton.

If you can say only one thing, it is that Silversea has put a great deal of thought into this itinerary as well as the demographics of its probable World Cruise guests! (OK, it is two things, but they are intertwined.) Hint: It is set up to be very easy for North American guests...and not so bad for those from the UK.

I do not have pricing on this as of yet, but if you are interested, please call or email me and I will get it for you.

The other interesting aspect of Silversea's 2013 approach is that it is continuing its "Onboard Spending Credits" as follows:

6-7 Days - $500 per suite
8-21 Days - $1,000 per suite
22+ Days - 41,500 per suite

Personally, I would like to see those amounts taken off the cruise fare, but I understand that there is a good portion of the market that thinks they are getting something free, when they are actually paying for it 120 days prior to their cruise and then getting it back when they are onboard...and then are faced with having to spend it, when otherwise they might not. (It is a small point, but one worth considering.)

I have also taken a quick look at some of the itineraries and there are quite a few creative ones. Luxury in Alaska, a few trips to Iceland, Japan and China, roundtrip Singapore, and more.

As you know, I call it as I see it and I am liking what I am seeing!

Your Order Room Service With Your Telephone, So Why Not Your Vacation?

2011-12-15T10:14:00.000-05:00

This time of year I received many e-mails from clients andpotential clients seeking advice for their next vacation. While that is greatnews, and I love to help them, there is a problem…A Big Problem.

The problem is, well, e-mails. Too many of us have become soreliant on shooting off a quick e-mail that we have forgotten how much easieran actual conversation can be when trying to plan a complex trip, or even justto figure out what sort of vacation one wants. E-mails simply do not allow for the necessary "give and take" oran easy understanding of what a client’s desires really are.

Eventually what can happen is a sense of frustration developsbecause either I do not really understand what a person may be trying toexpress in their e-mail or they do not understand fully what I'm trying toexpress in mine. That said, I can't tell you the number of times I have writtenin an e-mail, "Please give me a call" or "When would it beconvenient for me to call you?" yet I only get an e-mail in response.

Am I complaining? No. My concern is not spending the time,but rather causing confusion – with prices and vacation options flyingeverywhere – rather than focusing on pricing and options that the inquirer trulydesires.

There is a reason that Goldring Travel has:

A toll-free number in the United States: (877) 2GO – LUXURY;

A telephone number in London, England: 020 8133 3450;

A telephone number in Brisbane, Australia: (07) 3102 4685;

An Internationaltelephone number: +1 732 578 8585; and, of course,

Skype(egoldring).

It is so that I can talk with my clients and prospectiveclients. Not only is it the most effective way to communicate and discussvacation plans, it is far more enjoyable, personal and, hopefully, informative.

Seriously, don't you get more of the information you desiremore quickly when there is dialogue rather than:

Aska question in an email.

Wait.

Reada response.

Aska second question.

Wait.

Reada response.

Getfrustrated because the answer wasn't really what you were looking for.

Aska third question.

Wait.

Reada response.

Seriously, something that can be accomplished in a fiveminute telephone conversation can take hours or even days via email.

Is this more time-consuming for me? Yes and No. It may takemore time up front, but in the end it is far more efficient, far more enjoyableand, of course, far more likely that you (my client or prospective client) aregoing to receive the information you desire and, ultimately, the vacation ofyour dreams.

To me it is, many times, similar to online booking engineswhere there is very limited interaction to travel agent, too much interactionwith the computer, and ultimately frustration and dissatisfaction set in.

For example, how do you effectively explain in a briefe-mail the differences between Uniworld, Viking and Avalon Waterways whenconsidering a China river cruise? Or, how does one discuss differences incuisine, service styles, ambience, etc. as it relates to the inquirer'spersonal tastes, desires and culture.

The fact is that every person pretty much wants the sameinformation, but wants it delivered in a different way. These differences existfrom person to person, but become magnified when different cultures areconsidered. Trying to deliver the desired information in an e-mail consideringthese factors does not always result in a great experience.

There is another problem as well. That is the proverbialchasing of one's tail. Can you give me a price on Cruise A, All-Inclusive Band, by the way, what about a River Cruise? To me this is most interestingbecause the people that are relying upon e-mail generally spend a good bit oftime surfing the web. And, for some reason, there is a hesitance to click onthe "Fare" button even if it is to merely get a general idea ofpricing.

Do you want to know the “some reason”? Understandably, it can be an overwhelming experiencefor someone to sort out all the prices and the differences. And that is where a good travel agent comesin. So my question is, “If that is the reason, then why not let me(your travel agent) sort things out in a more efficient and understandableway? A way that I know will deliver theinformation you really want in the way that will not be so confusing oroverwhelming?”

So while I am happy to quote 10 different options, thereality of it is that eight of those possible options probably are not somethingthe client ultimately is even interested in.

By all means, please send me e-mails. You know I willrespond quickly! But, if you really are unsure, please follow that e-mail upwith a telephone call or, if you wish, don't bother with the e-mail and justgive me a ring.

In closing, let me ask you a question: Do you prefer to order your room service requestvia a television monitor or by calling it in? If you are a luxury guest, you make the call. And why should you order your vacation anydifferently because…?

Just remember my motto, "Be Treated ByYour Travel Agent As You Will Be Onboard!" the next time you are looking for a vacation and you willsoon hear, “Hello! Goldring Travel.”

Seabourn Quietly Makes Some Improvements...And a Word of Caution

2011-12-12T08:42:00.002-05:00

John Delaney, Seabourn Cruise's senior vice president for sales and marketing, announced in Travel Weekly UK some things that I have and aware of, but have not been able to share with you until now.

The first exciting bit of is that Seabourn intends on having the Seabourn Sojourn spending a significant amount of time in the Amazon Basin during the fall of 2013. This is something that John Delaney and I discussed during my time on the Seabourn Quest's inaugural cruise this past June. I have told many of you that you will see some new, and pretty exciting, itineraries starting in the second quarter of 2013 and this is just one example.

John also announced that Seabourn's past guest program is going to be significantly revamped. It is not going to dilute the present program but, in fact, will focus on Tiffany jewelry and, importantly, lower milestones to gain benefits.

As you may know, Seabourn's present program awards a free seven night cruise after 140 days of sailing or a free 14 night cruise after 250 days of sailing. In today's market, especially with six ships, most of Seabourn's guests will sail on average 14 days or less per year, so a requirement of 10 years to receive any benefits no longer works. (To be sure, many of my clients sale for extended periods of 40+ days per year, but even then it takes years to reach a milestone… even merely receiving a 100 day pin.)

You should also be aware that with Seabourn's combining with Holland America's sales force, it is looking to increase its demand and, therefore, it's pricing. While I do not believe travel agents selling Holland America generally have a clue about Seabourn, as it's mass-market travel agents are pitching luxury cruises, the fact is that there is a potential for Seabourn to raise its prices in anticipation of increased sales. Therefore I would urge anyone interested in booking a Seabourn cruise to do so sooner than later.

I would also like to remind you that the terms upon which the book your Seabourn Cruise are significantly more restrictive in the UK than book them through a US travel agent.

So you are interested Seabourn cruise I would suggest…strongly suggest…that you use a travel agent that truly knows the Seabourn product, provides you with excellent service, great pricing and the most flexible terms. obviously, I believe Goldring Travel provide you with all of that...and more.

If you would like more information, or are interested in booking a Seabourn Cruise, please call me at (877) 2GO-LUXURY in the United States, 020 8133 3450 in the United Kingdom, (07) 3102 4685 in Australia or +1 732 383 7398 elsewhere worldwide or email me at eric@goldringtravel.com.

Seabourn's Small Ship Luxury Cruising - Where Do You Want To Go?

2011-12-09T07:57:00.001-05:00

I have compared, in a number of articles, some of the differences between the various luxury cruise lines. One of those points is that Seabourn's smaller ships can go places other cruise ships simply cannot. This recent photo of the Seabourn Legend as it transits the Corinth Canal in Greece speaks for itself.

Where do you want to go?

Global Superyacht Forum 2011 - What Is It About?

2011-12-08T10:08:00.001-05:00

Many of you have read about my annual participation in the Global Superyacht Forum in Amsterdam, but really did not have much of an understanding about what goes on in what we discuss.

The Superyacht Group has just released a video that I think you'll find interesting. (And, yes, I am briefly in the video!)

The Euro and The Greek Bailout Plan - A Joke...Really

2011-12-07T13:16:00.001-05:00

One of my clients sent me the following and I thought, this isn't funny, but it is a joke.

But before you read it, I want to look back to when the Euro was first being put in place. I said then, and believe now, the currency must fail.

The very premise of it made no sense to me: Take a multitude of cultures, with a multitude of economies, with multitude of currencies and then combine all of them, but allow them all to negotiate the base exchange rates (the first round of self-enrichment) so that eventually the countries with the strongest economies can seek to impose their philosophies upon cultures and economies that are inapplicable (such as taking a German industrial-based approach to Greece's tourism based economy) in order to assure that their economies are not hurt by the ones they are actually trying to exploit through increased sales of their goods and services (the second round of self-enrichment).

I mean, for example, how on earth could Greece's tourism economy get back from Germany the same amount of benefit as it gives to Germany from its purchase of German goods and services? The math seemed and seems pretty simple to me.

That said, now read this:

This may help clarify the Greek debtsituation.

It is a slow day in a little Greek Village.The rain is beating down and the streets are deserted. Times are tough,everybody is in debt, and everybody lives on credit.

On this particular day arich German tourist is driving through the village, stops at the local hoteland lays a 100 Euro note on the desk, telling the hotel owner he wants to inspectthe rooms upstairs in order to pick one to spend the night.

The owner gives him some keys and assoon as the visitor has walked upstairs, the hotelier grabs the 100 Euro note andruns next door to pay his debt to the butcher.

The butcher takesthe 100 Euro note and runs down the street to repay his debt to the pig farmer.

Thepig farmer takes the 100 Euro note and heads off to pay his bill at the supplier offeed and fuel.

The guy at the Farmers’ Co-op takes the 100 Euro note and runs topay his drinks bill at the tavern.

The publican slips the money along to thelocal prostitute drinking at the bar, who has also been facing hard times andhas had to offer him “services” on credit.

The hooker then rushes to the hoteland pays off her room bill to the hotel owner with the 100 Euro note.

The hotelproprietor then places the 100 Euro note back on the counter so the rich travellerwill not suspect anything.

At that moment the traveller comesdown the stairs, picks up the 100 Euro note, states that the rooms are notsatisfactory, pockets the money, and leaves town.

No one producedanything.

No one earned anything.

However, the whole village is now out of debtand looking to the future with a lot more optimism.

And that Ladies and Gentlemen, is howthe bailout package works

Seabourn Top Experts, Critics & Guests Evaluations

2011-12-01T13:01:00.001-05:00

I regular refer people looking for objective evaluation of cruises and cruise ships to avoid magazine polls (Conde Nast, Travel & Leisure, Porthole, etc.) and look to objective experts like Douglas Ward (Berlitz) and Stern's Guides. The reason is that the magazine polls can easily be skewed by improper voting, readership that doesn't actually sail on the particular line and a host of other reasons.

But...as I usually say...when there is significant consistently between the popular polls and the expert evaluations, it is something to take note of. Such is the case with today's press release from Seabourn.

SEATTLE, December 1,2011---First-place awards and honors keep accumulating for Seabourn'sintimate all-suite ships in 2011. Recent announcements by the editors ofthe twin Cruise Critic websites in the U.S. and U.K. confirm the opinionsresulting from earlier readers' polls at both Travel + Leisure and Condé Nast Traveler,naming Seabourn the best small-ship cruise line in the world. The readers ofthe popular consumer cruise magazine Portholehave also once again expressed their praises for Seabourn's ships andaccommodations. In addition, Seabourn's fleet of six elegant ships alsorepresents six of the ten highest scoring ships in the world, according to theratings in the 2012 BerlitzGuide to Cruising and Cruise Ships.

"All of us are tremendously gratified by these honors" saidSeabourn's President, Richard Meadows. "We're extremely proud of ourhardworking crew who truly deserve the recognition for theseawards."

The editors of Cruise Critic's authoritative web presence have collectivelyspent thousands of days at sea on hundreds of cruise ships. So when they singleout Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest as the "Best forLuxury," they know whereof they speak. They also must have sampled thesublimities in quite a few shipboard spas before selecting Seabourn Sojourn andSeabourn Quest as being the "Best for Spa-Lovers." CruiseCritic's U.K.-based sister site also selected Seabourn as representing the"Best of Luxury" for the second consecutive year.

The newly released December issue of Portholemagazine announced that its readers had named Seabourn Best Luxury Line, andSeabourn Quest as the Best Small Ship in its 13^th Annual Readers' Choice Awards, and had also cited the fleet foroffering the Best Accommodations afloat.

Douglas Ward, the longtime editor of BerlitzComplete Guide to Cruising and Cruise Ships, is renowned for themeticulous and detailed scoring system he uses to rate ships of all sizes andshapes. In the 2012 edition, he once again rates all of Seabourn's shipsfive-stars-plus, and also includes all six of Seabourn's vessels on acomprehensive list of the ten highest scoring ships overall.

One thing you may want to keep in mind as you begin cuddling up for the cold winter and say, "You know, we should start thinking about our next cruise", I am finding quite a number of 20121 Seabourn cruises with extremely limited inventory.

So for all of you that insist on following the flawed philosophy of waiting because the price may drop, I want to offer these two points:

(A) If the price drops, but the category and/or suite you want isn't available, you probably have saved nothing...and may ultimately pay more; and,

(B) If you book with Goldring Travel and you find the price of your Seabourn cruise drops, just let me know and I will get you that lower fare...right up until the date your final payment is due.

UK Luxury Cruises? - Holland America and Seabourn Merge Sales Offices...Be Careful!

2011-11-28T09:02:00.001-05:00

It has just been announced that HAL and Seabourn are merging their United Kingdom (UK) sales offices and teams; mimicking the rather frustrating endeavor in the United States. The reason is not to increase operational efficiencies, but according to the press releases: Carnival wants to group its "luxury" brands.

Unfortunately, what it will not do is provide a better, or more efficient, entree into the luxury cruise market, but rather a more confused and inaccurate message for the British and European cruiser.

Why? Apparently, because according the Carnival UK if it is not a mass market experience is it a luxury one. That is simple not true!

I must contrast this new message to the British/European cruiser against the message given in the United States that Seabourn is, and shall remain, a distinct brand with a distinct office and hierarchy, and most importantly a different clientele.

More specifically, Seabourn's entire inventory consists of suites in an all-inclusive, high service, high cuisine, atmosphere. Holland America has an inventory of cabins where you pay extra for almost everything...on one side of one ship that equals the entirety of Seabourn's suites on all of its ships. In fact, on Holland America it doesn't provide a single complimentary drink (save a welcome bottle of sparking wine) to even its top suite guests. (And the Neptune Lounge is the least robust of almost any cruise line...even Royal Caribbean!)

So the British luxury cruiser is going to wind up getting support from travel agent and back-office philosophy that is focused on calling Holland America a "luxury"product when it is, without any question, an upscale mass market cruise that what really matters to the luxury cruiser is lost.

To make this point even clearer, one need not compare Holland America to Seabourn, but to - let's say - Celebrity Cruises which offers far more amenities for suite guests (complimentary cocktail hours, for example), has multiple alternative dining venues (including the world class Murano Restaurants), etc. Or how about Oceania Cruises or Azamara Club Cruises, which provide a more inclusive (not all inclusive) experience with finer dining options throughout their ships with a higher level of service and 50% or less passengers on their ships.

For an overall article on this subject please read my articles:

A Luxury Cruise: What is the "Industry Accepted Definition of 'Luxury'"? Does One Exist?

Budget Cruises Pitching Luxury: You Don't Get What You Pay For, You Only Think You Do...Because You Have a Bad Travel Agent!

Can someone please explain to me how someone pitching a Holland America cabin to you is going to be better qualified to explain the entirely different experience you will have on a Seabourn cruise...and that person is going to do it telling you, with a serious face, that both are luxury experiences?

So while the newly combined UK offices of Seabourn/Holland America want to represent to you, the traveling public, that they are "luxury" sisters, do not be duped. And do not ever think it is appropriate to combine the Holland America and Seabourn brands for anything other than back office reservations systems, provisioning, etc., is absolutely an appropriate way to increase efficiencies.

If you are in the UK, elsewhere in Europe or even Australia, please give me a call on the telephone numbers below or email me at eric@goldringtravel.com to get the accurate information, great service, excellent pricing and, most importantly, the truth.

(877) 2GO-LUXURY
UK: 020 8133 3450
AUS: (07) 3102 4685
International: +1 732 383 7398

Holiday Season = Airline Food = Not Too Many Good Choices

2011-11-22T16:44:00.001-05:00

Lots of suggested articles are sent to me from various industry sources and companies seeking to push a particular product or position. Generally I read them with interest, but don't find them something my readers would find interesting or useful or, frankly, they are just are too biased.

However, today I received one today and thought: I was going to write about how I have become so disenchanted with the poor quality and lack of healthy choices on my airline flights that it is something I should write about, but now I don't have to. Here you go:

2011DietDetective.com Airline Food Investigation

Survey Provides Travelers with the
Best In-flight Food including Health Ratings
Making Healthier Choices 35,000 Feet in the Air
Virgin America and Air Canada Receive Top Rating, United Falls fromGrace (again),
Spirit at the Bottom, Spirit and Delta Least Cooperative

NEW YORK, NY (NOVEMBER22, 2011) According to Airline Transportation Association, there will betweenroughly 23 million passengers traveling over this Thanksgiving season. Knowingwhat are the ‘best’ and ‘worst’ choices is a valuable tool for any traveler, soDietDetective.com once again rated the best ‘Calorie Bargains’ and “CalorieRip-offs” at 35,000 feet.

DietDetective.com issued the2011 Airline Food Survey rating foods for eight airlines. The survey assigned a“Health Score” (5 stars = highest rate, 0 star = lowest) based onsnack/on-board food service offerings, number of healthy offerings, airlinecooperation, fruit and vegetable offerings, and improvements. The surveyincludes health ratings, cost, comments, food offerings, calories, and exerciseequivalents.

“This year Virgin America and Air Canada provided the ‘healthiest" choicesin the sky, while United had a fall from grace, Spirit received the lowestrating, and Spirit and Delta were the least cooperative (and also received alow health rating),” says Charles Platkin, PhD, MPH, public health advocate,editor of DietDetective.com and assistant professor at CUNY School of PublicHealth at Hunter College.

Below are the surveyedairlines’ “Health Scores” (Health Score: 5 stars = highest rating, 0 stars =lowest). For fullsurvey results including full listings of the snack/on-board food,comments, ratings, cost, calories, exercise equivalents, and tips go to www.DietDetective.com or email MaryCummings (mary@nutritionpr.com), 212-367-6199 ext 2

Air Canada (514-393-3333, www.aircanada.com)

Health Score: (****)

Best Bets: This airline cares about itspassengers’ health--that's for sure. The airline calls their food Air CanadaNutriCuisine and prides itself on the freshness and optimum quality ofingredients. They contract with a company called Food with a Conscience nutritionalprogram ( www.foodwithaconscience.com)to help create their menu.

They can do slightly betteron the individual snack offerings though. Pick the Nissin – Chicken RamenNoodle Soup. It will fill you up and it's more like a meal. The cashews need tobe shared. They will fill you up but have too many calories for oneperson. I love the idea of the Celery& Carrots with Ranch Dip -- nice touch. I just wish the dip were hummus orsomething healthier than ranch. As faras the meals go, they are all relatively low in calories. Go for the chicken orroast beef wrap or the vegetarian sandwich (nice!). The healthy oatmeal is also a great offering.

Virgin America (877-359-8474, www.virginamerica.com)

Health Score: (****)

Best Bets: In terms of individualsnacks, the PopChips are a low-calorie choice; however, the best choice is thenuts. They are packed with important nutrients and will help keep you fulllonger than other snack choices. But you still need to split them with someone.The oatmeal is a good breakfast choice at 310 calories -- a nice whole grain toget you started in the morning. Virgin's snack boxes, such as the protein mealwith hummus, nuts and tuna, are great. They’ll fill you up and will be a realmeal. To be honest, the Jet Set Kid’s Pack could set a better example. I wishit had some healthier choices, but at least it's relatively low in calories(compared to other airline snack boxes). In terms of meals, the Edamame andPortobello Mushroom Wrap is filled with great stuff and has 9g of fiber and 20gof protein. Wow! The only negative is the high sodium content (1300mg). Anothergood choice is the Egg and Vegetable Salad Wrap, which is filled with highquality protein and has only 370 calories.

United Airlines (800-864-8331, www.united.com) / Continental Airlines (800.523.3273, www.continental.com)

Cooperation in ProvidingNutritional Information:

Health Score: (*** 1/4)

Best Bets: On flights longer than twohours, go for the Tapas; it has some great foods, including almonds, olives,hummus and bruschetta – just toss out the cheese spread. All the individual snacks are pretty high incalories. I realize they're meant to be shared, but even so, there is no onestandout among them. If you have a family of five or six (not very likely) andwanted to split the almonds, they are really the only snack choice that hasreal nutritional value. You should avoid the chips and cinnamon rolls. Thatdoesn't leave too many individual snack options. All the snack packs are very highin calories. There are elements in each that are ok; however, if I had tochoose, the Savory is probably the best -- just watch that fruit-and-nut mix.In terms of meals, the yogurt is not too bad for breakfast. Skip the cheese andfruit plate -- it gives the illusion of being healthy, but it's not at all, andthere is really not much fruit to speak of other than the dried fruit.

For flights longer thanthree hours, United has several healthy choices, but I really like the GrilledChicken Spinach Salad at 360 calories including the dressing. The otherchoices, including the Asian Noodle Salad, Thai Chicken Wrap and TurkeySandwich are ok choices compared to those of other airlines, and in term ofcalories they are decent for lunch or dinner. For breakfast, your best bet is the Yogurt Parfait – or, if you'reinterested in meat ,you can order the Ham and Cheddar Rustic Ciabatta Sandwich,which is 318 calories (not bad), and you can get rid of half the roll and saveabout 100 calories.

US Airways (480-693-0800, www.usairways.com)

Health Score: (** 3/4)

Best Bets: The CafePlus is not badbecause, at the very least, you get the protein from the tuna, and it's low incalories. Maybe you can get rid of the cookies (give them to the flightattendant as a gift). I also like the Cobb Salad, and the good news is that thedressing is typically on the side. In terms of snacks, the only one that looksgood is the chips and salsa at 130 calories. The nuts would be great; however,you need to split them with 8 to 10 people. Avoid the new Bacon/Egg SaladCroissant Box at more than 700 calories.

JetBlue Airways (800-538-2583, www.jetblue.com)

Health Score: (**3/4)

Best Bets: Not much in the snack area to eat other thanthe Quaker Multigrain Fiber Crisps. They are made with whole grain oats-- nicetouch. Try to stick with no more than one snack. Just because they are free andthey let you take more than one doesn’t mean you have to take them, especiallyif you’re not hungry. In terms of the meal boxes, the Shape Up is the clear winner if you're thinking of this as a meal. It has8 grams of fiber and only 2g of unhealthy saturated fat. While the Cheer Up islow in calories, I’m not sure it will do the trick as a meal. However, ifyou're just looking for a snack and you share it with someone, you're only at130 calories. Last year JetBlue started to offer more than just snacks,but only on longer flights. The problem is that they still need to add somehealthier real meals and snack options. The individually packaged snacks areportion-controlled; however, most are lacking in any real nutritional value.And the worst part is that they no longer sell nuts -- which were the mostnutrient-dense offering they had.

American Airlines (817-963-1234, www.aa.com)

Health Score: (**1/2) Their snacks arestill high in calories with few healthy offerings.

Best Bets: Your best bet is the SabraRoasted Red Pepper Hummus with Pretzels; at least the hummus has a few healthbenefits. The Fruit and Nut Blend is adecent nutrition choice, but make sure to split it with at least two otherpeople. Nuts are very high in calories but will help fill you up. If you're ona longer flight, the best choice is a new item -- Marcus Samuelsson’s NewAmerican Table Turkey and Chutney Sandwich, which is packed with protein andeven has apple slices on the sandwich for flavor. It’s only 323 calorieswithout the chips (give them away or refuse them). Another good choice is theBoston Market Chicken Caesar Salad with chips (which you can give away) anddressing for 660 calories. I like the fact that the dressing is on the side(use it sparingly). Again, you need to make sure you differentiate a snack froma meal. A 600-calorie snack is very high; however, a 600-calorie meal,especially for dinner, can be reasonable. Watch out for the Boston Market DeliChicken Pesto and the Boston Market Turkey Carver -- they have way too manycalories for one person. For breakfast, the fruit and cheese plate is an okchoice. I like it because at least it has walnuts and grapes, and the cheeseportions are small. The Breakfast Café Croissant Sandwich is low in calories at320, and the ham might fill you up nicely. The other breakfast choices are highin calories, low in nutrients, or both.

Delta Air Lines (404-773-0305, www.delta.com)

Health Score: (** 1/4)

Best Bets: In terms of individual snacks, there are no goodoptions; however, sharing a Flight Delights snack box is a pretty goodidea (or have it as a meal and eat the whole thing). It has a variety ofnutrient-dense foods that are low in calories for what you get. Of thebreakfast options (on flights of 3 ½ hours or longer) your best bet is theBreakfast Snack, which has light yogurt and a fresh banana. Delta also offers afruit and cheese plate that’s available for breakfast, lunch and dinner. Thecheese is very high in calories, but it’s still a nice option if you skip thecrackers; at least you're getting some nutritional benefit from what you'reeating. For lunch/dinner options, thereare not too many offerings. You have the Chicken and Turkey Cuban at 552.5 calories or the Turkey Peppercorn Ranch Ciabatta at 576calories. The chicken and turkey is the lower-calorie choice and is probablyhealthier based on the ingredients -- try to have only half the bread.

Southwest Airlines (214-792-4223, www.southwest.com)

Health Score: (*3/4) Not much variety andnot much in terms of nutritional value.

Best Bet: Go for the nuts and skip thepretzels and other items.

Spirit Airlines (800-772-7117, www.spirit.com)

Health Score: ( *)

Best Bet: Bring your ownfood!!! However, I guess the soup,at only 300 calories, could work as a meal. Keep in mind that all the calorieinformation below was estimated by our staff from the Spirit Airline menudescriptions and food manufacturers’ websites.

___________________

BringYour Own Snacks
Even if you ate before you left home, you are still going to get hungry. Weoften underestimate the amount of time a trip can take. A two-hour flight couldmean four or five hours of travel. Keep in mind that you can take mostfoods through security, but you need to check with the Transportation SecurityAdministration (TSA) for the latest rules about carrying on food andwater: www.tsa.gov/311/index.shtm
Here are some ideas for snacks you can bring or buy in the airport:

- Water: Buy it after the securitycheckpoint to take onboard. Dehydration can cause or exacerbate hunger, jet lagand fatigue.

- Cereal: Kashi, Shredded Wheator other low calorie cereals. Look for portable, low-calorie choices, under 120calories per cup. You can also look for cereal in a cup. It’s portioncontrolled in 1.5-ounce packs that are easy to store and easy to use.

- Fruit and salads: Stick withfruits like apples and oranges that can withstand some rough treatment. You caneven bring a banana if you put it in a container such as a banana saver (www.bananasaver.com). Grapes or almostany other fruit can be carried in a plastic container. Also, they often sellcut up fruit or salads in the airport. They’re a bit more expensive thanbringing your own, but at least they’re healthy alternatives to what is servedonboard.

- Energy bars: Although theytend to be high in calories and fat, they are generally better than a slice ofpizza or a candy bar at the airport. Choose Larabars; they have nothing buthealthy ingredients.

- Nonfat yogurt: Yogurt is agreat portable snack. You can purchase it after you go through security.

- Sandwiches: Pre-cut them intoportion-controlled sections so you can pull them out at different times duringthe trip without making a mess. Chicken, turkey, cold cuts and cheese (on 100percent whole-wheat bread) are all great options for sandwiches on the go.

- Soy chips and PopChips: Yetanother portable, low-cal, high-fiber snack. (www.glennys.com,www.popchips.com)

- Peel-and-eat tuna and salmon cups: Chicken of theSea makes these easy-to-open cups that give you a quick protein source. With nodraining required, this wild-caught tuna or salmon is perfect for on-the-golunches and snacks.

- Nuts: They're a good source of protein and theyhelp fend off hunger. Portion them into 1-ounce bags (about 160 calories each).

- Dried or freeze-dried fruit and vegetablesnacks: Eat dried fruit in moderation; it's high in calories.(e.g., www.sensiblefoods.com,www.brothersallnatural.com, www.funkymonkeysnacks.com)

- All Natural Fruit Roll-Ups (no sugar added): Check out Stretch Island FruitCompany's Original Fruit Strips, FruitaBü and Smoooshed Fruit Rolls (www.stretchislandfruit.com)

- Whole-Wheat Crackers: Make sure to get 100 percentwhole-wheat crackers such as Ak Mak (www.akmakbakeries.com), Dr.Kracker (www.drkracker.com) or Mr. Krispers (mrkrispers.elsstore.com).

- Beef jerky: Especially if you'rea low-carb fan, but not if you're watching your sodium.

11-11-11

2011-11-11T10:19:00.001-05:00

Today is a pretty unique day. I figure it is also a great time to remember that we each can view every day as unique and not the "same old same old". That is, however, up to us...and not a calendar.

As I look out my windows at the clear blue sky, the bright sun, the wispy clouds passing overhead, the changing leaves waving in the breeze, and I feel the coolness of an autumn day, I figure life is pretty darn good...no matter what gets thrown at me.

So with that thought, when you are on your cruise or other holiday and something small (like a poorly tended to suite or a forgotten cup of coffee or a wine that doesn't really please your palate) bothers you, just think "11-11-11. Today is a unique day and life is pretty darn good."

Seabourn's Fine Cuisine - A New Chapter

2011-11-10T11:27:00.002-05:00

For many years Chef Charlie Palmer has been the "branded" chef for Seabourn Cruise Line and he has provided some truly excellent guidance and ideas from the 21 day rotating menus, to the original Restaurant 2 concept (two unusual companion dishes for each course), to the style and offerings in the Colonnade Restaurant (the nicest "buffet-esque" venue at sea). And, of course, there he brought cache.

But today the Charlie Palmer Group says the creator of the award-winning Aureole restaurants in Las Vegas and New York will be leaving his role as Seabourn Cruise Line's Consulting Executive Chef in December.

Rick Meadows, Seabourn's President, in the same statement commented, "We are grateful to Charlie for the expertise and insight he has provided us. It has indeed been a fulfilling journey and, I might add, a delicious one. Charlie's guidance to Seabourn's highly-skilled culinary team has helped bring Seabourn's cuisine on par with the best in the world."

There are things that I notice, suspect and/or know that I feel are - at the time - better left unsaid. I have noticed quite a number of changes with the Seabourn menus and, more importantly, the executive chefs having a far greater flexibility with the offerings. I thought it curious, for example, that Chef David Burke (an excellent chef in his own right and a great guy who started his career in one of the Jersey Shore's finest restaurants literally at the same time I started my entree into the food & wine world at another one five minutes away!) was the chef present on the Inaugural Cruise of the Seabourn Quest; rather than Chef Charlie Palmer.

This, I believe, is a very good thing and now there will be a change...though not necessarily one that will really affect the high quality of Seabourn's cuisine.

Personally, I see it as part of an evolution where Seabourn's executive chefs are now expected to be far more than managers of the galley, but true creative and talented chefs. As my readers know I have developed friendships (more than working relationships) with two of Seabourn's true culinary stars:

Chef Bjoern Wassmuth (Manager, Culinary Operations) and Executive Chef de Cuisine Rajat Adhikary (seen here in one of the Seabourn Quest's Spa Villas with a culinary feast created by Chef Rajat for me during the Inaugural Cruise in June)...and the finest and prettiest purser at sea, Shannon Storkey.

So with no doubt that Seabourn has benefited greatly from the presence and talents of Chef Charlie Palmer it is time to say, "Thank You" and also to enjoy the ever evolving culinary experiences on a Seabourn cruise.

Bon Appetit!

Seabourn Quest's 2012 World Cruise Guest Lecturers Announced

2011-11-08T17:17:00.001-05:00

One of the most enjoyable things on a cruise is being enlightened; and not necessarily only in the ports visited. Guest Lecturers provide great depth to a cruise...and the ports that you expect to be enlightened in.

The guest lecturers on the 2012 Seabourn Quest World Cruise are as follows:

Jan. 5 -Feb. 2, 2012 Ft. Lauderdale to Cape Town

Marvin Hamlisch -Emmy, Grammy, Oscar and Tony Award-Winning Composer

Jon Bailey -Musicologist

Daniel Silke -Political Analyst

February 2 - 27,2012 Cape Town to Singapore

Dr. Robert Copaken -International Affairs Expert

John Doherty -Waldorf Astoria Executive Chef

Bob Graham - FormerU.S. Senator and Florida Governor

Feb. 27 - Mar. 13,2012 Singapore to Hong Kong

Denise Heywood -Southeast Asia Expert

Richard Roth - CNN'ssenior U.N. correspondent

Mar. 13 - Apr. 2,2012 Hong Kong to Dubai

Chef OliverReschrieter - Princess Diana's former personal chef

Paul du Quenoy, professor of World and European History at the American University ofBeirut.

The Honourable RonaldSampson, former Chief Executive of the Falkland Islands Government.

April 2 - 23, 2012Dubai to Venice

Arturo Sandoval -Grammy-winning jazz trumpeter

Major General JohnHartley - International Relations Expert

Glenn Robinson -Middle East Security and Political Expert

Regent Seven Seas Reports Third Quarter Results...Not As Good As It Says!

2011-11-08T09:26:00.000-05:00

One thing Frank Del Rio, Senior can do better than probably anyone in the industry is market his ships. Good value, not so good, doesn't matter. Great service, not so great, doesn't matter. Great cuisine or marginal food, doesn't matter. But marketing only goes so far.

Stay with me while I lay the foundation of what Regent Seven Seas Cruises 2011 third quarter results actually show...

As most of you know there are a number of cruise industry tactics that bother me. One is the 30% discounts on cruises that were never, and will never, be sold at the non-discounted price. (In other industries that would be considered to be an unlawful practice; even possibly consumer fraud.) another one is the hallmark of Regent Seven Seas Cruises: Everything is Free. Folks you are paying for every bit of it. Regent promotes on its website:

FREE Roundtrip Air with FREE Upgrade to Business Class Air in Penthouse Suites and higher on Europe Voyages
FREE Unlimited Shore Excursions
FREE Luxury Hotel Package
FREE Beverages including fine wines and premium spirits
FREE Pre-Paid Gratuities
FREE Ground Transfers
FREE In-suite mini-bar replenished daily
FREE 24-hour room service and no additional charge for specialty restaurants

With the some of the highest per day rates in the cruise industry, forgetting about issues with quality and consistency, it is just simply false advertising that those things are "FREE". (Obviously you can opt not to take many of the "FREE" things like airfare, hotel, etc. and get a credit..so you refunded money for something that was allegedly "FREE". Not so obviously, is that if you don't want their tours...and many true luxury guests would not want them....you receive nothing back so your "FREE" tours are wasted.)

Now for the 2011 third quarter results:

Regent Seven Seas Cruises passenger count was essentially stagnant with a mere 0.8% reported increase in guests. (Compare, for example, Royal Caribbean reporting an over 3% increase.) At the same time Regent increased its overall prices by approximately 3.0% and cut its maintenance and repair expenditures (which includes the amounts spent on the scheduled extended drydocking of the Voyager).

But possibly of greater interest is that its net income dropped approximately 30% and its adjusted earnings dropped approximately 18%. (Compare Royal Caribbean who reported double digit increases.)

So what does this mean to me and to you, the luxury cruiser? To me it means that the recent talk...again...by Mark Conroy, Regent Seven Seas's president of a new ship is...again...just not credible. A cruise line with very slow or no real growth with a reduction in revenue and profits (even though it is profitable) is just not going to invest in more capacity when it cannot fill its present ships or must do so with shrinking (though still cognizable) profits.

Does it mean that Regent Seven Seas is going to change its product or its marketing? Probably not.

Ultimately it means: DO NOT BUY INTO THE HYPE OF ANY CRUISE LINE. You really need to have a travel agent who provides you with the real information so that you can make truly informed decisions. I have often quoted Sy Syms, "An Educated Consumer Is Our Best Customer!"

If you are interested in more information on Regent Seven Seas Cruises or any other cruise line, please email or call Goldring Travel.

Vacationcruisesinfo.com - Does It Provide More Than a Claimed Impartiality?

2011-11-06T09:23:00.001-05:00

USA Today has just launched a new, claimed to be, impartial cruise website called Vacationcruiseinfo.com. The premise of the site is ala Consumer Reports: It reviews cruises without the reviewers receiving any benefits from the reviewed cruise line. USA Today will pay for the cruise, will not accept any extras and its reviewers will be chosen and overseen to supposedly ensure impartiality.

I think the concept is a great one...but (as there always is with me)...one thing struck me immediately. You are going to love this: The site is plastered with advertisements from: Royal Caribbean Cruise Line. Not exactly Consumer Reports-esque. Now, that does not necessarily mean that Royal Caribbean hasn't accepted the premise of its cruise ships being impartially reviewed, but there is definitely a "Don't Bite The Hand That Feeds You!" concern.

Is There True Editorial Review? I Have My Doubts

Noting that the site is still new, what I have noticed is that the comments (the "review" information) is very, very limited. For example, a review of the Norwegian Dawn commented on the food:

Overall, we give mixed marks for the food on the Norwegian Dawn. We were disappointed with the quality of dishes at the two main restaurants, Venetian and Aqua, and even the dishes at some of the extra-charge specialty restaurants failed to impress us. That said, we give high marks to Le Bistro, the French eatery, and the Japanese Teppanyaki restaurant.

One nice touch: If you can’t finish your meal for any reason, most restaurants will deliver the leftovers to your room.

One thing we should note is that all the restaurants have different names for the same items, especially desserts. If something sounds familiar, it’s probably the item you ate in another place.

Nice bit of surface information, but not nearly enough to make an informed decision. By contract, some of the comments on the Celebrity Summit review were more detailed...even flowery; giving a bit more information, but also with a bit of a snide tone:

The onion soup was amazing, with a thick crust of Gruyere cheese on top of a tasty broth with herb croutons. The warm goat cheese tarte with balsamic was another delicious appetizer.

As for main courses, we had good and some bad experiences. The lobster was overcooked. The game hen looked very tasty, but was still bloody (the chefs were probably busy overcooking the lobster, so who can blame them?). One night, we could overhear somebody on another table who had to order the filet mignon three times before the cook got it medium rare. These were isolated incidents, however.

If this review was the subject of editorial review I have to wonder how the first bolded comment survived and why an isolated incident was reported as relevant (of course not knowing if the filet mignon was actually perfect and the passenger was simply impossible to please!).

Who Are The Reviewers? What Are The Standards?

The biggest flaw, in my opinion, is that we don't know who it is that is reviewing the ship. Is the person someone really qualified? From where does that person's perspective come from? This is vitally important to know because there can be enormous inconsistencies between reviewers and standards.

Recently a person another site reviewed the Seabourn Sojourn. After rants and complaints for page after page the reviewer admits he is one of the quirkiest people to ever embark a cruise ship, posted whatever he wanted to at the moment and then change his mind (without changing his prior comments...that people will rely upon). Then he admits that both he and his wife as peculiar dietary requirements. (He also has had years of scorn because Seabourn did not invite him to any special events and would not pay for his airfare if a complimentary cruise was offered.) I think it is important to know this before reading the review.

But what of a reviewer that loves Carnival with all its high energy reviewing a Silversea cruise? Great if you were thinking of moving up a quantum leap in sophistication and cuisine...which may be of absolutely no interest and, in fact, be a huge imposition on your Fun Ship desires, but terribly misleading if you are looking for those things and the perspective/experience isn't there.

Then there is an issue of whether a 7.0 on the Norwegian Dawn is a 7.0 on the Celebrity Summit is a 7.0 on the Seabourn Sojourn. The expectations, the price point, the meeting of a passenger's desire isn't the same. Carnival's bar service is a lot more fun (and more beer-ish) than Crystal Cruises' (more champagne-ish), but the service of each cannot be interchanged.

Douglas Ward, of the Berlitz Cruise Guide, has, in contrast a very complex system of rating everything so you know how things compare ship to ship. You also know, if you read his reviews, that such things as variety of cheeses and breads, weighs heavy for him...as does identifying when a "suite" is not really a suite.

Cruises Are Not Toasters!

Vacationcruiseinfo.com does have a great photo library of the ships presented and an excellent brief overview of each area of the ship. I strongly encourage it to be used as a resource. (Heck, I just might use it from time to time!)

But what Vacationcruiseinfo.com cannot do is provide the in depth nuances and comparisons that I believe are really necessary in order to find the best cruise for you. It is more than a Consumer Reports' comment like, "The Volvo wasn't as fun to drive as the Saab." You know that you will give both a test drive...or at least one of them and will make that decision for yourself.

But for a cruise there are so many things to consider and so many personal issues that can arise that whether it is Berlitz or USA Today's Vacationcruiseinfo.com, that you need real personal advice and consultation. It is why, alas, luxury travelers hardly ever make a purchase of a cruise over the internet. But you know that. It is why you are reading this!

Overall, I applaud the concept, but I need to see more before I can endorse the execution. Right now I have my concerns and reservations. (I am also not too fond of the layout.) The site is new and I am sure there will be tweaks and changes.

Regardless, as it grows it may be a good place to check out.

Cruise Documents - Happy, Hokey or a Horrible Waste?

2011-11-04T15:30:00.000-04:00

I just read a some comments about cruise documents which really took me back.

A new Seabourn guest is anxiously waiting for her cruise documents..."What do they look like? What is included?" and all that, another person chimes in, "It's just a corrugated piece of paper product along with a cheap vinyl/plastic folder made in a Chinese sweat shop. Best use is to toss it in the recycle garbage bin after removing the spiral insert."

It is unfortunate that some people are so focused on themselves and the old "This glass is going to be empty soon; not even half empty" approach to life. But I digress...because the issue is Cruise Documents.

Most people are tactile; that is they like to touch things. Most people like to touch clothes before even thinking of taking them off the rack to investigate further. Most people cannot understand blueprints, no less mentally put themselves into room that has yet to be built. Most people like to receive something commemorating a special event or award (even a piece of cardboard which most people call "birthday cards").

Long ago...OK, not that long ago...having a paper ticket was essential. There were no sophisticated computers at the airports or cruise terminals to verify you were a passenger. Remember those red carbonized airline tickets that you placed into the special leather ticket wallet you purchased just for those special occasions known as "air travel"? That ticket was like gold. It meant you were really going somewhere and doing it in a special way.

And, to those tactile people out there...which, again, is most of you...Cruise Documents give you that same feeling.

Also, there are many folks that either do not use computers or are not comfortable with them (whether it be all the hype over personal information passing over the internet or just not getting the whole "cyber" thing). Why is catering to their preferences less important than, say, having your drink costs embedded into your cruise fare versus paying as you go? Costs? Someone who doesn't drink is funding the drinking costs of someone who does...and someone who doesn't like cruise documents may be funding the costs of someone who likes them. (There are lots of these trade-offs in the cruise financial scheme of things.)

Seabourn affords its guests a choice: Traditional cruise documents or e-Documents for both Pre-Cruise and Cruise Documents. To explain, Pre-Cruise Documents are provided by lines such as Silversea and Seabourn with lots of planning information. Cruise Documents are the ones that get you on the ship. Note: Silversea, like most other lines, no longer send out these pre-cruise documents, but rather do them totally online.

I find this to be a poor marketing choice for both the cruise line and the travel agent. Poor marketing for the travel agent, you say? Why, yes I do!

Postage costs and time getting them out them door aside, having Pre-Cruise Documents allows me to re-connect with my clients that do not call or email me regularly and gives me an opportunity to remind them to engage their trip by planning in advance. In other words, it allows me an opportunity to unobtrusively say, "Let's Get Going!!!!" and show that there is significant value in using me. It also allows me the opportunity to send along a small gift of some sort. You know the Thank You For Your Business thing that most people forget to do.

And then there are the actual Cruise Documents. Pretty much gone are the lovely presentation boxes. Seabourn was the last one to give them up. Why? I really don't think it was the cost...and ecology has nothing to do with it. (Boy do I hate that excuse Be honest; don't exploit legitimate environmental efforts when your concern really isn't that.) What it has to do with in large part are complaints from travel agents that do not want to spend the money forwarding these presentations as it is expensive. (You would be amazed at how many travel agents take the ticket wallets and luggage tags out of the packaging and throw them into a envelope just to save on packaging and postage!

Goldring Travel, however, takes a different approach. I think Cruise Documents are a great way to reconnect yet again with my clients and to give them a real Thank You Gift. Whether it is an embroidered carry-on bag, a canvas duffle, a fleece sweater, baseball caps, etc., it is a way for me to let my clients know that I really do care and invest in them as they invest in me. If I can't invest a few dollars in saying "Thank You. Your business and your vacation is important to me." there is something wrong.

Finally, Cruise Documents can send a message about what the experience is that you will receive onboard the ship. I believe Orion Expeditions has the finest, most useful, cruise documents out there with a zip up portfolio packed with information in an incredibly organized and easy to use fashion. Seabourn's documents and matching magnetic luggage tags, are simple, elegant and lined, giving a feeling of tradition combined with modernity. Crystal's green wallets are filled...and I mean filled...with information (though not in the most easy to use fashion); I would say possibly a bit too much as they are truly focused on those that are truly not internet saavy. Regent's are more akin to its premium (not luxury) sister line, Oceania Cruises. The are really nothing more than some papers bound together in an overly large folder...giving the impression they are something that they really aren't. (They are fine, just not special.)

Too many lines have eliminated Cruise Documents, but alas the demographics are such that you will never miss that which you have never had and "Why do I need paper when I can see everything on my iPad?" The information gets to the guests, but the richness of the experience starts to be diluted.

In short, Cruise Documents are important. "[J]ust a corrugated piece of paper product along with a cheap vinyl/plastic folder made in a Chinese sweat shop"? Would you like to dine with that person or someone else this evening?

Orion Expedition Cruises - Awesome Itineraries/Special Pricing

2011-11-02T09:08:00.000-04:00

Orion Expedition Cruises is a truly unique luxury expedition cruise experience. Some of my most experienced, most demanding and most travel focused (rather than sightseeing) clients have cruised with Orion Expeditions Cruises and been thrilled with the experiences.

Whether it has been exploring Borneo and visiting the orangutan rescue facilities with its founder or Northern Australia's Kimberly region or Antarctica, the reports are nothing sort of phenomenal.

Orion Expedition operates two smaller, luxury, ships with very comfortable accommodations, fine cuisine, great wines, true naturalists, zodiacs for landings and a classy, but casual, atmosphere all packaged in a pretty much all inclusive cruise experience.

While you won't find an incredible fitness center or lavish shows, what you will find are experiences of a lifetime, relaxation and stimulation.

Orion I focuses on Kimberley, Papua New Guinea, Antarctica, New Zealand &Sub-Antarctic Islands, Forgotten Islands, Great Barrier Reef & Arnhem Land

Orion I

while Orion II focuses on Borneo, Vietnam, Thailand, Cambodia, Japan, China, Russian Far East, Micronesia & Papua New Guinea.

Orion II

Watch this video to see more:

From now through November 30, 2011 Orion is offering special pricing on many of its cruises. For more information please visit: http://www.orionexpeditionspartner.com/goldringtravel/.

Of course, you can also email me at eric@goldringtravel.com or call me:

Toll free number: 877-2GO-LUXURY
London, UK number: 020 8133 3450
Brisbane, Australia number: (07) 3102 4685
International number: +1 732 383-7398
Mobile number: +1 732-693-8797

What's Going On at Oceania Cruises and Prestige Cruise Holdings? Lots of Changes at the Top

2011-10-31T11:49:00.000-04:00

Oceania Cruises has of late been changing its officers more often than hurricanes alter cruise itineraries. Why? I, honestly, do not have a clue.

What I do know is that while change is good, there is a very curious and worrisome apparent conflict between reports of "All is well...and even better than that" and elimination of the officers that were involved during those period of success. More on that in a minute.

There is no question that Prestige Cruise Holdings and its wholly-owned Oceania Cruises (and Regent Seven Seas Cruises) are the babies of Frank Del Rio, Senior. This past May 2011 Bob Binder, long time (in Oceania's relatively short existence) President of Oceania Cruises, was appointed President and Vice Chairman of Prestige Cruise Holdings. While this sounds as if it usurped some of the authority of Frank, Sr., the CEO and Chairman, it did not.

Filling the void at Oceania Cruises was Bruce Himelstein, who had previously worked at a number of the top luxury hospitality companies, including Ritz Carlton during its rapid expansion. Was appointed the new President.

Quietly, at the same time Victor Gonzalez, who was originally involved on with Oceania Cruises and then took on similar responsibilities for Regent Seven Seas Cruises, involved with call centers, yield and revenue management, training and development and...if that was not enough...Guest Relations. (I always wondered how the person in charge of getting the most dollars out of a passenger could be put in the position of overseeing Guest Relations, but I digress). He was given the title of Executive Vice President...but with the curiously announced direct reporting to Frank Sr.; making me wonder not only what was Bill Binder in charge of, but what Himelstein would be in charge of.

The former head of yield and revenue management, Howard Sherman (one of the original founders of Oceania Cruises), was, in my opinion, demoted to overseeing the small area of overseas air; which I saw as an invitation to leave; reporting to Gonzelez; rather than Frank Sr.

But, there was more: Frank Del Rio, Jr. - who was in charge of hotel and land programs for Oceania and Regent was elevated to Senior Vice President of Port and Destination Services reporting to Robin Lindsay, Executive Vice President (and also a founder of Oceania Cruises).

Tim Rubacky, who served as Senior Director of Communications for Prestige Cruise Holdings and Director of Communications for Oceania was, shortly thereafter, let go.

While I will not bore you with who else was let go, the point is that less than six months ago there was a major reshuffling at Prestige Cruise Holdings and Oceania Cruises. Relying on the old adage, "If it ain't broke, don't fix it", red flags started waiving in my breeze, if not everyone else's.

But three things of significance happened:

First, Oceania announced the long term charter of the Regatta to Hapag-Lloyd, but it didn't announce it as she was permanently leaving the fleet. Strange, but an oversupply of berths is an oversupply of berths...and if you can't sell them, you need to find someone who can that is not your direct competition (like Azamara Cruises). And when someone doesn't want to buy your older hardware what do you do? You charter it out.

Second, there was the shocking (to me) 75% Off Sale (yes, 75% off) on a variety of sailings caused, I believe, in part by Oceania seeking a price point that might seem like a bargain compared to its sister company Regent Seven Seas Cruises, but actually quite similar (or more expensive than) the all inclusive luxury lines of Seabourn and Silversea cruise lines as well as the very inclusive Crystal Cruises. Let's face it even though cruises are marketed as 25% - 40% off right from the start, cutting that pricing by 50% in the cruise industry is pretty drastic.

Third, there was the announced, but never really explained, one month delay in the delivery of the the new Oceania Riviera. This delay is unusual for a couple of reasons: First, in this slow economy the ship yards have no backlog and a history of delivering virtually ever other cruise ship early, if not merely on time. Second, the reason given: To give the crew more time to become acquainted with the ship. Folks, nobody has hardware costing hundreds of millions of dollars sitting around for a month so the crew can figure out how to do there job. Ever hear of another cruise line doing that? Didn't think so.

Now, Kunal S. Kamlani, has been appointed to replace Bruce Himelstein as President of Oceania Cruises. However, in September 2011 Kamlani was appointed President and Chief Operating Officer of Prestige Cruise Holdings with both Himelstein and Mark Conroy (Regent Seven Sea's President) reporting to him. Back then he was put in charge of "overall strategic marketing, sales, e-commerce, public relations, promotions and procurement". To make things a bit more confused, Mr. Kamlani was previously the Chief Financial Officer for Prestige Cruise Holdings before departing for Bank of American for a short stint.

By this point I am confident you are confused about the structure and operating chain of command at both Oceania Cruises and Prestige Cruise Holdings...and why the things that are happening are, well, happening.

I have no answers, but I do have serious questions and concerns. Whether it is a case of people jumping ship, being forced to walk the plank, a combination, or something else, in no way does this signal stability or promote a feeling that all is well. What is does do is bring back memories of Renaissance Cruise Lines - also headed by Frank Del Rio, Sr. - that rapidly expanded, was hit by an economic slowdown and then filed for bankruptcy.

I am not saying Prestige Cruise Holdings or Oceania Cruises is at or even near that stage. What I am saying is that - just like I called the consolidation of Regent Seven Seas into Oceania Cruises years ago (and a process that keeps drawing nearer and nearer as more and more functions are Oceania-sized) - something is happening...and I don't know that it is all that good.

What do you think of the revolving door and consolidation of power and operations? Join us on The Gold Standard Luxury Travel Forum to discuss it.

"A Certain Blogger" - Calls Paul Motter and CruiseMates.com Out on His Yellow Journalism

2011-10-29T23:37:00.001-04:00

So, on the cold, snowy, night I decided I would read Part I of a supposed review of a recent Seabourn cruise by a guy who likes to talk about himself rather than the cruise line (Paul Motter of CruiseMates.com). As I start reading I am thinking, why is he rattling on about a bunch of garbage and then I read this:

"Now, why did I just bore you with that story? Because I have gotten wind of a certain blogger who has already written a great deal about my comments on this trip - before I have even written this article. I have not read the rant in question, but I hear this person claims I am so deranged and unethical that I would come to this beautiful ship, at company expense, solely prepared to criticize it mercilessly because... well, frankly I don't understand why he thinks I would do that."

But this is the same guy that on October 23, 2011...just days before writing the foregoing...posted on CruiseMates.com concerning his "virtual" cruise: "if a person had a good travel agent, like Eric Goldring, then he could have cooked up some organized activities for the people like me and kept me in the loop"

But then he then goes on to write again about me:

"I mentioned a certain blogger before. He loves to speak of certain experience on another luxury line where he was treated to champagne and chocolate strawberries, and the waiter was so efficient, he filled his champagne glass when he wasn't looking (or something like that). A good butler knows chocolate strawberries go with red wine (not champagne)..."

It leads one to think, "Is the writer dishonest, stupid or has an agenda?" Unfortunately it is all three...and it is not only tiresome, it is a testament to why you must...repeat "must"...be careful from where you get your information about cruise or a cruise line. Too many people have agendas or are, well...you get the point.

Let's get accurate because specifics always show where the truth lies:

The latter first: In November 2010 during the 2010 Goldring Travel Food & Wine Cruise I wrote an article entitled 2010 Goldring Travel Food & Wine Cruise on the Seabourn Odyssey - Pizza or the Wintergarden Suite's Spa? Let's Try Both!. In that article I wrote:

Our dear friends surprised me and my DW by arranging for his Wintergarden spa to be prepared with flowers, champagne, chocolate covered strawberries, and Molton Brown bath oils...Of course, solely in an effort to assure I can advise you on every aspect of the Seabourn experience we begrudgingly agreed to partake. (OK, and if you believe that, I have a bridge I want to sell you.) It was a lovely and enjoyable experience...complete with waves of optic fiber lighting from above, appropriate music from Seabourn's extensive library and...well that is enough information for you!

Adding to the kind of perverse writing Motter engages in, let's get the whole champagne and chocolate thing right...and, of course, he has it way, way, wrong.

But you don't need to take it from me. I mean I only have years of true food and wine experiences all over the world. Take it from Jacques Torres who is probably the world's expert on chocolate. He wrote in a Wine Spectator article, "Milk chocolate: "Milk gives you different texture in your mouth, which can be washed away with a demi-sec Champagne." and "Chocolate truffles: "A truffle with cocoa powder dries your mouth out. You want to wash it out with something not too dry, like a sweeter Champagne or Sauternes, which gives back the sweetness that the truffle takes away and coats your mouth, giving you a nice, pleasant finish."

So with that I go back to Motter's first premise: That his purpose is not to simply do a "hatchet job" on Seabourn. While Motter dedicates paragraph after paragraph about how Seabourn has mistreated him by not paying for him to attend the inaugural festivities for any of its three new ships ("But for some reason Seabourn never invited me or my staff to any of their inaugural ceremonies, even though I was sure to say I hoped to attend all three.") he leaves out the very premise that he published about Seabourn just a few months ago:

I find small ships to be boring - especially when the primary attraction is food and wine. I don't find gluttony to be that appealing, and that seems to be the main reason why people tout Seabourn the most. I find their itineraries to be the least appealing of all the "luxury" ships BY FAR because they have the most days at sea, and to me the only difference between a day at sea on a tiny ship and a prison is the food is better.

"Fair and balanced" he ain't. Heck, "well adjusted" is seems elusive. Enough of that.

So I started looking for facts in his writings and they, again, were very elusive. What was truly dishonest...and mean essentially fraudulent...were some of his alleged comparisons between Seabourn and other luxury cruise lines. He wrote and placed photos as if he were writing an expose for the National Enquirer. You know what I mean: A bad photo that makes a beautiful person look ugly or a comment taken out of context or a description that has a shade of truth, but a full portion of knowingly false content. (Like showing a closeup photo of a partially eaten room service caviar presentation for one person as what Seabourn offers which he compares to a caviar display for a party on a Crystal cruise as an alleged comparison. BTW, I have to note that the photo shows everyone drinking red wine with the caviar. Yes, Crystal is excellent at providing you with what you ask for...even if it is unquestionably inappropriate. As I said, you have to "look for facts in his writings".)

I don't care if you are talking about Seabourn's demographic, which he tries to paint as filled with retirees (h decides this from who is on his one long cruise in November where that demographic is ubiquitous on almost very line) or his presenting a page of the Seabourn Herald posting dinner times (rather than the delivered at the same time menus for the next day) to support his assertion his own stupidity in not reading it is Seabourn's fault, the fact is that if you really read Paul Motter's rants it shows an infantile demand that he be spoon-fed what to most is common sense information.

As you read it, if you dare, remember that I have the privilege of sending dozens and dozens of first time cruisers on Seabourn and literally none of them have reported anything like the trials, tribulations and problems Motter claims. In fact, in the hundreds of repeat guests I have taken care of none of had such issues. Heck, you don't even read about them on Cruise Critic either. (Yes, I am actually mentioning that bastion of misinformation as a better source that Motter!).

I will say Seabourn did fail terribly and Seabourn owes an apology. Whoever was the Public Relations representative that decided it was a good idea to invite Paul Motter, a dishonest, arrogant and totally unqualified, prig onto one of Seabourn's ships got the ball rolling for the crew to be abused, false and misleading information about the line to be put out there, and those of us that write accurate information about the luxury lines to have our hard earned reputations sullied.

Paul Motter: I shall enjoy champagne and chocolate (a perfect combination), caviar with an appropriate wine, fresh lobster, the Chef's Dinner, the finest crew at sea and, of course, more champagne while enjoying the forward hot tub...on all of the Seabourn ships. I also find comfort in knowing you won't be there to ruin it for me...or my clients.

That's Me and My Champagne on the Right...and that dear friend I mentioned on the left.

Cunard's Changing of Flag from UK to Bermuda - Almost The Last Vestige of British Marketing

2011-10-24T13:38:00.000-04:00

There has been some rather emotional news on the Cunard front.   The company that owns the Queen Mary 2, Queen Victoria and Queen Elizabeth cruise ships has changed its flag from United Kingdom to Bermuda. This may sound like a royal slap at tradition, but it actually is not.

First, Cunard has a history of its ships being non-United Kingdom flagged. In its history the fact is the vast majority of its ships have been flagged elsewhere.

Second, Cunard has been owned by Carnival Corp; not a British entity for going on 15 years...and most certainly not the Crown. In the past four decades Cunard actually spent a good bit of its time and energy buying up other, non-British, cruise and shipping lines!

Third, and more importantly, Cunard has been essentially based in California sharing services with Princess Cruises for years, even though it maintains a London office. Before that it was paired and shared services with Seabourn Cruise Line in Miami, Florida. In fact, the design of its newest ships, the Queen Victoria and Queen Elizabeth, are based upon designs shared from another Carnival brand:  Holland America.

Fourth, and most relevant to me in this world of ever-increasing internationalism, there are only a very few aspects of the Cunard product (especially on the newest ships) that are even remotely British in style or culture. Yes, there is the Red Lion Pub, tea service (though lagging of late), and certain menu offerings, but throughout most of the ship the product is very similar to, well and not surprisingly, a Princess cruise.

I know there is an undeniable loyalty that some have to a particular cruise line, but this is yet another example of why you should not be blindly led by marketing or history.

If you like the Queen Mary 2, or are looking for a good alternative to flying due to fears or lots of luggage, by all means take a cruise on her. If you really enjoy the manner in which the Queens Grill delivers its product: Enjoy. But please, please, please, do not take a cruise based upon the flag the ship flies or the name on her bow.

Stiff upper lip!

"Fair and Balanced"? Yes, Paul Motter/CruiseMates, There Is A Santa Claus...And An Admittedly Good Travel Agent He Admits He Should Have Used!

2011-10-24T12:35:00.000-04:00

After almost two weeks of reading about all the allegedly terrible things that supposedly happened on his cruise on the Seabourn Sojourn, today Paul Motter's rather mild article for Fox News appeared...and so did a couple of rather complimentary comments about me on the CruiseMates.com message board.

Not "looking a gift horse in the mouth" I appreciate Motter's present comments about me. For example, one reader commented that it seems from Motter's comments that guests are expected to know certain things, to which Motter wrote:

[T]his was why I told Seabourn I really prefer to go with a group instead of on my own...Or if a person had a good travel agent, like Eric Goldring, then he could have cooked up some organized activities for the people like me and kept me in the loop.

He then continued:

It's too bad Eric decided to leave this board, as I now write for FoxNews and not FoxBusiness, 32,000,000 readers/month, and this would have been the perfect opportunity for me to give his agency incredibly valuable publicity. His guided groups would be just the kind of thing a person like me would need. Alas- I had no travel agent at all, and really no guidance at all from the company on what to expect.

The important point is that if you do not know what you are buying, don't buy it based upon what someone else says and, whatever you do: Don't Just Show Up!

For example, just yesterday (while I was watching "my" New York Jets beat the San Diego Chargers) the man next to me said he has never been on a cruise, but his wife says they must go on the Queen Mary 2. I then asked why and...in between plays...I discovered her desire was based upon misperceptions and marketing. He now knows what to expect, how it works...and, of course, other options that might fulfil his wife's actual desires better. You know she isn't going to be going on that cruise without a clue, right?

So, if you are interested in taking a luxury cruise...or any cruise...or, frankly, any vacation: Ask Questions and make sure you receive Real Answers. And, most importantly, if you don't actually know the questions to ask, tell your travel agent that and see if she/he offers real information and where to find detailed answers.

Goldring Travel sells far more than just Seabourn cruises. Whether it is a Crystal Cruise, a Silversea Cruise, Orion Expeditions, Celebrity Cruises or whichever, Goldring Travel provides all of its clients with lots of information. I spend as much time as a prospective or actual client needs. For me it is about the quality of the pre-cruise and cruise experiences my clients have; not the volume of clients I can book one time. Goldring Travel wants to book a client's holidays for their lifetime.

And if you need a testament to why you need an excellent travel agent...Just ask Paul Motter.

888-SEABOURN: Please Use 888-732-2687 or (877) 2GO-LUXURY

2011-10-22T11:20:00.005-04:00

Obviously with a change of management there is a change in the way business is done. And one change is the way Seabourn will permit its name to be utilized. Along with tighter controls over financial and quality concerns, comes tighter controls over the use of the name "Seabourn".

One of the advantages Goldring Travel has being one of the top sellers of Seabourn cruises in the world is that you are always on Seabourn's radar. It is also why Goldring Travel is at the top of Seabourn's list for enforcement its changes (i.e. Start at the top and work your way down!). So while over the coming months you will find that not only phone numbers but URLs that contain the word "Seabourn" in it will be disappearing, you will also find that it is happening with Goldring Travel sooner than probably anyone else.

For me that is both bad news and good news. While there is no doubt benefits to being "found" through the technique of utilizing the Seabourn name, the reality of it is that it plays a relatively small part in my business because Goldring Travel is strongly based upon referrals and providing clients great service along with in depth and accurate information.

The other good news is that my willingness to move quickly and cooperatively with Seabourn assures that my relationship with Seabourn, and therefore my ability to best serve you, remains strong and vibrant. (This is not a matter of being "right", but the best business partner possible.)

For those of you who have been using the 888-SEABOURN number, you may continue to do so as Seabourn is happy to let me keep the "number" if not the name. So you will still reach Goldring Travel, just remember it and refer people to 888-732-2687.

Of course you may also:

1. Use Goldring Travel's other toll free number: 877-2GO-LUXURY
2. Use Goldring Travel's London, UK number: 020 8133 3450
3. Use Goldring Travel's Brisbane, Australia number: (07) 3102 4685
4. UseGoldring Travel's International number: +1 732 383-7398
5. Use Goldring Travel's mobile number: +1 732-693-8797

As for my Seabourn-esque URLs, as I said, you probably don't use them. But if you do, feel free to use:

www.goldringtravel.com,
www.goldstandardforum.com.
www.thisismyyacht.com or
www.iamboatman.com.

"Talk" to you soon!

How to Read a Cruise Review? Carefully. Very Carefully.

2011-10-21T16:21:00.002-04:00

As the saga of CruiseMates.com's editor, Paul Motter, cruise on the Seabourn Sojourn comes to an end what really needs to begin is a discussion of how does one actually read and consider a cruise review.

One would think that because a person is in a particular position (travel writer, editor of a cruise website, travel agent, etc.) their opinions should carry more weight. One would be wrong...sometimes very wrong.

Last evening I attended a truly fantastic experience in New York City put on by the Basque Country tourism board (that is the region in the northwest of Spain and Southwest of France) which I will write about in more detail separately. During the event I was speaking with two alleged travel writers who asked me how I would explain my impression of the Basque people. I said, "passionate", to which they said, "You have to do better than that!".

OK, then, how about "They are like people from New Jersey: Immensely proud, but not as respected as should be and, quite frankly, don't really care about that." After they uncrossed their eyes I said, "OK, how would you describe the Basque people?" A flummoxed look came over them. It was like they needed to confer just to gather a thought that had some color. They had been thinking in formulas rather than useful ways...and had nowhere to go. Alas, they are not true travel writers, though they may eek out a living writing stuff. The fact that their words may end up in a travel guide or magazine does not make them worthy of being relied upon.

I thought of them as I awaited Motter's next comments on his Seabourn Sojourn experience...and then today, as I read them and, possibly more importantly, another poster who said, "Having read Pauls report I feel like I'm reading about a first time cruiser with no manners.". And that is when it hit me: Motter went on his Seabourn cruise without doing any research or having any understanding of the product. He is like the guy that complained his cruise was bad because he didn't like the ports. Huh? Research before you go...just don't go blindly.

Motter is a  person who is promoting a four day "Rock Legends Cruise" on a Royal Caribbean ship...one that is offered with squirrely pricing (average per person cost rather than first and second berths and then the lower third/fourth pricing) is just on the wrong cruise ship. Heck, he proffered his lxuury expertise because he worked on Royal Viking Line (for one year as a stage manager...in 1982!) His baseline of luxury knowledge is, honestly, nil. (I don't think my being in a summer camp presentation of Oklahoma so that I could hang out with a girl I liked qualifies me as a stage manager either.)

Motter, an alleged travel writer, obviously had not even taken to read what the time regular first time Seabourn do...like sample menus (ex. http://www.seabourn.com/assets/cruise-vacation-onboard/The_Restaurant_Sample_Menu.pdf)   So as I read Motter not being able to figure out how people are ordering beef every night...and it right there on the menu every single night under Classic Fare (and regularly a filet mignon appears) I know to discount his complaint that there must be a secret decoder ring that Seabourn only gives to certain people.

And while he baths in the glory of Seabourn's staff apologizing to him left and right (something that Seabourn doesn't do often, because it doesn't need to... for its other guests) he missed the very obvious fact that all Seabourn is trying to do is appease him by being gracious. His seeing this a victory of sorts is pathetic. (OK, you are right. I am wrong. Now take your ball and go home.)

As he justifies not knowing that fresh lobster was being served  (as if eating lobster is what a luxury cruise is all about; though it is big deal on a mass market line) because he doesn't read the menus placed in his suite every night, I can only think of the tons of paper thrown into Princess cabins every day along with the omnipresent announcements so that those who turn their brains off when they board a cruise ship have a chance of knowing what is happening. Can you imagine someone being so obsessed with this? The tremendous job Seabourn did for his wife's "no sugar, no gluten, vegetarian" requirements in Restaurant 2...which is not an appropriate venue for such things...is a mere notation compared to his missing - heaven forbid - one of his many lobster meals.

And while he speaks of aromatherapy baths - apparently he believes they should be provided through something other than bath oil - I wonder why he was so concerned that he was given three bottles of them and, it seems clear, he never took one bath. And the point is, I guess, "How much free stuff can I get?" If he had taken a moment to read the Seabourn site or brochures he would have known they say, "Draw you a Pure Pampering^SM bath" with "exclusive Therapies bath products by Molton Brown, London". [Honestly in all of the years I have sold Seabourn cruises I have never heard of this being an issue...ever!]

And while he...Oh, you get the point...I think of those alleged travel writers who thought they sounded so witty asking a supposedly challenging question, but looked so pathetic when trying to answer it themselves.

Moving away from the challenged travel writer (faux luxury guru)...and skipping the whole thing about him not having caviar thrown to him because he didn't attend many of the public events where it was served

Caviar Being Served on the Seabourn Pride - October 21, 2011
as captured by Granny Lorr

and never asked for it either... or his mistreatment of the staff...

This week I received an email from a client that was so horribly wound up by a couple of people on Cruise Critic complaining about smoking on the Seabourn ships. He was so concerned before going that he was thinking of cancelling the cruise. I warned him to be careful who he relied upon and that I do not have experience on one Seabourn cruise, or two or three or....nor do I gave information from just me, but literally hundreds of others. His email stated that smoking was not an issue other than a couple of times in the smoking-permitted Observation Lounge...and that he is booking another Seabourn cruise.

In other words, whether Paul Motter had a vendetta (which I believe to be the case) or is poorly informed and ill-experienced travel writer (which I also believe is the case)...or if the people who inaccurately ranted and raved about smoking (when it really is not an issue) or whatever, the point is:

When reading reviews, please be careful. Very Careful. And when you are done reading them, look for consistent comments rather than focusing on a negative one (people tend to believe bad before they believe good) and be sure you have a very good reason to believe what the person wrote is accurate. The internet is a place filled with lots of information...and much of it simply is not reliable.

How can you help protect yourself? Use a travel agent that actually specializes in the product you think you are interested in. If they tell you they are experts on all cruise lines, run away. There is simply no way that an expert on a Carnival cruise experience can be equally saavy about a Seabourn one....and I regularly say, "If you want to book a Carnival or Princess cruise I am probably not your travel agent. But if you want to book a luxury cruise on Seabourn, Crystal, Silversea, Orion Expeditions, Paul Gauguin, etc. I am your guy!"

Regent Seven Seas Cruises Talking...Again...About a New Ship

2011-10-21T08:44:00.000-04:00

At this point it seems like a bi-annual event: Mark Conroy, President of Regent Seven Seas, commenting that there are discussions with a European yard for a new 700 passenger, 50,000 gross ton, ship. Yesterday, at the Ensemble Travel Group Annual Convention, Mark Conroy stated that Regent Seven Seas was looking at a possible 2014 delivery date.

While in the past I have been extremely skeptical of such announcements (See, for example, my August 2008 article "New Regent Seven Seas Ship Delayed Until 2012...At Least."), I believe the inevitable demise of the Regent Seven Seas Navigator is within the foreseeable future and, having pushed out its service life what will be an additional seven years...if she is not retired earlier, there is a possibility that this time there may be some merit to Mr. Conroy's comments.

But...and it is a big "BUT"...Unfortunately, I remain skeptical. I do not recall any other cruise line (no less its president) talking about it "may" build or its "possibly" building a new ship. New ship constructions are otherwise universally spoken of in definitive terms and with great excitement...after periods of secrecy. Thus, to me, it is not like a teaser ad where you know there is something coming, but rather just a gimmick intended to have people believe that Regent is alive and look forward.

In other words, IF Regent moves forward (and IF Regent is not folded into Oceania Cruises - See my article, The Oceania-fication of Regent Seven Seas Cruises: "Regent Seven Seas Is Now A Premium, Not Luxury, Cruise Line...I Told You So!" ) the Navigator, Regent's ever-troubled ship, will be well and truly finished as a pseudo-luxury ship...as its plumbing, electrical and hull issues that have plagued her for many years will probably increase significantly as the patches used to keep her running also begin to fail from age. So a new ship, which is really needed now, will be truly needed then.

As Yogi Berra said, but which I truly hope is not true, "It's deja vu all over again!"

Paul Motter/CruiseMates on the Seabourn Sojourn: The Arrogance of Ignorance

2011-10-17T09:33:00.002-04:00

Paul Motter continues to amaze with what, in my opinion, is his buffoon-like behavior. It is, in short, nothing more than "The Arrogance of Ignorance".

It is so clear to anyone who has ever been on Seabourn that this imbecile (just my opinion, of course) is so out of his league that it embarrassing to watch and you can only feel sorry for the staff and crew on the Seabourn Sojourn because no matter what happens, no matter what they do, it will never be right in his perverted eyes.

There is a reason that Seabourn has been voted by its guests the Best Luxury Cruise Line, the Best Small Cruise Ship Line, etc. by the readers of Conde Nast, Travel & Leisure, etc. and even on Cruise Critic the omni-present complainers focus on such minor issues as the complimentary wine selection or how they feel one particular person's alleged issues should have been handled by Seabourn's main office.

And, alas, there is a reason or reasons why Paul Motter so negative. Since I last wrote, he complained that Restaurant 2 would not accommodate his wife's "no sugar, no gluten, vegetarian" requirements. Considering Restaurant 2 has a fixed tasting menu consisting of multiple small courses served simultaneously, all I can say, is "How absolutely arrogant and inconsiderate not only of the Seabourn staff, but every other person dining in Restaurant 2 that evening! Everyone's experience needs to stop so that Paul Motter can have what he wants even though it is absolutely inappropriate for that venue." (See the menu below and you will instantly know what I mean.)

Oh, but even when Seabourn bends over backwards to appease this prig and tries to figure out how to time the dinner so that his oppressive demands do not totally disrupt the galley's presentation of the actual Restaurant 2 menu to every other guest by asking him to arrive at 8:00 p.m. that becomes an issue as well.

But then, the ungrateful ignoramus (again, my opinion) finds out that he missed the Chef's Dinner and that - OMG - lobster is being served and nobody told him, he goes on yet another tirade. Yes, I tirade. The Chef's Dinner is not shown anywhere. How would he have known? It is Seabourn's fault. (Note: There is silence from everyone else on the ship; not a complaint to be heard. Motter even admits everyone else is very pleased with their Seabourn cruise.)

Well, if Paul Motter had been doing what "journalists" (that's what he claims to be) do, he would be reading everything placed in his suite. On Seabourn, every single night...that is every single night...the menus of what will be served for dinner in the four main dining venues is placed in every guest's suite along with the Seabourn Herald.

Here is an example for the evening of the Chef's Dinner on my Seabourn Sojourn cruise for the evening of September 27, 2011:

You will remember that Motter previously complained that The Restaurant's menu provided only a starter and a main course - far too light for him - every evening. However, this particular evening it is very clear that there were nine (9) courses and that there is only one selection, to wit: the main course (with a vegetarian option...that if he asked in advance in the morning could have been prepared gluten free!) (You will also see the menu for Restaurant 2 and the fact that it is clearly not a menu that can be easily - if ever - adapted to a "no sugar, no gluten, vegetarian" diet.) Yes, folks, the menu for both restaurants is on the same page...the same page...and this pathetic alleged cruise journalist couldn't see or figure it out..or even determine he just might want to ask a question!!!

Motter, not being done with his complaining, then says his Restaurant 2 dinner was fantastic, but goes on to complain that after all of that it wasn't so bad because Seabourn's fresh lobster wasn't served as a whole lobster (tails only) and that according to an alleged yachtsman (is that a 30' or 150' foot yacht owned by a lawyer, doctor or accountant...as opposed to someone that actually knows) the tails were so small he didn't think they could be legal. However, see the photos below.

Let's remember this guy was complaining that Seabourn's menus were so limited he has been forced to eat lobster every day. Name one other cruise line that could even have that as an option? (BTW, he also complained that the lunches in one venue were themed every day, so I am not getting his whole limited menu thing, but I digress....after showing you a typical lunch salad "buffet" in The Colonnade:

But let's also remember I was just on the ship with the same provisioner providing lobster and this is actually the size of the lobsters and some of their preparations (with tuna on the right):

There you go Fox New Business: Fair and Balanced!

For everyone else: Who do you want to get your cruise information from? Be wary of The Arrogance of Ignorance.

Paul Motter/CruiseMates on the Seabourn Sojourn: When You are Dishonest and/or Prejudiced It Doesn't Motter.

2011-10-16T12:20:00.001-04:00

I have a thing about being objective; especially when you know the cruising public is going to read and probably rely upon what you say. Something about the "Public Trust".

Paul Motter, of CruiseMates.com, and a contributor to FoxNews Business is presently on the Seabourn Sojourn. “Fair and Balanced” is not exactly what comesto mind when reading what he has written so far. “Dishonest, Prejudiced and Punitive” is more like it.

Some background: My dealings with Mr. Motter started when he asked me tomoderate the Luxury Cruise boards on CruiseMates.com…boards that were dead withliterally no posts for months at a time. I made the mistake of agreeing before I truly knew who the person was behindCruiseMates and, within a short period of time, I resigned from this non-payingjob due to his rather curious and erratic behavior.

However, while I was involved he complained regularly howpoorly Seabourn had been treating him because all the other cruise lines notonly gave him free cruises, but they paid for his airfare and Seabourn refusedto do that for him. (Yes, I have theemails confirming this.)

Fast forward to July 2011 and Paul Motter had an absolutemeltdown, spewing insults left and right at Seabourn specifically and luxurycruising generally. While you can readthe sanitized (by him) thread here, let me share with you one quote from Paul Motter:

Ifind small ships to be boring - especially when the primary attraction is foodand wine. I don't find gluttony tobe that appealing, and that seems to be the main reason why people toutSeabourn the most. Ifind their itineraries to be the least appealing of all the "luxury" shipsBY FAR because they have the most days at sea, and to me the only differencebetween a day at sea on a tiny ship and a prison is the food is better.

What is now the most repeated complaint by PaulMotter: The food portions are toosmall and there are not enough courses! Example:

I was not impressed with the dinner in The Restaurant. The menucomes laid out with just two sections not counting dessert. There were“openers” and “main course.” (Most menus have three or four sections; soups andsalads (sometimes these are separate), appetizers and main course. Most of theopeners were very light; a small salad for example, so that only left the maincourse as your entire dinner.

I asked the waiter if people often order more than one “opener” and he repliedwith helpful specificity…I ordered two, because I was hungry.

You cannot make this stuff up. Fair and Balanced me thinks not. A glutton who is not happy because hisgluttony is not satiated on Seabourn? That is my guess.

Now, with that out there, as many of you know, I cruised on theSeabourn Sojourn during the period of September 21-30, 2011 (only two weeksago) and on a virtually identical path from Quebec City to New York (while hecarries on to Ft. Lauderdale), but his is a repositioning cruise. (We took nine day to cruise from Quebec Cityto New York and his made the trip in 50% less time…with obviously three lessports.) So I can obviously compare my cruiseexperience with his both in detail and in a timely manner.

It is with that preface that I have read his Dishonest and Punitive comments and nowcomment on here.

Right out of the box,he complains about the itinerary. Huh? Can Paul Motter spell “REPOSITIONINGCRUISE”? Or, possibly more importantly,can he spell “FREE CRUISE”. But, alas, let’s give him a bit ofperspective: Seabourn did not designthis particular cruise for his edification. He decided he wanted to go on this cruise with this itinerary. Heck, he might have cruised on my itinerary just days earlier...Oh, that's right: That cruise was sold out with its three additional ports and wasn't free to him.

But there is more. Hecomplains he did not have enough time in Halifax, Nova Scotia and Bar Harbor, Maineand that a 15 minute tender operation was too long for him. But then he says there was enough time to seeeverything he cared to see. Huh? I say this for two reasons: First, if Seabourn provided you with enoughtime, then would you have complained if they stayed in port longer…as being awaste? Second, and more importantly,Paul Motter is, obviously, very superficial…one of those “tick it off my list”Carnival Cruise types.

Compare what I did in those towns within a similar timeperiod (Read my articles on my 2011 Food & Wine Cruise for more detail):

- In Halifax I had about four hours the secondday, saw a decent overview of city, drove out to Peggy’s Cove, visited alobster pound and ate fresh oysters, visited a maple store and picked up someinteresting maple wine. (Oh, yes, I paidfor a private tour to maximize my time. Motter?)

- In Bar Harbor we went Shopping with the Chef, strolledmost of the town, stopped for a delicious lobster roll and a beer (bringingback one for a crewmember…always good to show appreciation!) and did someshopping.

He complains aboutthe size of the television in the suite: Twice he said he can’t see the 22” television properly from the far sideof the bed because it is too small and the angle isn’t sufficient. Huh? While a bit uncomfortable acknowledging I sleep on the same side of thebed, neither has ever been an issue for me. Imean I don’t go on a cruise to lie in bed for hours on end watchingmovies. (Seriously, I thought he wassupposed to be working…not lying down pretending to be important and aboveactually doing his job! Let’s say it alltogether: FREE CRUISE!)

But then the comment that lets you know he is just a simpleperson in a place he doesn’t belong:

I have a 60-inch HDTV at home 10 feet away directly in front ofme, why would I pay $500/day to watch a movie under these conditions?

No my dear child, people do not pay $500 a day to watch amovie in their suite. They (obviouslynot you) pay to actually go to enrichment lectures and interact with thespeaker…not passively sit like a couch potato in your underwear (I presume);they socialize with other guests (something you have never mentioned doing…notonce); they dine; they enjoy the ports; they enjoy the levels of service andcuisine; etc., etc., etc. In short ITAIN’T ABOUT A BELOVED TELEVISION! Infairness, I do note that Motter raves about the interactive television system…andthen ruins even that by mentioning the 150+ movies are free (like on a luxuryline it would be any other way…something this “expert” should have known.)

You know I think it is best to have Motter choke on his ownwords here:

Would I take Seabourn again? If I saw a port-intensive itinerary Iwould certainly consider it. But I would not come for the food or theentertainment. The service is excellent, butI don’t cruise for service, I cruise to travel.

No my dear sir, you cruise to watch television…and not at$500 a day. You, sir, in my opinion haveabsolutely no idea what it means to “travel” or, honestly, to “cruise”. Read on and you will see that being a Painin the Ass and Impossible to Please is what PaulMotter is about. One thing that is for certain, he isn't cruising to "travel". (BTW, if you want an interesting discussion on whether cruising is travel, check out this thread on The Gold Standard Luxury Travel Forum: Is Cruising Really Travel?)

He complains aboutnot getting “no sugar, gluten free, vegetarian” food without asking. Otherthan the fact that just days earlier I was traveling with a guest that requiredgluten-free dining and, as in years past, he has always been provided with dailyfreshly baked bread and breadsticks and offered either alternative preparationsor creatively made “same as” dishes, I must pause and wonder about hisobviously false comments about a poor bread selection. Brown and six grain breads, in addition to atleast two types of “regular” breads are always offered at dinner…along with thefamous Seabourn breadsticks. Does he want gluten-free or a gluten smorgasbord?

So whichever he is complaining about, what happened to justpolitely speaking with the server and asking him/her to find out the specificsof the vegetarian options offered that evening or arranging to dine in oneplace so that the special meals can be made alaminute for this very particular guest. (Which, by the way, is not a problem on Seabourn.) No, Motter wants tohave all four galleys (Restaurant, Colonnade, Patio Grill and Restaurant 2) allwaiting for him and to instantly prepare whatever fits his whim, whenever and whereverhe may be. (Please fill in whateveradjective for Motter you wish. I havemine!)

He complains aboutthe spa. I am sorry, not the spa…thenhe would have to pay actual money for a treatment…and that obviously isn’thappening on his free cruise. No, he iscomplaining about Seabourn not having a megaship “thalassotherapy pool, scented rain showers,hot and dry saunas and great heated ceramic beds that warm up your body to thebone.” Is there something in theliterature that says those things are on the Seabourn Sojourn? Nope. Seabourn’s spa is designed essentially for individual treatments, butdoes have a Kneipp wading pool (not a thalassotherapy pool) with teak heatedloungers (not ceramic ones) and a sauna and steam room. You know: the things a Seabourn guest desires most on a ship which is less than 35% of the size of the smaller Millenium Class Celebrity ships. The Seabourn Sojourn is designed for its guests who want a specific sort of treatment…and makes no bones about not being akin to those servicing 2,000+ passengers.

And then he complains that the hot tub reserved for spa guests was worthless to him because it was outside and the weather was poor. (Heck, for me a hot tub inside is worthless pretty much all of the time…which my readers well know!)

Is Motter so clueless as to not understand these things? Oh, I believe he knows it well. Heck, he didn't complain there is no water slide. One must wonder why he did not mention the wonderful spaceavailable overlooking the stern of the ship where the hot tub is located thathas wonderful lounges, etc. for spa guests, or the fantastic Spa Villa next door. No, for his $30 he wants the Celebrity CruiseLines Persian Gardens…specifically that. And something that is not offered on any other line. (Want to compare the Seabourn spa toSilversea, Regent, Crystal, QM2, Oceania, etc.? No, why do that when you can badmouth Seabourn…Right, Paul???)

He complains aboutthe cuisine. This is, well andtruly, my favorite. Let’s start with hisoverall comment Motter goes on to say he had…in a very Forrest Gump kind of way:“As far as food, I have had lobster every day on this trip.” “We had “surf and turf,” which was a filet steak and a lobstertail. The steak was cooked to perfection.” “My main course was “open lobster ravioli.” etc. BTW, that is a complaint…and I willget back to that.

Then he comments about having the freshest Maine lobster heever had in Bar Harbor. Really? Fresh lobster in Maine is the freshest Mainelobster he ever had. Shocking! While that really put you on your back foot, didthis genius ever think about what kind of lobster Seabourn was serving himevery day? How about fresh lobster!

He also complains there is not enough variety, but thencomments that there is a theme in the Colonnade very day (British, Indian,etc.). His complaint: If you don’t like the theme “you are out ofluck”. I guess this allegedly highlyprofessional cruise writer doesn’t know how to read or ask questions. In the Colonnade there are always a widevariety of salads, meats, etc. available that are not “themed” and a menu witha variety of non-themed alternatives are placed right on each table. (So from the guy that was complaining that herequired a “no sugar, gluten-free, vegetarian” menu in all restaurants at alltimes and without further notice we get this?!)

Nor did Motter mention the alternative dining options: Some days The Restaurant, most days The Patio Grill, every day a very elegant Room Service. All of them with different offerings. No, Motter wants to complain that having four alternatives to the themed lunch is not enough and you are "out of luck". Dishonest or inaccurate? You decide.

The last I will mention is his comment about the wine. If you know wines at all, it typifies someone trying to be something they are not rather than just saying, "I enjoy the wines.": "The whites are always just the right touch on the tongue. But the reds are exquisite - with the perfect texture and never an afterbite." Having just finished my 2011 Goldring Travel Food & Wine Cruise on the same ship with the same wines I have to say, "Huh? The wines (within color...I guess I am forced to say) are wildly different in style and the complimentary pours are not worthy of garnering high praise...even if the praise (as Motter's is) is nonsensical. Idiocy.

I could go on and on and on about Paul Motter and hisperverse way of giving the public absolutely false and, possibly, dishonest information. And, folks remember, his cruise is notover. We have yet more tall tales andtantrums to read about. Yippee!

Paul Motter: If I am not speaking the truth,sue me. That will never happen. Challenge me. Show where I amwrong. Write about how I have it all wrong while you are cruising. That will never happeneither.

Fox News Business: If you actually want to be “Fair and Balanced”,you had better get someone other than Paul Motter to do your cruise writings.

What do you think? Join the discussion on The Gold Standard Luxury Travel Forum.

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part X

2011-10-09T22:31:00.000-04:00

The last day of the 2011 Goldring Travel Food &Wine Cruise on the Seabourn Sojourn was a sea day sailing from Boston to NewYork. The seas were a bit choppy, theskies were a bit gray and the wind was up, so it wasn’t the best ofconditions. In fact, after having sailedon what seemed like a lake for most of the cruise, the conditions left a fewguests feeling a bit queasy.

For me it was a great time to arrange the onboardbooking discounts of 5% for all of my clients who have booked the 2012Goldring Travel Food & Wine Cruise on the Seabourn Pride, which isa 14 day cruise from Dover to Lisbon visiting France, England, Ireland, Spainand Portugal and includes a complimentary Ensemble Experience in Bordeaux, France,a Goldring Travel exclusive event, Shopping with the Chef and some otherspecial amenities. (There are only a few spaces left, so if you are interested pleasecontact me soon.)

After that it was time to put the finishing toucheson the Annual Goldring Travel Food & Wine Tastingwith the Seabourn Chef and Sommelier. This is where the various wines I have pickedup along our cruise are combined with some cheeses I found and whatever theSeabourn chefs want to do to accompany them. This year, being that we havecruised the North Atlantic, which is not exactly the hotbed of traditionalwinemaking, there was more of a “creative” approach.

Executive Chef Rajat Adhikary, with the assistanceof Sous Chef Alexander Zillissen, and some contributions by Executive ChefMarcus de Jong, and Sommelier Tilmar Pfefferkorn, the event in held Restaurant 2was a truly unique experience and a great play off of the New England Aquariumexperience the day before.

The wines were a 2010 Williams Vin Blanc and a 2009 Domaine Les Brome Cuvee Julien, both Quebecois wines, a traditional ice wine 2006 Vignoble du Marathonien Vidal, a less traditional (for most) cider wine Le Pedneault Le Glacier and a truly unique Acadian Maple Reserve Maple Wine.

There were nine different cheeses including twoQuebecois cheeses, one a rindless brie and another a goat cheese covered inash, a strong Munster, a Louis d’Or and others.

Contrasting the cheeses were some wonderful seafoodofferings: Lobster Bellevue, BlackMussels Mariniere, Steamed Clams with Pernod, Tuna Sashima and simply, butperfectly prepared, steamed lobster.

What was really surprising is that the highly ratedice wine actually was perceived by many as being less interesting, and not aseasily paired, than the cider wine. And,for me, the most interesting pairing was the maple wine with the tuna sashimiwith wasabi and soy. (Who’d a thunkthat?)

It was a great finish to a truly fantastic cruise on the SeabournSojourn.

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part IX

2011-10-05T00:14:00.002-04:00

Today was the Goldring TravelSpecial Food & Wine Event at the New England Aquarium. It went off without a hitch and was,honestly, better than I had hoped for.

Goldring Travel’s clients were given access to theentire New England Aquarium to enjoy the penguins, huge central tank and all ofthe exhibits before and after private behind the scenes tours. Some were lucky enough to watch a huge seaturtle being lifted by a specially rigged crane and then blood samples beingtaken.

But then it was time for the Behindthe Scenes Tours. This wasno faux experience, but rather one which provided a wealth of information frombehind the exhibition tanks…with aquarists regularly walking in between thevisitors. The guides were a great mix ofknowledge, enthusiasm and charm. Theyexplained how the aquarium gets its sea water right from Boston Harbor andshowed the equipment in action that cleans and filters the water before sendingit to the tanks and then recirculates it. (It was a bit ironic that they discussed how protein skimmers create thesame sort of turbulence that causes proteins to foam up from wind and skims theproteins away…thinking back to my “discussion” of that in Saguenay about that proteinfoam not being from the ship’s laundry.)

We were then shown a tank with various fish…and the tanks behind it with “backup fish” (Fish get sick too, but at the New England Aquarium they make sure you aren't staring at identification signs looking for missing fish.)

Then it was to the Giant Octopus tank with its heavy cover required due to the octopus’s late night fishing exhibitions in the other tanks (I had a pet octopus, Herman, who did the same thing) and then the puzzles given to the octopus where it has to figure out how to get its food. Then there was the crash of water from the anemone tank simulating surf with cute baby lump fish behind it.

Next were the lobsters! A giant blue lobster. A calico lobster.

And, my favorite, a red and blue lobster…coloredred on the right and blue on the left!

What many of the folks really enjoyed was then goingback to the public areas of the New England Aquarium and looking anew at theexhibits. Everyone agreed that they willnever look at an aquarium the same way.

Butnow it was time to eat seafood! What? At an aquarium? Let me not get ahead of myself.

The West Wing, with its black walls linedwith tanks filled with jellyfish, was ringed with a Sustainable Seafood & Wine Experience. It included:

Lobster

Oysters(two kinds)

Prawns

Swordfish

RedCrab Cakes

NewEngland Clam Chowder (of course)

Avariety of cheeses

MiniatureBeef Wellingtons

SesameChicken with dipping sauce.

After a “Thank You” toast with a Lamberti Prosecco toall of my clients…something they well deserve!...it was time for an OysterShucking Lesson for the newest fan of oysters. Under the supervision of the New England Aquarium’s Chef Tiger, a newtalent was discovered.

It was then time to enjoy all of the food with somegreat wines: Whitehaven Sauvignon Blanc (New Zealand) and Terrabianca SuperTuscan (Italy).

But then the real treat! Elizabeth Fitzsimons, the New EnglandAquarium’s Outreach Coordinator for its Conservation Department’s SustainableSeafood Program gave an informed, inspired, and fascinating interactive talkabout sustainable seafood: TheFacts. The Fallacies. The Future. (Those are my words.)

Elizabeth's basic message was that by making smart use ofour oceans’ bounties we can actually improve ourselves as well as ourenvironment. By eating seafood otherthan such popular items as salmon and shrimp, smartly regulating species sothat they prosper such as lobsters and swordfish, avoiding highly pressuredspecies like Chilean sea bass (actually it is not a sea bass, but a toothfish)and orange roughy, we can make a huge difference…while enjoying all sorts ofseafood and flavors.

I love this stuff, but I didn’t know if this, nomatter how tasty, might have been a bit too cerebral for an extendedperiod. It was, I am happy and proud toreport, a huge success. Elizabeth couldhave talked for two hours and still had the group mesmerized.

But all good things have to come to an end…and there was no better way to end the event than with incredibly good cupcakes!

After a lovely late afternoon wandering QuincyMarket, it was time to head back to the Seabourn Sojourn for a wind down periodin…you guessed it: the forward hottub. A wonderful dinner dining al frescoin the Colonnade brought a relaxing end to a super day.

One day left to our Food & Wine Cruise and thatmeans the Food & Wine Tasting!

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part VIII

2011-10-03T22:32:00.001-04:00

We arrived in Bar Harbor, Maine to the rudeawakening of a face-to-face United States Immigration inspection. U.S. citizens and permanent residents in theGrand Salon and non-U.S. citizens in The Club…and then the entire crew wererequired to present themselves. Thiscould have put a kink in the planned private Shopping with Chef Rajat, but Seabourn came through form me andhad him clear Immigration as the first crew member.

We tendered into the (formerly?) sleepy town of BarHarbor. I was shocked by the waterfronthaving been essentially totally torn down with condominiums along the entirelength being constructed. Fortunately,the main shopping streets are still filled with many interesting and funkyshops ranging from artists offerings to hemp offerings to food and wineofferings. But before that: Shopping with the Chef. (The rest of the ship has its own Shoppingwith Chef Marcus scheduled for Boston…where we will be having a specialexclusive event at the New England Aquarium).

We head off to Parson’s Lobster and Fish Marketlocated about five minutes outside of town. Because of the limited minivan taxis in town, we have to shuttle ourgroup, with Chef Rajat coming in the last taxi. I see a house and essentially a large garage guarded by a hyperactiveboxer (is there any other kind?) behind a tall fence.

And then out came Diane. She is everything you ever thought of as thetypical Mainer. She had no idea we werecoming, but was like, “OK. So you arehere. What can I do for you?” After Chef Rajat explained our purpose (andthat he was going to be purchasing things), her tough charm just came out. She had incredible knowledge and patience,explaining everything she could when someone asked a question. Because of my marine biology background Iknow a lot about lobsters, clams and mussels and Diane was perfectly fine withme handling all of it, doing my own explaining and enjoying myself.

After explaining that lobsters migrate for up tohundreds of miles, so the lobsters found in Canada are the same lobsters thatyou might find in Maine, the subtle prejudice/sales pitch came out. Diane just happened to mention that Canadianlobsters have larger claws than Maine lobsters. This probably meant nothing to most people,but I knew what she was on about: Peoplegenerally find tail meat to be far better than claw meat, so obviously Mainelobsters, with their allegedly smaller claws, have pound-for-pound more tailmeat. I said nothing.

Our discussions then went to the issue of whethersmaller lobsters have sweeter meat than larger lobsters. I laid out what I understand the reason maywell be and she responded, in her best Mainer: “That’s a theory.” (a/k/a “I think you are full of it.”) We had a good laugh with that one.

Chef Rajat then purchased some lobsters, steamerclams and mussels for the Food & Wine Tasting in two days (at less than$6.00 a pound for lobsters…less than the cost of a meal at McDonald’s) and thenit was off to downtown Bar Harbor for a rather quick visit as the Seabourn Sojournis departing at 2:00 p.m.

After picking up some souvenirs, some of my guestswanted to know what this thing they kept seeing called a Lobster Roll was. It was the perfect excuse to have one ofthose hot dog like rolls filled with lightly dressed chunks of lobster alongwith a beer at Rupununi’s while enjoying the still unseasonably warm and sunnyday.

A bit more of a stroll, but before return to theship, one of crew that I have seen rise through the ranks remembered the pizzawe brought him back a couple of years ago while out for the day. We could not disappoint him, so we broughthim a lobster roll at The Lobster Claw…and I bought a fried clam roll for me!

Back on board I (with some cheek) ate my clam rollat The Patio Grill and then made the final adjustments for tomorrow’s GoldringTravel Exclusive New England Aquarium Food & Wine Event.

Needing to relax I, along with my friend, sought tobreak the Seabourn record for the most consecutive hours in the forward hottub: Four Hours. Honestly, with lobster buoys everywhere,birds soaring, fins breaking the water’s surface, warm sun and my GPS showingour approaching Great Cranberry Island (made famous in the excellent book The Secret Lives of Lobsters, which allof my clients received a copy of), the time just flew by.

Afterwards, and quite waterlogged, I was inviteddine with Jorge Grossman, the Hotel Manager, for the Chef’s Dinner. While I have not generally bored you with themenus or where I have been dining (which I will discuss a bit in a separatearticle), the Chef’s Dinner menu is worth setting out so that you can see thatthe cuisine has maintained its high (and delicious) standards:

TunaTartar with Mallosal Caviar

WhitePlum Tomato Cappuccino

WildMushroom Ravioli

CeleriacSorbet

FreshNova Scotia Lobster from Halifax Market

WhileRoasted Thyme Crusted Beef Tenderloin Pancetta Crisp

DarkChocolate Cone with Grilled Pineapple

Selectionof Home Made Swiss Chocolates

The only thing more delightful than the food was thecharming Australian woman who was sitting to my right who was traveling withher daughter. It was a lovely evening.

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part VII

2011-10-02T20:01:00.000-04:00

Latertoday will be a private Indian cooking demonstration by Chef Rajat, but more onthat later.

First,we were up early for our private tour in Halifax to visit Peggy’s Cove…wherethe lighthouse that is on the Goldring Travel logo is located…so that we would missthe tour busses from the ships that were just arriving into Halifax so I couldget some nice photos. With our 8:00 a.m.start this should not be a problem.

Soour guide, Gary, of Van Tours of Nova Scotia, said we had time to see some othersites and he was anxious, as I am a travel agent, to see what there was tooffer my clients. Having been on theEnsemble Experience the day before we were able to short circuit some of thestops, but what became obvious what that Gary knew his stuff, loved to researchthe history of the various places and was more comfortable discussing themrather than engaging in a boring and tedious drone. It was refreshing.

Onestop I never would have made was to Acadian Maple Products; a maple shop andprocessing facility. While we didn’t seethe facility and it clearly was geared up for tour buses, with rows of seating,the owner was interesting. Moreimportantly, he introduced me to Maple Wine. Yep, it is just one of those things that you have to purchase when on aFood & Wine Cruise. So, I bought twoof their finest Acadian Maple Reserve vin d’erable (maple wine). We most definitely will be tasting it at theFood & Wine Event onboard the Seabourn Sojourn as the cruise comes to anend.

Afterthat we arrived at Peggy’s Cove…right behind two huge tour busses and with theplace crawling with tourists like ants. I was none too happy, but when I saw/heard a bad bagpiper and then atacky, wacko, accordion “player” sitting right in the “money shot” of thelighthouse…at the same time…I said, “OMG, I am in Tourist Hell”. Then I looked at the rocks under my feet andI saw the first true litter in Canada: remnants of fireworks all over the place. My mood switched very quickly to “How can theCanadian government allow this beautiful spot be treated this way?”

Igot a few photos of me with “my” lighthouse that I will probably Photoshop all theother tourists out of and some other interesting shots working hard toeliminate the tourists, tourist signs and busses. I just wish the place was a pretty as thephotos made it out to be.

Afterwalking through the “village” of alleged artisans, it was most definitely timeto leave.

Wedoubled back to visit Ryer and Ryer Lobster Pound where we were greeted andentertained by its owner, Dave. Myfriends had never been to a lobster pound, so Dave brought out the various sizedlobsters and then a 15 pound behemoth before taking us around back to see hisholding tank…where he keeps already sorted lobsters in crates floating in freshseawater pumped and recirculated into a large tank (with large cooler units tobe sure the lobsters do not get warm enough to start spawning).

Asit was still fairly early in the morning (and we had to be back on board theSeabourn Sojourn for a 1:00 p.m. departure) a lobster lunch would have been abit much. However, a half dozenincredibly fresh oysters were perfect.

Itwas my friend’s first taste of fresh oysters…and after just one he knew itwould not be his last!

Afterthat it was a very pretty ride back to the ship. As we started I shouted, "Stop the car!" From the roadway I saw the view of the Peggy's Cove lighthouse that I wanted...but had never thought of.

You just cannot plan or calculate beauty or natural photography. (Please excuse the tourists...they will be Photoshopped out soon...naturally!)

Photo achieved, we continued our ride with Gary starting some interestingand entertaining discussions. This day is another example of fancy or luxury or planned not necessarily being the best way to see aplace. We could have hired a nice sedanand a “trained” guide who followed a route (never doubling back!) and who would have found an “appropriate” place to dine…andwe would have missed the good stuff.

Backon board we enjoyed our sail away heading to Bar Harbor, Maine, but I wasfocused on the first Goldring Travel Food & Wine Special Event: Chef Rajat Adhikary’s Indian CookingDemonstration in front of the show galley in the Colonnade. Chef Rajat did more than demonstrate, heshared himself and how he became a chef (which started simply by helping hismother) and also gave some great insight into Indian spices and cooking.

ChefRajat prepared Lamb Kofta with Green Chutney as well as Malabar Shrimp Currywith Steamed Basmati Rice. (If you wouldlike the recipes, which were provided to all of my guests, let me know and I canemail them to you.).

Thesedishes were paired by Sommelier Tilmar Pfefferkorn with a very nice Rieslingand Mezzomondo Negroamaro Salento, a fairly big and rustic red.

After the cooking demonstration Chef Rajat gave all of those interested a private tour of the main galley taking more than the usual amount of time as the interest of those attending was truly outstanding.

Afteran obviously light dinner it was time for a drink and then an early night,ending a very busy and great day.

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part VI

2011-10-02T14:23:00.000-04:00

Ourarrival into Halifax, Nova Scotia was not until 1:00 p.m. so the morning wasspent exploring the ship and then supervising the sail into Halifax Harbour (inthe hot tub, of course) while spotting some whales and dolphins with abrilliant blue sky and warm temperatures. It was all so beautiful until we arrived in the harbour. We were greeted by the Queen Elizabeth andEmerald Princess and Silver Whisper. With four ships in port things were a bit chaotic, but we are hereovernight, so there is no rush and a quiet morning tomorrow (hopefully) to lookforward to.

Fortunately,this afternoon was the complimentary Ensemble Experience; hosted by yours truly. Those who chose the Experience (rather than a$150 per person onboard credit) were first given an overview of Halifax andthen visited the Fairview Cemetery to see some of the graves of some of thelives lost in the Titanic tragedy. (There are actually four cemeteries where people are buried.) What I found to be a tragedy was thedisrespect the masses of passengers from the other ships had for the graves. Ihad thought visiting the site was to respect those that lost their lives; notto trample upon their graves. (The oneobnoxious tour guide with her headset and loudspeaker didn’t exactly add anythingpositive to my experience as we waited for them to move on.)

Itwas then off to The Citadel for a tour and high tea. I was a bit disappointed that the originalvenue for tea, The Halifax Club, was not available as it is now closed forrenovations. Our first stop was, Ithough curiously, for tea. It wasenjoyable and my guests from Shanghai were a bit baffled by the cucumbersandwiches, scones and sweets all together, but once I showed them to add a bitof butter and strawberry jam to the scones it was all smiles…and then ontotasting some Western sweets.

Butthen the real dessert: The tour. Sometimes it is not necessarily what you areseeing, but who you are seeing it with. Our guide is one of the honor guards used when Queen Elizabeth visitsHalifax and he was fantastic. Dressed infull Highlander regalia, our guide was full of passion and information alongwith a great sense of people. He broughtthe history of Halifax, military, royalty and armory to life. It was a treat.

Aftera short ride back down to the ship, it was off to find a place to watch the NewYork Jets. My local sources (the tourguide, the Highlander guide and the security guard all said that Bubba Ray’swas the place to go. While I was a bitleery of a place sounding like it was from the Deep South of America inHalifax, it was apparently my best (and only) shot at watching the game. So off we walked across town and up the hill,with the sun in our eyes and unusually warm (80 degree) weather we finallyarrived, hot and sweaty, at Bubby Ray's and its multitude of varieties of chicken wings. Fortunately there was one television showing the Jets game. (There were about six showing the Green Bay game.) Unfortunately, watching the game wasdifficult as the Jets lost.

Oh,but there was more. Just after my Englishfriend asked me how there can be a holding call when the Jets player hadn’ttouched the Oakland Raider player, his wife says, “Look! The Seabourn shuttle is dropping people offright across the street.” And we walkedup hill in the heat because????

Withthe game over and the other cruise ships gone, we walked down the hill, withthe sun having, set right toward the far end of the boardwalk that runs alongthe waterfront. As it was Sunday nightwith little activity we were looking at more closed restaurants than open ones.However, one crossed my eyes that seemed interesting…because its name was soconfused: Hamachi Steakhouse Bar andGrill which, of course, had teppanyaki. Usuallywhen I see such confusion I think, “Master of None”. Hamachi Steakhouse however masteredteppanyaki nicely.

Beingin Halifax I thought lobster would be in order and, with the Asian flavoring, anice Riesling would be appropriate. Notonly was the chef’s show top notch, so was the food. It was not your typical overcooked hibachifare, but expertly prepared seafood and steaks that were done perfectly. With clean, upscale, furnishings and afriendly staff, I can easily recommend it, but with a warning that it isn’tinexpensive.

Wewere back to the ship in time for the latter part of the Rock the Boat party whichwas enjoyed by a good portion of the guests. With this having a decidedly older demographic I was surprised by howmany guests were on deck for this…having experienced a very, very, very quietexperience in The Club, The Patio Bar and The Observation Lounge after dinnervirtually every evening.

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part V

2011-10-01T17:28:00.001-04:00

Radio Silence

Why have I not been keeping you up to date with my cruise...which has actually ended? Because too many people were reading it: Guests and Staff on board...and people tipping them off.

I saw it was, possibly, changing the dynamic and I just want the cruise to be as "normal" as a Seabourn cruise as I can have.

So I will continue my posts now. Just pretend that I am still on the ship and follow along.

Thanks!

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part IV

2011-09-26T18:10:00.000-04:00

We arrived in Sydney, NovaScotia to a thick fog. As the highlighthere is the scenery and I had a tour scheduled to drive a portion of the CabotTrail things were looking a bit dodgy. Thedownpour of rain shortly before arrival didn’t make me feel any moreconfident. But…as we arrived, the foglifted in areas and from time to time there was a slight glimmer ofsunshine.

We disembarked for an early 8:30a.m. departure so that we could get ahead of the tour busses that would go aportion of the way we were. Our guidewas Diane, of Tartan Tours. She wasgreat and we not only learned a good bit, we had a ton of laughs. Her minivan wasn’t posh, but it just didn’tmatter because our time with her was so enjoyable.

We headed out of Sydney proper(which is not too difficult!) to encounter Cape Breton Road Rage: another car on the road. There are very few people here and even lesswhen you get out of the town. The viewswere spectacular and things like taking a small cable ferry a couple of hundredyards, cars heading the other way stopping so that you can turn in front of them, were unique.

With the fog lifting a bit moreand then pretty much disappearing, the contrasts and lighting was great forphotography. It was one of those times Iwish I had my old black and white film camera. That said, there were some really colorful views, but with the extremelycool summer and the amount of rain recently, we missed most of the fall colors…whichshould arrive there in a few days.

As we drove we stopped here andthere, eventually stopping at the Keltic Lodge…where the tour busses stop, thecruise ship guests have lunch, and then return to the ship. I wasn’t really hungry yet and wasn’t reallythrilled with the menu so we headed out to Neil’s Harbour before lunch. If you dream up a quaint fishing village withthe hills rolling down to the sea, the brightly colored boats bobbing in thewater and the lobster traps stacked at season’s end, you will see Neil’sHarbour. That was our turnaround point,because we just didn’t have enough time to drive the entire Cabot Trail. However, as we started back, we stopped atsome of the most beautiful lookouts. Spectacular.

During my chats with Diane I toldher I wanted to eat where the locals eat; not a touristy or posh (for CapeBreton) spot. She said we could try theCoastal Waters Restaurant. It is aboutas local as local gets with an old, dark, rather barren, interior. “OK Goldring, you had to open your big mouth?” “Why yes…Yes I did!” And was I happy that I did. As we drank our local beer and waited andwaited, from the kitchen came a purported “cup” of seafood soup. It was huge, but it tasted even better. One of us, obviously not knowing, ordered abowl of seafood soup. That creamy elixirof tastiness not only could have easily served four people, 18 freshly steamedmussels ringed the bowl (tureen?).

A Bowl of Seafood Chowder

But for me it was steamedmussels to start. It was $6.99 for aregular portion, but they had a special: two pounds for $9.99. Theylied. They served me a large bucket ofmussels that weighed much more than two pounds…and they were delicious. (And, yes, I did finish them.) However, that was only my starter! They were followed by the absolutely bestfishcakes I have every eaten. Simplefresh fish held together with just enough potato and lightly spiced. The portion was, again, enormous…and coupledwith a giant cup of maple syrup/brown sugar baked beans.

Mussels - Before

Mussels - After

What this meal did was tell me alot about this very rural, very secluded, coastal island and really allowed meto appreciate not only the natural beauty, but the beauty of the people aswell. Diane fit right into thismold. The foggy, gloomy, day turned intoone of my favorites with a comfortable minivan, with a great person as ourguide, gorgeous scenery and great seafood. (Or you could have taken the ship’stour in a bus driven up from Halifax.)

After returning to the ship, anice soak in the hot tub was interrupted by someone else entering ourspace. And then I heard some of the silliestcomplaints and said, “Well, if it bothers you so much, why don’t you justcruise on another line?” The personinstantly and excitedly replied, “Oh, it doesn’t bother me that much. I would never change from Seabourn!” Huh? Sowhat was the point?

Folks, when you travel nothingis perfect. I am certain I could havesulked because the sun wasn’t shining. Icould have turned my nose up at that minivan. I could have complained that afew mussel shells were broken in that bucket. But if I had, I would have missed that fantastic lighting, one of thefunniest and good hearted guides I have ever had and a meal that was theessence of what simple cooking that allows the ingredients to be the star isabout. And, of course, I was then backon a Seabourn cruise sipping champagne in a hot tub as we set out to sea.

An Impossible Situation or A Beautiful Example of Nature Giving It a Shot?

A Dead Tree or Gift for the Eyes?

The day wasn’t perfect, but my daywas.

Goldring Travel's 2011 Food & Wine Cruise on the Seabourn Sojourn - Part III

2011-09-23T17:28:00.001-04:00

We awoke to cloudy, and then rainy, skies. As we anchored in Saguenay, Canada the HollandAmerica Eurodam arrived blocking our view of the tiny seaside town. Honestly, it took about 15 minutes to see theport area. The local people were verynice and they had some quality craft booths set up, but that was about it.

So we took the local Red Tour (there is also a Blue Tour)for $10.00 CAD. Note: The red bus is for the blue tour and thewhite bus with blue trim is for the red tour. Go figure. I am sure it is muchprettier in the sunshine, but truth be told the magic of the area to me was noton the land. It is on the water. (BTW, the complimentary Goldring Travel Food & Foliage Cruise jackets were well tested and are thankfully, as advertised, water-resistant.)

Sailing away in early afternoon, we saw the clouds lift abit and the fjords with the leaves just turning were very pretty. Taking up my position in the forward hot tub,we began to spot fin back whales and seals and lots of bird life. After about 2.5 hours, our pruned bodies saidit was time to dry out.

I did take some time to meet with the Hotel Manager, JoergGrossman, who assisted me on a prior Food & Wine Cruise, Chef Rajat andChef Marcus where we finalized some of the events we will be having on ourcruise:

- Friday – Ensemble Travel Group Cocktail Party

- Monday – Ensemble Travel Group Complimentary Tourin Halifax

- Monday – Private Indian Cooking Demonstration withChef Rajat (in the Colonnade Show Galley) and Private Galley Tour

- Tuesday – Private Shopping with Chef Rajat inBar Harbor, Maine

- Wednesday – Goldring Travel Special Event at theNew England Aquarium

- Thursday – Goldring Travel Food & WineTasting in Restaurant 2

But, first, this evening I was invited to dine with CaptainHamish Elliott. While we had a reallyfun time discussing “my” New York Jets and “his” Miami Dolphins, as well as hisimpressive half marathon run just the week earlier, it wasn’t exactly thewarmest group of guests I have ever sat with. I sort of felt like a Seabourn representative explaining everything fromthe froth on the water was not from the ship’s laundry (it was from the windswhipping up the proteins in the water around the ship) to why there is notsofter toilet paper.

The food was excellent (twice baked goat cheese soufflé,truffled roasted chicken and gran manier soufflé) and the addition of a reallydecadent chocolate birthday cake for one of the table guests put it over thetop. To be honest, as I am, the servicewas a bit uneven with dished not being presented with the timing I have beenused to. Formal night on a cold eveningreally had The Restaurant pressed, but we shall see how things go over the nextfew nights.

Today has been spent cruising the St. Lawrence River on acool, gray, day. It has been a great dayto catch up on some work and to have a bit of a respite from the rich and seeminglynever-ending food of the past few days. I was able to spot some seals from my suite, but some others spotted a large pod of dolphins.

Oh, I did have my soak in the forward hot tub!