Dear Reader,Excitement is in the air as Seabourn prepares to launch the newest member of their award-winning fleet, Seabourn Quest. She’ll reveal herself this June, ready to carry eager explorers to new adventures around the world. Speaking of adventure, we’re pleased to share details of Seabourn Sojourn’s unique South America itinerary featuring Patagonia. And read about Restaurant 2, our unique dining venue which features a small-plates tasting menu to satiate our guests’ culinary wishes.
IN THIS ISSUE
Seabourn’s Quest Begins: Third Sister Joins Award-Winning Fleet
Restaurant 2 – Big Pleasure In Small Portions
SEABOURN’S QUEST BEGINS:
THIRD SISTER JOINS AWARD-WINNING FLEET
Dictionaries define a quest as a search or an adventure undertaken to find or achieve something. So the word seems an auspicious name for a vessel whose purpose is to carry travelers around the world in search of new experiences and insights. When Seabourn Quest emerges from her birthplace at Genoa, Italy, this spring, she will be the third iteration of a design that the readers of Conde Nast Traveler magazine selected as the highest-rated cruise ship in the world. Read more.
In his book “In Patagonia,” the late author Bruce Chatwin described his childhood fascination with the idea of Patagonia as a magical place far beyond the reaches of everyday life. An elderly relative of Chatwin’s kept a patch of desiccated brown fur in his parlor curiosity cabinet, which he described as “brontosaurus skin” that he had acquired in Patagonia. As an adult, Chatwin traveled there in pursuit of the mystery, and discovered wonders beyond his imagination. Read more.
BIG PLEASURE IN SMALL PORTIONS
When Seabourn decided to utilize the popular indoor/outdoor Veranda Cafe as an alternative venue for dinner service, its food and beverage executives began searching for a concept that would be intriguing enough to draw guests from The Restaurant, one of the most acclaimed dining options on any cruise ship. Working with celebrity chef Charlie Palmer, Seabourn’s director of culinary and beverage operations Tony Egger came up with the idea of serving a small-plates tasting menu. Read more.