Today is a sea day; thankfully so! Last evening was the Maiden Voyage celebration.
After an early dinner, we had to be on deck by 8:45 p.m. for the sailaway. Seabourn surprised the guests with the British Royal Marine Band followed by a fireworks display. Considering the large British contingent onboard and Pamela Conover’s British heritage, it was quite touching.
The evening progressed into a bit too much champagne with friends and then the sharing of some reserve whisky that Seabourn arranged as a surprise for another guest until far too late into the night.
But I now digress. It was extremely interesting to be onboard with no other guests. I walked the ship observing the Seabourn crew confidently, but excitedly, getting ready for the Seabourn Sojourn’s first real guests. There were some butterflies obvious, but things proceeded with a very “We know our jobs. We can do this with Seabourn style.” Because there are so many crew from the other ships, and the lessons learned on the Seabourn Odyssey having been integrated, things proceeded almost flawlessly. (I wasn’t given Glenfiddich, but vodka. I mean really!Hahaha.)
Probably the most telling of how well things are going was the Q&A session this morning with Pam Conover. There was not a single complaint…other than wanting Seabourn to some itineraries they don’t do or the discontinuation of others that are loved. Quite a testament indeed. Honestly, I think Pam Conover was presently shocked that not a single negative was uttered.
This afternoon I was treated to a private wine, cured meat and cheese tasting in the Seabourn Sojourn’s main galley. Executive Chef Bjoern Wassmuth and Sommelier Tilmar Pfefferkorn put on quite a show. I am not sure I have them all or are noted correctly, but here goes:
Wines – Barolo DOCG, Cancello del Barone Barolo (2000); Brunello di Montalcino DOCG, Antinori; and Graham’s Late Vintage Port.
Meats – Parma ham; salamini mignon (3 types), salami feline, spinata calabra
Cheeses – Taleggio; pecorino paglia fieno, local cow’s milk cheese, an unlabeled cheese wrapped in vine leaves, a wonderful local sheep’s milk cheese; pulgia(?)
It was quite a fun and enjoyable experience among friends.
Tonight is the first formal night. As I have enjoyed the menu on a previous night (the Inaugural), I am dining in Restaurant 2 . I will let you know how it goes.