thE offIcIal s ea d ream yacht club nEwSlEttER
SUMMER 2011 ISSUE #22
Dear SeaDreamers,
The past few months seem to have passed in the blink of an eye. As I write this letter, I look forward to boarding S EA D REAM I on May 18th for a holiday with my family. It’s also my birthday, and when I asked my family what we might like to do for the occasion, the resounding response was “S EA D REAM ”. It’s exactly what I wanted too! Plenty to be excited about as we reach the mid-year mark; S EA D REAM ’s website got a dramatic new facelift, S EA D REAM I is in dry-dock in May, followed by her maiden season in the Baltic and Northern Europe. UK celebrity Chef, Levi Roots and world-renowned Rugby Player, Gavin Hastings each host a Caribbean voyage this fall. And let’s not forget the announcement of two 20-day Amazon River voyages for 2012. It’s all good news, but the best news is that S EA D REAM ’s 10th Anniversary is this Septem- ber. As the first half of this year flew by, I am equally astonished by how quickly 10 years have passed. As the saying goes, “time flies when you’re having fun.” Over the years S EA D REAM has adapted to changes and challenges in the marketplace. Keep- ing up with trends and most importantly, always focusing on our guests. Since our first voy- age in 2001, we’ve hosted more than 90,000 guests from 100 different countries. You’ve come to S EA D REAM from places like Kuwait, Liechtenstein, Macedonia and Mauritius! The majority of you have come from the USA, Brazil, Great Britain, Australia and Canada. As a small, family owned company I think it speaks volumes to have 13 crew members who have been working aboard since our founding in 2001. Between the Miami and Oslo shoreside offices, we have 10 people who are founding team members. A great many more, both onboard and shoreside have long tenures of five years or more. I warmly welcome those new to our family and wish them a long successful career with us. , Businesses take time to grow and flourish, and this milestone is not just a passing day on the calendar. I recognize that our past is the strongest criterion people have to judge our future. It’s the ideal time to recognize and give thanks to our employees, guests and business associ- ates. We look forward to celebrating bigger milestones with you in the future.
Warm wishes,
Bob Lepisto President
enjoy the difference.
by J udi C uervo
My trip was off to a very promising start, thanks to an unexpected first class upgrade on my nonstop flight from New York to St. Thomas. Now, the bright Caribbean sun glinted off S EA D REAM 1 as I climbed out of the taxi that had been awaiting my arrival at the airport. But something was very wrong here. Where were the crowds and queues awaiting embarkation? Ah, yes. I was a bit early, I re- alized, and the rest of the yacht’s guests had surely taken into account designated embarkation time when booking their flights. A call of “Welcome!” interrupted my attempt to organize the luggage placed by the departing taxi driver at the foot of S EA D REAM ’s gangway. I looked up, distracted for a moment.
“I’m early,” I admitted to the officer greeting me from the deck of the yacht. “I realize I can’t board yet.” He shrugged, smiled and asked “Why not? It’s your yacht.”
A bit uncertain, I climbed the gangway, assisted with my luggage by a handsome man clad in a striped cotton shirt and navy shorts. I fiddled with my handbag’s zipper in order to retrieve my cruise documents. Wallet. Makeup bag. Sunglasses. NO! I’d removed the documents from my bag in the taxi and must have left them on the seat. Uneasily, I confessed my blunder. “No problem. I’ll phone the taxi company. In the meantime, have a seat by the pool or in the Salon.” Choosing the Salon, I turn toward the entrance and come face to face with anoth- er handsome man who holds a silver tray of facecloths, each chilled and scented with heady lavender. I accept one, placing its cool surface to my forehead for quick relief from the scorching heat. Odd, but it appears as though the yacht’s entire crew is at my service. Suddenly, I am offered champagne and as the waiter places the flute on the cocktail table in front of me, I notice it rests not on a paper napkin but on an embroidered linen one, crisply folded into quarters. No check is presented, as drinks are complimen- tary throughout the entire voyage and all tipping is included. Another waiter approaches, placing before me a plate piled high with caviar and colossal shrimp. Slowly, other guests fill the Salon. I speak with a couple that knows Ted Turner personally and with a shoe designer from Milan who is sailing with his wife. Two Norwegians who won the cruise join us, as does a Canadian gentleman who has been nominated for a Grammy Award. Suddenly, a scantily-clad South American beauty saunters in dressed in white hot pants and a lace t-shirt and reapplies her lipstick while we watch. For the most part, my fellow passengers—I’m told there are only 100 of us--are pretty young, pretty fit and, from all appearances, pretty successful. Later, I am in my suite and it appears to be my birthday. I had almost forgotten but when I open the door, I am greeted by riotous decorations and, scattered over every inch of the floor, are rose petals. At first I think that perhaps the flat screen TV, DVD player and mini-fridge are birthday treats but I somehow know that all guests enjoy the same amenities. I spy the marble bathroom and see the shower with its arrangement of powerful body jets and, on the vanity, a collection of Bul- gari toiletries. I know for a fact that the shampoo, alone, goes for $28 a tube, retail.
To book your yacht vacation or full yacht charter please visit www.SeaDream.com
I’m getting suspicious. Perhaps this isn’t a sailing at all, but a very vivid dream. Surely, that pair of pajamas on my bed, folded into a perfect square and wrapped in ribbon should be enough to tip me off. I notice the pajamas are embroidered with my first name. Yes, it must be a dream but I decide to sur- render to the fantasy and enjoy the luxury and personalized service of a sail- ing sans regimen, crowds, or costly “extras.” In my dream I rise early and roam the ship. What’s this? A couple is fast asleep on deck. I laugh at the image. My subconscious has transformed deck chairs into full- sized beds with foot-high mattresses. The couple in my dream is atop one, clad in their own personalized pajamas. They sleep on fluffy feather pillows and beneath a fine Belgian linen comforter. I continue on and discover a continental break- fast arranged for me alone. Fresh squeezed orange juice, pastries, fruit and coffee. A wooden staircase leads to a full outdoor restaurant where tables are formally set with glass, china and silver, not paper plates and plastic. The grill is siz- zling, the tablecloths flutter and guests order from a full menu or opt for the L-shaped buffet. I seek sun and solitude and find both by the swimming pool. A crewmember notices my CD player beside me and asks if I’d like him to put my disk on the sound system. I accept enthusiastically and soon the distinctive sound of Strawbs’ aptly-named “Down by the Sea” surrounds me. Later, S EA D REAM arrives at Virgin Gorda, a speck of an island that no mega- ship could ever hope to visit. A lavish beach barbecue is being prepared and
the delicious aroma of grilled chicken, steak and lobster wafts towards the water’s edge as we disembark from the bright red zodiac that carries groups of us to the festivities. I am offered champagne and rum punch by barefoot waiters in the sand. Moments later, a blue zodiac appears and, at once, I see our captain is riding regally atop it, the S EA D REAM flag fluttering from a pole in his hand. My dream is becoming even more surreal. Waiters in full uni- form are in the water now, waist deep, serving guests champagne. A surfboard floats into view carrying a bottomless tin of fine caviar and, behind the float- ing board, the ship’s hotel manager, also in full uniform, spoons the delicacy onto crispy croutons and encourages us all to indulge. I wade in to accept the offerings. Curious, I think. I feel the water, I am being lifted by the waves, yet I must still be asleep because one of the fully-dressed waiters, champagne bottle in hand, just did a back flip at the water’s edge and didn’t lose a drop. After lunch, I fall asleep under a palm tree, the warm breeze mussing my hair, the crashing sound of the waves providing a hypnotic soundtrack. After awhile, I hear my husband: “Are you awake?” he asks me. I open my eyes, consider for a moment, and tell him that I’m really not sure. Note: With the exception of the flight upgrade, all incidents noted in this story actually occurred during the writer’s S EA D REAM voyage. Judi Cuervo is a New York-based freelance cruise writer whose work has appeared in national, regional, Canadian, U.K. and Australian publications as well as on websites like cruisemates.com.
caribbean Dreams
VoyagE
DatE
EMbaRk
DEbaRk
nIghtS
*11141 SDI nov. 1
San Juan San Juan antigua barbados barbados antigua antigua San Juan San Juan San Juan
San Juan antigua barbados barbados antigua antigua San Juan San Juan San Juan
*5
11142 11143 11144 11145 11146 11147 11148 11149
nov. 6 nov. 13 nov. 20 nov. 27 Dec. 4 Dec. 11 Dec. 17 Dec. 23
7 7 7 7 7 6 6 7 8 7 7 7 7 6 7 7
Reserve a relaxed, peaceful retreat to the Caribbean aboard a S EA D REAM yacht this November and December. It is in the Caribbean, that time seems to slow down and almost effortlessly you unwind. It must be the balmy climate,the soothing sound of palm trees swaying in the breeze, the captivating color of the sea and the powdery soft sand. Watch the world go by from a Balinese Dream Bed, sipping frozen drinks between napping, reading and dining. You’ll be awoken only when its time to go home. Rates starting as low at *US $2,199 per person + fees.
21143 SDII nov. 4
St. thomas St. thomas
21144 21145 21146 21147 21148 21149 21150
nov.12 nov. 19 nov. 26 Dec. 3 Dec. 10 Dec. 16 Dec. 23
St. thomas St. thomas
San Juan
San Juan
St. thomas St. thomas
St. thomas St. thomas
San Juan
San Juan
St. thomas St. thomas
St. thomas
the coral island of barbados has symbolized luxury, glamour and revelry for centuries. Refreshing trade winds, golden caribbean sun, turquoise water and the azure sky create a dreamland of tranquility. the island’s natural beauty is rivaled only by the kindness of its inhabitants. barbadians (formal), bajans (slang), as the locals are called, are warm and welcoming. given their long british heritage, it is not surprising that barbadians use british English. you’ll also hear the bajan dialect spoken: a combination of british English and various west african languages. barbados is one of the most developed islands in the region and the literacy rate is near 98%. barbados has a rich history and has preserved and restored many of its historic buildings and plantation homes. the legend of the island’s two famous pirates, Sam lord and Stede bonnet lives on today. Pirates and Rum seem to go hand-in-hand…Rum has been produced in barbados for over 350 years and barbados rum is recognized as one of the finest (and strongest!) in the world today. Mount gay Rum has been pro- duced on barbados since 1703 and a visit to Mount gay Distilleries for a guided tour is enjoyable. Details at www.mountgayrum.com other notable island attractions include cricket, the national sport of barbados and the west Indies. you can catch a good game of cricket almost any time, whether it’s an international test Match, an excit- ing local first Division match, or a friendly game on the beach, open pasture or village field. for a game schedule visit: www.west-indies. cricketworld4u.com Duty free shopping is especially popular and the heart and soul of shop- ping in barbados is broad Street in the capital city, bridgetown. If you are shopped out, unwind on the blissful beaches. on the calmer South and west coasts, you may walk for miles along unbroken white sand beaches.
S EA D REAM I voyage #11143 Sails from Antigua to Barbados, Nov. 13-20, 2011
fishing town on the south coast. You’ll feast on tuna, swordfish, marlin, mahi-mahi, flying fish, lobster, chicken etc… served in an extremely infor- mal setting. Get your fish grilled or fried. It’s all cooked on the spot in front of you.
The Barbados Food & Wine and Rum Festival takes place Nov. 18-21. Consider spending time on the island post-voyage, to enjoy the finest local and world-renowned chefs as they participate in dining events held at various locations throughout the island. For more details visit: www.visitbarbados.org
S EA D REAM I voyage #11145 Sails from Barbados to Antigua, Nov. 27 – Dec. 4, 2011
Join Hike Barbados for a free hike to Andrew’s Sugar Factory on the morn- ing of Nov. 27. Consider spending time on the island pre-voyage, getting exercise while enjoying the island’s history and beauty up close. All hikes last approx. 3 hours and there are five morning groups of different diffi- culty. Visit www.hikebarbados.com for details.
S EA D REAM I voyage #11144 Sails from Barbados roundtrip Barbados, Nov. 20-27, 2011
Oistins fish fry is the big thing to do on Friday night Nov. 27. Consider spending time on the island post-voyage, and head to Oistins, an active
In 2012, barbados will be a featured S Ea D REaM II destination; Voyage #21204 San Juan to Barbados
Jan. 21-28, 2012
Voyage #21205 Voyage #21206 Voyage #21211
Barbados roundtrip Barbados Barbados roundtrip Barbados
Jan. 28 - Feb. 6, 2012
Feb. 6 -13, 2012
Barbados to San Juan
March 24 - 31, 2012
To book your yacht vacation or full yacht charter please visit www.SeaDream.com
CLUB MEMBERS – Save on Select 2012 Voyages as a s ea d ReaM Club member, we offer you more ways to save. In 2012 we have ( ) “Club Voyages” which provide Club members an additional $500 savings per stateroom, off any book Today & save prices as seen on our website. This savings applies to single or double occupancy bookings. These “Club Voyages” operate just like a regular voyage, except the pricing is extra inviting! 5
VOYAGE #21235 | OCT. 20-27, 2012 Nice, France to barcelona, spain
2012 “Club Voyages” VOYAGE #21202 | JAN. 6-14, 2012 san Juan, Puerto Rico to Marigot, st. Martin
This 7-night voyage calls on Monte Carlo, Monaco; San Remo, Italy; St. Tropez, France; Sete, France; Port Vendres, France; Roses, Spain and an overnight in Barcelona, Spain. 2012 “PResIdeNT’s Voyage” Additionally, in 2012 there is a “ President’s Voyage ” which provides Club members an additional $500 savings per stateroom, off any Book Today & Save prices as seen on our website. This savings applies to single or double occu- pancy bookings. This voyage is hosted by S EA D REAM ’s President, Bob Lepisto. You’ll become acquainted with Bob and enjoy enhanced onboard and shoreside activities… and take home a special complimentary President’s Voyage gift too! VOYAGE #21218A | JUNE 9-16, 2012 Piraeus (athens), greece round-trip Piraeus (athens), greece This 7-night voyage calls on Mykonos, Greece; Rhodes, Greece; Gocek, Turkey; an overnight in Bodrum, Turkey; a day of yachting the Aegean islands; Hydra, Greece. Take advantage of these added savings offered on the 2012 “Club Voyages & President’s Voyage”. By booking early you’ll obtain the best possible fare and the stateroom of your choice. For more details visit www.SeaDream.com
This 8-night voyage calls on Fajardo Bay, Puerto Rico; Culebra, Puerto Rico; St. John, USVI; Virgin Gorda, BVI; Jost van Dyke, BVI; Saba; and an overnight in St. Barts, FWI.
VOYAGE #11213 | MARCH 24-31, 2012 san Juan, Puerto Rico to st. Thomas, usVI
This 7-night voyage calls on Vieques, Puerto Rico; St. John, USVI; Virgin Gorda, BVI; Saba; an overnight in St. Barts, FWI; Jost Van Dyke, BVI.
VOYAGE #21216B | MAY 10-19, 2012 seville, spain to Civitavecchia (Rome), Italy
This 9-night voyage calls on Marbella, Spain; Motril, Spain; Cartegena, Spain; Ibiza, Spain; Palma de Mallorca, Spain; Menorca, Spain; Sardinia, Italy; Bonifacio, Corsica, France. VOYAGE #11239 | OCT. 13-25, 2012 Pireaus (athens), greece to barcelona, spain This 12-night voyage includes a transit of the Corinth Canal and the ports of Taormina, Sicily, Italy; Capri, Italy; Ischia, Italy; Bonifacio, Corsica, France; Portoferraio, Elba, Italy; Portovenere, Italy; San Remo, Italy; Monte Carlo, Monaco; Port Vendres, France; Roses, Spain.
Explore the ancient treasures and Seaside Villages of Mediterranean turkey
Turkey’s Mediterranean shore, called the Turquoise Coast or the Turkish Riviera, is nearly 1600 km (994 miles) long, scattered with fine-sand beach- es and sprinkled abundantly with classical cities turned to picturesque ruins. Turkey is one huge outdoor museum, with more Greek ruins than Greece and more Roman ruins than Italy. It is where East meets West; where Europe meets Asia. Turkey is a Muslim country and yet it is democratic and secular. The Turks enjoy their beer and wine, they especially love their raki, the anise-flavored national liquor similar to Greece’s ouzo. Turkey is both ancient and tradi- tional, yet amazingly modern at the same time. Known for its idyllic bays, private coves and sparkling waters, yachting along this exquisite coast is a popular summer pastime. Aboard S EA D REAM I & S EA D REAM II, you’ll swim in the warm, salty sea and head ashore to hike in the countryside and explore fascinating ruins from ages past. In 2012, S EA D REAM offers new voyages roundtrip from Piraeus (Athens). As a result of Greek parliament lifting cabotage restrictions, now cruise ves- sels may offer roundtrip Greek itineraries. S EA D REAM II sails round-trip Athens, departing Piraeus (Athens), Greece on June 9, voyage #21218A. Ports of call include Mykonos, Greece; Rhodes, Greece; Bay of Fethiye, Turkey; Gocek, Turkey; Bodrum, Turkey; a day of yachting the Aegean islands; Hydra, Greece. Another Turquoise Coast option is voyage #21219A. S EA D REAM II de- parts Piraeus (Athens), Greece on June 23 and ports of call include Hydra, Greece; Santorini, Greece; Paros, Greece; Patmos, Greece; Kusadasi, Tur- key; Kepez, Turkey, disembarking in Istanbul on June 30.
S EA D REAM I sails two voyages round-trip Athens in 2012. Both of these seven- night itineraries feature the Turquoise Coast. Depart Piraeus (Athens), Greece on Sept. 29, voyage #11237 or depart Piraeus (Athens), Greece on Oct. 6, voy- age #11238. Ports of call include Santorini, Greece; Rhodes, Greece; Gocek, Turkey; late night stay in Bodrum, Turkey; a day of yachting the Aegean islands; Hydra, Greece.
Everything’s coming up Rosé these food friendly wines complement S Ea D REaM yacht clUb’S Seasonal fare
-by Diane Sukiennik and Michael Reiss
No, the buzz isn’t from bees. (They are fighting extinction these days.) It’s from the uncork- ing, untwisting and un-popping of the wine world’s current darling. Rosé wine has finally shrugged off it’s cloak of disrespect and is now being recognized, embraced and heralded by even some of the most hard core cab lovers as a respectably versatile addition to their wine collection. The once soft, flabby, often sweet and characterless style of wine that was termed “blush” by the California producers in the 1970’s has been replaced by the current crop of subtle, so- phisticated, dry rosés. Contact with the dark skinned grape adds the distinctive color and also imparts enough tannin and acid to balance the fruit. This formula develops structure and the ability to deliver delicate herbal, floral or mineral notes that add intrigue and interest. Although considered fruity wines by many who have not tasted the most recent vintages, most respectable rosés are dry and show enough complexity to be considered more than a mere guzzling beverage. Rosés are produced around the globe and are made from just about every grape varietal. From light and delicate in hue to dark and more full-bodied, from bubbly, to slightly effervescent, to still, there is a rosé on the wine list waiting to surprise and seduce you. And, if you should get stung by the rosé buzz, you might want to check out the group called, “Rosé Avenger’s and Producer’s” or “RAP,” who are dedicated to spreading the gospel of pink to the public. For details, go to www.rapwine.com.
look for these Rosé Wines aboard your s ea d ReaM yacht les deux Rives aoC Corbières Rose A blend of Cinsault, Syrah and Grenache. Light pink with a berry scent. Bright cherry, raspberry and currant flavors with a final ginger and spice note. le Poussin Rose grenache Carignan A pale pink blend of Grenache Gris and Noir with Cinsault. It has floral, rose petal scents and a dry well balanced palate of summer fruits. Diane Sukiennik & Michael Reiss are food, wine and lifestyle writers for their own website www.foodandwineaccess.com, and are regular contributors to www.Justluxe.com. They are graduates of the professional wine writers symposium and the mastering wine course conducted by the Culinary Institute of America, CIA, at Greystone Mansion in Napa Valley, California. Their recent voyage aboard S EA D REAM was just one of their many travel adventures.
Meet S EA D REAM ’s Sommelier, Ferenc Kis
When you’re overwhelmed by or unfamiliar with the selections offered on S EA D REAM ’s wine list, this is when you ask Ferenc for advice. It’s his job to rec- ommend wines that suit the guest’s tastes and price range. Even those who are knowledgeable about wine can benefit from his advice. Ferenc has tasted the items on the wine list and knows which wines go best with which entrees. Ferenc was born in Kiskunfélegyháza, a small town in southeastern Hungary. He graduated from high school in Budapest and completed two years of university in the air force, where he learned to be a helicopter pilot. He attended Somme- lier courses in Australia and Monaco. This independent young man enjoyed running his own business in Hungary where he imported cars from Italy and Germany. When his country began expe- riencing economic difficulties, Ferenc decided the time was right to set out on a journey to discover Australia. He stayed there for one year and perfected his English. He speaks fluent German and English. Ferenc enjoyed traveling and took a position with Renaissance cruises in 1998 as a Bartender and Sommelier. Later he worked as a Sommelier with Radisson Seven Seas before joining S EA D REAM YACHT CLUB in 2003 as a Bartender and Sommelier.
Ferenc says “I enjoy working with people and discovering their palate. It’s my goal to make guests happy with a nice wine selection”.
When asked what his favorite S EA D REAM destination is, he said “Southern Italy and Croatia. These two areas have a similar culture to Hungary. It’s in the ports like Hvar, Rab, Split and Dubrovnik that I always go ashore, just to walk around and taste the local flavors and wines”. We are all mortal until the first kiss and the second glass of wine. -Eduardo Galeano In his spare time (although we can’t figure out when that it is) Ferenc might be found in the gym, reading classical novels, swimming or biking. In fact, he was a member of the Hungarian biking team in the early 1980`s on road and track. On vacation he enjoys travelling around his home country, getting his fill of Hungarian cuisine (like goulash) and visiting local vineyards. He’s excited, as are the other crew members, for S EA D REAM ’s Amazon voyages in 2012.
To book your yacht vacation or full yacht charter please visit www.SeaDream.com
PRePaRaTIoN: Cut celery into bite-size pieces, sauté them in a little olive oil, and set them aside. Wash the eggplant, dice them, put the pieces in a strainer, sprinkle them liberally with salt, and let them sit for several hours to draw out the bitter juices. While they’re sitting, blanch, peel, seed and chop the tomatoes. Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté in olive oil until they become translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the toma- toes are done, about 15 minutes, and then remove the pot from the stove. Heat a second pot of oil and fry the diced eggplant, in several batches. When the last batch is done, return the tomato pot to the stove and stir in the eggplant, together with the previously sautéed celery. Cook for several minutes over low heat, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evapo- rated remove the pot from the stove and let it cool. Serve the caponata cold with a garnish of fresh basil. There will be a lot, but don’t wor- ry, because it keeps for several days in the fridge, and you’ll find it improves with time. Note: When choosing eggplant, look for heavy, firm fruit with unblemished skin. Male eggplants have fewer seeds (which are often bitter) than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. Caponata Siciliana a Zesty Summer Dish from Sicily As the weather warms up and summer arrives, it’s the perfect time to enjoy grilling, picnics, dining al fresco and casual entertaining. The season’s best vegetables include tomatoes, zucchini, summer squash, eggplant and asparagus. Summer cooking is all about creating dishes which bring flavors of the garden, the fields and the sea, into the kitchen. As S EA D REAM I & S EA D REAM II spend much of the summer sailing the Mediterranean, Executive Chef aboard S Ea D REaM I, Erwin L. Unterberger shares a Sicilian summer recipe called Caponata Siciliana. It may be served hot or cold, by itself or with bread as a starter, or to accompany meat and fish dishes.
INgRedIeNTs:
2 1/4 pounds Eggplants 1/2 pound Green Olives, pitted 6 ounces Capers, rinsed 1 1/4 pounds Celery ribs 1 cup Tomato sauce (optional) 2/3 pound Onions 2/3 pound Tomatoes 1/3 cup Red Wine Vinegar
2 tablespoons Sugar 3/8 cup Pine Nuts Olive Oil Salt Basil
Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4+
Employee of the Month Please join us in recognizing and congratulating the crew members selected as Employee of the Month for the past two months aboard S EA D REAM I & II.There are many characteristics that identify excellent employees. S EA D REAMYACHT CLUB appreciates their dedication, caring, commitment and integrity.
S EA D REAM I Mar
Olivier Berlivet, Waiter & Zoltan Molnar, Chef de Partie
Apr
Wlodzimierz Stesik, Facility Manager
S EA D REAM II Mar
Roderick Alcantara, Provision Master Colin Howell, Activities Manager
Apr
S EA D REAM ’s Dramatically Redesigned Website Easier to Navigate and Provides a Vastly Improved Visitor Experience
S Ea D REaM yacht clUb launched its dramatically redesigned website, www.SeaDream.com which has been designed in response to the needs of both consumers and travel professionals. now it is easier to navigate, with tabs that link to more information on destinations, the yachts, amenities, special offers and more. the new website features expanded content including more than 75 downloadable photos and several videos. new itinerary maps are complemented by up-to-date port descriptions and land adventures; a new interactive deck plan tool enables visitors to view yacht details, images and three-dimensional stateroom diagrams. Visitors are able to use the site’s links to connect to the S Ea D REaM blog, download and request a brochure and sign up for “yacht mail”. travel Professionals can use the online booking Engine to make new reservations, order brochures and at the same time sign up for educational webinars. If the urge to explore yachting should strike while internet users may be on-the-go,
S Ea D REaM now has a blackberry® application. S Ea D REaM can be found on all the main mobile platforms including iPhone® and android™.
ExclUSIVEly foR S Ea D REaM yacht clUb gUEStS
a good cocktail is the ultimate party accessory On a warm summer night serve this vibrant, cooling drink S EA D REAM II Maitre d’hôtel, Jamie Mac regor shares a fresh, fizzy concoction- a delightful summer beverage, perfect for sipping in lovely outdoor locations. Peach & Pear Fizz • Slice up a white peach and a ripe pear • Blend fruits together to make a puree • Peal peach rind and twirl inside glass • Top the puree with Prosecco G
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