This Culinary Cruise Through the Pacific Northwest Follows Lewis and Clark's Path
"Aboard the Sea Bird I found the pleasures of a small cruise magnified by attentive service: 64 people on board, hot towels and cucumber agua fresca at embarkation, seated multicourse lunches and dinners, and an indulgent breakfast buffet of fresh berries, homemade pastries, local eggs, and thick-cut heritage-breed bacon. With just three people in the galley, chef Michael Stork cooked to order (a rosemary-infused osso buco made from Oregon’s Anderson Ranches lamb was a standout) and freshly baked bread barely had time to cool between services; the lone lounge became our communal hub in chilly autumn weather. Brad Smith, the ship’s sommelier, kept the wine program nimble (a list curated by Ray Isle that favored small producers), staff swapped sweaters for chilly guests, brought sample rocks after a wine lecture, and even helped a visually impaired passenger down a slippery gangway — all small gestures that made the trip feel conscientious and accessible. Zodiacs with shallow drafts allowed excursions into places the ship couldn’t reach, which enriched the voyage further." - Becky Cooper
