August 16, 2007
New Photo Gallery is Live
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We are so excited about our new photo gallery. Several weeks ago, we quietly released it to our website. Many of our Quyana Members (past guests) have loaded their photos to the gallery. Our CEO, Dick West has also loaded his South Pacific cruise photos to the web. There's a E-Postcard feature as well as the ability to send a link of your entire album to your friends and family.
The gallery is still in beta mode and we'd love to have your feedback. What's working? What needs improvement? Email us and share your thoughts with us.
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Posted by Leigh Strinsky on August 16, 2007
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November 22, 2006
Chef Doug's Sweet Potato Salad
I think I've mentioned before, I have a fear of cooking. I'm always worried that the dish will be a flop. That said, I know that I can always count on our Head Chef, Doug Kramer, to soothe my fears and guide me toward a dish that will please a crowd. I've even been known to phone him from home, mid-recipe to ensure that I'm on track.
Last week, I asked Chef Doug for a list of his most requested recipes and found one that seems perfectly suited for a Thanksgiving Day meal. If you are looking for a quick, easy salad to prepare, our Sweet Potato Salad(pdf link) might be just what you've been looking for.
Bon appétit!
"CRUISE WEST" SWEET POTATO SALAD
Servings: 8
This recipe has been electronically scaled down from 80+ portions. Some adjustments may be necessary.
INGREDIENTS:
1 pound fresh sweet potatoes or yams, washed
brown sugar, as needed
1 each red apple, cored and diced
1/4 cup chopped pecans
1/2 cup red bell pepper, seeded and ribbed, finely chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
DRESSING:
1 ounce sour cream
2 ounces mayonnaise
1 each lemon, zested and juiced, no seeds
1 ounce honey
salt and pepper, to taste
1 teaspoon fresh tarragon, finely chopped
PROCEDURE:
Peel and cut sweet potatoes into 1/2 inch cubes. Hold cut potatoes in water.
When potatoes are all cut, drain well and place in mixing bowl. Toss lightly with just a little brown sugar to coat
well.
Place cut potatoes on paper lined sheet pan, single layer and bake in 350 d. oven just until tender. This will not
take very long. Remove from oven, transfer to cool sheet pan, single layer and place in cooler to chill.
Prepare apples, pecans, red bell peppers, celery and red onion, place in clean mixing bowl.
Separately mix all ingredients together for dressing and blend well.
When potatoes are chilled gently toss all ingredients together.
Place in serving bowl, decorate and garnish for service.
Per Serving (excluding unknown items): 149 Calories; 9g Fat (51.0% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Posted by Leigh Strinsky on November 22, 2006
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September 22, 2006
Wine Woot, What a Hoot!
I found a fun wine site and wanted to share it. I first found the site because a Washington winery, Pepper Bridge is the featured wine of the week (I keep tabs on Washington wineries because we visit Walla Walla on our Columbia/Snake River Cruise). Walla Walla's local news station, KNDO/KNDU has a great story posted on their site right now.
The site is called wine.woot.com. Their slogan is: One Wine, One Week and so, every week, they feature a single wine for sale at a great price. They share stats on who's purchasing the wine, how many bottles they are selling and allow for commentary. What a fun approach to selling wine! Their unstuffy approach is refreshing and the wine that they sell is darn good!
Enjoy!
Posted by Leigh Strinsky on September 22, 2006
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September 15, 2006
My San Francisco
This post is part of our series, "My Hometown" These posts will feature the hometowns and local connections that our employees have with the ports that our small-ships visit. This week's post is submitted by Betsey Shapiro, one of our San Franciso based staff members.
 Q: What is your connection to San Francisco?
A: I was born and raised in the Bay Area, and went to college in San Francisco, where I met my husband. We were married in San Francisco on a bluff overlooking the bay.
Q: Do you have a funny story or little known fact about San Francisco you’d like to share?
A: The fortune cookie was invented in San Francisco, at the Japanese Tea Gardens in Golden Gate Park
Q: What is your favorite time of year in San Francisco and why?
A: The fall is the best time of year in San Francisco. The chilly summer fog is gone, and it’s actually the warmest time of the year.
Q: Is there a particular food or song that reminds you of San Francisco? 
A: Sourdough bread, of course. Fresh Dungeness crabs in the winter.
Q: What is on your "must see" list for visitors to San Francisco?
A: There’s almost too much to list. Lombard Street, the Italian neighborhood of North Beach, Chinatown, the view from Twin Peaks, the Golden Gate Bridge, taking a cable car, shopping around Union Square, Golden Gate Park and the Haight/Ashbury district, the musical revue “Beach Blanket Babylon.”
Q: Do you have a favorite area of the city?
A: Union Square for the theaters and shopping, especially during the Christmas season. The stores have great window decorations, and there’s a festive atmosphere .
Q: Is there a favorite activity that you enjoy in San Francisco?
A: It’s a toss-up. Either visiting the food shops, restaurants and farmer’s market at the Ferry Building, or watching the Giants at AT&T Park.
Q: Is there a particular restaurant that you’d recommend for visitors?
A: The Beach Chalet on a sunny day. It’s a historic building at the end of Golden Gate Park, facing the ocean. Upstairs is a restaurant and brewery with great ocean views, and downstairs is filled with 1930’s murals painted by the Federal Works Program, as well as historical displays of Golden Gate Park.
Q: Anything else you'd like to add?
A:San Francisco is a great walking city, and there's very good public transportation as well.
Our ship, the Yorktown Spirit, visits San Francisco on our California Wine Country cruises. If you'd like to learn more about San Francisco, consider visiting the San Francisco Convention and Visitors Bureau.
Posted by Betsey Shapiro on September 15, 2006
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August 28, 2006
How We Handle Tipping
Today, I found an online article by Linda Garrison about cruise line tipping policies. As I read it, I found myself reliving a recent family vacation. Before we left, my husband handed me a stack of bills- ones & fives, so that I would be prepared to tip when necessary. Throughout the trip, I always kept track of my smaller bills- making sure not to spend them lest I get caught in an embarrassing situation, where a tip was required and I had nothing to give.
Several years ago, we realized that our guests had this same concern. So, we implemented our No Tipping Policy. At Cruise West, gratuites are neither expected nor required. When you cruise aboard our small ships, travel on our exclusive land tours or even enjoy one of our included shore excursions- your gratuities are covered. One less worry when you travel with us.
Linda did a great job of mentioning our policy in her article. If you'd like to see how we compare to other lines, be sure to read the article.
Posted by Leigh Strinsky on August 28, 2006
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August 21, 2006
Meet Our Oldest Cruising Quyana Club Member
 Sylvia Ryder has been cruising with Cruise West since the 1950s when she met Chuck West on a July 4th Alaska cruise he was running. She’s been a Cruise West fan ever since. Now 98, Sylvia has cruised with us at least six times. She and her daughter, Barbara, “Bobbie” Stoermer, have voyaged Mexico’s Sea of Cortes, the Columbia & Snake Rivers, Alaska’s Inside Passage, Costa Rica & Panama, British Columbia and the Bering Sea. They both agree their favorite trip was the Bering Sea adventure.
Sylvia isn’t sure when or where they’re going next but she does plan to go again. What does she like best about Cruise West cruises? Sylvia says, “You get to know everybody right away.”
We believe Sylvia is our oldest cruising Quyana Club Member at 98. Do you know otherwise? If so, please let us know! Call your Quyana toll-free number 1-888-851-4132
Posted by Leigh Strinsky on August 21, 2006
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August 14, 2006
Chef's Recipes
 My local grocery store is having a big seafood sale right now, with Alaska prawns readily available. I love shrimp & prawns, but am not very original when it comes to preparation. While I love to eat great food, I'm not much of a Chef. So, when I need to really dazzle a crowd, I turn to our Vessel Culinary Manager, Doug Kramer for advice. Doug is always happy to help me and is even happy to share advice with our guests. I've published his Shrimp Scampi recipe on our website. I hope that you enjoy the recipe. We do have a cookbook in the works, but if you have a favorite recipe that you enjoyed while onboard, just post your request in the comment section of this post and I'll be happy to publish it to our site. Bon Appétit!
Posted by Leigh Strinsky on August 14, 2006
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August 11, 2006
Flight Security Tips
With the latest news on tightened airport security, I thought it might be useful to share a few tips.
The Department of Homeland Security has published a lot of useful information on their website and I'm republishing some of it down below:
- No liquids or gels of any kind will be permitted in carry on baggage. such items must be in checked baggage. This includes all beverages, shampoo, sun tan lotion, creams, tooth paste, hair gel, and other items of similar consistency.
Exceptions: Baby formula and medicines*, which must be presented for inspection at the checkpoint. *Be sure that your medications are in the original, labeled pharmacy bottle and not in a pill minder.
- Beverages purchased in the boarding area, beyond the checkpoint, must be consumed before boarding because they will not be permitted onboard the aircraft.
- Passengers traveling from the United Kingdom to the United States will be subject to a more extensive screening process.
And now, a few helpful hints from me:
- Get to the airport early, early, early.
- Have your bags organized and ready to be searched.
- Keep your tickets and ID in an area that is easy for you to locate.
- Don't forget, TSA still expects you to take your shoes, jackets, belts when passing through security. Dress comfortably and sensibly for a smooth pass through.
- All those liquid items that now must go in your carry-on luggage should be stored inside a plastic zip type bag. I've had more shampoo explode in my luggage than I care to remember!
- Ladies: play it safe and pack your make-up in your checked luggage. You'd be heartbroken to throw out that favorite color that only works for you!
- Pack your patience and your humor. Just think of all the great people-watching you'll get to do!
- Many gift shops on the other side of security have stopped selling bottled liquids, so don't expect to be able to stock up these items once through security.
- If you forget all of these tips and have to throw out your personal items, you'll find shampoo, conditioner and soap inside your cabin onboard the ship.
And finally, don't forget why you are traveling. You are headed on the trip of a lifetime and this little inconvenience will all be worth it when you receive your first of many warm, welcoming smiles and a hearty "Welcome Aboard" from our crew.
And as we sailors like to say, "Fair Winds and Following Seas."
Posted by Leigh Strinsky on August 11, 2006
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June 26, 2006
13 Fascinating Wine Facts
 Who counted the number of bubbles in a bottle of Champagne?
1. In the Middle Ages, wine was used as currency.
2. There was a time when wine was frequently prescribed in the treatment of bronchitis and influenza.
3. It takes over 40 years before a Cork Oak produces cork suitable to use for wine stoppers.
4. There are approximately 50 million bubbles in a bottle of Champagne.
5. The pressure in a Champagne bottle is about 90 pounds per square inch about three times that in a car tire.
6. The longest recorded Champagne cork flight was 177 feet and 9 inches.
7. It takes about 600 to 800 grapes to produce a bottle of wine.
8. A healthy grapevine can produce about five bottles of wine per harvest.
9. Tannins come from contact with grape skins during fermentation, and also from oak aging.
10. Whereas time improves many red wines, it ruins most white wines.
11. Red wines usually become lighter in color as they age.
12. A purple tint at the edge of a red wine may indicate youth, while orange to brown indicates maturity.
13. "Good legs" (the teardrops that form when you swish a glass), may indicate a thicker body and a higher alcohol content and/or sweetness.
Mark Belanger, culinary trivia buff (check out his Nanaimo Bar post) is also the Technology Program Manager for Cruise West - which means that anytime you see Cruise West represented out on the web or through email, Mark was in some way involved. From time to time, he'll be unraveling the mysteries of the internet (and other assorted trivial facts about our cruises).
Of course, the best way to learn about the art of wine making is aboard one of our California Wine Country cruises!
Posted by Mark Belanger on June 26, 2006
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June 05, 2006
Haunted Sonoma
 I just can't resist sharing this movie with you. It is a hoot!
I've been to Sonoma several times while on our California Wine Country cruise. In the past, I've spent most of my time shopping and tasting wine & cheese. This fall, I may just have to find Carla Heine and get a glimpse a the real Sonoma.
I also like the website that is hosting this movie. It's called Turnhere. They have hundreds of independent film makers submitting edgy clips from cities around the U.S. I have to admit, some of them are a bit far out, but I did like this one.
Within a few weeks, we'll be hosting our own video clips as well.
Stay tuned!
Submitted by Leigh Strinsky, former Cruise West Captain and now, Manager of Online Initiatives.
Posted by Leigh Strinsky on June 05, 2006
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May 30, 2006
Back for her 16th Trip!
Submitted by John Kreilkamp, Vice President of Alaska Operations.
 Yesterday my family got a treat.
Quyana Member, Ila G. arrived in Anchorage for her 16th cruise with Cruise West. She has sailed on almost all of our cruises and Prince William Sound is her favorite (her 4th trip to this area). Each year, she celebrates her birthday by giving herself a cruise with Cruise West. Because I had a previous engagement with my visiting family, I asked Andy Compton to take her out to dinner but to bring her over for a glass of wine first. He did and Ila delighted us all...she was in her prime....she held court over the gathering of my 12 relatives and they realized that they had met a rather significant person in history.
What makes her so special? Ila is a nuclear physicist. Not just any nuclear physicist but a pioneer physicist. Beginning in 1948, she worked at the Los Alamos research lab and was there for 34 years...she witnessed several atom bomb detonations in the Nevada Desert, she knew Robert Oppenheimer. She was one of the first women to work at the Los Alamos site in the post war development of the Bomb. Ila is fairly unpretentious...she disdains those who thought their work was too important. She recalled with a devilish wink when Oppenheimer went into a local restaurant with shorts on one day for lunch and the waitress, who noticed he was not wearing the required apparel refused to give him service....no slacks - no service.
Ila is celebrating her 82nd birthday with us on the Spirit of Columbia this weekend, she almost missed her cruise with us after last year's heart attack. Her doctor advised her not to go...but she told him if she was going to go, she would rather have it be in front of a glacier in Prince William Sound.
The Sheraton Anchorage upgraded her to a Jr. suite and last night she thoroughly enjoyed her Copper River Salmon at her favorite restaurant in town.
Posted by John Krielkamp on May 30, 2006
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