COVER STORY
southerly corner of the 49th
state and is home to
1,000-year-old Alaska yellow cedar trees, 31,000 grizzly and black bears, and the world’s largest concentration of bald eagles. In fact, South-East Alaska offers some of North
America’s best scenery and wildlife viewing, and there is no better way to explore the region than aboard a comfortable small vessel like Safari Quest.
t’s what Tim Jacox, the Executive Vice President of Sales and Marketing for American Safari Cruises, dubs the “un-cruise” because the experi- ence is so different from a typical 2,000-passenger voyage in the region. Jacox goes on to say: “If you enjoy long buffet lines, tourist-clogged ports, tight schedules, overpriced shore excursions and sharing your experiences with 2,000 strangers, then American Safari Cruises is probably not for you. Our intimate cruises are more like small family outings with activities geared to all fitness and experience levels. Most of our shore excursions are included in the price and our up-close and personal adventures are not contrived – they’re the real thing.”
I
The Yacht Experience The sleek 120ft, 22-guest Safari Quest features 11 comfortable staterooms offering king or queen beds with Tempur-pedic memory foam mattresses.
“South-East Alaska offers some of North America’s BEST SCENERY and WILDLIFE VIEWING, and there is NO BETTER WAY to explore the region”
Good-sized private baths feature showers, heated tiled floors, hair dryers and plush bathrobes. All staterooms have individual temperature controls, iPod docking station/clocks and flatscreen TV/DVDs. Half of the staterooms have small balconies with glass sliding doors.
Common areas include a spacious salon, library,
a cosy, well-stocked bar (all drinks and spirits are complimentary) and a large sundeck with hot tub and fitness area. Each yacht carries a high-speed inflatable skiff, two-person kayaks, paddleboards, wetsuits, snorkelling equipment and fishing rods. Another highlight on any ASC yachting experience is the cuisine. Executive chefs serve up local and international delicacies like Eggs Benedict topped with Alaskan Taku River smoked salmon, blackened seared ahi tuna, mint julep leg of lamb and fresh Alaskan Dungeness crab (each night the crew sets crab traps). Guests can also have any fish
Autumn 2010 I WORLD OF CRUISING 81
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