Yellowstone Crafted by Ken Burns and Tauck
When filmmaker Ken Burns and his colleague Dayton Duncan
started thinking of new trips on which to share their unique
stories and experiences, a wintertime Yellowstone tour was a
natural choice — and Tauck’s Culturious line of travel
journeys was a natural fit.
In Dayton’s words: “You’ve never really seen Yellowstone
until you’ve been there in winter. Once a snowcoach takes you
into the interior (the roads are snow-covered), you have this
incredible place pretty much to yourself.”
The world’s first national park inspires awe any time of the
year, as any Yellowstone tour would attest. New for 2017, this
very special 8-day Culturious trip, visiting the national park
during the winter – when bison, elk, wolves and bighorn
sheep wander across snow-covered valleys, and Yellowstone’s
amazing geologic features are even more spectacular in the
frigid air – is a whole other and perhaps other-worldly
experience. Exploring by snowcoach, you’ll see gurgling mud
pots and steaming hot springs surrounded by frozen
landscapes; waterfalls whose cataracts partially freeze into ice
bridges; and geysers, like iconic Old Faithful, erupting
dramatically into the cold winter air. And you’ll meet a noted
naturalist and wildlife photographer who offers insights into
the lives of the park’s iconic species. Best of all this is small
group, immersive, active travel at it’s very finest.
“You add up the elements, the good food, the good
lodging, the intelligent design, the extras – all equal something
good. But we want that experience to be just a little bit more.
And maybe that ‘more’ is life-changing and life-
transforming,” said Ken.
The ship debuts with two new specialty restaurants,
providing guests with new culinary indulgences to explore.
Another new dining option awaits
Sirena
guests at the Grand
Dining Room. During lunch the restaurant will transform into
Jacques Bistro, offering an exclusive menu featuring some of
legendary chef Jacques Pépin’s signature dishes.
“The expansion of our culinary offerings on
Sirena
with
Tuscan Steak, Red Ginger and Jacques Bistro further
exemplifies our commitment to epicurean excellence,” shared
Montague. “We’ve given our guests three new gourmet
dining options, and more opportunities to enjoy the finest
cuisine at sea.”
Behind the Velvet Rope
|
summer / fall 2016
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