Gesamtlänge aller Episoden: 10 days 13 hours 30 minutes
Aboard Holland America Line's Koningsdam, Paul chats with Andy Matsuda, one of the line's culinary consultants, about what makes great sushi. Matsuda's school in Southern California is renowned for producing some of the top sushi chefs in America.
With the Koningsdam, Holland America Line has upgraded its level of fine dining, and Paul chats with the ship's executive chef about the enhancements. Get a behind-the-scenes look into the galley.
On a recent cruise on Holland America Line's Konigsdam Paul visited Eidfjord, Norway, which just might be the extreme sports capital of the world.
Kimberley Lovato and Jill K Robinson pen a great guide to San Francisco, everyone's favorite destination in California. They join Paul and Elizabeth fora lively discussion of the book and the city. Even natives will find some things to do they didn't...
Paul and distinguished travel journalist David Molyneaux discuss the current state of cruising aboard Crystal Cruises Crystal Bach. As the former Travel Editor of the Cleveland Plain-Dealer and noted cruise columnist, David brings an in-depth...
Paul discusses river cruising with noted expert and award-winning journalist Fran Golden en route to Amsterdam aboard Crystal Cruises Crystal Bach.
Paul and Elizabeth chat about the evolution of Crystal Cruises from the ground-breaking Crystal Harmony to the line's newest river ship, Crystal Debussy. They reveal how Crystal delivers the true luxury and personal service that others only aspire to.
Paul chats with Crystal Cruises Vice President and Managing Director Walter Littlejohn about what luxury means to to the traveler today. They discuss why Crystal remains the leader in all-inclusive river cruising and how having fewer passengers...
Crystal Cruises riverboat the Crystal Bach sets new standards for luxury all-inclusive cruising in Europe. Paul chats with Tom Wolber about luxury and how an all-inclusive cruise can create the perfect vacation.
Jennifer Dombrowski joins Paul and Elizabeth from her base in Bordeaux, France to discuss the ins and outs of dining in France. Why waiters only come when called and why you absolutely must have a reservation.