FROM SOUP TO NUTS

[HostDave]

A long time ago, any formal meal in a restaurant, hotel, steamship, riverboat or train was a multi-course affair. In today’s world where time is of the essence, the concept has gone the way of the dodo bird, for the most part. Here at the American Queen Steamboat Company we are committed to recreating a simple, more elegant time in travel with all the amenities and style of a contemporary boutique hotel. However, the idea of 8 or 10 courses for each meal is no longer appropriate today. While we have wonderful multi-course meals featuring local fresh ingredients with a contemporary flair added to traditional recipes, even we have had to reign things in a bit to four or five courses.

A century ago, however, guests didn’t mind spending four hours at the dinner table and wading their way through a staggering array of courses that included cheese courses, pasta courses, sorbets and even nuts. In fact, most meals began with a soup course and, many hours later, finally wrapped up with nuts following dessert which, depending on where you dined, actually preceded a cheese course. It might sound lovely and refined, but can you imagine sitting at the dinner table for hours on end? In today’s world where we wish to enjoy our meals but also partake in entertainment options for the rest of our evening as well as eat lighter and healthier, a groaning board of dozens upon dozens of selections is simply archaic and unnecessary.

Why do we mention this? Because even today we still use the phrase “soup to nuts” to describe any project or endeavor that covers virtually everything. We might say that our home renovation was so complete that we replaced everything from “soup to nuts” or “top to bottom.” When we’re asked about how much has changed aboard the refurbished 223-guest American Empress now that she has entered service with 9-day voyages on the Columbia and Snake rivers between Vancouver, WA (across the river from downtown Portland, OR) and Clarkston, WA, the only answer we can give is that we’ve looked at and enhanced every aspect of this beautiful riverboat “from soup to nuts.”

She was always a lovely vessel, but as we took possession of her and began to look at the way we wanted to take people on vacation, feedback from our guests on the American Queen, and our desire to elevate the experience of cruising in the Pacific Northwest, we knew we wanted to change things.

Originally built in 2003, the American Empress was called the Empress of the North and the décor was ornate and very colorful, a palette of reds and golds that might have seemed regal at the time of her maiden voyage but which today looked a bit over-the-top and not in keeping with the refined style of the American Queen. Whereas the American Queen features Antebellum-style décor, the Empress of the North originally had incorporated Russian Imperial touches, especially those involving a blood red color scheme. The first thing we decided to do was to tone down all those bold colors to create a more soothing atmosphere for our guests. For example, the Astoria Dining Room featured lacquered red columns and gold trim everywhere you looked. We left the stunning chandeliers but changed the color scheme to soothing, lighter tones without a hint of red. The domed ceiling in the center now has subtle lighting that gradually changes from pink to blue to green and lends style but without being overwhelming. We also rearranged the seating area, taking out large banquettes that forced other tables to be placed closer together, to create an inviting and open space. Serving areas were once out in the open and we chose to cover them so that the entire dining experience is more efficient and the behind-the-scenes activity does just that: stay behind the scenes.

We had our team starting to plan changes that would transform the Empress of the North into the American Empress when we first thought about purchasing the vessel. With plenty of gestation time, the ideas took root and bloomed into a stunning riverboat that feels like it’s brand new. One of the most exciting changes is taking an area that once had a snack bar and transforming it into the head-turning River Grill & Bar. Originally built to mimic a striped ice cream parlor from the Gay Nineties, it is now a contemporary spot open for relaxing lunches and breakfasts as well as dinner. At dinner, the bar is raised even higher when the River Grill becomes a restaurant for 55 people dining on menu items such as grilled lobster tail and perfectly-prepared steaks. As is our tradition, there is no additional charge for the River Grill in the evening, although reservations are required to avoid disappointment.

Each stateroom and suite now has a color palette and design details that meld with the idea of a 19th century riverboat but with touches that make it clear the American Empress is a contemporary riverboat for a well-traveled and discerning clientele. For example, clunky wooden headboards were replaced with leather, Keurig coffeemakers (a much loved item incorporated into the American Queen’s accommodations) were added, green and pink accents were removed and the overall experience elevated. We now feature fluffy bathrobes, bed linens with a high thread count, Clarins toiletries and Godiva pillow chocolates.

Bars on board now serve local wines and microbrews and the lighting system has been updated to better highlight the artwork, including an amazing collection of Fabergé eggs. New LED lights in public areas are more efficient than the old incandescent bulbs. All the furniture is new, including items on deck and on the individual balconies. We even rebuilt all the public powder rooms and added bicycles for exploration ashore. New doors opening to the deck have considerably brightened the Paddlewheel Bar and in a nod to the need for connectivity for our guests, we added computer stations and Wi-Fi throughout the American Empress. We paid just as much attention behind the scenes as well, revamping the galley with new ovens and preparation areas for our more ambitious menu and installing new beds and televisions in the crew cabins.

We knew that the expectations of guests in 2014 are far different than those of the American Empress’ original guests in 2003 when she was built so we increased the number of staff on board by 20 percent. We also are committed to providing a full Pacific Northwest experience not just ashore but on board as well with most supplies sourced from the local area. The salmon aboard is caught in the wild in the Pacific Northwest, the fruit that we use for desserts such as apples and berries are from the surrounding countryside, the wines are from local wineries and the crab is caught offshore. Even local spirits will be incorporated.

The end result of all this effort is a vacation experience on the American Empress that we believe is second to none. She is far more than just our second vessel cruising in a new region of the country. The American Empress embodies everything that makes the American Queen Steamboat Company special…from “soup to nuts.”