On Thursday, June 11, we celebrated the launch of year-round sailings in Tahiti at an exclusive event on the roof of West Hollywood, California’s newest hotspot, E.P. & L.P. The event marked the start of Windstar’s continuous weekly voyages in the South Pacific, the first of which set sail on June 12, aboard the beautifully renovated, 148-passenger Wind Spirit sailing yacht.
Representatives from Air Tahiti Nui and Tahiti Tourisme joined the celebration along with media, trade, and VIP guests, who were treated to cocktails, passed bites, and an exciting dance performance by traditional Tahitian dancers. As guests entered the rooftop, they received leis and colored orchid hair pieces, as well as a special Tahitian cocktail served in a coconut to complete the tropical vibe.
CEO of Windstar Cruises Hans Birkholtz announced details on the new sailings as well as Windstar’s new Tahiti Take 10 Sweepstakes. Starting on June 17 through July 19, Windstar is offering the chance to win a Tahitian cruise for one winner and nine close friends. Guests can enter online at www.windstarcruises.com/take-10-tahiti. After entering, guests receive a referral link to share with friends. The more friends who use the link, the more entries everyone receives. The winner of the sweepstakes will be announced via Windstar’s website on July 31.
At the end of the event, Hans gave away a cruise for two to Tahiti to one lucky winner – Mickey McBride from Avoya Travel.
E.P. & L.P., a modern, multi-level Asian eating house showcasing Southern California’s seasonal produce, provided passed bites and cocktails for the event. Tropical cocktails created specifically for the event included the Windward Breeze (vodka, Kaffir lime, and coconut, served in a cracked coconut) and the Otaheite Love (house rum, orgeat, lime, and bitters). Menu items included Soft Shell Crab Buns with pickled carrot, daikon, and spiced mayo; Thai Style Jerky with house made sriracha, cucumber and cabbage; Pacific Oysters with red chile and lime, white soy, and ginger, and Executive Chef Louis Tikaram’s Kakoda, his take on ceviche prepared much in the style of the Tahitian dish Poisson Cru.
Chef Tikaram and restauranteurs David Combes and Grant Smillie grew up in Australia and have always enjoyed the flavors of the South Pacific, making the venue a natural fit for the Tahitian celebration.
