Why does Sangiovese grow best in Tuscany? Italy cultivates more than 370 wine grape varieties over 1.7 million vineyard acres, but Sangiovese, a difficult and fickle grape, seems to almost exclusively thrive amid romantic vineyards just a sling’s throw from Michelangelo’s David. Central Italy epitomizes the Mediterranean climate and that is an important factor in […]
Tuscan Enigmatic Vines & Wines Read More »
Deep dive into delicious olive oil country on the Taste of Montenegro tour offered in Kotor, a port on the Classic Italy & Dalmatian Coast. cruise. You will be the youngest living thing in the orchard … of 300 year old olive trees. From the medieval Old Town of Kotor, a UNESCO World Heritage Site,
Secrets of Fresh, Organic Olive Oil Revealed at Montenegro’s Moric Family Farm Read More »
Though the onboard kitchen of Windstar’s Star Pride is notable for its international cuisine, circumnavigating Iceland allows for access to remote restaurants with local specialties hard to find anywhere else. Where else might you try minke whale? Or puffin heart? Here is a guide to the best local restaurants in each of the ports on
Around Iceland Travel Tips: A Meal in Every Port Read More »
What could be more relaxing than sinking into a cozy deck chair with a frosty, fruity cocktail in hand? A lot of travelers would agree — one of the best parts of taking a cruise is being able to fully relax while an attentive wait staff serves you extraordinary drinks and dishes. At Windstar Cruises,
Best Cruise Cocktails Read More »
While the crew is safely quarantined on board Wind Spirit, Angelo Labastida came up with a new cocktail for a bartender’s challenge called Pinky’s Delight that you can also make at home. Ingredients & procedure 1 oz Vodka .5 oz Malibu Rum .5 oz Peach Schnapps 2 oz Cranberry juice 2 oz Sour Mix Splash
Tropical Cocktail Recipe Pinky’s delight by Angelo Labastida Read More »
Portofino is an enchanting fishing village on the Italian Riviera. Known for being a destination for celebrities, Portofino offers visitors the chance to experience la dolce vita. You can expect to find charming restaurants dishing up regional specialties, water as green as emeralds, dramatic seaside cliffs blanketed in vegetation and pastel-colored homes lining the harbor.
What to Do & Eat in Portofino Read More »
If unspoiled beaches, ancient temples and deep green rainforests aren’t enough to draw you to Indonesia, consider heading there for the food. With culinary influences from China, India, and the Middle East, Indonesia offers some of the most intense flavors and colorful dishes in the world. Indonesian food also ranks high in deliciousness. For example,
The Best Indonesian Food You Should Try Read More »
There is a reason chefs work in kitchens. For some, it’s because they grew up in them, watching a mother or father roast chickens or flambee bananas every day after school for as long as they can remember. For some, it’s because they live on the adrenaline, soaking up the energy of fire and steel
Behind the Scenes with Chef Anthony Sasso on a culinary themed cruise Read More »
Windstar Cruises’ affiliation with the James Beard Foundation provided us with much more than we expected as we cruised the western Mediterranean islands on the beautiful Star Pride cruise ship recently. Windstar has always provided exceptional food quality and wonderful menus, but this culinary cruise was really special! Chef Amy Brandwein a 2017 James Beard
James Beard Foundation Culinary Cruise Review Read More »
Seared Sea Scallops Serves 4 people 16 u 10 – 20 Scallops 12 Spears Grilled Asparagus Butter Sauce Garnish Pea Puree Olive Oil Sugar Salt Fix through the scallops, remove the side muscle and lay onto paper towels. Wash and prep the asparagus. Peel and pencil the asparagus. Drizzle with olive oil and cook on
Mushroom Polpettine 3 lbs Mushrooms shiitake stem removed2 sprigs Whole rosemary2 sprigs Whole thyme1/4 Cup Extra Virgin Olive oil1 Whole Egg1/2 Small Onion, small dice1/2 Cup Parmesan cheese2 tbs Breadcrumbs1 tbs Parsley ItalianSalt & Pepper Preheat oven to 450. Place herbs on sheet pan and drizzle with olive
Mushroom Polpettine, Polenta & Basil Oil Recipe Read More »
Salad 5 Each Heirloom Tomatoes1 Each Watermelon1 Each Red Onions2 tsp Chive Chopped1 ½ Cup Burgos Cheese1 Cup Crunchy Oil Cured Olives1 tsp Lime Zested1/2 Cups Mint Leaves PickedTomato and Sherry Vinaigrette to TasteSea Salt To Taste | Serves 10 Cut the tomatoes and watermelon into bite-sized chunks. Slice the onion into thin
Tomato & Watermelon Salad, Burgos Cheese, Shaved Onion Recipe Read More »
4 oz Fresh Tuna Loin2 oz Wakame Salad2 tsp Scallion Chopped2 tsp Shallots brunoise2 tsp Sesame Oil2 tsp Soy Sauce2 tsp Mirin1 Pinch Ginger Powder2 tbls Coriander Chopped1 Whole PlantainKosher Salt Ahi Tuna Preparation Method Peel the Plantains and cut into 1.5 Rings Cut the plantain in half straight down the Middle Place the Plantain
Ahi Tuna Tartare Wakame Salad Recipe Read More »
Before we start making a simple lemon tiramisu, we will tell you where we got this recipe. Gorgeous seasonal produce and beautiful markets constantly inspire us to play with new spins on traditional dishes. Wandering the morning market in Antibes, France with the James Beard Foundation Awarded Chef Maxime Billet, it was easy to drool
Lemon Tiramisu Simple to Make Recipe Read More »
1) Red or White? It’s seasonal. In the summer or spring, the warm months, we love to have things that are bright and racy and crisp, so I’m definitely in camp White Wine for that part of the year. And then in the fall and the winter, you know I live in Chicago, where it
8 Questions With Chicago Sommelier Belinda Chang While Cruising Rome to Barcelona Read More »
Written by Monique Volz (Ambitious Kitchen) & Sarah Fennel (Broma Bakery) In The Kitchen It’s 10am on a Sunday in Star Legend kitchen. We are wearing white chef’s coats and hats to match. To our left, crew members are preparing that day’s lunch for the ship. To our right, a humongous multi-level oven is preheating.
Foodie Bloggers Get Baking Behind the Scenes in Windstar’s Galley Read More »
