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 »
Here is Windstar’s take on a classic Caprese salad recipe by our corporate executive chef Graeme Cockburn. Graeme is responsible for overseeing menu and recipe development on all our six cruise ships. Heirloom Tomatoes, Burratini Cheese with House-Made Pine Nut Pesto Serves 4 Ingredients to make Caprese salad and dressing Salad: Heirloom tomatoes, approximately 2
Caprese Salad Recipe by Chef Graeme Read More »
This Heirloom Tomato & Burrata Salad recipe is from one of Puerto Rico’s best chefs, Mario Pagán. He owns three of the finest restaurants in San Juan: Chayote, Lemongrass, and Laurel which is his newest concept inside the Museum of Art in San Juan. Mario’s passion for cooking began from childhood as he watched his
Heirloom Tomato and Burrata Salad Recipe Read More »
As the Official Cruise Line of the James Beard Foundation, cruise guests on every single Windstar sailing enjoy culinary demonstrations of James Beard Award-winning chef recipes and beverages prepared by Windstar chefs, as well as featured James Beard Foundation Signature Recipes aboard all Windstar sailings served nightly in AmphorA, the main dining room on each
We are pleased to announce that Windstar Cruises and the James Beard Foundation have signed a multi-year agreement to continue our exclusive partnership through early 2021. Our relationship began in 2016 and in 2017 grew into an exclusive partnership with Windstar being named as the Official Cruise Line of the James Beard Foundation, a title
Windstar Cruises – Official Cruise Line Of The James Beard Foundation Read More »
Ingredients 2 qt. freshly pressed ruby red grapefruit juice, about 12 grapefruits 5 oz. sugar 4 oz. egg whites 4 sheets gelatin 3ea. 0-2 charges ½ oz. Dill, chopped (50% yield) 1 ½ oz. Shallot, brunoises ¼ c. Champagne Vinegar ¼ c. White Verjus ¼ c. Extra Virgin Olive Oil Method Grapefruit Clouds: Begin
Palm Hearts & Romesco Leaves Salad Recipe by Jennifer Jasinski Read More »
The Aperol Spritz is a popular ritual onboard any Windstar cruise! The most widespread and commonly drunk aperitif in Italy: a traditional ice-breaker and symbol of a lively atmosphere. Fresh & Vibrant! A great way to start your meal, a digestive drink that wets the appetite. Aperol Spritz Cocktail Recipe Ingredients: 2 Orange Slices 1
Windstar President’s Favorite Cocktail – Aperol Spritz Recipe Read More »
Foodie travel is a trend that keeps getting hotter and hotter and Windstar is at the head of the class when it comes to innovative guest chefs and culinary offerings. 1. A Taste of James Beard at Sea We’re proud to be the Official Cruise Line of the James Beard Foundation, is now offering all
6 Reasons Why Windstar has the Best Foodie Cruises Read More »
We are thrilled to be the 2017 Official Cruise Line of the James Beard Foundation. Our James Beard Culinary Cruises offer guests cooking demonstrations, wine tastings, featured dishes and wine pairings at dinner, as well as ample opportunities for one-on-one interaction with the chefs. Chef Hugh Acheson, winner of multiple James Beard awards and current
Hugh Acheson’s Cod With Leeks, Chorizo And Pimenton Recipe Read More »
Chef Annie uses classic French techniques on Southern and Midwestern ingredients at her lauded Louisville restaurant, Decca, where her wood-fired cooking program is a hot attraction.
HOW TO COOK OCTOPUS Read More »
