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 »
June signifies the arrival of summer – the beginnings of outdoor cook-outs, long lazy afternoons, fragrant garden parties and early evening cocktails. Straight off our sailing yachts’ cocktail menus, this versatile cucumber press beverage is as refreshing as you’d expect. Exhilarating as a day on the high seas, this bubbly mix of cucumber and soda
Taste of Windstar: Cucumber Press Recipe Read More »
Today at a celebration of Windstar Cruises as the official cruise line of the James Beard Foundation at the famed Beard House in New York City, the two organizations unveiled the full lineup for their James Beard Foundation Culinary Cruise Collection. Offered on eight sailings in Windstar’s diverse portfolio of cruise destinations – including the
Windstar is proud to announce the appointment of Graeme Cockburn as Corporate Executive Chef overseeing menu and recipe development; culinary talent retention, recruitment and training; culinary partnerships, standards and procedures, and innovations for the six-ship cruise line. Recently named Official Cruise Line of the James Beard Foundation, the leading line in small ship cruises places
Highly-Awarded Chef Graeme Cockburn Joins Windstar Cruises Read More »
We are thrilled to be announced as official cruise line of the James Beard Foundation and sponsor of the organization’s esteemed JBF Awards, Taste America®, Chefs & Champagne® and Celebrity Chef Tour! Cruise guests receive exclusive access to JBF-endorsed cuisine, recipes and culinary demonstrations on every cruise, and can sail on an epicurean adventure to
Windstar & James Beard Foundation Team Up on Culinary Travel Tour de Force Read More »
by Windstar Cruises Corporate Executive Chef Michael Sabourin The holidays are a time to gather, take time out of busy schedules to enjoy the company of family and friends, and give thanks. There is no better place to relax and enjoy a wonderful Thanksgiving meal than on board a Windstar yacht. The staff and crew
