Small-ship line Windstar has unveiled a new slate of cruises with a decided culinary focus, thanks to a partnership with the James Beard Foundation.
Offered on eight sailings in Windstar’s diverse portfolio of cruise destinations, including the Caribbean, guests will have a chance to interact and taste creations from James Beard Foundation-selected chefs.
Windstar’s Corporate Executive Chef Graeme Cockburn joined an exclusive club of chefs to have the honor of cooking at the James Beard House, serving up dishes like Fois Gras Cromesquis with cured golden raisins and Marinated Cucumber and Burrata with sweet heirloom tomatoes.
“Other cruise lines have one celebrity chef, but thanks to our partnership with the James Beard Foundation, we have an array of incredible culinary superstars in our ranks,” said Windstar President John Delaney.
Guest chefs on the James Beard Foundation Culinary Cruise Collection will host an intimate cooking demonstration of a signature recipe that will be served on that cruise, as well as added to the rotating menu repertoire in AmphorA, Windstar’s principle dining room.
The small size of Windstar ships allows guests plenty of personal interaction with the chefs.
Culinary demonstrations, special menu items, unique culinary shore excursions and local market tours will charm guests aboard their itineraries.
Caribbean itineraries include Jewels of the Windward Islands, featuring Chef Keith Rhodes of Catch Restaurant in Wilmington, NC.
Rhodes’ passion for food is at the cornerstone of his restaurant.
Every ingredient used in his cuisine is consciously sourced from organic growers and local fisheries that support sustainable practices.
Rhodes is recognizable from his time on Top Chef and is a James Beard Foundation award semifinalist for Best Chef Southeast.
Another itinerary offering is San Juan & the Virgin Islands, featuring Chef Mario Págan of MARIO PAGAN Restaurant, SAGE Steak Loft and Dorado Beach & Golf Resort, in San Juan Puerto Rico.
Págan has been preparing meals rooted in Caribbean cuisine since his mother taught him in their family kitchen.
Now his three San Juan restaurants fulfill a mission to “bring Puerto Rican food to the world,” which his involvement in the James Beard Foundation Chefs’ Boot Camp for Policy and Change and multiple media appearances–including the third season of Next Iron Chef–has furthered.
