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NEW YORK — Windstar Cruises and the James Beard Foundation on Tuesday announced the lineup of the James Beard Foundation Culinary Cruise Collection at the James Beard House here.
Each sailing will feature a cooking demonstration of a signature recipe that will be served on the cruise.
Windstar also said culinary demonstrations, culinary-themed shore excursions and special menu items will be available to guests on the culinary sailings.
The collection includes the following:
• May 6, “Islands of the West Med,” featuring chef Jennifer Jasinski of Rioja, Euclid Hall, Bistro Vendome and Stoic & Genuine in Denver, Colo., a James Beard Foundation award-winner for Best Chef Southwest
• June 16, “Cuisines & Cultures of Spain, Portugal and France,” featuring chef Annie Pettry of Decca in Louisville, Ken., an alumna of the James Beard Foundation Chefs Boot Camp for Policy and Change, and “Top Chef” season 14
• Aug. 4, “Lands of the Midnight Sun,” featuring chef Paul Berglund of the Bachelor Farmer in Minneapolis, a James Beard Foundation award-winner for Best Chef Midwest
• Sept. 2, “Gaelic Explorers,” featuring chef Renee Erickson of the Whale Wins, the Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau and General Porpoise in Seattle, a James Beard Foundation award-winner for Best Chef Northwest
• Oct. 18, “Islands of the West Med,” featuring chef Amy Brandwein of Centrolina in Washington, D.C., a James Beard Foundation award finalist for Best Chef Mid-Atlantic
• Nov. 10, “Jewels of the Windward Islands,” featuring chef Keith Rhodes of Catch Restaurant in Wilmington, N.C., a “Top Chef” alum and James Beard Foundation award semifinalist for Best Chef Southeast
• Dec. 9, “San Juan & the Virgin Islands,” featuring chef Mario Pagan of Mario Pagan Restaurant, Sage Steak Loft and Dorado Beach & Golf Resort, San Juan, Puerto Rico, who has been involved with the James Beard Foundation Chefs Boot Camp for Policy and Change and appeared on the third season of “Next Iron Chef”
At the event announcing the collection, Windstar’s corporate executive chef, Graeme Cockburn, cooked at the James Beard House for the first time in his career, serving cooked shrimp with lemon salt and citrus dressing and foie gras cromesquis with cured green raisins.
Sоurсе: travelweekly.com