Windstar Cruises, a fleet of small luxury cruise ships, announces today the line-up of James Beard-recognized chefs preparing to set sail on the “James Beard Foundation Collection” of culinary-focused cruises.
This bespoke portfolio of sailings, scheduled to disembark in the spring and summer of 2016, are aimed at food and wine enthusiasts who are seeking to fully immerse themselves in the culture of each destination and experience the tastes and flavors of the regional cuisine. Each sailing in the James Beard Foundation Collection features a James Beard chef, working alongside Windstar’s culinary team and acting as an onboard culinary ambassador offering cooking demonstrations, a nightly featured dish, and one-on-one interaction.
The following is the chef line-up for the 2016 James Beard Foundation Collection by Windstar:
This 8-day voyage aboard Wind Surf sails from Lisbon to Barcelona, docking in Tangier, Morocco before sailing in Spain with stops in Málaga, Almeria, Cartagena, Ibiza, and Tarragona.
Date: April 24, 2016
Chef Michel Nischan: Founder and CEO of Wholesome Wave; three-time James Beard Foundation Award winner.
Cuisine: Chef Michel Nischan's commitment to working closely with farmers and artisans of sustainable products, they will be on display as he guides guests on a journey through Spain and Morocco's vibrant culinary culture. Incorporating authentic, local ingredients, he will lead two cooking demonstrations, create a nightly dish, and lead guests on an onshore culinary outing.
This 10-day voyage aboard Star Legend sails from Lisbon to Dublin in June and from Dublin to Lisbon in August, stopping in St.-Malo, La Rochelle, and Bordeaux (overnight) in France; Gijon and El Ferrol in Spain; and Porto in Portugal.
Date: June 10, 2016
Chef Maria Hines: Owner and Executive Chef of Seattle Tilth; winner of 2009 James Beard Foundation Award: Best Chef Northwest.
Date: August 9, 2016
Chefs Matt & Kate Jennings: Owners and Chefs of Townsman; Matt and Kate are four-time James Beard Foundation Award nominees for Best Chef: Northeast.
Cuisine: Seafood from Galicia, sweet port in Porto, cognac in La Rochelle, and world-famous wines in Bordeaux are a few gastronomic stars of the journey. Chefs Hines and Jennings will provide two cooking demonstrations on board, a nightly featured dish, and a trip to a local market or hosted culinary outing.
For more information, including rates and itineraries, contact a travel professional or call Windstar at 800.258.7245, or visit www.windstarcruises.com.
