Windstar unveils guest chefs for James Beard cruises

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.