Cruise Windstar re-ups with James Beard Foundation By Rebecca Tobin / February 21, 2018 Share 1 Annie Pettry of Decca in Louisville, Ky., was a James Beard Foundation guest chef on a Mediterranean cruise in 2017. -- NEW YORK -- Windstar Cruises has extended its partnership with the culinary organization James Beard Foundation an additional three years. The partnership places James Beard Foundation-selected chefs and sommeliers/mixologists on six sailings a year across the Windstar fleet. The sailings feature special culinary and beverage tastings, culinary-themed shore excursions and market tours led by the chef. Nightly dinners include a starter, entree and dessert created by the chef. Windstar, which unveiled the extension during an event at the James Beard House in New York Tuesday, said it was "expanding the breadth and diversity of culinary offerings with daily activities on board, new dining menus, enhanced beverage selections and foodie-focused opportunities."The program began in 2016, and last year Windstar was named the official cruise line of the James Beard Foundation. As such, the line is involved in several of the organization's endeavors, such as the James Beard Awards in Chicago and the JBF Taste America events, which take place in various U.S. cities and include fundraising dinners, tastings and culinary demonstrations. The cruise lineup in 2018 so far includes New York-based chef Anthony Sasso of La Sirena and wine expert Ashely Santoro of the Standard and Narcissa, who will sail the Wind Surf in June on its "Spanish Symphony" itinerary; Evan Hanczor of Egg in Brooklyn, N.Y, who will be onboard the Star Breeze's "Norwegian Splendors" cruise in August; San Francisco-based pastry chef Emily Luchetti of Marlowe, Park Tavern and the Cvalier and beverage expert Shelley Lindgren of A16 and SPQR on the Wind Spirit in Tahiti in November; and Jose Mendin of the Pubbelly Boys and FCGH restaurant groups featuring Puerto Rican cuisine on the Star Pride in December. Windstar president John Delaney said that the chefs and beverage experts were selected because of their connections to the itineraries "either through their own family heritage or their gastronomic passions."