NEW YORK -- Windstar Cruises has extended its partnership
with the culinary organization James Beard Foundation an additional three
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
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.
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."