17 0177 JBF RSM Flyer Customizable
Set Sail with the 2017 Official Cruise Line of the
James Beard Foundation
Hosted by James Beard Foundation Chefs
L
ast year Windstar and the James Beard Foundation launched
a partnership to celebrate food– and wine-themed cruises. This season we build upon our relationship with a culinary-themed cruise supported by award-winning chefs, special menu items, and cooking demonstrations by James Beard Foundation chefs on select cruises. The James Beard Foundation was created to recognize and celebrate the chefs, writers and restaurateurs who advance America’s culinary arts. This emphasis on innovation and excellence pairs perfectly with Windstar’s superior service, intimate ambiance and drive to constantly innovate its cuisine. That’s why we’re expanding our culinary events, demonstrations and restaurant menus, giving more Windstar guests opportunities to indulge in memorable meals prepared with locally sourced ingredients by some of the most recognized culinary talent in the world.
James Beard Foundation
S I G N AT U R E R E C I P E S Savor James Beard Foundation Signature Recipes on Every Cruise You don’t have to sail with a James Beard Foundation chef to enjoy award-winning dishes and exceptional dining experiences. All of Windstar’s sailings feature our highly talented chefs serving up James Beard Foundation Signature Recipes in demonstrations and on dining room menus. Whether it’s a savory entrée with a contemporary twist or a sinfully sweet dessert, the Culinary Demos powered by the James Beard Foundation will show you how to enhance your cooking techniques for your meals back at home.
This season James Beard Foundation culinary innovation and epicurean delights won’t be limited to a themed cruise single sailing. Highly talented guest James Beard Foundation chefs will be aboard select cruises, teaching Windstar guests novel ways to prepare meals and serving up amazing entrees, appetizers, desserts and side dishes from locally sourced ingredients. Whether you bring along your kitchen notes or your appetite, these engaging and highly informative events are enriching and distinct sensory experiences that may change the way you prepare meals in your kitchen.
VOYAG E S IN T H E JAME S B E ARD FO UNDATION CULINARY CRUIS E CO LLECTION Islands of the West Med Star Pride May 6, 2017 and October 18, 2017
Cuisines & Cultures of Spain, Portugal and France Star Legend June 16, 2017
Lands of the Midnight Sun Star Legend August 4, 2017
Gaelic Explorers Wind Surf September 2, 2017
San Juan & the Virgin Islands Star Pride December 9, 2017
Icons of Southeast Asia Star Legend January 20, 2018
Themed Cruise Details on Reverse
Themed Cruise J A M E S B E A R D F O U N DAT I O N
Epicurean Explorations of France, Spain, and Portugal August 15, 2017 aboard Star Legend Hosted by award-winning chef, author, and restaurateur Hugh Acheson, this August 15th voyage will captivate the most discerning foodies aboard the 212-guest Star Legend. This itinerary features stops in Ireland, France, Spain, and Portugal, allowing both guests and James Beard Foundation chefs to sample and source fresh, regional produce. Enjoy a Bordeaux tasting at a private chateau, and roam the markets with your Windstar chef. Back onboard these ingredients will be transformed into unforgettable dining and wine tasting experiences. Critically acclaimed sommelier Steven Grubbs will
IRELAND
share the journey with you, hosting wine tasting events and
Dublin
pairing your meals with ideal varietals and vintages.
North Sea
Atlantic Ocean
St.-Malo La Rochelle
I T I N E R A RY At Sea
Day 3
St.-Malo, France
Day 4
At Sea
Day 5
La Rochelle, France
Day 8
At Sea
Day 9
El Ferrol, Spain
Day 10 Porto, Portugal Day 11
Lisbon, Portugal
Chef Hugh Acheson Chef Hugh Acheson is the author of the James Beard Award-Winning cookbook A New Turn In The South: Southern Flavors Reinvented for Your Kitchen, and chef/owner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee, and the Savannah restaurant The Florence. Food & Wine magazine named him Best New Chef in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9-13.
FRANCE
Porto (Lexio)
Lisbon
Bordeaux
AL
Day 2
Days 6/7 B ordeaux, France (Overnight)
TUG
Dublin, Ireland
POR
Day 1
El Ferrol
Mont.
SPAIN Bay of Biscay
Sommelier Steven Grubbs Steven Grubbs is Wine Director and Sommelier for both Empire State South in Atlanta, Georgia, and 5&10 in Athens, Georgia. He began working for Chef Hugh Acheson as a bus boy at the 5&10 at its inception back in 2000. In 2010 they partnered in opening Empire State South, a glorified haberdashery of sorts that hopes to rethink modern southern cuisine while also cultivating serious wine, cocktail, and coffee programs. He is also a writer, and has been published by Food & Wine magazine and Time.
Travel Agent Name Company Name Street Address, City, ST XXXXX
[email protected] 17-0177/3.10.17
James Beard Foundation
Hosted by James Beard Foundation Chefs
L
ast year Windstar and the James Beard Foundation launched
a partnership to celebrate food– and wine-themed cruises. This season we build upon our relationship with a culinary-themed cruise supported by award-winning chefs, special menu items, and cooking demonstrations by James Beard Foundation chefs on select cruises. The James Beard Foundation was created to recognize and celebrate the chefs, writers and restaurateurs who advance America’s culinary arts. This emphasis on innovation and excellence pairs perfectly with Windstar’s superior service, intimate ambiance and drive to constantly innovate its cuisine. That’s why we’re expanding our culinary events, demonstrations and restaurant menus, giving more Windstar guests opportunities to indulge in memorable meals prepared with locally sourced ingredients by some of the most recognized culinary talent in the world.
James Beard Foundation
S I G N AT U R E R E C I P E S Savor James Beard Foundation Signature Recipes on Every Cruise You don’t have to sail with a James Beard Foundation chef to enjoy award-winning dishes and exceptional dining experiences. All of Windstar’s sailings feature our highly talented chefs serving up James Beard Foundation Signature Recipes in demonstrations and on dining room menus. Whether it’s a savory entrée with a contemporary twist or a sinfully sweet dessert, the Culinary Demos powered by the James Beard Foundation will show you how to enhance your cooking techniques for your meals back at home.
This season James Beard Foundation culinary innovation and epicurean delights won’t be limited to a themed cruise single sailing. Highly talented guest James Beard Foundation chefs will be aboard select cruises, teaching Windstar guests novel ways to prepare meals and serving up amazing entrees, appetizers, desserts and side dishes from locally sourced ingredients. Whether you bring along your kitchen notes or your appetite, these engaging and highly informative events are enriching and distinct sensory experiences that may change the way you prepare meals in your kitchen.
VOYAG E S IN T H E JAME S B E ARD FO UNDATION CULINARY CRUIS E CO LLECTION Islands of the West Med Star Pride May 6, 2017 and October 18, 2017
Cuisines & Cultures of Spain, Portugal and France Star Legend June 16, 2017
Lands of the Midnight Sun Star Legend August 4, 2017
Gaelic Explorers Wind Surf September 2, 2017
San Juan & the Virgin Islands Star Pride December 9, 2017
Icons of Southeast Asia Star Legend January 20, 2018
Themed Cruise Details on Reverse
Themed Cruise J A M E S B E A R D F O U N DAT I O N
Epicurean Explorations of France, Spain, and Portugal August 15, 2017 aboard Star Legend Hosted by award-winning chef, author, and restaurateur Hugh Acheson, this August 15th voyage will captivate the most discerning foodies aboard the 212-guest Star Legend. This itinerary features stops in Ireland, France, Spain, and Portugal, allowing both guests and James Beard Foundation chefs to sample and source fresh, regional produce. Enjoy a Bordeaux tasting at a private chateau, and roam the markets with your Windstar chef. Back onboard these ingredients will be transformed into unforgettable dining and wine tasting experiences. Critically acclaimed sommelier Steven Grubbs will
IRELAND
share the journey with you, hosting wine tasting events and
Dublin
pairing your meals with ideal varietals and vintages.
North Sea
Atlantic Ocean
St.-Malo La Rochelle
I T I N E R A RY At Sea
Day 3
St.-Malo, France
Day 4
At Sea
Day 5
La Rochelle, France
Day 8
At Sea
Day 9
El Ferrol, Spain
Day 10 Porto, Portugal Day 11
Lisbon, Portugal
Chef Hugh Acheson Chef Hugh Acheson is the author of the James Beard Award-Winning cookbook A New Turn In The South: Southern Flavors Reinvented for Your Kitchen, and chef/owner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee, and the Savannah restaurant The Florence. Food & Wine magazine named him Best New Chef in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9-13.
FRANCE
Porto (Lexio)
Lisbon
Bordeaux
AL
Day 2
Days 6/7 B ordeaux, France (Overnight)
TUG
Dublin, Ireland
POR
Day 1
El Ferrol
Mont.
SPAIN Bay of Biscay
Sommelier Steven Grubbs Steven Grubbs is Wine Director and Sommelier for both Empire State South in Atlanta, Georgia, and 5&10 in Athens, Georgia. He began working for Chef Hugh Acheson as a bus boy at the 5&10 at its inception back in 2000. In 2010 they partnered in opening Empire State South, a glorified haberdashery of sorts that hopes to rethink modern southern cuisine while also cultivating serious wine, cocktail, and coffee programs. He is also a writer, and has been published by Food & Wine magazine and Time.
Travel Agent Name Company Name Street Address, City, ST XXXXX
[email protected] 17-0177/3.10.17
