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    • SM_Chef_MichaelSabourin_002

      How to Deep Fry a Turkey
      November 27th, 2013

      Michael Sabourin, Windstar’s Executive Corporate Chef shares some culinary experience just in time for the Thanksgiving holiday. I’ve just returned from an eight week visit to our yachts in Europe, getting the chance to experience some really fascinating ports in Israel, Spain, Italy, Turkey and Greece. I had the chance to meet many of our…

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      Windstar Cruises’ CEO Bakes a Cake
      May 9th, 2013

      Hans Birkholz, CEO of Windstar Cruises, recently sailed onboard the Wind Spirit during the Greek Isles and Turkish Delights voyage. An avid chef, Hans couldn’t help but visit the galley where Senior Pastry Chef John put him to work baking a mango cake for Windstar’s signature deck barbecue. To make your own Windstar Mango Cake, follow…


      Flavors of the Caribbean with Chef Gerard
      March 5th, 2013

      Executive Chef Gerard onboard Wind Surf shares his recipes for Chicken and Seafood Jambalaya, which is typically served during our onboard barbecue, and a refreshing Ti Punch, a traditional cocktail served in the French Caribbean. If you don’t have our Flavors of the Caribbean voyage booked already, this will definitely transport you there! how to…

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