While the crew is safely quarantined on board Wind Spirit, Angelo Labastida came up with a new cocktail for a bartender’s challenge called Pinky’s Delight that you can also make at home. Ingredients & procedure 1 oz Vodka .5 oz Malibu Rum .5 oz Peach Schnapps 2 oz Cranberry juice 2 oz Sour Mix Splash …
Tropical Cocktail Recipe Pinky’s delight by Angelo Labastida Read More »
Portofino is an enchanting fishing village on the Italian Riviera. Known for being a destination for celebrities, Portofino offers visitors the chance to experience la dolce vita. You can expect to find charming restaurants dishing up regional specialties, water as green as emeralds, dramatic seaside cliffs blanketed in vegetation and pastel-colored homes lining the harbor. …
If unspoiled beaches, ancient temples and deep green rainforests aren’t enough to draw you to Indonesia, consider heading there for the food. With culinary influences from China, India, and the Middle East, Indonesia offers some of the most intense flavors and colorful dishes in the world. Indonesian food also ranks high in deliciousness. For example, …
There is a reason chefs work in kitchens. For some, it’s because they grew up in them, watching a mother or father roast chickens or flambee bananas every day after school for as long as they can remember. For some, it’s because they live on the adrenaline, soaking up the energy of fire and steel …
Behind the Scenes with Chef Anthony Sasso on a culinary themed cruise Read More »
Windstar Cruises’ affiliation with the James Beard Foundation provided us with much more than we expected as we cruised the western Mediterranean islands on the beautiful Star Pride cruise ship recently. Windstar has always provided exceptional food quality and wonderful menus, but this culinary cruise was really special! Chef Amy Brandwein a 2017 James Beard …
Seared Sea Scallops Serves 4 people 16 u 10 – 20 Scallops 12 Spears Grilled Asparagus Butter Sauce Garnish Pea Puree Olive Oil Sugar Salt Fix through the scallops, remove the side muscle and lay onto paper towels. Wash and prep the asparagus. Peel and pencil the asparagus. Drizzle with olive oil and cook on …
Mushroom Polpettine 3 lbs Mushrooms shiitake stem removed 2 sprigs Whole rosemary 2 sprigs Whole thyme 1/4 Cup Extra Virgin Olive oil 1 Whole Egg 1/2 Small Onion, small dice 1/2 Cup Parmesan cheese 2 tbs Breadcrumbs 1 tbs Parsley Italian Salt & Pepper Preheat oven to 450. …
Salad 5 Each Heirloom Tomatoes 1 Each Watermelon 1 Each Red Onions 2 tsp Chive Chopped 1 ½ Cup Burgos Cheese 1 Cup Crunchy Oil Cured Olives 1 tsp Lime Zested 1/2 Cups Mint Leaves Picked Tomato and Sherry Vinaigrette to Taste Sea Salt To Taste | Serves 10 Cut the tomatoes and …
Tomato & Watermelon Salad, Burgos Cheese, Shaved Onion Recipe Read More »
4 oz Fresh Tuna Loin 2 oz Wakame Salad 2 tsp Scallion Chopped 2 tsp Shallots brunoise 2 tsp Sesame Oil 2 tsp Soy Sauce 2 tsp Mirin 1 Pinch Ginger Powder 2 tbls Coriander Chopped 1 Whole Plantain Kosher Salt Ahi Tuna Preparation Method Peel the Plantains and cut into 1.5 Rings Cut the …
Before we start making a simple lemon tiramisu, we will tell you where we got this recipe. Gorgeous seasonal produce and beautiful markets constantly inspire us to play with new spins on traditional dishes. Wandering the morning market in Antibes, France with the James Beard Foundation Awarded Chef Maxime Billet, it was easy to drool …
1) Red or White? It’s seasonal. In the summer or spring, the warm months, we love to have things that are bright and racy and crisp, so I’m definitely in camp White Wine for that part of the year. And then in the fall and the winter, you know I live in Chicago, where it …
8 Questions With Chicago Sommelier Belinda Chang While Cruising Rome to Barcelona Read More »
Written by Monique Volz (Ambitious Kitchen) & Sarah Fennel (Broma Bakery) In The Kitchen It’s 10am on a Sunday in Star Legend kitchen. We are wearing white chef’s coats and hats to match. To our left, crew members are preparing that day’s lunch for the ship. To our right, a humongous multi-level oven is preheating. …
Foodie Bloggers Get Baking Behind the Scenes in Windstar’s Galley Read More »
Here is Windstar’s take on a classic Caprese salad recipe by our corporate executive chef Graeme Cockburn. Graeme is responsible for overseeing menu and recipe development on all our six cruise ships. Heirloom Tomatoes, Burratini Cheese with House-Made Pine Nut Pesto Serves 4 Ingredients to make Caprese salad and dressing Salad: Heirloom tomatoes, approximately 2 …
This Heirloom Tomato & Burrata Salad recipe is from one of Puerto Rico’s best chefs, Mario Pagán. He owns three of the finest restaurants in San Juan: Chayote, Lemongrass, and Laurel which is his newest concept inside the Museum of Art in San Juan. Mario’s passion for cooking began from childhood as he watched his …
As the Official Cruise Line of the James Beard Foundation, cruise guests on every single Windstar sailing enjoy culinary demonstrations of James Beard Award-winning chef recipes and beverages prepared by Windstar chefs, as well as featured James Beard Foundation Signature Recipes aboard all Windstar sailings served nightly in AmphorA, the main dining room on each …
We are pleased to announce that Windstar Cruises and the James Beard Foundation have signed a multi-year agreement to continue our exclusive partnership through early 2021. Our relationship began in 2016 and in 2017 grew into an exclusive partnership with Windstar being named as the Official Cruise Line of the James Beard Foundation, a title …
Windstar Cruises – Official Cruise Line Of The James Beard Foundation Read More »
