Epicurean Explorations

James Beard Foundation Epicurean Explorations of France, Spain, and Portugal
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. Back onboard these ingredients will be transformed into unforgettable dining and wine tasting experiences. Critically acclaimed sommelier Steven Grubbs will share the journey with you, hosting wine tasting events and pairing your meals with ideal varietals and vintages.
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August 15 | Star Legend
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.
Hugh is also the founder of the non-profit organization, Seed Life Skills, a living, multimedia curriculum built to serve the needs of the modern Family & Consumer Sciences (founded as Home Economics) classroom, emphasizing retainable real life skills with topics including hands-on culinary instruction, conscious consumer economics, and D.I.Y. design principles.
A New Turn in the South won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His second cookbook is Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks and his third, The Broad Fork: Recipes for the Wide World of Vegetables and Fruit, was released in the spring of 2015.
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. He lives in Athens with his family.
August 15 | Star Legend
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, where he soon became a wine-interested waiter.  Eventually Acheson – who had been pulling triple duty as chef, handyman, and beverage director – handed the wine reins over to Grubbs.  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.  When Grubbs isn't decanting he is likely to be found playing music, sailing, or breaking something on his car.  He is also a writer, and has been published by Food & Wine Magazine and Time.

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