Prevue November-December 2017 - 60

Windstar Cruises

Culinary excellence and authentic experiences-start to finish
[ON LOCATION] LAUREL HERMAN & GRISEL DIAZ-ORS

he opportunity to charter the Windstar Star Legend or
bring your incentive group onboard for a regular sailing
of the 106 all-suite ship will no doubt make a memorable
journey. After completing a 10-day "James Beard
Foundation Epicurean Exploration" cruise to France, Spain and
Portugal, it was clear that Windstar Cruises can deliver amazingly
authentic and educational ship and shore experiences. Windstar
curates port adventures. Wine author Dewey Markham was with
us during our lunch at the Michelin-rated Chateau CordeillanBages, a boutique Relais & Chateaux hotel, and during a vineyard
visit in the Medoc region of Bordeaux. Groups can also experience
cooking and wine tasting events back on the ship, including a
dinner with signature recipes from James Beard award winner and
"Top Chef" judge Hugh Acheson and his sommelier Steven Grubbs.
Add in the wonderfully designed small ship experience of the Star
Legend, with top-caliber service from friendly Windstar staff, and
you will certainly have a rewarding experience for groups.

the suites were refitted in 2015 so the ship has a contemporary feel
with neutral tones of blue, cream and light wood. The Star Legend
was also just the right size for squeezing into ports like St. Malo and
Bordeaux and it will give groups the opportunity to step-off the ship
and walk right into town, instead of tendering to port.
We also loved that the ship was never crowded (even though all
of the 106 suites were booked) and there were plenty of spaces to
get together and enjoy each other's company while onboard in port
or at sea. Planners can take advantage of the Yacht Club at the front
of the ship and its panoramic views of the ocean or port of call for
meetings or events. Port talks and entertainment took place in the
main lounge, which can also be privatized for events. And let's not
forget the Windspa for an array of treatments, including massages,
facials, steam and sauna and more. We experienced the "Elemis
Freestyle Deep Tissue Massage," which is tailored to an attendee's
specific needs. The massage was perfect for enhancing circulation,
and the therapist selected aromatic oils that helped relieve stress.

ATTENDEES WILL LOVE THE SHIP

AHH...THE FOOD

Our suite, although the smallest size category on the ship at 290 sf,
offered plenty of space for the cruise. The room featured a walk-in
closet with a safe, a marble bathroom with great lighting, plenty of
cabinets and a shower with tub, a comfy bed, a dresser with plenty
of drawers, and a separate sitting area that included a couch and
chairs, as well as a television, bar and fridge. Larger suites go up
to 581 sf, says Guest Services Manager Ulf Rademaker, and all of

Yes, this was a James Beard Foundation culinary cruise, where chef
Hugh Acheson and his sommelier Steven Grubbs offered cooking
demonstrations and wine tastings throughout the journey topped
with a special dinner and wine pairing where we enjoyed his signature
recipes: gambas (shrimp) al ajillo with white bean puree, and Lyonnaise
salad with bacon vinaigrette, and cod with leeks, chorizo and pimenton
potato puree and tomatoes. However, make no mistake, the complete

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