Prevue July-August 2018 - 54

Above: Cooking class aboard Windstar

"Each culinary expert [on Windstar] has been chosen based on their passion for
the cuisines and cultures of our cruise itineraries."
Continued from p49

to-ship. Local immersion is a hallmark of
Crystal's approach to culinary sustainability,
whether ocean, river or yacht cruising, and
groups can expect plenty of high-brow,
creative experiences leading up to the
cruise line's 30th anniversary in 2020.
In the meantime, food- and winethemed cruises, including a food and wine
festival with high-profile guest chefs (Nobu
Matsuhisa has been known to hop aboard),
are on the agenda, and getting a taste of
the world may be as easy as a dine-around
or market excursion with Crystal chefs.
And with 230 vintages to choose from,
winemakers' dinners are also a popular
culinary experience; attendees have sampled
some of the rarest wines in the world such as
a 1959 Chateau Lafite-Rothschild and 1996
Screaming Eagle from Napa Valley.

WINDSTAR CRUISES
Destination authenticity is the goal of
Windstar's culinary essence, explains Amy
Conover, director of charter & incentive sales,
and "each culinary expert has been chosen

54 | prevuemeetings.com

based on their passion for the cuisines
and cultures of cruise itineraries." Carrying
less than 310 attendees, the intimacy of its
ships complements the immersive nature of
onboard and offshore culinary experiences.
One case in point: Windstar is the official
cruise line of the James Beard Foundation
(JBF), whose sweeping mission is to
"celebrate, nurture and honor chefs and
other leaders making America's food culture
more delicious, diverse and sustainable." The
James Beard Foundation Culinary Collection
is the result of this partnership, and needless
to say, groups should expect unforgettable
experiences on these culinary-themed cruises.
The action begins in AmphorA, the
dining room on each Windstar ship where
two James Beard recipes are served every
evening. Chefs also perform cooking
demonstrations, interact with attendees and
lead shore excursions into local markets
where ingredients are chosen for the
curated dishes and regional specialties.
Past cruises have given attendees a taste
of award-winning Midwest chef Paul

Berglund's venison carpaccio with shaved
cabbage and cucumber coleslaw, toasted
almonds and aged local cheese, while chef
Annie Pettry's grilled guajillo glazed prawns
with charred corn relish and creamy edam
polenta entree was easily a show-stopper.
Windstar sources seasonal and local
ingredients where possible, Conover says,
and part of the daily culinary regimen also
includes baking all breads on board and
working with attendees on dietary requests.
The JBF partnership also opens the door for
the cruise line's involvement in "Taste America"
events and "Chefs Boot Camp for Policy
and Change" retreats that challenge civically
and politically minded chefs to become more
effective leaders for food-system change. The
James Beard inspired menus are currently
available on the Star Pride and will be rolling
out to all Windstar ships by the end of the year.
uniworld.com; celebritycruises.com;
crystalcruises.com;
windstarcruises.com;
royalcaribbeanincentives.com


http://www.uniworld.com http://www.celebritycruises.com http://www.crystalcruises.com http://www.windstarcruises.com http://www.royalcaribbeanincentives.com http://www.prevuemeetings.com

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