Culinary Themed Cruises | Windstar® Cruises
Perfectly sized ships allow you to free yourself from crowds and indulge all your senses, especially your sense of wonder. Enjoy an intimate ambiance, attentive service and taste the essence of local cultures with the Official Cruise Line of the James Beard Foundation. Experience remarkable destinations in ways that are personal and authentic, with the power to change your perspective. With just 148–310 guests, Windstar ships are large enough to pamper, yet small enough to get you up close to glaciers, and dock longer in the heart of charming villages and sparkling cities.
There’s no better way to see and experience extraordinary.
Sample Sailings | Many More Available in 2020 with Guest Chefs
Chef Duskie Estes & Beverage Expert Michael Metzger
WEST COAST EPICUREAN EXTRAVAGANZA
10 Days · Vancouver to San Diego
Departures: Sep 24, 2019 on Star Legend
Ports of Call: Vancouver • Seattle • Portland • San Francisco • Monterey • San Diego.
Cruise-only Fares from US$ 2,399* pp per person, double occupancy in a guaranteed suite†, plus $700 pp taxes, fees and port charges.*
Popular Highlight • Discover the delicious cuisine, wine and beer delights all down the coast of the Western United States.
†Cabin/suite assignment is not made until sailing date. Cabin/suite assignment based on available cabins, at Windstar’s discretion. Booking is guaranteed on sailing booked. * See terms & conditions.
Growing up in San Francisco, Duskie began cooking at the age of five in her EZ-Bake oven. She is a graduate of Brown University and known for being a fierce competitor on Food Network’s The Next Iron Chef. Duskie Estes and John Stewart opened Zazu kitchen + farm in 2001. They are committed to buying from local farmers and farming themselves, raising their own rabbits, ducks, chickens, goats, sheep, and pigs.
Duskie and John moved to Sonoma County from Seattle where Duskie was the chef of Palace Kitchen and voted City Search’s Seattle Best Chef in 2000. Under her leadership, Palace Kitchen was rated by Gourmet magazine as one of the top 20 restaurants in the country in 2000. She was coauthor on Tom Douglas’s Seattle Kitchen, which received the James Beard Award in 2001. Zazu has been recommended in the San Francisco Michelin Guide 2008-2018. Duskie and John were on the cover of Wine Spectator, received the Star Chefs’ Sustainability Award in 2009, and were crowned King & Queen of Pork at Aspen Food & Wine, 2011.
Michael Metzger has been an active member in the hospitality business since his days at Miami University when he worked for Chef Alan Royer whose restaurant High St. Grill was nominated for the James Beard “Best New Restaurant of the Midwest.” In the following years, Michael dedicated his time in the US Virgin Islands to develop his skills on the mixology front, assisted with farming the first bio-dynamically planted vineyard in Argentina. Back in New York City, he managed a million dollar cellar for Vic & Anthony’s Steakhouse as Wine Director and Head Sommelier where his efforts were acknowledged by the Wine Spectator with a “Best of Excellence” award in 2013. Michael currently spends his time in New York City working for Distinguished Vineyards & Wine Partners and the James Beard Foundation’s Impact Program as their Sustainable Wine Partner.
Chef Chris Pandel | CLASSIC ITALY & DALMATIAN COAST
8 Days · Venice to Rome
Departures: Oct 14, 2019 on Wind Surf
Ports of Call: Venice • Rovinj • Split • Dubrovnik • Kotor • Giardini • Naxos • Sorrento • Rome
Cruise-only Fares from US$4,599 per person, double occupancy CAT B Oceanview stateroom, plus $183 pp taxes, fees and port charges.*
Popular Highlight • Stroll the charming ancient cobblestone streets of Taormina, past Palazzo Corvaja, St. Augustine’s Church and Torre dell’Orologio Clock Tower.
*See terms & conditions.
Chef Chris Pandel, chef/partner of Swift & Sons, Cold Storage, and newly opened Dutch & Doc’s, offers foods that are rooted in classic French technique and predominantly local Midwestern ingredients, making his cooking rustic, yet refined. In 2008, Pandel opened neighborhood eatery, The Bristol, with a menu featuring handmade pastas and charcuterie; farm-fresh, locally sourced produce. James Beard Nominee, Balena, opened with a menu consisting of handmade pastas, pizzas from the wood-fire oven, and locally sourced, farm-fresh meats and produce. Pandel opened Formento’s in January 2015, an Italian-American heritage restaurant reminiscent of a 1950’s “red sauce joint.” At Swift & Sons, opened in 2015, Pandel provides his signature focus on high quality, locally sourced ingredients and classic cooking techniques presenting a menu of reinvented steakhouse classics, “boutique beef,” thoughtful vegetarian dishes and seasonal sides. Pandel then opened Cold Storage, a casual seafood concept offering fresh seafood, salads, and sandwiches. Pandel’s most recent opening is Dutch & Doc’s – a casual, brasserie-style restaurant a mere 500 feet from Wrigley Field’s home plate.
OFFER ID: WSR0719