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Linda Fasteson
Windstar Cruises is known for its fleet of 148 to 342 passenger-masted sailing ships and all-suite yachts. And it has distinguished itself once again with its partnership with the James Beard Foundation. It’s the icing on the cake.
Accolades include being named to the 2022 Gold List for The Best Cruise Ships in the World by Condé Nast Traveler, the 2021 Travel + Leisure World’s Best Awards for Best Midsize-Ship Ocean Cruise Line, and #1 in USA Today’s 10 Best – Boutique Cruise Line list in 2020.
The Windstar experience
Cruises are relaxed, not regimented. Emphasis is the destination and local cultures, away from crowds. The size of the ships allows them access to smaller and lesser known ports and narrow waterways that others cannot access.
Local entertainment comes onboard. These cruises are not for those seeking an active nightlife. Most passengers want to rise early to fully experience the next day.
Cabins have ocean views and are spacious, with at least 277 square feet of space, allowing for separate sleeping and sitting areas. Watersport are available right from the platform on the back of the ship.
The Star class ships to have undergone a transformation. An 84’ section was added to the midsection to accommodate two innovative new restaurants, 50 new suites, a new spa, an enlarged infinity pool and fitness area, new bathrooms in all suites, two new tenders and four new efficient engines. The ships remain in the under 350 categories, retaining the private yacht-style experience.
The James Beard Foundation partnership
As they say, Windstar knows the way to impeccable taste. Although their cruises are already known for the quality of cuisine they have taken it to another level.
With its partnership with the James Beard Foundation a series of three guest chefs will appear on sailings each year. With the two new restaurants, there will be a James Beard influence even when the chef is not onboard.
Windstar’s has partnered with the popular author and television host on midwestern barbeque, Steven Raichlen in creating its inventive modern Star Grill on Deck 8 Midship.
Raichen was inducted into the Barbecue Hall of Fame in 2015. His books have won numerous James Beard awards and IACP Julia Child Cookbook Awards. He will host one culinary-themed voyage a year, leading grilling demonstrations and lectures and meeting passengers aboard the ship.
Windstar is also partnering with Michelin-Starred Chef Anthony Sasso, featuring flavors of Spain and its coastal regions inspired by his travels. Sasso earned multiple Michelin star ratings for the New York restaurant Casa Mono. He is one of the youngest chefs in the Michelin guide and has been a guest chef at the James Beard House.
Cuadro 44, Spanish for Frame 44, was named for its section or frame number location in the newly added midsection of the ship. Sasso, who owns Rosie General, a restaurant/bakery/delicatessen/general store in his hometown Kingston, New York, will be onboard for two for sailings a year.
Snag a stool at the chef’s counter and watch the action, a seat at the communal table to share with friends or one of the tables by the floor-t-ceiling windows. This restaurant seats 32-36. Choose from a range of tapas, entrees, vegetables and desserts including legendary pork leg known as jamón ibérico, lamb chops from Catalonia, pulpo (octopus) gallego, and Tarta de Santiago, described as a boozy almond cake with sangria fruit and whipped cream.
Boston Chef Irene Li completed her first cruise as a guest chef aboard the 312-passenger Star Pride in October, 2022. She demonstrated the steps and revealed secrets for making Scallion Pancakes, which she called an iconic representation of growing up Chinese in Boston. Her Coconut Dashi Clam Chowder with kombu and fresh ginger is a favorite with guests both as a starter and as a dessert.
With no formal restaurant training she began her career in 2012 with older siblings Andrew and Margaret,. Their food truck was soon named Eater Boston’s Restaurant of the Year. The three siblings have written a cookbook, Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen. Irene Li also coauthored another cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking with her sister, Margaret.
Li now runs Boston’s Mei Mei Dumplings, named for the Mandarin word for little sister. Her dumplings are also available at over 25 farmers’ markets throughout Massachusetts and Rhode Island. The grand opening of her dumpling factory, cafe and classroom is projected to be in January, 2023.
With her focus on sustainable and ethical sourcing and humanely regional pasture-raised raised meat, coupled with her work on food justice and public health, Li is a six-time James Beard Foundation Rising Star Chef semi-finalist and 2022 James Beard Foundation Leadership Award winner.
Linda Fasteson
Yacht Club, Windstar’s Star Pride
Linda Fasteson
One of the Owner’s Suites, Windstar’s Star Pride
Linda Fasteson
Owner’s Suite walk-in closet, Windstar’s Star Pride
Linda Fasteson
Yacht Club, Windstar’s Star Pride
Linda Fasteson
stairway from above, Windstar’s Star Pride
Linda Fasteson
Amphora Dining Room, Windstar’s Star Pride
Linda Fasteson
Chef Brandwein’s Mushroom Polpettine, polenta, basil oil
Linda Fasteson
Chef Li’s Coconut Dashi Clam Chowder, kombu, fresh ginger.
Linda Fasteson
Chef Berglund’s Roasted Rack of Lamb, Red Wine Jus, preserved green & red tomatoes, new potatoes
Linda Fasteson
Chef Jasinski’s Pan-Seared Scallops, thai green curry sace, asian mango slaw
Linda Fasteson
Chef Rhodes Spiced Rum and Vanilla Panna Cotta with lime granita, goat milk caramel , hazelnut brittle
Linda Fasteson
Chocolate Sponge Bar, Italian meringue, vanilla crème chantillyjpg
Linda Fasteson
Chef Anthony Sasso, Windstar’s Star Pride
Linda Fasteson
Windstar’s Star Grill by Steven Raichlen
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