1/13Windstar and James Beard FoundationThe final sailing of the 2016 James Beard Foundation Culinary Collection took passengers onboard Star Legend from Dublin through port cities in Spain, France and Portugal. // © 2016 Valerie ChenRead the Full StoryPreviousNext2/13Windstar and James Beard FoundationThe 10-day itinerary included two days at sea and eight ports. // © 2016 Valerie ChenRead the Full StoryPreviousNext3/13Windstar and James Beard FoundationJames Beard award-winning chef Matt Jennings showcased his cooking expertise with two demonstrations — including one alongside his wife and pastry chef Kate Jennings — as well as a cheese lecture. // © 2016 Valerie ChenRead the Full StoryPreviousNext4/13Windstar and James Beard FoundationDinner menus featured special dishes from the guest chefs, such as the pictured dish with cod, lobster and American sauce. // © 2016 Valerie ChenRead the Full StoryPreviousNext5/13Windstar and James Beard FoundationSommelier Kelly Wooldridge led six informative wine tastings during the cruise, each featuring three local wines. // © 2016 Valerie ChenRead the Full StoryPreviousNext6/13Windstar and James Beard FoundationPassengers also could participate in a calvados (apple brandy) tasting. // © 2016 Valerie ChenRead the Full StoryPreviousNext7/13Windstar and James Beard FoundationStroll the charming streets of Cancale in France before heading on the Oysters of Cancale excursion. // © 2016 Valerie ChenRead the Full StoryPreviousNext8/13Windstar and James Beard FoundationAfter a tour of an oyster farm, slurp fresh oysters and sip on champagne. // © 2016 Valerie ChenRead the Full StoryPreviousNext9/13Windstar and James Beard FoundationIn Gijon, Spain, many cruisers selected an Asturian cider tour of the sprawling Trabanco facilities. // © 2016 Valerie ChenRead the Full StoryPreviousNext10/13Windstar and James Beard FoundationIt included an introduction to properly pouring the Asturian cider. // © 2016 Valerie ChenRead the Full StoryPreviousNext11/13Windstar and James Beard FoundationThe third installment of the culinary collection featured two market visits with Jennings and Windstar executive chef Rohit Dimri. // © 2016 Valerie ChenRead the Full StoryPreviousNext12/13Windstar and James Beard FoundationPassengers could purchase local produce at the market in Porto, Portugal. // © 2016 Valerie ChenRead the Full StoryPreviousNext13/13Windstar and James Beard FoundationSome of the talented culinary staff onboard Star Legend, including Dimri (far left). // © 2016 Valerie ChenRead the Full StoryPreviousNext
