Page 75

instrumental in establishing the James Beard Foundation’s Chefs Boot Camp for Policy and Change program. The chef ’s deep appreciation for those who work the land made him an ideal guide for our visits to farmers’ markets. Steve Olson is one of America’s foremost wine and spirits educators. He shares a message of responsible joie de vivre and a deep knowledge of wines and spirits via the “aka wine geek” network. He is also a specialist in Spanish wines, sherries and cocktails. The emphasis for the James Beard culinary cruise was interesting, affordable wines that enhance the Spanish table and foods of the Mediterranean region. An enthusiastic promoter of ‘wines of place’ and the family producers who bring them to market, our sommelier suggested innovative pairings for meals from the Wind Surf kitchen. “Start with fresh, local Throughout the cruise, Michel Nischan ingredients, and opt for and Steve Olson worked in harmony with simple preparations” –Chef Michel Nischan the ship’s crew and spent time with guests on board. Chef Nischan showed us simple, healthy fish and vegetable preparations that deliver big-time flavor on the plate.

made from the same sun-dried moscatel grapes. In Tarragona, we would enjoy cooling gazpacho with a view of the sea and a just-for-us Catalan ‘human tower’ performance in a Roman amphitheater. Back on board, breakfast and lunch buffets highlighted local products: cured meats, olives, fruits, vegetables and cheeses. Tastings and dinners featured Spanish wines from the top wine-producing regions of Spain. With Windstar Corporate Executive Chef Michael Sabourin, Chef Nischan created special menus featuring Spanish seafood and cheeses, and heady blends of Moroccan spices. On galley tours and in the crew’s daily tasting sessions, we saw how the specialty kitchen of a luxury sailing vessel provides personalized service and maintains quality.

For the ship’s customary barbecue evening on deck, we were treated to suckling pig, tuna sashimi and paella, with Moroccan harissa to add spice. In our glasses, sherry from Jerez, and wines from the northern vineyards of Almería, the tiny Denominacíon de Origen (DO) of Yecla and many others, provided just the right accompaniment to every tasty bite.

The James Beard touch A fellow passenger – and like many on board, a repeat Windstar cruiser – called the James Beard cruise a “totally remarkable trip that has elevated the Windstar experience, thanks to the great food and wine.” Our week aboard the Windstar was a holiday filled with fine flavors and high-spirited enjoyment of food and wine. Michel Nischan is a leader in the sustainable food movement in the United States. He is also a tireless advocate for access to healthy, fresh and affordable locally grown food. Founder, President and CEO of Wholesome Wave, he was

“My job is to enhance the food, starting from a point of balance.” –Sommelier Steve Olson

WINTER 2016/17

fwt

75

Profile for FWT Magazine

FWT Magazine: food wine travel - Issue 6, Winter 2016/17 - World Cuisine  

It gives us great pleasure to bring you another issue, this one themed “World Cuisine.” On this journey we skip around the planet, pausing h...

FWT Magazine: food wine travel - Issue 6, Winter 2016/17 - World Cuisine  

It gives us great pleasure to bring you another issue, this one themed “World Cuisine.” On this journey we skip around the planet, pausing h...

Advertisement