Windstar Surf Degrees Restaurant Now Offering David Shalleck Menu

Windstar Cruises unveils its new dining experience in Wind Surf’s Degrees restaurant reflecting a Mediterranean culinary journey of simple cooking and seasonal preparations, showcasing authentic ingredients and classic techniques.

“We look forward to presenting our guests with yet another degree of choice in dining and delivering a culinary adventure highlighting the regional and local cuisine reflective of destinations visited on our voyages,” said Diane Moore, President of Windstar Cruises.

Degrees now features an innovative and stylish Mediterranean menu created by David Shalleck who has worked for over two decades in the culinary industry as a chef and television producer alongside some of America’s most celebrated chefs. Shalleck is the author of the culinary travel memoir “Mediterranean Summer” chronicling his experiences as a chef on a private sailing yacht in France’s Côte d’ Azur and Italy’s Costa Bella preparing menus comprised exclusively of local ingredients, reflecting the flavors of each port. Shalleck’s book is the inspiration for Degrees’ new dining concept.

“Our collaboration is a brilliant partnership of shared vision and core values,” said Shalleck. “The results are an alluring menu program that brings guests closer to a destination and supports lasting taste memories.” Shalleck has spent time aboard Wind Surf alongside Windstar’s executive chef and culinary team, perfecting the Mediterranean menu and overseeing the launch.

The spirited menus comprise 70 new recipes and use ingredients indigenous to local cuisines with flavors and styles of cooking inherent of Windstar’s destinations. Guests enjoy an evening starting with amuse bouche, followed by a selection of first courses, then on to pastas and soups, followed by a variety of entrees and side dishes and ultimately finishing with an assortment of desserts to choose from. Highlights of the menu include: Baccalà Mantecato—a delicate creamy blend of salt cod and potatoes; Canapé Pissaladierre—a caramelized onion tartlet with Niçoise black olives; Assiette Charcuterie—Spanish pork loin lomo, French saucisson, Italian speck and celery root remoulade; Pulpo “a la Plancha”–-braised and griddled octopus with potatoes and spicy chorizo sausage; Provençal Squash and Leek Soup; Griddled Tuna “Misticanza;” Fish in Crazy Water; Pan Roast Duck Breast with Apricots; Double-Cut Lamb Chops; Honey-Coated Calmyrna Figs and Whipped Mascarpone in a Pistachio Tuile; and Panna Cotta with Pineapples and Dark Rum Syrup.

While there is no additional charge for dining at Degrees which accommodates 90 guests, reservations are recommended. Degrees new dining concept is part of Windstar’s previously announced next phase of its Degrees of Difference initiative, adding amenities and enhancements to its luxurious ships.

About David Shalleck
Chef David Shalleck is the founder of VOLOCHEF® Culinary Solutions offering specialized services to the hospitality and media industries as well as private dining for special occasions and events. Shalleck has run the kitchens in noted restaurants and cooked for events in New York, San Francisco, the Napa Valley, Provence, and throughout many of Italy’s famous regions. As a television culinary producer, he has worked alongside some of America’s most celebrated chefs and hosts. Recent credits include the PBS series “More Fast Food My Way” and “Artist’s Table” with Jacques Pépin, “Made in Spain” with José Andrés, “Chef’s Story at the French Culinary Institute,” and with Cat Cora on the Food Network’s “Iron Chef America.”

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