Island Windjammers: the food

by Chris on January 19, 2010

Short recap of the food served aboard the Diamant, on an Island Windjammers cruise

Phibert stirring things up, Diamant, Island WindjammersI didn’t want to finish my Island Windjammers blog write-ups without mentioning the Diamant’s chef, Philbert, and the meals that he prepared from his small galley kitchen.

A native of Gouyave, Grenada, Philbert was one of the more personable crew members aboard the ship. He worked as an assistant with Windjammer and developed most of his recipes with his brother-in-law, who works as a chef at La Source, a popular all-inclusive resort on Grenada.

La Source bills its meals as healthy – which may explain why the food served up by Philbert felt lighter than the traditional cruise fare that you find on the big ships.

A typical snack spread

We were served three meals a day, plus a hearty snack in the afternoon. Portions weren’t crazy huge, but everything was delicious and filling. We were offered juice in the morning (along with coffee and tea), Kool Aid or lemonade at lunch and red and white wine with dinner. Rum punch was served every afternoon (and people could grab soda and beer from the cooler whenever they felt like it). Cans of Pringles and boxes of cookies were also available when people wanted a quick nosh.

Examples of breakfast: French toast, cheese omelet, pancakes and sausage, eggs benedict. Cereal was available and some special requests were taken (one passenger liked oatmeal in the morning).

A typical lunch, Diamant, Island Windjammers

Examples of lunch: Cheeseburgers, grilled chicken wraps, sandwiches with macaroni salad.

Our first snack aboard the Diamant, Island Windjammers

Examples of snacks: shrimp on crackers, hummus, flatbread pizzas, cheese and pate. There was always plenty of local fruit.

Philbert with the lobster, Diamant, Island Windjammers

Examples of dinner: Pork tenderloin, shrimp in sauce, grilled fish over pasta, ribs. And for the Captain’s Dinner on the last night, Philbert served up lobster.

If I had one quibble, it’s that the meals were clearly designed for an American palate. I would have loved to see more Caribbean fare, such as roti or peas and rice (as we disembarked, Philbert was cooking up some of this in a coconut sauce for the crew – and it smelled divine!)

Read my other Island Windjammer posts!

The ports

The Diamant

Rope swing

Other passengers

Seasickness – and how to fight it

| Chris Gray Faust is a veteran journalist, travel expert, social media butterfly - and editrix of this site. Like what you read? Check out her writing, editing and social media services.

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