Sometimes, a dish can be the most compelling way to learn a story. Whether the ingredients represent a crossroads of cultural influences or a recipe is a cherished family tradition, a simple meal can become more meaningful through a culinary lens of travel. The James Beard Foundation and Windstar Cruises have come together to bring you rare culinary experiences around the globe.

What happens when you join a pastry chef in Tahiti? You get to experience a bounty of vanilla! This November, join James Beard Foundation Award-winning chef Emily Luchetti on a journey through the Islands of Tahiti. Here, the executive pastry chef for Marlowe, Park Tavern and The Cavalier restaurants in San Francisco shares a special recipe.

Cornmeal Vanilla Shortbread

About 25 servings

6 ounces soft unsalted butter
2.25 ounces powdered sugar
1 vanilla bean
4 ounces flour
1 ounce yellow cornmeal
½ teaspoon salt
2 ounces good-quality chocolate chips

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.

With a paring knife, slice the vanilla bean in half lengthwise. With the back of the knife scrape out the seeds and put them in the bowl. (Save the scraped-out vanilla bean for another use like putting in your sugar container.) Beat until pale and creamy, about two minutes on medium speed.

On low speed, mix in flour, cornmeal and salt.

Divide dough in half. In cornmeal to prevent sticking, roll each half into logs about eight inches long.

Refrigerate until firm, at least one hour. (It’s OK to make this up to a couple days ahead.)

Cut into half-inch slices.

Place on parchment lined baking sheets.

Bake in a preheated 350-degree oven for about 15 minutes.