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Boat Show News

M/Y Siete chef, stew take top honors

By Lucy Chabot Reed

NEWPORT — M/Y Siete was the big winner at the Newport Charter Yacht Show, winning the two big crew competitions, including Best Chef and favorite Tablescape.

The chefs were given a mystery basket with 29 ingredients and a food style. Chef Craig Rosado was given vegan, to which he said “We are not afraid.”

M/Y Siete Chef Craig Rosado and Chief Stew Mica Stratula won best chef and best tablescaping honors atthe Newport Charter Yacht Show. (PHOTO/SUZETTE COOK)

M/Y Siete Chef Craig Rosado and Chief Stew Mica Stratula won best chef and best tablescaping honors at the Newport Charter Yacht Show. (PHOTO/SUZETTE COOK)

His winning dish included a warm and spicy asparagus soup with a rhubarb-strawberry soup puddled in the middle, and microgreens with an edible flower and basil oil mixed with a strawberry and rhubarb vinaigrette.

Chef Rosado joined yachting three years ago after a career in corporate restaurants, including Marriott. Cooking on yachts lets him be creative with the freshest ingredients available, he said, and to make remarkable food that could never survive on a menu.

Judging for the Best Chef competition was very tight, with the second- and third-place winning chefs separated by just three-tenths of a point, according to Winnie DeCoster of The Captain’s Concierge, which organized the four crew competitions.

Second place in the chef competition went to Chef Christy Dempster of the 107-foot Christensen M/Y Reflections, who also has been in yachting three years. She served a paleo dish.

Third place went to Chef Cayley Coulbourn of S/Y Bandido, an Oyster 65. She served a vegetarian dish.

 

M/Y Siete Chief Stew Mica Stratula won unanimous support from both the judges of the Tablescape competition and the brokers with her duel-table entry of a classic romantic themed formal table and a family-friendly Mexican fiesta themed table.

This competition had the most entries with eight.

M/Y Reflections Stew Cami Vago won the Healthy Beverage competition with a homemade concoction that required 20 ingredients. Called the American Hulk, Vago created it herself with feedback and suggestions from her crew mates. It was layered, half green, half red, in a shot glass.

And the Sunset Canape competition was won by Chef Linn Sagtad of S/Y Hurrah, another Oyster 65.

Lucy Chabot Reed is publisher of Triton Today. Comments are welcome at lucy@the-triton.com.

 

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