The Triton

Crew Mess

Crew Mess: Maple-Mustard Curry Chicken

Crew Mess: by Capt. John Wampler The color of springtime is in the flowers; the color of winter is in the imagination. For me, the palate seems to enjoy the …

Crew’s Mess: Lemongrass, Thai Basil and Lime Mojito

Crew’s Mess: by Capt. John Wampler The many health benefits of lemongrass has been known by Asians for more than a millennia. Citral, the primary chemical …

Crew’s Mess: Pumpkin-Grits Pie

Crew’s Mess: by Capt. John Wampler When it comes to southern cooking, nothing says Dixie more than grits.  We serve up steaming pots of grits with …

Crew’s Mess: Feijoada with Mango Chutney

Crew’s Mess: by Capt. John Wampler Back in the mid-2000s, I took a sabbatical from yachting to fly corporate jets and international air ambulance, often …

Crew’s Mess: Cheese Ravioli with Homemade Sausage Ragu

Crew’s Mess: by Capt. John Wampler A few years ago, I had a client who was having a yacht built in Viareggio, in the Tuscany region of Italy. The factory …

Crew’s Mess: Chipotle-Pineapple Pork Roast

Crew’s Mess: by Capt. John Wampler Every yacht should have at least one cast iron skillet on board. Cast iron is durable, it can take a lot of abuse, and …

Crew Mess: Ground Philly Cheese Steak

By John Wampler On a delivery from Fort Lauderdale to Chicago on a 68 Sea Ray, we found ourselves delayed near Paducah, Kentucky. The upper Mississippi River …

Crew’s Mess: Bahamian Carrot Cake

Crew’s Mess: by Capt. John Wampler It is said that necessity is the mother of invention. But in my galley, it is imagination and inspiration that provide …

Crew’s Mess: Beef Empanadas

Crew’s Mess: by Capt. John Wampler Whether it’s a pastel in Indonesia, a calzone in Italy, a gujiya in India, a meat patty in Australia, or Hot Pockets …

Crew’s Mess: Jalapeno Pepper Jelly

Crew’s Mess: by Capt. John Wampler More than a millennium ago, the only form of food preservation was by drying, salting or brining. It wasn’t until …

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Editor’s Picks

Triton networks with Culinary Convenience

Triton networks with Culinary Convenience

A brisk South Florida evening was the perfect setting for outdoor Triton networking with Culinary Convenience on the third Wednesday in …

Refit18: Show focused on refits grows 28 percent

Refit18: Show focused on refits grows 28 percent

As yachts age and yacht owners personalize them, the refit industry continues to grow. The third annual Refit International Exhibition …

Hot trip on the Hudson highlights perils of procrastination

Hot trip on the Hudson highlights perils of procrastination

By Capt. Bruce Gregory I've made 40-plus offshore passages from 50 miles to 1,500 miles in boats from 8-foot dinghies to 80-foot tugs; …

Top Shelf: The Birth of Aki-Maki

Top Shelf: The Birth of Aki-Maki

Top Shelf: by Chef Tim MacDonald Many years ago on Huntress, I was taught about the theory of “POP”’ on a yacht. The owner …

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