The Triton

Culinary Waves

Culinary Waves: Choice of fat depends on heat, flavor

Culinary Waves: by Chef Mary Beth Lawton Johnson I have used many different kinds of cooking oils on board, from heart-healthy canola oil made from the canola …

Culinary Waves: Dehydration real when busy crew ignore thirst

Culinary Waves: by Chef Mary Beth Lawton Johnson It started with the feeling of being light-headed and dizzy, then progressed to leg cramps. Later that night, …

Culinary Waves: A dose of savory balances out sweet desserts

Culinary Waves: by Chef Mary Beth Lawton Johnson I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, …

Culinary Waves: Chef’s worth on board rests on value as a team player

Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the newbie graduate of a culinary program or certification curriculum has the idea they deserve top …

Culinary Waves: Energy output depends on fuel input

Culinary Waves: by Chef Mary Beth Lawton Johnson We need energy to move, to walk, to talk, to think. We even need energy to sleep. And as yachties, we usually …

Culinary Waves: Indian cuisine a great onboard theme

Culinary Waves: by Chef Mary Beth Lawton Johnson London has long been filled with restaurants serving Indian cuisine, and today most other major cities have …

Culinary Waves: Fish around for the source of the seafood you serve

Culinary Waves: by Chef Mary Beth Lawton Johnson I recently had a night off and went to a very fancy seafood restaurant to experience cuisine that centered …

Culinary Waves: Know how food, medications mix

Culinary Waves: by Chef Mary Beth Lawton Johnson Now more than ever, health practitioners are paying attention to the effects of food on medicines — …

Liven up the menu with some homegrown Florida ‘fugly fruit’

I call it “fugly fruit” — you know, those odd-shaped or prickly things that sometimes look like a furry family pet that needs to be walked. We’re …

Culinary Waves: Chefs need to build network, too

Culinary Waves: by Chef Mary Beth Lawton Johnson So many chefs in yachting try to stay abreast of culinary trends to make their food cutting edge, but how many …

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Editor’s Picks

MYBA18: Crew keep those charter smiles bright

MYBA18: Crew keep those charter smiles bright

Crew start early each day to present their yacht’s best. About 50 yachts are on display at OneOcean Port Vell marina. Crew clean, …

Latest news in the brokerage fleet: New Tankoa, Palumbo sold; New Admiral listed

Latest news in the brokerage fleet: New Tankoa, Palumbo sold; New Admiral listed

Yachts sold S502 Elettra, a 164-foot (50m) Tankoa aluminum hybrid-propulsion motor yacht with a launch date of February 2019, sold to a …

MYBA18: Charter show opens in Barcelona

MYBA18: Charter show opens in Barcelona

The 30th edition of the MYBA Charter Show is underway in Barcelona. Crew showed off their ship-shape yachts in preparation of the upcoming …

Yacht ‘transcended money’ for Huizenga Sr.

Yacht ‘transcended money’ for Huizenga Sr.

By Dorie Cox Owning a yacht was not like H. Wayne Huizenga Sr.’s other ventures. The billionaire entrepreneur, who died March 22 at …

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