The Triton

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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 insisted that at least once a …

Top Shelf: Big Alvin’s Antiguan Mahi Ceviche

Top Shelf: by Chef Timothy MacDonald With our yacht about to cross to the Caribbean, visions of hot sauce, barbecue ribs, jerked chicken, mac ‘n cheese and …

Top Shelf: Bugs Bunny Death Row Dinner Box

Top Shelf: by Chef Tim McDonald I am a disciple of Anthony Bourdain’s loves and fascinations – simple pasta cacio e pepe, Italian women with …

Top Shelf: Thai Crab Salad with Lime, Hot Mint and Peanuts

Top Shelf: by Chef Tim McDonald I was a restaurant chef in Sydney and Melbourne in a former life, but greed and lust attracted me to yachting and Eastern …

Top Shelf: Lauren’s Lobster

Top Shelf: by Chef Lauren Loudon While taking in the beauty of the British Virgin Islands on one of my first charters as a yacht chef, I came across a local …

Top Shelf: White Chocolate Mirror Glaze

Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are not only in the limelight, on many occasions we have to be the limelight. Everyone has to eat, …

Top Shelf: Coconut and thyme short-crust pastry

Over the past few years, my preference sheets have become more and more restricting as awareness of popular food trends and allergies increases. This means …

Top Shelf: Coconut and vanilla chia pudding

Top Shelf: by Chef Mark Godbeer This world is heading down the healthy road (finally). Most guest preference sheets over the past few years request healthier …

Top Shelf: Spicy, Smoky, Zesty Falafels

Top Shelf: by Chef Mark Godbeer How often do we chefs/cooks/stews stand in front of our galley fridges, doors wide open, hoping for a lunch, dinner or hors …

Top Shelf: Blueberry Butter

Top Shelf: by Chef Mark Godbeer Working on yachts affords us the ability to travel the world and sample local foods and trends. I love it. To me it’s one …

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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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