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 …
Capt. John Wampler
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com.Author Archives
Crew Mess: Breakfast Ring
Crew Mess: by Capt. John Wampler This is a fun recipe that impresses charter guests and owners alike. The basic recipe is easily modified by the ingredients …
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 …
