The Triton

Timothy MacDonald

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comment at editor@the-triton.com

Author Archives

Top Shelf: ‘Breakfast Queen’ key to impressive buffet

Top Shelf: by Chef Tim MacDonald There is no more important session on charter than the breakfast session. It may be true to say that easy points are scored …

Top Shelf: A chef worth his salt sees the curveball coming

Top Shelf: by Chef Tim MacDonald Oh, sole chefs, we all know the scene. The guests have landed after the plane was delayed – not once, but three times –and …

Top Shelf: Linguini with seafood from Marina di Stabia

Top Shelf: by Chef Tim MacDonald There is no place like home … There is no place like home … There is no place like home … And for me, home is Italy and …

Top Shelf: Anna Pavlova

Top Shelf: by Chef Tim MacDonald I see many a superyacht chef on our many websites who are high-tailing it to Japan or Thailand to do the cooking courses. But …

Top Shelf: Rice paper rolls with green mango, shrimp and avocado

Top Shelf: by Chef Tim MacDonald Some 30 years ago, on Richmond’s Victoria Street in Australia, the Vietnamese rice paper roll was a staple for the locals.  …

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And one of the biggest …

Top Shelf: RT’s Blueberry Muffins

Top Shelf: by Chef Tim MacDonald While on board my last vessel, I developed a unique relationship with the owner, RT. Three years ago, we started breakfast …

Top Shelf: Sweets’ Violet Gelato Gingersnap Short Stack

Top Shelf: by Chef Tim MacDonald What does it take to run an interior on a busy 180-foot (55m) charter yacht for a year? Not on rotation, but old-school style. …

Top Shelf: Sunchoke Vichyssoise with Smoked Salmon and Golden Quail Egg

Top Shelf: by Chef Timothy MacDonald All that glitters is not gold. But when in desperate need to elevate a dish to new heights, gold, silver and bronze leaf …

Top Shelf: Banana-Coconut Bread

Top Shelf: by Chef Tim MacDonald Two quick Wadadils at the Rubis corner gas station and I board the English Harbour-to-St. Johns rocket. Think Gene Wilder’s …

Editor’s Picks

Yachts Lohengrin and Reflection burn at Universal Marine Center in Fort Lauderdale

Yachts Lohengrin and Reflection burn at Universal Marine Center in Fort Lauderdale

By Dorie Cox M/Y Lohengrin,  a 161-foot Trinity and M/Y Reflection, a 107-foot Christensen burned in a fire that started early in …

From the Bridge: Yachts mix it up with cash, cards, wires, apps

From the Bridge: Yachts mix it up with cash, cards, wires, apps

From the Bridge: by Dorie Cox It’s the same on every boat: Money makes the yacht go ’round. Yet, surprisingly, the way money is …

Next up: Triton Networking with Baglietto

Next up: Triton Networking with Baglietto

Triton Networking is excited to visit the offices of one of our newest advertisers, Italian yacht builder Baglietto, on the third …

Crew’s Mess: Poutine de Poulet

Crew’s Mess: Poutine de Poulet

Crew's Mess: by Capt. John Wampler Oh, November. In the pastoral world of the North, the cord wood has been stacked by the door. Smoke …

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