The Triton

Crew Mess

Crew’s Mess: Wonderful Green Sauce

Crew’s Mess: by Capt. John Wampler This month’s recipe was to be a nice Pasta Fagiolini dish but I was stymied by the fact that the Winn-Dixie I was …

Crew’s Mess: Chocolate Marbled Banana Cake

Crew’s Mess: by Capt. John Wampler Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for …

Crew’s Mess: Jalapeno Popper Stuffed Bread

Crew’s Mess: by Capt. John Wampler This variation on jalapeño poppers works great as a creative party appetizer, a quick meal or a hearty snack. It’s …

Crew’s Mess: Chocolate truffle cookies

Crew’s Mess: by Capt. John Wampler From time to time, I find a conundrum when it comes to epicurean delights. Take, for instance, truffles.  Ask a chef …

Crew’s Mess: Brownies with Merlot Glaze

Crew’s Mess: by Capt. John Wampler It’s unclear exactly when chocolate came on the scene or who invented it. According to Hayes Lavis, cultural arts …

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 from a fireplace …

Crew’s Mess: Pork Tacos with Pineapple Salsa

Crew’s Mess: by Capt. John Wampler Mexico is one of my favorite countries to cruise through. There is a distinction between the Caribbean and Pacific …

Crew’s Mess: Bacon-wrapped BBQ Onion Bombs

Crew’s Mess: by Capt. John Wampler Ahh, summer. The smell of fresh-cut grass and two-cycle lawn mowers. The distant crack of a baseball bat. An ice cream …

Crew’s Mess: Crockpot Chili Con Carne

Crew’s Mess: by Capt. John Wampler If there is one recipe that every crew should have in the book, it’s what 17th century Spanish priests in the New …

Crew’s Mess: Guava Duff

Crew’s Mess: by Capt. John Wampler I have been running yachts throughout the Bahamas for over 35 years. When it comes to regional cuisine, there is …

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Related Articles

Crew’s Mess: Chocolate Marbled Banana Cake

Crew’s Mess: Chocolate Marbled Banana Cake

Crew's Mess: by Capt. John Wampler Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are …

Crew’s Mess: Pork Tacos with Pineapple Salsa

Crew’s Mess: Pork Tacos with Pineapple Salsa

Crew's Mess: by Capt. John Wampler Mexico is one of my favorite countries to cruise through. There is a distinction between the …

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 …

Triton Exclusives

Bahamas officials make yachting a priority

Bahamas officials make yachting a priority

By Lucy Chabot Reed Yachts and the yachting community -- the only piece of the tourism sector still active in the Bahamas -- are the …

Owner’s View: The essence of command

Owner’s View: The essence of command

Owner’s View: by Melvyn Miller The hardest thing to teach new managers is that the essence of management is to convince or coerce …

Veteran captain joins Derecktor Fort Pierce

Veteran captain joins Derecktor Fort Pierce

UPDATED Capt. Glen Allen, who spent the past 13 years with Fleet Miami, has taken a position as sales manager with Derecktor Fort …

Detroit firm acquires Luke Brown

Detroit, Michigan-based KAM Yacht Sales has acquired Fort Lauderdale-based brokerage firm Luke Brown Yachts. Founded in 2006, KAM Yacht …