The Triton

Culinary Waves

Culinary Waves: Travel with your own tools

Culinary Waves: by Chef Mary Beth LawtonJohnson I have been on Spartan charter trips when a guest wanted a cake and I didn’t have a basic cake pan – …

Culinary Waves: The canapé is in a class of its own

Culinary Waves: by Chef Mary Beth Lawton Johnson To a yacht chef, no dinner party is complete without passed appetizers, from skewers to food shooters, dips …

Culinary Waves: Not much to beef about when it comes to cooking tenderloin

Culinary Waves: by Chef Mary Beth Lawton Johnson In a yachting career that has spanned decades on board various private and charter yachts, I have cooked my …

Culinary Waves: Elevate the usual continental buffet to a breakfast of champions

Culinary Waves: by Chef Mary Beth Lawton Johnson I’ve been rethinking the continental breakfast lately. I believe it can be elevated to a healthier morning …

Culinary Waves: Baking underway can be tricky

Valentine’s Day is here! So whip out those flours, muffin tins and cake pans – but wait, the yacht is leaving and now the weather has turned not so nice. …

Culinary Waves: Don’t chicken out on lamb, but mutton is another matter

Culinary Waves: by Chef Mary Beth Lawton Johnson Americans tend to eat less lamb than Europeans, and one theory says that it’s because U.S. soldiers during …

Culinary Waves: More than one way to cook a holiday turkey

Culinary Waves: by Chef Mary Beth Lawton Johnson Nothing says holidays like fresh baked or roasted turkey, cranberry, dressing and stuffing. Wait, didn’t we …

Culinary Waves: Mise en place, precision dicing important galley skills

With the boat show season upon us, the time for new crew is perhaps a twinkle in the captain’s eye. In my next few columns, we’ll take a look at some …

Culinary Waves: For best gluten-free baking, stock up on flour-starch blends

Culinary Waves: Chef Mary Beth Lawton Johnson Gluten-free baking is not a one-flour-fits-all endeavor. But do we really have to keep all those different flours …

Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call myself “old school.” I …

Editor’s Picks

Crew Compass: Crew can curb ocean pollution

Crew Compass: Crew can curb ocean pollution

Crew Compass: by Lauren Loudon It’s hard to pinpoint exactly what it is that defines my love for the ocean, but there are several …

Yachties invited to ‘Spin for a Cause’

Yachties invited to ‘Spin for a Cause’

Young Professionals in Yachting have put out the call for the marine industry to unite on Aug. 16 for an afternoon of fun and exercise to …

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

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 …

Latest news in the charter fleet: Tranquility now with CN

Latest news in the charter fleet: Tranquility now with CN

News in the charter fleet M/Y Tranquility, a 300-foot (91.5m) Oceanco launched in 2014, available for summer charter in the western Med …

Events