The Triton

Culinary Waves

Culinary Waves: Choice of fat depends on heat, flavor

Culinary Waves: by Chef Mary Beth Lawton Johnson I have used many different kinds of cooking oils on board, from heart-healthy canola oil made from the canola …

Culinary Waves: Dehydration real when busy crew ignore thirst

Culinary Waves: by Chef Mary Beth Lawton Johnson It started with the feeling of being light-headed and dizzy, then progressed to leg cramps. Later that night, …

Culinary Waves: A dose of savory balances out sweet desserts

Culinary Waves: by Chef Mary Beth Lawton Johnson I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, …

Culinary Waves: Chef’s worth on board rests on value as a team player

Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the newbie graduate of a culinary program or certification curriculum has the idea they deserve top …

Culinary Waves: Energy output depends on fuel input

Culinary Waves: by Chef Mary Beth Lawton Johnson We need energy to move, to walk, to talk, to think. We even need energy to sleep. And as yachties, we usually …

Culinary Waves: Indian cuisine a great onboard theme

Culinary Waves: by Chef Mary Beth Lawton Johnson London has long been filled with restaurants serving Indian cuisine, and today most other major cities have …

Culinary Waves: Fish around for the source of the seafood you serve

Culinary Waves: by Chef Mary Beth Lawton Johnson I recently had a night off and went to a very fancy seafood restaurant to experience cuisine that centered …

Culinary Waves: Know how food, medications mix

Culinary Waves: by Chef Mary Beth Lawton Johnson Now more than ever, health practitioners are paying attention to the effects of food on medicines — …

Liven up the menu with some homegrown Florida ‘fugly fruit’

I call it “fugly fruit” — you know, those odd-shaped or prickly things that sometimes look like a furry family pet that needs to be walked. We’re …

Culinary Waves: Chefs need to build network, too

Culinary Waves: by Chef Mary Beth Lawton Johnson So many chefs in yachting try to stay abreast of culinary trends to make their food cutting edge, but how many …

Editor’s Picks

New shiplift in, construction underway at RMK

New shiplift in, construction underway at RMK

Story and photos by Dorie Cox Construction and upgrades at RMK Merrill-Stevens Shipyard are nearly complete, with a grand reopening of …

Miami20: Miami Yacht Show covers two locations

Miami20: Miami Yacht Show covers two locations

Yacht crew were on and ready for the second day of the Miami Yacht Show Friday. Larger yachts were on display at Island Gardens Deep …

Miami20: Location, storage, crew comfort top list to sell to U.S. market

Miami20: Location, storage, crew comfort top list to sell to U.S. market

By Dorie Cox As the Miami Yacht show ramped up speed on the shore of downtown Miami in mid-February, yacht brokers and industry vendors …

Miami20: Miami Yacht Show opens

Miami20: Miami Yacht Show opens

The Miami Yacht Show opened Thursday to sunny skies and strong breezes in downtown Miami. Yacht crew were on the dock and onboard with …

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