Stew Cues: Enjoy the beauty of becoming
Another year has come and gone. The holidays are over and the confetti (if there was any) from New Years celebrations has settled. It was a rough year for …
Kiev, Ukraine. December. Another lifetime ago. A flashback puts me in Rod Taylor’s time machine and takes me to Osteria Pantagruel, near the opera …
Another year has come and gone. The holidays are over and the confetti (if there was any) from New Years celebrations has settled. It was a rough year for …
The past 30 years has seen an increase in portion sizes, which is one of the main causes of obesity. If the chef has portion distortion when it comes to …
It’s early November, Queen Anne North, Seattle. The big dark has come. The temperature drops to below 7 degrees, the sun sets at 4:45 p.m., and the infamous …
As the saying goes: happy wife, happy life. The same goes for our crew. The chef plays an important role onboard a vessel: keeping the “wife” (i.e., crew) …
It’s that time of year again. Boats are returning to Fort Lauderdale after the summer season and prepping for the next round. November to April is the winter …
Top Shelf: by Chef Timothy MacDonald No greater experience yet lived was the one experienced on Amevi where, after lunch floating just off Nice, I was whisked …
Top Shelf: Story and photos by Chef Timothy MacDonald Sitting in Fremont Coffee Company, late on a Saturday afternoon. Boston’s “More than a Feeling” …
Culinary Waves: by Chef Mary Beth Lawton Johnson As yachties, we are used to doing things to their best. We do everything to make sure we keep our resumes in …
Top Shelf: by Chef Timothy MacDonald Recently, I ran into a Neanderthal. Not the stick-and-stone variety, but a true dinosaur in the modern healthy green …