The Triton

Culinary Waves

Culinary Waves: Fuel crew with snacks of healthy carbs, protein

Culinary Waves: by Chef Mary Beth Lawton Johnson Crew are always on the go, so to beef up their energy and sustain it throughout the day, I always serve …

Culinary Waves: Garden of recipes grows with vegetable, fruit flours

Culinary Waves: by Chef Mary Beth Lawton Johnson The stews would each take a turn to cook for the crew on a particular charter I did once. The only meal they …

Culinary Waves: The many faces of olive oil

Culinary Waves: by Chef Mary Beth Lawton Johnson I recently returned from visiting my family in Italy. I scoured the shelves of tiny trattorias, stores and …

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 …

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Culinary Waves: Commit to body repair on board

Culinary Waves: Commit to body repair on board

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 …

Culinary Waves: How to clean your galley

Culinary Waves: How to clean your galley

Culinary Waves: by Chef Mary Beth Lawton Johnson Cleaning the galley usually begins with either a special cloth (eco-friendly versus …

Culinary Waves: Nutrition, time management, sanitation courses boost chefs’ CVs

Culinary Waves: Nutrition, time management, sanitation courses boost chefs’ CVs

Culinary Waves: by Chef Mary Beth Lawton Johnson Just as captains and all deck crew need to take courses to maintain their licenses on …

Triton Exclusives

Friends, colleagues remember captain

Friends, colleagues remember captain

By Lucy Chabot Reed Capt. Alan Bradley Shepherd died Aug. 15 of lung cancer. He was 50. In yachting more than 25 years, Capt. …

Triton Survey: Will you attend FLIBS?

Triton Survey: Will you attend FLIBS?

The latest results on our industry-wide survey: Will you attend FLIBS? 457 people have responded. More than half (55.58%) said they …

Triton’s new Captains Council draws high marks

Triton’s new Captains Council draws high marks

Publisher’s Point: by Lucy Chabot Reed Since COVID-19 set in, we have been unable to host our regular monthly in-person networking …

Girl power: Back-to-back river trips leave their mark

Girl power: Back-to-back river trips leave their mark

By Lucy Chabot Reed Capt. Kelly Gordon and her crew aboard the 75-Sunseeker M/Y Corporate Retreat had just come the long way around …