Interior
Crew Mess: Breakfast Ring
Crew Mess: by Capt. John Wampler This is a fun recipe that impresses charter guests and owners alike. The basic recipe is easily modified by the ingredients you choose. Add…
Top Shelf: The Birth of Aki-Maki
Top Shelf: by Chef Tim MacDonald Many years ago on Huntress, I was taught about the theory of “POP”’ on a yacht. The owner insisted that at least once a day…
Crew Mess: Maple-Mustard Curry Chicken
Crew Mess: by Capt. John Wampler The color of springtime is in the flowers; the color of winter is in the imagination. For me, the palate seems to enjoy the…
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, soft and crunchy.…
Crew’s Mess: Lemongrass, Thai Basil and Lime Mojito
Crew’s Mess: by Capt. John Wampler The many health benefits of lemongrass has been known by Asians for more than a millennia. Citral, the primary chemical component in lemongrass, has anti-microbial…
Top Shelf: Big Alvin’s Antiguan Mahi Ceviche
Top Shelf: by Chef Timothy MacDonald With our yacht about to cross to the Caribbean, visions of hot sauce, barbecue ribs, jerked chicken, mac ‘n cheese and slaw served on paper…
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 dollar entering the market as…
Top Shelf: Bugs Bunny Death Row Dinner Box
Top Shelf: by Chef Tim McDonald I am a disciple of Anthony Bourdain’s loves and fascinations – simple pasta cacio e pepe, Italian women with “arrabbiata” personalities, Persol sunglasses, Negronis,…
Crew’s Mess: Pumpkin-Grits Pie
Crew’s Mess: by Capt. John Wampler When it comes to southern cooking, nothing says Dixie more than grits. We serve up steaming pots of grits with butter and honey, cheese,…
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…
