Interior

Crew’s Mess: Feijoada with Mango Chutney

Crew’s Mess: by Capt. John Wampler Back in the mid-2000s, I took a sabbatical from yachting to fly corporate jets and international air ambulance, often traveling throughout South America. As…

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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 restaurants serving regional variations of…

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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 around sustainably sourced…

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Crew’s Mess: Cheese Ravioli with Homemade Sausage Ragu

Crew’s Mess: by Capt. John Wampler A few years ago, I had a client who was having a yacht built in Viareggio, in the Tuscany region of Italy. The factory…

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Top Shelf: Lauren’s Lobster

Top Shelf: by Chef Lauren Loudon While taking in the beauty of the British Virgin Islands on one of my first charters as a yacht chef, I came across a…

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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 — specifically, which foods interfere with…

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Top Shelf: White Chocolate Mirror Glaze

Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are not only in the limelight, on many occasions we have to be the limelight. Everyone has to eat, everyone is…

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Crew’s Mess: Chipotle-Pineapple Pork Roast

Crew’s Mess: by Capt. John Wampler Every yacht should have at least one cast iron skillet on board. Cast iron is durable, it can take a lot of abuse, and…

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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 talking about fruits…

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Top Shelf: Coconut and thyme short-crust pastry

Over the past few years, my preference sheets have become more and more restricting as awareness of popular food trends and allergies increases. This means that either I split myself…

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