Interior

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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Crew Mess: Ground Philly Cheese Steak

By John Wampler On a delivery from Fort Lauderdale to Chicago on a 68 Sea Ray, we found ourselves delayed near Paducah, Kentucky. The upper Mississippi River was above flood…

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Top Shelf: Coconut and vanilla chia pudding

Top Shelf: by Chef Mark Godbeer This world is heading down the healthy road (finally). Most guest preference sheets over the past few years request healthier options than the generic…

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Crew’s Mess: Bahamian Carrot Cake

Crew’s Mess: by Capt. John Wampler It is said that necessity is the mother of invention. But in my galley, it is imagination and inspiration that provide the nexus for…

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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 of…

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Top Shelf: Spicy, Smoky, Zesty Falafels

Top Shelf: by Chef Mark Godbeer How often do we chefs/cooks/stews stand in front of our galley fridges, doors wide open, hoping for a lunch, dinner or hors d’oeuvres idea…

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Crew’s Mess: Beef Empanadas

Crew’s Mess: by Capt. John Wampler Whether it’s a pastel in Indonesia, a calzone in Italy, a gujiya in India, a meat patty in Australia, or Hot Pockets in the…

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Culinary Waves: Shaking free of sodium takes time, awareness

Culinary Waves: by Chef Mary Beth Lawton Johnson We as yachties are surrounded by saltwater. We swim in it, fish in it, boat in it. We scrub our bodies with…

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Crew’s Mess: Jalapeno Pepper Jelly

Crew’s Mess: by Capt. John Wampler More than a millennium ago, the only form of food preservation was by drying, salting or brining. It wasn’t until 1809 that Nicholas Appert…

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Top Shelf: Blueberry Butter

Top Shelf: by Chef Mark Godbeer Working on yachts affords us the ability to travel the world and sample local foods and trends. I love it. To me it’s one…

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