Interior

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…

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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…

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Stew Cues: Proper care of leather shoes, bags pays off with longer wear

Stew Cues: by Alene Keenan The cool spell we’ve been having makes me nostalgic for fall clothing and boots, and the smell of leather polish. I love that smell. I collected…

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Stew Cues: A primer on pairing wines with food

Stew Cues: by Alene Keenan Wine knowledge is important to stews, and so is wine and food pairing. The goal of a successful pairing is to ensure that the flavors…

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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,…

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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,…

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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…

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Top Shelf: Thai Crab Salad with Lime, Hot Mint and Peanuts

Top Shelf: by Chef Tim McDonald I was a restaurant chef in Sydney and Melbourne in a former life, but greed and lust attracted me to yachting and Eastern Europe.…

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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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