Interior

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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Stew Cues: A lesson in porcelain

Stew Cues: by Chief Stew Alene Keenan Yacht stews care for numerous ceramic and porcelain items, including dishes, decorative tiles, art pieces, and collectibles. These items say a lot about…

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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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Crew’s Mess: Coconut Custard Pie

Crew’s Mess: by Capt. John Wampler One of the yachts I manage on a monthly basis is a 70-foot Hatteras. When the owners arrive, I work to teach them maneuvering,…

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Top Shelf: Mixed Chili Relish

Top Shelf: by Chef Mark Godbeer Over the years, I have worked on and visited many boats, and there are always those obvious components that frequent every ship, for example,…

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Crew’s Mess: Chicken and Bocconcini Caprese Salad

Crew’s Mess: by Capt. John Wampler Here is a recipe that I like to use for a flavorful alternative to greens. I like to double the amount of cheese marinated…

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Spring cleaning in the galley

There’s something about Springtime that gets our cleaning juices flowing, even in the constantly-being-cleaned world of yachts. But what about the galley? Sure, chefs and stews regularly clean the walk-ins,…

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Top Shelf: Savory Breakfast Donuts

Top Shelf: Chef Mark Godbeer If you gathered 100 chefs into a room and asked those who enjoyed cooking breakfast to raise their hands, chances are likely that only a…

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Understanding basics of meals adds to enjoyment for guests and your job

A successful stew, stew/cook, or solo stew understands food preparation and presentation. As a stew, our relationship with the chef and guests is improved when we know the basics of…

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