Interior

Yacht chefs can shine onboard with a bit extra

Chefs often are singled out on a charter or owner’s trip. It’s easy to be memorable when you give guests a style of food and service they aren’t accustomed to.…

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Eggs benedict with Alsatian Christmas sausage

Back in the early 2000s, I delivered a Viking 72 from San Diego to the Panama Canal with the owner, his fiancée and several guests and crew. On Christmas Day,…

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Rosemary-Roasted, Butternut-Stuffed Turkey Meatballs

Rosemary-Roasted, Butternut-Stuffed Turkey Meatballs ’Tis the season to be busy, if you are a yacht chef. Boat shows, Thanksgiving, Christmas and New Years all mean lots of mouths to feed.…

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Fall fruits are plentiful, but not all work in every recipe

It’s getting chilly outside and a nice warm apple crisp might be just what the doctor ordered. Looking through the magazines out on the stand, you’d certainly get that idea;…

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Chicken and Asparagus Casserole

Sometimes, my inspirations come from friends and families. Sometimes just by walking down the aisle of a supermarket. And sometimes, it is a little of both. My editor asked me…

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Apricot Braised and Roasted Pork Belly

Who doesn’t like bacon? (Seriously. If anyone still has their hand up, try this recipe then get back to me.) I’m going to be straight with you; this is pork…

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Years in galley hone chef’s top 10 list

I can honestly say that my 10 must-haves in the galley have changed over the years. What was once important is not so much anymore. This view also applies to…

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Base recipes for last-minute galley emergency

In the last issue I spoke about having an employer who is the consummate entertainer when onboard. It takes planning and tricks to keep abreast of the unexpected party or…

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Brined Pork Chops with Apple Cinnamon Sauce

The challenge of cooking poultry or pork is that white meats tend to dry out while cooking. Brining, or salting, is a way of increasing the moisture-holding capacity of meat…

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Vanilla Bean and Chocolate Spaghetti in an Orange Chocolate Sauce

It’s so easy and convenient to grab a box of dried pasta, throw it in some boiling water, wait 10 minutes and voila. But it will never compare to the…

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