Interior

Top Shelf: Pig roast tops off trip to Papua New Guinea

Top Shelf: by Chef Tim MacDonald “Just sit right back and you’ll hear a tale, a tale of a fateful trip, that started from this tropic port aboard this tiny…

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Crew’s Mess: Chocolate Marbled Banana Cake

Crew’s Mess: by Capt. John Wampler Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare, especially crew…

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Stew Cues: Finding perfect towels no easy task

Stew Cues: by Alene Keenan One of the biggest challenges of consulting on an interior refit and helping the owners choose from different towel collections is being able to explain…

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A simple langoustine ceviche

By Chef Anthony Bantoft In addition to our regular monthly columnists, we occasionally receive recipes from yacht chefs, especially when something inspires them. This recipe is from Chef Anthony Bantoft,…

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Culinary Waves: Raise the health bar on board

Culinary Waves: by Chef Mary Beth Lawton Johnson As yacht chefs, our goal is to present award-winning cuisine – but not with the added fat, calories and sugar that will…

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Stew Cues: Taking note of crew concerns could ease owner’s grievances

Stew Cues: by Alene Keenan One of the most common grievances that yacht owners have is dealing with crew issues, and high turnover is near the top of the list.…

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Culinary Waves: Recognizing, managing stress crucial skill for yacht crew

Culinary Waves: by Chef Mary Beth Lawton Johnson Stress. Chefs feel it with the ticking of the clock, when the timing of food prep is not precise, or an ingredient…

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Crew’s Mess: Jalapeno Popper Stuffed Bread

Crew’s Mess: by Capt. John Wampler This variation on jalapeño poppers works great as a creative party appetizer, a quick meal or a hearty snack. It’s simple to prepare and…

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Top Shelf: Low Country Boil hit in Papua New Guinea

Top Shelf: by Chef Tim MacDonald On a bucket list tick-off period of my career, I have accepted a mission this winter to check out yachting in Australia and its…

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Culinary Waves: Nutrition, time management, sanitation courses boost chefs’ CVs

Culinary Waves: by Chef Mary Beth Lawton Johnson Just as captains and all deck crew need to take courses to maintain their licenses on board, chefs need to maintain their…

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