Interior
Culinary Waves: The perfect Thanksgiving turkey
Culinary Waves: by Chef Mary Beth Lawton Johnson Not everyone gets to return to their roots for the holidays, but you can bring your roots to the yacht and turn…
Top Shelf: ‘Breakfast Queen’ key to impressive buffet
Top Shelf: by Chef Tim MacDonald There is no more important session on charter than the breakfast session. It may be true to say that easy points are scored with…
Crew’s Mess: Poutine de Poulet
Crew’s Mess: by Capt. John Wampler Oh, November. In the pastoral world of the North, the cord wood has been stacked by the door. Smoke from a fireplace wafts on…
Crew’s Mess: Pork Tacos with Pineapple Salsa
Crew’s Mess: by Capt. John Wampler Mexico is one of my favorite countries to cruise through. There is a distinction between the Caribbean and Pacific sides of the country –…
Top Shelf: A chef worth his salt sees the curveball coming
Top Shelf: by Chef Tim MacDonald Oh, sole chefs, we all know the scene. The guests have landed after the plane was delayed – not once, but three times –and…
Culinary Waves: Feeding people gets tricky in power outage
Culinary Waves: by Chef Mary Beth Lawton Johnson I flew back to South Florida from the yacht to prep my house for Hurricane Dorian, and while waiting it out with…
Culinary Waves: Fuel crew with snacks of healthy carbs, protein
Culinary Waves: by Chef Mary Beth Lawton Johnson Crew are always on the go, so to beef up their energy and sustain it throughout the day, I always serve complex…
Top Shelf: Linguini with seafood from Marina di Stabia
Top Shelf: by Chef Tim MacDonald There is no place like home … There is no place like home … There is no place like home … And for me,…
Culinary Waves: Garden of recipes grows with vegetable, fruit flours
Culinary Waves: by Chef Mary Beth Lawton Johnson The stews would each take a turn to cook for the crew on a particular charter I did once. The only meal…
Top Shelf: Anna Pavlova
Top Shelf: by Chef Tim MacDonald I see many a superyacht chef on our many websites who are high-tailing it to Japan or Thailand to do the cooking courses. But…
