meal

A feast for the eyes

An extraordinary tablescape sets the mood for a wonderful meal and keeps guests engaged throughout charters.

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Chefs to the rescue!

After Hurricane Ian brought destruction southwest Florida, longtime yacht chef Adrienne Gang helped serve over 640,000 meals to impacted communities.

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Silver Service Protocols: There’s more to master than just table décor

Working a formal meal service is an important task for every charter. Here are the details you need to become a master at meal service.

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When lightning strikes

Yacht life can change in a flash, but as one crew has learned, even a total disaster often ends with heartwarming bonds and memories to last a lifetime.

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Dock & Dine: Enjoy waterside dining without fighting the traffic

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The greater Fort Lauderdale area is full of restaurants that offer dockage, most on a first-come, first-served basis. Here’s some of our favorites.

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Former crew feed crew, give back

By Lucy Chabot Reed Two former yacht crew who started a catering business in South Florida years ago have shifted their focus during the pandemic as events have been cancelled…

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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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Crew Compass: Yachting life a challenge, a blessing

Crew Compass: by Lauren Loudon A friend and I were recently discussing the pros and cons of the industry, and it got me thinking about the way we wind ourselves…

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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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Culinary Waves: Chefs can stay at the top of their game with a little due diligence

Culinary Waves: by Chef Mary Beth Lawton Johnson While in the galley this coming year, do your due diligence to keep yourself abreast of the changes in the food industry.…

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