wine

Dublin’s warm Irish welcome begins with the Dun Laoghaire Marina

By Alison Gardner During an August visit to Ireland last year, I stopped by the country’s largest marina where superyachts tie up just outside Dublin. “Most of the big ones…

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Crew’s Mess: Brownies with Merlot Glaze

Crew’s Mess: by Capt. John Wampler It’s unclear exactly when chocolate came on the scene or who invented it. According to Hayes Lavis, cultural arts curator for the Smithsonian’s National Museum…

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Saltee Rags buys Antibes Yachtwear in Fort Lauderdale

By Dorie Cox  After 25 years at the helm of Antibes Yachtwear in Fort Lauderdale, John and Kathy Phillips sold the business to Lena Rossello and David Marchand, owners of…

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Monaco19: Problem solved, business born

Story and photos by Dorie Cox Yacht captains and crew get good at what they do. And over time, some of their systems, knowledge and skills germinate and sprout. A…

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Lewis launches concierge program

By Lucy Chabot Reed Fort Lauderdale-based Lewis Marine Supply has launched a new concierge program for yacht captains and senior crew. Called Supreme Marine, the program has two dedicated concierges…

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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,…

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Crew Compass: Working for liveaboards a seismic shift from charter life

Crew Compass: by Lauren Loudon People always ask me what it’s like to work on yachts? You must have some good stories, they say. What’s it like to work for…

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Wine speaks to yacht captain, leads to Italian vineyard

By Capt. Jay Kimmal I’m sitting on the Italian Riviera managing a refit in Loano, but instead of heading to the local version of the Blue Lady or La Grotte,…

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Stew Cues: Summer in Med a perfect time to learn about aperitifs, digestifs

Stew Cues: by Alene Keenan As yachts head off to the Med for the summer, yachtie newcomers may have their first introduction to the culture of aperitifs and digestifs. An…

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PBIBS19: Use natural items, offer good service, and polish as you go

By Adina Mujica In addition to showcasing terrific talent and lovely table settings, many of the participants in the 2019 TopNotch Tabletop Challenge offered tips for other stews to learn…

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