Top Shelf: Get gingerbread inspired in St. Moritz
Top Shelf: by Chef Timothy MacDonald No greater experience yet lived was the one experienced on Amevi where, after lunch floating just off Nice, I was whisked …
recipe
Culinary Waves: Getting proficient in portion control
The past 30 years has seen an increase in portion sizes, which is one of the main causes of obesity. If the chef has portion distortion when it comes to …
Top Shelf: Finding NW cuisine through Seattle noise
Top Shelf: Story and photos by Chef Timothy MacDonald Sitting in Fremont Coffee Company, late on a Saturday afternoon. Boston’s “More than a Feeling” …
NOAA, too, predicts busier-than-normal hurricane season
NOAA’s Climate Prediction Center, a division of the National Weather Service, has forecasted an above-normal Atlantic hurricane season for 2020, with a …
Crew’s Mess: Wonderful Green Sauce
Crew’s Mess: by Capt. John Wampler This month’s recipe was to be a nice Pasta Fagiolini dish but I was stymied by the fact that the Winn-Dixie I was …
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 …
Crew’s Mess: Chocolate truffle cookies
Crew’s Mess: by Capt. John Wampler From time to time, I find a conundrum when it comes to epicurean delights. Take, for instance, truffles. Ask a chef …
Take It In: Weight gain need not be a holiday tradition
Take It In: by Carol Bareuther No matter where in the world you’re originally from or currently visiting, December is a month full of holiday festivities. …
Culinary Waves: What’s Christmas without cookies?
Culinary Waves: by Chef Mary Beth Lawton Johnson They only come once a year – the wonderful, glorious holidays when you can create memorable desserts. For …
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 …
