From light dunk to a full drop, this yacht crews’ rusk ‘dippers’ a hit
By Dorie Cox Deckhand Ryan Woods of M/Y Three Sons, a 130-foot Westport, considers himself a heavy dunker. He lets his rusk soak for a few seconds in coffee …
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 …
By Dorie Cox Deckhand Ryan Woods of M/Y Three Sons, a 130-foot Westport, considers himself a heavy dunker. He lets his rusk soak for a few seconds in coffee …
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 they …
Capt. Devon Tull of M/Y Carpe Diem, a 72-foot Hatteras, searches for the Crew Mess column and recipe in The Triton. She took a break during the Newport Charter …
Crew’s Mess: by Capt. John Wampler If there is one recipe that every crew should have in the book, it’s what 17th century Spanish priests in the New …
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 …
Take It In: by Carol Bareuther If you want to live longer, and with a lower risk of chronic disease, change your diet in three ways: First, eat more whole …
Top Shelf: by Chef Tim MacDonald While on board my last vessel, I developed a unique relationship with the owner, RT. Three years ago, we started breakfast …
Culinary Waves: by Chef Mary Beth Lawton Johnson In a yachting career that has spanned decades on board various private and charter yachts, I have cooked my …
Crew’s Mess: by Capt. John Wampler I am pre-positioning a 70-foot motor yacht to Nassau for the owner-operator, who will fly in direct from the Northeast …