The Triton

recipes

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 …

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” …

Top Shelf: Get comfortable with Laurel Canyon cuisine

Top Shelf: by Chef Timothy MacDonald Recently, I ran into a Neanderthal. Not the stick-and-stone variety, but a true dinosaur in the modern healthy green …

Top Shelf: Cooking for the boss, no matter what

Top Shelf: by Chef Timothy MacDonald Often, we see in employment ads “American home cooking, midwest style, meat-and-potatoes”. There seems to be two sides …

Top Shelf: My go-to final meal for difficult charter or life

Top Shelf: by Chef Timothy MacDonald At or around 6 a.m. on the 25th of April, people gathered in their driveways in Australia to pay their respects … Anzac …

Yacht chef shares skills, humor in daily videos

By Lucy Chabot Reed Chef Brennan Dates has created Quarantine Kitchen, short videos of anything food related he feels like discussing — except recipes …

Top Shelf: Pig roast tops off trip to Papua New Guinea

Top Shelf: by Chef Tim MacDonald “Just sit right back and you’ll hear a tale, a tale of a fateful trip, that started from this tropic port aboard this …

Crew’s Mess: Chocolate Marbled Banana Cake

Crew’s Mess: by Capt. John Wampler Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for …

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: 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 …

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Related Articles

Top Shelf: Pig roast tops off trip to Papua New Guinea

Top Shelf: Pig roast tops off trip to Papua New Guinea

Top Shelf: by Chef Tim MacDonald “Just sit right back and you'll hear a tale, a tale of a fateful trip, that started from this tropic …

Top Shelf: Cooking for the boss, no matter what

Top Shelf: Cooking for the boss, no matter what

Top Shelf: by Chef Timothy MacDonald Often, we see in employment ads “American home cooking, midwest style, meat-and-potatoes”. …

Top Shelf: Get comfortable with Laurel Canyon cuisine

Top Shelf: Get comfortable with Laurel Canyon cuisine

Top Shelf: by Chef Timothy MacDonald Recently, I ran into a Neanderthal. Not the stick-and-stone variety, but a true dinosaur in the …

Triton Exclusives

Triton Survey: Yachts sticking closer to South Florida this winter

Triton Survey: Yachts sticking closer to South Florida this winter

In this winter like few others, more yachts are planning to remain in Florida and the Bahamas than head to the Caribbean, according to a …

Busting yachting CV myths

Busting yachting CV myths

Editor’s note: Gavin McMichael of SuperyachtResume.com offered these CV tips to yacht crew during a seminar at a previous Fort …

A look at and inside Pendennis

A look at and inside Pendennis

Let us first set the scene, as the location of this shipyard is very much a part of its DNA. Cornwall is a county in England, right at the …

Canadian Maritimes offer secluded cruising

Canadian Maritimes offer secluded cruising

As the nations of the world began to close down this spring, many captains and charter managers began looking for alternative cruising …