recipes
Crew’s Mess: Poutine de Poulet
Crew’s Mess: by Capt. John Wampler Oh, November. In the pastoral world of the North, the cord wood has been stacked by the door. Smoke from a fireplace wafts on…
Crew’s Mess: Pork Tacos with Pineapple Salsa
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 sides of the country –…
Top Shelf: A chef worth his salt sees the curveball coming
Top Shelf: by Chef Tim MacDonald Oh, sole chefs, we all know the scene. The guests have landed after the plane was delayed – not once, but three times –and…
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 before…
Crew Compass: Social media offers community for chefs
Crew Compass: by Lauren Loudon Although all yachts are different, there’s generally a basic pyramid that makes up the crew. Needless to say, the bigger the boat, the bigger the…
Culinary Waves: Garden of recipes grows with vegetable, fruit flours
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…
Top Shelf: Anna Pavlova
Top Shelf: by Chef Tim MacDonald I see many a superyacht chef on our many websites who are high-tailing it to Japan or Thailand to do the cooking courses. But…
Crew’s Mess: Bacon-wrapped BBQ Onion Bombs
Crew’s Mess: by Capt. John Wampler Ahh, summer. The smell of fresh-cut grass and two-cycle lawn mowers. The distant crack of a baseball bat. An ice cream truck approaching, with…
Top Shelf: Rice paper rolls with green mango, shrimp and avocado
Top Shelf: by Chef Tim MacDonald Some 30 years ago, on Richmond’s Victoria Street in Australia, the Vietnamese rice paper roll was a staple for the locals. Along with the…
Crew’s Mess: Crockpot Chili Con Carne
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 World called…
