Owner’s View: The essence of command
Owner’s View: by Melvyn Miller The hardest thing to teach new managers is that the essence of management is to convince or coerce subordinates to do that …
wine
Stew Cues: Learning to taste wine
Stew Cues: by Alene Keenan The ritual of wine service onboard includes the presentation of the bottle to the host, opening the bottle, wiping the neck of the …
Stew Cues: First step in understanding wine is understanding grapes
Stew Cues: by Alene Keenan Many people are overwhelmed and intimidated around wine. That is no wonder, considering the many vineyards, countries, styles, and …
Veteran stew launches online courses; first up, wine
By Lucy Chabot Reed Veteran Chief Stew Alene Keenan has launched an online wine course to help interior crew demystify the oh-so-serious topic of wine. Unlike …
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. …
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 …
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 …
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 …
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, …
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, home is Italy and …
