Just before the holidays, I went to Panama to pick up a vintage 64-foot Burger to deliver back to Florida. An early winter delivery, i had my fair share of…
Back in the 1970s, I served in the U.S. Coast Guard aboard the Columbia River Lightship. Basically, we here a 158-foot floating lighthouse anchored 8 miles off the mouth of…
Back in the early 2000s, I delivered a Viking 72 from San Diego to the Panama Canal with the owner, his fiancée and several guests and crew. On Christmas Day,…
Sometimes, my inspirations come from friends and families. Sometimes just by walking down the aisle of a supermarket. And sometimes, it is a little of both. My editor asked me…
The challenge of cooking poultry or pork is that white meats tend to dry out while cooking. Brining, or salting, is a way of increasing the moisture-holding capacity of meat…
Fricassée is a style of cooking described as a cross between sauté and a stew. It dates back to 1300 in the Alsace-Lorraine region of France. And while chicken is…
Oh, it’s June, the time of year where we hustle to finish those springtime chores. Clean out the bilges, perhaps one last coat of varnish before the short summer showers…
The late pianist and composer Arthur Rubenstein once said, “The seasons are what a symphony should be: four perfect movements in harmony with each other.” I love springtime. Clear…
I often look for creative ways to use leftovers before they relegate themselves to the back of the refrigerator. Yes, you can put various meats and veggies in a stromboli…
One of the great things I enjoy about my career has been experiencing cuisine from around the world. In 2002, I delivered a motor yacht from Slovenia to Greece. While…