Top Shelf

Top Shelf: Apples for apples

Kiev, Ukraine. December. Another lifetime ago.  A flashback puts me in Rod Taylor’s time machine and takes me to Osteria Pantagruel, near the opera house. The weather is turning nasty…

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Top Shelf: Wild mushrooms boost tenderloin

It’s early November, Queen Anne North, Seattle. The big dark has come. The temperature drops to below 7 degrees, the sun sets at 4:45 p.m., and the infamous Seattle rain…

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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 away without consent…

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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” competes with a hippie playing an…

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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 “powerfood” crew food industry. In…

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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 to the culinary coin in regard…

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Top Shelf: Up and down and around again

Top Shelf: by Chef Tim MacDonald Fisherman’s Village market, Bo Phut, Thailand. Early afternoon. It’s hot, damn hot. Dante’s inferno could not be hotter as I quickly scan up and…

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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 Day.…

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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 tiny…

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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 them. This recipe is from Chef Anthony Bantoft,…

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