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Recently, Anne, a friendly rival yacht charter broker, was in the islands inspecting yachts and meeting with crews. While there, she had a chance to sample what she described as “mouth watering” salmon cakes, prepared by chef Bruna Tatarow onboard Horizon motor yacht Lady Margaret, a 64 foot Virgin Islands yacht charter vessel.
Anne mentioned Bruna provided lime rather than the standard lemon wedges, and that got me thinkin’…
WHY is lemon almost always served with fish?
I ran the question by the gang in our Puerto Rico yacht charter office (not sure why, but I figured our friends who live in the islands consume more fish than our meat-lovin’ team in the states).
The Puerto Rican team seemed to have an answer right away. Maria, our office manager in San Juan, emailed this explanation:
“Originally, the lemon was served, not because it gave flavor to the fish, but because it was believed that the acidic juice of the lemon would dissolve any bones that might be swallowed.”
Wow…I had no idea…
· 1 cup peeled, diced ripe mango (1 large)
· 1/2 cup mayonnaise
· 1 tablespoon capers, drained and chopped
· Pinch salt and freshly ground black pepper
· Vegetable oil, for frying
· 1 lb cooked salmon, flaked
· 1 cup panko
· 2 eggs, lightly beaten
· 3 tablespoons chopped fresh parsley leaves
· 3 tablespoons chopped shallots
· 1/4 teaspoon cayenne pepper, or to taste
· 1/4 teaspoon salt
· Freshly ground black pepper
· 1/3 cup cornmeal
This entry was posted in Yacht Charter Frequently Asked Questions Educational and tagged foodies, Menu, foodies on yachts, why is lemon served with fish?, Chef Bruno, how to cook a luxury yacht menu item, sample menu on yacht, sample menu itemPosted on by admin
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Some clients choose a vacation on a crewed catamaran in the Caribbean. Other clients choose a static event on a MIPIM yacht in Nice, France. The question we are most often asked is, “How is the food?”
We have over 30 years’ experience in the luxury mega yacht charter industry. We honestly answer questions about the food with a resounding, single word, “amazing!”
The reason that private yacht charter vacation food is so amazing is quite simple. With the largest yachts in the world competing for a handful of clients, the onboard meals and presentation is critical. It must rival the fare of the finest 3-star Michelin restaurants.
Wake up on your Monaco Grand Prix Yacht in Monte Carlo. A full day of sightseeing and F1 racing awaits you. You are hungry! Step into the galley and ask the chef what meals he or she has planned for the day.
We asked that of Chef Selina Stansfield onboard 180 foot superyacht MARIE. She responded with this decadent, Race Day sample dinner menu.
Salad of balsamic marinated Italian figs with mozzarella di buffalo.
Grilled Mediterranean Sea Bass, macadamia nut pesto, asparagus risotto.
Slow-baked hazelnut meringues with Valhrona chocolate mousse.
Do you like privacy, picturesque settings, and gourmet food? Does your dream vacation include these items? If so, contact a charter specialist at 1-800 Yacht Charters today. Book now here at https://www.1800yachtcharters.com/book-now-contact-us/
This entry was posted in Yacht Charter Good Times and tagged Gourmet meals, Monaco Grand Prix, foodies, yacht charter menu, foodies on yachts, yacht chef, MARIE superyacht, How is the food on a yacht, mini key lime piesPosted on by admin
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Our charter consultants have received a lot of comments about our blogs. Specific questions surface regarding our recent blog about yacht menus. That blog was entitled, “Yacht Charter Vacations: How is the Food?”
It seems many readers want to see more menu samples. It is great that want more menus! The meals offered during a Caribbean yacht charter vacation can be truly amazing.
The recent Antigua Charter Yacht Show welcomed some yachting professionals aboard superyacht DIAMOND A (x-ULTIMA III) to sample Chef Duncan Thomson and Chef Adam Rice’s menu..
Captain Owen Jones welcomed guests onboard with a glass of champagne, served in the main saloon. Guests then enjoyed a tour of the yacht. Guests walked to the large, round main dining table, which was set by Chief Stewardess Lana Greenwood and her team.
The first course was Seared Spanish Mackerel with Tomato Vinaigrette, Celery Seed, and Micro Celery. Next came the main course – a Whole Roasted Sea Bass, Endive Braised in Orange Juice, Almonds, Saffron, and Champagne-infused Green Grapes.
The last, (of) course, was the dessert. Delicious dessert was a lemon Tartlette, Bruleed Meringue, Cardamom and Coconut Ice Cream with Pine Nut Praline.
Not only was the food, prepared by chefs Duncan and Adam, delicious, but all present report the quality of the service was outstanding as well!
Book your own Caribbean odyssey, complete with gourmet meals and breathtaking views. Book now at https://www.1800yachtcharters.com/book-now-contact-us/ to plan your luxury yacht charter vacation.
This entry was posted in Yacht Charter Special Events Educational and tagged Gourmet meals, chefs on yachts, foodies on yachts, yacht menu, tartelette, seared spanish mackerel, Chef Duncan, Chef Adam, using microcelery in cooking, champagne-infused green grapes, Diamond A, Ultima III, Antigua Yacht ShowPosted on by admin