Yacht Charter Cuisine

Little neck clams with a tomato garlic white wine broth

~ Appetizers ~

*Crispy Rolls with Crabmeat, Shrimp, & Shiitake Mushrooms
*Avocado Eggrolls served with a Tamarind-Cashew Dipping Sauce
*Thai Lettuce Wraps
*Sonoma Duck Sausage with Foie Gras, Pine nuts, & Spicy Ginger Sauce
*Vietnamese Steamed Crepe with Chicken & Shrimp
*Crabmeat Baked In Green Bamboo
*Crispy Lobster Ravioli with Mango and Coconut Sauce

~ Dinner ~

*Sea Bass Steamed in Banana Leaf & Shiitake Mushrooms & Miso Sauce
*Char-Grilled Duck Breast With Morning Glory Greens, Plum Sauce
*Charcoal-Grilled Lemongrass Chicken in Bamboo Pins
*Crispy Skin Salmon With White Garlic Chives, Truffle Essence
*Wokked Tournedos of Beef Tenderloin, Sweet Onions & Peppercress
*Spicy Garlic Prawns with Home-Made Rice Wine Sauce, on Asian Noodles

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If you are like me, your mouth is watering and you are thinking about making dinner reservations. The menu above is not from a restaurant it is from the galley – not a mega-yacht but that of a 55ft catamaran. FLYING GINNY VII or Ginny as she is affectionately called by her Captain.

Yacht charter cuisine has come along way from salads and sandwiches. For many, a crewed yacht charter is as much about the food as it is about the sailing and water activities. Many of the charter chefs today have trained in culinary institutions and have worked in prestigious restaurants or resorts. KC, your gourmet chef aboard Flying Ginny is a southern belle hailing from Savannah, Georgia. She has studied on various continents – Australia, New Zealand, Vietnam, Thailand and USA, where she also took a bar tending course. She has owned and operated her own very successful catering and wedding company. Like many yacht chefs, the sailing bug bit and for the last 8 years she has had a happy and successful career chartering in the Virgin Islands.

Captain Peter and First Mate/Chef KC love their job, love entertaining guests (this year there are planning theme nights) and looking forward to another great charter season.