Every December, the world’s leading charter brokers gather on the Caribbean island of Antigua for an industry-only boat show. Yachts display the best elements of their charter programs, and some enter the chef and tablescaping competitions, which highlight crews that are creating some of the best dining and entertainment experiences afloat.

This year, the crew from one yacht—the Oceanco Wheels—absolutely dominated, winning first prize for food and decorating alike among all the superyachts that entered.

Chef Leny Belin and chief stewardess Emily Birkett led the effort. Belin had to incorporate two secret ingredients that judges foisted on him—caviar and tamarind—in a way that worked with the carnival theme Birkett and her team organized.

“It’s not an easy theme to design a menu for, but he did it with each course,” Birkett says.

Brokers stepped on board to find themselves amid cotton-candy and popcorn stands. “We had a game that our second stewardess put together, like a darts game to burst a balloon with a prize inside,” Birkett says. “We had the toffee apples and the balloon arches, and then they sat down at the table that had Ferris wheels with appetizers on them.”

The caviar got served with the fish course (an easy pairing), while the tamarind ended up being in the stalks of the candy apples, as well as grated over the top of the dessert for a sweet-and-sour element.

Wheels, which is in the Frasser fleet, is headed to the Mediterranean this summer and can re-create the experience for charters, Birkett says, especially the smiles that helped the team win: “I think it was as much the spirit of the crew and the good vibes we have on board that really shone through.”  

Just Press Play

Wheels is a 2008 Oceanco that most recently was refitted in 2022. The yacht accommodates 12 guests in six staterooms, including a split-level master. Relaxation spaces include a cinema that seats eight people, with extra beanbag seating for children. More than 4,000 movies are available to view from the yacht’s library, with a surround-sound system that brings all the action to life.

The Yacht

There are 21 crew aboard Wheels, and the yacht is outfitted to help them create all kinds of memorable experiences. Just one example is the main salon, where retractable ceiling panels conceal disco lights, and wall units hide smoke machines. For fans of outdoor fun, half the lower deck is dedicated to watersports gear, toys and tenders.

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Ever since her inaugural cookbook, The Foods of Greece, won the Julia Child First Book Award in 1993, Aglaia Kremezi has been the international voice of authority on Greek cooking. She has taught at the Culinary Institute of America at Greystone in California and has written for Bon Appetit and Gourmet. She has befriended such culinary luminaries as Chez Panisse owner Alice Waters (who praised Kremezi’s most recent cookbook, Mediterranean Vegetarian Feasts) and José Andrés, whom she advises on Zaytinya, his lauded Mediterranean restaurant in Washington, D.C. (and soon to open in New York City).

Originally an editor for Greek lifestyle magazines, Kremezi pivoted to a full-time food focus after realizing she found greater joy from the weekly dinner parties she hosted after work. She finds inspiration from what’s fresh at the market and from all the yia-yias (“grandmothers”) whose kitchens she has visited on research trips across the Greek islands.

She describes her recipes as simple, so everyone can follow. But her books are far more than instruction manuals. “I tell stories,” Kremezi says. “Cooking is not just about recipes; it’s about culture and traditions.”

She shares those stories with visitors to Kea through her Kea Artisanal weeklong cooking vacations as well as one-day outings, perfectly suited for cruisers.

Read More: Island Icon

“My favorite part of Kea is the smells,” she says. “As the ferry approaches the island, you have this pure air, this lightness of air, scented with savory and wild thyme. It’s incredible.”

Which ingredients are essential to Greek cooking? Fresh produce, especially onions, garlic and herbs; olives; feta cheese; and you cannot do without lemons.

What is your comfort dish? I bring home old-fashioned bread from the bakery. I fry an egg in olive oil and eat it with the bread and feta cheese. It is the best.

Aglaia’s A-List on Kea

Tsourtis Bakery (Ioulis and Hora): Many people love his orange cookies, but my favorites are the ones with grape molasses.  

Piazza (Ioulis and Hora): Try paspalas, a local specialty with eggs and the island’s version of pork confit, as well as loza, a wine-macerated, smoke-cured pork tenderloin.

Tyrakeion (Ioulis): They make ice creams and cheeses from their own cow and goat milk.

Aristaios (Mylopotamos): Local specialties include spoon sweets (fruit preserves).

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Chef Sam Holloway earned first prize in the superyacht category of the recent MYBA Charter Show. If you book a week aboard QM of London, ask for his filled pastas. Every bite is a truly delicious surprise.

Head chef Samantha Kerse won first prize in the 40- to 49-meter LOA group at the 2016 MYBA Charter Show culinary competition with a three-course Italian meal starring orata al forno (baked sea bream), tortellini and panna cotta.

Judges at this spring’s MYBA Charter Show gave a special award to The Wellesley, calling her the best overall yacht in the entire chefs’ competition. The award encompasses not only the chef, but also the crew and the yacht herself.

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A twist on the classic mule, this cocktail has an added kick with spicy ginger simple syrup in the mix. This delectable libation is an excellent addition to any deck or island jaunt.

INGRIDEINTS

• 1 oz. lime juice
• 3.5 ox. ginger beer
• 1 oz. ginger simple syrup
• 1.5 oz. Sailor Jerry Spiced Rum

The post Cruising Cocktails: Sailor Mule appeared first on Yachting.

With sweet tea vodka, ginger ale and sugar cane this cocktail is a sweet and refreshing adult beverage perfect for summertime. And for the designated boater, just replace the sweet tea vodka with regular sweet tea and everyone can join the party.

INGREDIENTS

• 1/2 a lime
• 1 oz. lime juice
• 3.5 oz. ginger ale
• 1.5-2 oz. sweet tea vodka
• Cane sugar to taste

The post Cruising Cocktails: Open Seas Tea appeared first on Yachting.

Everyone enjoys a fun cocktail cruise, and Yachting is here to help.

Tune into our Facebook page on Thursday, May 12, at 1:30 pm as we live stream our new series Yachting‘s Cruising Cocktails from the deck of the Outer Reef Yachts’ 860, and learn how to create a refreshing beverage that will impress any guest.

When to tune in: Thursday, May 12 at 1:30 p.m. on Yachting Magazine’s Facebook page.

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Sue Fricken

Sue Ficken has been the chef aboard Marae for a while now, and her expertise has become undeniable. The first time I ate aboard about three years ago, she prepared a crab salad wrapped in cucumber. It was lovely, but it was far from unique. My second meal aboard was perfectly cooked fresh fish on a bed of flavorful vegetables: a level up, for sure. My third meal aboard a few months ago included her take on seafood ceviche: huge chunks of tuna, shrimp and scallops served on a chilled Himalayan salt block with handmade condiments like soy sauce pearls, demonstrating her new molecular gastronomy skills.

Now we’re talking memorable food.

Sue Fricken

“It’s a lot of fun,” she says of molecular gastronomy, “and it brings the food to another level. I just like watching their faces light up when they see something like beef tartare with soy pearls.”

“In Newport, I can have more fun than in the Carribean. I can easily get micro-greens, organic fruits and vegetables, edible herbs and chives and things.” – Chef Sue Ficken, sailing yacht Marae

Another favorite presentation is a trio of homemade butters. She makes each style with flavored salts like merlot, black truffle, lavender or rosemary.

“It depends on the palate I’m presenting for the night,” she says. “It’s a nice little touch during dinner service. They don’t expect it. I’ve had so many guests who just want to eat the butter. Forget the bread.”

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Food as a culinary experience: It’s not a concept usually associated with a boat show. That has been the reality for decades at the Progressive Insurance Miami International Boat Show, with “lousy food” long showing up as the No. 1 or No. 2 gripe (alongside lack of parking).

With the show’s move this year, organizers had a chance to rewrite the menu. They brought in Specialty Restaurants Corporation to create everything from new dining options to restaurant-quality seating. SRC runs, among other things, the Rusty Pelican and Whiskey Joe’s restaurants on Virginia Key.

“We pride ourselves on being destination restaurants,” says SRC managing director Ryan Smith. “You come, and that’s your night.”

For the boat show, Smith looked at historical data for SRC events everywhere from Las Vegas to Manhattan. He attended other boat shows to check out the competition. He thought about meat lovers and vegans and seniors and toddlers. He sought ideas from craft food and beer companies throughout Miami.

And he came up with a plan to build several on-site, 24-hour kitchens. They’ll provision every night and offer fresh food by day. Options will include a Wine Down Lounge with cheeses, charcuterie and small plates; a Havana Club & Cigar Bar with sample Cuban cuisine; a Roasted Pig barbecue spot; a Beer Garden with classic pub fare, salad and sushi; and a Kids Corner with build-your-own pizza and fro-yo.

“I’m really pumped about the barbecue,” Smith says. “We’re braising stuff for 48 hours ahead of time. The St. Louis ribs are going to be amazing, and the roasted pig is going to be cool. Our other big thing is seafood. We fly in seafood every day from all around the world.”

And this year, the food will be available in a place where you can sit and relax. SRC is building on-water dining for 300 to 400 guests apiece, with views.

“We’ll have the Biscayne Bay Cafe sitting right in the middle of the docks in the show, and that menu will be similar to the one I do at the Rusty Pelican with a lot of fresh seafood,” he says.

Smith has also teamed with Voli Vodka for an on-water lounge, and he’s adding a VIP space near Miami Marine Stadium. Whiskey Joe’s and the Rusty Pelican will be open (as will the separately owned Atlantica Seafood & Market), and delivery will be available to exhibitors and boats in the show.

And yes, anyone who wants to skip the new $15 brisket sandwich in favor of the traditional $5 hot dog will still be able to get it — but with an upgrade.

“One of my really hard days at work was that I went to test 35 different hot dogs,” Smith says. “Even with that kind of food, we’re picking the best of the best. We want that hot dog to be different than what you pull out of your refrigerator. It should be a level above.”

In Good Company: Specialty Restaurants Corporation, which is handling food at the boat show, is known for dining experiences at HS Lordships in Berkeley, California, and Brady’s Landing in Houston.

Dining at the Show: The newly built Biscayne Bay Cafe will have a menu similar to the Rusty Pelican’s, which includes lobster and mango salad, a blackened-grouper wrap and coconut shrimp.

To see the rest of the 2016 Miami boat show coverage, click here.

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Triple Threat

The Antigua Charter Yacht Show is one of those work assignments that causes even your nearest and dearest to turn on you with ill-disguised envy. So you can imagine how little sympathy I got last year when I was tasked with having to sample the offerings of three talented chefs who provide exquisite cuisine to demanding charter guests.

When I stepped aboard Ohana, a 43-meter, all-aluminium 2004 Perini Navi designed by Ron Holland, I had a feeling I would be in for something special. The sleek, modern décor was incredibly beautiful yet retained a subtle nautical flavor. The walls were adorned with art that was interesting and personal. And a long table was set, just for me.

Of course, boarding an Italian yacht, with Italian owners, and an Italian chef and assuming you’ll get good food is a bit of a no-brainer. And Antonio Panariello’s cuisine did not disappoint.

The Milan-born chef — northern Italian! Even better! My palate whispered — has been cooking aboard Ohana for three years. It is Panariello’s first experience as a yacht chef and, not surprisingly, he has found it challenging at times.

“The most important difference,” he notes, “is that working ashore you have a number of companies that provide any kind of product or service you need.” Traveling means always having to look for new ones and sometimes being uncertain of just what you’ll get. That’s further complicated by not having much time to spend ashore searching out the best providers. Other drawbacks are limited space for food stowage and cooking on an incline. But Panariello finds at least two things make it really worthwhile.

“Being a chef on a boat gives me the opportunity to be closer to the guests,” he says, and he loves being able to make personalized suggestions. As you might expect, a love of travel is also a huge factor. “Every time I visit a new place, even a small village, to me it is always a thrilling experience, because it lets me learn more about the local culture.”

Panariello’s favorite dishes to prepare aboard are pastas, fresh fish tartares and carpaccios, and any kind of vegetable. Here are recipes for several of the dishes that I had the pleasure of sampling. The carpaccio was incredibly light, simple and delicious, and the semifreddo was a perfect finishing touch, creamy without being dense or heavy, and lightly fruity. Both were served like Italian masterpieces.

For information on chartering the sailing yacht Ohana contact Perini Navi USA, 401- 683-5600; perininavi.com

Try This At Home!

Starter Red Snapper Carpaccio with Arugula Salad, Celery and Lime Sauce Ingredients 1 lb. red snapper fillet 3.5 oz. arugula leaves 2 oz. celery 2 limes ¼ cup extra virgin olive oil

Preparation Lay finely chopped arugula leaves on a plate. Top with thin slices of the filleted red snapper and thinly sliced and chopped celery. To prepare the lime sauce, squeeze the juice of two limes into a bowl, add salt and extra virgin olive oil, and mix energetically until you obtain a creamy sauce. Dress the carpaccio with the sauce.

Dessert Melon and Mint Semifreddo with English Cream and Strawberries Ingredients 4 egg yolks 2 whole eggs 2 cups whipped cream ½ cup sugar 1 lb. (about 2½ cups) peeled, chopped ripe cantaloupe 1 oz. fresh mint, minced 3 tbsp. melon liqueur

Preparation Beat the eggs and extra yolks. Warm the sugar in a pan of hot water until it reaches 250 degrees F, then add the beaten eggs and leave mixture to cool. Put the cream and cantaloupe in a blender and whip. Add the whipped mixture and the mint and melon liqueur to the egg and sugar mixture, then pour it into molds or ramekins, cover with plastic wrap and leave in the refrigerator for 12 hours before serving.

English Cream and Strawberries Ingredients 2 cups whole milk 5 egg yolks ½ cup sugar 3.5 oz. strawberry puree vanilla extract ¼ cup corn starch

Preparation Separate the yolks from the whites of the eggs. Add the sugar and the corn starch to the yolks and whisk till you obtain a thick, pale mixture. Heat the milk until it reaches the boiling point, pour over the top of the egg/sugar/starch mixture, and whisk firmly. Transfer the mixture back to the pot you used for the milk and slowly cook the custard over low heat. Using a wooden spatula, continue stirring until you get a creamy consistency. Then let it cool, adding the strawberry purée and a touch of vanilla to flavorfully decorate.

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