Hello foodies and chefs!
Our Mediterranean season got cut short this summer. After checking out all the hot spots in South of France, Sardinia, Croatia and Montenegro, the yacht set off to cross the Atlantic Ocean in August. During a long crossing there is no need to have two chefs onboard to cook for the crew only. I was able to take some vacation and visit family and friends in Switzerland and Spain. This is one reason is has been over a month since the last post. The other reason is as soon Excellence V hit the dock in Newport, Rhode Island, we have been super busy with large parties and owners trips in the New England region. I’m gonna make this a big one, just to make it up to you.
I can’t let go, even on my vacation… Selection of Serrano Ham and Lomo in the market of Alicante, Spain
It’s been over six years since I was cruising these waters. So it was a little challenging so find good supplier for produces, seafood and meats. After almost three weeks in transit, the fridges and freezer were pretty empty. Fortunately the season was still going strong a week before Labour Day and I found a local agent that provided me with amazing products from nearby farms. The yachts was delayed a few days because of hurricane Gordon over the Azores. This gave me some time to explore Newport and finally I could go sailing (literally) for the first time in my life.
The sail is pretty impressive on that 90 feet schooner
Yes, I’m a tourist. But it was a nice experience 🙂
Play time was over and all the order and shopping had to be organized. When the yacht arrived in the morning, I was already waiting with my groceries and deliveries on the dock. It’s nice to see the crew again and hear their stories from an amazing Atlantic crossing. I’ve emailed the menu for the 100 pax cocktail party to my sous chef and he already prepared some desserts. We had only one day to prep, so timing was crucial.
One of the canapés, New Potato Disc with melted Leeks and Black Truffle Tapenade
Another one of 10 total, Long Island Crab Cake, Succotash, Lime Aioli
Sous Chef Phil Taylor working his chocolate
After playing with almost 15 kg of Valrhona chocolate, they come out perfect. Now the guest think we buy them 🙂
So the party was a success and we’re heading slowly to Boston. I was there before and really liked it. My memory needed an update, then all I could remember was eating a million of oysters and drinking lots of Chablis with it.
Arriving slowly in the port of Boston by sunset
We had a few days before our next trip and party happened. I set off with a shopping list to find an Asian supermarket and stock up on some hard to find items. I guess Chinatown is a good start to look!
It’s like walking in another country
Boss, we ran out of shelves to put the noodles and mushrooms! Ahhhh, just put out the boxes!
I was pretty impressed by the selection, especially of the life fish section. But the guy didn’t allow me to take a picture. Why….?
So I had a fare share of exploring the markets and even took time for a few dumplings. Now I had to provision a yacht and thanks to Steve and Chef Rodney of the Restaurant Davio’s I found some great restaurant suppliers. But I still wanted to find those Farmer’s Markets everybody is talking about.
Amazing Heirloom tomatoes. About the last of the season
Now I’m a happy Chef!
In a couple of days we have more parties. I like it! Wouldn’t you show off your new toy? Let’s see where we end up next. Hopefully a little more south. It’s getting cold here in Boston and I’m not used to it 🙂
That’s all folks