Boston

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TV Show in Boston

Posted by Chef Remo Maute on October 23, 2012
Posted in: Recipes. Tagged: , , , , , , , , . Leave a comment

Hi guys,

The season has come to an end. After a short visit to Charleston, South Carolina, we headed to our base in Fort Lauderdale. Charleston was lovely, I got my share of Shrimp and Grits, Biscuits and Fried Chicken in some of the superb restaurants the city accommodates. I tried to copy some dishes and they came out pretty good. Unfortunately the guest had the same idea and ate out the first night, trying the Southern soul food. The next day, they were still stuffed and asked for some salads and light dishes 🙂

Shortly before we’ve left Boston, Chef, Restaurant Owner, TV Host and friend Steve DiFillippo called me one evening. “Hey Remo, what about we bring a TV crew onboard and film you during cooking!” I was like, em, cool, sure…. I have to ask the Captain first though. “No, that’s ok”, Steve said. “I’m having dinner with your Boss right now, and he’s fine with it. See you at 9 in the morning!”

So I had no idea what to expect, just made sure I was clean shaven and put a fresh chef jacket on. First we headed to Cambridge Packing Company, who is the supplier of amazing beef to Excellence V. I was there the last week for the first time, had a tour and could choose the kind of cuts I desired. This situation will be a little different. After a chat with the super nice owner Bruce, we headed to the cutting and packaging room and met the camera crew. I got wired up and was wondering what’s going to happen. There was no script or similar, and I got a little nervous 🙂 Unfortunately the whole segment got deleted from the show. But it started to become an incredible experience.

The workers receive palettes of Brandt Beef, delivered straight from the farm in California.

Cambridge Packing Company is specialized in suppling high end restaurants, and now a Superyacht!

As you can see, this is outstanding quality! That’s the Rib Eye steak we gonna cook on the boat later.

Now we’re heading to the port with the whole team, to record some interior / exterior shots and the actual cooking demonstration. On the way, Steve told me how it’s gonna work and we’ll just improvise a bit. At least I’m gonna be in my galley and will feel way more comfortable.

So here’s the actual show segment of Dish it up that aired on Saturday, October 21st on the local station and styleboston.tv

I hope you enjoyed it and the feedback has been amazing so far. Thank you very much! I’m definitely inspired to do more videos and demonstrations in the future.

Chef Remo Maute

Newport, Parties and Boston

Posted by Chef Remo Maute on September 18, 2012
Posted in: Photos. Tagged: , , , , , , , , , , , . Leave a comment

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

Cheers