A simple as it is classic, chef Karen Evenden divulges the goods on how to perfect the crostini.
After our epic, experience-packed cruise to Alaska in 2015, we decided to reduce the miles we would travel in 2016 and focus on the alluring coastal waterways of Washington and southern British Columbia.
We had spent many summers in our past sailing these island-studded waters, always cherishing our surroundings, but often cursing the persistently windless conditions and whining about the pervasive chilly and damp air. So it was a welcome pleasure to rediscover this cruising paradise in the warmth and comfort of Kohea, our Kadey-Krogen 48.
Throughout the summer we revisited our favorite anchorages. We hiked trails through silent evergreen forests. We treasured our many wildlife sightings of seals, otters, eagles, and whales. We were awed by colorful and serene sunsets. And we relished in provisioning in local grocery stores and at farmers markets on both sides of the Canadian and American border.
Most nights found us at anchor, but when we were dockside we frequently joined impromptu cocktail gatherings. I loved the chance to graze the various offerings; to taste a seemingly endless variation of artichoke dips, munch on cheese and crackers, spear tasty meatballs, dip piles of corn chips into salsa and guacamole, and consume countless handfuls of nuts and popcorn. The list of nibblers we sampled could go on, but throughout it all I made one very enlightening observation: No matter how tasty or attractive a dish might be, the most popular appetizers were always the finger foods—those small, hand-held pieces that were easy to pick up and consume in just a bite or two.
That discovery got me thinking about our sailing days in the Mediterranean. Crackers are not common in Europe, but a good baguette was almost always available. If it was cocktail time and the bread was fresh, we would just slice it thinly and pass it around with a platter of cheese, a rustic pâté, or a flavor-filled