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Yachts International - - On Charter -

Ve­gan homemade cheese plat­ter with pick­led pear and blue­berry and lime coulis braised short ribs with saffron risotto, roasted pump­kin with gin­ger and demi-glace spaghetti al frutti di mare com­pressed pineap­ple carpac­cio with homemade co­conut ice cream and cilantro syrup

Frisky Lady’s owner also is into shar­ing new ex­pe­ri­ences with the crew. In New York, he took them to see “Cats” on Broad­way. For days, the crew couldn’t stop talk­ing about it.

Those respites are hard-earned, since life on a char­ter yacht al­lows for few breaks.

“To a pro­fes­sional chef, any down­time on char­ter is an op­por­tu­nity to pre­pare so the next meal can be even more fan­tas­tic than the last,” Messina says.

Ex­cel­lence in the gal­ley, Messina notes, is all about time and tem­per­a­ture.

“You can’t study it,” he says. “It just comes to you over years of prac­tice. To make any dish re­ally well, you’ll prob­a­bly make it a hun­dred times, but once you have it, it’s there. Be­yond that, it’s all about cook­ing with fresh in­gre­di­ents. I never use spices. Al­ways fresh herbs. They de­liver much bet­ter fla­vor. Also, I don’t like to re­heat things, even for the crew. Food should be fresh. Sure, it’s more work, but hard work never both­ered me. You get what you put into it. That’s life.”

For char­ter in­for­ma­tion: IYC,, or any char­ter bro­ker

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