CARIBBEAN SAILING VACATIONS
. . . With Cap'n Tom Kruse
FOOD AND DRINKS
Perhaps the most demanding aspect of cruising involves meal planning and cooking. Since you are sailing from one anchorage to another where stores and restaurants are often not available, it's important to make sure the boat is properly stocked with the necessary provisions for your daily meals and drinks.
It is my philosophy that since you
are spending the money to charter a private yacht, you should also enjoy
fine dining as well. As long as you are vacationing in paradise, why not
enjoy fine meals and drinks to make the vacation truly enjoyable?
Towards this end, I strive to ensure your complete satisfaction through meticulous meal planning and provisioning at key times and locations. This comes from many years of sailboat provisioning in the Caribbean, and from cooking for discerning clients.
Breakfast:
Breakfasts are leisurely affairs after everyone has woken up and had their morning coffee, tea, or whatever their choice of eye opener happens to be.
Examples
include:
- Eggs cooked to order, bagels, juice
- Tropical fruit platter with yogurt and breads
- Pancakes or French toast with bacon
- Cold cereal with milk, breads, fruits
Lunch:
To avoid the difficulties of opening the galley and equipment, lunches are normally casual meals served family style - bread, deli meats, cheeses, chips, cookies, etc. served with your favorite beverages.
Dinner:
Dinner entrees are my specialty and I work hard to find the best and freshest ingredients for each dish. I even bring certain spices with me from the States to ensure their availability during your cruise. Examples of dinner dishes are:
- Steaks, grilled to order, with mushrooms in a red wine reduction.
- Linguine alla vongole (pasta in white clam sauce), served with garlic bread and salad.
- Grilled mahi mahi, served with a mango pico de gallo, and rice.
- Chicken cordon bleu, mashed potatoes and vegetables.
- Bacon-wrapped shrimp with a sour cream jalapeno sauce, served on rice.
- Italian seafood medley, served over hot pasta.
Depending on your preferences, dinners can be paired with your favorite wines from California, France, Italy and Australia. After dinner liqueurs are also available.
Drinks:
To avoid problems with dehydration, the cooler is always stocked with bottled water and cold beer to help ease the tropical heat.
I can also stock the bar with your preferred liquors such as Dewers, Jack Daniels, Absolut, and Tanquery.
Are you hungry yet? Let me know what your favorites are and I'll have them ready and waiting for you.