This trip is named four sheets to the wind from an old nautical saying, usually in reference to less sheets, but if someone is three sheets to the wind then they’ve had a bit too much to drink.
If two alcohol themed overnight trips are good than a third would be even better; this trip is covering all the alcohol varieties, beer, wine, cider and liquor. On our seafood and wine trip < we had a sommelier come share his knowledge of wine and on the brewery tour < we had the guys from Klulshan brewing, this time around we had Aslan Brewery come play with us. This whole week is actually filled with Aslan, we have this four-day trip and right after we have two days of evening sails with Aslan providing the beer for tasting.
Lunch: Parsley pesto pork chops with tomato and kale butter beans and roasted cauliflower
Dinner: Panko crusted halibut with citrus beurre blanc sauce, buttery parmesan egg noodles and garlic roasted green beans
We ended up sailing for most of the day, once we found wind and after dinner the evening was spent at anchor tasting beer that Aslan provided for us. Dinner turned out better than expected, sometimes going into a meal I only have it thought out about ¾ of the way, some of those finer details don’t get worked out until the it’s time to make the meal. I made all the right decisions, the crust on the halibut added great texture and soaked up the rich buttery wine sauce. I ended up being a little short on the citrus I had intended to use, so I finished the sauce with a little grapefruit juice that gave a slight bitter note that helped balance out the richness of the beurre blanc sauce.
Breakfast: Buttermilk pancakes with sausage and yoghurt
Lunch: Beer can chicken with artichoke risotto and broccoli
Dinner: Beef kofta, falafel, hummus, tzatziki, pita, tomato salad and spanikopita
After lunch we dropped passengers ashore to spend time at the San Juan Brewery, I spent the better part of the afternoon preparing dinner, there were a lot of elements that went into this meal.
Breakfast: Caramelized onion frittata, peach coffee cake and fruit
Lunch: Pizza, Mexican: chorizo, zucchini, jalapenos and chimichuri, Pepperoni, Roasted garlic: spinach, tomato and pine nuts with preserved lemon and a green salad
Dinner: Grilled brawts, sauerkraut, grilled zucchini with peppers and roasted ranch potato salad
Dessert: Chocolate mousse dip with fruit and cinnamon pita chips
The fires in Canada have made the San Juans very smoky, it’s like we are surrounded by a thick fog but it’s hot and muggy. Today’s afternoon shore excursion was to San Juan Island Cidery and Distillery, we tasted three ciders, gin made from apples and more traditional gins made from grain, but most of the botanicals are local ingredients. On our walk to the distillery and back to Roche Harbor we encountered many wild blackberry bushes that are just starting to ripen, we gobbled up as many as we could reach.
Breakfast: Potato, chorizo and egg tacos with pico de gallo and cotija
Lunch: Blackberry chicken salad with fried goat cheese
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…