I look forward to this trip every year, you get really enthusiastic passengers and I enjoy making food to pair with beer, plus using it in my cooking. Kulshan Brewery has paired with us this year for our brewery tour of the San Juan Islands. We just had them on a few days ago for an Ales n’ Sails dinner cruise, they are great people and their beer has been winning awards for years. Aboard the Zodiac we have a small bar for day sails and overnight trips, we’ve been stocking Kulshan beer since we started the bar a few years ago.
Lunch: Lamb, pea and mint hand pies with oregano roasted potatoes and carrot salad with preserved lemon
Dinner: Vietnamese shredded chicken with sautéed vegetables and sweet chili sauce, yellow sticky rice and summer rolls with peanut satay sauce
This was a busy and long day for me. The past three days we had day sails so I chose this morning to get up early and run to the store for all my last minute produce, I had picked everything up a few days before. Lunch took a little longer to put together than I would have liked, but lunch wasn’t really late, I just have high standards. The lamb hand pies turned out great, rich flavor, little zips of mint and popping green peas. I spent the afternoon prepping dinner so that I could join the passengers ashore at Island Hoppin’ Brewery. We were dropped off at East Sound on Orcas Island and walked through the little town, it was super cute, unfortunately we didn’t have time to explore, we were just passing through. Once at Island Hoppin’ we were given a flight of beer to sample, 7 of them, they even had a chili flavored beer, we ended out excursion with a tour of the back room where they brew the beer. Eventually we found our way back to the boat and I finished putting dinner together, the evening was finished off with drinks on deck and a German beer drinking song.
Breakfast: Orange cornmeal blueberry pancakes, breakfast sausage and yoghurt
Lunch: Beer braised bratwurst with spaetzle and a German tomato cucumber salad with creamy dill dressing
Dinner: Blue cheese burger with balsamic mayo and onion jam, grilled veggie salad and potato chips
We had a great day of sailing or so I’m told, I don’t hang out on deck much, I get busy in the galley and often have other things I’d rather do, the weather was nice though. The passengers headed ashore for another brewery tour and when they returned we motored over to Park’s Bay at Shaw Island. The group had a quick swim call while I got the grill fried up for dinner. I make burgers a lot through out the summer and I often make special toppings for a fun flavor combination, this time most people added at least one of my homemade toppings, yay! Tonight’s activities were more focused on hanging out on the boat and enjoying more of the beer that the Kulshan guys brought with them. We ended up playing a game with the empty bottles and cans, participants dangled a heaving ball between their legs and tried their best to swing it with their hips to knock bottles down. At the end of the night we did a little beer trivia to win swag from Kulshan.
Breakfast: Garlic fried rice, tocino and fried eggs
Lunch: BBQ chicken salad with black beans, corn, fresh tortilla strips and cilantro lime dressing
Every once in awhile I like to make something a little more unusual for breakfast, most people don’t want something strange for breakfast so I often hold back. Today’s breakfast is something that I had often back in Singapore, tosilog: garlic rice, tocino and a fried egg. White rice gets fried with toasted garlic, salt and a pinch of sugar to cut the bite of the garlic, thin slices of pork are marinated in soy sauce, pineapple juice and vinegar and then fried to make tocino. The dish is finished with a fried egg, can’t beat fried rice with a runny egg yolk mixed up in it. Our final day on the water was calm, we motored for awhile before setting sail and headed back to Bellingham to return our passengers home.
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”…