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post #1 of Old 09-27-2010 Thread Starter
... a logical conclusion
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Dining Onboard

On another forum, some questions on sailing food were posed: Do you cook when you sail? What's your favorite food when sailing? Most of the replies were so far to the other end of the spectrum from our usual onboard dining; I cannot imagine eating onboard like most of the posters seem to.

I posted the following reply on that forum, and I thought there might be some interest here on Sailnet:


Our sailing food tends to be the same as our food ashore. With two fridges and two freezers, and with more storage than we can use, we can easily stock what we want. As an illustration, the following are a few clips from our blog posts:

On Day Nine of our passage from Acapulco to the Galapagos: "... While we enjoyed another wonderful breakfast of toasted bagels with cream cheese, capers and smoked wild BC salmon and mugs of fresh coffee, I ran the generator and watermaker to bring the house battery back to 95% and the water tanks to full...."

On Day Seven of our passage from Acapulco to the Galapagos: "... A spectacular red sunset served as the backdrop for our dinner of giant scallops sauteed in butter with portobellos, shallots and garlic, served with steamed basmati rice, garnished with Roma tomato slices with basil and accompanied by plates of steamed asparagus with mayonnaise..."

On Day Six of our passage from Acapulco to the Galapagos: "... we enjoyed breakfast in the cockpit. Edi had made some fruit compote by using a hand blender to macerate dried apricots and dried cranberries into nice thick pastes. This went wonderfully with cream cheese on our toasted bagels and baguettes. The compotes were simple and delicious, and without all the added sugar and whatever else found is in commercial preserves, I am sure much better for us..."

On Day Five of our passage from Acapulco to the Galapagos: "... For dinner I made a double batch, one half to enjoy hot and the remainder to put in a Lock-and-Lock and in the fridge as a cold pasta salad for Thursday evening. I toasted some sesame seeds in the wok as I cleaned and chopped vegetables, then setting them aside I wokked two large diced garlic cloves, diced fresh ginger and sliced white mushrooms in vegetable oil with a dash of sesame oil, and then added white onions, broccoli stems and carrots. Then after I had added rotini to a pot of boiling water, I added to the wok some diced ham steak, chopped broccoli florets, poblanos, red peppers and tomatillos, and when this was nicely heated through, I added a few dashes of light soy sauce, a few splashes of water and a shake or two of rice flour to make a nice sauce, to which I added a big dab of oyster-flavour sauce. I turned off the heat under the wok, added the hot, drained pasta, the toasted sesame seeds and a couple of diced Roma tomatoes and tossed..."

Of course, we do not drink alcoholic beverages while at sea. At anchor; however, unless there are adverse tidal or weather conditions, wine is a central part of our dinner.

At anchor in Ipala, Mexico: "... For dinner I sauteed basa fillets in butter with crimini mushrooms and garlic and served them with basmati rice and fine green beans almandine with a garnish of Roma tomatoes and basil. We continued our celebration of freedom with Champagne Veuve Clicquot."

At anchor off the beach in La Manzanilla, Mexico: "... We relaxed for the rest of the day, and in the evening enjoyed a delicious dinner of large prawns quickly tossed in a butter saute of criminis, garlic, white onions, poblanos and red and yellow peppers, served with basmati rice and fine green beans almandine..."

In Las Hadas, Manzanilla, Mexico: "... For dinner on Wednesday evening I sauteed the basa in butter with crimini mushrooms, shallots and garlic and added thin tomatillo slices as I cooked the second sides. This was served with basmati rice and asparagus with mayonnaise and accompanied by a wonderful 50 Peso Riesling Qualitatswein from the Rheinpfalz..."

At anchor in Caleta San Juanico, Baja, Mexico: "... There were breaking waves along the beach as we approached it, so we cut short our explorations and headed back to Sequitur. Back onboard, we were nicely protected from both the waves and the winds by the rocky spires to our east. We spent the rest of the day relaxing in our snug little anchorage, and in the evening we enjoyed tarragon chicken breasts with steamed new potatoes and a julienne of fresh vegetables, accompanied by a 2006 Las Moras Cabernet Sauvignon / Shiraz from San Juan, Argentina."

Christmas dinner at anchor in El Metzeno, Baja Mexico: "... Edi started another couple of loaves of bread; one a Friesen clove cheese and garlic with fresh basil, the other a sundried tomato, Moroccan olive and fresh basil, using the New York Times no-knead recipe introduced to us by Ray Lipovsky on one of Sequitur's visits to the Lasqueti Mint. This amazingly simple recipe, easily Googled on the net, is ideal for making wonderful artisan loaves at sea or at anchor. We relaxed, read and soaked-in the wonderful setting, and in the evening sat down to our Christmas dinner of turkey with a Portobello mushroom gravy, couscous and fresh asparagus with mayonnaise accompanied by a bottle of Segura Viudas Cava..."

These are just a few examples of what we call sailing food. There are many others sprinkled throughout our blog. Enjoy!


So, my reason for this post is to see how many others regularly enjoy dining onboard, rather than just simply eating, whether on passage, at anchor or alongside.


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1908 Wildschut Skūtsje

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