Recently, a gourmet sailor asked me to come aboard his luxurious seventy-two foot sailboat in the Caribbean to create impressive meals for his guests. Navigating the waters between St. John and the nearby islands presents challenges for a chef. A galley is a very small and precarious kitchen space. But the most important challenge is preparing dramatic meals with a minimum of ingredients. Storage on a boat is limited and so is shopping. There are no supermarkets on the high seas.
I really love this kind of special adventure. If you have an idea for an adventure involving your own private cook, I am eager to hear about it.
For more information on special programs, email me at sarlin@sarlincookingwithclass.com or call (212) 517-8514.
