e aren't about fancy - we're about succulent, good-looking, old-world food cooked with fire and passion on the ship's antique cast iron woodstove. All meals are laced with herbs, vegetables, and flowers from Annie's garden. A strong emphasis is placed on fresh veggies and fruit and always high-quality ingredients. Of course, you will have to use your considerable will power because you will also be tempted by fresh baked goods at every meal.
very morning you wake to the rich smell of freshly brewed coffee, roasted locally. The woodstove is stoked to the brim and Annie is churning out freshly baked bread such as caramelized onion bread, Irish soda bread, or whole wheat and walnut bread. What follows are maybe some old-fashioned fruit pies or pumpkin ginger cheesecake for after dinner. Then it's time to cook a hearty breakfast (we don't mean bad for you!), whether it's granola, muffins, hard-boiled eggs, yogurt and dried fruit, or Maine blueberry pancakes, slab bacon and sliced melon.
Lunch, often served on deck amid the sea air and rugged scenery, is usually a hot soup or stew such as curried lamb and lentil stew served with a spinach salad with nasturtiums and an almond, honey, and dill dressing - and maybe one of the breads and desserts that came out of the oven earlier in the day. In the evening, everyone sits in the galley made cozy by the lighting of kerosene lanterns and fresh flowers on the table.
ll of the meals are cooked or overseen by Annie, who has eight years in the restaurant industry under her belt, including three spent training with a Swiss chef. She also attended the Culinary Institute of America.
Note: We serve people with many and varied tastebuds, convictions and restrictions in the course of a summer. We strive to accommodate everyone, but of course this isn't possible. If you have special needs, let us know before you arrive, and we'll see how we can help you take care of yourself.
e aren't about fancy - we're about succulent, good-looking, old-world food cooked with fire and passion on the ship's antique cast iron woodstove. All meals are laced with herbs, vegetables, and flowers from Annie's garden. A strong emphasis is placed on fresh veggies and fruit and always high-quality ingredients. Of course, you will have to use your considerable will power because you will also be tempted by fresh baked goods at every meal.
very morning you wake to the rich smell of freshly brewed coffee, roasted locally. The woodstove is stoked to the brim and Annie is churning out freshly baked bread such as caramelized onion bread, Irish soda bread, or whole wheat and walnut bread. What follows are maybe some old-fashioned fruit pies or pumpkin ginger cheesecake for after dinner. Then it's time to cook a hearty breakfast (we don't mean bad for you!), whether it's granola, muffins, hard-boiled eggs, yogurt and dried fruit, or Maine blueberry pancakes, slab bacon and sliced melon.
Lunch, often served on deck amid the sea air and rugged scenery, is usually a hot soup or stew such as curried lamb and lentil stew served with a spinach salad with nasturtiums and an almond, honey, and dill dressing - and maybe one of the breads and desserts that came out of the oven earlier in the day. In the evening, everyone sits in the galley made cozy by the lighting of kerosene lanterns and fresh flowers on the table.
ll of the meals are cooked or overseen by Annie, who has eight years in the restaurant industry under her belt, including three spent training with a Swiss chef. She also attended the Culinary Institute of America.