doesn't feature great food and drink?
the boat were so focused on enjoying the water that she forgot
to enjoy life on the water. "at first, my friends and i served the
same foods every weekend. We ate a lot of bologna sandwiches,"
she says. "i got so tired of those sandwiches, and i decided i was
going to learn to cook in my galley."
she began experimenting with at-home preparation for meals that
could be finished up on the boat. since then, maskal has been cre-
ating and collecting these recipes for more than 20 years. in addi-
tion to The Yachting Gourmet, she's published The Yachting
Gourmet's Docktail Party. Both cookbooks share recipes and
tips for easy and delicious appetizers, drinks, meals, and desserts.
long way when you cook and entertain on a boat," she says.
and your guests enjoy better meals and you spend less time work-
ing is her vacuum sealer. "the vacuum seal is a Godsend to boat-
ers," she says. "Vacuum-sealed bags preserve food longer so you
can prepare ingredients earlier."
amelized onions for 10 batches and keeps the individual bags in
the freezer. "When i'm on the boat, it takes 90 seconds to mix in
the last few ingredients and serve a great appetizer," she says.
flank steak with Bourbon sauce takes less than 30 minutes from
grill to plate, if you've cooked the sauce in advance.
board for four to six people. and keep a list of juices you need for
your favorite drinks so you don't forget to pick up a key ingredient
before going out on the boat," maskal advises. "this way you
won't rush to the liquor store before every get-together -- and
you're ready for spur-of-the-moment cocktails any time."
planning a raft-up or a docktail party, ask your guests to bring
something. they don't mind," she says. "But if you're doing all the
work, keep it simple. choose dishes you can prepare at home and
quickly finish on board."
good time while serving as host and chef of planned and
impromptu get-togethers on board.
scan this Qr code or visit www.theyachtinggourmet.com