Well it takes a bit of planing for a 5 day trip into the Pacific North West to feed seven people for 3 meals a day plus cocktail hour and snacks when asked!
So what do you do ou ask? Well, I talk with the guest about what they like and dislike before I sit down to plan the menu and my shopping list for everything I might need, soup to nut as they say in the reasturant biz! When I get the input from our host I design a menu in the hopes of being able to find all that is needed in the port that we are in when we pick up the next group. Its a crap shoot as to what I might find, produce is a bit sketchy, protiens are few and limited to chicken and pork and a few cuts of beef so its always a bit of a guessing game, people at the markets have been super helpful in the ports ( make friends with the butcher the baker and the chefs in each town find out where they shop and who can get what, get phone numbers and make notes, it will bay off in the long run) that we are in with trying to find and order things for me but its still difficult. The stores this far north only get deliveries once a week, if that! so its hope and pray for the best. Seafood is a whole other game, the store stock very limited seafood because everyone fishes or you go to the docks to get whats fresh off the boat that day. Which is fantastic but when you buy from the boats its the whole fish or nothing, so when your feeding 12 people and the fish weighs in at 30 pounds you have to find some creative ways to keep and use the same fish in multiable ways and keep it interesting. A good example of this was last week we went fishing for salmon at Dent island resort and caught about 60 pounds of fish the first morning Well you freeze some but remember I only have a small freezer so that fills up fast! So chef what are you making with this is the line I heard often, and my reply was hummmm, lets play! So the first night is Sashimi and sushi, and then take a whole side and cure it for gravlox , then the next day for cocktail hour I made civiche with avocado with lime and chilies then we did what I call the Far Niente Burre banc with grilled salmon on a bed of brown rice with braised onions and herbs. That used up a bit but it seems to just keep coming oh well! Ok so here is another recipe from the Galley aboard the good ship Far Niente try it out and tell me what you think, the guys loved it and I think you will also. Cheers!