I’ve just spent the last 5 days moving a sail boat from San Francisco to Southern California. This has provided a nice test platform for me to see our prepared foods from the CIP kitchen in action. All of the dinners that the crew enjoyed, were “boil in bag” eat from a bowl affairs. I must say, they where all quite tasty, and the ease of preparing these on board, in the galley while at sea, was remarkable. Our menu was tailored to the specific tastes of the Captain and crew, and included:
Braised chicken with pesto, artichokes, and asparagus, brown rice pilaf
Asian beef with long beans, shitake mushrooms, bok choi, rice noodles
Chicken breast paprikash, button mushrooms, peas, new potatoes
Bacon-corn chowder with tomato salad
No canned “bully beef” for this crew!!!