Broker’s Best

BY RANDY WOODS

LOA 47’ Beam 15’ Min. Draft 5’1”

700 gal. / 500 gal. / 250 gal.

250 HP Volvo-Penta TAMD60C

Waterline Boats Local locations in Everett, Port Townsend & Seattle (Vessel in SEA) Scott Helker 206.282.0110 boats@waterlineboats.com waterlineboats.com

Built in 1984, this Dutch steel trawler was built for hard work but designed for comfort as well. Boarding amidships, visitors will note the long, stepped profile and aft wheelhouse. The side decks, foredeck, and aft deck are all covered with teak-strip planking atop steel. Stepping inside, the roomy interiors are mostly covered, from bow to stern, with curved wooden joinery. Plentiful windows and sliding skylights flood the space with natural light and provide water views for guests, even while seated. A wood-lined companionway with curved stairs leads down into the salon, which can comfortably accommodate six to seven people, and features an L-shaped, unholstered settee and an Ekornes Stressless recliner with ottoman. The forward galley is accessed a few steps down from the salon, opposite a circular dinette, which can be converted to a double berth. Galley amenities include a Seafreeze coldplate refrigerator and freezer, curved Corian countertops, a Kenmore trash compactor, a pressurized water system, and ample storage. There is also a small Tappan convection microwave oven and a cooktop that can be modified with a portable hot plate. Forward is the guest cabin, with a double berth, a guest head, and a Splendide washer/dryer unit. The master stateroom is spacious with two berths arrayed at right angles and a private head and shower to starboard, plus a writing table to port. The aft deck is fully covered by a hardtop and features a round cockpit table and a padded, semi-circular settee above the fantail. The aft deck is separated from the wheelhouse by double bi-fold wooden doors. Despite the location of the helm so far aft, the dual helm seats are positioned for a commanding view forward over the long length of the boat. The boat can be navigated by either the impressive wooden steering wheel or with a joystick on the rudder hydraulic system. Navigation controls in the helm are, in most cases, commercial grade, including a hydraulic bow thruster and a hydraulic drive. Ultrasound examination of the fire-resistant steel hull was performed in 2012, confirming that it was in good condition throughout. Hull and topsides were also painted with Awlgrip, while the bottom was blasted and repainted in 2013. The boat’s 250-horsepower diesel Volvo-Penta TAMD60C engine provides plenty of power and endurance, with a range of 1,800 nautical miles or more at 7.8 knots.

The Maritimo M55 fuses the latest advancements in nautical technology and design with the iconic features of Maritimo’s M-Series models of the past. Australian built, its sharpened exterior design, re-imagined entertainment areas, and high performance reset the international standard for longrange cruising motor yachts. With an all-new fully enclosed, climate-controlled flybridge sky lounge, it’s the future of flybridge motor yacht design today. The First M55 is Arriving in Seattle This Summer. Call Today for Your Personal Showing. Tel: (206) 513-2100

When selling or buying a pre-owned Maritimo, it is important to work with a team of dedicated experts who truly know the brand and customers. We have a deep knowledge base of each and every build. Because our deep bench has experience in boatbuilding and engineering, we also understand and appreciate the quality yachts that can be found in the long-range cruising market.

2010 M48 This very clean and well maintained M48 is equipped with upgraded engines to provide a faster cruise speed when needed. It’s easy to see why this model is so popular. Bill King: (949) 870-2239 2014 M50 Exclusive offer from the Maritimo Yacht Sales team. Incredible full-beam master, and fully cruise equipped. Single owner boat in immaculate condition. Ready to cruise. Bill King: (949) 870-2239

2015 M50 This spectacular captain maintained M50 shows like new with lots of smart, custom touches. Only 260 hours on upgraded engines. Stored six months out of the year. Chris Elliot: (949) 254-2551 maritimoamericas.com Factory Professionals for New and Pre-Owned long range cruising yachts.

2014 M50 2x 670-hp Volvos create an ideal cruiser. 27 knot top-speed. Equipped by very experienced owner. Has new Freedom Lift, Zodiac tender plus complete Garmin package. Michelle King: (949) 870-2237

Whether fishing is your life, or your livelihood—with the Alaskan, you are not limited to one or the other. With this boat’s 8’-hull width, .250” bottom thickness, fuel tank up to 190 gallons, and over 140 gallons of fish box storage; it’s no wonder this boat is the choice of so many six-pack charter operators in our nations’ largest, toughest state. Your plans are built for Alaska. Make sure your boat is too.

Learn More at: HEWESCRAFT.COM Check us out at Hewescraft boats

The sun sets over the stunning Roche Harbor Resort Marina. PHOTO COURTESY OF JACK RILEY/SAN JUAN ISLANDS VISITORS BUREAU. Opposite page: The Dungeness crab, a summertime staple in the islands. PHOTO BY DARRELL CASSELL

It’s little secret that our own San Juan Islands are a world-class summer destination, drawing boaters from near and far with their stunning natural beauty. But even for frequent visitors, there are still treasures waiting to be found. Look no further than the gems tucked inside two new guides—one a culinary exploration by the well-known chef of Roche Harbor Resort, the other a discovery tour written specifically with boaters in mind. Combine these authors’ “book smarts” to set sail on a cruise of your own choosing: Prep a few galley-friendly bites, plot a course to a spectacular secluded bay, plant yourself on the aft deck, and enjoy Washington’s crown jewel islands.

By Kate Calamusa

BOOK AND RECIPE PHOTOS ALL BY CHARITY BURGGRAAF

Within the pages of the award-wining Roche: A Culinary Journey Through San Juan Island’s Illustrious Harbor cookbook, esteemed chef and previous NWY “Galley Gourmet” columnist William “Bill” Shaw of Roche Harbor Resort (rocheharbor.com/dining/), along with James Beard Award winning author James O. Fraioli of Culinary Cookbook Creations (culinarybookcreations.com), take readers on a mouthwatering tour, sharing the recipes behind tried-and-true favorites from the Resort, plus other delicious dishes that celebrate local island ingredients. And they’ve shared with us a sampling fit for a pleasure cruise: Three, easy-to-prep appetizers highlighting the bounty of the sea and starring the likes of sweet Dungeness crab and summer spot prawns. (The cookbook is currently available exclusively at the Resort; be sure to snap up a copy next time you’re by!)

Using a rosemary stem as a skewer gives this simple appetizer an impressive presentation and imparts a rosemary aroma into the fresh mozzarella.

Serves 8

1 pint fresh mozzarella, packed in water and crafted into ⅓-ounce balls ¼ cup extra-virgin olive oil ¼ teaspoon red chili flakes ¼ teaspoon coarse ground black pepper 1 pinch sea salt 16 fresh rosemary stems 16 cherry tomatoes 4 ounces fresh basil 2 tablespoons balsamic glaze (available at most markets)

Drain the water from the fresh mozzarella container. To the container, add the oil, red chili flakes, salt, pepper, and stir to combine the flavors. Cover with the lid and refrigerate for 30 minutes. Starting at the tip of the rosemary, cut the rosemary stems into 4-inch lengths using a slight angle to create a sharp woody tip. Grasp the leafy tip of the rosemary 1½ inches from the tip and strip the lower leaves in a downward direction with your thumb and index finger from the woody stem leaving the top 1½ inches of leaves intact.

Wash the tomatoes, then slice off the stem end, creating a flat surface so the tomato can stand up straight. Remove all of the basil leaves from the stems and cut the larger leaves in half to make a total of 16 leaves measuring at least 1½ inches in length. Remove the seasoned mozzarella balls from the refrigerator, then drain and discard the oil. Wrap each mozzarella ball with a basil leaf, then skewer with the woody end of the rosemary stem through the top of the uncut end of the cherry tomato. Adjust the skewered cheese and tomato to allow the skewer to stand on a serving platter with the sliced tomato end resting on the platter and the leafy end of the rosemary pointing upward. Repeat the procedure with the remaining rosemary skewers.

At this point, the caprese skewers can be held refrigerated until ready to serve. When ready to serve, drizzle a small amount of balsamic glaze over the cheese and tomato.

From the moment the Dungeness Crab Quesadilla was first tossed onto a buttered grill, it was an immediate success at Roche Harbor Resort. The buttery-golden exterior of the flour tortilla surrounding the warm, creamy crab, artichoke, and melted cheese is to die for.

Serves 6

½ cup fresh Dungeness crab meat, drained ½ cup coarsely chopped artichoke hearts (un-marinated) ¼ cup + 3 tablespoons shredded parmesan cheese ¼ cup peeled and sliced paper-thin yellow onion 1 cup mayonnaise 6 (6-inch) flour tortillas, Gordita style ⅔ cup shredded cheddar cheese 2 Roma tomatoes, seeded and chopped fine 1 teaspoon minced Italian flat-leaf parsley 4 tablespoons butter 12 sprigs fresh cilantro ¾ cup salsa, of your liking

In a medium bowl, combine the Dungeness crab, artichoke hearts, ½ cup of the parmesan cheese, yellow onion, and mayonnaise, and mix well. Reserve in the refrigerator until the next step.

Spread the flour tortillas over a clean work surface, then place ⅓ cup of the crab mixture in the center of each tortilla. Spread the crab mixture evenly over the surface of the tortilla followed by 2 teaspoons of parmesan, 2 tablespoons of cheddar, and 2 tablespoons of chopped tomato. Fold each filled tortilla in half. Place in a shallow dish, cover with plastic wrap, and refrigerate until needed.

Heat a skillet or griddle over medium heat. Melt the butter and place the crab-filled tortilla in the buttered grill or pan for 2 to 3 minutes, or until golden-brown. Turn and repeat. Place the crab quesadillas on a cutting board and cut in fourths.

Arrange the quesadilla triangles on a serving platter and garnish with fresh cilantro. Serve with a side dish of your favorite salsa.

In the San Juan Islands, local spot prawns are a delicacy. They are fun to catch and enjoyed throughout the summer in a variety of recipes, including this one. This savory cocktail also features another island favorite—fresh Dungeness crab.

Makes 4 Servings

½ cup chopped celery ½ cup peeled and chopped onion ¼ cup peeled and chopped carrot 2 tablespoons peeled and chopped fresh garlic 1 lemon, cut into quarters and juiced 1 cup dry white wine 3 cups water Prawn shells from the peeled prawns 1½ pounds uncooked fresh spot prawns, peeled, deveined, and tail removed (reserve the shells) 3 medium-sized avocados 1½ cups Fireworks Cocktail Sauce, recipe follows 1 cup finely chopped celery 1 lemon, cut into wedges 1 lime, cut into wedges 4 jalapeños ½ pound fresh Dungeness crab meat 12 sprigs cilantro

Fill a large bowl with ice and water and place a colander or metal spaghetti strainer in the bowl. (This is going to be a quick cooling station for the cooked prawns.) In a large stockpot, combine the celery, onion, carrot, garlic, lemon quarters, lemon juice, white wine, water, and the prawn shells. Bring the pot to a boil, then reduce to a simmer and continue cooking for 20 minutes to release the flavors into the liquid. Drop the prawns into the simmering water, and slowly simmer until the prawns begin to curl. Pull a sample prawn out of the water and slice it in half. If the center of the prawn is opaque or white, the prawns are perfect! Note: Do not overcook the prawns; cooking slowly and removing from the heat just as they are turning opaque maintains their natural moisture and delicate texture. Take the pot of cooked prawns off the stovetop and pour into the metal colander or spaghetti strainer over an open sink. Once the prawns are drained, submerge the strainer into the iced water, and let the prawns quickly cool by moving the strainer up and down repeatedly in the water. Once the prawns are chilled, rinse the prawns and refrigerate immediately

Slice the avocados in half, remove the pit, and remove the avocado meat by scraping a soup spoon between the skin and the meat of the avocado. Gently slice the avocado meat into 3/4-inch bite-sized pieces. Set aside.

Place the chopped avocado, chilled cooked prawns, and cocktail sauce in a medium-sized bowl and gently stir (without smashing the avocado) until the cocktail sauce evenly coats the ingredients.

Using a 12-ounce chilled martini glass, fill the bottom of each glass with 1/4 cup of chopped celery, followed by 2 tablespoons of cocktail sauce. Divide the prawn, avocado, and cocktail sauce mixture evenly between four martini glasses.

Garnish each glass with a lemon and lime wedge that has an angled slice through the fruit but not through the peel. Attach the lemon and lime on the glass edge through the sliced fruit. Make the same angled slice halfway through the whole jalapeños and hang one onto the edge of each glass. Top the prawn mixture with fresh Dungeness crab meat and a few sprigs of cilantro. Serve immediately.

Makes 2 cups

1½ cups Heinz tomato ketchup 2 tablespoons fresh lemon juice 2 tablespoons pure prepared horseradish (not sauce) ¼ cup wasabi powder ¼ cup water In a small bowl, combine the ketchup, lemon juice, and horseradish. In a separate bowl, blend the wasabi powder and water together until a smooth consistency is achieved. Add the wasabi mixture to the ketchup mixture and combine thoroughly. Place in a nonreactive container and refrigerate overnight before using. Note: the wasabi and water mixture should always be combined separately for the best result. The Fireworks Cocktail Sauce can be refrigerated for up to 10 days.

Recipes printed with permission from the publisher; Roche: A Culinary Journey Through San Juan Island’s Illustrious Harbor (Shaw, William. Culinary Book Creations; 2020).

Need the complete 411? The San Juan Islands: A Boater’s Guidebook - 2nd Edition (bluelatitudepress.com) by Shawn Breeding and Heather Bansmer is dialed up for you. Recently updated for its second edition, the in-depth cruising guide is chock full of detailed itineraries, charts, maps, anchoring locations and marinas to visit, as well as recommendations for shoreside explorations, as well. This definitive guidebook is written for mariners by mariners, as the Anacortes-based authors have spent years sailing in and around the San Juans aboard their Westsail 32 Om Shanti sailboat with their dog, Salty. As such, they’ve found a few breathtaking, yet off-the-beaten-path bays for boaters to enjoy in (relative) peace; head for one of these top picks from the pair, and for more, snag that guidebook in area marine supply shops, such as Fisheries Supply or on the pair’s website listed above.

Just six miles south of the hustle and bustle of Friday Harbor, this large bay is often empty, despite room for hundreds of boats. This is really the only anchorage that offers easy boat access to the American Camp half of the San Juan Island National Historical Park. Excellent protection from summer southerly winds is offered, as well as a few places to land a dinghy and hike the miles of well-maintained trails—enjoy the mile and a half long sandy South Beach and become educated on the Pig War from the American Camp perspective.

While Garrison Bay offers the best access to the English Camp portion of the San Juan Island National Historical Park, it’s more often than not crammed with boats during the summer cruising season. Just around the corner is the much larger Westcott Bay, which offers the same great protection and anchoring as Garrison Bay, as well as access to the trail system and the beautiful historical park at English Camp. (Added bonus: Our friends at Westcott Bay Shellfish Co. are also right there; take your dinghy into the dock to enjoy some fresh oysters and cold beer or wine while overlooking the bay.)

A relatively short trip from Anacortes, tucked into the southeastern corner of Lopez Island is the fjord-like Watmough Bay. Surrounded by undeveloped preserve lands, the lack of houses dotting the hillsides give a real feeling of remoteness and solitude. For hikers, a leg burning hike to the top of 450-foot Chadwick Hill offers expansive views of the bay, San Juan de Fuca Strait, and surrounding mountains. For those more inclined to lounge, a sandy beach at the head of the bay makes a nice place to stretch your legs or picnic off of the boat. Several public mooring buoys have also been installed for the protection of the eelgrass bottom and it’s also a good strategic location to wait for a favorable tide when heading south toward Seattle or west out to the Strait.

Cover courtesy of the publisher; San Juan Islands: A Boater’s Guidebook - 2nd Edition (Breeding, Shawn and Bansmer, Heather Blue Latitude Press; 2021).

San Juan Island’s incredibly picturesque (and often private) Griffin Bay. PHOTO COURTESY OF SAN JUAN ISLAND NATIONAL HISTORICAL PARK

PHOTOS BY JAN ANDERSON

Seattle’s own Marek Omilian and the scrappy crew of TP52 Sonic embark on a thrill ride across the Pacific this month, sailing against the elements and fellow competitors in Transpac 2021 Race.

The second vessel from the left in the photo, Sonic sails near Vashon Island during a practice in anticipation of this month’s Transpac 2021 race.

BY RANDY WOODSBy Kate Calamusa

In the 2008 documentary Morning Light produced by none other than avid sailor, Roy E. Disney, a crew of young, enthusiastic mariners go up against some of the best in the world during the 44th Transpac, an iconic 2,225-mile race that traverses the waters of the Pacific from Los Angeles to the shores of Hawaii. Coming from diverse backgrounds, with varying levels of experience, the rookie team puts up a fight for the ages, only being passed by the mostly professional crew aboard the Samba Pa Ti on Day Five after more than a thousand miles on the water. Now, 14 years later, as the next installment of the renowned race takes off this month, another crew of self-described “scrappy” sailors is looking to mimic the spirit of the Morning Light story aboard the Seattle-based Sonic, a 3rd generation TP52 owned and managed by Marek Omilian. Omilian purchased Sonic, his first-ever boat, in 2018 after his passion for racing was ignited during the Clipper Round the World Race in 2017-2018. Omilian grew up sailing center boards on the lakes in his native Poland during his childhood, but then didn’t sail for decades until moving permanently to Seattle in 2013. He joined the Seattle Sailing Club, heading out on weekends and participating in a few races, but soon felt the need for more speed. “I envied those faster boats,” he recalls. “I would see those crews get out there, get done fast, and then sleep in their own beds at night. I promised myself that if I ever bought a racing boat, it would be one that can finish the race before last call at the bar.” Thus, the decision to sign up for the Clipper. At first, Omilian thought of trying just one leg, but then decided to take the plunge and participate in the full race. Four weeks of intensive training, a few what-have-I-gotten myself-into moments later, Omilian set sail on what he calls the most “life-opening experience” he could ever imagine, citing the Australian leg from Sydney to Hobart that skirts the western edge of the continent as his favorite just for the sheer challenge. He was hooked and took yet another plunge by purchasing Sonic in late 2018 after his return. “People were kind of looking at me with really big eyes, like this is your first boat?” he says, with a laugh. “I did a little bit of research, probably not enough. But sometimes you just have to do it.”

Sonic herself is a 52-foot-long TP52 designed by Farr Yacht Design and built by Cookson Boats in New Zealand, and Omilian has now spent the past three years racing along the West Coast and building the team that will take her on Transpac 2021. He recruited Scott Smith, who has perhaps the most experience sailing TP52s of anyone in the area, dating back to the original MedCup series in the early 2000s. Smith acts as the master tactician, and Omilian, in somewhat of a rarity, is both owner and boat manager aboard. The extended crew numbers 17, composed of sailors with differing experience levels, but all who sail for the love of the sport in between family, work, and general life commitments. (Omilian himself is the Managing Director of Value Prism Consulting in downtown Seattle.) “It’s like building any organization, one must fill key roles, create backups, make sure people align with core values and culture,” he explains of the process. “This is very true for team Sonic.” Everything is viewed through the team’s four core values of safety, respect, teamwork, and commitment, tenets that Omilian took away from his own Clipper race experience. Though it’s Omilian’s first Transpac, and even the first race ever for several members of the crew, the enthusiastic, competitive bunch has been carefully selected to guide Sonic on her journey. “We have a lot of dinghy sailors since this boat is so light,” he says. “It’s the same mentality to sailing single-handedly, you have to be on your toes, and have a 360-degree vision of what’s happening at all times.” In addition to building the team, Omilian has been building relationships with non-profit partners in an effort to give back and raise awareness for certain causes. “I feel like we’re really missing an opportunity here in the U.S. to leverage these big boats for some good.” Thus, for the 2021-2022 racing seasons, Sonic is looking to raise $100,000 for The Leukemia & Lymphoma Society and will brand the boat with the organization’s banner. July 17th is the big start date for the race, and Omilian is like a kid at Christmas describing his excitement over the thrill, the speed, the team, all coming together in culmination. “It’s like the Rose Bowl of sailing,” he says. “And you’re sailing downwind at what feels like light speed, gybing in the squalls, surfing across the waves. There’s nothing like it.” Time will tell how the crew of Sonic fares as she makes her way to Waikiki, but perhaps they have a little history on their side as they race against more experienced teams (and even a vessel sponsored by that Roy E. Disney again). Remember the Samba Pa Ti that charged by Morning Light in 2007? Well, Sonic has one of her sails aboard, recently borrowed from another boat to fill a gap in their wardrobe ahead of the race. Perhaps a bit of its competitive spirit will prevail again, flying high above Sonic.

>> Live tracking of the race will be available via transpacyc.com, and for more information on Sonic, the crew, and the latest news, visit sonictp52.com.