ANTIGUA CHART YACHT SHOW: Concours de Chefs www.the-triton.com
The interior team on M/Y Crowned Eagle – 2d Stew Amy Cook, left, and Chief Stew Hayley Diskin – won the complementay organic table decoration contest that incorporated Duval Leroy Champagne bottle and local Caribbean ingredients, Diskin came up with the Tree of Life idea. PHOTO/DORIE COX
Stews tackle plant-based theme, too, with native plants, flowers CHEFS, from page A12 learned during the event for future charters and in their own menus. “Absolutely, I will always use this,” Lannamann said. “Although I’m not ready to transition, I will reduce my meat now that I have learned about things like quinoa. This is a new page in my cooking life. It is a good thing. It has been a gift what happened here.” As to preparing the plant-based diet for the owner? “The real kicker will be the first meal,” Lannamann said. “I’ll tell them after the first meal.” l
The complete list of Concours de Chefs winners include, among yachts 160 feet and larger: First place to Chef Anders Pederson of M/Y Altitude, second place to Chef David Hawkins of M/Y Sealyon, and third to Chef Tammy Ayers of M/Y Marie. Among yachts 100-159 feet: First place to Chef Jacob Luke of M/Y Crowned Eagle, second place to Chef Tracey Ireland of M/Y Safuira, and third to Chef Nathaniel Cox of M/Y Lady J. Among yachts up to 100 feet: First place to Chef Gisele Lannamann of S/Y Aurelius, second place to Chef Caro Uy of M/Y Skylark, and third to Chef Adrian Martin of M/Y Matau. l
In a concurrent competition
designed to complement the plantbased luncheon theme, interior staffs competed in an organic table decoration contest that included a Duval Leroy Champagne bottle and Caribbean local ingredients to compliment the luncheon theme. Interior staff winners included: Chief Stew Kasia Jankowska of M/Y Teleost (among yachts 160 feet and larger), Chief Stew Hayley Diskin of M/Y Crowned Eagle (among yachts 100-159 feet), and Chief Stew Audrey Harper of M/Y Aleithia (among yachts up to 100 feet in length). The theme challenged interior staff and it took some thought for Diskin to come up with a plan. “It finally came,” she said. “I woke up at 4 a.m. with the Tree of Life theme. “We grew the grass ourselves, cut the bougainvillea and went to the local market here on Antigua,” she said of her crew, including 2nd Stew Amy Cook and Stew Natalie Fuchs. Fuchs, born in Antigua, tracked down locals to make the palm frond chargers and decorative birds used in the display. “Natalie said, ‘I can get local plants’ and she trekked off into the bush,” Diskin said. “So, imagine, we arrive at the boat with bushes, lay out a drop cloth and we cut until midnight. “All the guys helped, it was a crew effort.” Dorie Cox is associate editor of The Triton. Comments on this story are welcome at firstname.lastname@example.org.
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