September 7, 2011
Asian Carp: A New Challenge for the Great Lakes
Zebra muscles, lampreys, fertilizer runoff, chemicals, low water levels. The list of challenges facing the Great Lakes is a long and worrisome one. Many thousands of people depend on the health of the lakes for their livelihood and many millions are directly affected by their condition. Now the Great Lakes may be on the verge of playing host to some new and unwelcome guests. The Asian Carp are on the move and a lot of people are very worried indeed. Although the carp’s jumping antics have made it a You Tube star, it is their voracious appetite and efficient breeding that have many environmentalists, fishermen and recreational industry experts fearing the worst. That the Asian Carp represent a threat to the lakes is not in dispute, but just how much of a threat and what to do about it, is hotly contested.
September 7, 2011
North America’s Great Lakes – Where’s the Water Going?
Lots of Stakeholders in Lake Water Levels In recent years low water levels on the Great Lakes have boaters and waterfront property owners looking for answers. North America’s Great Lakes hold about 18% of all the surface fresh water on earth and the Great Lakes Basin is home to some 40 million people. From these facts you can be certain of two things: 1) What happens to the lakes is incredibly important and 2) figuring out exactly what is happening to them is incredibly complicated. The 774,000 square kilometers of the Great Lakes Basin includes parts of eight US states and Canada’s largest province, ensuring that lots of different governments, agencies, and interest groups, all want to have their say.
September 7, 2011
Environment Matters
When it comes to matters of our environment, it is action not rhetoric that makes the difference. Going green, protecting and or improving the environment, reducing emissions, greenhouse gas…how many times have you heard or read these words in the past year or two? There is plenty of rhetoric in the media but in terms of real action, how are boaters affected by environmental concerns?
September 2, 2011
Galley Guys 43°15’N, 79°04’W
On a really clear day, from my homeport of the Port Credit Yacht Club, you can just see Niagara-on-the-Lake, one of the most popular cruising destinations in Canada. The trip to Niagara takes about an hour by car or about five hours under sail, most of the time. Niagara-on-the-Lake, the site of the first meeting of the leaders of Upper Canada beckons boaters of all stripes to cruise and enjoy the best that Lake Ontario has to offer as a cruising destination. The Galleys Guys began their voyage optimistically wanting to do a story on the Niagara Peninsula but came to a quick realization that their eyes were bigger than their stomachs.
September 2, 2011
A Galley Guys Convenience Discovery
We Shop And Stow, You Board And Go It was a sunny mid-March Saturday in Vancouver. Granville Island was crawling with locals provisioning their home galleys. The boatyard is crammed with boaters drawn by the breaking weather to remove the tarps, hit the hard and refresh the bottom paint in anticipation of the 8 months of boating to come. (Don’t forget, by March on the West Coast we have already cut our lawns 3 times and been to the beach twice!)
September 2, 2011
An Essential Galley Read
February in Vancouver is frustrating for this Toronto-based Galley Guy. There are boats bobbing in the water, but no place to go. At home, shrinkwrap removes any temptation to sneak out for a cruise even although it looks so easy to cast off the lines, hoist a chute and take a run down English Bay. Bob Stevenson from Desolation Yacht Charters is planning to get his boats ready for action by late February and Marla from Cooper Boating is busily filling their charter schedule.
September 2, 2011
Bouride à la Provençal – One-Pot Gourmet Fare
It has long been the goal of the Galley Guys to eat well and drink elegantly while onboard. Our recipe this issue is “Bouride à la Provençal” prepared for us with style by Dwayne Kearney, Sous Chef at the Port Credit Yacht Club. Bouride à la Provençal is a Provençal fish stew consisting of, grouper, salmon, shrimps, scallops and mussels cooked in a fennel and saffron broth, garnished by a roasted red pepper aioli, spread on a crostini. It is both hearty and filled with interesting and distinct flavours that all come together beautifully in a single bowl.
September 2, 2011
The Galley Guys Work the Vancouver International Boat Show
The Galley Guys hit the Vancouver International Boat Show running. All day long, we were checking out new boats, looking into ice lockers, peeking into storage compartments, seeing what’s new for gourmet cooking onboard and being forced to live on “show food” by day. By night, however, we could be found researching Vancouver restaurants that cater to hungry boaters. Our mission was straightforward; find great dining establishments that are easily accessible, with incredible views of the water, kitchens that serve great food and sommeliers that specialize in award-winning BC wines. Some of my colleagues from the boating community might see this as an overwhelming challenge, but for the Galley Guys this is a mission from heaven.
September 2, 2011
The Galley Guys Go Electric
Today, many yacht clubs and marinas are discouraging the use of propane BBQs at the dock. The pain of running your entrées down to the communal BBQ, then having to either wait in line for your turn, or placing your delicately marinated lobster on right after someone else had smothered the grill with Pappy’s Moonshine Madness Barbecue Sauce, becomes even more upsetting when you have to leave your guests on board instead of having them witness the artistry of your culinary magic. Experimenting with Kuuma’s New Dual-Fuel BBQ
September 1, 2011
Flexing Our Mussels at the Mug & Anchor, Mahone Bay, NS
You’ll never hear the Galley Guys complain as they go about the important task of meeting interesting new people, traveling to the world’s great yachting destinations and sampling the local beverages and cuisine. Although, I want you to know that I had to go it alone recently when an invitation to visit Canada's East Coast arrived. Founding Galley Guy Greg Nicoll was already off to New York while John Armstrong, the newest addition to the team, was somewhere in South America – whatever!
September 1, 2011
The Explosive Flavors of The Pressure Cooker
For ages, a few smart cruisers have used a pressure cooker onboard their boats, but for many of us, a pressure cooker seems like more of a joke; a throwback to our mom’s or even our grandmother’s kitchen as kids. We've all heard the stories of a pressure cooker exploding and spewing dinner far and wide, but things have really changed. Pressure cookers now are virtually all stainless steel construction with much better pressure valves and far better cooking control.
September 1, 2011
“Flankly” Speaking…How Hard is it to Cook a Steak?
Grand summer meals on board should be light, colourful, easy to prepare, sumptuous and most importantly, best served with great friends around your table! For years, my family has savoured over summer meals of mouth-watering flank steak, the long lean muscle taken from the under belly side of a cow. There was a time not that long ago when flank steak was considered a lesser, inexpensive choice of meat and much underrated, but this misconception has changed in recent years as fancier restaurants have increasingly slipped it on to their menus and marinating recipes have become easily accessible on the Internet.
September 1, 2011
Give a Galley Guy a Fish and Feed Him for a Day
Teach him to fish and he will sit in a boat and drink beer all day. It could have been during the cocktail hour at The Bitter End Yacht Club, or maybe it was later at the bar at Leverick Bay…my memory is a little fuzzy, but it was definitely the British Virgin Islands and only a few weeks ago, but I do remember Sandy and Elinor Marr of Nutmeg Charters describing how they always drag a fishing line when they are cruising and often their dinners come in right over the transom. One of their favourite delicacies is landing a tuna, then cutting in into strips and hanging it with clothes pegs on the stern lifeline for a few days to dry. On the flight home, I began thinking how few of us take advantage of the savoury delights that lay just beneath our boats.
August 31, 2011
Galley Guys Dine On-Board and In-Style at Simpson Bay Marina, St. Maarten!
In the ongoing and fabled fight for truth, justice and a better life for yachtsmen, Galley Guys recently had the opportunity to be in St. Maarten and to enjoy a great culinary delight – a catered dinner aboard a Swan 48, in one of the nicest settings imaginable. The word “catered” on one hand – implies that the food is prepared, packed up, and delivered warm or cold, to a social engagement, more often than not – a bit of a compromise. This would however be a catered event with a difference. And while we were guests on the Dutch side of the island, it would take a decidedly French twist.
August 31, 2011
Galley Guys Hit Halifax for Lemon Chicken
In our quest to encourage boaters to dine and entertain with fun and flare, the Galley Guys showed up at the Halifax Boat Show this past Valentine’s Day, February 14th to join in the “Cooking Onboard” presentations being made by Michele Stevens at the show. Michele is a 4th generation sailmaker and her loft, called Michele Stevens Sail Loft in Second Peninsula, Nova Scotia is the official sailmaker to the Bluenose II. With her all-woman team, they produce sails as well as upholstery, cushions, sail bags and custom work.
August 31, 2011
Galley Guys Goes East
That famous east coast hospitality opened its arms to the Galley Guys last month during a trip to Nova Scotia. We were visiting some of the Nova Scotia Boat Builders: Covey Island Boat Works in Lunenburg, North Atlantic Yachts in Halifax and Big Pond Boat Shop on Cape Breton Island on Bras d’Or Lake. After spending the day onboard the latest 42-foot trawler from the Big Pond Boat Shop, boat builders Pat and Keith Nelder said,
August 31, 2011
The Ultimate Powerboat Galley!
So how do you objectively review a powerboat galley? Well for starters – more or less the same way you would look at any galley or kitchen; counter space, storage, access to guests, lighting and overall functionality are key components. As with any galley, it also depends on the type of entertaining you will be using it for. Most buyers want a galley that affords easy access to everything needed for meal preparation and encourages interaction with on-board guests. At the 2008 Toronto International Boat Show, I got to explore the different types of powerboats and their galleys. For those of you who have been to the show, you know that the power side of the show far outweighs the sail in numbers.
August 31, 2011
The Ultimate Sailboat Galley!
The Galley Guys gave me a daunting one-day assignment while at the 2008 Annapolis Boat Show: determine which sailboat, currently available in Canada, had the best and possibly the ultimate galley. Have you ever attended the Annapolis Boat Show? Seen an aerial shot of it? Daunting! Amazing! Thankfully, limiting the assignment to boats available in Canada made the job a tiny bit easier. So what are the key considerations when determining who has the ultimate galley? I opted for the basics. I considered what kind of storage was for dry goods, cutlery, serving wear, glasses and so on.
August 31, 2011
Une offre que vous ne pouvez pas refuser !*
Cheerful and very enthusiastic were the first two things that struck me as I entered the Société du Vieux-Port de Montréal booth last January at the Toronto International Boat Show. “Come to Montréal”, they said. “See what we have done to our harbour. Get immersed in the port’s new life and sense the energy that is everywhere around the Old Port.” In true Galley Guy style, we couldn’t say no, especially knowing that Montréal is one the most sought-out cuisine centers in the world, with over 5,000 restaurants representing cuisine from over 80 different nationalities – a Galley Guy must-go destination.
August 31, 2011
Comfort Food for Cruising
The Galley Guys have been living high on the hog lately with last issue’s memorable Bouride à la Provençal and the mouth-watering curried shrimp in the June issue and just recently, we met with Ann Vanderhoof, the author of The Spice Necklace, to sample her island fare for the November Waypoint issue of Canadian Yachting. Her recipes made us want to book our trips right now! But the Galley Guys – Greg Nicoll, Andy Adams and John Armstrong – are “guys” after all. Guys love gourmet food. Guys love great wines and guys get hungry. Really hungry.
August 31, 2011
The Galley Guys Ask: Why Is Your Favorite Recipe Your Favorite Recipe?
The conversation started while we were reminiscing with John Armstrong, the newest member of the Canadian Yachting crew. "I have a shrimp curry recipe that I absolutely love," John told us, “and it's something that I like to make when we have friends onboard the boat." We couldn't help ourselves for asking John where his affection for curry come from? We learned that John spent many years as a pilot with Air Canada and it turns out that at one point in his career, he had a particularly unusual assignment.
August 31, 2011
The Galley Guys Meet the Spice Lady
They say: what you dare to dream, dare to do. Judging from the fact that almost every month, we get a letter from a Canadian Yachting reader who is about to chuck it all in and sail off into the tropical sunset, it is clear that we have lots of daring readers! Quit your job, sell your house, kiss family and friends goodbye and set sail for the adventure of a lifetime. We suggest you give yourself a bit of time to plan and adjust though. It’s quite a jump from Bay Street to Montego Bay. Why not start by warming up to the tropics with some amazing island food and a good book?
August 31, 2011
Galley Guy Competes
In the 75th Anniversary Mount Gay Round Barbados Race But Local Cuisine Makes Everyone a Winner! Tell me what self-respecting Galley Guy could possibly (while on the beautiful island of Barbados) turn down an opportunity to tour the famous Mount Gay Rum Distillery? For sure, not this Galley Guy! Sadly, the other Galley Guys, Andy Adams and John Armstrong who both lean a bit in the direction of diesel instead of wind power, and whose sailing skills are less than race-ready anyway, did not get the call.