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MARYLAND CRAB CAKES WITH BASIL AIOLI"Having always been passionate about food and determined topursue a career in the industry, I trained at The CulinaryInstitute of America in Hyde Park, New York, back in 1997. Sincethen I've had an incredible journey - quite literally since 2002when I first started working on yachts as I've had the opportunity to explorethe world while I work.ÒFood and travel are great companions. They're both a wonderful way tobroaden your horizons and meet people, and cooking for new friends and guestsis one of the highlights of my job. Of course, being a chef on a yacht requiresa certainmindset. You can't go home after a hard day -you live where you workand your colleagues are also your room mates. This doesn't suit everyone,particularly as some crew are fussy eaters, and of course you have to cater forthem as well as the guests. Missing family and friends from home is also aconsideration. I'm fortunate because my wife works on board Monte Carlo,so my family travels with me. As an added bonus, you really can't beatthe novelty of having a great new view through your 'office' window every day.ÒBefore I took my career to sea I worked in restaurants in the US. I spent myformative years at One Market Restaurant and the Campton Place Restaurant,both in San Francisco, and following that I was executive chef at an organicfine-dining restaurant called the Flea Street CafŽ in Palo Alto, California. ÒOver the years I've evolved my style; I would say my speciality is NewAmerican with global influences. I grew up in Maryland, US, so I'd probablyvote crab cakes as my ultimate signature dish, but I try to add my own uniquetwist to everything I cook. ÒPeople always ask what inspires me after years in the industry and the answeris really simple: exceptional ingredients, from freshly caught fish to somethingas simple as a perfectly ripe tomato. I'm also inspired by adventurous diners whochallenge my skills, and I regularly look to the great names in the industry for inno-vation: Eric Ripert at Le Bernardin in New York, David Kinch and George Morroneall come to mind. As far as restaurants are concerned, in the US my favouritesinclude Manresa (Los Gatos, California), The Restaurant at Meadowood (NapaValley, California), Sidecar (Brooklyn, New York) and Eleven Madison Park(Manhattan). In Europe, you can't top L'Atelier de Jo‘l Robuchon (Paris, France).ÒI also enjoy participating in cooking competitions. One I recall withparticularly fond memories is The Pebble Beach Food & Wine Show in 2009. It'sthe West Coast of America's premier epicurean luxury lifestyle eventfeaturing 100 world-class chefs and attracting around 7,000 visitors. The yearI participated, I got to work alongside culinary rock stars, the likes of Eric Ripertand David Kinch, while assisting in cooking and plating for several events,including a Cristal Champagne dinner. There were 120 magnums of vintageCristal and each of the seven courses of food were paired with seven vintagesof Cristal. ÒI love being at sea, but ultimately my plan is to return ashore, open my ownrestaurant and earn a Michelin starÉ or two.Ón24Isea&iIAUTUMN 2011Taste notes with.Patrick RoneyPatrick Roney, chef on board the 40.23m (131'9) Monte Carlo,talks crab cakes, culinary shows and Michelin stars[][Serves 4] Crab cakes3 egg yolks3oz mayonnaise2tbsp Dijon mustard 2tbsp Old Bay seasoningJuice of 1 lemonSalt and pepperChopped chives1 lb jumbo lump crab1Ú2cup Panko bread crumbs 1. Mix all the ingredients except thecrab and panko crumbs. Then lightlyfold these in too.2. Press 4oz portions of the mix intoring moulds and dust the top andbottom with bread crumbs. 3. Saute in butter on a medium heatuntil golden brown on both sides. 4. Finish in a 350¡F/180¡C/Gas 4oven for 10 mins.Aioli2 egg yolks 1tbsp Dijon mustard2 cloves garlicJuice of 1 lemonSalt and pepper 2 small ice cubes6oz olive oil6oz canola oil2 cup basil leaves2oz olive oil1. Blend egg yolks, Dijon, garlic,lemon juice, salt and pepper andice cubes in a food processor for30 seconds. With the processor stillon, drizzle both oils into the yolk mixtureuntil it becomes thick and fluffy.2. Blanch basil in boiling water for 30 seconds and shock in ice water.3. Squeeze excess moisture frombasil and whizz in a blender for 1 minute with the 2oz olive oil. Strainand whisk into the aioli base.charter cuisineServe crab cakes with aioli and French fries, or lightly dressed watercressPhotography: JŽr™mr KŽlagopian