"Meatless Monday In St. Maarten" - Tuscan Kale Veggie Burger with a Butternut Squash Puree
One of the amazing entrees that charter guests can enjoy is a pan seared mahi mahi with a fennel citrus slaw basil vinaigrette and pistachio dust
Last Friday, Whisper and crew entertained guests for the start of the Newport Bermuda Race. Chef Chris prepared an array of hors d'oeuvres onboard the 116-foot sloop:
The Summer Salad of arugula and baby romaine was mixed with orange, grapefruit and topped with toasted coconut chips and homemade raspberry-mango vinaigrette. The Tuna Tatake was complete with a wasabi dip and fresh cucumber garnished the plate. A medley of fresh summer vegetables made up the Grilled Kebabs and a sherry soaked Puff Pastry stuffed with spiced herb cheese and topped with mushrooms rounded out the menu.