Here is another Yacht I was the chef on. It is the Yacht Seneca. I did a single long trip as chef on this yacht. The trip consisted of leaving Fort Pierce, Florida , non stop to Newport, RI. We stayed for a few days then left next stopping in Gaspe' at the head of the Saint Lawrence. It is a wonderful place and I highly recommend it as a cruising location in the summer...way too cold in the winter. Getting there we saw Whales,White small whales, loads of Dolphins chasing our wake. I saw an Ocean Sun Fish and a Basking Shark. We passed the very beautiful Schooner Bluenose all this before seeing a couple of small early season Icebergs.
Water was still falling form the high cliffs some more than 1,000 feet or at least it looked like it.
As a chef the local seafood is incredible. Lobsters were $ 2.50 a pound, Mussels and Clams were the sweetest I have ever had . But the best was the Salt Cod. I call it salted but it was different than most in that it was only lightly salted then air dried. It was the most wonderful, sweet, firm and slightly salty. The crew and I ate it as a snack only having to rinse it just a bit. We bought 20 pounds before we left for the rest of the summer.
Our next stop was Quebec City. Seneca stayed a week. It was my first time in Quebec since college at Ricker College in Houlton, Maine in 1973. I was busy on the yacht every day and most nights. The food and night lift is decidedly French but for a Chef on a grand tour of the great Lakes WOW.....like being in France without the expense....leaving there we cruised through the Thousand Islands area stopping a couple of times for the evening. My first time with " Cuban Cigars" a love I still have 20+ years later.
I will write more on this later. ...detailing several stories about the Highlights and the Lowlifes experienced along the way. some names will be changed.
Here is a photo....one more thing, thanks Butch and Diane for a great summer.
Thanks,
Richard Lawton
ClassicYachtChef.com
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