To start our meal... Rock Shrimp with haricot vert, toasted hazelnuts, and sun-dried tomato puree. A Thai chicken soup with lime and lemon grass followed before a main course of Seared Sea Scallops and chive mashed potatoes with a fried leek and red wine sauce. Dessert consisted of a duo of Crème Brulee and Ice Cream Metamorphosis, which was beyond description!

The Executive Chef, Stephan Giebels has been working in kitchens since the age of 16 and clearly enjoys overseeing the galley on the Wind Surf. Chef Stephan is a handsome, young German with a passion for his work and a wonderful sense of humor. He seemed to enjoy threatening me with the prospect of no more meals if I left anything over on my plate. Believe me, everything was so good I needed no incentive, even in jest!

Chef Stephan took exceptional pride in the incredible Italian Dinner Buffet that took place the evening we anchored off Sicily. He presided over a breathtaking spread that covered the entire main lounge area. It consisted of a variety of Italian dishes and Italian specialties that had been prepared on shore especially for the Wind Surf. They included a beautiful locally cured prosciutto ham, sweet peppers, marinated eggplant, and a two gallon glass jar of pesto sauce that a Taormina family martriarch prepares specially for the Wind Surf every time the ship visits.

The Wind Surf proved far beyond expectations, especially considering the culinary region of the world we were sailing. She is in the Mediterranean during the summer months and spends winters in the Caribbean.

Chef Stephan provided us with several recipes from the Wind Surf's Galley...enjoy!