I have been thinking about planning this menu since I heard this trip was happening last year, yarn and knitting needles are enough inspiration for food. I knew I wanted to make lots of noodley, yarn looking items, something braided to look like knitting and BBQ skewers for knitting needles. I don’t think anyone noticed I had a slight theme to my food and that it was all slightly related to knitting, but hey I’ll take my own fun where I can.
The crew member who had the idea for this trip talked to a local yarn store, Northwest Yarns and got them onboard for the trip. They suggested the instructor Franklin Habit. I didn’t have a chance to sit in on any of the talks, but it sounded like a good time, there was lots of laughter among the passengers. By the end of the trip everyone commented how much they enjoyed themselves, there seems to be interested to repeat this trip next year.
Lunch: Buttery miso pasta with chili and cilantro bread and a green salad with ginger dressing
Dinner: Blackened rock fish with roasted potatoes and fresh succotash
We loaded up the passengers, a big group of nice ladies and Franklin, the instructor. We got off the dock and the passengers went bellow to have their first lesson and then the knitting began. After lunch they went ashore at Friday Harbor to visit a yarn store. In the evening the crew took down the old foresail in preparation of finally putting the new one one, we’ve been waiting quite some time for it to come back from the sail makers.
Breakfast: Chocolate orange braided challah, oatmeal, fruit and yoghurt
Lunch: Taco salad with chipotle ranch
Dinner: Honey mustard chicken and bacon skewers with rice pilaf and broccoli with golden goddess dressing
Dessert: Red wine triple berry pie with cream
The day started off with another knitting talk while the crew bent on the foresail, we didn’t get underway till 11 and had lunch shortly after setting sail. Finally in the afternoon the crew got a chance to sit down and learn how to knit from Heather and Echo, the ladies who run Northwest Yarns. I already know how to knit, but only flat and long, so it was nice to have the guidance of an expert while learning how to knit in a round for a hat.
Breakfast: Spaghetti squash hash browns with eggs and breakfast sausage
Lunch: Simple pho with pork loin bahn mi and homemade carrot and daikon pickles
Woo wee, lunch was a hard one to pull off, I’ve been planning this meal for three days. I had to make the carrot and daikon pickles in advance so they’d have time to properly pickle, I made those the first day of the trip. The second day I made the broth for the soup, let it simmer away most of the day and then put it in the fridge overnight so I could remove a portion of the fat that solidified on top and I marinated the pork loin. Finally I made bread and the sauce for the banh mi today before everything got assembled. It was was so worth the extra effort, planning and organization that went into this meal, it was also a huge hit.
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