A vital part of The Seafarers Yacht Club of Annapolis, Md., is the Seafarers Auxiliary of spouses and significant others, who provide sustenance for their cruises and many additional events.
The club organizes about 15 trips during the May-to-November sailing season.
These range from short trips to nearby vacation spots to four-day cruises to destinations such as Atlantic City, NJ, or Virginia Beach, VA.
Members say their greatest boating pleasure comes when their flotilla is under way, with the club pennant – a gold seagull flying on a royal blue background – waving in the breeze. They also say that one of the best parts of their many excursions is dinner time.
One of the club favorites is Rice and Peas by Alice Mahan of Bowie, MD.
At 86, Jean Robinson is one of the mainstays of the Seafarers Club of Annapolis, Md. She is also the matriarch of the Robinson family, which is the first in the Club’s 50-year history to have three generations represented as members of the Club and the Seafarer’s Auxiliary.
A retired elementary school teacher in Washington, DC, her energy is legendary. Her parties are among the best and her recipes are without peer. Among the most popular is Jean’s Potato Salad.
The Seafarers Yacht Club of Annapolis, Md., recently celebrated its 50th anniversary. The club, founded in 1959 by a group of working class African Americans, is known for its seamanship and community service. Members of the club, with boats docked in Eastport and along the South River, are also known for always being up for a day of socializing, complete with a regal spread of the best dishes the Chesapeake region has to offer.
Their culinary skills caught the attention of Southern Living magazine not long ago and over the next few months, thanks to the Seafarers and Southern Living, several dishes favored – and perfected – by members of the club will be featured in Gourmet Galley.
The first recipe is Jerk Chicken, Seafarers’ Style.
Bespoke co-owner and executive chef Yousef Ghalaini combines his Lebanese culinary roots with a commitment to local food at this elegant, multi-story restaurant in downtown New Haven, CT.
An excellent example of the combination is a Tuna and Salmon Tartare entrée that is served with a yogurt sauce and toasted pita chips.
Chef David Foster’s renowned Foster’s Restaurant in New Haven, CT, features modern American cuisine with an international flair.
The appetizer list showcases an unforgettable dish: the Mediterranean-inspired Edamame Hummus with Sesame flatbread. The dish is easy to make, yet puts a tasty twist on classic hummus.
Take cooking on board to a whole new level with Chef G. Garvin’s fish and grits recipe.
From the Kitchen of Chef Errol Taylor
Charm City Catering, Baltimore, Md.
