Recently at the Newport Charter Show in Newport, Rhode Island, both Carolyn Titus and Missy Johnston of Northrop and Johnson Yacht Charters
(http://www.njcharters.com )were treated to an outstanding lunch on board Capricorn
( http://www.charterbrochure.com/capricorn112/ ) , the 112’ Hatteras motor yacht, available for crewed yacht charter for up to 8 guests in four guest staterooms. Capricorn is available this summer, 2012, in New England for crewed yacht charter and will be available next winter, 2012/2013, in the Caribbean for crewed yacht charter. Capricorn is packed full of water toys including an inflatable slide from the top deck right down to the water. However as always it is the great Captain, Crew and Chef Gary Chin Loy that really make a crewed yacht charter on board Capricorn a top yacht charter experience.
Capricorn Chef Chin Loy is a graduate of the Culinary Institute of America in Hyde Park, New York and has been creating innovative and excellent cuisine as a Chef for over 20 years. Gary was born in Kingston, Jamaica, and is of Chinese decent. After spending his childhood in Jamaica, he moved with his family to Plantation, Florida where his passion for food was developed from his infatuation with the ocean, living near the Intracoastal Waterway and working closely with his father, a local fresh seafood market owner. With a culinary range from Jamaican, Chinese-Japanese, Thai, fresh coastal seafood cuisine, continental fine dining cuisine, and sushi (one of his specialties), Chef Gary prides himself on producing diverse cuisine in the kitchen, and on his abilities to bring local food influences and flavors into his menu, no matter in which worldwide location he might be creating his fabulous food. Gary believes in translating the flavors and culinary techniques learned from different cultures into his own innovative interpretations; creating fresh, healthy, and mouth-watering cuisine that leaves his guests only wanting more. When Chef Gary is not on Capricorn, he calls Atlanta, Georgia his home, where he spends time with his wife and time traveling to visit family scattered through the US and Canada. Chef Gary creates a one of a kind menu for all charter guests on Capricorn that, as Titus and Johnston found, delivers an unforgettable culinary experience. Following is a photo review of the exceptional recent on board lunch.
Lunch Cuisine on board Charter Motor Yacht Capricorn consisted of the following:
Homemade Dumpling of Fish and Pork with a Ponzu Sauce
Bahamian Conch Seviche atop Homemade Potato Chips with White Truffle Oil
Lobster Claw with Greens and Lobster Salad Wrapped in Cucumber (pictured)
Chicken with Sweet Corn Sauce, Wild Mushrooms, and
Pureed Cauliflower with Bacon
Creme Brulee with Sponge Cake Stack