NORTHROP & JOHNSON WINS BIG AT NEWPORT CHARTER SHOW
The 2018 Newport Charter Show welcomed yachts to the seaside yachting haven June 18 to 21. Charter brokers from around the world also attended the show to get a feel for the fleet and the yachts available in the New England area for charter this summer. In addition to onboard lunches, yacht hops and a multitude of other activities, crew participated in a variety of competitions, including a chef competition, a tablescaping competition, a signature cocktail competition and a designer water contest. Northrop & Johnson is delighted to announce that yachts from its global charter fleet made the winner’s circle in every category.
This year’s chef competition was themed “desserts.” Tasked with creating saccharine-filled delights for judges to indulge, chefs could create frozen treats, plentiful pastries, crystalline sugar works of art and chocolatey dreams. Creativity and technical skill were considered, along with presentation and, of course, taste. A chefs’ meeting prior to the competition provided detailed presentation and ingredients rules for those participating. Three judges were tasked with choosing a winner, who won a $250 travel voucher from ISS GMT.
Chef Carolina Velandia from the 198-foot (60.35m) Feadship charter yacht BLUE MOON took home top honors in the chef competition. Drawing inspiration from her Colombia heritage, Chef Carolina, assisted by Sous Chef Rhett Sauers, created a Picante São Tomé Chocolate Tofu Mousse. The delectable dessert is both gluten and lactose free — perfect for those with particular dietary restrictions. The mousse is a beautiful blend of cocoa and spices paired with a passion fruit curd. Chef Carolina also created some Moscato jelly cubes to add a fun molecular gastronomy element to the dish.
Also making the podium from Northrop & Johnson’s fleet was Chef of the 123-foot (37.49m) charter yacht TEMPTATION. Coming in second place, Chef Terry Gatewood prepared a delightful frozen lemon-blueberry posset, which is a traditional English dessert, similar to a pudding. Light and refreshing, this fruitful posset is an ideal summer treat.
The signature cocktail contests allowed crew to get their creative juices flowing. Using Keel Vodka, crew concocted adult beverages for show attendees who boarded the yachts. These attendees then scored the beverages based on taste and presentation. The cocktail wiz-kids, Chief Stewardess Carrie Bozzard and Stewardess Suzy Balfour, aboard motor yacht FORE ACES created “Ginger’s Picking Peaches,” a signature cocktail with Keel Vodka, gin, elderflower syrup, peach schnapps, lime juice, peach cooler, soda, chili syrup. The chilled cocktail is poured into a martini glass; a squeeze of fresh peach juice is added to finish it off. Garnished with fresh peaches and “fluffy floss,” this lovely libation screamed summer and all who tasted it voted it best cocktail of the show.
It’s evident that no guest will ever go thirsty aboard FORE ACES, which also took home first place in the designer water contest. In an effort to deduce the use of plastic water bottles on board yachts, crew were asked to create a signature flavored water for guests using the onboard desalinator and the ingredients of their choice. Brokers were selected to judge the water based on taste, creativity and presentation. The crew of FORE ACES created a unique take on non-bottled water called “Kiwi Stole the Peaches.” It features freshly squeezed peaches, kiwis a touch of lemon and mint; it’s perfectly refreshing on a warm summer day. Chief Stew Carrie and Stewardess Suzy were awarded an elegant “Save the Blue” trophy and a $400 spa gift certificate.
The tablesetting competition welcomes all interior crew to create a tablescape with the yacht’s linens, china, tableware and accessories to showcase their capabilities when guests are on board. Crew are able to create their own themes during this contest and can set up the table indoors or alfresco. Show attendees as well as a panel of design professionals scored the tablescapes on originality of theme, composition, use of materials and how well the tablescape fits with the yacht.
The interior crew of motor yacht TEMPTATION (Chief Stewardess Jennifer Fallon and Stewardess Trish Castellon) were awarded first place in the tablescaping competition with their rendition of the garden of eden. The moss-laden table was covered in flora, fauna and faux snakes. Places were set with an elegant apple, sans one bit, and a slithering serpent to create a very unique aesthetic harkening to the yacht’s namesake.
Luxury yacht FORE ACES also was recognized in the tablescaping competition, receiving the “Fan Favorite” award for the elegant evening motif, which was a 50s glam style setting with sleek and sophisticated accents such as with silver accents, candles and crystals.
Northrop & Johnson congratulates all of the captains and crew who participated in these events. We’re extremely proud to have such talented crew in our charter fleet. All of these yachts (BLUE MOON, FORE ACES and TEMPTATION) are available through Northrop & Johnson; they all will be cruising New England this summer. For more information on chartering these yachts, please contact you preferred Northrop & Johnson charter broker.
