Having thoroughly enjoyed the cuisine of multi talented Chef Elizabeth Lee's myriad dishes on several occasions on board her and Captain Warren's gulet Turkish Delight using the sous vide method, I immediately ordered my 220V Anova cooker from Amazon and went to work.
The concept is fascinating - submerge the food in a strictly controlled temperature water bath for anywhere from 2 to 12 hours, ensuring that the food achieves the same temperature both internally and externally (unlike the conventional direct heat method, which means the outside must be very hot before the inside is sufficiently cooked.)
My first problem was getting all of the air out of the zip-lock bag used to cook the food with, involving some calisthenics on the kitchen counter. My second challenge was using the Bluetooth function from the iphone to send the recipe directly to the Anova machine - I mistakenly sent chicken tetrazzini instead of chicken kiev, so the end result was slightly messy. I'm going to devote myself to soux vide mastery this winter, but my partner Dave suggests that we keep our day jobs.
Our first full season as the central booking agent for 32 meter Oğuzbey was extremely successful, and enquiries are already in for 2016. Oğuzbey is one of the very few gulets which offers a luxury experience for up to 26 people in the Greek Islands. She's perfect for family reunions, weddings, corporate functions and offers a full array of water sports. Her crew of seven are young, dynamic and her chef repeatedly receives excellent feedback from our guests. Her charter rates vary from 2400 to 3300 Euro per day.
Nestled between the Greek Islands of Kosand Kalymnos, Pserimos is an often over-looked destination. With around two dozen houses, a church, a little mini-market, a few thousand goats and a couple of tavernas, Pserimos is an idyllic escape once the day trippers leave back for Kos mid-afternoon. There are only about 35 permanent inhabitants, and even fewer in the winter months. This is the place to come to really get to know the locals. Our favorite friends include Sevasti Pikou who runs a traditional Greek kitchen by the same name out of her home with her family of four generations and serves a goat in red sauce to die for. Pserimos is so intimate that it even has its own gmail account (email@example.com). Drop us a line for a customized itinerary that includes this beautiful island.
Bookings are still coming in for 2015! Don't miss out!
Queen of Karia has a 5 day opening from 5 to 10 September available, and 17 to 26 September.
Why Not has the first week of September available, and 12 September until 3 October available.
Southern Cross Timer is available from the end of August until 26 September.
We have flexible itineraries - Aegean and Mediterranean shores and Greek Islands.
We're open for enquiries! firstname.lastname@example.org
Chefs are known to be notoriously fickle characters, and chefs at sea even more so. When we took on Chef Mehmet on our 24 meter gulet Why Not during the winter of 2013, we wondered what might be behind his strong glance and firm handshake. Chef Mehmet has turned out to be one of our hardest workers with a most gentlemanly disposition. Always open to new ideas and odd requests, his signature dish is fish baked in crusted salt. In his spare time, he reads cookbooks and enjoys experimenting with new recipes. This summer, he developed a stunning watermelon sorbet which received written email accolades, and his airy crepes are legendary. When a client demanded scrambled eggs with extra large curds, Mehmet Usta didn't even blink. Equally adept on deck as he is in the galley, Chef Mehmet is a valuable asset to the crew on Why Not and to Southern Cross Blue Cruising.
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