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Chef Abby Pawlick of the M/Y ENTERPRISE won first place with her Sustainable Luxury take on shrimp and grits.

Sustainable Luxury: Chef’s Competition at 2019 Newport Charter Yacht Show

The results of the 2019 Newport Charter Show’s Chef’s Competition begs the question: Do we love top yacht chef competitions for the food, the cocktails, the ingenuity, or the spectacle of beautifully-presented epicurian delights? All of the above, we say!

Congratulations To All on Another Great Yacht Show

Our fine friends at the 2019 Newport Charter Yacht Show put on another superb event this year. Our thanks go out to everyone who made the show possible – the participating yachts, the show sponsors, the vendors, the American Yacht Charter Association – and especially our host, the Newport Shipyard, and their Marketing Director, Veronica Brown.

Congratulations to all the participants and winners of the much-anticipated Chef’s Competition with the timely theme: Sustainable Luxury.

Below is the beginning of the competition recap with a link to all the results and fun.

Results from the “Sustainable Luxury” Chef’s Competition

One of the special highlights of every year’s Newport Charter Yacht Show presented by Helly Hansen Newport is the Chef’s Competition, which is held under the Show Tent where all attending brokers, managers and other charter industry professionals can enjoy a break from business and gain further insight into the personalities of those who normally spend their days lavishing attention on charter guests.

This year’s show, which ran from Monday, June 17 through Thursday, June 20 hosted 24 world-class yachts: nineteen motor yachts and five sailing vessels, half of which were more than 100 feet in length and all of which were docked within easy walking distance of each other at the mega yacht-friendly Newport Shipyard, which also owns and operates the event.

With this year’s show theme being “Sustainable Luxury,” chefs received a mystery basket of ingredients the night before the competition. It included Jonah Crab/Atlantic Dungeness (locally caught in Narragansett Bay); Black Seabass (locally caught in Rhode Island Sound); and Caviar (a choice of Royal Belgian aquacultured in Belgium or Bowfin/Choupique aquacultured in Louisiana).

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