Posted December 13, 2018 in Charter by Morgan Crowe

Crew from Northrop & Johnson’s award-winning charter fleet won big once again during the 2018 Antigua Charter Yacht Show December 4 to 9.

The 19th Annual Chefs Culinary Contest tasked chefs with creating the perfect “New Year’s Eve Dinner Party,” while the interior crew were commissioned with crafting an ideal “New Year’s Eve Decorative Table Setting.” This year’s contest added a unique twist for chefs; each was given a list of guests’ dietary requirements to up the level of difficulty just a touch. Chefs prepared three courses — a starter, a main and a dessert — and were given only 30 minutes to tantalize the judges’ taste buds.

Yachts were divided into three size categories (160 feet and larger, 159 to 126 feet and 125 feet and smaller). Two of Northrop & Johnson’s yachts in the show faced off in the 159 to 126 feet category and both came out winners.
HARLE wins in Antigua 2019 2 Chef Sebastian Springer of HARLE took top honors with his imaginative 1920s New Year’s soiree menu. From a seared scallop amuse-bouche to the tuna ceviche starter, K2 beef fillet and elegant Chocolate Decadence pudding, the meal was fit for a Gatsby-style celebration that would roar into the New Year. And he artfully crafted with the menu while catering to a guest with Celiac disease.
[HARLE photos courtest of Boat International]

Chef Jamie Sparks of BERILDA took second place with her Champagne-focused December 31, 1920 menu — which included four courses; one more than the judge’s required three. Bubbles were incorporated into every dish — making a splash with the judges. The first course of lobster tail and confit potatoes was highlighted with white chocolate “Champagne” Beurre Blanc and caviar. The second course featured chicken roulade, asparagus and a Champagne hollandaise; the third course of Wagyu filet sear foie gras and a blueberry Champagne sauce tickled taste buds and the dessert of mascarpone spheres with raspberry Champagne centers, pistachio milk crumbs and a Champagne sorbet was the perfect ending. Chef Jamie’s menu also catered to a guest with Celiac disease.

Not to be outdone, the interior crew of BERILDA also let their creativity shine through creating a tablescape that took first place in the 126 to 159 feet category. Led by Chief Stewardess Robyne McNeil, the interior crew — which also included Second Stew Chantal Parker and Deck/Stew Andie Coulombe — fashioned a table fit for a festive Champagne-inspired 1920s New Year’s Eve that guests would not soon forget. Robyne worked with Chef Jamie to conceptualize a tablescape that would perfectly complement the menu. As soon as guests boarded the yacht, they were transported to yesteryear. The interior crew leaped into action by “wrapping feather boas around [guests], offering hats and props and simultaneously handing them a French 75,” said Chief Stewardess Robyne. Guests were then led to the photographer (First Mate Matt Parker) – complete with a 1920’s concertina-style camera — for a fun New Year Eve photo.

“As for the tablescape, the yachts’ owner has impeccable taste, so we already had some stunning crockery on board that naturally complement the theme. New Year’s Eve celebration fireworks were implemented in the napkin rings, the central table and side table deco pieces. Champagne and bubbles were everywhere; pearls, very popular in those days, were spilling from the antique champagne coups, large white ostrich feathers were placed on the table and threaded though the chandelier above. The ambiance was set via recordings of 1920s music played through an antique-looking wireless clock radio and at the end of our allocated 30 minutes, the crew gathered with the guests for a mock New Year countdown to send everyone off in style,” Chief Stewardess Robyne explained.

Northrop & Johnson is extremely proud of the yachts in our charter fleet and wishes them a successful winter charter season. For information on chartering HARLE or BERILDA this winter, please contact your preferred Northrop & Johnson charter broker.

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