Kicking off the Caribbean charter season, charter brokers and charter yachts converged on Antigua and St. Thomas for the annual industry-only Antigua Charter Yacht Show and Caribbean Charter Yacht Show. Northrop & Johnson is thrilled to have yachts place in both shows for the chef competitions, tablescaping competitions and drink competitions.
The 150’ (45.72m) AQUANOVA knocked it out of the park, winning first place in the “Chef’s Tapas Competition” and first place in the “Best Overall Presentation” at the Caribbean Charter Yacht Show. Chef Dave impressed judges with his jerk-rubbed beef tenderloin with tropical scallop ceviche, cucumber, pomegranate aioli and hibiscus foam on coconut rice crisp. Chief Stew Sara dazzled judges with her Day of the Dead tablescape that transported judges to a traditional Day of the Dead celebration. Sara also amazed brokers throughout the week with her sensational cocktails, such as her mango mule and Jamaican Sorrel.
The 164’ (49.99m) SILVER LINING took the judges to cloud nine, winning second place overall in the beverage competition at the Caribbean Charter Yacht Show with their Every Cloud cocktail. The cocktail consisted of light rum, coconut milk, lemon juice, egg white/substitute and SILVER LINING’s secret ingredient.
“I am ecstatic for the crews of AQUANOVA and SILVER LINING,” says their Charter Manager, Shawn Laird. They are both phenomenal crews with incredible skill sets that love to blow guests away with awe-inspiring meals, drinks, tablescapes and one-of-a-kind charter experiences.”
At the Antigua Charter Yacht Show, the 157’ (47.9m) MIRABELLA wowed judges taking home first place in the tablescaping competition in their size range and third place in the chef’s competition. This year’s theme was Concours de Chef and Tablescaping. Yachts were to present what they would offer their guests while aboard. The interior team went all out with an Under the Sea-themed tablescape. Shells, corals, pearls, sea life figurines, treasure maps and more donned the table, creating a truly awe-inspiring tablescape.
Chef Eric Davis presented a five-course meal welcoming judges aboard with an infused limoncello and passionfruit pearls. He then went on to present the first course of gazpacho-infused oysters, followed by a second course of beeswax-aged Yellowtail snapper with avocado cream and snail caviar. The third course was pomelochello spritz and Szechuan button-infused scallop Crudo with tomato cream, milk aoli and black lime. The fourth course was beef marrow, balsamic pickled girolles, pearl onion petals with oyster foam and wagyu fat-washed bourbon. The meal finished with a pecan wood-smoked cheesecake pear.
“MIRABELLA excels at providing guests with once-in-a-lifetime experiences and they showed the judges just that with their impressive five-course meal and tablescape, says Charter Manager Adam Fitzmaurice.
Congratulations to all the yachts on their success at the shows! We can’t wait to see what amazing experiences you create next!
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