Food is an important part of what we offer aboard CATALYST & WESTWARD. We believe that it helps to create the strong spirit of community that we actively cultivate on our vessels.
Our food is prepared from fresh ingredients, purchased locally from Alaskan, San Juan and Mexican farmers and fishers. We do our best to use no processed foods and as many organic ingredients as possible from the local communities where the CATALYST & WESTWARD are ported and embrace the idea of eating locally and using green practices, whenever possible.
Chef Tracie Triolo and SE Alaskan Farmers form Unique Partnership >> Click to Read More
“Thank you to Tracie for providing that world class cuisine.” MB and JB
Tracie grew up in Boulder Colorado where she developed a passion for food, music and the outdoors. She began working at an early age in her family’s restaurant and spent most of her spare time, playing music, skiing, backpacking, and refining her back country cooking skills. Her summers were spent in a remote cabin on a large lake in northern Wisconsin, where boating, swimming, canoeing, fishing and harvesting wild edibles consumed most of the long days. She received her culinary arts degree through the New School for Social Research from the New York Restaurant School in Manhattan. She worked in many upscale restaurants, as chef Garde Manger for Fairmont Hotels and as a restaurant chef for the Grand Hyatt in San Fransisco before finding this life of living and cooking on these beautiful classic yachts year round in Alaska, the San Juan islands and Baja.
When she last lived on land, it was in Mendocino County California and worked on catalyst in Alaska during the summer months. During the school year she would teach woodwinds at the Ukiah School of Music and played piccolo and flute with local symphony orchestras and Baritone Saxophone in jazz and funk bands. Tracie used cooking on charter boats as an excuse to return to southeast Alaska every summer and the money earned to support her decadent musician lifestyle the rest of the year. Now that we’ve added a winter season in Baja she works with us year round.
“Thank you for not only all the trouble you went to, to give us a fresh culinary delight for each meal, but catering for individual needs in such a caring way.“ JW
Menus change every trip to accommodate the individual needs and desires of our guests and to utilize the local ingredients that are available at that moment. We base our purchasing decisions on what is fresh and beautiful and not on what is on sale at a giant food distributor.
For example on one trip we had some folks from Singapore who told me that they really missed Asian food when traveling, and another guest with a nightshade allergy, so menus were created that worked well for all.
Tracie’s Selected Tasty Recipes:
Menu 1: Seared Duck Breast, Greens with Berry Vinaigrette, Wild Rice, Butternut Squash and Hazelnut Salad
¼ C. white wine vinegar
4 shallots, chopped
4 Tbs. honey
1 Tbs. prepared whole grain mustard
¾ C. mixed berries
1 C. canola oil
splash Worcestershire sauce
splash Tabasco sauce
chopped fresh thyme
white pepper & salt to taste
Blend all together; toss fresh greens with some of the vinaigrette. Arrange greens on individual plates.
1 whole Butternut Squash, peeled and cut.
Cook until tender (do not overcook) – drain, set aside.
Wild Rice – Bring 3 ½ C. water to boil; add 1 C. rice; reduce heat to simmer; cook until moisture is absorbed and the rice is cooked.
¼ Red Onion, sliced very thin.
Gently toss the squash, rice and onion together with ¼ C. vinaigrette & organic herb mix.
Place in the center of the greens.
Trim fat & skin even with the edges of the breast.
Season well with herbs (thyme, marjoram, garlic, salt & pepper) and refrigerate for 24 hours.
Place skin-side down in hot seasoned pan. Immediately reduce heat and let fat render out of duck breast, to a thin layer of fat in the pan.
Turn breast to cook on the other side, until desired temperature (Tracie suggests medium rare).
Slice thinly on the bias, and arrange on top of the salad.
(Tracie cut up and rendered the duck fat trimmings along with the breast. She will use the savory fat and trimmings in some creative way later in the week. Perhaps as hash…)
Pour remaining vinaigrette over all, sprinkle with chopped hazelnuts, and serve.
Herb-Rubbed Flank Steak with Shallot Mushroom and Sherry Sauce
(Orange Gingerbread with sliced fresh Peaches and Whipped Cream, recipe not included)
Make a Rub using:
6 Tbs salt
1 Tbs black pepper
Let Rub stand on steak for 20 minutes
Sear steak on high heat until brown on both sides Remove from heat – place in baking dish Bake at 350 for 10-20 minutes until desired temperature
Cut 1 lb. red potatoes into quarters and place in pot.
Cover with water and cook until tender
Remove from heat, saving ½ C. liquid. Mash the potatoes with the remaining liquid.
Add to mashed potatoes:
2 Tbs. olive oil or butter
enough flour to make a dough that is not too sticky
Roll into logs; slice into desired size, and roll into dumplings
Drop dumplings into boiling water until they float – wait one minute; Remove and Drain.
Toss cooked dumplings in a little olive oil or butter, S&P to taste Garnish with thyme flowers