Food is a sacred thing aboard the CATALYST. We believe that it aids and abets the spirit of community on our vessel, nourishing us along with the beauty of the scenery, the activities of the day, and the pleasure of each others’ company and life stories.

Our food is prepared from fresh, natural ingredients, including produce that is purchased from local Alaskan or San Juan farmers and fisherman. We do our best to use as little processed foods and as many organic ingredients as possible. We offer wines and coffee that have been purchased on San Juan Island…therefore local Washington wines, and fair trade/shade grown coffee beans that have been roasted locally, though purchased from small co ops around the world. In this way we support our local community, where the CATALYST is ported, as well as the local growers and fisherman of both SE Alaska and the San Juan Islands, embracing the idea of eating locally and using green practices, whenever possible.

Some local vendors:

"The food was phenomenal!"
DA and NA

San Juan Coffee Roasting Company, Friday Harbor, WA
San Juan Cellars, Friday Harbor, WA
San Juan Vineyards, Friday Harbor, WA
Friday Harbor Seafood, Friday Harbor, WA
Farmers Market, Friday Harbor, WA
Dennis Sperl, SAGA,  Petersburg, AK
Coastal Cold Storage, Petersburg, AK
Farmers Market, Petersburg local farmers, Petersburg, AK
Smets Farm, Petersburg, AK (we pick up fresh produce directly from farm to the boat)

OUR CHEFS:

TRACIE TRIOLO
CHEF

Tracie is our head chef. She 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.  Many summer vacations were in a remote cabin on a lake in northern Wisconsin, where 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 now lives in Mendocino County California during the school year and teaches woodwinds at the Ukiah School of Music. She plays piccolo and flute with local symphony orchestras and Baritone Saxophone in jazz bands.  Tracie uses 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.

Chef Tracie Triolo and SE Alaskan Farmers form Unique Partnership >> Click to Read More

ERICA FICKEISEN
CHEF

Erica use to spend her southern hemisphere summers cooking in Antarctica and her northern hemisphere summers vacationing in Southeast Alaska cooking for CATALYST guests and crew. Then she met her one true love and married him in Antarctica and decided that home with him in Washington was best. After a brief stint in the world of haute couture pastry (using those skills from Le Cordon Bleu in Paris) Erica now spends her days baking all manner of treats for the students and staff at PLU in Tacoma. She and her husband are currently in the process of ripping their house apart and putting it back together again piece by piece. We promised her some quiet moments of knitting and reading before Dawes Glacier if she would spend some time with us each summer.

SHANNON BAILEY
CHEF
ADMINISTRATOR / TRIP CO-ORDINATOR/VICE PRESIDENT / KAYAK GUIDE, NATURALIST, DECKHAND WILDERNESS FIRST RESPONDER

Shannon wears several other hats beside chef. However on some trips she does the cooking. She has been cooking for over thirty six years for her family, friends and in various hospitality venues. She enjoys the opportunity to share her talents in the galley with her guests aboard the CATALYST wearing the chef hat.

Suggested Menus:
Allergies and diet restrictions are accommodated.

Sunday:
Lunch: Smoked Salmon Cake, Herb Aioli, Warm French Lentils and Baby Carrrots

Appetizers: Shrimp and Smoked Almond Spring Rolls with Orange Dipping Sauce
Dinner: Seared Chicken Breast, Green Curry Sauce, Stir Fried Vegetables,
Coconut Caramel Tapioca

Monday:
Breakfast: Smoked Turkey Omlette, Banana Walnut Muffins, Cantaloupe and Honeydew, (granola and oatmeal offered)

Lunch: Butternut Squash Soup with Lamb and Turkey Meatballs, Whole Spelt Rolls

Appetizers: Crab Hush Puppies, Red Lettuce, Julienne Tomatoes and Cucumber, Remoulade
Dinner: Halibut Creole, Collard Greens, Grits Souffle
Chocolate Malt Mousse, Salted Pecans, Bourbon Praline Sauce

“Thank you to Tracie for providing that world class cuisine.” MB and JB

Tuesday:
Breakfast: Country Style Eggs, Turkey Sausage, Cheese Blackberry Danish, Melon
(granola and oatmeal offered)

Lunch: Albacore Tuna Salad, Zucchini Ribbons with Dried Tomatoes

Appetizers: Roast Beets with their Greens, Pine Nuts, Maytag Blue Cheese
Dinner: Roasted Beef Tri Tip, Cabernet Mushrooms, Garlic Mashers, Asparagus
Chocolate Truffle Cake, Dark Cherries

Wednesday:
Breakfast: Egg and Chorizo Tacos, Blueberry Scones, Tropical Fruit
(granola and oatmeal offered)

Lunch: Salami Pizza, Spaghetti Vegetable, Pesto and Tomato Salad

Appetizers: Coconut Shrimp, Spicy Mango Puree, Sesame Slaw
Dinner: Sockeye Salmon, Kumquat Vinaigrette, Brown and Wild Rice, Snap Peas
Lemon Tart, Blackberries and Blueberries

Thursday:
Breakfast: Scrambled Eggs, Dry Cured Bacon, Biscuits, Honeydew and Watermelon
(granola and oatmeal offered)

Lunch: Ceviche and Avocado Tostada, Quinoa and Black Beans

Appetizers: Pumpkin Ravioli, Browned Butter, Thyme and Flowering Oregano
Dinner: Proscuitto Wrapped Roasted Chicken, Grapes and Artichoke Polenta
Chocolate Almond Torte

Friday:
Breakfast: Smoked Salmon Eggs Benedict, Cantaloupe and Blueberries
(granola and oatmeal offered)

Lunch: Caramelized Onion, Beef and Broccoli Soup with Croutons and Gryuere

Appetizers: Mushrooms Stuffed with Bella Capra Smoked Goat Cheddar
Dinner: Scallops, Halibut and White King Salmon with Pasta Puntanesca and Kale
Peach Streusel Cake, Berry Semi Freddo

Saturday:
Breakfast: Sweet Potato Waffles, Cinnamon Honey Butter, Maple Syrup, Hard Cooked Eggs
Tropical fruit
(granola and oatmeal offered)

“The humor and educational aspects of the cruise were enlightening, while the food and wildlife were mind blowing!”
RS and JS

Menu Two:
Sunday:
Lunch: Shrimp Rolls with Dill Mayonnaise and Vinegar Chips,
Marinated Vegetable, Mushroom and Baby Potato Salad

Appetizers: Egg Drop Soup
Dinner: Chicken with Preserved Black Beans and Ginger, Pork and Mustard Greens Fried Rice,Sesame Broccoli
White Chocolate Mousse and Blackberry Wonton Wrapper Napoleon

Monday:
Breakfast: Smoked Turkey and Green Onion Omelette, Blueberry Muffins
Cantaloupe and Honeydew
(granola and oatmeal offered)

Lunch: Salmon and Vegetable Tacos, Papaya, Pineapple and Mango Salsa,
Coconut Rice and Black Beans

Appetizers: Potato and Pea Samosa, Cucumber and Tomato Raita
Dinner: Lamb and Turkey Meatballs, Pumpkin Apricot Curry, Chard and Yogurt, Couscous
Gingerbread, Peaches and Crème Anglaise

Tuesday:
Breakfast: Buckwheat Whole Grain Waffles, Cinnamon Honey Butter, Maple Syrup
Hard Cooked Eggs, Apples and Grapes
(granola and oatmeal offered)

Lunch: Marinara, Mozzarella and Calabrese Salame, and Pesto, Provolone, and Artichoke
Heart Pizzas, Spaghetti Vegetable and Tomato Salad

Dinner: Seared Halibut, Warm Mushroom Vinaigrette, Garlic Basil Mashed Potatoes,
Roasted Asparagus
Maple Marshmallow S’mores on the beach

Wednesday:
Breakfast: Biscuits and Turkey Sausage Gravy, Scrambled Eggs, Watermelon and Cantaloupe
(granola and oatmeal offered)

Lunch: Smoked Salmon Chowder, Dill Seed Whole Grain Rye Bread

Appetizers: Avocado, Shrimp and Cucumber Cocktail
Dinner: Cumin Rubbed Pork Tenderloin, Poblano Posole, Sweet Potato and Zucchini
Dark Chocolate Chile Tart

 “Thank you Erica 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

Thursday:
Breakfast: Turkey Chorizo and Egg Tacos, Cinnamon Coffee Cake, Tropical Fruit
(granola and oatmeal offered)

Lunch: Open Faced Flank Steak Sandwich, Olive Oil Mayonnaise, Pasta and Vegetable Salad

Appetizers: Crab Cornbread Cake, Sauce Remoulade
Dinner: Sockeye Salmon, Creole Sauce, Grits Souffle, Collard Greens
Profiterole with Salted
 Pecan Ice Cream and Praline Sauce

Friday:
Breakfast: Bacon and Green Onion Omelette, Berry Scones, Watermelon
(granola and oatmeal offered)

Lunch: Ceviche and Avocado Tostada, Quinoa Black Bean Salad

Appetizers: Scallop Summer Rolls, Peanut Sauce
Dinner: Thai Green Curry Chicken Breast, Stir Fried Vegetables, Jasmine Rice
Coconut Tapioca with Mango

Saturday:
Breakfast: Smoked Salmon Eggs Benedict, Honeydew, Cantaloupe and Strawberries
(granola and oatmeal offered)

Menu Three:
Sunday:
Lunch: Meat and cheese slices,  Chicken Gorgonzola Salad, Heirloom Tomato Salad, Sourdough bread,  Fruit/Chips, Chocolate Mint Chip Cookies

Appetizers: Smoke Salmon, Cream Cheese and Crackers/ Mangos and Dates
Dinner: Cilantro Lime Shrimp, Jasmine Rice with Cilantro, Peanuts, mandarin oranges, scallions/Broccoli/ Sour Cream Chocolate Cake

Monday:
Breakfast: Italian Eggs, Blueberry Muffins, Bacon or chicken sausage, fruit plate

Lunch: Clam Potato Cheese Clam Chowder, Salad, Dinner Rolls/Fish (Cod) Tacos with Fresh Salsa, Corn, Cabbage. Spanish Rice and Black Beans, White Chocolate Chip Oatmeal with Cranberries

Appetizers: Cheese, Crackers, Nuts
Dinner: Grilled Stuffed Flank Steak with Spinach, sundried tomatoes, feta cheese, Green Beans and Carrots, Mashed Sweet and Red Potatoes in Sour Cream, Herb Rolls, Apple Cobbler

Tuesday:
Breakfast: Poppyseed Waffles with blueberry syrup and hot cinnamon apple sauce, Chicken Apple Sausage, Fresh fruit cup and juice

Lunch: Spicy Thai Chicken and Peanut Salad over Jasmine Rice /Peanut Butter Blossoms

Appetizers: Sliced Pizzas with parmesan cheese/tomato paste and basil/scallions and peppers
Dinner: Lasagna with lamb/beef, garlic bread, Caesar Salad with pine nuts/ parmesan cheese, Goodie Bars

Wednesday:
Breakfast: Oatmeal w/ toppings, Hard Boiled Eggs, Fruit Smoothies, Apple Slices, Chocolate Chunk Muffins

Lunch: Split Pea and sausage soup, Yogurt Corn Bread, and salad, Lemon Bars

Appetizers: Guacamole/Salsa and chips and carrot , cucumber and celery sticks
Dinner: Enchiladas, Refried Beans, Spanish Rice, Chocolate Mousse

Thursday:
Breakfast: Breakfast Burritos (Scrambled Eggs), Gallo Pinto, Plantains and Mexican Cheese

Lunch: Fish (Cod) Tacos with Fresh Salsa, Corn, Cabbage. Spanish Rice and Black Beans

Appetizers: Mini Crab Cakes , Deviled Eggs
Dinner: Walnut  Chicken,Spinach, Carrot, Walnut and Strawberry Salad with vinaigrette, Fried Rice with Sundried Tomatoes/Capers/green onion/red peppers/pinenuts, Jeffrey’s Birthday Cheese Cake

“And of PARTICULAR NOTE was the over-the-top cuisine, prepared by Tracie. We loved each and every bite.”
JC and JC

Friday:
Breakfast: Granola, Biscuits with jam and honey/ Fruit plate, Sausage Patties

Lunch: Curried Mushroom/peas/chicken noodle soup, Salad, Chips

Appetizers: Angels on Horseback, 
Dinner: Grilled Garlic and Brown Sugar Salmon, Orzo w/ olives, capers, pine nuts, sundried tomatoes, and asparagus, Chocolate Torte

Saturday:
Breakfast/Brunch: Fried Eggs with Sweet Potato Hash and Hollandaise Sauce, Canadian Bacon, Fruit Plate, Croissants

Recipes from our Chefs:

Tracie’s Selected Tasty Recipes:

Menu:
Seared Duck Breast, Greens with Berry Vinaigrette, Wild Rice, Butternut Squash and Hazelnut Salad

Vinaigrette

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.

Salad

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.

Duck Breast

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.

Menu:
Herb-Rubbed Flank Steak with Shallot Mushroom and Sherry Sauce
Potato Dumplings
Steamed Broccoli
(Orange Gingerbread with sliced fresh Peaches and Whipped Cream, recipe not included)

Flank Steak

Make a Rub using:
6 Tbs salt
1 Tbs black pepper
Chopped garlic
Thyme
Oregano
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

Dumplings

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 eggs
2 Tbs. olive oil or butter
salt
enough flour to make a dough that si 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

Erika’s Tasty Catalyst Recipes

Butternut Squash

2  butternut squashes, skinned and chopped.
Sauté onions and garlic and then add butternut squash, one can coconut milk, apple juice and enough water to cover chunks. 
1 tbsp red curry paste (thai).  
Using immersion blender to puree soup. 
Add cilantro and green onions when about done.  (20 min simmer)

Rice Paper Burritos

Avocado
Mango
Green onion
Cucumber
Bean sprouts?  Salad/greens
Pre-cooked shrimp
Basil and cilantro

Wrap in spring roll skin, run under water and let sit for like 30  seconds and iit will soften and then you can roll it.  Stick’s to itself.

Red dipping sauce
meat, roasted veggies or as a dip

Couple cups of toasted almonds
1 –1 1/2 jar roasted red peppers drained
Garlic
Vinegar
Balsamic or red wine
Olive oil to thin down

Peanut Sauce

¼ peanut butter
2 garlic cloves
1 tbsp minced ginger
2 tbsp honey
¼ cup cilantro
Juice of 1 lime
1 tbsp sesame oil
1 tsp sambal oelek (red chili sauce has red rooster)
(blend in blender or food processor
¼ cup soy sauce
2 tbsp rice wine vinegar
Pg.40 rebar modernfoodcookbook

Avocado Dressing

½ avocado
Couple tbsp of rice vinegar
Agave nectar  1 tbsp
1-2  tbsp oil olive (3 to 1 oil to vinegar)
Good bunch of cilantro and parsley
1 tbsp Dijon

Mole Recipe

½  cup oil
1 tbsp massa /corn flour (could use flour)
1 tbsp chili powder
3 cups water
½ tsp cloves
1/2tsp cinnamon
2 tbsp of  cumin
1 round Ibarra chocolate

Fry your massa and chili powder in the oil, then as soon as toasts add water and spices.  Then put in chocolate, it will melt.  Add ¼ cup of sesame seeds (ground).  Simmer for 2-3 hours until the oil layers are blended.  
Add to enchiladas.

Shannon’s Galley Offerings

Mustard Crusted Halibut with Citrus Butter Sauce
Serves 4

Citrus Butter Sauce:
(often makes more than needed, use excess sauce for poached eggs over salmon the next morning.)

2 c dry white wine
Zest of 1 orange
Zest of 1 lemon
Zest of 1 lime
2 T heavy cream
8 oz (2 sticks) salted butter, cut into 1- T pieces
Salt and pepper

1 c stone ground mustard
2 T Dijon mustard
2 T minced garlic
¼ c dry white wine
1 ½ lbs halibut fillet

Citrus Butter Sauce:

Bring the wine and citrus zests to boil in med pan, lower heat and let simmer. Reduce mixture by ½. Add cream and simmer for 5 min. Remove from heat, whip in butter, one piece at time till all are incorporated. Add salt and pepper to taste. Hold at room temp. Do not reheat.

Preheat oven to 400 degrees F or prepare grill.

To prepare halibut, combine the mustards, garlic and wine. Remove any skin from the halibut and cut into four fillets. Place on small roasting pan. Spread tops with mustard mixture. Cover and let rest 15 minutes.
Bake or barbecue halibut till done, about 8-10 minutes. Place fillets on plates and dress with the citrus butter sauce and serve.
 

“This astonishing vessel was only surpassed by the talents, friendliness, humor and expertise of the crew! What a memory I will have for the rest of my life. Captain Bill kept us all laughing, Shannon kept our bellies full and happy and organized our photography efforts into a fabulous CD.”
LR

Summer Frittata
Serves 8-10

16 oz. asparagus, tough ends removed, broken into irregular pieces
1 cup chopped broccoli
3 medium potatoes, unpeeled and chopped in cubes
1 large sweet potato, peeled and chopped in cubes
1 red bell pepper, chopped
1 sweet onion, or 8 scallions, chopped green and white
2 garlic cloves, minced
1 cup of cubed cook ham or sliced chicken/ pork sausage or crumbled bacon or smoked salmon.
12 large eggs
1/4 c. milk
2 T chopped parsley
4 T chopped fresh basil or 2 t. dried basil
1 t. salt
Freshly ground pepper
1 c. shredded parmesan cheese or crumbled bleu cheese

Preheat oven to 350 degrees F.

In large ovenproof skillet over medium heat, cook vegetables and garlic till tender and potatoes softened, 6-10 minutes.

In a medium bowl, whisk together eggs, milk, parsley, basil, salt and pepper. Pour egg mixture over vegetables in skillet. Transfer skillet to oven and bake till puffy and eggs are cooked, about 25 minutes, Sprinkle top with cheese and bake a few minutes longer till cheese is melted. Let stand for 5 minutes and then cut and serve in wedges.