Food

Our food is prepared from locally sourced,
fresh ingredients

Food is an important part of what we offer aboard Catalyst & Westward. We believe that it helps create the strong spirit of community that we actively cultivate on our vessels. Prepared from fresh ingredients, purchased locally from Alaskan, San Juan, and Mexican farmers and fishers, we do our best to avoid processed foods. Instead, we use as many organic ingredients as possible.  We embrace the idea of eating locally and using green practices whenever possible.

Our Chefs

tracie
Tracie Triolo Westward Chef, Captain 100 Ton Masters, 200 Ton Mate, First Aid, CPR

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 backcountry 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 Manager for Fairmont Hotels and as a restaurant chef for the Grand Hyatt in San Francisco 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 the 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.

michael
Michael Neswald Catalyst Chef

Michael began his cooking career at the age of fifteen, busing tables and washing dishes at a historic steakhouse in Canyon Country, California, where he grew up. Since moving to Oregon in 2011, he immediately fell in love with the Pacific Northwest – its wild native ingredients, local farms and beautiful vineyards.

He has proudly worked under some of Portland’s finest chefs including Scott Ketterman of Crown Paella, and Johanna Ware of Smallwares. With the support and blessings of his mentors, he further trained as a stagier at Attica in Melbourne, Australia, as well as Michelin two-star Narisawa in Tokyo, Japan.

Now aboard the Catalyst, he is excited to share his cuisine with the Catalyst’s wonderful guests and embrace the new challenges of working in a rolling galley. Nature being the one thing that makes him happier than cooking, he feels at home on the beautiful waters of Alaska.

Menus

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 guests from Singapore who told really missed Asian food when traveling, and another guest with a nightshade allergy, so menus were created that worked well for all.

  • Chevron down Westward Baja Menus
  • 2/26

    Pad Thai Style Tamarind Wide Rice Noodles with Angel Shark, Egg, Vegetables, Crisp Shallots, and Peanuts

    Sourdough, Spinach and Chevre Pie, Roasted Pepper Relish

    Lamb (or Roasted Summer Squash and Barley) Stuffed Eggplant, Harissa Tomato Sauce

     

     

     

     

     

     

     

     

     

     

     

    Dried Apricot and 7 year Havana Club Rum Soup, Dark Chocolate Pate, Pistachio Bark

     

     

     

     

     

     

     

     

     

     

     

     

    2/27

    Chiliquiles Verde with Soft Poached Eggs and Chilorio, Apple Cinnamon Crumb Cake, Fruit

    Boatmade Turkey (or Lentil) Sausage, Camote, and Top Deck Kale Stew, Olive Oil Biscuits

    Dashi Custard, Ballena Gathered Scallops, Shiitake

     

     

     

     

     

     

     

     

     

     

     

    Pardito Red Snapper, Sweet Orange Soy, Sticky Rice, Sichuan Pickled Cucumbers

    Lemongrass Poached Pear, Plum Wine Ganache, Wonton Crisp, Green Tea Powder

     

    2/28

    Eggs Scrambled with Hot Smoked Salmon, Avocado, Grape Tomatoes, and Chives,

    Blueberry Muffins, Cantaloupe and Strawberries

    Greek Style Salad with Roasted Chicken, Garbanzo Fritters, Dolmades, Baba Ganoush, Goat Feta

    A greek salad.

     

     

     

     

     

     

     

     

     

     

     

    Guacamole Tostada, Lobster Pico De Gallo

    Shrimp Filled Roasted Poblano, Tequila-Black Garlic Cream, Salsa Macha

    Chocolate Coffee Flour Cake, Damiana Liquor, Ganache, Bittersweet Chocolate Dipped

    Raspberry Marshmallows

     

     

     

     

     

     

     

     

     

     

     

    3/1

    Country Style Eggs with Braised Pork and Green Chiles, Papaya and Pineapple, Mango Coconut Muffins

    Roasted Turkey Breast (or Eggplant) Sandwich on Rosemary Red Onion Focaccia,

    Chimichurri Mayo, Almond and Apple Slaw

    Smoked Oyster Stew, Black Pearl Tapioca, Lobster Oil, Chives

     

     

     

     

     

     

     

     

     

     

     

    Pan Fried Whitefish, Creole Style Crawfish, Cauliflower Grits, Greens

    Peach and Cocoa Butter Sorbet Profiterole, Bourbon-Date Sauce, Toasted Pecan

     

    3/2

    Ham and Sweet Potato Hash with Soft Poached Eggs, Cantaloupe and Blueberries,

    Sweet Cherry Bread

    Pardito Salt Sting Ray Cake, Mango Salsa, Cuban Style Black Beans, Plantains

    Spinach and Bacon Stuffed Under Boat Gathered Clams

    Seared Beef Skirt (or Cauliflower) Steak, Plum-Port Reduction, Gorgonzola Polenta, Green Beans

    Hazelnut Chocolate Mousse Tart

     

    3/3

    Chorizo Puffed Omelette, Honeydew and Watermelon, Apple Cranberry Muffins

    Pardito Cochito Banh Mi Style Sandwich with Cucumber and Traditional Pickles

    Mizuna, Mint and Glass Noodle Salad

    White Miso Soup with Katarina Scallops and Scallions

    Bento Box; Hamachi, Spicy Tuna, Crab and Avocado, and Salmon Skin Nori Rolls, Mirin Chicken

     

     

     

     

     

     

     

     

     

     

     

    Flourless Chocolate Torte, Lychee Liquor, Macadamia Nuts, Dark Chocolate Glaze

    ca

     

     

     

     

     

     

     

     

     

     

    3/4

    Vegetable Hash with Soft Poached Eggs, Pineapple and Papaya, Blackberry Jam Spiral Rolls

    Two Pizzas: Calabrese Salame & Provolone, Artichoke, Roasted Red Pepper & Arugula, Spaghetti Squash Garlic Scape Pesto Salad

    Pumpkin Seed Soup, Posole, Guajillo Shreads

     

     

     

     

     

     

     

     

     

     

     

    Goat (or Vegetable) Tamal, Hibiscus Flower Gastric, Green Chili and Garlic Salsa

    Coconut Rose Flan, Goat Milk Caramel, Cactus Fruit Syrup

     

    3/5

    Eggs Scrambled with Broccoli and Green Onions, Watermelon and Honeydew, Banana Muffins

    Pineapple-Molasses BBQ Pulled Chicken (or fish) and Boat Made Whole Spelt Roll Sandwich, Oven Steak Fries

    Dinner at La Costa

     

    3/6

    Breakfast Sopes with Chorizo, Nopales, and Hard Cooked Eggs, Fruit

  • Chevron down Westward Alaska Menus
  • 7/25

    Sockeye Salmon, Spinach, and Tamarind Pad Thai Style Rice Noodles, Egg, Peanuts, Crisp Shallot

    Poached Weathervane Scallops, Rhubarb-Orange Salad, Top Deck Broccoli Greens, Almonds

    Salad.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Serrano Ham Wrapped Chicken, Artichoke and Preserved Lemon Relish, Cauliflower Puree

    Gingerbread Sponge, Grilled Peach, and Boat Made Mascarpone Tiramisu

    dessert.

     

     

     

     

     

     

     

     

     

     

     

     

     

    7/26

    Summer Vegetable Omlette, Sausage Gravy, Apples and Grapes, Banana Muffins

    Roasted Turkey Rosemary Focaccia Sandwich, Smoked Eggplant Mayo, Dried Tomato Pesto,

    Mixed Greens, Balsamic Vinaigrette

    Asparagus Custard, Fresh King Salmon Roe

    desset.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Spiced Pork Chop, Cherry-Port Reduction, Wild Rice and Butternut Pilaf, Garlic Scape Fritter

    Almond Torte, Cashew Cream, Berries, Limoncello

    7/27

    Sonoran Beef Machaca with Green Chiles, Potatoes, and Soft Poached Eggs,

    Cantaloupe and Blueberries, Fig Bread

    Lamb Apricot Curry, Basmati Rice, Papadum Crisps, Naan

    Smoked Oyster Soup, Bull Kelp Rings, Black Tapioca Pearls, Lobster Oil

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Ford’s Terror Harvested Shrimp Etouffee, Blackened Catfish, Seared Greens

    Caramelized Banana, Coconut Rum Pastry Cream Éclair, Bittersweet Ganache

     

    7/28

    Everything Frittata, Apple Cinnamon Crumb Muffins, Bananas and Oranges

    Tea Smoked Chicken and Spinach Salad, Hoisin Vinaigrette, Toasted Peanuts, Sugar Snap Peas

    Guacamole Tostada, Crab Pico De Gallo

    Salt Fish Filled Roasted Poblano Chile, Avocado and Walnut Cream Sauces, Salsa Macha

    Chocolate Damiana Liquor Flan, Cactus Fruit Syrup, Ibarra Chocolate

     

    7/29

    Eggs Scrambled with Bacon, Sweet Onions, and Fresh Cheese, Cherry Danish, Melon

    Shrimp and Salmon Salad Whole Spelt Roll Sandwich, Romaine, Yogurt-Blue Cheese Dressing

    Duck Confit, Brussels Sprouts, and Grilled Apple Salad

    Beef Flank Steak, Wild Mushroom Relish, Seared Green Beans

    Strawberries, Biscuit Shortcake, Lemon Curd, Sitka Spruce Tip Merengue

    7/30

    Cured Ham and Sweet Potato Hash with Soft Poached Eggs, Tropical Fruit, Blueberry Muffins

    Chicken Mole and Roasted Vegetable Enchaladas, Avocado Salsa, Queso Ranchero

    Fresh Pea Soup, Fried Langostino Croutons, Top Deck Pea Greens and Flowers

    Pea soup.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Halibut Broiled with Garlic Scape Mayo, Seared Broccoli, Chile-Shrimp Oil

    Brown Sugar Blondie, Chocolate-Cashew Mousse, Rhubarb Compote, Hot Fudge

     

    7/31

    Eggs Scrambled with Spinach, Sausage, and Sundried Tomatoes, Watermelon and Blueberries,

    Pineapple Bread

    Bison Burger, Manchego Cheese, Herb Aioli, Boat Made Pickles, Greens, Grape Tomatoes

    Chowan Mushi, Shiitake Mushrooms, Togarashi

    Bento Box; Salmon Katsu, Nori Rolls, Wakame-Cucumber Salad

    A bento box.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Dark Chocolate Lychee Liquor Pate, Mango Puree, Chocolate Dipped Dried Mango

  • Chevron down Catalyst Alaska Menus
  • 6.10

    Fried Langoustines, Rainbow Quinoa, Roasted Carrots, Pickled Celery, Queso Fresco, Mint Aioli, Meyer Lemon

    Braised Rabbit Chawanmushi, Chive Blossoms
    Roasted King Salmon, Popcorn Polenta, Romesco, Olives, Nasturtiums
    Strawberry Shortcake Bars rolled in Fried Quinoa

     

    6.11

    Whipped Potato Cocotte, Baked Egg, Chorizo Oil, Banana Muffins, Oatmeal, Granola, Fresh Fruit

    Turkey Sando, Herbed Cream Cheese, Avocado, Tomato, Fried Shallots, Sprouts, Peach Salad

    Steak and Turnip Skewers, Miso Butter
    Baby Back Ribs, Roasted Potatoes, Asparagus, Green Apple Salad w/ Yogurt Dressing
    S’mores

     

    6.12

    Roasted Poblano and Fried Masa Scramble, Chai Tea Cake, Oatmeal, Granola, Fresh Fruit

    Chicken Tenders, Miso Soup, White Rice, Sweet and Sour, Sesame Cabbage, Watermelon

    Beet Carpaccio, Blood Orange, Macadamia Mousse, Pink Peppercorn, Calendula, Puffed Amaranth
    Roasted Tilapia, Gnocchi, Boatmade Ricotta, Roasted Corn, Scallion Puree, Blistered Tomatoes
    Banana Split inside an Egg

     

    6.13

    Tortilla Espanole, Romesco, Oatmeal, Granola, Fresh Fruit

    Tuscan Style Stew, White Beans, Spicy Tomato, Portuguese Sausage, Toasted Kale, Black Vinegar

    Lemon Cucumber stuffed w/ Dungeness Crab, Grapefruit, and Alain Passard’s Sweet and Sour Vinaigrette
    Mahi Mahi, Acini de Pepe, Roasted Yellow Beets, Celery Root, Fennel, Tomato Water, Bacon Crumbs
    Shane’s Exceptional Flourless Orange Chocolate Torte

     

    6.14

    Avocado Toast, Boatmade Focaccia, Ricotta, Poached Egg, Oatmeal, Granola, Fresh Fruit

    Beer Battered Sturgeon, Chickpea Crepes, Pasilla Jam, Crema, Cabbage Slaw

    Smoked Salmon Gyoza
    Roasted Lamb, Corona Beans, Braised Greens, Red Lentil Puree, Edamame, Hijiki, Red Sorrel
    Lemon Myrtle Cheesecake, Blueberries, Saffron, Spruce Tips