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 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 Alaska Menus
  • May 28 – June 6

    5/28

    Vietnamese Style Smoked Chicken and Wide Rice Noodle Soup, Bean Sprouts, Snow Peas, Crisp Shallots

    Asparagus Custard, Grana Padano Crisp, Parsley Oil

    Seared Halibut, Rhubarb-Thyme Butter, Braised Chard, Black Lentil Caviar

    Charred Peach Dumpling, Molasses Marshmallow Fluff, Salt and Pepper Pecans

    5/29

    Boatmade Fennel Sausage and Vegetable Hash with Soft Poached Eggs, Cantaloupe and Blueberries, Honey Fig Bread

    Pan Fried Catfish Po Boy Sandwich, Remoulade, Apple-Smoked Almond Slaw, Quick Pickled Okra and Watermelon Rind Pickles

    Barely Cooked Scallops, Tiny Spinach, Blackberry-Orange Vinaigrette, Puffed Quinoa

    Grilled Venison Leg Steak, Stout Reduction, Farragut Sweetnips and Their Greens

    Bittersweet Chocolate Soufflé, Preserved Lemon Crème Anglaise, Frozen Cherries

    5/30

    Eggs Scrambled with Chilorio and Roasted Green Chiles, Coconut Mango Muffins, Oranges and Bananas

    Chicken and Cauliflower Coconut Curry, Papadum Crisp,
    White Peach and Golden Raisin Chutney

    Shrimp and Palm Heart Filled Seamed Rice Dumplings, Sweet Vinegar, Chile Oil

    Sake Poached Sablefish, Black Trumpet Broth, Lily Buds, Glass Noodles, Pea Greens

    Miso Ice Toasted Cashew Cream, Wonton Crisp, Sichuan Pepper Hot Fudge


    5/31

    Braised Kale, Bacon, and Barley with Soft Poached Eggs, Watermelon and Blueberries,
    Oven Fried Apple Fritters

    Saltfish Sliders, Banana Catsup, Farragut Baby Head Lettuce Wedge,
    Pineapple Vinaigrette

    Smoked Black Cod and Pumpkin Seed Soup, Posole, Green Chiles

    Guajillo Rubbed Roasted Turkey Breast, Almond Mole, Calabasitas

    Bittersweet Chocolate-Canela Cake, Damiana, Goat Milk Caramel, Ibarra Chocolate


    6/1

    Asparagus and Brie Omlette, Apples and Grapes, Apricot Danish

    Fish and Roasted Root Vegetable Pie, Brown Bread

    Seared Albacore-Avocado and Salmon Skin-Cucumber Hand Rolls, Black Garlic Ponzu

    Star Anise Glazed Beef Flank Steak, Pickled Shiitake, Caramelized Broccoli Shoots


    Almond Torte, Lychee Ganache, Ginger Liquor, Sesame Dark Chocolate Bark

    6/2

    Chicken, Potato and Scallion Frittata, Three Berry Muffins, Fruit

    Pulled Pork (or Turkey) Sammie, Rhubarb-Cranberry BBQ Sauce, Yam Jo Jo’s, Boatmade Pickles

    Sweet Pea Flan, Seared Lobster, Chimmicurri


    Shrimp Filled Poblano Relleno, Avocado Puree, Salsa Macha

    Caramelized Pineapple Blue Corn Tamal, Cactus Fruit Syrup


    6/3

    Vegetable Fried Rice with Soft Poached Eggs, Watermelon and Blueberries,
    Cinnamon Spiral Rolls

    Smoked Oyster Stew, Sweet Potato Biscuits, Garlic- Herb Butter

    Goat Cheesecake, Arugula, Tomato Oil, Balsamic Vinegar

    Roasted Lamb, Smokey Eggplant Puree, Half Dried Tomatoes, Fermented Turnip Stems

    Walnut and Spruce Tip Baklava Nest, Cocoa Butter and Dark Chocolate Truffle Eggs


    6/4

    Chicken, Provolone, and Marinara Omlette, Strawberries and Cantaloupe,
    Orange Marmalade Muffins

    Seared Sockeye Salmon Panang Curry, Bok Choy, Bhutanese Red Rice

    Grilled Artichoke. Preserved Lemon Aioli, Marinated Red Bell Salad

    Crisp Skin Duck Breast, Cherry Gastric, Brussels Sprouts with Hazelnuts

    Gingerbread Waffle, Maple Mousse, Elderberry Syrup, Salmonberry Petals


    6/5

    Biscuits and Turkey Sage Sausage Gravy, Citrus and Bananas,
    Karen’s Homemade Apricot Jam

    Bison Meatball Sub Sandwich with Mozzarella and Tomato Sauce,
    Spaghetti Vegetable Salad

    Dashi, Diakon Ribbons, Shaved Bonito, Togarashi
    Octopus, Hand Gathered Sea Vegetables, Sesame Emulsion

    Nori Rolls and Nigiri
    Yellow Tail Jack Katsu, Sugar Snap Peas

    Grilled Pear, Chocolate Lychee Pate, Cacao Butter Ganache, Green Tea Powder

    6/6

    Latke with Cold Smoked Salmon and Soft Poached Eggs, Melon and Blueberries, Raspberry Danish

     

  • Chevron down Catalyst Alaska Menus
  • May 13 – May 19

    5/13

    Ahi Tuna Poke Bowl, Avocado, Cucumber, Nori


    Rhubarb Gazpacho, Fermented Chile Powder

    Dover Sole Roulade, Saffron Gnocchi, Peanut Romesco, Fava Beans, Breadcrumbs

    Bee Pollen Frozen Yogurt, Honeycomb Crunch, Fresh Berries, Shaved Pistachio, Petersburg Flowers


    5/14

    Fried Masa Scramble, Chocolate Chip Banana Muffins, Oatmeal, Granola, Fresh Fruit

    Turkey Sando, Herbed Cream Cheese, Avocado, Mama Lils, Fried Shallot, Spinach and Sour Plum Salad

    Radishes dipped in Smoked Butter with Fried Seaweed

    Short Ribs, Grilled Asparagus, Farragut Farm Greens with Shaved Manchego, Dried Currants

    S’mores, Toasted Brown Rice, Spruce Tips

    5/15

    Baked Egg and Potato Cocotte, Oatmeal, Granola, Fresh Fruit

    Blue Corn Tamales stuffed with Pork or Mushroom Carnitas


    Scallops en Escabeche, Roasted Red Pepper Sorbet, Black Lime, Fennel Pollen Crackers, Foraged Plants, Flowers, and Seaweeds from Hey Bear Falls



    Coho Salmon, Aji Amarillo, Black Beluga Lentils, Roasted Carrots, Black Radish, Tangelo

    Salted Maple Egg Cream, Cottonwood Resin, Puffed Amaranth

    5/16

    Taiyaki stuffed with Scrambled Eggs, Sausage, and Cheese, Oatmeal, Granola, Fresh Fruit

    Steamed Dungeness Crab, Drawn Butter, Cheddar Chive Biscuits, Fresh Green Salad

    King Crab Chawanmushi

    Chicken Tortellini, Crab Shell Vodka Sauce, Braised Spinach

    Lemon Myrtle Cheesecake, Rhubarb Gelee


    5/17

    Tortilla Espanole, Oatmeal, Granola, Fresh Fruit

    Falafel Salad, Chickpea Crepes, Tahini Yogurt, Beet Pickled Turnips, Avocado, Mango

    Pork, Apricot, and Pistachio Pithiviers with Bordelaise

    Pan Fried Tilapia, Rainbow Quinoa, Soft Farmers Cheese, Golden Beets, Rainbow Chard

    Flourless Chocolate Torte, Green Tea Ice Cream, Coconut


    5/18

    Focaccia with Roasted Root Vegetables and Poached Egg, Oatmeal, Granola, Fresh Fruit

    Catalyst Corn Dogs, Wild Blueberry Mustard, Shaved Turnip and Green Apple Salad with Ginger Vinaigrette

    Temari Sushi


    Black Cod, Smoked Potatoes, Hollandaise, Blistered Cherry Tomatoes, Beet Microgreens, Hijiki


    5/19

    Steamed Salmon, Omelette, White Rice, Miso Soup, Sesame Greens

  • Chevron down Westward Baja Menus
  • March 22 – April 2

    On this trip we had many special dietary requirements. One guest was on a vegetarian diet that included eggs and dairy, another was a pescatarian who did not eat eggs or dairy, two were lactose intolerant, and one other ate no seafood. The rest of the guests were devout omnivores. But there was more common ground than first imagined. Everyone on board really enjoyed food, and our meals together included lively conversation with new ideas about how to eat well despite dietary restrictions. These menus worked well for all with only a few omissions and substitutions.

    3/25

    Salmon or Eggplant Thai Style Coconut Green Curry, Green Beans, Bean Sprouts, Red Rice 

    Boat Made Ricotta or Macadamia Cheese Stuffed Squash Blossom, Spinach Puree, Black Garlic
    Rosemary and Orange Marinated Chicken or Garbanzo Crusted Cauliflower, Zucchini Ribbons, ½ Dried Tomato Oil, Pine Nuts

    Chocolate-Avocado Mousse and Banana Cookie Sandwich, Hot Fudge, Strawberry Juice3/26

    Eggs Scrambled with Spinach and Chicken Sage Sausage, Apricot Bread, Melon and Blueberries

    Wild Mushroom Cashew Cream Soup, Pulled Turkey, Grana Padano, Garlic Parsley Spiral Roll

    Pea Flan, Shrimp (if desired), Chimmicurri, Smoked Paprika Oil

    Achiote Braised Goat or Black Bean Tamal, Guajillo-Hibiscus Gastric, Avocado Puree

     

    Caramelized Pear Tostada, Canela Ice Almond Cream, Cactus Fruit Jelly, Ibarra Chocolate3/27

    Braised Beet Greens, Farro, and Bacon (for some) with Soft Poached Egg, Banana Muffins, Pineapple and Papaya

    Quinoa and Curry Roasted Cauliflower Salad, Chicken for Carnivores, Fried Chickpeas, Raw Apple Chutney, Yogurt Raita, Flat Bread

    Sesame Vegetable Tapioca Paper Roll, Almond Hoisin, Boatmade Garlic Chile Paste
    Crab Stuffed Talapia or Shiitake Stuffed Onion, Glass Noodles, Preserved Black Bean Sauce

    Mango-Plum Wine and Lime-Avocado Soups, Chocolate Dipped Dried Mango 

    3/28

    Ratatouille with Braised Lamb (if desired) and Soft Boiled Eggs, Melon, Cherry Danish

    Stovetop Smoked Pardito Yellow Tail Jack or Black Eyed Pea Burger, Plum BBQ Sauce, Greens with Creamy Dill Dressing, Boat Made Pickles

    Guacamole Tostada, Jicama or Cochito Ceviche

    Walnut and Dried Fruit or Katarina Scallop Poblano Relleno, Avocado Puree, Salsa Macha
    Damiana and Bittersweet Chocolate Coconut Milk Flan, Coconut Caramel, Hibiscus Syrup3/29

    Duck (if desired), Sweet Potato, and Chard Hash with Soft Poached Eggs, Papaya and Pineapple, Banana Muffins

     

    Pad Thai Style Tamarind Rice Noodles, Chicken or Tofu, Spinach, Cabbage, Red Bells, Broccoli, Carrots, Egg, Peanuts, Crisp Shallots

    Asparagus Soup, Lobster and/or Parsley Oils

    Pumpkin Seed Fritters or Beef Tri Tip, Mushroom Catsup, Horseradish-Beet Slaw, Blistered Green Beans
    Preserved Lemon Raw Cashew Cheesecake, Strawberries, Limoncello3/30

    Everything Frittata, Melon, Oven Fried Apple Fritters

    Seafood or Chayote Enchiladas, Roasted Tomatillo Salsa, Chipotle Cashew Crema, Top Deck Greens, Cumin Vinaigrette 

    Spinach and Goat (or Cashew) Cheese Filo Tart, Charred Red Pepper Sauce

    Roast Squash or Lamb Leg, ½ Dried Tomato Jus, Smoked Eggplant Puree, Cucumber-Olive Relish
    Mandarin Orange, Coconut Cream, and Chocolate Sponge Tiramisu


    3/31

    Pardito Salted Ray or Roasted Vegetable Cake, Fried Egg, Green Chile Salsa, Pineapple and Papaya, Blueberry Muffins 

    Calabrese Salami and Aged Goat Cheese or Artichoke and Red Pepper Pizza,
    Spaghetti Vegetable, Pine Nut, and Boat Grown Cherry Tomato Salad

      

    Shiitake Mushroom and Kombu Broth with or without Hand Gathered Queen Clams
    Bento Box: Nori Rolls, Tofu or Yellow Tail Katsu, Sesame Asparagus, Cucumber and Wakame Salad
    Anja’s Birthday Almond Torte, Lychee Liquor Dark Chocolate Ganache, Green Tea Powder

    4/1

    Potato and Chayote Squash Ranchero with Soy or Pork Chilorio and Scrambled Eggs,Cinnamon Rolls, Strawberries and Honeydew 

    Yam, Chard, Vegetable Broth, Posole, Chicken or Black Beans, Tortilla Crisps 

    Dinner at La Costa


    4/2

    Broccoli Omelette, Smoked Trout or Spring Onions, Beet Root and Coconut Muffins, Todos Santos Grown Fruit