And away we go!

Good Morning from Alaska!

As the few of you that follow Chef Theo Petron on F-Book know, I've been provisioning in port at Kodiak, Alaska since my arrival in the 49th state this past Thursday the 28th of August, late afternoon. A brief synopsis of my time since landing.

Thursday 8/28

Luggage, Rental Car, Welcome beers on the boat, quick look-a-bout through the galley and any lingering supplies, walk to town and dinner at Henry's Great Alaskan Restaurant, more sampling of Alaskan craft brews, in bed by 8pm (body time is midnight, making it a 20-hour day!)

Friday 8/29

Finalize menu plan, create thorough shopping list, make liquor store run, breakfast at a local diner, I had reindeer sausage! 

Cleaning interior of boat, dinner again at Henry's with additional craft beer sampling, in bed by 11.

Saturday 8/30

Provisioning day! Major thanks to the patient employee of the Kodiak Safeway who rang up our $1200 order! Seems like a lot, but remember that everything is more expensive on an island and the temperature has no bearing on that; Cayman, Maui, New Zealand, Kodiak. Case in point, avocados are $3/each! Great lesson on using everything. Our order is boxed up for ease of transport to the yacht and we're off. Back to the boat the task now become determining how and where to fit a weeks worth of provisions in a manner to speed accessibility and to lessen any spoilage. Shopping takes 2-1/2 hours, another 1-1/2 stowing. Afternoon is spent heading to the fishery and buying fresh crab for the Sunday brunch. Steam crab, crack all the crab.

Make crab cakes. Final clean-up of the boat before the Boss and guests arrive at 5:30pm. Planning welcome appetizers, oh but wait! I receive a text from The Boss while they're in Anchorage wondering,'what's for dinner?' #*!#*!!!!!! I was just planning a simple snack as I figured they'd be tired from a day of travel. Nope, seems they want full on dinner. Thank God there is a pressure cooker onboard. I prepared simple beef burgundy that is a massive hit! Guests brought oatmeal cookies so dessert is covered. Early to bed, tomorrow guests are coming for brunch, Crab Cake Benedict for 8.

Sunday 8/31

Orange scone batter mixing. Bake scones. Toast 16 English muffin halves. Make hollandaise sauce. Pre-poach eggs. Heat crab cakes (sautéed yesterday). Guest are late. Grrrrr. Hold holly without breaking. Cut scones. Guests arrive. Silence, my biggest compliment!

Top off the tanks and we're on our way! Next stop Kiluida Bay.

En route at 22+kts of speed I'm marinating flank steak for the evenings meal. Also making guacamole, prepping peppers and onions and baking brownies for dessert. After 3+ hours of motoring the hook is down just before 5:00. The sun is still out, so happy hour involves gin and tonics, vodka tonics and perhaps a Mojito. Beers for Captain Mark and I.

In bed by 10:00. Breakfast is on your own tomorrow, or so I think...

P.S. The weather has been un-characteristically BEAUTIFUL since arrival, mid 60's and sunshine with light winds. As with any of my past Alaska trips, this will, undoubtedly change...