The Perfect SuperYacht-Tail and Apps

We’ve logged way too many mental miles daydreaming about scouring the ocean in our stretch yachts, celebrity-style. (Hey, The Secret tells us if we wish it, it will come true). Instead of just imagining our fab new life, we’ve glammed up an app and cocktail tray worthy a trip to the Côte d’Azur with help from Executive Chef Daniel Roberts of BALEENlosangeles, The Portofino Hotel & Yacht Club.  This way, we’re armed and ready to power out a new star-studded lifestyle the second our windfall hits.

Jettison the Cheetos. Sun, surf and 60-footers are best enjoyed with luxe small plates and simple-chic cocktails.

what ingredients can be used in appetizers during winter to create a “summer escape” vibe?
Daniel Roberts: Most chefs go with seasonal products, but you can use your imagination to incorporate products that give a summer type feel. You can always get limes, mango, ginger and coconut, which all have fresh, summery flavors.

what does an A-list yacht app tray look like?
Think lobster, truffles, tuna tartare — luxurious ingredients come to mind. You can riff with these guidelines to create your own high-end appetizers, perfect for serving to bikini-clad sunbathers:

Lobster Ceviche

• Ceviche liquid: Combine lime juice, vanilla bean and fresh coconut juice.
• Lobster meat
• Cucumber, diced small
• Jalapeño, minced
• Mango, diced small
• Red onion, diced small
• Cilantro, chopped

1. Crack fresh coconut in half over a bowl and reserve shell halves for presentation.
2. Combine coconut water, lime juice and a small amount of vanilla bean to create the ceviche liquid.
3. Cut lobster into medium to large dices, then immerse in ceviche liquid and set in cooler.
4. Prep vegetables and mix in with lobster and ceviche liquid before serving.
5. Arrange lobster in coconut shells, then garnish with crunchy taro root chips or plantain chips.

Tuna Tartar Picadillo Style

• Sashimi-grade ahi tuna
• Dried black currants
• Almonds, sliced and toasted
• Spanish olives
• Shredded coconut
• Chives, minced
• Soy lime dressing: soy sauce (low sodium okay), fresh lime juice, freshly grated ginger, spicy chile oil (optional)
• Crispy wontons

1. Cut tuna in a small to medium size dice.
2. Mix with currants, olives, almonds, coconut, chives and dressing. Add a little time for desired flavor, do not over dress.
3. Spoon the tartar onto crispy wontons. On a large tray, arrange currants on the vine and crushed almonds. Add wonton tartar bites to the tray for the butler to pass around the deck.

Truffled Heirloom Tomato Bruschetta

• Heirloom tomatoes
• Olive oil
• Fresh herbs
• Shaved white truffles or white truffle oil.
• Sliced bread, toasted

1. Slice the tomatoes into a small dice. Toss with fresh herbs and oil.
2. Spoon onto toasted slices of bread and shave white truffles on top.

Short Rib Soup Spoons

• Short ribs
• Sweet soy sauce
• Ginger
• Veal stock
• Oranges
• Carrots
• Celery
• Onion
• Wasabi mashed potatoes
• Crispy onions

1. Sear the short ribs stove top over high heat then add vegetables and liquid. Cover and pop in the oven on low heat for 3 1/2 to 4 hours.
2. Serve in a soup spoon, by placing braised short ribs on top of some wasabi mashed potatoes, then a bit of braising liquid on top and crispy onions for some crunch.

and for sipping?
DR: I’d suggest cocktails that are easy to mix and pour: Champagne and Elderberry, a standard gimlet and a sweet-sour vodka cocktail would work very well.

Avec Moi

• 5 ounces Moët et Chandon
• 1/2 ounce lavender simple syrup
• 1/2 ounce St. Germaine Elderberry liqueur

1. Serve in a champagne flute.

Cucumber Gimlet

• 3 ounces CÎROC Vodka
• Juice of 1/2 lime
• 3 slices cucumber, 1/4-inch thick
• Splash of simple syrup

1. Shake, strain, serve up with a cucumber slice garnish.

French Tart

• 2 ounces CÎROC Vodka
• 1 ounce peach schnapps
• Juice of 1/2 lemon

1. Serve over ice with a lemon twist.