Chef Ethan Stowell went on board of the Clipper Round the World to cook a very homey meal for the race crew as they made a stop in Seattle following their tough Pacific Ocean crossing.
While cooking one of his classic dishes Roasted halibut with mushrooms, spring onions, asparagus and peas in the yacht’s cramped ‘galley’ (kitchen).
The victualler member of the crew are responsible for planning the menu for each leg, taking into consideration nutritional and calorific content of meals depending on weather and duration of the race, purchasing food supplies for each leg and keeping people motivated with good food through the extreme conditions.
Trying to store, cook and serve tasty and nutritious food during months at sea is quite a task on a round the world yacht designed for speed, not comfort – space is very limited and fresh supplies run out quickly. But due to the energy demands of the race, each crew member burn around 5000 calories a day so good food is an important part of the race.
There is a strict budget of £3.50 ($5.00) per person per day on the race for all meals so planning is key.
The international Clipper Race crew are currently on a stopover in Seattle, following their race from Qingdao, China. The next race will depart the Emerald City on April 28, headed for New York.
Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Bar Cotto, Mkt., Red Cow, Frēlard Pizza Company, Bramling Cross, Marine Hardware, and Ballard Pizza Company SLU, as well as Goldfinch Tavern in Four Seasons Hotel Seattle.
His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.
Clipper Round the World Yacht Race
The Clipper Round the World Yacht Race is the world’s longest ocean adventure and is also regarded as one of the toughest endurance challenges on the planet. At 40,000 nautical miles long and taking almost a year to complete, it consists of twelve teams competing against each other on the world’s largest matched fleet of 70-foot ocean racing yachts.
The Clipper Race was established in 1996 by Sir Robin Knox-Johnston, the first person to sail solo non-stop around the world in 1968-69. His aim was to allow anyone, regardless of previous sailing experience, the chance to embrace the thrill of ocean racing; it is the only event of its kind for amateur sailors. Around 40 per cent of crew are novices and have never sailed before starting a comprehensive training programme ahead of their adventure.
This unique challenge brings together everyone from chief executives to taxi drivers, nurses and firefighters, farmers, airline pilots and students, from age 18 upwards, to take on Mother Nature’s toughest conditions. There is no upper age limit, the oldest competitor to date is 74.
Whether they choose to take on the whole circumnavigation or compete in one or more of eight individual legs, all our crew achieve something remarkable as they conquer some of the world’s most challenging oceans.
The overall route is split into a series of global races and a maximum 12 points going to first place ascending to 1 point for twelfth place. The team with the highest cumulative points at the end of the final race wins the series, and the Clipper Race trophy.
The Clipper 2015-16 Race started from St Katharine Docks, London on 30 August 2015 and is the event’s tenth edition. Over 700 people from more than 40 different countries are taking part, and over 3,000 novice sailors have been transformed into ocean racers throughout Clipper Race history so far.
For more information, go to www.clipperroundtheworld.com.