CHEFS LOG ALASKA DATE AUGUST 5 2010

This charter is coming to its final days, and I am never running short of ideas of what to cook. I never plan menus, only the first meal of every charter and that you know is Roast Chicken. Who doesn't like roast chicken? I just buy what looks best at the market and go from there.   My guests are my inspiration. sweet, spicy, comfort, elegant, sophisticated, rich, buttery, light, healthy, French, Latin, Asian or down home Americana. I can create something for everyone. Just cook and smile.
Saying goodbye is always bitter sweet.

Last night spent in a new found harbor, it is so beautiful, Loring Cove. 
Girls take a skiff ride to see the rapids. Girls just wanna have fun!!

Finally into Ketchikan, first city of Alaska. We are docked at Bar Harbor with no electricity and with our blue fenders hung port side, broadside across the breakwater entrance like a target that needs to be missed. 70 degrees and blue sunny skies, a heat wave in Alaska. Shop keepers fans are blowing and water drops are beading on their lips and brows as they declare “I moved to a cool tempered climate with lots of rain for a reason.” Feels good to me, so we take our books and tall cool drinks and sit on the aft deck. Shuffle plays the Itunes. We listen, shuffle, dance and sashay to Jeanettes mystical chanting, Eric Clapton, BB King and nodding to the beat of enticing voices I have never heard before.  I have a few days in port with nothing to do and all day to do it! See ya!!

Ketchikan, aft deck looking at fishing boats in the harbor

Looking west at sunset out of the harbor

Loving my Life and Loving You! It just doesn't get any better!
Ohhhh and a recipe to enjoy on a lovely deck, by the water, whether alone or with somebody!

Coco Pineapple Pzazz…    2 oz. white rum
                                    2 oz. pineapple juice
                                    1 oz. Coco Lopez 
                                    1 oz. Cointreau liquor
                                    Pineapple wedge
Fill cocktail shaker halfway with ice. Add rum, pineapple juice, Coco Lopez and Cointreau. Cover and shake for 30 seconds. Strain into chilled martini glass. Garnish with pineapple wedge.Sip and enjoy.