The FoodPhotographs by Douglas Merriam

Approachable, soul-satisfying stylish comfort food

Much of what nourishes us all week comes from local farms and Annie’s ever expanding garden.  The eggs come from her chickens, the meat from down the road, and the cheese from the top, award-winning cheese-makers in the state.  The highest quality and freshest ingredients allow for simple yet elegant meals that are both healthy and charming.

Because of how Annie sources our ingredients, the menu is not set, but ever changing. Meals for your trip are based on what is coming out of her garden, the local farmer’s markets, and being delivered by the CSA share. Here’s a sample menu from a recent trip.  

Each morning, as you lay snug in your berth, Annie is up stoking the fire of her Cottage Crawford wood stove as she churns out the day’s desserts and breads.  The rich smell of freshly brewed coffee, roasted locally, greets you as you arrive on deck while Annie is cooking a delightful breakfast feast for everyone – it could be fresh baked muffins, boiled eggs, and homemade granola or poached eggs, English muffins, and house-made cured salmon. 

Heard on the Docks…

“…The food was magnificent!  The fact that we never saw the same meal twice was such a treat.  And the fact that you created all those culinary masterpieces out of that wooden box on deck and on that wood burning stove below deck makes the feat all the more impressive.  The lobster bake on the deserted island, just as your brochure said, was definitely a highlight of the trip.”  

~ Patricia R. from Ohio

Annie in the Galley Photo by Douglas Merriam

Lunch, often served on deck amid the sea air and rugged scenery, could be a hot soup or stew with all sorts of options or it might be banh mi, hand-rolled lasagna, or fresh tortillas with pulled pork – and maybe one of the breads and desserts that came out of the oven earlier in the day. One fine afternoon each week, we pick out just the right deserted island beach and prepare an authentic lobster bake with all the trimmings – including extra lobsters for those who somehow manage to have room left over!

In the evening, appetizers, dinners, and desserts created with care and creativity are served either on deck or down below in the galley, made cozy by the lighting of kerosene lanterns and fresh flowers on the table, where the day is remembered well and tomorrow is anticipated with eagerness.  

A lunch spread Photo by Susan Portnoy




Your Chef Annie Mahle

For over 30 years, Annie has honed her craft with both knife and pen.  Her first cookbook, At Home and At Sea, was highlighted on the Today Show and her food featured in dozens of national media outlets including the Food Network and Traditional Home Magazine.  In the winter she continues to create new recipes and shares them in her cookbooks, on her blog, and in print articles placed in Zest, Edible Maine, and a food column she wrote for over 10 years for the Portland Press Herald.  When she’s not sailing, Annie also caters and teaches classes for places such as Stonewall Kitchen. You can read more of Annie’s writing on her recipe and lifestyle blog, At Home & At Sea, or in her cookbooks, the Sugar & Salt books, both Blue and Orange, and At Home, At Sea: Recipes from a Maine Windjammer.