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Food & Wine

Praise for the food aboard Sea Smoke

"The food was so much better than any other charter we've ever done.  You should teach the rest how to do it right!"
Theresa & Bill M.

"Speaking of food, it was 'get back Loretta, good night Irene and Katie bar the door'."
Kim & Dennis B.

"All we can say about the food is WOW!"
Matt & Heather T.

"The quality of the meals was superb!! The best we have ever had on our many charters."
Judy & Dick B.

"Charles is a true 'Cordon Blue' chef."
Sam & Karin S.

"I'd include Sea Smoke among the finest restaurants in which we've eaten."
Don & Marilyn M.

"Outstanding meals with lovely presentation worthy of any gourmet restaurant."
Mitch B. & Jessica H.

Cheered at every meal "Hooray!"
Ron S.

Charles Swaim started working in kitchens at the age of 11 and continued to work in professional kitchens throughout high school.  He then apprecticed to an excellent continental chef and worked as chef for hotels operated by Fairmont, Dunphy and Sky Chef International.  Charles has served on the board of directors of the American Culinary Federation, has owned his own catering business and taught culinary arts at the university level and for gourmet societies.  Before moving into the Executive Director's position of the Student Union at the University of Oklahoma, he was in charge of food service there. (See the press release page on this website).

Allow yourself to be pampered in casual elegance.  Meals aboard are prepared from a varied menu to your particualr taste.  A perfect accompaniment to each meal will be selected from Sea Smoke' wine cellar.  You may choose to be served either in the salon or above in the cockpit under the stars.  The perfect mood can be set musically by choosing from a collection of over 400 CDs.  Sea Smoke uses fresh linen for every meal - breakfast, lunch and dinner.  The dinner table is set each night with a different custom-made tablecloth with matching cloth napkins, napkin rings and knife rests.  Dinner is served on china accompanied with glass wine glasses and water glasses.  Your own private outdoor 5 star restaurant!



Each morning from Leslie's oven comes a feast of freshly baked specialties including:
Cranberry Orange Bread, Blueberry Muffins, Pecan Almond Cinnamon Bread, Lemon Poppy seed Muffins, Pecan Sticky Buns, Strawberry Sour Cream Coffee Cake, Date Nut Bread, English Muffins

The mornings may alternately bring you these treats:
Spanish Frittata, Eggs Benedict, Pecan Pancakes with Maple Syrup, Baguette French Toast, Mushroom & Brie Omelet, and Migas con Queso


Lunch Options

Thai Crusted Ahi Tuna on Mesclun greens with Shitake Ginger Dressing

Chicken Curry Salad "La Cirque" with caramelized pineapple, mango, banana, toasted coconut and almonds

White Pizza with artichoke tapinade, caramelized onions, chicken, mushrooms, Asiago, Mozzarella, Parmesan and Romano cheese topped with capers

Tuscan Shrimp Pot done with Jumbo Shrimp, fresh garlic, chopped Roma tomatoes, opal basil and zucchini slivers, topped with Feta cheese and oven broiled

Classic Caesar Salad with basil seared chicken breast

Warm Cornish Hen salad with the chicken marinated in Grand Marnier and open fire grilled with tangerine, tamari ginger dressing

Pecan crusted Talapia on slivered zucchini and summer squash


Dinner Entrees

Pineapple & Chipotle marinated Duck breast on tricolor bowtie pasta

Seared Lamb loin with curried cream and apple, raisin & mango coulis

Cilantro grilled fresh local Mahi Mahi with wasabi potatoes

Gorganzola stuffed Black Angus tenderloin on a Merlot shallot reduction sauce

Rack of New Zealand Lamb grilled with rosemary and garlic accompanied with mushroom risotto

Osso Bucco ala Sardinia with cardamom and garlic tomato sauce

Black & White Sesame crusted local Yellowfin Tuna with a Tamarind Marin Glaze

Pacific Salmon Filet poached in Sauvignon Blanc with shallot cream sauce, saffron aoli and roasted red pepper aoli

Ja' Makin Waves jerked pork tenderloin with garlic, green chilies and lime


Wine Selections

Below are representative wines from the Sea Smoke cellar.  We purchase wine in St. Martin, Martinique, Venezuela as well as the British and US Virgin Islands.  We try to keep a variety of outstanding French, Italian, Chilean, South African, Australian and American varieties in the cellar and we are happy to respond to special requests.

Chateau Commandier, St Estephe, France
Chateau Larose Tintaudon, Medoc, France
Chateau Columbier, Pauillac, France
Chateau Tayac, Margaux, France
Pio Cesare, Barbera D'Alba, Italy
Ontinori, Vermentino, Italy
Selvaniana, Chianti Rufina, Italy
Masi Campofiorin Ripasso, Italy
Retuerta "Rivola" Sardon De Duero, Spain
Carmenet Dynamite, Cabernet & Merlot, USA
Echelon Syrah and Pinot Noir, USA
Geyser Peak Cabernet & Zinfandel, USA
La Crema Pinot Noir, USA
Niebaum Coppola Claret, USA
Penfolds Shiraz & Cabernet, Australia
KVH Pinotage, South Africa
Cline Zinfandel, USA
Toasted Head Merlot, USA
Santa Rita Reserva Cabernet, Chile
Santa Carolina Cabernet, Chile

Chateau Haut Peyruguet Blanc, France
Boucuse Pouilly Fuisse, France
Goyon Pouilly Fuisse, France
Fat Bastard Chardonnay, France
Pascal Jolivet Sancerre, France
Laroche Chablis, France
Botromagno Gravina Bianco, Italy
Luna de Luna Pinot Gris/Chardonnay, Italy
Quinterelli Bianco, Italy
Rosemount Chardonnay, Australia
Franciscan Oakville Chardonnay, USA
Sonoma Cutrer Chardonnay, USA
Niebaum Coppola Diamond Chardonnay, USA
Simi Reserve Chardonnay, USA
Zoca Mesa Chardonnay, USA
Groot Constantia Chardonnay, South Africa
Merryvale Sauvignon Blanc, USA
Frog's Leap Sauvignon Blanc, USA
Silverado Sauvignon Blanc, USA
Steele Pinot Blanc and "Cuvee", USA

House Champagne, Roederer Estate