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Our 5 Favourites From Sea Level

Citrus Kale Salad (3)

Chef Megan Schlobohm of Lolalita with husband Captain Ernie

Photography by Megan Schlobohm

I have often said to our culinary arts scribe Megan Schlobohm that being a yacht charter chef has got to be one of the most challenging jobs in the world.

I say this because I was a bartender for one of the busiest BVI restaurants – Myett’s; during high season, you could get ‘slammed’ as the expression goes and it was about meeting the drink orders hurled our way in quick fashion.

The unique difference of the catering industry whether on land or sea is there’s more demand than the act of supply; you don’t have to go through the arduous positon of selling something, but you best make certain you deliver on the customers’ requests.

The step up for caterers on the sea is that these ‘soldiers’ are obliged to be at the call of their guests 24/7 – there is no going home after a shift. For the guests’ vacation time, the yacht chef is on call all the way through and one has to applaud the phenomenal level of commitment and deep composure that must be maintained.

In addition to this, the yacht chefs of the Virgin Islands have to be at the top of their game; the BVI is especially famous as the yachting capital of the world so there’s extra gravity to be best culinary expert on these luxury boats, presenting the epitome of gourmet cuisine in aesthetic and taste.

Chef Megan of Lolalita is self-taught so her phenomenal skills are only limited by her creativity; essentially, this means there are no restrictions. Over the years, her feature page From Sea Level has presented some incredible meal, dessert, and beverage recipes that will make readers crave a yacht charter holiday.

Here, we’ve constructed a cooking extravaganza from previous magazine issues to occupy your day as September can have BVI residents lost for activity in this traditionally quiet month:

To view all the e-magazine issues, please visit: https://issuu.com/alookingglass

  1. Breakfast – Coconut Chorizo Qunioa with Fried Eggs and Pico De Gallo – September 2014 Issue

Breakfast (5)

As Megan quite rightly pointed out in this issue, “eat your breakfast.” It is often neglected in our fast paced work schedule, but this particular recipe is loaded with protein and whole grains to make certain you’re healthily fuelled up till lunch. You will find the full recipe in September 2014’s magazine online.

  1. Lunch – Shrimp Ceviche – March 2014

shrimp (2)

Keeping in line with recipes that living and visiting the Caribbean demands, this fish dish is one of those mixing operations that will surprise you in the simplicity of its preparation and resulting taste; the recipe is available in March 2014.

  1. Snack – Citrus Kale Salad – March 2015

Citrus Kale Salad (4)

The story behind this creation is testament to Megan’s creativity – a mother on-board one of Lolalita’s charters asked Megan to provide a way for her kids to enjoy their greens. Keeping things simple, this recipe is delicious kale with the blend of extra flavour to make sure it harbours universal appeal. Our March 2015 edition is where you will find this recipe.

  1. Dinner – Seared Tuna with Mango Jalapeño Slaw – April 2014

Tuna (3)

This dish was inspired by the versatility of mangoes. Megan paired the fruit with tuna to birth this refreshing, light meal. Find the recipe in April 2014.

  1. Dessert – Pecan Pie Cheesecake with Salted Caramel – November 2015

Pecan Pie Cheesecake] (2)

Encouraged by Thanksgiving that month, November 2015’s issue presented Megan’s timely dessert for an occasion that unites family and friends.

  1. Bonus Beverage – The Monkey Lola – June 2014

Monkey Lola (2)

We couldn’t go without offering a cocktail of sorts, after all, this is the Caribbean. This is undoubtedly the best chocolate cocktail on the islands. Plenty of smooth liqueurs and chocolate. Find this eclectic recipe in June 2014’s edition.

To view all the e-magazine issues, please visit: https://issuu.com/alookingglass 

Erin Paviour-Smith

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