Weekly Menu

[Sam Plan B]

I have seen lots written about food at sea but have not noticed anything about a weekly menu. That is, monday = pasta, tuesday = spam sort of thing. Does anyone have any ideas about what would be a good three-meal-a-day schedule for an extended passage?

[Tempest245]

Hi Sam,

Food is a such a large subjective topic, but one of my favorites. How long the passage is might determine earlier menus from later menus. The expected conditions might determine some of my selections as well. The number of crew aboard is another consideration.

In my experience, flexibilty is key. If you're on a long passage doing shifts, everyone is eating/ sleeping at different times. Cooking in a seaway might not be desirable. ( eating is a problem for some)

So, Breakfast....got to have coffee! Good Coffee Making Strategy is critical, no instant for me ! Then, Dry Cereals, Fruit, Juices, Yogurt, Taylor Ham, Eggs..bacon etc.

Lunch...I bring alot of sandwich meats and cheese...Ham and Swiss, Roast Beef, etc.
on an extended trip, Canned Tuna, Canned Chunk Chicken meat. Mayo and Celery to make a Tuna Salad. Pickles..Mustard etc...
I usually make a Batch of Homemade Macaroni Salad, and Potato Salad,.. they'll last awhile in tupperware...I also get a big Bucket of Kentucky Fried Chicken put pieces in baggies...I like cold fried chicken!

I bring lots of cheese, pepperoni, crackers etc apples, smoked fish..

Dinners....Soups, Thermos... Dried pastas and sauce.
I have one of those vacuum sealers.
So I can make a batch of chili with elbow macaroni at home and seal them in portioned bags freeze it.
You can do anything you want like beef stew, whatever...
I make them in individual portions, so you just boil water..put the bag in and heat right in the bag. Then you can use the hot water something else, no dirty pot.

I don't think this answers your question, but I think flexibilty, and ease is more important. I've planned meals before only to hear...I want cereal, or I'll just have a sandwich, etc.....when someone is hungry, they should be able to grab something quick and easy...

Also, we fish from the boat all the time...and if we catch fish...that becomes a meal.

Bon Appetite..

[Sam Plan B]

Tempest,

I have read a lot of common sense and helpful advise such as yours. But one must begin with a point of departure. So, let's look at the following and fill in the blanks.

Monday
Breakfast: Coffee, juice, hot oatmeal.
Lunch: Chicken salad
Dinner: Pasta
Tuesday
Breakfast: Coffee, juice, cold cerial.
Lunch: Grilled cheese candwitch.
Dinner: Ham stake w/ pinaple, mashed potatos
Wednsday
out of ideas
Thursday
out of ideas
Friday
out of ideas
Saturday
out of ideas
Sunday
out of ideas

[Little Otter]

Hi sam this is a cheap menu but only if you like dehydrated stuff.
Monday, Teusday, Wnedsday, Thursday, Friday, Saturday, Sunday;
MRE's!!

[sv-Mystique]

Below is our menu from a recent cruise -

Grilled Duck with mixed berries
Roasted Sweet potatoes
Artichoke with butter and lemon
Salad with balsamic dressing
Grilled Quail
Wild rice
Brussels sprouts
Apple & pear salad with walnuts and balsamic
Grilled Scallops
White beans with sun dried tomatoes
Cucumber, tomato & red onion
Bread
Chicken fajitas-peppers, onions, tomatoes, sour cream, cheese, guaq., salsa seasonings
Tortillas ,Chips
Pasta
Rigatoni with red sauce and buffalo
Parmashion cheese
Garlic bread
Salad,brochettea
Steak
Baked Potato
Salad
Fresh spicy green beans


Lunch
Sausage- grilled, Chips
Chicken sandwiches, chips
Tuna salad sandwiches, chips
Lunch meat sandwiches
Salad- Dressed up
BLT’s, Salads-cheese


Breakfast
Dippy eggs
Toast , hash browns, bacon
Dippy eggs
Toast, hash browns, ham
Egg bake with cheese and meat
Omelets, Biscuits & honey
Oatmeal
cereal


Desserts
Mini pecan pies with chocolate bourbon sauce
Mini cheesy pears in purses

Cookies




Appetizers
Escargot butter lemon
Pate & pita
Foie gras & toast points
Buffalo sausage, crackers & cheese
Dried meats cheese
Olive blends

[Sam Plan B]

It must have taken a long time to type that response.

[sv-Mystique]

no problem - just cut and paste from the electronic boat journal!

[MarkJ]

Grilled Quail

Yes, but I can't catch them! They run around the deck too fast!

When we do one of our 15 to 20 day passages there is one thing we do (try this with quail). Make every meal cooked with the same ingredients different!

Say: Pasta, can of tomatoes, can of beef bolignase sauce.

Day 1: as above
Day 2: with garlic
Day 3: with UHT cream
Day 4: No bolognaise sauce but add can of mushrooms
Day 5: Add Asian stir fry sauce
Day 6: Add olives and basil paste.

Etc etc

Use the creativity to never have the same

Obviously add what vegtables are remaining, or fish caught etc.
We stock up of basics and then really work hard to find the small jars of pastes, flavorings, etc

Our latest good trick was to buy a box that grows mushrooms! Yum!!!!

[Tempest245]

SV- Yum....Anytime you need crew, let me know!...

Sam, I respectfully disagree with the premise of a fixed menu.
Cruise ships, restaurants, Universities, Corporations, offer choices. Most people don't plan a weeks worth menus at home. We eat when we're hungry ..and we want options....
This has been my experience after 30 years in the foodservice industry.

We don't have to give up flexibilty just because we're on a boat

Having said that, can one plan and stick to a set menu....sure!
I wouldn't attempt to design one for people who's tastes I don't know. Length of cruise, and conditions.....for instance Hot dogs are easy, but not everyone would consider them healthy...or desirable...yet, some might love 'em.

So where do you start? Make a list of yours and your crews favorite foods with no limitations. I can't believe that you ran out of food ideas after the second day ?

Make as long a list as you can. Then go back over them and see what doesn't work well..on a boat. Deep Frying is out, as is Pot roast, etc...
Then plug the ones you like into your menu, and go shopping.

I love many of SV's suggestions!! I made Macaroni and Potato Salads...on my last cruise
But they could just as easily been Cucumber and tomato salads with Feta or Mozzerella cheese, Seviche, Three bean salads, Pasta Salads, Rice Salads..Waldorf Salads.....Etc.
I like to make as much as I can at home...so somewhat stable Salads work for for me.

Chile's, Stews, Lasagna, Quiches..can be made at home and re-heated.

A Flank steak cooks fast..as do....Chicken breasts...Veal scallopini,..

Soups and sandwiches work for me......Roast beef, Ham, Tuna, Corned beef, Sardines, Peanut butter and Jelly even....
Progresso makes great soups..

How long is the cruise? How much refrigeration ? important considerations in menu planning. Tastes of the specific crew...essential...

[Therapy]

I'm hungry.

For the food and a cruise to eat it with........

[Chef to Sail]

I think Tempest makes a great point in utilizing the Food Saver Vacuum bags.

You can make anything in advance and store it in the bags. Not only will they keep all the food fresh but they also save space and time for cleaning up purposes.

With enough proper planning and preperation you could eat like a king out at sea!

[MarkJ]

Originally Posted by Therapy

I'm hungry.

For the food and a cruise to eat it with........

I'm just after the wine list................

[GimmeShelter]

Hi Sam. Recently I did a charter in the SVI's and as there was very limited restaurants we did menus, daily rations, and shopping lists for the whole trip. We saved so much money this way, and had a lot of fun cooking on the boat. For a full description, and the spreadsheets I used see here:

Provisioning for a 7 day charter | svgimmeshelter

[Grateful]

On passage, it's easy.

Monday fish & rice.
Tuesday rice and fish.
Wednesday rice, fish, and rice.
Thursday rice, rice, & fish.
Friday fish, rice, & fish.
Saturday fish, fish, & fish
Sunday sushi.

Seriously, on passage we fish a lot and we do eat a lot of fish, rice, beans & legumes, lentils, and whatever fruits & veggies, cured meats, etc. are closest to spoiling. It has never occurred to me to make up menus - even for extended passages.

[jreiter190]

There once was a Brit sailor who had an insulated box. Around the perimeter, two deep and six high say, he stacked frozen tins of beef and filled the center space with cans of beer. But then, he was a mad Brit.