Galley Guys Western Exposure, Larry and Robin Page with Frank Leffelaar and Greg NicollIt is never the ‘same old, same old’ if you keep moving, laughing and making friends. And over the years, the Galley Guys have made many friends, laughed way too much and probably drank a little too much wine. One of our great friends, Frank Leffelaar, is a Dutch expat who has made the study and enjoyment of the foods and wines of British Columbia his mission in life. Frank is an avid sailor and has taken part in many Galley Guy adventures. On this year’s sailing trip, with Frank as cruise director, we seemed to spend a little bit more time on food and wine than hardcore cruising. I’m not really sure what ‘hardcore cruising’ is, but I have heard that some cruisers use that freeze-dried stuff. Not on this trip…only great menu with perfectly paired wines.

 

Galley Guys at Henry'sIf you can’t make it to Georgian Bay and can’t live without delectable breaded Pickerel and crispy fries, the Galley Guys want you to know that Henry’s Fish House returns to the Toronto International Boat Show to freshly prepare its world-famous fish dishes!A favourite destination for thousands of boating enthusiasts looking for a taste of summer – Henry’s original permanent location is on Frying Pan Island in Georgian Bay, open only in summer with access by boat or seaplane.

There is a moment, a special moment that boaters know, when the stillness is so perfect, and the sight of a breaking mist so fine it radiates as it fights the early morning sun to see which will rule the day. Ritual says that the first one up carefully fires up the kettle and waits ever so long for the whistle to blow – the come near signal. The whistle generates grunts and moans from mates hiding in bunks and berths as they search for just a few more minutes of sleep. Almost instantly, blankets and sheets and sleeping bags are pulled over heads to hide from the light, but the day has broken.

Here is a motto to make your cruisin’ lifestyle better; know your boat, know your mechanic and know your butcher! Plan your course and chart your meals. In my younger days, while I was in training to someday become the Galley Guy I appear to be now, I enjoyed learning how to cook at home. You’d think my wife would’ve been appreciative, but she never failed to point out that (when I was finished) there wouldn't be a clean pot or utensil left in the entire house.

The “Must Do” Restaurant Experience at the Fort Lauderdale International Boat Show. The Fort Lauderdale International Boat Show is one of my favourite events each year but I’m never really sure if it’s the show itself or the fact that we always book a dinner at the 15th Street Fisheries when we are there. Next October, or anytime for that matter, if you’re planning a trip to Fort Lauderdale, lovers of fine fish and seafood need to schedule a visit to the 15th Street Fisheries.

As the Galley Guys travel about we meet great people who share our joy for being on the water — sharing food and wine, and partaking in a little dinnertime storytelling. This particular gastronomic event was in the making for months and began with the mention of Digby scallops and a scheduled trip to Canada’s ocean playground, Nova Scotia. One of these great people is honorary Galley Guy, Jim Grove, who along with his most delightful wife, Dudley, proposed a scallop recipe that he has been tweaking for years.

If you truly love great food, or if you are a fancier of great wine, or if great theatre stirs your intellect, then seek out Niagara-on-the-Lake and indulge yourself in this wonderful playground. You may have noticed that we used the conjunction “or” several times in the opening sentence. This conjunction is used to link two or more alternatives – very appropriate for Niagara-on-the-Lake where there are so many alternatives and choices in dining, tasting and culture that our biggest challenge was deciding where to begin. Also, we are in the land of the Shaw Festival and we are trying to appear somewhat “learned.”  

The Galley Guys are dedicated to the pursuit of happiness through the pleasure of connecting with good friends over great times centered around yachting and dining together on board. We all have our favorite meals and perhaps you have something special you like to make when you’re on board. This time, the Galley Guys went with John Armstrong’s favorite meal. He decided he wanted to treat us to the rich and delicious flavor of braised Lamb Shanks on a bed of German Spaetzle and covered with a flavorful onion garlic sauce.

The Galley Guys have heard it said that, “If you are lucky enough to be boating, then you are lucky enough”. This past week, in the middle of a squall, in 90 kilometre winds, three Canadian sailors (one was only nine years old) were rescued in the Pacific Ocean by the 240 metre freighter, Horizon Reliance, belonging to the North Carolina company Horizon Lines Inc. Nearing hypothermia, the three were plucked from the sea, from darkness, heavy rain and six metre waves. Here on the stormy ocean were incredible acts of bravery, courage, skill, unselfishness and luck. "The rescue efforts cost will be covered by Horizon Lines", Spokesman James Story said. “It's part of our obligations as seafarers.”

Dear Galley Guy Andy, Wish You Were Here! Sometimes in the life of a Galley Guy, opportunities to travel to great places just happen. However, sadly, sometimes life just gets in the way. This year, our friends at Le Boat offered the Galley Guys a canal boat to cruise through the Alsace region of France to savour the food and wines of this spectacular and lush corner of Eastern France. Unfortunately Andy’s “menu card” had already been committed for this summer, so sadly we left without him. John and Greg, along with wives Linda and & Katie, cleansed our palates and headed off to France in search of new culinary adventures.

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