Industry Updates

An East Coast-style adventure made easy

Superyacht East Coast, a marine destination development firm based in Halifax, Nova Scotia, and Fore Points Marina, a premiere marine facility in Portland, Maine, have announced a partnership to showcase their connected coastline as a “must-visit” yachting destination.

With diverse and thriving cultures, a world-renowned food scene, and fascinating maritime history, the connected coastline has long enticed cruisers to its shores. Rugged and wild, the region teems with exciting wildlife, stunning natural landscapes, and picturesque towns and villages.

“The character of our people and places change dramatically from port to port,” said Adam Langley, president and founder of Superyacht East Coast. “Each unique region presents its own magic, its own experiences, its own allure while never far away from modern services and amenities.”

Working together, Superyacht East Coast and Fore Points Marina aim to provide captains with confidence in building an East Coast itinerary supported by infrastructure, marine services, and guest experiences, according to Vanessa Pike, general manager of Fore Points Marina.

The marina boasts a new facility capable of accommodating yachts up to 630 feet and offers a full range of the latest amenities. “It’s the perfect launching off point for your East Coast adventure," Pike said. superyachteastcoast.com forepointsmarina.com

Underwater flight with CudaJet yacht toy

CudaJet, a unique new luxury watersport toy built in England, is about to make its debut in the U.S. According to the company, this new diver propulsion vehicle offers the sensation of flying weightlessly underwater in ultimate freedom.

With speeds of up to 3 meters per second (or roughly 10 miles per hour), the jetpack features a unique quickattach harness that can be donned in seconds. Divers control thrust at a squeeze of the trigger and direction simply by moving their body. In between flights, divers can scoot across the surface or comfortably catch their breath with the buoyant harness. CudaJet is waterproof to 100 meters (330 feet), according to Ashton Lauritzen, CEO of the company.

They will be available in January for $19,000 at Aqua Flight, which has been named the sole Cudajet distributor and dealer in the U.S. For further details, contact them at info@aqua-flight.com. aqua-flight.com

Captain launches ‘Superyacht Sunday School’

Capt. Hugo Luis Ortega Jr. transformed his yachting experiences into empowerment for yacht crew with a new crew career consulting business. Superyacht Sunday School opened last year and offers services such as personal consultations and CV assistance for new and veteran crew.

The impetus for the business came from Ortega's experiences working on yachts where he witnessed unsafe procedures and improper personal behavior onboard. The company recently added a 6-week course to cover how to break into yachting, including safety and mandatory certifications, CV workshops, networking and dayworking details, recruitment agencies, how to compare job offers, and Seafarers Employment Agreements. "I really want to empower people to have knowledge before they get on a boat," Capt. Ortega said. "I don't want people to settle. There are over 10,000 yachts — you don't have to take that first offer. If you've gotten an offer, that proves you're doing something right in the first place."

Holding both U.S. and U.K. licenses, including Officer of the Watch and chief mate, and a degree in engineering from the University of Florida, he shares expertise from eight years in the industry, and he works with co-founder, Shelby Hayn, who has been in yachting for six years. superyachtsundayschool.com

Wind technology to move ships

The large yacht industry watches for pertinent applications as technology advances in the commercial maritime market. Berge Bulk announced such tech with plans to harness wind power on the Berge Olympus bulk container ship in an ongoing effort to decarbonize.

Four BAR Tech WindWings will power the ship through technology innovated in cooperation with Berge Bulk, BAR Technologies, and Yara Marine Technologies.

“This partnership with BAR Tech and Yara Marine is a great step towards our transition to zero-emissions operations. Preserving our planet’s resources is fundamental to Berge Bulk’s sustainability vision and goals,” says James Marshall, CEO of Berge Bulk. “At Berge Bulk, we believe in the results that can be achieved by harnessing wind power. Evaluating this groundbreaking technology, the estimated impact on reducing emissions can be at least as significant as transitional fuels.”

The large, solid-wing sails will be 164 feet (50m) in height and are expected to reduce carbon dioxide emissions by up to 30% through wind propulsion and route optimization.

Berge Bulk owns and manages over 80 vessels for the mining, steel mill, and charter industries and plans to work with BAR Technologies and Yara Marine Technologies' green technologies to retrofit other vessels in the fleet. The Newcastlemax bulker ship expects to be underway with the new propulsion late this year. bergebulk.com bartechnologies.uk yaramarine.com

Pinmar offers electrostatic paint in US market

After success in Europe, Pinmar has brought electrostatic topcoat paint technology to the U.S. Benefits include a higher quality finish with a greater dry film thickness. The process also allows for larger areas to be painted, optimizing schedules for shipyards and yacht owners.

“Electrostatic paint application was developed in the automotive and aerospace paint sectors, and we immediately recognised the advantages it could offer for painting large superyachts,” says Remy Millott, CEO of Pinmar’s parent group, GYG Ltd. “It’s much more efficient in terms of paint transfer resulting in considerably less environmental impact, whilst enabling us to improve working conditions and meet demanding refit schedules on superyachts.”

Pinmar USA in Riviera Beach, Florida, recently used the technology on a 285-foot (87m) yacht at Savannah Yacht Center, in Savannah, Georgia, and on a 249-foot (76m) yacht at Safe Harbor Rybovich in West Palm Beach, Florida. Skilled topcoat specialists and a technical and management team from Spain completed the jobs.

“I’m delighted with the outcome of these two projects following a great effort from our teams on both sides of the Atlantic, and we appreciate the trust and support of the shipyards and yacht management," said Alexander Swain, president of Pinmar USA. pinmar-usa.com

Nominate the best for Superyacht Business Awards

Now is the time for captains and crew to recognize the best businesses in the large yacht industry through ACREW's fourth Superyacht Business Awards. Categories include the best superyacht marina, agent, refit yard, crew training, service provider, recruitment agency, software, and sustainable superyacht business.

Nominations are open through April 14, and finalists will be announced on May 29. After that, the industry can vote online between June 12 and July 17. Winners will be announced on August 7. Award winners and runners-up will receive the Superyacht Business Awards stamp. To participate, visit acrew.com/awards/ superyacht-business-awards-2023

New marina management course options

The Association of Marina Industries offers new management certification programs and a new basic-skills track for yacht industry crew and others aiming for a land-based career. Several sessions have been added to the two-step training program to become a certified marina manager (CMM) or certified marina operator (CMO). New topics include Master Planning & Permitting, Personal Development & Leadership, and Retaining your Team. Courses are available online or in person.

AMI's basic courses in marina management cover Environmental Compliance/Clean Marina Practices, Emergency Management, Marina Systems, Customer Service, Accounting 101, and Step up to Manager. The six-session basic course is online with presentations and group activities. Based in Warren, Rhode Island, the company has offered courses since 1986. marinaassociation.org

’Tis the season for wintertime trades

Best to seek the lee when “ridges” and “channeling” whip up these Caribbean winds.

By David Cannon

Winter is here, bringing thoughts in northern climes of abundant sunshine and warmth. Many yachts escape the chill by heading to the Caribbean, where knowing what is coming your way — namely, in enhanced east-northeast trade winds that are commonplace across this part of the world —and the strategies to employ during those less-than-ideal times is key to a safe, enjoyable experience.

High pressure ridges such as the one depicted here bring "Christmas" trades to the Caribbean. Larger swells (denoted by the brighter colors) are found in open and exposed areas vs. the lower seas in protected waters on the west sides of islands.

What causes enhanced winter trade winds?

The main driving force is large high-pressure systems, known as ridges, moving off the east shoreline of the U.S. and into adjacent waters of the western Atlantic. These ridges are expansive and will, with time, merge with a large, semi-permanent ridge generally found from north and east of the Caribbean into the central Atlantic. The air masses associated with these transient ridges are cold (though they will modify, of course, as the ridge moves offshore) and the circulation on the south side of the ridge, combined with the colder, more dense air mass it is associated with, gives rise to east-northeast trade winds that generally reach about 15-25 knots across much of the northern and eastern Caribbean. Localized channeling between islands within far northern and eastern Caribbean waters — the Leeward Islands and Windward Islands, for example — enhances these winds, pushing them into the upper-speed range, with higher periods often reaching minimal gale force of 35-40 knots. Particularly strong ridging across the area in January and February, the heart of the winter season, also is not uncommon, with large ocean swells from the N-ENE often reaching in excess of 10 feet, especially in open and exposed waters.

The passage of cold fronts to the north of the Caribbean in place of ridging will bring a 1-2 day break in these enhanced trades, as winds become east to southeast and ease, also allowing for northeastern swells to abate.

What can you do to minimize their effects?

Aside from planning your transit during breaks in eastnortheast trades, the best evasive action is to minimize your exposure. When able, it is best to stay on the lee — generally, on the west or south sides — of islands, where the islands themselves will act as a barrier, effectively knocking down ocean swells as they propagate farther south. While localized, higher “wraparound” east to northeast winds can still occur, the limited fetch will leave mainly a short-period, wind-driven chop in these protected locations. ‹

DAVID CANNON IS DIRECTOR OF YACHT OPERATIONS AT WEATHER ROUTING INC. (WRIWX.COM), A COMPANY THAT PROVIDES WEATHER FORECASTS AND ROUTING GUIDANCE TO YACHTS WORLDWIDE.

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Don’t overlook the obvious

There’ll be no ‘anchors aweigh!’ if the gear is allowed to decay.

By JD Anson

PHOTO CAPT. GRANT MAUGHAN

While engineers are constantly focused on keeping the lights on, the champagne cold and engines purring, lots of equipment can get overlooked. Often most neglected is all that heavy stuff at the pointy end. Anchoring gear is robust by necessity and appears bulletproof. But when anchoring gear fails, it’s never at a convenient time.

For most boats, an annual ground tackle servicing will keep everything functioning well. The anchors themselves require inspection. They work as well as they do because of their particular design. If shanks or flukes are bent or damaged, it may cause the anchor to not bite in the sea floor. Checking that the flukes move freely on the shank is also imperative. If frozen due to rust or mud, the tips will not dig into the bottom. The shackles and swivels should also be freely moving and without wear. The sand and rocks can wear the fittings and chain, causing weakness.

The chain itself should be checked for wear against the original specifications using a caliper. Class societies and flag states require replacement of the chain if wear exceeds their standards. Swapping the chain end for end will prolong its life, as it is rarely fully deployed. The vessel end will never touch bottom and most wear occurs in the first several meters of chain.

Up on deck, things get more interesting. Disassembling the chain roller and greasing the axle with a quality waterproof grease will help avoid binding when dropping anchor. The windlass might look nice and shiny, but less visible parts are very important. Most vertical and some horizontal windlasses incorporate capstan drums to allow dual-purpose use. This is possible because of a clutch system that disengages the

wildcat from the drive shaft. When screwed down tightly, the capstan then drives the wildcat to pull the chain in or out.

In between is commonly a clutch friction pad that is a wear item. Especially on older boats, these are frequently worn down to the rivets, thus damaging the mating surfaces and inhibiting the friction needed. They can also be damaged by deck crew who use the clutch to control the speed at which the chain deploys. While the capstan is off, cleaning and greasing the mating surfaces will allow effortless movement of the adjusters.

Typical windlasses incorporate oil-filled gearboxes. Normally this oil is good for many years but periodic sampling and testing can help spot water contamination, indicating worn seals or early signs of gear wear requiring service before major damage occurs. Many of these windlasses are foreign-made and spare parts can be difficult to come by.

All windlasses are hydraulic or electrically driven. Normal hydraulic system maintenance will cover the oil-driven systems; the electrically driven units are a different matter. The motors may be above deck and susceptible to submersion in seawater if a wave is shipped on deck. Even those below deck are housed in a warm, damp environment and can build up moisture in the electrical windings and corrosion on the mounting hardware and motor case.

Class societies will require megger testing of these motors at periodic surveys. If the vessel is not classed, this is still a good practice to ward off shorts and groundings in the windings. Electrical motors are driven by VFDs and these should be inspected as well for corrosion and cable tightness on the terminals. The control pendants and their connections need to be opened and inspected for faults.

This seems like a lot of work, but can typically be done in a leisurely day. No one wants to tell the boss they cannot anchor out because of neglect — or worse, have hundreds of feet of chain out with no way to retrieve it. Been there, done that.

JD ANSON HAS MORE THAN 20 YEARS OF EXPERIENCE AS A CHIEF ENGINEER ON SUPERYACHTS. HE IS CURRENTLY PROJECT MANAGER AT FINE LINE MARINE ELECTRIC IN FORT LAUDERDALE.

What the Deck!

By Chief Officer Wesley Walton

Tips to land a next-level job

1- When you’re starting out, yacht training schools will try to get you to purchase as many courses as possible, insisting that each add-on course will give you the edge over other candidates. This can be extremely costly and is not always necessary. The courses and certificates that are mandatory are:

STCW with Security Awareness and your ENG 1 medical. The only add-on

I would recommend is a Power Boat

Level 2 for those interested in a deck position. 2- Ensure you have a professional CV photo that is current and looks like you. Use a white background and look presentable. 3- Make sure your CV contact information is current. I cannot tell you how many CVs I have seen over the years without a means of contacting the candidate. How was I to offer them the job? 4- Always get someone to double-check your CV. Spelling and grammar are important and could ultimately be a deciding factor to whether or not you get the job. 5- Deckhands need to keep an accurate log of their mileage, sea days and sea service. As you progress in your career, you’ll need specific amounts of miles and sea time as prerequisites for upgraded licenses. 6- Whenever you go on holiday or leave a boat, get a deck testimonial from either your captain or chief officer that confirms your sea time on board. Staying on top of this is vital.

Things happen in yachting quickly and crew change, leaving you forever chasing down those sea days from captains and chief officers who no longer work on those boats. Once you have your testimonial, forward it to Nautilus or PYA (third-party sea time verification agents). 7- One of the most important things to advance your career from a deck point of view is the MCA Training

Record Book. This needs constant attention and work. When applying for your notice of eligibility for the

Officer of the Watch oral exam, the

MCA will go over your training record book with a fine-toothed comb, ensuring you have completed all the tasks.

8- One of the best career tips I can give is to establish good relationships with crew agents. If they know you can be trusted to do a good job, a crew agent will go out of their way to ensure you get your dream job, and likewise, you will trust them one day to give you great candidates when you are looking to hire your own crew. Never underestimate these relationships!

CHIEF OFFICER WESLEY WALTON HAS BEEN WORKING ON YACHTS FOR ALMOST A DECADE AND RECENTLY EARNED HIS 3000 GT MASTER'S LICENSE.

Toss It or Serve It?

Food and wine expiration dates indicate different things, but consumption safety is not always one of them.

By Alene Keenan

On many yachts, stews will inherit an assortment of bottles, jars, and cans of food in cupboards and refrigerators. It’s important to understand date labels on foods and to know what to toss and what to keep.

Date labels are not as strict as you may think. “Best by,” “Sell by,” and “Use by,” date markings have different definitions. For many foods, those dates are a rough suggestion. Infant formula carries the only federally regulated food date label. All other food dating is voluntary and assumes that storage conditions may not be ideal in grocery stores and homes.

The “Best by” date refers to the period the product will be at the best flavor or quality. The food is edible after this date but may not taste as good.

The “Sell by” date is provided by the producers to let sellers know when to remove items from the shelves. It is to ensure that customers get the item at its optimal quality. Depending on the item, food will last for several days to several weeks past the date if stored properly.

The “Use by” date is the last day the producer guarantees the best quality of a product. It is not a safety date or mandatory label, except in the case of infant formula.

As for the opened refrigerated condiments and salad dressings found on most boats, here are some rough guidelines. Of course, visually inspect all items and check for unusual odors. Going forward, label containers with the date they are opened.

When should opened products be tossed?

• Tomato products like ketchup, chili sauce, and cocktail sauces after 6 months • Chutney: 1–2 months • Salad dressings: 2 months • Barbecue sauce: 4 months • Hot sauces: 2 years in the fridge, 6 months in the pantry • Hummus: 7 days • Jellies and jams: 6–12 months • Horseradish: 3–4 months • Spaghetti sauce: 4 days • Mayonnaise: 3–6 months • Mustard: 1–2 years • Salsa: 1 month • Maple syrup: 12 months • Honey does not expire, but it is best within 2 years.

Wine

• Red wine: 3-5 days after opening • White and rose wine: 5-7 days • Full-bodied white wines: 3-5 days • Sparkling and canned: 1-3 days • Fortified and boxed: 28 days

ALENE KEENAN IS A VETERAN CHIEF STEW, INTERIOR TRAINING INSTRUCTOR/ CONSULTANT, AND THE AUTHOR OF SEVERAL GUIDEBOOKS FOR CREW.

Good Galley

SURPRISE BIRTHDAY CAKES

While tied to the dock, weigh out all the dry ingredients for a basic birthday cake mix. Trying to use scales underway or at anchor is a mission impossible without a stable boat — weighing scales will not give you an accurate readout. Put the flour, butter, baking soda, and sugar into individual ziplock bags. Make sure to label each bag. I like to write the weights of each ingredient on the bag as well, plus how many eggs I’ll need to complete the cake. (You can add cocoa powder for a chocolate cake or other flavoring and colorings when you actually make the cake.) Consolidate these by putting all the smaller bags into a larger one, and write on the bag the total size of the cake it will make or, as I do, which size cake tin to use. Squeeze out all the air and store it in the freezer. When you get that last-minute call for a cake, you are ready to go. Perfect cakes every time!

— Chef Danny Davies

WHAT ARE YOUR BEST TIPS FOR THE GALLEY? SEND THEM TO CREW@TRITONNEWS.

STEW CUES

Lists, lists, and more lists

Having a list for each store/department is effective and valuable. We use an app called OurGroceries, which all crew members have access to. We have a list for Amazon, the grocery store, and West Marine, to name a few. This saves time when we get to a store and don’t need to rethink what is needed.

Need to know wines quickly?

There is a wine app called Vivino, which helps to quickly pair wines and gain knowledge. You can also save wines in a list to keep track of favorites.

Antigua Charter Yacht Show’s winning crew

Competition was fierce as some of the industry’s most talented chefs and stews battled it out at the 2022 Antigua Charter Yacht Show’s Concours de Chef and Tablescaping competitions. Here are the winners.

CONCOURS DE CHEF

160 feet and over

1st: Chef RYAN SQUIRES of M/Y Coral Ocean 2nd: Chef RICHARD BROOM of M/Y Illusion 3rd: Chef STEVE SCOULLAR of M/Y Adventure

126 –159 feet

1st: Chef RUSSELL ALLEY of M/Y Audaces 2nd: Chef APRIL ODEN of M/Y Cupcake 3rd: Chef ERIC DAVIS of M/Y Mirabella

125 feet and under

1st: Chef SUZANNE TRICE of S/Y Radiance 2nd: Chef PAOLO COSTANTINI of S/Y The Sun 3rd: Chef MICHELLE BRINK of S/Y Kings Ransom

TABLESCAPING

160 feet and over

Chief Stew RACHEL ELLIOT of M/Y Lady E

126 –159 feet

Chief Stew SIMONA DOBREVA of M/Y Mirabella

125 feet and under

Chief Stew MONIQUE-LEIGH DA SILVA of S/Y Oceanus

Chef Ryan Squires of M/Y Coral Ocean, Concours de Chef winner in the 160-foot and over category.

Crew from the following 16 yachts participated in the event: M/Y Adventure, M/Y Christina O, M/Y After You, M/Y Come Together, M/Y Coral Ocean, M/Y Sherakhan, M/Y Lady E, M/Y Illusion, M/Y Audaces, M/Y Mirabella, M/Y Blue Devil, S/Y The Sun, M/Y Cupcake, S/Y King’s Ransom, S/Y Radiance, and S/Y Oceanus.

THE 2022 COMPETITIONS WERE COORDINATED BY CHARTER BROKER ELIZABETH LEE OF EAST YACHTS LTD. LEE IS A PROFESSIONAL YACHT CHEF AND AUTHOR OF THE GOURMAND WORLD AWARD-WINNING “COOKBOOK MADE WITH LOVE: CULINARY INSPIRATIONS FROM AROUND THE WORLD.” HER BOOK CAN BE PURCHASED AT COOKBOOKMADEWITHLOVE.COM

Enchanté

Create a top-shelf wine program on board.

Story and photos by Patricia Clark

some yachts offer elaborate wine rooms, floor-to-ceiling glass champagne lockers, and even library-style collections with massive leather-bound menus.

Most yachts are tight on space and offer one small wine fridge that holds a daily rotation of the day’s offerings. Stews must balance proper holding temperatures with chef suggestions, guest requests, and an owner’s private collection.

Guests may be wine savvy and know exactly what they want to have served with each meal and for any day drinking, while other groups depend on the chief stew and/or the chef to curate an appropriate selection. Preference sheets aren’t always informative, or even accurate, but if you follow a few simple guidelines, you can provide great wine that will cover all situations and tastes.

Guests often underestimate how much they will consume during a week on board. If you can preorder a general assortment to stock up boat stores you may save yourself the headache of sourcing in remote locations.

The best mix includes a range that may be on offer throughout the day. A basic guide would include the following: » Champagne » Additional sparkling » Crisp, semi-dry whites » Dry rosès » Light, chillable reds » Medium bodied reds » Heavier, earthy, full-bodied reds » Dessert wines

A quick meeting to discuss the week’s menu and any information found on the preference sheet will help inform a good variety. It is also important to find out from the primary guest, or the charter broker, how much money per bottle you should use as a guideline.

Now comes the fun part: choosing great tastes from around the world!

Some categories of wine must come from a designated region, such as Champagne, Barolo, Chablis and Rioja.

THE STUNNING ITALIAN WINERY OF DUCA CARLO GUARINI, IN SCORRANO, PUGLIA, IS RUN BY A FAMILY WHOSE LINEAGE DATES BACK TO THE FIRST CRUSADE. THE SITE WAS ORIGINALLY A 16TH CENTURY STONE OLIVE OIL MILL. THE WINE CELLAR OF LA BUCACCIA DA ROMANO RISORANTE, CORTONA, TUSCANY, ITALY.

If you want purity and an easy way to pair flavors, go for wines that have specific designations of terroir. These are easy companions to the same regional dishes. » DOP/DOCA (Spain) » AOP (France) » DOC/DOCG (Italy) » QmP/QbA (Germany)

Pairing food to wine can also come down to playing up tastes, such as earthy, spicy, and specific fruits that offer a balance to any dish. Asian flavors are very popular and pair well with wines that accompany the sauces found in the dish. A high-acid Albarino works with sashimi; a dry Riesling pairs well with Thai dishes; and a low-tannin red such as Gamay is an excellent pairing for anything with Sriracha or other chilis.

Yachts are often in hot climates and day-drinking guests are looking for chilled beverages. If you have an enthusiastic wine group, great all-day wine options include not only standards such as Champagne, Chenin Blanc, Gavi di Gavi, and Domaine Ott Rosè, but also the Basque region’s Txakolina, a Sicilian Frappata, and a South African Cinsault.

Age also comes into play when selecting wines, and the recommended years vary greatly depending on the wine. According to Sommelier Vincent Mosso, a private wine buyer out of New York City, “traditionally a Barolo shouldn’t be touched for at least 10 years, while Malbecs are great around year five and Zinfandels before year eight.”

Regardless of age, wines should be stored lying sideways in a cool dark place with no exposure to sunlight. Once opened, any wine that remains in the bottle should be stored upright with as much oxygen removed as possible.

When it comes to dinner wines, smart pairings are especially important. Some wines can dull the flavors of a dish and vice versa. If your chef is serving multiple courses, it is nice to pair wines that take guests on a journey along with the food. A gradual natural progression from a cleaner wine with the first course to the introduction of more complex flavors with each subsequent course could look something like this: Amuse

Lamb Confit sweet potato crisps, apricot chutney Pairing suggestion: Muga Bollicine

Soup

Pumpkin & Sweet Pepper Bisque with saffron oil Pairings suggestion: Chenin Blanc or Dry Reisling

Starch

Roasted Corn Risotto with Parmesan Cream Pairing Suggestion: Dry Reisling or New Zealand Sauvignon Blanc

Fish

Butter Poached Halibut white asparagus cream, zucchini, basil oil Pairing Suggestion: New Zealand Sauvignon Blanc or Vermentino

Meat

Chicken Roulade leeks fondant, sweet peas, parsnip purée Pairing Suggestion: Côte du Rhône or Barbera

Hot Veg

Butternut Squash Terrine kale, cashew cream, balsamic and smoked salt Pairing Suggestion: Côte du Rhône or Mourvèdre

Cold Veg

Shaved Vegetables radish, fennel, apple, walnuts, mandarin dressing Pairing Suggestion: Cabernet Sauvignon or Super Tuscan

Palate Cleanser

Gin & Tonic Sorbet cucumber, basil, lime (no pairing needed )

Cheese

Fresh, Soft Ripened, Washed Rind, Pressed and Bleu with Seasonal Accompaniments Burrata, Robiola, Murcia al Vino, Gruyere and Gorgonzola Dolce honeycomb, red wine preserves, blackberries, grapes Pairing Suggestion: Sweet Reisling, or Sauternes

Dessert

Roasted Pear Tatin honeycomb ice cream, port caramel Pairing Suggestion: Vin Santo or Amaretto or Sauternes