Mediterranean Summer by David Shalleck

Having begun my cooking career in some of New York and San Francisco’s best restaurants instead of working my way up the ranks I took a risk and went abroad to figure out what it means to be a chef through a series internships in many reputable kitchens in Provence and throughout Italy.

After five years while I contemplated if it was time to return home a unique opportunity presented itself: to be the chef on board Serenity, a classic sailing yacht owned by one of Italy’s most prominent couples.

During my interview with the owners they tasked me with the ultimate challenge— to prepare multi-course meals for them and their guests featuring the cooking style and local ingredients of each port we visited. In addition, no menu or dish was to be repeated the entire summer season. And all was to come from the confines of the yacht’s small galley while at sea.

In Mediterranean Summer I bring you with me to experience the places and flavors during Serenity’s five-month journey. I prepare the simple classics of Provençal cooking while in the French Riviera; forage for delicate frutti di mare in Liguria to make crudo; try to find the freshest fish along the Tuscan coast for Cacciucco Livornese; and embrace the season of sun-drenched tomatoes for acqua-pazza while in the Amalfi Coast.

Along the way you’ll get the distinctive sights, sounds, and character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests.  

Mediterranean Summer offers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well as recipes and tips to re-create the delectable food.