Chef’s choice by Noelia

Noelia served up a creative Thanksgiving meal for her fiancé John aboard their newly purchased Privilège Serie 5. “It was our first time celebrating Thanksgiving on Sayonara, and since it was a really memorable meal, I wanted to share the recipe,” she explains. “It was something I kind of threw together, but the result was so good we’ve had it again and again.”

I’m so grateful to have John and Sayonara in my life, and this time of year is all about remembering why we’re grateful.

NOELIA

“Of course, it helps if you can toast Thanksgiving with a glass of wine. Our favorites for this recipe are all reds — Caymus, Barolo and Cabernet Sauvignon.” Best with fresh pineapple, this light summer recipe can also be made with tinned pineapple. You’ll also need some cherry tomatoes and fresh baby spinach leaves for the salad. “I roasted some pineapple in the oven, or you can brown it in a pan. Roast or fry some pieces of ham — here you can use any kind of ham you like.”

Thanksgiving is normally a time for getting family together in the US, but Noelia and John were enjoying the cruising life aboard their Serie 5 when the big day rolled round. Sayonara was berthed on Hilton Head Island, South Carolina, sometimes described as America’s favorite island, with its 12 miles of sandy beaches, winding waterways and sophisticated sporting and cultural facilities.

It is typical of this couple, who have spent as much time afloat as possible since they bought the boat in the British Virgin Islands, when the country was on the cusp of a three-month COVID-19 lockdown. They spent their first seven weeks aboard unable to step ashore, then, at the first sign of a let-up, they slipped the lines and made the nine-day maiden passage to Palm Beach, Florida.

“We had a lot of confidence in this boat,” explains John. “I’ve sailed since I was 11 years old, but Noelia and I didn’t have bluewater experience. We joined the Salty Dawg Rally, which was more of a collection of volunteers providing sailing information.”

That first summer, the couple took Sayonara to Annapolis and around Cape Hatteras. In 2021, they were more ambitious, taking the boat as far as Maine before returning south. “Both times have been a really awesome experience and a blast time for us,” says Noelia.

The couple like to eat out when the opportunity arises, but on days when they need to cover the miles, Noelia enjoys getting creative. “I love to cook I find it very relaxing, and it’s a great way to finish a full-on day of sailing. The boat’s kitchen is super well-equipped and such a pleasure to use. I like to look up recipes and make them with my own special touch.”

Photos: ©Noelia