It takes a lot of food to keep a crew of 8 fed and fuled for an offshore race. Fridge space is tight (as you can see) and we are lucky to have a freezer aboard Freedom as well. I make the dinners in aluminum roasting pans, freeze them ahead and stack them in the freezer. As they come out one by one, bread and other freeze-able perishables are added to the freezer to keep them fresh for as long as possible.
Here is what is on the Dinner Menu for Newport-Bermuda 2010:
Chicken and Barley Stew with Garlic Bread
Beef Stew with Biscuits (the Skipper reports rough weather kept the biscuits from being made)
Cheesey Potatoes with Ham
Fettuccine with Smoked Salmon in Garlic Dill Sauce
Chicken Piccata over Rice (new this year!)
Breakfast Options include:
Breakfast Casserole (Eggs, Sausage, Cheese)
Fresh Fruit Parfait with Yogurt/Cottage Cheese, and Granola
Doughnuts, Coffee Cake
Hard Boiled Eggs
Bagels and Cream Cheese
Lunch is Cold Cuts or Tuna on Wraps or Bread (or dinner leftovers, if any)
Snacks (a very popular item this year, with the 'junky' ones running low by Sunday night):
Chex Mix, Asian Snack Mix, Peanut Butter Crackers, Popcorn, Assorted Chips, Pretzels,
NutriGrain Bars, Apples, Grapes, Carrots, Celery Sticks, Nuts.
Plus, homemade brownies, toffee-coffee bars, & snickerdoodle bars; as well as Oreos.
Assorted canned goods, soups, & boxed pastas are on board just in case. Other years I felt I had overstocked the boat, so I scaled back this year. That may have been a bad decision --it looks like Freedom will be on the race course longer than they hoped -- but only time will tell..... And they have a lot of popcorn!