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Setting the Scene Page 3

Setting the Scene

Part 3: “I don’t mind doing three or four kinds of dishes in the same meal, as long as I know in advance,” she explains.

Written and Photographed by Kim Kavin - October 2003

   


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• Part 1: New England
• Part 2: New England
• Part 3: New England
• New England Photo Gallery


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Surprisingly (and to her great loss), little Desdemona never once begged for food as we dined on the aft deck. It’s the boat’s only eating area, but the distinctive meals we were served made it seem like a new experience each time we sat down.

There is no permanent chef aboard Lady Elizabeth, but Nesbitt says he intends to stick with two freelancers he knows well: Ross Miller, who dives for fresh lobsters to share with guests, and Nicole Gemereux, who was aboard with us. The Quebec native trained at the Art Culinaire of St. Adele, specializing in French and Italian cuisine, but her repertoire is quite varied. From a light, zesty lunch of chicken salad and piña colada dressing served in a hollowed pineapple, to a nicely portioned dinner of succulent pork tenderloin stuffed with apples and Italian sausage, to a decadent dessert of apple crepes with a creamy sauce of Kahlua, Bailey’s, and cinnamon, Gemereux never failed to please. She says she relies heavily on preference sheets and welcomes guests on special diets. “I don’t mind doing three or four kinds of dishes in the same meal, as long as I know in advance,” she explains. “Challenge makes you stronger.”

Most of our meals were served in port, where we were treated to views of the sun setting over fishing fleets in Montauk and of the re-created old town in Mystic Seaport. The week before our visit, Nesbitt had to pull up the boarding ladder in Mystic because tourists thought Lady Elizabeth was part of the historic exhibits.

The boat is scheduled to spend this winter in the Bahamas, where Nesbitt and Smith have cruised almost all of their careers and where access to the water is key. Unfortunately, the same high gunwales that will keep kids aboard make water access a bit tricky, as does the steep ladder to Lady Elizabeth’s narrow swim platform, but many guests should be able to step off the side boarding areas onto the Dusky’s bow for fun in the sun.

Enterprising guests will also want to make the climb up to the boat deck to take advantage of the view. Our group used it as our perch that night in the Hamptons, enjoying a bottle of Merlot and watching the crowds get rowdy during the fireworks. We were close enough to hear music drifting across from the bandstand: “The Rainbow Connection” by Kermit the Frog during the colorful blasts, “Moondance” by Van Morrison during the white streakers, and “What a Wonderful World” by Louis Armstrong as the finale approached.

We ooohed and aaaahed at the torched night sky and were particularly impressed with the launches that exploded in the shapes of smiley faces. The grins were a good 30 feet across if they were a foot.

Almost as wide as our own, thanks to the best show in town.

Lady Elizabeth is available for charter in New England and the Bahamas at a weekly rate of $15,500, plus expenses.

The Marine Group Phone: (561) 627-9500. www.marinegroup.com.

Next page > Photo Gallery > Page 1, 2, 3, 4

This article originally appeared in the September 2003 issue of Power & Motoryacht magazine.

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