It was Lucas, age 8, who spoke first. “Whoa!” he hollered. “This chicken is, like, totally good!” The words drifted down the companionway and directly into my ears, which, along with the rest of me, were standing at the sink engaged in scrubbing a seriously crusty pan. We were in Greece’s Saronic Islands after a morning of sailing, anchored in a quiet spot for swimming and lunch aboard Stressbuster, our Greek-designed Atlantic 70 cutter. Our charter guests that week were a delightfully down-to-earth family of four from Connecticut.
It’s not that I make a habit of eavesdropping, exactly. But I must confess, I do listen to gauge guests’ reactions to the lunches I serve on board. Sounds of satisfaction—or complete silence except for the clinking of utensils against plates, followed…
