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Wednesday, January 26, 2022

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No-fail Individual Breakfast Soufflés

Breakfast Corinne Gregory Sharpe - August 2, 2020

Bibb Salad with Tomatoes, Blue Cheese & Crispy Onions

January 4, 2022

Seared Duck Breast with Orange Sauce

June 9, 2020

Chocolate Cheesecake Mousse with Espresso Gelée

July 8, 2020

POPULAR CATEGORIES

Dining48
SBC Backstory15
Entrées15
Appetizers & Starters13
keto10
Soups & Salads9

MY FAVORITES

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Roasted Beet Napoleons

Corinne Gregory Sharpe - January 8, 2022

Bibb Salad with Tomatoes, Blue Cheese & Crispy Onions

Corinne Gregory Sharpe - January 4, 2022

A Fancy App with Only FOUR Ingredients?

Corinne Gregory Sharpe - December 30, 2021

Changing Up Turkey Leftovers

Corinne Gregory Sharpe - December 6, 2021

Bibb Salad with Tomatoes, Blue Cheese & Crispy Onions

January 4, 2022

A Fancy App with Only FOUR Ingredients?

December 30, 2021

Chicken Wellington with Wild Mushroom Suprème Sauce

Corinne Gregory Sharpe - November 15, 2020

I can't say this recipe came out of desperation...well, maybe it did. My husband has imposed this rule on...

When life hands you Corona Virus, make soup

March 24, 2020

Roasted Brussels Sprouts with Toasted Walnuts & Blue Cheese

May 29, 2020

Seared Salmon with French Lentils and Mustard-Herb Butter

May 3, 2020

HOT NEWS

Tenakee Eagle Tries to Steal my Salmon!

A Marriage of Pears and Roquefort

Wine Roasted Beet Salad with Blue Cheese Cream & Pistachio Vinaigrette

MOST COMMENTED

How-to: Edible Sugar Bowls

Corinne Gregory Sharpe - October 18, 2020

One of the things you'll find out, when you get to know me, is that I love to try new things. I'm...

Some Citrus “Sunshine” with your Blue?

April 20, 2020

HOT NEWS

“The World” Travels…the World!

Prosciutto-Wrapped Stuffed Chicken Breast

An easy “dress up” for your typical Caprese Salad

Recent Appearance in the Port Townsend Leader

ABOUT US

The ShipboardChef – Corinne Gregory Sharpe – is all about sharing a unique lifestyle of life cooking and serving onboard boats. Whether its about living and working on luxury yachts, repositioning a boat up the Coast in stormy seas, learning what it takes to provision and stow ALL that food for ALL those people aboard a cruise ship, a military cruiser, or even a submarine!, Corinne shares what it’s like to visit so many different locations, meeting so many different people, cooking with novel and exotic ingredients, and experience adventures she never thought possible.

Contact us: corinne@shipboardchef.com

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