Recipe for the Captain's Table
 from Chef Aimee LePage

Popular Chef Aimee LePage aboard the Maine Windjammer Association's Stephen Taber provides Prow's Edge readers with a tasty recipe for a Gaspacho


This chilled soup is a perfect meal on a hot day – on the decks of a windjammer or at the picnic table on your patio.

3 cups tomato juice
6 fresh tomatoes, peeled and diced
2 cucumbers, seeded and diced
½ cup celery, diced
1 green pepper, diced
½ cup mushrooms, sliced
2 Tbsp. onion, diced
½ tsp garlic, minced
½ tsp cumin
½ tsp chervil
½ cup red wine vinegar
¼ cup olive oil
¼ cup sesame oil
Salt, pepper, Worcestershire to taste

Mix everything together several hours before serving and chill. Serve chilled with grated cheese or a dollop of sour cream.

For more information about Maine Windjammer Association visit:


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 Cruise Line Chef
 Chef Aimee LePage

Chef Ann Williamson and Maine Windjammer Association

Anyone who has sailed aboard the Maine Windjammer Association's Stephen Taber when Aimee LePage is cooking can attest to her incredible food, wonderful wit and fearless sailing ability.

She trained in the galley under Ellen Barnes (Captain Noah's mom) during Ellen's last two years. Ellen often describes Aimee as her best protégé.

After leaving the Taber, Aimee moved to Seattle, graduated valedictorian from culinary school and then went on to Rover's, Seattle's legendary French cuisine institution. During this time, Aimee was able to lead test kitchen teams at SOBEWFF and NYCWFF, where she had the opportunity to cook with talents such as Bobby Flay, Rachael Ray, Ferran Adria, Masaharu Morimoto, Martha Stewart, Alton Brown, Eric Ripert and Anthony Bourdain.

"I've been at Rover's for 2 years now and although I love it and have learned so much about French cuisine, I miss connecting with the people enjoying my food," Aimee said. "I am looking forward to be back on the Taber where I can get back to basics with the fresh local ingredients the Taber is known for. And remember, in my galley, everyone is always welcome.”

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