Recipe for the Captain's Table
 from Chef Ann Williamson

Chef Ann Williamson, prior Chef aboard three Maine Windjammer Association schooners – Grace Bailey, Mercantile, and Mistress provides Prow's Edge readers with a tasty recipe for a Tossed Spinach Cashew Salad.

 Tossed Spinach Cashew Salad

1 head lettuce
8 oz.fresh baby spinach
2 green apples
8 oz. Swiss cheese, grated
1 9-oz. can cashew halves or pieces

¾ cup sugar
1 tsp dry mustard
1 tsp salt
1/3 cup cider vinegar
1 tsp red onion, chopped
½ cup water
½ cup olive oil
1½ tsp poppy seeds

Heat sugar, mustard, salt, vinegar, and onion in a saucepan until sugar dissolves. Do not boil. Add water, oil, and poppy seeds. Chill briefly in refrigerator. Toss together salad ingredients in a large bowl and serve with dressing on the side.

For more information about Maine Windjammer Association visit:

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 Cruise Line Chef
 Chef Ann Williamson

Chef Ann Williamson and Maine Windjammer Association

While Ann no longer cooks aboard the three Maine Windjammer Association schooners – Grace Bailey, Mercantile, and Mistress – she owns with her husband, she still manages the galleys on each vessel, ordering provisions, planning menus, training cooks, and sometimes filling in for a cruise here and there when needed.

According to Ann, “Learning to cook on our 3 windjammers was a challenging and rewarding experience. When we bought Maine Windjammer Cruises in 1986, some recipes came with the business, however, over the years with the help of passengers, friends and family we developed and refined the menus we use today. Incorporating new ideas and being creative with food is an essential part of good cooking.”

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