AHOY...AND WELCOME
TO THE WASHINGTON SAN JUAN ISLANDS
OFFERING COMPLETE PROVISIONING
AND FULLY PLANNED MENUS
Ahoy and welcome to the Washington San Juan Islands, the Pacific Northwest’s premier boating destination! As you are reading this – congratulations! You have chosen one of the jewels of the cruising world to savor and explore. Breathtaking scenery, wildlife and adventure awaits, offering the experience of a lifetime! In coming to your decision I am sure you are carefully researching the various details you will have to consider when planning your adventure. That’s where I can help.
My name is Mari Blakeslee. As a Coast Guard licensed Captain and co-founder of NW Sailing Adventures and published author, I’ve logged over 20,000 nautical miles throughout the San Juans and beyond (considering a sail boat travels at an average of 6 knots, this is no small feat) as First Mate and on-board chef. Over the years I’ve gained invaluable experience planning meals aboard; learning what works on a boat and what doesn’t, and developing menus that strike the perfect balance of ease and inspiration.
i am ALSO available to PROVIDE provisioning advice & consulting!
I know you’ll want to wow your friends and family members with your culinary accomplishments, but at the same time you want to be able to enjoy the sights and sounds along with them, not constrained by a hot stove or fickly grill. That’s where Eight Bells Catering and Provisioning can come in: Delivering inspiring yet simple to prepare meals to delight your crew and enhance your experience. Unless you have been fortunate enough to have visited before, there is a lot to consider even before casting off and heading into the islands. You’ll need to prove proficiency behind the wheel and your docking and anchoring skills. You’ll have to take a crash course in learning about the islands often unpredictable currents, winds and climate. I hope that this only adds to your excitement, but then who has time for shopping?
Over the years I’ve had to fulfill the requests of special dietary restrictions, allergies and preferences, including vegetarians, vegans, pescatarians and gluten free diets. Please note that these requests fall into the category of “Premium Provisioning” which involve additional planning and specialty shopping and will incur a nominal additional cost. Since you and your crew will be sharing meals in a boat with a considerably abbreviated galley (kitchen), you’ll be expected to adhere to the restrictions of your fellow boat mates (although exceptions can be made, such as sneaking meat into a wrap, or substituting real bread along with the gluten free variety).We’ll be sure to address these dietary concerns long before your trip and determine any dietary restrictions (avoids red meat) allergies (can’t eat shellfish), or preferences (can’t stand onions). Most of the recipes are carefully designed to give you the flexibility to add or omit ingredients based on the preferences of your crew without compromising flavor!
LET'S WORK TOGETHER TO PLAN YOUR
PERFECT CHARTER!
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Regarding Fresh Seafood: There is no better way to embellish your on-board meals than with fresh seafood from right in the islands. Westcott Bay Seafood Co. is located on San Juan Island, a convenient dinghy ride should you choose to anchor in Garrison Bay or Westcott bay. You can shuck your own oysters on site, or carry them out along with fresh clams and mussels for dinner. Operating hours are seasonal, so please be sure to call ahead, (360) 472-9223 for hours. Friday Harbor Seafood is located midway down the main pier in Friday Harbor. They offer fresh Dungeness crab, prawns, clams, mussels and oysters. They also offer a variety of fish including halibut, cod, sturgeon, sole and ling cod. Fresh made seafood salads and dips are also available. Selection varies by season (and by day). Call for availability (360)378-5779. In Roche harbor visit North Sound Seafood for spot prawns and Dungeness crab (live or cooked), salmon, halibut, oysters and clams. (360) 317-1549.
Why choose to provision with Eight Bells?
Simplicity: When you arrive in town, there will be a lot you must do before even setting foot on your boat! Shopping in a strange town without a clear grocery list should not be one of them. All meals are designed with simplicity in mind. Most require no more than two pots (great for a two burner stove typically found on boats). Recipes really only involve combining, cooking and enjoying. No complicated measuring spoons and careful portioning required!
Safety: Not all boats have freezer space, so most ingredients don’t require freezing. And more importantly with the exception of vacuum packed salmon, all meats are pre-cooked to eliminate the handling of any raw beef, pork, or chicken. This greatly reduces any risk of cross contamination when handling and preparing meals.
Flexibility: Wants bigger portions? Add more! Lighter eaters? Simply scale back.
Spoilage: You might be surprised how quickly a damp environment (unavoidable on a boat) can lead to food spoilage (Check out my hint regarding “artisan” bread). For this reasons, I’ve designed my menus to take advantage of the more delicate ingredients (such as asparagus, basil and avocados) to be prepared in the earlier days of your trip, and the more impervious items (such as pasta and potatoes) towards the end.
A note About Artisan Bread: Who wouldn’t want freshly baked artisan bread to serve to your crew? But before you stock up prior to casting off, consider what I had to learn the hard way. The inside of a boat by nature tends to be damp. It’s unavoidable. And artisan bread tends to get moldy – fast! That being said the markets in Friday Harbor and Roche Harbor usually carry a nice selection of breads. Plan your meal schedule to coincide with your provisioning
pit-stops!
A note about the oven:
You’ll probably notice that the recipes don’t involve the galley oven. A boat’s oven can be notoriously finicky. Many have only two temperature settings: hot and off. And as much as I wish I could recommend a perfect soufflé recipe to bake in said oven, that’s not likely to happen! And finally, summer in the islands can get very warm, so running a 400-degree oven for an hour or more is not going to be a popular choice.
A note on alcoholic beverages:
Per Washington State law, and business providing alcoholic beverages. Eight Bells is not licensed to provide liquor, so guests are asked to please provide their own beer, wine, and spirits (juices and mixers can be provided). I can gladly point you to the stores that have the widest selection or specialized options.
A note regarding the Canadian border:
If you are planning to travel into Canada, please be note that in addition to the proper documentation, certain food products may not be allowed through customs. Be advised that these prohibited items may change due to current agricultural circumstances.
LUNCH AND DINNER MENUS
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LUNCH OPTIONS
Pulled Pork Sandwiches
served with Baked Beans,
Coleslaw and BBQ chips
Grilled Chicken Burgers
with Avocado and Tomatoes.
Chipotle Mayonnaise
Grilled Salmon OR Mahi Mahi Burgers
with Avocado and Tomatoes.
Grilled IMPOSSIBLE Burgers
with Avocado and Tomatoes.
Thai Veggie wraps
with Golden tofu, cucumber,
carrot, edamame, and fresh basil.
Spicy Peanut Sauce in a Spinach Tortilla
Mediterranean wraps
with Sundried Tomato Hummus,
Lettuce, Cucumber, Carrot,
Black Olives and Feta cheese
in a Sundried Tomato wrap.
Grilled Chicken Sandwiches:
Deli chicken, cranberry spread,
Walnuts on Toasted 21-grain bread
Red Pepper Soup
with sliced mushrooms, Kale
and Italian meatballs
Asian Grilled Chicken Salad with Won Ton chips,
Sesame Seeds, Asian Vinaigrette
BREAKFAST OPTIONS
“The Captain’s Scramble”
Eggs, Sautéed diced Red Potatoes Smoked Ham
and melted Cheddar Cheese*
Hawaiian Sweetbread French Toast
With Fresh Strawberries and Maple Syrup
Crab and Spinach Omelette
(when available and in season) $$
Breakfast Burritos
on Flour Tortilla with Chorizo, Cheese and Black Beans
Continental Breakfast:
Oatmeal, Assorted cereals, fresh and dried fruit,
yogurt, pastries and juices
*vegetarian preparation option
$$ Requires Dungeness crab purchased or caught in the island
FEATURES
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DINNER OPTIONS
Grilled Sockeye Salmon
with Broccoli Smashed Potatoes
and Blanched Asparagus
mixed Field Greens
Tomato Pasta with ground Pork
and assorted vegetables,
Italian Bread and Caesar Salad*
Alfredo Chicken Pasta
with assorted vegetables,
sundried tomatoes and fresh basil*
Thai Chicken Curry
with vegetables, basil and White Rice*
Asian Mixed Salad
Clam Pasta
with white wine, garlic and lemon $$
Grilled Chicken or Flatiron Steak kabobs
with skewered vegetables
and sautéed herbed potatoes*
Mixed Field Greens
Homemade Pork Sausage Chili
served with Sour Cream and grated cheese.*
*vegetarian preparation option
Ingredients subject to occasional variations due to availability
$$ Requires fresh clams purchased in the islands
DESSERT OPTIONS
Chocolate Bundt Cake
Lemon Cake
Red Velvet Cake
Individual baked Pies
Celebration Cake
Birthday Candles
SNACK OPTIONS
Chips provided with each lunch
Assorted Cookies
Mixed Nuts and Trail Mix
Assorted Fruit
Vegetable tray
Charcuterie Tray
BREAKFAST AND DESSERTS
Please note: This is NOT a complete list of meal options! Don't see your favorites? Let's work together to create your perfect Charter Menu Plan
READ WHAT OTHERS HAVE TO SAY ABOUT THEIR 0N-BOARD EXPERIENCES
The following reviews reflect the opinions of our guests over the years who experienced
and enjoyed our signature on-board meals!
“We decided to book this trip as part of our 50th year wedding anniversary. Each month we are doing a different adventure and this was our September addition. It was amazing and although the weather wasn’t cooperative it really didn’t matter because just spending time on the water. The best part was learning... – everything from sailing to developing unique menus. We loved the food! Thank you for giving us a wonderful and memorable addition to our 50th anniversary celebration.”
Pat and Jim
“This was our first time in the San Juans and our first time sailing. What a great experience. Meals were terrific and the whole experience so relaxing. We will do this again!”
Carl and Carolyn
“This was our families first time in the San Juans. Very knowledgeable about the islands and sailing. We also had a nice hike….I learned a lot and we had lots of laughs. Mari did a great job on food, the crab cakes were amazing!”
Bill and Family
“Phenomenal trip. Warm weather, 10-15 knot breezes, sailed close hauled every day 7-8 knots boat speed-absolutely perfect sailing.
Mari is an exceptional cook and in my opinion her meals were Gourmet.”
Brooke and Laura
Mari goes out of her way to make you feel welcome and pampered. The meals were fantastic and they catered to my husband and my different likes and dislikes.”
Sue and Jim
.As others have said, Mari is a great Chef too. Nobody goes hungry! It was a great trip and when we work some other things off our bucket list, we may very well come back for a 2nd round.
Jim and Ruthie
2024 charter provisioning rates
HOW THESE RATES BREAK DOWN:
$700 2 people / 3 days = $116 per person / per day
$900 4 people / 3 days = $75 per person / per day
$1000 6 people / 3 days = $55 per person / per day
$850 2 people / 4 days = $106 per person / per day
$1000 4 people / 4 days = $62 per person / per day
$1200 6 people / 4 days = $50 per person / per day
$1000 2 people / 5 days = $100 per person / per day
$1200 4 people / 5 days = $60 per person / per day
$1500 6 people / 5 days = $50 per person / per day
$1100 2 people / 6-7 days = $92 per person / per day
$1300 4 people / 6-7 days = $54 per person / per day
$1600 6 people / 6-7 days = $44 per person / per day
* 7 day charter does NOT include breakfast and lunch for the first day and dinner for the final day
Please contact Eight Bells directly for parties larger than 6 or over 7 days for rates
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