We arrived at the Exuma Land and Sea Park in the Bahamas aboard our catamaran, Out of Bounds, just as the sun was setting, and were greeted by a warm hello over the VHF.
A potluck was underway on the beach. Would we come? The park was cooking up turkey and ham; cruisers in the anchorage would bring side dishes and desserts. No one had to ask us twice. I dove into the pantry and found what I needed to create my mother-in-law's cheese dip, a recipe of some renown in our boating circles.
Like many cruisers, I maintain a well-stocked pantry, not just to keep the crew well-fed, but to be prepared for one of the staples of cruising life: the potluck.
For many, the rewards of cruising are not so much the places they visit as the people they meet along the way. Perhaps that's why potlucks are a hallmark of the lifestyle. They inspire camaraderie and bring strangers together far from home. No one is excluded, of course, but participants are expected to contribute in a meaningful way. Stale crackers and Cheez Whiz will not garner you a prize.
But being ever prepared for the chance potluck takes some preparation. You need a well-provisioned pantry, with as many as 50 must-haves (see graphic). There are some tricks you should know (cheese doesn't have to be pitched when mold begins to show, for example, and eggs will keep without refrigeration for a while – really). Once you're ready to head out, you'll need a few tried-and-true recipes to get started on the culinary adventure that is boating (see sidebar). It doesn't take a lot of cooking acumen to produce a potluck dish, but it does take a little know-how.
ALL IN THE PLANNING
Potlucks are by their nature informal. With the exception of holiday meals, which are sometimes planned a year in advance, and some weekly or monthly get-togethers at marinas, most potlucks are spur-of-the-moment, everyone-invited affairs. Planning a potluck is as simple as picking a time and a place and posting a flyer on the marina bulletin board or giving a shout-out over the VHF. "Calling all cruisers: there's a potluck tonight. Bring a dish to share, your own plates and utensils, and BYOB."
This approach is guaranteed to muster a crowd, and you will receive high (though perhaps unfounded) praise for your initiative and "organizational skills." If you're a bit more ambitious, you can add a book or DVD swap to the event or ask if someone plays the guitar.
If you're at a marina that provides grills, you might ask everyone bring their own meat and a side dish or dessert to share. If you're one of just three or four boats in an anchorage, you may want to meet aboard. If the crowd gets too large you can gather on the beach.
THE DISH ON DISHES
Good potluck fare can include just about anything you love to cook. Your famous lasagna or your great grandmother's casserole will travel well. Pasta salads or bean and rice dishes are great additions. If you've recently picked up some fresh produce, a fruit or vegetable salad is easy stuff, as are chocolate desserts concocted from box-mixes or, for the more skilled, a loaf of homemade bread served with butter.
Dry tortellini is a prime candidate for the pantry because it can be mixed with a myriad of ingredients – fresh or canned – to make a hot pasta dish or a cold salad. Just add jarred sauce or ingredients like artichoke hearts, black olives, banana peppers, cherry tomatoes and bell peppers. In that same vein, you can make an easy-to-prepare potato salad by adding ranch dressing to red potatoes. Simply top it with green beans and shredded carrots and you have a quicky side dish.
