As I cleaned out storage lockers, I did my best to use the season's leftovers, making it a challenge to come up with appetizing dishes without buying new ingredients. I had learned through experience that nothing would survive the intense heat of a closed up storage locker; cans had been known to explode, bugs would invade sealed dry goods no matter how many zip-locks you put them in.

"Look, there's Ross and Janet coming up the dock. You know, from the Chateau," Captain Mike said.

No, I didn't know. I had only heard: heard how perfect they were; heard about the beautiful, delicious, wonderful gourmet meals that Janet put out on their charters; heard about how clean and organized their boat was; heard about the perfect little towel animals that decorated the guests' beds on arrival; heard about how Ross played the keyboard, guitar, and sang to entertain their passengers. I had visited their website, compared menus, and studied the photos of the gorgeous dishes Chef Janet was turning out of the Chateau's tiny galley. I aspired to be all that. She was my secret hero even though I had never seen her in person. It was like seeing Rachel Ray or Martha Stewart walking up the dock. Yes, I admit it. I was star-struck and intimidated.

As they approached, I tried to make myself invisible. I scrunched down in the turquoise cushions I had piled in the corner, pulled my hat as far down as possible, and peered out from beneath the hat's bill scrutinizing this galley legend. Much to my chagrin, Captain Mike called out, "Hey Ross! Long time no see." It was nearing 5:00 p.m. I had just put some pastry-wrapped brie in the oven. Remember I was trying to use up all the left-overs. I had never actually made baked brie before, but had eaten it many times. The Shadowbrook Restaurant in my hometown, Capitola, California served it with jalapeño jelly. It seemed simple enough to make – I just took the wedge of cheese, wrapped it with phyllo dough, brushed it with some melted butter and put it in the oven. I figured fifteen minutes at 350 would do it.

They paused in front of our boat in response to Captain Mike's greeting. As he chatted with the Chateau's crew, I breathed shallowly hoping they would not accept his invitation to come aboard for cocktails. What was I worried about? I could mix up some cuba libres or vodka tonics, throw some nuts in a bowl, put the just-about-done baked brie out and call it good. As they debated I went to the galley to retrieve the appetizer. I reached into the oven, ready to transfer my creation to the pretty platter I had prepared. I expected it to look like the one I always ordered at the Shadowbrook.  I even had the jalapeño jelly ready. My eyes widened as my oven-mitted hand withdrew the baking sheet. What?! It looked like the underbelly of a fish. The pastry was pale, under-baked, and gooey looking. All the cheese had seeped out of the seams and oozed all over the baking sheet. It was a visual disaster, but we could still spread the melty cheese on some crackers and ignore the pastry. It was quiet above, so I assumed Captain Ross and Janet had not come aboard. Captain Mike and I wouldn't care that the hors d'oeuvre didn't look pretty.

I came up the stairs, saw that Ross and Janet were walking toward their own boat, breathed a sigh of relief and put the platter down on the table. Captain Mike looked at it and asked, "What happened?"

"Hmmm, I'm not sure, but this would have been embarrassing if they had come onboard for cocktails."

"Oh they are coming. They just went to get something from their boat," he said.

I snatched up the platter, scurried to the side, grabbed the warm cheese in my hand and tossed it as far from the boat as I could.  It looked like an albino turd hitting the water. It sank immediately, thank God. The crabs had a feast, and I insisted that we go to happy hour at the Marina bar instead of cocktails onboard.  My treat.

Having spent happy hour with this legendary star of the sea, I found her to be down-to-earth and more than willing to share her secrets of success. She told me about her system of planning every menu, tallying the ingredients down to the total number of eggs needed for the entire week. She then announced that they had sold the boat and were retiring!  Our main competition was leaving. Oooh-la-la. Maybe I could be the next super star chef with her out of the picture.

The next day, wanting to redeem myself, I made a fabulous piña colada cheesecake even Captain Jan Robinson would have approved of! I proudly marched it down to the Chateau as a going away gift. Now about that baked brie….To the Shadowbrook!