We will be racing the Mills Trophy Race on Friday, the race starts at 5:00PM and we race through the night, usually finishing early morning. Anyone have a good idea for feeding the crew? I would rather not use the stove or oven during the race, and we will probably be eating while sitting on the rail or in the cockpit.

Any suggestions would be appreciated.

I might recommend some foods that you can eat standing up with only one hand... Maybe some sort of protein based wrap.
And a vegetable skewer

Grill some steak with fajita spice ahead of time
Grill some Portabella Mushrooms ahead of time
Saute and Caramelize some onions ahead of time
Make a garlic or chipotle pepper Mayonnaise

Put it all together in a wrap/ cut in half and you are ready to go when your crew is ready to go

Greek Salad Skewers

on a 10" skewer

alternate
grape tomatoes
feta cheese
plum tomato quarters
artichoke hearts
cucumber slices
Red onion slices

Marinate in greek dressing ahead of time[b][/b]

Don't you just love night races???

For night races we just do sub sandwiches... cut in one hand sizes...
On the East End of LI all the deli's know how to "double wrap" a sub for sailors... so they don't get wet...
but we always also bring a large tupperware filled with cut up ripe cantelope, watermellon, honeydew mellons, strawberries and grapes...
only stuff that is very juicy... nothing crisp like apples etc...
Keep it in a cooler covered with ice...
Everyone just picks them out of the container with their hands... It's always a big hit...
when we need crew, we get an "OK, as long as you bring the fruit"...

also lots of ice cold water & beer!

we never deal with anything you have to eat hot, or heat up, or cook... way too much else to do during a race...

Although I've never made them pasties/meat pies are great for those circumstances.

I do love night races, although Lake Erie is still pretty cold at this time of year. I have raced some pretty cold and wet Mills Races, but the race between two parties makes it all worth it <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

We usually do sub sandwiches and that is fine with me, was just trying to come up with something different. BigJim, meat pies/pasties sound like an interesting alternative, I will see if I can find a recipe to try.

Thanks everyone for the suggestions, keep them coming.

What kind of boat do you race? We have a Tartan Ten... not too many Ten's outside the Great Lakes... I know of only about six in the LI/Ct. area, including ours...

GOOD LUCK IN THE RACE!~ Bring home some hardware!

Here is a recipe I'm going to try for a Jamaican pattie, I've always liked those http://www.bigoven.com/161111-Jamaican-Meat-Patties-recipe.html

Jim, are they good cold? or do you need to have them hot?
I have only seen them served hot...

Thanks for the good wishes, we are certainly going to try to bring home a flag.

We will be racing on a J120, we raced on a J33 for about 6 years until the owner sold that boat, he owned a Tartan Ten before he bought the J33. We own a Islander 37", but that is far from a race boat!

AH, friends of ours have a J120, what a fun racer! We have crewed on it a few times in the past... Deb had lots of fun with the asymetrical spinnaker... something new to us...

and WOW, and Islander 37! rare boat, we also have friends who have one, it's really old and they are very rare anywhere but on the West Coast...
The only other one I know of is a wreck at a dock near Mystic Seaport in Ct... it's in really bad shape!

I know that boat well, as I sailed on it for years b4 we got the Tartan, and YES, it's a lead sled!
Definately not a racer! but an excellent cruiser! and a great performer in big seas!
I solo'd it once from LI to Nantucket, where I picked up my friend & his two brothers for the trip back...
I made a two day trip out with an overnight on Block Island...
second day was in 20 knots, trailing seas (thank God), with a stinging hangover! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/hammer.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Block Island in the 80's was way too much fun for a single 30 yr. old...

We raced on the J120 last year, the asymetrical kites are fun, they had one on the J33 we raced too.

My husband and his brothers bought the Islander 37 as a hull and deck. They cut in all the windows and hatches, put in the interior, pored the lead in the keel, put on the toe rail, etc. It was a big project! But the boat is solid glass, no core, so it is a very seaworthy boat and you don't have to worry about rot. It is a really nice cruising boat.

My friends Islander is showing it's age now...
It's out of the water this year because of big time blistering...
I don't know if that happens in fresh water, but on a 30+ yr. old boat in saltwater, it's a big problem...
(the only "rot" you'll see on an Islander, that hull is solid as a rock!)...
They are repairing all the blisters and removing the all the old gelcoat & replacing! hull & deck... Big job! esp. the deckwork...
and he and his brothers are doing the work themselves...
The boatyard want's more to do the work than the boat is worth in today's market...

I like them cold as well. But even with leftovers I'll not reheat the meat preferring to eat it cold.

I agree with sandwiches on sub rolls cut into short pieces. When I'm racing I want something I can hold in one hand and that won't drip on me or the deck.

Fruit is nice, especially between races, as long as there are plenty of paper towels to clean up drips. I would rather have carrots, celery, and sliced apples.

I had two decades on foredeck before moving to the afterguard. Anything that can be slipped on is a safety hazard. Also, anything that slows down the cockpit is rough on the foredeck.

Spiffy food and drink can wait until after the finish.

sail fast,