Photo Essays
A Few Days of Eating With Chef Flannery
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18.423500, -64.619827
Notes from Chef Flannery Klette-Kolton
Despite my tiny frame, I am an eater and food is always on my mind! I love every element of the food experience, from shopping the finest the farmers market has to provide to the preparation of an exquisite meal. A hostess at heart, it is the sensual and intimate aspect of dining that remains most important to me. I always keep in mind that overall indulgence is exemplified through flawless service and genuine hospitality. I believe that food has the capacity to fascinate and surprise, and I am not one to resist sharing my discoveries with an innocent bystander who has a set of ears, an open mind, and an empty stomach.
Photographs by Jessica Schramm during a voyage in the British Virgin Islands, March 2019
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Grilled octopus served with charred onions and happily spritzed with ripe lime
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Butternut Squash Tostada with hibiscus and pecans
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Eastern Mediterranean breakfast
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Simple and beautiful
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Reviewing Flannery's notebook
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Hibiscus Margaritas
![5G3A2189](https://journal.sailingcollective.com/wp-content/uploads/2019/04/5G3A2189-1.jpg)
Shaved cantaloupe wrapped in beautiful pork belly with some sesame love
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Your typical lunch
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Join The Adventure
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