On Monday evening of June 24, professionals from the marine industry and yacht crew members gathered in the delightful gardens of Pearls Boutique Hotels (www.pearlsofnewport.com) in Newport to celebrate the 5th edition of the New England Yacht Insider’s Guide (www.yachtinsidersguide.com) in a unique sustainable way.

Guests enjoyed wine and cocktails around an open bar and were treated to delicious, beautifully presented all-plant-based (and mostly organic and gluten free) hors d’oeuvres provided by The Grange Restaurant (www.providencegrange.com) and Thai Cuisine Restaurant (www.thaicuisinemenu.com).

The menu included: Cilantro-lemon guacamole with gluten-free chips; chilled tomato/ginger/coconut soup shots; an assortment of vegan sushi; fresh spring rolls; curried potato and pea Samosas with coconut yogurt/mint sauce; kale/carrot/quinoa salad with peanut sauce; cheesy black bean/salsa quesadillas with Daiya cheese (www.daiyafoods.com); vegetable dumplings; edamame shumai; raw zucchini spaghetti/chick pea salad with creamy cashew sauce and King Oyster mushroom fritters.

Those with a sweet tooth enjoyed all-vegan chocolate walnut brownies; gluten-free chocolate chip cookies from Wild Flour (www.wildflourveganbakerycafe.com), freshly picked organic berries and the most amazing artisanal vanilla-coconut-milk ice cream from FoMu (www.fomuicecream.com) topped with chocolate/Kahlua fudge sauce.

All party supplies, from Vegware (www.vegware.com), were fully compostable and organic plant based.

A big thank you to Wellington Yacht Partners (www.wellingtonyachts.com) for their support, to Billy Black (www.billyblack.com) for his amazing photos, to Christophe Harbour (www.christopheharbour.com) who presented a movie of their stunning resort and marina in St Kitts and offered beautiful welcome bags with natural scented candles. And finally, Yacht Insider’s Guides wouldn’t exist without the support of our loyal advertisers.

We are so grateful for their support!

Note: Our guides are locally printed on FSC (www.fsc.org) certified paper. # # # For more information, contact Anne Vandromme-Hood [email protected]