This Luxe Below Deck Dinner Service Took an Unexpected Turn
Here’s what happened when a themed charter dinner was missing its key ingredient.
As the St. David crew prepared to start another charter on the December 5 episode of Below Deck, chef Rachel Hargrove was particularly excited about the group’s dinner request for a truffle-focused menu. “I love truffle,” Rachel explained. “It’s rich, it’s great on everything. It’s going to be epic, and they’re gonna love it.”
However, Rachel’s enthusiasm quickly disappeared when she realized she was missing her key ingredient. “I can’t find my f--king truffle. So we’re now having a truffle kerfuffle,” she said in an interview. “With a bigger-size vessel, it’s so easy to lose s--t. I still can’t find the truffle. I’m gonna have to pull out everything that has truffle inside of it.”
After opting to use truffle oil, truffle pecorino, truffle salt, and truffle powder in lieu of actual truffles, Rachel said hopefully, “Maybe they won’t notice.”
Ultimately, the guests were beyond pleased with the meal. “I’m not proud of myself for this whole thing, but, I mean, I just pulled off a truffle tasting menu without truffle,” Rachel boasted in an interview. “We resuscitated this dinner service.”
In the video above, chief stew Fraser Olender shared praise for Rachel while giving a tour of the yacht. “This is our amazing galley where all the magic happens with our stunning chef, Rachel, providing nothing but the best food in this entire world,” he said.
Press play on the video above to get an exclusive look inside St. David!
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