Galley Gourmet: Easy Boat-Ready Meals and Snacks That Travel Well

Easy meals and smart snacks that hold up in heat, salt air and every Lowcountry current

Story by Chelsea Quinn

When your dining room has a 360-degree view of the water, you get creative with your meals. Capt. AJ Brannan, who runs daily cruises aboard Rosé, a 37-foot custom catamaran out of Broad Creek, knows exactly what holds up in a cooler — and what you should leave on land.

Born and raised in Bluffton, AJ has spent nearly a decade working on the water. After five years running a sailing club in Seattle, he returned home to captain charters with Island Head, where guests can enjoy sunset cruises with shrimp and wine as well as brunch sails featuring breakfast burritos and mimosas. But even when there’s no catering involved, AJ has mastered the art of finding the perfect meals to take out to sea.

Captain AJ Brannan shares his secrets for mess-free meals aboard Rosé, a 37-foot catamaran, offering daily cruises out of Broad Creek. From charcuterie-filled snackle boxes to grab-and-go wraps, his cooler-ready bites make dining on the water a breeze. Book a sail with Island Head to meet Captain AJ, and experience the Rosé for yourself.

Smart, simple & cooler-ready

For AJ, the key to successful boat food is keeping it low-maintenance and snackable. “I stick to hand food — stuff you don’t need plates for and won’t blow away,” he says.

A go-to favorite on board Rosé is a diverse charcuterie spread. AJ packs a mix of cheddar and brie, salami and prosciutto, and crisp veggies like bell peppers, carrots and celery. Ranch dressing is the perfect dip, and he adds grapes and apple slices for a hint of sweetness.

Rather than tossing it all into a cooler where it can spill, AJ organizes everything into a sealed snack box called a “snackle box.” “It’s 12 by 10 inches, waterproof, and it fits perfectly in the cooler,” he says. “It’s easy to pass around, and the kids love it. They can just grab a little bit of everything.” Packing snacks in individual compartments not only keeps food fresh, but makes it easier to avoid waste and cleanup. No one’s digging through a bag of crushed crackers when everything has its place.

Wraps are another staple because they’re portable, mess-free and easy to customize. AJ uses flour tortillas layered with ham or turkey, Swiss cheese, lettuce and a bit of mayo. “You just roll it up and slice it into little chunks,” he says. “They’re perfect — two bites and they’re gone.”

What to bring on board

Charcuterie box

All the elegance of a charcuterie spread without the sliding meat and melted cheese. Pack it in a sectioned snack box for an instant crowd-pleaser.

Ingredients

• Sliced salami (multiple varieties)
• Pepperoni or beef sticks
• Sliced sausage
• Brie or goat cheese rounds
• Cubed cheddar
• Cubed pepper jack
• Red grapes
• Raspberries
• Blackberries
• Blueberries
• Golden berries 
• Cornichons
• Green olives

Snack wrap

These bite-sized wraps are perfect for grab-and-go snacking with zero mess. Slice them ahead of time and watch them disappear two bites at a time.

Ingredients

• Flour tortilla
• Sliced deli meat
• Sliced cheese 
• Leafy lettuce 
• Mayonnaise or creamy dressing 

Vegetable tray with ranch dip 

Cool, crisp, and easy to dip. These veggies hold up in the cooler and double as a refreshing snack or light lunch side.

Ingredients

• Broccoli florets 
• Celery sticks
• Baby carrots
• Sugar snap peas
• Grape tomatoes
• Ranch dressing

Pasta salad

This make-ahead favorite gets better as it sits. Toss it in the cooler and enjoy a mess-free meal that’s perfect for sunny sailing.

Ingredients

• Elbow macaroni
• Green onions
• Red bell pepper
• Mayonnaise

Trail mix 

A perfect no-fuss snack that’s easy to portion out and keeps your energy up on the water. Mixed nuts, dried fruit and a little chocolate for a sweet and salty combo everyone loves.

Ingredients

• Cashews
• Almonds
• Peanuts
• Raisins
• M&Ms

Caprese skewers

These fresh, bite-sized skewers bring a burst of flavor with little prep. They’re a classy, crowd-pleasing snack that won’t weigh down your cooler.

Ingredients

• Cherry tomatoes
• Fresh mozzarella balls
• Fresh basil
• Balsamic glaze

What not to bring aboard

Not all foods are made for life on the water and AJ has learned that the hard way. “Coolers and bread don’t mix,” he says. “The condensation makes it soggy and unappetizing.” Instead, he sticks with more durable options like tortillas and crackers that can handle the heat.

Hot foods that have been pre-cooked, especially fried, also get a hard pass. “It’s tough to keep them cold enough once you’re out in the heat, and honestly, they’re just not worth it,” AJ explains. “They just don’t taste as good cold.”

Even basics like cups and plates can become a nuisance onboard. “Paper plates and cups seem like a good idea until the wind sends them flying,” AJ says. Reusable or weighted plastic is a safer bet for sailing adventures. Skipping meals that require silverware is also the smart way to go, especially if it means standing to eat. When the water’s moving, having one hand free is essential.

Over the years, AJ has developed go-to meals and learned to pack foods that are sturdy and shareable while keeping cleanup to a minimum. When you’re surrounded by sunshine and salt air, a cooler full of simple yet satisfying food is all you really need.

Cooler command

Boat-ready tools for smooth snacking, breezy prep and spill-free sailing.