FP Escapes: To Sardinia & Corsica, With Love

FP Escapes: To Sardinia & Corsica, With Love

Our resident waterborne chef Sandy Ho recalls with magic and humility the emotion found on July’s sailing retreat…

Being a chef holds with it a good deal of responsibility — in essence, you’re looking out for those people who’ve chosen to sit at your table. Nourishing the bodies of seventeen beautiful souls on last month’s Escape through Sardinia and Corsica proved no less a challenge, but more so, an absolute dream.

We met on a hot day in the coastal town of Olbia, eager to immerse our spirits into the intentions set early in the week — To be present. To know your mind. With sails full of wind, water beside, behind and beneath us, I prepared lunch in the galley — clams in organic rose and marinated tomatoes with burrata and bottarga. Everyone was in the water, glistening under the sun. Time lost its rigidity.

Food never tasted better. We soaked up its last juices with fluffy quinoa and wiped up oozing burrata with fragrant leaves of basil picked from our boat garden. Forks and spoons were put aside, because we had our hands. We were full and joyful from this land, from this sea, and we ate like an Italian family.

I watched my fellow sailors practice yoga from atop an ancient fortress we found along the way. A place we would call home for the night. And now with the sun setting over these warriors, I prepared vegetables for dinner feeling the full presence of my purpose for the week. Every day, as our guests studied yoga and meditation, I practised my own meditation through cooking — not knowing what dish would come next, but intuitively healing and understanding what our bodies were craving through conversation.

Some nights we stayed up like children, giggling and dancing out all of our energy. Then we would swim under the stars. floating on our backs. I’m present again with those memories forged, and so thankful to have shared my meditation with new family.

+ Looking to travel? Learn more about our FP Escapes here

Photos by Stefan Wigand.

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