The Triton hosts networking events on the first Wednesday of every month. They are always from 6-8 p.m.; only the location changes.

This month, we’re gathering July 1 at The Grateful Palate, a provisioning, catering and crew placement company in Ft. Lauderdale. Many cooks and chefs will know of The Grateful Palate through Beverly Grant, the yachting industry veteran who has worked on yachts and with crew for more than 20 years, and David Learmonth, the former yacht chef who is executive chef at The Grateful Palate and director of yacht provisions.

If you haven’t visited in a while, the store/restaurant at 817 S.E. 17th St. (on the north side of the road, just east of US1) is lovely. Stop by, reconnect with Beverly and David, catch up with old friends and meet some new ones.

Until then, take a minute to learn more about The Grateful Palate.

Q. Give us a quick history lesson about The Grateful Palate.

Beverly: The Grateful Palate has been around about five years with several owners. In August 2007, the new owner bought it and merged it with Culinary Fusion, and completely renovated the store on 17th Street. It’s our face and with warm and gorgeous tones. We use the restaurant to show what we do with food and service.

Q. So how are you still involved?

Beverly: I am still the director of crew placement and catering, the same roles I had with Culinary Fusion for 12 years. I just love working with chefs and handling all those exciting opportunities. I spent a month on a ranch in Wyoming one summer when it was slow here in town. I guess we all go through it, changing from crew to a land-based job. Everybody has trouble letting go. I don’t do it [take temporary chef jobs] anymore but I’m tempted. I’m just too busy now. But that’s a good thing. It sure is exciting and I’m learning a lot of new things.

Q. What does The Grateful Palate offer yacht captains and crew?

David: We’re a multifaceted business. We have the deli with the prepared foods, the restaurant with its high-end but affordable food, and our provisioning department offers excellent service, quality and pricing. There are personal touches to all the departments.

In provisioning, for example, we pack and repack so there are no boxes delivered to the boat. Everything is portioned and bagged and labeled. It arrives and the chef can see it’s the portions of halibut and they can go right in the freezer. I worked on yachts for eight years. I know how it feels to get a shipment and say great, there’s four hours of work just to put everything away.

Q. You also have a delicious restaurant, if you don’t mind us saying.

David: I recreate our menu each week. Our cuisine spans the world and offers our guests a wonderful selection of foods to choose from. Our signature Kobe beef burger has been a staple on our menu since our opening and our chefs continue to experiment with different flavors and techniques.

Q. The Grateful Palate has been hosting lovely foodie events. Can we expect more of those?

David: We have, on a monthly basis, wine pairings, sometimes it’s with canapés, sometimes it’s with sit-down five-course meals. I also do demos that take about three hours. I give them all five courses and describe everything I’m doing. They get all the recipes and instructions throughout the evening. I’ve also done personal training classes, one-on-one, mostly with yacht chefs who want to work on an area they might be weak in, such as desserts. They leave with a full portfolio of recipes and a certificate.

Some upcoming events: wine pairings July 2, July 16, July 31 at 7 p.m.; demonstrations July 23, Aug. 8, Aug. 15, Aug. 22, Aug. 29, times vary. Visit www.gratefulpalatenet for details.