Sabre Blog

Authentic Maine Clambake

Authentic Maine Clambake

Post and recipe by Tucker Thompson – Sabre Yachts Customer Service Representative

 

What’s the definition of a Maine clambake?  

Some prolific writer would dream up a romance story combining the fresh bounties from the bay, local farms, Tyson Foods Corp. “Home of the Ball Park” beef franks, and the artist who skillfully blends all of these locally sourced ingredients to create a colorful feast for all to enjoy.   I have an easier but less colorful definition of a Maine Clambake (aka: bake), it’s a fun way to bring family and friends together while and eating some really good food! 

My wife and I look for excuses to have a bake.  Any excuse from “it is the first day of spring,” to “Thanksgiving is over and Christmas is still two weeks away.”  Our most common excuse is “it’s Saturday, it’s summer, let’s have a bake!”  For generations (five that I am aware of), my family has been hosting clambakes in southern Maine.  Whether it’s in the backyard, on an island, or at the most photographed lighthouse in the country for the crew of the Coast Guard EAGLE back in the early 1970s, hosting a clambake is a family affair.  We all participate.  As our kids grow so does their participation.  My wife and I are proud of their excitement to carry on this family tradition.

There is one important topic to touch upon before I describe the clambake experience. 

Some people insist on referring to clambakes as “lobster bakes.”   If you use that term around me I don’t need to even look at your car’s license plate, you are clearly “from away,” and that’s enough said about that. 

The essentials to a successful clambake are pretty straightforward as long as you have the basics on hand.  Listed below are the bare minimum requirements for a bake:

  1. Vodka.  You can substitute vodka with scotch or in some cases, beer.  This plays an important and unexpected role (which I will explain in more detail later) in the bake’s success.  It also helps with embellishing stories to impress your guest.
  2. Steel plate.  It needs to be custom-made.  I prefer my plate to be 40” square for strictly a selfish reason, it fits between the wheel wells in my car.  May father preferred round plates so they could be rolled easily off the skiff onto an island.  On Large Green Island in Penobscot Bay, we use a custom-built plate from the bed of a late 1960’s Chevy pick-up.  
  3. Seaweed.  No seaweed, no bake!   My son and I usually venture to a local (undisclosed) location a few hours in advance to pull the seaweed.  We put as much as we can carry into heavy-duty trash bags to bring home.  If any picnickers watching us ask why we are taking seaweed home we tell them it is for the garden.  Seaweed apparently makes for good organic fertilizer which was something I didn’t know until I read about it on the internet.   
  4. Fire.  Dry wood that burns hot and fast is the best.  I learned several years ago to also add a bag of charcoal to keep the heat consistent.  There is nothing worse than a slow steaming bake. 
  5. Helpers. The guests get the biggest kick with helping build the layers of seaweed and food which allows me to focus on the important details like giving directions and sounding impressive.  
  6. Old clothes.  You are going to be standing next to a hot fire with billows of smoke and steam getting in your eyes.  You have to look like a “bake master” to be one!  This is serious business, and not a place for colorful Vineyard Vines polos with khaki shorts and Sperry boat shoes.  Leave that to the models in the photoshoots for Coastal Living Magazine.    
  7. Water source.  It helps with steaming and putting out fires in case you don’t pay close enough attention to the surrounding area.
  8. Lobsters, clams, corn, potatoes, hot dogs, eggs, and butter.  Aka: the locally-sourced bounty
  9. Roll of good quality aluminum foil, or better yet, an old piece of canvas.  

Assembling the bake:

  1. Set the plate atop cinder blocks (if done in the backyard) or rocks from the beach (if on an island).  The plate needs to be high enough to build a hot fire beneath.  WARNING – don’t start the fire until everything is assembled on the plate above.
  2. Cover as much of the plate as needed for the amount of food you are cooking with a 5-6” layer of seaweed.  This is the foundation on which you will start layering all of the locally-sourced bounty.  On that first layer, we like to wrap the clams and fingerling potatoes separately in cheesecloth bags.  It makes them easier to handle.
  3. Build the second layer of seaweed and make a nice cozy bed for the reason everyone is there in the first place…. lobsters.  We remove the rubber bands from the claws as we tuck them in their seaweed bed.  There is a trick to safely removing the bands, and if it isn’t done right and tt will come back to bite you!  Seriously, they are quick and will clamp onto a finger or your hand and it will hurt.  As you can imagine, these pound-and-quarter to pound-and-half little guys are not too excited about being there, and some will try to make a break for it.  That’s why it’s important to do the next step quickly.
  4. Cover those “bugs” (lobstermen’s slang for lobster) with another blanket of seaweed and corral them if they try to crawl out.  On top of that layer is where we place the almost-completely-husked corn on the cob and the Tyson Foods Corp. “Home of the Ball Park” beef franks.  Why Ball Park beef franks?  No reason in particular, except the best part of the whole damn bake to me is the steamed smokey flavor infused from the layers below, and I want a dog that I prefer.  If you want a different dog,  go to a different clambake!  The whole family agrees, NO substitutions are allowed.
  5. Build another layer of seaweed to create a nest for the eggs.  The eggs serve a dual purpose (explained below).
  6. Cover the eggs with the last layer of seaweed and finally cover the entire heap with either wet canvas or aluminum foil.

Now the magic begins. 

As clambake rookies (those “lobster bake” tourists) photograph the entire build process to post on to their Facecrack, Instantgram, Tweeter, or Tickle Tock accounts and brag to their virtual friends that they are at a bake, I broadcast a general request to real people for a drink.  Currently, my go-to is vodka with a few ice cubes and a lemon wedge (if available).   My request is usually fulfilled just as the fire is lit. 

Lighting the fire has become my son’s favorite job. Drinking the vodka is mine.  Once the fire has reached the right temperature, in other words, it “looks good,” then I can relax more than I already have.  At this crucial junction of relaxation and cooking,  I will ask for a time check.  The rookies think this is important, but it’s not.  It’s just for show and to give them a meaningless responsibility which they believe is a real contribution to the success of the bake.  

The real timing is measured in two different ways.  Remember I said above that vodka plays an important role in the bake’s success?  It’s one of the timers.  For me, it is a two-drink process, and a judgment call to know when the food is ready.  It is usually between 40-45 minutes.  When I am done with my second drink the bake should be done.  With that said, I always verify with the “egg timer”.  I am not referring to the egg timer found in the kitchen from days gone by.   I am referring to the eggs on top of the bake.  Wearing gloves for heat protection,  I reach into the top layer, pull out an egg, and crack it open on the plate.   If it is hard-boiled the bake is done.   

It makes me feel like Santa in “The Polar Express,” holding up one of the reindeer’s bells and declaring it the first gift of Christmas. 

Next comes tearing down the layers and plating the food. 

First to come off are the eggs.  Following that is the corn and Tyson Foods “Home of the Ball Park” beef franks, of which I always keep a few strategically behind.  The next layer is the stars of the show, lobsters.  Always a crowd-pleaser with the rookies and they can’t help themselves but take photos thinking they are going to win a Sony World Photography Award for a bunch of cooked lobsters on a bed of slightly chard seaweed.  The final layer to come off are the cheesecloth bags of steamers and potatoes.

As the guest start enjoying the bounties from the sea and local farms I find it heartwarming that, living in a small coastal Maine town, we are fortunate to be able to deliver a unique experience that they will never forget.  I usually stand by the empty clambake plate, now with just a small smoldering fire beneath, listening to the not-so-distant cracking noises of the lobster claws, laughter, and the occasional request for me to hurry and join them.  Little do they know, I am in my happy place.  It’s not because I’m satisfied with how successful the bake turned out or the smiles on their faces.   No, I am in my happy place because I saved a few Tyson Foods Corp. “Home of the Ball Park” beef franks for just me!

For myself, my wife, and our kids, hosting clambakes is family time that we cherish. 

Special thanks to Tucker Thompson, for sharing his wisdom with the Sabre Yachts blog!

Dear Clementine

Clementine is a bright orange octopus who lives in the forward cabin of our ‘vintage’ 47 ft Sabreline Motoryacht. To deal with the boredom of traveling long distances onboard with two members of the human species, she writes an advice column for troubled boaters, who, surprisingly enough, are most often the wives of highly dedicated boat captains.

Dear Clementine

Dear Clementine,

When we travel long distance by boat, my husband is always so eager to leave the dock that he frequently forgets to carry all his necessary gear with him up to the flybridge.  I end up making multiple trips up and down the ladder to bring him his phone, his watch, a sweatshirt, the binoculars etc. etc. etc..  This is very hard on my knees as well as my patience.  What do you suggest to alleviate this problem?

                                                                                    Mrs Take Two in the Morning

Dear Two,

I suggest that you take your very best Longaberger basket, the one with the frilly pink liner; and place all of his necessary gear in it before retiring for the night. Hand it to him just before he departs for the bridge in the morning, then pour yourself another cup of coffee.

                                                                                    Clementine

~*~

Dear Clementine,

My husband and I are debating whether we want to purchase a boat or start a family.  Do you have any wisdom to share?

                                                                                    The Clock is Ticking

Dear Tick-Tock,

My best research shows there isn’t a great deal of difference in the cost of buying and maintaining a boat and that of raising an infant human to adulthood.  There also is not a great deal of difference in the amount of angst and aggravation that comes from either choice.  Purchasing the boat, at best, is only mildly less painful than giving birth.  The major difference is that when you finally part with the boat, it doesn’t come back home.

                                                                                    Clementine

~*~

Dear Clementine,

Boating is proving to be extremely hard on my skin, hair and manicure?  Can you suggest a beauty regimen that will help me keep up my appearance while underway?

                                                                                    Windblown and Wrinkled

Dear Windy,

There’s a reason that sailors carry duffel bags.  Go natural or go home.

                                                                                    Clementine

~*~

Dear Clementine,

I thought boating was supposed to be fun, but our vessel is constantly acting up or breaking down. Is this normal? 

                                                                                   Just a little bit Crazy

Dear Crazy Person,

Much like the humans that own them, boats are comprised of very complex systems, and are poorly adapted to the environment they choose to live in.  For those reasons, boats and humans break down repeatedly and are expensive to maintain. Like members of your species, a young boat demands lots of attention and fluid changes, an old boat is susceptible to a large array of debilitating problems due to the aging process, especially if it has not received attentive care all along.  While these realities in both humans and boats can be very difficult to deal with, you can always choose a leisure activity other than boating.  As far as the old folks go, you’re kind of stuck.

                                                                                                                                                                                                                                                Clementine

~*~

Dear Clementine,

I’m beginning to think my boat has it in for me.  Every time I spend a weekend on the water, I come home with cuts and bruises, jammed fingers and stubbed toes.  What can I do to make my boating experience less traumatic?                                                         

                                                                                    Black and Blue

Dear Blue,

The truth is that your boat really loves you and what you perceive as injuries are just little love bites. Your boat is trying to tell you to drink less beer, watch where you’re going, and just slow the hell down so you can enjoy the experience of being on board your lovely vessel.  Also, a little onboard yoga might help with your inherent klutziness.

                                                                                 Clementine

~*~

Dear Clementine,

I recently experienced seasickness while out on the boat with friends in choppy water.  I was totally embarrassed by turning green and losing my lunch over board.  I am concerned that I will never be a proper crew mate if I can’t overcome this problem.

                                                                                 Turning Green and Feeling Blue

Dear Greenie,

Forgive me if I don’t quite understand the problem here.  A proper Octopus is extremely proud of being able to change color in an alarming situation, and the ability to project a noxious substance from her body at high speed is considered a great adaptation.  How else are you to protect yourself from predators?  I would be much more concerned with your habit of storing large amounts of your own bodily waste on board your vessel and taking it with you on vacation.  Now there’s a habit to be embarrassed about!

                                                                                    Clementine

~*~

Dear Clementine,

My husband is willing to spend in excess of a quarter million dollars on a boat but will not allow me to bring my interior decorator on board.  Don’t you think he’s being a bit selfish?

                                                                                    Longing for Silk and Tassels

Dear Decorating Disaster,

Look around that thing you call a “house” on dry land.  Unless it has camo draperies, oversized leather recliners and flooring you can hose off, your mate is perfectly justified in keeping your decorator off the boat.  A boat interior should either be slick and minimalist, or well worn and comfortable.  Accessories should consist of sea shells, pictures of other boats, a large cooler and plenty of surfaces to leave tools and rags on.  Silk anything has no place on a boat unless it’s a mega yacht and that includes those facsimiles of trailing plants stuffed in every corner. Even an octopus can appreciate a space that is well appointed for just being the thing that it’s intended to be.

                                                                                    Clementine

 

Special thanks to Clementine, and her humans, for sharing this piece with the Sabre Yachts blog!

 

Commissioning the Sabre 58 Salon Express

The first Sabre 58 Salon Express left our Raymond facility one year ago, on December 21, 2019. Now, after a whirlwind 2020, hulls #004 and #005 are being commissioned and prepped for delivery.

Our readers who followed hull #001’s progress last year will remember that the Sabre 58 Salon Express is too large to deliver over land. In fact, our designers had to account for shipping logistics early in the concept phase of the Sabre 58’s design to ensure she could travel from our facilities to a local commissioning yard, and even accounted for the custom hydraulic trailer necessary to move her.

But the trip itself involves much more than a truck driver. Local police and numerous utility vehicles escort the Sabre 58 to clear the way, manage traffic, raise power lines, and adjust streetlights. This complicated maneuvering isn’t sustainable over long distances, so this is the only trip the Sabre 58 makes on a truck. She completes her journey over the water, a unique circumstance that allows Sabre Engineers to facilitate the commissioning process directly. There is no other model in the current Sabre lineup that is commissioned by the Sabre team, so we’re drawing back the curtain for a peek into the unique Sabre 58 commissioning process.

Today, we’re pulling back the curtain for an inside look at the commissioning process!

Once the Sabre 58 arrives at the yard, the commissioning process’s first step is to install the Volvo-Penta IPS Pods. A forklift fixture is used to carefully position the IPS drives while they are bolted and torqued into the proper position. Once the pods are in place, the exhaust systems are connected, including the Clear Wak bypass exhaust system. This involves bringing the engine temperature above 120 degrees Farenheight with the drives in neutral, then the exhaust is bypassed through the side of the hull.

At this point, the driveshafts and driveshaft scatter shields are connected, the gear oil cooling hoses are attached, and all IPS harness and electrical connections to the drive pods are secured. Finally, the initial drive alignment is performed by a Volvo-certified technician, and the ISO Class 1 & Balanced props are installed. In all, this step usually involves two or three Sabre associates, a Volvo-certified technician from New England Power Products, and a trained forklift operator from the yard.

Next, the yard will apply barrier coat, bottom paint, and exterior varnish. It is the most time-consuming step of the commissioning process, but the results are worth the wait! Meanwhile, the Sabre Engineering team uses this time to load necessary gear onto the boat, including safety equipment, lines, fenders, and the anchor and chain. Once the paint and varnish are finished, Sabre engineers install the mast and electronics hardware, including any optional SAT domes.

Before launch, her fuel tanks are filled, fuel tank senders are calibrated, engines and generators are primed, and the water tanks are filled.

Once she’s tied at the dock, our engineers must conduct thorough systems checks before conducting her first sea trial, starting with shore power and generator inputs. Then electronics are set up and tested, including the proprietary wifi, sentinel, Volvo “Easy Connect,” Dometic “Cap Touch, “and all wifi-enabled thermostats. The CZone system is calibrated to read AC & DC currents and voltages accurately, and if the vessel includes the optional entertainment package, then those systems are tested. The air conditioning split system is vacuum leak checked and charged with proper refrigerant before undergoing thorough testing. Finally, engineers check the engine isolation mount loading and test potable, grey, and black water systems.

Finally, it’s time for the sea trial and shakedown cruise! And, of course, there’s another checklist. This includes a prop check to ensure proper engine-rated rpm, percent engine loading, pressures, temperatures, and ensures there are no drivetrain vibrations. The optional Seakeeper undergoes its first spool-up and initial test run, and then it’s on to electronic calibration. Some of the final steps are autopilot calibration, tuning the optional radar overlay of the chart plotter, testing Volvo Interceptors, and the optional “Active Ride” feature.

When all systems and equipment have passed inspection, the Sabre engineering team completes an extensive orientation with a dealer representative, owner, or both, to ensure everyone is aware of proper operation and safety features.

 

 

Sabre 58 Hull #3 Sea Trials

The Sabre Engineering team conducted sea trials on the third Sabre 58 Salon Express earlier this month. 

The performance of the Sabre 58 has exceeded all expectations, and this third hull is no different. You can find all the performance details below, but her whisper-quiet sound levels, rock-steady ride, and efficient fuel consumption set the Sabre 58 apart from other boats of her size. 

Sabre’s expert crafts-people have gone above and beyond to ensure the Sabre 58 production line is efficient and successful. We cannot thank them enough for their dedication during the recent challenges. 

Sabre 58 Performance Data

Sabre 58 Salon Express Performance Data Sheet

Sabre 58 Salon Express Performance Data

Sea Trial Photos

 

Let us know what you think in the comments!

Hannah Warrior Princess

After her last stay at the Barbara Bush Children’s Hospital, 8-year-old Hannah, who was born with Down syndrome and recently diagnosed with leukemia, came up with a heartwarming idea to put a smile on the faces of other children caught up in a hospital bed –

Hannah set out to donate hospital-grade “fun-time” bedding from Playtime Edventures, so young patients can enjoy interactive games with nurses and family during their stay. These sheets will provide an entertaining and educational distraction for children in the care of the Barbara Bush Children’s Hospital.

Sabre associates got wind of Hannah’s efforts and decided to take up the cause! This year’s employee barbecue featured a dunk tank, where members of our team volunteered to “take the plunge” to raise money for Hannah’s charity. Watch the video below for all the highlights! 

Through the dunk tank donations, along with the generosity of Aubuchon Hardware in Naples, who kindly donated all of the tents and tables for the event, our associates raised $1170. Better yet, Sabre Yachts matched all donations, bringing the grand total to $2340! This lump sum bumped Hannah up to her first goal of $3000.

Though she reached her goal, Hannah wants to keep spreading joy to children at the Barbara Bush Children’s Hospital. To learn more about Hannah and her mission, you can visit her Facebook page, and we hope you will consider supporting her efforts by donating to her Gofundme page!

Dishes and Dives – Portland, Maine

Portland, Maine, has distinguished itself as an ultimate “foodie” destination, earning acclaim from regional and national magazines, and winning a spot on many a “top ten” list. If you’ve spent any leisure time in Maine, chances are you’ve spent some time looking for places to eat in our largest city. There is no shortage of gastronomic gems in Portland, so rather than asking the “experts” we had a little fun and asked the locals!

“Dishes and Dives” as recommended by Sabre Associates.

 

Jamie’s Favorites:

Breakfast: Should you find yourself by the waterfront, the notorious Becky’s Diner, on Commercial street, offers the classic diner experience with lots of local flavor. Pro Tip: If you stop by Becky’s during the breakfast rush, expect to wait for a seat as it is usually busy, especially in the summertime.

Lunch: If you enjoy Chinese food, then Empire is the spot for lunch. Located on Congress Street, this restaurant offers traditional and modern Chinese food while taking advantage of the local seafood options. They specialize in Dim Sum, which is a style of brunch featuring dumplings and savory dishes.

Dinner: Looking for a dinner spot with a fun atmosphere that won’t break the bank? Find your way over to Exchange Street and check out The Grill Room. This urban steakhouse features dishes from their wood-fired grill and pizza oven, making it a great place to order a rib-eye or to try their delicious duck breast.

Jamie’s Must-Have: Empire’s garlic green beans, spicy pork belly buns, honey walnut shrimp and shumai dumplings, a perfect meal for two!

 

Lee’s Favorites:

Breakfast:  Across town from Becky’s diner, Lee recommends the Miss Portland Diner for its authentic American breakfast. Located on Marginal Way, it’s hard to miss the distinguished renovated train-car that is the diner.

Lunch:  On Congress street, Lazzari is an Italian-style restaurant that is typically open for late nights. However, Friday through Sunday, they open at eleven. Give them a try if you’re looking for a few drinks, pizza (which is their specialty), or other Italian options.

Dinner: For a fun meal, Lee recommends Taco Escobarr for their colorful Mexican offerings and their fantastic margaritas. Stop over on Congress Street for happy hour from 4-7 to enjoy some $5-ritas.

Lee’s must-have: Taco Escobarr’s chicken enchilada with a strawberry jalapeno margarita.

 

Daniel’s Favorites:

 Breakfast: Daniel also recommends the Miss Portland Diner for its selection and classic American breakfast.

Lunch: On Portland street, ISA Bistro serves a variety of options, from seafood and meats to pasta and vegetable choices. Their menu changes seasonally, but you really can’t go wrong.

Dinner: Daniel had two recommendations for dinner, the first being Hugo’s, on Middle Street. Hugo’s offers creative dishes, all of which are wonderfully done, from local seafood to house-made pickles. You can find just about anything you want on their menu. Just off of Congress Street, on Maine Wharf, is the equally matched Scales, home to great American and seafood selections along with a beautiful waterfront view. This is where Daniel gets one of his favorite dishes, the scallops and the sweetbreads.

As Sabre’s resident food expert, we asked Daniel to recommend a few more options.

  • Offering excellent Spanish inspired cuisine, Chaval serves up an incredible range of seasonal options and creative dishes.
  • Blue Spoon is a cozy and excellent bistro on Monjoy Street, an up-and-coming area of Portland.
  • If you’re looking for Chinese food: Empire is a favorite, as well as Lio. Lio offers a greater wine selection than you could possibly drink (no, that’s not a challenge), all while serving well-coordinated small plates.
  • For excellent Japanese food, try Pai Men Miyake, offering Chef’s Choice sushi, omakase meals, and other dishes sourced from the owner’s farm.
  • Finally, for some Mediterranean flavor, Tiqa offers Mediterranean tastes through the owners’ family roots, and Evo serves contemporary Mediterranean options that also take shape seasonally.

Sabre 58 Hull Design

The new Sabre 58’s below-deck accommodations are a cut above, but there’s a lot more to her geometry than a full-beam master stateroom, impressive storage, and floods of natural light. Every new Sabre design is a boat first, and everything else second – and our owners can attest to the difference. 

Sabre 58 Salon Express – facing aft into the Master Suite

Sabre 58 Salon Express – Facing forward toward the guest accommodations.

When asked what elements are necessary to engineer our award-winning boats, we took the question to the expert: Glenn Campbell, Sabre’s Engineering Manager. Check out the video below for Glenn’s overview of our hull engineering process!

Make sure you’ve subscribed to our Sabre 58 Email List for exclusive early updates, and let us know in the comments what you’d like to learn about next!

Welcome, Joby

Joby NewmanSabre Yachts is proud to welcome Joby Newman to our growing Customer Service Team. Joby joins our veteran representatives, Glen Chaplin and Tucker Thompson, and will play a key role in our ongoing effort to provide the highest quality customer service to our ever-expanding family of Sabre owners.

Joby is a graduate of The Landing School, in Kennebunkport, Maine, and earned his stripes as a Marine Electrician, Service Technician, and Team Lead at Zodiac Mil Pro, in Stevensville, Maryland, then at Washington Marina, in Washington, D.C. In 2015 Joby accepted an overseas position with the Department of State, and for the last several years he served as a Logistician and Project Manager with the Engineering Security Office in Vienna, Austria. Over his career, Joby has developed superior technical skills, a diverse collection of tradecrafts, and a passion for imparting knowledge and ensuring the success of his team. Joby joined our team upon his recent return to Maine and is excited to dive back into the world of boating and boatbuilding where his passion lies.

Please join us in welcoming Joby to the Sabre Yachts Family!

Sabre 58 Update – Galley Design, Hull, and Pilothouse

Hi All,

The new Sabre 58 Salon Express has a new galley design! The new layout will optimize storage space and make room for that all-important dishwasher. Take a look at the renderings below for an updated view, then keep scrolling for more production updates! 

Sabre 58 Salon Express has a new galley design Sabre 58 Salon Express has a new galley design Sabre 58 Salon Express has a new galley design

It won’t be long before those beautiful renderings become a reality! In production news, our team has been busy fitting the pilothouse to the deck, installing the fully-opening rear doors, and putting teak decking down in the cockpit.

Sabre 58 Salon Express pilothouse

A meeting of the minds – Production and Engineering leaders monitoring their newest creation.

Sabre 58 Salon Express pilothouse Sabre 58 Salon Express pilothouse

Finally, our carpentry, mechanical, and electrical production teams are making progress on the first Sabre 58 hull. It won’t be long before she’s ready for decking!

Sabre 58 Salon ExpressSabre 58 Salon ExpressBONUS – check out the size difference between the Sabre 58 (right) and her not-so-little sister the Sabre 48 (left).

Sabre 58 Salon Express

If you haven’t already, don’t forget to sign up for our Sabre 58 Email List to receive early access to content, updates, and more! 

Have questions? Feel free to Contact Us or Request an Appointment! And as always, let us know what you think in the comments!

Sabre 58 – All Decked Out

We have a deck! The first Sabre 58 Salon Express deck has been removed from the mold at our Rockland facility. The part will undergo further production before shipping to Raymond to join with the hull.

Check out the preliminary specs and sign up for the exclusive email list on the Sabre 58 page!