Stew Lani Erediano did it again. For the second year in a row she was awarded the top prize for her creativity onboard M/Y Beeliever in the Perfect Setting Tabletop Challenge sponsored by YachtNext.

Last year, at the first event, she earned a first prize as well. This year she took a first and a third to accumulate enough points for the Best in Show award.

The interior staffs of 15 yachts did their best to impress judges in two categories by putting forth their best tabletop displays during the show.

First prize in the formal category theme of “Putting on the Ritz” went to Chief Stew Gina Loasby and 2^nd Stew Sarah Harvey on M/Y Lady Zelda. Their black-and-white setting incorporated the feel of the Ritz London hotel in the 1930s.

Loasby and Harvey researched the hotel’s current menu and presented it in old-fashioned typewriter font, adding a historical list of events that took place in London during that time. Irving Berlin’s song, “Puttin’ on the Ritz,” accompanied their elegant presentation. The wine bottles even had 1930s labels.

The theme was a Venetian Palazzo onboard M/Y Elle where Chief Stew Kate McLarty, 2^nd Stew Hazel Holtzhausen and 3^rd Stew Rachel Slade were awarded second prize in the formal category. Rich reds, golds and blacks adorned the dining area complete with Italian masks.

Third place went to Erediano with her champagne, silver, pearls and feather-adorned pure white setting reminiscent of the 1920s. A table sign announced Irving Berlin’s “Blue Skies” movie was playing and judges were transported to the past.

As the scale tipped to the informal category, Erediano’s interpretation of “A Foreign Affair” earned her first place. She pulled together the oranges and yellows of autumn with beer steins and nuts to represent German Oktoberfest and even translated the menu to German.

The stews from M/Y Lady Zelda also won the second place category in the informal category. On the deck, the music and incense smoothed judges into the Moroccan-inspired setting. With menus translated into Arabic, Loasby and Harvey included spices, pomegranates, and traditional mint tea for the judges as the song “Rock the Casbah” played in Arabic.

Third place in the informal category went to Chief Stew Carolyn Dobbs and Chef Christina Jones on M/Y Tuscan Sun. They worked around their dream destination and created a theme to inspire Southeast Asia, complete with Buddha centerpiece.

Four additional prizes were awarded. Overall Best in Show was presented to Erediano for her accumulation of the most points by the judges.

Chief Stew Tonya Witchel, 2^nd Stew Claire Robertson and 3^rd Stew Meaghan O’Neill won the prize for best ambiance onboard M/Y One More Toy. They used traditional Indian-colored fabric and hem-stitched a variety of patterns to complete the rich feel complementing their display.

Feathers, flowers and fruit were organized by Chief Stew Maya Patel and Stew Calum Taylor onboard M/Y Trident for their win in the Best Use of Theme category.

The crew of M/Y Touch were awarded the prize in Originality. Chief Stew Rene Mainstone and 2^nd Stew Kate Ashton headed up a cast of crew from other vessels around a table representing nations of the globe. With Mainstone dressed in a Spanish outfit and Ashton representing Asia, they recruited their international yacht friends to serve as accessories with them on their international theme. India was represented by Deena Pathak, Joe Trolz came in sombrero for Mexico, Gareth Harris wore traditional garb from Africa and Rani Shortland donned coconuts for a Tahitian feel.

Other participants in the 2d annual Tabletop Challenge were:

Jessica Ryan and Sara McLaren of M/Y Mia Elise. Ryan learned how to make cakes during college and made her first marshmallow fondant for the presentation, which will also serve as McLaren’s birthday cake.

Chief Stew Sue Robson and Stew Andrea Hart of M/Y Perle Bleue initiated their theme from the blue sky image on the yacht’s Versace-designed plates and followed through with shells and Pacific blues.

Chief Stew Joanne Bell and 2^nd Stew Nadia Laurens of M/Y Northern Lights. Aside from participating in the competition, they hosted the awards party at the end of the event.

Chef Laurie Carrico and Chief Stew Sara Beecher of M/Y Ohana. Working together as a team, the Bali setting is accompanied by traditional food and a full pineapple dessert when done for charters.

Chief Stew Heather Roney and Stew Ana Louise Upton of M/Y Kapalua. The crew used the theme of Kapalua, a location in Hawaii, to serve as the backdrop to their tropical and nautical décor. Cappy, the beta fish, is part of the crew and normally lives in the galley, but was brought out for presentation. “He’s a legend,” Roney said. “He’s even crossed on Dockwise.”

Stew Jodie-Lee Geohegan of M/Y Huey’s Island invited three fish to prominently participate in the center of her formal display and went full on with the tropical feel for her informal presentation.

Stew Natalie Eade of M/Y Viaggio went all out with her Mexican theme for the informal category, right down to the margaritas.

Stew Elyse Gayno of M/Y Savannah personalized her Thai theme with reproductions of the stamp in her passport for each setting’s FLIBS passport. She said she solved a small problem where the two tables do not meet in the center by creating a fish pond complete with goldfish swimming under a Thai bridge.

M/Y Allegria withdrew from the competition due to meetings onboard.

Top prize was a training course in butler service, cocktail and barista, or wine knowledge from Triple S Consultancy.