DREAM BEAUTY
- Type: Catamaran
- Year Built: 2019
- Builder: Lagoon
- Children Minimum Age: 12
- Size: 62 ft | 18 m
- High Price: $48,125
- Low Price: $25,949
- Currency: USD
- Summer Locations: Bahamas
- Winter Locations: Bahamas
- Queen Beds: 5
Chef Simara Hield's culinary journey began as a young child in her grandma's kitchen. Her family owned a local food truck, where she first received hands-on training and learned some of her most cherished Bahamian recipes.
Her love for cooking only grew with age. As a teen, Simara travelled to compete in competitions and represented Queen's College, her high school, on the world stage. The craft allowed her to be creative and express herself through her dishes. She used ingredients, flavours, and colours to tell a story.
Simara always knew she'd be a chef. So, it came as no surprise when she pursued her degree at the Arts Institute of Atlanta. Her time spent living, working and studying in that city made her fall in love with Southern Comfort Food.
Dishes like shrimp and cheesy grits, fried chicken and waffles and peach cobbler are staples in her arsenal.
After graduating, Simara returned to The Bahamas. Though she worked in many fine restaurants, she credits her growth as a chef to her time at Treasure Sands Club.
There, she met her mentor Head Chef Kayonique Mckenzie. Under her guidance, Simara mastered the art of
sushi.
While working in Abaco, Simara lived in a quaint apartment on the beach. Being next to the ocean made her feel grounded, and the sounds gave her a sense of peace. Her next move was the perfect marriage of her love for cooking and the sea. Since becoming a yacht chef, Simara has added fishing to her hobbies and loves planning meals around a fresh catch.
When Chef Hield is in the kitchen, you can always count on a dish that delivers taste, beauty, and nutrients.
- Captain: Yves Kirouac
- Language: English, French, limited Spanish
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Poke tuna tower
Bang Bang shrimp tacos served with pineapple slaw
Carnitas street tacos served with Mexican rice and black beans
Prosciutto wrapped melon wedges
Fresh ceviche with tortilla chips or artisan crackers
Gourmet Deli sandwiches served on a croissant or baguette served with a Greek pasta salad.
Pork tenderloin with roasted tomatillo sauce served with Mexican rice and street elotes
Seared scallops over creamy risotto with sauté arugula
Grilled Flank Steak served with sauté potatoes and asparagus
Chicken Piccata with spinach, Shrimp Alfredo
Chicken in creamy sherry sauce served with roasted vegetables
Salmon filet over sauté spinach
Vegetable salad / Smoked fish salad / Smoked beef salad / Tuna salad / Marinated fish salad / Heart of palm salad….
Avocado salads / Potato salad with egg mayonnaise
Barbecue / Grilled fish with Creole sauce with rice and local seasonal vegetables
Grilled fish fillet with Creole sauce – salad rice, lentil fricassee
Fish fillet braised in garlic butter, rice, salad, vegetable curry
Fish rougail, saffron rice, salad
Shrimp salad , Fish balls and pumpkin cream
Octopus curry with coconut milk, rice, salad, chopped apples
Fish stew and vegetables, cinnamon rice, Lentil ratatouille
Lamb scorched with green peas, stuffed with zucchini
Creole fish curry, rice, salad, vegetable ratatouille
Creole salad with papaya and cythera fruit
Grilled pork with vegetable kebab and potato salad
Grilled chicken with fresh vegetables Creole sauce
Orange crepe, Passion fruit mousse, Fresh fruit salads, Banana fritter in syrup
Coconut and banana nougat, Custard, Crème caramel, Flan, Chocolate mousse…
Examples. Each hostess/cook has his/her own menus planned according to the clients’ preferences.
- Air Conditioning
- Generator