- Queen Beds: 3
Jack was born and raised in Northern Virginia and grew up sailing and boating on the Potomac River and Chesapeake bay. He always knew that a “traditional” or “regular” lifestyle wasn’t for him. In 2015, after graduating high school, he decided to turn his love and passion for the water into a career and signed on as crew to a traditional sailing ship and took a voyage across the ocean that changed his life forever. He completed his captains license course in 2018 and moved to Key West, Florida the following year to further pursue his career in the maritime industry. Over the past 4 years he has captained multiple modern and classic sailing yachts, traveling up and down the east coast of the U.S. and to the Caribbean. Outside of chartering, he spends his time windsurfing, cycling, and doing yoga. Jack is passionate about creating memorable charter experiences through sailing, water sports, snorkeling and hiking.
Chef Sidney Anderson
Sidney grew up in a very small town in Minnesota. She came from humble upbringings, eating whatever they could afford. Her memories of cooking started before she could see the counter top, knowing that if you wanted to spend time with the family, you did it in the kitchen. She and her dad would experiment and make whatever they could. Recipes were only suggestions and there were no such thing as mistakes. After her dads garden started growing she learned the real value of fresh food, sparking even more interest. When she was in high school, she’d ditch a lot with friends, only to end up in the kitchen where she would make them a delicious meal. From the start, Sidney has paved her own path without many rules or guidelines. Her ability to problem solve and go beyond the conventional box of modern day “shoulds and shouldn’ts” as given her the creative freedom to “measure with her heart” and make mistakes that turn into her next “I don’t know, but it’s good” meal. When Sidney turned 19, she left Minnesota and moved to many different places to discover the world beyond what little she knew. Along the way she found sailing, this became another passion. After 5 years she now has her 100 ton masters license and over 10,000 offshore nautical miles. During one of her past deliveries on an 80ft traditionally rigged wooden sail boat, the cook fell through. She couldn’t bear seeing everyone struggle to feed themselves daily and stepped in to do both her job as deckhand and cook. In a leaky galley with a half broken stove she successfully feed her hungry crew of tall ship sailors then would head on deck to start her watch. This experience transitioned over into some high end charters on the same wood yacht from 1939. Today she is excited and proud to say she can make a living doing not one but two of her many passions, while grounding herself in the mentality that making food is fun, sailing is fun, and life should be fun too, no matter what ingredients you have in your pantry
- Captain: Jack Maher
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Day One
Italian Benedict
Double yolked egg layered on top crispy prosciutto, sautéed tomatoes, pesto, and toasted focaccia
Sushi Roll Salad
Tuna, avocado, cucumber, shredded carrot, and nori sheets covered in a homemade yum yum sauce on a bed of sushi rice
Homemade Labneh Jewlery Box
Colored in 10 different mediterranean species
Sausage and Pepper Pasta
A homemade herb sauce covering bucatini pasta with tomatoes, mushrooms, and onions
Served with rustic bread and greens
Homemade Norwegian Krumkake
Filled with sweet cream, chocolate shavings and berries
Day Two
PB&J Açaí Bowls
Banana, blueberries, and peanut butter topped with Michelle’s crunchy gluten free granola
Quesadilla Platter
Mexican chicken, seasoned black beans, grilled peppers and onions served with guacamole, fresh pico, salsa, sour cream, cilantro and limes
Goat Cheese and Apricot Crostini
Flank Steak Rolled with Prosciutto and Basil
Served with a garlic mash and chimichurri sauce
Dark Chocolate Cake With Lavander Raspberry Sauce
Day Three
Egg Bake
An egg dish colored with green and red peppers, broccoli, zucchini, and mushrooms paired with fresh fruit, english muffins, sausage and potatoes
Chile Chicken and Grilled Pineapple Salad
With a homemade creamy lime dressing, on a bed of spinach and arugula
Charcuterie Board
Tuscan Garlic Fresh Catch
With tomato and spinach, fanned garlic potatoes, bacon wrapped asparagus
Warm Banana Bread
Rum sautéed bananas and vanilla bean ice cream
Day Four
Pancake Charcuterie
A board full of fresh berries, bananas, chocolate chips, whip cream, peanut butter, Nutella, caramel, butter, maple syrup, homemade apple butter, and sausage links
Spinach and Feta Galettes
With bacon and balsamic arugula salad and strawberries
Bacon Wrapped Dates and Watermelon Cubes with Feta
Spicy New Orleans Shrimp
Served with crusty bread and lemon parmesan broccolini
Fried Plantains
served with chocolate pudding and coconut whip cream
Day Five
Sweet Potato “Flatbread”
A crispy slice of seasoned sweet potato, topped with avocado and an over easy egg
Mediterranean Steak Bowl
With grilled tomato and onion, cucumber, romaine, and roasted garlic hummus, drizzles with a homemade herb yogurt sauce
Cucumber Bites with Smoked Salmon
Thai Green Curry
Bamboo shoots, red peppers, broccoli, and carrots served over jasmine rice with chicken or tofu
Pistachio Ice Cream
Day Six
Full English
Two eggs over easy, baked beans, sausage links, bacon, toast, fried tomatoes
Caribbean Jerk Spiced Sweet Potato Falafel Gyros
With red pepper and Caribbean inspired sauces. Served with Jamaican callaloo, cucumber salad and fruit
Roasted Tomato and Garlic Baked Brie
Cajun Salmon
Pasta with a homemade cream sauce and side salad
Fresh Chocolate Brownie with Vanilla Ice Cream
Day Seven
Smoothies and Fancy Toast
Cherry, pineapple, berries, mango juice smoothie.
Berry, banana, peanut butter smoothie.
Za'atar roasted beet toast.
Honey lavender sesame toast.
Smashed avocado, soft boiled egg, and garlic chili paste toast.
Tom Yum Inspired Shrimp Ramen
Served with vegetable spring rolls
Steak and Caprsee board
Chipotle and Corn Chicken Enchiladas
With a red sauce and spanish rice
Homemade Mango Sorbet
Locally sourced mango with Chile and spicy pomegranate sauce
SHIPS BAR
- Air Conditioning
- Beach Games
- Generator
- Hammock
- Ipod
- Swim Platform
- Toilet Paper in Heads
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 2 | $18,000 |
| Summer 2023 | 3 | $18,750 |
| Summer 2023 | 4 | $19,500 |
| Summer 2023 | 5 | $20,250 |
| Summer 2023 | 6 | $21,000 |
| Winter 2023 to 2024 | 2 | $18,000 |
| Winter 2023 to 2024 | 3 | $18,750 |
| Winter 2023 to 2024 | 4 | $19,500 |
| Winter 2023 to 2024 | 5 | $20,250 |
| Winter 2023 to 2024 | 6 | $21,000 |
| Summer 2024 | 2 | $18,000 |
| Summer 2024 | 3 | $18,750 |
| Summer 2024 | 4 | $19,500 |
| Summer 2024 | 5 | $20,250 |
| Summer 2024 | 6 | $21,000 |
| Winter 2024 to 2025 | 2 | $18,000 |
| Winter 2024 to 2025 | 3 | $18,750 |
| Winter 2024 to 2025 | 4 | $19,500 |
| Winter 2024 to 2025 | 5 | $20,250 |
| Winter 2024 to 2025 | 6 | $21,000 |