BLUE PEPPER

BLUE PEPPER

BUILT/REFITYEAR 2018
YACHTLENGTH 60.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM $35,640

We present you Denise and Taylor Melton, this interesting couple married in St. John February 8th, 2017 and will be the crew responsible for your adventure aboard Sailing Yacht Blue Pepper. They will work hard to make sure your experience in the Islands will be something you will cherish forever.

CHEF:
Denise Melton, an award-winning chef at the Virgin Islands Yacht Show Culinary Competition, was born in Brazil where she bought her first sailboat at seventeen. Five years later she moved to Argentina and worked several years for an important family as a captain for a 60’ sailing yacht and a 70’ power yacht. She also accomplished dozens of deliveries between Buenos Aires and Rio De Janeiro. Crossing the Atlantic twice in her personal boat, her blue water experience is unrivaled. Four years ago, she moved to St. Maarten to be the Captain to an 87’ powerboat, and a year after that she decided to pursue her other passion, to become a professional chef. Now Denise has decided to join Taylor in providing the best culinary experience, aboard one of the most luxurious charter yachts available in the Virgin Islands, Blue Pepper. Her cuisine has the influence from Italy, Portugal, Spain, and Brasil. She loves the Mediterranean food and in the last few years has grown accustomed to a Caribbean flair. She specializes in personalizing any menu to a guest’s taste, and has an impressive knowledge to accommodate gluten free, dairy free, low carb, and paleo diets etc. She is fascinated with the art of presentation, a great host, and will ensure that your time spent aboard will be filled with flavor, aroma, and fresh experiences.

CAPTAIN:
Taylor Melton was born in Fort Worth Texas, he is a persevering, and enthusiastic individual. When travelling with his family through Alabama when he was 14 years old, Taylor ran across a CD in a small gas station bearing a cover art of beautiful white sands, turquoise waters, and a harbor filled with sailboats of all kinds. This CD was one of Jimmy Buffett’s live albums recorded right here in the Caribbean. After listening for several days, young Taylor told his parents that he would be a Captain in the Virgin Islands one day, they laughed, but after years of hard work, here he is. Taylor worked as a bartender for several years and learned the beauty of sailing in his free time, and finally with tickets in hand, he made it to the islands to begin his life on the ocean. He worked as a mate for several boats before completing his school to become a captain. From there he went on to deliver sailing yachts from the Virgin Islands to New York and Bermuda in the open ocean. For two years he drove powerboats all around the US and British Virgin Islands, making over 500 day charters. This gave Taylor an amazing insight to every bay and unique place and his curiosity about the local culture helped him learn even more about our Virgin Island Waters. Captain Taylor has a lot of rich history he enjoys sharing with his guests. Taylor met his wife while sailing the Virgin Islands shortly after purchasing his own sailboat. Sailing Vessel Isola Bella has brought Captain Taylor a lot of personal adventure and experience in the Caribbean, and now he shares the beautiful boat as a home with his wife, Denise. In the last couple of years he has been the Captain and owner of a power cat and teamed up with his wife for several term charters. Taylor’s service in fine dining and bartending compliments Denise’s accomplishments in the galley. Together they form an invincible crew. The safety and security on board will always be the first priority of your Captain, while fun and excitement never get left in the wake.

STEWARDESS:
Elizabeth is a creative and hard-working person who has always been great with people. We could describe her as someone
who actively wants to help people enjoy their experience wherever they may be. On board her job is to maintain a
perfectly clean boat, be sure that the glasses are always full and to help Denise excel in the kitchen.
Liz is Captain Taylor’s sister and has come to complete the Melton family crew. Liz and Taylor were super close when they
were kids. Taylor always used to bring his little sister for boat excursions on the lake and go for secret donut trips at 5am,
they are adventure partners for life.
After 7 years of a deep dedication for her family, her son Cade and her husband Cole agreed that mom deserved an
opportunity to grow and gain new skills on board Blue Pepper doing this wonderful work making beautiful memories in
peoples lives! Lizzy’s husband will take care of their house and their son, and Lizzy will go to work hard on Blue Pepper
making sure that even the smallest details will be perfect during your stay.
She worked as a housekeeper, sales representative and a Primrose early education teacher. All this work experience came
to complete the Blue Pepper team. Lizzy is an obsessive and organized person with professional and personal experience
with kids and an infinite patience with people. Nothing left to say but that the vibrant energy and lovely way that she does
everything will make you feel special and relaxed, as a dream vacation should be!







Specifications

Type Catamaran
BuilderFontaine-Pajot
Year Built2018
Size60.00 Ft
Beam30 Feet
Draft5 Feet
Guests10

Boat Details

Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: YHG, STT
Other Pick-up: BVI, limit 7

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 110hp Volvo Diesels Cummins Onan quiet diesel 17kw 60hz generator
Fuel Consumption: -
Cruising Speed: 10 knts
Max Speed: 18 knts US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Onboard WiFi in USVI and BVI for email use, no streaming please.
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: Yes
Books: Various
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: None
Generator: Cummins Onan 13.5
Inverter: Yes (three)
Voltages: 110 and 220
Water Maker: Yes
Water Cap: 300gal
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: No smoking on yacht
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 14' RIB Center console
Dinghy hp: 60hp
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): stbd aft
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling, casting
Rods: 2

BREAKFAST
Smoothies, tea selections, fresh orange juice, regular coffee or espresso, cereal, fresh fruits, yogurt, oats, granola, and various breads/ toasts, will always be available

Espresso Biscuits Homemade Biscuit sandwiches filled with a crunchy pancetta, marbleized eggs, collard greens, & espresso aioli.

Good Morning Cowboy Gourmet steak topped with skillet eggs on a crunchy potato bed adorned with caramelized onions and red peppers.

Bangers & Mash England reacipe, gratin mash potato, covered in a dark gravy, topped with sautéed onions, tomatoes, and sunny side up eggs accompanied by spicy sausage, sweet sausage and gammon bacon skewer.

Bonjour Paradise Crepes filled with cream cheese, sliced green onions, dark forest turkey, chopped tomatillos and delicately bathed in a light béchamel sauce. And for breakfast desert; an irresistible baby crepe with fresh berries, Nutella and toasted coconut.

Light n’ Roll Tomato basil wrap, filled with scramble egg whites, low sodium turkey, feta cheese and baked spinach seasoned with a balsamic Dijon vinaigrette. 

Great Greek Crock pot Greek frittata: fresh happy eggs, thin layers of serrano ham, and crumbled feta cheese mixed up with kalamata olives and artichoke hearts with a touch of extra virgin olive oil.

CARIBBEAN BREAKFAST OPTIONS

Good Morning VI Pate This is a breakfast tradition in all Virgin Islands, you will find Pates normally in just a simple place that makes food for the local people. Pates are fried dough pockets stuffed with beef, chicken, vegies or salt fish. The chef version can be: beef, chicken, or beans, braised with onion, green pepper and seasoned with a homemade Caribbean spice blend. The original version is fried but a baked version can be made too.

Cachapa Me Up A traditional Venezuelan breakfast, “Cachapa” is made with a grated fresh corn tortilla filled with “queso fresco” (fresh cheese) the chef suggestion serves it accompanied with bean salad and slow cooked pork.

Arepa CaribeÑa This is another Latino-Caribbean classic, it’s a Venezuela National breakfast but you will find “arepas” in Puerto Rico, Dominican Republic, Panama... This is a delicious homemade white corn bread/tortilla stuffed with an infinite variety of ingredients. The chef favorites are scrambled eggs, veggies frittata, bacon and avocado or Reina Pepeada: chicken, onion, cilantro and avocado cream. You should try it!

KIDS BREAKFAST
Every breakfast will come with a fruit decoration, so the kids can eat healthy and fun. If you are not a child but would love to have something from the kid’s menu, we can make that it happens on a big plate!

Pigs and blankets Breakfast sausage rolled up in white bread slice, finished as a French toast
Chicken & waffles  Deep fried breaded checken topped on a homemade waffle (sausage gravy optional)
Surprise pancakes  Homemade pancakes with a choice:  M&Ms, chocolate chips, berries, banana or all together!
E.B.C.  Eggs, bacon, cheese sandwiches
Chocolate croissant  Home baked
Cinnamon rolls  Home made
Grilled cheese sandwich  Cheese sandwiches...grilled!

 

LUNCH

Beef Island Tender short ribs on a crunchy home baked baguette, caramelized onion, decorated with a creamy blue cheese sauce, and on the side, a naturally spicy wild arugula salad.    

Pad Thai This traditional Thailand dish is a delicious and refreshing plate. Rice noodle with jumbo shrimp or chicken (or both, the chef’s favorite combination) sautéed in a local tamarind sauce, with a few drops of lemon, local spice, garlic, green onions, beansprouts and roasted peanuts.

Wok for Walk A light and nutritive lunch, summer vegetable combinations, you choose the protein, sautéed in sesame oil and garlic soy sauce, served in a crunchy tortilla bowl.

Pasta del Mare Black fettuccine (negro di sepia) with a Sauvignon Blanc sauce, shrimp, squid, octopus, mussels, crunchy parmesan, and fresh parsley on top.

Anegada Taco Local fresh lobster, cooked in a garlic lime Grand Marnier sauce, topped with a pineapple-mango Pico de Gallo, served with a Mexican coleslaw salad on side.

Green chicken salad Chicken boiled in a saffron broth, mixed with green apples, romaine lettuce, pistachio, celery, and brown rice. Served atop a puff pastry basket.

Jamaica Skewers Chicken and pineapples skewers grilled, on top of a quinoa coconut tower, mango habanero salsa and plantains on the side.

Triple C Burger Creole Crab Cake patty made with crab claw meat, goat cheese, thin sliced cabbage and a homemade mayonnaise with local spices served with a pepper butter corn on the cob.

V.I. Tradition Roti is a tradition in all Virgin Islands, a plate with an Indian influence. It’s a homemade tortilla that has a totally different flavor and texture when compared with a Mexican style tortilla. Inside of this “Indian burrito” you will find chicken, chick peas, onions, sweet peppers, and potato, cooked in a yellow curry sauce, with a homemade mango chutney on top.

Blackened Mahi Sanduba Mahi Mahi sandwich, spiced with the chefs homemade blackened seasoning, served on a brioche roll, with lettuce and a homemade tartar sauce, with a potato salad side.  

KIDS LUNCH
Hamburger

Chicken nuggets
Mini pizza
Quesadilla
Ham & Cheese panini
Tacos
Hot dogs

SNACKS
Charcuterie board

Baked camembert on a rustic bread
Homemade hummus, mini pita bread and vegies
Organic blue corn tortilla chips with homemade salsa and cheese dip
Mini pastry, ham and cheese, asparagus, provolone, and caprese.
Prosciutto & water melon with other exquisites
Bruschetta
Canapes:  Salmon and cream cheese, pineapple and bacon

KIDS SNACKS
Peanut butter and jelly

Smoothies
Fruits
Sandwiches
Homemade cookies
Or anything that we will find on the preference list!

 

APPETIZER

Goat cheesecake Goat’s cheesecake with a caramelized red onion jam, micro greens on top, and a touch of crunchy bacon.

Coconut shrimp curry soup Authentic, bold and full of flavors, this soup has coconut milk, homemade red curry, and a touch the heavy cream, can be served cold or hot and is perfect to open the appetite for the next plate…

Moroccan creamy Creaminess, flavor contrast, and color is what this soup offering. Butternut squash, goat cheese, ginger and pistachios.

Summer Gazpacho Fresh tomatoes, cucumber, and red onion blended with spices, and garnished with a basil crouton.

Black ravioli Squid ink homemade ravioli with smoked salmon and cream cheese served in a pink aioli sauce.

Lemongrass Wontons Boiled wonton filled with ground beef with lemon grass, veggie mix, and ginger. Served with a sweet & spicy homemade sauce.

Elegant Pear  Pear pan seared, Iberic ham, goat cheese, and a touch of honey.

Coconut Shrimp Deep fried langostino covered with crunchy coconut, served with a spicy passion fruit sauce.

Acra A famous French Caribbean creole food, similar to a conch fritter but using a salt fish, the flavor and texture deserve to be tasted.

Madurito From Puerto Rico to the Blue Pepper table, we have a simple and unique combination, sliced and wrapped sweet plantain roll filled with a Julienne cut New York steak served with a garlic cream sauce.

 

ENTREE

Mi Mignon A perfect piece of mignon wrapped in a thin bacon slice, sous vide to a perfect temperature, served with fondant potato, Zucchini flower and a Malbec reduction.

Mama Mia! Veal parmesan scaloppini, served on top of a creamy polenta, covered in a traditional pomarola sauce and served with brussels sprouts. Italy on the table!

Oso Bucanero Slow cooked ossobuco in a vegetable sauce, with a creamy azafran risotto and parmesan ice cream.

Shrimp Pineapple bowl Jumbo shrimp sautéed in garlic butter and lime, jasmine and wild rice cooked with veggies and pineapple, decorated with a crunchy Iberic ham and cilantro. Served in a pineapple bowl!

Atunado Blackened Tuna, with wasabi mash potato on top of a ratatouille matt, and a spicy lime coconut sauce.

Caribe on the grill Traditional BVI dinner, barbecue ribs covered in the chef’s house made BBQ sauce, salted veggies served with mini potatoes & a colorful garlic butter sauce.

Muqueca Traditional Brasilian dish, fresh grouper cooked in coconut milk, served with a cilantro lime rice and sliced sweet red, green, & yellow peppers

Mofongo Chicken breast stuffed with veggies, ham, and cheese, “mofongo” (mashed green plantain), served with asparagus and an irresistible aioli cream sauce.

KIDS DINNER
Lasagna

Meat balls
Macaroni and cheese with grilled chicken
Milanesita with mashed potato (thin steak, breaded, and baked or fried)
Chicken stuffed with ham and cheese with yellow rice
Fish fingers and baked potato
Chicken noodle soup
Any favorite plates from the kids!

 

DESSERTS

Sweet Wonton Crispy cinnamon wonton layers filled with homemade vanilla whip cream and fresh berries
Flowerless Chocolate Cake A classic recipe made from scratch using a high-quality dark chocolate, & with a homemade white chocolate mint drizzle.
Jar Lime Pie Key lime pie mousse served in an individual mason jar.
Pink Pie Strawberry cheese cake made with real fruit, with a dark chocolate drizzle
Drunk Banana Flambé Banana flambéed in a dark spiced rum, served with a house made coconut ice cream
Tia Maria Thin cookies soaked in a coffee liqueur, mounted between layers of homemade vanilla pudding.
Desert Passion Passion fruit mousse, on top of an Oreo crust.
Creme Brulee Traditional Crema Catalana made with real vanilla beans, and local sugar caramelized on top, classic and perfect just like it is.
Flan Caribeno Vanilla flan, with the addition of a touch of local spiced rum and coconut, with a caramel and raisin rum drizzle.

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Winter 2020 to 2021 $31,520 $32,060 $32,500 $32,930 $33,420 $33,900 $34,335 $35,200 $36,070
Summer 2021 $35,940 $36,870 $37,375 $37,870 $38,435 $38,985 $39,485 $40,480 $41,480
Winter 2021 to 2022 $35,940 $36,870 $37,375 $37,870 $38,435 $38,985 $39,485 $40,480 $41,480
Summer 2022 $35,940 $36,870 $37,375 $37,870 $38,435 $38,985 $39,485 $40,480 $41,480
GENERAL NOTES:
MINIMUM NIGHTS: 6
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

BVI PORT FEE: Add $400 each end for BVI pickup or drop-off.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH WINTER 2020/2021: 2/$31,220 3/$31,610 4/$31,900 5/$32,180 6/$32,520 7/$32,850 8/$33,135 9/$33,850 10/$34,570
SUMMER 2021: 2/$35,950 3/$36,420 4/$36,775 5/$37,120 6/$37,535 7/$37,935 8/38,285 9/$39,130 10/$39,980

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH WINTER 2020/2021: 2/$31,370 3/$31,835 4/$32,200 5/$32,555 6/$32,970 7/$33,375 8/$33,735 9/$34,525 10/$35,320
SUMMER 2021: 2/$36,100 3/$36,645 4/$37,075 5/$37,495 6/$37,985 7/$38,460 8/$38,885 9/$39,805 10/$40,730

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.


2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $47,700, charter must end on 12/26/21 or earlier
NEW YEARS: 1-10 guests @ $50,715, charter may not start prior to 12/27/21
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MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands


Available:
Hold/Option:
Booked:
Unavailable:

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