Delana Mae
Delana Mae
Ron became a Sailing instructor in his late teens and worked as a skipper for regattas including the Atlantic Nationals. He also has experience managing race committees, acting as a safety chase boat, as well as setting up racecourses. When he isn’t racing he can be found chartering in the Mediterranean or the Caribbean. He has worked for multiple high-end charter companies globally over the years and loves showing his guests what makes sailing his passion for so many years. Guests looking to learn more about sailing or receive their ASA certification will enjoy Ron’s fun-loving instruction on board!
Katy is an avid ocean lover and an intrepid foodie. With her dad’s profession as a marine mechanic, Katy spent her time up and down the East coast, eventually residing full time in coastal Wilmington, NC. There, she obtained a bachelor’s degree in Marine Conservation Biology and Environmental Studies. Her large family and German roots inspired her interest in cooking, and her passion for the environment and new adventure led her travels all over the Caribbean, Northern, and Central America. Katy’s family held vast food preferences meaning she can work with your group for any dietary or personal restrictions. Her passion for sustainability makes her specialties in sea-to-table culinary cooking and waste management - providing the freshest and most colorful meals. To her, flavor and freshness are essential, as is the use of the food they catch! Katy tries her best to incorporate freshly caught (by you or your group) seafood into your personalized menu. She also ensures the use of locally grown and organic produce.
Katy is an outdoor, adventure enthusiast; she has spent years teaching surfing and marine science, playing volleyball and soccer, and enjoying fishing and SCUBA diving. Her years of history in the restaurant and service industry provide experience and insight. Katy spent years running an environmental non-profit and zero-waste event planning business in North Carolina, mastering her logistical coordination and ensuring the best-suited itinerary and menu. She is attentive and challenge-driven; with this, she came to the Caribbean to grow in her passions, as well as share her talents and skills with the boating world.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2020 |
| Size | 50.00 Ft |
| Beam | 26.7 Feet |
| Draft | 4.7 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
Pick Up Locations
| Pref. Pick-up: | St. Thomas, USVI |
| Other Pick-up: | Tortola, BVI |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 - Yanmar 80HP engines. Onan generator. | |
| Fuel Consumption: | - |
| Cruising Speed: | 7-8 knots |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wifi in BVI Only |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | 480 Liters |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On sugar scoops only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
Water Sports
| Dinghy size: | Highfield Center Console |
| Dinghy hp: | 20 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
BREAKFAST All Breakfasts served with a fresh local fruit platter, coffee/tea, and assorted pastries
Chef-made Focaccia topped with avocado, over-easy egg, spicy sriracha, and Chef seasoning
Crème Brulée French Toast served with fresh berry compote
Huevos Rancheros: Fried eggs served with chef’s salsa over grilled corn tortillas, herb-infused breakfast potatoes, seasoned black beans, and sliced avocado
Fresh bagels with smoked salmon, Philadelphia cream cheese, & capers topped with sliced radish and microgreens
Pancake a la everything: Family recipe fluffy pancakes served with just about every topping you can imagine
Shakshuka! Tastes just as good as it sounds – a tomato-based, Middle Eastern dish with roasted vegetables and poached eggs served with toasty sourdough for dipping
LUNCH
Rosemary and brie infused turkey burgers topped with apricot spread served with seasoned sweet potato wedges
Roasted pork loin sliders with provolone and kale rabe served with a walnut & green apple farro salad
Seasoned steak shish kabobs with grilled red and green bell peppers and onions served with a mixed vegetable side salad
Freshly caught, tequila-infused Mahi tacos with citrus slaw and avocado crema served with a strawberry and almond spinach salad
Chicken Caesar Salad: Italian marinated chicken topping fresh iceberg lettuce, bowtie pasta, creamy chef-made Caesar dressing, topped with grated parmesan, crispy croutons, and organic tomatoes
Garlic Honey Shrimp Buddha bowls: glazed shrimp, black beans, avocado and broccoli over white rice
Summer wrap: Grilled seasoned chicken, homemade spicy hummus, sliced avocado, cucumber, and tomato in a spinach tortilla served with Mediterannean pasta salad
STARTERS
Philly-style ‘Buff Chick’ Dip
Homemade Polynesian meatballs
Arugula and pear wrapped with prosciutto with a balsamic glaze
Seasonal Charcuterie platter
Chicken salad Tostito bites
Fresh caught, chef-made ceviche
Cucumber salmon cream cheese rolls
DINNER
Sesame seared tuna steak over top an Asian quinoa slaw with a pineapple citrus glaze and root vegetable spinach salad
Coconut shrimp curry with sweet red pepper and pineapple over coconut lime rice and grilled asparagus
Flank steak marinated in a homemade family recipe served with a broccoli salad and rosemary potato wedges
Mozzarella and mushroom stuffed chicken breast served over a sweet potato puree with purple roasted cauliflower
Anegada style lobster bake with parsley garlic butter sauce, mashed potatoes, and roasted rainbow veggies
Braciole: top round steak flattened and rolled with an Italian seasoned and minced vegetable stuffing served over rigatoni
Jerk seared snapper over coconut rice topped with tangy mango and cilantro salsa
Freshly caught tuna poke bowls with shaved radish, pineapple, edamame, avocado, and seaweed salad over brown rice with chef’s made bangbang sauce & crispy tortilla strips
DESSERT
Homemade fudge brownies with vanilla ice cream
Angel food cake topped with berries and homemade whipped cream
Chocolate dipped fruit assortment
Classic Key lime pie
Apple crumble with warm homemade caramel drizzle
Oreo and Nutella cheesecake
Flourless chocolate cake with a dark cherry and raspberry drizzle
Creamy Crème brûlée
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2019 to 2020 | $18,500 | $19,250 | $20,000 | $20,750 | $21,500 | $22,000 | $22,500 | |
| Summer 2020 | $18,500 | $19,250 | $20,000 | $20,750 | $21,500 | $22,000 | $22,500 | |
| Winter 2020 to 2021 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | |
| Current Special: $1000 off charters, book by December 15th, 2020 - 6 night minimum, excludes holidays. CHRISTMAS WEEK SPECIAL RATE - $27,000 for 2 - 8 guests, full board, 7 nights NEW YEARS SPECIAL RATE - $28,500 for 2-8 guests, full board, 7 nights 4 NIGHT MINIMUM LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. XMAS/NEW YEAR’S: 7 nights over Christmas $30,000 and New Year’s flat rate $32,500 for 2-8 guests. New Year’s charters must start December 27th or later. Embarkation 12PM / Disembarkation 12PM Departs from St. Thomas, USVI unless otherwise requested. ***6 Guests in three en suite cabins, 7th and 8th guests optional in smaller middle cabin available. Middle cabin guests must share bathroom with another guest cabin. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below. LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. |
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| N/A | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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