GIOVANNINO
GIOVANNINO
Captain -- Douglas Meyer
Doug grew up in NJ and moved to Jackson, WY after school. He worked for the Jackson Hole Mountain Resort as an assistant mountaineering supervisor for the Ski Patrol. In the summer he ran his own business, guiding fly fishing trips throughout rivers in the west as well as Russia. After living in Jackson for a while, Doug became passionate towards the need for Search and Rescue in the community and became the Teton County Search and Rescue Coordinator. He has extensive medical training and experience and put his heart and soul into helping the community. During his time off he would go sailing and fishing in the Bahamas. He was part owner of several sailboats that he used to cross the Gulf Stream for his excursions. Doug met Sue in Jackson through their mutual interest in sailing. Together they dreamed of ocean breezes and soon decided to leave the frost behind. They managed a fly fishing lodge in S. Andros, Bahamas for a couple years, commuting back and forth from the States on their trimaran. Seeking to explore more of the Caribbean they started chartering sailboats. They chartered in St. Martin, St Barts and Anguilla and also in the Grenadines. But the Bahamas is their passion, so they found the beautiful classic yacht Giovannino and brought her to the Bahamas to share their passion of beautiful beaches, pristine diving, snorkeling, fishing and the sparkling turquoise waters.
First mate/cook --Suzanne Vigue
Sue also grew up in NJ and had a career in the IT industry. She was working in New York when 9/11 happened. Soon after that she sold her house, packed up her car with a tent, sleeping bag and a mountain bike and took some time off of work to experience life driving across the country. She spent some time in Jackson Hole and knew one day she would return, buying a cowboy hat as evidence of her desire. Eighteen months later she moved to Jackson. She worked as the IT Specialist for a travel agency that arranged travel for rock bands and film production companies. One of her coolest experiences was ‘bumping into’ one of their clients, Steven Tyler of Aerosmith in Bangkok, Thailand while vacationing with Doug. Sue always dabbled with sailing early on having friends in Cape Cod, MA and Newport, RI. She also went on several sailing trips in the British Virgin Islands and St. Martin. After she met Doug they bought a sailboat to commute to their job managing a fly fishing lodge in S. Andros, Bahamas from the States spending a month or so at a time cruising in the Bahamas, especially the Exumas. Besides cruising in the Bahamas Sue’s passion is cooking, especially entertaining. She loves preparing gastronomic creations for her guests as well as tending to their every need.

Specifications
Type | Catamaran |
---|---|
Builder | Portsmouth |
Year Built | 2003 |
Size | 52.00 Ft |
Beam | 23 Feet |
Draft | 5.6 Feet |
Guests | 6 |
Boat Details
Cabins: | 3 |
Queen: | - |
Single Cabins: | 1 |
Showers: | 3 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
Pick Up Locations
Pref. Pick-up: | Nassau |
Other Pick-up: | George Town, Great Exuma |
Details
Refit: | 2015 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Engine Details
2 X Cummins 210 HP consumption is 6 gph / 2 X 11.5 Generators consumption 2.8 gph | |
Fuel Consumption: | 6 |
Cruising Speed: | 9-10 kts. |
Max Speed: | 10 US Gall/Hr |
Locations
Winter Area: | Bahamas |
Summer Area: | Bahamas |
Amenities
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | Mobile Hot Spot |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | 1.2 g/h |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | 8 |
Minimum Age: | None |
Generator: | 11.5 KW |
Inverter: | No |
Voltages: | 110 |
Water Maker: | 1.2 g/h |
Water Cap: | 700 Gal |
Ice Maker: | No |
Sailing Instructions: | - |
Internet Access: | None-Hot Spots |
Gay Charters: | Yes |
Nude: | No |
Hairdryers: | No |
# Port Hatches: | 14 hatches |
Guests Smokes: | Transom Only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | No |
Windscoops: | No |
Water Sports
Dinghy size: | 14ft Dinghy |
Dinghy hp: | 50 HP |
Dinghy # pax: | 8 |
Water Skis Adult: | - |
Water Skis Kids: | - |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | 1 |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | 1 |
Floating Mats: | Yes |
Swim Platform: | Stern |
Boarding Ladder (Loc/Type): | Stern x 2 |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | Spinning & Trolling |
Rods: | 6 |
Breakfast
Eggs in a Baked Bacon and Spinach Cup, Granola, Yogurt, Toast & Jam
Eggs Florentine on an English Muffin Served With Bacon, Fresh local fruit, Granola, Yogurt, Toast & Jam
Ancient Grains Blueberry Pancakes, Fresh local fruit, Granola, Yogurt, Toast & Jam
Egg Baked in a Bread Bowl Served with Breakfast Sausages, Fresh local fruit
French Toast Sticks, Fresh Local Fruit, Granola, Yogurt, Toast & Jam
Coconut Banana Muffins, Fresh Local Fruit, Boiled Eggs, Granola, Yogurt, Toast & Jam
Lunch
Blackened Mahi Mahi Tacos with Avocado Slaw
Arugula Salad served over Stuffed Rigatoni Filled with Tomato Sauce
Caribbean Curried Chicken Salad with Celery, Grapes & Hearts of Palm served on a Bed of Fresh Greens Fresh baked bread
Shrimp Etouffee served with White Rice
Fresh Crab with Mango Cucumber Salad
Mongolian Beef in Lettuce Cups
Appetizers
Mushroom and Brie Wontons Topped with Smoked Salmon and Capers
Walnut, Arugula and Gorgonzola Crostini
Cucumber Rounds Filled with Lobster
Caramelized Onion and Brie Tart
Goat Cheese Ravioli Filled with Bacon and Garlic
Eggplant, Mozzarella and Tomato Towers with a Balsamic Drizzle and Basil Leaves
Shrimp Skewers with Grape Tomatos, Olives and Bread Topped with Horseradish Mayonnaise
Main Course
Lobster Tail Boiled in Butter on a Bed of Garlic Spinach Served with Twice Baked Cristophines
Herb Crusted Rack of Lamb with Blueberry Sauce Served With Rosemary Roasted Potatoes and Asparagus
Lemon Red Snapper with Herbed Butter Served with Zucchini Spaghetti with Red Peppers
Prime Rib of Beef Roast Au Jus served with Julienne of Fresh Peas and Carrots and Wild Mushroom Quinoa
Pork Loin with a Grape Balsamic Reduction Sauce, Roasted Vegetables and Pureed Sweet Potato Baskets
Grilled Chicken with Mango Sauce Served with Minty Couscous and Roasted Vegetables
Coconut Crusted Grouper Served With Creamy Rice Pilaf and Roasted Brussel Sprouts with Pine Nuts
Dessert
Key Lime Pie with Fresh Whipped Creamand a Lime Wedge
Kahlua Martini with Miniature Chocolate Cakes
Creamy Baked Mango Sprinkled with Nutmeg
Blackberry Pie Tarts Topped with Crème Faiche and a Mint Leaf
Chocolate Fondants With Fresh Whipped Cream and Topped with a Raspberry
Lemon Mousse Strawberry Cake
Grilled Pineapple with Cashew and Fig Cream

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No Yatch Insight Available.

