ISLAND HOPPIN’

ISLAND HOPPIN’

BUILT/REFITYEAR 2018
YACHTLENGTH 52.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $18,000

Genuine hospitality and contagious enthusiasm for the islands are what Margaret and Taylor are
all about. Having sailed their 30’ monohull from Maine to Grenada over three years, they know
how to turn the dream of a sailing adventure into a reality. This is their fourth season working as
sailing professionals in the Virgin Islands.

Taylor grew up in Central Virginia, splitting summers between driving ski boats on the lake and
traveling in the family RV to every state with a road to it. After earning a business degree from
Appalachian State University with honors, Taylor continued pursuing his passion for living
outside of the box. Playing in a touring rock band transitioned to trekking in South America,
which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the
dream of setting off for points unknown in a sailboat started to form. He jumped head first into
sailing and within a short period he was a licensed captain living aboard and traveling on his
own boat.

Margaret also hails from the Blue Ridge Mountains of Virginia and has sailing in her blood from
her Dad, who captained classic windjammers in Maine. She began traveling internationally early
on and developed a love for traditional recipes and an appreciation for the way a good meal can
bring families and friends together. An ambitious explorer as well, Margaret attended the
National Outdoor Leadership school before earning her bachelors degree from the University of
Colorado in Boulder. She is a certified yoga teacher and recently returned to where she
received her training in India, joining a month long motorcycle expedition over the highest
drivable passes in the Himalayas.

Despite being raised less than an hour apart and sharing so many passions, the two didn’t meet
until they were both living in Colorado. Shortly thereafter their dream of sailing the islands took
off and they moved to Saint John, USVI where they worked day sailing charters and eco kayak
tours. After that season they bought their sailboat and began cruising full time for three years,
meshing into a dynamic team afloat. Having guests aboard ignited their passion for sharing a
bespoke island experience with others, which naturally led them to live aboard charters.

Margaret and Taylor offer a vacation that bonds family and friends together crafted from many
years of local knowledge and experience. Their menu features a collection of their favorite
island recipes personally gathered from the Bahamas to Grenada. From diving for conch that
are later served up as fritters to helping someone catch their first wave surfing, providing lasting
memories in one of the world’s most special places is an opportunity this team is always grateful
for and never tires of. Together they bring personalized service and engagement, with true
authenticity and passion for sharing the island experience with others.

Taylor’s Certifications & Training
USCG 100grt Master, Near Coastal, Auxiliary Sail
STCW 2010 Basic Safety Training
ENG 1
PADI Open Water Dive Instructor
Emergency First Response Instructor
American Sailing Association 101, 103
Virginia Boaters Safety

Margaret’s Certifications & Training
STCW 2010 Basic Safety Training
ENG 1
PADI Divemaster
STCW First Aid, CPR, AED
200HR Yoga Teacher Training






Specifications

Type Catamaran
BuilderLagoon
Year Built2018
Size52.00 Ft
Beam28 Feet
Draft5 Feet
Guests8

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: USVI, Red Hook
Other Pick-up: USVI

Details

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

Engine Details

YANMAR 80HP ONAN 21.5KW
Fuel Consumption: 3
Cruising Speed: 8
Max Speed: 12 US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
# of Videos: -
# DVDs/Movies: Cloud
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: Inverter System
Voltages: -
Water Maker: -
Water Cap: unlimited
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 14'
Dinghy hp: 40hp
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: Yes
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): aft scoop
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trawling, Casting
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Instructor - -
Divers 8 Tanks 8 BCs 6 Regulators - Dive Lights 2
Air Compressor Not Onboard Wet Suits - Weight Sets 6 Dives/wk 6 Night Dives -
General Diving Info
Captain Taylor is a dive instructor
Diving Costs information
3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $25 per dive per person.

Online course required before charter commences.

DSD Course $150
Open water Referral $350

Chef Margaret’s Sample Menu

* chef’s favorite **captain’s favorite

Breakfast

Eggs-in-a-Bread* 

A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit

Coconut Waffles with Strawberry Rhubarb Compote

Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes 

Lemon Blueberry Granola and Yogurt

Tangy, sweet, and slightly spiced, enjoy this homemade granola packed with nutrients over greek yogurt with local honey and fresh fruits

Baked Greens Frittata

Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic

Southern Style Sausage and Gravy Biscuits**

Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy

Roasted Rosemary Sweet Potatoes, Poached Eggs + Avocado

Poached eggs served on a bed of rosemary sweet potato fries, crispy baked bacon + avocado, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)

Asparagus Shaksuka

A delicious combination of poached eggs in a morning stew of tomatoes, asparagus, scallions and thyme. Served with rosemary sourdough and fresh fruit.

Lunch

Baltimore-Style Crab Cakes

Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing 

Local Mahi Tacos* 

Grilled Mahi Mahi seasoned with a signature blend of spices on roasted corn tortillas topped with cabbage, avocado, mango salsa + a lime cilantro aioli drizzle

Grilled Chicken Caesar Salad

Crunch romaine tossed with homemade garlicky caesar dressing, shaved Parmesan, homemade crispy croutons.

Grilled Portobello Sandwich* 

Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun

Shrimp on Cauliflower Fried Rice Bowl

This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors

Salmon Arugula Salad

Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette

Appetizers 

Caribbean Conch Salad* 

Freshly cracked, local caught conch marinated in lime juice with bell peppers, onions, jalapeño 

+ cilantro served with crunchy plantain chips

Tomato and Basil Bruschetta

A dreamy combination of tomatoes, boat grown basil, and italian herbs with a drizzle of balsamic reduction on crostinis 

Bountiful Charcuterie Board

A board full of variety: Bold meats (prosciutto, salami, sopressata...) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti...) 

+ delectable spreads (fig jam, stone ground mustard, olive tapenade...) + pickled vegetables (beets, jalapenos, pepperoncinis…) + seasonal fruits

Homemade Hummus 

Ground chickpeas, nutty tahini, fresh squeezed lemon juice, smashed garlic, EVOO + served with warm pita bread and sliced vegetables

Watermelon Goat Cheese Salad* 

Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint

Prosciutto Wrapped Melon**

Skewers of melon strips and prosciutto + drizzles of honey + rock salt

Baked Arancini and Bruschetta

Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad

Sizzling Shrimp Roll

Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce

Dinner

Ahi Tuna Tower with Sesame Wonton Crisps

A tower of sushi grade ahi tuna, sushi rice, mango-cucumber salad + microgreens with a Wasabi + Sriracha Aioli drizzle

Filet Mignon

Select tender, juicy filets grilled to order, paired with baked brussel sprouts + sautéed minced cauliflower, with an herbed mushroom cream sauce 

Seafood Paella

A summer favorite and perfect base for the freshest seafood available, with notes of tangy lemon, fresh herbs, and mediterranean spices

Blackened Sesame Chicken Stir Fry

Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos or soy sauce

Grilled Flank Steak 

Marinated overnight and flash grilled, this flank steak pairs perfectly with a corn + black bean salsa, grape tomatoes, microgreens, and homemade chimichurri

Simply Elegant Pasta*

Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers

Fresh Caught Grilled Lobster Tail**

Split tails grilled with garlic herbed butter, grilled red potatoes and baked avocado with red rice salsa

Desert

Homemade Chia Pudding* 

Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit

Key Lime Pie 

Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust

Crème Brûlée

In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel

Cocoa Avocado Mouse

A creamy combination of local avocados, 100% cocoa, maple syrup + almond milk, topped with kiwi or caramelized pears

Snacks

Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, taziki dip and vegetables, to name a few.

“Once around the World” Dinner Menu

As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels

Indian

Curry served with naan

Italian

Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini

Portuguese

Fresh caught whole fish grilled, bed of rice, grilled vegetables

South American

Skirt steak with chimichurri sauce

Caribbean

Coconut crusted grouper fillets with fried plantain 

Moroccan

Vegetable or Chicken Tagine with tri-color quinoa

Something Familiar

Quarter pound select beef hamburgers and truffle rosemary fries

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2020 $22,500 $23,250 $24,000 $24,750 $25,500 $26,250 $27,000
Winter 2020 to 2021 $22,500 $23,250 $24,000 $24,750 $25,500 $26,250 $27,000
Summer 2021 $22,500 $23,250 $24,000 $24,750 $25,500 $26,250 $27,000
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.



***BOAT REQUIRES 48 HOUR TURNS***
*6 Night Minimum* Inquire for short charters.


HOLIDAYS:
2020

Christmas Flat Rate $31,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019
2021

Christmas Flat Rate $31,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019


HALF-BOARD RATES:
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 

***Does not combine with child discounts***



CHILD DISCOUNT:
$250 off for each child age 15 and under. 
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***



LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Rate $18,000 plus all expenses
Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning services can be arranged
MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

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


Available:
Hold/Option:
Booked:
Unavailable:

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