Tim has skippered charter boats professionally and taught sailing since 1988. On board Jet Stream, Tim will lead you on a memorable sailing vacation, or guide you to your American Sailing Association (ASA) Certification up to the bareboat and catamaran cruising levels�.or both!
Tim's youth was spent in a number of different countries; indeed, he learned to sail while traveling in England. For several years, he cruised the Californian and Mexican coasts, and also managed the prestigious Marina Cabo San Lucas, located at the tip of the Baja Peninsula. He has interwoven his sailing career with a parallel career as a golf professional. Formerly Stanford University�s Head Golf Coach, he has also directed an internationally acclaimed golf school and pioneered leading-edge teaching technology. His teaching and coaching career has taken him to Mexico, Japan, Germany and the Dominican Republic, in addition to the United States. He holds a BA from Harvard University.
Although the BVI, Jet Stream�s principal area of concentration, is not a hot-bed of golf, Tim will be happy to design a cruise through islands that feature golf, such as St. Croix and Puerto Rico, for guests who would like to blend sailing and golf vacations
Tim enjoys sharing his love of the laid-back life of catamaran cruising with their guests. He will be happy to quietly facilitate a private vacation-of-a-lifetime, or he will actively involve guests with as much of the operation of Jet Stream as they might enjoy, or he will offer formal or informal instruction. In any case, Tim is determined to make time spent aboard Jet Stream a high point in the lives of their guests. Tim is also excellent on the keyboard and will happily entertain guests with his 88 key Yamaha electronic keyboard if they ask.
Jet Stream is a family friendly, non-smoking boat with a non-smoking crew. Jet Stream also offers all-inclusive, fully-crewed charters with a chef, upon request.
CHEF ANN HASTED JOINS TIM FOR FULLY CREWED CHARTER OPTION ONLY. Please inquire if available for your dates.
Ann has been a chef most of her career working in top restaurants, private establishments and the catering industry. Ann won the Dessert section of the Culinary Competition held during the 2006 BVI Boat Show, as well as winning first place in 2004! The Dessert the judges devoured was a Gingersnap Basket with Organic Chocolate, Rippled Creme Fraiche and Roasted Pineapple!
Ann is also an experienced sailor, an RYA skipper, and has accompanied her husband Bill on many of his sailing adventures including two Atlantic passages.
MENU AVAILABLE ON FULLY-CREWED CHARTERS ONLY 1-4 GUESTS:
As Ann is a professional chef, meals are a very special part of your holiday aboard Jet Stream IF you are selecting the Fully-crewed option. Every meal is as beautiful as it is delicious. No two menus are the same - they are planned and executed with your preferences in mind.
CONTINENTAL: Fresh Fruit - chilled pure fruit juice - Tropical Smoothies served with Freshly Ground Coffee - Indian, China or Herb Tea - Iced Coffee - Parisienne Hot Chocolate, A Selection of breads, croissants, muffins, scones, doughnuts, bagels and sweetbreads
FULL ENGLISH or AMERICAN: this includes your choice from the continental selection plus more substantial fare which might on occasion be enjoyed sas Brunch.
Home Baked Virginia Ham, Scrambled Eggs, Rosti Potatoes
Field Mushroom Cobbler with English Pork Sausages
Smoked Fish Soufflé and Crisp Home Fries
Scallop and Bacon kebabs with Foaming Hollandaise
Pumpkin Waffles with Strawberry Maple Syrup
Banana Walnut Pancakes with Rum Butterscotch Sauce
Apple Mango Crisps
Chargrilled sliced sirloin steak and gorganzola cheese on toasted rye bread with salad leaves and fresh tomato and olive relish
A warm salad of roasted fresh local chicken, baby potatoes and French bread in a sherry vinegar and mint dressing
Terrine of Duck with green peppercorns served with a salad of wilted endive and orange
Homemade poppardelle pasta with portabellos, spinach and pine nuts
Provençal seafood salad with aiõli
Calamari ceviche with Greek salad
Consommé of wild mushrooms, Arugla salad with figs, walnuts and blue cheese, Chargrilled Fillet Mignon Bernaise with shoestring "pomme frites"
Chilled tomato, roasted garlic, & basil soup, Gravlax on a sweet onion tart, Three mustard Stroganoff of Pork Tenderloin with sauté of bell peppers in sage butter and timbales of Pomes Anna
Warm Crab Pancakes, Roasted pumpkin and coconut Soup, Roast Rack of Spring Lamb with rosemary and Madeira spiked gravy, Moroccan couscous and ratatouille
Roast Dates with smoked ham, Coquille St. Jacques, Twice cooked duck served with its own juices seasoned with thyme and port, whole wheat crêpes stuffed with olives, anchovies & Tomatoes
Cornets of goat cheese and sundried tomato, Vichyssoise, Pan seared Mahi Mahi served atop garlic mash drizzled with saffron and roasted red pepper sauces
Parmesan cheese soufflé, Spinach and mushroom salad with balsamic vinegar and truffle oil, Rum and soy glazed yellow fin Tuna over a rice noodle and cilantro slad with fiery mango-papya salsa