MAHASATTVA

MAHASATTVA

BUILT/REFITYEAR 2019
YACHTLENGTH 62.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM $33,700

***CREW FOR JANUARY 2021-JUNE 2021***
IAN WHITNEY - BLAIR BARBOUR - IAN QUIGLEY

World traveler, Blair Barbour, spent her youth between the art scene in Philadelphia and skeet shooting in the back woods of Virginia. She and her father built a sailboat in their garage when she was a child and she grew up in the water - snorkeling in Mexico, canoeing the Moose river in Maine, whitewater rafting in West Virginia, pretending to surf in California, scuba diving with sharks in the Caribbean, sailing the Outer Banks and spending a lot of time finding treasure at the bottom of the community pool.

She is a big part of the local animal advocacy scene in Philadelphia, winning Miss Pinup Philadelphia 2014 and helping to raise awareness for breed discrimination through the organization Pinups for Pitbulls. Other than sailing and cooking, Art is her absolute passion and her signature style is paper collage. Her art has been recognized with an International Art award from Neo Pop Realism and can be found globally with works residing in every major US city and in Paris and Hong Kong. She was accepted into the Artist Residency Program at the Chiricahua National Monument in Arizona where she wrote and illustrated one of her numerous children's books. Blair has used her talent for many charities supporting local arts programs in Philadelphia schools, Pinups for Pitbulls, the Wounded Warrior Fund and raising money to aid Haiti after the earthquake. Most of her current inspiration comes from the ocean and you can check out her work at this link: www.BlairBarbour.com

Blair and her famous sommelier sister – Erin Barbour: Thinking-Drinking.com have traveled through Europe and Asia eating the local cuisine and drinking the best wines. Her sister owned a number of French restaurants and wine shops where they have collaborated on many culinary events. Blair learned some of the European techniques for her sous chef position in Philadelphia, spending many long nights creating 15 course dinners in New York City and watching the sunrise while finishing assembling the millionth homemade ravioli.

Blair has lived in Brazil where she got her Yoga certification and after living in the Las Vegas desert for 2 years teaching Yoga workshops, she moved up to Lake Tahoe in the mountains. There she was employed on an 80ft motor yacht which chartered through the most beautiful parts of the lake and of course went skiing whenever possible. This is where she met the Captain of the Vessel, Ian Whitney, who later ran off to the Caribbean with her to sail the Bodhisattva.

Ian was practically born a Captain. He took his first steps as a toddler on a boat while sailing down the coast of Mexico with his mother and father. Ian’s father has been a sea Captain his whole life, sailing across the world and also finding his home in the Virgin Islands. Throughout Ian’s childhood he traveled back and forth between the Caribbean Sea and the snowy mountains of Lake Tahoe. He doesn’t just have his sea legs but he has his land ones too, as he makes Blair look bad with his snowboarding skills.

He grew up in Lake Tahoe, California where he raced sailboats, won the polar plunge, studied pottery, perfected snow mobile wheelies, found the best cliffs to jump off of, snowboarded down glaciers and learned to scuba dive at high altitudes. He moved to the California coast to live on a sailboat and go to college where he studied Film and Media Production. He then ran off to Hollywood and worked on movie sets before finding his way to San Diego where he remodeled a Baltic 42 sailboat as his new home.

After sailing and surfing the California Coast, he made his way to the Caribbean where he chartered several different Catamarans, spending 7 years getting to know these islands in and out while learning how to grill the perfect lobster. During hurricane season he avoided land and would head to Europe sailing through Croatia and the Mediterranean. And finally after many years away he found his way back to the mountains in Lake Tahoe where he captained an 80ft motor yacht and met a new crewmember named Blair, who loved boats almost as much as he did.

They found the Mahasattva and moved to the Caribbean and are excited to help create your best vacation possible. Whether you are looking for a relaxing time with beautiful sunsets or an action packed adventure – either way you are going to eat some great food.

First Mate Ian Quigley
Ian is a lifelong sailor and traveler. Moving to Ireland at a young age Ian was introduced to sailing and racing and moving to San Francisco allowed him to hone his sailing in a very demanding environment. Being on boats has made him very at home on the water and between his Irish upbringing and service industry background in bartending make him a very welcoming and accommodating presence on any sail. Ian has sailed Ireland, San Francisco, France, Spain, Portugal, and in the Caribbean. Ian ’s professional conduct, as well as his enthusiastic love of the ocean and nature, brings a wonderful joyful perspective to the charters.

***CREW FOR JUNE 2020-JAN 2021***
MAGNUS WITTERSO - LINDSEY CHIRICHIELLO

Captain Magnus hails from the frigid fjords of Norway with several captains in his blood line. He spent his entire childhood regatta racing, teaching sailing and working for the King in the Norwegian Navy before he felt himself being drawn to far more tropical latitudes. Now, thawed out, and after several years of cruising on his private sailboat, multiple ocean crossings and chartering the most stunning waters and island groups in the world, he can guarantee a fantastic experience with well thought out itineraries and adventures.

Chef Lindsey hails from New England and a long line of chefs. Following in her fathers footprints, she found herself in the restaurant industry at a very young age. Always mesmerized with the tasty creations flowing out of the New England kitchens she worked in, she decided to peruse her passion for the culinary arts. She immersed herself in culinary courses and the bustling food scene. In an effort to keep her passion for travel stoked as well, she set off in the yachting industry roughly eight years ago.

From the Eastern Seaboard of the US, France to Spain, Italy to Turkey, Croatia and many other stops in between, she has honed her skills in several different styles of cuisine. On crossing the Atlantic she let her creative side flow with inspirations from the Caribbean and South America. She takes much pride in tantalizing your taste-buds, but also in constructing creative cocktails, and cultivating a vacation for the memory books! Magnus and Lindsey met at anchor and have been together, living on boats, for over 5 years. They tied the knot last year in Tenerife, in the Canary Islands.








Specifications

Type Catamaran
BuilderLagoon
Year Built2019
Size62.00 Ft
Beam32.1 Feet
Draft5.1 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: St. Thomas, USVI
Other Pick-up: BVI inquire limited to 7

Details

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

Engine Details

2 x 110 hp diesel engines 21.5Kv generator 3,000w inverter
Fuel Consumption: -
Cruising Speed: 7
Max Speed: 10 US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Apple TV
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 280 L/h, 1
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: No minimum
Generator: 21.5 Kva, 110V
Inverter: Yes
Voltages: 110V
Water Maker: 280 L/h, 1
Water Cap: 2 x 240 L / 4 x 63 US Gal
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: Smoking on aft sugar scoop ste
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 15' RIB center console
Dinghy hp: 60HP
Dinghy # pax: 9
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: No
Swim Platform: Hydraulic platform & Scoop Ste
Boarding Ladder (Loc/Type): S/S off scoop steps
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Trolling
Rods: 1

Scuba Diving Details

Crew License Resort Course Full Course
Instructor $150 per diver $300 with book work & pool work completed before charter
Divers 8 Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk 4 Night Dives -
General Diving Info
Included in your charter for no extra charge.
All dives will be guided by our own board Dive Instructor.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complementary guided dives during your charter.
With 4 divers at a time this can be done with no extra planning or conditions.
If you want more than 4 divers in the water at one time we have two options.
i. If one of your party is a PADI certified Dive Master they can st
our Dive Instructor’s guides discretion assist our Dive Instructor to accommodate all onboard guests.
ii. If not, we can also have one of other qualified divers on the
crew accompany the dive party up to 8. However, this will have
to happen after the mid-day meal when the guest are planning
for onshore diving option that evening.

One GoPro ready to record your experience.

**Ian Quigley is Dive Instructor January 15-July 15

**Inquire for Dive Instructor July 15-January 15

Diving Costs information
Clients rent gear directly from dive shop at their own expense or bring their own.

Discover Scuba” dive to a depth of 40’. You will need a medical form and if you have any physical conditions that present risk a Doctor’s signed waiver that you are OK to dive. Charge is $150 and paid directly to our own board instructor.

PADI Advanced Open Water Instruction and certification
We will offer this course for up to 4 students at a time. This is open to anyone who is a PADI open water certified diver. After completion of this course you will certified to dive deeper than 60’. To fully enjoy dives such as “The Wreck of the Rhone” we recommend this during your trip. This costs $300 per student. To be paid directly to our Dive Instructor.


CHEF BLAIR'S MENU
Accompanied by photos 1-5


‐ BREAKFAST‐

Jumbo lump crab Eggs Benedict - drizzled with hollandaise and served with sweet potato hash browns
Pain Perdue French toast - baguettes with blueberry syrup reduction, powdered sugar & served w/fresh fruit
Veggie Frittata – with a cauliflower crust over toasted kale chips served with avocado and tomato
Avocado Toast – local avocado spread over homemade bread topped with a fried egg served with fruit salad
Gourmet Breakfast Burritos – bacon, egg and cheese, or vegetarian stir fry with sour cream
Blueberry Scones with a lemon glaze – served with oatmeal and fresh fruit
Grandmas Buttermilk Pancakes – served with sausage and eggs
Strawberry Banana Almond muffins – topped with brown sugar
Berry Granola Yogurt Parfait – served in layers and topped with fresh fruit
Quinoa Quiche Muffins – with spinach and served with bacon and home fries
Veggie Scramble over roasted potatoes – topped w/fresh salsa and avocado served with fresh fruit

‐ STARTERS ‐

Spicy avocado deviled eggs – made with fresh avocado and local hot pepper sauce
Clams Casino – with seasoned panko and lemon
Beef and Veggie burger sliders – made with local ingredients
Mini baked Brie Bites - with raspberry glaze
Goat Cheese Salad – with crispy panko and a Gorgonzola-pear vinaigrette
Pesto tortellini Pasta - with cherry tomatoes drizzled in olive oil and Parmesan cheese
Caprese salad – tomato, mozzarella, and balsamic vinaigrette
Fried Raviolis – served with homemade marinara
Mushroom Tarts – with a flaky crust and creamy center
Conch and Corn Fritters – served with a spicy aioli dipping sauce
Thai Lettuce Wraps – Chicken or Vegetarian
Roasted Brussel Sprouts and Prosciutto Skewers – with balsamic drizzle

‐ LUNCH ‐

Cuban pork tacos - with black beans and cabbage salad
Beef and chicken skewers - over wild rice with aioli sauce
Flat bread pizza spread - sweet potato sage, margarita, four-cheese mushroom
Salmon Quiche - with feta cheese over fresh salad with lemon-onion dressing and candied almonds
Sautéed Mushroom and Poblano Pepper Quesadillas - w/roasted corn salad, tomatoes & pickled jalapenos
Clam Chowder ‐ with local clams and lemon pepper goat cheese salad
Gourmet Grilled Cheese – with mushrooms, peppers and onions served with sweet potato french fries
Butternut Squash Perogies – served with an roasted beet and avocado salad
Cream of Asparagus Soup – served with a roasted carrot sprout salad
Thai Spring Rolls – shrimp or tofu served w/salad and sautéed yams complimented w/sweet chili dipping sauce
Baked salmon meatballs – served with creamy avocado sauce over jasmine Rice

‐ DINNER ‐

Baked Salmon ‐ with hollandaise sauce over risotto with a side of asparagus
Seared Scallops ‐ over angel hair pasta in cream sauce and veggies
Cauliflower steaks over mushroom risotto - with roasted carrots
Seared Ahi Tuna ‐ with a teriyaki glaze served with vegetable fried rice
Filet Mignon ‐ over garlic mashed potato served with roasted brussel sprouts
Thai Shrimp ‐ with peanut sauce
Chicken Marsala ‐ with fettuccini and roasted zucchini
Roasted Frenched rack of Lamb ‐ with mint glaze and roasted turnips
Spiny Lobster Tail ‐ local lobster, wild rice and asparagus
Gnocchi in creamy pesto sauce ‐ served with a Cherokee purple tomato caprese salad

‐ DESSERT -

Peach‐Apple Cobbler – with melted butter and brown sugar
Chocolate filled Croissants – with an ice cream sundae
Strawberry short cake – warm shortcake with fresh strawberries and whipped cream
Warm Chocolate chip pan baked cookies - with milk and ice cream
Chocolate mouse Parfait – with fresh whipped cream
Fried Plantains – served with brown sugar and vanilla Ice cream
Chocolate Ganash Cake – topped with crème en glaze
Fresh Frozen fruit Pineapple Icee – with pineapple chunks and garnished with sage
Monster Blondies – with white chocolate chunks and toasted walnuts
Crème Brulee – topped with raspberry glaze

‐ COCKTAILS ‐

Rum Punch – local recipe with island rum
Blackberry Mojito – with fresh berries and mint
Grapefruit Vodka Sunrise – served with fresh grapefruit and a rosemary sprig
Ultimate Bloody Mary – with bacon wrapped shrimp skewers and celery
Classic Mimosa – mixed with fresh homemade orange juice
Pina Colada Sunrise – made with fresh pineapple and coconut
Mai Tai – made with fresh local fruits
007 Dirty Martini – with blue cheese stuffed olives
Painkiller – Cruzan dark rum, pineapple, a splash of orange, coconut, and fresh nutmeg
Classic Margarita – made with fresh limes and top-shelf Tequila

 

CHEF LINDSEY'S MENU
Accompanied by photos 6-10

BREAKFAST
Fresh juices, coffee and tea to be served every morning alongside
fresh baked goodies, granola, cereals and a fruit platter

Crabby Eggs Benedict
Jumbo lump crab meat, arugula and a poached egg served over a
toasted english muffin and topped off with a creamy homemade
hollandaise

Fluffy French Omelet
Three eggs omelet craddling wilted pinach, sundried tomatoes,
sauteed spring onions and aged cheese

Coconut Pancakes
Fluffy coconut pancakes topped with fresh toasted cocnut and a
pineapple run maple syrup.

Crepes
Filled with local fruits stewed in caribbean raw honey topeed with
a decadant whipped marscapone and pecan dust

Cast Iron Skillet Fritatta
Comprised of farm fresh eggs and locally sourced fresh vegetables
enriched with herbs and savory cheeses

Tropical Overnight Oats
Steel cut oats layered with yogurt, caribbean honey, chai seeds and
fresh local fruits such as papaya, mango and starfruit

Lobster Quiche
Oven baked quiche with a homemade crust overflowing with
lobster, bacon and gruyere cheese


LUNCH

Herb Grilled Lemon Chicken and Quinoa Salad
Juicy herbed chicken served over a tricolor quinoa salad comprised of arugula,
grapefruit supremes, toasted pinenuts and creamy goats cheese finished with a house
made tangy citrus vineagrette

Mahi Mahi Tacos
Pan seared Mahi Mahi with a chili lime slaw, fresh mango and an avocado crema drizzle

Lobster BLT
Buttery Brioche stacked high with crispy bacon, Heirloom tomatos, fresh spinach leaves
and caribbean lobster with avocado aoili

Grilled Shrimp and Romaine Ceasar
Lightly grilled romaine heads topped with smokey shrimp, freshly grated parmesan,
garlic croutons, cherry tomatoes and a creamy ceasar dressing

Honey and Ginger Candied Salmon
Skin on candied Salmon filets accompanied with sweet potato, toasted farro, crispy kale,
red onion and crumbled feta

Homemade Crab Cakes
Jumbo lump crabcakes served over a summer vegetable salad and a variety of
homemade sauces, such as mango chutneys, horseradish cream sauces and traditional
tarter sauce

Caribbean Jerk BBQ
Caribbean Jerk chicked bbq’d to perfection and served with local hot sauces, beans and
rice, local callaloo and sweet plantains


SUNDOWNERS
to be accompanied with fresh Caribbean cocktails

· Baked brie with warm fig, crisp apples and house made baguette
· Smoked fish dip with crunchy vegetables and pita points
· Tuna Poke with fresh avocado and toasted sesame
· Whipped honey goats cheese with cranberries and pistachios served on
a slice of ripe asain pear
· Roasted red pepper and machengo sliders
· Conch ceviche
· Smoked salmon blinis
· Charcuterie and cheese boards
· Mediteranean flat breads
· Proscuitto wrapped melon


DINNER

Filet Oscar
Filet mignon marniated and grilled to order served with asparagus, garlic mashed potoatos
and toppped with a tender crabmeat bernaise sauce

Seared Diver Scallops
Pan seared diver scallops with a herbed brown butter over a creamy truffle rissotto and
wilted greens.

Caribbean Cocnut Curry
Local Red Snapper, aromatic jasmine rice, stewed onions, stewed tomatoes and local
vegetables topped with a vibrant coconut curry sauce

Meditteranean Sea Bass
Pan seared sea bass topped with a tomato and oilve tapenade. Served over an artichoke and
roasted red pepper cous cous salad

Coconut Almont Crusted Cod
Baked cod complimented with a airy coconut and almond crust a top broccoli rabe and
creamy polenta

Seafood Paella
Traditional Spanish seafood paella overflowing with jumbo shrimp, mussels and clams and
accompained with freshly made crusty baguette

Sesame Seared Ahi Tuna
Perfectly seared Ahi tuna served over a bed of coconut basmati rice accompanied by a fresh
cucmber seaweeed salad and blistered peppers

Garlic and Herb Crusted Frenched Rack of Lamb
served with rosemary fingerling potatoes and honey roasted root vegetables


DESSERTS

· Merengue nests filled with a tart lemon curd and topped with fresh fruit
· Decadent chocolate mousse with a homemade chantilly
· Coconut Panna Cotta weith a passion fruit gelee
· Red wine poached pears
· Salted caramel and toasted coconut cheesecake
· Mango or grapefruit granita
· Caribbean rum cake
· Key lime semi freddo
· Banana and mango flambe with vanilla ice cream

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Summer 2021 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Winter 2021 to 2022 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Summer 2022 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
GENERAL NOTES:
MINIMUM NIGHTS: 5 (Inquire for less) - 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.
RELOCATION FEES: For down island please inquire and subject to calendar


HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$33,700 3/$34,050 4/$34,400 5/$34,750 6/$35,100 7/$35,450 8/$35,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$33,850 3/$34,275 4/$34,700 5/$35,125 6/$35,550 7/$35,975 8/$36,400

CHRISTMAS/NEW YEARS: 7 night minimum
THANKSGIVING: 1-8 guests @ $38,000
CHRISTMAS: 1-8 guests @ $45,000 - charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $48,000 - charter may not start prior to 12/27

*** SPECIAL OFFERS ***
None at this time.

.



MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.