Meet your crew: Captain Mark Abel and Chef Lorelei
Boating before walking, waterman Captain Mark Abel (AKA 'the yacht whisperer') brings aboard a lifetime of lifetime of yachting experiences and is currently rated as a USCG 200 ton Master of sail and power. Captain Mark Abel has crossed the Pacific Ocean twice to Hawaii to California, travelled the waters from British Columbia to Panama, transited the canal twice, cruised the islands of the Caribbean, the Gulf of Mexico and up the East coast of the US. He has trained hundreds of students to the American Sailing Association standards and has worked extensively with Beneteau/Lagoon in training and orienting owners to their new yachts.
Coming from a film, video and broadcasting background, (including a decade with Paramount Pictures and ten years on Los Angeles radio as a CBS radio personality). Captain Mark has very strong people skills that have translated nicely into the world of yacht charter with many sea stories and tales as a land lubber in working in Hollywood!
Chef Lorelei can be found throwing lines, doing engine checks, standing watch, weighing anchor, managing interior needs, whipping up tasty meals in the galley and looking for opportunities to enhance the guests experiences. By the way, Lorelei makes a mean Painkiller, that some say is better than soggy dollar! Lorelei has strong sea legs, as a mermaid, she is most at home on the water; teaching yoga on paddle boards, snorkeling and holds an appreciation of the treasures of the sea! Lorelei's thirty year background as an occupational therapist and yoga therapist with kids and seniors, helps guests adapt and feel comfortable onboard and in the water.
Grilled blackened Fresh Fish over a bed of spinach with tri-colored Quinoa. Served with a Mediterranean salad of tomato, cucumber and red onion
Fresh Seafood Pasta in a pink vodka sauce served with fresh garlic toast. Served with Caesar Salad romaine boats with shaved parmesan, anchovies and croutons
Shrimp Mojo de Ajo (garlic) with cilantro lime rice. Served with Cucumber Jicama Salad
Louisiana-style crawfish (or shrimp) boil with potatoes, sausage and corn
Jerk Chicken with coconut “Rice and peas” Served with a Pear-adice Salad
Bleu Steak – BBQ steak with garlic mushrooms and crumbled bleu cheese with a side of roasted red potatoes. Served with Spinach salad with hard-boiled egg, bacon crumbles, mandarin oranges and green onion
Chicken Marbella with Garlic Mashed potatoes. Served with a simple green salad with chopped tomatoes and cucumbers in a light vinaigrette
Fish or Chicken Caponata with brown rice. Served with Arugula, avocado, pine nut Salad in a light vinaigrette
Eat out option: Pizza Pi night, Yachthaven
Quinoa and rice can be substituted with riced cauliflower
A selection of Fresh steamed veggies can be substituted for any of the salads or collard greens.
Brownie Brittle with fresh whipped cream and strawberries
Coconut Chia seed pudding with vanilla ice cream and berries
Eclairs with fresh mixed berries
Key Lime Pie with a scoop of sorbet
Plantains Foster with vanilla ice cream
Caribbean Coconut Rum Cake with vanilla ice cream and fresh pineapple
Fresh Fruit Smoothie Bowls with selection of toppings