TOUCH THE SKY
TOUCH THE SKY
Ben Campion
Captain Ben here and ready to take you and your crew on the trip of a lifetime! After years cruising the Caribbean, I take pride in sharing with guests all the treasured spots I have discovered.
Once, a mermaid asked if I would join them, but I said, "Nay, one of your kind I am already." I love to be under the surface even more than I like sailing on it. An avid free diver and certified Dive Master, rest assured your guided tours of the underwater reef gardens will be safe, fun and educational.
Sharing the beauty of the Caribbean and the lifestyle of a live aboard sailing crew is my passion and why I started chartering boats in the first place. During your trip, I will be capturing the best moments and memories with my camera or drone.
Whether you want an active charter exploring the land and sea or to just kick back and relax, it is up to you. It is your charter and my goal is to give you the vacation experience you crave.
Chef
Holle Gutierrez
Hey! I'm Chef Holle and I'll be your culinary compatriot on your sea faring journey. I'm a simple, goofy, soul dedicated to adventure and reveling in the love of the universe.
In addition to creating culinary delights, I have dabbled professionally in the arts as a painter, dance instructor, and musician. While traveling in Bali for yoga teacher training, I recognized my calling to assist others in consciousness expansion. The sea is a perfect place for a deeper connection with nature and self.
Conversing with guests over a multitude of topics is a pleasure, when I'm not in the galley creating healthy, delicious food that arches over many preferences and ethnic cuisines. I've a creative spirit. In my galley, you'll find new flavor combinations and you'll probably ask for seconds.
Namaste ;)
Specifications
| Type | Catamaran |
|---|---|
| Builder | Leopard |
| Year Built | 2013 |
| Size | 58.00 Ft |
| Beam | 28 Feet |
| Draft | 5.8 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | STT |
| Other Pick-up: | BVI, limit 7 |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Smoking allowed on sugar scoop |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 15’ Highfield Rib center console |
| Dinghy hp: | 50HP Honda |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and spining |
| Rods: | - |
Scuba Diving Details
Breakfast
Eggs Benjamin: Holle’s take on eggs benedict. Classic english muffin topped with a pile of cheesy eggs, fresh microgreens, pan-seared thin sliced ham and bernaise sauce for a rich flavor.
Banana Berry Pancakes: Protein rich banana apple pancakes served with a light, fluffy cocoa whipped cream and topped with berries. Served with turkey bacon for protein to fuel your adventures.
Vegan Dream Breakfast: Delicious oatmeal with fresh mango puree served with tropical fruit and coconut milk.
Classic Breakfast: Eggs your way with turkey bacon and a generous helping of breakfast potatoes.
Jon’s “Hueves Ranchos”: Huevos Rancheros with a New Mexican Twist.
Continental Breakfast: Greek yogurt, fruit, brioche toast, and granola served family style. Perfectly paired with your morning’s coffee and a glass of orange juice.
Lunch
Caprese Arepas: Classic corn arepas served open face and topped with a thick slice of feta, fresh-from-the-farm arugula, and tomatoes. Served with a tangy homemade basil mustard vinaigrette.
Tropical BBQ Chicken Sandwich: Flavorful pulled chicken breast tossed in Holle’s Homemade BBQ sauce served with seared pineapple slices, fresh mustard microgreens and pickles.
Flatbread to Flavortown: Holle’s arugula artichoke dip on top of a pita paired deliciously with chicken breast, basil and juicy almost-sundried tomatoes.
Tempeh Tacos: A veggie lover’s delight with corn tortillas, fajita style tempeh served with peppers, onions, and tomatoes.
Artisan Grilled Cheese: 3 Cheeses melted to perfection with mushroom, onion and fresh greens. Served with tomato gazpacho.
Snacks
Chef Holle likes to keep snacks simple and healthy.
You will be presented with sliced fruit and/or vegetables, hummus or dip, and crackers. Perhaps chips and salsa-- perhaps charcuterie. We keep it flexible.
*Assorted snack bags will be available at all times in the case of immediate hunger.
Hor D’Oeuvres
Captain Ben’s Pot Stickers: A blend of meat and vegetables, folded, pressed closed, and pan fried to perfection.
Veggie Rolls: Maki rolls filled with veggies and sushi style rice. Served with a spicy orange ginger ponzu sauce.
Garlic Crostinis: Cripsy, buttery, cheesy garlic crostinis, served with a sundried tomato on top.
Dinner
Curried Swordfish Tacos: Swordfish marinated in a sweet and spicy curry sauce. Served with fresh microgreens, ginger sourcream, and a special, watermelon, mango mint pico de gallo. Beans and rice on the side.
Lobster Palooza: Find your handsome Captain Ben on the grill, making you fresh caught lobster! It will be paired with pasta cooked al dente covered in Holle’s delicious homemade vodka sauce and shaved asiago cheese.
Chicken Shawarma: Chicken breast cooked to perfection on a bed of rice. Served with pickled red onions, fresh greens, dolmas, and Chef’s shawarma sauce.
Nasi Campur: Holle’s iteration of the classic Balinese favorite. Vegetables, rice, eggs, green beans and tempeh. Served with fluffy corn fritters and a spicy peanut sauce.
Cauliflower Coconut Rice: A colorful blend of veggies and tropical fruits on top of jasmine rice. Served with Korean-inspired BBQ beef and Chimichurri sauce
Desserts
Tiramisu
Key Lime Pie Jars
Chili Avocdo Chocolate Mouse
Homemade Fruit Ice Cream
All items on this menu can be made to accommodate dietary restrictions. Please discuss food preferences and requests with chef prior to charter. Please also be aware that this menu is a sample and all items are subject to ingredient availability.
Thank you!
-Chef Holle
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
| Summer 2021 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
| Winter 2021 to 2022 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
| Summer 2022 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
| GENERAL NOTES: MINIMUM NIGHTS: Inquire for charters less than 6 nights. 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. BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start. Special offers do not apply to this rate, calculate prior to any discount please. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below. 2-4/$25,700 5/$25,750 6/$26,100 7/$26,450 8/$26,800 9/$27,150 10/$27,500 LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2-4/$25,850 5/$26,125 6/$26,550 7/$26,975 8/$27,400 9/$27,825 10/$28,250 CHRISTMAS/ NEW YEAR'S RATE: CHRISTMAS: 1-10 pax @ $30,800 - must end no later than 12/26 NEW YEARS: 1-10 pax @ $37,000 - may not start prior to 12/27 ***SPECIAL OFFERS *** None at this time. . |
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| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | |||||||||
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Touch the Sky Catamaran. Sail crystal clear blue waters, snorkel coral reefs, explore uninhabited islands, or just relax to another beautiful sunset. TOUCH THE SKY offers the best in large, open decks and spaces for lounging, including a comfortable indoor salon, a breeze-filled fly-bridge with seating for 10, and the fun forward netted space to experience sailing firsthand.
The split-level style interior offers five guest staterooms, two of which are on the main deck level and include a semi-private walkout “patio.” All guest staterooms include en-suite bathrooms, air conditioning, and everything you would need to create sailing memories with families and friends.
The massive flybridge on Touch The Sky comfortably sits twelve.
Touch The Sky has two cabins on the main deck!
During the off season Ben has been beefing up his USCG license with a handful of safety courses.
A nutrition course and certificate have inspired Chef Holle to create a new menu to fuel their guests’ many adventures. They continue to offer SCUBA diving for certified divers and Holle will still be creating edible masterpieces!
