MAKIN MEMORIES
This 2016 (2022 Refit) Lagoon 450 offers an amazing amount of space for her size. There are four beautifully appointed queen sized staterooms with lots of light and storage space. Each of the cabins have climate control and pristine ensuite bathrooms. Throughout the yacht light wood is used and the decor is simple and contemporary. The lounge area has comfortable seating and an indoor dining option - plus the signature Lagoon wraparound windows that offer a fantastic panoramic view. The cockpit is shaded and has two distinct seating areas with lots of space to walk around comfortably - easy access through to the back steps for swimming. The fly bridge is where the sailing action takes place, but is also the best spot for dolphin spotting or just taking in the amazing Virgin Island scenery. Forward there are trampolines and a great seating area. This new yacht is going to be a popular lady without a doubt! TOYS: 2 Stand Up Paddle Boards, 1 2-Person Kayak, 2 Sea Scooters (SubLues), Snorkeling Gear, 360º Floating Dock Hangout, & Fishing Gear REFIT DETAILS: New outside cushions, new mainsail and headsail, new 3' gel foam mattresses in all cabins, new silky bamboo sheets, bath towels, beach towels, cookware, glassware, flatware, new grill, all new water toys and snorkeling equipment, installed commoderizers in all heads
3 Queen Guest Cabins
1 V Births
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 4.3 Feet |
| Pax: | 6 |
| YearBuilt: | 2016 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 1262574 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | Yes |
| Sat Tv: | Crew gratuity: Venmo/Zelle preferred / cash |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water safe |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Infanta SR 3.9 dinghy (12.8’) |
| Dinghy hp: | 30 HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 New Penn Squall Rod and Reel |
| Rods: | 2 |
Jim grew up on the beaches of Delaware, spending much of his free time boating and playing on the local waters, fishing and surfing year-round. Local fishing, crabbing and clamming were a way of life growing up on the Delaware shores. Seafood feasts were a central part of his family’s customs and celebrations – and the beginning of Jim’s love for exploring the endless spicing and cooking combinations with seafood.
Jim spent his early adult years as a navigator on a minesweeper in the navy during the Gulf War, which, despite the obvious dangers this involved, reaffirmed his love for life on the water and ignited the beginnings of the dream to eventually transition to a full-time career on the water. However, following his career in the navy, Jim’s passion for food and cooking steered him in another direction and he spent the following 10+ years on the west coast in the Monterey Bay area developing and honing his skills in all aspects of the food industry food prepping, serving, and bartending in a variety of environments from eclectic coffee shops to fine dining establishments to large banquet catering events.
Jim is looking forward to sharing his love of the water and all the different ways you can explore the water from Makin’ Memories…from our paddleboards, to kayaks, to underwater SubLues, to snorkeling gear, to relaxing on our 360 floating dock, with your feet in the blue Caribbean water and one of Jim’s specialty cocktails in hand, letting all your worries float away!
Chef Courtney Travis
Courtney grew up in the Maryland area boating around the Potomac River and Chesapeake Bay, and spending many summers on Cape Cod, MA, exploring Martha’s Vineyard, Nantucket, Woods Hole, and all the many islands and hidden beaches around the Buzzards Bay area boating, waterskiing, windsurfing, paddleboarding, kayaking and sailing – playing in or on the water is Courtney’s happy place! Courtney’s passion for food and cooking led her to spend much of her youth working in many different roles in the food service industry from short order cook to catering, bartending, and serving at 5-star restaurants.
In 2009 Courtney began exploring the relationship between food and nutrition and spent many years studying culinary and functional nutrition, and eventually became a Certified Culinary Nutrition Expert from the Academy of Culinary Nutrition in Ontario, Canada, in 2015. Courtney’s culinary passion and expertise focuses on creating nutritious dishes using the best and freshest local organic ingredients possible. Courtney loves spending time in the kitchen and is excited to create delicious meals for you and your guests that feed the body with healthy and balanced foods that will make your taste buds dance!
Courtney and Jim
We met in our early 20’s and became roommates and best friends, bartending together at a local bar in Santa Cruz, CA. Our friendship was instant as we were both very young and a long way from home, but excited for the year-round warmth and endless opportunities to play outside, especially boating, sailing or surfing on the water. We loved working together bartending and providing exceptional service and memorable nights for our customers and friends at the bar. However, as with all things, life moved on and we lost touch over the years. It was over 20 years later when we finally reconnected. Once again, the connection was instant, and we were married 8 months later!
Our shared love for food, warmth, sunshine, boats, entertaining and any and all things water-related was an easy and natural pathway to a shared dream, which is now our reality, buying the boat of our dreams and living full-time in the gorgeous Caribbean waters, hosting memorable vacations and sharing all of our favorite passions in life with others!
We are excited to share this dream with you and your guests, to spoil your taste buds with our years of culinary experience, and to create memorable adventures sailing, swimming, snorkeling . . . and just allowing you to become fully immersed in the natural beauty and island-style pace of life!
We look forward to meeting and serving you….and Makin’ Memories that will last a lifetime!
Breakfast
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, which are noted below (“GF”).**
MAKIN’ MEMORIES CRAB AND AVOCADO EGGS BENEDICT
Maryland Blue Crab drizzled with melted butter and Old Bay seasoning stacked atop a perfectly poached egg, freshly sliced avocado on a toasted English muffin and finished with a tangy homemade lemon-hollandaise sauce
CINNAMON ORANGE FRENCH TOAST
Thickly sliced challah bread dipped in a cinnamon orange egg batter, toasted and caramelized, served with warmed organic maple syrup, thick cut farm bacon, fresh oranges and strawberries
ACAI BOWL (GF)
Frozen berry smoothie bowl topped with organic granola, organic hemp seeds, shredded coconut and fresh berries
SMOKED SALMON BAGEL BUFFET
Sliced smoked Atlantic salmon served with grilled New York style bagels, Philadelphia cream cheese, organic sweet cherry tomatoes, minced red onion, scallions, capers, chopped bacon and lemon wedges
AVOCADO TOAST BREAKFAST STACK
Toasted 5-grain seed bread topped with smashed avocado, Canadian bacon, fried egg and organic alfalfa sprouts served with freshly sliced papaya and mint salad
LIGHT AND FLUFFY BLUEBERRY PANCAKES (GF)
Served with organic warm blueberry maple syrup, fresh blueberries and breakfast sausage
LIGHT BREAKFAST FARE (GF)
Homemade Lemon Blueberry Breakfast Cake served with honey vanilla Greek yogurt, organic granola, chopped local fresh fruit salad
Lunch
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free and are noted below.**
GRILLED CARIBBEAN SHRIMP & MANGO SALAD (GF)
Lightly spiced grilled jumbo shrimp served atop kale and/or mixed greens salad with freshly grated carrots, sliced mango and avocado, diced red and yellow peppers, red onions, fresh cilantro, tossed with a homemade coconut lime ginger vinaigrette
MAKIN MEMORIES THAI WITH GRILLED CHICKEN (GF)
Grilled chicken strips atop a flavorful zucchini, summer squash, carrot, and purple cabbage zoodle salad tossed with a spicy Thai peanut dressing, served over vermicelli rice noodles
BACON BLEU CHEESEBURGERS WITH BLACK TRUFFLE FRIES
Succulent and juicy grilled Angus beef burgers with crispy bacon and melted blue cheese, served on a grilled brioche bun with a side of black truffle shoestring fries
AHI TUNA POKE BOWN (GF)
Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice, with a variety of vegetables, including avocado and cucumber, topped with fresh cilantro and chives
CALIFORNIA TURKEY BLT, CESAR SALAD
Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread, served with a side of homemade Caesar salad
JAMAICAN JERK CHICKEN, CARIBBEAN BEAN SALAD (GF)
Crispy air-fried chicken marinated in Jamaican spices, served with a Caribbean pigeon bean salad with red and yellow peppers, jalapeno, mango and red onions
MAHI-MAHI CEVICHE (GF), CHICKEN PINWILL ROLLUPS
Fresh mahi-mahi marinated in lemon and lime juices, cilantro, thyme and red onions, with chopped radishes, cucumber, diced avocado and mangos, served with plantain chips. Also served with a side of roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano and sprouts.
Dinner
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, and are noted below.**
MUSHROOM RISOTTO, CARRIBEAN LOBSTER TAIL (GF)
Creamy mushroom risotto topped with fresh Caribbean lobster tail with a lemon butter drizzle
MAKIN’ MEMORIES SURF AND TURF (GF)
Succulent and juicy filet mignon cooked to perfection, topped with grilled jumbo shrimp, served over creamy mashed garlic potatoes and air-crisped parmesan carrot fries
FRESH CATCH WITH PASSION FRUIT BEURRE BLANC SAUCE, MASHED CAULIFLOWER (GF)
Fresh catch over a light bed of creamy parmesan cauliflower, topped with crisp asparagus, finished with a lemon passion fruit beurre Blanc
TERIYAKI GINGER SALMON, GREEN BEANS, GARLIC ROASTED RED POTATOES (GF)
Fresh salmon filet marinated in a sweet and savory teriyaki ginger sauce, served with orange-citrus green beans and garlic roasted red potatoes
SPICY JAMBALAYA (GF)
A spicy and flavorful dish made with a blend of Cajun spices, chicken, andouille sausage, and the Cajun trinity (onions, celery, bell pepper), served over Cajun rice
BEEF AND PINEAPPLE SKEWERS WITH COCONUT RICE (GF)
Juicy beef skewers paired with sweet pineapple chunks, red onions, and red and yellow peppers, served with a side of fragrant coconut rice
CARRIBEAN FISH TACOS, AVOCADO RICE
Fresh catch fish tacos made with a blend of Caribbean spices, homemade mango slaw, fresh cilantro, served with a side of creamy avocado rice
Appetizers
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, and are noted below.**
BOURBON APPLE BAKED BRIE (GF)
Creamy brie cheese baked until melted and bubbly, served with slices of crisp apples and a hint of bourbon.
SHRIMP COCKTAIL (GF)
Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemons
AHI TUNA STACK WITH MANGO AND AVOCADO (GF)
Sweet and spicy stack of diced fresh sushi-grade ahi tuna layered with diced mango, fresh avocado, fresh cilantro, served with plantain chips
BAGUETTE WITH APPLE BLUE CHEESE CRUMBLE AND HONEY
Crisp baguette slices topped with a crumble of tangy blue cheese and sweet, juicy apples, finished with a drizzle of organic honey
CHARCUTERIE BOARD
An artfully arranged assortment of cured meats, artisan cheeses, olives, nuts, and fruit, served with crispy crackers and bread
GARLIC WHITE WINE MUSSELS
New Zealand or PEI mussels steamed in a light yet flavorful broth of garlic, white wine, lemon and butter, served with warmed bread for dipping
HUMMUS, PITA, FRESH VEGGIES
Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks
Dessert
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, and are noted below.**
CARIBBEAN COCONUT RUM CAKE (GF)
A traditional Caribbean dessert, this dense, moist cake is infused with tropical coconut flavors and locally produced Soggy Dollar dark rum, and finished with a Soggy Dollar buttercream frosting with flecks of shredded coconut
DARK CHOCOLATE CAKE WITH A TRIPLE BERRY GRAND MARNIER SAUCE (GF)
Decadent gluten-free dark chocolate cake drizzled with a boozy triple berry Grand Marnier sauce, topped with homemade vanilla ice cream and fresh berries
MAKIN’ MEMORIES OREO KEY LIME PIE
Sweet and tangy deconstructed key lime pie with a crunchy Oreo cookie crust, topped with homemade whipped cream
DARK CHOCOLATE MOUSSE (GF)
Luscious and silky smooth chocolate mousse made with real cacao and melted dark chocolate, topped with homemade whipped cream and dark chocolate shavings
CRÈME BRULEE (GF)
Rich and creamy vanilla bean custard with a caramelized turbinado sugar crust
FRESH BERRY CRISP WITH HOMEMADE VANILLA ICE CREAM (GF)
Warmed sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp, finished with a scoop of homemade creamy vanilla ice cream.
DOUBLE FUDGE BROWNIES WITH MINT ICE CREAM (GF)
Rich and fudgy double chocolate brownies paired with refreshing homemade mint ice cream made with organic peppermint oil and fresh mint leaves
CHOCOLATE CHIP BANANA BREAD WITH VANILLA ICE CREAM (GF)
Warmed to perfection banana bread with melted chocolate chips served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate
10% will be discounted from the standard charter rate for charters started and completed between 11/18/23 and 12/17/23 – including Thanksgiving charters. The charter must be booked after 10/03/23, have a minimum of 5 nights and cannot be in conjunction with any other specials for the discount to apply.
Christmas charters are offered in the Virgin Islands at the STANDARD seasonal rate. Availability restrictions apply. The charter must be booked and completed before 1/07/2024. This special cannot be combined with other offers.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2023 | $15,500 | $15,500 | $15,500 | $16,000 | $16,000 |
| Winter 2023 to 2024 | $16,500 | $16,775 | $17,000 | $17,250 | $17,500 |
| Summer 2024 | $16,500 | $16,775 | $17,000 | $17,250 | $17,500 |
| Winter 2024 to 2025 | $16,500 | $16,775 | $17,000 | $17,250 | $17,500 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
HOLIDAY SPECIAL: Christmas charters are offered at the standard seasonal rate. The charter must be booked and completed before 1/07/2024. This special cannot be combined with other offers.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$15,200 | 3@$15,050 | 4@$14,900 | 5@$15,250 | 6@$15,100
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
2@$15,350 | 3@$15,275 | 4@$15,200 | 5@$15,625 | 6@$15,550
2023/2024 Rates:
● HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$16,200 | 3@$16,325 | 4@$16,400 | 5@$16,500 | 6@$16,600
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
2@$16,350 | 3@$16,550 | 4@$16,700 | 5@$16,875 | 6@$17,050
● HOLIDAY RATES:
CHRISTMAS: Flat Rate $20,000. Must end no later than Dec 26th.
NEW YEARS: Flat Rate $21,000. Already Booked.
● EMBARKATION: 12PM
DISEMBARKATION: 12PM
● TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns
●ALL-INCLUSIVE RATE INCLUDES:
· Meals & Beverages onboard
· Fuel
· Mooring fees
· Private Yacht & Service of the crew (captain, chef/mate)
· Insurance for the yacht and the passengers (civil liability)
· Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
· 3’ gel foam mattress toppers
· silky bamboo sheets
· towels
· cookware
· Magma grill
· flatware
· glassware
· outside cushions
· new Doyle mainsail and headsail
· Starlink installed
· Commoderizers installed in all heads
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
· Special provisioning requests (inquire for further details)
· Cancellation insurance and private insurance
· Airport transfers to/from yacht base
· Personal Expenses
●TOYS ONBOARD:
· Bote 360 floating raft with Bote waterproof speaker and matching cooler
· 2-person Zeppelin Bote kayak,
· 6 Big Joe oversized noodles
· 2 Big Joe floating bean bags
· 2 ZUP “Boomer” SUPs with stabilizing seats
· All new snorkeling equipment,
· 2 brand new SubLue WhiteShark MixPro Water Scooters
· 2 new fishing poles and equipment
· 10’ 6” Achilles tender with center console and 20 HP engine, Fusion stereo system and underwater lights
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-20% of the total charter fee.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26 Feet
- : 4.3 Feet
- : 6
- : 2016
- : Lagoon
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jim Travis
- : USA
- : No
- : 1262574
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | Yes |
| Sat Tv: | Crew gratuity: Venmo/Zelle preferred / cash |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | 184 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | Yes |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Infanta SR 3.9 dinghy (12.8’) |
| Dinghy hp: | 30 HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 New Penn Squall Rod and Reel |
| Rods: | 2 |
Jim grew up on the beaches of Delaware, spending much of his free time boating and playing on the local waters, fishing and surfing year-round. Local fishing, crabbing and clamming were a way of life growing up on the Delaware shores. Seafood feasts were a central part of his family’s customs and celebrations – and the beginning of Jim’s love for exploring the endless spicing and cooking combinations with seafood.
Jim spent his early adult years as a navigator on a minesweeper in the navy during the Gulf War, which, despite the obvious dangers this involved, reaffirmed his love for life on the water and ignited the beginnings of the dream to eventually transition to a full-time career on the water. However, following his career in the navy, Jim’s passion for food and cooking steered him in another direction and he spent the following 10+ years on the west coast in the Monterey Bay area developing and honing his skills in all aspects of the food industry food prepping, serving, and bartending in a variety of environments from eclectic coffee shops to fine dining establishments to large banquet catering events.
Jim is looking forward to sharing his love of the water and all the different ways you can explore the water from Makin’ Memories…from our paddleboards, to kayaks, to underwater SubLues, to snorkeling gear, to relaxing on our 360 floating dock, with your feet in the blue Caribbean water and one of Jim’s specialty cocktails in hand, letting all your worries float away!
Chef Courtney Travis
Courtney grew up in the Maryland area boating around the Potomac River and Chesapeake Bay, and spending many summers on Cape Cod, MA, exploring Martha’s Vineyard, Nantucket, Woods Hole, and all the many islands and hidden beaches around the Buzzards Bay area boating, waterskiing, windsurfing, paddleboarding, kayaking and sailing – playing in or on the water is Courtney’s happy place! Courtney’s passion for food and cooking led her to spend much of her youth working in many different roles in the food service industry from short order cook to catering, bartending, and serving at 5-star restaurants.
In 2009 Courtney began exploring the relationship between food and nutrition and spent many years studying culinary and functional nutrition, and eventually became a Certified Culinary Nutrition Expert from the Academy of Culinary Nutrition in Ontario, Canada, in 2015. Courtney’s culinary passion and expertise focuses on creating nutritious dishes using the best and freshest local organic ingredients possible. Courtney loves spending time in the kitchen and is excited to create delicious meals for you and your guests that feed the body with healthy and balanced foods that will make your taste buds dance!
Courtney and Jim
We met in our early 20’s and became roommates and best friends, bartending together at a local bar in Santa Cruz, CA. Our friendship was instant as we were both very young and a long way from home, but excited for the year-round warmth and endless opportunities to play outside, especially boating, sailing or surfing on the water. We loved working together bartending and providing exceptional service and memorable nights for our customers and friends at the bar. However, as with all things, life moved on and we lost touch over the years. It was over 20 years later when we finally reconnected. Once again, the connection was instant, and we were married 8 months later!
Our shared love for food, warmth, sunshine, boats, entertaining and any and all things water-related was an easy and natural pathway to a shared dream, which is now our reality, buying the boat of our dreams and living full-time in the gorgeous Caribbean waters, hosting memorable vacations and sharing all of our favorite passions in life with others!
We are excited to share this dream with you and your guests, to spoil your taste buds with our years of culinary experience, and to create memorable adventures sailing, swimming, snorkeling . . . and just allowing you to become fully immersed in the natural beauty and island-style pace of life!
We look forward to meeting and serving you….and Makin’ Memories that will last a lifetime!
Breakfast
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, which are noted below (“GF”).**
MAKIN’ MEMORIES CRAB AND AVOCADO EGGS BENEDICT
Maryland Blue Crab drizzled with melted butter and Old Bay seasoning stacked atop a perfectly poached egg, freshly sliced avocado on a toasted English muffin and finished with a tangy homemade lemon-hollandaise sauce
CINNAMON ORANGE FRENCH TOAST
Thickly sliced challah bread dipped in a cinnamon orange egg batter, toasted and caramelized, served with warmed organic maple syrup, thick cut farm bacon, fresh oranges and strawberries
ACAI BOWL (GF)
Frozen berry smoothie bowl topped with organic granola, organic hemp seeds, shredded coconut and fresh berries
SMOKED SALMON BAGEL BUFFET
Sliced smoked Atlantic salmon served with grilled New York style bagels, Philadelphia cream cheese, organic sweet cherry tomatoes, minced red onion, scallions, capers, chopped bacon and lemon wedges
AVOCADO TOAST BREAKFAST STACK
Toasted 5-grain seed bread topped with smashed avocado, Canadian bacon, fried egg and organic alfalfa sprouts served with freshly sliced papaya and mint salad
LIGHT AND FLUFFY BLUEBERRY PANCAKES (GF)
Served with organic warm blueberry maple syrup, fresh blueberries and breakfast sausage
LIGHT BREAKFAST FARE (GF)
Homemade Lemon Blueberry Breakfast Cake served with honey vanilla Greek yogurt, organic granola, chopped local fresh fruit salad
Lunch
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free and are noted below.**
GRILLED CARIBBEAN SHRIMP & MANGO SALAD (GF)
Lightly spiced grilled jumbo shrimp served atop kale and/or mixed greens salad with freshly grated carrots, sliced mango and avocado, diced red and yellow peppers, red onions, fresh cilantro, tossed with a homemade coconut lime ginger vinaigrette
MAKIN MEMORIES THAI WITH GRILLED CHICKEN (GF)
Grilled chicken strips atop a flavorful zucchini, summer squash, carrot, and purple cabbage zoodle salad tossed with a spicy Thai peanut dressing, served over vermicelli rice noodles
BACON BLEU CHEESEBURGERS WITH BLACK TRUFFLE FRIES
Succulent and juicy grilled Angus beef burgers with crispy bacon and melted blue cheese, served on a grilled brioche bun with a side of black truffle shoestring fries
AHI TUNA POKE BOWN (GF)
Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice, with a variety of vegetables, including avocado and cucumber, topped with fresh cilantro and chives
CALIFORNIA TURKEY BLT, CESAR SALAD
Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread, served with a side of homemade Caesar salad
JAMAICAN JERK CHICKEN, CARIBBEAN BEAN SALAD (GF)
Crispy air-fried chicken marinated in Jamaican spices, served with a Caribbean pigeon bean salad with red and yellow peppers, jalapeno, mango and red onions
MAHI-MAHI CEVICHE (GF), CHICKEN PINWILL ROLLUPS
Fresh mahi-mahi marinated in lemon and lime juices, cilantro, thyme and red onions, with chopped radishes, cucumber, diced avocado and mangos, served with plantain chips. Also served with a side of roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano and sprouts.
Dinner
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, and are noted below.**
MUSHROOM RISOTTO, CARRIBEAN LOBSTER TAIL (GF)
Creamy mushroom risotto topped with fresh Caribbean lobster tail with a lemon butter drizzle
MAKIN’ MEMORIES SURF AND TURF (GF)
Succulent and juicy filet mignon cooked to perfection, topped with grilled jumbo shrimp, served over creamy mashed garlic potatoes and air-crisped parmesan carrot fries
FRESH CATCH WITH PASSION FRUIT BEURRE BLANC SAUCE, MASHED CAULIFLOWER (GF)
Fresh catch over a light bed of creamy parmesan cauliflower, topped with crisp asparagus, finished with a lemon passion fruit beurre Blanc
TERIYAKI GINGER SALMON, GREEN BEANS, GARLIC ROASTED RED POTATOES (GF)
Fresh salmon filet marinated in a sweet and savory teriyaki ginger sauce, served with orange-citrus green beans and garlic roasted red potatoes
SPICY JAMBALAYA (GF)
A spicy and flavorful dish made with a blend of Cajun spices, chicken, andouille sausage, and the Cajun trinity (onions, celery, bell pepper), served over Cajun rice
BEEF AND PINEAPPLE SKEWERS WITH COCONUT RICE (GF)
Juicy beef skewers paired with sweet pineapple chunks, red onions, and red and yellow peppers, served with a side of fragrant coconut rice
CARRIBEAN FISH TACOS, AVOCADO RICE
Fresh catch fish tacos made with a blend of Caribbean spices, homemade mango slaw, fresh cilantro, served with a side of creamy avocado rice
Appetizers
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, and are noted below.**
BOURBON APPLE BAKED BRIE (GF)
Creamy brie cheese baked until melted and bubbly, served with slices of crisp apples and a hint of bourbon.
SHRIMP COCKTAIL (GF)
Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemons
AHI TUNA STACK WITH MANGO AND AVOCADO (GF)
Sweet and spicy stack of diced fresh sushi-grade ahi tuna layered with diced mango, fresh avocado, fresh cilantro, served with plantain chips
BAGUETTE WITH APPLE BLUE CHEESE CRUMBLE AND HONEY
Crisp baguette slices topped with a crumble of tangy blue cheese and sweet, juicy apples, finished with a drizzle of organic honey
CHARCUTERIE BOARD
An artfully arranged assortment of cured meats, artisan cheeses, olives, nuts, and fruit, served with crispy crackers and bread
GARLIC WHITE WINE MUSSELS
New Zealand or PEI mussels steamed in a light yet flavorful broth of garlic, white wine, lemon and butter, served with warmed bread for dipping
HUMMUS, PITA, FRESH VEGGIES
Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks
Dessert
**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, and are noted below.**
CARIBBEAN COCONUT RUM CAKE (GF)
A traditional Caribbean dessert, this dense, moist cake is infused with tropical coconut flavors and locally produced Soggy Dollar dark rum, and finished with a Soggy Dollar buttercream frosting with flecks of shredded coconut
DARK CHOCOLATE CAKE WITH A TRIPLE BERRY GRAND MARNIER SAUCE (GF)
Decadent gluten-free dark chocolate cake drizzled with a boozy triple berry Grand Marnier sauce, topped with homemade vanilla ice cream and fresh berries
MAKIN’ MEMORIES OREO KEY LIME PIE
Sweet and tangy deconstructed key lime pie with a crunchy Oreo cookie crust, topped with homemade whipped cream
DARK CHOCOLATE MOUSSE (GF)
Luscious and silky smooth chocolate mousse made with real cacao and melted dark chocolate, topped with homemade whipped cream and dark chocolate shavings
CRÈME BRULEE (GF)
Rich and creamy vanilla bean custard with a caramelized turbinado sugar crust
FRESH BERRY CRISP WITH HOMEMADE VANILLA ICE CREAM (GF)
Warmed sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp, finished with a scoop of homemade creamy vanilla ice cream.
DOUBLE FUDGE BROWNIES WITH MINT ICE CREAM (GF)
Rich and fudgy double chocolate brownies paired with refreshing homemade mint ice cream made with organic peppermint oil and fresh mint leaves
CHOCOLATE CHIP BANANA BREAD WITH VANILLA ICE CREAM (GF)
Warmed to perfection banana bread with melted chocolate chips served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2023 | $15,500 | $15,500 | $15,500 | $16,000 | $16,000 |
| Winter 2023 to 2024 | $16,500 | $16,775 | $17,000 | $17,250 | $17,500 |
| Summer 2024 | $16,500 | $16,775 | $17,000 | $17,250 | $17,500 |
| Winter 2024 to 2025 | $16,500 | $16,775 | $17,000 | $17,250 | $17,500 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
HOLIDAY SPECIAL: Christmas charters are offered at the standard seasonal rate. The charter must be booked and completed before 1/07/2024. This special cannot be combined with other offers.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$15,200 | 3@$15,050 | 4@$14,900 | 5@$15,250 | 6@$15,100
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
2@$15,350 | 3@$15,275 | 4@$15,200 | 5@$15,625 | 6@$15,550
2023/2024 Rates:
● HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$16,200 | 3@$16,325 | 4@$16,400 | 5@$16,500 | 6@$16,600
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
2@$16,350 | 3@$16,550 | 4@$16,700 | 5@$16,875 | 6@$17,050
● HOLIDAY RATES:
CHRISTMAS: Flat Rate $20,000. Must end no later than Dec 26th.
NEW YEARS: Flat Rate $21,000. Already Booked.
● EMBARKATION: 12PM
DISEMBARKATION: 12PM
● TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns
●ALL-INCLUSIVE RATE INCLUDES:
· Meals & Beverages onboard
· Fuel
· Mooring fees
· Private Yacht & Service of the crew (captain, chef/mate)
· Insurance for the yacht and the passengers (civil liability)
· Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
· 3’ gel foam mattress toppers
· silky bamboo sheets
· towels
· cookware
· Magma grill
· flatware
· glassware
· outside cushions
· new Doyle mainsail and headsail
· Starlink installed
· Commoderizers installed in all heads
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
· Special provisioning requests (inquire for further details)
· Cancellation insurance and private insurance
· Airport transfers to/from yacht base
· Personal Expenses
●TOYS ONBOARD:
· Bote 360 floating raft with Bote waterproof speaker and matching cooler
· 2-person Zeppelin Bote kayak,
· 6 Big Joe oversized noodles
· 2 Big Joe floating bean bags
· 2 ZUP “Boomer” SUPs with stabilizing seats
· All new snorkeling equipment,
· 2 brand new SubLue WhiteShark MixPro Water Scooters
· 2 new fishing poles and equipment
· 10’ 6” Achilles tender with center console and 20 HP engine, Fusion stereo system and underwater lights
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-20% of the total charter fee.
