Captain Doug and Chef Carolyn
Doug has always had a profound love of the ocean. Pursuing this passion from a very early age, Doug purchased his first boat years before he received his driver's license and obtained his captains license at the age of 19.
Doug's first experience navigating the Caribbean began in his early twenties on race boats. After several seasons of racing its pristine waters he came to the conclusion that he desired a more permanent (and serene) existence in the Virgin Islands. These decisions lead him to retire from the racing circuit and pursue captaining term charters.
Doug's friendly nature and vibrant sense of humor are trumped only by his wealth of knowledge pertaining to all things Caribbean. He loves sharing all the popular and exciting hot stops that the VI has to offer almost as much as he loves to whisk his guests away to the more secluded anchorages that showcase the untouched exotic beauty of the islands.
Other than his great passion, sailing, Doug also enjoys cooking, surfing, snowboarding and boat restoration. He is exceptionally energetic and generally loves any out door activity.
Doug looks forward to showing his guests all the adventure and excitement the Caribbean has to offer. You will find him to be an excellent captain who offers a very unique experience not soon to be forgotten!
Carolyn's friends and clients describe her as gregarious, warm-hearted, and adventurous. Raised in the suburbs of Chicago and a graduate of the University of Iowa, Carolyn's work ethic and warmth nod to her Midwestern roots.
Following her formal education at the University of Iowa she completed the entry-level examination with The Court of Master Sommeliers and attended Chicago's illustrious Academy of Spirits & Fine Service.
Carolyn's passion for food, wine and entertaining coupled with her appetite for knowledge built a strong foundation for her career in the hospitality industry. Having worked in restaurants for over twelve years, Carolyn has had the opportunity to fine-tune her understanding of wine and spirits and how they relate to a myriad of different cuisines.
She now focuses all of her boundless energy and brilliant creativity on the culinary masterpieces she creates for her guests. Her talent in the galley is underscored by her effortless ability to entertain.
Other than food and travel, her hobbies include photography, hiking, reading, skiing, and practicing Pilates.
Carolyn's sparkling personality, love of adventure, and innate ability to make her guests feel welcome guarantee that your trip to the Caribbean will be one to remember!
SANTA ANA SAMPLE MENU
Traditional Canadian bacon or smoked Alaskan salmon eggs benedict with warm hollandaise, crispy bacon & bruleed grapefruit
Avocado toast topped with pan seared tomato & poached egg served with a mango & blueberry granola parfait
Caramelized onion, mushroom & goat cheese quiche served with a spinach and fruit salad with house made creamy honey Dijon dressing
Baked apple cinnamon oatmeal served with fresh fruit & Caribbean honey yogurt dipping sauce
Chocolate chip brioche French toast served with pure maple syrup, sausage patties
& vanilla yogurt with mixed berries
Crispy hash brown frittata with cremini mushroom, asparagus & Parmesan cheese
served with fresh fruit salad
Asiago Bagel sandwich with thinly sliced ham, fried egg, and a sweet habanero pineapple cream cheese served with crispy bacon
Grilled vegetable terrine atop a bed of tricolor couscous drizzled with balsamic reduction and topped with shaved Parmesan
Tarragon & grape chicken salad atop baby spinach greens served with warm croissants
Grilled salmon served atop a classic Caesar salad with toasted croutons
Mediterranean salad served with grilled lemon pepper chicken breast with house made Greek dressing and tzatziki with warm Pita
Grouper sandwich topped with fresh mango salsa and a sweet Thai chili Siracha aioli on a toasted Brioche bun
Grilled Jumbo shrimp served over a chilled lentil & quinoa salad
Golden and Purple beet and goat cheese tower atop mixed greens garnished with candied walnuts and dressed with a house made champagne vinagrette
Artisanal meat and cheese board
Watermelon & Feta salad drizzled with a balsamic reduction served atop a bed of lightly dressed arugula
Traditional Hawaiian tuna poke served with crispy plantain chips
Ginger and coconut curry soup with pan seared shrimp fresh cilantro & basmati rice
Mango chipotle tuna tartare with cucumber and avocado
Traditional French beef tartare with a lightly dressed arugula salad
Chilled avocado soup with jumbo lump crabmeat, sweet corn, and fresh cilantro
Pan seared sea scallops served over wild mushroom risotto garnished with crispy Parmesan chips
Beef tenderloin filet atop creamy Boursin mashed potato & served with a rich portabella mushroom sauce
Seared tuna steaks atop black rice & sesame sugar snap peas served with a ginger wasabi soy sauce
Grilled snapper atop tri color bell pepper couscous with a roasted red pepper coulis with sautéed squash
King shrimp cooked in a cherry tomato garlic and white wine sauce served over squid ink pasta
Bone-in pork chop smothered in a white balsamic honey reduction and served over cauliflower puree with crispy brussel sprouts
Creamy lobster linguini with sautéed orange and red peppers served with crispy garlic bread
Tiramisu with espresso and brandy soaked ladyfingers lightly dusted with dark cocoa powder
Crème brulee with assorted berries
Classic bananas Foster with Caribbean rum and walnuts served over French vanilla bean ice cream
Caribbean rum cake drizzled in fresh black berry sauce
Assorted gelato served with crispy vanilla wafers
Key lime pie with freshly whipped cream and berries
Chocolate cheesecake served with a coconut caramel sauce