CAPTAIN: Darrin Jackson and Chef Julia Ray

Crew Profiles: 
Captain Darrin Jackson is a third generation mariner. Born in St. Thomas and raised on a boat in the US and British Virgin Islands , Darrin took to the water at an early age. The family business of marine transportation, construction and salvage exposed him to the many aspects of professional life upon the seas. Eager to follow in his fathers footsteps he obtained his captains license at 19 and immediately began his career on the waters of the Caribbean ultimately captaining several vessels, including catamarans and a 75 ft Schooner. Darrin's passion for sailing led him to begin racing in regattas, he also enjoys surfing, free-diving, and spearfishing. He looks forward to showing you all the wonders of his "backyard"! 


Chef Julia Ray grew up in Michigan surrounded by the Great Lakes. She developed a love for boating and sailing on frequent family outings on Lake Huron and the many inland waterways that are abundant in Michigan. Julia was introduced to the Virgin Islands as a child on the first of many annual family vacations more than 30 years ago. Julia learned to cook and entertain while assisting family members during daily meal preparation and by assisting with catering numerous gatherings. Julia has also worked in the restaurant and hospitality industries. She holds degrees in both accounting and social work and although she had a successful career in the corporate world, she left it all behind in 2013 to realize her dream of living in the Virgin Islands. She has since been employed as mate and chef, sailing throughout the islands.

Energetic and personable, Julia loves to meet new people and share her enthusiasm for the islands while ensuring their comfort and safety aboard and in the water. She is certified in first aid, CPR and fire fighting. She spends much of her spare time in the kitchen, preparing and perfecting new recipes for friends and family to sample. Julia delights in spoiling guests with gourmet meals and tempting treats. She prepares a wide variety of meals and remains flexible in her meal planning to ensure the freshest and best quality food is offered to guests. Julia takes much pride in her ability to work with guests to accommodate special diets and food allergies and develop menus that will leave everyone satisfied!

Sample Menu

Breakfast

  • Stuffed French toast strata with sausage

  • Eggs Florentine with ham and home fries

  • Caribbean fruit crepes

  • Frittata with leeks, sundried tomato, broccoli & cheese

  • White chocolate pancakes with sautéed banana & pecans

  • Loaded potato quiche with fresh muffins or bread

  • Sausage and cheese breakfast burritos with western potatoes

  • Continental breakfast with fresh fruit, breads & muffins, yogurt, cereals

Fresh fruit will be served each morning along with breakfast based on availability. Coffee, tea, juices, and milk are available each morning. Your choice of breakfast meat includes crispy bacon, link pork sausage or breakfast ham. Vegetarian options are also available. 

Lunch

  • Crab cakes on a bed of micro greens with avocado remoulade

  • Chicken caesar or chef salad  with warm garlic bread sticks

  • Ham and cheese sliders with sweet potato chips and grilled pineapple

  • Fish Tacos with black bean salad and sweet corn tomalito

  • Grilled hamburgers with Caribbean potato salad

  • Chicken salad croissants with cilantro lime quinoa

  • Turkey, bacon and avocado wrap with coleslaw and chips

Chips, crackers, cookies, nuts, fresh fruit and vegetables with dip will be available throughout the afternoon.

Appetizers

  • Herbed tomato bruschetta with fresh parmesan

  • Buffalo chicken dip and tortilla chips

  • Flatbread pizza with vegetables, fresh basil, and feta cheese

  • Chicken satay with peanut sauce

  • West Indian conch fritters

  • Quesadillas with fresh guacamole and salsa

  • Homemade hummus with pita chips and vegetables

Dinner

  • Cajun shrimp tortellini with asagio and garlic rubbed toast points

  • Chicken scaloppini with broasted potatoes and sesame broccoli spears

  • Star fruit and orange shrimp with almond couscous and snow peas

  • Grilled Steak with garlic mashed potatoes and steamed asparagus

  • Mahi-mahi with mango salsa, butternut squash risotto and sautéed red cabbage

  • Jerked pork tenderloin with porcini mushroom quinoa, and leek & spinach wilt

  • Blackened tuna with ginger & wasabi, wild rice and sautéed vegetable medley

             Entries are served with an appropriate wine if you desire

Desserts

  • Key lime cheesecake

  • Pound cake layered with cream cheese and marmalade

  • Banana turnover with chocolate and caramel drizzle

  • S’mores pie

  • Mango and papaya shortcake with whipped cream

  • Peanut butter pie with dark chocolate curls

  • Hot fudge brownie cake with whipped cream

Each charter menu is custom designed based on guest preferences!