Captain Taylor and Chef Margaret

Crew Profiles: 
Genuine hospitality and contagious enthusiasm for the islands are what Margaret and Taylor are all about. Having sailed their 30’ monohull extensively from Maine to Grenada and lived aboard while exploring the Virgin Islands, they know how to turn the dream of a sailing adventure into a reality.

Taylor grew up in Central Virginia, splitting summers between living on the lake driving ski boats and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor started pursuing his passion for living. Playing in a touring rock band transitioned to trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing, taking American Sailing Association courses, walking the docks for crew work, completing safety certifications, and before he knew it he was working day sailing charters in the Virgin Islands.

Margaret also hails from the Blue Ridge Mountains of Virginia and has sailboat chartering in her blood from her Dad, who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and an appreciation for the way a good meal can bring families and friends together. An ambitious explorer as well, Margaret attended the National Outdoor Leadership school before earning her bachelors degree from the University of Colorado in Boulder. She is a certified yoga teacher and recently returned to where she received her training in India, joining a month long motorcycle expedition over the highest drivable passes in the Himalayas.

Despite being raised less than an hour apart and sharing so many passions, the two didn’t meet until they were both living in Colorado. Shortly there after their dream of sailing the islands took off and they moved to Saint John where they worked day sailing charters and eco kayak tours. After that season they bought their sailboat and began cruising full time, meshing into a dynamic team afloat. Having guests aboard ignited their passion for sharing the good life with others and providing a truly bespoke charter.
Margaret and Taylor offer a vacation experience informed by years of local knowledge and a menu of their favorite island recipes personally gathered from the Bahamas to Grenada. From diving for conch that are later served up as fritters to helping someone catch their first wave surfing, providing lasting memories in one of the world’s most special places is something this team never tires of. Together they bring personalized service and engagement, with true authenticity and passion for sharing the island experience with others.

WHITE HOUSE SAMPLE MENU

Margaret’s Menu

*chef’s favorite **captain’s favorite

Breakfast

Eggs-in-a-Bread

A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit

 

Coconut Waffles with Strawberry Rhubarb Compote

Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes

 

Menemens (Traditional Turkish Style Eggs)

A traditional Turkish breakfast staple - a savory combination of meltingly soft onions, stewed local tomatoes + spicy green peppers, finished with eggs scrambled and cheese until just set. Served with grilled halloumi cheese, split sausage + an airy loaf of bread straight from the oven

 

Health Bowl*

A choice of overnight oats or greek yogurt topped with crushed almonds, popped amaranth, cinnamon, agave, fresh dragon fruit + side of caramelized plantains

 

Baked Greens Frittata

Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic

 

Southern Style Sausage and Gravy Biscuits**

Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy

 

Eggs and Potatoes

Choice of fried or poached eggs served on a bed of rosemary sweet potato fries, choice of meat, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)

 

Lunch

Baltimore-Style Crab Cakes

Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing

 

Local Mahi Tacos

Tequila lime mahi mahi on roasted corn tortillas topped with cabbage, avocado, mango salsa, drizzled with a lime cilantro aioli

 

Caribbean Chicken Rotis**

Found locally throughout our islands, enjoy a spicy and savory combination of shredded chicken and potatoes seasoned with turmeric, curry, ginger, cumin, paprika + peppers paired with a sweet mango chutney

 

Grilled Portobello Sandwich*

Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun

 

Shrimp on Cauliflower Fried Rice Bowl

This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors

 

Caribbean Conch Salad*

Freshly cracked, local caught conch marinated in lime juice with bell peppers, onion, jalapeño + cilantro served with crunchy plantain chips

 

Salmon Arugula Salad

Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette

 

Appetizers

Fresh Cracked Caribbean Conch Fritters

Ultra fresh, local caught conch chopped and combined with scallions, bell peppers, and a spice blend + a chili lime dipping sauce and lime wedge

 

Tomato and Stone Fruit Crostini with Creamy Feta

A drizzle of tangy feta over juicy tomatoes + sweet stone fruit over a crispy rice cracker

 

Bountiful Charcuterie Board

A board full of variety: Bold meats (prosciutto, salami, sopressata...) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti...)
+ delectable spreads (fig jam, stone ground mustard, olive tapenade, truffle...) + pickled vegetables (beets, jalapenos, pepperoncinis...) + seasonal fruits

 

Homemade Falafel

Ground chickpeas, minced onion, chopped parsley, and Arabic spices + homemade tzatziki sauce of yogurt, cucumber, sea salt, and fresh dill

 

Watermelon Goat Cheese Salad

Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint

 

Prosciutto Wrapped Melon

Skewers of melon strips and prosciutto + drizzles of honey + rock salt

 

Baked Arancini and Bruschetta

Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad

 

Sizzling Shrimp Roll

Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce

 

Dinner

Ahi Tuna Tower with Plantain Crisps

A tower of sushi grade tuna, sushi rice, mango-avocado-cucumber salad, arugula + a side of salty plantains crisps

 

Blackened Sesame Chicken Stir Fry

Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos

 

Simply Elegant Pasta

Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers

 

Baja Shrimp on Tostones

Grilled jumbo shrimp on twice-fried plantains + cucumber salsa, honey and lime

 

Fresh Caught Grilled Lobster Tail

Split tails simply grilled + a bed of cilantro rice and baked avocado with red rice salsa

 

Filet Mignon

Grilled to ordered, paired with baked brussel sprouts + sautéed minced cauliflower “mashed potatoes”

 

Truffle Gnocchi***

Shallots and white wine reduced and combined with melted butter, truffle oil and fresh thyme tossed gnocchi + truffle salt and fresh cracked pepper

 

Desert

Homemade Chia Pudding

Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit

 

Key Lime Pie

Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust

 

Crème Brûlée

In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel

 

Almond Peach Blueberry Crumble

A mouth watering, balanced combination of peach and blueberries topped with a crispy almond crumble

Cashew Nut Cheesecake

Vegan styled cheesecake consisting of cashews, coconut milk + lemon juice supported by an almond + date crust

Cocoa Banana Phyllo Cups

A creamy combination of ripened bananas, 100% cocoa, maple syrup + cream cheese filled phyllo cups topped with kiwi or caramelized pears

 

Snacks

Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, and cilantro garlic yogurt dip, to name a few.

 

“Once around the World” Dinner Menu

As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels

Indian

Curry served with naan

 

Italian

Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini

 

Portuguese

Fresh caught whole fish grilled, bed of rice, grilled vegetables

 

South American

Skirt steak with chimichurri sauce

 

Caribbean

Coconut crusted grouper fillets with fried plantain

 

Moroccan

Vegetable or Chicken Tagine with tri-color quinoa

 

Somthing Familiar

Quarter pound select beef hamburgers and truffle rosemary fries

 

Specialty Cocktails

Guavarita (Margaret’s Special)

Fresh squeezed lime and grapefruit juice, guava juice, reposado tequila, Cointreau, shaken well, finished with a splash of soda

Bahamian Sky Juice

Fresh coconut water, gin, splash of sweetened condensed milk, and a dash of bitters

Peruvian Pisco Sour

Pisco served up with fresh squeezed lemon, egg white, splash of simple syrup

Traditional Old Fashioned 

Rye whiskey, sugar cube, dash of bitters, luxardo maraschino cherry + orange twist 

VI 75

Fresh squeezed lime, passion fruit, gin, splash of simple, topped with prosecco and served in a flute

Florentine Spritz

Aperol, prosecco, sparkling mineral water, and an orange twist served in a flute

Old San Juan Espresso Martini (Taylor’s Special)

Vodka, Frangelico, Kahlua, Baileys, chilled espresso, dash of cream and a splash of simple served up

Nantucket Lemonade

Vodka, fresh squeezed lemon and lime juice, cranberry juice, muddled ginger, splash of simple, topped with soda and ginger ale