Captain Stehle and Chef Kelly

Crew Profiles: 
Growing up on the Gulf of Mexico, Captain Stehle realized his passion for for the ocean at young age. His grandfather was a world class sport fishing captain and outdoorsman. He learned his skills from his grandfather, and continued his love the of the outdoor and the ocean by becoming a master inshore and offshore fisherman. By the age of 12, Stehle was a certified Rescue Diver later becoming a Dive master. He is an accomplished spear fisherman. Stehle also is an adamant conservationist and has worked with local and federal organization in the removal of invasive species, such as lion fish, not native to our delicate reef ecosystems. His love of adventure lead him on a quest to visit every national park in the United States, which was achieved in the summer of 2004. While working his way through college at Auburn University, Stehle served as whitewater rafting guide on the Nantahala River in the summers. Stehle has raised and trained 2 guide dogs for the Florida School of the Blind, Heinz and SEEME. Heinz is current serving as a guide dog with her companion, and SEEME was chosen as an ambassador dog, which is the highest honor a guide dog can achieve. His passion for the outdoor eventually lead him to sailing. Working as sail charter apprentice has given him the desire and experience to Captain his own vessel. Stehle spent 5 years as a train conductor and 10 years operating a nuclear power plant where he was a first responder and firefighter as well. This gives him a cool demeanor even in the most stressful of circumstances. Stehle is also recognized as a grill master. His barbecue is second to none and the steaks speak for themselves. Stehle is an excellent teacher and loves to show people new to sailing the ins and out of the sailing. He is an accomplished craft beer expert and prides himself on finding the perfect beer to accentuate the food prepared by his wife chef Kelly.

Chef Kelly is widely regarded as the best chef, event coordinator, and bartender in the southeast where she has spent most of her career. She has bachelor degrees from Auburn University in sports science and nutrition. Kelly has spent the last 10 years in executive restaurant management and event planning. She is responsible for budgeting, planning, execution, employee training, food safety, and provisioning. She is the Alabama Bartender of the Year and winner of too many chef competitions to list. Kelly is also a star athlete. She has a drive to be the best which she expresses in everything she does ranging from softball to sporting clays shooting. Kelly is a PADI certified rescue diver with deep diving, night diving, and Nitrox qualifications. Growing up on the Gulf of Mexico has fueled Kelly’s love of the ocean. She enjoys teaching sailing lessons with her husband Captain Stehle. She is an accomplished inshore and offshore fisherwoman. She loves to catch fresh fish and prepare them in a variety of delicious manners from sushi to the South Carolina favorite low country boils for which she is famous. Kelly has spent many years perfecting her knowledge of food and wine pairing in dynamic world of special event planning. Kelly is STCW certified and a Red Cross Certified Water Safety Instructor. She is CPR, First Aid, and AED certified as well. Kelly has a high boat IQ and is soon to be a United States Coast Guard Certified Captain. Kelly strongest attribute is her guest experience that she provides. She makes everyone feel like they are family, and that nothing on earth is more important than the guest.

Sample Menu

Breakfast

Homemade Buttermilk Biscuits, with Southern Style Peppered Sausage Skillet Gravy, Orange Blossom Honey, Orange Marmalade, and Fresh Watermelon Salad 

Stone Crab Claw Cake, Served Over Grilled Asparagus & Topped with an Over Easy Fried Egg, Vine Ripe Tomato and Avacado

Fritatta with Spinach, Mushooms, Peppers & Onions Served with Dutch Gold Potato Home Fries

Chicken & WafflesCrispy Fried Chicken Tenderloin Served Over Brown Sugar Buttermilk Waffles with Honey Butter, Warm Maple Syrup & Confectioners Sugar

Banana Fosters French Toast Made with Challah Bread and Cruzan Rum Brown Sugar Syrup Topped with Crunchy Granola

Classic Eggs Benedict, Butter Toasted English Muffins, Pan Seared Canadian Bacon, topped with a perfectly poached egg and served with Hollandaise

Cheesy Scrambled Eggs, Baby Link Smoked Sausage, Hashbrowns, Thick Cut White or Wheat Toast, Assorted Homemade Jams and Sweet Cream Butter

 

Lunch

Green & Red Pepper Steak Sauteed with Mushroom & Sweet Onions on Smoked Gouda Roll with Fried Sweet Potato

Sweet Chili Shrimp Served on a Bed of Tender Baby Greens & Quinoa with Citrus Aioli

Lobster Roll served on a Split Cuban Bun with Sweet Butter Lettuce, Pickled Red Onion, and Accompanied by Chefs House Chips

Zesty Chicken Tenderlion Stacked a Top Fresh Ripe Tomatoes, Sweet Basil & Mozzerella Cheese with a Balsamic Glaze and Sundried Tomato Basil Crustini

Captains Favorite; Cajun Shrimp Sauteed with Sweet Peppers, Onions, & Mushrooms Served Over Creamy Artisanal Cheese Stone Ground Yellow Grits with Pan Gravy

Blackened Grouper with Caribbean Rice Pilaf, and Pineapple Mango Chutney

Penne Pasta Tossed with Grilled Squshes, Sugar Snap peas, Tomatoes & Parmesan Cheese in a Llight Herbed Garlic Butter Cream Sauce

 

Hors d'oeuvres

Southern Fried Lace Cake Canpe with Smoked Salmon & Dill Cream Cheese

Lobester & Crab Stuffed Portabello Mushroom with Pimento crème

Maple Dijon Pork Tenderloin in Bacon Wrapped Jalapeno

Tequilla Poached Shrimp with Spicy Lime Cocktail Sauce

Sweet Potato Biscuits with Maple Cured Ham & Orange Marmalade

Refereshing Spanish Gazpacho Shooter with Garlic Buttered Stone Crab Claw

Ahi Tuna Tartar with Avacado Tossed in Sesame & Ginger Vinaigrette on Warm Pita

 

Main

Crispy Skin Airline Chicken Breast with Lemon Caper Beurre Blanc, on Wilted Spinch & Carmelized Potato Stack

Spicy Grilled Lamb Chops, with a Cool Mint Yogurt, Served with Garlic Rosemanry Red Skin Mashed Potatoes & Sauteed Onions & Spinach

Seared Ahi Tuna, Served over Cold Ginger and Pea Rice with Marinated Julienne Cucumber

Diver Sea Scallops, Pan Seared & Served over Linguine with Brown Butter Sauce and Tender Greens

Rosemary & Honey Port Pork Tenderloin on Spiced Red Pepper & Mushroom Risotto

Fresh Catch: Fresh Market Catch Pan Seared with Thyme & Rosemary in Butter and lemon Over Rice Pilaf & Charred Vegetables

Herb Crusted Sterling Silver Filet Mignon and Au Jus Reduction, with Garlic Parmesan Whipped Potato and Sweet Sauteed Haricot Ver

 

Dessert

Black Tea & Cane Sugar Bruleed Peach with Cruzan Rum Carmel & Vanilla Bean Frozen Greek Yogurt

Creamy Lemon Custard with a Butter Pecan Crust & Sweet Whipped Marscapone

Homemade Sky High Key Lime Pie with Torched Meringue

Vanilla Buttermilk Tartlette Topped with Fresh Tropical Fruit

Deep Dish Cast Iron Skillet Shortbread With Fresh Strawberry Syrup & Ginger Whipped Cream

New York Style High Profile Cheesecake with Raspberry Coulli Chocolate Ganache

Rich Chocolate Torte Topped with Honey Chocolate Fudge & Luscious Chocolate Ganache. Served with Vanilla Bean Gelato