Overview

⮞ Guests (10)

⮞ Length (80.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ King Beds (4)

⮞ Showers (5)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (Kohler 28KW x2)

⮞ Year Buillt (2024)

Accomodations

⮞ 4 x European King 160cm x 200cm
1 x Double 140cm x 200cm

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : YHG or BVI

Specification

Price Details

⮞ MINIMUM NIGHTS: 6, Inquire for less 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. CHRISTMAS/NEW YEARS: 7 night minimum. CHRISTMAS : 1-10 guests @ $125,000. Must end by Dec 27. (48 hour turn please) NEW YEARS : 1-10 guests @ $125,000. May not start prior to Dec 29. (48 hour turn please)

Crew Profile

Captain Tim & Chef Julie have been a dynamic charter team for the last 25 years. Their 58’ Hatteras, McGregor II, was one of the busiest Motor Yachts in the fleet. When they lost McGregor II in hurricanes Irma & Maria, they rebounded and returned with their 60’ Jefferson Marquessa. After 5 successful charter seasons, they were asked to help in the design and construction of a new Sunreef 80 Power Cat, BLESSED. Living in Gdansk Poland for 6 months, they oversaw and managed the entire boat building process.

Hailing from Colorado, Tim graduated from CU with a degree in Environmental Biology. He has been a SCUBA diving instructor since 1979. Leaving Colorado, seeking adventure and travel, he taught SCUBA world wide, including Mexico, Tahiti, the Red Sea, and extensively throughout the Caribbean. With Tim, your snorkeling and diving experiences will always be safe, relaxed, and unforgettable.

After getting his 100 Ton US Coast Guard license, Captain Tim headed out for the Virgin Islands with his first boat, Mcgregor I. Establishing the VI as his home in 1986, he started a SCUBA school and began showing his family and friends the wonders of the Caribbean. In 1999, he met Julie Brown and they bought McGregor II. Together, they built a very successful charter business. An avid sailor as well, Tim has made several trans Atlantic crossings on 100+ sailing yachts.

Chef Julie Brown moved to the Virgin Islands from sunny California where she has been exploring the sunny coves of the VI for the last 25 years. Her culinary style specializes in the elegant balance of nutritional foods and fine wines. Julie’s cuisine features aromatic combinations of the freshest fish & meats, vibrant tropical fruits & vegetables, and of course, mouth watering desserts. Julie is also extremely skilled and happy to prepare your Paleo, Gluten Free, Keto, or Vegan cuisine. Chef Julie completed the Professional Culinary Program at the Cook Street School of Culinary Arts. Her training and outgoing personality ensures that every meal aboard BLESSED is a delightful adventure in itself!

Before joining Tim on the sea, Julie’s background in catering and her love of the ocean lured her to the warm blue waters of the Virgin Islands. Her interest in the underwater world was fueled by her years at Mary Baldwin College and the Duke University Marine Laboratory. During her final year at the Marine Lab, she spent extensive time studying and training octopuses. An avid snorkeler and SCUBA diver, Julie is always on the lookout for her eight legged friends!

Stewardess Nina Nixon joins us all the way from South Africa. Her yearning for adventure and travel led her out of SA to pursue the world of yachting. After completing her Green to Gold Course, and her South African Wine Education, she began her career on large Mega Yachts. Working extensively throughout the Mediterranean and the bays of Abu Dhabi, Nina honed her skills taking care of guests, making them feel special and valued. Her desire to make everyone around her as happy as she is shines through every day. Returning to her home in Johannesburg, Nina continued her education in one of her primary interests, Dietary Nutrition. She holds her degree in Dietetics and Sports Nutrition. She is an active participant in the busy galley on BLESSED and is a certified mixologist. Cocktails?? Yes please!!

First Mate Jacques Thirion also hails from South Africa. When Tim & Julie first contacted Jacques about joining them on BLESSED, he had to get back to them. He was busy crossing the Atlantic on a 180’ Feadship. Jacques is an active sportsman and enjoys his time at the gym, as well as excelling at cycling, golf, and numerous other sports. He has worked on multiple large mega Yachts, cruising extensively throughout the Mediterranean, the Bahamas, and the Caribbean. He is certified with a Maritime Professional AEC1 Engine Course as well as an Engine Course AEC2. Jacques engineering skills will bring a level of knowledge & experience much needed on a highly technical yacht such as BLESSED. Jacque's water sports knowledge will aid in mastering the extremely popular eFoil or getting the Sea Bobs ready for an amazing zip through the water. His helpful and easy going teaching manner will assist you with the numerous Water Sports Toys that BLESSED has to offer.

Together, the team on BLESSED have a unified goal in mind, giving you the best Holiday Vacation Ever! Join us, and relax in your own special way.

Sample Menu

Menus are custom tailored to your individual desires….

 Chef Julie is always up to date on what is going on in the gourmet world. With ever changing tastes, diets, and medical requirements, Julie is happy to prepare your Paleo, Gluten-Free, Keto, or Vegan cuisine.

Bon Appetit!!

 

BREAKFAST

Light or Hearty, The Choices are Yours

 Each Blessed Morning Begins with Fresh Juice, Ground Coffee, Fruit Platters, Home Made Granola & Yogurt, and Assorted Home Made Pastries… 

 LEMON CREPES

Filled With Mascarpone Cheese & Berry Compote. Served with Smoked Applewood Bacon and Macerated Fresh Fruit

CLASSIC EGGS BENEDICT

Homemade English Muffin Bread, Thick Cut Canadian Bacon, Asparagus, Topped with Hollandaise & Fresh Chives 

GRAND MARNIER FRENCH TOAST

Baguette Slices filled with  Cream Cheese and Marmalade with a warm Orange Grand Marnier Syrup & Organic Chicken Sausages

FAMOUS FRENCH SCRAMBLE

Scrambled Eggs with Creamy Brie, Shiitake Mushrooms, Spring Onions and Crispy Pancetta Served with Fresh Baked Petit Chocolate Croissants

SALMON WRAPPED POACHED EGGS 

Brioche Avocado Toast topped with Rocket, Tomatoes, and a Chilled Tarragon Cream Sauce

PINA COLADA PANCAKES

Flapjacks with Fresh Pineapple, Toasted Coconut Flakes, and Creamy Coconut Syrup accompanied with Crispy Bacon

SCRAMBLED EGGS AND BACON

Some Mornings  you Just Might Want the Classic Scramblers with Cheddar Cheese, Crispy Bacon, Home Fries, Toast & Jam.

 

 MIDDAY 

 

SHRIMP ON THE BAR-B

Grilled Garlic Jumbo Shrimp on Mixed Greens Tossed with Champange Vinaigrette and Tropical Fruits Mango, Papaya, and Kiwi

MAHI MAHI FISH TACOS

Grilled Mahi Mahi with Chili Lime Cole Slaw, Papaya Pico de Gallo, Crumbled Cojita and Guacamole

GRILLED HALIBUT & CHICKEN KABOBS

Going Greek with Kabobs and Grilled Vegetables on top of a Classic Greek Salad

Served with Hot Pitas, Hummus, Tzatziki

TUNA NICOISE

Fennel and Coriander Seed Crusted Tuna on Mixed Greens, Haricots Verts, Baby Potatoes, Boiled Egg, Tomatoes, Nicoise Olives with a Classic Red Wine Vinaigrette and Crusty Baguettes

ROASTED DUCK SALAD

Sliced Breast of Duck over a Chilled Wild Rice Salad, Toasted Pecans, Dried Mango, Snow Peas, and Mango Citrus Gel.

GRILLED CHILEAN SEA BASS SALAD

Chili Rubbed Sea Bass, Mango, Grapefruit, and Avocado Salad with Grapefruit and Herb Emulsion

TRADITIONAL BLESSED FRENCH PICNIC

Our Charcuterie Board Features a Fine Selection of Cured Meats and Pates, Smoked Fish, as well as Daily Baked Breads, Cheeses, Crackers, Olives, Dried Fruits and Nuts

SWEET AND SPICY RIBS

Tender Baby Back Ribs with Two Sauces | Julie’s Spicy Jamaican Jerk and Caribbean Rum & Coke BarBQ. Served with a Layered Cobb Salad Platter

CHEESEBURGERS IN PARADISE

Making Jimmy proud with Grilled Burgers and all the Fixings. Sun-dried Tomato and Lime Potato Salad or perhaps French Fries to Make It Complete.

  

HORS D’OURVES

Sesame Crusted Salmon Bites with Orange Miso Dipping Sauce and Spicy Edamame

Petite Crab Cakes with Remoulade Sauce

Caribbean Conch Fritters with Key Lime Yogurt and Cocktail Sauces

Mini Puff Pastry Pizza Bites with Prosciutto and Provolone Cheese

Chipotle Shrimp Wontons

Blistered Shishito Peppers with Chorizo and Lemon Aioli 

Tuna Nachos with Pickled Watermelon, Ginger and Wasabi Sauce and Wakame 

Blue Cheese Zucchini Bites

Brussel Sprout Beignets with Bacon Aioli

                                             

FIRST COURSE

 

GRILLED ASPARAGUS

Asparagus, Sweet Caramelized Shallots and Oranges Dressed with an Orange Tarragon Vinaigrette   

COMPOSED CHEESE COURSE

Spanish Mahon, Spiced Carrot Salad and Golden Raisin Puree

SPINACH AND PEAR SALAD

Baby Spinach, Asian Pears, Toasted Walnuts & Gorgonzola

SEARED SEA SCALLOPS

Scallops on Roasted Red & Green Chili Pear Puree

SALAD OF HARICOTS VERTS

French Green Beans, Tomato Tartare, Red Wine Cream Emulsion & Tomato Dust

STRAWBERRY & GREENS SALAD

Fresh Strawberries, Blueberries and Toasted Pecans tossed with Mixed Greens and our Special Cinnamon Vinaigrette 

LOBSTER PANCAKE

A Delicate Chive Crepe filled with Lobster and Mascarpone on a Ginger Carrot Emulsion and Peashoot Salad.

ROASTED BEET AND GOAT CHEESE SALAD

Red and Yellow Beets Layered with Goat Cheese Topped with Fresh Arugula, and a Walnut Vinaigrette 

 

MAIN COURSE

 

THE BLESSED SEAFOOD TOWER

Fresh Catch of the Day, Scallops Poached and Chilled, Peeled Peel and Eat Shrimp, and of course Caribbean Spiny Lobster. 

(Special Additions upon Availability)

Including Charred Onion and Artichoke Rice and Grilled Vegetables on a Spicy Aioli 

GRILLED RED SNAPPER

Fresh Caught Snapper, Nutted Brown Rice Pilaf, Chorizo Wilted Spinach and a Passion Fruit Beurre Blanc Sauce. Topped with Crispy Sweet Potato Sprial

BEEF TENDERLOIN

Grilled to Order Tenderloin, Pinot Noir Pistachio Reduction with Truffled Cauliflower Purée, and Spicy Broccolini

LOCALLY CAUGHT MAHI MAHI

Fish (So Good, You Have to Say it Twice) on A Bed of Jasmine Rice with Baby Bok Choy and Vegetable StirFry with a Mild Red Thai Curry Sauce

RACK OF LAMB

Sous Vide Herb Crusted Lamb on Goat Cheese Polenta, Crispy Brussel Sprouts and a Roasted Red Cherry Peppercorn Sauce

BUTTER POACHED CARIBBEAN SPINY LOBSTER

Lobster with Fennel & Mascarpone Risotto topped with Shaved Truffle & Lobster a la Nage 

DUCK WITH TWO SAUCES

Breast of Duck with Basil Scented Kumquat Sauce and Port Wine Raspberry Sauce accompanied with Potatoes Pave and Sugar Snap Peas

 

DESSERTS

Julie’s Gingered Cream Brûlée 

Award Winning Chocolate Raspberry Tarts

Bite Size Key Lime Pies Served with Ron Zacapa Sipping Rum

Cappuccino Semi Freddo with Cinnamon Sugar Doughnuts 

Goat Cheese Panna Cotta with Fresh Passion Fruit 

Crepe Cornets filled with Peanut Butter Chocolate Mousse 

White Chocolate and Blackberry Tartlets

Roasted Pineapple Chops with Fried Pastry Cream and Whipped Creme Fresh

Lemon Poppyseed Cheesecake with Raspberry Coulis