COOL BREEZE Yacht Charter Motor Boat
Motor Boat Specifications
Year Built
Size
Beam
Draft
Type
Builder
Refit
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsSummer Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsAccommodations
Aft master king walk-around berth, private ensuite bath with electric toilet and stall shower.
Forward VIP king walk-around cabin, private ensuite bath with electric toilet and stall shower.
Midship cabin with 3 twin berths, 2 lower full size and 1 upper which is for a child or luggage. Cabin has private ensuite bath with electric toilet and stall shower.
Yacht has an electric passerelle for easy access from the dock. This passerelle also is used as a diving board for guests.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Brandon Thompson Chef
DENNIS WHELLER, CAPTAIN:
A lifelong yachtsman, Captain Dennis Wheeler consistently offers his guests a truly unique and memorable, 5-star experience. Born in New Jersey and raised in St Croix and Texas, Captain Dennis has lived a fascinating life. An engineer by training, and a successful global technology entrepreneur, he sold the rights to an electric powertrain technology he developed, and moved back to the Caribbean to focus on his love of the sea.
He has successfully refit and restored several vessels and has cruised extensively throughout the Atlantic Ocean and Caribbean Sea.
Guests benefit from his excellent helmsmanship, incredible customer service, and deep knowledge of the Virgin Islands. He is eager to share stories from his fascinating career and world travels.
Dennis and his wife Tania have a 3-year-old son and live in St. Thomas.
BRANDON THOMPSON, CHEF:
Culinary Arts Degree - The California Culinary Academy
Raised in Colorado and Florida, Chef Brandon loves the outdoors and the sea. A chef trained in cooking and customer service at some of the Country’s finest restaurants, guests are treated to an exceptional culinary experience.
SKILLS AND STRENGTHS
• Worked as cook and chef in some of Americas finest restaurants, including under Michelin Star and James Beard award winning chefs
• Extensive food/beverage knowledge
• Versed in varieties of cuisine including French, Mediterranean, Vegan, and Gluten Free
• Strong customer service orientation
Water Entertainment
Scuba Diving
Onboard Entertainment
Starting on
Red Hook, St. Thomas, USVI
at 2019-01-20
Finishing on
Red Hook, St. Thomas, USVI
at 2019-01-27
Starting on
St. Thomas
at 2018-12-21
Finishing on
St. Thomas
at 2018-12-28
Starting on
St. Thomas
at 2018-12-21
Finishing on
St. Thomas
at 2018-12-28
Menu
~Chef is happy to accommodate food preferences, allergies, intolerances, or children's food~
Day 1
Breakfast
Brioche French Toast with Banana Foster Glaze topped with Fresh Whipped Crème
Served with Bacon and Fresh Berries
Lunch
Marinated Skirt Steak Tacos with Pickled Red Onions topped with Avocado Crema
Served with sides of Fresh Pico De Gallo, Salsa Fresca and Guacamole
Canapé
Mezze Platter with Vegetable Medley
Accompanied with Hummus, Tzatziki and Smoked Eggplant Caviar
Dinner
Pan Seared Snapper with Roasted potatoes and Sautéed Vegetables
Served with a Salsa Verde Drizzle
Dessert
Island Coconut Cake with a Fresh Mixed Berry Glaze
Served with Fresh Berries
Day 2
Breakfast
Fresh Glazed Sticky Buns with Yogurt Berry Parfait
Lunch
Maryland Style Crab Cakes served in a bed of Mixed Greens and Chilled Vegetables
Dressed in a Preserved Lemon Vinaigrette
Canapé
Fresh Cut Zucchini Fries served with a Spiced Garlic Aioli
Dinner
Brazed Beef Short Ribs over Horseradish Mashed Potatoes
Garnished with a Light Spring Salad
Drizzled with a Red Wine Reduction Sauce
Dessert
Homemade Peach Cobbler with Vanilla Ice Cream
Day 3
Breakfast
Cheddar Croque Madame Waffles
With French Gaufrette Potatoes
Served with a Tropical Fruit Platter
Lunch
Spiced Shrimp Skewers
Over Parmesan Creamed Polenta
With a Fresh Tomato Vinaigrette
Canapé
Charcuterie Assortment
Served with a Fine Cheese Selection
And Baguette
Dinner
Spanish Chorizo Stew
With Clams and Calamari
Garlic Rubbed Crostini for dipping
Dessert
Layered Oreo Cheesecake with Berry Reduction
Day 4
Breakfast
Blueberry Creampuff Crescents
With Hash Brown Ham and Cheese Egg Bake
Lunch
Swiss Burgers with a Russian Dressing
Homecut Fries and Slaw
Canapé
Tropical Ceviche with Fruit
Served with Plantain Chips and Avocado Smash
Dinner
Herb Crusted Chicken Breasts
Over Olive Oil Crushed Potatoes
With Roasted Asparagus and Grilled Zucchini
Dessert
Blackberry Bread Pudding
Served with a Crème Anglaise Sauce
Day 5
Breakfast
Crepes dressed in Nutella and Berries
Topped with Whipped Crème
Lunch
Seared Scallops over a Corn Succotash
With Sweet Buttermilk Cornbread and Honey Butter
Canapé
Prosciutto Wrapped Mellon
Baked Brie with Strawberry Jam
Dinner
Grilled Shrimp with Tortellini Pasta in a Tomato Crème Sauce
Topped with Shaved Parmesan
Roast Vegetable Medley
Dessert
Tiramisu
Day 6
Breakfast
Eggs Benedict with Vine Ripened Tomatoes
Dressed in a Tomato Hollandaise
Lunch
Grilled Chicken Caesar Salad with Garlic Croutons and Shaved Parmesan
Canapé
Bruschetta on Crostini
With Prosciutto and Balsamic Drizzle
Dinner
Bone in Grilled Rib Eye
With a Marinated Celery Root Salad
Dessert
Rum Glazed Pineapple Upside Down Cake
Day 7
Breakfast
Apple Cinnamon Beignet dusted with Powdered Sugar
Banana Smoothies
Lunch
Poached Lobster with Avocado on Brioche Toast Point
With a Marinated Tomato Salad
Canapé
Seared Tuna with Bean Puree and Crostini
Dollop of Olive Tapenade
Dinner
Grilled Grouper with Tropical Salsa and Tart Beurre Blanc
Sautéed Asparagus and Pommes Frites
Dessert
Homemade Strawberry Shortcake with Whipped Cream
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | |
| Winter 2019 to 2020 | $22,000 | $23,000 | $24,000 | $25,000 | $26,000 | $27,000 |
| Summer 2020 | $22,000 | $23,000 | $24,000 | $25,000 | $26,000 | $27,000 |
| Winter 2020 to 2021 | $22,000 | $23,000 | $24,000 | $25,000 | $26,000 | $27,000 |
| Summer 2021 | $22,000 | $23,000 | $24,000 | $25,000 | $26,000 | $27,000 |
| Winter 2021 to 2022 | $22,000 | $23,000 | $24,000 | $25,000 | $26,000 | $27,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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