COOL BREEZE Yacht Charter Motor Boat
COOL BREEZE Yacht Charter Motor Boat
Accommodations
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Captain John Cramer
USCG 200 Ton Masters
PADI Dive Instructor
STCW 95
Bachelor of Arts in Communications
College of Charleston, 2011
Hailing from the Grand Strand of Myrtle Beach, South Carolina, John is a true southern gentleman. Working on boats and around marinas since age 14, John has had a long-lasting relationship with the sea. He graduated from the College of Charleston in Charleston, SC in 2011, and he has been pursuing a career on the water ever since. He holds a USCG 200 ton license and is also a PADI Dive Instructor. He has sailed charter boats all over the US East Coast, Bahamas and throughout the Caribbean aboard sailing and motor yachts, entertaining guests from all over the globe. Captain John absolutely loves his job and takes great pride in his work. He is all about having fun and sharing his love of the ocean with guests.
Chef Alyse Arehart
Quillisascut Culinary School
STCW 95
ENG 1
Bachelor of Arts in Environmental Science
University of Miami, 2009
Alyse is a born and raised Floridian, growing up in the small town of Sebring. She has always enjoyed traveling and hiking, and she realized her passion for the natural world by earning a degree in Environmental Sciences at the University of Miami. After graduating, Alyse found herself drawn to the hospitality industry and spent years crafting cocktails and serving smiles on South Beach. She soon discovered that her superior service skills and outdoorsy spirit were a perfect fit for the yachting industry. For the past four years, she has worked full time on the water. She has a particular passion for cooking colorful, delicious, nourishing food that gives people the energy to seize the day. She loves making guests feel right at home while showing them the vacation of their dreams. Alyse is also grateful for the reefs and waters that her industry relies on, and does what she can to encourage their preservation.
Water Entertainment
Scuba Diving
Additional dives $25 per dive per person.
Online course required before charter commences.
DSD Course $150
Open water Referral $350
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
M/Y Cool Breeze Sample Menu
~Chef is happy to accommodate food preferences, allergies, intolerances, or children's food.~
Day 1
Breakfast
Souffle Omelette. Filled with sweet pea mascarpone. With seasonal fruit salad dressed with local honey and mint. Warm buttermilk biscuit and preserves.
Lunch
Ahi Tostones. Fried plantain coins topped with seared ahi tuna, jerk-seasoned red cabbage slaw, and a chipotle lime crema.
Canapé
Charcuterie. Assorted meats, cheeses, crudite and homemade pickled veggies.
Dinner
Seared Scallops. Served atop forbidden rice, curried pea puree, with sun-dried tomato chutney.
Dessert
Coconut Flan. Dressed with hibiscus syrup.
Day 2
Breakfast
Baked Ricotta. Homemade ricotta baked with honey and lemon. Topped with orange blossom cherry compote and sliced almonds. With toasted ciabatta and prosciutto.
Lunch
Tamarind-Orange Chicken. Over crisp romaine with shaved fennel, parmesan, and segmented oranges. Tossed in rice wine vinaigrette.
Canapé
Chorizo Empanadas. Mini pastries filled with cured pork, dried apricot, and savory olives. Drizzled with herby recaito crema.
Dinner
Burst Tomato and Snapper. Herb roasted whitefish over wilted spinach and pecorino brown rice. Smothered in a rich burst-tomato sauce.
Dessert
Cool Crepes Suzette. Fresh crepes with vanilla bean ice cream. Drizzled with Gran Marnier orange syrup.
Day 3
Breakfast
Crucian French Toast. The classic breakfast recipe with a splash of local dark rum. Stuffed with coffee cream cheese and topped with fresh fruit.
Lunch
Crab Cakes. Stacked atop citrus quinoa in a cucumber gazpacho. With a dollop of horseradish sour cream and a lime wedge.
Canapé
Grilled Watermelon Wedges. Dressed with prosciutto, feta, fresh basil, pickled onions, balsamic reduction, and a splash of chili-infused olive oil.
Dinner
Herbed Lamb Chops. Beside homemade potato gnocchi, tossed "primavera" with asparagus tips, cherry tomato, and shaved parmesan.
Dessert
Meringue Islands. Airy, delicate confections floating in guava creme anglaise.
Day 4
Breakfast
Scrambled Eggs. Creamy eggs over brioche soldiers. With fresh greens, shaved fennel, and a creamy orange-dill dressing.
Lunch
Mahi Tacos. Grilled mahi mahi inside a warm flour tortilla. Topped with fresh avocado, red onion, cilantro, chipotle lime crema, and a tropical fruit salsa. Beside a celeriac remoulade.
Canapé
Pinchos de Elotes. Charred ears of corn rolled in crumbled cheese, spices, and cilantro salt. Skewered with bacon.
Dinner
Squash Soup with Arancini Caribeño. Breaded, crispy coconut rice balls stuffed with black beans and turkey. Set inside a creamy squash soup, brightened by lime juice and cooled with sour cream.
Dessert
Grilled Pineapple Sundae. Rum-steeped, grilled pineapple slices and coconut ice cream. With sticky rum sauce and macadamia brittle.
Day 5
Breakfast
Breakfast Banana Split. Halved banana topped with yogurt, homemade granola, fresh berries, and local honey. A deliciously playful and healthy start to the day.
Lunch
Grilled Burgers. Styled with white cheddar cheese, tarragon remoulade, and sweet onion relish. With juicy watermelon wedges and rosemary potato chips.
Canapé
Chickpea Fries. Homemade chickpea crackers. Served with a dipping trio of papaya salsa, guacamole, and curry crema.
Dinner
Ginger Bourbon Salmon. Grilled salmon with a sweet, smoky glaze. Set atop polenta with kale croutons.
Dessert
Key Lime Mousse. Tangy, light, and tart. With whipped cream and graham cracker.
Day 6
Breakfast
Lox Eggs Benedict. Smoked salmon topped with a poached egg and fresh made hollandaise. Atop crispy, dilly potato cakes. Fresh fruit.
Lunch
Shrimp Bisque. Creamy, rich soup full of regional spices. Topped with crisp pancetta and served with crusty bread.
Canapé
Ceviche Boats. Fresh fish and diced vegetables marinated in citrus juices. In endive “boats.”
Dinner
Stuffed Pork Chops. Breaded pork filled with mashed sweet plantains and topped with spiced pineapple chutney. With crisp greens.
Dessert
Lemon Granita. With lavender shortbread.
Day 7
Breakfast
Cinnamon Roll. Homemade pastry filled with cinnamon and cardamom, wrapped with crispy bacon and slathered with cream cheese frosting. Fresh fruit topping makes this a meal.
Lunch
Fried Eggplant Sandwich. Breaded eggplant and monterey jack cheese on focaccia bread. Balanced with crispy romaine, homemade pickles, and harissa aioli. With sweet potato chips.
Canapé
Caesar Salad Bites. Jerk-seasoned shrimp on a tropical caesar salad. Served on mini parmesan crisps.
Dinner
Crusted Filet Mignon. Steak seared with dried porcini powder and cracked peppercorn. Side of bone marrow compound butter. With chardonnay mashed potatoes and steamed green beans.
Dessert
Rum Chocolate Cheesecake. Island favorites added to a classic dessert.
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | |
| Winter 2018 to 2019 | 22,000 | 23,000 | 24,000 | 25,000 | 26,000 | 27,000 |
| Summer 2019 | 22,000 | 23,000 | 24,000 | 25,000 | 26,000 | 27,000 |
| Winter 2019 to 2020 | 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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