AUGUST MAVERICK Yacht Charter Monohull

Crew Profile

Captain Shawn Deweese:
Shawn holds a Bachelor's Degree in Naval Architecture & Marine Engineering from the U.S. Coast Guard Academy, & a Master's Degree in Social Organizational Psychology from Columbia University. He served nine years at sea in the U.S. Coast Guard aboard cutters ALEX HALEY (Kodiak, AK), KUKUI (Honolulu, HI), & CAMPBELL (Kittery, ME). He also commanded Cutters ADAK (Manama, Bahrain) & KISKA (Hilo, HI). He is a licensed Merchant Mariner with a 1600-ton Oceans Master License. Now that we've gotten all of the really serious things out of the way, we figured you'd like to know a little more about this one. He's pretty cool. Shawn is a talented craftsman. He makes cutting boards, paddles, picture frames, & much more, all from really beautiful wood. He's a die hard fan of pretzels. Any kind of pretzels. Most of us consider Shawn to be amphibious. He spends much of his time underwater, sometimes to the concern of others.

Chef/Hostess:
Jackie has an extensive background in Sales, Marketing & Customer Service. Having worked over 15 years in retail, she honed her skills in team trainings, customer education, customer service roles, and most recently in taking a small business from conception through branding, product development and finally to market in nationwide retail outlets. Jackie currently handles website development, marketing, branding, social media & reservations for Becket Benders. She LOVES cooking and testing new recipes (which is really code for eating new recipes). While she thrives in good weather, she loves a good, dreary rainy day - that's the Seattle girl in her (she was born there!) She's a family girl through and through.

First Mate/Deck Hand: Freelance

Relief Captain Chris Nolan:
Chris holds a Bachelor's Degree in Marine & Environmental Science from the U.S. Coast Guard Academy, & Master's Degree in Fisheries & Wildlife Administration from Oregon State University. He served eight years at sea in the U.S. Coast Guard aboard the cutters ALEX HALEY (Kodiak, AK) & EAGLE (New London, CT). He commanded the cutters DORADO (Crescent City, CA) & JEFFERSON ISLAND (Portland, ME). He has also commanded sailing school tall ships ROBERT C. SEAMANS & CORWITH CRAMER as an assistant professor of nautical science at Sea Education Association (Woods Hole, MA). He is a licensed Merchant Mariner with a 1600-ton Oceans Master License.

Menu

Jackie is experience in preparing gluten-free, dairy free and sugar free meal options. She strives to create recipes that are nutritious & fuel the body, expeically for a week on the ocean!

BREAKFAST

4Assorted Seasonal Fruits
4Nut Butters
4Homemade Jams
4Homemade Breakfast Breads
4Eggs (scrambled, fried, sunny side up, soft/hard boiled)
4Pancakes
4Bacon & Sausage

SNACKS

4Crispy Chickpeas
4Oven Roasted Assorted Nuts
4Fuel Bites
4Hummus, Crackers, Veggies
4Chips & Dips

LUNCH

4Chicken Salad Sandwhich
served on toast with arugula, homemade pesto & a drizzle of balsamic glaze
4Roasted Potato Salad with Shrimp
a hearty potato salad with fresh grilled shrimp, roasted walnuts, peas,& kale all tossed in a light coconut oil sauce
4Radish & Pecan Grain Salad
a great combination of farro & wild rice, radishes, arugula, tarragon, mint, cranberries & a shallot vinaigrette
4Seared Tuna Burger 
local caught fish with fresh coconut-mango & homemade spicy aioli
4Shrimp, Chorizo & Corn Saffron Zucchini Pasta
4Grilled Burgers & Hot Dogs
homemade french fries & fresh fruit on the side

APPETIZERS

4Fresh made guacamole with chips, sweet potato fries with spicy coconut dipping sauce & house made mango salsa
4Pickeled Carrots topped with Arugula, dressed in a Honey Vinaigrette, with roasted Walnuts & shaved Parmesean
4Seared Scallops with Spring Onion & Coconut Tarragon Cream
4Sweet Potato toasts with Pesto, Crispy Chickpeas & Balsamic Glaze
4Mussels in aromatic Lemongrass & Ginger Sauce, served with a side of Garlic Naan for dipping
4Assorted Cheese & Meat Board & Crostini with Fig, Olive & Bacon Tapenade
4Fresh rolls with a Curry Spice Peanut dipping sauce

ENTREES

4Braised Flank Steak Tacos
topped with pickled red onion, grilled peach & a fried corn salsa
4Shallot & Cayenne Pepper Grilled Chicken Thighs
with pork rind crusted mashed potato fritters & grilled seasonal vegetables
4Crispy Coconut Kale with Roasted Salmon & Coconut Rice
4Farro, Arugula & Kale Salad with Grille Peaches, Pineapple & Beets
dressed in a Coconut Balsamic Dressing
4Honey Hoisin Sticky Ribs
over cauliflower garlic polenta & crispy broccoli
4Grilled Skirt Steak with Chimichurri Sauce
served over roasted asparagus & potatoes
4Pan Seared Fresh Catch Fish
served over a bed of callaloo & sweet potatoes, with a breamy coconut curry broth

DESSERT

4Chocolate parfait with nougat, tempered chocolate & hot chocolate sauce
4Key Lime Pie
4White Chocolate Mousse with a Rasberry Brandy Sauce
4Banana Cream Tart with Soft Ginger Snaps
4White Chocolate and Berry Cheesecake
4Dried strawberries with decadent chocolate sauce

BEVERAGES

4Water & Sparkling Water
4Orange & Cranberry Juice
4Coffee, Cappuccino, Expresso, Bullet Proof Coffee, Assorted Tea
4Assortment of Wines & Champagne