DREAMCATCHER Yacht Charter Catamaran
DREAMCATCHER Yacht Charter Catamaran
Accommodations
Queen cabins with ensuite bathrooms and electric fans.
Queen Aft - 80" x 60"
Queen Forward - 76" x 60"
Queen Forward - 76" x 60"
Single berth midships Port side suitable for a child - 75" x 30" wide at head, 22" wide at foot (shares bathroom with adjoining cabin)
Salon Headroom - 6' 8"
Cabins Headroom - 7' 0"
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Jacob and Stephanie
CAPTAIN JACOB ALERIC BONDS
Jake’s affable good nature, easy-going personality and caring demeanor have made him many, lifelong friends. He is an excellent captain and holds a USCG Master Captain 100-ton certification. He is also a true Renaissance man with an astonishing array of skills and talents. As an adult, Jake won many tournaments playing rugby for years with the Highwaymen Rugby. He is a licensed General Contractor and Real Estate Broker in California. Always good with his hands, he is a Master Carpenter/cabinetmaker/furniture maker/boat builder. (He put these skills to great use as a volunteer rebuilding after IRMA in Sint Maarten.) He knows Swedish and deep tissue massage, can play the guitar, ukulele and piano, and build giant, 6-foot sand castles. The fun factor on an interactive charter aboard Dreamcatcher is quite high.
Jake was born in Pittsburgh, Penn, raised with his brother outside of Atlanta, GA. and moved to California at age 15. With typical humor he says that this tri-state upbringing “resulted in a progressive spirit mixed with southern charm.” The Pacific Ocean inspired his first dreams of sailing and living on the sea. He was 16 and his best friend in high school lived on a sailboat in Sausalito, CA. This playful introduction to seamanship quickly became a lifetime passion.
Jake lives by the motto “Be the random acts of kindness.” He cares deeply about the people that come into his life and goes out of his way for them. He wants new friends coming aboard to know; “We live on our boat year-round. We want our guests to feel like it is their home as well while they are with us. We want to welcome them into our lives so they can enjoy what we get to see and do every day.” Welcome to paradise aboard Dreamcatcher!
CHEF STEPHANIE BONDS
Stephanie’s motto is “Live your best life”. For her, that also means making sure that her guests are living their best lives every minute they’re on board DREAMCATCHER. She says, “Most people come on to our boat as a guest, but leave as family. It is important to me to treat each guest like I would a dear friend and to pay attention to their needs. “ Stephanie is a farm girl from Santa Rosa, California. She helped the family raise cows, chickens, sheep and pigs, and tend a huge, one-acre vegetable garden. She had 20 acres of land, trees and a creek to romp in with her brother and sister. There were many family outings to nearby beaches, lakes and rivers. Love was everywhere.
As soon as she could hold a spoon Stephanie was a kitchen helper. She learned to cook true farm-to-table meals from a young age. She says, “I was always in the kitchen alongside my Nona, Mom and Dad, preparing meals, learning how to make fresh pastas and sauces, and canning fruits and vegetables." That is exactly what she brings to the menu aboard DREAMCATCHER: fresh, local, high-quality, homemade from scratch. Guests’ favorites include: Spicy curry chicken with sweet coconut rice and braised beef short ribs in rich red wine ragu with pureed potatoes.
Her friends, both old and new, describe her as loyal, sweet, kind, and a great cook. For guests interested in recipes and tips, she’s always happy to share. Stephanie says, “Seeing people enjoy the foods I prepare is the greatest gift. I love communicating to people how much they mean to me through food.” While her food is superb, she is also an excellent first mate, delightful hostess and patient teacher for those who need a bit of instruction with the water toys and gear. Charter DREAMCATCHER and discover more than a tropical paradise, discover new friends.
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
Chef Stephanie Bonds
Breakfast - Fresh coffee, tea and juice
-Cinnamon French toast sticks with berry compote, thick cut bacon and fresh fruit
-Crepes, sweet crepes with ricotta filling topped with blueberry sauce
-Avocado toast, fresh local bread topped with ripe avocado, thick crispy bacon and your choice of egg
-Yogurt parfait, plain yogurt topped with fresh fruit, organic granola and local honey
-Huevos rancheros, crispy corn tortilla with black beans, fresh avocado salsa Verde, diced tomatoes, creme fresh, poached eggs sprinkled with cilantro.
-Fresh caught lobster topped with perfectly poached eggs, homemade hollandaise sauce with a Caribbean flare
Lunch – tea, soda or fruit infused water
-Caribbean grilled shrimp Cesar salad with homemade parmesan crisps
-Grilled white fish tacos with spicy creme fresh and sweet mango salsa
-Blue cheese Hamburger, handmade hamburger patties with grilled onions, bacon, blue cheese and homemade aioli on toasted bun served with crunchy purple slaw
-Bagel and lox - fresh toasted bagel with cream cheese, thin sliced smoked salmon and topped with arugula and capers
-Tomato, cucumber and avocado salad served with warm butter garlic bread
-BLT - thick cut smoky bacon with red ripe heirloom tomatoes, arugula on crunchy sliced bread
Appetizer - chefs drink special of the day
-Grilled watermelon with feta and balsamic glaze
-Caprese salad skewers
-Marinated cherry tomatoes with burrata and toast
-Charcuterie board
-Hot corn chips with homemade guacamole and pico gallo
-Grilled prosciutto wrapped asparagus spears
Dinner- Paired with a glass of wine, house salad and/or sliced French bread
-Seared scallops with brown butter lemon pan sauce with creamy polenta
-Red wine braised beef short ribs with cauliflower mash and savory mushrooms
-Fresh caught grilled lobster served with garlic butter
-Savory slow cooked spicy curry chicken with sweet coconut rice
-Garlic butter white wine linguine with fresh seafood
-Butternut squash carbonara with fried sage and caramelized onions
-Chicken piccata - seared chicken breasts in tangy white wine lemon sauce with herbed brown rice
Dessert - served with coffee or nightcap
-creamy vanilla ice cream topped with fresh fruit and Guavaberry Rum
-molten chocolate lava cake
-vanilla mouse cups with fresh fruit
-mini cheesecake
-creme Brule
Food Pics:
Eggs with Asparagus
Iox
Caprese skewers
Guacamole Dip
Watermelon salad
Fish Tacos
Brown Butter Scallops with Polenta
Chicken Paccata
Braised Beef
BBQ lobster dish
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