ARCHANGEL Yacht Charter Monohull

Crew Profile

Jim, now in his early fifties, came to the yachting industry following a 25 year career in upper level management positions for several Fortune 500 companies around the US. He has a Bachelor of Science degree in Business Management.

Having decided to pursue sailing as a vocation, Jim earned a USCG Master 100 Ton License and has held the position of captain in every job from the beginning of his yachting career. He has four years experience with term charters on sailboats from 53 to 70 feet in length, as well as skippering day charter yachts, both sail and power, in St.Thomas. Most of his sailing has been done in the Caribbean and in New England waters perfect experience for a charter captain.

Jim enjoys motorcycling, football, baseball and traveling. A genial host, he is thoroughly dedicated to his new profession and will make every effort possible to ensure guests total enjoyment of their charter on Archangel.

Chef Biggi Dodson

Biggi was born and grew up in Germany. She fell in love with the art of fine cuisine while working a summer job in a French restaurant and decided that would be her lifes work. About a decade ago Biggi sailed to the Caribbean and soon began cooking on yachts sailing throughout the islands. She settled in the US Virgin Islands and started catering dinner parties, weddings and business meetings in addition to offering personal chef services. Many repeat customers and referrals have brought success and steady growth.

Biggi uses only the freshest and most sustainable ingredients to create her dishes. She is happy to prepare your favorite dish and creatively customizes her menus to meet any special dietary needs. Biggi is a happy, outgoing person who makes you feel at home on ARCHANGEL from the moment you step aboard. She loves fishing, good food and good wine and sharing the best life has to offer with her guests.

Biggi speaks German, French and English

Menu

S/Y ARCHANGEL

Chef Biggi Dodson

Breakfast
 
 Eggs benedict, crab cake, sauce hollandaise
 Omelet with arugula and parmesan cheese
 Banana bread and fruit parfait
 Breakfast casserole with sausage, spinach and mozzarella cheese
 
 Lunch
 
 Quinoa salad, sun dried tomato,  seared chicken breast
 Organic greens, grilled fresh caught fish, ciabatta bread
 Turkey, provolone, mixed salad wraps, horse radish sauce
 Cesar salad with shrimp and home-made croutons
 
 Appetizer/ Starters

 Caprese salad skewers
 Lamb kebab with traditional zatziki sauce
 Artisan cheese and prosciutto on toast points
 Tuna tartare "poki"
 Chicken satay with peanut sauce
 
 Entrée

 Grilled fresh caught fish, lemon grass sauce, jasmine rice
 Beef tenderloin, mashed potatoes, asparagus with truffle oil
 Organic chicken breast, mushroom risotto, seasonal vegetables
 Linguini with wild caught shrimp,  basil cream sauce
 
 Dessert

 Lemon cream
 Mango with fresh lime and vanilla syrup
 Blueberry and white chocolate mousse
 Chocolate covered strawberries with mascarpone cream
 
 Gluten free and other dietary restrictions cheerfully and creatively accommodated.