Carlos and Maribel are a professional, multilingual Captain/Eng. and Chef/Mate team with many years of experience operating large power and sail yachts worldwide. From 2012 to 2017 they were owners/operators of the very successful and highly rated BVI crewed charter catamaran Sea Chateau. Now they are the proud owners/operators of another large and comfortable sailing catamaran: ALIZÉ.
Carlos was born in Michigan and grew up in Maryland sailing and fishing the waters of the Chesapeake. He holds an International Master of Yachts 200 ton. Ocean license and is also trained in marine firefighting, diesel mechanics, radar, radio communications and first aid. He is very conscious about your safety and the safety and maintenance of his vessel. His hobbies include, from being an avid sport fisherman to a passionate photographer and classic rock and jazz music enthusiast. Some of his guest also affirm that his mojitos are the best in the islands.
Besides being a professional Architect, Maribel is STCW certified, holds an RYA power boat level II license and is also a professionally trained Chef, graduated from the Gaga Culinary Institute under the guidance of French Master Chef Laureant Cantineaux and is also trained in Silver Service. Three years spent in Tuscany, Italy while supervising the construction of a Benetti 120 ft. mega yacht and her recent travels to Sicily, Sardinia and Croatia, have also given Maribel the opportunity of learning the traditional Mediterranean cooking techniques, native ingredients and well kept family secrets, all of which compliment her Spanish and Latin/Caribbean heritage to provide you with an exciting, delicious and beautifully presented culinary experience I every meal. With their experience, charm and passion for excellence; Carlos and Maribel will surely make your Caribbean sailing vacation the experience of a life time.
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2005
Size
44.00 Ft
Beam
25 Feet
Draft
4.25 Feet
Guests
6
Boat Details
Cabins:
3
Queen:
2
Single Cabins:
1
Showers:
3
Wash Basins:
3
Heads:
3
Electric Heads:
3
Pick Up Locations
Pref. Pick-up:
Nanny Cay (No STT for 2021/202
Other Pick-up:
Virgin Gorda
Details
Refit:
2020
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
Yanmar engines
Onan generator - 9Kw
Fuel Consumption:
1.5
Cruising Speed:
6 knots
Max Speed:
10 knots US Gall/Hr
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
US Cellular
BVI Cellular
Internet Available Subject to Local Providers
# of Videos:
-
# DVDs/Movies:
Library
# CD's:
Library
Camcorder:
-
Books:
-
Board Games:
Yes
Sun Awning:
-
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes. High
Special Diets:
Inq
Kosher:
Inq
BBQ:
Yes
# Dine In:
6
Minimum Age:
Water Safe. Open to all ages.
Generator:
9Kw
Inverter:
Yes. 2Kw.
Voltages:
110v & 12v
Water Maker:
Yes. High
Water Cap:
300 gals
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
18
Guests Smokes:
Sterns
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
Yes
Windscoops:
-
Water Sports
Dinghy size:
New 12 ft ZAR
Dinghy hp:
25
Dinghy # pax:
6
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
No
Wave Runners:
No
Kneeboard:
Yes
Windsurfer:
No
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
Yes
Wake Board:
Yes
Kayaks 1 Pax:
-
Kayaks (2 Pax):
1
Floating Mats:
Yes
Swim Platform:
2
Boarding Ladder (Loc/Type):
Stern
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Trolling, Spinning and Bottom
Rods:
2
All of our meals are prepared with the emphasis on fresh. We take advantage of the ocean's bounty, the favorable spice trade, and check in with the 'coconut telegraph' to find the freshest ingredients for your dining pleasure. Your individual custom menu might include some of the following Caribbean culinary delights aboard Alizé. We guarantee you won't go hungry.
Sunday’s start out with eggs benedict smothered with homemade hollandaise sauce accompanied with a variety of tropical fruit juices.
Monday’s marvel is grilled jumbo prawns with pineapple salsa, and a spinach, pine nut and avocado salad topped by an orange/sherry vinaigrette.
Tuesday's treats tease the taste buds with homemade breakfast pastries in the morning, and the day ends with a traditional barbecue, grilling up either the fresh-caught fish of the day, or a fine cut of imported meat. And of course, a delightful glass of red or white wine would be just the right thing to complete the evening's experience.
Wednesday’s unveil a spectacular lunchtime lobster salad, imminently satisfying and keeping with the theme, may encourage an afternoon's snorkel.
Thursday’s offer happy hour and appetizers after an island excursion complete with your choice of tropical drinks or Red Stripe beer, and an array of canapés, crudités, cheeses and dips. As Caribbean music wafts through the balmy air, the sun, seas and dinner is served al fresco on the bridge deck.
Friday's feature has an Asian flair, with tempura fondue and hibachi skewers of a variety of fish, meats and vegetables.
Saturday's sensation is waking up to the aroma of baking as it permeates the boat. It's up to you to decide: is it bread, pastries, or cookies? As you walk into the galley, you might see Chef Maribel stirring her mouth watering fudge. The day's labors could possibly become the evening's garlic bread, or tomorrow's French toast.
Above summary is just a sampling to get your juices flowing. Custom menus and dishes are welcomed upon request. We also cater to special diets of all kinds. Please let us know in advance.
Breakfast
Breakfast is served with fruit juices, coffee, and a variety of teas.
Cinnamon Vanilla French Toast: Vanilla cinnamon French toast accompanied with powdered sugar, syrup, berries, and bacon.
Egg Scramble: Scrambled together with fresh seasonal veggies and melted cheese served with toast and local jams.
Captain's Egg Burrito: Over easy eggs with sour cream, cheese, onions, tomatoes, and salsa (eggs can be served to your liking upon request). Eggel: Bagel toasted then topped with cream cheese, onions, tomatoes, a poached egg, and salsa.
Tropical fruit platter: Served with yogurt, an assortment of cereals, fresh baked muffins, and local jams.
Lunch Main Courses
Caesar Salad Wrap:Tortilla stuffed with romaine lettuce, chicken, parmesan cheese and homemade Caesar dressing.
Fish Tacos: Fish of the day on top a flour tortilla, black beans, sour cream, tomatoes, onions, and jalapeños.
Deli Sandwiches: Choice of meat and cheese with all the fixin's on homemade ciabatta bread.
Pasta salad: Tossed in a light vinaigrette dressing with fresh veggies and chicken.
Turkey Cobb Salad: With bacon, romaine lettuce, blue cheese, tomatoes, onions, and choice of dressing.
Hot dogs: Served with Maribel's famous coleslaw and all the fixin's. Shrimp Salad: Shrimp served atop shaved eggs, avocado, tomatoes, and crisp romaine lettuce.
Appetizers
Ahi Nachos: Wonton chips topped with mango salsa, and Ahi tuna. Bruschetta: Fresh tomatoes tossed with red onions, basil, olive oil, and balsamic vinegar served with crispy baguette slices. Crab Cakes:Served on top a bed of lettuce then drizzled with a creamy, spicy sauce. Smoked Gouda and Sun-Dried Tomato Quesadillas: Tortillas filled with smoked gouda, onions, and sun-dried tomatoes. Shrimp Tacos:Mini shrimp tacos with cabbage and tomatoes then drizzled with sour cream sauce. Cheese Platter: Accompanied with olive tapenade and crackers. Homemade Guacamole and Salsa with Chips.
Dinner Main Courses
Teriyaki and Brown Sugar Glazed Pork: Accompanied with rice and beans and homemade mango salsa.
Salmon Salad: Served on top of a deliciously fresh salad with raisins, avocado, tomatoes, roasted red bell peppers, onions, blue cheese, and almonds tossed with raspberry balsamic vinaigrette.
Kebabs: Chicken and shrimp kebabs with fresh veggies served over white rice.
Lobster: Served with drawn butter, roasted veggies, and red pepper risotto.
Chicken Stir-fry: Stir-fried with fresh veggies served over white rice.
Fish Tostado: Fish of the day served over black beans, cabbage, and topped with pineapple salsa.
Jambalaya Pasta: With andouille sausage, shrimp, and a spicy Cajun marinara sauce.
Shrimp Scampi: Sautéed with butter and garlic then tossed with linguini pasta.
Rib-eye Steak: Barbecued steak lightly seasoned and served with garlic mashed potatoes and sautéed veggies.
Seared Scallops: Served with parmesan risotto and roasted veggies.
Desserts
Assorted Ice Cream. Apple Crisp. Brownies a la mode. Strawberry Shortcake. Key Lime Pie. Cheesecake.
