- Captain Justin -
Justin has worked hard to build a life that he doesn’t need a vacation from. He grew up sailing on lakes in Oklahoma but quickly took his love for the wind to the sea. He has called Hawaii home for 15 years, sharing his passion for the ocean’s inhabitants with people from all over the world. Justin strongly believes that you protect what you love and the best way for people to take care of the ocean is to experience it firsthand. In between charters Justin can be found on a variety of vessels from the helm of Sea Shepherd’s conservation fleet to the tiller of a wooden tall ship. Justin’s love of sailing started with dinghies as a boy and he loves to volunteer as a youth sailing instructor whenever he can. Justin is excited to take you on the adventure of a lifetime.
- Chef Karson -
Karson has enjoyed working in the galley for over ten years. She has cooked on a number of vessels including; tall ships, blue water cruising yachts, super yachts, race boats, science research vessels and charter catamarans. She is passionate about cooking and loves to make delicious and creative meals.
Karson has spent the last four years living on the Big Island of the Hawaiian Islands. Having traveled most of her adult life, she has picked up flavors and tastes of the globe. She enjoys most to make food with fresh and healthy ingredients. Her food takes inspiration from coastal towns of the Mediterranean Sea, zesty and fresh tastes of Thailand and Vietnam and fun fresh heat from Mexico and the Pan Latin region. She is a huge seafood fan and loves the access to fruit de mer the Caribbean offers.
Karson is well versed in dietary restrictions such as vegan, vegetarian, gluten free, paleo, keto, low carb, and can provide an array of substitutions to suit your needs. She strives to make your experience onboard full of fun, exquisite food and memorable times.
- Stewardess Liz -
Elizabeth is a creative and hard-working person who has always been great with people. We could describe her as someone who actively wants to help people enjoy their experiences wherever they may be. Onboard her job is to maintain a perfectly clean boat, be sure that the glasses are always full, and help Karson excel in the kitchen.
After 7 years of deep dedication for her family, her son Cade and her husband Cole agreed that mom deserved an opportunity to grow and gain new skills on board Blue Pepper doing this wonderful work making beautiful memories in people’s lives! Lizzy’s husband will take care of their house and their son, and Lizzy will go to work hard on Blue Pepper making sure that even the smallest details will be perfect during your stay. She worked as a housekeeper, sales representative, and a Primrose early education teacher. All this work experience came to complete the Blue Pepper team. Lizzy is an obsessive and organized person with professional and personal experience with kids and infinite patience with people. Nothing left to say but that the vibrant energy and lovely way that she does everything will make you feel special and relaxed, as a dream vacation should be!
Onboard WiFi in USVI and BVI for email use, no streaming please.
# of Videos:
-
# DVDs/Movies:
Yes
# CD's:
-
Camcorder:
Yes
Books:
Various
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
Yes
Minimum Age:
None
Generator:
Cummins Onan 13.5
Inverter:
Yes (three)
Voltages:
110 and 220
Water Maker:
Yes
Water Cap:
300gal
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
18
Guests Smokes:
No smoking on yacht
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
No
Windscoops:
No
Water Sports
Dinghy size:
14' RIB Center console
Dinghy hp:
60hp
Dinghy # pax:
8
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
No
Wave Runners:
No
Kneeboard:
Yes
Windsurfer:
No
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
No
Wake Board:
Yes
Kayaks 1 Pax:
No
Kayaks (2 Pax):
No
Floating Mats:
Yes
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
stbd aft
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Trolling, casting
Rods:
2
Breakfast Fresh fruit and smoothies when available Pastry, eggs any way, bacon, cereal Tea, coffee, juice Breakfast item of the day (included below)
Lunch Served family style
Dinner Plated three course meal
-
1
Breakfast Stuffed French Texas toast with guava and cream Lunch Burger bar with homemade sweet potato fries and truffle ketchup, coleslaw, potato salad Dinner Gazpacho soup Citrus and wine poached Lobster tail with crispy roasted potatoes and zucchini Creme brûlée
2
Breakfast Eggs Benedict/Florentine with home fries Lunch Grilled Chicken Caesar salad, flank steak on grill with chimichurri, grilled garlic bread, veggie medley Dinner Conch fritters with garlic aioli Tenderloin with butternut squash risotto and spinach Berry panna cotta
3
Breakfast Banana pancakes Lunch Prosciutto wrapped Scallops with parsnip purée, Beet, feta and avocado salad with raspberry vinaigrette, grilled asparagus and greens with quinoa, roasted root vegetables with Tarragon Miso dressing Dinner Pea and mint soup French Cut lamb lollipops with Moroccan cous cous and sautéed carrots Key lime pie
4
Breakfast Avocado toast on homemade bread with poached egg Lunch Taco bar with fish tacos and mango salsa, Birria style beef tacos, consommé, radish and pickled onion, guacamole, homemade tortilla chips, black bean and corn salad Dinner Shrimp ceviche Macadamia nut crusted Mahi-mahi with coconut rice and bok choy Banana Fosters with Rum cake
5
Breakfast Homemade cinnamon rolls Cinnabon style Lunch “Caribbean lunch” Whole grilled snapper, Curry and roti, rice and beans, jerk chicken and fried plantains Dinner Sesame Seared Tuna with Brussel Sprouts and wild rice Lemon meringue tart
6
Breakfast Spicy sausage, spinach and potato Frittata Lunch Shrimp and citrus Frisée salad, crab cakes with roasted pepper purée, veggie medley Dinner Mini Pho bowl Duck breast with hoisin sauce, broccoli Potato Purée Mango cheesecake
7
Breakfast Crepes with choice of filling. Lemon, Nutella, strawberries, ham and cheese Lunch Chicken satay skewers, peanut sauce, pad Thai, summer rolls, Asian slaw Dinner Burrata Caprese Salad Grilled Salmon with lemon caper dill sauce Fingerling potatoes and romanesco (or cauliflower) Passionfruit sorbet