Cory and Emily both have a strong love for the water and anything fun in the sun. Together they make a magnificent team and will go above and beyond to make your vacation memories last a lifetime.
Cory's passion for water sports started at a young age while growing up on the Chesapeake Bay, a few miles from Annapolis, Maryland, the Nation's sailing capital. He has over 20 years of experience skippering, racing, teaching and captaining sailboats and is willing to show anyone the ins and outs of the sport. He has been cruising the Caribbean since the late 90’s aboard large sailing catamarans and can share his extensive knowledge of the islands, restaurants and culture with you. With a passion for cooking and 3 years in the restaurant service industry as a craft cocktail bartender, he and Emily will provide first class dining and beverages while accommodating any customer requests or needs. As a team, they share responsibilities in the galley preparing meals and catering to their guests.
Emily comes from a family of charter boat captains. While being raised on Tybee Island, Georgia, she was taught from a young age everything about the charter industry; inshore/ offshore fishing, dolphin eco-tours, fossil hunts and enjoys educating others about the natural eco-systems. She has always had a passion for the water which began behind a boat, wakeboarding and water-skiing. She has 15 years' experience in the restaurant service industry, working at one of the nation's top restaurants, learning from award winning chef's, managers and wine sommeliers. Emily is also a certified Yoga instructor and loves leading practices on the beach, paddle boards and sailboats. She'll help center your mind during one of her practices in the world's most beautiful setting.
Cory and Emily fell in love the summer of 2012 and have been attached at the hip ever since. Together, they ran a successful standup paddle board and kiteboarding retail store in St. Augustine, Florida and married in 2017. Their passion for travel, kitesurfing and scuba diving lead them to chartering catamarans for their clients in the Bahamas where they quickly realized they wanted a lifestyle change. They are both USCG Certified Captains; Cory with his Master License, Auxiliary Sailing Endorsement and STCW, Emily with her 6-Pack and STCW.
They would love to have you aboard one of their sailing vacations. Their unique experiences, certifications and qualities will ensure you have the best possible vacation in the Virgin Islands with a laid back, professional couple who put safety and customer satisfaction first.
If you're interested in adding kitesurf lessons or yoga into your vacation, please see their additional rates:
Kitesurf Lessons: *** Lessons SUSPENDED until steady winds return in the fall. ***
Ground School | Introduction to Kiteboarding | Learn basic flying skills, safety systems, theory | FREE
Private Pilot | One on one water time | Power strokes, kite re-launch, body drag, water starts | $150/ Hour
For proficient kitesurfers, Cory and Emily will take you to the best spots in the Virgin Islands. You can expect steady 18-25mph trade winds, flat water and endless sessions.
No charge for yoga under three classes, after $20 a class
Certified divers : $40 per person per dive.
***CREW IS FULLY VACCINATED FOR COVID-19****
Specifications
Type
Catamaran
Builder
Sunreef Yachts
Year Built
2016
Size
60.00 Ft
Beam
30 Feet
Draft
5 Feet
Guests
6
Boat Details
Cabins:
3
Queen:
3
Single Cabins:
1
Showers:
3
Wash Basins:
3
Heads:
-
Electric Heads:
3
Pick Up Locations
Pref. Pick-up:
YHG
Other Pick-up:
No BVI ports
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2x110HP diesels
19Kw generator
Fuel Consumption:
-
Cruising Speed:
-
Max Speed:
-
Locations
Winter Area:
Caribbean Virgin Islands (US)
Summer Area:
Caribbean Virgin Islands (US)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
50+
# CD's:
iPod - via
Camcorder:
Yes
Books:
No
Board Games:
Yes
Sun Awning:
No
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
-
Special Diets:
Yes
Kosher:
No
BBQ:
Yes
# Dine In:
7
Minimum Age:
None
Generator:
17kw
Inverter:
5000w
Voltages:
110v/220v
Water Maker:
-
Water Cap:
-
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
Full A/C
Guests Smokes:
Scoop steps only
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
N/A
Guest Pets:
No
Children Ok:
Yes
Hammock:
No
Windscoops:
No
Water Sports
Dinghy size:
15' RIB center console
Dinghy hp:
60HP
Dinghy # pax:
7
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:
1
Kayaks 1 Pax:
No
Kayaks (2 Pax):
1
Floating Mats:
1
Swim Platform:
Scoop steps
Boarding Ladder (Loc/Type):
Ladder off scoop steps
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Trolling and Casting
Rods:
3 trolling 1 casting
Aboard Euphoria, wake up to a fresh fruit plate with your espresso coffee or tea before a sit down breakfast that ranges from light to heavy depending on our itinerary for the day. A sit down lunch is served between 12:30pm - 2pm. Lunch ranges from tacos to burgers to salads, wraps and more. Around sunset we serve an appetizer in the “loft” followed by a salad course, entree accompanied with a starch and vegetable followed by Chef Emily’s homemade desserts. Dinner is served between 7pm and 8pm unless otherwise noted. Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.
Breakfast ~ Acai Bowl Served with granola, fresh berries, bananas, chia seeds and coconut. ~ Eggs Benedict Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce. ~ Bacon and Spinach or Vegetable Quiche Bacon, spinach and cheese with peppers and onions or mushroom and spinach quiche. ~ French Toast Cinnamon and vanilla french toast with bacon and homemade whipped cream. ~ Yogurt Parfait Served with granola and fresh berries. ~ Bagels and Lox Bagels served with cream cheese, north atlantic smoked salmon, capers and red onion. ~ Sweet Potato Hash Served with sausage, peppers, onions and a fried egg. ~ Southern Breakfast Eggs cooked your way, cheese grits served with bacon or sausage and toast. ~ Pancakes Macadamia nut and date pancakes with maple sausage links. ~ Avocado Toast Twelve grain toast with prosciutto, avocado, poached egg and sprouts topped with sesame seeds.
Lunch ~ Lobster, Chicken or Shrimp Salad Lettuce Wraps Homemade salad with onions, peppers, celery, mayonnaise and seasonings served in bibb lettuce. ~ Caribbean Smoked Baby Back Ribs 5 Hour smoked Caribbean seasoned pork ribs glazed in a mango and rum BBQ sauce served with a french potato salad and baked beans. ~ Fresh Fish Sandwich Lightly breaded, pan-seared fish filet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad. ~ Fish or Shrimp Tacos Blackened or grilled served with peas & rice, salsa and all the fixings. ~ BBQ Pork Sliders Served on a roll with bacon, melted cheese, lettuce, tomato, crispy onions and pasta salad. ~ Iceberg Ahead Salad Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle. ~ Cheeseburger in Paradise Hand pattied burger grilled to perfection on a brioche bun with swiss cheese, LTO and homemade chips. ~ Curried Chicken Roti West Indies curry marinated chicken with peppers, onions, chickpeas and brussel sprouts wrapped in a roti wrap served with an arugula salad. ~ Burrata Salad Whole burrata over a warm spinach salad with a pancetta vinaigrette served with pickled red onion, mandarin oranges, cucumber and crispy pancetta.
Appetizers ~ Charcuterie Board Assortment of meats and cheeses served with truffled mushrooms, olives and cheese stuffed peppers. ~ Guacamole & Homemade Salsa Freshly made guacamole served with chips and salsa. ~ Crab Stuffed Mushrooms Maryland style crab filling stuffed in baby bella mushrooms topped with panko breadcrumbs and parsley. ~ Buffalo Lobster Bites Fresh caught lobster, lightly fried and tossed in Franks buffalo sauce served with celery, carrots, blue cheese and ranch. ~ Baked Brie Wrapped in a puff pastry topped with honey and toasted pecans served with apples and berries. ~ Spinach and Artichoke Dip Mixed with sundried tomatoes, hearts of palm, parmesan and cream cheese served with pita chips. ~ Tenderloin Bruschetta Filet strips served on toasted french bread topped with shallot, arugula whipped goat cheese. ~ Sundried Tomato Hummus Homemade hummus served with assorted vegetables and crackers.
Salad ~ Classic Cesar Homemade dressing, grilled romaine, parmesan and toasted croutons. ~ Tomato Caprese Local heirloom tomatoes, buffalo mozzarella, fresh basil with evoo and white balsamic reduction. ~ House Salad Mixed greens tossed in a vidalia onion vinaigrette wrapped in english cucumber with pickled red onions, shaved carrots and cherry tomatoes. ~ Hert Covert Salad Blanched green beans in a creamy balsamic vinaigrette with pickled red onion, golden raisins, sunflower seeds, cucumbers and tomatoes. ~ Watermelon Salad Watermelon, arugula and fresh mint and goat cheese drizzled with a fig balsamic reduction. ~ Mixed Green Salad Tossed in a maple vinaigrette, avocado, roasted golden and red beets, gorgonzola cheese and walnuts. ~ Kale Salad Fresh kale mixed with a banana vinaigrette with toasted walnuts, apples and grapes with blue cheese crumbles.
Dinner ~ Caribbean Lobster Fresh caught spiny lobster smoked on the green egg with a baked potato and grilled broccolini. ~ Grilled Steak and Mushroom Risotto Marinated grilled steak served with a mushroom and cheese risotto and caramelized brussel sprouts, homemade bearnaise sauce. ~ Fresh Catch Catch of the day served over toasted coconut rice, honey glazed sugar snap peas with a lemon caper beurre blanc. ~ Spanish Paella Variety of seafood served family style over saffron rice and tomatoes. ~ Mongolian Fried Rice Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice. ~ Spaghetti and Meatballs Captain Cory’s famous meatballs with homemade marinara, fresh sourdough loaf and cesar salad. ~ Caribbean Jerk Chicken Marinated grilled chicken smoked on the green egg served with sweet potato puree and asparagus topped with a pineapple salsa. ~ Grilled Rack of Lamb Frenched rack of lamb grilled with a rosemary herb crust, roasted baby potatoes and broccoli. ~ Seared Scallops Seared U10 scallops over sauteed zucchini paired with a pomme puree and romesco sauce. ~ Blackened Tuna Served rare over sauteed spinach and a potato pancake with a creamy gorgonzola sauce. ~ Snapper Carbonara Crispy skin seared snapper served over fettuccine and homemade carbonara sauce with bacon lardon. ~ Crispy Duck Breast Pan seared, crispy skin duck breast with a cauliflower puree, maple glazed carrots and a cranberry reduction.
Dessert ~ Chocolate Soufflé Dark chocolate, orange and Grand Marnier. Served with fresh berries. ~ Bananas Foster Flambeed bananas in a local rum, brown sugar served in a phyllo cup with vanilla ice cream. ~ Bread Pudding Brioche bread with bourbon, pecans and butterscotch topped with a caramel glaze. ~ Sorbet Assorted local fruit sorbet with fresh mint. ~ Poached Pears Red wine poached pears with caramelized oranges, whipped cream and a chocolate tuile. ~ Key Lime Pie Pecan and graham cracker crust, fresh lime custard topped with a lime zest whipped cream. ~ Reese's Peanut Butter Pie Oreo cookie crust, Reese's cup pieces, peanut butter infused whipped filling topped with caramel and chocolate sauce. ~ Cinnamon Apple Tart Marinated apples, phyllo dough, baked to perfection. ~ Gluten & Dairy Free Brownie Cake Brown sugar, coconut oil, almond flour and dark chocolate.
STANDARD SHIPS BAR Vodka: Stolichnaya, Titos Rum: Cruzan Dark, Light, Pineapple, Coconut | Goslings Bourbon: Woodford Gin: Tanqueray Scotch: Dewars Tequila: Milagro Silver | Milagro Reposado | Don Julio Blanco Red Wine: Italian: Cabernet | Merlot | Pinot Noir | Malbec | Rosso Di Montepulciano | Chianti White Wine: Chardonnay (Butter/Oaky) | Pinot Grigio (Crisp) | Sauvignon Blanc (New Zealand) Rose: French style - dry Sparkling wine: Prosecco Welcoming Campagne: Veuve Clicquot
House beer: Carib | Reef Life IPA | Beach Blonde Ale | Light beer per request
