Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK�s 3000- on Master�s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.
Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.
Chef Cathleen Trafton, American
Cathleen Trafton grew up in New England and spent all of her summers on the coast of Maine. Once she had graduated from university, she moved all around the United States. She went as far south as Florida, as far north as Alaska, and finally settled in Santa Barbara, California, where she raised her family. From there she went abroad to live between Antigua and France, where she honed her skills in applying unique cultural elements to the classically-trained cooking techniques she first acquired at Cordon Bleu. Since those first days in cooking school in Paris, she knew that she would always enjoy working in unique culinary situations - from commercial kitchens, to remote mountain huts, to the galley on Melinka. Cathleen has continued to bring the farm-to-table concept with her, keeping healthy eating in mind while never sacrificing quality ingredients or proper technique.
Cathleen has been working on sailing vessels for the past 20 years and still can not get enough of the fresh air and sea. Her food is an expression of art and she looks forward to seeing you on board to taste the culinary delights that so many have enjoyed over the years while at sail.
First mate Caroline Fraser
Caroline where she learned to sail where she grew up -- Little Compton, Rhode Island. Her family has a strong marine background, with both her father and brother working in the industry. Caroline is experienced in boat handling, whether for a 50 or a 150-footer. She is also a trained stewardess. She has a degree in sports business from Saint Leo University, Florida, She was a member of the women's lacrosse team there for
four years.
Specifications
Type
Sailing Yachts
Builder
Sparkman & S
Year Built
1981
Size
80.00 Ft
Beam
19 Feet
Draft
9 Feet
Guests
6
Boat Details
Cabins:
3
Queen:
-
Single Cabins:
1
Showers:
-
Wash Basins:
-
Heads:
-
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
-
Other Pick-up:
-
Details
Refit:
2003
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
-
Fuel Consumption:
-
Cruising Speed:
-
Max Speed:
-
Locations
Winter Area:
-
Summer Area:
-
Amenities
Salon Tv/VCR:
-
Salon Stereo:
-
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
yes
# CD's:
yes
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
Yes
Bimini:
-
Water Maker:
-
Special Diets:
Inq
Kosher:
Inq
BBQ:
-
# Dine In:
-
Minimum Age:
-
Generator:
-
Inverter:
-
Voltages:
110
Water Maker:
-
Water Cap:
-
Ice Maker:
-
Sailing Instructions:
-
Internet Access:
-
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
-
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
Zodiac / 14ft
Dinghy hp:
60HP
Dinghy # pax:
-
Water Skis Adult:
Yes
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
Yes
Windsurfer:
1
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
2
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
Melinka Menu
BREAKFAST Daily menu served with seasonal fresh fruit, assorted mini muffins and scones, local bacon and sausage, toast, coffee, tea, and juice
Grand Marnier French Toast with Caramelized Bananas and Toasted Walnuts With Pure Maple Syrup
Buckwheat Pancakes with Lemon Curd And Fresh Berries with Pure Cinnamon Maple Syrup
Spinach and Wild Mushroom Egg Scramble with Gruyere Served with Hashed Brown Potatoes
Garden Vegetable and Fresh Herb Strata
Frittata with Roasted Sweet Bell Pepper, Potatoes, and Sweet Onion
Grilled Baguette Stuffed with Fried Egg and Roasted Red Pepper Served with Fried New Potatoes
Smoked Salmon Brie Omelet Garnished with Russian Osetra Caviar
COCKTAIL HOUR Assorted Artisan Cheeses Served With Fruit, Honey, Savory Marmalade Antipasto With Olives, Italian Meats, And Pickled Vegetables Basil And Mascarpone Torta With Toasted Garlic Rounds Vegetable Tarts
HORS DEVOURS Curried Lentil Crostini Spinach And Roasted Red Pepper Bruschetta Smoked Salmon With Mini Potato Pancakes Crab Cakes With Cayenne Lemon Remoulade Gourges With Asparagus Mousse Jumbo Shrimp With Spicy Cocktail Sauce Mini Biscuits Stuffed With Pulled Pork Tallegio Bundles With Sweet Garlic And Onion Jam Vegetable Nori Rolls With Asian Dipping Sauce Mini Roasted Leg Of Lamb Baguettes With Berry Horseradish Mayo
SALADS Butter Lettuce with Berries, Red Onion, Julienne Yellow Bell Pepper and White Balsamic Vinaigrette
Kale with Shredded Carrots, Radish, Currants and Pistachios with Dijon Vinaigrette Romaine with Red Onion and Avocado and Grapefruit Dressing
LUNCH Shrimp and Penne Pasta Salad with Capers, Sweet Peas, and Fresh Basil
Eggplant Stuffed with Rainbow Mustard Greens Baked with White Wine and Anchovy Sauce
Calamari and White Bean Salad with Olive Tapanade Served with Crusty Grain Croutons Watercress Chicken Salad on Croissant
Toasted Creamy Goat Cheese Sandwich with English Cucumbers, Sautéed Escarole and Hot Cherry Peppers
Braised Leg Of Lamb with Curried Zucchini on Artisan Bread with Fig and Onion Mayo
Fresh Tuna and Artichoke Hearts with Lemon and Capers, Extra Virgin Olive Oil on Sourdough
MAIN Beef Tenderloin Stuffed with Lobster Served with Hollandaise Sauce
Marinated Duck Breast with Zinfandel Reduction
Romano and Herb Crusted Rack of Lamb
Coconut Curry White Fish with Fresh Cilantro and Sautéed Leeks
Salmon Fillet with Dijon Maple Glaze
Panko Coated Wild Caught Cod Fillet with Oven Baked Chips Served with Malted Vinegar
Sautéed Soft Shell Crab with Heirloom Tomato Cruda
VEGETABLES Roasted Asparagus Bundles Sauté Of Sweet Green Beans and Fresh Nutmeg Roasted Summer Vegetables with Caramelized Onion and Herbed Butter Cayenne Roasted Red Potatoes Vegetable Cous Cous Sweet Potato Mash with Scallions and Touch of White Balsamic Vinegar Creamed Spinach with Pernod Brown Rice with Leeks, Roasted Pineapple, Sweet Bell Pepper and Toasted Pine Nuts
DESSERT Assorted Cookies, Biscotti, and Shortbread Fresh Strawberries with Balsamic Reduction and Black Pepper Served with Vanilla Gelato Warm Fragipange Crepes with Chocolate Sauce Lemon Tarts with Raspberry Peach Sauce Fresh Fruit Tarts with Rum Spiced Whipped Cream Ricotta Cheese Cake with Fresh Berries Chocolate Fudge Brownies, Raspberry Oat Bars, Lemon Squares and other Assorted Bar Cookies Chocolate Espresso Cake with a Coffee Glaze
