The crew of Tahina met racing J/24 sailboats in 2004, and have sailed and cruised together ever since, eventually marrying in 2014. Having sailed their current yacht, Tahina, from Panama to New Zealand as crew for her original owners, Captain Jason and Mate/Chef Lara purchased her in 2018 and have fully refit her to the latest standards for use as a platform to share their passions for sailing, water sports and island life with guests.
Captain Jason holds an RYA Yachtmaster Ocean qualification, earned after years of competing at the highest levels of the J/24 one-design sailing class and in numerous other one-design and handicap-rated sailing events around the world, from Europe to the Americas and New Zealand, coupled with a half-circumnavigation. Jason is a qualified PADI divemaster, avid kiteboarder and sailor, and enjoys a morning paddle board or surfing expedition anytime he can squeeze it in. He is also a master of creating delicious breakfasts at sea.
Having been raised in South Florida by an avid fisherman and all around salty-living fanatic, Lara has been snorkeling, boating and paddling as long as she can remember. She has sailed well over 15,000 nautical miles of her own over the years, and in addition to being the lead culinary artist on board, her focus these days is on the business of helping people plan and experience vacations of a lifetime. She is an expert at whipping up delicious treats to suit our guests’ cravings, loves getting to know all the nooks and crannies of the places we travel, and is an expert at matching our guests’ interests with the perfect itinerary for their trip.
Breakfast Breakfasts are served with Coffee, Tea, Assorted Juices and Fresh Fruit • Breakfast quesadillas • Avocado, feta and tomato toast with eggs • Eggs, crispy bacon and hash browns with toast • Banana pancakes with maple syrup and berries • Breakfast sandwiches on English muffins • Smoked salmon toast with cream cheese, capers, shaved red onion, lemon and fresh herbs • Yogurt partfaits with granola
Lunch • Tuna poke bowls • Fish tacos with tropical salsa • Caesar salad wraps with grilled sweet potato fries and curry yogurt dipping sauce • Fresh corn salad with grilled shrimp and pineapple skewers • Grilled eggplant and tomato salad with gourmet grilled cheese sandwiches • BBQ beef wraps and pasta salad • Mexican chicken and rice bowl with fresh salsa and guacamole
Appetizers • Hummus and prepared olive oil with freshly baked bread • Conch salad/seafood ceviche and tortilla chips • Antipasti with olive tapenade, prepared olive oil and freshly baked bread • Melon balls and prosciutto • Caprese skewers • Bacon-wrapped plantains • Sweet pepper jelly, cream cheese, and crackers • Chicken satay and peanut sauce
Dinner • Grilled lobster tails with coconut rice and citrus salsa • Ribeye steak with mixed mashed potatoes and grilled vegetables • Seared scallops on a bed of linguine with capers and beurre blanc • Apricot-sage chicken with carrots and rice pilaf • Fresh catch with herbed quinoa and grilled marinated peppers • Thai shrimp and vegetable green curry and rice • Chicken and rice risotto with green salad
Dessert • Gourmet ice pops • Strawberry fool • Flan with toasted almond and fresh berry garnish • Skewered grilled fruit with ginger syrup • Coconut macaroon brownies • Salty peanut chocolate chip cookies • Poached pears in wine sauce
