Captain Graham and Chef Kristiann and Host Friday
Graham is an engineer by training who spent a successful 10-year career in the oil and gas industry. He learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.
If you are new to sailing, Graham would love to teach you how much fun it can be to helm and tune the sails. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham turns his attention to crafting cocktails to your taste.
From 2011-2015, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. She loves to combine gourmet ingredients with local delicacies for new twists on classic dishes.
Avid travelers, Kristiann and Graham have lived on four continents and visited over 40 countries. Their experiences have taught them that great vacations are made up of many small details. Kristiann delights in tailoring the menu and creating special moments for each group of guests aboard.
In 2015, Graham and Kristiann reached a point where they could focus on what they love to do most: travel, host guests, and sail. They have sailed Allende since her launch in France, cruising the Bay of Biscay, Mediterranean Sea and crossing the Atlantic to meet you in the British Virgin Islands. Both Graham and Kristiann hold a Masters 50-ton license from the United States Coast Guard and are CPR/First Aid certified.
Graham and Kristiann welcome you to share in the luxurious life aboard Allende.
Friday is a seven-year-old German Shorthaired Pointer with his sea legs. He's well-mannered and loves the water. He leaps off the front of the boat when at anchor and seduces other cruisers paddleboarding by to take him for rides. Friday can climb the swim ladder on his own. For guests who are pet-lovers, he is a much-loved addition to their charter. With advance notice, the crew is also happy to confirm Friday's home ashore.
ALLENDE SAMPLE MENU
Sailing is a surprisingly hungry business. So in addition to three meals a day, you’ll find snacks delivered just when you need them.
Start your day with coffee from Allende's professional-grade espresso machine.Breakfast is accompanied by coffee, tea or juice and your choice of a tropical fruit smoothie or fresh fruit platter.
Breakfast is accompanied by coffee, tea or juice and your choice of a tropical fruit smoothie or fresh fruit platter.
A cold breakfast of Greek yogurt with homemade muesli, honey, and homemade preserves is always available.
Biscuit benny, local greens, Hollandaise sauce
Fried eggs over vegetable hash, breakfast sausage
Banana pancakes with maple-rum syrup and crispy bacon
Baked eggs with kale, sausage, and cheddar
Crunchy vanilla-almond French toast with bacon strips
Nicoise salad with seared fresh-caught tuna
Falafel pie in phyllo crust, Greek salad
Lamb burgers on homemade brioche buns
Mexican chopped salad with jalapeno-honey-lime dressing
Fresh Vietnamese Spring rolls with peanut sauce
Mediterranean deli platter, dips and crudités
Fresh tuna ceviche, Leche de Tigre
Wedge salad with blue cheese dressing
Fresh guacamole with plantain chips
Green mango salad, spicy lobster
Shrimp campechana, homemade soda crackers
Family-style cheese and charcuterie board with house-made crackers, mustards, and pickles
Caramelized carrot soup starts this three-course dinner.
Baja fish tacos, chipotle-cheddar slaw, Mexican corn “elotes”
Thinly sliced grilled flank steak with chimichurri, black beans, grilled plantains
Spice-crusted pork loin, spinach and artichoke gratin, honey-balsamic carrots
West Indian chicken curry with coconut milk, jasmine rice
Seafood and sausage paella
Pan-fried fish fillet, mango salsa, mashed potatoes with spinach
Cocoa-rubbed steaks, Hasselback potatoes, fresh green beans
Chef Kristiann's homemade pasta.
Mango mousse with fresh passion fruit
Mexican chocolate mousse
Lemon meringue cupcakes
Bread pudding with rum sauce
Carrot cake, ginger-cream cheese icing
Chef Kristiann loves to prepare vegetarian meals as well and can accommodate most any dietary requirement with advance notice.
Juice, sodas, water, beer, rum punch & well drinks are available all day for your enjoyment.
Spirits include Tito’s Handmade vodka, Tanqueray gin, Jack Daniel’s whiskey, Jose Cuervo Gold tequila, local rum, and an assortment of liqueurs.
Red & white wines are served with dinner.