Crew Profiles: 
4th Year as Azulia II crew! 

Graham & Pam's passion for sailing and watersports, good food, and their love of nature, will lead you to a memorable sailing vacation in the Virgin Islands. Graham's easy going attitude, sailing knowledge and professionalism will ensure a pleasant holiday experience. Pam's culinary skills with a tropical touch are sure to please your palate. 

Capt Graham Qualifications:
USCG 100 Ton Masters with Sail & Towing Endorsement
BVI Boat Masters License 
STCW 10 (Safety at Sea, including CPR/First Aid)
PYA Yacht Hospitality Diploma, including Food Safety
American Sailing Association 101-114 Instructor 
PADI Open Water Diver Certified
Bachelor of Science Mechanical Engineering
Areas sailed: US & British Virgin Islands, Puerto Rico, Leeward & Windward Caribbean Islands, Bahamas, Dominican Republic, Turks & Caicos, Florida & Southeast US Coast, Chesapeake Bay, California, Marshall Islands.

Pamela Qualifications:
USCG 100 Ton Masters with Sail Endorsement
BVI Boat Masters License 
STCW 10 (Safety at Sea, including CPR/First Aid)
PYA Yacht Hospitality Diploma
PYA Food Safety Certificate
Gourmet Cooking Classes with Truffles & Trifles
Biltmore Culinary Institute Bootcamp Levels I & II
Island Eats Yacht Chef Workshop
American Sailing Association 101-104 Instructor
NAUI Open Water Diver Certified
Bachelor of Science Computer Science
Areas sailed: US & British Virgin Islands, Puerto Rico, Leeward & Windward Caribbean Islands, Bahamas, Dominican Republic, Turks & Caicos, Florida & Southeast US Coast, Chesapeake Bay, Guatemala, Mexico.


Non smoking crew.

Bio:
Graham is a lifelong sailor, growing up sailing with his parents on several different cruising yachts. His sailing experience is long and diverse, in addition to cruising sailboats and luxury catamarans he has also sailed, and raced, Hobie cats, sailing dinghies, iceboats and sand sailers. Graham is also an experienced scuba diver, avid windsurfer and enjoyable guitar player. 

Pam is a Florida native, enjoying many types of watersports since childhood, including skiing, snorkeling, surfing and fishing. Raised with the influence of Southern Hospitality, Pam has made cooking a hobby since her teen years and especially enjoys using fresh local ingredients in her meals. After sailing with a friend, Pam took sailing classes in 1999 and has been hooked ever since.

Their attention turned to their Engineering careers, and they met while working for a fast-paced high tech firm and married in 2002. Realizing they had a common dream of sailing the Caribbean, their goal soon became to live a sailing lifestyle. In 2007, they quit their jobs, sold their house and moved aboard their 40' sailboat, bound for the Caribbean. Over the next 3 years they sailed between the Eastern Caribbean, Bahamas and Southeast US Coast. Knowing they wanted to work in the sailing industry, they acquired their Captains licenses in 2009. During 2010 & 2011, they both worked in Florida as charter captains and ASA sailing instructors. Pam's love of nature led her to captain an eco-tour boat as well. Involved in the local yacht club, Pam was Rear Commodore, responsible for hospitality, event and menu planning and Graham served as dockmaster. But, the beautiful Caribbean was calling them back. In early 2012, they moved to the island of Vieques, PR to manage a small resort where Pam often cooked arrival dinners for guests and special event catering for large groups. The desire to sail again led them to work with Sail Caribe in 2013, sailing in the Spanish, US and British Virgin Islands. In 2014, they joined Team Azulia, and have sailing Azulia II since she began chartering in 2015.

Come enjoy a luxurious vacation cruise on Azulia II in these beautiful islands!

AZULIA MENU

This is a sample menu. All charter menus are custom tailored to meet guests preferences.

 

             Daily Continental Breakfast

·         Variety of Fresh Fruit

·         Ham, Bacon or Sausage

·         Fresh Baked Biscuits, Croissants, Breads, or Muffins

·         Yogurt, Granola and a variety of Cereals 

Breakfast cooked to order:

·         Fruit Pancakes, Waffles or French Toast

·         Eggs or Omelets of Your Choice

·         Beverage Selections are Assorted Juices, Milk, Coffee & Tea

 

Lunch

·    Sesame Ginger Crusted Seared Tuna On a Bed of Mixed Greens & Ginger Sesame Vinaigrette

·    Mahi-Mahi Tacos With Slaw and Lime Cilantro Aoli

·    Grilled Salmon on Wilted Kale, Shaved Brussels and Quinoa Salad with Guava Vinigrette With Warm Bread

·    Grilled Jerk Chicken Wraps With Pineapple Jalapeno Slaw

·    Pan-Seared Crab Cakes With Mango Chutney and Pasta Salad

·    Warm Herbed Goat Cheese  Over Grilled Vegetables on a bd of fresh Mixed Gteens, Balsamic Reduction

·    Grilled Hamburgers With Homemade Potato Salad

·         All lunches served with Fresh Fruit & Beverage Selection.

 

Hors D'oeuvres 

 

·         Caribbean Fish Ceviche with Warm Tortilla Chips

·         Pirate Rum-Spiced Wings and Guava BBQ Dip

·         Variety of Veggies, Cheeses & Gourmet Cracker Platter

·         Coconut Crab Shooters with Plantain Chips

·         Beef Tenderloin Crostini with Horseradish Creme

 

Dinner

All Entrees Served with Bread and Garden Salad or Delicious Soup

Wine Pairing to Compliment Your Meal

 

·     Black Angus Rib Eye Steak topped with Cabernet Butter Sauce with Twice Baked Potatoes & Sautéed Fresh Vegetables

·    Caribbean Beef & Pineapple Kabobs. Chunks of Marinated Sirloin, fresh Pineapple, Sweet Peppers and Purple Onions Grilled and served over a bed of Island Rice.

·     Espresso Rubbed Baby Back Ribs with Spicy Jamaican Potato Salad and Calypso Slaw

·    Grilled Wahoo – Wahoo Fillet lightly brushed with Pineapple Jalapeno sauce, served with Roasted Root Veggies.

·    Citrus Seared Tuna with a Wasabi Drizzle served with Jasmine Rice and Seared Baby Bok Choy.

·    Seared Shrimp and Scallops -  alla Pink Vodka Sauce over Penne Pasta, served with warm Garlic Bread.

·    Gingered Grouper en Papillote over Lime-Coconut Rice with Julienne Summer Squash Medley

 ·   Artichoke-Prosciutto Chicken Roulade with Lemon-Basil Risotto and Sautéed Vegetables.

 

Desserts

 ·       Caribbean Rum Cake with Dark Chocolate Sauce

 ·       Tropical Brownies topped with Vanilla Ice Cream

·         Fresh Mango Sorbet

·         Pineapple Upside Down Cake

·         Key Lime Mousse and Citrus Cookies

·         Banana Cream Tartlets with Warm Caramel Sauce

·         Drunken Pineapple over Coconut Ice Cream

Please inform us of any food preferences or allergies