Captain Taylor and Chef Denise
We present you Denise and Taylor Melton, this interesting couple married in St. John February 8th, 2017 and will be the crew responsible for your adventure aboard Sailing Yacht Blue Pepper. They will work hard to make sure your experience in the Islands will be something you will cherish forever.
Denise Melton, an award-winning chef at the Virgin Islands Yacht Show Culinary Competition, was born in Brazil where she bought her first sailboat at seventeen. Five years later she moved to Argentina and worked several years for an important family as a captain for a 60’ sailing yacht and a 70’ power yacht. She also accomplished dozens of deliveries between Buenos Aires and Rio De Janeiro. Crossing the Atlantic twice in her personal boat, her blue water experience is unrivaled. Four years ago, she moved to St. Maarten to be the Captain to an 87’ powerboat, and a year after that she decided to pursue her other passion, to become a professional chef. Now Denise has decided to join Taylor in providing the best culinary experience, aboard one of the most luxurious charter yachts available in the Virgin Islands, Blue Pepper. Her cuisine has the influence from Italy, Portugal, Spain, and Brasil. She loves the Mediterranean food and in the last few years has grown accustomed to a Caribbean flair. She specializes in personalizing any menu to a guest’s taste, and has an impressive knowledge to accommodate gluten free, dairy free, low carb, and paleo diets etc. She is fascinated with the art of presentation, a great host, and will ensure that your time spent aboard will be filled with flavor, aroma, and fresh experiences.
Captain Taylor Melton was born in Fort Worth Texas, he is a persevering, and enthusiastic individual. When travelling with his family through Alabama when he was 14 years old, Taylor ran across a CD in a small gas station bearing a cover art of beautiful white sands, turquoise waters, and a harbor filled with sailboats of all kinds. This CD was one of Jimmy Buffett’s live albums recorded right here in the Caribbean. After listening for several days, young Taylor told his parents that he would be a Captain in the Virgin Islands one day, they laughed, but after years of hard work, here he is. Taylor worked as a bartender for several years and learned the beauty of sailing in his free time, and finally with tickets in hand, he made it to the islands to begin his life on the ocean. He worked as a mate for several boats before completing his school to become a captain. From there he went on to deliver sailing yachts from the Virgin Islands to New York and Bermuda in the open ocean. For two years he drove powerboats all around the US and British Virgin Islands, making over 500 day charters. This gave Taylor an amazing insight to every bay and unique place and his curiosity about the local culture helped him learn even more about our Virgin Island Waters. Captain Taylor has a lot of rich history he enjoys sharing with his guests. Taylor met his wife while sailing the Virgin Islands shortly after purchasing his own sailboat. Sailing Vessel Isola Bella has brought Captain Taylor a lot of personal adventure and experience in the Caribbean, and now he shares the beautiful boat as a home with his wife, Denise. In the last couple of years he has been the Captain and owner of a power cat and teamed up with his wife for several term charters. Taylor’s service in fine dining and bartending compliments Denise’s accomplishments in the galley. Together they form an invincible crew. The safety and security on board will always be the first priority of your Captain, while fun and excitement never get left in the wake.
Smoothies, tea selections, fresh orange juice, regular coffee or espresso, cereal, fresh fruits, yogurt, oats, granola, and various breads/ toasts, will always be available
Espresso Biscuits Homemade Biscuit sandwiches filled with a crunchy pancetta, marbleized eggs, collard greens, & espresso aioli.
Good Morning Cowboy Gourmet steak topped with skillet eggs on a crunchy potato bed adorned with caramelized onions and red peppers.
Bangers & Mash England reacipe, gratin mash potato, covered in a dark gravy, topped with sautéed onions, tomatoes, and sunny side up eggs accompanied by spicy sausage, sweet sausage and gammon bacon skewer.
Bonjour Paradise Crepes filled with cream cheese, sliced green onions, dark forest turkey, chopped tomatillos and delicately bathed in a light béchamel sauce. And for breakfast desert; an irresistible baby crepe with fresh berries, Nutella and toasted coconut.
Light n’ Roll Tomato basil wrap, filled with scramble egg whites, low sodium turkey, feta cheese and baked spinach seasoned with a balsamic Dijon vinaigrette.
Great Greek Crock pot Greek frittata: fresh happy eggs, thin layers of serrano ham, and crumbled feta cheese mixed up with kalamata olives and artichoke hearts with a touch of extra virgin olive oil.
CARIBBEAN BREAKFAST OPTIONS
Good Morning VI Pate This is a breakfast tradition in all Virgin Islands, you will find Pates normally in just a simple place that makes food for the local people. Pates are fried dough pockets stuffed with beef, chicken, vegies or salt fish. The chef version can be: beef, chicken, or beans, braised with onion, green pepper and seasoned with a homemade Caribbean spice blend. The original version is fried but a baked version can be made too.
Cachapa Me Up A traditional Venezuelan breakfast, “Cachapa” is made with a grated fresh corn tortilla filled with “queso fresco” (fresh cheese) the chef suggestion serves it accompanied with bean salad and slow cooked pork.
Arepa CaribeÑa This is another Latino-Caribbean classic, it’s a Venezuela National breakfast but you will find “arepas” in Puerto Rico, Dominican Republic, Panama... This is a delicious homemade white corn bread/tortilla stuffed with an infinite variety of ingredients. The chef favorites are scrambled eggs, veggies frittata, bacon and avocado or Reina Pepeada: chicken, onion, cilantro and avocado cream. You should try it!
Every breakfast will come with a fruit decoration, so the kids can eat healthy and fun. If you are not a child but would love to have something from the kid’s menu, we can make that it happens on a big plate!
Pigs and blankets Breakfast sausage rolled up in white bread slice, finished as a French toast
Chicken & waffles Deep fried breaded checken topped on a homemade waffle (sausage gravy optional)
Surprise pancakes Homemade pancakes with a choice: M&Ms, chocolate chips, berries, banana or all together!
E.B.C. Eggs, bacon, cheese sandwiches
Chocolate croissant Home baked
Cinnamon rolls Home made
Grilled cheese sandwich Cheese sandwiches...grilled!
Beef Island Tender short ribs on a crunchy home baked baguette, caramelized onion, decorated with a creamy blue cheese sauce, and on the side, a naturally spicy wild arugula salad.
Pad Thai This traditional Thailand dish is a delicious and refreshing plate. Rice noodle with jumbo shrimp or chicken (or both, the chef’s favorite combination) sautéed in a local tamarind sauce, with a few drops of lemon, local spice, garlic, green onions, beansprouts and roasted peanuts.
Wok for Walk A light and nutritive lunch, summer vegetable combinations, you choose the protein, sautéed in sesame oil and garlic soy sauce, served in a crunchy tortilla bowl.
Pasta del Mare Black fettuccine (negro di sepia) with a Sauvignon Blanc sauce, shrimp, squid, octopus, mussels, crunchy parmesan, and fresh parsley on top.
Anegada Taco Local fresh lobster, cooked in a garlic lime Grand Marnier sauce, topped with a pineapple-mango Pico de Gallo, served with a Mexican coleslaw salad on side.
Green chicken salad Chicken boiled in a saffron broth, mixed with green apples, romaine lettuce, pistachio, celery, and brown rice. Served atop a puff pastry basket.
Jamaica Skewers Chicken and pineapples skewers grilled, on top of a quinoa coconut tower, mango habanero salsa and plantains on the side.
Triple C Burger Creole Crab Cake patty made with crab claw meat, goat cheese, thin sliced cabbage and a homemade mayonnaise with local spices served with a pepper butter corn on the cob.
V.I. Tradition Roti is a tradition in all Virgin Islands, a plate with an Indian influence. It’s a homemade tortilla that has a totally different flavor and texture when compared with a Mexican style tortilla. Inside of this “Indian burrito” you will find chicken, chick peas, onions, sweet peppers, and potato, cooked in a yellow curry sauce, with a homemade mango chutney on top.
Blackened Mahi Sanduba Mahi Mahi sandwich, spiced with the chefs homemade blackened seasoning, served on a brioche roll, with lettuce and a homemade tartar sauce, with a potato salad side.
Ham & Cheese panini
Baked camembert on a rustic bread
Homemade hummus, mini pita bread and vegies
Organic blue corn tortilla chips with homemade salsa and cheese dip
Mini pastry, ham and cheese, asparagus, provolone, and caprese.
Prosciutto & water melon with other exquisites
Canapes: Salmon and cream cheese, pineapple and bacon
Peanut butter and jelly
Or anything that we will find on the preference list!
Goat cheesecake Goat’s cheesecake with a caramelized red onion jam, micro greens on top, and a touch of crunchy bacon.
Coconut shrimp curry soup Authentic, bold and full of flavors, this soup has coconut milk, homemade red curry, and a touch the heavy cream, can be served cold or hot and is perfect to open the appetite for the next plate…
Moroccan creamy Creaminess, flavor contrast, and color is what this soup offering. Butternut squash, goat cheese, ginger and pistachios.
Summer Gazpacho Fresh tomatoes, cucumber, and red onion blended with spices, and garnished with a basil crouton.
Black ravioli Squid ink homemade ravioli with smoked salmon and cream cheese served in a pink aioli sauce.
Lemongrass Wontons Boiled wonton filled with ground beef with lemon grass, veggie mix, and ginger. Served with a sweet & spicy homemade sauce.
Elegant Pear Pear pan seared, Iberic ham, goat cheese, and a touch of honey.
Coconut Shrimp Deep fried langostino covered with crunchy coconut, served with a spicy passion fruit sauce.
Acra A famous French Caribbean creole food, similar to a conch fritter but using a salt fish, the flavor and texture deserve to be tasted.
Madurito From Puerto Rico to the Blue Pepper table, we have a simple and unique combination, sliced and wrapped sweet plantain roll filled with a Julienne cut New York steak served with a garlic cream sauce.
Mi Mignon A perfect piece of mignon wrapped in a thin bacon slice, sous vide to a perfect temperature, served with fondant potato, Zucchini flower and a Malbec reduction.
Mama Mia! Veal parmesan scaloppini, served on top of a creamy polenta, covered in a traditional pomarola sauce and served with brussels sprouts. Italy on the table!
Oso Bucanero Slow cooked ossobuco in a vegetable sauce, with a creamy azafran risotto and parmesan ice cream.
Shrimp Pineapple bowl Jumbo shrimp sautéed in garlic butter and lime, jasmine and wild rice cooked with veggies and pineapple, decorated with a crunchy Iberic ham and cilantro. Served in a pineapple bowl!
Atunado Blackened Tuna, with wasabi mash potato on top of a ratatouille matt, and a spicy lime coconut sauce.
Caribe on the grill Traditional BVI dinner, barbecue ribs covered in the chef’s house made BBQ sauce, salted veggies served with mini potatoes & a colorful garlic butter sauce.
Muqueca Traditional Brasilian dish, fresh grouper cooked in coconut milk, served with a cilantro lime rice and sliced sweet red, green, & yellow peppers
Mofongo Chicken breast stuffed with veggies, ham, and cheese, “mofongo” (mashed green plantain), served with asparagus and an irresistible aioli cream sauce.
Macaroni and cheese with grilled chicken
Milanesita with mashed potato (thin steak, breaded, and baked or fried)
Chicken stuffed with ham and cheese with yellow rice
Fish fingers and baked potato
Chicken noodle soup
Any favorite plates from the kids!
Sweet Wonton Crispy cinnamon wonton layers filled with homemade vanilla whip cream and fresh berries
Flowerless Chocolate Cake A classic recipe made from scratch using a high-quality dark chocolate, & with a homemade white chocolate mint drizzle.
Jar Lime Pie Key lime pie mousse served in an individual mason jar.
Pink Pie Strawberry cheese cake made with real fruit, with a dark chocolate drizzle
Drunk Banana Flambé Banana flambéed in a dark spiced rum, served with a house made coconut ice cream
Tia Maria Thin cookies soaked in a coffee liqueur, mounted between layers of homemade vanilla pudding.
Desert Passion Passion fruit mousse, on top of an Oreo crust.
Creme Brulee Traditional Crema Catalana made with real vanilla beans, and local sugar caramelized on top, classic and perfect just like it is.
Flan Caribeno Vanilla flan, with the addition of a touch of local spiced rum and coconut, with a caramel and raisin rum drizzle.