Crew Profiles:
New Crew Starting November 2019- Captain Taylor Smith and Chef Margaret Harrington (Formerly of Better Days/White House)

Captain Taylor Smith's Certifications:
• 100Ton USCG Master
• STCW 2010
• PADI Dive Instructor
• FCC Radio Operators License

Chef/First Mate Margaret Harrington's Certifications:
• Culinary Certificate
• STCW 2010
• PADI Dive Master
• Yoga Instructor

Genuine hospitality and contagious enthusiasm for the islands are what Margaret and Taylor are all about. Having sailed their 30’ monohull extensively from Maine to Grenada and lived aboard while exploring the Virgin Islands, they know how to turn the dream of a sailing adventure into a reality. They have a glowing reputation, yielding nothing but 5-star reviews.

Taylor grew up in Central Virginia, splitting summers between living on the lake driving ski boats and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor started pursuing his passion for living. Playing in a touring rock band transitioned to trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing, taking American Sailing Association courses, walking the docks for crew work, completing safety certifications, and before he knew it he was working day sailing charters in the Virgin Islands.

Margaret also hails from the Blue Ridge Mountains of Virginia and has sailboat chartering in her blood from her Dad, who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and an appreciation for the way a good meal can bring families and friends together. An ambitious explorer as well, Margaret attended the National Outdoor Leadership school before earning her bachelors degree from the University of Colorado in Boulder. She is a certified yoga teacher and recently returned to where she received her training in India, joining a month long motorcycle expedition over the highest drivable passes in the Himalayas.

Despite being raised less than an hour apart and sharing so many passions, the two didn’t meet until they were both living in Colorado. Shortly there after their dream of sailing the islands took off and they moved to Saint John where they worked day sailing charters and eco kayak tours. After that season they bought their sailboat and began cruising full time, meshing into a dynamic team afloat. Having guests aboard ignited their passion for sharing the good life with others and providing a truly bespoke charter.

Margaret and Taylor offer a vacation experience informed by years of local knowledge and a menu of their favorite island recipes personally gathered from the Bahamas to Grenada. From diving for conch that are later served up as fritters to helping someone catch their first wave surfing, providing lasting memories in one of the world’s most special places is something this team never tires of. Together they bring personalized service and engagement, with true authenticity and passion for sharing the island experience with others.

Sample Menu

Chef Margaret’s Sample Menu

* chef’s favorite **captain’s favorite

Breakfast

Eggs-in-a-Bread* 

A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit

Coconut Waffles with Strawberry Rhubarb Compote

Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes 

Lemon Blueberry Granola and Yogurt

Tangy, sweet, and slightly spiced, enjoy this homemade granola packed with nutrients over greek yogurt with local honey and fresh fruits

Baked Greens Frittata

Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic

Southern Style Sausage and Gravy Biscuits**

Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy

Roasted Rosemary Sweet Potatoes, Poached Eggs + Avocado

Poached eggs served on a bed of rosemary sweet potato fries, crispy baked bacon + avocado, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)

Asparagus Shaksuka

A delicious combination of poached eggs in a morning stew of tomatoes, asparagus, scallions and thyme. Served with rosemary sourdough and fresh fruit.

Lunch

Baltimore-Style Crab Cakes

Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing 

Local Mahi Tacos* 

Grilled Mahi Mahi seasoned with a signature blend of spices on roasted corn tortillas topped with cabbage, avocado, mango salsa + a lime cilantro aioli drizzle

Grilled Chicken Caesar Salad

Crunch romaine tossed with homemade garlicky caesar dressing, shaved Parmesan, homemade crispy croutons.

Grilled Portobello Sandwich* 

Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun

Shrimp on Cauliflower Fried Rice Bowl

This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors

Salmon Arugula Salad

Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette 

Appetizers 

Caribbean Conch Salad* 

Freshly cracked, local caught conch marinated in lime juice with bell peppers, onions, jalapeño 

+ cilantro served with crunchy plantain chips

Tomato and Basil Bruschetta

A dreamy combination of tomatoes, boat grown basil, and italian herbs with a drizzle of balsamic reduction on crostinis 

Bountiful Charcuterie Board

A board full of variety: Bold meats (prosciutto, salami, sopressata...) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti...) 

+ delectable spreads (fig jam, stone ground mustard, olive tapenade...) + pickled vegetables (beets, jalapenos, pepperoncinis…) + seasonal fruits

Homemade Hummus 

Ground chickpeas, nutty tahini, fresh squeezed lemon juice, smashed garlic, EVOO + served with warm pita bread and sliced vegetables

Watermelon Goat Cheese Salad* 

Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint

Prosciutto Wrapped Melon**

Skewers of melon strips and prosciutto + drizzles of honey + rock salt

Baked Arancini and Bruschetta

Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad

Sizzling Shrimp Roll

Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce

Dinner

Ahi Tuna Tower with Sesame Wonton Crisps

A tower of sushi grade ahi tuna, sushi rice, mango-cucumber salad + microgreens with a Wasabi + Sriracha Aioli drizzle

Filet Mignon

Select tender, juicy filets grilled to order, paired with baked brussel sprouts + sautéed minced cauliflower, with an herbed mushroom cream sauce 

Seafood Paella

A summer favorite and perfect base for the freshest seafood available, with notes of tangy lemon, fresh herbs, and mediterranean spices

Blackened Sesame Chicken Stir Fry

Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos or soy sauce

Grilled Flank Steak 

Marinated overnight and flash grilled, this flank steak pairs perfectly with a corn + black bean salsa, grape tomatoes, microgreens, and homemade chimichurri

Simply Elegant Pasta*

Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers

Fresh Caught Grilled Lobster Tail**

Split tails grilled with garlic herbed butter, grilled red potatoes and baked avocado with red rice salsa

Desert

Homemade Chia Pudding* 

Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit

Key Lime Pie 

Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust

Crème Brûlée

In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel

Cocoa Avocado Mouse

A creamy combination of local avocados, 100% cocoa, maple syrup + almond milk, topped with kiwi or caramelized pears

Snacks

Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, taziki dip and vegetables, to name a few.

“Once around the World” Dinner Menu

As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels

Indian

Curry served with naan

Italian

Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini

Portuguese

Fresh caught whole fish grilled, bed of rice, grilled vegetables

South American

Skirt steak with chimichurri sauce

Caribbean

Coconut crusted grouper fillets with fried plantain 

Moroccan

Vegetable or Chicken Tagine with tri-color quinoa

Something Familiar

Quarter pound select beef hamburgers and truffle rosemary fries