Captain Dan and Chef/1st Mate Alli
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina, and quickly began guiding on the water and sharing his love of nature and the sea.
Dan worked on Bald Head Island, North Carolina helping in the development of an outdoor adventure company. He obtained his US Sailing Association Certification and American Sailing Association Certification, and began instructing others on sailing. During which and since, he has owned several personal sailboats and captained others, allowing him to learn and hone in his skill as a Captain.
Alli was born on the East Coast where as a young girl she grew up with a passion for the ocean and adventure passed to her by her father. In High School, Alli participated in multiple Outward Bound wilderness classes, and from there the adventure never stopped. She attended the University of North Carolina Wilmington, during which time she began working for the same sailing and kayaking company where she met her future husband, Dan.
Alli has grown up with a passion for cooking food, that not only tastes good and looks good, but that is good for you. She began cooking at a young age, preparing meals for her family of five, and continues to create beautiful dishes with love and artistry. She was, also, awarded First Place in the 2016 VICL Culinary Competition.
Dan and Alli met in the Summer of 2009 on Bald Head Island, North Carolina, where they worked running kayak trips and sailing excursions. Together they managed the company, never losing sight of their passion for travel. From the North Shore of Hawaii, to the coastlines of Costa Rica, the couple began their adventures together starting that summer. After sailing their personal sailboat, Goose , over 2,500 miles from North Carolina to the Bahamas and back they discovered their love for the islands.
They moved to the Virgin Islands to pursue their love for the sea and sailing, where they began working for a popular watersports company. Dan captained a 50ft catamaran, running day charters around the BVI and USVI, and Alli managed the hotel’s land and sea based watersports activities, meanwhile obtaining her certifications to crew.
After living together in the Virgin Islands for three years, the couple married in the summer of 2016 and they have been a Captain and Crew team ever since. They continue to get out on the water to snorkel, surf, sail and fish whenever the opportunity allows. Whether searching for lobsters, searching for waves, or simply sailing, they always enjoy their time spent on the water.
One of their favorite quotes is, “The Virgin Islands were meant to be viewed from the water.” s/v Kelea allows them to share their love for the islands, the sea, and all the two have to offer, with all of her guests.
A sampler from the galley aboard catamaran KELEA
BREAKFAST / Served with fresh and local fruits
sage ground sausage / roasted pobllno pepper / local eggs
Butterscotch Banana Bread Caribbean grown bananas / coconut custard creme / hickory smoked bacon
Florentine Eggs poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise
Lemon-Blueberry French Toast homemade pound cake / maple butter creme fraiche
Huevos Rancheros pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit
Caribbean Jerk Shrimp Salad
lime dressed arugula / papaya pico de gallo / homemade marinated onions
Roasted Cauliflower and Orzo Salad whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallot marinated spinach
Coconut-Crusted Fish Tacos cilantro and lime red cabbage slaw / red chili aioli / watermelon mint salad
Chesapeake Style Crabcakes fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioli
Grilled Chicken Lettuce Wraps grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pita
Flame-Grilled Hawaiian Burger pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad
Fresh Catch Ceviche
locally caught fish / scallops / shrimp / mango / blue corn tortillas
Tuscan White-Bean Hummus toasted pita / vegetable medley
Charcuterie Platter assorted cheeses and meats
Spring Caprese Salad grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reduction
Roasted Butternut Squash Soup braised apples and onions / goat cheese and Vidalia onion medallion
fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blanc
Dijon Marinated Lamb Lollipops seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraiche
Wasabi-Crusted Seared Ahi Tuna locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioli
Grilled New York Strip Steak seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado
Fresh Garden lasagna heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basil
Rosemary Infused Filet Mignon roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter
Miniature Key lime Pie
Homemade Peanut Butter Cup
Cafe Rum Bread Pudding