Captain Matt and Chef Kendra
Captain Matt and Chef/Mate Kendra welcome you to join them on Knot Anchored for fun, laughter, relaxation and amazing memories. From the moment you set foot on board Knot Anchored you will realize you are in for an experience no resort stay could ever match. Whether you are looking for secluded, secret bays or popular hot spots, Matt and Kendra know all the great places to go.
Captain Matt grew up boating on the lakes, rivers and coastlines of Texas. Originally from a small town outside Austin, he has lived and travelled to many places throughout the world. Some of his many pastimes include playing the guitar, reading, hiking, fishing, spear fishing, diving, water skiing, snow skiing, mountain biking and, of course, sailing.
Matt sailed recreationally throughout his college, it wasn't until later in life that he decided to get his captains license and make a career of doing what he loves. After a more conventional career working as an Environmental Consultant and rehabilitating Craftsman bungalow houses, in 2008 Matt decided to follow his dream to buy a live-aboard sailboat, Helms Deep, and set sail.
After graduating from Texas A&M University and before meeting Matt, Kendra also tried the land life, teaching middle school science and working as a Registered Nurse. Her interests include scuba diving, snorkeling, reading, kayaking, camping, and hiking.
Kendra grew up in a family who loves to cook, and she continually expanded her experience cooking meals and desserts and entertaining friends and family. During her time sailing the islands, she has continued to refine her culinary skills. Kendra focuses on combining dishes from her Mexican- and German-influenced Texas hometown and infusing flavors of the islands. She loves to tailor her menus to her guests tastes; whether focusing on a specialty diet, or using local ingredients to make each meal a memorable waterfront dining experience impossible to recreate in a conventional restaurant.
Matt and Kendra have been together for over 10 years. Since that day in 2010, when they decided to leave it all behind, Kendra and Matt have had many adventures on the open seas traveling the Gulf of Mexico, Florida, the Bahamas, the Virgin Islands, and up and down the Caribbean chain as far as Grenada. Kendra tells some pretty entertaining stories of their misadventures.
For the past three years Matt has been running private charters in the US and British Virgin Islands on a variety of sail and powerboats and Kendra has split her time between nursing and crewing on a variety of different boats.
Matt and Kendra can make sure you don't miss the unforgettable spots in the Virgin Islands, along with the hidden gems not easily found by the average visitor. They are both Coast Guard licensed Master Sailing Captains with international STCW certifications and First Aid/CPR. In addition, Matt has a 100-ton BVI Boatmaster license, has training in Crowd and Crisis Management, and is a Vessel Security Officer. Whether you are a dive master or a water sports novice, you will find your time on Knot Anchored enjoyable. Knowledgeable, fun, and safe, we believe the old adage the crew is 50% of the charter - your experience with Kendra and Matt will have you wanting to book your next trip on Knot Anchored before you disembark.
Kendra and Matt appreciate that time on the yacht can be about relaxing with a good book on the deck lounge with a mimosa, watching dolphins play in the bow wake of the yacht underway, frying up the fish you caught yourself, or packing your day with watersports under the Caribbean sun.
Continental Breakfast is available every morning in addition to the hot plate items to include a variety of breads, muffins, fruit, dry cereals and yogurt served with fresh juices, coffee, and/or hot tea.
PANCAKE STACKS: Melt in your mouth Banana and Cottage Cheese pancakes with Fresh Blueberries and Strawberries – drizzled with Warm Orange Maple Syrup served with a side of Crispy Bacon
THREE-EGG OMELETTES: Made to Order – Ham, Bacon or Sausage – a mix of fresh veggies topped with cheese of choice or fresh salsa – accompanied by fresh melon
MINI FRITTATAS: Bite-Sized Ham, Cheese, and Parsley Frittatas served with toasted English muffins and preserves.
GRAND MARNIER FRENCH TOAST: Thick slices of home-style bread or Brioche dipped in a blend of Grand Marnier, orange juice, cinnamon ,and nutmeg – cooked crisp and golden served with orange slices and bacon or smoky links.
EGGS BENEDICT: Lightly toasted English muffins topped with Canadian bacon, a perfectly poached egg topped with fresh Hollandaise Sauce- served with breakfast potatoes and Mimosas or Bloody Mary’s.
HUEVOS RANCHEROS: Refried pinto beans layered on top of a warm corn tortilla topped with eggs, sunny-side up and fresh tomato salsa, sprinkled with queso fresco and cilantro – accompanied by local avocado slices.
SWEET OR SAVORY CREPES: Sweet – crepes with sugar & lemon or served with cream and fresh Fruit. Savory – crepes stuffed with scrambled eggs, mushrooms and bacon.
FISH TACOS: soft corn tortillas filled with seasoned blackened or grilled fish and fresh cabbage slaw, topped with a creamy avocado-cilantro sauce with a side of slow-cooked Caribbean-style black beans.
SRIRACHA-LIME CHICKEN CHOPPED SALAD: Plump chicken breast marinated in Sriracha-Lime sauce and perfectly grilled, served on a bed of chopped lettuce with cherry tomatoes, avocado, and grilled pineapple tings, topped with a slightly sweet lime vinaigrette.
SONOMA CHICKEN SALAD: A beautiful blend of chicken, celery, halved red grapes and pecans tossed in a creamy poppy seed dressing. Served on bakery fresh rolls or croissants with a small fresh fruit salad.
JALAPENO PHILLY CHEESE STEAK SLIDERS: Thinly sliced beef steak layered with sautéed green peppers, sweet onions, and thick slices of provolone cheese sandwiched between a sweet Hawaiian Roll, served with a dill picklesSpear and chips.
THAI COCONUT CHICKEN SKEWERS: Thai flavored sweet and spicy grilled chicken skewers served on a bed of coconut Basmati rice with a smooth and creamy peanut dipping sauce.
TURKEY PANINI: Boar’s Head Smoked Turkey sliced thin, swiss cheese, red onion and slices of avocado on a baguette press-melted Panini style, served with bacon ranch pasta salad.
GREEK CHICKEN WRAP: Grilled Chicken coated in a greek vinaigrette and wrapped in a spinach tortilla with lettuce, tomato, cucumber, and feta cheese, and a drizzle of homemade Tzatziki dressing. Served with fresh veggies and a zesty hummus dip.
BAKED BRIE: Wheel of Brie wrapped in phyllo dough and baked to gooey perfection, served with crostinis, green apple slices, and raspberry preserves.
CAPRESE SKEWERS: Fresh basil leaf, grape tomato, and mini mozzarella balls skewered together and drizzled with a balsamic reduction.
GRILLED SHRIMP: Marinated grilled shrimp served with a creamy avocado dipping sauce
CHEESE PLATTER: Manchego, Camembert, and Gorgonzola on a platter with crackers, grapes, dried figs and prosciutto.
BRUSCHETTA: Cremini mushrooms, garlic and fresh thyme on a crusty baguette topped with gruyere and toasted in the oven.
GREEN BEAN CRISPS Fresh Green Beans smothered in parmesan cheese and oven-baked served with a Sriracha dipping sauce.
PIRATE CHICKEN: Chicken breasts, marinated in a blend of soy, hot sauce and secret spices, grilled to perfection. Steamed corn on the cob with house made smoked paprika butter and a medley of sautéed seasonal vegetables
LEMON DILL MAHI: Mahi Mahi fillets baked and topped with a fresh lemon-dill sauce, served with a blend of wild rice and steamed broccoli
BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN: Slow-cooked pork tenderloin with a sweet and tangy glaze served with oven roasted new potatoes tossed in a creamy garlic sauce with a fresh garden salad with your choice of light and savory dressings
SMOKEY SHRIMP CHOWDER: crispy bacon and smokey paprika together with sweet corn and tender shrimp in a cream based soup, served with warm buttered bread.
CHICKEN CARBONARA: penne pasta, chicken, spinach, tomato and bacon, tossed in a creamy parmesan sauce. Served with a side salad and lightly toasted garlic bread.
GRILLED STEAK: Grade A Angus Steaks grilled to desired temperature by the Captain! served with skillet potato and onions, buttered and seasoned asparagus steamed to a tender crisp.
SALTED MAPLE POT DE CRÈME WITH BOURBON WHIPPED CREAM: Thick and creamy maple custard with a dollop of bourbon flavored whipped cream, a dash of sea salt, finished with grated nutmeg.
ADULT ROOT BEER FLOAT: Boat-made vanilla bean ice cream and root beer ale in a frosty mug topped with whipped cream and a drizzle of chocolate syrup.
INDIVIDUAL KEY LIME PIES: Cheesecake, with a hint of Key Lime tartness with graham cracker crust topped with whipped cream.
BREAD PUDDING WITH CAFÉ RUM SAUCE:Cinnamon-sweet bread pudding topped with a drizzle of coffee flavored rum sauce.
PINEAPPLE UPSIDE DOWN CAKE: Individual cakes with pineapple ring and brown sugar glaze topped with a maraschino cherry.
CHAMPAGNE AND CHAMBORD MOUSSE:served individually with whipped cream and raspberries.
COCONUT RUM CAKE: Caribbean Rum Cake with toasted coconut and pecans, glazed with a dark rum butter and served with boat made toasted coconut gelato.
Standard Ships Bar
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment .
Spirits include: Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila, Cruzan Rum, and an assortment of liqueurs.
Red & White Wines are served with dinner.
Beers include: Bud & Bud Lite, Coors Lite, Corona, Miller Lite, Caribe and Presidente/Presidente lite.
Please remember to let the broker know your preferred brand. If you require premium wines or spirits not included in the above please let us know and we will be happy to put them on board for you but at additional cost to the charter.