Crew Profiles: Jordan and SarahJane 

Crew Profiles:
MEET THE CREW - 2019/20 SEASON
Captain: Jordan Maupin
Chef/First Mate: SarahJane McCann

Jordan found himself drawn to the water and the islands from a young age.
He grew up in Dallas, TX as landlocked as can be, but he would daydream of the sun and the clear turquoise seas of the Caribbean. He made his way to the islands finally when he was 21 planning to just pass through for a year on to Prague; but the vibes, salt, and beaches grabbed his soul. He quickly fell into the boating industry shortly after moving and has loved it. 1 year turned to 2, and 2 to 7. Jordan cultivated some interesting island hobbies which include spearfishing, free-diving, and snorkeling.
In his off-time Jordan loves traveling as it is a strong passion of his and every chance he gets he jumps on a plane to discover unique cuisine, culture, sights and experiences and has explored 16 countries so far and counting.
Jordan is a USCG Licensed Captain with a sailing endorsement and STCW 95. As a day charter captain and a term charter Captain in the Virgin Islands, he has discovered the local hotspots and secret beaches he would love to share with you. Jordan's vibrant personality and his eagerness to make sure everyone has a life changing experience is what sets him apart.


SarahJane is an adventurous chef that has been in the yachting and hospitality industry for over 14 years. She has sailed the entire North American seaboard, Bahamas, Costa Rica and Caribbean. After studying courses towards a Hospitality Management Degree from East Carolina University in North Carolina and working for high-end corporate restaurants she set out for island life and the open ocean. Working on sailing vessels and mega yachts for the past 8 years, chef SarahJane has vast experience as a gourmet chef, both on land and at sea and can cater to any taste. She likes keeping active with scuba diving, snorkeling, yoga, hiking, and paddle boarding. While not on charter she travels the world visiting museums and galleries, experiencing arts and foods from different cultures, and explores architecturally diverse cities for their open markets to learn about local food products and how to incorporate new exciting flavors into her recipes.

BREAKFAST

FRESH FRUIT, ASSORTED MUFFINS & BREADS

ORANGE EGGS BENNIDICT

HASHBROWN OMELETTE

OPEN FACED SOFT BOILED EGG SMASHED ON GRILLED ARTISINAL BREAD TOPPED WITH AVOCADO

SACRMBLED EGGS WITH CHEESE

SPINACH AND GOAT CHEESE CRUSTLESS QUICHE

2 FRIED EGGS AND CRISPY BACON

HUEVOS RANCHEROS

HAM AND CHEESE EGG MUFFINS

FULLY LOADED FRIED EGG BLT

 

LUNCH

PAN SEARED SEA BASS OVER MIXED GREENS WITH FRESH HERBS LEMON VINAIGRETTE

BAKED BRIE & SPINACH STUFFED CHICKEN BREAST, ROASTED ROOT VEGTABLE AND       ARUGALA SALAD WITH FRESH RASPBERRY VINAIGRETTE

IN-HOUSE COOKED THIN CUT BRISKET OVER RYE WITH SAUERKRAUT & MELTED SWISS

SESAME SEED CRUSTED YELLOW FIN TUNA SALAD NICOISE

TURKEY AND CHEESE PANINI WITH CESAR SALAD

POACHED PRAWN AND LOBSTER SALAD WITH CITRUS CHAMPAGNE VINAIGRETTE

KOREAN SPICED BRAISED SHORT RIBS, MIXED GREENS & SUMMMER ROLLS

BAKED GROUPER OVER QUINOA AND ARUGALA SALAD WITH CHERRY TOMATO AND FRESH BASIL

CHICKEN CAPRESE MELT WITH GREEK SALAD

 

HAPPY HOUR BITES

GROUPER CIVECHE

CHEESE BOARD

CHARCUTARIE PLATE

BAKED BLUECRAB DIP

SCALLOP CAKES WITH CILANTRO LIME SAUCE

ARTICHOKE SPINACH DIP

SPICY FRIED CALAMARI

MED TRIO - HUMMUS, TABOULI, CUCUMBER TADZIKI WITH TOAST POINTS

ANTIPASTO

 

DINNER

 LOBSTER BISQUE – FILET MIGNON SEARED IN BUTTER, LEMON ASPARAGUS, PEARLED BARLY, RED WINE SHALLOT SAUCE – LEMONGRASS CREM BRULEE

 PETITE MIXED GREEN- BAKED HALIBUT, HARICOTS VERTS, CREAMY RISOTTO, CHAMPANGE BURR BLANC – CHOCOLATE AVOCADO MOUSSE

 MINESTRONE SOUP – 12 HOUR BRINED PORK CHOPS, SWEET POTATO HASH WITH ENGLISH PEAS AND BRAISED ONION – CHOCOLATE BANANA RIPPLE CHEESECAKE

 CEASAR SALAD / GAZPACHO – GRILLED NY STRIP, BLISTERED ZUCCHINI, PARMESAN POLENTA, BALSAMIC REDUCTION – VICTORIA SPONGE CAKE WITH STRAWBERRIESAND WHITE CHOCOLATE CREAM

 ROASTED CAULIFLOUR SOUP – BAKED TILE FISH, BROCCOLINI, WILD RICE PILAF, BASIL OIL - CHOCOLATE CAKE WITH CHOCOLATE GANACHE & CINNAMON MARSCAPONE CREAM. FRENCH ONION SOUP – BRAISED LAMB CHOPS WITH PAN JUS, GREAT NORTHERN BEANS, LARDONS, LIGHTLY WILTED SPINACH – PISTACHIO ROULAD WITH RASBERRIES AND WHITE CHOCOLATE

  PETITE MIXED GREEN WALDORF SALAD – PAN-SEARED DUCK BREAST, MAPLE ROASTED CARROTS ,SWEET PEAS, CRISPY POLENTA  - CHOCOLATE, BANANA AND PEACN COOKIE ICE CREAM SANDWICHES

 BUTTERNUT SQUASH SOUP – ROASTED PORK LOIN, BRAISED BRUSSELS SPROUTS, PURPLE POTATO MASH, CURRIED APPLES – BOSTON CREAM PIE

 CHILLED PEA SOUP WITH SEARED SCALLOP – STUFFED TUSCAN CHICKEN BREAST, GREEN BEANS, TOASTED QUINOA, ROASTED CHERRY TOMATOES – LEMON TARTS

 

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