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NJ Charters Blog

Tuesday, December 16, 2008

MYBA St. Martin Charter Show, 2008

Visit the Northrop and Johnson Worldwide Yacht Charters Website

Northrop and Johnson Yacht Charters recently attended this crewed yacht charter show held on the island of St. Martin from December 6-9 at the Port du Plaissance Marina docks. This industry only crewed yacht charter show was for charter brokers on a worldwide basis to be able to review the crewed yachts available for charter this coming winter in the Caribbean.

There were over 30 mega power boats on display, all with their crew on board, set up as if a charter guest were just boarding for their week of vacation on a crewed charter yacht. We here at Northrop and Johnson Yacht Charters were pleased to see crewed charter yachts in a size range of 80′-190′, for six to twelve guests, depending on the number of staterooms on board.

Click on the “Read More” Button below to read about many of the boats viewed


Lady Sheridan

We were particularly pleased with Lady Sheridan, a 190′ Abeking and Rasmussen power boat just launched last year. Sleeping twelve guests on board, in six guest staterooms, five of which have king sized beds, Lady Sheridan is a perfect choice for charter this coming season in the Caribbean. Lady Sheridan won the “Best Boat in Show” award, which says it all.


Va Bene

The Chef on board Va Bene, a 156′ Custom mega powerboat, won first place in the Chef’s Competition for Mega Yachts over 40 meters at the show. This yacht was built in 1992, and is very well maintained, having just had a major refit last winter. One of the only yachts built before 2000 with zero speed stabilizers, Va Bene is very comfortable on anchor. Va Bene is well known in the Eastern Mediterranean especially in Croatia during the summer months and sleeps twelve guests in 6 guest staterooms, all with ensuite heads.


Namoh

The Chef on Namoh, 125′ Cheoy Lee, placed first in the Chef’s Competition and first in “Best Crew Service, Ambiance and Table Setting” for the Mega Yachts 40 meters and smaller. This can only make you look forward to chartering this yacht if just to have a meal on board. Comfortable for up to ten guests in five guest staterooms, Captain Greg Russell looks forward to welcoming guests on board for yacht charter this winter in the Caribbean.


Tuscan Sun

And as always, we were very pleased to see Tuscan Sun, the 147′ Izar launched in 2006and chartering for twelve guests in 6 guest staterooms. Captain Gui Garcia, and his wife Christina Jones-Garcia, the Chef, along with seven other crew create a very welcoming ambiance on board, and serve great food. Christina is a graduate of the California Culinary Institute and received her degree as a Certified Chef. A charter on board is always a wonderful experience.

See below to view a suggested menu from Chef Christina Jones-Garcia

M/Y Tuscan Sun Sample Week Menu
Chef Christina Jones

Breakfast
Daily options always include Continental breakfasts as well as hot entrees

Continental Breakfast-Fruit Platter with Hand Selected Tropical fruits, Ripe Melons and Sweet Berries, Freshly Baked Muffins and Pastries, Assorted Cereals, Flavored Yogurt, Fresh Squeezed Juices, Coffee and Tea

Hot Breakfast
Day 1 Crab and Avocado Omelets- Served with breakfast potatoes and crisp bacon
Day 2 Raspberry Bread Pudding- Sweet French bread, fresh raspberries and cream cheese in a rich vanilla custard, baked to golden perfection
Day 3 Huevos Rancheros- Corn tortilla topped with refried black beans, two fried eggs and Ranchero salsa with avocado and sour cream garnish
Day 4 French Crepes- Filled with fresh fruit and vanilla yogurt, with warm maple syrup and sausage
Day 5 Herb and Goat Cheese Omelet-Served with hash brown potatoes and crisp bacon
Day 6 Belgium Waffles- Warm maple syrup, fresh Chantilly cream and ripe strawberries served with sausage
Day 7 Smoked Salmon Benedict or Tomato Basil Benedict- Served with breakfast potatoes and bacon

Lunch
Day 1 Mediterranean Pannini & Roasted Garlic Caesar Salad~ Toasted sandwich with roasted red peppers, eggplant, caramelized onions and Bourson cheese with a Caesar salad
Day 2 Mahi Mahi and Black Bean Burritos- Filled with blackened Mahi Mahi, black beans, Mexican rice and cheese, topped with salsa fresca, guacamole and sour cream
Day 3 Macadamia Nut Chicken Breast- Mango-sweet Thai chili sauce, mashed potatoes and mixed greens with shallot vinaigrette
Day 4 Salad Nicoise with Seared Ahi Tuna- Crisp romaine lettuce, red potatoes, hard boiled egg, French green beans, Nicoise olives and shaved sweet onion with a Dijon vinaigrette
Day 5 Thai Style Crab Cakes- Fresh Dungeness crab mixed with water chestnuts, ginger and green onions, Served with ginger-lime mixed tossed mixed greens and a Thai red curry aioli
Day 6 Goat Cheese & Herb Gnocchi- Tossed with olive oil and garlic, accompanied with a baby spinach salad with oven roasted tomatoes, pine nuts and white truffle and lemon zest vinaigrette
Day 7 Hunan Grilled Chicken- Served with ginger-soy noodles, Asian slaw and toasted sesame seeds

Dinner
Salads/Starters
Day 1 Cornmeal Crusted Oysters- Golden pan fried, with Saffron aioli
Day 2 Goat Cheese and Fig Salad- Mixed greens tossed in a shallot- balsamic-pomegranate vinaigrette, fresh raspberries, toasted hazelnuts and proscuitto
Day 3 Classic Caesar Salad- Crisp romaine, garlic croutons and Parmesan triangles
Day 4 Creamy Blue Cheese Salad- Organic greens, Blue Cheese and apples tossed in a raspberry vinaigrette, topped with walnuts and crispy leeks
Day 5 Mediterranean Ahi Tuna Tar Tar- Sashimi grade Ahi Tuna, capers, tomato, basil, and garlic tossed with extra virgin olive oil, aged balsamic drizzle
Day 6 Steamed Mussels and Clams- White wine and garlic broth, sweet tomatoes, fresh basil and herb crostini
Day 7 Thai Coconut Curry Soup- With mixed Julienne vegetables, Shitake mushrooms, fresh Thai basil garnish

Entrees
Day 1 Wild Mushroom and Fire Roasted Red Pepper Pasta- Chanterelle and shitake mushrooms, with asparagus slivers and Penne pasta in a rich Gorgonzola cheese- basil cream sauce
Day 2 Pan Roasted Halibut-Sauced with a buerre blanc, sautéed tomatoes, capers and garlic, over wilted spinach and smashed baby red potatoes
Day 3 Grilled Filet Mignon- Topped with a Cambazola- thyme butter, sautéed mushrooms in a rich pancetta Bourbon glaze with garlic mashed Yukon Gold potatoes
Day 4 Roasted Breast of Duck- Thinly sliced and sauced with a orange-ginger rice wine vinegar reduction, maple whipped yams and zucchini strings
Day 5 Sesame Seared Ahi Tuna-Sesame crusted and seared medium rare, Island pineapple salsa, stir-fried asparagus with garlic-soy glaze and wasabe mashed potatoes
Day 6 Roasted Pork Tenderloin- Sliced thin and sauced with a cherry-balsamic reduction, baby carrots, and Brie-caramelized onion potato gratin
Day 7 Pepper Seared Ono(Dorado)- Served over stir-fried Shitake mushrooms, baby bok choy, and sweet red peppers , steamed Jasmine rice, and finished with a Lilikoi (passion fruit) buerre blanc

Desserts
Day 1 Classic Tiramisu- Italian cookies laced with espresso, rum, cocoa and layered with sweetened mascarpone cheese and shaved chocolate
Day 2 Caramelized Coconut Bananas-Bananas in a warm caramel-rum sauce served with vanilla bean ice cream and topped with toasted coconut and chocolate sauce
Day 3 Individual Molten Chocolate Cakes- Oozing chocolate centers with fresh raspberry drizzle
Day 4 Chocolate Mousse-Flavored with Kahlua, Amaretto and Hazelnut Liqueurs, topped with freshly whipped cream
Day 5 Layered Vanilla cake & fresh Strawberries- Layers of vanilla cake filled with whipped cream and sliced fresh strawberries
Day 6 Coconut Creme Brulee-With mango puree and a ginger cookie
Day 7 Warm Blackberry Pie- Sweet blackberries, lemon zest, vanilla bean ice cream with chiffonade of mint

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