Blue Pepper came 1st place in Save the Blue Water Competitionof the 2018 USVI Charter Yacht Show.
Blue Pepper has a child playpen 24″x33″ which fits on the floor in the guest cabins for clients with little ones. All toddlers need a child life vest which parents should purchase at their local store to ensure a proper fit before the charter, complete with a tether please.
Yacht Rates in USD
Rates are based on a 7 night charter (1 week) all inclusive of food and standard bar, cruising permits and licenses are paid by boat
Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
BVI PORT FEE: Add $400 each end for BVI pickup or drop-off.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
2019/2020 CHRISTMAS/NEW YEARS: 7 night minimum
Scuba Yacht offers Rendezvous diving only
Denise Melton, an award-winning chef at the Virgin Islands Yacht Show Culinary Competition, was born in Brazil where she bought her first sailboat at seventeen. Five years later she moved to Argentina and worked several years for an important family as a captain for a 60’ sailing yacht and a 70’ power yacht. She also accomplished dozens of deliveries between Buenos Aires and Rio De Janeiro. Crossing the Atlantic twice in her personal boat, her blue water experience is unrivaled. Four years ago, she moved to St. Maarten to be the Captain to an 87’ powerboat, and a year after that she decided to pursue her other passion, to become a professional chef. Now Denise has decided to join Taylor in providing the best culinary experience, aboard one of the most luxurious charter yachts available in the Virgin Islands, Blue Pepper. Her cuisine has the influence from Italy, Portugal, Spain, and Brasil. She loves the Mediterranean food and in the last few years has grown accustomed to a Caribbean flair. She specializes in personalizing any menu to a guest’s taste, and has an impressive knowledge to accommodate gluten free, dairy free, low carb, and paleo diets etc. She is fascinated with the art of presentation, a great host, and will ensure that your time spent aboard will be filled with flavor, aroma, and fresh experiences.
Captain Taylor Melton was born in Fort Worth Texas, he is a persevering, and enthusiastic individual. When travelling with his family through Alabama when he was 14 years old, Taylor ran across a CD in a small gas station bearing a cover art of beautiful white sands, turquoise waters, and a harbor filled with sailboats of all kinds. This CD was one of Jimmy Buffett’s live albums recorded right here in the Caribbean. After listening for several days, young Taylor told his parents that he would be a Captain in the Virgin Islands one day, they laughed, but after years of hard work, here he is. Taylor worked as a bartender for several years and learned the beauty of sailing in his free time, and finally with tickets in hand, he made it to the islands to begin his life on the ocean. He worked as a mate for several boats before completing his school to become a captain. From there he went on to deliver sailing yachts from the Virgin Islands to New York and Bermuda in the open ocean. For two years he drove powerboats all around the US and British Virgin Islands, making over 500 day charters. This gave Taylor an amazing insight to every bay and unique place and his curiosity about the local culture helped him learn even more about our Virgin Island Waters. Captain Taylor has a lot of rich history he enjoys sharing with his guests. Taylor met his wife while sailing the Virgin Islands shortly after purchasing his own sailboat. Sailing Vessel Isola Bella has brought Captain Taylor a lot of personal adventure and experience in the Caribbean, and now he shares the beautiful boat as a home with his wife, Denise. In the last couple of years he has been the Captain and owner of a power cat and teamed up with his wife for several term charters. Taylor’s service in fine dining and bartending compliments Denise’s accomplishments in the galley. Together they form an invincible crew. The safety and security on board will always be the first priority of your Captain, while fun and excitement never get left in the wake.
CARIBBEAN BREAKFAST OPTIONS
Cachapa Me Up A traditional Venezuelan breakfast, “Cachapa” is made with a grated fresh corn tortilla filled with “queso fresco” (fresh cheese) the chef suggestion serves it accompanied with bean salad and slow cooked pork.
Arepa CaribeÑa This is another Latino-Caribbean classic, it’s a Venezuela National breakfast but you will find “arepas” in Puerto Rico, Dominican Republic, Panama… This is a delicious homemade white corn bread/tortilla stuffed with an infinite variety of ingredients. The chef favorites are scrambled eggs, veggies frittata, bacon and avocado or Reina Pepeada: chicken, onion, cilantro and avocado cream. You should try it!
Pigs and blankets Breakfast sausage rolled up in white bread slice, finished as a French toast
Pad Thai This traditional Thailand dish is a delicious and refreshing plate. Rice noodle with jumbo shrimp or chicken (or both, the chef’s favorite combination) sautéed in a local tamarind sauce, with a few drops of lemon, local spice, garlic, green onions, beansprouts and roasted peanuts.
Wok for Walk A light and nutritive lunch, summer vegetable combinations, you choose the protein, sautéed in sesame oil and garlic soy sauce, served in a crunchy tortilla bowl.
Pasta del Mare Black fettuccine (negro di sepia) with a Sauvignon Blanc sauce, shrimp, squid, octopus, mussels, crunchy parmesan, and fresh parsley on top.
Anegada Taco Local fresh lobster, cooked in a garlic lime Grand Marnier sauce, topped with a pineapple-mango Pico de Gallo, served with a Mexican coleslaw salad on side.
Green chicken salad Chicken boiled in a saffron broth, mixed with green apples, romaine lettuce, pistachio, celery, and brown rice. Served atop a puff pastry basket.
Jamaica Skewers Chicken and pineapples skewers grilled, on top of a quinoa coconut tower, mango habanero salsa and plantains on the side.
Triple C Burger Creole Crab Cake patty made with crab claw meat, goat cheese, thin sliced cabbage and a homemade mayonnaise with local spices served with a pepper butter corn on the cob.
V.I. Tradition Roti is a tradition in all Virgin Islands, a plate with an Indian influence. It’s a homemade tortilla that has a totally different flavor and texture when compared with a Mexican style tortilla. Inside of this “Indian burrito” you will find chicken, chick peas, onions, sweet peppers, and potato, cooked in a yellow curry sauce, with a homemade mango chutney on top.
Blackened Mahi Sanduba Mahi Mahi sandwich, spiced with the chefs homemade blackened seasoning, served on a brioche roll, with lettuce and a homemade tartar sauce, with a potato salad side.
BLUE PEPPER GUESTS COMMENTS
Steve and Cheryl
MarXXXXX & RandXXXXX
Scalise and William
Jason & Kaitland