Rates Per Week
Crew Profiles
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | Inclusive | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Summer 2023 | Inclusive | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Winter 2023 to 2024 | Inclusive | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Summer 2024 | Inclusive | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
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Captain Brad Wardle fell in love with sailing when he was seven years old and started taking his first sailing lessons in Ventura, California. He bought his first boat when he was in his 20’s and sailed it for 22 years up and down the West Coast from Canada to Mexico and all the way to Hawaii single-handed.
A natural mechanic, Brad’s has enjoyed a long career as an engineer working on ski lifts in the California ski resorts, and as an oil rig technician working on land and off shore. His work gave him time off between posts which Brad always spent on his boat, sailing. Brad has a STCW 95 certification and holds a Master’s 100 ton License with a Sailing and Towing endorsement.
First Mate/Chef Shana Story was born and raised in Michigan where she fell in love with boating on the Great Lakes. She has a BS in Education and worked as a health teacher before moving to Montana to become the kitchen manager at Mountain Sky Guest Ranch; owned by Arthur Blank owner of the Atlanta Falcons and Home Depot. Shana’s natural hospitality skills and bubbly personality were the perfect match for the clientele of that exclusive resort, and she soon branched into private catering.
Brad and Shana met each other in Angel Fire, New Mexico where Shana had taken the position as the chef/housekeeper on a private ranch and Brad was working on a nearby oil rig. Brad invited Shana to come sailing on his boat in California, and soon after, the idea to combine their talents and become sailing crew together was born.
Shana and Brad traveled to Mystic, Connecticut to purchase a 40′ Cheoy Lee and gave themselves 2 years to cruise the Caribbean. In those 2 years, they sailed their yacht “Quartette” from Connecticut to Florida, through the Bahamas and to the Dominican Republic, Puerto Rico and finally to St, Thomas. They have spent the past 2 years exploring the US and British Virgins Islands with an eye to sharing that knowledge with guests. As the chef aboard, Shana prefers to prepare healthy cuisine featuring fresh, local ingredients and can tailor her menu to accommodate diets such as gluten free, Paleo and vegetarian. Shana holds an STCW 95 certification.
Brad and Shana have 4 grown children between them and love to host families aboard Delphine. They believe that Dephine is ideally suited for family groups to enjoy a Caribbean sailing vacation that will be the most memorable time of their lives.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Brad Wardle | USA | 0 | |
| Crew | Shana Story | USA |
Captain
Brad Wardle
Chef/First Mate
Shana Story
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
DAY BREAK
All breakfasts served with fresh coffee, assortment of teas and juices, fresh fruit, homemade bread choices, homemade tropical granola and Greek yogurt.
Dutch Baby Pancakes with Banana Rum Syrup and Toasted Coconut and choice of meat
Sante Fe Style Breakfast Burritosn(Chorizo, Green Chili, Black Beans)s served with Salsa Fresca and Sour Cream
Original Eggs Bene with Hollandaise and breakfast potatoes
5 Herb Frittata with Prosciutto and Parmesan Cheese
Vanilla Orange French Toast with Pure Maple Syrup
Scrumptious Breakfast Enchilada Casserole served with Salsa Fresca
MID DAY
Grilled Fish Tacos with Salsa Fresca, Cabbage Slaw and a Spicy Sriracha Aioli
Balsamic Glazed Steak Rolls with Sesame Roasted Sweet Potato Fries
Blackened Mahi Caesar Salad and Warm Baguette
Classic Reuben Sandwich on Rye with Chopped Caprese Salad
Mediterranean Greek Salad with Grilled Chicken served with Pita and Hummus
Bacon and Blue Cheeseburgers with Parmesan Garlic Zucchini Chips
HORS D’OUEVRES
Thai Lettuce Rolls with Tamarind Dipping Sauce
Coconut Crunch Chicken Strips with a Creamy Honey Mango Dipping Sauce
Roasted Grape and Goat Cheese Crostini
Cucumber Avocado Rolls
Grilled Shrimp with a Mango-Jalapeno Dipping Sauce
Thai Grilled Chicken Satay with a Spicy Peanut Sauce
Stuffed Jalapenos Wrapped in Procsuitto
MAIN
Cajun Shrimp served over Jasmine Rice with a Corn Maoux Choux
Sweet and Spicy Cashew Chicken served over Golden Coconut Brown Rice
Grilled Beef Tenderloin with Shallot Mustard Sauce and Twice Baked Potatoes and Aioli Glazed Charred Broccoli
Teriyaki Grilled Tuna with a Sriracha Cream Sauce served with Rice
Caribbean Jerk Pork Tenderloin with Mango Salsa served with Clack Beans and Coconut Rice Pilaf
Mahi Mahi with Thai Coconut Curry Sauce and Rice
Oven Roasted Banana Rum Cheesecake
Classic Key Lime Pie with a Raspberry Coulis
Seasonal Fruit Crisp with Oatmeal Crumble Topping
Coconut Brule Tart
Bananas Foster Cobbler
Whipped Sorbet made with Fresh Frozen Fruit
SHIP’S BAR
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.
Vodka: Titos/Absolute
Rum: Cruzan/Bacardi(Many flavored rums)
Tequila: El Jimador Silver/Jose Cuervo
Whiskey: Jack Daniels/Crown Royal
Gin: Tanqueray/Hendricks
Plus Specialty Liquors: Baileys/Kahlua/Myers Dark/Aperol/Grand Marnier/Specialty Sipping Rums/Frangelico/Curacao/Cointreau/Amaretto/Cognac
Bud/Bud Lite/Coors Lite/Corona/Miller Lite/Caribe/Presidente/Presidente Lite
A selection of Red & White Wines are served with dinner
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