Bodhisattva

Charter yacht Captain from November 2006 to December 2011 for The Moorings, Inc. based in Tortola, BVI. Employed as full-time Captain aboard the 62’ sailing catamaran “Sea Leopard” based in Road Town, Tortola, BVI. Nearly a lifetime of sailing experience- From small racing sailboats to 65’ catamarans. Captain Whitney sails competitively on Moore 24 racing boats in northern California. Over 35,000NM ocean and near coastal waters including passages from Virginia to Florida, through the Caribbean to South America, Mexico, Croatia, Dalmatian coast of Europe, West coast of the US, and over 25 years sailing upon the waters of Lake Tahoe and San Francisco Bay in California. He is also very familiar with Captaining large power and sailing yachts, having run vessels up to 120’. USCG Master 100T (third issuance), assistance towing, and aux. sailing. TWIC Card STCW-95 Certificate PADI dive license.

Culinary trained with Darcy Whitney experienced 22 years crewed yacht chef on both monohulls and catamarans.  Previously Blair was performing as a mermaid at the Las Vegas aquarium and leading yoga excursions while traveling the country. She is an internationally published children’s book illustrator and collage artist with ocean-themed works displayed in the states, Paris and Hong Kong. Blair grew up on the water, white water rafting the West Virginia rivers, snorkeling in the Caribbean, cliff jumping off waterfalls in Brazil, sailing through the bays of Lake Tahoe, cruising the shores of the Mediterranean, canoeing the desolate rivers in Maine, helmet diving in Bermuda and even swimming with sharks in Mexico. Blair helped her father build his first sailboat in their garage and have never lived far from a coastline. 200 hour + Yoga teaching certification with 15 years + experience instructing yoga during travel excursions. STCW and PADI certified

To be accompanied with fresh Caribbean cocktails. Spicy avocado devilled eggs – made with fresh avocado and Cholula   Clams Casino – with seasoned panko and lemon   Beef and veggie burger sliders – made with local ingredients   Mini baked Brie Bites - with raspberry glaze   Goat Cheese Salad – with crispy panko and a Gorgonzola and pear vinaigrette   Pesto tortellini Pasta - with cherry tomatoes drizzled in olive oil and parmesan cheese   Caprese salad – Tomato, mozzarella and balsamic vinaigrette

Cuban pork tacos - with black beans and cabbage salad   Beef and chicken skewers - over wild rice with aioli sauce   Flat bread pizza spread - sweet potato sage, margarita, four-cheese mushroom   Salmon Quiche - with feta cheese over fresh salad with lemon onion dressing and candied almonds   Sautéed Mushroom and Poblano Pepper Quesadillas - with roasted corn salad with tomatoes and pickled jalapeños.

Baked Salmon with hollandaise sauce over risotto with a side of asparagus   Angel hair pasta with seared scallops in cream sauce and veggies   Cauliflower steaks over mushroom risotto - with roasted carrots   Seared Ahi Tuna - with a teriyaki glaze served with vegetable fried rice   Filet Mignon - over garlic mashed potato served with roasted brussels sprouts