It’s our privilege to share a unique pampered Caribbean experience aboard Abundance, with splendid yacht accommodations, and an itinerary customized to your needs.
Blaine is a licensed USCG captain, airplane pilot and PADI Divemaster. For the past 10 years Blaine has been sailing in the Caribbean and enjoys taking family, friends and clients on sailing adventures and has learned the best spots for dining, adventure, fun and solitude. Blaine made the transition from successful high-tech career to doing more of what he loves which is sailing, diving, hosting adventure trips and meeting new people. Blaine loves to show his guests a great time and takes pride in finding fresh catch for dinner.
Siobhan is a nurturer at heart and has enjoyed a successful career as a healthcare practitioner. She is known as a bit of a health nut and believes food should nurture our bodies as well as bring us joy. She is a fabulous chef with an outgoing and dynamic personality. Siobhan has a passion for creating healthy and beautiful meals using fresh, local ingredients. While being pampered on a crewed catamaran in Greece, Siobhan knew she wanted to share this joy with others and looks forward to serving you.
We would enjoy hosting you as our guests for a customized sailing vacation.
You can pack your days with activities or simply relax. Either way you will be spoiled in Abundance.
Not what we have
But what we ENJOY,
Constitutes our ABUNDANCE
- Epicurus (circa 300 BC)
Morning Fresh Start
Eggs benedict over your choice of traditional english muffin or zucchini squash pancake.
(Blaine’s famous) pancakes or french toast paired with eggs and sausage
Omelets filled with fresh local ingredients
Power protein bowl- start with a base of steel cut oats or quinoa, top with fresh-fruit puree and berries, granola, nuts, and cream for topping
Selection of nutritious smoothies, yogurt, fresh fruit, juice and coffee available daily.
Smoked pulled pork sandwich topped with sliced pickle on fresh ciabatta roll
Buttery Grilled Cheese Sandwich filled with gruyere, caramelized onion, and juicy pear.
Grilled turkey and pesto panini
BLT on fresh bread served with spinach and strawberry salad
Cheese and Charcuterie board: Mixed charcuterie board with a spread of assorted meats, cheese, fruits and nuts
Homemade guacamole and chips
Bruschetta board: Cherry and sundried tomatoes with fresh basil, and mozzarella. Shredded apple, Brie and fig chutney.
Ensalada Caprese with fresh basil, sliced pear and balsamic glaze
Fresh Bread Bowl with Spinach warmed artichoke dip
Lobster bisque soup
Juicy grilled cinnamon pork tenderloin with fresh seared pineapple
Ribeye steak paired with spinach salad topped with curried cashew pear and grapes
Fresh grilled fish with refreshing watermelon, feta and mint salad
Japanese chicken with rice and fresh vegetables
Zesty Key Lime Pie
Caramel and Sea Salt Cheesecake Bites
Vodka soaked Caramel Toffee Grapes
Fresh Lemon Posset topped with cream and blueberries