KATRINA

Yacht Description

This beautiful 2018 Fountaine Pajot, S/V Katrina, features an upper deck lounge that has sectional couch and sunbed area with 360 degree view. The forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas with an aft deck that offers lounge area plus alfresco dining area. The salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities. For guest comfort, she has three spacious queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall and one double cabin. The master stateroom has desk space, separate toilet room, and a walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting. Paired with the all-star crew duo Ed and Erin, guests are sure to have the time of their lives!

TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Knee Board, 1 Scurf Board, 2 Fishing Rods & Onshore Games.

DIVING: Offered via rendezvous only

Gallery

Sample Menu

Breakfast

Teas-Blends of Herbs - Top quality Coffees

Smoothies

Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

Croissants: Butter, Chocolate

Handmade piroski with: potato or minced meat

Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

Breads: White, Black, Brioche, Gluten Free

Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

Smoked Salmon

Cheeses: Graviera, Gouda, Emmental, Feta, Goat

Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

Bacon, boiled sausages

Dried fruits: apricots, plums, cranberries

Nuts: almonds, walnuts, hazelnuts

Cereals: oats, chocolate, honey, cornflakes

Fresh Juices: Orange, Grapefruit

Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

Day 1 Lunch

Salad

Textures of tomato, olive, pickle, onion, cucumber sorbet

Starter

Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

Main course

Orzo shrimp, goat cheese, confetti cherry tomatoes

Desert

Lemon cream, almond cookie, meringue, honey cells

Day 1 Dinner

Salad

Rocket, feta, watermelon, pine nuts, radish

Starter

Steamed mussels with fennel, dill, garlic, mustard sauce - ouzo

Main course

Grouper with saffron sauce, greens, cauliflower puree

Desert

Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

Day 2 Lunch

Salad

Spinach pie salad, feta, dill, spring onion

Starter

Crab tartare, soy sauce and truffle

Main Course

Iberico pork, hoisin sauce, sweet potato puree

Desert

Millefeuille orange, raspberry sauce

Day 2 Dinner

Salad

Smoked salmon, avocado, cucumber, cottage cheese

Starter

Shrimp tempura, Panko, sriracha mayonnaise

Main Course

Risotto village salad

Desert

Chocolate mousse, caramel sauce, peanuts

Day 3 Lunch

Salad

Greek salad with feta cheese, fresh oregano, onion pickles, capers

Starter

Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

Main Course

Lamb ribs with percussion, baby potatoes, rosemary

Desert

Milk pudding with ice cream

Day 3 Dinner

Salad

Rice noodles, shrimp, black sesame

Starter

Octopus, fava cream, pickles, onion, capers

Main Course

Lobster spaghetti, tomato sauce, fresh basil, parmesan

Desert

Cream Brulee with fresh vanilla and ice cream

Day 4 Lunch

Salad

Rice rolls with crab, avocado, cucumber, wasabi cream

Starter

Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

Main Course

Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

Desert

White chocolate and strawberry chocolate, fresh blueberries

Day 4 Dinner

Salad

Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

Starter

Moussaka croquette, béchamel cream, tomato jam

Main Course

Mushroom risotto, fresh truffle

Desert

Tiramisu cream, caramel ice cream

Day 5 Lunch

Salad

Beetroot, yogurt with orange and asparagus

Starter

Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

Main Course

Cod, potato and garlic cream, black caviar

Desert

Mango cheesecake, raspberry ice cream

Day 5 Dinner

Salad

Caspatsio with fresh oregano, feta and watermelon

Starter

Oysters with lemon pearls and tarama

Main Course

Beef fillet, mushrooms, king oysters, pea puree

Desert

Chocolate fudge, with fresh vanilla and ice cream

Salad

Okroshka Russian cold soup with dill yogurt and fresh vegetables

Starter

Scallops, Bern Blanc sauce, peas and greens

Main Course

Saute sea bream, bean cream, croutons, cuttlefish ink

Desert

Poached pear, tangerine cream, yogurt ice cream

Day 6 Dinner

Salad

Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

Starter

Beef Tartar, fresh truffle, potato chips

Main Course

Spinach ravioli, goat cheese, sauteed chicken, yellow curry

Desert

Churros, savory caramel sauce, strawberries and hazelnuts

Day 7 Lunch

Salad

Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

Starter

Tuna carpaccio with lid, truffle, tomato seeds

Main Course

Cabbage stuffing with grouper and eggnog biscuit sauce

Desert

Baklava with Aegina peanuts, ice cream

Day 7 Dinner

Salad

Fresh various shells with lemon dressing

Starter

Kakavia with stone fish

Main Course

Risotto with fresh tomato sauce and red mullet

Desert

Eclairs, vanilla cream and strawberry sauce

Crew Profiles

Number of Crew:2

Ed Irwin|Captain Born: 0 Nation: | Languages: English

Erin Irwin|Chef / First Mate Born: 0 | Nation:

Capt. Ed Irwin
I guess you can say I have spent most of my life trying to get lost in the outdoors. Born in Newfoundland, Canada I spent as much time as I could outside, fishing the streams for trout and getting lost in woods. As a small boy I would drive my mother crazy by wandering off only to come home with pockets full of the fish I caught, or birds and small animals I captured that I wanted to keep as pets.

I have enjoyed back country camping, hiking, canoeing my entire life. The Boundary Waters lakes and portages one of are my favorite places to get lost in. To ride my motorcycle, lightly packed for finding remote fly-fishing streams, not really having a destination in mind, is my perfect get away.

I grew up on the small lakes of Northern Illinois, driving to school in my small motorboat. The first time I was on a sailboat I instantly fell in love with the simple act of the wind taking my boat anywhere.

After sailing Lake Michigan for many years, Erin and I created a plan to take off on our own boat and sail to as many places of the world that we could. We found an abandoned Cape Dory 36 and rebuilt it and outfitted it for long distance travel. Years of hard work paid off in a beautifully restored and perfectly outfitted classic sailboat that allowed us to live our sailing dreams.

We have sailed and lived aboard our boat for the past 4 years. We have sailed the Great Lakes, the Chesapeake, off shore from Norfolk around Bermuda to the Caribbean. We then sailed back north to Maine, sailing “down east” for the summer and headed back down the eastern seaboard to head off shore again to the Caribbean.

We have spent the past 2 seasons in the Virgin Islands, US and BVI exploring and finding amazing coves, anchorages, becoming PADI scuba certified, and learning why everyone says that once you make it to the Caribbean- you don’t want to leave. I am looking forward to showing guests why the Caribbean is a sailing paradise.

Chef Erin Irwin
My childhood playground was Tower Marina in Saugatuck, MI. My family bought a River Queen houseboat when I was 10 and we spend every weekend and all of the summers until I was 18 playing on Lake Michigan’s waters. I loved everything about being on the water and was always the first and last one to jump into the water, no matter what temperature!

I am always up for an adventure and tend to do life in a bigger than life way. I am nearly 100% Irish and definitely have the gift of gab and will tell stories all day. I am a care taker, the oldest daughter of a big family, mother of 5 kids, a nurse/midwife for 25 years, and as professor for a good part of my life I am a natural teacher.

When cooking for my family I wanted them to have a healthy diet. Most of our meals were whole foods from our garden, cooked from scratch. My cooking style has an emphasis on a healthy balance of the Mediterranean foods, Asian cuisines, and comfort foods that are adapted to healthy, but rich versions. I have spent a good portion of my life in Chicago, and have become an obsessive foodie, constantly searching for the perfect meal at the perfect restaurant which is an endless quest that has taught me so much about the experience of eating well.

As the oldest daughter of a big family , and the mother of a large family, I was always the center of planning family gatherings and parties. I love finding unique themes and creating relaxed, special-moments and memories together. Ed and I have found the outdoors, especially sailing, to always be the perfect setting for finding that moment to connect to each other, but to something bigger. It has always been the best stage for us to find joy, peace, adventure and excitement and we want to share that.

We especially look forward to having families find that elusive real time together. There just isn’t anything like being on a sailboat to allow for everything else to fade away and be connected to the people you love. We can’t wait to help others find that perfect spot- that perfect moment that will be a memory that holds forever.

KATRINA

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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