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| CREW PROFILES |  | | Captain: Paul Guisti | Nationality: USA | | Number of Crew: 4 | | Crew Profiles:
Captain Paul joins Cachee and brings his years of experience and knowledge to the charter program. Captain Paul spent several years working aboard Broward Motor yachts and has been involved in the process of building to delivering and of course operating a charter schedule. He worked aboard the Broward Straight Jacket and Varsity Jacket most recently and feels right at home on Cachee. He has traveled through out the Bahamas and knows all of the local spots and areas of interest. Along with his expert charter crew, Captain Paul looks forward to having you aboard Cachee and showing you a wonderful time in the Bahamas.
Chef Gabriel Hanlen:
Born and raised in St. Louis, Missouri, Gabe gained his foundation of culinary expertise while assisting his family’s Butcher Shop and catering service. After acquiring a degree in Culinary Arts and Hotel Restaurant Management, he took to the high seas in hopes of diversifying his traveling experience, while developing first hand knowledge of fine dining and world cuisine.
In six years of dedicated service to an expedition cruise line, he worked his way through the ranks (Garde Manger Chef, Sous Chef, Pastry Chef, Executive Chef, Food and Beverage Manager, and GM of Hotel Operations) and gained a truly global approach to his cuisine as well as first class service. To this end, he’s traveled personally and professionally over 7 continents and countless ethnic regions looking to broaden his horizons. This was highlighted by a two year tour of Europe on the M/V Swiss II cruising the rivers and canals of Holland, Belgium, Germany, France, Austria, Slovakia, Czech Republic, Hungary, and western Russia.
His love for sailing and diving eventually led him to St. John US Virgin Islands where he spent two years as Executive Chef and GM of ASOLARE restaurant, and in that time gained recognition by Conde’ Nast travel magazine for “Best World Cuisine and Fine Dining” in the Carribean. In October ’04 Gabe returned to the states and moved to Ft Lauderdale in hopes of pairing up professionally his love for great cuisine as well as his boating interests. Shortly thereafter he found bliss when hired as Chef on M/Y Cachee’, and looks forward to sharing some of these experiences, as well as providing a personalized approach to global cuisine. `
Sample Menu:
Seven day’s of Indulgence
Join me if you will for a culinary journey through some places that are as different geographically as they are from a culinary standpoint. The following menus have been inspired and developed through my personal and professional experiences both on land, and at sea. Born and raised in St. Louis Missouri, I’ve spent most of my memorable life assisting the daily operations of our family owned butcher shop and catering company. I had all but dropped anchor before realizing there were simply too many places I ‘d yet to experience
My passion for travel, cuisine, and culture though has driven me from the land locked area of the mid-west and led me across 7 continents and countless ethnic communities. Learning first hand their differences in approach to life and food has been enlightening to say the least, and passing along something that is both personal to me and immediately gratifying to others is very fulfilling
It is my privilege to share some of these traditions with you, and my goal is to make you feel at home while possibly taking you somewhere you may have never been.
Bon Appetite’ - Chef
Day 1 - La Paz, Mexico
BREAKFAST:
· A selection of local breads, cheeses, juices, fruits, berries, yogurts, granola
· Baked Breakfast Burrito stuffed with Chorizo scram – Monchego Cheese - fresh salsa - sliced avocado – cilantro
LUNCH:
· Chilled Gazpacho Soup
· Grilled Chicken Quesadilla - baby greens- black bean confetti salad – guacamole - smoked chipolte vinaigrette
· Key Lime Pie
DINNER:
· Tortilla Soup
· Mini Seafood Taquitos
· Avocado Tomato Salad – cumin lime vinaigrette
· Marinated Beef Skirt Steaks grilled served Fajita Style, Red beans and rice - pico de gallo - sautéed peppers – onions - sour cream – jalapenos -roasted cactus
· Kahlua Flan with fresh whipped cream
Day 2 – Bordeaux, France
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Croissant French Toast stuffed with grilled pears -cream cheese - bourbon pecan syrup
LUNCH:
· French onion soup topped with brioche toast, and Grated Asiago
· The French Paradox- Provencal style picnic lunch with cured meats, varied farm cheeses, French bread, grapes, terrines, and salads
· Chocolate crepes stuffed with raspberry sorbet and fresh mint
DINNER:
· Chicken Consume’
· Terrine of Fois Gras over raspberry port reduction
· Tuna Nicoise – Tuna Tar Tar – Boiled Quail Eggs-Nicoise Olives-Arugula- Herb Vinaigrette
· Pommerey encrusted Rack of Lamb – white truffle mash – fresh bean cassoulet – rosemary jus
· Grand Marnier Soufflé topped with mandarin cream anglaise
Day 3 – Island of Bequia, Grenadines - Caribbean
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· “Johnny Cakes” (local bread) stuffed with Eggs to order, topped with roasted bell peppers - sliced tomato - grilled honey baked ham. Tropical breakfast parfait.
LUNCH:
· Chicken and Calalloo Soup
· Shrimp and Sausage Roti – Slow simmered curried vegetables, potatoes, shrimp, and andoullie sausage wrapped in a chick pea tortilla, and served over jasmine rice and baby spinach salad
· Fresh Mango Sorbet served over caramelized pineapple chop spiked with local spiced Rum
DINNER:
· Caribbean Conch Chowder
· Stuffed Island Pate’- Braised Pork tender wrapped in curry dough, and baked golden brown
· Island Citrus salad – local greens-orange and grapefruit segments-mangos-toasted cashews- fresh lime and coconut vinaigrette
· Jerked Airline Breast of Chicken and Lobster Tail, grilled and served over honey baked plantains – coquitos - garlic roasted patty pans
· Vanilla Rum Cheesecake with cherry reduction
Day 4 Wurzburg, Germany
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· German Apple Pancakes with warmed maple syrup, hash browns, and seared kielbasa.
LUNCH:
· Beer Cheese Soup
· Schweinschnitzel on Kaiser - breaded pork medallion sautéed and served on toasted Kaiser roll with lettuce, red onion, tomato, and Riesling whole grain mustard, served alongside warm German potato salad.
· Apple Strudel a la mode
DINNER:
· Smoked Trout Soup
· Grilled Venison Sausage served over savory toast with pommerey spread
· Composed salad of Cambanzola cheese, sliced apple, baby beets, balsamic glaze, and golden chard
· Slow Roasted Pork Loin Medallion stuffed with sage and sausage stuffing served over house made spatzel, Corn on the Cobb, and apple jus
· Black Forest Chocolate cake laced with chocolate ganache.
Day 5 - Capri, Italy
BREAKFAST-
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Sundried Tomato - Olive - Feta Omelet, smoked procuitto, crispy potatoes.
Lunch:
· Roasted Red Pepper and Fennel Soup
· Lobster stuffed Ravioli - gorgonzola cream – wilted wild mushrooms and baby spinach
· Cabernet and Bing Cherry Gelato
Dinner:
· Roasted Pommodoro and Basil Pure’
· Baked Baby Portobello and Goat Cheese Purse
· Salad Caprese - greens – bruchetta - mozzarella – pesto – grape tomatoes – olive tapenade
· Veal Osso Bucco served over fines herb risotto – haricot vert almondine – natural demi-glace
· Rhubarb confit with navel orange segments, candied fennel, and mascarpone sorbet
Day 6 - Hong Kong, China
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Soy glazed fried eggs – ginger scallion rice noodle patty - broiled Unagi
Lunch:
· Miso Soup with Lobster Shrimp Pot stickers
· Lump meat crab salad rolled in Sushi rice and wrapped in toasted nori
· Lemongrass Baked Alaska
DINNER:
· Coconut Red Curry and Rice Noodle Soup
· Salmon Sashimi Tower - soy cured salmon – wakami – bamboo rice – bok choy
· Pan seared Scallop – Tat Soi – Asian Pears – ginger soy vinaigrette
· Grilled AHI Tuna Steak - Thai chili and scallion rice cake – seaweed salad – wasabi oil - orange BBQ glaze
· Chai Tea Semi – Freddo served with white chocolate stuffed beignet – fresh berries
Day 7 – Napa River, California
BREAKFAST:
· A selection of local breads, Cheese, juices, fruits, berries, yogurts, granola
· Quail Eggs and smoked salmon Benedict over toasted brioche – sweet corn and Peruvian potato hash, Apple wood Smoked Bacon
LUNCH:
· Cream of Asparagus Soup
· Dungeness Crab cakes – smoked pancetta remoulade – Arugula and Swiss Chard Salad – Lobster Oil and lemon vinaigrette
· Peach Sorbet stuffed in Gewürztraminer poached pear
DINNER-
· Butternut Squash Puree’
· Potato wrapped shrimp over warm spinach salad, roasted pecans, pumpkin oil and truffle vinaigrette
· Champagne laced oysters on the half-shell
· Veal Wellington – encased in wild mushroom duxelle and puff pastry, tornad of potatoes – golden beets - veal demi-glace and sauce béarnaise
· Vanilla Peach crème brulle’ served with lemon tuille cookie
*Please note-
Actual menus for Charter Guests will be designed based on their preferences, and subject to change due to product availability. Thanks and hope to see you soon Gabe
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