Captiva BVI

CREW PROFILE:

C A P T I VA P R I VAT E L U X U R Y C ATA M A R A N

The cliché is true, “there is something to be said for Southern Hospitality.” Born and raised in Atlanta, Georgia, Mark and Kristen Cochran are an energetic, dynamic and knowledgeable couple whose teamwork, meticulous attention to detail and jovial persona are apparent the moment you step aboard Captiva.

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our crew first met at Kennesaw State University in 1992, where Mark earned a degree in International Politics and Kristen a degree in Psychology. After an extended courtship the two formally validated their love for diving, sailing and each other. Mark was certified as a PADI Dive Instructor in 1996, married to Kristen in 1999 and received his USCG captain’s license 2001. Mark is also a state champion cyclist and Ironman Triathlete. But regardless of your skills and comfort level Captiva’s water toy collection has something in it for you.

unfulfilled. Kristen’s sense of grace and elegance stem from her training in ballet and background in the creative arts that spans a quarter of a century.

Her impeccable timing and sure footedness on deck and in the galley are due to her back ground in dance and marital arts and her early years in the kitchen learning to cook at her grandmother’s side.

Having 10 years of char ter experience, their dedication and devotion to service is unsurpassed; it comes naturally and effor tlessly.

Mark’s positive approach and understanding attitude towards instruction creates an environment that is highly conducive to learning and safely enjoying a variety of water sports.

Mark and Kristen Cochran are truly gracious hosts

As the Chef on Captiva, Kristen will tantalize your taste buds with her aromatic creations and epicurean delights. Your gastronomic senses will be romanced from morning coffee service to our decadent “Captiva” dinners. Weather it be a spicy, Caribbean influenced dish or should your palate require something more reminiscent to your mother’s comfort cooking, no request goes

and consummate professionals whose attention to every detail will ensure your experience on board Captiva is that of lifetime. Having 10 years of charter experience, their dedication and devotion to service is unsurpassed; it comes naturally and effortlessly. “We look forward to continuing the tradition and reputation of excellence that potential and repeat guests have come to know and expect when they think of Captiva.”

SAMPLE MENU BY KRISTEN COCHRAN

Good Morning A selection of succulent local fruit, fresh baked pastries, juices, coffee and tea are offered daily as well as your choice of eggs on request.

Texas-sliced French toast topped with fresh bananas, caramelized syrup and toasted walnuts and hickory-smoked bacon Poached eggs with a light corn sauce and Asiago cheese over vegetable and potato hash Smoked salmon, goat cheese and leeks on a toasted bagel with herbed potato rounds Fresh herb omelette with Gruyère and Black Forest ham-stuffed biscuits Premiere Benedict with beef tenderloins, poached eggs and a sundried tomato Hollandaise Fresh vegetable frittata, Canadian-style bacon and sweet potato cakes Fresh berry pancakes and smoked sausage links

Lunch To accompany your meal or simply to enjoy, we offer fresh breads, flavoured iced tea, lemonade or island cocktails.

Lobster salad with grape tomatoes and papaya salsa over mesclun Alasian onion tart and oven-roasted tomato Provençal Chicken and pork satay on Thai noodle salad with peanut and ginger-soy dipping sauces Broiled shrimp and roasted vegetables in a pesto butter-brushed crusty baguette with tomato, cucumber and papaya slaw Mangospacho in chilled bowls and seared sesame tuna on baby field greens topped with crumbled blue cheese and spicy pecans Roti (chickpea tortilla) of Caribbean curried chicken and vegetables and a mixed green salad Fruits de mare in Scotch cream sauce over angel hair pasta and garnished with fresh basil

Tapas as the sun sets and evening cocktails begin, have a taste Shrimp and vegetable rice paper rolls with ponzu and chili-lime dipping sauces Pepperjack and queso quesadillas with salsa rojo Smoked fish dip and creamy spinach and artichoke dip with brioche rounds Bacon-wrapped citrus shrimp with roasted red pepper mayonnaise A selection of fine French cheeses, olive pesto batons, antipasto, pâté and caviar Conch fritters in a bed of marinara sauce

Main Events Pan-seared scallops with caper and yellow raisin sauce Pink and green peppercorn chicken with roasted garlic and sweet ancho chili-smashed potatoes and braised baby carrots Wine-soaked cherries and berries atop crispy pound cake Toasted walnuts, herbed goat cheese, prosciutto and dried cranberries on frisée and Bibb lettuce drizzled with walnut vinaigrette Pan-seared beef tenderloin broiled with a gorgonzola glaçage, a russet potato purse and haricots verts Coffee-caramel tart with roasted pecans and espresso ice cream Warmed goat cheese and roasted red and yellow bell peppers over fresh spinach with a soy-garlic dressing Sesame cilantro shrimp, sticky rice and steamed Thai vegetables Chocolate drioles (tiny soufflés with a molten chocolate center) Roasted sweet corn soup with crab meat garnish Mustard and buttercrumb-crusted rack of lamb with sweet potato puffs and spinach sautéed with raisins and pine nuts Banana Crème brûlée

A selection of teas, freshly ground gourmet coffees and cordials are available to accompany all desserts.

Boat Details Length overall Beam Max draft Diesel capacity Fresh water capacity Engines

74.5 ft 36 ft 7.6 ft 950 gal 650 gal 2 x 200 Turbo

Sail Details Mainsail Genoa Staysail Gennaker Total Sail Area

1720 sqft 1075 sqft 525 sqft 1615 sqft 4935 sqft

Boat Details Length overall Beam Max draft Diesel capacity Fresh water capacity Engines

74.5 ft 36 ft 7.6 ft 950 gal 650 gal 2 x 200 Turbo

Sail Details Mainsail Genoa Staysail Gennaker Total Sail Area

1720 sqft 1075 sqft 525 sqft 1615 sqft 4935 sqft