Captain Rusty Day

Captain Dr. Rusty has a unique combination of qualifications and experience to make him an ideal skipper and guide both above and below the water. Rusty is the founder and Director of MANTA (Marine Science And Nautical Training Academy), a marine science non-profit based in Charleston, South Carolina, and operating its marine science field studies programs in the Virgin Islands since 2009. MANTA recently acquired DayDream, and now uses this beautiful yacht as their base for their marine science education and research activities when it’s not chartering. Your charter proceeds help support the yacht and the student programs, so thanks for your support!


Rusty was raised in a seafaring family from the southern Outer Banks of North Carolina. Growing up on boats, with a love of the ocean and an inquisitive nature made the decision to pursue marine biology quite natural. He earned his BS in Biology from the University of North Carolina at Chapel Hill, MSc in Marine Biology from the College of Charleston, and PhD in Environmental Chemistry from the University of Pau, France.

Dr. Day has worked as a marine scientist at a number of labs, including the National Oceanic and Atmospheric Administration (NOAA), and the National Institute of Standards and Technology (NIST). He has worked on everything from corals, sea turtles, seabirds, and dolphins, using tools ranging from commercial fishing gear or SCUBA, to lasers and mass spectrometers. Dr. Day is an Adjunct Biology Professor at the College of Charleston, and has authored dozens of scientific publications in top journals and a book chapter.

In addition to Dr. Day’s scientific accomplishments, he also holds a 200 Ton Master Captains License and Sailing Endorsement from the U.S. Coast Guard, has logged 1000s of miles under sail, and is certified as a PADI Master Scuba Diver Trainer.



Rusty loves to teach and lead divers in exploring the reefs. So if you’re inquisitive about marine life, he’s happy to do slide shows to teach guests the local reef fish and corals, talk about turtles, give you an expert underwater tour, show you how to spot coral disease or bleaching, or collect specimens to look at under our on-board microscopes. And, he’s also a pretty decent fisherman when dinner time comes around!


Chef Neely Woodson Powell

Neely grew up on her family’s Island, a small boutique resort in the Florida Keys called Little Palm Island. Where she spent her life doing all things hospitality. Her family was very customer experience driven and she learned at a young age the importance treating people like family!
Her family also had a 1971 42’ Bermuda Hinkley, so sailing is second nature.
After college she started a shoe business in Charleston South Carolina. Designing, manufacturing, and growing this to 26 stores around the states and the Caribbean. Where she continued her inherent ability to quickly build authentic relationships, yall will be instant friends! If your real nice she will probably give everyone shoes!
Her favorite past time from a young age is cooking and she has mastered over the years some of the most yummy dishes that are requested over and over!
You will want all her recipes and dont forget about the custom made drinks at your command, shes a mixologist too!

The fun and entertaining chemistry between Captain Rusty and Neely makes for an unforgettable vacation that you will never forget and want to share with them every year.

DAY BREAK
Lighter selections of fresh fruits, cereals, & yogurts

Bagels & lox with everything bagels, cream cheese, smoked salmon, capers, eggs, cucumber and red onion

Eggs Benedict with thick cut canadian bacon on a toasted English muffin hollandaise sauce & hashbrowns

Huevos Rancheros with fried sautéed over easy eggs, black beans, pico de gallo, cotija cheese, cilantro and avocado

Loaded Avocado Toast with red pepper flakes, feta, and lime.

Quinoa Breakfast Bowls with sweet potatoes, local greens, and fried eggs

Cinnamon hazelnut French Toast with drizzled syrup cinnamon powered sugar and berries served with crispy bacon

Vegetable frittata with chipotle aioli served with breakfast sausages

 

MIDDAY
Mediterranean orzo salad with roasted peppers, onions, garlic, cherry tomatoes, feta, fresh dill & basil

Velvety 4 tomato & roasted pepper Gazpacho served cold with goey gouda grilled cheese sandwiches

Southern Delta Tomatoe basil pie

Fresh summer dill Shrimp Salad served over crispy romaine and hearts of palm salad

Fresh catch Ceviche With avacado, mangoes, crisp peppers & cilantro

Table side authentic homemade Caesar Salad with croutons, anchovies & shaved parmesan

 

HOR'S DEOUVRES
Chefs Choice Charcuterie Board

Goat Cheese mushroom onion balsamic demi glaze toast points

Mini cucumber Sandwiches

Jalapeno stuffed aged cheddar cheese poppers with fig creme fraiche

Deviled eggs

Mini bitsize blts stuffed in cherry tomatoes

Creamy chorizo queso dip

Antipasto skewers with mozzarella, salami, roasted red peppers, sun dried tomatoes, artichoke & Mediterranean green olive.

Blistered Shishito peppers with Caribbean aioli

Benedictine crudite cucumber dill creme sauce with fresh seasonal veggies and crostini

Prosciutto peach arugula flatbread with balsamic glaze

 

MAIN
Chiles en Nogada spicy and sweet chiles stuffed with carribean picadillo with walnut cream sauce and pomegranates

Cheesy Ground Turkey Hawaiian roll sliders with pickles & homemade slaw

Chipotle fresh caught fish Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese in seasoned flour tortillas

Lump salmon or carb croquettes on a couscous and arugula salad with remoulade sauce

Key West Cuban ham & swiss sliders with pickles on sweet Hawaiin rolls

Classic Charleston Shrimp & Grits Tender shrimp and andouille sausage with red, green, and yellow bell peppers and taso gravy. With velvety gouda grits

White Chicken Green Chili Enchiladas with creamy mozzarella roux and fresh avocado & cilantro

Basque chicken with mushroom & shallot madeira wine sauce with basmati rice

Coconut curry chicken panang with rice noodles

Chicken piccata with white wine caper sauce

Pablano, onion, goat cheese, Stuffed pork tenderloin with tomatillo white wine cream sauce

New orleans cajun butter shrimp fresh grilled lemons served with french baguette

Steaks with roasted smashed potatoes seasonal vegetables, and fresh chimichurri sauce

Blackened Mahi Mahi served with coconut lime rice, mango salsa, and curry aioli

Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables

 

DESSERT
Bourbon peach cobbler

Flourless Chocolate cake lava

Coconut key lime pie

Pots de crème

 

COCKTAILS
Coquitos

Painkillers

Lime in da coconut

San miguel spicy margaritas

Aperol margaritas

Bourbon milk punch

 

SAUCES
Jalepeno mignonette sauce

Tahini

Bearnaise