Capt. Stacey Carter
As a teenager on the lakes of Alabama, Stacey spent her summers pulling water skiers from morning to dusk. Her interest in sailing began with an American Sailing Association (ASA) 101 course in south Florida, followed by a long road trip through Texas to buy a 16’ sailboat. That small boat was a small step on what would become a lifelong passion for being on the water.  

After moving to the San Francisco Bay Area, Stacey’s sailing became less of a hobby and more of a passion.    Sailboat vacations to the Virgin Islands and Croatia expanded her boating horizons, while sailboat racing on the San Francisco Bay honed her skills.

Stacey and her husband Eric lived on Angel Island in the San Francisco Bay, which made boating a part of their daily lives as the sole means of getting to and from the island. Stacey and her husband were also active members of the Corinthian Yacht Club in Tiburon, California, where they could often be found in the late evening after just stopping by for a quick and early lunch.

Stacey’s true passion and excitement come from sailing in warmer water than San Francisco, such as the Caribbean. As a certified scuba diver and water sports enthusiast, crystal-clear warm waters are where she finds the most joy. Her interests in healthy eating and sunset happy hours are perfectly balanced for the Caribbean boating lifestyle. Stacey holds a USCG 100 Ton Master’s license and sailing endorsement.

Stacey was part of the crew that sailed Wild Rumpus from South Africa to Grenada, then on to the Virgin Islands, Bahamas, and New England before returning to the Virgin Islands.  

Chef Eric Carter
Growing up just off the Narragansett Bay in Massachusetts, Eric grew up with the lakes and rivers of New England as his playground. His lifelong love of being outdoors and on the water progressed from swim team to lifeguard and eventually to 20 years as a California State Park Ranger. As a Park Ranger, Eric worked and played along the redwood coast and the rivers of the Sierra foothills for almost all of his career.


After being stationed on Angel Island, in the San Francisco Bay, Eric’s love of all things nature and water turned into a passion for sailing. When his wife suggested they join the nearby yacht club, he wasn’t convinced. But, after a few of the Friday night beer can races bringing up the rear end on their beloved and tiny Wabi Sabi, Eric returned to his wife with what he thought was a brilliant and totally original idea—joining the nearby Corinthian Yacht Club! Eric and Stacey joined and continued to sail as a means of commuting from Angel Island to the main land, race on the San Francisco Bay, and sail anywhere his wife let him such as Croatia and the Virgin Island until they moved aboard Wild Rumpus.


Eric and Stacey are also members of the most exclusive (and largely imaginary) yacht club in America, the Angel Island Yacht Club. Since only a handful of California State Park employees ever live on Angel Island, the yacht club will remain the exclusive domain of a lucky few sailors.
Eric’s passion for sailing and fun are infectious and sure to brighten your vacation.


Eric holds a USCG OUPV license.


Eric was part of the crew that sailed Wild Rumpus from South Africa to Grenada, then to New England and back to the Caribbean again, so he knows the boat intimately.

Wild Rumpus sample Menu

Breakfasts

• Mini egg casseroles served with fruit salad. English muffin with selection of jams.

• Granola, fruit, and yogurt parfait. Selection of breakfast cereals.

• Banana pancakes with bacon

• Egg and sausage breakfast casserole with toast and fresh fruit

• Cheesy breakfast burritos with onion, peppers, and tomatoes

• Eggs scramble with spinach and mushrooms, toast and bacon

• French toast with fruit salad

Lunches

• Greek salad with feta, olives, and grilled chicken topped with hummus, avocado and a lemon-dill dressing

• Grilled cheese with bacon and avocado, crunchy broccoli salad, and potato chips.

• Toasted club sandwich with pasta salad and fresh fruit

• Goat cheese salad with caramelized pecans and grilled chicken

• Bacon cheeseburgers with caramelized onions, coleslaw and chips

• Southwest cream cheese chicken wraps with green salad

Dinners

• Fresh fish tacos served with spicy slaw and avocado

• Filet mignon, cauliflower gratin, and crispy baked potatoes with sour cream and chives

• Grilled fish with mango salsa, coconut rice, and blistered green beans in a tomato-almond pesto

• Pulled barbecue pork with pasta salad and marinated cucumbers

• Caribbean shrimp kabobs over rice with creamy cilantro sauce and roasted broccoli

• Creamy basil chicken fettuccine with mushrooms and onions, sliced garlic bread, and green salad.

• Cajun fried fish with cheesy grits and sauteed greens

Snacks

• Caprese skewers with balsamic fig reduction

• Buffalo chicken dip with corn chips and crudité

• Assorted cheese and salami with pickles and olives

Desserts

• Chocolate-peanut butter bars with graham cracker crust

• Stacey's homemade Alabama key lime pie with fresh whipped cream

• Southern refreshing lemon bites with shortbread crust