CAPTAIN: ADAM DREFFIN
Adam was born in the Exumas aboard the boat of his parents. He was a real water baby. He shot his first lobster at age 6. As a youth, Adam would disappear into hidden coves with his brother, trolling for fish while handling a sailing dinghy. He explored everywhere and is familiar with every island. His passion for the Bahamas is evident.

Adam's parents, along with his younger brother Warren, all set off for a world cruise on their sailing boat once the boys reached teenage years, so Adam is also very widely travelled to many exotic parts of the world. When they reached Australia the boys went to school and college there, whilst their parents continued their cruise back home to the Bahamas.

Summers during school, Adam captained catamarans for Broadreach Sailing School in the French West Indies with high school kids aboard. He's also captained large yachts in New England and delivered vessels from the Mediterranean. He has run charters aboard Rubicon for several years in Exumas, Bahamas.

Adam holds an MCA Master of Yachts 200 Tons. In addition to being a highly skilled captain, he is an avid sportsman on the water. He kite-surfs, windsurfs and relishes catching game fish while trolling between islands. He is also certified as a Sivananda yoga instructor.

CHEF/HOSTESS REBECCA GARCIA:
Rebecca Garcia’s friends call her Becky, and describe her as good fun, lively and a tireless worker. She’s also an extraordinary cook with an extensive repertoire of recipes. She has run many kitchens, large and small, worked in five-star restaurants and cooked aboard yachts for some 25 years. It all began in the kitchens of her two Grandmothers, one English and one Spanish, when she was so small she couldn’t reach the table without a stool.

Becky spent her childhood in London, her teens and early 20s in Donegal, on Ireland’s rugged, northwest coast, and summers with Dad and his family in Spain. She did a lot of amazing things. Her “very hardy life” on a small Irish island in the North Atlantic required commuting by row boat in very cold, rough water. She worked with the Irish Civil Defense ambulance emergency team. She helped a master boat builder construct a Viking ship. She achieved diplomas in holistic massage, anatomy and physiology, reflexology and courses in Reiki.

Becky says, “I love fresh, healthy food, especially colorful vegetarian dishes with delicious sauces, and Mediterranean cuisine. Guests rave about my homemade bread, tasty pastas, fresh fruit salads, cakes and puddings.” In addition to cooking great meals, Becky might find time to chat about her family’s 1911 50-foot Norwegian gaff-rigged ketch, or her three Atlantic crossings, or the big posh yacht in Guatemala with an owner who accidentally threw himself overboard. With Becky as your chef and hostess, your charter adventure in the Bahamas could include delightful ingredients you never even imagined.

 

Our Bahamas sailing charters include breakfast, lunch, dinner, snacks, and alcohol. We will accommodate special diets (diabetics, vegans) with prior notice.  Fresh bread is prepared daily in time for an evening twilight dinner.    

 Menu 1:

Bahamas Breakfast  

All breakfasts served with coffee/tea and juices

Eggs Benedict    

Pancakes and Fruit       

Southwest Frittata

French Toast

Breakfast Burrito           

Muesli and Fruit

 

Bahamas Lunch      

All lunches served with fruit or chips  

Tuna Salad Sandwich    

Cold Cuts on Hoagie Roll           

Gourmet Nachos

Mushroom and Pepper Panini    

Chicken Caesar Salad

Fish Tacos

 

Cocktail Hour Hors D’oeuvres

Hummus with Garlic Chips

Vietnamese Spring Rolls

Black Bean and Mango Salad

Conch Fritters

 

Bahamas Dinner

All dinners served with salad, a variety of side dishes and bread   

Asian Stir Fry

Lamb Chops and Grilled Vegetables       

Vegetable Lasagna

Fresh Catch of the Day 

Spicy Clam Pasta         

Chicken and Vegetable Kabobs

Desserts

Variety of pies, cookies, and delicious treats

Menu 2:

BREAKFAST:

• Banana cornbread pancakes with coconut and chia seeds topped with honey 
• Omega bowls (chia porridge)
• Frittata 
• Bagels with salmon, capers, onions, tomato 
• Coconut flour crepes with fruit 
• Soul/smoothie bowls/tarts
• Avocado toast
• Fruit salad in papaya
• Sweet potato biscuits
• Candied oranges
• Toasts
• Frozen bananas with coconut milk and chia seeds

LUNCH:

• Burritos/tacos/raw taco salad
• Pesto subs/panini roasted peppers, sun dried tomatoes with cucumber slaw
• Flat breads with vegetti pasta salad
• Fish/chicken over Caribbean salad
• Sweet potato crustini topped with 
• Deconstructed sushi bowl with stuffed avocado
• Collard wraps with fall veggies (salad samurai cashew paste)

DINNER:

• Curry shrimp over black bean pasta
• Shrimp boil with corn and potatoes
• Fish with black bean salsa and saffron rice
• Paella with cornbread 
• Truffle sweet potatoes, vegetti pasta
• Jessa's sweet potato salad

NIBBLES:

• Caprese salad
• Cheese and crackers with meat
• Julianne veggies with hummus
• Spring rolls with rice paper and edamame 

DESSERTS

• Raw tartlets 
• Nice cream