Crew Profiles: Captain Josh grew up in California. His first stint as a professional mariner was aboard a gaff rigged top-sail ketch that sailed up and down the coast. His duties included being a top man, a bowman a coxswain and a maritime educator to both school children and adults. After his adventures before the mast he moved to Florida and has been working aboard private and charter yachts for the the past 15 years. In his maritime career he has earned his Coast Guard Captains Ticket and has traveled to many beautiful places. He has had the pleasure of working on many amazing vessels and meeting many truly great people. He looks forward in welcoming you aboard Motor Yacht Cutting Edge for an enjoyable and memorable time!
Penny took early retirement from Northwest Airlines where she worked for 20 years as a Lead International Flight Attendant and Purser, to pursue her passion for cooking. Traveling around the world, she took advantage of the opportunities to learn the art of International Cuisine including, but not limited to; Asian,European, Mediterranean and Middle Eastern. As a self educated Chef, she has prepared and served exquisite meals and Hors d'oeuvres to European Royalty, International Ambassadors, Foreign Diplomats, well known celebrities and members of the Estée Lauder family.
Penny also owns a successful jewelry design and import business of eighteen years where she creates unique pieces of wearable art and sells them to fine jewelry stores and boutiques.
Her love of the ocean brought her into the yachting industry. She is active in ocean conservancy and is the published author of "Aquariana and The Golden Pearl". The first in a series of seven books that are fact based-fiction, fantasy, adventure. Through her stories, she hopes to create awareness of critical issues concerning the ocean and its creatures. Her books are being endorsed by the Shark Research Institute, the Sea Shepherds and other conservancy organizations. "Aquariana and The Golden Pearl"can be found in local book stores as well as Barnes and Noble, Amazon, Nook,Kindle and her website www.aquariana-us.com.
Her artistic and creative talents are very apparent in everything she does, especially in her cuisine where she is sure to impress the eye as well as the palate.
Hello my name is Lucas Schurter. I am 34 yrs old and from Oregon. I moved to the US Virgin Islands when I was 22. That's when my love for the water and boats began. I loved island hoping and finding great places to snorkel. When I was 27 I moved to Washington DC and worked on the Potomac River, running river boats up and down the river cruising by all the monuments.While in Washington DC that's where I discovered yachting. Almost 2 years ago I got on my first yacht and I've loved it every since. I love traveling to remote locations and finding new ones. I will be sure to show you all the great places to see while in the Caribbean.
Dinner: Starter: Caprese Salad Entree: Traditional Italian Spaghetti and Meatballs served with Fresh Parmesan and Garlic Butter Toast Desert: Grand Marnier Drizzled Nutella Crepes
Breakfast: Eggs any Style, Bacon, Sausage and Hash Brown Potatoes
Lunch: Barbecue Chicken Tenders served with Kale Cole Slaw and Orzo Pasta Mixed Berry Tartlet
Hors d'oeuvres: Assorted Cheese Tray with Quince Pan Seared Dry Sea Scallops with Dill Butter
Dinner: Starter: Balsamic Heirloom Tomatoes, Cucumbers and Sheep Cheese with Toasted Nan Entree: Grilled Filet Mignon, Roasted Rainbow Potatoes and Carrots Desert: Baked Bosc Pears with Walnuts and Bleu Cheese sprinkled with Balsamic and Honey
Breakfast: Omuraisu (Japanese Omelet)
Lunch: Bean Sprout and Pork Tenderloin Salad with Rice Vinegar Dressing Green Tea Mint Ice Cream
Hors d'oeuvres : Assorted Fresh Handmade Sushi and Sashimi
Dinner: Starter: Pan Seared Garlic and Lemon Scallop Entree: Black and White Sesame Rare Seared Tuna with Wasabi Butter atop a bed of Squid Ink Linguine. Oven Roasted Baby Bok Choy with a Soy Vinaigrette drizzle Desert: Ginger/Passionfruit Gelatin in a Waffle Basket
Breakfast: Baked Eggs in Avocado Bowls Topped with Bacon and Fresh Parmesan
Lunch: Lightly Tossed Fettuccini Alfredo topped with Norwegian Smoked Salmon, Pan Seared Asparagus, Caviar and Creme Freiche Lemon/Mint Sorbet
Hors d'oeuvres: Fig Appetizers with Goat Cheese and Almonds Spinach and Feta Cheese Tartlets
Dinner: Starter: Garlic Butter Escargot and Baby Portabella Mushrooms Entree: Oven Roasted Split Cornish Hens, Herb Roasted Vegetables and Wild Rice Almandine Desert: Faux Fried Ice Cream Drizzled with Agave and Hazelnut Chocolate
Breakfast: Belgium Waffles with Maple Bacon
Lunch: Lightly Blackened Fresh Catch served with Grilled Corn on the Cob and Roasted Broccolini
Hors d'oeuvres: Bacon Wrapped Stuffed Jalapeños Deviled Eggs with Horseradish
Dinner: Starter: Louisiana Bean and Avocado Salad Entree: Jumbo Shrimp and Cheddar Grits Desert: Flameless Bananas Foster
All Meals, Hors d'oeuvres and Deserts on our last day will be decided by our Guests and Selection Availability.
"Mike D", as he is known throughout the industry, is the president of Hargrave and the spark plug for our Hargrave team. Born in Philadelphia, Penna. and raised in Stuart, Florida, Mike has run every department since joining the company over 20 yrs ago, and helped lead the company to where it is today. Mike lives in Fort Lauderdale in Fort Lauderdale with his wife Shelley.