|Launch Year|| Length||Designer||Guests||Cabins|
|2020||52'||Lagoon||8||3 Queens & 1 Twin|
360º Virtual Tour
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Meet The Crew
Capt. Bob & Chef Peggy Koontz
22 years ago, Peggy and Bob fell in love and were married on a Jamaican beach. After that amazing introduction to island life, they have been enthralled with everything the Caribbean has to offer; its rich cultural diversity, endless beauty and island lifestyle. Sharing an enthusiasm for adventure, they love the Caribbean, the ocean, sailing, diving, biking, traveling the world and entertaining.
They both have a passion for cooking and have successfully completed several courses including a 16-week professional Italian culinary course from Loretta Paganini’s School of Cooking. Bob recently won first place at an Ohio competition, for his gourmet baby-back pork ribs, featuring a dark chocolate and a home-grown hot pepper dry rub.
There’s nothing Peggy and Bob enjoy doing more than cooking for a crowd, whether it’s a themed Mardi Gras dinner for 50 featuring their amazing Gumbo and homemade pralines, Caribbean night highlighting Bob’s specialty jerk chicken or an intimate Italian meal of Braciiole and pasta with Barolo wine for friends or family.
Owners of Tropical Holiday Vacations, a vacation property company featuring Villas on the western coast of Florida. Proud to have earned an average of 5-star reviews and Superhost status from both Airbnb and VRBO, they are driven to offer the best, most memorable experience for their guests; they are not happy with anything short of delighting their clients.
A lifelong dream has finally come true as Peggy and Bob have set sail with Nauti Cat, their brand-new Lagoon 50 Catamaran. With their passion for sailing, cooking and entertaining, they will bring you exquisite food, extraordinary accommodations and a fantastic unforgettable experience. They both have extensive experience sailing in and around the Caribbean. Bob has been sailing since college where he was very active in the Purdue Sailing Club. He loves racing both catamarans and monohulls.
Peggy’s vibrant and caring nature ensures that everyone feels completely welcome and at ease. Peggy continually works to refine and enhance her culinary skills. She is registered to attend the Yacht Chef Course at the Ashburn Cookery School, in the United Kingdom to further refine her culinary skills. She is also very excited to be working with award winning chiefs, both in Charleston and around the world, to develop new delightful dishes to feature in 2021. Her attention to detail makes sure everything is just right.
Bob started his vocation as an engineer with a degree from Purdue University and earning a master’s degree from Case Western University. He has worked for Fortune 500 companies and most recently in private equity. During his career, Bob has traveled the world conducting business on almost every continent.
Introduced to diving, on their honeymoon, Bob is a Nitrox certified advanced underwater diver with plans to complete the rescue diver course and obtain his dive master certification. He has dived around the world, including living on a dive boat in Australia and exploring the worlds second largest barrier reef in Belize.
Finally, Peggy and Bob are living their dream, by sharing the thrills of sailing, the majesty of the ocean and the wonders of marine life, throughout the islands, with others.
Bacon, Sausage and Fruit Platter always available
Avocado Toast/ Runny Fried Egg / Microgreens / Fruit Salad
Homemade Waffles & Fresh Berries
Toasted Everything Bagels with Smoked Salmon/ Red Onion / Capers / Dill Cream Cheese
Continental Selection of Meats, Cheeses & Jams / Fresh Made Scone / Pastries & Croissants
Chorizo & Mushroom Omelettes / Hash Browns
Blueberry or Banana Pancake Stacks
Yogurt and Fruit Parfaits / Homemade Morning Glory Muffins / Mini Ham and Egg Cups
Local Catch Ceviche Tower / Jasmine Rice
Pulled Pork Sliders / Coleslaw & Roasted Corn Salad
Baja Style Snapper Tacos / Tortilla Chips & Fresh Made Guacamole
Captain Andrew’s Famous Burgers (Salmon or Beef) / Potato Salad
Crab Cakes / Spicy Remoulade / Avocado/ Green Salad
Turkey Paninis / Homemade Bread / Cranberry Aioli / Cauliflower & Chickpea Salad
Blackened Locally Caught Mahi Mahi / Pineapple Salsa / Local Greens & Lime Crema
Prosciutto Wrapped Cantaloupe
Homemade Smoky Sundried Tomato Hummus
Asian Sticky Pork Meatballs
Tostones/ Salt Fish / Scotch Bonnet & Mango Jam
Bri / Apple Honey Tartlet
NY Strip Steak / Pear, Blue Cheese & Arugula Salad / Homemade Dijon Walnut Vinaigrette
Grilled Salmon / Mediterranean Cucumber & Feta Cheese Salad / Lemon Orzo / Asparagus
Rosemary & Ginger Pork Tenderloin / Risotto & Roasted Carrots / Pork Au Jus
Homemade Pesto Linguine / Grilled Chicken Breast / Ricotta & Fresh Basil
Sesame Crusted Local Yellowfin Tuna / Jasmine Rice / Spring Vegetable Medley / Homemade Avocado Wasabi Puree
Swordfish Escabeche / Sweet Potato & Cassava Mash/ Grilled Peppers
Filet Mignon Au Poivre / Fingerling Potatoes / Butter Braised Brussel Sprouts
Flourless Chocolate Ganache Cake
Homemade Fruit Sorbet
Caribbean Rum Cake
Espresso Martinis and Biscotti
Key Lime Pie
Passionfruit Panna Cotta
Fudgy Brownies with Gelato and a Caramel Cage
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Gin: Bombay Sapphire
Champagne: La Marca Prosecco
Red/White WIne ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona