PERMABEAR

Guests 10
Cabins 5
Model Cat
Year Built 2023

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Summer 2024	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000
Winter 2024 to 2025	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000
Summer 2025	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000

Title	Name	Nation	Born	Licenses	Languages
Captain	Ed Irwin	US	0
Crew	Erin Irwin	US

Capt. Ed Irwin
I guess you can say I have spent most of my life trying to get lost in the outdoors. Born in Newfoundland, Canada I spent as much time as I could outside, fishing the streams for trout and getting lost in woods. As a small boy I would drive my mother crazy by wandering off only to come home with pockets full of the fish I caught, or birds and small animals I captured that I wanted to keep as pets.

I have enjoyed back country camping, hiking, canoeing my entire life. The Boundary Waters lakes and portages one of are my favorite places to get lost in. To ride my motorcycle, lightly packed for finding remote fly-fishing streams, not really having a destination in mind, is my perfect get away.

I grew up on the small lakes of Northern Illinois, driving to school in my small motorboat. The first time I was on a sailboat I instantly fell in love with the simple act of the wind taking my boat anywhere.

After sailing Lake Michigan for many years, Erin and I created a plan to take off on our own boat and sail to as many places of the world that we could. We found an abandoned Cape Dory 36 and rebuilt it and outfitted it for long distance travel. Years of hard work paid off in a beautifully restored and perfectly outfitted classic sailboat that allowed us to live our sailing dreams.

We have sailed and lived aboard our boat for the past 4 years. We have sailed the Great Lakes, the Chesapeake, off shore from Norfolk around Bermuda to the Caribbean. We then sailed back north to Maine, sailing “down east” for the summer and headed back down the eastern seaboard to head off shore again to the Caribbean.

We have spent the past 2 seasons in the Virgin Islands, US and BVI exploring and finding amazing coves, anchorages, becoming PADI scuba certified, and learning why everyone says that once you make it to the Caribbean- you don’t want to leave. I am looking forward to showing guests why the Caribbean is a sailing paradise.

Chef Erin Irwin
My childhood playground was Tower Marina in Saugatuck, MI. My family bought a River Queen houseboat when I was 10 and we spend every weekend and all of the summers until I was 18 playing on Lake Michigan’s waters. I loved everything about being on the water and was always the first and last one to jump into the water, no matter what temperature!

I am always up for an adventure and tend to do life in a bigger than life way. I am nearly 100% Irish and definitely have the gift of gab and will tell stories all day. I am a care taker, the oldest daughter of a big family, mother of 5 kids, a nurse/midwife for 25 years, and as professor for a good part of my life I am a natural teacher.

When cooking for my family I wanted them to have a healthy diet. Most of our meals were whole foods from our garden, cooked from scratch. My cooking style has an emphasis on a healthy balance of the Mediterranean foods, Asian cuisines, and comfort foods that are adapted to healthy, but rich versions. I have spent a good portion of my life in Chicago, and have become an obsessive foodie, constantly searching for the perfect meal at the perfect restaurant which is an endless quest that has taught me so much about the experience of eating well.

As the oldest daughter of a big family , and the mother of a large family, I was always the center of planning family gatherings and parties. I love finding unique themes and creating relaxed, special-moments and memories together. Ed and I have found the outdoors, especially sailing, to always be the perfect setting for finding that moment to connect to each other, but to something bigger. It has always been the best stage for us to find joy, peace, adventure and excitement and we want to share that.

We especially look forward to having families find that elusive real time together. There just isn’t anything like being on a sailboat to allow for everything else to fade away and be connected to the people you love. We can’t wait to help others find that perfect spot- that perfect moment that will be a memory that holds forever.

Very Friendly Oboard Dog “Gus”

Meet Gus, our adventurous Cairn Terrier, a seasoned sailor of the high seas with over 30,000 nautical miles under his belt! At five years old, Gus is not just any yacht dog; he’s a true sea-faring companion with a tale that includes befriending a dolphin and a baby in Long Bay 9. With a love for kids, Gus is the perfect family-friendly crew member, known for his super quiet and well-behaved nature. Despite his loyalty, Gus has a cheeky side—mention cheese and sausage, and he might just be tempted to jump ship! Always up for an adventure, whether it’s a serene paddleboarding session or exploring new shores, Gus embodies the spirit of nautical exploration with a wagging tail and an eager heart. Gus has lots of friends ashore if you choose not to vacation with him.

Captain

Ed Irwin

Chef/First Mate

Erin Irwin

Onboard Friendly Dog

Gus

DAY BREAK

Served Daily- Fresh fruit, a variety of homemade breads and muffins

Bagels with cream cheese smears, onion, and smoked salmon

Variety of dry and hot cereals, your choice of yogurts

Coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s

Eggs are all locally sourced

Croque Madame Sandwich- Homemade sour dough bread, butter, gruyere cheese, Parisian style cured ham, Mornay sauce, and a fried egg.

Shirred Eggs in Ramekins-Individually served eggs baked in cream with leaks, shallots, with a crustini of fresh sour dough bread for dipping

Breakfast Strata- A fluffy baked layered dish of eggs, bread with bacon, spinach, tomato, mushroom and gruyere cheese.

Brioche French toast with toppings bar- Thick, rich brioche French toast with an array of fruits, nuts, maple syrup, Nutella, lemon curd, powdered sugar, bacon to top with.

Frittata- The classic Italian open face omelet with pancetta, potatoes, and roasted onions

Breakfast Skillet- Potato, ham, peppers, onions served in a cast iron skillet with soft cooked egg

Caribbean Banana Pancakes- Or classic buttermilk, or blueberry stack with maple syrup

Migas- Tex-Mex eggs baked with tortilla strips, peppers, onions and topped with avocado and salsa

Option for -Family Style Breakfast Buffet of scrambled eggs, bacon, sausage, potato

MIDDAY

Salad Nicoise- Classic French salad with butter lettuce, seared tuna, green beans, hard boiled eggs, radishes, tomato, and potatoes with homemade dressing

Mexican Street Tacos- Homemade corn tortillas with grilled mahi, or pollo, or Carne Asada topped with mango Pico de Gallo and Queso Fresco and shaved purple cabbage

Miso & Mirin glazed grilled scallops over wilted baby bok choy- Grilled sea scallops glazed in miso and mirin served over a bed of wilted baby bok choy

Greek lamb lettuce wraps with yogurt sauce- Ground lamb with Greek yogurt and goat cheese, heirloom cherry tomato, cucumber, and served in lettuce wraps

Poke Bowls- Hawaiian sticky brown rice bowls with seared tuna or sesame chicken, with carrots, cucumber, edamame, avocado and spicy dressing

Shrimp Polenta- Garlic and lemon sautéed shrimp with tricolored peppers served over creamy polenta.

Loaded Chopped salad- Roasted chicken, chick peas, heirloom cherry tomato, cucumbers, shredded carrots, garbanzo beans, blue cheese, pecans, dried cherries, lemon poppy seed dressing with kale and spinach diced and served with a crustini of homemade sour bread to scoop and eat

Pulled pork sliders- Slow cooked pork shoulder, pulled with tangy sauce, topped with colorful vinegar slaw served on sweet Hawaiian buns

HORS D’OEUVRES

Chef’s choice amuse-bouches- single bites packed with flavors and textures

Coconut shrimp- Classic crispy coconut encrusted shrimp with tangy dipping sauce

Baccala Mantecato- Venetian whipped cod spread atop a crustini

Grilled asparagus wrapped in prosciutto

Charcuterie plate

Crudités board

STARTERS

Mains are Chef’s choice, paired with tasting portions of 2 starters

Seafood Kallaloo Soup- Traditional Caribbean soup with shrimp, crab, snapper, spinach and okra

Caesar salad- Beautifully presented, slightly deconstructed- classic salad with egg yolk and anchovies

Potato leek soup- Creamy potato soup richly seasoned with leaks and garlic

Caprese salad- the classic tomato, mozzarella, basil salad with balsamic

Conch in butter sauce with mofongo- Puerto Rican smashed plantains served with buttery conch simmered until tender

Goat water (scary name for an incredibly rich tasty soup)- National dish of Monserrate – slow stewed goat meat with peppers and island spices

Arugula and ferro salad with shaved parmesan and a Dijon dressing

Provencal Fish Stew- Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini

Spring mix salad with walnuts, purple onion, shaved granny smith apple with an olive oil, garlic lemon dressing

Butternut squash soup

Tangy cucumber salad

MAIN

Grilled Pork Loin with pineapple mango salsa, mango reduction with roasted red peppers

Served with steamed zucchini curls

Pan seared filet mignon with grilled local lobster

Spaghetti ala Nerano– homemade spaghetti pasta with zucchini and Parmigiano-Reggiano cheese

Caribbean stewed chicken with Pidgeon peas and rice

Pan seared garlic and rosemary lamb lollipops served with jewel roasted vegetables- sweet potato, beet, Brussel sprouts

Slow braised short ribs in red wine with brie scalloped potatoes

Local lemon snapper served whole over a bed of vegetables

Curry goat (or chicken if you are not ready for the goat adventure)

Slow cooked yellow curry with Caribbean rice

DESSERT

Deconstructed Painkiller- Parfait of Coconut cake with Soggy Dollar rum ice cream topped fresh ground nutmeg

Classic chocolate mousse topped with berries and caramel lace

Mango Panna Cotta

Cheesecake topped with fruit compote

Crème Brule

Sticky Toffee Pudding- rich date-based cake topped with caramel and whipped cream

Banana Flambé

Homemade ice creams

SHIPS BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

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

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Summer 2024	Inclusive	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000
Winter 2024 to 2025	Inclusive	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000
Summer 2025	Inclusive	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,700 | 3@$32,050 | 4@$32,400 | 5@$32,750 | 6@$33,100 | 7@$33,450 | 8@$33,800 | 9@$34,150 | 10@$34,500

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,850 | 3@$32,275 | 4@$32,700 | 5@$33,125 | 6@$33,550 | 7@$33,975 | 8@$34,400 | 9@$34,825 | 10@$35,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 pax $44,000
NEW YEARS : 1-10 pax $45,000