Accomodations:

Crew Profile

Captain Bob and Chef Debbie Anderson combine their love for sailing and commitment to exceptional hospitality to guarantee guests wonderful memories aboard Feel the Magic. Their commitment to creating an adventurous and joyful experience guarantees that the magic will stay with you long after your voyage.


Captain Bob
Bob’s love for sailing ignited in college after reading Robin Graham’s book, “The Dove.” He seized every chance to sail, devoured numerous sailing books, and set a goal to one day own his own sailboat. Over the next 25 years, Bob advanced in his career, rising from a mechanical engineer to President of manufacturing subsidiaries for semiconductor companies. Throughout this time, he continued sailing and nurtured his dream of boat ownership. Since 2011, Bob has been a charter captain in the Caribbean. He holds a 100-ton USCG captain’s master license and is an ASA instructor, having trained and certified many students for bareboating during their charters. His extensive knowledge of the USVI and BVI, coupled with his passion for sailing, is something he loves to share with his guests.


Chef Debbie
Debbie is energetic, adventurous, and creative, with a positive outlook on life. She has a deep passion for cooking and a love for living by the ocean. Her sailing journey began on the lakes of Alabama and Georgia before she ventured into bareboating in the Caribbean. Together with Bob, Debbie has sailed over 15,000 nautical miles, traveling from Seattle to Ecuador to Florida, before becoming a yacht chef in 2011. Her passion for the ocean and sailing is surpassed by her love for crafting culinary delights for her guests. Debbie holds a 100-ton USCG Captain's license, as well as certifications as a PADI Dive Master and in STCW. She is super excited to work on Feel the Magic as a Chef and First Mate.


Come “Feel the Magic” and let the memorable adventures begin!

Sample Menu

DAY BREAK
All breakfasts are served with freshly brewed coffee, an assortment of teas, seasonal fruit and chilled fruit juices!

Scrambled Eggs with Bacon and Homemade English Muffins.

Omelets Served with Homemade Date Nut Bread

Diced Ham with Eggs Served with Homemade Biscuits

Chef’s Special Pancakes with 100% Maple Syrup and Crispy Bacon Strips.

Huevos Rancheros Served with Refried Beans and Warm Tortillas

Eggs Benedict with Hollandaise Sauce

Eggs Souffle with Whole Wheat Toast

Quiche Served with Homemade Sweet Bread

MIDDAY
All lunches are served with your choice of beverage.

Island Chicken Curry Served On a Bed Of Lettuce Garnished with Fresh Pineapple, Spring Onions and Toasted

Coconut and Served with Homemade Cheese Rolls.

Caribbean Chicken Roti with Spring Pea Salad

Tortellini Vinaigrette with Homemade Garlic Sticks

Mixed Berry Chicken Salad with Homemade Poppy Seed Vinaigrette Dressing Served with Hot Homemade Bread.

Chicken Quesadillas with Homemade Guacamole, Salsa and Chips.

Ginger Shrimp Served Over Basmati Rice Accompanied with an Arugula Salad with Homemade Vinaigrette.

HORS D’OEUVRE
Captain Bob will prepare a daily sundowner cocktail to enjoy with your appetizers while you unwind. a selection of drinks of your choice will also be available.

Deb’s Special Hot Ryes

Charcuterie Board

Deb’s Bang Bang Shrimp

Salmon Pate Served with Crackers

Crab Cakes with Spicy Cocktail Sauce

Island Style Tuna Tartare

Thai Minced Chicken Lettuce Cups

Hot Crab Dip Served with Variety Of Crackers

Smoked Salmon Avocado Cucumber Bites

MAIN
Dinners are served with wine or drinks of your choice .

Seared Sesame Crusted Tuna with Wasabi Sauce Served On Orange Rice Topped with Shrimp Accompanied with Shitake Mushrooms, Asparagus and Carrots following a Strawberry Spinach Salad with Homemade Vinaigrette Dressing.

Salmon Topped with a Lime Rum Mustard Sauce Served On Garlic Mashed Potatoes with Steamed Broccoli following Chilled Cantaloupe Soup Garnished with Yogurt and Mint.

Jerk Pork Tenderloin Served with Pineapple Risotto and Green Beans Almondine following a Pear Gorgonzola Salad with Homemade Walnut Vineagrette Dressing.

Caribbean-Spiced Mahi Mahi Topped with Mango Salsa Served with Deb’s Plantains and Snow Peas following an Asparagus Mandarin Salad.

Prime Rib with Horseradish Sauce Served with Sautéed Red Potatoes and Carrots Amaretto following Chilled Zucchini Soup.

Rack Of Lamb with Fresh Herbs and Garlic Served with Truffle Potatoes and Roasted Brussel Sprouts following a Rocket Salad.

DESSERT
Desserts are homemade and accompanied with after dinner liqueurs and fresh coffee.

Molten Lava Cakes

Mango Crisp

Strawberries with Orange Cream Sauce

Baileys Chocolate Mousse

Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

Banana Cake with Cream Cheese Frosting

Chocolate Glazed Pears

Key Lime Pie Homemade

Cookies Are Always Available For Your Culinary Pleasure!