Crew Profiles — Tom & Nicki Ashwell

Tom and Nicki are renowned as a vastly experienced professional crew. That experience will shine through as a relaxed and comfortable team who take everything in their stride. They have worked with Saboré from her inception.

Tom has oceans of sea miles under his belt. An RYA Yacht Master, sailing and windsurfing instructor, keen wakeboarder, kiteboarder, scuba and free diver, he has a depth of knowledge and a passion for sharing it. Tom's corporate history ranges from managing hotel and sailing groups in the Mediterranean to engineering on an exclusive private island. He is a renowned windsurf competitor, winner of the illustrious HIHO, and former sailing coach at Cornell University. He has lived and worked in the BVI for the past eight years and is in complete synchronization with her waters and way of life. Your captain has an open and friendly manner with a free spirit and a thirst for adventure. His love for people and conversation make him a perfect host.

Nicki trained with Cordon Bleu and has been in working in the BVIs for five years. She is a talented chef and has been featured in a highly acclaimed sailing magazine. Nicki is recognized as a choice chef with an impressive repertoire. She is as elegant and dynamic in the galley as she is on a windsurfer or wakeboard! She is a PADI Dive master who will make you feel comfortable and at ease when you accompany her on some truly magnificent dives. Above all, Nicki's greatest asset is the gift to make those around her smile. Your chef and hostess wraps her guests with a seemingly endless supply of enthusiasm for life and makes for refreshing company.

Every charter is welcomed with warmth and gratitude, providing Tom and Nicki with the opportunity to treat you to a fun, safe, and exceptional dream vacation.

Sabore - Main saloon area	Sabore - Stateroom
Sabore - Stateroom	Sabore - Vanity and WC

BREAKFASTS
• Belgium waffles with whipped cream and fresh strawberries.
• Omelet souffle with smoked salmon and creamy dill cheese.
• Breakfast mushrooms stuffed and baked with eggs and vine ripe tomatoes.
• Freshly baked croissants with a selection of tropical jam.
• Tower of pancakes loaded with exotic fruits and syrup.
Served with a selection of fresh fruit, juices, cereal, freshly ground coffee, and a selection of fine teas.

LUNCHES
• Local lobster tails grilled with lemon and butter.
• Warm duck breast salad with honey and orange dressing.
• West Indian shrimp and pineapple platter.
• Pecan and basil pesto with linguine.
• Souvlaki: lightly curried pork with Greek yogurt and cucumber dressing in herby wraps.
• Scrumptious homemade pizzas.
• Mediterranean style mezes.
Served with different salads and homemade breads. Examples: Orange, spinach, and avocado salad with rosemary focaccia bread; frisse tomato, olive, and feta salad with crusty homemade harvester; tabouleh or cous cous.

Also served with your choice of quality wine such as a crisp Pinot Grigio or a lighty fruity beaujolais, a deep golden Chardonnay or an aromatic Bordeaux.

APPETIZERS
• Goat cheese and orange salad.
• Moules Marinieres.
• Pan seared giant scallops with pancetta and grilled asparagus tips.
• Tray baked bell pepper filled with boursin, cherry tomatoes, olives, basil, and marjoram.
• Steamed asparagus with zesty lemon aioli.
• Fresh tomato and basil soup.

DINNERS
• Sea bass almandine with lemon butter sauce on watercress salad.
• Tender pork loin medallions with pear, port, and mustard sauce.
• French trimmed rack of lamb with a delicious herb crust and pesto sauce.
• Seared tuna with honey soy glaze, sesame, grated ginger, and chives.
• Local swordfish topped with fresh tomato and onion relish.
• Filet mignon with red wine demi-glaze topped with a wad of melty camembert.
Served with your choice of quality wines from a selection of fabulous vineyards — Robert Mondavi, Hawkes Bay, Georges Dubouef, Saint Emilion, and Beringer.

VEGETARIAN OPTIONS
• Thai green curry with jasmine rice.
• Wild mushroom and pignola pie.
• Nut roast with cranberry sauce.
• Carmelized onion and feta tartlettes.
• Veggie rissotto.

PARTICULARS ARE PRESENTED IN GOOD FAITH AND BELIEVED TO BE CORRECT BUT NOT GUARANTEED. AS YACHTING EQUIPMENT IS SUBJECT TO FREQUENT CHANGE, PLEASE CONTACT INTERPAC FOR CURRENT INFORMATION.

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Contact:
Beverly Parsons
toll free: (888) 99-YACHT
tel: 619-222-0327
fax: 619-222-0328
e-mail: Interpac