Crew Profile Menu Testimonials Features & AmenitiesLayout Photo Slide Show

Web Site for yacht FREEDOM is: www.charteryachtfreedom.com

FREEDOM Specifications

FREEDOM Accommodations

Sleeps 9 In 4 Cabins

FREEDOM can accommodate 8 guests in 4 cabins.
The Master cabin has a king size bed, shower and toilet.
2 Guest cabins have a queen size bed, shower and toilet.
A Guest cabin has a twin bed, a pullman, shower and toilet.
FREEDOM is fully air conditioned through out.
Crew has a separate companionway, heads and shower.

Web site for yacht FREEDOM is: www.charteryachtfreedom.com

CLICK ON IMAGES TO ENLARGE / OR CLICK HERE TO CHANGE LAYOUT

Main Salon

Professional crew of 5

Wheelhouse

Master Bathroom

Guest Stateroom

Deck Overview

Chef Joseph Stiels

Deck Bar

Tenders

Paddle Board

Kayak

Dining

Cuisine

Master Stateroom

Port VIP Stateroom

Twin Cabin

Under way with stabilizers

Dining On Deck

Tenders and Toys

Diving

Aft Deck at Night

FREEDOM Crew Profile

CREW PROFILES

Captain George Custer

He was born and raised southern in Georgia. Although the mountains have a place in his
heart, salt water runs through his veins. He fell in love with the sea as early as 8 years
old and has pursued opportunities on and under water ever since. George has been in
the charter yachting industry for over 20 years and has extensive cruising experience on
a variety of vessels worldwide. He holds a U.S. Coast Guard 3000 Ton Master’s License.
He is very well known and respected within the yachting community. His southern charm
is endearing and his enthusiasm for all Freedom offers is infectious. Sport-minded guests
will be delighted to learn that George is an all around sportsman himself. He is a Master
Scuba Instructor and holds Instructor level certifications in sailing, windsurfing, white
water rafting and canoeing, survival training and rock climbing. In addition to his passion
for SCUBA diving, he also is an accomplished underwater videographer and exceptional
photographer. His safety certifications include instructor levels in Medic First Aid,
Wilderness EMT, PADI Rescue Diver and Swift Water Rescue. Corporate charter clients
take note: George has extensive experience in designing and leading corporate team
building activities involving sports. He also enjoys sharing his vast knowledge of the
Virgin Islands and its many tucked away anchorages and diving spots.

Stewardess – Sara Hosein

Sara is a native Floridian but stayed in the south for her college education at the
University of Tennessee/Chattanooga. A few years after graduating, she discovered the
hospitality life of a charter stewardess. Before joining Freedom, she parlayed her
experience on yachts into work as a private airline stewardess. Now, returning to the
yachting industry, she brings to Freedom impressive first-class service. Sara’s quiet
charm and warm smile permeates everything she does on Freedom – from serving up
signature cocktails to attending to a guest’s every need. She is extremely intuitive,
resourceful and passionate about providing the highest level of service. Sara has been
described as having a fantastic eye for detail. She will certainly ensure that your time on
board is truly memorable and totally relaxing. Sara also holds an Advanced Scuba Diving
certification and is an active sportswoman.

Chef – Joseph Stiles

Chef Stiles was born and raised in the pacific north west on a small family farm.  he was taught valuable lessons in sustainability that have in turn reflected on his philosophy on food.  Getting his formal training in culinary arts and patisserie and baking at the acclaimed western culinary institute, a Le Courdon Bleu accredited school in Portland Oregon he was exposed to the finest in locally grown and produced goods on which he honed his skills.  Spending extensive time in Italy he balanced his new world approach with the tradition of old world cookery.  With over a decade under his belt he brought his talents to the Caribbean in 2009 where he has received public acclaim for his rustic yet refined style of cuisine while winning best entree at the Taste of St. Croix in 2010.  He brings his love of food and wine to the intimate setting of Freedom where he uses the spectacular Caribbean setting as his backdrop for world class cuisine and creating memories that will last a lifetime.  An avid scuba diver, surfer and sailor chef Stiles takes advantage of all the tropics have to offer while maintaining his undying passion for food and wine.  His cuisine is truly made with love and his philosophy of "simple food prepared to perfection is the mother of all foods", rings true and will surely enhance your experience aboard Freedom.

PLUS 2 additional crew for a professional crew of 5.

FREEDOM Menu

1 0-D a y   Sa m p l e   M e  n  u

D a  y   1

Breakfast- Pumpkin chocolate chip muffin tops, fresh fruit platter, assorted yogurts, eggs any style and an Italian frittata with ricotta, basil, oven dried tomatoes and boat made Italian sweet sausage.

Lunch- Steamed mussels with curry, coconut milk, garlic and ginger served over glass noodles with fresh spring roll.

Dinner- Starter- Duck and Mango strudel with Thai mint, kumquat relish. Main- Seared yellowfin tuna steak, topped with a timbale of tuna tartare, served on salad with a spicy mango vinaigrette, puy lentils. Dessert- Papaya Bavarian topped with fresh passion fruit, dark chocolate macadamia truffle.

D a  y   2

Breakfast- Candied pecan scones, fresh fruit platter, assorted yogurts, eggs any style, bacon, sausage and a traditional Belgian waffle, served with maple syrup or fresh tropical fruits.

Lunch - Fresh pasta with fried sage, local squash, dried cranberries and toasted hazelnuts, topped with grilled marinated pork loin.

Dinner- Starter- Lightly smoked oysters, sautéed in butter and shallots and served on a whole kernel corn cake, fresh thyme and roasted beets. Main- Pan seared Quail, marinated in Moroccan spices, served on a timbale of couscous, Harissa aioli. Dessert- Peach and Huckleberry cobbler served warm, homemade Tahitian Vanilla ice cream with hints of lavender and nutmeg.

D a  y   3

Breakfast- Warm Coffee Cake, Fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a Benedict of puff pastry, homemade corned beef hash, poached egg and a spicy roasted green chili hollandaise.

Lunch- Sautéed Wild Salmon with roasted wild mushrooms and carrots, braising greens, warm potato and caper salad.

Dinner- Starter- Gloucester Dry Pack Scallop seviche with Belgian endive, Pomegranate molasses, and handmade black pepper cracker. Main- Pinot Noir braised Buffalo short ribs served on roasted beets with a prune and sweet onion compote, rosemary roasted potato. Dessert- Flourless chocolate torte with crème anglaise, fresh fruit coulis.

D a  y   4

Breakfast- Blueberry Gingerbread cake, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a short stack of pancakes served in your choice of four styles- plain, blueberry, banana cinnamon, chocolate chip.

Lunch- Dungeness Crab and Sweet corn cake (Vegetarian option- Sweet Corn and green onion cake) served with handmade gnocchi, a raw corn jus and smoked paprika.

Dinner- Starter- Chevre and wild mushroom tart with local greens, white truffle oil. Main- Grilled mahi mahi served on a salad of local greens with a pink grapefruit dressing, crispy wontons, toasted hazelnuts, broiled grapefruit segments. Dessert-Toasted hazelnut shortbread with a lemon-thyme sorbetto, candied lemon peel and crystallized ginger.

D a  y   5

Breakfast- Variety of fresh muffins, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, parsley-black pepper crepes filled with Emmental cheese, Black Forest ham, and fresh spinach, white wine butter sauce.

Lunch- Sous vide of chicken with a pesto relish, spinach and kale steeped in a basil tea, cherry tomatoes.

Dinner- Starter- A Thai influenced soup of chicken and lemongrass, with hints of kaffir lime, ginger and green chile. Main- Caribbean grouper rubbed with garam masala, served in a pappadum cup on basmati rice with a jicama slaw and a coconut lemongrass sauce. Dessert- molten lava cake with Szechuan pepper and raspberry coulis.

D a  y   6

Breakfast- Cinnamon sugared donuts served piping hot, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Grand Marnier French Toast with a warm tangerine and nutmeg syrup.

Lunch- A family style selection of Asian treats, including tuna hand rolls, seared tuna with sweet chili, chicken and shrimp tempura, white rice, chow mien noodles.

Dinner- Starter- Caprese Sorbet- tomato sorbet with a chiffonade of fresh basil and Mozzarella di Buffala accented by a drizzle of Extra Virgin olive oil. Main- Handmade Fettucine tossed with Shrimps, Scallops, mussels and littlenecks, finished in a saffron tomato broth. Dessert- Berries on a cloud- a selection of berries, macerated in Chambord and a touch of Grand Marnier, then layered in a champagne glass with a mascarpone-Tahitian vanilla mousse.

D a  y   7

Breakfast- Sour cream banana bread, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, eggs Benedict on homemade English muffins

Lunch- “Cannelloni” of paper thin potato, filled with smoked chicken, ricotta, oven charred tomato and basil, finished with a traditional sauce soubise spiked with green peppercorns.

Dinner- Starter- Asparagus and prosciutto salad with mixed berry vinaigrette. Main- Braised lamb shank topped with roasted leeks, braised spinach and roasted peppers, Cabernet fortified lamb reduction, purees of sweet potato and red bliss. Dessert- White chocolate soufflé with a raspberry spiked chocolate sauce.

D a  y   8

Breakfast- Apple and walnut strudel, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, omelette of prosciutto, vine ripe tomato, fresh basil and mozzarella.

Lunch- Spit roasted Cornish game hen, accented with lemon and rosemary, accompanied by Caesar salad with fresh herb cracker.

Dinner- Starter- Bacalao sauteed with onions, tomatoes and fresh thyme, finished with white wine and a touch of cream, served atop whipped Yukon gold potatoes. Main- Panko crusted veal cutlet, puree of celeriac and parsnips, mélange of vegetables, finished with a sauce of capers, anchovy and white wine, fried shallot garnish. Dessert- Lemon chess pie.

D a  y   9

Breakfast- Raspberry and sweet ricotta blintzes, fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage,  Dutch babies with granny smith apples sauteed in Calvados.

Lunch- Flying fish sandwiches on homemade onion roll, with a spicy Cajun remoulade, gaufrette chips.

Dinner- Starter- Vegetable terrine with roasted pepper sauce, aged balsamic, Manchego cheese and chiffonade of radicchio. Main- Handmade ravioli filled with slow braised pork and Locatelli Romano, tossed in a rich red wine-tomato ragout, accompanied by grilled French bread toasts. Dessert- Traditional Tiramisu.

D a  y   1  0

Breakfast-Chocolate hazelnut scones, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, vitamin rich fresh fruit smoothie with Greek yogurt.

Lunch- Turkey bocadillo with whole grain mustard, Manchego, roasted peppers, broiled and served with hand cut French fries.

Dinner- Starter- puree of local pumpkin soup with hints of ginger, toasted cumin crème fraiche. Main- red wine-shallot marinated Ostrich, grilled and served with potatoes Anna, grilled asparagus, rosemary-juniper-maple lacquer. Dessert- White chocolate soufflé with an Amaretto dark chocolate sauce

FREEDOM Testimonials

DEC 20-27, 2011 CHARTER REVIEW:

Kindly take a few moments to honestly evaluate your experience onboard FREEDOM.  We are committed to dealing with the very best in the industry, and your comments and impressions allw us, your crew and your yacht to make any necessary improvements, if necessary, longer explanations may be attached on a separate page:

COMMENT ON THE COMFORT ONBOARD FREEDOM: Exceeded our expectations

COMMENT ON THE CONDITION OF FREEDOM:  Very good condition

COMMENT ON THE CLEANLINESS OF FREEDOM:Spotless - Exceedingly clean

COMMENT ON THE CONGENIALITY OF THE CAPTAIN AND CREW: Very professional, friendly and yet not instrusive

COMMENT ON THE SERVICE OF THE CAPTAIN AND CREW:  Superb

COMMENT ON THE FUN ASPECT OF THE CAPTAIN AND CREW:  Captain and crew worked hard to maximize our fun

COMMENT ON THE EXPERTISE OF THE CAPTAIN AND CREW: Very knowledgeable

COMMENT ON THE QUALITY OF YOUR MEALS:  Excellent

COMMENT ON THE PRESENTATION OF YOUR MEALS:  Excellent

WOULD YOU CHARTER THIS YACHT AGAIN?  Yes!

Linda & Dennis, We had a wonderful time!!!

FREEDOM Specifications

FREEDOM Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING

DIVING

Open Water Referral $595
Open water complete class includes gear $895
Advanced Open water Class $595
Resort Course (Intro to SCUBA); Including 1 Dive and Gear $250 additional dives at $50 per diver

Specialty Courses – Please inquire.
Night Dives are available as well.

Gear Rental $75/week per diver

Underwater Video Service $500

We offer up to five dives per week included in your charter fee for certified divers who can present a certification ID card and log book or proof of experience. Any additional dives are $50 per person per dive.
We offer night dives as well.
If you wish to take certified SCUBA instruction, we ask that you arrange this in advance of your charter (with the exception of resort-style course.)
On board Freedom, we teach basic open-water instruction or perform certification dives if you have completed the confined water portion prior to your arrival. We do require a referral letter. We also can teach the Advanced Open Water Class if requested.
For any other SCUBA diving specialties, please inquire.

In addition, we offer Underwater Videographer classes as well as Underwater Photography. We have the capability to provide Underwater Video Services chronicling your underwater adventures while on charter aboard Freedom.