Upscale Marina Pez Vela Opens in Quepos, Costa Rica

The much-anticipated Marina Pez Vela, an upscale complex located in Quepos, Costa Rica, has at last completed the first phase. Conceived in 2001 by Harold Lovelady, a sport fishing enthusiast and home-owner in Quepos, Costa Rica, Marina Pez Vela answers the need for state-of-the-art marine services on Costa Rica’s spectacular Pacific Coast. The breathtakingly beautiful location has long been a popular yachting destination and is also one of the best sport fishing regions in the world.

Marina Pez Vela’s first phase offers immediate access to 100 floating concrete slips ranging from 35-200ft. Facilities include a 700ft long fuel dock, fully stocked on-site marine store, bathrooms and shower facilities, on-site Customs and Immigration office, septic treatment plant with in-slip pump out and full and complete electrical hookups.

Future plans to develop Marina Pez Vela as a world-class facility incorporate a marine service center with a 150-tonTravel-Lift, retail shops and restaurants, concierge services and recreational facilities, residences and a first-class hotel. A short ride from Marina Pez Vela is the Manuel Antonio resort area, which is home to a well-heeled expatriate community attracted by tropical forested mountains and white-sand beaches. Manual Antonio National Park is a 1500 acre nature preserve with rolling waves that lure an international surfing crowd.

Please see our Charter Destinations and Our Charter Yachts for further information.

Lionfish: Dangerous, Dramatic and Delectable

If you are planning to dive or snorkel the reefs on your next charter voyage to the Caribbean, Bahamas or Florida Keys you may encounter the astonishingly beautiful lionfish. Beware, the graceful profusion of colorful fins belies venomous spines that, although not known to be fatal, are extremely painful and can (rarely) come with severe complications. In addition, some scientists consider them as one of the top 15 threats to biodiversity worldwide.

Lionfish are native to the Indo-Pacific region but in recent decades have invaded the waters of the Caribbean, the Bahamas, the east coast of the Americas as far north as Rhode Island, and as far south as Columbia. Their infiltration is likely the result of releases from tanks of saltwater hobbyists. With few known natural enemies, lionfish present a major threat to coral reef ecosystems as predators and competitors for food.

Humans are becoming the most lethal threat to date, as the fish emerges as a gourmet delicacy. Facebook groups promoting lionfish consumption include œI Spear Lionfish, œLionfish Derby and œEat the Lionfish. According to an article published by the Washington Post, July 7, 2010, chefs, spear fisherman and seafood distributors are plotting to eat the fish out of non-native existence. The REEF Environmental Education Foundation, a leading organization in the research and development of lionfish control programs, is preparing to publish a cookbook this fall on how to prepare the lionfish, described with a flavor between snapper and grouper.

What you should you do if you see the foot-long lionfish? They are glamorous and peaceful creatures, so use the photo opportunity. Otherwise, unless you are a savvy fisherman, or have the proper training and equipment, leave it alone but report the sighting location to the local island authorities and/or REEF when you surface.

Photo credit: REEF

Visit REEF Environmental Education Foundation: www.reef.org/lionfish

Lionfish Recipes: www.lionfishhunters.org/Recipes.html

www.washingtonpost.com/wp-dyn/content/article/2010/07/06/AR2010070601003.htm

Boatbookings Hosts Central Charter Agent Appreciation Event

n Wednesday, July 28, Boatbookings.com hosted their Second Annual Food and Wine Paring at Hugh’s Catering in Fort Lauderdale, Florida. The event is a “thank you” for all the hard work and extra efforts the Central agents go to to assure our clients have flawless charters on the agents' yachts.

Sharon Bahmer, the Caribbean andUSACharter Director, flawlessly organized the event. Regional Central Charter Agents in attendance were delighted to have the opportunity to meet Tom Virden, Boatbookings Founder and Managing Director based in Cannes, France, and Sean Fawcett, Boatbookings Vice President based in Boston.

The appreciation event featured Sommelier Francis V. Sullivan, who made an informative presentation with each pairing to reveal the complexities and nuances of the wines being served. Chef Hugh and his staff of experts welcomed those interested to watch the on-site preparation of the five-star, five-course menu. Chef Hugh took timely advantage of the local lobster mini hunting season, diving himself for the lobster that provided a delicious first course of Lobster Fra Diavlo.

The evening culminated in a grueling contest that tested the wine palate of guests with yet more tastings. Winners happily accepted bottles of wine that were awarded as prizes. Everyone

agreed the event was a superb success!

Bareboat Charter Galley Tip: Enjoy the Taste of Paradise with this amazing Lemongrass Shrimp and Mango Salad

Whatever type of bareboat charter you plan in the Bahamas or Caribbean  you'll want to impress family and friends with this enticing yet simple dish. The recipe is provided exclusively to Boatbookings clients by Lisa Sellers, executive chef at Peter Island Resort. Be a gourmet chef on your next charter by using the cornucopia of fresh ingredients locally available in paradise.

Chef Sellers' Signature Shrimp Dish

Lemongrass infused Shrimp, Green Papaya & Mango œSalad

Serves 4 People

12 shrimp- size 16/20, peeled & deveined

1 stick fresh lemongrass

Sea Salt & Freshly ground black pepper

1 ripe mango

1 green Papaya

½ Sweet red peppers

½ Sweet Green Peppers

Dried Mango slices

Dried Green Papaya Slices

A small pinch fresh Chilies

Extra virgin Olive Oil

Method:

Crush the lemongrass and chop, mix with shrimp & salt & Pepper, and a drizzle of olive oil cover and marinate for a few hours

Finely chop mango, green papaya, peppers & mix, add chili and season to taste, bind with a small amount of mango puree

Heat a sautéed pan, with olive oil, sear of the shrimp both sides, and cook, this will take about 3-4 minutes,

Arrange the mango & green papaya salad in a mold; place the shrimp on the plate, putting dried papaya & Mango slices in between the shrimp

Garnish with Micro greens or arugula.

Enjoy!

Funny signs from Sailor’s Bars

A sign in the Corsairs Restaurant, BVI that tells it all about their approach to serviceOne of the delights of sailing into a new port is discovering a beach bar where yachtsmen can meet, tell stories, watch a sunset, and just enjoy being on the water and away from civilization.

We’ve noticed, also, that around the world these bars tend to have a great sense of humor, and refuse to take life too seriously.  Many put up funny signs or paintings, or allow customers to do so. We thought we’d show you a few of our favorites – please add yours!

From Corsairs, BVI

A sign in a bar in Belize