West Coast Multihulls & Denison Yachting presents the 14th Annual Catalina Rendezvous August 15-19th! Join us for a 4-Day Sailing Adventure, Beach Party and Raft-up in beautiful Two Harbors on Catalina Island! Cabins available on our Bali 4.3 and Fountaine Pajot Lucia 40. Call Guinevere for details at 619.517.5630.

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A really quick look at what it's like to snorkel with us in the Philippines!

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📣 Fala, velejador! Com a palavra, Gereba @gereba_carvalho Ele já faz parte da história da SIVI, e tem recordações incríveis, de um tempo em que a Vela estava chegando às raias de Ilhabela, e por meio da educação, uma das grandes bandeiras da Semana de Vela! Aperta o play! #sivilhabela #vempravela #semanadeveladeilhabela #semanadevela #vela #sailing #ilhabela #sivi50 #shorts

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Join our crew as we navigate boat operations, from handling winches to troubleshooting cell phone alerts! Experience breathtaking ocean views and learn about essential equipment calibration while facing unexpected challenges. This video is your guide to safe and efficient boating. #BoatingSafety #OceanAdventures #BoatOperations #EquipmentCalibration #WinchHandling #CellPhoneAlerts #CoastalLife #Sailing #Maritime #DIYBoating

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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