![\"Crew](\"https:\/\/www.centralyachtagent.com\/yachtadmin\/yachtlg\/yacht8088\/8088crew1.jpg\")
<\/div>Brad Needham<\/h2>Captain <\/h4><\/div><\/div>![\"Crew](\"https:\/\/www.centralyachtagent.com\/yachtadmin\/yachtlg\/yacht8088\/8088crew2.jpg\")
<\/div>Zoe Gahan<\/h2>Chef\/First Mate<\/h4><\/div><\/div>\t\n\t\tCaptain Brad Needham
\n
\nAs a North Carolina native, one of Brad\u2019s earliest memories is going sailing with his father in the Pamlico Sound on the family boat, a 12\u2019 O\u2019day Widgeon. Learning to sail the family boat single handedly by ten, and then attending summer sailing camp every year until old enough to begin working on sailing staff by age 16. Working as a sailing instructor there and at the University of North Carolina at Wilmington, Brad loves to share his passion for sailing with others by educating people to sail themselves. Having graduated from N.C. State University with a degree in mechanical engineering, he also has a keen awareness of the inner workings of many vessel systems. While pursuing his undergraduate degree, Brad worked in both front and back of house positions in numerous hotels, restaurants and bars.
\n
\nWorking as an engineer for a private company in Homer, Alaska Brad traveled throughout the U.S. and as far as Turkmenistan doing border security installations but soon was soon reacquainted with his need to be on the water after taking a vacation cruising around Florida on a friend\u2019s 28\u2019 Cape Dory. He then restarted his career working on charter fishing boats in Alaska and subsequently got his captain\u2019s license leading to multiple Inside Passage boat deliveries. He now has over 40,000 NM under his belt and enjoys sharing his experience with others.
\n
\nChef Zoe Gahan
\n
\nGrowing up in Minnesota, the land of 10,000 lakes, Zoe has never been far from the water, andgrew up enjoying trips up north for fishing and water sports, canoeing in the Boundary Waters, and surfing in California with her father. She believes her love for fine foods began with her first ever bite of solid food: a taste of fresh focaccia from her aunt and uncle\u2019s Italian restaurant. Zoe learned to embrace creativity in the
\nkitchen from her mother, and growing up with extended family in the restaurant industry gave her a behind-the-scenes view of fine dining and a love for hospitality.
\n
\nZoe was raised closely involved in her parents\u2019 business, a community newspaper, and held many roles, eventually managing the company alongside her mother and father. The experience gave her a foundation in customer service, management and organization that she carries into her work as mate and chef on Purely Blu. Earning a fine arts degree further elevated her culinary artistry, and she draws on her lifelong
\nlove of cooking and art to produce not only delicious, but colorful and inviting meal presentations. Zoe\u2019s international travels, including backpacking in South America and time in Italy and France, have always focused on discovering the best local cuisines. With the community newspaper industry facing decline, Zoe decided to forge a new path, and drove to Alaska sight unseen. After her first day working on a charter fishing boat, she knew wanted to make a career on the ocean. Having recently earned her captain\u2019s license after logging over 10,000 NM, she enjoys continually learning aboard every vessel she works on.
\n
\nBrad and Zoe met in Alaska (for a fun story, ask how!) and have worked on charter boats independently and together for over seven years. They are happiest on the water, whether that be fishing or sharing good food and laughter with new and old friends alike.
\n
\n
\nCaptain Brad Qualifications:
\n
\nUSCG 100 ton
\nSTCW
\nMarine Radio Operator
\nFirst Aid and CPR certified
\n
\nChef Zoe Qualifications:
\n
\nUSCG 100 ton
\nSTCW
\nFirst Aid and CPR certified
\n\t<\/div>\n<\/section>\n[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”sample-menu” _builder_version=”4.22.1″ _module_preset=”default” text_orientation=”center” custom_padding=”||0px||false|false” custom_css_main_element=”display:none;” global_colors_info=”{}”]\n\n\n\nChef Zoe's Sample Menu<\/span><\/p>\nBREAKFAST<\/strong><\/span><\/p>\nAll breakfasts include fresh fruit platter, yogurt & granola<\/span><\/p>\nSavory Crepes with Ham & Gruyere<\/span><\/p>\nFrench Toast with Toasted Pecans & Orange Glaze<\/span><\/p>\nBagels & Lox with Capers & Pickled Red Onions<\/span><\/p>\nEggs en Cocotte with Mushrooms & Thyme<\/span><\/p>\nLemon & Blueberry Pancakes with Ricotta<\/span><\/p>\nScrambled Eggs, Bacon & Sourdough Toast with Jam<\/span><\/p>\nFrittata with Leeks & Roasted Tomatoes<\/span><\/p>\n <\/p>\n
LUNCH<\/span><\/strong><\/p>\nCeviche with Arugula Salad and Herb Oil<\/span><\/p>\nTuna Poke Bowl with Sesame Cabbage Salad<\/span><\/p>\nPork Belly Tacos with Mango Salsa<\/span><\/p>\nSpiced Beef Empanadas with Olives & Raisins<\/span><\/p>\nGazpacho with Grilled Shrimp & Tapas<\/span><\/p>\nGrilled Za’atar Chicken & Vegetables Skewers<\/span><\/p>\nBulgogi Pork Lettuce Wraps<\/span><\/p>\n <\/p>\n
HAPPY HOUR<\/span><\/strong><\/p>\nBacon, Date & Chèvre Flatbread<\/span><\/p>\nPapaya & Avocado Salad with Lime & Olive Oil<\/span><\/p>\nCrab Cakes with Brown Butter Aioli<\/span><\/p>\nCharcuterie with Meats, Cheeses & Fruits<\/span><\/p>\nMediterranean Hummus Platter with Homemade Pita<\/span><\/p>\nPork & Shrimp Dumplings with Ponzu Sauce<\/span><\/p>\nSushi Canapes<\/span><\/p>\n <\/p>\n
DINNER<\/span><\/strong>
Salmon, Grilled Corn, Zucchini & Herbed Potatoes<\/span><\/p>\nPork Roulade, Broccolini, Charred Peppers, Popovers<\/span><\/p>\nSeared Tuna, Coconut Rice, Cabbage, Carrot-Ginger Puree<\/span><\/p>\nChicken Marbella, Green Salad, Fresh Bread<\/span><\/p>\nSeared Scallops with Fingerling Potatoes, Leeks, Orange Beurre Blanc<\/span><\/p>\nBraised Beef, Polenta, Green Beans, Red Wine Reduction<\/span><\/p>\nWhite Fish, Miso Risotto, Butternut Squash<\/span><\/p>\n <\/p>\n
DESSERT<\/span><\/strong><\/p>\nLemon Olive Oil Cake with Mascarpone<\/span><\/p>\nSpiced Poached Pear with Ice Cream<\/span><\/p>\nBerry Crumble Tart with Creme Fraiche<\/span><\/p>\nFlourless Chocolate Torte<\/span><\/p>\nCheesecake with Fruit Compote<\/span><\/p>\nLime & Pineapple Tart<\/span><\/p>\nChocolate Panna Cotta<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/section>\n[\/et_pb_text][et_pb_text module_class=”custom-link” _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]See A Sample Menu<\/a> Yacht Specifications<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"Meet the Crew!\n <\/div>Brad Needham<\/h2>Captain <\/h4><\/div><\/div><\/div>
<\/div>Zoe Gahan<\/h2>Chef\/First Mate<\/h4><\/div><\/div>\t\n\t\tCaptain Brad Needham
\n
\nAs a North Carolina native, one of Brad\u2019s earliest memories is going sailing with his father in the Pamlico Sound on the family boat, a 12\u2019 O\u2019day Widgeon. Learning to sail the family boat single handedly by ten, and then attending summer sailing camp every year until old enough to begin working on sailing staff by age 16. Working as a sailing instructor there and at the University of North Carolina at Wilmington, Brad loves to share his passion for sailing with others by educating people to sail themselves. Having graduated from N.C. State University with a degree in mechanical engineering, he also has a keen awareness of the inner workings of many vessel systems. While pursuing his undergraduate degree, Brad worked in both front and back of house positions in numerous hotels, restaurants and bars.
\n
\nWorking as an engineer for a private company in Homer, Alaska Brad traveled throughout the U.S. and as far as Turkmenistan doing border security installations but soon was soon reacquainted with his need to be on the water after taking a vacation cruising around Florida on a friend\u2019s 28\u2019 Cape Dory. He then restarted his career working on charter fishing boats in Alaska and subsequently got his captain\u2019s license leading to multiple Inside Passage boat deliveries. He now has over 40,000 NM under his belt and enjoys sharing his experience with others.
\n
\nChef Zoe Gahan
\n
\nGrowing up in Minnesota, the land of 10,000 lakes, Zoe has never been far from the water, andgrew up enjoying trips up north for fishing and water sports, canoeing in the Boundary Waters, and surfing in California with her father. She believes her love for fine foods began with her first ever bite of solid food: a taste of fresh focaccia from her aunt and uncle\u2019s Italian restaurant. Zoe learned to embrace creativity in the
\nkitchen from her mother, and growing up with extended family in the restaurant industry gave her a behind-the-scenes view of fine dining and a love for hospitality.
\n
\nZoe was raised closely involved in her parents\u2019 business, a community newspaper, and held many roles, eventually managing the company alongside her mother and father. The experience gave her a foundation in customer service, management and organization that she carries into her work as mate and chef on Purely Blu. Earning a fine arts degree further elevated her culinary artistry, and she draws on her lifelong
\nlove of cooking and art to produce not only delicious, but colorful and inviting meal presentations. Zoe\u2019s international travels, including backpacking in South America and time in Italy and France, have always focused on discovering the best local cuisines. With the community newspaper industry facing decline, Zoe decided to forge a new path, and drove to Alaska sight unseen. After her first day working on a charter fishing boat, she knew wanted to make a career on the ocean. Having recently earned her captain\u2019s license after logging over 10,000 NM, she enjoys continually learning aboard every vessel she works on.
\n
\nBrad and Zoe met in Alaska (for a fun story, ask how!) and have worked on charter boats independently and together for over seven years. They are happiest on the water, whether that be fishing or sharing good food and laughter with new and old friends alike.
\n
\n
\nCaptain Brad Qualifications:
\n
\nUSCG 100 ton
\nSTCW
\nMarine Radio Operator
\nFirst Aid and CPR certified
\n
\nChef Zoe Qualifications:
\n
\nUSCG 100 ton
\nSTCW
\nFirst Aid and CPR certified
\n\t<\/div>\n<\/section>\n[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”sample-menu” _builder_version=”4.22.1″ _module_preset=”default” text_orientation=”center” custom_padding=”||0px||false|false” custom_css_main_element=”display:none;” global_colors_info=”{}”]\n\n\n\nChef Zoe's Sample Menu<\/span><\/p>\nBREAKFAST<\/strong><\/span><\/p>\nAll breakfasts include fresh fruit platter, yogurt & granola<\/span><\/p>\nSavory Crepes with Ham & Gruyere<\/span><\/p>\nFrench Toast with Toasted Pecans & Orange Glaze<\/span><\/p>\nBagels & Lox with Capers & Pickled Red Onions<\/span><\/p>\nEggs en Cocotte with Mushrooms & Thyme<\/span><\/p>\nLemon & Blueberry Pancakes with Ricotta<\/span><\/p>\nScrambled Eggs, Bacon & Sourdough Toast with Jam<\/span><\/p>\nFrittata with Leeks & Roasted Tomatoes<\/span><\/p>\n <\/p>\n
LUNCH<\/span><\/strong><\/p>\nCeviche with Arugula Salad and Herb Oil<\/span><\/p>\nTuna Poke Bowl with Sesame Cabbage Salad<\/span><\/p>\nPork Belly Tacos with Mango Salsa<\/span><\/p>\nSpiced Beef Empanadas with Olives & Raisins<\/span><\/p>\nGazpacho with Grilled Shrimp & Tapas<\/span><\/p>\nGrilled Za’atar Chicken & Vegetables Skewers<\/span><\/p>\nBulgogi Pork Lettuce Wraps<\/span><\/p>\n <\/p>\n
HAPPY HOUR<\/span><\/strong><\/p>\nBacon, Date & Chèvre Flatbread<\/span><\/p>\nPapaya & Avocado Salad with Lime & Olive Oil<\/span><\/p>\nCrab Cakes with Brown Butter Aioli<\/span><\/p>\nCharcuterie with Meats, Cheeses & Fruits<\/span><\/p>\nMediterranean Hummus Platter with Homemade Pita<\/span><\/p>\nPork & Shrimp Dumplings with Ponzu Sauce<\/span><\/p>\nSushi Canapes<\/span><\/p>\n <\/p>\n
DINNER<\/span><\/strong>
Salmon, Grilled Corn, Zucchini & Herbed Potatoes<\/span><\/p>\nPork Roulade, Broccolini, Charred Peppers, Popovers<\/span><\/p>\nSeared Tuna, Coconut Rice, Cabbage, Carrot-Ginger Puree<\/span><\/p>\nChicken Marbella, Green Salad, Fresh Bread<\/span><\/p>\nSeared Scallops with Fingerling Potatoes, Leeks, Orange Beurre Blanc<\/span><\/p>\nBraised Beef, Polenta, Green Beans, Red Wine Reduction<\/span><\/p>\nWhite Fish, Miso Risotto, Butternut Squash<\/span><\/p>\n <\/p>\n
DESSERT<\/span><\/strong><\/p>\nLemon Olive Oil Cake with Mascarpone<\/span><\/p>\nSpiced Poached Pear with Ice Cream<\/span><\/p>\nBerry Crumble Tart with Creme Fraiche<\/span><\/p>\nFlourless Chocolate Torte<\/span><\/p>\nCheesecake with Fruit Compote<\/span><\/p>\nLime & Pineapple Tart<\/span><\/p>\nChocolate Panna Cotta<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/section>\n[\/et_pb_text][et_pb_text module_class=”custom-link” _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]See A Sample Menu<\/a> Yacht Specifications<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"Meet the Crew!\n <\/div>Brad Needham<\/h2>Captain <\/h4><\/div><\/div><\/div>
\n
\nAs a North Carolina native, one of Brad\u2019s earliest memories is going sailing with his father in the Pamlico Sound on the family boat, a 12\u2019 O\u2019day Widgeon. Learning to sail the family boat single handedly by ten, and then attending summer sailing camp every year until old enough to begin working on sailing staff by age 16. Working as a sailing instructor there and at the University of North Carolina at Wilmington, Brad loves to share his passion for sailing with others by educating people to sail themselves. Having graduated from N.C. State University with a degree in mechanical engineering, he also has a keen awareness of the inner workings of many vessel systems. While pursuing his undergraduate degree, Brad worked in both front and back of house positions in numerous hotels, restaurants and bars.
\n
\nWorking as an engineer for a private company in Homer, Alaska Brad traveled throughout the U.S. and as far as Turkmenistan doing border security installations but soon was soon reacquainted with his need to be on the water after taking a vacation cruising around Florida on a friend\u2019s 28\u2019 Cape Dory. He then restarted his career working on charter fishing boats in Alaska and subsequently got his captain\u2019s license leading to multiple Inside Passage boat deliveries. He now has over 40,000 NM under his belt and enjoys sharing his experience with others.
\n
\nChef Zoe Gahan
\n
\nGrowing up in Minnesota, the land of 10,000 lakes, Zoe has never been far from the water, andgrew up enjoying trips up north for fishing and water sports, canoeing in the Boundary Waters, and surfing in California with her father. She believes her love for fine foods began with her first ever bite of solid food: a taste of fresh focaccia from her aunt and uncle\u2019s Italian restaurant. Zoe learned to embrace creativity in the
\nkitchen from her mother, and growing up with extended family in the restaurant industry gave her a behind-the-scenes view of fine dining and a love for hospitality.
\n
\nZoe was raised closely involved in her parents\u2019 business, a community newspaper, and held many roles, eventually managing the company alongside her mother and father. The experience gave her a foundation in customer service, management and organization that she carries into her work as mate and chef on Purely Blu. Earning a fine arts degree further elevated her culinary artistry, and she draws on her lifelong
\nlove of cooking and art to produce not only delicious, but colorful and inviting meal presentations. Zoe\u2019s international travels, including backpacking in South America and time in Italy and France, have always focused on discovering the best local cuisines. With the community newspaper industry facing decline, Zoe decided to forge a new path, and drove to Alaska sight unseen. After her first day working on a charter fishing boat, she knew wanted to make a career on the ocean. Having recently earned her captain\u2019s license after logging over 10,000 NM, she enjoys continually learning aboard every vessel she works on.
\n
\nBrad and Zoe met in Alaska (for a fun story, ask how!) and have worked on charter boats independently and together for over seven years. They are happiest on the water, whether that be fishing or sharing good food and laughter with new and old friends alike.
\n
\n
\nCaptain Brad Qualifications:
\n
\nUSCG 100 ton
\nSTCW
\nMarine Radio Operator
\nFirst Aid and CPR certified
\n
\nChef Zoe Qualifications:
\n
\nUSCG 100 ton
\nSTCW
\nFirst Aid and CPR certified
\n\t<\/div>\n<\/section>\n[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”sample-menu” _builder_version=”4.22.1″ _module_preset=”default” text_orientation=”center” custom_padding=”||0px||false|false” custom_css_main_element=”display:none;” global_colors_info=”{}”]
Chef Zoe's Sample Menu<\/span><\/p>\n BREAKFAST<\/strong><\/span><\/p>\n All breakfasts include fresh fruit platter, yogurt & granola<\/span><\/p>\n Savory Crepes with Ham & Gruyere<\/span><\/p>\n French Toast with Toasted Pecans & Orange Glaze<\/span><\/p>\n Bagels & Lox with Capers & Pickled Red Onions<\/span><\/p>\n Eggs en Cocotte with Mushrooms & Thyme<\/span><\/p>\n Lemon & Blueberry Pancakes with Ricotta<\/span><\/p>\n Scrambled Eggs, Bacon & Sourdough Toast with Jam<\/span><\/p>\n Frittata with Leeks & Roasted Tomatoes<\/span><\/p>\n <\/p>\n LUNCH<\/span><\/strong><\/p>\n Ceviche with Arugula Salad and Herb Oil<\/span><\/p>\n Tuna Poke Bowl with Sesame Cabbage Salad<\/span><\/p>\n Pork Belly Tacos with Mango Salsa<\/span><\/p>\n Spiced Beef Empanadas with Olives & Raisins<\/span><\/p>\n Gazpacho with Grilled Shrimp & Tapas<\/span><\/p>\n Grilled Za’atar Chicken & Vegetables Skewers<\/span><\/p>\n Bulgogi Pork Lettuce Wraps<\/span><\/p>\n <\/p>\n HAPPY HOUR<\/span><\/strong><\/p>\n Bacon, Date & Chèvre Flatbread<\/span><\/p>\n Papaya & Avocado Salad with Lime & Olive Oil<\/span><\/p>\n Crab Cakes with Brown Butter Aioli<\/span><\/p>\n Charcuterie with Meats, Cheeses & Fruits<\/span><\/p>\n Mediterranean Hummus Platter with Homemade Pita<\/span><\/p>\n Pork & Shrimp Dumplings with Ponzu Sauce<\/span><\/p>\n Sushi Canapes<\/span><\/p>\n <\/p>\n DINNER<\/span><\/strong> Pork Roulade, Broccolini, Charred Peppers, Popovers<\/span><\/p>\n Seared Tuna, Coconut Rice, Cabbage, Carrot-Ginger Puree<\/span><\/p>\n Chicken Marbella, Green Salad, Fresh Bread<\/span><\/p>\n Seared Scallops with Fingerling Potatoes, Leeks, Orange Beurre Blanc<\/span><\/p>\n Braised Beef, Polenta, Green Beans, Red Wine Reduction<\/span><\/p>\n White Fish, Miso Risotto, Butternut Squash<\/span><\/p>\n <\/p>\n DESSERT<\/span><\/strong><\/p>\n Lemon Olive Oil Cake with Mascarpone<\/span><\/p>\n Spiced Poached Pear with Ice Cream<\/span><\/p>\n Berry Crumble Tart with Creme Fraiche<\/span><\/p>\n Flourless Chocolate Torte<\/span><\/p>\n Cheesecake with Fruit Compote<\/span><\/p>\n Lime & Pineapple Tart<\/span><\/p>\n Chocolate Panna Cotta<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/section>\n[\/et_pb_text][et_pb_text module_class=”custom-link” _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]See A Sample Menu<\/a> Yacht Specifications<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Meet the Crew!
Salmon, Grilled Corn, Zucchini & Herbed Potatoes<\/span><\/p>\n<\/div>Brad Needham<\/h2>
Captain <\/h4><\/div><\/div>
<\/div>