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Lake Erie Islands Itinerary

Day 1: You arrive on Seas the Moment in Cleveland, welcomed aboard with a delicious brunch on the aft deck, followed by mimosas on the flybridge as you travel to Rattlesnake Island. This trip is about 60 miles and takes 2 ½ hours. Spend the afternoon enjoying this lovely island retreat. Dine at the Golden Pheasant, followed by a rousing game of ring toss at the pub before retiring to your yacht via golf cart.

Day 2: How about a quick 9 holes of golf this morning? Just remember that the planes landing on the runway/golf course get to play through! Enjoy a delightful lunch on Seas the Moment before leaving for Put-in-Bay, a mere 15minutes away. Climb to the top of Perry’s Memorial for a bird’s-eye-view of the surrounding area. Spend the rest of the day pub crawling and listening to the live music. Day 3: Grab a golf cart and go sightseeing on this lovely island. Yes, there is more to it than the pubs! Perhaps you might want to start at the winery! Leave late morning for the 20 minute crossing over Kelley’s Island. Enjoy lunch at the Pump Room with perch baskets and pitchers of Brandy Alexanders. After lunch, rent a golf cart or a bicycle for a tour of the island. Don’t miss the glacial grooves.

Day 4: Leave for Cedar Point in the morning and enjoy a leisurely breakfast once Seas the Moment is docked at the marina. Don’t eat too much though, because there are roller coasters waiting to be ridden! Seas the Moment will be your base of operations as you enjoy the amusement park, returning to the yacht for a bit of relaxation before heading out for more heart-stopping rides.

Day 5: One more fabulous breakfast onboard before the limo arrives to shuttle you back to the Cleveland airport. Your charter holiday was short, but just what you needed. It was perfect: no passport needed, friendly people, wonderful food, incredibly diverse islands. Next time, you’ll take more time!

Itinerary courtesy of Capt. Jeremy Harden, onboard M/Y Seas the Moment

Chef Kelly Dobbs Cucumber Salad

• 8 cucumbers
• 2 large cloves of garlic
• 1/2 red onion
• 3 table spoons of raspberry white balsamic vinegar
• 8 oz. of sour cream
• Salt and pepper to taste
• 1 table spoon of raw sugar

Peel then shave cucumbers down to the seeds. chop your garlic. slice the red onion put contents into mixing bowl. add all liquid ingredients and mix together. let stand refrigerator for 1 hr. put a hand full in cheese cloth and strain. place ball on plate and garnish with a sprinkle of red pepper dust(crushed red pepper). Serves 8

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