RAW BARGE IS THE BRAIN CHILD OF KEVIN JOSEPH, MASTER MERMMELIER
ABOUT THE VESSEL
Currently named Dare 2 Dream, RAW BARGE is a 52’ Tug Boat built in 1959 in Louisiana. She makes 3-8 knots @ 1200 RPM (depending on the conditions) and is powered by a single Detroit 6-71 Diesel. An Iron Maiden, made of steel, she weighs 89,000 pounds and does not get pushed around in small or medium seas like other boats her size. She can sleep up to 8 and has a 30’ x 12’ Topside Deck above the Salon which houses a galley, dining room and head. She also has 2 staterooms for Captain, Crew or Guests.
2019 - 2020
She left St Pete on April 28th. Made it to Palm Beach on May 6th. From there she went to Freeport, Bahamas and was put aboard a freighter for transport to Newport, RI. We collected her there in early June and by mid June we motored to Block Island, Montauk and, finally, to Huntington, LI, where she is now, awaiting repairs and a refit.
2023 & BEYOND
REpair - 2023-2024 @ Long Island
RElocate -2024 to Charleston, SC
REfit - in Charleston, SC in early 2024
RElauch - in Charleston, SC in mid 2024. Operate in / around Palm Beach as soon as Winter 2025. Operating in / around Charleston in Summer and in / around Palm Beach in Winter.
THE EXPERIENCE
Enjoy our signature Marine Cuisine™ and DelicaSEAS™ while underway on inshore and nearshore waters.
THE MENU - MARINE CUISINE™ & DELICASEAS™
The original idea for “MARINE CUISINE & DelicaSEAS was a dinner featuring creative presentations of lesser known creatures from 1. the river, 2. the marsh, 3. the bay, 4. near shore and 5. off shore habitats. The idea was to take the guest through the seafood chain. This has evolved now to include some dishes that are healthy and sustainable but not even “seafood”. This menu for RAW BARge will also, most certainly, evolve but here is the idea, below.
ONE Amuse Bouche - Premium Caviar and Champagne Service to welcome you aboard!
TWO Empire Oyster’s Omakase Oyster Service™ & Accoutrement Premier™ - Multiple varieties of ultra-premium oysters with the finest & most creative toppings and dressings.
THREE Heirloom Gazpacho - made with the finest heirloom tomatoes and cucumbers. Served in teacups with a lemon & cumin dusted rim.
FOUR Crab O Cado - Peeky Toe Crab & Avodaco Salad with Sweet Corn, Cilantro & Radish served on Belgian Endive Leaves and topped with Red Hawaiian Sea Salt
FIVE Ceviche Especial - Traditional & Creative presentations of the freshest locally caught, never frozen, fin fish or scallops.
SIX Crudo Primo - Traditional & Creative presentations of the freshest locally caught, never frozen, fin fish.
SEVEN Shark-uterie - Smoked Fish, Pickled & Fermented Vegetables & Seaweeds, Tinned Fish & Shellfish, Cured Meats, Exotic Cheeses, Rare Preserves & Honey, Artisanal Bread & Crackers
EIGHT FIN-ISH - Salty Sweets of the highest quality featuring hand-made ultra-premium Cacao treats
UPON REQUEST:
Smart Shrimp™ - 100% American, Wild Caught Shrimp, poached, chilled & peeled, served whole, “Taco Style” in a single leaf of grilled romaine lettuce with a heirloom tomato salsa. No TOXIC / FROZEN Asian product, EVER!
Traditional Grilled Romaine Ceasar Salad with Lobster, Bacon, Chicken and/or Salmon Bacon. Or without.
Other vegetarian or vegan requests.
BOOKING
If you’d like to book your group of 6 on RAW BARge please send us an email.
PRICES
$150-$175 per person, plus 8% sales tax & 15% gratuity.