Kona Aggressor II Captain’s Log
February 10th – 16th, 2017
Air Temperature: 70 – 80 °F
Water Temperature: 74 – 78 °F
Visibility: 75 – 100+ ft
Captain: Randy Wright
2nd Captain: Eric Fresquez
Cruise Director: Shelby Penn
Divemaster: Ryan Johnson
Chef: Kevin Bennett
GUESTS: Kara, Chuck, Kreg, Marty, Ron, Dennis, Ann, Carola, Penny, Pam, Leslie, Marta, Janna,
Sunday: Aquarium, Garden Eel Cove
Monday: The Dome, Au Au Crater, The Hive
Tuesday: Paradise Pinnacle, Never, Neverland, Manuka Bay
Wednesday: Manuka Bay
Thursday: Shark Fin Rock
Friday: Turtle Pinnacle
Saturday February 10th – Aloha from warm and sunny Kona, Hawaii! Today at 5:00 PM the Captain and Crew welcomed 14 guests from REEF, excited to see frogfish, manta rays, and dolphins. After everyone had the opportunity to choose a location on the dive deck and make sure all their equipment was working and ready for the week of diving, Chef Kevin prepared a delicious dinner of seared swordfish and fresh tropical salsa, coconut rice, and asparagus. As the sun set over the horizon, we drove to our mooring in the Kailua-Kona Harbor to spend the night before getting started bright and early the next morning.
Sunday February 11th – To begin the week of diving, we began by heading to Aquarium. This site is a shallow coral garden that allows guests to become comfortable in their gear and buoyancy. Underwater, guests were able to see teardrop butterflyfish, milletseed butterflyfish, and a white tip reef shark. In the afternoon, we made our way to Garden Eel Cove where guests saw blacklip butterflyfish, Hawaiian garden eels, and Pfleugers goatfish. To prepare for the manta mayhem night dive Chef Kevin made grilled flank steak topped with chimichurri, roasted red potatoes, steamed broccoli, and a cheesecake with fresh tropical fruit for dessert. The night dive did not disappoint, and the mantas feasted on the plankton collecting in the torch light and seemed to dance through the water, keeping all those watching mesmerized. As the divers surfaced, they excitedly shared their photos and videos with one another, reliving the fantastic experience together.
Monday February 12th – The first dives of the day took place at The Dome, where guests were able to see a Commerson’s frogfish, yellow tangs, and a dragon wrasse. In the afternoon, we tied up at Au Au Crater before spending the night at The Hive. Guests enjoyed seeing golden green gobies, peacock razor wrasse, and juvenile yellowtail coris. For dinner, Chef Kevin cooked up roasted Cornish hens with a pineapple ginger glaze, garlic mashed potatoes, and sautéed mixed vegetables with cashew nuts. After the long day, divers were ready to get a good night of well-deserved sleep.
Tuesday February 13th – Our first stops of the day were at Paradise Pinnacle and Never, Neverland. Here, guests had the opportunity to see longnose hawkfish, curious wormfish, and redspotted sandperch. In the afternoon, we arrived at Manuka Bay where divers were able to see flagtail tilefish, a leaf scorpionfish, and an undulated moray eel. After a good day of diving, guests were excited to eat a dinner of grilled salmon with roasted red pepper sauce, wild rice, and green beans. After an exciting day, and a night dive to see blue goatfish, whitemouth moary eels, and Spanish dancer eggs, everyone was ready to get a good night sleep.
Wednesday February 14th – We began the day of diving at Manuka Bay where guests had the opportunity to see barracuda, scrawled filefish, and many Moorish Idols. For lunch, Kevin served up baby back ribs with mango BBQ sauce, teriyaki chicken, sausage, BBQ baked beans, and cilantro lime coleslaw. After some fish review, it was time for dinner, grilled pork tenderloin with apricot chutney, local purple sweet potatoes, roasted mixed vegetables, and macadamia nut brownie sundae. After reviewing photos from the day, guests retired to their cabins for some much needed rest.
Thursday February 15th – After waking up and enjoying a breakfast of waffles, sausage, and eggs, guests had the opportunity to see some Spinner dolphins dancing in the waves. In the afternoon, after lunch, grilled lamb with tzatziki, Mediterranean baked shrimp, toasted garlic and herb pita bread, we went diving at Shark Fin Rock where guests were able to see raccoon butterflyfish, saddle wrasse, and bluespine unicornfish. For dinner, Chef Kevin served up delicious beef tenderloin with mushroom béarnaise sauce, blue cheese mashed potatoes, zucchini, yellow squash, peppers, and onions, with white chocolate coconut crème brulee for dessert.
Friday February 16th – As the week came to a close, guests prepared for their final dives at Turtle Pinnacle. Divers were able to see a large green sea turtle, redstripe pipefish, and spotted boxfish. During the drive back to the pier, guest enjoyed a lunch of hamburgers and hotdogs before having the opportunity to explore Kona by land. At 5:00 everyone returned to the boat for the final cocktail party to celebrate the amazing week both on the boat and underwater. A huge Mahalo to all our wonderful guests for another amazing week onboard the Kona Aggressor II!
Until next time!
-The Kona Aggressor II Captain and Crew