{"id":321,"date":"2022-12-27T17:09:29","date_gmt":"2022-12-27T17:09:29","guid":{"rendered":"https:\/\/chartergrace.com\/?page_id=321"},"modified":"2023-10-02T18:07:55","modified_gmt":"2023-10-02T18:07:55","slug":"crew","status":"publish","type":"page","link":"https:\/\/chartergrace.com\/crew\/","title":{"rendered":"Crew"},"content":{"rendered":"

[et_pb_section fb_built=”1″ module_class=”pg-hdr” _builder_version=”4.19.2″ _module_preset=”default” background_image=”https:\/\/chartergrace.com\/wp-content\/uploads\/2022\/12\/6159brochure2.jpg” global_colors_info=”{}”][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”crew-1″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][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 _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Meet the Crew!<\/h2>\n

[\/et_pb_text][et_pb_code _builder_version=”4.22.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]

\n
\"Crew<\/div>
<\/div><\/div>
\"Crew<\/div>
<\/div><\/div>
\"Crew<\/div>
<\/div><\/div>\t
\n\t\tJoseph and Britta grew up a world apart but ended up finding each other and true love in the beautiful Virgin Islands. He grew up on a small family farm in the Pacific Northwest and she grew up with her toes in the sand on the white sandy beaches of Florida. Before moving to the Caribbean, Joseph received degrees the Culinary Arts and Patisserie and Baking from Western Culinary Institute in Portland Oregon. In 2009, he packed his bags for the islands where he immediately bought and resided on his new boat in the Virgin Islands. Britta came to St Croix as a PADI dive instructor in 2005. She worked in local dive shops and in the hospitality industry, while taking advantage of the best scuba diving in the Caribbean. She honed in her skills as being one of the premiere dive guides and instructors while living in St Croix. While the couple lived in St John Britta spent time aboard a 36' Pearson- \"Kiote\" offering day sailing excursions the shallow reefs that fringe the East end of the island. Her love of all things underwater is apparent by her enthusiasm to share her discoveries of animal and plant life while on your water adventures! Whether you're a beginner snorkeler or advanced scuba diver, her knowledge and expertise always delivers an amazing custom designed experience for everyone.
\n
\nBefore embarking on the New Luxury Catamaran \"Grace\", Joseph and Britta were on the 50ft Catamaran \"Dianna Rose\" for 3 years and worked in tandem, perfecting a concierge experience with world class cuisine and custom tailored scuba and snorkel adventures for all levels. Proud to partner with the Virgin Island community, Joseph and Britta take a lot of pride in buying local. These key relationships with farmers and fisherman has elevated their status as having the freshest ingredients on board at all times and has been a key to their success. Prior to \"Dianna Rose\", Joseph spent 5 years aboard 120' Broward Motor Yacht \"Freedom\" as chef perfecting the art of fine cuisine adapting the premiere culinary French ideology of \"Mise en Place\" within the luxury yachting experience.
\n
\nOur extensively trained dynamic duo, Captain\/Chef - Joseph and his First Mate\/Dive Instructor\/Mermaid - Britta are excited to take you away on a beautiful journey aboard \"Grace\". She's a brand new impeccable 2020 52' Lagoon Catamaran and is \"The Grand Madame\" like no other in the islands. \"Grace\" is the perfect Trifecta: World Class Sailing in Luxury Accommodations + Superb Cuisine coupled with Incredible Water Adventures while surrounded by the Beautiful Virgin Islands = The Best Luxury Yachting Experience. Grace and her crew will surely Bless you with Memories of a Lifetime. We look forward to you joining us and Sharing a Magical Sunset in the Beautiful Virgin Islands. Grace Awaits!
\n
\nCrew Are Vaccinated\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=”4.22.0″ _module_preset=”default” text_orientation=”center” hover_enabled=”0″ custom_css_main_element=”display:none;” global_colors_info=”{}” sticky_enabled=”0″]

Chef Joseph's Sample Menu <\/strong><\/span><\/p>\n

BREAKFAST<\/strong><\/span><\/p>\n

Home made breads:  <\/span>Blueberry Muffins, Cranberry Orange Scones, Banana Bread, Coffee Cake, Pumpkin Butterscotch Muffins, Chocolate Peanut Butter Chip Muffins, Almond Poppyseed Muffins served daily with breakfast along with fresh squeezed orange juice, coffee and assorted teas.<\/span><\/p>\n

Belgian Waffles<\/strong><\/span><\/p>\n

Buttermilk Pancakes<\/strong><\/span><\/p>\n

Traditional Eggs Benedict<\/strong><\/span><\/p>\n

Homemade Biscuits and Sausage Gravy<\/strong><\/span><\/p>\n

Frittata with Mushrooms, Asparagus, Tomatoes and Cream Cheese<\/strong><\/span><\/p>\n

Quiche with Smoked Salmon, Broccoli, Gruyere, Baby Arugula Salad<\/strong><\/span><\/p>\n

Pain Au Lait French Toast with Baileys<\/strong> <\/span><\/span><\/p>\n

 <\/strong><\/span><\/p>\n

LUNCH<\/strong><\/span><\/p>\n

Freshly Ground Beef Shortrib Hamburger<\/strong><\/span><\/p>\n

 Sharp Cheddar, Homemade Potato Chips, Pain Au Lait Buns<\/span><\/p>\n

Grilled Cornish Hens <\/strong><\/span><\/p>\n

 Green Zatar, Couscous Royale, Golden Raisins, Goats Milk Feta, White Wine Veal Reduction, Fresh Herbs<\/span><\/p>\n

Carnitas Tacos<\/strong><\/span><\/p>\n

 Homemade Organic Tortilla, Cotija, Lime Crema, Freshly Made Tortilla Chips, Pico De Gallo, Guacamole, Spanish Rice, Homemade Refried Beans<\/span><\/p>\n

Jerk Marinated Bone In Pork Chop<\/strong><\/span><\/p>\n

 Roasted Acorn Squash Puree, Grilled Corn and Mango Salad, Pomegranate Veal Reduction<\/span><\/p>\n

Homemade Ricotta Agnolotti<\/strong><\/span><\/p>\n

 Charred Tomato Sauce, Basil, Anchovy, Parmigiano<\/span><\/p>\n

Whole Roasted Chicken<\/strong><\/span><\/p>\n

Salsa Verde, Roasted Mushroom Pilaf, Grilled Summer Squash<\/span><\/p>\n

Grouper Ala Plancha<\/strong><\/span><\/p>\n

New Potato Salad, Smoked Bacon, Capers, Soft Boiled Egg, Dijon Lemon Vinaigrette, Shaved Brussel Sprout Salad<\/span><\/p>\n

Deserts To Follow<\/strong><\/span><\/p>\n

Chocolate Chip Cookies, Peanut Butter Cookies, Snickerdoodle’s, Oatmeal Golden Raisin <\/span><\/span><\/p>\n

Churros con Chocolate<\/span><\/p>\n

Chocolate Mousse<\/span><\/p>\n

Bananas Foster, Candied Pecans, Homemade Vanilla Bean Gelato<\/span><\/p>\n

Assortment of Homemade Ice Creams and Sorbets: Vanilla Bean Gelato, Local Banana Gelato,  <\/span>Chocolate Chip Mint Gelato, Grapefruit Sorbet, Raspberry Sorbet, Soursop Sorbet, Mango Sorbet, Maple Ginger Gelato, Honey Saffron Gelato, Chocolate Sorbet, Mascarpone Sorbet <\/span><\/span><\/p>\n

 <\/p>\n

STARTERS<\/strong><\/span><\/p>\n

Salad Laitue<\/strong><\/span><\/p>\n

Butter Lettuce, Creamy Champagne Vinaigrette, Toasted Hazelnuts, Port Reduction<\/span><\/p>\n

Beef Carpaccio<\/strong><\/span><\/p>\n

Tenderloin, Capers, Toasted Pine Nuts, Baby Arugula, Lemon, Olio Nuevo, Parmagiano<\/span><\/p>\n

Seared Foie Gras<\/strong><\/span><\/p>\n

Homemade Brioche French Toast, Persimmon Veal Reduction, Local Radish Sprouts, Fluer De Sel, Acetto Balsmico<\/span><\/p>\n

Cream of Celery Root Bisque<\/strong><\/span><\/p>\n

Grilled Caribbean Lobster and Poblano Salad, Saffron Butter Vinaigrette <\/span><\/span><\/p>\n

Spanish Octopus<\/strong><\/span><\/p>\n

Grilled Cephalopod, Sauce Puttanesca, Crispy Basil, Extra Virgin Olive Oil<\/span><\/p>\n

Bacalao Fritters<\/strong><\/span><\/p>\n

Local Salt Fish, Potato, Sofrito, Parmesan Aioli<\/span><\/p>\n

Kale and Cauliflower Salad<\/strong><\/span><\/p>\n

Cesar Dressing, Toasted Pine Nuts, Crispy Parmagiano<\/span><\/p>\n

 <\/p>\n

DINNER<\/strong><\/span><\/p>\n

Braised Rabbit Sugo<\/strong><\/span><\/p>\n

Homemade Maltagliati Pasta, Roasted Mushroom and Cipollini Onions, Fresh Herbs, Regiano <\/span><\/span><\/p>\n

Seared U10 Sea Scallop<\/strong><\/span><\/p>\n

Parsnip Puree, Hericot Vert, Pickled Sugar Snap Peas, Black Bean Truffle Vinaigrette <\/span><\/span><\/p>\n

Roasted Margaret Duck Breast<\/strong><\/span><\/p>\n

Braised Faro, Leeks, Grilled Rapini, Port Veal Reduction<\/span><\/p>\n

Grilled Local Mahi<\/strong><\/span><\/p>\n

Potato Gnocchi, Fresh Artichoke Hearts, Shaved Fennel, Brussel Sprout Leaves, White Wine, Fresh Herbs<\/span><\/p>\n

Grilled Sword Fish<\/strong><\/span><\/p>\n

Fregola Sardo, Flageolette Beans, Italian Sausage, San Marzono Tomatoes, Marjoram, Extra Virgin Olive Oil<\/span><\/p>\n

Roasted Kabocha Ravioli<\/strong><\/span><\/p>\n

Homemade Pasta, Crispy Sweetbreads, Fried Sage, Burre Noisette, Port Reduction<\/span><\/p>\n

Filet Mignon<\/strong><\/span><\/p>\n

Grilled Beef Tenderloin, Pomme Puree, Asparagus, Homemade Onion Rings, Cabernet Veal Reduction<\/span><\/p>\n

Homemade Breads For The Table:<\/strong>  <\/span><\/span><\/p>\n

Baguette, Pain Au Lait, Italian, French, Focaccia, Cibatta<\/span><\/p>\n

 <\/p>\n

DESSERT<\/strong><\/span><\/p>\n

Budino<\/strong><\/span><\/p>\n

Chocolate Almond Pudding Cake, Ganache, Creme Chantilly, Candied Pecans<\/span><\/p>\n

Creme Brûlée<\/strong><\/span><\/p>\n

Tahitian Vanilla Bean and Coconut Infused, Caramelized Sugar<\/span><\/p>\n

Pot De Creme<\/strong><\/span><\/p>\n

Dark Chocolate Custard, Creme Chantilly<\/span><\/p>\n

Souffle <\/span><\/strong><\/span><\/p>\n

Lime and Vanilla Bean, Caramel Sauce<\/span><\/p>\n

Rosemary Shortcake<\/strong><\/span><\/p>\n

Port Soaked Fresh Berries, Tarragon, Whipped Mascarpone, Acetto Balsamic <\/span><\/span><\/p>\n

Zeppole<\/strong><\/span><\/p>\n

Italian Doughnuts, Homemade Apricot Jam Filling, Flat Icing<\/span><\/p>\n

Pear Crisp<\/strong><\/span><\/p>\n

Roasted Bosc Pears, Almond and Black Current Streusel, Warm Almond Cream<\/span><\/p>\n

Birthday Cake: Opera Gateau<\/strong><\/span><\/p>\n

Almond Meal Sponge Cake, Caramel French Buttercream, Espresso Syrup, Chocolate Glacage<\/span><\/p><\/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
\"Crew<\/div>
<\/div><\/div>
\"Crew<\/div>
<\/div><\/div>
\"Crew<\/div>
<\/div><\/div>\t
\n\t\tJoseph and Britta grew up a world apart but ended up finding each other and true love in the beautiful Virgin Islands. He grew up on a small family farm in the Pacific Northwest and she grew up with her toes in the sand on the white sandy beaches of Florida. Before moving to the Caribbean, Joseph received degrees the Culinary Arts and Patisserie and Baking from Western Culinary Institute in Portland Oregon. In 2009, he packed his bags for the islands where he immediately bought and resided on his new boat in the Virgin Islands. Britta came to St Croix as a PADI dive instructor in 2005. She worked in local dive shops and in the hospitality industry, while taking advantage of the best scuba diving in the Caribbean. She honed in her skills as being one of the premiere dive guides and instructors while living in St Croix. While the couple lived in St John Britta spent time aboard a 36' Pearson- \"Kiote\" offering day sailing excursions the shallow reefs that fringe the East end of the island. Her love of all things underwater is apparent by her enthusiasm to share her discoveries of animal and plant life while on your water adventures! Whether you're a beginner snorkeler or advanced scuba diver, her knowledge and expertise always delivers an amazing custom designed experience for everyone.
\n
\nBefore embarking on the New Luxury Catamaran \"Grace\", Joseph and Britta were on the 50ft Catamaran \"Dianna Rose\" for 3 years and worked in tandem, perfecting a concierge experience with world class cuisine and custom tailored scuba and snorkel adventures for all levels. Proud to partner with the Virgin Island community, Joseph and Britta take a lot of pride in buying local. These key relationships with farmers and fisherman has elevated their status as having the freshest ingredients on board at all times and has been a key to their success. Prior to \"Dianna Rose\", Joseph spent 5 years aboard 120' Broward Motor Yacht \"Freedom\" as chef perfecting the art of fine cuisine adapting the premiere culinary French ideology of \"Mise en Place\" within the luxury yachting experience.
\n
\nOur extensively trained dynamic duo, Captain\/Chef - Joseph and his First Mate\/Dive Instructor\/Mermaid - Britta are excited to take you away on a beautiful journey aboard \"Grace\". She's a brand new impeccable 2020 52' Lagoon Catamaran and is \"The Grand Madame\" like no other in the islands. \"Grace\" is the perfect Trifecta: World Class Sailing in Luxury Accommodations + Superb Cuisine coupled with Incredible Water Adventures while surrounded by the Beautiful Virgin Islands = The Best Luxury Yachting Experience. Grace and her crew will surely Bless you with Memories of a Lifetime. We look forward to you joining us and Sharing a Magical Sunset in the Beautiful Virgin Islands. Grace Awaits!
\n
\nCrew Are Vaccinated\t<\/div>\n<\/section>\n

Chef Joseph's Sample Menu <\/strong><\/span><\/p>\n

BREAKFAST<\/strong><\/span><\/p>\n

Home made breads:  <\/span>Blueberry Muffins, Cranberry Orange Scones, Banana Bread, Coffee Cake, Pumpkin Butterscotch Muffins, Chocolate Peanut Butter Chip Muffins, Almond Poppyseed Muffins served daily with breakfast along with fresh squeezed orange juice, coffee and assorted teas.<\/span><\/p>\n

Belgian Waffles<\/strong><\/span><\/p>\n

Buttermilk Pancakes<\/strong><\/span><\/p>\n

Traditional Eggs Benedict<\/strong><\/span><\/p>\n

Homemade Biscuits and Sausage Gravy<\/strong><\/span><\/p>\n

Frittata with Mushrooms, Asparagus, Tomatoes and Cream Cheese<\/strong><\/span><\/p>\n

Quiche with Smoked Salmon, Broccoli, Gruyere, Baby Arugula Salad<\/strong><\/span><\/p>\n

Pain Au Lait French Toast with Baileys<\/strong> <\/span><\/span><\/p>\n

 <\/strong><\/span><\/p>\n

LUNCH<\/strong><\/span><\/p>\n

Freshly Ground Beef Shortrib Hamburger<\/strong><\/span><\/p>\n

 Sharp Cheddar, Homemade Potato Chips, Pain Au Lait Buns<\/span><\/p>\n

Grilled Cornish Hens <\/strong><\/span><\/p>\n

 Green Zatar, Couscous Royale, Golden Raisins, Goats Milk Feta, White Wine Veal Reduction, Fresh Herbs<\/span><\/p>\n

Carnitas Tacos<\/strong><\/span><\/p>\n

 Homemade Organic Tortilla, Cotija, Lime Crema, Freshly Made Tortilla Chips, Pico De Gallo, Guacamole, Spanish Rice, Homemade Refried Beans<\/span><\/p>\n

Jerk Marinated Bone In Pork Chop<\/strong><\/span><\/p>\n

 Roasted Acorn Squash Puree, Grilled Corn and Mango Salad, Pomegranate Veal Reduction<\/span><\/p>\n

Homemade Ricotta Agnolotti<\/strong><\/span><\/p>\n

 Charred Tomato Sauce, Basil, Anchovy, Parmigiano<\/span><\/p>\n

Whole Roasted Chicken<\/strong><\/span><\/p>\n

Salsa Verde, Roasted Mushroom Pilaf, Grilled Summer Squash<\/span><\/p>\n

Grouper Ala Plancha<\/strong><\/span><\/p>\n

New Potato Salad, Smoked Bacon, Capers, Soft Boiled Egg, Dijon Lemon Vinaigrette, Shaved Brussel Sprout Salad<\/span><\/p>\n

Deserts To Follow<\/strong><\/span><\/p>\n

Chocolate Chip Cookies, Peanut Butter Cookies, Snickerdoodle’s, Oatmeal Golden Raisin <\/span><\/span><\/p>\n

Churros con Chocolate<\/span><\/p>\n

Chocolate Mousse<\/span><\/p>\n

Bananas Foster, Candied Pecans, Homemade Vanilla Bean Gelato<\/span><\/p>\n

Assortment of Homemade Ice Creams and Sorbets: Vanilla Bean Gelato, Local Banana Gelato,  <\/span>Chocolate Chip Mint Gelato, Grapefruit Sorbet, Raspberry Sorbet, Soursop Sorbet, Mango Sorbet, Maple Ginger Gelato, Honey Saffron Gelato, Chocolate Sorbet, Mascarpone Sorbet <\/span><\/span><\/p>\n

 <\/p>\n

STARTERS<\/strong><\/span><\/p>\n

Salad Laitue<\/strong><\/span><\/p>\n

Butter Lettuce, Creamy Champagne Vinaigrette, Toasted Hazelnuts, Port Reduction<\/span><\/p>\n

Beef Carpaccio<\/strong><\/span><\/p>\n

Tenderloin, Capers, Toasted Pine Nuts, Baby Arugula, Lemon, Olio Nuevo, Parmagiano<\/span><\/p>\n

Seared Foie Gras<\/strong><\/span><\/p>\n

Homemade Brioche French Toast, Persimmon Veal Reduction, Local Radish Sprouts, Fluer De Sel, Acetto Balsmico<\/span><\/p>\n

Cream of Celery Root Bisque<\/strong><\/span><\/p>\n

Grilled Caribbean Lobster and Poblano Salad, Saffron Butter Vinaigrette <\/span><\/span><\/p>\n

Spanish Octopus<\/strong><\/span><\/p>\n

Grilled Cephalopod, Sauce Puttanesca, Crispy Basil, Extra Virgin Olive Oil<\/span><\/p>\n

Bacalao Fritters<\/strong><\/span><\/p>\n

Local Salt Fish, Potato, Sofrito, Parmesan Aioli<\/span><\/p>\n

Kale and Cauliflower Salad<\/strong><\/span><\/p>\n

Cesar Dressing, Toasted Pine Nuts, Crispy Parmagiano<\/span><\/p>\n

 <\/p>\n

DINNER<\/strong><\/span><\/p>\n

Braised Rabbit Sugo<\/strong><\/span><\/p>\n

Homemade Maltagliati Pasta, Roasted Mushroom and Cipollini Onions, Fresh Herbs, Regiano <\/span><\/span><\/p>\n

Seared U10 Sea Scallop<\/strong><\/span><\/p>\n

Parsnip Puree, Hericot Vert, Pickled Sugar Snap Peas, Black Bean Truffle Vinaigrette <\/span><\/span><\/p>\n

Roasted Margaret Duck Breast<\/strong><\/span><\/p>\n

Braised Faro, Leeks, Grilled Rapini, Port Veal Reduction<\/span><\/p>\n

Grilled Local Mahi<\/strong><\/span><\/p>\n

Potato Gnocchi, Fresh Artichoke Hearts, Shaved Fennel, Brussel Sprout Leaves, White Wine, Fresh Herbs<\/span><\/p>\n

Grilled Sword Fish<\/strong><\/span><\/p>\n

Fregola Sardo, Flageolette Beans, Italian Sausage, San Marzono Tomatoes, Marjoram, Extra Virgin Olive Oil<\/span><\/p>\n

Roasted Kabocha Ravioli<\/strong><\/span><\/p>\n

Homemade Pasta, Crispy Sweetbreads, Fried Sage, Burre Noisette, Port Reduction<\/span><\/p>\n

Filet Mignon<\/strong><\/span><\/p>\n

Grilled Beef Tenderloin, Pomme Puree, Asparagus, Homemade Onion Rings, Cabernet Veal Reduction<\/span><\/p>\n

Homemade Breads For The Table:<\/strong>  <\/span><\/span><\/p>\n

Baguette, Pain Au Lait, Italian, French, Focaccia, Cibatta<\/span><\/p>\n

 <\/p>\n

DESSERT<\/strong><\/span><\/p>\n

Budino<\/strong><\/span><\/p>\n

Chocolate Almond Pudding Cake, Ganache, Creme Chantilly, Candied Pecans<\/span><\/p>\n

Creme Brûlée<\/strong><\/span><\/p>\n

Tahitian Vanilla Bean and Coconut Infused, Caramelized Sugar<\/span><\/p>\n

Pot De Creme<\/strong><\/span><\/p>\n

Dark Chocolate Custard, Creme Chantilly<\/span><\/p>\n

Souffle <\/span><\/strong><\/span><\/p>\n

Lime and Vanilla Bean, Caramel Sauce<\/span><\/p>\n

Rosemary Shortcake<\/strong><\/span><\/p>\n

Port Soaked Fresh Berries, Tarragon, Whipped Mascarpone, Acetto Balsamic <\/span><\/span><\/p>\n

Zeppole<\/strong><\/span><\/p>\n

Italian Doughnuts, Homemade Apricot Jam Filling, Flat Icing<\/span><\/p>\n

Pear Crisp<\/strong><\/span><\/p>\n

Roasted Bosc Pears, Almond and Black Current Streusel, Warm Almond Cream<\/span><\/p>\n

Birthday Cake: Opera Gateau<\/strong><\/span><\/p>\n

Almond Meal Sponge Cake, Caramel French Buttercream, Espresso Syrup, Chocolate Glacage<\/span><\/p><\/section>\nSee A Sample Menu  Yacht Specifications<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/pages\/321"}],"collection":[{"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/comments?post=321"}],"version-history":[{"count":6,"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/pages\/321\/revisions"}],"predecessor-version":[{"id":459,"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/pages\/321\/revisions\/459"}],"wp:attachment":[{"href":"https:\/\/chartergrace.com\/wp-json\/wp\/v2\/media?parent=321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}