Rates Per Week
Crew Profiles
Specifications
Additional Rate Information
Additional Rate Information
Additional Rate Information
4 night minimum
15% surcharge for Christmas and New Years
Delivery to Bahamas as applicable
Location Details
Summer Area: Bahamas, USA – New England, USA – Florida
Winter Area: Bahamas, USA – Florida
CAPTAIN VANCE ALLEGRE
Vance was born is Huntington Beach California where he grew his passion of being on the water, fishing surfing and diving. He joined yachting eight years ago starting off in the engine room and then moving out on deck. Having sailed from as far east as Turkey to the Dry Tortugas and as far north as Boston and all throughout the Caribbean, he specialized in Northeast, Florida and Bahamas. While having experience in both private and charter his main goal is to insure everyone’s safety onboard while provide an unforgettable experience. During his free time, Vance enjoys fishing, surfing, spearfishing, hiking and yoga.
MATE NICHOLAS EXTON
Nick was born in St- Thomas, USVI. He grew up surrounded by the Caribbean waters and quickly fell in the boating world. He has worked extensively on many sailboats, yachts and fishing vessels. His passion for the water is easily noticeable as he enjoys all types of fishing, diving and boating on his time off. He currently holds a USCG 100-ton Merchant Mariner license. He has been working in the private yachting industry for the last year and is always looking to further his knowledge. You can always find Nick smiling and looking for adventure.
CHEF ALUN MAHOUN
Alun grew up in the Bay Area of San Francisco. He attended Johnson Whales culinary school where he developed his passion for food. He has been a chef on yachts for over 20 years and continues to further develop his techniques. He really enjoys being at sea and the travelling to exotic locations. He loves using the finest and most fresh ingredients to create amazing dishes. His hobbies include swimming, ping pong and golfing.
STEWARDESS ADRIENNE MCKENNA
Adrienne was born in Harrisburg, PA and grew up in New Jersey. She loves the outdoors and keeping active. She is happiest when she is out on the water. She has over ten years in the hospitality business and enjoys hobbies such as golfing, fishing, traveling, and exploring new places. The aspect Adrienne enjoys the most about the yachting industry is keeping the guests smiling and offering top notch service.
DECKHAND CONNOR LINDSAY
Connor was born in St. Louis Missouri and grew up in Southern California. He attended community college for 2 years while living aboard his Cal 25 sailboat where he found his love for the water. After college, Connor found a crew position on a 38-foot sailboat and set out on what was supposed to be a two-year trip around the world. After a short three months the trip came to an end when COVID hit. Connor left the boat at Puerto Vallarta and continued on foot backpacking down Central America. In June 2021 Connor left for Florida to continue his career on the water with NOW OR NEVER.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Vance Allegre | American | 0 |
Captain
Vance Allegre
Deckhand
Nicholas Exton
Stewardess
Adrienne Mckenna
Chef
Alun Mahoun
Deckhand
Connor Lindsay
Amenities
Electronics
General
Leisure
17' Hells Bay flats boat - Fully rigged for inshore and fly fishing
2 Seabobs
2 paddle boards
2 kayaks
Brownie's Third Lung
snorkel gear
towable tubes
wakeboard
water skis
Breakfast
Spanish Omelet
With Potato, Peppers, Cilantro, Chorizo, and Mexican Shredded Cheese
Sweet Potato Hash Bowl
With Sweet Potato, Grilled Onions, Sausage, and Rosemary Topped with a Fried Egg
Spinach Egg Cups
With Feta, Scallions, and Tomato
Huevos Rancheros
With Fried Corn Tortilla, Black Beans and Salsa Fresh Cilantro, Shredded Queso Fresco Topped with a Fried Egg
Mushroom Omelet
With Munster Cheese, and Spinach
Avocado and Smoked Salmon Toast
Fresh Baked Bread Loaded with Avocado, Red Onion, Capers, Smoked Salmon and a Dill Sauce Topped with a Poached Egg
All American
Eggs anyway, Bacon and Sausage, and Mini Pancakes
Parfait
Fresh Fruit, Greek Yogurt, Granola, Chia Seed Pudding and Honey
Lunch
Salmon and Grouper Sliders
Salmon Sliders with Teriyaki Glaze, Wasabi Mayo, and Sprouts Blackened Grouper, with Lemon Zest Mayo, Bibb Lettuce
Turkey and Brie Sandwich
On Sourdough Bread, Cranberry Mayo, and Spinach
Shrimp and Crab Po Boys
With a Tarragon, Lemon, and Chive Mayo on a Buttered and Toasted Baguette
Street Tacos
Blackened Mahi-Mahi, Homemade Pico de Gallo Salsa, Cilantro and Lime Cabbage Slaw and Chipotle Sour Cream
Ahi Tuna Taco with Pineapple Salsa, Lime and Cilantro Cabbage slaw And a Siracha Sour Cream
Buffalo Fried Shrimp and Blue Cheese Tacos
Pulled Pork with a Mango Salsa and a Lime and Cilantro Cabbage Slaw
Vietnamese Chicken Larb
Ground chicken in a Garlic Chili sauce, Cashews, Cilantro and Basil, Diced peppers and Jalapenos served with Bibb lettuce cups
Grilled Chicken and Green Apple Salad
With Arugula, Micro Greens, Sprouts, Candied Walnuts, and Crumbled Goat cheese
Canapes and Appetizers
Sashimi Style Salmon Tartare
With Avocado, Beluga Caviar, Seaweed Salad,
Beef and Chicken Satays With Peanut and Sweet Chili Sauce
Avocado Spring Rolls
With Basil, Sprouts, Cilantro, Mint Shredded Carrots With a Cilantro Yogurt Dipping Sauce
Mahi-Mahi Ceviche
With Mint, Orange Zest, Avocado and Tomato
Fried Crab Croquettes
With Horseradish and a Lemon Crema with Fresh Dill
Goat Cheese and Sundried Tomato Canape with Fresh Basil on Italian Bread Rounds
Tuna Tataki
With a Sesame oil, Ponzu, soy and Ginger Glaze Over Sticky Rice Cake
Dinner
Seared Snapper and Scallops
With Jasmine Rice, Asparagus, Capers and a lemon butter Burr Blanc Sause
Seared Salmon
With a potato and turmeric purée and Roasted Purple Cauliflower Steaks
Filet Mignon
With a Rosemary and Beet Puree and Broccolini
Crab Cakes
Over Roasted Red Pepper and Corn Polenta
Baked Chicken Thigh
With Mushrooms and Onions Over a Creamy Orzo Pasta
Gnocchi Pesto
With Mild Sausage, Spinach, Tomato and Basil
Pork Tenderloin Medallions
With Garlic Mashed Potatoes, Pearl Onions and Mustard Brussels Sprouts
Seared Halibut
With an English Pea and Basil Puree and French Green Beans
Hand Made Chinese Dumplings
In a Mushroom Broth with Scallions, Cilantro, and Basil
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.