- Guests 6
- Cabins 3
- Model Sail
- Year Built 2011
Charter Rates Per Week
|Rate Period||Terms||2 Guests||4 Guests||6 Guests|
|Winter 2021 to 2022||All Inclusive||$18,900||$19,900||$20,900|
Additional Rate Information
6 pax $20,900
4 pax $19,900
2 pax $18,900
Christmas & New Years 6 pax rate $24,035
Christmas & New Years 4 pax rate $22,885
All rates are under Caribbean terms; Food and Basic Bar are included. Exclusive of: fine wines/premium alcohol, cruising taxes, dockage and fuel (if applicable).
Summer 2021, New England:
$19,500 per week plus all expenses
Rates are subject to change without notice. Please confirm rates before quoting.
Summer Area: USA – New England
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Location Details: Winter: Based in St. Thomas. Will consider Windward Island charters. Repositioning fees may apply.
Summer: New England, based in Newport, RI
Jim, now in his early fifties, came to the yachting industry following a 25 year career in upper level management positions for several Fortune 500 companies around the US. He has a Bachelor of Science degree in Business Management.
Having decided to pursue sailing as a vocation, Jim earned a USCG Master 100 Ton License and has held the position of captain in every job from the beginning of his yachting career. He has four years experience with term charters on sailboats from 53 to 70 feet in length, as well as skippering day charter yachts, both sail and power, in St.Thomas. Most of his sailing has been done in the Caribbean and in New England waters perfect experience for a charter captain.
Jim enjoys motorcycling, football, baseball and traveling. A genial host, he is thoroughly dedicated to his new profession and will make every effort possible to ensure guests’ total enjoyment of their charter on Archangel.
Chef Biggi Dodson
Biggi was born and grew up in Germany. She fell in love with the art of fine cuisine while working a summer job in a French restaurant and decided that would be her lifes work. About a decade ago Biggi sailed to the Caribbean and soon began cooking on yachts sailing throughout the islands. She settled in the US Virgin Islands and started catering dinner parties, weddings and business meetings in addition to offering personal chef services. Many repeat customers and referrals have brought success and steady growth.
Biggi uses only the freshest and most sustainable ingredients to create her dishes. She is happy to prepare your favorite dish and creatively customizes her menus to meet any special dietary needs. Biggi is a happy, outgoing person who makes you feel at home on ARCHANGEL from the moment you step aboard. She loves fishing, good food and good wine and sharing the best life has to offer with her guests.
Biggi speaks German, French and English
|Captain||Jim Tingley||US||1962||English, German, French|
The master cabin situated aft has a centre-line King size bed 76″ long, a sette and a writing table.There is a en suite shower booth and toilet.
The forward guest cabin has a queen berth 76″ long. This cabin has an en suite toilet and washbasin plus access to a shower stall shared with the port side cabin.
The port side guest cabin has a double berth 75″ long. Across the companionway, on the starboard side, this cabin has its own head with an electric toilet and washbasin, plus access to the shower stall shared with the forward guest cabin. The shower stall has a fold-down seat, teak grate and solid doors. All three guest cabins have 7 foot headroom, TVs and stereo. The main salon has 8 foot headroom and a TV. Crew quarters with en suite facilities are located aft of the main salon.
Fwd and aft beds have padded headboards.
Chef Biggi Dodson
Eggs benedict, crab cake, sauce hollandaise
Omelet with arugula and parmesan cheese
Banana bread and fruit parfait
Breakfast casserole with sausage, spinach and mozzarella cheese
Quinoa salad, sun dried tomato, seared chicken breast
Organic greens, grilled fresh caught fish, ciabatta bread
Turkey, provolone, mixed salad wraps, horse radish sauce
Cesar salad with shrimp and home-made croutons
Caprese salad skewers
Lamb kebab with traditional zatziki sauce
Artisan cheese and prosciutto on toast points
Tuna tartare “poki”
Chicken satay with peanut sauce
Grilled fresh caught fish, lemon grass sauce, jasmine rice
Beef tenderloin, mashed potatoes, asparagus with truffle oil
Organic chicken breast, mushroom risotto, seasonal vegetables
Linguini with wild caught shrimp, basil cream sauce
Mango with fresh lime and vanilla syrup
Blueberry and white chocolate mousse
Chocolate covered strawberries with mascarpone cream
Gluten free and other dietary restrictions cheerfully and creatively accommodated.
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.