Ed Hamilton & Co.

BLUE PEPPER

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 spacious and well appointed staterooms each with en-suite dry bathrooms and separate stall showers. Toilets are all electric and have single press flush cycle. Headroom in cabins and saloon is just over 6’ 8”, toilet is 6’ 7” and shower stall is 6’ 11”. Cockpit has 6’ 11” of headroom. Yacht has quiet central A/C for guest comfort and each stateroom has individual A/C controls. Fly-bridge has full bimini over upper lounge area for shade.

BERTHS:
All cabins are standard size queen.

Sample Menu

Breakfast
Fresh fruit and smoothies when available
Pastry, eggs any way, bacon, cereal
Tea, coffee, juice
Breakfast item of the day (included below) 

Lunch
Served family style

Dinner
Plated three course meal

1

Breakfast
Stuffed French Texas toast with guava and cream
Lunch

Burger bar with homemade sweet potato fries and truffle ketchup, coleslaw, potato salad
Dinner

Gazpacho soup
Citrus and wine poached Lobster tail with crispy roasted potatoes and zucchini
Creme brûlée

2

Breakfast
Eggs Benedict/Florentine with home fries
Lunch

Grilled Chicken Caesar salad, flank steak on grill with chimichurri, grilled garlic bread, veggie medley
Dinner

Conch fritters with garlic aioli
Tenderloin with butternut squash risotto and spinach
Berry panna cotta

3

Breakfast
Banana pancakes
Lunch

Prosciutto wrapped Scallops with parsnip purée, Beet, feta and avocado salad with raspberry vinaigrette, grilled asparagus and greens with quinoa, roasted root vegetables with Tarragon Miso dressing
Dinner

Pea and mint soup
French Cut lamb lollipops with Moroccan cous cous and sautéed carrots
Key lime pie

4

Breakfast
Avocado toast on homemade bread with poached egg
Lunch

Taco bar with fish tacos and mango salsa, Birria style beef tacos, consommé, radish and pickled onion, guacamole, homemade tortilla chips, black bean and corn salad
Dinner

Shrimp ceviche
Macadamia nut crusted Mahi-mahi with coconut rice and bok choy
Banana Fosters with Rum cake

5

Breakfast
Homemade cinnamon rolls
Cinnabon style
Lunch

“Caribbean lunch”
Whole grilled snapper, Curry and roti, rice and beans, jerk chicken and fried plantains
Dinner

Sesame Seared Tuna with Brussel Sprouts and wild rice
Lemon meringue tart

6

Breakfast
Spicy sausage, spinach and potato Frittata
Lunch

Shrimp and citrus Frisée salad, crab cakes with roasted pepper purée, veggie medley
Dinner

Mini Pho bowl
Duck breast with hoisin sauce, broccoli
Potato Purée
Mango cheesecake

7

Breakfast
Crepes with choice of filling. Lemon, Nutella, strawberries, ham and cheese
Lunch

Chicken satay skewers, peanut sauce, pad Thai, summer rolls, Asian slaw
Dinner

Burrata Caprese Salad
Grilled Salmon with lemon caper dill sauce
Fingerling potatoes and romanesco (or cauliflower)
Passionfruit sorbet

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6 – 48hr turn (firm)
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

BVI PORT FEE: Add $400 each end for BVI pickup or drop-off.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,950 3/$36,420 4/$36,775 5/$37,120 6/$37,535 7/$37,935 8/$38,285 9/$39,130 10/$39,980

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$36,100 3/$36,645 4/$37,075 5/$37,495 6/$37,985 7/$38,460 8/$38,885 9/$39,805 10/$40,730

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $47,700, charter must end on 12/26/21 or earlier
NEW YEARS: 1-10 guests @ $50,715, charter may not start prior to 12/27/21

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Virgin Islands Only.
BVI ports $400 fee each end.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Winter 2021 to 2022 Inclusive $35,940 $36,870 $37,375 $37,870 $38,435 $38,985 $39,485 $40,480 $41,480
Summer 2022 Inclusive $35,940 $36,870 $37,375 $37,870 $38,435 $38,985 $39,485 $40,480 $41,480

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6 – 48hr turn (firm)
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

BVI PORT FEE: Add $400 each end for BVI pickup or drop-off.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,950 3/$36,420 4/$36,775 5/$37,120 6/$37,535 7/$37,935 8/$38,285 9/$39,130 10/$39,980

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$36,100 3/$36,645 4/$37,075 5/$37,495 6/$37,985 7/$38,460 8/$38,885 9/$39,805 10/$40,730

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $47,700, charter must end on 12/26/21 or earlier
NEW YEARS: 1-10 guests @ $50,715, charter may not start prior to 12/27/21

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Virgin Islands Only.
BVI ports $400 fee each end.

– Captain Justin –
Justin has worked hard to build a life that he doesn’t need a vacation from. He grew up sailing on lakes in Oklahoma but quickly took his love for the wind to the sea. He has called Hawaii home for 15 years, sharing his passion for the ocean’s inhabitants with people from all over the world. Justin strongly believes that you protect what you love and the best way for people to take care of the ocean is to experience it firsthand. In between charters Justin can be found on a variety of vessels from the helm of Sea Shepherd’s conservation fleet to the tiller of a wooden tall ship. Justin’s love of sailing started with dinghies as a boy and he loves to volunteer as a youth sailing instructor whenever he can. Justin is excited to take you on the adventure of a lifetime.

– Chef Karson –
Karson has enjoyed working in the galley for over ten years. She has cooked on a number of vessels including; tall ships, blue water cruising yachts, super yachts, race boats, science research vessels and charter catamarans. She is passionate about cooking and loves to make delicious and creative meals.

Karson has spent the last four years living on the Big Island of the Hawaiian Islands. Having traveled most of her adult life, she has picked up flavors and tastes of the globe. She enjoys most to make food with fresh and healthy ingredients. Her food takes inspiration from coastal towns of the Mediterranean Sea, zesty and fresh tastes of Thailand and Vietnam and fun fresh heat from Mexico and the Pan Latin region. She is a huge seafood fan and loves the access to fruit de mer the Caribbean offers.

Karson is well versed in dietary restrictions such as vegan, vegetarian, gluten free, paleo, keto, low carb, and can provide an array of substitutions to suit your needs. She strives to make your experience onboard full of fun, exquisite food and memorable times.

– Stewardess Liz –
Elizabeth is a creative and hard-working person who has always been great with people. We could describe her as someone who actively wants to help people enjoy their experiences wherever they may be. Onboard her job is to maintain a perfectly clean boat, be sure that the glasses are always full, and help Karson excel in the kitchen.

After 7 years of deep dedication for her family, her son Cade and her husband Cole agreed that mom deserved an opportunity to grow and gain new skills on board Blue Pepper doing this wonderful work making beautiful memories in people’s lives! Lizzy’s husband will take care of their house and their son, and Lizzy will go to work hard on Blue Pepper making sure that even the smallest details will be perfect during your stay. She worked as a housekeeper, sales representative, and a Primrose early education teacher. All this work experience came to complete the Blue Pepper team. Lizzy is an obsessive and organized person with professional and personal experience with kids and infinite patience with people. Nothing left to say but that the vibrant energy and lovely way that she does everything will make you feel special and relaxed, as a dream vacation should be!

Title Name Nation Born Languages
Captain Justin Montgomery Summers USA 1983 English
Crew Karson Winslow USA

Capt. & Chef

Captain Justin

Dress-up night aboard!

Chef Karson

Stewardess

Elizabeth Melton

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator Cummins Onan 13.5
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 60
Pax 10
Cabins 5
Year Built 2018
Cruise Speed 10 knts
Guest Smoke No smoking on yacht
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 14' RIB Center console
Dinghy Hp 60hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 60.00 Ft
Beam 30
Draft 5
Queen 5
Pref Pickup YHG, STT
Other Pickup BVI, limit 7
Turn Around 48 Hours- Firm
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Various
Cam Corder Yes
Num Dine In Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch 18
Engines 2 x 110hp Volvo DieselsCummins Onan quiet diesel 17kw 60hz generator
Inverter Yes (three)
Voltages 110 and 220
Water Capacity 300gal
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit USVI ONLY AT THIS TIME
Swim Platform Yes
Boarding Ladder stbd aft
Dinghy Sailing No
Fish Gear Type Trolling, casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaning products, limited paper products, chef purchases locally grown and organic produce when available. Reef clean-ups.Fishing is catch and release only.
Scuba Onboard Yacht offers Rendezvous Diving only
Communicate Onboard WiFi in USVI and BVI for email use, no streaming please.
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge N/A
Deep Sea Fish Yes
Other Toys Noodles
Underwater lights
FISHING NOTE: catch and release ONLY.

5 spacious and well appointed staterooms each with en-suite dry bathrooms and separate stall showers. Toilets are all electric and have single press flush cycle. Headroom in cabins and saloon is just over 6’ 8”, toilet is 6’ 7” and shower stall is 6’ 11”. Cockpit has 6’ 11” of headroom. Yacht has quiet central A/C for guest comfort and each stateroom has individual A/C controls. Fly-bridge has full bimini over upper lounge area for shade.

BERTHS:
All cabins are standard size queen.

Breakfast
Fresh fruit and smoothies when available
Pastry, eggs any way, bacon, cereal
Tea, coffee, juice
Breakfast item of the day (included below) 

Lunch
Served family style

Dinner
Plated three course meal

1

Breakfast
Stuffed French Texas toast with guava and cream
Lunch

Burger bar with homemade sweet potato fries and truffle ketchup, coleslaw, potato salad
Dinner

Gazpacho soup
Citrus and wine poached Lobster tail with crispy roasted potatoes and zucchini
Creme brûlée

2

Breakfast
Eggs Benedict/Florentine with home fries
Lunch

Grilled Chicken Caesar salad, flank steak on grill with chimichurri, grilled garlic bread, veggie medley
Dinner

Conch fritters with garlic aioli
Tenderloin with butternut squash risotto and spinach
Berry panna cotta

3

Breakfast
Banana pancakes
Lunch

Prosciutto wrapped Scallops with parsnip purée, Beet, feta and avocado salad with raspberry vinaigrette, grilled asparagus and greens with quinoa, roasted root vegetables with Tarragon Miso dressing
Dinner

Pea and mint soup
French Cut lamb lollipops with Moroccan cous cous and sautéed carrots
Key lime pie

4

Breakfast
Avocado toast on homemade bread with poached egg
Lunch

Taco bar with fish tacos and mango salsa, Birria style beef tacos, consommé, radish and pickled onion, guacamole, homemade tortilla chips, black bean and corn salad
Dinner

Shrimp ceviche
Macadamia nut crusted Mahi-mahi with coconut rice and bok choy
Banana Fosters with Rum cake

5

Breakfast
Homemade cinnamon rolls
Cinnabon style
Lunch

“Caribbean lunch”
Whole grilled snapper, Curry and roti, rice and beans, jerk chicken and fried plantains
Dinner

Sesame Seared Tuna with Brussel Sprouts and wild rice
Lemon meringue tart

6

Breakfast
Spicy sausage, spinach and potato Frittata
Lunch

Shrimp and citrus Frisée salad, crab cakes with roasted pepper purée, veggie medley
Dinner

Mini Pho bowl
Duck breast with hoisin sauce, broccoli
Potato Purée
Mango cheesecake

7

Breakfast
Crepes with choice of filling. Lemon, Nutella, strawberries, ham and cheese
Lunch

Chicken satay skewers, peanut sauce, pad Thai, summer rolls, Asian slaw
Dinner

Burrata Caprese Salad
Grilled Salmon with lemon caper dill sauce
Fingerling potatoes and romanesco (or cauliflower)
Passionfruit sorbet

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.