Ed Hamilton & Co.

COPPER PENNY

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

COPPER PENNY can accommodate 6 guests in 3 cabins. The Master cabin has a queen size bed, walk around floor level , dry head shower and toilet. 2 Guest cabins have a queen size bed, walk-around step up access on both sides , dry heads, shower and toilet. COPPER PENNY is fully air conditioned through out. Crew has a separate head and shower.

Sample Menu

Samples from the galley of Chef Amanda, your Fall/Winter chef on COPPER PENNY
Breakfast
Coconut Crusted French Toast
Eggs in Ham Baskets w/Sausage
Assorted Mini Egg Quiches
Spinach and Potato Frittata
Breakfast Egg and Veggie Burritos
Green Chili-Cheese Egg Bake
Coffee, Teas, Tropical Fresh Fruit Platter, Juice, Cereal, Yogurt and Bagels

Lunch
Baked Cheesy Chicken Enchiladas
Seared Herb Crusted Ahi Tuna
South African Curry Babotie (Bobotjie)
Padang Baked Coconut Shrimp
West Indian Crab Cakes & Calamari
Thai Curry Chicken
Traditional Indian Roti

Hors D’oeuvres
Smoked Salmon Roses w/ Goat Cheese
Basil and Roasted Red Pepper Bites
Crusted Ahi Tuna w/ Ginger and Wasabi
Greek Salad Kabobs with Tatziki
Thai Chicken Satay w/ Pineapple Mango
Oven Baked Thai Coconut Shrimp
Mini Spinach Lasagna Roll-Ups

Entree
Prosciutto and Brie Stuffed Chicken Breast
with Cranberry Sauce
Herb and Parmesan Crusted Red Snapper
over Roasted Veggies
Lime Marinated Grilled Mahi Mahi with
Jamaican Papaya Chutney
Drunken Pork Tenderloin with an
Infusion of Orange Brandy
Caribbean Mango Chicken with Cilantro
Coconut Chili Dressing
Roasted Beef Tenderloin with Rosemary,
Chocolate and Wine Sauce

Dessert
Blueberry Crème Brule with Chocolate
Hazelnut Wafer Rolls
Dark Chocolate & French Vanilla Éclair
with Whipped Cream
Black Forest Kahlua Chocolate Cheese Cake
Dutch Chocolate Lava Cake with Fresh
Fruit and Mint
Mini Fresh Fruit Trifles with Amaretto Custard
Creamy Peanut Drumstick Pie
All served with Coffees, Tea and Fine Liqueurs

_________
A sample from the Galley of Chef Alli Shivone

Breakfast

Served with Fresh Fruit

Breakfast Enchiladas 

sage ground sausage roasted poblano pepper l local eggs

Butterscotch Banana Bread

Caribbean grown bananas l coconut custard creme l hickory smoked bacon

Eggs Florentine Benedict

poached eggs l wilted spinach l English muffin l stone-ground mustard hollandaise

Smoked Salmon and Bagel Bar

Locally cured salmon | prosciutto | cucumbers | red onion | cream cheese | variety of bagels

Mushroom and Bacon Omlette

pan fried button mushrooms | crispy bacon | heirloom tomatoes l fresh fruit

Lunch

Cauliflower and Orzo Salad 

whole wheat orzo l roasted cauliflower l tomato garlic confit | blackened chicken l lemon dressed spinach

Coconut-Crusted Fish Tacos 

cilantro and lime red cabbage slaw l red chili aioli l watermelon mint salad

Chesapeake Style Crabcakes 

homemade crab cakes | Snap Pea and Radish Salad | Red Wine Vinaigrette

Cranberry Walnut Chicken Salad Wrap 

slow roasted Chicken l organic cranberries | fresh herbs and greens | green-apple and fennel salad

Flame-Grilled Hawaiian Burger 

pineapple dressing l toasted onion bun l red onion and lettuce l dijon potato salad

MAINS

Served with Fresh Bread

Caribbean Jerk Mahi Mahi 

Fresh caught Mahi | locally sourced Caribbean spices | coconut rice | crispy wonton | compressed mango slaw | wasabi aioli

Herb Crusted Lamb Chops

ratatouille salsa l braised spinach l dauphinoise potatoes

Orange Soy Seared Ahi Tuna 

locally sourced Ahi Tuna l edamame-ginger salad l Miso Grits | spicy peanut sauce

Charred Tomato and Shrimp Carbonara 

roasted garlic and cherry tomatoes | homemade ricotta l jumbo shrimp | pancetta l local basil

Filet Mignon

8 oz Rosemary Infused filet mignon | tomato garlic confit l toasted garlic broccolini | smoked gouda grits | Fresh Herb Hollandaise

Dessert

Tiramisu

Mango Sorbet

Miniature Key Lime Pie

Flourless Chocolate Torte

Homemade Cheesecake

Bourbon Pecan Pie

Please Note: This menu can be altered to accommodate any dietary restrictions and preferences

Additional Rate Information

Holiday Season
Christmas week: up to 6 guests: US$33,000
New Years week: up to 6 guests: US$35,000
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Based BVI
Nanny Cay pick-ups strongly preferred.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000
Summer 2022 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000
Winter 2022 to 2023 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000
Summer 2021 Inclusive $26,000 $26,500 $27,000 $27,500 $28,000

Additional Rate Information

Holiday Season
Christmas week: up to 6 guests: US$33,000
New Years week: up to 6 guests: US$35,000
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Based BVI
Nanny Cay pick-ups strongly preferred.

Two Crews!

Jim & Amanda – October through February
Dan and Alli – March through July
_______________
Jim & Amanda Grant – Your crew aboard COPPER PENNY

Jim and Amanda are ready to welcome you aboard the catamaran COPPER PENNY. They are an outgoing couple who love to entertain, and look forward to leading their guests on new and exciting adventures

Jim and Amanda’s love for adventure drew them together, and they were married in 2000. When they met both were weekend whitewater raft guides and kayakers. Soon they discovered sailing and bought a boat. After 7 years of sailing on the Chesapeake Bay, they decided to leave corporate America for the turquoise waters of the Caribbean. They sailed for two years aboard their own boat exploring the Caribbean.

Jim, your captain, grew up sailing on Lake Ontario. His family has always owned boats and Jim began his sailing instruction while attending summer camp. As a young adult Jim moved to Virginia, were he became bareboat certified and began chartering. In his corporate life Jim was a stockbroker. He was televised on Charlottesville, Virginia’s NBC 29 nightly news for seven years sharing his market commentary with viewers. While working as a stockbroker, Jim found time to become a delivery captain for a Lagoon catamaran dealership, and began transiting the East Coast of North America. There he found his love for the open ocean. He obtained his United States Coast Guard Masters License, and later obtained a MCA 200-ton Offshore Certificate. Jim is also a certified PADI Dive Master, and looks forward to taking you diving. In addition Jim enjoys windsurfing, kite surfing, and skiing.

Amanda, your chef, is from Virginia. She grew up as a competitive swimmer and spent time backpacking in the Blue Ridge Mountains. Later, she discovered triathlons, and spent many hours training and competing. Jim introduced her to sailing, and life was never the same. She began sailing the Chesapeake every weekend, and accompanying Jim on some of his deliveries. Amanda’s career as an engineer was demanding and gratifying, but soon she began dreaming of warm waters. During her years sailing the Caribbean, she developed a love for cooking and exploring local cuisine. To prepare for life as a charter chef, Amanda attended a mega-yacht cooking school in Fort Lauderdale, where she honed her skills. She looks forward to serving you beautifully presented delicious meals. In addition, Amanda is a certified PADI Dive Master, and a kayak instructor. Amanda’s other interests include windsurfing, kite surfing, and skiing.
_________________

Dan and Alli Shivone
Captain Dan and Alli come to Copper Penny after 3 successful seasons onboard Kelea, a 65ft Catamaran. Over the past 3 seasons, they enjoyed showing their guests all the Virgin Islands had to offer. Dan and Alli are both PADI Divemasters, avid hikers and snorkelers, and enjoy sharing their love of the islands with those that join them on charter. Whether enjoying leisure time onboard or getting to know the friendly locals, their goal is to make their guests feel at home.
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He truly developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina, and quickly began guiding on the water and sharing his love of nature and the sea. Dan holds the US Sailing Association Certification and American Sailing Association Certification, as well.
Alli was born on the East Coast, where as a young girl she grew up with a passion for the ocean and adventure, passed on by her father. Alli has grown up with a passion for cooking food, that not only tastes good and looks good, but that is good for you. She began cooking at a young age, preparing meals for her family of five, and continues to create beautiful dishes with love and artistry. Alli was awarded 1st Place in the Culinary Competition during the Annual Yacht Show in 2016 and later studied at Ashburton Culinary School where she obtained her Certificate in Culinary Arts.
Dan and Alli met in the Summer of 2009 on Bald Head Island, North Carolina, where they worked running kayak trips and sailing excursions. After sailing their personal sailboat, Goose, over 2,500 miles from North Carolina to the Bahamas and back, Dan as Captain, Alli as crew and chef, they discovered their love for the islands. … They soon married knowing if they could survive that, nothing could stop them.
The couple moved to the Virgin Islands in 2014 and have been sailing together and helping others enjoy the islands to the fullest, ever since! They love to make their guests feel like family, and always start every charter with the simple phrase “Welcome Home!” They now look forward to welcoming you to the Copper Penny Family!

Title Name Nation Born Languages
Captain Jim Grant / Dan Shivone USA 0 English
Crew Amanda Grant / Alli Shivone US

Lake Placid Triathlon finishers

Amanda & Jim

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 56
Pax 6
Cabins 3
Refit 2012
Year Built 2011
Guest Smoke sugarscoops only
Children Allowed Yes
Min Child Age 6 & water safe/swimmers

Leisure

Dinghy 14 FT
Dinghy Hp 60
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board 1
Wind Surf No
Gear Snorkel Yes
Tube 1
Scurfer No
Wake Board 2
1 Man Kayak 2
Float Mats 4
Games Beach Yes
Fishing Gear Yes
Dive Info SCUBA DIVING ON COPPER PENNY
The Virgin Islands are ideal waters to dive in. The water temperatures remain constant between 79F in winter & 85F in summer months. Average dive visibility is 80Ft. The BVI has over 75 dive sites that range in depth from 50 – 85Ft. No wetsuit is necessary in the summer and a 3mm shorty is suitable for winter months. A dive skin or rash guard is advisable to wear anytime.
With reefs teeming with large fish and healthy corals, the Virgin Islands are the ideal place to SCUBA dive. There are many shipwrecks to explore including the RMS Rhone and the Chikuzen. The water is crystal clear and most dive sites are protected from the waves providing for comfortable entry and exit from the water. The Virgin Islands sits atop a plateau so most dives are fringing reefs and shallow pinnacles, the reef face is protected by excellent mooring systems, maintained by the BVI's National Parks Trust.
Dive Costs Up to 3 dives during the week are included, as are "Discover Scuba" resort courses.

Other Specs

Beam 31 Ft
Draft 4 Ft
Queen 3
Pref Pickup Nanny Cay
Other Pickup Red Hook (no Charlotte Amalie
Turn Around 24 hours
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 170
Board Games Yes
Num Books 50
Cam Corder Yes
Num Dine In 6
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
Gay Charters Yes
Nude Charters No
Num Hatch 10
Engines 2 YANMAR 110HP DIESEL ENGINES17.5 ONAN GENSET9 kw NORTHERN LIGHTS FOR A/C AT NIGHT
Inverter Yes
Voltages 110
Dinghy Pax 6
Kids Skis 1
Sea Bob No
Sea Scooter No
Swim Platform yes
Boarding Ladder starboard sugarscoop
Fish Gear Type trolling/casting
Num Fish Rods 2
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaners, soaps and shampooReef-safe sunscreenCloth napkinsRecycling where possibleEducating guests about protecting our reefs and oceans
Scuba Onboard Onboard
Resort Course Included
Full Course N/A
License Info Master
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 6
Num Regs 6
Num Weights 6
Num Divers 6
Num Dives 3/week
Showers 4
Tp In Heads Yes
Ac Night Yes
Other Toys 2 Stand-Up Paddleboards
2 Bladfish-adults only
underwater lights, underwater camera
42' Satellite blueray TV, 3D movie capability
18' flatscreen TVs and Blue ray DVD players in each cabin
free internet

COPPER PENNY can accommodate 6 guests in 3 cabins. The Master cabin has a queen size bed, walk around floor level , dry head shower and toilet. 2 Guest cabins have a queen size bed, walk-around step up access on both sides , dry heads, shower and toilet. COPPER PENNY is fully air conditioned through out. Crew has a separate head and shower.

Samples from the galley of Chef Amanda, your Fall/Winter chef on COPPER PENNY
Breakfast
Coconut Crusted French Toast
Eggs in Ham Baskets w/Sausage
Assorted Mini Egg Quiches
Spinach and Potato Frittata
Breakfast Egg and Veggie Burritos
Green Chili-Cheese Egg Bake
Coffee, Teas, Tropical Fresh Fruit Platter, Juice, Cereal, Yogurt and Bagels

Lunch
Baked Cheesy Chicken Enchiladas
Seared Herb Crusted Ahi Tuna
South African Curry Babotie (Bobotjie)
Padang Baked Coconut Shrimp
West Indian Crab Cakes & Calamari
Thai Curry Chicken
Traditional Indian Roti

Hors D’oeuvres
Smoked Salmon Roses w/ Goat Cheese
Basil and Roasted Red Pepper Bites
Crusted Ahi Tuna w/ Ginger and Wasabi
Greek Salad Kabobs with Tatziki
Thai Chicken Satay w/ Pineapple Mango
Oven Baked Thai Coconut Shrimp
Mini Spinach Lasagna Roll-Ups

Entree
Prosciutto and Brie Stuffed Chicken Breast
with Cranberry Sauce
Herb and Parmesan Crusted Red Snapper
over Roasted Veggies
Lime Marinated Grilled Mahi Mahi with
Jamaican Papaya Chutney
Drunken Pork Tenderloin with an
Infusion of Orange Brandy
Caribbean Mango Chicken with Cilantro
Coconut Chili Dressing
Roasted Beef Tenderloin with Rosemary,
Chocolate and Wine Sauce

Dessert
Blueberry Crème Brule with Chocolate
Hazelnut Wafer Rolls
Dark Chocolate & French Vanilla Éclair
with Whipped Cream
Black Forest Kahlua Chocolate Cheese Cake
Dutch Chocolate Lava Cake with Fresh
Fruit and Mint
Mini Fresh Fruit Trifles with Amaretto Custard
Creamy Peanut Drumstick Pie
All served with Coffees, Tea and Fine Liqueurs

_________
A sample from the Galley of Chef Alli Shivone

Breakfast

Served with Fresh Fruit

Breakfast Enchiladas 

sage ground sausage roasted poblano pepper l local eggs

Butterscotch Banana Bread

Caribbean grown bananas l coconut custard creme l hickory smoked bacon

Eggs Florentine Benedict

poached eggs l wilted spinach l English muffin l stone-ground mustard hollandaise

Smoked Salmon and Bagel Bar

Locally cured salmon | prosciutto | cucumbers | red onion | cream cheese | variety of bagels

Mushroom and Bacon Omlette

pan fried button mushrooms | crispy bacon | heirloom tomatoes l fresh fruit

Lunch

Cauliflower and Orzo Salad 

whole wheat orzo l roasted cauliflower l tomato garlic confit | blackened chicken l lemon dressed spinach

Coconut-Crusted Fish Tacos 

cilantro and lime red cabbage slaw l red chili aioli l watermelon mint salad

Chesapeake Style Crabcakes 

homemade crab cakes | Snap Pea and Radish Salad | Red Wine Vinaigrette

Cranberry Walnut Chicken Salad Wrap 

slow roasted Chicken l organic cranberries | fresh herbs and greens | green-apple and fennel salad

Flame-Grilled Hawaiian Burger 

pineapple dressing l toasted onion bun l red onion and lettuce l dijon potato salad

MAINS

Served with Fresh Bread

Caribbean Jerk Mahi Mahi 

Fresh caught Mahi | locally sourced Caribbean spices | coconut rice | crispy wonton | compressed mango slaw | wasabi aioli

Herb Crusted Lamb Chops

ratatouille salsa l braised spinach l dauphinoise potatoes

Orange Soy Seared Ahi Tuna 

locally sourced Ahi Tuna l edamame-ginger salad l Miso Grits | spicy peanut sauce

Charred Tomato and Shrimp Carbonara 

roasted garlic and cherry tomatoes | homemade ricotta l jumbo shrimp | pancetta l local basil

Filet Mignon

8 oz Rosemary Infused filet mignon | tomato garlic confit l toasted garlic broccolini | smoked gouda grits | Fresh Herb Hollandaise

Dessert

Tiramisu

Mango Sorbet

Miniature Key Lime Pie

Flourless Chocolate Torte

Homemade Cheesecake

Bourbon Pecan Pie

Please Note: This menu can be altered to accommodate any dietary restrictions and preferences

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.