Ed Hamilton & Co.

DREAMCATCHER

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2001

Rates Per Week

Crew Profiles

Specifications

Accommodations

Queen cabins with ensuite bathrooms and electric fans.
Queen Aft – 80″ x 60″
Queen Forward – 76″ x 60″
Queen Forward – 76″ x 60″
Single berth midships Port side suitable for a child – 75″ x 30″ wide at head, 22″ wide at foot (shares bathroom with adjoining cabin)
Salon Headroom – 6′ 8″
Cabins Headroom – 7′ 0″

Sample Menu

Chef Stephanie Bonds 

Breakfast – Fresh coffee, tea and juice

-Cinnamon French toast sticks with berry compote, thick cut bacon and fresh fruit

-Crepes, sweet crepes with ricotta filling topped with blueberry sauce

-Avocado toast, fresh local bread topped with ripe avocado, thick crispy bacon and your choice of egg

-Yogurt parfait, plain yogurt topped with fresh fruit, organic granola and local honey

-Huevos rancheros, crispy corn tortilla with black beans, fresh avocado salsa Verde, diced tomatoes, creme fresh, poached eggs sprinkled with cilantro.

-Fresh caught lobster topped with perfectly poached eggs, homemade hollandaise sauce with a Caribbean flare

Lunch – tea, soda or fruit infused water

-Caribbean grilled shrimp Cesar salad with homemade parmesan crisps

-Grilled white fish tacos with spicy creme fresh and sweet mango salsa

-Blue cheese Hamburger, handmade hamburger patties with grilled onions, bacon, blue cheese and homemade aioli on toasted bun served with crunchy purple slaw

-Thai chicken wraps with crispy slaw 

-Tomato, cucumber and avocado salad served with warm butter garlic bread

-BLT – thick cut smoky bacon with red ripe heirloom tomatoes, arugula on crunchy sliced bread

Appetizer – chefs drink special of the day

-Grilled watermelon with feta and balsamic glaze

-Caprese salad skewers

-Marinated cherry tomatoes with burrata and toast

-Charcuterie board

-Hot corn chips with homemade guacamole and pico gallo

-Grilled prosciutto wrapped asparagus spears

Dinner- Paired with a glass of wine, house salad and/or sliced French bread

-Seared scallops with brown butter lemon pan sauce with creamy polenta

-Red wine braised beef short ribs with cauliflower mash and savory mushrooms

-Fresh caught grilled lobster served with garlic butter

-Savory slow cooked spicy curry chicken with sweet coconut rice

-Garlic butter white wine linguine with fresh seafood

-Butternut squash carbonara with fried sage and caramelized onions

-Chicken or Fish piccata – seared in tangy white wine lemon sauce with herbed brown rice

Dessert – served with coffee or nightcap

-creamy vanilla ice cream topped with fresh fruit and Guavaberry Rum

-molten chocolate lava cake

-vanilla mouse cups with fresh fruit

-mini cheesecake

-creme Brule

Food Pics:

Eggs with Asparagus

Iox

Caprese skewers

Guacamole Dip

Watermelon salad

Fish Tacos

Brown Butter Scallops with Polenta

Chicken Paccata

Braised Beef

BBQ lobster dish

Additional Rate Information

***Please note
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

All inclusive rates include:
7 breakfasts, 6 lunches and 5 dinners (Requires 1 lunch and 2 dinners ashore at client expense).

CHRISTMAS: Flat Rate $16,500 must end no later than Dec 28th
NEW YEARS: Flat Rate $17,000 must begin no sooner than Dec 29th

CHILDREN: $200 discount for children under 12 years of age up to a max of 3 children based on full price booking.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Winter – Leewards and Virgins
Summer – Virgins, Leewards and Windward Islands.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $12,000 $12,750 $13,500 $14,250 $15,000
Summer 2022 Inclusive $12,000 $12,750 $13,500 $14,250 $15,000
Winter 2022 to 2023 Inclusive $12,000 $12,750 $13,500 $14,250 $15,000

Additional Rate Information

***Please note
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

All inclusive rates include:
7 breakfasts, 6 lunches and 5 dinners (Requires 1 lunch and 2 dinners ashore at client expense).

CHRISTMAS: Flat Rate $16,500 must end no later than Dec 28th
NEW YEARS: Flat Rate $17,000 must begin no sooner than Dec 29th

CHILDREN: $200 discount for children under 12 years of age up to a max of 3 children based on full price booking.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Winter – Leewards and Virgins
Summer – Virgins, Leewards and Windward Islands.

Jake’s affable good nature, easy-going personality and caring demeanor have made him many, lifelong friends. He is an excellent captain and holds a USCG Master Captain 100-ton certification. He is also a true Renaissance man with an astonishing array of skills and talents. As an adult, Jake won many tournaments playing rugby for years with the Highwaymen Rugby Club. He was a licensed General Contractor and Real Estate Broker in California. Always good with his hands, he is a Master Carpenter/cabinetmaker/furniture maker/boat builder. (He put these skills to great use as a volunteer rebuilding after IRMA in Sint Maarten.)

He can play the guitar, ukulele and piano, and build giant, 6-foot sand castles. Jake is also a PADI Dive Master and Dreamcatcher is stocked with dive gear. He loves showing people the wonders of the underwater environment here in the Caribbean. The fun factor on an interactive charter aboard Dreamcatcher is high.

Jake was born in Pittsburgh, Penn, raised with his brother outside of Atlanta, GA. and moved to California at age 15. With typical humor he says that this tri-state upbringing “resulted in a progressive spirit mixed with southern charm.” The Pacific Ocean inspired his first dreams of sailing and living on the sea. He was 16 and his best friend in high school lived on a sailboat in Sausalito, CA. This playful introduction to seamanship quickly became a lifetime passion.

Jake lives by the motto “Be the random acts of kindness you wish to see in the world.” He cares deeply about the people that come into his life and goes out of his way for them. He wants new friends coming aboard to know; “We live on our boat year-round. We want our guests to feel like it is their home as well while they are with us. We want to welcome them into our lives so they can enjoy what we get to see and do every day.” Welcome to paradise aboard Dreamcatcher!

Stephanie’s motto is “Live your best life”. For her, that also means making sure that her guests are living their best lives every minute they’re on board DREAMCATCHER. She says, “Most people come on to our boat as a guest, but leave as family. It is important to me to treat each guest like I would a dear friend and to pay attention to their needs. “ Stephanie is a farm girl from Santa Rosa, California. She helped the family raise cows, chickens, sheep and pigs, and tend a huge, one-acre vegetable garden. She had 20 acres of land, trees and a creek to romp in with her brother and sister. There were many family outings to nearby beaches, lakes and rivers. Love was everywhere.

As soon as she could hold a spoon Stephanie was a kitchen helper. She learned to cook true farm-to-table meals from a young age. She says, “I was always in the kitchen alongside my Nona, Mom and Dad, preparing meals, learning how to make fresh pastas and sauces, and canning fruits and vegetables.” That is exactly what she brings to the menu aboard DREAMCATCHER: fresh, local, high-quality, homemade from scratch. Guests’ favorites include: Spicy curry chicken with sweet coconut rice and braised beef short ribs in rich red wine ragu with pureed potatoes.

Her friends, both old and new, describe her as loyal, sweet, kind, and a great chef. For guests interested in recipes and tips, she’s always happy to share. Stephanie says, “Seeing people enjoy the foods I prepare is the greatest gift. I love communicating to people how much they mean to me through food.” While her food is superb, she is also an excellent first mate, delightful hostess and patient teacher for those who need a bit of instruction with the water toys and gear.

Charter DREAMCATCHER and discover more than a tropical paradise, discover new friends.

Title Name Nation Born Languages
Captain Jacob Bonds 1969
Crew Stephanie Bonds

Captain & Lobster hunter

Jacob and Stephanie

Captain and Chef/ Mate

Jake and Stephanie

Ship Dogs

Daisy and Parker

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 47
Pax 6
Cabins 3
Refit 2018
Year Built 2001
Cruise Speed 8 knots
Guest Smoke On deck only
Guest Pet Yes
Children Allowed Yes
Min Child Age Any

Leisure

Dinghy Aruba 11'
Dinghy Hp 18
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Night dives - open to discussion
Weight sets 110+lbs
Dive Lights 4 + rentals
Wet suits will need to be rented if required
Referral Dive certification $295
Advanced Open Water Certification $600
Dive Costs Dreamcatcher offers UNLIMITED diving - excluding instruction.

Other Specs

size Feet 47.00 Ft
Beam 26
Draft 4.4
Queen 3
Single Cabins 1
Pref Pickup USVI
Other Pickup Red Hook
Turn Around 24 hours
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Hard Drive
Num Cds Hard Drive
Board Games Yes
Num Books 30
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Wind Scoops Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 27
Engines 2 x Yanmar 54HP engines2 x 3 KW Generators1 x 12 KW Fisher Panda
Inverter Yes
Voltages 12/110
Water Capacity 158.4 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Sugar Scoops
Boarding Ladder Metal
Fish Gear Type Mixed
Num Fish Rods 6
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Cooper coat, recycling, solar, reef friendly toiletries and sunscreen provided for guests
Scuba Onboard Onboard
Resort Course $200, includes two tank dives
Full Course $650 Open Water Diver
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 14
Num B C S 7
Num Regs 7
Num Weights 10
Num Divers 7
Num Dives 3 per day
Num Dive Lights 4
Showers 3
Wash Basins 3
Heads 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys Sand Castle maker

Queen cabins with ensuite bathrooms and electric fans.
Queen Aft – 80″ x 60″
Queen Forward – 76″ x 60″
Queen Forward – 76″ x 60″
Single berth midships Port side suitable for a child – 75″ x 30″ wide at head, 22″ wide at foot (shares bathroom with adjoining cabin)
Salon Headroom – 6′ 8″
Cabins Headroom – 7′ 0″

Chef Stephanie Bonds 

Breakfast – Fresh coffee, tea and juice

-Cinnamon French toast sticks with berry compote, thick cut bacon and fresh fruit

-Crepes, sweet crepes with ricotta filling topped with blueberry sauce

-Avocado toast, fresh local bread topped with ripe avocado, thick crispy bacon and your choice of egg

-Yogurt parfait, plain yogurt topped with fresh fruit, organic granola and local honey

-Huevos rancheros, crispy corn tortilla with black beans, fresh avocado salsa Verde, diced tomatoes, creme fresh, poached eggs sprinkled with cilantro.

-Fresh caught lobster topped with perfectly poached eggs, homemade hollandaise sauce with a Caribbean flare

Lunch – tea, soda or fruit infused water

-Caribbean grilled shrimp Cesar salad with homemade parmesan crisps

-Grilled white fish tacos with spicy creme fresh and sweet mango salsa

-Blue cheese Hamburger, handmade hamburger patties with grilled onions, bacon, blue cheese and homemade aioli on toasted bun served with crunchy purple slaw

-Thai chicken wraps with crispy slaw 

-Tomato, cucumber and avocado salad served with warm butter garlic bread

-BLT – thick cut smoky bacon with red ripe heirloom tomatoes, arugula on crunchy sliced bread

Appetizer – chefs drink special of the day

-Grilled watermelon with feta and balsamic glaze

-Caprese salad skewers

-Marinated cherry tomatoes with burrata and toast

-Charcuterie board

-Hot corn chips with homemade guacamole and pico gallo

-Grilled prosciutto wrapped asparagus spears

Dinner- Paired with a glass of wine, house salad and/or sliced French bread

-Seared scallops with brown butter lemon pan sauce with creamy polenta

-Red wine braised beef short ribs with cauliflower mash and savory mushrooms

-Fresh caught grilled lobster served with garlic butter

-Savory slow cooked spicy curry chicken with sweet coconut rice

-Garlic butter white wine linguine with fresh seafood

-Butternut squash carbonara with fried sage and caramelized onions

-Chicken or Fish piccata – seared in tangy white wine lemon sauce with herbed brown rice

Dessert – served with coffee or nightcap

-creamy vanilla ice cream topped with fresh fruit and Guavaberry Rum

-molten chocolate lava cake

-vanilla mouse cups with fresh fruit

-mini cheesecake

-creme Brule

Food Pics:

Eggs with Asparagus

Iox

Caprese skewers

Guacamole Dip

Watermelon salad

Fish Tacos

Brown Butter Scallops with Polenta

Chicken Paccata

Braised Beef

BBQ lobster dish

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.