Ed Hamilton & Co.

LEGACY

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 2000

Rates Per Week

Crew Profiles

Specifications

Accommodations

LEGACY can accommodate 8 guests in 4 cabins. The Master cabin has a king size bed, two heads with adjoining shower. Two guest staterooms have queen size beds with ensuite head with shower and the third guest stateroom with twin beds and ensuite head with shower. LEGACY is fully air conditioned through out.

Sample Menu

A Sampling from Chef Geno’s Galley

Breakfast:

 – A daily assortment of Eggs, Meats, Pancakes, Waffles, French Toast, Cereals, Pastries, Fruits and Preserves

Lunch:

Grilled or Blackened Chicken or Salmon atop a Fiesta salad

Tuna Sashimi Poke Bowls

Chicken Caprese Sandwich / Turkey and cheese wraps

Seared Snapper- topped with Mango Salsa

Bar-B-Q – with Chicken, Swordfish, Ribs, Burgers, Corn on the cob, Watermelon and Salad

Mahi – Mahi with island spices over Caesar Salad

Chicken or Shrimp Pad Thai

Beef and Fish Tacos with Cheese Quesidillas, chips and salsa

Starters:

Seared Tuna over a bed of greens

Crab cakes

Capresse Salad – Heirloom tomatoes and Buratta Cheese

Baked Lobster and Brie

Eggplant parmigiana

Italian wedding soup

Angel Hair Bolognese

Gnochi – with a truffle cream sauce

Dinner:

Cartoccio – Sea bass baked in parchment with, olives, tomatoes, capers, lemon and olive oil

Veal /shrimp Piccatta – Veal scallopine topped with shrimp, artichoke hearts, capers, mozzerella and lemon

NY Strip – served with a Au Pauve Sauce

Baked Bronzino  – baked with, tomatoes, white wine and herbs with saffron rice

Osso Bucco- Veal shank slow roasted with vegetables and mashed potatoes

Seafood Carnivale – lobster, shrimp, scallops and mussels and clams over angel hair pasta with Roma tomato sauce

Bisecca and Lobster Surf and Turf – Hand selected Filet grilled with olive oil and baked Maine Lobster Tail

Dessert:

Fruit tart

Coconut Creme Brulee

Banana Chocolate rum crepes

Stawberry Soufflet

Petite Gateau

Sicilian Cheesecake

Key Lime Pie

Tirimisu

Kids options available such as mac and cheese,chicken strips,hamburgers,hot dogs,pizza

Additional Rate Information

4% Bahamas Tax
Local Tax Where Applicable

High Rate applies Christmas and New Year’s charters.

Additional Rate Information

Summer Area: Bahamas, USA – Florida

Winter Area: Bahamas, USA – Florida

Additional Rate Information

4% Bahamas Tax
Local Tax Where Applicable

High Rate applies Christmas and New Year’s charters.

Location Details

Summer Area: Bahamas, USA – Florida

Winter Area: Bahamas, USA – Florida

Captain Andrew Stewart

Captain Andrew Stewart fell in love with boating at a very young age. Growing up on the north shore of long island in a small hamlet of Oyster Bay. At the age of twelve he began competitive sailing at the Seawanhaka Corinthian Yacht Club. Educated in Boston he received a degree in economics from Northeastern University. After some time in the business world the ocean once again called. Andrew started his maritime education at Chapman school as well as Maritime professional training school. Through his 20 years as a captain, Andrew has commanded many yachts from New England, the Great lakes, Bahamas, and the Caribbean oceans. Safety is priority number one, and his in-depth knowledge of the seas is the perfect formula for a relaxing and informative vacation. Once you cruise the high seas with Captain Andrew Stewart you will never forget the experience of your life.

First Mate Christopher Gallaway

Chris was born in West Palm Beach, Florida and raised in Juno Beach. He has been a local resident of Florida for 30 years. Chris has traveled back and forth to the Bahamas by boat his entire life, the first trip was at 6 months old. He started his career as a mechanic at Sikorsky Aircraft then moved on to detailing boats where a newfound passion for working on the water was discovered. Has been in the yachting industry for 7 years, working his way up the chain an retained his 100 captains license. Has a passion for fishing and freediving. Chris has traveled to over 150 of the 700 islands in the Bahamas. He has a great personality and willing to share his knowledge of the Bahamas and east coast with the guest to ensure a fun and enjoyable time. Chris will ensure 100% of the guest requirements are met.

Chief Stewardess Anna Wellman

Anna is from a small farm town in New Haven, Indiana. After graduating with her MBA from Indiana University she moved to Florida and pursued a career in tax accounting. The water kept calling her and she moved on to providing the highest levels of service on some of the world’s most renown yachts. Anna has a keen eye for detail and has the ability to anticipate your every want and need. She hopes to make your experience one in which you look back fondly on and really looks forward to meeting you.

Deck/Stew Jocelyn Smith

Jocelyn is a native Floridian who grew up fishing. Her desire to help people lead her into the medical field to pursue a nursing career in New York City. After several years the ocean called her back in search of establishing a yachting career in Florida. Jocelyn has been an attentive stewardess with a two year yachting background as a Deck/Stew with a great attitude. She is a friendly professional who will make sure you have a fun positive experience and solve any difficult situation with a smile. She is exceedingly outgoing, has the ability to plan ahead, and is always organized.

Chef Geno Accetta

Chef Geno Accetta was born and raised in South Philly, USA by a close-knit family of Restaurateurs and lived in a community where sharing great meals with close friends, family and clients was second nature. At a very young age, Geno worked as a Chef in various restaurants in the Colorado area for over 17 plus years, and then, his passion for food and people, Geno discovered the perfect setting for practicing his delicious craft was aboard SHALIMAR Yacht Charters. Sailing provides an intimate venue where he could share his culinary talents and creatively adapt each charter menu to suite the preferences of the charter guests aboard.

Besides his passion for food and people, Geno holds a PHD in Psychology and during his time off specializes in helping kids and young adults. Having spent many years in Colorado, he also thoroughly enjoys the “great outdoors” and has a love of travel, meeting new people, and music of all genres.

Title Name Nation Born Languages
Captain Andrew Stewart USA 0 English

Captain

Andrew Stewart

First Mate

Chris Gallaway

Chief Stewardess

Anna Wellman

Deck/Stew

Jocelyn Smith

Chef

Geno Accetta

Ammenities

Ac Full
Hair Dryer Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 118.0
Pax 8
Cabins 4
Refit 2019
Year Built 2000
Cruise Speed 15
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy 2014 - 32' Cape Horn
Dinghy Hp 600
Adult W Skis Yes
Wave Run 2
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys 2014 - 32' Cape Horn towed center console 2x 300HP Yamaha
2x Yamaha VX Waverunners (New May 2020)
2x Kayaks
2x Paddle Boards (one w/ windsurfer attachment)
Fishing Gear
Snorkeling Gear
Towed Toys

LEGACY can accommodate 8 guests in 4 cabins. The Master cabin has a king size bed, two heads with adjoining shower. Two guest staterooms have queen size beds with ensuite head with shower and the third guest stateroom with twin beds and ensuite head with shower. LEGACY is fully air conditioned through out.

A Sampling from Chef Geno’s Galley

Breakfast:

 – A daily assortment of Eggs, Meats, Pancakes, Waffles, French Toast, Cereals, Pastries, Fruits and Preserves

Lunch:

Grilled or Blackened Chicken or Salmon atop a Fiesta salad

Tuna Sashimi Poke Bowls

Chicken Caprese Sandwich / Turkey and cheese wraps

Seared Snapper- topped with Mango Salsa

Bar-B-Q – with Chicken, Swordfish, Ribs, Burgers, Corn on the cob, Watermelon and Salad

Mahi – Mahi with island spices over Caesar Salad

Chicken or Shrimp Pad Thai

Beef and Fish Tacos with Cheese Quesidillas, chips and salsa

Starters:

Seared Tuna over a bed of greens

Crab cakes

Capresse Salad – Heirloom tomatoes and Buratta Cheese

Baked Lobster and Brie

Eggplant parmigiana

Italian wedding soup

Angel Hair Bolognese

Gnochi – with a truffle cream sauce

Dinner:

Cartoccio – Sea bass baked in parchment with, olives, tomatoes, capers, lemon and olive oil

Veal /shrimp Piccatta – Veal scallopine topped with shrimp, artichoke hearts, capers, mozzerella and lemon

NY Strip – served with a Au Pauve Sauce

Baked Bronzino  – baked with, tomatoes, white wine and herbs with saffron rice

Osso Bucco- Veal shank slow roasted with vegetables and mashed potatoes

Seafood Carnivale – lobster, shrimp, scallops and mussels and clams over angel hair pasta with Roma tomato sauce

Bisecca and Lobster Surf and Turf – Hand selected Filet grilled with olive oil and baked Maine Lobster Tail

Dessert:

Fruit tart

Coconut Creme Brulee

Banana Chocolate rum crepes

Stawberry Soufflet

Petite Gateau

Sicilian Cheesecake

Key Lime Pie

Tirimisu

Kids options available such as mac and cheese,chicken strips,hamburgers,hot dogs,pizza

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.