Ed Hamilton & Co.

LET’S PLAY TWO

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2015

Rates Per Week

Crew Profiles

Specifications

Accommodations

Double berths:
– Fwd Berths (4ft 7in x 6ft 7in) (1.40m x 2m) ***
– Aft Berths (4ft 11in x 6ft 7in) (1.50m x 2m)
**Fwd double bunks convertible to two single berths in each cabin.
All four cabins have vanity, sink, wet shower and an electric head, LED reading lamps.

Forward cockpit lounge area with opening door for great ventilation.
Salon with settee seating and table.
Cockpit has dining table and lounge area.

Sample Menu

Day 1

Breakfast: Avocado Toast, Eggs, Locally Sourced Fruits

Lunch: Tiradito and Ceviche Clásico made with Locally Caught Fish

Dinner: Peruvian Style Beef Tenderloin Stir Fry, Cilantro Rice Dessert: Locally Sourced Passion Fruit Tart

Cocktail: Pisco Sour

Day 2

Breakfast: Chilaquiles Rojos, Locally Sourced Mangos with Tajín & Lime

Lunch: Pozole Verde

Dinner: Adobo Chicken Tacos with Feta & Corn Salsa on Homemade Tortillas, Slow Cooked Black Beans, Charred Vegetables with Queso Fresco

Dessert: Chocolate & Dark Rum Ganache Cake

Cocktail: Housemade Micheladas

Day 3

Breakfast: Eggs, Bacon/Sausage, Cheesy Grits, Johnny Cakes, Locally Sourced Fruits

Lunch: Summer Pasta with Ricotta, Zucchini & Locally Sourced Basil

Dinner: Caribbean-spiced Fish Wrapped in Banana Leaves with Coconut and Cilantro Sauce, Mango Slaw

Dessert: Lemon Olive-Oil Ice Cream

Cocktail: Mojito

Day 4

Breakfast: Lemon Ricotta Pancakes

Lunch: Salad with Grilled Shrimp and Grains

Dinner: Sauteed Chicken with Fresh Corn, Shallots & Cream, Pan Seared Brussel Sprouts with Bacon & Balsamic Glaze

Dessert: Apple Crisp with Vanilla Ice Cream

Cocktail: Rum Punch

Day 5

Breakfast: Breakfast Tacos with Plant-Based Chorizo, Locally Sourced Fruits

Lunch: Locally Caught Fried Fish Sandwich with Slaw

Dinner: Roasted Chicken with Spicy Cilantro Sauce, Grilled Vegetables

Dessert: Dark Chocolate & Strawberry Mousse Cake

Cocktail: Fresh Squeezed Margaritas

Day 6

Breakfast: Brioche French Toast with Blueberry Compote

Lunch: Turkey Pitas with Cucumber, Chickpeas & Tahini

Dinner: Locally Caught Grilled Fish with Citrus, Cayenne & Cumin, Arugula Salad

Dessert: Coconut and Locally Sourced Lemongrass Tapioca with Caramelized Citrus

Cocktail: Fresh Watermelon & Mezcal Cocktail

Day 7

Breakfast: Locally Sourced Fruit Parfait with Overnight Steel-Cut Oats

Lunch: Locally Caught Fish Tacos with Tomato & Avocado Salad

Dinner: Mapo Ragú

Dessert: Locally Sourced Mango Sticky Rice

Cocktail: Locally Sourced Thai Basil & Cucumber Cocktail

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6, divide weekly rate by 7 nights X 6 nights.

$1,200 SLEEP ABOARD: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$14,700 3/$15,050 4/$15,400 5/$15,750 6/$16,100

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$14,850 3/$15,275 4/15,700 5/$16,125 6/$16,550

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $19,000 with 7 night minimum
NEW YEARS: 1-6 guests @ $21,000 with 7 night minimum
New Year’s must start no earlier than 12/27
Christmas must end no later than 12/26

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US)

Winter Area: Caribbean Virgin Islands (US)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2022 to 2023 Inclusive $15,000 $15,500 $16,000 $16,500 $17,000
Summer 2023 Inclusive $15,000 $15,500 $16,000 $16,500 $17,000
Winter 2023 to 2024 Inclusive $15,000 $15,500 $16,000 $16,500 $17,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6, divide weekly rate by 7 nights X 6 nights.

$1,200 SLEEP ABOARD: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$14,700 3/$15,050 4/$15,400 5/$15,750 6/$16,100

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$14,850 3/$15,275 4/15,700 5/$16,125 6/$16,550

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $19,000 with 7 night minimum
NEW YEARS: 1-6 guests @ $21,000 with 7 night minimum
New Year’s must start no earlier than 12/27
Christmas must end no later than 12/26

Location Details

Summer Area: Caribbean Virgin Islands (US)

Winter Area: Caribbean Virgin Islands (US)

Kyle Foster
As an experienced boat captain and waterman, having completed over 250 successful charters in the USVI, I strive to make sure that all of my guests leave with an experience of a lifetime and a smile on their faces. When I’m not sailing I enjoy yoga, scuba diving, wake surfing, and meeting new people. Going outside and feeling the rush of adrenaline is something I could never give up, I’ll always find ways to keep my heart pumping! I grew up on the water, but my first time sailing was in the BVI during my teenage years. Discovering a new, more natural form of transportation, I left the islands mesmerized. I was left starving for adventure until I was able to leave my hometown in Maryland and booked an ASA catamaran sailing course based out of St. Thomas. Falling in love all over again, I then began to work as a sailing yacht technician on 44′-70′ yachts to learn as much as I could. Months later I purchased my very own 40’ sailboat, made a name for myself in the local community, and started living my dream. With my USCG Master Near Coastal captain’s license, I then began chartering a 45’ catamaran for a local dive shop. Now with years of experience and knowledge I’m excited to spread my love for adventure and the islands to all guests I welcome aboard!

Stacy Ulmer
Hailing from the Chesapeake Bay in Southern Maryland, Stacy has always been drawn to living by the water. Having spent time living in the bustling cities of Valparaiso, Chile, Washington, DC and Oakland, CA, she was looking for a slower pace of life. Originally planning to only spend her teacher summer in the USVI, she quickly fell in love with the natural wonders on land and in the water and decided to make this her new home. While she misses the food scenes in such culturally diverse cities and dramatic coastlines of the West Coast, she has settled into her relaxing Caribbean lifestyle here on the west end of St. Thomas

With 15 years of hospitality experience in both fine dining and fast paced casual environments, Stacy wanted to test her skills out on the water and got her STCW license last fall. As part of her STCW and teacher training, Stacy is CPR, First Aid and Basic Firefighting certified. She holds a B.A in Spanish/Latin American Studies as well as a Masters in Education, and is fluent in Spanish. For the past several months, she has enjoyed leading snorkel tours for cruise ship guests from all over the world, learning the ins and outs of sailing catamarans and mixing up tropical rum punches.

In her spare time, you can find Stacy hiking to off-the-beaten path beaches with her two dogs, reading, dreaming about her next travel destination, volunteering at the local Humane Society, hosting game nights and dancing Bachata in the kitchen while she is testing out new recipes. While dining on board Let’s Play Too, expect to see food inspired by Stacy’s extensive travels throughout Latin America and Asia, as well as home-made, slow cooked food she grew up with cooking alongside her mom and grandmother. Both Captain Kyle and Chef Stacy share a passion for our natural world and strive to be “green” and eco-friendly on our charter trips by eliminating single-use plastics onboard, participating in local recycling programs and buying locally sourced products whenever possible. And as the wise Anthony Bourdain once said, “If I’m an advocate for anything, it’s to move, as far as you can, as much as you can, across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody.” Hope to see you in the beautiful USVI!

Title Name Nation Born Languages
Captain Kyle Foster US 0 English, Spanish
Crew Stacy Ulmer
Let's Play Two Crewed Catamaran All Inclusive Charters Captain Kyle Foster

Captain

Kyle Foster

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 44
Pax 6
Cabins 3
Year Built 2015
Guest Smoke No smoking
Children Allowed Yes
Min Child Age water Safe

Leisure

Dinghy ZAR 11' Rib
Dinghy Hp 20
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 23.9
Draft 4.2
Double Cabins 3
Pref Pickup YHG, St Thomas
Turn Around 48 hrs, Inquire for 24
Builder Leopard
Salon Stereo Yes
Board Games Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 2 X Yanmar diesels 45HP each.6KW Northern Lights generator
Inverter Yes
Voltages 120
Dinghy Pax 5
Sea Bob No
Sea Scooter No
Boarding Ladder Off scoops
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Locally source ingredients when available. No single-use plastic products
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge N/A
Other Toys Clear bottom kayak
Subwing
Drone media

Double berths:
– Fwd Berths (4ft 7in x 6ft 7in) (1.40m x 2m) ***
– Aft Berths (4ft 11in x 6ft 7in) (1.50m x 2m)
**Fwd double bunks convertible to two single berths in each cabin.
All four cabins have vanity, sink, wet shower and an electric head, LED reading lamps.

Forward cockpit lounge area with opening door for great ventilation.
Salon with settee seating and table.
Cockpit has dining table and lounge area.

Day 1

Breakfast: Avocado Toast, Eggs, Locally Sourced Fruits

Lunch: Tiradito and Ceviche Clásico made with Locally Caught Fish

Dinner: Peruvian Style Beef Tenderloin Stir Fry, Cilantro Rice Dessert: Locally Sourced Passion Fruit Tart

Cocktail: Pisco Sour

Day 2

Breakfast: Chilaquiles Rojos, Locally Sourced Mangos with Tajín & Lime

Lunch: Pozole Verde

Dinner: Adobo Chicken Tacos with Feta & Corn Salsa on Homemade Tortillas, Slow Cooked Black Beans, Charred Vegetables with Queso Fresco

Dessert: Chocolate & Dark Rum Ganache Cake

Cocktail: Housemade Micheladas

Day 3

Breakfast: Eggs, Bacon/Sausage, Cheesy Grits, Johnny Cakes, Locally Sourced Fruits

Lunch: Summer Pasta with Ricotta, Zucchini & Locally Sourced Basil

Dinner: Caribbean-spiced Fish Wrapped in Banana Leaves with Coconut and Cilantro Sauce, Mango Slaw

Dessert: Lemon Olive-Oil Ice Cream

Cocktail: Mojito

Day 4

Breakfast: Lemon Ricotta Pancakes

Lunch: Salad with Grilled Shrimp and Grains

Dinner: Sauteed Chicken with Fresh Corn, Shallots & Cream, Pan Seared Brussel Sprouts with Bacon & Balsamic Glaze

Dessert: Apple Crisp with Vanilla Ice Cream

Cocktail: Rum Punch

Day 5

Breakfast: Breakfast Tacos with Plant-Based Chorizo, Locally Sourced Fruits

Lunch: Locally Caught Fried Fish Sandwich with Slaw

Dinner: Roasted Chicken with Spicy Cilantro Sauce, Grilled Vegetables

Dessert: Dark Chocolate & Strawberry Mousse Cake

Cocktail: Fresh Squeezed Margaritas

Day 6

Breakfast: Brioche French Toast with Blueberry Compote

Lunch: Turkey Pitas with Cucumber, Chickpeas & Tahini

Dinner: Locally Caught Grilled Fish with Citrus, Cayenne & Cumin, Arugula Salad

Dessert: Coconut and Locally Sourced Lemongrass Tapioca with Caramelized Citrus

Cocktail: Fresh Watermelon & Mezcal Cocktail

Day 7

Breakfast: Locally Sourced Fruit Parfait with Overnight Steel-Cut Oats

Lunch: Locally Caught Fish Tacos with Tomato & Avocado Salad

Dinner: Mapo Ragú

Dessert: Locally Sourced Mango Sticky Rice

Cocktail: Locally Sourced Thai Basil & Cucumber Cocktail

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.