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 Break

Fresh hot coffee, cold brew, assorted teas

Smoke Salmon Benny

Lox, poached egg, english muffin with soft herb cheese, topped with dill hollandaise

Granola Pancakes

Amy’s homemade granola, fresh blueberries, maple syrup, served with bacon

Ultimate Breakfast BLT

Thick cut bacon, pepper jack, tomato, bibb lettuce, fried egg, sprouts, garlic aioli

Healthy Banana Split

Honey Greek yogurt, blueberries, strawberries, banana, homemade granola

Root Vegetable Hash

Potato, parsnip, sweet potato, red pepper, onions served with ham steak and fried egg

Quiche

Prosciutto, caramelized onions, gruyère or

Asparagus, herbs, feta

Potato Latkas

Potato pancakes with Apple compote or herb crema

Midday

Bahn Mi

Char Sui marinaded grilled chicken, pickled carrot and daikon, cucumber, cilantro, sriracha on a fresh baguette

Southwest Chopped Salad with Grilled Steak

Romaine, grilled sweet corn, avocado, black beans, bell pepper tossed with jalapeño cilantro dressing

Green Flatbread

Pesto, artichoke, broccoli, feta

Asian Lettuce Wraps

Garlic ginger chicken, mushroom, carrot, crispy saifun noodles, bibb lettuce

Chicken Shawarma

Spiced yogurt marinaded chicken, warm pita, tzatziki, tomato, fresh hummus

Shrimp Salad Croissant

Chopped shrimp, celery, creamy old bay dressing

Grilled Romaine Caesar with Crab Bread

Homemade yogurt lime caesar, crispy bacon served with baguette topped with lump crabmeat, artichoke, melted cheese

Hors D’oeuvres

Caribbean Chicken Eggrolls

Jerk chicken, black beans, pepperjack, corn, red pepper served with jalapeño ranch

Jalapeño Poppers

Cheddar, cream cheese, green onion, bacon

Homemade Hummus

Southwest black bean or roasted red pepper hummus served with pita and sliced veggies

Buffalo Chicken Puffs

Spicy buffalo chicken, whipped blue cheese wrapped in fluffy pastry

Tomato Bruschetta

Fresh tomato, basil, garlic served with toasted garlic bread

Blackened Shrimp Avocado Bites

Cajun shrimp, smashed avocado, sliced cucumber

Goat Cheese Pops

Panko crust, soft chèvre, hot honey

Main

Shrimp Green Curry

Organic vegetables, shrimp, coconut milk, jasmine rice

Rack of Lamb

Pistachio parmesan crust, mint chimichurri, gouda polenta

Jerk Chicken

Jerk marinated grilled chicken, mango salsa, avocado cilantro rice

Parmesan Herb Salmon

Parmesan herb crust, maple bacon brussel sprouts

Carnitas Taco Bar

Slow cooked carnitas, tortillas, guacamole, pico de gallo, queso

Penne San Remo

Penne pasta, chicken, artichoke, peas, sun-dried tomato, white wine cream sauce

Pan Seared Sea Bass

Summer vegetables, herb orzo, béarnaise

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
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
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

$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/$13,700 3/$14,050 4/$14,400 5/$14,750 6/$15,100

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$13,850 3/$14,275 4/14,700 5/$15,125 6/$15,500

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $17,600 with 7 night minimum
NEW YEARS: 1-6 guests @ $18,400 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, Caribbean Leewards, Caribbean Windwards

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

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $14,000 $14,500 $15,000 $15,500 $16,000
Summer 2022 Inclusive $14,000 $14,500 $15,000 $15,500 $16,000
Winter 2022 to 2023 Inclusive $14,000 $14,500 $15,000 $15,500 $16,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
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
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

$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/$13,700 3/$14,050 4/$14,400 5/$14,750 6/$15,100

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$13,850 3/$14,275 4/14,700 5/$15,125 6/$15,500

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $17,600 with 7 night minimum
NEW YEARS: 1-6 guests @ $18,400 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, Caribbean Leewards, Caribbean Windwards

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

Originally from Coeur d’Alene, Idaho Nick got an early start sailing with his father on lake Coeur d’Alene. Once the sailing bug got him he was hooked and at the age of 19 turned his love for the water into a career accepting a summer job on the Yukon River. The following summer setting his sights on a larger cruising ground Nick accepted a position with Alaskan Dream Cruises aboard the Alaskan Dream. For nearly the next decade he enjoyed cruising through beautiful Southeast Alaska chasing whales, dodging icebergs and exploring all the unique towns and villages the Southeast has to offer. During his second winter off-season he purchased his first sailboat, an Ericson 27 and spent his free time exploring the Puget Sound and San Juan Islands with the occasional snow covered decks and dreams of warmer waters. After three years he sold his boat and started to save for a blue water boat to take him to warmer climates and white sand beaches . In 2018 he found his boat, a 39ft Camper Nicholson Ketch in Rockland Maine. He purchased the boat in October and began to hop down the east coast spending as much time as possible exploring but holding firm to the rule, when the dock lines freeze its time to keep moving south. He arrived in the Bahamas in early 2019 and spent the remainder of that cruising season and the next exploring the islands. When Covid hit in 2020 and temporarily put a hold on cruising both professional and recreationally Nick relocated to Tahoe where he captained day tour vessels and parasailing boats for two summers and enjoyed a winter of snowmaking, grooming and snowboarding at Heavenly Ski Resort.

Nick and Amy met in 2015 aboard the Alaskan Dream and hit it off immediately. In their first three years together when not cruising in Alaska they traveled to south and Central America, India, Thailand and rode motorcycles across Laos and Vietnam. When the time came to purchase their sailboat in 2018 Amy quickly took a liking to the cruising lifestyle but was also a firm believer in the heading south when the dock lines freeze policy. Once arriving in the islands, Amy truly embraced sailing life and took her skills as a world class bartender and amazing cook to create some amazing memories with friends both new and old. Often using locally sourced fruits and rums for her cocktails and the occasional fresh lobster pulled out of the sea she combined the techniques learned through her travels to make for some incredible dinner parties.

Chef Amy was born & raised in the Land of 10,000 Lakes where she spent summers water skiing, wake boarding and fishing with her family. After spending 15 years in the Minneapolis restaurant scene Amy’s desire for adventure drew her to Alaska in 2015, where she quickly knew that boat life was perfect for her. While spending off-season backpacking around the world she never missed an opportunity to learn about the local flavors and cuisine, learning from chef’s in Peru, Thailand, Vietnam & India. You’ll find hints of these world flavors when dinning onboard with Chef Amy. After several years the idea of traveling by water had her very intrigued. She stepped onto a sailboat for the first time the day before her & Nick left on a 1,600 mile journey down the East Coast. Quickly learning the ins and outs of sailing in the cold October weather, some of her favorite parts of the journey was provisioning with locally sourced ingredients to create incredible dishes to keep them warm on their adventure. Once they arrived in The Bahamas the fun really started. Incorporating fresh island ingredients into onboard dishes and craft cocktails while exploring the crystal clear waters, Nick and Amy finally found their paradise. She never misses an opportunity to practice yoga on deck or find that perfect beach to lay out a mat with guests. Most of all, she is passionate about sharing her food and innovative cocktails while catering to guests personal tastes.

Title Name Nation Born Languages
Captain Nick Cann USA 0 English
Crew Amy Cann USA

Captain

Nick Cann

Chef/First Mate

Amy Cann

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Ipod Yes

General

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

Leisure

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

Other Specs

Beam 23.9 Ft
Draft 4.2 Ft
Double Cabins 3
Pref Pickup St Thomas
Turn Around 48, inquire for 24hr
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.
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

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 Break

Fresh hot coffee, cold brew, assorted teas

Smoke Salmon Benny

Lox, poached egg, english muffin with soft herb cheese, topped with dill hollandaise

Granola Pancakes

Amy’s homemade granola, fresh blueberries, maple syrup, served with bacon

Ultimate Breakfast BLT

Thick cut bacon, pepper jack, tomato, bibb lettuce, fried egg, sprouts, garlic aioli

Healthy Banana Split

Honey Greek yogurt, blueberries, strawberries, banana, homemade granola

Root Vegetable Hash

Potato, parsnip, sweet potato, red pepper, onions served with ham steak and fried egg

Quiche

Prosciutto, caramelized onions, gruyère or

Asparagus, herbs, feta

Potato Latkas

Potato pancakes with Apple compote or herb crema

Midday

Bahn Mi

Char Sui marinaded grilled chicken, pickled carrot and daikon, cucumber, cilantro, sriracha on a fresh baguette

Southwest Chopped Salad with Grilled Steak

Romaine, grilled sweet corn, avocado, black beans, bell pepper tossed with jalapeño cilantro dressing

Green Flatbread

Pesto, artichoke, broccoli, feta

Asian Lettuce Wraps

Garlic ginger chicken, mushroom, carrot, crispy saifun noodles, bibb lettuce

Chicken Shawarma

Spiced yogurt marinaded chicken, warm pita, tzatziki, tomato, fresh hummus

Shrimp Salad Croissant

Chopped shrimp, celery, creamy old bay dressing

Grilled Romaine Caesar with Crab Bread

Homemade yogurt lime caesar, crispy bacon served with baguette topped with lump crabmeat, artichoke, melted cheese

Hors D’oeuvres

Caribbean Chicken Eggrolls

Jerk chicken, black beans, pepperjack, corn, red pepper served with jalapeño ranch

Jalapeño Poppers

Cheddar, cream cheese, green onion, bacon

Homemade Hummus

Southwest black bean or roasted red pepper hummus served with pita and sliced veggies

Buffalo Chicken Puffs

Spicy buffalo chicken, whipped blue cheese wrapped in fluffy pastry

Tomato Bruschetta

Fresh tomato, basil, garlic served with toasted garlic bread

Blackened Shrimp Avocado Bites

Cajun shrimp, smashed avocado, sliced cucumber

Goat Cheese Pops

Panko crust, soft chèvre, hot honey

Main

Shrimp Green Curry

Organic vegetables, shrimp, coconut milk, jasmine rice

Rack of Lamb

Pistachio parmesan crust, mint chimichurri, gouda polenta

Jerk Chicken

Jerk marinated grilled chicken, mango salsa, avocado cilantro rice

Parmesan Herb Salmon

Parmesan herb crust, maple bacon brussel sprouts

Carnitas Taco Bar

Slow cooked carnitas, tortillas, guacamole, pico de gallo, queso

Penne San Remo

Penne pasta, chicken, artichoke, peas, sun-dried tomato, white wine cream sauce

Pan Seared Sea Bass

Summer vegetables, herb orzo, béarnaise

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.