- Guests 8
- Cabins 4
- Model Cat
- Year Built 2020
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2021 to 2022||Inclusive||$21,500||$22,000||$22,500||$23,000||$24,500||$25,500||$26,000|
|Winter 2022 to 2023||Inclusive||$21,500||$22,000||$22,500||$23,000||$24,500||$25,500||$26,000|
Additional Rate Information
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less
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.
SLEEP ABOARD Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$21,200 3@$21,550 4@$21,900 5@$22,250 6@$23,600 7@$24,450 8@$24,800
LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$21,350 3@$21,775 4@$22,200 5@$22,625 6@$24,050 7@$24,975 8@$25,400
CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS 2021: 1-8 pax $30,000, must end on or before December 27th
NEW YEARS: 1-8 pax $32,000, December 28th start or later
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Captain Kyle Foglesong
For as long as Kyle can remember, he has longed to live on the sea. To answer the call of the ocean, he and Chef Jessica decided to move to Florida about 8 years ago. Eager to learn about all things boating, he spent every free moment on the nearest available vessel including sailboats, charter yachts, fishing boats, pontoons, and jet skis. During this time, Kyle earned his USCG Master Captain 100 GT license and became an expert in boat maintenance and guest safety.
Kyle’s fun-loving spirit and easy-going personality are contagious onboard and charter guests often leave his boat with not only an experience of a lifetime and promises to return, but with a genuine new friend. He prides himself on keeping the boat in tip-top shape while ensuring that guests are enjoying the vacation of their dreams. Kyle is truly a jack of all trades and you can find him in the engine room keeping everything running smoothly, guiding guests on snorkel trips, hikes, and watersports, or at the bar crafting up a delicious round of homemade cocktails.
Chef Jessica Dillow
Jessica believes that true happiness is a mindset promoted by surrounding yourself with good people, beautiful scenery, and delicious food. Raised in a family full of phenomenal chefs, Jessica has been cooking since she was tall enough to see over the stove. She is passionate about using locally sourced, fresh ingredients, and bold flavors to create mouthwatering dishes tailored to guests’ preferences. Jessica pours herself into the creation of each dish she serves and shares “the most important ingredient in anything that leaves my galley is the joy I feel when cooking and the genuine care and love I have for the person about to experience my craft.”
Jessica often refers to herself as a professional student with an insurmountable hunger to learn. In addition to her culinary training, Jessica has received bachelor’s degrees in Premedical Biology and Psychology, attended medical school, and received her master’s degree in Clinical Mental Health Counseling. As a licensed therapist, Jessica works with families, couples, and children to realize their overall mental wellness goals. She is also an adjunct faculty member at a Florida State College and teaches several online counseling and psychology courses. When asked about her diverse background, Jessica says “I made a decision long ago to do what I love. I love food, being on the ocean, helping people, and teaching – so that’s what I do!”
Kyle and Jessica were both born and raised in the beautiful Appalachian Mountains of Virginia and they carry their Southern charm, hospitality, and graciousness like a badge of honor. Like a cliché teenage romance movie, their love story started over 15 years ago in high school as the captains of the football team and cheerleading squad – they have been inseparable ever since.
Being in and on the water is a major part of their 15-year relationship and they love sharing their passions for the ocean, boating, food, and Caribbean island life with their guests. Both Kyle and Jessica are guest- focused, detail-oriented, and have extremely high standards for their own performance. While guest safety and the well-being of the vessel are always top priority, Kyle and Jessica know that a successful charter boat relies on a crew with a positive, optimistic, and resourceful mindset.
6 guests in 3 Queen cabins each with private ensuite head with enclosed shower stall.
1 double berth available port mid-ship. This cabin would need to share forward stateroom head. Perfect for kids but this bunk will accommodate two adults as well.
Crew has aft port cabin and head.
Double cabin bed measures 51″x80″
Crab Cake Benedict | Lemon Dijon Hollandaise
Ahi Tuna Stack | Cucumber Mango Salsa | Ginger Soy Avocado | Wonton Crisps
Crab Stuffed Garlic Mushrooms
Red Wine Braised Short Ribs | Creamy Goat Cheese Mashed Potatoes | Roasted Broccolini
Apple Pie Phyllo Tartes | Homemade Vanilla Bean Ice Cream
Artisan Brioche French Toast | Orange Honey Custard
Spicy Shrimp Cubans | White Truffle Potato Salad
Spinach Feta Tarte Soliel
Seafood Paella | Crab Legs | Shrimp | Sausage | Mussels | Clams
Chocolate Covered Key Lime Pie
Italian Frittata | Pancetta | Roasted Onion | Spinach | Fingerling Potatoes
Honey Jerk Salmon Summer Salad | Mango | Watermelon Radishes | Minty Champagne Vinaigrette
Tuna Crudo | Wonton Crisps
Filet Mignon | Jumbo Prawns | Butternut Squash Puree | French Beans Almondine
Mango Pineapple Mint Sherbet
Vanilla Cinnamon Buttermilk Pancakes | Bourbon Banana Butter
Short Rib Sliders | Red Wine Au Jus | Five Cheese Mac & Cheese
Fresh Baked Artisan Flatbreads | Honey Orange Bacon | Sundried Tomatoes | Arugula | Pesto Balsamic Glace
Captain Caught Lobster | Garlic Parmesan Pommes Stacks | Lemon Garlic Asparagus | Roasted Pepper Puree
Fresh Beignets | Chocolate Mousse
Old Charleston Style Shrimp | Grits | Andouville Sausage
Grouper Tacos | Chili Cilantro Lime Cabbage | Mexican Street Corn
Bacon Wrapped Scallops | Lemon Cream Sauce
Curried Red Snapper | Coconut Infused Jasmine Rice | Honey Ginger Roasted Carrots
Chocolate Ganache Torte with Black Cherry Pepper Sorbet
Farm fresh Hash | Irish Pommes Cakes
Blackened Mahi Fiesta Salad | Black Bean and Corn Salsa | Tortilla Strips | Avocado Lime Vinaigrette
Pear Carpaccio Salad | Sweet Pear Hazelnut Balsamic Reduction
Scallop Marsala | Buttery Homemade Egg Noodles | Crispy Shallot Green Beans
Cappuccino Souffle | Bailey’s Whipped Cream
Huevos Rancheros | Fried Egg | Black Bean Puree | Corn Tortilla | Fresh Pico de Gallo | Cojita
Teriyaki Steak Roll-ups | Bok Choy Stir-fry | Fried Rice
Heirloom Tomato & Wild Mushroom Bruschetta
Pan Seared Swordfish | Pineapple Mango Salsa | Lemon Herb Infused Israeli Couscous | Spicy Honey Roasted Brussel Sprouts
Vanilla Crème Brûlée
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.