Ed Hamilton & Co.

NEVER ENOUGH

  • Guests 11
  • Cabins 5
  • Model Power
  • Year Built 2006

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodations are suited for up to 11 guests in 5 staterooms; including a master suite, 3 king guest cabins and 1 cabin with 2 twin size beds and a pullman bed. Her master stateroom is on the main deck with large windows for natural light, a private office area, full wine storage, mini bar, a king size bed and his-and-hers lavish master bathrooms. NEVER ENOUGH’s guest cabins all have full entertainment systems, large closets and spacious bathrooms that are of the same quality and finish of the master.

Sample Menu

Beach BBQ Lunch

Picanha /Brazilian Steak
BBQ Pork Ribs
Old Bay Shrimp Skewers
Corn on the Cobb and Pasta Salad ~
Chocolate Brownies

Dinner

Red Miso Ramen
with Seared Pork Belly
~
Choice Of
Grilled Swordfish over Papaya Salad or
Korean Braised Beef Rib
with Seared Baby Bok Choy
~
Chocolate Coconut Pudding
with Vanilla French Toast Points

Lunch
Chicken Souvlaki
Greek Salad
Lemon Parsley Potatoes
Hummus, Baba Ghanoush, Grilled Pita and Tzatziki

Dinner
Minestrone Soup
~
Homemade Pasta Carbonaro
Grilled Chicken
Roasted Asparagus
OR
Crispy Snapper with Lemon and Sundried Tomato Garlic Rice Roasted Asparagus
~
Tiramisu

 

 Lunch

Blackened Chicken Strips Creole Mustard Dipping Sauce

New England Style Crab Cakes Lemon Aioli

Moroccan Carrots and Quinoa Salad

Romaine Greek Salad

Dinner

French Onion Soup

Surf and Turf Dinner

New York Strip and Maine Lobster Tail

Lobster Crema with

Duchess Potatoes and Baby Green Beans 

Carrot Cake with Cream Cheese Frosting

Lunch

Roasted Corn Chowder

Eggplant Parmesan Muffuletta Sandwiches

Caprese Salad

Dinner

Tempura Fried Lobster with Sesame Cucumber and Tomato

Beef Ramen White Miso, Mixed Vegetables, Soft Boiled Egg

or Seared Tile Fish Sweet Soy and Asian Slaw

Chocolate Bar Cake 

Additional Rate Information

Christmas/ New Years – 10 night minimum OR for one week over either holiday please add 15%

Additional Rate Information

Summer Area: Bahamas, USA – New England, USA – Florida

Winter Area: Bahamas, USA – Florida

Location Details: Bahia Mar, Fort Lauderdale.

Additional Rate Information

Christmas/ New Years – 10 night minimum OR for one week over either holiday please add 15%

Location Details

Summer Area: Bahamas, USA – New England, USA – Florida

Winter Area: Bahamas, USA – Florida

Location Details: Bahia Mar, Fort Lauderdale.

CAPTAIN: KC Caulfield United States
Keith Caulfield, known as KC, grew up in St. Croix, one of the US Virgin Islands. As a child, he spent many weekends on his dad’s fishing boat and later worked for a tour and dive charter company on his home island. Although KC has held a Captain’s license for eighteen years, he began his career in yachting as a deckhand/steward and has held the positions of mate and engineer. He knows the importance of a well-rounded crew member and a strong charter team. For years KC has captained both owner trips and charters throughout the Bahamas and Caribbean offering his local knowledge of these cruising grounds. His charter successes can be attributed to his enthusiasm to explore as well as his extensive knowledge of the best charter destinations. KC is great with children and has two boys of his own. He loves fishing, shelling, snorkeling, and anything to do with water sports.

FIRST MATE: Matthew Nance United States
Matt was raised in Charlotte, NC, and spent summers and Holidays on his father’s sail boat. They sailed along the US East Coast, Bahamas, and Caribbean. Matt studied to earn a degree in Aerospace at Middle Tennessee State. After graduating he was selected to the Air National Guard where he worked for 10 years as a C-130 Pilot. While doing humanitarian relief, he was one of the first pilots to bring aid to Hurricane Katrina victims. After retiring the Air Guard, Matt missed the ocean and moved to Charleston to work as a Fort Sumpter guide and captain. After Charleston, Matt worked in Alaska as a sport fishing guide. He is sure to make your trip onboard a memorable one.

ENGINEER: Harry Pollard United States
Harry was born in Union, Maine which is near the coastal town of Camden. From the age of 6, his favorite hobby has been motorcycles and dirt bikes. He has spent the last 10 years passionately racing Enduro-Cross Country races. He left Maine to find a warmer climate after high school and ended up in Fort Lauderdale, Florida, where he by chance ended up working with hydraulics and carpentry on board yachts. Over the last 34 years Harry has become a qualified Marine Engineer through the US Coast Guard and has gathered priceless hands on experience.

CHEF: Noah Aguilar United States
Noah grew up in a small town in Southern Arizona where he got his first job in a kitchen as a dishwasher. At Northern Arizona University where he began studies in Literature, Noah began catering for large parties mainly serving Mexican and vegetarian fare. He decided to leave NAU and moved to Vermont to attend New England Culinary Institute. Noah graduated in 1998 and worked in numerous kitchens throughout the States. He has worked alongside James Beard, award winning chefs, as well as 4 Diamond Restaurants. He was the Executive Sous Chef of Il Pasticcio when USA Today nominated it as one of America’s top Italian restaurants. In 2008, Noah’s desire to travel brought him into the yachting industry where he has worked in the Mediterranean, Caribbean, New England, Alaska, through the Panama Canal and most recently Cuba. Noah’s strong passion for food and ingredients is sure to give you a tasteful culinary experience onboard.

CHIEF STEWARDESS: Kerrigan Mason United States
Kerrigan was born and raised in Stuart, a beautiful seaside town located on the East Coast of Florida, renowned for its beautiful scenery. Kerrigan spent the majority of her childhood immersed in the sea. With her passion for the ocean, travel and hospitality she decided the yachting industry would be the perfect fit. She even attended Private Butler training in London. Kerrigan enjoys challenges and takes pride in providing excellent service on board M/Y Never Enough. In her free time she enjoys photography, fashion and spending time with family and friends.

SECOND STEWARDESS: Katie Fitzpatrick. United States
Katie is from Baltimore, Maryland. Growing up in a boating town she spent most of her time on the water. Katie went to Harford Technical Highschool and majored in Culinary Arts and Business Management. She has always had a passion for being on the ocean so she decided to start her career in the yachting industry. She loves exploring new places and learning about other cultures. She also enjoys snowboarding, playing lacrosse, photography, and event planning. Her interest has made yachting the perfect career for her.

BO’SUN: Brendyn Levasseur United States
Brendyn was born and raised on the west coast of Florida in a town called Tarpon Springs. He grew up fishing, surfing, and playing soccer competitively. His love for the ocean and fishing lead him to a career in the yachting industry, where for the last four years has given him the opportunity to travel the Caribbean and United States. His favorite thing to do when not working is going for a surf.

DECKHAND: John Scheck United States
John was born and raised in Central Florida, in a town called Winter Park. Growing up his hobbies included wake boarding, salt water fishing and motocross. John played soccer since he can remember and was on the Varsity Soccer team during High School. After graduating, John attended State College for a couple of years until he moved to Ft. Lauderdale to pursue a job on the water. John has always loved salt water aquariums so while getting his STCW and work experience, he worked with an aquarium service company. He really enjoys the comradery that yachting provides and loves that he gets to work on the water and experiences new places. He is an asset to our team and is sure to help make your stay an enjoyable one.

NEVER ENOUGH will hire a third stewardess for charters!

Title Name Nation Born Languages
Captain KC Caulfield USA 0 English
Crew Matthew Nance USA

Captain

KC Caulfield

First Mate

Matthew Nance

Bosun

Brendyn Levasseur

Engineer

Harry Pollard

Deckhand

John Scheck

Chief Stewardess

Kerrigan Mason

Second Stewardess

Katie Fitzpatrick

Ammenities

Ac Full
Hair Dryer Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 157
Pax 11
Cabins 5
Refit 2018
Year Built 2006
Cruise Speed 16
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy 2019 36' Yellowfin
Dinghy Hp 3x x 1148.35 ft.
Adult W Skis Yes
Wave Run 2
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys 36' Yellowfin Center Console Tender - 2017- (3) 350hp Mercury
21’ Novurania tender - 225hp Yamaha
(2) wave runners
(2) eFoil Electric Surfboards
(2) Sea Bobs
Knee board
Scurf baord
(2) wake boards
(2) kayaks
(2) paddleboards
(2) Hobie stand up pedal boards
(2) sets Water Skis
Extensive Fishing gear
Snorkeling gear
Towable tubes
Banana boat
Foam fun mat float
Beach Day Setup including games and toys


GYM EQUIPMENT
1 treadmill
6 yoga mats
2 Bowflex adjustable dumbbells up to 13.2 gallons each side
1 60 pound kettle bell
1 45 pound kettle bell
1 adjustable incline bench press
10 pound, 5 pound, 3 pound, 8 pound dumb bell sets

Accommodations are suited for up to 11 guests in 5 staterooms; including a master suite, 3 king guest cabins and 1 cabin with 2 twin size beds and a pullman bed. Her master stateroom is on the main deck with large windows for natural light, a private office area, full wine storage, mini bar, a king size bed and his-and-hers lavish master bathrooms. NEVER ENOUGH’s guest cabins all have full entertainment systems, large closets and spacious bathrooms that are of the same quality and finish of the master.

Beach BBQ Lunch

Picanha /Brazilian Steak
BBQ Pork Ribs
Old Bay Shrimp Skewers
Corn on the Cobb and Pasta Salad ~
Chocolate Brownies

Dinner

Red Miso Ramen
with Seared Pork Belly
~
Choice Of
Grilled Swordfish over Papaya Salad or
Korean Braised Beef Rib
with Seared Baby Bok Choy
~
Chocolate Coconut Pudding
with Vanilla French Toast Points

Lunch
Chicken Souvlaki
Greek Salad
Lemon Parsley Potatoes
Hummus, Baba Ghanoush, Grilled Pita and Tzatziki

Dinner
Minestrone Soup
~
Homemade Pasta Carbonaro
Grilled Chicken
Roasted Asparagus
OR
Crispy Snapper with Lemon and Sundried Tomato Garlic Rice Roasted Asparagus
~
Tiramisu

 

 Lunch

Blackened Chicken Strips Creole Mustard Dipping Sauce

New England Style Crab Cakes Lemon Aioli

Moroccan Carrots and Quinoa Salad

Romaine Greek Salad

Dinner

French Onion Soup

Surf and Turf Dinner

New York Strip and Maine Lobster Tail

Lobster Crema with

Duchess Potatoes and Baby Green Beans 

Carrot Cake with Cream Cheese Frosting

Lunch

Roasted Corn Chowder

Eggplant Parmesan Muffuletta Sandwiches

Caprese Salad

Dinner

Tempura Fried Lobster with Sesame Cucumber and Tomato

Beef Ramen White Miso, Mixed Vegetables, Soft Boiled Egg

or Seared Tile Fish Sweet Soy and Asian Slaw

Chocolate Bar Cake 

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.