Ed Hamilton & Co.

NORTHERN LIGHT

  • Guests 6
  • Cabins 3
  • Model Power
  • Year Built 1987

Rates Per Week

Crew Profiles

Specifications

Accommodations

Top Deck is accessed via a ladder from the Pilothouse.

A. Master Stateroom with center-line, walk-around King Bed. Ensuite bathroom with bathtub. Also includes a large Dressing Room/Office. Ample daylight with large windows and 4 large opening ports with screens for fresh air.
B. VIP Stateroom with Double Bed.
C. Port Stateroom with two single beds.

VIP and Port Staterooms share a Guest Bathroom with shower.

Crew are forward in separate crew accommodations with separate bathroom and shower. With 3 crew, one crew member sleeps on the top deck / flying bridge.

Sample Menu

All cuisine is tailored to guest preferences.  

 

Sample Breakfast Menu

 

Copper River Sandwich

Cold Smoked Sockeye Salmon accompanied with Capers, Red Onion, Avocado, Lemon Arugula Salad, and Garlic Aioli.

 

Three Egg Omelet

Roasted Root Vegetables with Hint of Tarragon and English Pea Puree. White Truffle Essence.

 

Hot Cereal with Grapefruit.

Stone Oats, Ruby Red Grapefruit Drizzled with Brown Sugar Maple Glaze.

 

Bacon and Eggs

French Omelet shimmied with Seattle’s Best Cured Bacon. Sauce Hollandaise.

 

Sample Lunches

 

Free Bird Sandwich

Red Bird Chicken, Roasted Red Bell Pepper, Red Onion, Avocado Aioli. Served with French Onion Soup.

 

Mussels

Steamed Artichoke, Pernod and fennel Broth. Grilled Brioche.

 

Halibut Sandwich

Miso Honey Marinated Fillet Topped with Alder Smoked Tomato Compote.

 

Open Face King Crab Cake Sandwich

Tarragon Aioli, Roasted Corn, Fig Balsamic.

 

Sample Dinner Menu

 

Halibut Cheeks

Peppadew Mash. Beet Pico de Gillo

                                                             

Planked Salmon

Traditional with Morels, White Chanterelles, and Fiddle Heads. Chef’s Choice Sauce.

 

Filet Royal

9oz Center Cut, Roasted Shallots, Mushroom Duexelle, Truffle Mash, and Seattle’s Freshened Garden Greens.  

 

Fresh Catch Three Ways

Chef’s Choice 

Additional Rate Information

6 24-hour days and nights (“7 days / 6 nights”)
$22,000   Charter Fee – includes yacht and 2 or 3 crew
$1,782    8.1% sales tax for San Juan Islands
$6,600    30% APA Deposit for Expenses (charged at cost, all funds not spent refundable)
$4,400    20% Customary Crew Gratuity advised
$34,782   Estimated Maximum USD

7 24-hour days and nights (“8 days / 7 nights”)
$25,000   Charter Fee – includes yacht and 2 or 3 crew
$2,025   8.1% sales tax for San Juan Islands
$7,500   30% APA Deposit for Expenses (charged at cost, all funds not spent refundable)
$5,000   20% Customary Crew Gratuity advised
$39,525   Estimated Maximum USD

INCLUDED: Yacht, 2 or 3 crew.

NOT INCLUDED: Customary crew gratuity at charterer’s discretion (20% of Charter Fee advised), all expenses (charged at cost: fuel, all guest and crew food and beverages, any docking).

30% APA deposit for expenses – any funds not spent fully refundable.

Cruising Speed: 10-20 knots
10 gallons per hour at 9.5 knots
80 gallons per hour at 20 knots

Final payment due 2 months before charter start date.

Additional Rate Information

Summer Area: Pacific NW

Winter Area: Pacific NW

Location Details: Specializing in Washington State, USA only. The San Juan Islands and/or Seattle are the most popular choices. No cruising in Canada or Alaska.

Additional Rate Information

6 24-hour days and nights (“7 days / 6 nights”)
$22,000   Charter Fee – includes yacht and 2 or 3 crew
$1,782    8.1% sales tax for San Juan Islands
$6,600    30% APA Deposit for Expenses (charged at cost, all funds not spent refundable)
$4,400    20% Customary Crew Gratuity advised
$34,782   Estimated Maximum USD

7 24-hour days and nights (“8 days / 7 nights”)
$25,000   Charter Fee – includes yacht and 2 or 3 crew
$2,025   8.1% sales tax for San Juan Islands
$7,500   30% APA Deposit for Expenses (charged at cost, all funds not spent refundable)
$5,000   20% Customary Crew Gratuity advised
$39,525   Estimated Maximum USD

INCLUDED: Yacht, 2 or 3 crew.

NOT INCLUDED: Customary crew gratuity at charterer’s discretion (20% of Charter Fee advised), all expenses (charged at cost: fuel, all guest and crew food and beverages, any docking).

30% APA deposit for expenses – any funds not spent fully refundable.

Cruising Speed: 10-20 knots
10 gallons per hour at 9.5 knots
80 gallons per hour at 20 knots

Final payment due 2 months before charter start date.

Location Details

Summer Area: Pacific NW

Winter Area: Pacific NW

Location Details: Specializing in Washington State, USA only. The San Juan Islands and/or Seattle are the most popular choices. No cruising in Canada or Alaska.

Owner Operator Captain Wes Heinmiller is vastly experienced.

He is joined by a chef, and an optional 3rd crew member for larger groups. For Summer 2020 Wes and a Chef had smaller groups of 4 or less aboard, to Rave Reviews.

Captain Wes Heinmiller was born in Long Beach, California in 1954 to a boating family. When Wes was fifteen years old, he sailed to the Fiji Islands and resided there for two years with his family. He came back to Long Beach and started a marine repair, piloting & management company that is still in business today. Wes has worked in many aspects of the marine industry from sales to installation, and finally decided that yacht chartering is his forte. Wes piloted several boats for the motion picture and television industry: Riptide, Winds of War, Tequila Sunrise, Days of Our Lives, and The Bold & The Beautiful. Having a 1,600 ton Masters License with S.T.C.W. training, towing & sailing endorsements, Wes spends his time between his work in Newport Beach, CA and his residence on Orcas Island, WA. Wes’s marine capabilities are vast and his repair capabilities extensive. He has an excellent association with the Coast Guard from certifying four of his last boats. Wes has renovated nine Chris Crafts back from ruins in all sizes from 18′ Holiday speedboats to 65′ Coast Guard Certified Constellations & Commanders. He will guarantee a memorable trip.

Title Name Nation Born Languages
Captain Wes Heinmiller USA 0 English

Accomodation

Electric Heads 2

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker Yes
Ice Maker Yes

Electronics

Sat Tv Yes
Ipod Yes

General

Length 74
Pax 6
Cabins 3
Refit Renovated in 2007-2008
Year Built 1987
Cruise Speed 9.5
Guest Smoke Designated outside area only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 15' Novurania and 13' Boston Whaler
Dinghy Hp 80 and 40
Adult W Skis No
Jet Skis No
Wave Run Yes
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel No
Tube No
Scurfer No
Wake Board No
1 Man Kayak 4
2 Man Kayak No
Float Mats No
Games Beach No
Fishing Gear No
Other Toys 15' Novurania tender with 80 hp Yamaha 4 cycle outboard engine.
13' Boston Whaler tender with 40 hp outboard engine.
Two sit on top 1-person kayaks.
Two inflatable 1-person kayaks.
Two stand up paddleboards.
Soft tub Jacuzzi in the cockpit, aft.
Large, full beam top deck Fly-Bridge accessed via a ladder from the pilothouse. Top Deck forward seating area and helm station can be completely enclosed in clear panels for a 'room with a view' that is comfortable in all weather. Wet bar, fridge/freezer and ice maker. An additional aft seating area is always outside, and has a portable umbrella for shade.
NAIAD Sea Stabilizers when cruising.
Full size washer and dryer.
Scotsman commercial ice maker.

Top Deck is accessed via a ladder from the Pilothouse.

A. Master Stateroom with center-line, walk-around King Bed. Ensuite bathroom with bathtub. Also includes a large Dressing Room/Office. Ample daylight with large windows and 4 large opening ports with screens for fresh air.
B. VIP Stateroom with Double Bed.
C. Port Stateroom with two single beds.

VIP and Port Staterooms share a Guest Bathroom with shower.

Crew are forward in separate crew accommodations with separate bathroom and shower. With 3 crew, one crew member sleeps on the top deck / flying bridge.

All cuisine is tailored to guest preferences.  

 

Sample Breakfast Menu

 

Copper River Sandwich

Cold Smoked Sockeye Salmon accompanied with Capers, Red Onion, Avocado, Lemon Arugula Salad, and Garlic Aioli.

 

Three Egg Omelet

Roasted Root Vegetables with Hint of Tarragon and English Pea Puree. White Truffle Essence.

 

Hot Cereal with Grapefruit.

Stone Oats, Ruby Red Grapefruit Drizzled with Brown Sugar Maple Glaze.

 

Bacon and Eggs

French Omelet shimmied with Seattle’s Best Cured Bacon. Sauce Hollandaise.

 

Sample Lunches

 

Free Bird Sandwich

Red Bird Chicken, Roasted Red Bell Pepper, Red Onion, Avocado Aioli. Served with French Onion Soup.

 

Mussels

Steamed Artichoke, Pernod and fennel Broth. Grilled Brioche.

 

Halibut Sandwich

Miso Honey Marinated Fillet Topped with Alder Smoked Tomato Compote.

 

Open Face King Crab Cake Sandwich

Tarragon Aioli, Roasted Corn, Fig Balsamic.

 

Sample Dinner Menu

 

Halibut Cheeks

Peppadew Mash. Beet Pico de Gillo

                                                             

Planked Salmon

Traditional with Morels, White Chanterelles, and Fiddle Heads. Chef’s Choice Sauce.

 

Filet Royal

9oz Center Cut, Roasted Shallots, Mushroom Duexelle, Truffle Mash, and Seattle’s Freshened Garden Greens.  

 

Fresh Catch Three Ways

Chef’s Choice 

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.