Ed Hamilton & Co.

PARADIGM SHIFT

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 master queen berth cabin with private ensuite head (shower, tub, electric toilet & vanity with sink), 2 queen berth cabins with private ensuite heads (shower, electric toilet & vanity with sink), 1 double berth cabin crew cabin, with private ensuite head (shower, electric toilet & vanity with sink), large cockpit for lounging and dining, lovely main salon with galley and seating for 6 for cocktails, games or meals, large trampoline forward.

Sample Menu

Winner of Best Canapes and Best Healthy Cocktail at the 2015 Newport Charter Yacht Show!

 

Breakfasts

   Toast and preserves freshly baked pastries

   Fresh teas and coffees

   Blueberry Pancakes with bananas or bacon and maple syrup

   Eggs Benedict with homemade bernaise sauce

   Croissant filled with Ham, Eggs and Cheese

   French Toast served with fresh fruit and pure maple syrup

   Breakfast Burritos with scrambled eggs and all the fixings

   Bacon & Spinach Quiche with fruit

 

Lunch

   Prawn and mango salad with coriander and lime mayonnaise

   Baja Style Fish Tacos with creamy coleslaw and salsa fresca

   Homemade Gourmet burgers with all the trimmings

   Home baked pizza with toppings of your choice

   Asian Chicken salad served with a sesame ginger dressing

   Pepperoni Caesar Pasta Salad

   Crab and Mango stuffed tomato served with sliced avocado

   Gourmet wraps with hummus spread, tomato, onion, and choice of meats and cheeses served with chips

   Zingy Pesto Tuna wrap with salad

   Crepes with spinach, bacon, ground beef and Mushroom Filling

 

Appetizers

   Thai crab cakes with lime crème fraiche

   Conch fritters with sweet chili sauce

   Hot artichoke and Spinach Dip

   Baked Brie in Puff Pastry with Crackers

   Jumbo shrimp cocktail

   Crispy Bacon-wrapped Scallops in Essence

   Super Nachos

   Chicken Sate Skewers

 

Entrees

   Chicken breast with coconut and coriander and mixed vegetable rice

   Seafood crepes with a prawn, cream and vermouth sauce

   Ginger Glazed Mahi Mahi with Rice

   Seafood served in a creamy wine sauce served over linguini

   Pork Chops served with winter squash with a sweet cranberry dressing

   Butter-seared fish of the day with harvested pea rice, spicy courgette and green bean salad

   Mongolian Beef stir fried with Vegetables, served over rice

   Elegant Chicken Bryan with baby potatoes and broccoli

   Fettuccini Alfredo served with chicken or shrimp

   Grilled Lobster Tails with corn on the cob and green salad

 

Desserts

   Cheesecake crepe roll-ups

   Banana Spring Rolls and vanilla ice cream

   Chocolate brownie sundaes

   Fresh Apple Cobbler with Ice Cream

   Fruit Tart with cream cheese filling

    Original Cheese Cake with a warm blueberry topping

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the ‘divide-by-6 rule’ for figuring short charter premiums.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate. For charters of 5 nights or fewer, the fee is calculated by dividing the weekly rate by 6, then multiplying that figure by the desired number of nights of charter.

SUMMER 2021 OFFERING New England Charters (Sag Harbor pick up) – DAY CHARTERS ONLY OUT OF SAG HARBOR

Contract for New England: Uninspected Passenger Vessel Agreement

***Paradigm Shift is a registered BVI fishing vessel***

0

Preferred port: Crown Bay
Other port: YHG, Red Hook, STJ or BVI (limited to 7 per year)
These rates are all-inclusive of standard ships bar, port fees, cruising permits and all meals.
Extra BVI Fees paid by client

Half Board Rates – $150 off per person
Includes standard ships bar, snacks, canapes, port fees, cruising permits, 7 breakfasts, 4 lunches and 3 dinners.

NEW YEAR’S FLAT RATE – $26,000 (up to 6 guests)
CHRISTMAS – $21,000 (up to 6 guests)

Additional Rate Information

Summer Area: USA – New England

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 All Inclusive $15,000 $15,500 $16,500 $17,500 $18,500
Summer 2022 All Inclusive $22,800 $22,800 $22,800 $22,800 $22,800
Winter 2021 to 2022 All Inclusive $15,000 $15,500 $16,500 $17,500 $18,500
Summer 2022 All Inclusive $22,800 $22,800 $22,800 $22,800 $22,800

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the ‘divide-by-6 rule’ for figuring short charter premiums.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate. For charters of 5 nights or fewer, the fee is calculated by dividing the weekly rate by 6, then multiplying that figure by the desired number of nights of charter.

SUMMER 2021 OFFERING New England Charters (Sag Harbor pick up) – DAY CHARTERS ONLY OUT OF SAG HARBOR

Contract for New England: Uninspected Passenger Vessel Agreement

***Paradigm Shift is a registered BVI fishing vessel***

0

Preferred port: Crown Bay
Other port: YHG, Red Hook, STJ or BVI (limited to 7 per year)
These rates are all-inclusive of standard ships bar, port fees, cruising permits and all meals.
Extra BVI Fees paid by client

Half Board Rates – $150 off per person
Includes standard ships bar, snacks, canapes, port fees, cruising permits, 7 breakfasts, 4 lunches and 3 dinners.

NEW YEAR’S FLAT RATE – $26,000 (up to 6 guests)
CHRISTMAS – $21,000 (up to 6 guests)

Location Details

Summer Area: USA – New England

Winter Area: Caribbean Virgin Islands

Crew Profiles:
The crew of PARADIGM SHIFT, A 50 FOOT, St. Francis luxury catamaran, are a delightful and very relaxed husband and wife team with a passion for the sea, swimming, sailing, great food and better wine…they are extremely social and love entertaining aboard their beautiful boat.

CAPTAIN: Steven Carroll. A US Coast Guard licensed Master Mariner, Steven has spent his life on the ocean, from sailing with his grandfather in Boston Harbor at six years of age to running a commercial fishing boat in the Gulf of Maine for a decade to sailing extensively in Greece, Turkey, the Caribbean and New England. He grew up and was educated in Africa, the Middle East and Europe before settling down in Annapolis, Maryland graduating from a fully restored classic 42 ft C&C monohull to a 2011 South African built blue water cruising Catamaran. He has a wide variety of interests and a deep appreciation for and considerable experience with, diverse cultures as a result of his life long travels.

FIRST MATE/CHEF: Bonnie Carroll
Originally a farm girl from Western PA, Bonnie has developed a convert’s zeal for ocean sailing, snorkeling and scuba diving. Bonnie and Steven both hold Advanced Open Water PADI dive certifications Her early career included waitressing and eventually managing several fine dining restaurants in Pittsburgh where she worked under several renowned chefs developing her own gourmet style of cooking. She presents a very eclectic menu from down home “comfort food” like fresh baked sourdough bread and chocolate chip cookies to organic free range beef tenderloin, fresh fried snapper to Fetuccini Alfredo..She uses all natural, non-processed ingredients and is as concerned about making healthy food choices as she is about over the top quality and taste. Both she and Steven love sharing their very active lifestyle and will gladly teach beginners how to snorkel, kayak and paddle board.

SECOND MATE & MASCOT: Sailor Dog
Sailor is aboard for both New England charters and charters in the Virgin Islands.
Sailor is a 1 yr old, 10 lb. Bichon Frieze/Toy Poodle mix that is in charge of making sure all the cushions on the boat are equally comfortable. Her other duties include chasing seagulls on the beach, drinking only fresh water with ice and keeping the Captain and First mate’s bunk warm on chilly evenings. She is an extremely friendly, completely non-aggressive, people lover that is hypoallergenic to boot.

Title Name Nation Born Languages
Captain Steven Caroll USA 1958 Steven: English, French, Bonnie: English
Crew Bonnie Carrol USA

Captain

Steven

Chef and Mate

Bonnie

1st Mate

Sailor Dog

Captain

Steve

Capt & Chef

Chef Bonnie

Summer 2020

Paradigm Shift Crew

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 9Kw
Water Maker 40GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 6
Cabins 3
Refit Constantly
Year Built 2011
Cruise Speed 7.5 kts
Guest Smoke Aft Deck Only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 14' RIB
Dinghy Hp 40Hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube 2
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak 1
Float Mats 2
Games Beach Yes
Fishing Gear Yes
Other Toys Underwater lights
Sub Wing
Kayak
Noodles and floats
(3) Stand-up paddle boards
(2) Ugly stick rod/reels
(2) Stinson rod/reels
Smashball game
Beach Tennis set
(2) squirt guns
Registered BVI fishing vessel

1 master queen berth cabin with private ensuite head (shower, tub, electric toilet & vanity with sink), 2 queen berth cabins with private ensuite heads (shower, electric toilet & vanity with sink), 1 double berth cabin crew cabin, with private ensuite head (shower, electric toilet & vanity with sink), large cockpit for lounging and dining, lovely main salon with galley and seating for 6 for cocktails, games or meals, large trampoline forward.

Winner of Best Canapes and Best Healthy Cocktail at the 2015 Newport Charter Yacht Show!

 

Breakfasts

   Toast and preserves freshly baked pastries

   Fresh teas and coffees

   Blueberry Pancakes with bananas or bacon and maple syrup

   Eggs Benedict with homemade bernaise sauce

   Croissant filled with Ham, Eggs and Cheese

   French Toast served with fresh fruit and pure maple syrup

   Breakfast Burritos with scrambled eggs and all the fixings

   Bacon & Spinach Quiche with fruit

 

Lunch

   Prawn and mango salad with coriander and lime mayonnaise

   Baja Style Fish Tacos with creamy coleslaw and salsa fresca

   Homemade Gourmet burgers with all the trimmings

   Home baked pizza with toppings of your choice

   Asian Chicken salad served with a sesame ginger dressing

   Pepperoni Caesar Pasta Salad

   Crab and Mango stuffed tomato served with sliced avocado

   Gourmet wraps with hummus spread, tomato, onion, and choice of meats and cheeses served with chips

   Zingy Pesto Tuna wrap with salad

   Crepes with spinach, bacon, ground beef and Mushroom Filling

 

Appetizers

   Thai crab cakes with lime crème fraiche

   Conch fritters with sweet chili sauce

   Hot artichoke and Spinach Dip

   Baked Brie in Puff Pastry with Crackers

   Jumbo shrimp cocktail

   Crispy Bacon-wrapped Scallops in Essence

   Super Nachos

   Chicken Sate Skewers

 

Entrees

   Chicken breast with coconut and coriander and mixed vegetable rice

   Seafood crepes with a prawn, cream and vermouth sauce

   Ginger Glazed Mahi Mahi with Rice

   Seafood served in a creamy wine sauce served over linguini

   Pork Chops served with winter squash with a sweet cranberry dressing

   Butter-seared fish of the day with harvested pea rice, spicy courgette and green bean salad

   Mongolian Beef stir fried with Vegetables, served over rice

   Elegant Chicken Bryan with baby potatoes and broccoli

   Fettuccini Alfredo served with chicken or shrimp

   Grilled Lobster Tails with corn on the cob and green salad

 

Desserts

   Cheesecake crepe roll-ups

   Banana Spring Rolls and vanilla ice cream

   Chocolate brownie sundaes

   Fresh Apple Cobbler with Ice Cream

   Fruit Tart with cream cheese filling

    Original Cheese Cake with a warm blueberry topping

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.