Ed Hamilton & Co. Yacht Charter Agents

SOGGY DOGGY

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 master owners suite, 2 queen cabins

Sample Menu

Day 1

Breakfast: Omelets with fruit bowl
Lunch: Tuna ceviche with mango
Dinner: Caribbean meatballs

Day 2

Breakfast: Fruit bowl with yogurt, granola and honey
Lunch: Quesadillas with homemade guacamole
Dinner: Chicken spinach Florentine crepes

Day 3

Breakfast: Avocado and egg toast
Lunch: Chicken breast salad
Dinner: Pork chops with a papaya salsa

Day 4

Breakfast: Banana pancake with a raspberry sauce
Lunch: Club sandwiches
Dinner: Seared tuna w/ carrot & ginger topping

Day 5

Breakfast: Mexican-style muffins with pico de gallo
Lunch: Vegetarian ceviche
Dinner: Lemon pepper flank steak stuffed w/ spinach & cheese

Day 6

Breakfast: French toast
Lunch: Chicken stuffed avocados
Dinner: Sage & ham wrapped fish

Day 7

Breakfast: Waffles with fruit toppings
Lunch: Bread, fruit, cheese salad
Dinner: Lemon asparagus chicken

————————————————-

Sample Menu Items

Breakfast

Avocado and egg toast

Mexican-style muffins with pico de gallo

Banana pancake with a raspberry sauce

Lunch

Tuna ceviche with mango

Quesadillas with homemade guacamole

Chicken stuffed avocados

Dinner

Appetizers

Coconut lime chicken soup

Caribbean lettuce wraps

Pesto salad

Main course

Seared tuna w/ carrot & ginger topping

Caribbean meatballs

Mango pasta w/ sweet chili shrimp

Dessert

White chocolate & cranberry tart

Key lime mousse

Mojito cake

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
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.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.

EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS: 1-6 pax @ $27,000
NEW YEARS: 1-6 pax @ $29,000

Captain Only Rates:  $16,000

Excludes: Food, beverages, bar, ice, fuel, mooring or dock fees, customs, port and immigration fees, cruising permits, airport transfers, and shore excursions.

Includes: Captain, paper products, basic condiments, propane, water, use of all water toys.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000
Winter 2024 to 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000
Summer 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
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.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.

EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS: 1-6 pax @ $27,000
NEW YEARS: 1-6 pax @ $29,000

Captain Only Rates:  $16,000

Excludes: Food, beverages, bar, ice, fuel, mooring or dock fees, customs, port and immigration fees, cruising permits, airport transfers, and shore excursions.

Includes: Captain, paper products, basic condiments, propane, water, use of all water toys.

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Born and raised in Dallas, I moved to Colorado at the age of 20 to finish up my degree at the University of Colorado. After school I spent 18 years in Colorado and had a career as a financial auditor and a volunteer firefighter. In 2009 I realized my life-long dream of owning a boat and cruising the world. I cruised my boat along the Gulf and East Coasts of America for a year, the Bahamas for another year, and finally made it to the Virgin Islands.

By the time I arrived in the Virgin Islands I learned that entertaining guests aboard my vessel was my favorite part of the experience.  Since then I have been a charter boat captain for 12 years and 170+ charters… and counting. I have run charters in the Virgin Islands, the Leeward & Windward Islands, the Greater Antilles, and Central America, becoming quite a staple in the Caribbean charter scene.

I have always had a love for cooking and during my long chartering career I have developed many highly received dishes. In fact, I have written a successful cookbook called “Cooking On The Guiding Light” that is filled with recipes I cook on charter and stories from my cruising life. My homemade bread become famous enough it has earned me the nickname “The Bread Captain”.

In addition to being a captain and chef, I love to teach sailing as an ASA instructor, taking people snorkeling to see what is under the sea, free diving, playing board games, sharing my passion for the history of the various areas I have visited, and basically anything else that makes my guests have the “vacation of their life!” You can say that I have set the standard for certain types of charters.

Lilia Pacheco

I grew up in Guadalajara, the 2nd largest city in Mexico, with 6 brothers and a sister. As a person who always has had a quest for knowledge, I obtained a master’s degree in Design & Development of New Products from the University of Guadalajara. I starting my career as a high school teacher, but realized how awful teenagers can be (haha). Over several years I transitioned to becoming a university professor of marketing, which is a position I held for 17 years.

I have three wonderful grown children. My oldest is 29 and became a social media influencer…after obtaining her medical degree! What a world we live in now!!! My second daughter is 22 and studying to become a lawyer, but has become quite the business woman in the meantime. My baby boy is 21 and studying to become an environmental urban planner through the architecture school.

My Voyage
My time on a boat only started once I met Shane, but I have enjoyed every minute of it since then. We have cruised the Greater Antilles and Central America since I have been aboard. My favorite places to visit were Cuba, the Honduras Bay Islands, and Panama’s San Blas Islands. I never knew how much I would enjoy interacting with guests and making sure everyone is happy while I am assisting Shane to show guests the joys of each new location. My favorite parts of a charter is leading a morning workout on the bow, fixing breakfast fruit bowls, and game nights.

Moving Forward
Since meeting Shane I have moved full forward into this new adventure by retiring from my professor position. During the offseason I have loved the amazing adventures we have taken. From Shane showing my my own country to traveling down the Amazon River on a local river boat.

Motto
Well behaved women rarely make history!

Title Name Nation Born Languages
Captain Shane McClellan US 0 English
Crew Lilia Pacheco

Captain

Shane McClellan

Chef/First Mate

Lilia Pacheco

Accomodation

Electric Heads 3

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 51 ft
Pax 6
Cabins 3
Year Built 2019
Cruise Speed 7
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12' GODIAC ELITE 360
Dinghy Hp 30
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 51.00 Ft
Beam 26.5
Draft 5.3
King 1
Queen 2
Pref Pickup STT
Other Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder No
Num Dine In 6
Sun Awning No
Hammock Yes
Deck Shower Yes
Bimini Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 110v/220 50 amp
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI only
Swim Platform Scoop Steps
Fish Gear Type Trolling and Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Other Toys 2 Stand Up Paddle Boards, Subwing, Kneeboard, 2 person towable Tube, Snorkeling Gear, Floating Dock, 2 person lounge float with shade canopy, large inflatable light up swan float, noodles, other floats, 4 yoga mats.

1 master owners suite, 2 queen cabins

Day 1

Breakfast: Omelets with fruit bowl
Lunch: Tuna ceviche with mango
Dinner: Caribbean meatballs

Day 2

Breakfast: Fruit bowl with yogurt, granola and honey
Lunch: Quesadillas with homemade guacamole
Dinner: Chicken spinach Florentine crepes

Day 3

Breakfast: Avocado and egg toast
Lunch: Chicken breast salad
Dinner: Pork chops with a papaya salsa

Day 4

Breakfast: Banana pancake with a raspberry sauce
Lunch: Club sandwiches
Dinner: Seared tuna w/ carrot & ginger topping

Day 5

Breakfast: Mexican-style muffins with pico de gallo
Lunch: Vegetarian ceviche
Dinner: Lemon pepper flank steak stuffed w/ spinach & cheese

Day 6

Breakfast: French toast
Lunch: Chicken stuffed avocados
Dinner: Sage & ham wrapped fish

Day 7

Breakfast: Waffles with fruit toppings
Lunch: Bread, fruit, cheese salad
Dinner: Lemon asparagus chicken

————————————————-

Sample Menu Items

Breakfast

Avocado and egg toast

Mexican-style muffins with pico de gallo

Banana pancake with a raspberry sauce

Lunch

Tuna ceviche with mango

Quesadillas with homemade guacamole

Chicken stuffed avocados

Dinner

Appetizers

Coconut lime chicken soup

Caribbean lettuce wraps

Pesto salad

Main course

Seared tuna w/ carrot & ginger topping

Caribbean meatballs

Mango pasta w/ sweet chili shrimp

Dessert

White chocolate & cranberry tart

Key lime mousse

Mojito cake

Request Info

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.