Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Steven Caroll | USA | 1958 | USCG MASTER 50 Tons | Steven: English, FrenchBonnie: English |
| Crew | Bonnie Carrol | USA | CPR & Dive/Rescue |
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 Steve
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.
Chef Bonnie
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.
Captain
Steven Caroll
Chef and Mate
Bonnie
1st Mate
Sailor Dog
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $16,000 | $17,000 | $18,000 | $19,000 | $20,000 |
| Summer 2025 | Plus Expenses | $19,000 | $19,000 | $19,000 | $19,000 | $19,000 |
| Winter 2025 to 2026 | Inclusive | $16,000 | $17,000 | $18,000 | $19,000 | $20,000 |
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.
Winter rates are FULL BOARD with one dinner & one lunch ashore
Preferred port: Crown Bay Marina / Other port: YHG, Red Hook, STJ or BVI (limited to 7 per year)
These rates are all-inclusive of standard ships bar, with all meals — except 1 dinner & 1 lunch ashore at guest expense.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
CHRISTMAS & NEW YEARS RATE – $24,500 (up to 6 guests) — 10 days or two one week charters with 48 hours turnaround in between
7 night minimum – Requires 1 lunch and 1 dinner to be taken ashore at client expense
Location Details
Summer Area: USA – New England, USA – South East, USA – North East
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
Location Details: Nov – April – Virgin Islands, British Virgin Islands, Spanish Virgin Islands and St Croix
Preferred pick up & drop off is Crown Bay Marina, St. Thomas.
July – September – New England US$19,000 Plus Expenses – Up to 6 guests
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 Steve
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.
Chef Bonnie
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.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Steven Caroll | USA | 1958 | Steven: English, FrenchBonnie: English |
| Crew | Bonnie Carrol | USA |
Captain
Steven Caroll
Chef and Mate
Bonnie
1st Mate
Sailor Dog
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
SatPhone for emergencies.
Sirius XM radio with speakers through including bow.
WiFi hot spots are numerous in the BVI
SubWing
Sunchill
2 Stand-up paddle boards
Tubes
Floating Mats
Snorkle Gear
Noodles and floats
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 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!
DAY BREAK
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
MIDDAY
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
HORS D’OEUVRES
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
MAIN
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
DESSERT
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.