60 minute read
Arrivals
BY RANDY WOODS
Specs & Info
LOA 42’ Beam 25’3” Min. Draft 4’1”
Tankage (Fuel/Fresh/Black)
2 x 79 gal. / 2 x 79 gal. / 3 x 21 gal.
Engine
Two 57 HP Yanmar 4JH57 CR
Contact
Marine Servicenter Seattle, WA 206.323.2405 info@marinesc.com marinesc.com
Lagoon 42
Sporting the family’s signature sleek curves, the new Lagoon 42 catamaran available from Marine Servicenter is both a visual stunner and a stellar performer on the high seas.
What better way to celebrate the return of boating season than with the arrival of one of the world’s best-selling catamarans? The latest version of the Lagoon 42, now in its fifth year since its 2016 launch, comes with the unique placement of the mast further aft, a self-tacking jib, and powerful Code 0 sail, creating a very good upwind sailing catamaran with reduced pitching. The deck of the 42 situates the aft platform on the same level as the salon and is two easy steps down to access the sea or the dock from astern. The Lagoon 42 still retains its unique visual identity, with sleek curves and an elegant silhouette designed by nautical architects VPLP. The interior spaces, created by Italy’s Nauta Design, feature curved Alpi walnut wood finishes, Asburgo laminated floors, and vertical glazing in the coachwood for illumination. The 3-cabin version features an entire starboard hull suite for the master. This suite features a large island queen (nearly a king!) aft berth, drawers, cabinets, and hanging lockers amidship, and an en suite head with separate shower that rivals any modern home. The port “guest” hull has an aft cabin with the same size berth as the master, with private en suite head and separate shower. Forward is a third cabin with en suite head and combined shower. The ergonomic helming station at the bulkhead allows for direct communication between the cockpit and salon plus improved movement. The 42 also offers a composite bimini top with a sliding panel to provide a good view of the sails and step access to the upper deck. The square top full battened mainsail, measuring 635 square feet, and the 377-square-foot, self-tacking jib are both made of Dacron, with a UV-protective band on the furler. The 67.7-foot mast and boom are made of anodized aluminum and include a mainsail ball-bearing track system. Running rigging features a double purchase Spectra mainsail halyard, a Spectra self-tacking jib halyard, and pre-stretched mainsail and jib sheets. The transom has a hot/cold deck shower on the starboard side, along with a telescopic swim ladder with fixed handles. Twin transom hatches also allow access to the engine compartments, where two 57-horsepower Yanmar 4JH57 engines with fixed, two-blade propellers can be found. The aft cockpit is usable as a deck salon, fully enclosed with canvas and protected by a hard-top bimini and framed by an L-shaped bench and a removable solid teak cockpit table that sits up to eight people. Some options include a cockpit refrigerator and an ice maker. The helm station connects to the cockpit via a composite staircase and includes a double helm seat and leather-covered steering wheel. The console features screen instrumentation, engine throttle and panel, and a USB outlet in the navigation pack option.
ARRIVALS
BY RANDY WOODS
Azimut 60 Flybridge
The new Azimut 60 Flybridge from Alexander Marine packs a punch, combining luxurious amenities, elegant finishes, and powerful performance all into one beautiful boat.
The new Azimut 60 Flybridge provides several luxury amenities often found on mega-yachts, but in a more compact form. Designed by Achille Salvagni Architetti, the interiors of the 60 feature three types of wood accents (brushed oak, Thai wood, and high-gloss mahogany) and ample natural light flooding into the salon from the large deck-to-ceiling windows. The open space aft can be converted into a dinette or a second lounge and comes with three types of tables to seat six comfortably. Guest accommodations include three cabins and one crew berth, along with three heads. The aft al fresco area on the main deck features a marble-top dining table with teak edging, which can accommodate six to eight people, and comes with a rear window shade that can be raised or lowered to shield from the sun or increase privacy. The galley includes a range of appliances by Miele, including a dishwasher, plus a double sink, a wine cooler, and spacious
Specs & Info
LOA 59’10” Beam 16’7” Min. Draft 4’9”
Tankage (Fuel/Fresh/Black)
739 gal. / 198 gal. / 92 gal.
Engine
Twin 900 HP Volvo D13s
Contact
Alexander Marine USA Seattle, WA 206.344.8566 info@alexandermarineusa.com alexandermarineusa.com
cabinets with rounded edges. The flybridge is divided into three sections—the helm station with two seats, an open-air sun lounge, and a dinette with bar. On the aft section, the flybridge extends to fit sofa seating for cocktail parties. Another space in the bow section provides the option of a sun-pad area or a secluded spot for conversation on facing settees. Hull designer P.L. Ausonio Naval Architecture teamed with the Azimut R&D department to create the hull, with a deadrise 15.6° aft and 22° amidship. The use of carbon fiber and glass-reinforced plastic allows volumes and surfaces to be increased in size while keeping the same weight, which helps maintain an excellent level of dynamic stability. Carbon fiber lamination is applied to the flybridge and the optional hard top. This beauty also hides a beast within, in the form of twin Volvo D13 900-horsepower engines that allow the Azimut to cruise at 26 knots, with an impressive maximum speed of 31 knots. At the helm, the Optimus Electronic Power Steering system by Seastar Solutions recreates the feel of a high-performance racecar. The responsiveness of the helm, however, is safely controlled by regulating wheel turns and steering effort according to speed. The system also eliminates the hydraulic piping between the helm station and the rudder compartment. Automatic interceptors give the vessel the lift it needs to get up on plane quickly or to reach optimal running trim, resulting in faster speeds and lower fuel consumption.
2014 Hampton 640 Endur. 64’ $2,100,000 Laura Unsell 954.551.8525
2007 Nordic Tugs 54’ $990,000 Jeff Gleckler 360.202.2290
2005 Sweden Yacht 45’ $385,000 Jack Spriggs 206.399.7040
Cust. Carb. Marten Marine 65’ $795,000 Rob Fuller 207.233.8846
1999 Navigator WB 58’ $419,000 Bill Cook 954.612.8272 2021 Northern Marine 57’ Call for Pricing Sea� le Yachts 360.299.0777
2014 Custom Ar� sanal 50’ $425,000 William Walker 705.446.5361
2021 Nimbus C11 41’ Call for Pricing? Sea� le Yachts 360.299.0777 2002 Eagle Pilothouse 53’ $429,000 Mar� n Snyder 206.423.1302
BROKER’S BEST
BY RANDY WOODS
2002 Vitech Raised Pilothouse
Cruise in comfort, entertain with ease, with this incredibly stylish motoryacht available from Chuck Hovey Yachts.
Built in 2002, this gorgeous 70’ motoryacht with a raised pilothouse is a stylish collaboration between acclaimed Seattle designer Brian Holland and yachtbuilder Vitech. The main salon, decked out with bamboo accents and leather wall coverings, features an L-shaped sofa and a 50” Pioneer pop-up TV. Forward of the salon, the galley/ pilothouse boast Brazilian hardwood flooring, granite countertops, and a U-shaped settee. Large windows provide a 270-degree view of the outside surroundings. All galley appliances were installed in 2014, including a Subzero refrigerator/freezer, a dual-drawer Miele dishwasher, a Futura Dimension Miele electric four-burner range, and two Miele ovens. The companionway leading to the accommodations is located on the starboard end of the pilothouse. The full-beam master stateroom is located amidships, featuring a queen-size bed and a fabric headboard, a built-in settee, white lacquer cabinetry, black and gold-flecked granite countertops, large opening ports, a “his-and-hers” head, and twin closets. The entertainment system features a TV with DVD and stereo units. The VIP stateroom in the forepeak, with a centerline queen-size bed and a built-in, black leather settee, has a large overhead hatch and private access to a day head with a granite shower. The guest stateroom, just aft of the VIP stateroom, is currently configured as an office with an L-shaped desk. However, a twin-berth Pullman arrangement can be reinstalled. Floating stainless-steel stairs provide access to the flybridge, which features two built-in fiberglass settees and tables, a Viking BBQ, a wet bar, two Stidd helm chairs, and a fully equipped navigation station. The covered aft deck has built-in seating, a teak table, and access to the bow via side decks. Steps on both sides lead to the swim step, with a hydraulically operated transom for a dinghy garage. Powered by twin 825-horsepower inboard Series 60 four-cylinder engines by Detroit Diesel, the Undaunted cruises at 16 knots, tops out at 19 knots, and includes a Hynautic hydraulic steering system, with ABT TRAC digital hydraulic stabilizers, Bennett electric/hydraulic trims tabs, and 10” hydraulic bow and stern thrusters that keep her pointed in the right direction. From 2014 to the present, Undaunted underwent several upgrades, including new exterior upholstery, refinished tables, and a new dishwasher. The owners also added a second oven, new watermaker, master bath shower, custom Italian hi/lo table, and satellite TV system.
Specs & Info
LOA 70’ Beam 18’ Min. Draft 4’6”
Tankage (Fuel/Fresh/Black)
1,100 gal. / 150 gal. / 150 gal.
Contact
Chuck Hovey Yachts, Inc. Seattle, WA 206.624.1908 info@chuckhoveyyachts.com chuckhoveyyachts.com
2005 NORSTAR 360 FLYBRIDGE
Highly regarded for her prowess in cruising and sport fishing, the Norstar 360 from Bellingham’s NW Explorations also boasts stellar custom features.
The Norstar 360 is a highly regarded yacht for Northwest-to-Alaska cruising and sport fishing, and this Bellingham-based 2005 model, designed by Norstar owner Gary Nordtvedt, is no exception. Cruising comfortably at 8 to 25 knots with its twin Cummins 380-horsepower, fuel-efficient diesels, the boat’s modified vee hull design ensures a safe and soft ride, even in rough sea conditions. The vessel also includes ample side decks and substantial welded railings for safe passage to the foredeck. Just off the open gourmet galley, interior accommodations include a spacious forward cabin, with an island queen-sized berth and a private head with a separate stall shower. The salon includes a breakfast bar and navigation station, plus an entertainment and weather-monitoring center. Guest accommodations include a raised convertible settee, an entertainment system, and large cabin windows that allow for 360-degree visibility or added privacy with shades. The pilothouse’s lower helm station bristles with multi-function displays, autopilot, radar, and navigation software, all of which are duplicated at the flying bridge station. The bridge also features a conversation lounge with seating for afternoon cocktails with crew and guests. Custom features include a cockpit freezer, a wine locker, an electric towel warmer, teak and holly cabin sole, a teak cockpit, two electric cabin heaters, engine-waste heating, windshield defrosters, fresh water flushing, and large storage areas for galley, mooring, cleaning, and personal gear. Propulsion and running gear features dripless shaft seals, four-blade Nibral propellers, cast bronze v-struts and rudders, engine room sound isolation, a fire suppression system, a large capacity AGM battery system, and hydraulic trim tabs. Other equipment items include a watermaker, a diesel hydronic furnace, a hydraulic davit, a bow thruster, electronic controls with a trolling feature, and Smart Craft engine monitoring. There is also a diesel generator, an inverter/battery charger with automatic charge relay, an anchor windlass, engine block heaters, fresh and seawater wash down at bow and cockpit, and an auxiliary machinery room separate from the main engine room with an electric-lift stairway providing access.
Specs & Info
LOA 41’ Beam 13’6” Min. Draft 3’4”
Tankage (Fuel/Fresh/Black)
400 gal. / 100 gal. / 35 gal.
Engine
Twin Cummins 380 HP Diesels
Contact
NW Explorations Bellingham, WA 360.293.2399 sales@nwexplorations.com nwexplorations.com
At Our Docks
Beneteau Oceanis 46.1
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2476 Westlake Ave N, #101, Seattle, WA 98109 (206) 284-9004 Monday thru Saturday 10 am - 5 pm, Sunday by appointment
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This page: Feast on both grillers and chillers at Hama Hama Oysters in Lilliwaup. Opposite: The welcoming dock at Westcott Bay Shellfish Co.
When it comes to discovering (and devouring) stellar seafood straight at the source, the Puget Sound region is indeed your oyster, thanks to an array of family-owned shellfish farms offering destination dining experiences like none other. Imagine slurping a plump, meaty oyster hot off the grill and bursting with the briny flavor of the great blue sea, all the while drinking in a view of the tide gently coming in and boats cruising by on salty waters. Located in idyllic surrounds ranging from Hood Canal all the way north to Samish Bay and the San Juan Islands, and with the likes of freshly harvested oysters, mussels, and clams on their menus, these three tide-to-table spots fulfill that dreamy vision.
SEED TO SHUCK IN THE SAN JUANS
“Raising shellfish is a lot like growing grapes for wine, which are influenced by the soil, plants and whatever else is growing around them,” says Andrea Anderson, co-owner of Westcott Bay Shellfish Co. located on San Juan Island and situated a short two miles from Roche Harbor Resort in the picturesque Westcott Bay. “Thus, shellfish are flavored by the algae and the salinity in the water around them and for us, our bay is situated so that they get an influx of freshwater as it meets our saltwater tidal pool. It’s a bit of a magical combination.” Anderson and her husband, Erik, purchased the property in 2013, saving what was then a defunct commercial operation and then spending the past eight years shaping it into a well-equipped, working shellfish farm that raises Pacific oysters, Manila clams, and Mediterranean mussels all on the tidelands in the bay. The idea to add a dining element was sparked by the first curious visitors who would park themselves at a few picnic tables and shuck oysters bought straight from the tanks. Seeing the potential for more, the couple added two distinct dining spots for guests, the Net Shed and Tide Tables, that together offer a full lunch menu during the summer months and a limited one during the winter. Visiting is a true “seed to shuck” experience, as the combination of charming tables and comfy Adirondack chairs are perched right at the edge of the pristine bay. At low tide, guests can watch all the aquaculture farming in action, shucking and slurping oysters while those same beauties get pulled out of their nets in the tidelands. The farm starts all their shellfish from seed that comes from a hatchery, and it takes about two years to get an oyster to harvestable size. “Raising oysters is a real labor of love,” says Anderson. “In the winter, you’ll spot our crews out in the dark of midnight harvesting them because we’re at the mercy of the tides.” All that time and effort has produced an array of top-notch shellfish and Westcott Bay is perhaps most well-known for their Pacific oysters; the smaller High Beach Sweets are delicate and sweet, with a hint of brine, while the buttery, medium-sized Salty Franks offer an underlying earthiness. At your table, which is currently available by reservation only and spaced out per current restrictions, treat yourself to a sampler featuring both those aforementioned varieties on the half shell and topped with the farm’s signature punchy mignonette (they’ve shared the recipe on page 54!), or go for the meaty Chubbies that are prepared on the grill and served topped with your choice of compound butter. (The chipotle-bourbon and lime, cilantro, and Sriracha options are sure to delight taste buds.) Other menu options include clam boils featuring Manila clams, potatoes, and corn or snack boards with curried meats, olives and Bakery San Juan bread. Come summer, the Andersons plan to also add salads, other menu items incorporating fresh produce from Island farmers, and an expanded wine selection.
Details, Directions + Docking Info
Be sure to plan ahead before visiting this popular locale: Tables for lunch service are available by reservation only via their website, and reservations often fill a month in advance. (And don’t forget to dress for the weather!) The farm store offers an array of fresh oysters, clams, and mussels for purchase, as well as some of the farm’s signature provisions; these can be bought on-site or ordered ahead online (they even offer dockside pick-up if you don’t have time to come ashore). Arriving by boat, you can tie up at the dock while you dine, but bring the dinghy or tender as they can only accommodate boats up to 22 feet long and have limited number of ties; by car, the farm is a seven-minute drive from Roche Harbor Resort, or a 45-minute walk. You can also hike in from English Camp on the National Parks trail.
Westcott Bay Shellfish Co.
904 Westcott Dr, Friday Harbor, Washington 360.378.2489 westcottbayshellfish.com
WHERE THE RIVER MEETS THE SEA
Nestled in a picturesque spot where the river meets the sea, Hama Hama Oyster Company in Lilliwaup has made pandemic dining a safe and, dare we say, fun experience thanks to the recent addition of the quaint A-frames to their Oyster Saloon restaurant. Available by reservation only, each of these private outdoor shelters seats four guests and comes with a tabletop heat source and blanket for cozying up, as well as two dozen signature Hama Hama oysters (one dozen served raw, the other roasted). You can enjoy those fresh oysters as you contemplate what else to order
Clockwise from top left: Fresh oysters served up at the Hama Hama Oyster Saloon (photo courtesy of Julie Qiu/ Hama Hama Oyster Co.); shuck ‘em yourself or get a free lesson from your server at Westcott Bay Shellfish; gorgeous manila clams, also from Westcott (photo courtesy of Caroline Mulloy); sorting clams fresh from the harvest.
SHIP TO SEA RECIPES
No time to make the trek? All three farms will ship their stellar options straight to you so you can dine in splendor on board any time. Here, they’ve shared a few tried-and-true ways to enjoy all those fresh oysters with minimal prep time spent in the galley.
WESTCOTT BAY CLASSIC MIGNONETTE
This quick and easy recipe from Westcott Bay Shellfish Co. is just what you need to dress up your oysters! Perfect the base recipe below, then start experimenting with mix-ins.
½ cup Champagne vinegar (white wine vinegar, or Cabernet vinegar work, too) 2 tablespoons finely chopped shallots 1 tablespoon coarsely ground pepper
Combine all the ingredients and chill. Serve with oysters on the half shell, but remember a little goes a long way!
Add any of these for a nice twist on the classic recipe: Pickled blueberries Pickled jalapeños Thyme Parsley Roasted shallots
TAYLOR SHELLFISH’S TOP-OFF OYSTERS
No shucking skills required for this one: Snap up some of the farm’s frozen, top-off oysters, which are perfect for grilling or popping in the oven. Here, the experts share two saucing options to add to these beauties—pick your favorite!
On the grill: Place frozen oysters on grill at 450° for 8-12 minutes. Add sauce when the meat becomes soft and pliable, and allow the sauce to marry with the oyster before serving. In the oven: Preheat to 450° and cook frozen oysters for 8-12 minutes on a bed of rock salt. Add sauce to frozen oysters before placing in the oven.
Farm Style Brown Sugar Butter ½ cup extra-virgin olive oil 1 cup (2 sticks) unsalted butter 1 tablespoon packed dark brown sugar 1 large shallot, minced 3 cloves garlic, minced 1 red pepper, seeded, de-ribbed, and finely chopped 1 Poblano pepper, seeded, de-ribbed, and finely chopped 3 plum tomatoes, peeled, seeded, and finely diced ¼ cup minced fresh Italian parsley
In a medium saucepan, combine the olive oil, butter, and brown sugar. Cook over medium heat until the brown sugar dissolves. Add the remaining ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from the heat and set aside. Spoon sauce over oysters, garnish with parsley after cooked and serve immediately.
Chive Butter 1 stick unsalted butter, softened 1 package fresh chives minced, about 3 tablespoons ½ teaspoon salt ¼ teaspoon pepper
In a medium bowl, add softened butter, minced chives, and salt and pepper. Mix thoroughly with the back of a spoon until well combined. Spoon over oysters and cook according to instructions above. Enjoy!
HAMA HAMA PICNIC OYSTERS
After lightly cooking the oyster meat (smoke or poach!), toss ‘em in a flavorful mixture of shallot, fennel, and lemon, then serve on bread or crackers, and enjoy. (Recipe developed for Hama Hama Oyster Company by Adrienne Anderson of howtocookanoyster.com.)
2 pints yearling or extra small oysters ¼ cup celery, minced ¼ cup shallot, minced ¼ cup fennel, minced ¼ cup lemon juice 1 teaspoon salt 1 teaspoon sugar ½ cup olive oil ¼ cup capers, drained ¼ cup chives, minced
Smoker method: Smoke the oysters at 180° until cooked through and lightly smoky in flavor, about 25 minutes.
Stovetop method: Gently heat the oysters and their liquid in a covered pan over medium heat. Cook until the gills ruffle. Remove from heat and let them cool to room temperature.
In a bowl, add the celery, shallot, fennel, lemon juice, salt, and sugar and let sit until the shallots soften, about 10 minutes. Add the olive oil, capers, chives, and oysters with their liquid. Taste and add salt and lemon juice or sugar to taste until you reach a nice balance of savory, sour, and sweet. Store the pickled oysters in the refrigerator for up to two weeks. Serve on your favorite crackers.
(we recommend snacking on some fresh-roasted CB’s nuts), while taking in the breathtaking view of the tidal flats and the oyster barge out front, and occasionally feeling the spray of the sea tickle your face with the shifting breeze. Puget Sound boaters are no doubt already familiar with the Hama Hama name as the shellfish company has been family-owned and operated since 1922, and the farm’s clams and oysters often appear on menus across Seattle at such spots as Renee Erickson’s The Walrus & The Carpenter in Ballard or Westward on Lake Union. On-site in Lilliwaup, in addition to the Oyster Saloon restaurant, the farm store has long been a local landmark, and offers goodies from nearby purveyors such as Olympic Mountain Ice Cream, Port Townsend Brewing, and Finnriver Cider. The oysters here are grown the old-fashioned way, directly on the gravel in front of the Saloon where the namesake river flows out of the Olympic Mountains and into Hood Canal. Exposed twice a day by the outgoing tide, the Hama Hama oysters are known for their clean, crisp flavor with a sweet finish; highly seasonal, they tend to be sweeter in the spring and brinier in the fall and winter. “A big part of what makes us distinct is that we are involved in both the downstream and upstream elements of the process,” says Hama Hama Marketing Director Lissa James Monberg. “Our forestry division ensures the health of the river upstream, which then trickles down and contributes to the health and flavor of the oysters here at the farm. It’s a really amazing way to see how the ecosystem is all knitted together.” The family’s passion for their product shines through in the simple, yet satisfying, preparations that arrive at your table. Think: Perfectly-grilled oysters topped with Hog Island chipotle-bourbon butter; steamer clams served with garlic three ways; or house-smoked salmon swimming in a creamy chowder broth. Whether you hang in an A-frame for the night, huddle around a fire pit in the winter, or get it all to-go and head back on board, the entire experience is entertaining and interactive, with employees going the extra mile to welcome newcomers and locals alike. “Part of a visit here is the adventure,” concludes James Monberg. “We really love connecting people to the place where they live and to the oyster culture that is so special here in the Northwest.”
Details, Directions + Docking Info
Reservations for the Oyster Saloon are required at this time and are released on a weekly basis on Monday mornings for the weekend ahead (they usually fill by mid-morning, so grab a cuppa joe and get on it first thing!). Reservations for Friday are $50 and come with 2 dozen oysters, a covered shelter that seats four people, tabletop propane heat, and a blanket; reservations on weekend days are $100 and come with all the same accoutrements. The farm store is open 7 days a week and sells house-smoked and pickled seafood, meats and cheeses, and other tasty snacks to go. There is no dock access at the farm; the nearest public dock is located at Pleasant Harbor, which is located 15 minutes north by car, an hour by bike, and is a fantastic stop in its own right (more info available at pleasantharbormarina.com).
Hama Hama Oyster Company
35846 N US Hwy 101, Lilliwaup, Washington 360.877.5811 hamahamaoysters.com
A STUNNER IN SAMISH BAY
Belly up to the oyster bar at Taylor Shellfish’s Samish Bay location, a cheery, casual spot located on the bay right off the exceedingly picturesque Chuckanut Drive that winds its way north from the Bow/Edison area up to Bellingham. Owned and operated by Taylor Shellfish Farms, another revered Northwest company with family origins that reach back to 1890, the café showcases a limited, rotating menu of the freshest options from the ocean, often including mussels, oysters, and clams, as well as crab and geoduck when they are in season. Guests recently raved about oysters, marinated in a spicy blend of Korean red pepper and sesame oil, and the soul-satisfying gumbo kissed with meaty shrimp. Taylor raises their oysters in several locations across British Columbia and Western Washington, including the Samish Bay site, with each variety boasting its own unique flavor profile. For example, the heirloom Kumamoto oysters, grown from mid-century seeds discovered in Chapman’s Cove and endearingly referred to as Kumies, possess a delicate texture and a deep fluted shell. Or, try Washington’s native Olympia oysters. Once almost extinct, they mature slowly over four years to yield a complex mushroom bouquet and a coppery finish. The Fat Bastard oysters are favorite among grill-masters, and the best-selling Pacific Petites are famous for their sweet-and-salty cucumber flavor. Tables are spaced out and can seat a maximum of five people, and the setting could not be more spectacular: On weekends, the smell of barbecued oysters wafts in the air as diners sip glasses of wine or beer, gazing out at the rocky berm that features a miniature, shell-encrusted lighthouse and across the sparkly water, peering at Samish Island in the distance. The docks bustle with workers, and the bay is equally busy with boats, kayakers, and if you are lucky, a seal popping out of the water every now and then—all in all, it’s a pretty much perfect spot to while away the day.
Details, Directions + Docking Info
Patio dining at the Oyster Bar is available on a first-come, first-served basis from 12 p.m.-6 p.m.; the on-site market is open from 10 am to sunset. There is no dock access on-site, but plenty of parking should you arrive via the scenic and beautiful Chuckanut Drive via car or bike; savvy kayakers can paddle ashore, but the experts at Taylor advise being well aware of the tides so you don’t get marooned on land. Several nearby parks are wonderful for picnicking, biking, and hiking while in the area and there are plenty of nearby spots to drop-off or kayak in and then meander to the Oyster Bar; check out information on Larrabee State Park, Dogfish Point, Oyster Dome, and Clayton Beach for ideas!
Taylor Shellfish Samish Oyster Bar
2182 Chuckanut Drive, Bow, Washington 360.766.6002 taylorshellfishfarms.com
After first arriving in the Puget Sound in 2016 to care for The Center for Wooden Boat’s historic fleet as boatwright, Josh Anderson took the helm as its executive director in 2020— right as the shutdowns caused by the pandemic took hold. But, even with its distinctive Lake Union buildings and docks shuttered to the public, Anderson and the CWB team continued on full steam ahead, planning more maritime training and licensing courses, hosting expert talks online, and even campaigning to have their facilities designated as historical landmarks. Now, as plans start to come to fruition in 2021, Anderson sat down with us to chat all things wooden boats—the history, the craft, the appeal—and what’s next for one of Seattle’s most distinctive resource centers.
There are boating enthusiasts and then there are wooden boating enthusiasts. What do you think makes this particular type of boat so special to aficionados such as yourself? “There’s something very appealing about the historic nature of wooden boats,” Anderson says. “In a way, [they] can live forever. The parts and pieces can be independently replaced and restored and you can have boats that keep on for a generation, or two, or three. You get to play a part in the boat’s history, and in turn, the boat becomes a part of your family. And for me, I’m a carpenter by trade so I also love the idea that since wood is a living, breathing organic material, wooden boatbuilding is its own form of functional art, too.” As an East Coast native, what have you seen about boating in the Pacific Northwest that is distinctive or unique from the Other Coast? “Well, first and foremost, you can boat year-round here,” he says with a laugh. “We moved here from Maine where the boating season is essentially 3-4 months long and the first fall hurricane meant pulling out the boat for the rest of the year. Here, boats can stay in all year; you can go cruising in November, or I remember rowing out on the lake one sunny January day and thinking, ‘Yeah, this is awesome’.”
Tell me about your personal boat-building projects; what are you working on now? “Right now, it’s a 32’ Alden Malabar Jr Poco Moto. It’s a deep-hulled sloop from 1950; it was actually built by Tacoma Boatworks, it was one of 16 at the time. John Alden, the designer, is quite well-known on the East Coast, he also designed boats for the America’s Cup. I’ve been working on this one for two years now; I’ve rebuilt the engine, we’re redoing all the rigging, hoping to prep it for the next 20-30 years to come.” With a chuckle, he adds: “It’s eating up most of my extra time.” “The other project I’m excited about is an Ed Monk skiff design that was lost and that I built from scratch using the old plans. (Monk was one of the premier naval architects in the Pacific Northwest region from the late 1920s through the ‘60s). I thought it would be a good design to use for a boat building class and we’re hoping to build them with youth moving forward, now that
“There is no greater feeling than a tiller in hand and wind in the sails, gliding through the water in a vessel you poured your heart into made of natural materials.”
I have it figured out. The design is very conducive to learning, you can build them using the traditional big wide timber, but it’s also really lovely built with the more modern plywood, too.”
Tell me a little bit about the current effort to make the Old Boathouse and floating structures a historical landmark. What do these spots tell us about the story of Seattle? “This organization started on a houseboat that was located under the Aurora Bridge and this initiative was kick-started by Colleen Wagner [one of the founders of CWB] before she passed away. Our waterways are state-owned and we are actually part of the Maritime Washington National Heritage Area, and our buildings are part of the rich history of this lake. We’re hoping that this designation would help protect our floating buildings and make them even more accessible for people to continue to visit us for years to come.”
As we emerge from 2020 and look ahead to 2021, what are you most excited about for the Center this year? “One thing I’m especially excited about is we are bringing back the boat building apprenticeship program. We’ll be able to host a restoration project here and allow volunteers to come in and help our apprentice. The boat itself is incredible: It’s a 1906-era vessel, and I believe it was the first motorized lifeboat ever in the San Francisco area back in the day. It will be so amazing to bring it back to life!” “The pandemic also ironically gave us the time to reach out to other organizations to find ways to work together. We’ll be doing a ton of work with underserved youth to provide them with free programming alongside the folks from U.S. Sailing. For us, it’s super important that this is a very accessible place. You don’t have to have any money or any experience to come here and learn. We’re a place to introduce people to boating, to the city, and it’s so gratifying to see people get their start in boating here at CWB.”
For more information on the The enter for Wooden Boats and its many programs, visit cwb.org.
TIGHT LINES
BY MARK YUASA
The Gateway to Summer
Avid fisherman MARK YUASA on how and where to snap up May’s best offerings from the sea—the ever-strong lingcod and the ever-popular spot shrimp.
Known as a transitional month, May is the gateway to summer, especially when it comes to certain fishing opportunities around the Pacific Northwest. While most salmon fishing choices have hit the pause button until June, several highly popular options garnering plenty of attention right now in the Puget Sound region are lingcod and spot shrimp. Lingcod, a nonmigratory fish that occupy the rocky bottom areas of Puget Sound, have shown a dramatic increase since the 1990s and current populations remain fairly stable. Some reasoning behind this resurgence includes a brief window of fishing time every spring; avoiding angler interaction during spawning time in winter and early spring; growing to legal size in a short span of three years; a single lingcod daily limit; and a tight minimum size limit of 26 inches and maximum size of 36 inches for “keeper-sized” fish. The attraction for anglers isn’t their looks—buggy eyes and gnarly canine teeth—but they’re reveled as strong fighters when hooked and the white-fleshed fillets are some of the tastiest in the sea. Fishing is open May 1 through June 15 from Sekiu in the Strait of Juan de Fuca clear into Puget Sound to Olympia, except Hood Canal remains closed. Lingcod can be found around structures like breakwaters, pinnacles, rock piles, artificial reefs, ledges, and shoals that provide them a place to hide and pick off prey at depths of 20 to 120 feet. They’re voracious predators, and will eat just about anything they can fit into their bucket-sized mouth. Favorite meals include flounder, kelp greenling, herring, sculpin, rockfish, octopus, crabs, squid, pollock, and they’ll even feast on their own juvenile brothers and sisters. Ideal places to reel in lingcod are Possession Bar and Double Bluff off Whidbey Island; the breakwaters at the Edmonds, Shilshole, and Elliott Bay marinas; Point Evans near the Narrows Bridge; Hat Island; Toliva Shoal off Steilacoom; Utsalady Bay; artificial reefs off Edmonds, south of Alki Point and south of Richmond Beach; Foulweather Bluff off Kitsap Peninsula; and Deception Pass. The San Juan Islands are also a haven for lingcod with countless rocky reefs and outcroppings around Cypress, Lopez, Sucia, Patos, Waldron, Burrows, Smith, and the west side of San Juan and north side of Orcas islands. In the spring, the gear on your boat should also consist of shrimp pots to pursue tasty spot shrimp for a brief season that begins on May 19. “Our preseason test fishing showed spot shrimp populations look good in all places except Area 13 (southern Puget Sound south of the Narrows Bridge),” said Don Velasquez, a Washington Department of Fish and Wildlife (WDFW) shellfish manager. Spot shrimp are the largest—averaging 8 to 12 inches long—of more than 80 shrimp species in local marine waterways, of which only seven are commonly caught by anglers. Spot shrimp can be found in the Strait of Juan de Fuca, Hood Canal, San Juan Islands, and Puget Sound from Port Townsend south to Tacoma. Spot shrimp are a really big deal, and thus seasons are the most restrictive of any other fishery. For example, it is likely Puget Sound areas from Whidbey Island south to Vashon Island will be limited to just one or two days on the water, so be sure to check the WDFW website (wdfw. wa.gov) for specific dates and hours when fishing is allowed. Here’s a look at how fisheries fared around few major regions in 2020—814 boats with 2,849 anglers in Hood Canal fished 2,939 pots and caught 205,266 spot shrimp (252.17 spot shrimp kept per boat); 623 with 1,722 in eastern Strait fished 1,922 and caught 97,919 (157.17); and 990 with 2,867 in San Juan Islands fished 3,137 and caught 178,345 (199.54 in south, 147.77 in east and 180.80 in west sections). I’ll see you on the water soon!
Mark Yuasa is a longtime fishing and outdoors writer. Born and raised in Seattle, and a UW alum, Mark joined the Northwest Marine Trade Association in 2017 as the Director of Grow Boating Programs after 33 years at The Seattle Times. He also volunteers with the BSA Chief Seattle Council and National Order of the Arrow organizations, and enjoys fishing for salmon and other fish species in local waterways.
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ON WATCH
BY PETER SCHRAPPEN
Moments of Opportunity
Finding the balance among boaters: Columnist PETER SCHRAPPEN on the 20,000 chances available each day to create positive or negative experiences.
Did you know that, on average, humans experience approximately 20,000 individual moments in a day? That stat brought to you by Nobel prize-winning author Daniel Kahneman means there are 20,000 different opportunities to create a positive or negative emotion, to come into conflict, or rather, more kindly, to bring joy into someone’s life on a daily basis. Because we do not live in isolation, but rather together on this blue marble, we are bound to have countless interactions. And because we are social animals, these interactions can, like moments, be positive or negative. It’s these interactions and conflicts that interest me: Who decides who is right, wrong, or rather gives the blessing to move along? In our society, we can look at laws and societal norms for a number of our cues. I like to think about both. Laws and conflict take on a heightened dimension when scarcity enters the scene. Sometimes this scarcity can mean the surface area of water, like what’s happening in Snohomish County over the community conversations about wakesurfing, recreators, and property owners. Other times, scarcity might mean endangered species like Southern Resident Killer Whales and their habitat in the San Juans. And these whales are not the only endangered species jeopardized in our area, there’s the endangered Chinook salmon, too. Who gets to catch what type of fish when and with what gear? This is the type of question that our legislators are thinking about during the 2021 legislative session as they appropriate our tax dollars. Whose rights triumph when one user’s toys ruin the fun of others? How are these disputes settled? Is education always enough to get people to live safely or is a police presence the way to go to hold boaters’ accountable? For these questions, take note of the changes coming to Andrews Bay near Seward Park in Seattle. Revelers have taken to enjoying the sunny days at Lake Washington’s only anchorage areas. While everyone is pro fun, a few boaters have annoyed neighbors in that community. Now, the Seattle City Council is paying attention. Who’s right? Who’s wrong? Who picks up the litter? Those questions sound ripe for an active boating community and elected officials that are both familiar with boating and mindful of the needs of boaters balanced with non-boaters. As for the aforementioned Snohomish County ongoing issue, the county’s Parks Department has convened a monthly forum to hear from boaters and property owners to see what resolution exists that does not ban wakesurfing (yikes) on their county’s lakes while respecting neighbors’ enjoyment of peace and quiet. But weren’t boaters here first? To that, I would say, “But were the boats that were there first as loud and powerful and push out as much wake as the ones today do?” And what about the conflict with the boating community itself? Who is the arbiter between water skiers and wakesurfers? Where do kayakers who do not pay for boating licenses, but want to use launch ramps and water safety patrols fit in? If kayakers do not pay, who does? (I know that answer: Boaters!). No one said that these individual moments each day would be easy or that we did not have a choice on how we appoach them. What is for certain, however, is that unless active and engaged boating and fishing users and businesses are minding the store, the bounty that we have in the Northwest will get carved up without us getting a say. On the flip side, think about all the meaningful impact we can have on policies and laws when we make our voice heard. Not only do current boaters reap those rewards but future generations do as well. (Here’s looking at your Recreational Boating Association of Washington and their plan to save Lakebay Marina. Three cheers for them!)
Peter Schrappen is Northwest Marine Trade Association’s Government Affairs Director and the Clean Boating Foundation’s Executive Director. Additionally, he serves on the boards of the Boating Safety Advisory Council, Washington Boating Alliance, and U.S. Superyacht Association.
ASK NIGEL
BY NIGEL BARRON
Ready, Set...
Expert columnist NIGEL BARRON is setting sail on an epic summer adventure aboard Zvi; here, he gives us a peek into the preparation process.
I’ve got a busy sailing schedule coming up. This includes a delivery from Seattle to Los Angeles, a race from Long Beach to Hawaii for Transpac 2021 (transpacyc.com), and a delivery from Hawaii back to Seattle. But before that, there’s an extensive practice and shakedown schedule. It started with the refit of Zvi, the Reichel/Pugh-designed and McConaghy-built carbon race boat with a 14-foot draft, 100-foot mast, and a spartan interior.
Zvi is a slightly bigger version of a TP52. The boat was built in 2007 and underwent a refit in 2012 that included a new, deeper keel and the removal of a few thousand pounds of ballast. This latest refit included new interior and exterior paint, more weight removal, and longer bowsprit. As boats age, so do their coatings. From bottom paint to topside paint, we’re asking for a lot in a harsh environment. The non-skid on the deck, for example, just wears out over time from people walking on it. Non-skid falls into the category of safety because you need the crew to stay on the boat. Over time, the topside paints will start to lose some of their gloss and shine. When hardware gets moved and installed, fixes need to be made to the deck. For saving weight, the first and most obvious place we looked was switching to lithium-ion batteries. A group 27 lithium-ion battery is 31 pounds compared to 63 pounds of the AGM version. It’s hard on a purpose-built race boat to find low-hanging fruit that gets you hundreds of pounds of weight savings. That battery was our perfect fruit. We did make some other interior changes to clean and lighten things up a bit, such as replacing the pipe berths and cushions, and changing out some hardware for either titanium or soft loops. But the cost per pound doesn’t come near the batteries. The bowsprit turned into an interesting part of the refit. The process for deciding if we should lengthen the sprit, and by how much, started by hiring Nelson/Marek Yacht Design to run some numbers and determine our optimum sail package for the rating rule and the racing we intended to do. They worked closely with our sail design team at Doyle New Zealand. These guys were great to work with and are experienced sailors and engineers. After we had settled on a new sprit length, we went back to the original designers of the boat, Reichel/Pugh, and let the naval architects engineer a new sprit to the desired length with the tip load that the sail designers had calculated. As you can imagine, engineering a nearly 10-foot-long bowsprit with a 30,000-pound maximum working load is no small feat, and requires a lot carbon and a lot of steps. These were the major projects we wanted to undertake with an aggressive, four-month timeline. Like all projects, the biggest issue is mission creep. Some of the project expansion was inevitable as we got deeper into the boat and found things that made sense to do. Others were the result of unexpected problems that came along the way. We persevered through Christmas, New Year, snow storms, a pandemic, and a wind storm, all with the looming deadline of leaving in June for Los Angeles. Thankfully, Zvi was launched in early March. After any major refit or series of projects, you should slowly ramp back up. We started by sailing in 10 knots of wind and focusing on the mast tune, the deck hardware, and winch package. Slowly, we became comfortable with the mast tune, the workings of the winches, and felt good about sailing in more wind. It’s been an amazing journey, and the entire crew is excited to race both in Puget Sound this spring and to Hawaii this summer. Next month, I’ll share how we are preparing the boat for delivery down the coast.
Nigel Barron was born in England and developed his sea legs at an early age. He is currently the project manager at CSR Marine in Seattle, where he has worked for 15 years, first as a rigger, then an installer, and now in his current role. This summer, he is taking part in the Transpac 2021 race captaining Zvi, a Reichel/Pugh designed and McConaghy-built custom race boat from Seattle.
BELOW DECK
BY ANDREW HOGE
Convenient Flights
Lifestyle expert ANDREW HOGE says “Cheers!” to boating season with new accessories to help you wine and dine on board.
Boating season is here and with more sun-filled days on the horizon, we are sure to hear the delightful “pop” of wine being uncorked on deck as we toast to more time spent on the water. Whether you’re a sommelier or simply wine obsessed, these sophisticated, locally available wine and cocktail accessories are sure to help you serve it in style—so stock the galley before setting off.
Cheese Set Rattan-Wrapped Hammered Stainless Steel
What you choose to pair with your afternoon pour is *almost* as important as the wine itself. (We have some great charcuterie options on page 31, by the way). If your lineup includes cheese, and it should, then be sure to serve it up with this stunning flatware set. ($38, available from
Flora and Henri, Pioneer Square; florahenri.com.)
Freeze Cooling Cup
Whether your guests are slow sippers (or maybe just a little apt to slip on deck) no doubt these cooling cups, featuring an innovative gel that keeps white wine chilled for hours, will come in handy. ($13.99, Esquin Wine
and Spirits, Beacon Hill; madwine.com.)
Natural Canvas Country Wine Bag
Planning on docking for an afternoon picnic or hike? Be sure to pack this functional and stylish willow wine bag, which comes complete with hardwood cutting board, corkscrew, and cheese knife, and is roomy enough to hold two bottles of wine. ($74.99, West Elm, South Lake
Union; westelm.com.)
Le Globe Wine Tools Set
Let’s face it: Most nights it’s necessary to put the wine back on the shelf. Luckily, this tool set has the gadgets necessary to cork (and re-cork) any bottle of wine—not to mention the panache it brings to any cabin.
($300, Nordstrom stores; nordstrom.com.)
iSommelier Smart Decanter
If you are running short on time or wanting to dazzle your tech-savvy guests, this smart, compact decanter features a revolutionary aeration technology that rapidly enhances the flavors and aromas of the wine, also softening tannins, helping your drink taste perfect in minutes.
($499; Wine Enthusiast, wineenthusiast.com.)
Hardmill Leather Wine Tote
Bringing a special bottle onboard? Presenting it in this handcrafted leather wine tote—featuring oil-tanned leather, copper rivets, and a wine key pocket—is sure to make waves. ($85, Hardmill, University District;
hardmill.com.)
PORT OF CALL
BY LORI EASTES
The Ends of the Earth It’s all aboard a chartered yacht for a journey to one of the most mystical and magical locations in the world—Antarctica.
This month I’ll take you to one of the most mystical and untouched regions in the world: Antarctica. Known for its captivating landscapes, challenging cruising grounds, and spectacular interactions with wildlife, this destination offers an extraordinary experience. Discover a solitude you never knew existed as you travel through this remote sanctuary aboard your well-fortified chartered yacht. Spend your days ashore exploring the world’s southernmost continent before returning to a piping hot beverage prepared by your crew as you check off this bucket list destination few travelers have the privilege of exploring. Begin your journey by flying to Punta Arenas, one of the largest cities in the Patagonia, located at the tip of Chile and near the Straits of Magellan. From there you can fly directly to King George Island, thereby avoiding crossing the Drake Passage by sea, an infamously tumultuous voyage. After landing but before heading to your boat, take time to visit Russia’s Bellingshausen Station, home to the first Orthodox church in Antarctica. Then embark on a journey that begins with a voyage through the Antarctic Sound, often dubbed “Iceberg Alley.” Here you will find yourself surrounded by cathedral-like icebergs as tall as buildings, drifting through the ocean from the Weddell Sea. If you choose to cruise the eastern side of the Antarctic Peninsula, devote your time to searching for the elusive emperor penguins. During the winter months, these playful animals breed on Snow Hill Island; consider yourself lucky if you are able to catch a glimpse of them during the summer months. A stop-off at Devil Island will introduce you to comical gentoo penguin colonies scurrying across the ice and Weddell seals gracefully swimming past your yacht. Continue to Brown Bluff, a premier anchorage location. Formed by a sub-glacial volcanic eruption, Brown Bluff gets its name from the color of the volcanic rock which flows into a pristine beach made of small pebbles. Experience this rare geological phenomenon while watching adélie penguins meander their way to the sea. Continue your journey on the western side of the Antarctic Peninsula along the Danco Coast and Gerlache Strait. Here you can customize your
PHOTO COURTESY OF LUXURY YACHT FILMS / LUXURYYACHTFILMS.COM
itinerary with a variety of once-in-a-lifetime experiences: Take the tender for a cruise among the icebergs where you may be visited by a humpback whale or an orca swimming beside you; visit a scientific research station like Almirante Brown Antarctic Base, which overlooks Paradise Bay, where you can bobsled down the slope to the station; or, spend the day taking in the breathtaking scenery from the comfort of your yacht deck where the crew will serve sizzling refreshments and exquisite cocktails. If the weather permits, your Captain can venture through the maze of ice and cruise further south to the Crystal Sound. There, you’ll become one of the few travelers to cross the Arctic Circle. Once you have reached the Arctic Circle, head for the deserted British base on Detaille Island. Only in use for two years, the base has been seemingly untouched since 1959 and offers a glimpse of life as an Antarctic resident during the golden age of travel and exploration. Those seeking even more thrills can continue south through “The Gullet,” an appropriately named passage resembling the digestive tract. Though difficult to navigate through, the voyage rewards the intrepid with high mountain views on one side and plunging glaciers on the other. During the Antarctic summer from October to February, take advantage of the almost 24 hours of daylight to explore every wonderous sight available in this magnificent and vast region. As you revel in the stunning beauty of this blissfully desolate destination, the dramatic and unique landscape is sure to be frozen in your memory for years to come.
Lori Eastes grew up on the water in Seattle and married a fellow boater. Together they love to travel the world, exploring unique destinations. She is thrilled to be on the team at Worth Avenue Yachts because chartering private yacht vacations combines everything she loves: party planning, travel, and boats. With a background in hospitality, Lori is committed to providing an unparalleled experience for her clients. To chat with Lori about making your yacht vacation a reality, give her a call at 206.209.1920.
RACING SHEET
BY DOUG HANSEN
Plotting the Course
Columnist DOUG HANSEN charts the challenges racers will face on next month’s WA360 race around Deception Pass.
With all the uncertainty swirling around the world over the past year, it has been difficult to shift focus from the moment and look towards the future. For at least the foreseeable future, the writing is on the wall that summer 2021 is going to take on an unfamiliar guise with many major events canceled and international travel curtailed for the year. However, necessity is the mother of invention. Not ones for shying away from a challenge, the team at the Northwest Maritime Center that organizes the annual Race to Alaska began to think through what could be. After a last minute but necessary cancelation of the 2020 R2AK event, the “Race Boss” Daniel Evans and his Port Townsend-based team stepped up to the plate and declared that adventure is not dead and launched a brand-new event to look forward to this year. Wanting to provide the community with the opportunity to celebrate, they also wanted to create a familiar yet different race that kept its roots of no engine, no support, but also adapted to the current situation. Thus, the new WA360 race invites all manner of waterborne craft to the start line on the morning of June 7 for 360 miles of fun and hardship certain to make for an awesome story to tell the grandkids. Keeping with the mission of inclusiveness and accessibility that the original R2AK and the subsequent Seventy48 have established, the entire race is going to be live streamed via a tracker app, linking supporters and fans to the racers’ every tack, gybe, and paddle stroke. Taking on a health- and safety-focused trajectory, the racecourse is set for a grand tour of the Southern Salish Sea, keeping participants wholly within Washington State the entire time. Starting out of Port Townsend, the adventurous fleet will head south to the light winds and swirling currents of Olympia. After the turn and trip back northward, the course stays to the right of Scatchet Head and up into Saratoga Passage along Whidbey Island’s eastern shore. Racers must then decide whether to time the jump through the whirlpools of Deception Pass or the more direct route through the Swinomish Slough to Anacortes, either way ending up in Bellingham Bay. Following a bit of dodging and weaving through islands, the fleet heads to Point Roberts for the final and most northern mark of the course, located literally feet from the Canadian border. Finally, it is a more or less straight shot back through the San Juan Islands and across the Straits of Juan de Fuca to the finish in Port Townsend. The mix of the course leaves a lot of miles to cover with ample opportunities for the sail boats to make some good distance if the wind permits. The big unknown is certainly the wind conditions during the month of June, where even the most powered-up sailboat will struggle to fight against the swirling current while the human-powered boats should be able to make light work of the shorelines and narrow passages. There is an additional mental game at play as the race will be in many racers’ home waters, plus the complications of traveling past the hustle and bustle of Tacoma and Seattle ports. North will present its own set of challenges as the decision whether to nail the timing at Deception Pass or paddle through the slough could make or break the entire race for the frontrunners. Finally, the northern turning marks involve crossing some unquestionably big water, which is absolutely going to be a factor after weeks of paddling or pedaling around Puget Sound. Whether you’re taking to the race as a first-timer who always dreamed of R2AK or a seasoned veteran with multiple trips to Ketchikan under your belt, it is certain to be an all-new experience. Throw in significantly more commercial traffic, limited camping and stopover options for the human-powered crowd, and shifting mid-summer breeze for the sailors, and it is certainly going to be an amazing adventure even while staying close to home. Be sure to check in and get your tracker apps set up to follow your favorites as race day approaches. The best place to check for updates and learn about all the teams registered is online at
nwmaritime.org/WA360.
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sanjuanyachting.com • Bellingham, WA • 360-671-8089 • sanjuansailing.com
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Industry Leader in Yacht Sales, Charter and New Yacht Construction.
Whether looking for a luxury, crewed Private Yacht Vacation or to put your yacht M/Y OUR HERITAGE into our charter management fleet, Worth Avenue Yachts is your team.112’ (34.14m) Westport 2015 Now available for charter with Worth Avenue Yachts in the Bahamas From $54,500 per week plus expenses 8 Guests in 4 Staterooms
PRIVATE YACHT VACATIONS
Let Your Investment Work For You
Chartering your private yacht is the most effective way to maximize return on your luxury investment. Charter income can offset the costs of ownership, such as maintenance, running costs and crew salaries.
Our team of experts is standing by to assist you in legally chartering your yacht in the Pacific Northwest and beyond. If you are interested in putting your existing yacht into a charter program or purchasing a yacht to earn a charter income, contact our team today - (206) 209-1920.
YOUR CERTIFIED PROFESSIONAL YACHT BROKERS
Worth Avenue Yachts is an industry leader in yacht sales and charter, selling our clients listings faster than average. Contact us today and list with Worth! +1 (206) 209-1920
Lori Eastes
Yacht Charters (206) 954-0770
Ray Prokorym
Yacht Sales (425) 327-0994
Niel Steenkamp
Yacht Sales (206) 850-2801
Scott Hauck
Yacht Sales (206) 931-2660
Diego Gomez
Yacht Sales (619) 519-3093
