Mid Coast  [ Edit this Listing ]
   Schooner Isaac H. Evans
  ID# : 8683 ;  
  Price / Night (flat rate): --  
  Price / Week (flat rate): --  
  Price Range / Night: --  
  Price Range / Week: $810  
  City / Town: Rockland  
  Seasonal Discounts: Yes  
  Breakfast: Full Breakfast Included  
  Opening Statement: The Schooner Isaac H. Evans offers 3, 4, and 6-day sailing vacations on the coast of Maine. Like a typical bed and breakfast you are greeted by the owner and extended genuine hospitality. Capt. Brenda will do everything she can to make your stay most enjoyable. Your bed is below decks on a National Historic Landmark vessel! Step back in time as you sail through the islands that dot the Maine coast. Take in the scenery and enjoy sightings of eagles, seals, porpoises and maybe even whales.  
  More Details: The Schooner Isaac H. Evans is a very comfortable boat with a shallow draft. She was originally built in 1886 to carry oysters. This shallow draft allows us to nestle next to islands in private coves during the night or to sail through areas that some other boats can't access All of the cabins on the Evans accommodate two people. There are six cabins with double beds, four cabins with upper/lowers (like bunk beds) and one cabin with side by side bunks (two twin sized beds next to each other with a six inch rise between the two). All cabins have opening windows for light and ventilation as well as a basin with running hot and cold fresh water. Upon entering your cabin you will first notice that it is small but cozy. All cabins are supplied with bed linens, pillows, wool blankets, towels, face cloths, and a quilt. There is a toiletries cabinet with complimentary Crabtree & Evelyn soaps, shampoos and lotions as well as complimentary Isaac H. Evans chocolate coins. The Evans mugs in each cabin are complimentary as well. Some cabins offer more storage space than others but if you bring soft cornered luggage or duffels, you should have no problem storing enough for up to six days. There are always fresh flowers on board. There are two heads and one shower. All of the food on board is prepared on a 1904 Glenwood "C" no.7 wood stove. This stove heats all of the hot water as well. There is a smaller wood and coal stove in the main cabin for cool evenings. There are three meals a day plus an afternoon snack. There are also snacks available at all hours in the galley as well as fresh fruit. Meals are served on deck buffet style unless it's raining in which case we eat in the galley. It can be a tight squeeze but it ends up being a great way to get to know your shipmates! Breakfast can be eggs and bacon, pancakes and sausage, French toast and Canadian bacon, and there is always hot coffee or tea, fresh muffins, breads or pastries, fresh cut fruit and fresh whole fruit, orange juices and other fruit juices. Lunch consists of soups, salads, chili, deli sandwiches, fresh breads and dessert (lunch desserts are usually things you can pick up and eat like cookies, bars, squares, or brownies). Afternoon snacks can be as simple as mixed nuts or M&M's or chips and salsa and guacamole or mini bagels and assorted cream cheeses or chocolate dipped strawberries and apricots. Dinner is always just too much food; a complete ham dinner, turkey with all the fixings, lemon pepper chicken, pork or beef roasts, homemade baked beans, seasoned mashed potatoes or baked potatoes, always fresh vegetables (some even from the Captain's garden later in the season!), fresh bread or rolls and salad. Dinner desserts are usually the type for which you would need a plate or a bowl; pies, mousse, strawberry shortcake, apple crisp, cobblers, etc. all with hand whipped cream. Of course one meal during our trip is our famous lobster bake on an uninhabited island. I do the cooking for this meal so the cook has some time off! We all go ashore and have a smorgasbord of lobster, mussels, clams, corn on the cob, vegetable and chips and dip, hot dogs, hamburgers, watermelon, champagne and s'mores. We provide veggie burgers or kabobs for vegetarians or for folks that don't like or are allergic to seafood. Given advance notice we can accommodate special dietary needs. The crew consists of the captain and three others; a cook, a first mate and a deckhand/mess mate. They are always hard working and personable. The captain runs a tight ship and expects excellence from the crew but manages in a most relaxed manner relying on mutual respect rather than barked orders. Passengers are encouraged to get involved to the degree they are comfortable from raising and lowering sails to raising the anchor to taking a turn at the helm, polishing brass, learning to navigate, swabbing decks, peeling carrots, washing dishes, etc. If the preference is to sit back and relax, read a book, take pictures or soak up the sun, that is encourage as well. We generally get underway around 10 AM after we've had a chance to have breakfast at anchor. We sail through lunch and anchor in the afternoon anywhere from 4PM to sunset. When we anchor is dependent on the wind and the tide as well as any planned activities. Part of the beauty of windjamming is that there is no set itinerary. Because we go where the winds and tides take us, we are always in the right place at the right time.  
  Amenities: Children Allowed;  
  Payment Options: Checks Accepted; Discover Card; Mastercard; Visa;  
  Contact Phone: (877) 238-1325  


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