Chris Penney and Amy Hanna are proud owners of the Integrity 440, Asante, cruising the picturesque waters of the Gulf Islands in Canada.
Discovering the brand via Facebook, Chris and Amy were besotted at first sight, and went on to make the 440, which they named Asante, their own. Now, after refitting their Integrity with the various cold-weather mod-cons they require, they are exploring the Gulf Islands and Vancouver, with plans to head to the San Juan Islands to meet up with fellow boaties.
Chris Penney and Amy Hanna are proud owners of the Integrity 440, Asante, cruising the picturesque waters of the Gulf Islands in Canada. Discovering the brand via Facebook, Chris and Amy were besotted at first sight, and went on to make the 440, which they named Asante, their own. Now, after refitting their Integrity with the various cold-weather mod-cons they require, they are exploring the Gulf Islands and Vancouver, with plans to head to the San Juan Islands to meet up with fellow boaties.
How did you hear about the Integrity brand?
We first found out about the brand when Amy came across a Facebook advertisement for the 440 for sale in Seattle, USA.
Where did you see this particular model and how did it find its way to Canada?
It was during COVID. The yacht broker did a facetime call with us and gave us a virtual tour and we bought it right then and there it was love at first sight. Then we arranged for a captain to bring her here from Seattle. We bought her sight-unseen so to speak.
What’s your boating experience – have you owned motor yachts or sailing yachts before?
I have had over 20 motor yachts over the years, from Backcove37, Axopar to Searay. This is our first trawler-style boat. After getting used to going slower we loved her. Here in the North West going slower on the water is your friend as there are many large floating logs and whales.
What do you enjoy most about being out on the water?
There is so much beauty all around and so many places to explore, we live in an incredible area for boating and being in the Gulf Islands, it is truly paradise. We have met so many enthusiastic boaters from the North-West of Canada and the USA.
What appealed to you about the Integrity 440?
Her classic lines – she looks so elegant and sturdy. We love having the back enclosed with Eisen Glass, plus I put a new hydronic heating system with vents in the aft so we can use the boat year-round.
The openness in the saloon-galley with stunning match grain wood, combines contemporary and classic design. Her nickname the “Entertainer” is so perfect, as we always seem to be hosting a bevy of boaters even when our friends may have larger boats!
What’s the story behind the name, “Asante”?
I have cycled on road bikes three times throughout Africa and Amy joined me on my most recent trip. We found everywhere we went they were saying “Asante” which means “thank you” in Swahili. We just felt so grateful for finding it here and thought it would be the perfect name.
How will you use your Integrity – where are you planning to cruise?
We use Asante here in the Gulf Islands, Vancouver and further up Vancouver Island. Our next trip is up to The Boughtons. We don’t need to go far as this is the Boating Mecca of the West Coast of Canada.
What’s on your ‘Bucket List’ for experiencing aboard – do you have any cruising that you’re planning over the next year or so?
We hope to travel the San Juan Islands as we have met so many incredible boaters from there. We would love to explore the area and visit our new American friends.
Any favourite recipes that you make when you’re on board that you could share with us?
We like to make this dish on route to a mooring ball: We barbecue in a cast iron pan and put about six to eight chicken thighs in the pan, we use a local barbecue sauce that has lots of ginger in it, an onion sliced up, and six garlic cloves, using the cast iron pan that fits our barbecue.
The lid goes on and we turn them in about 20 minutes, add cherry tomatoes halved, olives, fresh thyme and rosemary from our garden at home, finally chopped up, and about a cup of good white wine. Once the chicken is done, remove and turn up your sauce and reduce. Make sure you have a fabulous baguette so you can soak up the sauce.
We put this over wild rice or potatoes. For dessert, it’s usually a homemade dessert we’ve brought with us.
