GET ALONG
GET ALONG
BRAD & KRISTI
Brad Marquart grew up in a small Mississippi river town in Missouri. After completing a degree in Biology at a liberal arts college it was time for some adventure, and he left the Midwest for a new life on the ocean. He joined a commercial fisheries management consultancy in Alaska, working on fishing vessels to provide precise and timely data regarding fishery health directly to NOAA. After working aboard 12 large fishing and fish processing vessels operating out of Dutch Harbor and Juneau, he traded the Bering Sea for the Rocky Mountains and moved to Denver, Colorado. There he started as a bioenergy researcher developing alternatives to mining coal, before switching gears and becoming an environmental scientist liaising between the oil and gas industry and state regulatory bodies. However, his previous life on the ocean had left a mark.
Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now starting his 7th year in the term-charter industry, Brad has also earned an advanced scuba certification and enjoys sharing cooking and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.
Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as a professional yacht chef. Kristi recently expanded her culinary repertoire while attending the Ashburton Cookery School in England, where she trained under talented chefs with Michelin star backgrounds. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate, and her menus are made with the guests’ preferences in mind. Kristi loves the creative freedom of serving beautiful meals that become a conversation piece over the table.
Kristi also holds a USCG 100-ton Master Captain’s license, a bachelor's degree in environmental science, an advanced diver certification, and 12 years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her tenth season operating charter boats in the Virgin Islands. Kristi & Brad are honored to call Get Along home and will ensure your vacation is the kind you smile about for years to come.
***MID JANUARY 2023-JULY 2023***
SY & KARA
Originally from Atlanta, Ga, Sy was born in 1987 to a family rooted in hospitality and travel. His passion for the ocean began early during his summers on the shore of Amelia Island, Fl. After college he spent nearly a decade in hospitality management. Prior to finding his passion working on the water he managed an event venue and historic bed and breakfast in Amelia Island. In early 2017, Sy stumbled upon the beautiful islands of the Florida Keys. The crystal clear waters, fruitful life, and a certain Aussie sheila captured his heart. He spent three years captaining with Fury Water Adventures; taking thousands of guests a year snorkeling, on backcountry mangrove tours, and parasailing!!
Kara was born in West Australia in 1988 and moved to Darwin, Northern Territory at a young age. Kara is the oldest of eight adventurous children raised in the bush of the Outback. Her father inspired the love of the sea with sails along the coast of north Australia and throughout Indonesia. After a career driving haul trucks in the mines she set off to explore the world. Living throughout Indonesia, Thailand, and Europe she eventually found her way to the US.
She lived in New York City for two years working in event management, but whilst on holiday in Key West she realized she wanted to be back at the ocean. She was hired by Fury Water Adventures, where she worked for almost 5 years. Her long list of experience and credentials include chef and mate for a charter spearfishing company as well as chef and ground support for a TP52 Series Team in Europe. She is a USCG 100 ton captain and accredited Ashburton Chefs Academy graduate.
Sy and Kara met in Key West in 2017 and solidified their love camping across Australia in 2019. They were married in their beloved Key West in December of 2020 and headed south to their new Caribbean home the very next day! These two have spent the last few seasons aboard the lovely S/V EASIR II a 2020 46’ Lagoon and are thrilled to be partnering with Brad and Kristi Marquart on S/V Get Along for the 2022-2023 season!!
Specifications
| Type | Catamaran |
|---|---|
| Builder | Royal Cape |
| Year Built | 2020 |
| Size | 57.00 Ft |
| Beam | 28 Feet |
| Draft | 4.5 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | RH or YHG |
| Other Pick-up: | Inquire |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V and 220V |
| Water Maker: | Yes |
| Water Cap: | Lots |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | 1-2 per ca |
| Guests Smokes: | No cigarettes. Cigars on aft |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | N/A |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 14'6 |
| Dinghy hp: | 50HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and casting |
| Rods: | 3 |
CHEF KRISTI'S SAMPLE MENU
(accompanied by first five photos)
- Breakfast -
All served with fresh fruit, coffee, hot tea & juice options
Raspberry puff pancake, vanilla yogurt and a side of bacon
Orange cream french toast served with breakfast sausage
Caprese frittata served over local arugula with balsamic glaze
Avocado toast topped with a poached egg, fresh cilantro & sweet smoked paprika
Cheddar, bacon, egg & hash brown casserole served with warm scones
Banana pancakes with toasted coconut and pecans
Locally made bagels & smoked salmon platter with veggie cream cheese
- Lunch -
Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad
Cheeseburgers in paradise with rosemary kettle chips
Caesar salad with baked snapper & a tomato, basil, bell pepper soup
Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula
Greek salad served with steak and shrimp and fresh baked beer bread
Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon
BBQ pulled pork sandwiches, apple cabbage slaw, crispy fried onions, baked beans
- Hors D’oeuvres -
Cheese and charcuterie board
Tuna poke stack
Honey-pistachio baked brie
Vegetable eggrolls
Mediterranean spread
Fresh catch ceviche
Veggie dip boule bowl
- Dinner -
Caribbean lobster tail | filet mignon | roasted garlic truffle mash | local microgreens
Jamaican jerk mahi | coconut rice | avocado jalapeño crema | pineapple salsa
NY strip | buffalo shrimp | purple potato mash | gorgonzola & crispy onions | grilled carrots
Seared scallops | squid ink scampi | heirloom tomatoes
Grilled grouper | lobster risotto | prosciutto-wrapped asparagus
Sesame ginger glazed salmon | vegetable fried rice | wakame salad
Family style fiesta | surf & turf tacos | cumin black beans | taco accoutrements
- Dessert -
Flourless chocolate cake with passionfruit coulis
Lemon scones with fresh berries and cream
White chocolate berry cheesecake with raspberry coulis
Key lime mousse with ginger snap crumble
Dark chocolate brownies with salted caramel
Tropical fruit sorbet with amaretti biscuits
Freshly baked cookies with vanilla ice cream
- Ship’s Bar -
Tito's | Grey Goose | Deep Eddy Ruby Red
Tanqueray | Bombay
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Cruzan Passion Fruit | Kraken | Captain Morgan
Sauza Silver | Patron Silver | Cazadores Reposado
Jack Daniels | Crown Royal |Maker's Mark | Bulleit Bourbon
Cointreau | Grand Mariner | Peach Schnapps | Baileys | Kahlua | Triple Sec | Amaretto | Angostura Bitters
Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | LaCroix | Ting | Orange Juice | Pineapple Juice | Cranberry Juice | Mango Juice | Passion Fruit Juice | Zing Zang Bloody Mary Mix
- Specialty Cocktails -
Classic Painkiller with Cruzan light rum, pineapple juice, orange juice and creamy coconut
Island Style Mojito with Cruzan rum, fresh squeezed lime, local passionfruit, and homemade mint simple syrup
Award Winning Thai One On with Deep Eddy Grapefruit vodka, Thai basil & lemongrass simple syrup, fresh lemon and soda
Sea Esta’s famous Mai Tai with lots of rum and secret fresh ingredients
Watermelon Jalapeño Margarita with spicy infused Sauza silver, fresh lime, puréed watermelon and organic agave nectar
Mermaid Tears with Cruzan dark rum, Cruzan coconut rum, Blue Curaçao, pineapple juice and fresh lime
CHEF KARA'S SAMPLE MENU
(accompanied by last five photos)
Breakfast
Southern Eggs Benedict
poached egg with pulled pork on English muffin topped with homemade hollandaise sauce
www
Shrimp & Grits
sautéed shrimp, chorizo, and cherry tomatoes in a creamy cajun sauce served over southern grits topped with a poached egg and bacon
www
Kam’s Gluten Free Banana Pancakes
pancakes made of blended bananas and egg w/fresh fruit, maple syrup, and bacon
www
Cook to Order Omelettes
your choice of local sourced veggies, protein, and cheeses cooked to order in a 2 egg omelette
www
Smashed Avo on Toast
smashed avocado on toasted bread of your choice, topped with feta cheese and balsamic glaze - accompanied with poached egg on a bed of arugula
www
Texas French Toast
conventional french toast with a southern twist of a cornflake casing, served with 100%
maple syrup and fruit garnish
www
Shakshuka
poached eggs in bed of tomato, onion, and garlic; garnished with feta and cilantro
www
Sweet Crepes
classic crepe topped w/ homemade fruit syrup and cream
www
Two Egg Breakfast
two eggs any style, sausage or bacon, & homefries or grits
www
Breakfast Burrito
onion, jalepeno, egg, bacon or sausage burrito topped w/ cilantro sour cream and pico
Lunch
Ozzy Burger
classic hamburger w/ an ozzy twist on a brioche bun with your choice of cheese and topping
www
Fish Sandwich
catch of the day (grilled or blackened) on a brioche bun w/ homemade aioli
www
Chicken Salad Wrap
homemade chicken salad in a spinach wrap
www
Fish Tacos
grilled or blackened catch of the day served in a flour tortilla, rice, and beans
www
Greek Salad
traditional Greek salad w/ homemade dressing topped with your choice of avocado or catch of the day
www
Mediterranean Gyros
roasted lamb & onion w/ lettuce served on pita, topped with homemade tzatziki
www
Mediterranean Chicken
Italian chicken w/ a Mediterranean twist served over couscous
www
Classic Cuban
Cuban sandwich, served with plantains and kettle chips
www
Buffalo Chicken Sandwich
panko breaded chicken sandwich w/ fingerling potatoes & homemade aioli
www
Jerk Chicken Skewers
jerk chicken and pineapple skewers served with avocado corn salad
Hors d’œuvres
Ceviche of the Day
Fresh Spring Rolls
Tuna Tataki and Shishito Peppers
French Appetizer | selection of foie gras, rillette, fresh herbs on crusty baguette
White Wine Garlic Mussels
Charcuterie Board
Buffalo Chicken Dip
Caprese Skewers
Spinach Artichoke Dip
Stuffed Peppers
Bacon Wrapped Asparagus
Dinner
Green Curry
Vegetarian curry over long grain basmati rice - add chicken or shrimp
www
Steak Night
Filet mignon with baked potatoes sour cream
www
Thai Salmon
salmon topped w/ ginger & cilantro paste served with pearled cous cous
www
Kara’s Paella
Traditional paella with fresh local seafood and a secret Australian twist!
www
Chicken Piccata
Crumbed chicken with a buttery lemon caper sauce served with mushroom parmesan risotto
www
Pasta Night
homemade chicken parmesan pesto or spaghetti bolognese w/ ground beef
www
Ben’s Sunday Roast
Slow cooked roast w/ potatoes, gravy, and honey carrots
www
Low Country Boil
Classic Cajun Boil w/ corn, onion, potatoes, andioy sausage, & shrimp
www
Surf and Turf
slow marinated London broil & blackened shrimp served w/ veggie medley
www
Lamb from OZ
slow cooked lamb w/ tzatziki served with potatoes and mixed veggies
www
Malay Kari Laksa
Smooth but tangy Malaysian curry soup with veggies and noodles
Side Salads
All served with house made dressings
Caesar Salad
Greek Salad
Fresh Lemon & Arugula
Desserts
NY Style Cheesecake w/ Raspberry Compote
Moroccan Honey Cinnamon Oranges
Mango Carpaccio
Coconut Flan
Pavlova
Chocolate Mousse
Maple Vanilla Baked Pear
Greek Yogurt Parfait w/ Fruit
Brownie w/ Cream
All menu items subject to local availability
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 |
| Summer 2023 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 |
| Winter 2023 to 2024 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 |
| Summer 2024 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 |
GENERAL NOTES: |
|||||||||
| MCA Compliant | |||||||||
| All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client | |||||||||
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