EBB & FLOW
- Type: Catamaran
- Year Built: 2016
- Year Refit: 2021
- Builder: Lagoon
- Size: 56 ft | 17 m
- High Price: $32,000
- Low Price: $30,000
- Currency: USD
- Summer Locations: Caribbean Virgin Islands (BVI)
- Winter Locations: Caribbean Virgin Islands (BVI)
~Electric Head (Fresh Water Flush, Toilet Tissue Compatible)
~Dedicated Shower Stall (with wand and seat)
~Air Conditioned (with independent cabin controls)
~Deluxe Linens and bedding with Memory Foam
~Complimentary Toiletries
~Hair Dryer (x3), Straightener, Curler, LED Makeup Mirror
~Calming Oil Diffusers
~Work Desks
~Smart TV
~Fusion Stereo (with Bluetooth)
~USB Charging and 110V Outlet Adapters
- King Beds: 1
- Queen Beds: 2
Taylor grew up in Central Virginia, splitting summers between driving ski boats on the lake and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor pursued a passion for living outside of the box. Playing in a touring rock band transitioned to extended trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing and within a short period he was a licensed captain living aboard and traveling on his own boat.
USCG 100GRT Master, Near Coastal, Auxiliary Sail
PADI Open Water Dive Instructor
STCW A-II/3 Master
STCW 2010 Basic Safety Training
Emergency First Response Instructor
FCC Marine Radio Operator's Permit
ENG 1
Captain Napkin
Chef/Mate Margaret Harrington
Margaret also hails from the Blue Ridge Mountains of Virginia. She has sailing in her genes from her father who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and appreciation for the way a good meal can bring families and friends together. Margaret attended the National Outdoor Leadership school before earning her bachelor's degree from the University of Colorado in Boulder. She is a certified yoga teacher and passionate scuba diver. Don’t miss the opportunity to slow down and appreciate nature’s bounty or learn cooking techniques with Margaret.
Qualifications - Margaret
PADI Divemaster
STCW 2010 Basic Safety Training
STCW First Aid, CPR, AED
ENG 1
200HR Yoga Teacher Training
Mermaid
Taylor and Margaret
April 12 - July 19, 2023
November 10, 2023 - January 6, 2024
Travis and Missy Kreuger
January 19, 2024 - May 7, 2024
December 20, 2024 - May 5, 2025
Travis and Missy are the ultimate power couple - both Captains, PADI Dive Instructors, and Chefs. Their
qualifications are complimented with their beaming personalities, which ease any guest into comfort and
familiarity like spending a week sailing with longtime friends. The upcoming season will be their 8th
operating luxury sailing catamarans in the Virgin Islands. They take great pride in their customer
satisfaction and maintaining a luxury yacht like it’s their own.
Captain and Dive Instructor Travis Krueger
Ebb & Flow is Travis’s fifth yacht to captain aside from diving vessels; thus he’s refined his technique
for delivering lifelong memories week after week. Full of experiences and stories, Travis has a history
with Midwestern Ice Hockey and ice fishing, time in the US Navy, university years bartending, time spent
in New England, and uprooting his life to take a chance in the land of “limin’ out”. His experiences
prepared him for the realm of hospitality and with over 15 years of experience, his craft is perfected. As
a highly skilled Dive Instructor, sailor, cook, outdoorsman, and mixologist – Travis can pull from a range
of skills to offer his guests a truly tailored experience.
Qualifications:
? USCG 100 Ton Master
? STCW Safety Training Crowd &
Crisis
? Emergency First Response First Aid
& CPR Instructor
? USCG Sailing Endorsement
? PADI Master Scuba Diver Trainer
? PADI Open Water Instructor
? Padi Freediving Instructor
? ATOM Leadership & Mgmt Training
? US Naval Nuclear Certified
? Barmasters of Virginia Mixologist
? Repair Technician for PSI, ScubaPro, AquaLung, Sherwood, and Cressi
Chef, Captain, and Dive Instructor Missy Krueger
Missy brings a well rounded skill set to the table: in addition to captain and chef, she’s a wine sommelier,
fine dining expert, and master scuba diver trainer. Having a long history in the Hamptons, Missy has had
the privilege of working at some of the top restaurants and her intimate understanding of food and wine
was imparted on her by the likes of Nick and Toni’s and Barefoot Contessa. Missy moved to St. John in
1996 and she’s been sharing her love of sailing, diving, and fine dining ever since. Missy’s extensive
knowledge and love of the Caribbean waters along with her devotion to superior hospitality create a
dynamic and truly memorable visit. Inquire with Missy about her unforgettable wine tasting menu and
wine pairing options - an experience you won’t want to miss.
Qualifications:
? USCG 100 Ton Masters License
? STCW 500 Ton
? Vessel Security Officer Crowd & Crisis Management
? Padi Staff Instructor
? Dive Instructor
? Master Scuba Diver Trainer
? Court of Masters Certified Wine Sommelier
? 20 Years Fine Dining Experience
**Crew is fully vaccinated**
- Captain: Taylor Smith
- Language: English
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
The Cuisine- Chef Margaret Harrington
The Onboard Dining Experience
On Ebb + Flow, we offer a very unique menu style. Through observation and direct feedback, we’ve created a menu plan that caters to more time in and on the water, adventure and activities and less time feeling tired from eating too much. Because Margaret is a bonafide mermaid, Dive Master, Yoga Teacher, underwater hunter, and avid hiker, she can dedicate her time towards activities with you in the morning while showcasing her best culinary skills in the afternoon and evening.
What we offer is better… think “energize”. We want you feeling satiated, not heavy and tired from eating all day.
Our premier menu plan is two fully cooked meals: Brunch + Dinner. To start the day, a lighter continental style breakfast* will be available to graze on as individuals rise and shine. Additionally, appetizers and homemade desserts will be served as desired. Snacks will be available all day.
*Options are chosen as a charter entity prior to charter, in the preference sheet.
Chef Margaret will work with you and your group to determine the best options in a phone call about a month prior to your charter date. She maintains flexibility and welcomes an open conversation throughout the charter experience in regards to timing meals and specific needs. Her ultimate goal is to have people feeling vitalized through a nutritional, healthy, and even indulgent week aboard Ebb & Flow through her attentiveness and care.
Please keep in mind, planning is essential. Because we often visit remote places, access to provisions can be limited and extremely costly. Prior to your charter, each charter guest will be required to fill out a "Guest Profile + Preference Sheet", which is a place to share your specific provision needs, preferences, and allergies.
Sample Menu
A great meal nourishes the body and captivates all the senses, while bringing family and friends together in a setting that completes the experience. Featuring fresh ingredients, local flare, and chef caught sea to table seafood, your menu on board will be a personally catered and approachable culinary experience.
Continental style breakfast options:
- Yogurt, granola, local honey and fresh berries
- Toast, assortment of jams, hard boiled or scrambled eggs, fresh fruits
- Daily bread, pastries, muffins. GF options available
Brunch Sample - Served between 10AM-12PM
Served with fresh fruit and choice of meats
- Shakshuka: asparagus, stewed tomatoes, poached eggs, mediterranean spices, dill biscuits, bacon or mediterranean meats
- Caribbean Eggs Benny: tostones, tomato, arugula, poached eggs, passionfruit hollandaise + side of watermelon, basil, feta salad
- Lobster Omelets, potatoes, and a fresh salad, sausage
- Lunch style brunches available as well
We recognize this style isn’t for everyone and we are happy to accommodate a traditional menu plan, indicated in the contract and preference sheet prior to charter.
A traditional sample menu follows:
Breakfast
Asparagus Shakshuka
stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit
Caribbean Eggs Benny
tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise
Homemade Granola and Yogurt
blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits
Lunch
Pear Prosciutto Pecan Salad
anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans
Ahi Tuna Bowls
quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette
Tandoori Chicken Skewers
cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing
Appetizers
Caribbean Conch Ceviche | scotch bonnet | citrus | passionfruit | coriander
Almond “ricotta” spread (vegan) | blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini
Prosciutto wrapped asparagus | balsamic reduction
Dinner
Locally Sourced Mahi Mahi
8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc
Black Angus*
prime select, grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak
Unadulterated Crab Cakes*
jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes
Desserts
Lavender olive oil cake | orange bergamot icing
Salted caramel chocolate torte
Avocado cocoa mousse
Missy's sample cuisine
Breakfast Bruschetta | Poached Eggs | Baked Prosciutto | Sauteed Spinach | Tomato | Lemon Hollandaise
Salmon Nicoise | Grilled Salmon | Mixed Greens | Olives | Green Beans | Roasted Potatoes | Maple Dijon Vinaigrette
East Hampton Shimp Cocktail | Poached Shrimp in Court Bouillon | Zesty Cocktail Sauce
Macadamia Nut Crusted Local Mahi Mahi | Coconut Jasmine Rice | Mango Chutney
Key Lime Pie | Graham Cracker Crust
- Air Conditioning
- BBQ
- Beach Games
- Hammock
- Ice Maker
- Ipod
- Kids Skis
- Toilet Paper in Heads
- Tube
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 2 | $30,000 |
| Summer 2023 | 3 | $30,500 |
| Summer 2023 | 4 | $31,000 |
| Summer 2023 | 5 | $31,500 |
| Summer 2023 | 6 | $32,000 |
| Winter 2023 to 2024 | 2 | $30,000 |
| Winter 2023 to 2024 | 3 | $30,500 |
| Winter 2023 to 2024 | 4 | $31,000 |
| Winter 2023 to 2024 | 5 | $31,500 |
| Winter 2023 to 2024 | 6 | $32,000 |
| Summer 2024 | 2 | $30,000 |
| Summer 2024 | 3 | $30,500 |
| Summer 2024 | 4 | $31,000 |
| Summer 2024 | 5 | $31,500 |
| Summer 2024 | 6 | $32,000 |