MAKIN' MEMORIES Yacht Charter Catamaran
MAKIN' MEMORIES Yacht Charter Catamaran
Accommodations
3 Queen Guest Cabins
1 V Births
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
MEET THE CREW:
Captain and Chef: Cory Buschio
First Mate/Stew and back-up Captain: Emily Buschio
Cory and Emily both have a strong love for the water and anything fun in the sun. Together they make a magnificent team and will go above and beyond to make your vacation memories last a lifetime.
Cory's passion for water sports started at a young age while growing up on the Chesapeake Bay, a few miles from Annapolis, Maryland, the Nation's sailing capital. He has over 20 years of experience skippering, racing, teaching and captaining sailboats and is willing to show anyone the ins and outs of the sport. He has been cruising the Caribbean since the early 2000's aboard large sailing catamarans and can share his extensive knowledge of the islands, restaurants and culture with you. With a passion for cooking and 3 years in the restaurant service industry as a craft cocktail bartender, he'll be sure to provide first class dining and beverages while accommodating any customer requests or needs. As a team, we share responsibilities in the galley preparing meals and catering to our guests.
Emily comes from a family of charter boat fishing captains. While being raised on Tybee Island, Georgia, she was taught from a young age everything about the charter industry; inshore/ offshore fishing, dolphin eco-tours, fossil hunts and enjoys educating others about the natural eco-systems. She has always had a passion for the water which began behind a boat, wake boarding and water skiing. She has 15 years experience in the restaurant service industry, working at one of the nation's top restaurants learning from award winning chef's and managers. Emily is a certified Yoga instructor and loves leading practices on the beach, paddle boards and sailboats. She'll help center your mind during one of her practices in the world's most beautiful setting.
Cory and Emily fell in love the summer of 2012 and have been attached at the hip ever since. Together, they ran a successful standup paddle board and kiteboarding retail store in St. Augustine, Florida and married in 2017. Their passion for travel, kitesurfing and scuba diving lead them to chartering catamarans for their clients in the Bahamas where they quickly realized they wanted a lifestyle change. They are both USCG Certified Captains; Cory with his Master License, Auxiliary Sailing Endorsement and STCW, Emily with her 6-Pack and STCW.
They would love to have you aboard one of their sailing vacations. Their unique experiences, certifications and qualities will ensure you have the best possible vacation in the Virgin Islands with a laid back, professional couple who put safety and customer satisfaction first.
If you're interested in adding kitesurf lessons or yoga into your vacation, please see our additional rates:
Kitesurf Lessons | $150/ Hour Per Student | All equipment provided
Yoga | $25/ Class | Paddle board, beach or on the sailboat
Water Entertainment
Large inflatable island
Noodles
Floating Chairs
Fishing Rod
2 SUP's
Snorkel Gear
1 Tandem Kayak
Scuba Diving
Onboard Entertainment
Kitesurf Lessons | $150/ Hour Per Student | All equipment provided
Yoga | $25/ Class | Paddle board, beach or on the sailboat
Menu
This menu is a small sample of our abilities. We enjoy cooking many varieties of cuisine and love to be challenged with different dishes and cooking styles. Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.
Breakfast
Acai Bowl
Served with granola, fresh berries, bananas, chia seeds and coconut.
Eggs Benedict
Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce.
Bacon and Spinach or Vegetable Quiche
Cheesy bacon and spinach with peppers and onions or mushroom and spinach quiche.
All American Breakfast
Chocolate chip or blueberry pancakes, cinnamon and nutmeg whipped cream, scrambled eggs and sausage.
Yogurt Parfait
Served with granola and fresh berries.
Assorted Baked Goods & Pastries
Croissants, bagels, pound cake, tarts and fresh fruit.
Sweet Potato Hash
Served with sausage, peppers, onions and a fried egg.
Southern Classic
Eggs cooked your way, cheese grits served with bacon, sausage or ham.
Lunch
Chicken or Shrimp Salad
Homemade chicken or shrimp salad with onions, peppers, celery, mayonnaise and seasonings. Served on a sandwich or over a field green salad.
Fish Sandwich
Lightly breaded, pan-seared fish fillet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad.
Ceviche’ Nachos
Fresh seafood marinated in lime juice, onions and peppers served cold over cheesy nachos with a cilantro sour cream.
Fish or Shrimp Tacos
Blackened or grilled served with peas & rice, salsa and all the fixings.
BBQ Chicken Sandwich
Served on a roll with bacon, melted cheese, lettuce, tomato, onion and pasta salad.
Iceberg Ahead Salad
Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle.
All American Lunch
Hand formed cheeseburgers or grilled brats served with mac and cheese and green bean salad.
Appetizers
Caprese Skewers
Mozzarella, tomato, basil, EVOO and balsamic.
Charcuterie Board
Assortment of cheese, meats, berries and fruit. Served with crackers and honey.
Guacamole
Freshly made guacamole served with chips and salsa.
Bacon Wrapped Scallops
Pan seared scallops wrapped in bacon served with an orange marmalade.
Pimento Cheese Bruschetta
Pimento and American cheese baked on a baguette topped with fresh herbs.
Dinner
Grilled Steak and Risotto
Marinated grilled steak served with a mushroom and cheese risotto accompanied by a grilled Caesar salad.
Pesto Pasta with Fresh Seafood
Catch of the day served over veggie pasta with a basil pesto sauce with garlic bread.
Pan Seared Stuffed Pork Chop
Stuffed with apples and assorted cheeses served with potatoes au gratin and creamed spinach.
Mongolian Fried Rice
Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice and zucchini.
All Italian Dinner
Homemade sauce and meatballs served over pasta with a spinach salad.
Chicken and Rice
Marinated grilled chicken served with an arugula, sun-dried tomato orzo.
Grilled Rack of Lamb
Frenched rack of lamb grilled with a rosemary herb crust, polenta and broccoli.
Dessert
Chocolate Soufflé’
Dark chocolate, orange and Grand Marnier. Served with fresh berries.
Banana Cream or Key Lime Pie
Freshly baked with a graham cracker crust and almond whipped cream topping.
Cinnamon Apple Tart
Marinated apples, phyllo dough, baked to perfection.
Gluten & Dairy Free Brownie Cake
Brown sugar, coconut oil, almond flour and dark chocolate.
Glass of water, always hydrate!
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $11,000 | $11,800 | $12,600 | $13,200 | $14,000 |
| Summer 2019 | $11,000 | $11,800 | $12,600 | $13,200 | $14,000 |
| Winter 2019 to 2020 | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
| Summer 2020 | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
| Winter 2020 to 2021 | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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SIMILAR YACHTS TO MAKIN' MEMORIES
FREE INGWE
Size: 45.0 Ft
Builder: Robertson and Caine
Year: 1998
Number of Crew: 2
$12,000 - $14,000 / Week All InclusiveLearn more
GYPSY PRINCESS
Size: 45.0 Ft
Builder: Lagoon
Year: 2012
Number of Crew: 2
$14,800 - $17,200 / Week All InclusiveLearn more
AU SOLEIL
Size: 45.0 Ft
Builder: Lagoon
Year: 2016
Number of Crew: 2
$14,000 - $15,500 / Week All InclusiveLearn more
RAPSCALLION
Size: 45.0 Ft
Builder: Lagoon
Year: 2018
Number of Crew: 2
$13,700 - $16,000 / Week All InclusiveLearn more
