Christmas Week is BETTER than New Year’s Week for a BVI Crewed Yacht Charter!
Check out our TOP 10 List and find out why a Xmas Caribbean Sailing Vacation is the best!
With the New Year’s charter week in the BVI completely booked, why not consider the Christmas week for your Caribbean sailing vacation? There are so many reasons why a BVI crewed yacht charter is the best sailing vacation in the world: turquoise waters, gorgeous mountains and blue skies, white sand beaches, sea turtles, dolphins, colorful reefs, friendly, fun crews, warm days and cool nights, great beach bars, quiet anchorages…the US and British Virgin Islands are truly a paradise on earth!
Treat your family to the greatest gift of all this year: a BVI Crewed Yacht Charter!
10 Great Reasons to Book A Christmas Caribbean Sailing Vacation
10. A Caribbean Yacht Charter makes a great gift – and is easy to wrap!
9. No crowded shopping malls and terrible traffic to fight!
8. Be home for New Year’s Eve WITH A TAN!
7. Create a family holiday memory you will never forget!
6. Christmas Dinner prepared and served by an amazing chef and you don’t have to lift a finger!
5. Xmas week is more mellow than a New Years’ charter week – no crowds.
4. Great sailing weather (we call them the Xmas winds!)
3. December 19 to 26 2015 is Saturday to Saturday! Great for scheduling around school holidays.
2. Santa DOES visit the Caribbean, too!
1. We have AMAZING BVI Crewed Charter Yachts Available December 19 to 26, 2015
We have AMAZING BVI Crewed Charter Yachts Available December 19 to 26, 2015
Make Salt Island Part of Your Caribbean Yacht Charter Itinerary!
Salt Island, one of the less well known, must see, sailing vacation destinations is located next to Norman Island in the archipelago that forms the British Virgin Islands. It is most notable for the wreck of the Royal Mail packet steamer, RMS Rhone which was driven onto the reef of Salt Island during a hurricane on October 29, 1867.
Most of the ship’s crew were lost and buried in a mass grave on Salt Island. A circle of stones marks the grave.
The Wreck of the Rhone is the most popular diving spot in the British Virgin Islands. The wreck is a great dive because it is in shallow water, has swim-throughs, and its massive propeller can be seen from above the water.
On the island itself, the large salt pond is a remarkable feature surrounded by a thick, white “beach” of salt crystals where the water has evaporated. Island natives use the salt for facial scrubs and tonics as well as for seasoning.
There are currently no residents living on Salt Island, but a few derelict structures are still intact on the beach. The small population of around 20 people that lived there paid an annual rent to the Queen of England of a one pound bag of salt.
The harvesting of salt was once an annual tradition going back to 1867 and the reign of Queen Victoria. The administrator of the British Virgin Islands would present the pound of salt to the Queen during her annual birthday celebration. This tradition gradually fell away, but it was renewed in 2015 by the current Governor of the British Islands.
Charter catamarans such as Knot Anchored and Elixir make Salt Island a regular stop on their BVI itinerary. There are excellent photo opportunities to be found on the island, and the crew encourage their guests to bring a jar and pack it full of their very own Caribbean sea salt to take home.
Grab Your Straw Hat And Your Flip Flops! It’s Time to Two-Step in the Sand!
Rumor has it that a certain country music superstar who loves our Virgin Islands will be the headliner at this spectacular weekend event!
Check it out at https://www.facebook.com/LoveCityCountryMusicFest
Front Row Seats Still Available on Our Charter Yachts!
The best place to stay for this amazing weekend is on a charter yacht! Our all-inclusive Caribbean sailing cruises are affordable and fun! Imagine being anchored right off the beach in St. John where the concerts are being held. After the festival weekend take off for a great BVI sailing adventure or end your week-long charter with the festival as your finale! Either way, this would be a great way to reward a recent college graduate, get together with old friends, or reconnect with family.
Many of our featured yachts are still available for this weekend, but when the headliners for this festival are announced in the next week… they are sure to book quickly. For as little as $2,000 per person, you and your friends can be right in the center of all the action while enjoying the very best of an all-inclusive, week-long charter yacht vacation! You won’t find accommodations like this on St. John! All of your meals, beverages, beer, wine and standard bar are included!
Don’t miss out on the very best way to see the Love City Country Music Festival!
Micheale Zazo is an award winning chef who consistently receives 5 star reviews from guests enjoying a Caribbean sailing vacation aboard her charter catamaran Feel The Magic. That may be one of the reasons a crewed yacht charter aboard Feel The Magic was listed as number 2 in USA Today’s “Top Ten Romantic Getataways” this year. Micheale pairs her tantalizing cuisine with the perfect wines – she is also a certified sommelier! Here’s Micheale’s recipe for Spicy Crab Cakes – a classic with a Caribbean twist.
1 pound lump crabmeat, well drained and picked over
1/4 cup mayonnaise
3 tablespoons minced chives
2 teaspoons fresh lime juice
1/2 teaspoon honey
4 teaspoons Asian red chili sauce, such as sambal oelek
Salt and freshly ground pepper
1 ripe mango, peeled and cut into chunks
1/4 cup plus 3 tablespoons vegetable oil
All purpose flour, for dredging
3 large eggs, beaten
2 cups Panko (Japanese bread crumbs) or other dry bread crumbs
1 cup packed micro greens or mesclun
In a large bowl, combine the crabmeat with the mayonnaise, chives, lime juice, honey and 1 tablespoon of the chili sauce; season with salt and pepper. Stir well to break up some of the crabmeat. Form the mixture into 8 crab cakes, packing them firmly. Put the crab cakes on a baking sheet and refrigerate until firm, about 25 minutes.
Meanwhile, in a blender, puree the mango with 1 tablespoon of the oil and the remaining 1 teaspoon of chili sauce until smooth. Scrape the mango puree into a small bowl and season with salt and pepper.
Put a handful of flour into a medium, shallow bowl. Put the eggs in another shallow bowl and the panko in a third bowl. Take a crab cake in your hand and carefully dust it all over with flour, shaking off any excess. Dip the crab cake in the beaten egg and then coat it well with the panko. Repeat with the remaining crab cakes.
In a medium skillet, heat 3 tablespoons of the vegetable oil until shimmering. Add 4 of the crab cakes to the skillet and cook them over moderately high heat until they are browned and crisp, about 3 minutes per side. Drain the crab cakes on a wire rack set over a baking sheet. Repeat with the remaining 3 tablespoons of vegetable oil and 4 crab cakes.
Drizzle 4 plates with the mango puree and set 2 crab cakes on each plate. Mound the micro greens alongside and serve right away.
MAKE AHEAD The formed crab cakes and the mango puree can be refrigerated overnight. Bring the mango puree to room temperature before serving.
Austrian white wine: Grüner Veltliner
Embrace the Culture of the Caribbean though the Local Cuisine
Although your charter chefs will be preparing delicious meals for you aboard, and often drawing from local flavours and ingredients for inspiration, you still may want to venture ashore and try some of the foods that are special to the caribbean. You will find a mix of indigenous and imported ingredients from mangoes to lobster tails to bulls feet! Food is a big part of the cultural heritage of the virgin islands, so if you want to learn a bit about these islands, you will want to engage your tastebuds in the process.
This rich, heavy loaf is dubbed for the very clever way in which it’s made. The white flour dough often sweetened with coconut is placed into a skillet and set over hot coals. More hot coals are placed over the skillet’s lid to cook the bread from above and below until it’s toasted and brown. Dumb bread is usually cut into pie-shaped wedges, split in the middle and filled with cheddar cheese. “Cheese and Bread” is the popular breakfast for local workers.
These hand-sized rounds of fried bread are sold by themselves or with a fried chicken leg for a light lunch. The best that we have found are at Ms. Lucy’s on St. John.
Pronounced pahtay, these caribbean “hot pockets” are made from a flaky white flour dough that encloses a hot pepper-spiked mixture of ground beef, conch, salted codfish (called salt fish) or vegetables. The dough is wrapped around the mixture turn-over fashion and then deep-fried. You will find pate’s served almost everywhere from lunch trucks parked under trees along the side of the road, to convenience stores and gas stations. They are the favorite local “grab and go” meal. The best place for these is in St. John, Cruz Bay at Hurcules Pate Delight. After checking back into customs on your last day of charter, a stop there for a pate and a Red Stripe is a great way to re-charge before exploring the wonderful shops in Cruz Bay.
Our lobsters are all about the tail! The Caribbean Lobster differs from the Maine Lobster in that it does not have front claws. All of the meat is located in the tail. A favorite way of preparing the tails is split and barbecued on the grill. Anegada is famous for their BBQ’D lobsters as is Syndey’s Peace and Love or Abe’s in Little Harbor on Jost Van Dyke. Other chefs will chop up the meat and serve it in a curry sauce over rice.
Conch in Butter Sauce
These beautiful shellfish are a delicious local favorite. The meat is pressure cooked until it is extremely tender and then served in a butter sauce.
This delicious stew of local greens is a staple of the diets here. Spinach, okra and local greens are the base with often conch, fish or smoked pig tail added. Fungi is the typical accompaniment.
This mixture of cornmeal, water and butter is cooked and hand-stirred to become a mashed potato like consistency. It is served as a side dish and accompanies many of the local meals.
Like Conch these mollusks are harvested at limited times during the year and are considered a true island delicacy. They are typically served sautéed in garlic butter and served over rice. They are pronounced “Wilks” here.
Many islanders will argue over who makes the best roti, but they are all pretty delicious. Rotis are like warm tortillas with a chickpea flour wrapping enclosing a stewed filling of curried meat, seafood or vegetable filling.
This soupy stew is made with – you guess it -bull’s feet! A medley of vegetables such as peas and carrots as well as root vegetables such as yams, sweet potatoes and white potatoes are added to the meaty bull’s feet to create a very rich and densely flavored soup.
Firm-fleshed white fish such as red snapper or old wife is boiled or pan-fried and served whole with the head intact (locals say that the eyes are the best part!) in a creole sauce. Fungi is a typical accompaniment as well as fried plantain.
The large green bananas are very starchy and must be cooked to bring out the sweetness. Sliced thin and fried in oil, the plantains take on a delicious caramelized sweetness. They are a favorite side dish served with most meals. Plantain chips are also a favorite snack here.
This rich, meaty, flavorful stew’s main ingredient is goat meat with a mixture of root vegetables, greens, onions and carrots.