Annoy your coworkers! Book a BVI yacht charter with iYachtClub today! 1-855-924-8252| iYachtClub10. Wears flip flops with a suit to the management meeting

9.   Has the Soggy Dollar Bar Web Cam bookmarked on their computer

8.   Keeps calling the boss, “Cappy.”

7.   Says, “Sorry, I’m still on island time, Mon” when asked for reports.

8.   Suggests adding Cruzan Rum to the water cooler.

6.   Overly tan for February.

5.   Zach Brown music playing non-stop from their cubicle

4.   Begins most sentences with, “When we were on our catamaran in the BVI…”

3.   Phone’s wallpaper shows count-down calendar until next charter

2.   Checks their catamaran’s facebook page every 10 minutes

1.   Can’t stop smiling

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

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.

Suggested Wine

Austrian white wine: Grüner Veltliner