We buy locally grown fresh fruits and vegetables when available as we provision for sailing.  We love to load up on mangoes, bananas, papayas, limes, oranges, tomatoes, cucumbers, and garlic and onions.  Our meals will be prepared with as many fresh ingredients as possible.  Fresh fish is a highlight for dinners on shore (including large Caribbean lobster caught fresh on the island of Anegada in the BVI).  We prepare meals on the yacht according to your dietary suggestions.  Before we go, we will give you a checklist and you can indicate items you really do NOT eat .. and items you really LIKE .. so we can consider those when we prepare our menus.

Here's some sample recipes we might serve.  Your sailing will include 6 breakfasts, 6 lunches, and 2 dinners on board, plus appetizers and drinks.  We will have plenty of bottled water, juices, and sodas.  Wine and beer and rum punch are our standard sunset offerings, but we can provision with other beverages you might request.

Sharon shopping for fruit and veggies at an outdoor market.

While a plantain looks like a banana, it is used differently.  It can be boiled green and used like a starchy potato.   When it yellows it can be baked and used similar to a sweet potato. When it turns dark, it can be fried as a complement to a meal or even a little dessert.

To fry a ripe plantain, heat canola oil in a skillet. Using a cutting board, peel the plantains and slice them diagonally lengthwise. Slices should be 1/4 inch thick. Place them in the hot oil and cook for about 3 minutes turning until golden brown on both sides. Remove from oil and pat dry with a paper towel.

These are very delicious and full of nutrition like bananas, high in potassium.

We make each glass individually. The main ingredients are:

• glass filled with ice

• pure passion fruit juice

• Cruzan rum to taste (1 oz for starters)

• Campari bitters (just enough to make it pink)

• wedge of lime.

Rum is made in many of the Caribbean islands.   We use Cruzan rum made in St. Croix.  This drink is also delicious served without alcohol.

Banana Stuffed French Toast

1 loaf of french bread

3-4 eggs

3/4 cup milk or cream

3-4 bananas (not over ripe)

3/4 cup brown sugar

1/4 cup butter

1 tsp. vanilla

Slice the french bread into pockets.  Do not use the ends.  Slice the first slice through the loaf, the second only 3/4 of the way (to make a pocket to stuff banana slices), the third all the way through and so on.

Peel and slice bananas.  Lay inside pockets.  Sprinkle with brown sugar.

Mix together milk, eggs and vanilla.  Dip each slice into egg mixture and brown in skillet with melted butter.  Cook, turn, and allow brown sugar to caramelize.  Serve warm, with syrup or as an extra treat, homemade caramel syrup.  And, of course, don't forget the fresh fruit!

     Recipe for Relaxation  

• the sound of gentle lapping waves against the side of the boat
• the soft setting sun after a day of play
• the warm breeze blowing your hair
• the sound of steel drums in the distance
• the pelicans diving for breakfast as you sip your morning coffee
• the stillness of the morning as you watch the island wake up
• the quiet absence of daily demands of life

     You can add some more after your trip!  This recipe is can be tailored just for you!