While the Caribbean is rarely included among the great gastronomic hubs, it may be time to change all that. Among its advantages: fresh ingredients like straight-off-the-boat seafood, tropical fruits picked each morning, and a plethora of spices that European empires fought wars to control in centuries past.
Lunch today aboard the 47’ Catamaran Caribbean Dream: Lobster, Prawn, Mango and Pomegranate Salad with a Sweet Chili Lime Vinaigrette –
Good Moon Farm’s Organic Tomatoes and Basil, Fresh Mozzarella and Olive Oil Caviar. Part of a delicious lunch aboard the 47′ Catamaran Caribbean Dream.
Getting hungry for an appetizer? How about Mini Shrimp Tacos with Mango Green Curry. Yes please! From the galley of Amanda Grant aboard the 62’ Sunreef catamaran Catsy, available year round in the Virgin Islands.
Today’s scrumptious bite from the galley of Chef Carly aboard the 76′ catamaran AKASHA: Panko and nori coated wahoo with a sweet ginger rum sauce and papaya noodle salad.
A favorite on Gilligan’s Island, a favorite on Catsy!
We’ll start the meal with an appetizer from Chef Carly on AKASHA, the Silhouette 76 cat… Looks like a lovely scallop shell, laden with, of course scallops, and a little calamari too.
Tapas lunch aboard 47′ Cat Caribbean Dream: Mango and Crab Rolls with Thai Vinaigrette, Chili Glazed Crab Legs, Miso Garlic Prawns and Tempura Roll with Hoisin Glazed Duck Confit, Foie Gras and Sweet Plantains topped with Pickled Ginger Chips
A coconut and lime panacotta with a passion fruit coulee and mango twist – Today’s dessert image from Chef Carly aboard the 76 ft. catamaran AKASHA. And it looks like it’s served in a passion fruit rind.
Another treat from Julie aboard the Privilege 65 cat FELICIA... Dessert today: Banana mousse surrounded by crisp coconut tuiles, served with a raspberry guava sauce…. Yummers!
THAI NIGHT!! We had an appetizer party aboard Lolalita for all 16 tandem guests! Ernie made us strawberry daiquiris and ‘pum runch’ to start. Then we enjoyed chicken lettuce wraps and shrimp summer rolls, with sweet chile sauce… What a night!
Taste temptations from Chef Carly Williams aboard the 76′ catamaran AKASHA – Pan Roasted Seabass on a citrus risotto with a spinach pesto.
Congrats to Chef Melissa Neidlinger of the 45’ catamaran FREE INGWE; she just published her cook book, “Island Eats.”
“Yummers” on catamaran MA HA. Guests caught some mahi mahi for lunch! Photo courtesy of the 57’ Lagoon catamaran MA HA
Here is a delicious plate of sushi from Chef Cara’s galley aboard the 76′ catamaran Akasha.
The only thing more awesome than Caribbean peanut butter pie is chocolate peanut butter ice cream pie. With caramel. And more peanuts. From S/Y LOLALITA in the BVI:
Chef Sherri’s Breakfast served off of Prickly Pear Beach: French Brie, Baby Asparagus, Red Onion Egg Scramble served on top of toasted French croissant with crispy bacon, baby mixed greens and grape tomatoes with light vinegarette. Tropical Fruit Bowl with mango, strawberries, grapes and kiwi with fresh mixed tropical juice and fresh brewed Caribbean coffee. 47’ Catamaran GREEN FLASH –
“With fresh ingredients, amazing spices, and far-flung influences, the Caribbean Islands serve up some of the world’s most tantalizing cuisine.”
– from an article entitled Best Caribbean Islands for Foodies, Travel & Leisure Magazine, April 13, 2013 by Joe Yogers
