USVI/-BVI Series: Food & Wine Tasting...A Really Tough Job!
As many of you are already aware, I visited Tortola and St Thomas last week and had the opportunity to catch up with some of my favorite crews, and view their new yachts.
While I will be writing and posting on the ongoing recovery process in the region, this week I am focusing on the tough job of tasting wines and "reviewing" tasty dishes prepared by crewed chefs.
So today's blog is a special shout-out and Thank You to the yachts who hosted coffee bars, cocktail hours and wonderful lunches showcasing local fish caught in the region. It really is an arm-twisting job to sample innovative cocktails and culinary delights....
Yachts who hosted beverage service:
-Allende: Morning coffee custom prepared by their hand-pulled espresso maker.
-Gypsy Princess: Cocktail hour with a "Queen's Tea" twist. Your favorite cocktail, cucumber sandwiches and other tasty treats served in cocktail-tea cups.
Yachts who hosted lunch:
-Callista a new Lagoon 620 which sailed from The Med only a few weeks prior to making it to the show! Their menu:
Grilled Whole Red Snapper with Ginger Sweet Chili Sauce and Pilaf rice, with a Roasted Butternut, feta and olive salad
Dessert was a Vanilla Bean Panna Cotta served with mixed berries and a blackberry coulis
-Gambit a like-new Lagoon 500 which is one of the best maintained Lagoon 500's I have ever viewed. Their menu:
Warm roasted butternut and avocado salad on a bed of baby arugula leaves, topped with crumbled feta and cashews, and infused with a fresh coriander and mint dressing.
A fillet of lightly herbed and panfried mahi-mahi over crushed potatoes, topped with zucchini and red paper tendrils, roasted cherry tomatoes and fresh microgreens, and served with a creamy lemon butter sauce.
For dessert, a passionfruit mousse over honey crumble garnished with kumquat a slice.
-Knot Anchored: a bright colored and customized Leopard 46 complete with keg tap handles. Their menu prepared by chef Rachel Fry
Beverages: Passion drink, dragon and blood orange water
Hibiscus lavender honey iced tea with personal lemon and passion fruit ice cubes
Lunch was Pan Seared local lemon dill wahoo over sautéed rainbow swiss chard topped with creamy lump crab, micro radish sprouts, charred lemon and herbed white asparagus. Finished with white wine dijon cream & wasabi avocado sauce.
Lunch dessert was a twist on my Grandmothers recipe.
A individual sized lemon blueberry tart with a St. Germaine and lavender whip cream:)
Which dish was my favorite? Suffice it to say all lunches were well executed but if you want to know my personal favorite...you'll have to go on charter with us to find out!