As many of you have been following Rory’s adventures in Greece which recently hosted their annual charter yacht show, you may not have been aware of the smaller show I just attended in Nanny Cay Marina, British Virgin Islands.
The BVI Spring show hosted by Charter Yacht Society is a much quieter and smaller show which allows yachts and crews who were unable to attend the big November show to feature their newest upgrades and features. I love the Spring Show as we have far more time to catch up with crews and it gives me a headstart for the upcoming season.
This year’s show featured approximately 20 yachts ranging from Monohulls to 86’ Power Yachts and did not disappoint. A Special Thank-You to all those who hosted me for lunch and Yacht Hop cocktails! Not only did they feed me but they dealt with my newly identified AND very annoying food allergies! Oh the joys of gluten and dairy issues….suffice it to say if you have a food allergy-you will still be able to enjoy yummy dishes while on charter!
Yachts who hosted lunch:
–Gypsy Princess A 2012-LAGOON 450 WHICH JUST COMPLETED AN EXTENSIVE REFIT:
In addition to their wonderful meals and hospitality, Biff and Amy also hosted a Yacht Hop with a Birthday Party Theme. All attendees were encouraged to bring a “Birthday Present” for a gloabal charity called “Pack For A Purpose.” If you are unfamiliar with this charity, they offer a updated list of EASY TO PACK items needed to islands and countries many tourists visit regularly but might be unaware of their needs. For more information please visit: https://www.packforapurpose.org/
Starter:
-Garlic sauteed plantain with cilantro & lime sour cream
Entree:
-Herbed octopus salad with organic and locally grown beets, tomatoes & ginger mango puree.
Dessert:
-Lightly spiced chocolate and avacado mousse topped with coconut flakes
–RUMBA A BRAND NEW TO PRIVATE CREWED CHARTERING LAGOON 52
Starter:
Roasted Chickpea Mediterranean Salad. (GF)
-Pan roasted chickpeas, red, yellow, green bell peppers, cherry tomatoes, red onion, kalamata olives, cucumber, feta cheese, olive oil, parsley, salt & pepper.
Entree:
Taylor’s Caribbean Tuna Tower. (GF/DF)
-Fresh ahi tuna, mango, avocado, stacked on jasmine rice. Garnished with fresh baby sprouts, and a coconut amino acid & garlic hoisin sauce.
Dessert:
Pot de Raspberry. (GF/DF)
-Thick dark chocolate and raspberry puree, topped with fresh raspberries and whipped 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!
