Crewed catamaran charter Green Flash, based in the British Virgin Islands, offers the foodie in you a vacation like no other. Chef Sherri McNary will delight your palate with her creations. Sherri will customize her menu to your requests and needs. You can make a few suggestions or hand the apron over to her completely and be wonderfully surprised by her many California-Caribbean fusion meals.
Start your day with a hearty breakfast. Try, for example, an Egg Scramble with French Brie, Baby Asparagus, and Red Onion on a Toasted French Croissant served with crispy maple bacon and baby mixed greens. Or a Creamy Polenta with Baby Asparagus, Lemon, Garlic, and Scallions served with Poached Egg and Shaved Parmesan before heading out to enjoy the sea on one of Green Flash’s many water toys.
Foodie Vacation Menus
After you’ve explored the blue waters of the British Virgin Islands, come back in and refuel with an island lunch of Rum Glazed Shrimp and Mango Salad with Fresh Lime Vinaigrette, Fish Tacos with Jalapeno Lime Sour Cream Sauce, or Griddled Polenta Cakes with Caramelized Onion, Mont Chevre Goat Cheese with local Virgin Gorda Honey drizzle.
You’ll soon work up an appetite and be able to enjoy an appetizer of Grilled Tuscan Bread with Parma Prosciutto, Fresh Mozzarella, and Parsley as Sherri prepares a dinner such as Anjou Pear, French Brie, Red Onion, Jalapeno Quesadillas topped with arugula, jalapeno, red onion salad with fresh lime, olive oil dressing and an aged reduction balsamic drizzle or Jalapeno Cilantro Lobster Cakes with Jalapeno Cilantro Sauce served over Fresh Salad paired of course with a Green Flash Special Spicy Fresh Lime Margarita with premium Blanco tequila garnished with jalapeno and fresh lime.
End the day sweetly with one of Sherri’s desserts and a Meringue topped with Key Lime Mousse with Lime Zest.
Sherri posts many of her recipes and experiences on Green Flash’s blog at www.flashinthepan.us
Sample Recipe:
Griddled Polenta Cakes with Caramelized Onion, Goat Cheese, and Honey Drizzle
Recipe Type: Appetizer Author: Sherri McNary, Chef on Green Flash Serves: Approximately 6 to 8
For the Polenta
Ingredients
- 2 C Whole Milk
- 2 C Water
- 1 tsp Kosher Salt
- 1 C Polenta
- 2 T Extra Virgin Olive Oil
For the Topping
Ingredients
- Extra Virgin Olive Oil – 1 Tablespoon
- Butter – 1 Tablespoon
- 1 Yellow or Red Onion, halved and sliced into 1/4-inch slices
- 2 oz Goat Cheese, crumbled
- Honey, to drizzle
To view more of Sherri’s recipes, visit Green Flash’s blog at www.flashinthepan.us.
To book a vacation on Green Flash, call CKIM Group at 321.777.1707.
You make the memories. We make the arrangements.
