The biggest issues with spices is that you just won’t use enough to justify a whole bottle on a charter vacation. I suggest you buy salt and pepper in your provisions and pack in the spices you cook with in Ziploc bags. The exception is curries which I buy at Sunny Caribbee in Roadtown; take the extras home.

On charters or cruising we have eaten ashore more than expected in the BVI. Plan accordingly.

I also cook strategically. When I roast a pork loin I roast a LOT of pork loin. The leftovers become sandwiches and the shredded leftovers from that get simmered in BBQ sauce for another meal. I grill lots of chicken for dinner with leftovers for chicken salad later in the trip. Burger night leftovers go for tacos for lunch.

The restaurant scene has gotten quite good. Spaghetti Junction is my favorite first night dinner. Brandywine Bay is a very spiffy place for a special meal. Sydney’s in Little Harbour JVD is a good stop (Sydney himself passed away recently). Jumbies at Leverick Bay is a good dinner. Cooper Island Beach Club has changed hands but is reported to once more be quite nice. The restaurant at the top of the Baths is a good stop for lunch.

sail fast and eat well, dave
S/V Auspicious
anchor up for my 30something visit to the BVI 1 Nov.