I was happy to be invited aboard the luxury catamarans Akasha and Ma Ha during the 2016 Fall Tortola Charter Yacht Show which is held in early November each year so that the charter yacht brokers can meet the new crews, catch up with old favorites and view the beautiful yachts inside and out. As a broker, I only offer yachts that I’ve personally inspected, so it’s a very important and busy time.
One of the most important aspects of an all-inclusive, fully crewed charter is the food and so it’s very nice when we’re invited aboard the yachts for lunch to sample what our clients/charter guests will experience. I have to tell you, having had lunch on Akasha and Ma Ha, forget about the beautiful waters and warm breezes and come for the food!
Lunch on Akasha, a 76 foot Matrix that accommodates 10 lucky guests, was on their aft deck looking out over the islands of the BVI.
The starter was a Chicken Roulade served with a spicy crisp on top of a pesto sauce. Delicious! The wine served was a delightfully refreshing Domaine Cassa Rossa- perfect for a hot, November day in the Caribbean.
The main entreé was Baked herb marinated Mahi Mahi served on lemoned ribbon zucchini with a red pepper and a green salsa- a totally fantastic blending of flavors.
And if that wasn’t enough, the dessert was the final sensational touch to this stupendous meal. It was a Coconut wanna cotta topped with fresh fruit and served with a vanilla biscuit. Very fresh and light and over-the –top yummy.
It’s no wonder that Chef Briar won the Charter Show’s Culinary Contest Award for Best Dessert for yachts over 64 feet with her Local Pumpkin Soufflé with Mount Gay Sauce! You Rock Briar!