The Virgin Islands
Stories, Flavors, and Coastal Traditions from the U.S. & B.V.I.
Excerpts From “Caribbean Crosswinds” @Barnes and Noble
The Caribbean has always been more than a chain of islands — it is a tapestry of cultures, histories, and flavors woven by the tides. To sail its waters is to encounter resilience, generosity, and joy, expressed most clearly in the kitchens and markets where strangers become friends over a shared meal.
Every port tells its story through food. From the smoky sizzle of jerk chicken to the sweet comfort of cocoa tea, these dishes remind us that cuisine is memory, survival, and celebration all at once. Food has always been more than what is on the plate — it is the bridge between strangers
What you find in these pages is a collection of those generous offerings, lovingly adapted so you can bring a taste of the Caribbean into your own home. If there is joy in these dishes, it belongs to the people who live them every day.
Seadreamer I rocked gently at the dock in Charlotte Amalie as the morning unfurled across the harbor. It was a soft, golden kind of light—the kind that seemed to float rather than fall—glancing off the water and catching the curve of the boat’s hull. The city behind them was just beginning to stir. Vendors straightened awnings. Fishermen hauled crates. The smell of frying johnnycakes drifted from an open window and lingered in the air like a promise.
Pete leaned against the railing, watching a pelican glide at eye level before it dropped effortlessly into a dive. “You know,” he said, “every trip starts with a moment like this. That quiet pause before everything unfolds.”
Five Best Things to Do in St. Thomas
- Waterfront Market Breakfast – Fresh produce, local chowders, and warm hospitality.
- Blackbeard’s Castle – Historic lookout with sweeping harbor views.
- Historic 99 Steps – Iconic Danish-era staircase and scenic climb.
- Artisan Woodcarving Shops – Meet local artists preserving traditional crafts.
- Waterfront Esplanade Food Stalls – Snapper, johnny cakes, and sunset sea breezes.
St. Thomas Red Snapper with Creole Sauce
Ingredients
1½ lbs red snapper fillets
1 tablespoon olive oil
½ cup diced onion
½ cup diced bell pepper
2 cloves garlic, minced
1 cup diced tomatoes
½ cup tomato sauce
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lime juice
Instructions
Step 1. Season fish with salt, pepper, and lime juice.
Step 2. Heat oil and sauté onion, bell pepper, and garlic.
Step 3. Add tomatoes, tomato sauce, and thyme; simmer 10 minutes.
Step 4. Place snapper in the sauce and simmer until cooked through.
Step 5. Serve warm with rice.
Lovango Cay appeared on the horizon like a small secret rising out of the sea—green, unhurried, and framed by water so clear it seemed unreal. As Seadreamer I drew closer, Pete leaned forward, elbows on the rail, absorbing every shift in color as the sea shallowed toward the cay’s shoreline. Turquoise. Jade. Silver where the sun brushed the ripples. Remember this: the islands don’t ask you to be perfect. They ask you to be present. If you listen well, you’ll understand more than you expect.”
Five Best Things to Do on Lovango Cay
- Reefside Citrus Soup at the Lovango Kitchen – A cooling, traditional family recipe.
- Snorkel Garden Reef Trail – Swim among parrotfish and living coral.
- Sustainability Showcase – Learn restoration efforts from local volunteers.
- Island Nature Walk – Lush hillside trails with sweeping ocean views.
- Hammock Overlook – Quiet rest spot framed by tropical breezes.
Lovango Cay Herb-Grilled Mahi-Mahi
Ingredients
1½ lbs mahi-mahi fillets
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon chopped fresh herbs (parsley, basil, or thyme)
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Combine oil, lime juice, herbs, salt, and pepper.
Step 2. Brush mixture over fillets.
Step 3. Grill over medium heat for 4–5 minutes per side.
Step 4. Serve with extra herbs.
Prickly Pear Island rose from the water like a sunlit mirage—two sloping hills stitched together by white-sand beaches and framed by water so bright it looked unreal, as if the sea had decided to show off. The approach alone was enough to make Pete lean forward at the bow, drawn in as if the island were tugging on an invisible rope.
Charlie stood beside him, shading his eyes. “It’s the kind of place you imagine when someone says ‘paradise,’” he said. “Then you get here and realize you weren’t imagining big enough.”
Five Best Things to Do on Prickly Pear Island
- Beach Café Lunch with Amaya – Simple, bright island flavors rooted in tradition.
- North Beach Nature Walk – Vast dunes, rugged plants, and sweeping sea views.
- Snorkeling the Marine Sanctuary – Pristine coral forests and vibrant fish life.
- Tide Pool Exploration – Hidden mini-worlds along rocky shoreline edges.
- Palm Frond Craft Corner – Learn traditional weaving from local artisans.
Prickly Pear Island Caribbean Curry Chicken
Ingredients
1½ lbs chicken thighs, cut into chunks
2 tablespoons curry powder
1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 cup diced potatoes
1 cup coconut milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Season chicken with curry powder, salt, and pepper.
Step 2. Brown chicken in oil.
Step 3. Add onion and garlic; sauté until soft.
Step 4. Add potatoes, coconut milk, and broth.
Step 5. Simmer until chicken is tender and sauce thickens.
Sandy Ground appeared as a graceful crescent of white sand tucked between two headlands, a curve so perfect it looked sketched rather than shaped by nature. As Seadreamer I approached, Pete could already sense the island’s pulse—soft but steady, like a distant drum carried on the wind. Anguilla was known for its calm, its quiet confidence, and its way of welcoming strangers without ever trying too hard.
Five Best Things to Do in Sandy Ground, Anguilla
- Lunch at Darius’s Kitchen – Slow-cooked curry goat and family-rooted flavors.
- Road Bay Village Walk – A lively slice of island community life.
- Historic Salt Ponds – Learn the story of Anguilla’s salt-raking past.
- Artisan’s Alley – Driftwood art, handmade crafts, and local storytelling.
- Fishing with the Locals – Join the nets and learn the rhythm of the bay.
Anguilla Beach Bar Grilled Lobster
Ingredients
2 whole lobsters (about 1 lb each)
3 tablespoons melted butter
1 tablespoon lime juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Split lobsters lengthwise.
Step 2. Mix butter, lime juice, garlic, salt, and pepper.
Step 3. Brush lobster meat generously.
Step 4. Grill for 8–10 minutes until cooked.
Step 5. Brush with extra butter before serving
Gustavia announced itself long before Seadreamer I reached the harbor. The red roofs glowed like embers against the green hillsides, and the harbor was dotted with sleek yachts shimmering in the sunlight—each one reflecting the island’s reputation for effortless elegance. But beneath the polished beauty, Pete sensed something sturdier, something anchored deep within the island’s bones.
Charlie studied the skyline with an expression somewhere between awe and suspicion. “It’s like someone challenged the island to be stylish and it just… didn’t break a sweat.”
Pete nodded. “St. Barts always looks like it woke up flawless.”
Five Best Things to Do in Gustavia, St. Barts
- Lunch at Armand’s Café – Butter-basted mahi with French-Caribbean soul.
- Wall House Museum – Stories of endurance, culture, and reconstruction.
- Fort Karl Overlook – Sweeping views and a glimpse into island history.
- Gustavia Marina Market – Local rum cakes, vanilla, and handcrafted goods.
- Shell Beach Sunset – A peaceful, unforgettable end to the day.
St. Barts Provençal Chicken
Ingredients
1½ lbs chicken breasts or thighs
1 tablespoon olive oil
½ cup chopped onion
1 cup diced tomatoes
¼ cup white wine
1 tablespoon herbs de Provence
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Heat oil and brown chicken.
Step 2. Add onions; sauté until soft.
Step 3. Stir in tomatoes, wine, herbs, salt, and pepper.
Step 4. Cover and simmer until chicken is tender.
Step 5. Serve with rice or crusty bread
Nevis rose from the sea with a quiet majesty, the island shaped like a sleeping lion, with Mount Nevis at its heart—green, mist-wrapped, and impossibly ancient. As Seadreamer I approached, Pete felt a shift in the air, a kind of grounded serenity that made the water seem to ripple more slowly around them.
Charlie stood at the rail, gazing up at the cloud halo near the mountain’s peak. “It looks like the island is wearing a hat,” he said.
“A crown,” Pete corrected. “Nevis knows exactly who it is.”
Five Best Things to Do in Nevis
- Lunch with Miss Luanne – Slow-simmered spiced beef stew rooted in family tradition.
- Botanical Gardens of Nevis – Native species, orchid trails, and serene green paths.
- Nevisian Heritage Village – Living history and interwoven cultural stories.
- Bath Village Hot Springs – Natural healing pools with local community spirit.
- Hillside Sunset Overlook – Quiet reflection with views of Nevis Peak.
Nevis Island-Style Grilled Pork Chops
Ingredients
4 pork chops
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated ginger
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Mix lime juice, soy sauce, honey, ginger, salt, and pepper.
Step 2. Marinate pork chops for 30 minutes or longer.
Step 3. Grill until cooked through.
Step 4. Brush with extra marinade before serving.
Virgin Gorda emerged from the sea like something half-remembered from a dream—its massive boulders rising out of turquoise water in smooth, impossible shapes, as if giants had dropped them carelessly long before memory began. Even from a distance, Pete could feel the island’s gravity, not just physical but emotional—a place carved by time and softened by tides.
Charlie leaned against the rail as Seadreamer I approached the harbor. “You know,” he said, squinting at the shoreline, “those rocks look like they’re up to something.”
“They’re called The Baths,” Pete said. “It’s geology with flair.”
Five Best Things to Do on Virgin Gorda
- Explore The Baths – Winding passages, glowing tide pools, and towering boulders.
- Snorkel Devil’s Bay – Clear waters with vibrant coral and playful fish.
- Beachside Lobster Lunch with Elias – Grilled lobster seasoned with island pride.
- Copper Mine Ruins – A glimpse into the island’s industrious past.
- Charred Corn & Sweet Pepper Bisque Tasting – A home-style island dish rooted in resilience.
Virgin Gorda Rum-Glazed Chicken
Ingredients
1½ lbs chicken drumsticks
3 tablespoons dark rum
2 tablespoons brown sugar
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Mix rum, brown sugar, lime juice, salt, and pepper.
Step 2. Brush mixture over drumsticks.
Step 3. Bake at 400°F for 35–40 minutes.
Step 4. Brush with more glaze halfway through
Norman Island came into view beneath a soft veil of morning haze, its slopes a deep tapestry of green rising from water the color of polished glass. It looked uninhabited at first glance—quiet, rugged, a place shaped more by wind and waves than by human hands. But there was something else in the air as Seadreamer I approached. A kind of whisper. A sense of story.
Five Best Things to Do on Norman Island
- Explore the Treasure Point Sea Caves – Emerald light, echoing chambers, and swirling marine life.
- Snorkel Along the Cliffs – Hidden reefs alive with colorful fish and coral.
- Herbal Fish Stew with Maribel – A deeply traditional, resilience-rooted island dish.
- Hike to the Lookout Bluff – Sunset views framed by sea stories and island lore.
- The Bight Anchorage Evening Swim – Gentle waters perfect for unwinding after adventure.
Norman Island Pirate-Style Fish Stew
Ingredients
1 lb white fish (snapper or cod), cut into chunks
1 tablespoon olive oil
½ cup diced onion
½ cup diced tomato
1 cup diced potatoes
2 cups fish or vegetable broth
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lime juice
Instructions
Step 1. Heat oil and sauté onions and tomatoes.
Step 2. Add potatoes and broth; simmer until tender.
Step 3. Add fish, salt, pepper, and lime juice.
Step 4. Simmer until fish flakes easily.
By the time Seadreamer I settled into her final miles of open water, the hum of the engines felt like a familiar heartbeat—steady, grounding, and threaded with all the places Pete and Charlie had touched along the way. The Caribbean lay behind them in a long, shimmering memory, each island still vivid, still breathing in its own rhythm.
Puerto Rico appeared on the horizon like a final stanza—sun-drenched, layered, alive with color and sound. As Seadreamer I approached San Juan, the old fortifications rose along the coastline like weathered guardians, their stone walls catching the morning light in warm amber tones. The sea was calm, as if smoothing the transition from open water to the bustle of a harbor that had welcomed centuries of travelers before them.
The closer they came, the clearer the city became: the pastel buildings of Old San Juan stacked like a painter’s palette, narrow streets winding up and down the hillside, the hum of daily life floating across the harbor. Boats darted between ferry wakes, gulls wheeled overhead, and somewhere, faint but insistent, a drumbeat threaded through the morning air.
Five Best Things to Do in Puerto Rico
- Savor Fresh Mallorcas in Old San Juan – Soft, sweet pastries dusted with sugar.
- Lunch with Chef Roberto – A soulful chicken stew rooted in tradition and community.
- Explore Old San Juan’s Streets – Colorful facades, music-filled plazas, and cobblestone charm.
- Visit Castillo San Felipe del Morro – Sweeping ocean views and centuries of history.
- Enjoy Live Plena & Salsa – Street music that invites everyone into the celebration.
Puerto Rico Arroz Con Pollo
Ingredients
1 tablespoon olive oil
1½ lbs chicken thighs
½ cup diced onion
½ cup diced bell pepper
1 clove garlic, minced
1 cup rice
1 cup diced tomatoes
2 cups chicken broth
1 teaspoon turmeric or sazón seasoning
½ teaspoon salt
¼ teaspoon pepper
Instructions
Step 1. Brown chicken in olive oil.
Step 2. Add onion, pepper, and garlic.
Step 3. Stir in rice and tomatoes.
Step 4. Add broth and seasonings.
Step 5. Simmer until rice is tender and chicken is cooked.
Pete leaned on the rail, watching the horizon shift from blue to rose as the sun dropped lower. “You ever notice,” he said quietly, “how the sea never looks the same twice? Even in the same hour?”
Charlie nodded. “Guess that’s why people keep coming back. You can’t see it all in one visit. Or one lifetime.”