USVI-On-Line

Morning!
We confirmed chef services 3 mos ago for an anniversary dinner. We were just contacted that he had to cancel. Not trying to pass judgement, although it was not communicated the best IMO. Things happen.
We are disappointed and trying to see what are options are, if any. Searched archives, ones that were mentioned recently either high minimum or not providing anymore.

Our goal was to not cook, clean or drive! And have an incredible dinner. Oh and we are two weeks out!
Any thoughts? Many thanks.

Mathayom - St. John Catering ..... fabulous

Pia

We used Katilady for one their Survival Arrival dinners, and they also have Delivered Gourmet meals. Not a chef at your villa, but sounds like an option!

http://www.katiladycatering.com/in-vill ... red-meals/

Buy me a plane ticket and I'll cook all week for you!!!

Careful what you wish for Lindy.

What would you cook for me and husband? Consider this your first interview question.

Thanks for your feedback! I thought both of those had a minimum higher than where we wanted to be for two, but will certainly give a closer look!
Lindy, I see you are also in ct. we are leaving from bdl, if you can fit in a checked bag, jobs yours!

Gee, that's a harder question to answer than it seems! It would all depend upon what's available that day (foodwise), what your likes and dislikes are, the budget and how the kitchen is equipped. When I'm on STJ with my friends they tend to be more the "meat and potatoes" type with the typical New England aversion to spices so we have fairly mundane things like steak, grilled turkey breast with spaghetti and meatballs being about the most adventuresome meal they can handle. If it were up to me I'd do a nice piece of freshly caught local fish with something like a mango or grilled pineapple salsa, maybe some tossed greens with a sesame ginger dressing and I'd LOVE to try one of the local sweet potatoes that everyone raves about. I also like to do things like posole or enchiladas. Stir fries are fun and I really got into the Thai thing last summer - I love the grilled marinated chicken and pork with peanut sauce and I learned how to make summer rolls in rice paper (the cold kind). A few years ago a Japanese friend taught me to make sushi and I wish I had a chance to do more of that. I also have a great recipe for chicken breasts stuffed with spinach and feta cheese - I just love to try all sorts of new things. I can do the foo-foo stuff like herbed rack of lamb, potatoes dauphin, harecot vert and the like but that just seems too heavy for the weather there. It might be a challenge to find all the ingredients for that sort of thing too. I'm basically a home cook who likes to tinker, not a chef by any means.

Lindy, you are wonderful, your descriptions had my mouth watering. What are you doing next week?

I can clear my calendar for a trip to the rock!!!! I'll even fill my checked bag with the menu of your choice. Hahahaha!!!

Rebubula - Just saw your offer. Afraid I'd exceed the 50 lb weight limit.....I like to eat what I cook!!

We have booked both Mathayom - St. John Catering and Ted for our two week honeymoon starting this Saturday. Both are highly regarding, will post some feedback soon

http://www.tedssupperclub.com/Teds_Supp ... lcome.html

http://www.stjohncatering.com/

IN DEcember, we had St John Catering do a "drop off" meal. It was wonderful and more reasonable than having them cook at our timeshare. We've done that in the past and enjoyed it but wanted to be a bit more economical this time!