USVI-On-Line

We are going to be on island for Thanksgiving and had planned to eat our Thankgiving dinner at the Banana Deck, even had reservations. I just got an email that they have decided to close for Thanksgiving, leaving us wondering what to do now. Aside from contacting each restaurant individually, is there any way of finding out who will be open that day and who will be closed? We're not sure now what we should plan, or if we should plan at all.
Kris

I have a recipe for Seagull with all of the trimmings!

Hmmmm. Seagull. I think I'd rather go with the wild chickens. Easier to catch.\
But feel free to post your recipe - it might come in handy!
Kris

thanks for the heads up, we will be there also and not sure what to do.

doesn't sound too promising for a nice Thanksgiving dinner. which is ok, I think we will just get a turkey when we get back.

see you at the Beach Bar.

Wild Turkey and cranberry juice!

We've done the Fish Trap in the past. Give them a call, but they had a traditional Thanksgiving turkey special. I had lobster.

In 2006 I took down our Thanksgiving dinner for 24 pre-cooked and frozen. It was a hit. A cooked and deboned turkey is pretty compact.

Cheers, RickG

They're having the annual potluck at Skinny Legs, if you wanted to participate in that.

Also, I noticed this last week and have been meaning to mention it. You can pre-order a thanksgiving meal from Baked in the Sun to enjoy in your villa. Might be worth giving them a call. The prices were a little less than what you'd pay at a restaurant, and it included all the trimmings.

mcpenguin5 wrote:Hmmmm. Seagull. I think I'd rather go with the wild chickens. Easier to catch.\
But feel free to post your recipe - it might come in handy!
Kris

Take one plucked seagull carcass and marinate for 12 hours in a 50% mixture of coconut & lime juices.
Then preheat your oven to 450 degrees, carefully butterfly the seagull breast and stretch out the bird on an 18" slab of driftwood. Slather the remaining coconut/lime marinade with a basting brush, using all of the juice. Place in the hot oven for 1 1/2 hours until the seagull is crusted. Remove from the oven, let it cool for 10 minutes, then remove the browned bird from the driftwood and set it aside. Using a very sharp knife, carve the driftwood into servings and discard the bird. The driftwood has a nice woody flavor with a hint of lime/coconut! Enjoy.

i just saw an ad in the new tradewinds for caneel... thanksgiving day buffet with caribbean fare and traditional offerings. they also proclaim "favorites like pumpkin and pecan pie as well as an astonishing assortment of tarts, pies and cakes." yum!

i would recommend reservations.

Much Thanks to all of you! We have looked over our options, and think we will go with Baked In The Sun's catered meal. It sounds really good, and we like that it will be comparable to a dinner out in price.
I know that when we all say what we are thankful for before our Thanksgiving dinner, we will all say the wonderful folks on the forum here. How can anyone possibly plan a vacation without the help of good people like you?
Blessings to all of you
Kris

Much thanks to RPPLANO and AUGIE for their recipes. I have copied them out and will take them with us to the Villa. It sounds like they would be nice meals for other nights!

Kris

mcpenguin5 wrote:Hmmmm. Seagull. I think I'd rather go with the wild chickens. Easier to catch.

Maho Game Hens or Townies?

I'm trying to remember, is it the Townies that they put a bounty on?

Kris