We go down to BVIs frequently. We’re friends who race in Annapolis, MD. Our trips are usually 6-8 guys or 4 couples plus one or two. I’m the cook and fully organize things. I found provisioning easy and interesting. I can feed the crew excellent meals 3x daily under $20/day per head.

We have things like: DINNERS- NY strips, pork loin chops, ham steaks, tuna steaks, burgers, full turkey dinners, spaghetti, carbonara, filet mignon, beef stroganoff, ravioli, with all the go-withs fresh and frozen veggies, starches, gravies, salads, etc. BREAKFASTs- typical eggs/bacon/sausage/toast combinations, omelettes, French toast, egg sandwiches, typical cold cereals, steak (leftovers) and eggs, hash browns, fruit plates, etc. LUNCHTIME- typical sandwiches, Dagwood sandwiches, burgers. APPETIZERS- spiced shrimp, cheese/salamis/crackers, meatballs, crab dips or baked brie and french bread, etc.

I take down the expensive foods (meats) frozen and individually wrapped then in freezer ziplock bags. I cut down roasts from Costco into steaks. Precook handmade 5oz burgers on grill at home, wrap individually, and freeze. Precook full Turkey ($0.47/lb) and carved down to white & dark meat (family skill handed down they generations), slice down full hams into steaks, thin deli/sandwich slices and trimmings for breakfast egg scrambles, wrapped/bagged/frozen. Costco frozen “tail-off” shrimp (eliminate stinky seafood scraps in trash). Freeze large bricks of cheeses, even sandwich cheezes) I’ve made Krusteaz mini-muffins at home and frozen. Pre-“bake” bacon!- always comes out flat and easy to baggie and freeze. Remember, 5lbs of raw bacon = 1.25lbs cooked (less weight for other goodies). The ore-grilled burgers I mentioned above microwave nicely after thawed. Then of course there are left-overs to concoct into some interesting meal. Lol. The trick is to get a large sturdy styrofoam container with cardboard carton just under airline limit dimensions and use 4kg dry ice. I get containers from local biopharmas for free. I usually get the food and ice at just 50lbs! Goods will stay frozen nicely for up to 4-5 days if you minimize opening it. Use boat’s freezer and fridge as needed.

Do this for each vessel and you can eat like kings. I pack dries foods like noodles and rice. Consider Lipton or Knoor noodle packages, they’re easy and good! I’ll even have a few guys pack a large plastic spaghetti sauce jar or two (to spread out the weight). Everything is cheaper from home! Just be smart about to take and what to buy in the islands

LOCAL provisioning- All the fresh and frozen fruits & veggies. Don’t forget frozen onion/peppers for frying is easier than fresh. Breads, fancy and plain. Rule of thumb- 22slices of white bread in a 1lb loaf! (Yes, I count bread slices in preparation of shopping. I’m ADHD lol). Condiments. Chips. Pringles I don’t like but store easy. Bagged salads. Milk (fresh), and long-term carton milk doesn’t require immediate refrigeration. Fruit juices, water, sodas, beer, spirits.

While at Moorings, Riteway grocery store is a 7 min walk, and one taxi ride back. Don’t take too many people shopping, it can get unorganized or unruly. Throughout your sailing trip there are places for provisioning of fresh and frozen veggies, bread, eggs etc. Moorings chart briefing will inform you where is best.

And yes, we still eat out a bit, especially Foxy’s, Soggy Dollar, Saba Rock, at least. I hope this wasn’t too exhausting to read.

Charlie