Day 1 & 2 (Saint Maarten/ St. Martin):
There are two countries residing on this Island. The French side, to the north, the Dutch side to the south The story goes that the Dutch and French were so civilized that instead of fighting over the island they sent a Dutchman with a flask of gin, a Frenchman with a bottle of wine, walking towards each other from the ends of the island. Where they met was to become the boundary line. The French wound up with a bit more as the gin was stronger than the wine. Incidentally there are no historical facts to support this story. There is much to do on St. Martin: the Heineken Regatta in March, casinos, duty free shopping, miles of white sandy beaches, the endless array of water sports.

Day 3 & 4 (Christopher or as everyone here calls it, St. Kitts):
St Kitts is part of a five island chain that is referred to as the Islands that Touch the Clouds. The historical city and capital of St. Kitts is Basseterre. The architecture in this city ranges from very British to fancy French, all done with island flair. There is much to see and experience on this island from the old sugar cane plantations, to the rain forests, to the beaches, the list just goes on and on.

Day 5 & 6 (Nevis):
Nevis is truly the jewel of these five islands. After exploring this island and all it has to offer you will want to come back again and again.The anchorage just north of Charleston the islands only city, off of Piney Beach is the greatest. The view is beyond description. Miles of sandy beach is punctuated by rows of sweeping palms that catch the sunlight with their fronds. Mt. Nevis rises out of the ocean to a height of about 3000 feet where the clouds cascade down the slope like light snowfall. There are activities for every taste: rain forests, the golf course at The Four Seasons Resort, breathtaking coral reefs, miles of pristine beaches with secluded coves But the real treat of Nevis are its people. You won't find any more friendly or accommodating anywhere.

Day 7 (St. Martin):
Kicking and screaming, we leave Nevis behind and we make our way back to St. Martin to conclude the adventure. Visiting these island is truly an adventure, and after you've been there I'm sure you will agree.

Cassava Crusted Red Snapper,
Vanilla Ginger Beurre Blanc, Wilted Spinach
The following are directions for each of the components to assemble this dish. I would recommend breading no earlier then one hour before you are going to sauté the fish.You also can substitute other vegetables, but if you use spinach you will need to sauté the spinach at the last minute.

Cassava Crusted Red Snapper
6 each 5 ounce red snapper filets with skin
1 medium cassava (peeled and grated)
1 cup flour
2 each eggs
salt and pepper to taste
Set yourself up for stander breading procedure.

1st flour, 2nd beaten eggs, 3rd **grated cassava (make sure seasoned well with salt and pepper)

Place the filet of fish (flesh side only) into the flour for a light dusting, then repeat in the eggs and then the grated cassava.

In a sauté pan heat olive oil over medium to high heat, once the pan is hot place the filet with the crust side down into the oil first, for about 3-5 minutes or until golden brown, then turn the filet over and cook for another 2 minutes or until the center reaches 120 degrees.

**NOTE: Test by sautéing the small portion of the cassava with a little olive oil and adjust the salt and pepper

Vanilla GingerBeurre
1 each vanilla bean split lengthwise
1 tbsp. fresh ginger chopped
2 tsp. fresh shallots chopped
1 each bay leaf
8 ounces unsalted butter
juice from lime, salt and white pepper to taste

Add vanilla bean, ginger, shallots, bay leaf and wine into a 2 to 3 quart sauce pot and reduce to about a third of the liquid.

Remove from the heat and whisk in the butter until completely melted. Add the lemon juice. Strain and taste for salt and white pepper

**NOTE: This can be prepared 30 minutes before serving but or if you like do step on up to 1 hour

Spinach
18 ounce fresh spinach leaves
2 ounce olive oil
1 clove fresh garlic
salt and white pepper to taste

Heat sauté pan at the last minute, add the oil, garlic and spinach. Quickly toss and season, do not over cook.

Courtesy of Captain Lee Rosbauch and Chef Chris Golder of M/Y Pauly D.

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