With arctic winds still battering the northern latitudes, it is possible you may end up working on a flight to St. Thomas for those who need a winter or early spring warm up. Peak season for the United States Virgin Islands starts in December and lasts through April, with February being the peak month. Visitors will be greeted with pristine landscapes and coastline on St. Thomas Island that has made the Virgin Islands an enduring famous vacation spot.
When flying a private jet to St. Thomas Island, you will land at Cyril E. King Airport (STT / TIST), where scheduled private transportation for crew and passengers is available throughout your stay – by way of Universal Private Transport. When you are ready to make your departure arrangements, which is suggested a minimum of 48 hours in advance, your inflight dining needs can be handled through a vetted local vendor in the Air Culinaire Worldwide® Network. With all arrangements for catering and ground transportation out of the way, you may want to take time to explore the local culture, especially the island cuisine.
For annual festivities, Carnival comes out on top. St. Thomas boasts the second-largest Carnival in the Caribbean. The St. Thomas Virgin Islands Carnival starts at the beginning of April and events are scheduled on several days throughout the month. Carnival events include parades, music competitions, fireworks and more. Some other fun events include the International Regatta in March, King of the Wing (a fundraising event where local chefs face off for the best chicken wings) in June, a Coal Pot Cook-Off and an Annual Bastille Day Kingfish Tournament each July.
Like the rest of the Caribbean, the U.S. Virgin Islands has an eclectic variety of local dishes that are the result of various cultural groups from different continents arriving with knowledge of their traditional cuisines from back home. Of course, being a group of tropical islands also influences local cuisine through available ingredients. Some popular dishes to try are Fish Soup, Goat Water (a goat meat stew), Callaloo (a stew of okra, spinach and other greens that can feature a variety of protein options from land animals or sea life) Whelks and Rice (a type of marine mollusk cooked in garlic butter and served mixed into white rice), Conch in Butter Sauce, Johnny Cakes (a type of fried bread), Roti (from Indian influence), and more. Local sides include the likes of cassava, beans, lentils, plantains, sweet potatoes, rice and peas. Limes, mangos and breadfruit are also plentiful.
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