How do you keep the USVI on the minds of travel agents and reporters who are bombarded with glossy, slick marketing campaigns on a daily basis? Hire a talented ad firm and make yours just as slick.
And then find a charismatic front person to be the one who delivers the message.
That would be USVI Tourism Commissioner Beverly Nicholson Doty and we’d guess she spends more time on the road promoting the U.S. Virgin Islands than she does getting to enjoy them.
If you own a t-shirt store or a restaurant or a villa or boat rental business, this is the person who is ultimately responsible for bringing you new customers. And we think she’s doing a great job.
We caught up with her at a USVI reception for the press and travel industry folks at the swanky Park at Fourteenth in Washington, just three blocks from the White House, and we learned a lot about this year’s marketing campaign. We’ll share some of it with you this week…and post some of our conversation with Beverly too.
We’re guessing Jen isn’t interested in selling her Wrangler anyway. No vanity plate, but it’s Virgin Islands slapped all over the rest of it. She wants a vanity plate though, and says she wants it to say “PIRETTE.”
Jen Coffman lives in Clear Lake, Iowa which is a long way from St. John. How far? Getting your mail in Cruz Bay in January looks nothing like this.
This sign is now tacked on to the old Pickle’s building in Coral Bay. The Lilly’s Market folks are advertising “Coming Soon! Gourmet Market .”
We’d ask Lilly’s owner about it, but he is out of the country having a baby. (Actually his wife is having the baby.)
We do know this much from multiple layers of third party confirmation (two phone calls)…the Lilly’s Market at Cocoloba is not closing, so the Lilly’s empire appears to be expanding. As soon as dad is back, we’ll try to find out what’s up.
Can that possibly be? St. John Brewers is three years old. Short notice, but there’s a birthday party tonight. (Details above.)
Ginger Beer and Root Beer have been their latest creations, and now they’ve brewed up an energy drink. They call it Green Flash.
“We thought the name sounded like quickness, or alertness, which is what an energy drink does,” says Kevin. “It is also a nod to that mysterious green flash when the sun sets into the ocean and emits the famous green flash.”
The quickness and alertness comes from a healthy dose of caffeine and vitamin B.
Want to get really fired up? Have them serve you a “FlashBomb.” (Green Flash and Jagermeister.)
To the outside observer, this may not look like much, but to those of you who’ve strolled through the little park by the tourism office in Cruz Bay, you’ll notice a big improvement. Fresh paint, new gravel, a few plants. Looks very nice.
And on the tourism building white board, underneath the schedule of events, are the words “Ask For Your Free Festival Poster Inside.” So there you go. Hurry, while supplies last.
Here is On-StJohn.com reader Bud Shuler’s current plate, posing next to his first generation SJ USVI plate.
“One time we were driving along the interstate on our way to lunch in South Haven, a car passed us honking their horn and waving. When they went by we saw their US Virgin Islands plate on the back, and three or four grinning faces in the rear window,” he writes.
Those who contributed to yesterday’s post mostly just posted text versions of their plates. There were some great ones.
Here’s a proposal. GO TAKE PICTURES OF THEM. Email them to us (info@bluetangproductions.com) and we’ll make a some sort of image of them all you can download as desktop wallpaper.
After this, soliciting USVI plates. There are some great ones. Here’s one of our favorites.
On-StJohn.com reader Joe Jackson sends this picture of his weekend vehicle at the Jersey Shore. Joe says this was his second choice. His first choice, “Cruz Bay,” was taken. Somewhere in New Jersey there’s a car or truck running around with plates that say Cruz Bay. If you spot it, tell the driver that’s supposed to be Joe’s.
Got a vanity plate inspired by St. John? We’d love to get a look at it.
This is Daniel Smith. He’s 11 and he’s running his first successful business, one that makes life a lot easier for his grown-up customers in Cruz Bay.
Daniel got a scooter for Christmas, and decided to start his own errand running business as soon as school let out. Need a utility bill paid? Give him the bill and the money and he’ll take care of it. Want coffee from Everyting? He’ll bring it to your office. Have a post office run you’re dreading? Daniel will do it for you.
“Every morning I get two hours of work. People can just call me on my cell phone,” Daniel says.
What does Daniel want to do when he grows up? “I haven’t really decided yet, but I want to run my own business and I don’t want to have to pay employees.” Smart kid. Keep it simple and keep all the money.
Daniel has already made enough money this year to buy a couple of BB guns and a Nintendo Wii.
Daniel’s coverage area is Cruz Bay to Marketplace. Check out his business card. And write down that number. (He’s got great references.)
Fish Trap’s fish market re-opened recently, and at first blush, the per-pound prices seemed high to us. But they’re actually pretty good. We did extensive research (one call to a Whole Foods in Washington) to comparison shop for you. Tuna is a buck cheaper at Whole Foods. Swordfish is exactly the same. Whole snapper is $3 more at Fish Trap but Monkfish is $1 cheaper. Wahoo and Corvina were greeted with “Huh?” at Whole Foods, but then again tilapia would probably be greeted the same at Fish Trap.
A pound of fish is good for two or three people, maybe four if you’re runway models, right?
Ask the Fish Trap where the fish comes from and they’re perfectly honest. Some of it is flown in as fresh as it can be. Some of it comes from local waters. (We’re pretty sure you can rule out local salmon.) Just ask. They’ll tell you.
And by the way, we’re no experts on this subject. We were both raised in the Midwest. Seafood was Mrs. Paul’s and it came with an envelope of tartar sauce mix…which come to think of it was actually pretty good.
New owners Joan and Jeff Hayes took just two weeks to get Island Blues cleaned up and ready for its comeback. The doors open again this afternoon, but don’t come hungry. Not yet anyway. The kitchen won’t be open for a little while longer. But the bar and the microphone are wide open.
Crystal, Bo & Friends scheduled for tonight. Open Mic night Sunday. Karaoke Monday.
Here’s a new choice in Cruz Bay for cheap, healthy eats. And you can get it to go… or get it late at night. Mike Garbo, the guy who cooks up prime rib night at Tamarind Inn (and also has Lime Inn on his resume,) along with a couple of partners, has a deal with Red Beard’s/Larry’s Landing to cook away in its kitchen. It’s a separate business, but you’re welcome to eat in the bar or carry it out.
“We’re doing sandwiches and sides, but no fried foods, and we’ll eventually add some salads and Mexican items,” Garbo tells us. “We’re trying to grow slowly so we don’t make too many mistakes.”
Samples? Grilled cheese sandwich and potato salad for $6. Or a big Italian hoagie with Portobello mushrooms, raspberry vinaigrette and a side for $10.
The kitchen’s unofficial name is G-Spot. M-F: 12-2p.m. and 7p.m.-1a.m. Weekends from 11:30 ’til close.
Eat there or take it to the office or beach. You can even call ahead if you want. 998-6272
(Don’t let the sign fool you. Larry’s doesn’t really have a pool. Only the table kind.)
