Virgin Islands Property & Yacht | October 2019 | Island Flavour BVI Food Special Part Two

VIRGIN ISLANDS

PROPERTY&YACHT

T H E LI FE S T Y L E G U I D E TO PA R A D I S E

TRAVEL

SUPER NOVA

RECIPES

C E L E B RATING CARIBB EA N F OOD

OI L N U T BAY ’ S R E STAU R A N T R E S P I TE

DI S H E S F R O M L A N D AND SEA

d n a l Is avour Fl Taste the Caribbean

O C TO B E R 201 9 B V I P R O P E R T Y YA C H T. C O M

FOOD SPETCTIWAOL PA R

Competence is our global language. Always with a local accent.

The qualities our local clients value are to be found in VP Bank the world over.

For you we are present in select locations, whose many benefits open up new perspectives. Working with partners who are familiar with the markets and the specific concerns of our clients.

VP Bank (BVI) Ltd · VP Bank House · 156 Main Street · PO Box 2341 Road Town · Tortola VG1110 · British Virgin Islands T +1 284 494 11 00 · F +1 284 494 11 44 · info.bvi@vpbank.com VP Bank Group is based in Liechtenstein and has offices in Vaduz, Zurich, Luxembourg, Tortola/BVI, Singapore, Hong Kong and Moscow.

JASMINE VILLA Long Bay US$2,500,000

PONDA VISTA Belmont US$1,895,000

BELOVED VILLA Virgin Gorda US$2,250,000

FAR PAVILION Long Bay US$975,000

The Art of Living Living in the British Virgin Islands means having an intimate relationship with the ocean and our tropical climate; they permeate our daily activities. Beach day or forest hike? North shore surfing or South shore marina? Tortola or Virgin Gorda? The choices are many and varied.

Choosing to eat out could take you to one of numerous restaurants on several different islands with countless beaches and hidden coves, all an easy boat ride away ‐ power boat or sailing yacht ‐ you choose!

INTERNATIONAL CONNECTIONS, LOCAL INSIGHTS BVISIR.COM

Each office is independently owned and operated

TORTOLA OFFICE +1 284 340 5555 (Maritha Keil) PO Box 188, Road Town +1 284 494 5700

maritha@bvisir.com

EDITOR’S NOTE

“People who love to eat are always the best people.”

— Julia Child AS A BUSY TOURIST SEASON COMES TO AN END, WE’RE EXCITED TO PRESENT THE SECOND ISSUE OF OUR TWO PART FOOD SPECIAL . This issue is filled to the brim with fabulous things to taste, and my mouth is watering even now as I write this letter!

Sign up to our monthly e-newsletter at bvipropertyyacht.com Like us on Facebook Facebook.com/ virginislandspropertyyacht Follow us on Twitter Twitter.com/vipropertyyacht Read our publications on issuu issuu.com/alookingglass/docs

CON TACT US Advertising Enquiries erin@alookingglass.com General Enquiries vipy@alookingglass.com Editorial Submissions erin@alookingglass.com

on the cover

Our cover features a popular dish from the newest restaurant concept to the BVI: Nova at Oil Nut Bay in Virgin Gorda. From dining on small plates in front of the beautiful ocean view to enjoying cocktails in the overwater hammocks, this spot is sure to become a fast favourite.

You wanted more recipes and we continue to deliver with the “Best of Delish” section, full of yummy dishes. We’ve also got another instalment of Cooking at Sea! Whether you’re remodelling your kitchen or considering building your dream home, the architects at OBM International have tips on how to hire and work with an architect to bring your dream to life. Plus, “living the dream” on Guana Island is possible in a closer look at the resort’s executive chef Kael Mendoza.

If you haven’t had your fill yet, we travel through the Caribbean to visit various food festivals on islands far and wide. Have your calendar ready; you could be booking a food tour soon!

Julia Child said it best: “People who love to eat are the best people.” I hope you take in every delicious bite of the fabulous people, places and plates in this issue!

Bon appetit!

Copper Pot Cauliflower is a signature dish at Nova at Oil Nut Bay

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Correction: In last month’s issue, some text from the Villas & Views piece was cut off in the printing and proofing process. We apologise for this error and any confusion it may have caused.

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OUR TEAM / CREDITS

contributors Kayleigh Driver

Born and raised in the BVI, Kayleigh has spent much of her recent years freelance catering for guests staying at villas on Tortola. She enjoys incorporating local produce, and working closely with farmers to access the best possible ingredients.

Amanda Ulrich

Amanda is a news and features reporter based on Tortola. Since Hurricane Irma in 2017, many of her articles have focused on the territory’s recovery process.

Tim Peck

Celebrated as a specialist in architectural design for tropical environments, Tim remains driven by the art of architecture. In his role as Chairman of OBMI and leader of the Island Living Studio, Tim is instrumental in developing OBMI’s approach to design.

He continually reinforces the need for a rigorous analysis of the cultural and environmental influences of a site for a truly sustainable design.

aLookingGlass Team Erin Paviour-Smith Chief Executive Officer

Erin has been Sales Director at VIPY for the last 5-years. She liked the job so much that she purchased the Company in mid-2019. She has a real passion and love for VIPY and helping clients achieve their marketing goals. Originally from New Zealand, Erin has made the BVI her permanent home, and recently became a Mum to twin boys.

FOUNDING PUBLISHER Colin Rathbun EDITOR Sara Sherman sara.m.sherman@gmail.com

DESIGN & LAYOUT Nick Cunha nick.cunha@creativertical.com

WEB DEVELOPER Nick Cunha nick.cunha@creativertical.com

DISTRIBUTION Francoise Frank francoise@alookingglass.com

ADVERTISING ENQUIRIES Sandro Dos Santos sandro@alookingglass.com

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VIRGIN ISLANDS PROPERTY & YACHT is published eleven times a year (February, March, April, May, June, July, August, October, October, November & December/January).

© 2019 aLookingGlass Ltd. All pieces reproduced in this issue are under prior copyright by the creators or by the contractual arrangements with their clients. Nothing shown may be reproduced in any form without obtaining the permission of the creators and any other person or company who may have copyright ownership.

The publisher of VI Property & Yacht, assumes no responsibility for the accuracy of the content placed in its publications. For the avoidance of doubt, aLookingGlass gives no warranty or guarantee in regards to any information placed in its publications.

PLEASE DIRECT ALL ENQUIRIES TO: EMAIL: info@alookingglass.com PHONE: 284 344 2172 MAIL: alookingGlass Limited PO Box 3895 Sea Cow’s Bay, Tortola British Virgin Islands VG1110 alookingglass.com bvipropertyyacht.com

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BRING GREAT DESIGN HOME

To discuss your Project, contact Roy Keegan: Office: 284 494 5240 Cell: 284 541 7483 roy@arawakvi.com Arawak Interiors, Road Reef Plaza #9, Road Town

Arawak Interiors offers home interior design advice, custom designs and sourcing from Asia, Mexico and USA. We also offer an extensive range of furniture, fixtures and fittings to choose from at our interior store and warehouse located in Road Town.

Arawak Interiors manages all the shipping and logistics to deliver to your door anywhere in the BVI. Overseeing projects for Private villas, Private Islands, Resorts & Restaurants.

contents OCTOBER 2019

20

10 36 10

26

Oil Nut Bay’s newest restaurant is a shining star of Virgin Gorda’s dining scene

How to choose and work with a great architect

SUPER NOVA

16

RESTAURANT SPOTLIGHT

These delicious restaurants are open for business!

DESIGNING A LIFE

30

COOKING AT SEA More popular recipes from yacht chefs

36

TROPICAL FLAVOURS WITH A TWIST Meet Guana Island’s Executive Chef, Kale Mendoza

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TRAVEL Experience food festivals from around the Caribbean

20

“BEST OF” DELISH Enjoy some of the most popular recipes from past Delish sections!

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Casey Bay Little Dix Bay, Virgin Gorda Fully Restored Post Irma

Once in a while...very, very occasionally...we are asked to list a home for sale in the British Virgin Islands and everything about it is just about perfect. The proximity to a beautiful, very private sandy beach, breath taking views, breeze, design, layout, materials, quality of execution and finish, accommodation layout and furnishings and, of course, price. Casey Bay, perched just above the most private of beaches within the Rosewood Little Dix Bay Estate on Virgin Gorda, is such a home. The design takes into account the Rockafeller ethos of giving guests a beautiful place in balance with nature. The owners of Casey Bay, with the assistance of Berglund Architects certainly achieved this. And all with full access to the beach, restaurants and all other facilities at Little Dix Bay.

X

Asking Price $8m $6m

tel. 1 (284) 340 3000 www.coldwellbankerbvi.com

E XC L U S I V E C OV E R F E AT U R E / D E S I G N

Super

N

Experience unique island dining at its finest at Oil Nut Bay

VA WO R DS BY SA R A S H E R M A N

P H O T O G R A P H Y C O U R T E S Y O F O I L N U T B AY

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OCTOBER 2 0 1 9 | 11

The British Virgin Islands are known as “Nature’s Little Secret”, but the secret is out, and Oil Nut Bay is one of the most spectacular resorts in the Caribbean. Its new Marina Village allows guests to dock their boat, dine and discover this new fantastic oasis.

Oil Nut Bay’s Marina Village showcases relaxed outdoor dining, breezy covered lounging, a boutique island coffee bar and shopping. It is a refreshing social destination to unwind with friends and family whether you are staying on the property or arriving by boat. Nova, the signature overwater restaurant offers exceptional cuisine, a large island-style bar, a suspended swimming pool, overwater hammocks, daybeds and more.

Nova The global dining experience is always evolving and Nova brings a brand-new dining concept to the BVI. A high-end restaurant with a comfortable feel, dining at Nova is unlike anything in the region. Built over the water, Nova gathers family and friends around the table to share delectable small plates in an exquisite locale that’s both relaxing and rejuvenating. Experience a feast not only for the taste buds but for all of the senses: Choose to lunch in the restaurant or dine on one of the signature overwater hammocks. The menu offers more than 50 small-plate dishes ranging in size

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all designed to complement one another and allows diners to share an experience together in an intimate and lively atmosphere. Sample a selection of flatbreads, dips, fresh seafood and desserts. A local favourite is the Copper Pot Cauliflower, featuring a burnt butter-roasted whole head of cauliflower on a bed of Skordalia Sauce with toasted pine nuts and pomegranate seeds, finished with microgreens and more. All of the dishes at Nova feature the highest quality ingredients, procured locally whenever possible.

More Than A Marina With an air of a European beach club, the Marina Village is perfect for an all-day excursion. Immersing yourself in the beautiful setting is all about letting go, unwinding and truly soaking up the Oil Nut Bay experience.

Sip on exotic teas and made-to-order espresso drinks from the coffee shop’s full menu featuring small-batch artisanal coffees by Virgin Island Coffee Roasters. Pair your brews with house-made pastries, cakes and breads. Enjoy your beverage as you stroll the docks, watch the sea turtles dance beneath the water’s surface or browse through books at the library.

Oil Nut Bay’s library has been thoughtfully curated by

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OPPOSITE: Small plates of uniquely Caribbean dishes delight guests

RIGHT: Gather with friends for cocktails or enjoy a bite on the sunny loungers

Dock, dine and discover. true book lovers to educate, entertain and inspire.

Tailored to the British Virgin Islands locale, the library is a quiet retreat where guests can soak in information about the region, read a current novel, trade a book out with the book exchange or simply unplug and relax. As part of Oil Nut Bay’s commitment to reading and the local community, a library has been donated to the Robinson O’Neal Memorial Primary School in the North Sound.

After a coffee and a little reading, explore fashionable wearables, gift items, and local crafts at the boutique. Featuring chic resort wear for men, women and children from international and Caribbean designers, exclusively curated for Oil Nut Bay. Guests can shop for everything from swimwear to caftans, cover-ups and dresses. A variety of sundries including t-shirts, jewellery, bags, gifts, sun and skincare products are also available.

Whether you choose to enjoy a Sunday brunch, lunch or dinner, coffee, a cocktail at the bar or retail therapy, the Marina Village at Oil Nut Bay is brimming with island style and laid-back vibes that everyone will enjoy.

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LEFT: The Marina Village features a great bar, suspended swimming pool, overwater hammocks and lounge to enjoy.

RIGHT (CLOCKWISE): The small plates at Nova are just right for sharing, and the Copper Pot Cauliflower is a guest favourite. The bar whips up classic cocktails and island drinks to enjoy, while the coffee shop offers artisanal beverages and pastries.

“We are proud to provide to the general public, our owners and rental guests the new addition of Nova and the Marina Village which compliments the already spectacular offerings of Oil Nut Bay, which includes the Oil Nut Bay Beach Club, Wellness Center, Nut House, Pickle Ball, Tennis and over 30 finished Villas.�

DAV I D V. J O H N S O N , C H A I R M A N O F O I L N U T B AY

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OCTOBER 2 0 1 9 | 15

FOOD

RESTAURANT

SPOTLIGHT

New and revamped restaurants are ready to entertain and delight guests with great times and great dishes.

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IN THIS SECOND INSTALMENT OF OUR RESTAURANT SPOTLIGHT SERIES, YOU’LL FIND A LITTLE BIT OF SOMETHING FOR EVERYONE. From casual fine dining beneath a chandelier in a West Indian cottage to lounging by a pool or even cocktails on the beach, these spots will have your mouth watering

SUGARCANE The Sugarcane Restaurant is a hub of local spirit and charm opposite the historical ruins at Nail Bay, a short 10-minute drive from Spanish Town.

Reopened in 2019 with new ‘beach-chic’ allure, Sugarcane now offers a variety of dining and lounging options and welcomes guests to sample an international menu with classic Caribbean options. At the bar, an extensive cocktail list, draught beer, international and local bottled beer as well as a diverse wine list are all available to cater to every taste.

Whether lounging by the lagoon-style pool, sitting back on comfortable swing-seats in front of a mesmerising view, watching live sport at the bar or eating in the dining area with toes buried in the sandy floor, diners will want for nothing except to stay longer than planned.

Other facilities include a tennis court, gym (opening later in 2019), table tennis and two squash courts (including international doubles).

Reservations: +1 284 495 5455 Manager: +1 284 541 6677 Email: manager@sugarcane.vg

LEFT: Wagyu beef burgers and spiny

lobster grilled cheese are just a few of the great dishes offered at Sugarcane

RIGHT: A cozy and cool island bar

serves great cocktails and small plates and appetizers are great for sharing

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OCTOBER 2 0 1 9 | 17

LAND / VILLAS & VIEWS

DOVE RESTAURANT AND DRAGONFLY LOUNGE Housed in an old West Indian Cottage, Dove offers contemporary haute cuisine fine dining with an islandstyle flair. Lit by a fabulous chandelier, guests can enjoy a seasonal menu showcasing creatively delicious dishes in the dining room. The numerous covered patios are the perfect place to sip a crafted cocktail and sample small plates and bar snacks.

Upstairs, The Dragonfly Lounge ‘at the Dove’ is the perfect place to meet friends, enjoy a cocktail or wait for your ferry (right across the road) in a sumptuously stylish, old-world environment. Serving up inventive libations, happy hour specials, and light bites, The Dragonfly Lounge features home-grown herbs and homemade syrups and infusions that elevate any cocktail to a new level.

Happy hour at The Dragonfly is daily from 4-7 pm, with a DJ playing chill tunes each Wednesday.

Dove will be open for breakfast soon and offers Sunday brunch the last week of each month.

CHECK OUT FACEBOOK FOR WEEKLY EVENTS AND PROMOTIONS. NOW TAKING BOOKINGS FOR CHRISTMAS PARTIES AND FUNCTIONS www.dove-restaurant.com Reservations: +1 284 494 0313 Email: info@dove-restaurant.com

ABOVE: Expertly crafted cocktails with house-made syrups and infusions paired with light bites and snacks make for a special evening at the Dragonfly

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COCOMAYA CocoMaya is Virgin Gorda’s newest restaurant, bar and cocktail lounge – fusing elegance and a white sand beach!

Sip signature cocktails in an open-air bar, or drink them right on the sand! Enjoy an exotic blend of Asian and Latin cuisines with creative twists such as: Spicy Calamari Salad and Tempura Shrimp Lettuce Wraps or try out a great sushi menu, including the famous CocoMaya roll.

WITH INTIMATE DINING AREAS AS WELL AS FAMILY-FRIENDLY SEATING, COCOMAYA IS OPEN 6 DAYS A WEEK (CLOSED MONDAY) FOR LUNCH (12PM3PM) AND DINNER (5PM-10PM). HAPPY HOUR SPECIALS FROM 3PM TO 6PM. Check out Facebook and the website for weekly promotions and events. Now taking reservations for holiday parties and events. www.cocomayarestaurant.com Reservations: +1 284 495 6344 Email: info@cocomayarestaurant.com

h s i l de

BEST OF

Recipes for every occasion, courtesy of reader favourites from past issues of Delish!

R E C I P E S B Y K AY L E I G H D R I V E R P H OTO G R A P H Y CO U R T E SY R A I N B OW VISIONS

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TWO YEARS AFTER THE RECORD-SETTING 2017 HURRICANE SEASON, we’re revisiting some of our

favourite recipes from past Delish features in VIPY. First, delightful Mahi tacos offer flaky, juicy fish, creamy guacamole, refreshing pineapple salsa and are healthy(ish)! Next, garlic, rosemary and mint lend to a fantastic lamb dish. Get a good amount of salt on the exterior of the meat to form a crust when searing, and the chimichurri sauce brightens it all up! Lastly, no meal is complete without dessert. And chocolate lava cakes are everything! Warm and gooey in the centre accompanied by cold ice cream is a match made in dessert heaven!

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Mahi Mahi Tacos To start with, ensure that the fish is firm to touch and doesn’t smell ‘fishy.’

It should have a wonderful clean aroma of the ocean. If you are buying a whole fish, make sure that the eyes are clear; that is also a good indicator of freshness. When you’re ready to season the fish, pat it dry with some paper towels to absorb any liquid.

This will help develop a nice char on the exterior. Be patient when cooking it – if it doesn’t want to release from the pan, then it’s not ready to turn.

L E V E L E A SY M A K E S A P P R OX . 8 TAC O S

INGREDIENTS 4 6 oz mahi mahi fillets 1 /4 cup Old Bay seasoning Salt & Pepper to taste 1-2 tbsp Olive Oil

METHOD Start by heating up a heavy duty

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frying pan, medium high heat. Coat the pan with olive oil.

While the pan is heating up, season the mahi with salt, pepper, and the Old Bay seasoning. When your pan is hot and the oil is rippling, carefully place the fish in the pan and cook for 4 minutes on the first side. Turn the heat down to about medium, and turn the mahi over on the other side for another 4 minutes. I also like to do this again on each side for 1 minute. Lightly press the fish – if it feels firm, it’s done.

Remove from pan and allow to rest for 10 minutes. These can be served at room temperature, and when it comes time to build the tacos, you can flake the fish.

For the Pineapple Salsa M A K E S A P P R OX . 2 C U P S The pineapple salsa is something that I make and enjoy quite often. I put it on top of all sorts of things and have even made salad dressings using the leftovers. At this time of year, it

seems that a lot of the produce stalls are selling pineapples from Dominica; take advantage of this because the taste is unbelievably different to the ones you get at the grocery store.

They are divine! If you wanted to, you could even grill the pineapple before you dice it into the salsa.

INGREDIENTS 1 large fresh pineapple, small dice 1 red onion, fine dice 1 red bell pepper, small dice 1 /4 cup fresh cilantro, rough chop 1 jalapeno, fine dice (optional) 1 tbsp rice wine vinegar Salt & pepper to taste

METHOD Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day. If you are making this ahead, it’s best to leave the cilantro out until ready to serve so it keeps its lovely colour. Delish on top of tuna, or chicken if preferred!

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Rack of Lamb with Chimichurri Mint Sauce RACK OF LAMB WITH CHIMICHURRI MINT SAUCE is my take on the Argentinian style that is traditionally served with beef. In Argentina, they predominantly use parsley, oregano, garlic, olive oil, and red or white vinegar in their chimichurri; however, I’ve incorporated some additional herbs including cilantro and mint. Mint and lamb go so well together. This is a fresh, healthy, and versatile sauce, that really can be used with any protein you fancy, just adjust the mint level to your liking or perhaps replace with basil. It makes a nice dressing for quinoa or couscous, and it freezes well too.

S E RV E S 4 L E V E L E A SY INGREDIENTS Olive oil 2 lamb racks

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2 tbsp, room temperature butter plus extra for searing 2 tsp minced garlic 2 tsp finely chopped rosemary Salt Pepper METHOD

Preheat oven to 375F. Rub each rack with butter and season with the remaining ingredients. Heat up pan, add olive oil and remaining butter.

Carefully place the rack, skin side down in the pan, away from you so hot oil doesn’t splash you.

Sear rack for 2 minutes on first side and 2 minutes on the other side and transfer to baking tray, skin side up.

Roast in the oven for approximately 25-30 minutes to get a perfect medium. * When lamb is removed, wrap in tin foil and allow to rest for at least 15 minutes before slicing. This keeps the meat moist and prevents it from losing all of those yummy juices.

FOR THE CHIMICHURRI MINT SAUCE MAKES APPROX. 1 1/2 CUPS INGREDIENTS 1 bunch parsley 1 bunch cilantro 2 bunches mint 1 tsp grated garlic 1 lemon juiced 3/4 Cup Extra Virgin Olive Oil Fine diced jalapeno (optional) Salt Pepper Chilli oil for garnish METHOD Whiz together all of the ingredients in your food processor until smooth. Adjust seasonings to taste.

Consistency should be thick. Drizzle chilli oil over the top, if spice is desired.

OCTOBER 2 0 1 9 | 23

Lava Cake Allow chocolate mixture to cool. If it’s too hot, the eggs will scramble.

While the chocolate is cooling, measure out the sugar and flour and sift together.

S E RV E S 6 - 8 L E V E L E A SY T I M E A L LOW AT L E A S T 1 5 M I N U T E S F O R T H E S E TO B A K E INGREDIENTS 8 oz semi sweet baking chocolate 4 oz unsalted butter 1 teaspoon vanilla Pinch of salt 1/2 cup granulated sugar 3 tablespoons all-purpose flour 4 eggs room temperature Extra butter or cooking spray to grease ramekin

Now the chocolate has cooled, using a hand held electric mixer, add the flour and sugar mixture together until combined.

Crack the eggs into a liquid measuring cup. With the mixer on medium, add the eggs one at a time and allow each to incorporate.

Once all 4 eggs have been added, turn the mixer up to medium-high and beat until the batter turns lighter in colour – up to 3 minutes should be fine.

FOR A GLUTEN/DAIRY FREE OPTION: INGREDIENTS 8oz semi sweet baking chocolate 4 oz coconut oil 1 teaspoon vanilla Pinch of salt 1/2 cup granulated sugar 1 1/2 tablespoons coconut flour 4 eggs room temperature

Transfer to an air-tight container and allow to refrigerate for at least 1 hour up to 24 hours.

When you are ready to bake, preheat your oven to 375°F.

METHOD (FOR GLUTEN/ DAIRYFREE ALSO)

Thoroughly grease the ramekins, and set them on a baking tray.

Using a large microwave safe bowl, begin by melting chocolate, butter, and vanilla, (or, begin by melting first 3 ingredients together to allow for the gluten-free and dairy-free option below) in the microwave at 30-second intervals, stirring each time. Careful not to burn the chocolate! Once melted, add vanilla.

BCQS_VIPY_ThridPG-Horizontal_Feb-Issue_PRINT.pdf

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Alternatively, a cupcake tray can be used, but must be removed individually once baked. Using an ice cream scoop, evenly scoop the batter into each ramekin and carefully place in the oven.

1

2019-04-15

Cooking time will range from 12-16 minutes, depending on ramekin size.

You will know they are done when they are firm on the edges and the centre is gooey.

Remove from oven and allow to cool for 1-minute before you turn out on to plate.

Serve with homemade toasted coconut ice cream, sprinkle of powdered sugar, and fruit.

12:42 PM

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SOME HOMEOWNERS FEEL WORKING WITH AN ARCHITECT CAN BE EXPENSIVE, UNNECESSARY AND EVEN INTIMIDATING. However, the right architect can be a potential owner’s best friend. Their knowledge of economy of use in construction can save you more than enough money to cover the professional fee. An original, well-designed house that is appropriate for environmental conditions, functional, and responsive to its site is a daily joy, as well as a good investment.

Architects offer a variety of services - they may do anything from minimal consulting to total design, contract development and construction administration or project management. Naturally, you pay accordingly.

SELECTING AN ARCHITECT

There is no set procedure. Ask people whose judgement you trust for recommendations and learn who has designed buildings you like. Research the appropriate firms and describe the work you have in mind. If they seem interested, arrange an interview to learn about their experience with your type of project, their time availability, working procedures, and fees. At this stage, you must determine not only if you like the architect’s design abilities, but also if you can get along with him or her during what may be a long and stressful process.

PROFESSIONAL FEES

There is no set fee arrangement for architectural services based on a particular type of project. Fees are established by the architect in a number of ways, depending on the type of project plus the extent and nature of services required. It is a mistake to base your choice primarily on the fee, which is a minor percentage of the total construction cost and is often outweighed by the architect’s background, expertise, ability to communicate and the chemistry that exists between you.

Site Visits and Incorporating Needs, Lifestyle and Budget To develop a plan for your house or major remodel, the architect needs to complete a good deal of research. First, the architect inspects the site or existing building and then by talking and working with you the architect develops a “program”: a framework reflecting your particular needs.

Your architect will want to know who will be using the house, what activities are likely to occur inside and out, entertaining habits and cooking styles, sleeping and privacy

26 | V I P R O P E R T Y & YA C H T

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DESIGN FOR

LIFE

Why and how to choose the right architect for any project B Y T I M E . P E C K R I B A , L E E D A P, I S H C , C H A I R M A N O F O B M I P H O T O G R A P H Y C O U R T E S Y O F O B M I N T E R N AT I O N A L

ABOVE: A quality architect designs a home to be both functional and beautiful, and to perfectly suit the owner’s needs and tastes

construction in the BVI, most people find that what they want is over their original budget. Often a clever architect can turn what initially seem to be sacrifices into design advantages by coming up with unexpected but creative solutions.

needs, as well as transitions, focal points, views, and levels of formality.

On a more emotional level, you’ll also explore the feelings you’d like to create with the space.

Weaving the Answers into Design Now the results of this research are organized into a design, the architect may make rough diagrams for how the functional areas interrelate or sketch alternatives for siting. In the early stages, revisions are possible and even encouraged; later they will

28 | V I P R O P E R T Y & YA C H T

be expensive and difficult. It’s up to you to ask questions and state openly what you do or do not want. Usually, the best work results when both of you keep open minds. The architect must try to satisfy your needs, but remember that you have hired them for their talent and experience.

As the design is developing, the architect will work toward more detailed drawings and floor plans, while also preparing construction cost estimates. With the high costs of

CONSTRUCTION DOCUMENTS, BIDDING AND NEGOTIATIONS

Once the plans are approved by all, the Construction Documents phase begins. From this point on your involvement with the architect will decrease but, assuming that his or her services are retained through the next phase, periodic contact will continue.

Technical plans are now drawn by the architect and consultants to elaborate translations of the earlier ideas and preliminary plans into the

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language of contractors and builders. As work progresses, the architect will visit the construction site occasionally to make sure work is on schedule and workmanship is acceptable.

MOVE-IN TIME APPROACHES

When the project is finally complete and the power and gas are turned on, you and the architect prepare a final “punch list” of nonfunctioning items for the contractor.

Once they are corrected final payment is made and the warranty period (usually lasting one year) begins.

No matter who you choose or what you pay, you may not get the perfect house.

That’s the one that’s still in your head and will always remain there. But in partnership with a talented architect and capable builders, you should come very close and, you never know, you may find that your combined talents exceed those expectations.

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OCTOBER 2 0 1 9 | 29

Cooking at Sea Another round of recipes from popular yacht chefs to spice up your menu and add Caribbean flavour to any meal.

BY SARA SHERMAN

30 | V I P R O P E R T Y & YA C H T

THE CARIBBEAN IS FULL OF AMAZING THINGS TO EAT AND VIBRANT FLAVOURS THAT ARE TRULY UNIQUE TO THE REGION. In the second instalment of our yacht chef recipe series, we explore delicious dishes from chefs on both Vision and Luna catamarans.

The beautiful Luna is a Lagoon 450S catamaran designed and built in France. Chef and First Mate Fabiola Hirschorn grew up around food, receiving her first cookbook as a gift at age eight.

From catering high-end parties and corporate events to now entertaining guests on Luna with fabulous eats, she mixes local healthy, fresh ingredients with international flavours. Fluent in English and Spanish (along with some French!), Fabiola’s dishes aboard Luna are sure to delight. These recipes are light and fresh and perfect for any time of year.

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LEFT: A simple salad has tons of Caribbean flavour ABOVE: Chef Fabiola Hirschorn crafts delightful dishes for charter guests aboard Luna

Caribbean Grilled Chicken Salad with Honey Lime Vinaigrette

1 Tbsp red onion ¼ cup grapeseed oil Pinch of salt

To make the vinaigrette, add all the ingredients to a food processor and pulse until smooth.

Juice of one lemon 1 Tbsp garlic salt 1 jalapeno pepper, stemmed, seeded and minced 2 Tbsp fresh cilantro leaves, chopped 1 Tbsp cilantro leaves, chopped ½ yellow onion, minced ½ red bell pepper, diced 1 fresh tomato, diced and squeezed Salt and pepper to taste Tortilla chips for serving (optional)

Drizzle the vinaigrette over the salad.

DIRECTIONS

S E RV E S 4

DIRECTIONS

INGREDIENTS

Layer all the salad ingredients into 4 plates.

Salad 2 heads of Romaine lettuce, thinly chopped 2 oranges, cut into segments 2 cups of pineapple, cut into small cubes 1 Hass avocado, cut into cubes 4 green onions, sliced ½ cup of cilantro, chopped ½ cup of dried cranberries ½ cup of sliced almonds 2 chicken breasts

LUNA’s Conch Salad SERVES 4 AS AN APPETIZER

VINAIGRETTE

INGREDIENTS

2 Tbsp honey 2 Tbsp apple cider vinegar 1 Tbsp lime juice

1lb cleaned fresh conch, diced Juice of one orange Juice of two limes

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Combine all the ingredients in a large bowl.

Gently mix and marinate in the refrigerator for 15-20 minutes before serving to allow the flavours to develop.

Transfer to a serving bowl. Serve with tortilla chips.

OCTOBER 2 0 1 9 | 31

VISION IS A STUNNING 57’ CATAMARAN CREWED BY CAPTAIN CHARLY ZAHR AND CHEF AND FIRST MATE CAROLINA. The pair have been sailing together for more than two decades, and their guests are part of the family. Growing up in Buenos Aires, Caro’s Argentinian dishes have been passed down through generations, and classic flavours like Chimichurri are present in her cooking. She also has lots of experience with European cooking and enjoys making breads and pastries for guests. Enjoy these recipes from VISION, where guests not only eat well but are truly pampered!

Chewy Brownie Cake INGREDIENTS

1/2 cup unsalted butter, melted 1 tablespoon cooking oil (olive oil or coconut oil are fine) 1 1/8 cup superfine sugar (caster sugar or white granulated sugar) 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup all-purpose (or plain) flour 1/2 cup unsweetened cocoa powder 1/2 cup chocolate chips 1/4 teaspoon salt

32 | V I P R O P E R T Y & YA C H T

METHOD

Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round baking pan with cooking oil spray. Line with parchment paper; set aside.

Combine melted butter, oil and sugar together in a medium-sized bowl.

Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so will affect the texture of your brownies). Add

melted and cool chocolate chips.

Pour batter into prepared pan, smoothing the top out evenly.

Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

Remove and allow to cool to room temperature before slicing in triangles.

Plate and microwave for 20 seconds before serving. Top with whipping cream or vanilla Ice cream.

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OPTIONAL ADD INS:

METHOD

Crushed walnuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Dice the tomatoes into small cubes. Finely chop garlic. Coarsely chop basil and walnuts. Mix these ingredients in a medium bowl and add olive oil, lemon juice and salt and pepper to taste

Pasta Duet S E RV E S 6 INGREDIENTS

2 lb. ravioli (any kind) 1 lb. of pasta (spaghetti, linguine or Fettuccine) Goat cheese Grated parmesan cheese Fresh spinach leaves For Lemon salsa: 8 medium tomatoes 2 cloves garlic 1 bunch basil 1 cup walnuts 1 lemon 1 cup olive oil

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Cook pasta and ravioli al dente (Al dente: when you taste the pasta and say to yourself “it should have one more minute,” that is the time to remove it!).

Plate the pasta, spread sauce over it and place spinach leaves in the centre of the dish. Top with a 1-inch slice of goat cheese. Garnish with a sprig of basil and sprinkle with freshly grated parmesan cheese.

LEFT: Chewy brownie cake is the perfect end to any meal ABOVE: Simple and delicious pasta is a great meal at sea (or on land!)

RIGHT: VISION’s intrepid crew: Captain Charly, Chef Carolina and (sometimes) assistant mate Valentin

OCTOBER 2 0 1 9 | 33

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l a c i p Tro s r u o Flav

with a Twist

36 | V I P R O P E R T Y & YA C H T

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LEFT: Chef Kael Mendoza

loves Guana Island’s commitment to local produce and fresh ingredients

GREAT FOOD HAS MORE THAN ONE FLAVOUR

Guana Island’s Executive Chef Kael Mendoza brings his world travels and professional cooking experience to his dishes

BY SARA SHERMAN P H OTO G R A P H Y CO U R T E SY O F KA E L M E N D OZ A

A MEAL NEEDS ALL FIVE TASTES: SALTY, SWEET, SOUR, BITTER AND UMAMI TO REALLY SING. There’s no better way to learn how to perfectly blend flavours together than by travelling the world and learning from the best chefs, and that’s exactly what the Executive Chef at Guana Island resort has done.

Born and raised in Mexico City, Chef Kael Mendoza creates fabulous dishes for Guana Island guests. Drawing on his experiences travelling the world and cooking in some of the world’s greatest restaurants, he provides international dishes with a Caribbean twist, all while using fresh organic foods grown on the island.

“I remember great food from my mom that made me fall in love with tasty food. I then started watching chefs on TV and it always looked so fun to be cooking in a kitchen,” said Mendoza. “People were always smiling so I decided that I wanted to do something as fun as those chefs.”

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OCTOBER 2 0 1 9 | 37

“Always give the best quality food to your guest; as if you were giving it to your mom.”

After finishing his culinary training, he began working in top restaurants all around the world, including Michelin-starred El Raco de Can Fabes in Barcelona and El Celler de Can Roca in Catalunya, Spain, which has been ranked - twice - as the number two best restaurant in the world. He has also worked at Grand Fiesta Americana in California, and this year’s fifthranked restaurant in the world, Geranium in Copenhagen, Denmark.

After spending some time cooking at the elegant Amanyara resort in Turks and Caicos, he was asked to join the Guana Island team.

“The best experience about cooking at Guana is that you have the freedom

38 | V I P R O P E R T Y & YA C H T

to cook what is fresh from the orchard and what the local fishermen deliver each day. The creativity, respect of the product and fresh food is the base for our daily menus and that’s every chef’s dream,” said Mendoza.

Mendoza’s team sources many ingredients from the amazing orchard and chicken farm on the island. Each day fresh produce and eggs are delivered to the resort and incorporated into the day’s menu so every ingredient is used at its peak freshness. Fruits, vegetables, aromatic herbs and microgreens all change with the seasons and find their way into Mendoza’s creative dishes.

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ABOVE: Mendoza creates a seasonal menu based on the fresh ingredients available each day LEFT TOP: Guests can dine in the lush organic orchard at Guana Island LEFT BOTTOM: 30 yearold Kael Mendoza is making waves as Guana Island’s Executive Chef

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OCTOBER 2 0 1 9 | 39

ABOVE: Fresh, seasonal produce is a cornerstone of Mendoza’s cooking, and he uses local farms and fishermen as often as possible

In addition to ingredients found on Guana Island, as many products as possible are sourced from local BVI farms and fishermen.

“We have great respect for every product we get. For us, a great tomato is just as wonderful as a good fish or a good cut of meat. Every ingredient is an important tool in our menus and we need to respect the flavour of everything to bring harmony in our dishes,” said Mendoza.

Guana Island guests enjoy a variety of flavours and tastes but comment most on a smoked eggplant soup, the orchard salad and snapper cooked in a coconut jerk sauce with roasted vegetables. Mendoza’s personal favourite dish to cook is mole sauce and says he could eat tacos every day of his life.

“The most rewarding part of being a chef will always be expressing myself in a dish. Plating your feelings and professional experiences is something amazing and even more when your guest or customer feels it,” said Mendoza.

“It’s a great experience every time you make something new and how it represents the person that you are.”

40 | V I P R O P E R T Y & YA C H T

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CELEBRATING

Flavour

Food festivals from islands all over the Caribbean are more than enough reason to celebrate the culture and taste of this beautiful region

BY A M A N DA U L R I C H P H O T O G R A P H Y C O U R T E S Y O F B V I T O U R I S T B O A R D , TA S T E O F C AY M A N , J A D E M O U N TA I N R E S O R T A N D C O O P E R I S L A N D B E A C H C L U B

42 | V I P R O P E R T Y & YA C H T

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LEFT: Taste of Cayman

features a variety of local dishes from around the islands

BELOW: Fresh lobster is the star of the show for the annual Anegada Lobster Fest

If you’re looking for another excuse to traverse the Caribbean this year, food festivals that celebrate everything from locally caught lobster to rareaged rum to handmade chocolate may provide just that. Events that celebrate the best of Caribbean food and drink can be found in every corner of the region. Head to Barbados, St. Lucia, Grenada, the Cayman Islands and the British Virgin Islands – among many others – for their creative takes on centuries of culinary tradition.

LOBSTER FEST

Every November, as Americans gather together around Thanksgiving turkeys, those who live in the Virgin Islands are celebrating their own national delicacy: lobster. And at the Anegada Lobster Fest, every conceivable variety of the crustacean

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is on the menu. Vendors serve up freshly caught Anegada spiny lobster in citrusy ceviche, pasta salad, lobster bisque or coated in butter and grilled in foil.

This year’s festival, which will run from November 30th to December 1st, marks the sixth annual iteration of the event. Visitors are encouraged to ride safari buses or taxis around the remote coral island, where they can purchase lobster “samplers,” platters and rum drinks from participating restaurants.

RUM, RUM AND MORE RUM

To try more different types of rum than you thought imaginable, head to Cooper Island – also in the BVI – for its yearly celebration of everything rum.

Cooper Island Beach Club, just a stone’s throw from Tortola, hosts an

annual rum fest not to be missed.

This year, the event kicks off on November 16th in front of the club’s rum bar. Vendors will showcase rums from their various distilleries, and attendees will also be able to sample BVI Gin, a small-batch spirit distilled and bottled in the BVI that’s been steadily gaining in popularity over the last two years. Samantha Baker, the beach club’s resort manager, added that the festival will feature “ruminspired” dishes and a signature rum ice cream.

But even outside of its annual festival, the beach club cares a lot about rum. Its bar has a collection of over 280 rums, making it the largest selection in the Virgin Islands, according to the club’s website. There, rum connoisseurs can find a range of “house infusions,” rare-aged rums and

October 2 0 1 9 | 43

ABOVE: Cooper Island’s Rum Fest features the most robust selection of different rums in the Caribbean

classic cocktails made with rum from all over the world.

CHOCOLATE AROUND THE REGION

The Caribbean has long been a mecca, if not an underrated one, for chocolate enthusiasts. This year, at least three festivals specifically devoted to cacao products will be held around the region.

First up is the Barbados Chocolate, Pastry & Wine Festival, which kicks off on October 11th. The event – true to its name – includes everything from chocolate making demos to French macaron classes to mixology sessions.

The festival also sets itself apart with a “cupcake wars” competition.

The contest is open to all “bakers and cakers,” professional or otherwise, according to the festival website.

44 | V I P R O P E R T Y & YA C H T

Organizers even promise a celebrity judging panel will award first, second and third prizes in professional and amateur categories.

Chocolate-centric festivities continue into December with the Discover Chocolate Festival in St. Lucia. The Jade Mountain Resort, which hosts the annual event from December 10th to 15th, takes their role seriously. “Chocolate is known as the food of the gods,” the resort tells festival-goers on its website while promising “a hands-on interactive experience in the world of cacao and chocolate.”

The festival starts with a “chocolate enthused” cocktail party, complete with chocolate-inspired canapés and cocktails. The resort also offers an “alchemy of chocolate” event, which pairs wine with handmade organic

chocolate from Emerald Estate Chocolate, and a chocolate truffle workshop where visitors can take home what they make. To learn more about how the history of chocolate in St. Lucia, guests can walk through the Anse Mamin plantation, which was originally a sugar cane plantation until it was converted into producing a cocoa crop.

And if two chocolate festivals weren’t enough, Grenada boasts its own chocolate event in May 2020.

Organizers of the festival explain that Mott Green and Edmond Browne, “the godfathers of modern tree-to-bar chocolate,” founded the Grenada Chocolate Company in 2000.

After hundreds of years of growing cocoa for export to Europe and North America, the company functioned as Grenada’s first own chocolate factory.

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L I F E / T R AV E L

“The Grenada Chocolate Fest celebrates all things fair trade, tree-to-bar chocolate,�

OCTOBER 2 0 1 9 | 45

Then, in 2014, the chocolate festival was born.

“The Grenada Chocolate Fest celebrates all things fair trade, tree-to-bar chocolate,” the festival website says.

“Through its carefully curated schedule of events, [the fest] takes festival-goers around the stunning tropical island, into the cocoa fields and behind the scenes of sustainable-run, cottage-style chocolate factories and large-scale modern factories.”

TASTE OF CAYMAN

For a food festival that dates back 32 years, foodies should plan a trip to the Cayman Islands. Next April, Taste of Cayman Food & Drink Festival will showcase Cayman’s rich culinary heritage.

Though the event now draws visitors from around the Caribbean and United States, organizers note that the festival has a humble origin story. In its first year, a group of restaurants from the Cayman Islands Restaurant Association merely met in a field for a chili cook-off.

Today, the event features over 45 restaurants, 5,000 attendees, multiple competitions and over 18,000 portions of food, according to organizers.

ABOVE: Known as the “culinary capital” of the Caribbean, the Cayman islands have flavours to suit any palate

46 | V I P R O P E R T Y & YA C H T

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Dine, Dock, Discover THE NEW MARINA VILLAGE IN DEEP BAY A refreshing destination to unwind, explore Oil Nut Bay’s Marina Village featuring Nova restaurant and lounge with shareable small plates that focus on fresh, local ingredients.

Explore the market, boutique, coffee shop and library or relax and enjoy a covered bar and lounge deck with games, a pool and suspended overwater hammocks.

Visit our website for opening hours and menu.

VIRGIN GORDA, BRITISH VIRGIN ISLANDS | 1 284 393 1000 | oilnutbay.com