ISSUE 5 • 2020 EDITION
CONTENTS 4 PUBLISHER’S NOTE 8 FOODIE EVENTS 10 A FOOD JOURNEY
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13 BARBADOS GROUPER, PLANTAIN & SWEET POTATO 15 CONTINENTAL FOODS WORLD TOUR 16 ELLE & VIRE - NORMANDY, LAND OF CREAM
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18 AONE SUPERMARKETS SERVICE WITH A SMILE 20 BARBADOS RUM CAKE 22 CLIFTON MARKET
44 DREAD HOP
23 THE CLIFF BAKERY
45 RUM PUNCH MASTERS CLASS
26 FOOD TRUCKS, BAJAN STYLE
46 JAMAICA SMILES
28 JUST RIPE MANGOES
47 COCKSPUR RUM COCKTAIL TREATS
32 CHEF GRANT'S BARRACUDA WITH RICE & PEAS
48 COCONUT LADY COCKTAIL
34 TANDOORI IN BARBADOS
48 THE CELLAR
35 VALENCIA LIMITED
50 FLINDT GOURMET - THE COOKING CLASS EXPERIENCE
36 WHY BARBADOS NEEDS A GEOGRAPHICAL INDICATOR FOR RUM 38 RUMS OF ST. NICHOLAS ABBEY 40 WINE BY THE GLASS A PAIRING BY ANDREW GRANT 2
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52 NOTABLE MENTIONS 54 THE DIRECTORY
PUBLISHER’S NOTE
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Dear Friends, Thank you for taking up our now annual edition of Foodie! We are pleased to be taking Foodie to the next level with a new member of the Foodie team, Nia Vlahakis Juman. Nia brings a wealth of experience in publishing and will be heading up the social media community and Foodie Calendar in this edition. Welcome Nia to the team! There are a lot of Foodie activities going on this year! We have the opening of Clifton Market and The Cellar, purveyors of fine cheese and fresh foods both opening on the South Coast. Our very own Caribbean Brew House micro brewery has expanded and launched a cool tap room under a new name - Dread Hop Brewery. We also have seen some major strides in the Barbados Rum industry with stalwarts like Richard Seale and others helping to create a Geographical Indicator for Barbados Rum. St. Nicholas Abbey Rum is also staying true to the Cane to Cask art of making truly bespoke Barbados rum. It is no accident that many of the products and personalities you read about here have greatly enhanced our deli offerings at Cutters of Barbados by Crane Beach. Stop by to enjoy a taste of Barbados Foodie! Enjoy, Roger, Kim & Nia For advertising rates and to offer contributions on future editions please visit www.foodie.bb or contact beseen@foodie.bb or (246) 820-0592. 4
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DINE WITH US at Limegrove Lifestyle Centre
From cozy coffees and breakfast, to lunch dates and gourmet dinners. Enjoy casual alfresco dining, a rooftop restaurant, cocktail bars and unique culinary experiences all in one location.Â
Holetown, Barbados limegrove.com
FOODIEEVENTS
WHERE TO EAT
IN 2020
Photo courtesy Flava Fest
COOKING WITH WINE WORLD Taste, savour, experience and enjoy interactive live cooking demonstration event! It's the best way to experience wines and unique cultures right at home! So, make it a date and join them for a night filled with endless surprises, great people and of course wine! Offered on select Wednesdays from 6:45 p.m. - 9:00 p.m. at the Wine World, Warrens Complex.
beverage experiences – designed to tantalize the taste buds, while offering a variety of other colourful and flavourful experiences to stimulate the other senses as well. This festival usually occurs at the end of October. The 2020 dates are to be confirmed. Please visit their website for more information. www.visitbarbados.org/food-and-rum-festival
Get your tickets from Wine World locations for just $175
OISTINS FESTIVAL
www.wineworldinc.com/cooking-with-wine-world
April 10-13, 2020
BARBADOS FOOD AND RUM FESTIVAL
The Oistins Festival is an annual event that takes place every Easter weekend in the scenic fishing village of Oistins Barbados in the parish of Christ Church, on the south coast of the island. It is arguably the largest community festival in Barbados with activities for the entire family!
Barbados is often referred to as the Culinary Capital of the Caribbean. The Barbados Food and Rum Festival has given birth to a series of events, or better yet – culinary and 8
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www.visitbarbados.org/oistins-fish-festival
THE 4TH ANNUAL BARBADOS CHOCOLATE, PASTRY & WINE FESTIVAL June 5-7, 2020 A fantastic line up of exhibitors showcasing their unique products, including chocolate, and more chocolate – without alcohol and infused with alcohol; locally handmade goat cheese and culinary products made with goat cheese; gourmet dressings and sauces; fudge; teas; coffee; juices; cookies; brownies; cheesecake; tarts; cakes, cakesicles, petit fours, wedding cakes and cupcakes; handmade gourmet marshmallows; liquor infused ice cream; gourmet popcorn; dessert sauces; liqueurs; wine; beer; even chicken ham…and more! www.barbadoschocolatefestival.com
FLAVA FEST BARBADOS Ever had a crazy idea; then did it? Well that is how Flava Fest Barbados started. Two friends, Justin Browne and Rohan Ford, decided to invite their favourite street food and food truck vendors to The Oasis (a multipurpose facility in Kendal Hill, Christ Church) for a flavour-filled night of fun and food. After the overwhelming response from the first event in August 2019, Banks Breweries Ltd. approached the pair to host an Independence event titled Banks Flava Fest: Taste Barbados. Based on the feedback the idea is constantly evolving with the focus on growing the foodie culture and gaining exposure for small food operators. "One thing we have learnt is that Bajans love food and fun experiences and that is our focus into the new year as we look to the Future of Flava." Don’t miss out on upcoming events; Follow them on IG and Facebook @ FlavaFestBarbados
FARMERS MARKETS BRIGHTON FARMERS MARKET Every Saturday from 6:30 am to 9:00 am Brighton Farmers Market was started by the Pile family in 2001 to sell extra produce from their farm. Over the years, it has become the Barbados iconic farmers market. It is the Saturday morning hangout to meet and greet old and new friends. It is for people who want the freshest produce, locally made treats and a great breakfast or prepared foods for the week. Set on the grounds of an old sugar plantation,
the market comes with open-air seating – picnic tables with umbrellas looking down the rolling green hills and over the well-supplied kiddie playground. Those in the know arrive by 6:30 am with eco-conscious shopping bags in hand. The Living Water Community boasts the best fish cutter and bake with all proceeds going to help their community outreach efforts. This market is definitely not for late risers as by 9:00 am the crowds and the food are winding down. If you miss the market, their fresh produce is available at the Clifton Meats Market on the south coast! www.facebook.com/brightonfarmersmarket
HASTINGS FARMERS MARKET Every Wednesday, Saturday & Sunday morning from 8:00 am to 2:00 pm In the heart of the South Coast just across from the beautiful Hastings Boardwalk with lovely sea views is the Hastings Farmers Market inside Artsplash complex. Everything being sold at this market is homemade’, homegrown or home created in Barbados! There is a wide selection of local fruits, organic vegetables and eggs; freshly baked breads and culinary treats including gluten free options. You’ll also find a lovely selection of prepared meals including Trinidadian and Bajan dishes. While you’re shopping, enjoy a latte or an iced coffee from the Coffee Dock. www.artsplashbarbados.com
HOLDERS FARMERS MARKET Every Sunday from 9:00 am to 1:00 pm Holders Farmers' Market brings the organic farmers to you. Offering breakfast with delicious coffee, tea and fresh juices under the shady trees or their special “British Banger” – which is totally homemade and a favorite of many. There is local honey, coconut chips, arts and crafts that show the diversity of the island’s artisans and many more treats to enjoy or to take back to share with friends and family. The organisers make every effort to ensure that the food and the vendors are as organic and local as possible. www.holdersfarmersmarket.com
LIST YOUR EVENT
If you’d like to see your Foodie event featured here, please send an email to nia@foodie.bb. FOODIE.BB
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FOODIESPOTLIGHT
A FOOD JOURNEY BY SCOTT AMES
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S
o, I am a massive supporter of locally grown food here in Barbados. I came to Barbados in December of 2000 where I found a lot of the restaurants were into the “international food” thing…however; I always believed that visitors don’t really want to come here to eat their own food, they want local food. Barbados is very rich in culture and the food here is amazing...I always frequent rum shops and local fooderies that serve epic grub, from pudding and souse at Wendy’s’ near Queens College or Pickle Shrimp and Conch at First and Last Bar in Upper Carlton, to amazing Bajan comfort foods like macaroni pie, rice and peas with a baked chicken at Grandines near Speightstown, to Orvine’s famous fried pork chop in Western near John Moore’s Rum Shop. Food and local produce here have grown in leaps and bounds over the last 20 years and if you’re willing to spend the time to find it, you will be blessed and well fed. I grew up in the food industry and have worked in some fantastic restaurants both in England and Barbados. I have studied pastry and butchery along with the adjunct chef ’s stations. It has truly been a journey of food here in Barbados. Bringing me back to basics and what makes Barbados a true Foodie destination. I have developed strong connections with suppliers and also the small businessman. Here, the small businessmen are the guys you want to get to know and support; these are the guys that grow the one-off foods that make your dishes look and taste amazing and their passion for what they do is heartfelt. The fish I purchased today came from a long-time friend called ‘Chicken’… he goes out in his 16-foot boat to spear fish for me to use for my clients - talk about sustainable! Sustainability is where the modern chef should be going these days and is where the market is focusing. When I first came to Barbados the fish was plentiful but now fish has become scarce and expensive because of overfishing and no control over what we catch. I will not use pot fish (fishing using a wire pot submerged) or anything caught by net/long liners commercial fishing methods. For the 2020 Barbados Foodie edition I decided to create a dish from one of my local beaches and fishing spots, Western. I went there to find dinner and see what they had to create FOODIE.BB
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a local dish. All of the food is locally grown or foraged from within 2 miles. When Chicken phoned me to say ‘I got fish’, I left my kitchen and raced to see what he had in store for me. To my surprise he had shot a Grouper. Now, Grouper is, to me, one of the most sought-after fish. It’s like English Cod but a bit meatier, flaky and soooooo good. We pan seared the Grouper with some foraged baby spinach, plantain puree, a fish beurre blanc sauce from the bones complemented by turned roasted sweet potatoes. My dear friend Tarik Browne, www.instagram.com/gfp_tarik came over to help me take the shots using some borrowed flowers found along the road side to create the cover of this edition - at the end we sat back enjoyed a cold beer and were proud to have created a Barbadian dish that will please the most discerning Foodie! Enjoy and eat local, meeting your supply chain is half the fun!
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FOODIERECIPE
BARBADOS GROUPER, PLANTAIN & SWEET POTATO By Scott Ames
Pan seared fillet of grouper served with foraged spinach, roasted sweet potato, plantain purée and fish Bierce blanc. There are three big parts to this dish, the fish, the sauce and the puree. The rest I leave up to you to see what you find! THE FISH 6oz. Portions of Grouper fillets Tbsp Olive Oil Kosher Salt Black Pepper 1 Tbsp Butter ½ Lime Flour for dusting fish 1. Slit the skin on the fish, this helps to cook the fish quickly and helps to prevent the fish from curling up. 2. Season fillets with salt and pepper, lightly dust with flour and pat excess off. 3. Low heat a non-stick pan with olive oil. Add fillets skins side down. You may need to gently press down the fish to help all of the skin to cook evenly, cook until the skin is crispy with a golden-brown colour. 4. The sides of the fish should start to cook at this point - flip the fish, add butter and baste. Don’t cook the fish through but let it finish in the pan with the heat turned off add a squeeze of lime to deglaze. THE SAUCE ⅔ C each of diced onion, carrots, leeks & celery 3 Tbsp Butter ¼ C Chives 1 Bay Leaf 2 glasses White Wine (one for you and one for the sauce) ½ C Cream FOODIE.BB
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FISH STOCK 1. Sweat ½ C each diced onion, carrots, leeks, celery in a small amount of butter on a low heat, covered. 2. Add your fish bones, chives, bay leaf and let simmer for 1 hour. THE SAUCE 1. In a second smaller pot, sweat off a ¼ C each of chopped onion in a small amount of butter and then add 1C white wine. 2. Bring to a boil and reduce heat. 3. Add 3C of the fish stock and reduce by half. 4. Add a cream and strain. 5. Add remaining butter and whisk (or use a hand blender) 6. Taste and season with salt and pepper. PLANTAIN PUREE
1. Boil plantains with skin on for 5 minutes. 2. Peel and place in a food processor
2 ripe plantains
3. As blending, add whipping cream
1 - 1½ C Cream
4. The consistency should be like a thick custard 5. Remember to taste and season with salt and pepper
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PURVEYOR OF THE BEST INGREDIENTS FROM AROUND THE WORLD!
Let’s take a world tour with all the treats available from Continental Foods...
• Prince Edward Island Mussels, Canada www.peimussel.com • Meats, Quebec • Veal, Duck & Fois Gras • Green Valley Canned Veg, Canada • Roland Quinoa, Peru www.rolandfoods.com
• Ponthier Fresh Fruit Purees, France www.ponthier.net • Green Valley Italian Tomatoes, Beans/Pulses • OIitalia Oils & Vinegars, Italy www.olitalia.it • Garofalo Pasta ,Italy www.pasta-garofalo.com • 5 Stagioni Specialty Flours, Italy www.le5stagioni.it • Dairy from the UK, France, Italy • Bridor Pastries, France www.bridordefrance.com • Aviko Fries from Holland www.aviko.co.uk • Salmon, Norway • Voss Water, Norway • Felchlin Chocolate, Switzerland www.felchlin.com
• La Rose Noire Pastries, Hong Kong www.la-rose-noire.com • White Monkey Coconut Milk, Thailand • Green Valley Corn, Thailand • Ocean Bounty Shrimp, Vietnam • Sushi Range, Japan • Oriental Specialty Products, China
• Halpern’s Beef, USA www.halperns.com • Netuno seafood, USA www.netunousa.com • Island Oasis Frozen Bar Mix, USA www.kerryfoodservice.com/pages/island-oasis
New Zealand & Australian Lamb
Contact Continental Foods for a full product and price list (246) 425-1800.
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NOTABLEEDIBLES
ELLE & VIRE NORMANDY, LAND OF CREAM The cream made in Normandy has always been exceptional. In its farmland, where the green fields disappear into the horizon, the dairy-making knowledge of the people has become unique, and so you could say, that Normandy is the birthplace of cream.
A UNIQUE NATURAL HERITAGE A DIVERSITY OF LANDSCAPES Normandy offers an incomparable variety of landscapes: green meadows adorned with apple trees, the Seine valley, cliffs on the coast and also the farmland of Normandy that has charmed many with its alternating verdant hillsides, rich pastures, rustic hedgerows, rivers, forests, sunken lanes... AN EXCEPTIONAL TERROIR AND CLIMATE A rich soil, a temperate climate, abundant and frequent rains, not forgetting the sea breezes full of beneficial minerals, a pure and gentle sun... So many advantages to encourage growth, for a very large part of the year, of green lush grass, appreciated by the dairy cattle that produce milk of excellent quality.
WHEN COWS ARE OUTDOORS, THE CREAM IS BETTER In Normandy, the cows spend longer outdoors than indoors, and they eat grass. They spend in average 210 days outdoors (from April to October). They spend the rest of the time in the cowshed, because like us they are sensitive to cold and humidity. FODDER FOR DAIRY CATTLE Dairy cattle eat grass in the meadows. Their diet is often supplemented with protein (frequently produced on site) in the form of corn silage or lucerne to provide energy. 100% of the milk producers adhere to the charter for good farming practices.
LOCAL PRODUCTION OF EXCELLENT QUALITY
THE BIRTHPLACE OF CREAM
SMALLHOLDINGS
This is how Normandy has forged its reputation throughout the world for the quality of its dairy products. As we say here, "In Normandy, we have good weather several times a day!"
Our milk is collected from 1300 producers, heads of familyrun farms. These small-sized herds (on average 62 milk cows for 80 hectares of land) are made up of cattle of the Prim'holstein and Norman breeds. The latter produces a rich milk, much sought-after and highly appreciated. The Norman cow is remarkable for its white head and dark brown "spectacle" around the eyes. It can be recognised by its three-coloured coat: brindled black, fawn and "quail" white. Its belly, like its head, is always white. About 42% of the herd is made up of Norman cattle.
MILK QUALITY MILK, A 100% NATURAL PRODUCT Milk is the basic ingredient of cream and butter. Their production depends simply on concentrating the fat in the milk. This concentration is varied, depending on the product. However, the principle of milk production has not changed in five thousand years! The cow grazes on the grass, ruminates and secretes the milk – after having given birth to a little calf, of course – and it only remains to milk it! 16
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FOODIEUPDATE
AONE SUPERMARKETS SERVICE WITH A SMILE It’s All About the People ! Barbadians have a reputation for being authentically warm, genuine and friendly people and AONE Supermarkets is keeping the personal treatment and friendly culture at the forefront of their outstanding service. Since opening in 1981, this family-run company has grown from strength to strength; with two convenient locations at Carlton, Black Rock in St. Michael and Emerald City, Six Roads in St. Philip. They offer a high quality and wide range of products including the freshest and best quality fruit, vegetables and meats available on the island. You can find the popular U.K. Tesco brand well represented at AONE as well as the organic high-quality line from Bob’s Red Mill. So, it’s really worth the trip to shop here! With AONE’s new focus on mentoring and training of the bakery staff, you’ll always find delicious, freshly baked goods
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that keep you smiling. We also recommend that you try out their custom ordering service in the butchery. With the Proper Pork brand ensuring fantastic quality in their local pork, we recently ordered fresh tenderloin and minced pork. All it took was a quick call ahead to let them know the size we wanted and we were able to collect the fresh cuts the next day. While there, we also grabbed some of their locally made pork sausages and were not disappointed. They are made using a wonderful spice blend minus the MSG. They’re definitely an item that we will come back for. If you have not tried shopping at Emerald City in St. Philip or AONE in Black Rock as a Foodie; make the trip and try it out. We found it an enjoyable shopping experience and brought home high quality, delicious treats. For Butchery, be sure to give 24 hours-notice for bespoke cuts; call (246) 416-7675 in St. Philip and (246) 471-7675 for Black Rock.
FOODIERECIPE BARBADOS RUM CAKE The Barbados Rum Cake is an icon served here and throughout the Caribbean; ranging from commercially produced to the more craft and boutique style cakes. Culinary historians believe that what is known today as “Caribbean Rum Cake” originated as a steamed pudding brought to the Caribbean by English settlers - firstly as a figgy-type pudding in the mid-seventeenth century which was modified over time to become the festive Great Cake as well as the White Angel Cake, still enjoyed today. As chefs had to worry about storing food in the warm and humid temperatures, sugar and alcohol began to play an important role in preserving food. The moist Rum Cake remains fresh for 3 to 6 months (up to a year for the larger cakes). Rum is a powerful natural preservative! For a truly authentic Rum Cake made with the finest local rum, Bajan Rum Cakes is your go-to source.
BARBADOS RUM CAKE WITH RUM BUTTER SAUCE 10 oz. unsalted butter 1¾ cups sugar 4 Large eggs ¹⁄₃ cup powdered milk 2½ cups flour 1 tablespoon baking powder ½ teaspoon salt ½ cup milk 1-3 Tablespoons dark rum 1 teaspoon vanilla extract ¾ teaspoon nutmeg 1½ cup pecans
3. Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. 4. Add in the flour, powder milk and baking powder into the batter, alternating with the milk–until fully absorbed by the mixture. 6. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. 7. Grease a 10-inch bottomed tube pan, then add chopped pecans. 8. Pour batter into a Bundt pan, on top of the pecans. 9. Bake until a tester inserted into the center comes out clean, 55-60 minutes. 10. Remove from the oven. RUM GLAZE 1. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly. 2. Poke little holes into the cake with a toothpick or skewer. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving.
RUM GLAZE 4 oz. butter ½ cup sugar ¼ cup water
RECIPE NOTES
3-4 Tablespoons Barbados dark rum Food
2. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes.
5. Then add, nutmeg, rum and vanilla extract
www.barbadosrumcakes.com
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1. Pre-heat the oven to 160°C/325°F.
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You can use a large Bundt pan or use two 8-inch pans like I did. if you use one baking pan, you should extend the baking time.
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NOTABLEEDIBLES
CLIFTON MARKET NOW OPEN
F
east your eyes and test your taste buds on irresistible gourmet food. Clifton Market is here!
From a wide selection of fresh meats along with gourmet oils, sauces, pastas and wine to sweet filled pastries, sandwiches, wraps, salads and locally roasted coffee. Clifton Market, located in Worthing-Christ Church, is now open! Clifton Market is an extension of Clifton Meats, a wellknown brand for its sausages and bacon. Providing fresh beef, pork and lamb cuts to many retailers island wide and prides itself on collaborations with local farmers and its allnatural eco-friendly farming practices. From gracious service, a fresh, delicious taste and peace-ofmind in knowing where your food has come from to the charming atmosphere. The Clifton Market strives to provide a spectacular customer experience.
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Clifton Meats was founded in 2016 and has been a continuous operation since. The Clifton Plantation House, home of the farm shop, is located in St. Thomas on a whopping 240 acres of land where they produce 100% natural, local beef products. Business hours: Monday–Friday 8am – 4pm and Saturdays 9am – 1pm. Call (246) 572-6269 or visit www.cliftonmeats.com to place orders and have them delivered directly to your doorstep.
NOTABLEEDIBLES
THE CLIFF BAKERY
T
he perfect doughy treat can be tricky when dining out, whether you are having a bread basket for an appetizer, or a sesame seed bun as the supporting role of your main, or a buttery croissant based dessert. Brian Ward was all too familiar with the gap in availability of artisan breads on the island after returning from overseas, where he had acquired extensive knowledge on those floury goods. Seeing this as an opportunity, he became determined to introduce organic artisan breads to Barbados and, as a result, initiated The Cliff Bakery. Quality ingredients, tried and true recipes, and passionately devoted bakers are all factors that complete The Cliff Bakery’s production values. Brian Ward didn’t want to produce just any bread, he wanted The Cliff Bakery to raise the standard of quality in the industry, which led him to invite worldrenowned professionals onto the team, who were able to teach his local bakers everything they needed to know about baking the perfect breads and pastries. It began as an asset exclusive to The Beach Club, the fun focused extension of the well-known dinner-only Cliff Restaurant, which serves both lunch and dinner. The breads, made with organic flour and internationally24
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sourced ingredients, were made solely for the restaurant and incorporated into the menu to create Mediterranean inspired cuisine. Then, there was request after request for these handmade breads to be made available to order. Now, The Beach Club has The Cliff Bakery Cart right outside its front door! The Cliff Bakery has a selection of fresh out the oven pastries and breads available every morning from 7am. You have the option to have your order packaged for take-away or enjoy your sweet treat at a table at The Beach Club with a cup of coffee, while basking in the panoramic view of the West Coast sea. The Cliff Bakery is at the Brighton Farmers Market on a Saturday, Holders Farmers Market on a Sunday and available daily for pick up from The Cliff Beach Club. You cannot miss the cool blue Citroen! Just give a call for pre orders on (246) 432-0797 or email orders@thecliffbakery.com.
FOODIESPOTLIGHT
FOOD TRUCKS, BAJAN STYLE BY JODIE-ANN CLARKE
I
f there is one industry that would never face the danger of becoming obsolete, it would be the food industry; and in Barbados, this is no exception. Besides the obvious purpose for food – nourishment; food is a great way of providing social activity and bonding. The relationship between people and food is another story all on Photo courtesy Flava Fest its own as people use food for many different reasons. As the Christmas season approaches, there will be plenty of home cooked meals, prepared with love and shared around the table. But what about the time leading up to that Festive day? Everyone is often busy with their running around, enjoying the hustle and bustle of the season. People often resort to the regular fast food chains which have been offering the same menu options for quite a while. Barbados being only 166 square miles, has only a few places you can go to eat before it becomes repetitive, if you’re in the habit of eating out. In most shopping areas, you are guaranteed to find a few restaurants and eateries offering various cuisines. However; let's face it; a person could be extremely hungry to the point of ‘weak knees’ and would still spend an additional 15 - 20 minutes deciding what would satisfy their hunger. Well, there is a new food truck craze happening in Barbados, similar to street food. Food vans have been a part of our culture for many years. However; food trucks have only recently gained popularity in the past 5 years.
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You can drive around and find wholesome food selling on the side of the road. From vendors selling their produce needed to create dishes; to mouthwatering finished products, all created by our many independent business owners. Fast forward to this era where the concept of easy, wholesome “Fast Food" has been given mobility on a much grander scale. Today, everyone can have access island-wide to some real authentic Bajan cuisine. Gone are the days of having to venture to a specific place to get what you want! Some food trucks move around from area to area, every week, offering their varied menus to locals and tourists alike. You can find them on construction sites in undeveloped areas where workers won’t easily have access to meals. They can also be found on beaches, business offices, street corners, play parks and various pop-up events around the island. These food trucks operate on any scheduled day and organize their times according to business hours and foot traffic. Food trucks can range in size, from a small 5-seater van to a spacious 40-foot container. You can often find the smaller food vans selling packaged goods, sandwiches, baked pastries and various confectioneries. Larger food trucks would offer more complete hot dishes and menus that can be changed to suit the needs of the customers. For example, larger food trucks have commercial stoves, grills, refrigerators and sinks.
Some of the smaller scaled food vans can be found in Rendezvous, St. Lawrence Gap, Oistins, Bridgetown, Warrens and Payne’s Bay. A very popular and highly recommended food van is Sandra’s food van which can be found parked along the upscale Sandy Lane road in Holetown. You cannot miss it because it is the only van on the side of the road with a constant queue! The typical food van menu would offer the traditional Bajan fare of Rice and Peas, Macaroni Pie, Baked Chicken, Lamb Stew, Pork Chops, Fried Fish, Rotis and Salads amongst other enticing dishes. Larger Food trucks tend to add a bit more personality and individuality to the dishes. One of my personal favourites is "Curbside Cafe". This is one of the more popular food trucks. They offer tempting dishes from Pasta Bowls and Loaded Tacos sprinkled with various cheeses, Philly Cheesesteaks, Homemade Burgers, Barbequed Ribs and Fish & Chips…all finished off with their signature Aioli sauce- which can pretty much go on any and everything! Curbside Cafe can be found on Instagram @ curbsidecafe246 and is located in Bagatelle Terrace, heading north of Warrens, St. James. Contact: +1 (246) 233-3159
Another popular food truck is FRII Guys. It has been on the public’s tongue of recent, in a positive and delicious way! They have a popular following on Instagram and dishes are very appealing to the eye. Their main ingredient is something we all love - French Fries! They have taken the simple concept of fries and added some individuality to their various chip dishes. From their FRII Guys Calamari, BBQ wings, Cast Iron Steak to Braided Pulled Chicken all loaded on to Fries. Keep up to date with their Instagram page @FRIIGUYS to see where they'll be next! Contact: +1 (246) 234-9241 Also popular is Bucks Gourmet Hot Dogs; bringing their unique touch to the average hot dog. A hot dog is a quick ‘go to’ when running errands with no time to sit and take in a proper meal. It is quick, easy, delicious and quite filling. Bucks offers Pulled Pork Hot Dogs, Chilly Cheese Hot Dogs, Classic Hot Dogs, Trini Hot Dogs and Bajan (Barbados) Hot Dogs. Contact: +1 (246) 832-6060 There are also Food Trucks that cater to vegetarians. Heading north to Speightstown, you will find Papa Earl and his legendary Ital and Vegetarian cuisine. He is located on the right side of the road just beyond Limegrove Lifestyle Centre. Many people can't wait to try his well known, deliciously seasoned Ital food. I’ve personally heard it’s good enough to convert even the most devoted meat eaters!
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NOTABLEEDIBLES
JUST RIPE MANGOES BY ROGER GODDARD
F
ollowing a light lunch of flying fish and plantain, Jenny was in need of a digestive: vanilla ice cream topped with perfectly ripe mango wedges.
“Do you always have those on the menu? They’re seasonal so not always but we keep our eyes out for fresh fruit; wherever possible. Well, where do you get them? A common request.” On the way back from collecting our fresh catch from the Oistins Fish Market, there’s a little road-side stand at the intersection by Providence Church. Tony’s Produce Stall has a great offering of fresh fruits and vegetables…and that’s not his only talent…a set of golf clubs sits in the corner for this champion of the Barbados Classic Golf Tournament. Tony’s stall is one of many convenient produce-stops around the island. The key is to go with an open mind and create dishes based on what is readily available. Strike up a conversation with these street-side vendors and they’ll help you create a soulful meal. Vendors normally have some imported produce such as pears, apples and grapes but with some help from our neighboring islands, there’s a high comfort level as to the foods’ freshness and suitability to our Caribbean dining tables. Often, Barbados’ agriculture industry suffers low production capacity and considerable crop damage by monkeys. A trip 28
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to the Bridgetown market comes alive with spices from Grenada, avocados from St. Vincent, citrus from Guyana, peppers from Trinidad and ackee from Jamaica. Any and all produce quickly finds its way out across the island; making for easy shopping along the way. Roadside vending is a quirky part of our food culture – occasionally bothersome when vehicular coordination is lacking – but taken in the spirit of boutique access to healthy flavors it becomes an adventure worth developing. We encourage foodie lovers to send us their favorites so we can include them in future publications and online references. Here are some of our spots and their What3Words. com location reference: Tony’s Veg Stall: https://w3w.co/urgent.crumples.sliders Golden Ridge: https://w3w.co/horseshoe.treaties.bracelet Six Roads: https://w3w.co/declines.submerged.enacts and https://w3w.co /flown.fixtures.highlight Jericho: https://w3w.co/essays.mimics.quoted Diamond Valley: https://w3w.co /misted.bloom.paler Sir Gary Sobers Roundabout https://w3w.co/logged.spirit. schooling logged.spirit.schooling
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FOODIERECIPE CHEF GRANT'S BARRACUDA WITH RICE & PEAS 1 fillet of Barracuda 1 large Carrot Sweet Potato (the red one) 1 local Cucumber peeled and deseeded 1 Red Onion A splash of White Wine Vinegar 1 dried Chili or Chili Flakes 2 small Aubergine (Eggplant) Dash of Blackening Seasoning (from the Gourmet Shop) Handful of Bora Beans 120g plain White Rice 80g of Pigeon Peas Bajan Hot Sauce (Cutters Hot Company brand is the best on the market) BARRACUDA
Marinate barracuda fillets with a teaspoon of Bajan seasoning and a touch of oil (Ask for your fish to be scaled, gutted and filleted; removing all bones.) I try to always go to Bridgetown Fish Market. My go to fish expert is “Jes Fish” ask for Judy or call on (246) 233-1702. 32
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SWEET POTATO
Wash and wrap the carrot (red) sweet potato in foil, adding just a little salt. Place in a deep baking tray, add 2 cups of water and bake until soft. Remove skin and blend to a puree in a liquidiser. You will need to add a touch of cream or a little water to loosen the puree. Once in a smooth paste adjust the seasoning with salt and pepper. CUCUMBER SALSA
Dice the peeled cucumber into ½ cm cube then add chopped parsley, chili flakes and diced red onion. Then season with a touch of salt and a splash of white wine vinegar. This cucumber salsa normally accompanies Pudding and Souse on a Saturday for lunch, but also works really well with the Barracuda. RICE AND PEAS
Rinse and cook the rice with a little salt until tender but not over cooked. Try to leave some of the starch in the rice so it's slightly sticky. Once cooked lay out on a baking tray to cool. Add pigeon peas to the rice once cooled. Then add 1 teaspoon of Bajan hot sauce. Mix well. Take a spoonful of rice and peas and place it in a frying pan. Gently fry on one side to obtain a crisp bottom. This is very important as this adds a delicious flavour and a distinct texture. EGG PLANT
Preheat oven to 220c (428f ) place the aubergine on a baking tray and bake until skin is crispy and the fleshy inside is soft. Scoop out the flesh, add salt and pepper, a touch of blackening seasoning and chop until smooth. BORA BEANS
I use these mainly just to garnish and a little extra texture, place on a baking tray and bake low and slow for 2 hours until crispy not burnt 120c (248f ) All that’s left is to dress the plate! Always start with the puree. Get a spoonful of the sweet potato, drop onto a heated plate and flatten with a spoon, swoosh the puree across the plate. Add your rice and peas. Add fish and cucumber salsa. Spoon the egg plant onto one side add the crispy bora beans. Try to give the dish a little height making the dish look even more desirable. Happy Cooking! FOODIE.BB
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NOTABLEEDIBLES
TANDOORI IN BARBADOS TRADITIONAL INDIAN OPEN FIRE COOKING Most people seem to think that tandoori is a recipe. Like many of the world's great dishes; this is actually a cooking method that has become synonymous with the food that is prepared. WHAT IS A TANDOOR? A tandoor is basically little more than a very large clay pot. The direct heat of the fire is reflected by the ceramic sides intensifying the heat. Do not worry, if you do not have a clay pot to cook dinner it, grilling and roasting works great as well. TOP TIPS TO MAKE BEST TANDOORI CHICKEN AT HOME Clean and wash the chicken pieces well. Ensure to pat dry the chicken meat to avoid any excess liquid. Thicker the better for the yogurt and always plain! Yogurt holds the spice to the meat and tenderizes as well, it will not retain the yogurt flavour. Always use a sharp knife to make deep cuts on the meat pieces. The cuts ensure the deep penetration of marinade making it the perfect and juicy tandoori. It really works the spice into the chicken. The secret behind the best tandoori chicken is its marinade time. In a crunch, 30 minutes works but if time allows, marinate overnight. On the Grill – Get your grill as hot as you can and keep it closed as much as possible. You want to start out at a high temperature and keep it that way. Lift the lid only long enough to get the meat on the grill and to keep a close enough eye on things to prevent burning. In the Oven – Make sure to put the marinated chicken on a grill to let the juices drip away from the meat. 34
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VALENCIA LIMITED TASTE OF THE CARIBBEAN One thing that will always be unique about the Caribbean is the vast impact that international cuisine has had on its dishes. When exploring the evolution of cuisine through the region, the influence garnered from the migration of many different settlers is very apparent. It is actually quite interesting to see how many Caribbean dishes are created based on different cultures. Barbados alone has dishes mainly inspired by African, Indian and British cuisine. There are two particular examples that show how far this influence can reach, traversing across one continent and an ocean to reach the Caribbean, and these are chutneys and samosas. Both of these foods hail from India, the first being a sauce/dip that can be derived from a variety of bases such as fruits and vegetables and the latter being a pastry that can be filled with any number of ingredients like vegetables and meat and then fried or baked.
The great thing about these two dishes is that while they can be enjoyed separately, they are even better together. At Valencia Limited, we specialise in creating a Barbadian twist on these two foods of international origin. Our tamarind and mango chutneys are both made in-house from start to finish. The process basically involves preparing the fruit (de-skinning, cutting up and boiling), straining and adding extras such as homemade simple syrup and spices for flavouring. There are also our samosas which feature chicken and vegetable fillings that are flavoured with a blend of Caribbean spices wrapped in roti skins. Tel: (246) 421-7272 www.vaylenbarbados.com @valencialimitedbarbados on Instagram @Vaylen Barbados on Facebook
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DRINKSPOTLIGHT WHY BARBADOS NEEDS A GEOGRAPHICAL INDICATOR FOR RUM BY RICHARD SEALE
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hrough fate, my family is the last of historic Barbadian families in Rum. Today, we still bottle several legacy brands: John D Taylor, ESA Field, Alleyne Arthur and of course Martin Doorly; all named for the historic merchant blenders. The independent Barbadian Rum blending tradition arose at the turn of the century when the new industrial scale city-based distilleries largely replaced rum production on small sugar growing estates. They were restricted, by law, to selling only in bulk. Independent blenders such as my great-grandfather and Martin Doorly purchased in bulk from the distilleries for blending and bottling under their name. In 1994, the rum blending tradition married with the sugar estate tradition when my family acquired the closed Foursquare Estate and returned it once again to rum making.
has been shipped as a commodity to be ultimately sold by European owned brands. An effective PGI will, in all export markets: • Protect Barbados Rum from adulteration • Protect the organoleptic qualities (look, smell and taste) attributed to Barbados Rum that earned its reputation • Protect Barbados Rum from deceptive marketing • Ensure the essential characteristics of Barbados Rum are derived from the geographical origin • Ensure the highest possible economic value added is earned within the origin.
As might be expected of a Barbadian family, we have invested in Barbados. We have grown our aged reserves from a few hundred casks, 25 years ago, to over 40,000 casks today and expanded our bottling capacity from a single line to five. The integrity and economic value added to the Barbados economy of our historic brands lie in our hands. What if we sell? What protection is in place? How can we derive the additional value to justify using local sugar cane (over cheaper imported molasses) and justify the more costly tropical ageing and local bottling?
A PGI for Barbados Rum will be the tool by which we can reverse the colonial economic model. We can shift rum production from un-aged to aged and from bulk sales to packaged brands bottled in Barbados. It can also be the tool by which we can cease importing molasses to once again relying entirely on local sugar cane. Today, the market demands and rewards authenticity. We can deliver this and communicate these distinctions using the PGI. The PGI will be the tool which will make Barbados Rum immune to whether the brands are foreign or locally owned and to whether my family retains the business or not. It must outlive us. It will be the tool that will ensure only firms of the right ethos will desire to invest in Barbados Rum.
A Protected Geographical Indication (PGI) is the tool by which the EU will recognise, protect and enforce the standards for a product of a particular Geographic repute. It also ensures that the economic value is retained at home. Whether it was sugar, molasses, rum, bauxite, or coffee, under the colonial model goods left the West Indies as basic commodities, for most of the value to added in the ‘mother’ country. Bulk brown sugar and molasses left in the ships hold to be sold as packaged and branded granulated sugar and treacle respectively in the European supermarkets. Rum for most of the near 400-year anglophone Caribbean tradition
The proposed Barbados GI is strongly supported by Foursquare, Mount Gay and St Nicholas Abbey - all brands who grow local sugar cane, mature and package the rum locally. It is fiercely opposed by those who wish to retain the colonial economic model where Barbados Rum is matured, branded and packaged abroad. We need the Barbados Government to seize the opportunity, and, to get it right. The failure of the sugar industry to break from colonial model should stand as a warning. The protection of the near marvellous 400-year heritage of West Indian Rum and its economic value to the Islands go hand in hand.
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RUMS OF ST. NICHOLAS ABBEY
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ur motto “Quality & Tradition” tells it all! We are proud to produce a premium, genuinely single cask rum here at the St. Nicholas Abbey. Cane Field to Cask - Cask to Bottle. Premium rum is the future of the rum industry, as it is a unique spirit that provides a wide and varied palate to an ever more discerning consumer. Barbados, “The Birthplace of Rum”, is recognised as a quality producer of fine rum and St. Nicholas Abbey has taken a more patient and unique path towards premiumisation in that we cherish the handcrafted approach to rum making, and in every aspect we pay homage to the production of rum on a barrel by barrel basis, thereby creating a true single cask rum. Every barrel has its own surprise and subtle characteristic, which provides the consumer with an opportunity to experience and own part of a very limited edition... 300 bottles from each barrel.
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St. Nicholas Abbey began its rum production in 2009 but the plantation has had a long history of sugarcane production. Established over 350 years ago, the plantation first produced sugar syrup. However; when Larry Warren and family purchased the property in 2006 they sought to produce a premium unblended single cask rum from the cane syrup, a departure from traditional molasses-based rum production found throughout the Caribbean. The unique process begins with sugar cane grown on the plantation lands. An old variety of cane with a higher sugar content was planted which is now the sugar essence used in our fermenters, and, unlike most of the rums produced in the ex British West Indies, it is entirely produced from cane juice or syrup. Canes are harvested by hand between the months of January and June, and crushed in the restored circa Fletcher’s 1890
steam mill, where visitors can view the whole process and taste the raw sugar cane. Whilst the rum is made from cane syrup, and not molasses, as was historically used, it is of a very high purity, not to be confused with Rum Agricola made by the French, who distill at a much lower purity. The still “Annabelle” is both a pot and a column, producing rum in a two barrel batch, and handcrafted at the still from a recipe that provides a white rum with a creamy bouquet and dry powdered icing sugar freshness - but with no sugar added!! A real NO, NO!!! in genuine rum production. The resulting rum is barrelled and aged in seasoned Bourbon white oak casks, and upon maturation, hand bottled straight from the cask with no blending, colouring or intervention other than dilution. Just natural ageing; one cask at a time! And, every bottle is numbered and dated. Our ethos is “Quality & Tradition” as we identify with the consumer’s vision of an artisan product with an authentic pedigree. This responsibility to the consumer is not taken lightly and we strive to maintain the vision by constantly re-evaluating our processes and deliberately maintain low volumes in spite of demand, so that our production volume does not dictate the way we produce our rums.
Today, the Rums of St. Nicholas Abbey are considered an important brand world-wide and are founded on “Quality and Tradition”. Growing our own sugarcane, we are the only distillery in Barbados that truly goes from “Cane Field to Cask” and “Cask to Bottle”, and the Rums of St. Nicholas Abbey are only sold in Barbados; on the property, ensuring that the story continues…but are exported in small batch mainly to the U.K., European countries, Canada and as far afield as Hong Kong. A rare single cask rum with authenticity and integrity as a pledge to our valued consumer. Explore the gardens and property of this plantation and learn about sugar cane processing from the hand cutting of the canes, grinding in the steam mill, syrup production, distillation and hand bottling of the rum. Also, don't miss out on the tasting of these exceptional rums and the personalised engraving on that very special bottle! Tel: (246) 422-5357 www.stnicholasabbey.com
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DRINKSPOTLIGHT
WINE BY THE GLASS A PAIRING BY ANDREW GRANT A 'Cutters' and 'The Cliff ' regular whenever in Barbados
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O
ne of our favourite restaurants, anywhere, is The Cliff in St. James Parish. It has been the consistent leader in Barbados's dining scene for more than two decades and needs no 'shout-out' from me. However; it doesn't pretend to be inexpensive. And, if you don't want your special occasion ruined by additional anxieties over selecting wine(s) to go with the meal, then the suggestions below might be helpful. The Cliff 's wine list is outstanding but can be thoroughly intimidating too. No matter how charming the sommelier is, asking for help always leaves a feeling of mild anxiety over the loss of control from someone selecting for you and that the wine is really going to add to the bill. If you are splashing out on the tasting menu, matters become more complicated still. One bottle between two people covering six or seven different dishes will be a compromise; two bottles between two with cocktails beforehand adds up. What is often forgotten is that The Cliff has an outstanding wine-by-the-glass menu that is interesting and varied. There is a range of wines that can comfortably complement and enhance the equally fabulous variety of tastes that Chef Paul Owens and his team conjure up with their Tasting Menu. You don't need to have exactly the same menu to enjoy these suggestions because I offer some cues and prompts from the ingredients indicated that help choose the wine. As the range of dishes on the Tasting Menu deliberately overlaps with those on the a la carte menu, these tips work, should you select from the main menu.
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SCALLOPS, TRUFFLE MASH AND CREAMED LEEKS CONSIDERATIONS FOR PAIRING OF WINE... This is a sumptuous dish of sweet scallop and creamy mash; and an old favourite. When a dish is fish and cream-based, your thoughts should turn to Chardonnay, and Burgundy, France in particular. However; these wines at the high end can be utterly delicious and very expensive.
Another complication is while I am appealed by the somewhat more full, oaked Chardonnays, so long as they stay restrained, my wife prefers an unoaked style. The Cliff 's wine-by-the-glass list comes to the rescue! SUGGESTED WINE SELECTION FROM THE 'BY-THE-GLASS' LIST For me, the Stags Leap Chardonnay, California, US was the pick. It is a big wine, almost smokey and clearly oaked on the nose, with an unctuous mouthfeel on the palate. Its weight perfectly matches the creamy mash. The undertones of sun-ripe tropical fruit sit well with the sweet scallop while the creamy oak complements the creamy, truffley flavours of Chef 's leeks and mash. However, for my wife, the preference is Domaine Ste Claire Chablis. This is also Chardonnay (100%) but has a lighter, fresher style, with zestier apple edge than the Californian (or some of the more expensive white Burgundy from the main list should your budget allow). This suits my wife perfectly as she does not favour oaky vanilla flavours that can sometimes be overpowering. The Chablis is the pick.
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SPICY TUNA TARTARE, ASIAN VINAIGRETTE, WASABI YOGHURT SAUCE, CHILI OIL, TOBBIKO AND CORIANDER. Followed by: Caribbean Shrimp in Thai Green Curry Coconut Sauce, Grilled Zucchini and Fried Basil CONSIDERATIONS FOR PAIRING OF WINE... In contrast to the first dish, the second is full of bold 'wake your taste buds up' Asian spices, coriander and sharp acid wrapped around delicious raw tuna. These cues of acidity (vinaigrette) and spice suggests wines made from Riesling, or possibly a light Gewurtztraminer. The Caribbean Shrimp to follow is bathed in the Green Curry with lime, lemongrass, perhaps, chilli heat and mouthFOODIE.BB
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watering zip. Given free rein, I would head to the Rhone Valley and find a big white (with Roussanne, Bourboulenc, Clairette or even Viognier). However; the Riesling suggested above for the tuna in Asian vinaigrette would work well here too; picking up on the Thai spices and offering a palate cleanse to go back to the Caribbean Shrimp. SUGGESTED WINE SELECTION FROM THE 'BY-THE-GLASS' LIST The wines-by-the-glass menu has the range to cover and offers the New Zealand Babich Riesling. The Babich winery, in the Cowslip Valley in Marlborough-NZ, is a good one and this wine worked well with both these two dishes. It has been fermented in stainless steel to keep it fresh and full of aromatic flavours that complement all those fabulous spices and acidity. Importantly, these wines will last a decade or more, so that there should be no anxiety of having a tired wine at the end of its life. It is crisp, off-dry with aromas of orange and lime. It has also spent some time on its lees (this means that the winemaker has left the wine for a few months in contact with the yeast from the fermentation and is a process that adds welcome complexity to a wine). The Babich Riesling therefore has the depth and length of flavour to cope with the Thai Curry too. The Cliff 's wine-by-the-glass portions are quite generous, so stretching this wine over two courses is probably wise!
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RED SNAPPER, MUSHROOM DUXELLE, SPINACH AND PARMESAN CHEESE SAUCE Followed by: Roast Duck, Truffle Onions, Wild Mushroom Sauce and Snap Peas. CONSIDERATIONS FOR PAIRING OF WINE... Whenever I see mushrooms and truffle on the menu, my mind immediately turns to Pinot Noir and red Burgundy, France. It is rarely beaten in offering those flavours that complement the 'hedgerow and forest floor' of earthy mushroom dishes. If you are indifferent to the heavy price of fine red Burgundy, then do go for it. But for value, New Zealand Pinot Noir 42
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can, at the top end and at its best, be very close and comes at a fraction of the price. SUGGESTED WINE SELECTION FROM THE 'BY-THE-GLASS' LIST New Zealand Babich Pinot Noir is also available by the glass from the same producer as the Riesling above. It has the acidity and minerality to support the Red Snapper (we have moved on from James Bond's declaration that he had spotted his enemy in because he had ordered "red wine with his fish"!). The Babich Pinot Noir displays delicate spice and red fruit characters of red and black cherry, and a touch of cranberry too, along with earthy, woodland flavours that offer complexity. These are perfect to support the Snapper's mushroom complement and the Duck with mushrooms.
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PRIME BEEF TENDERLOIN, RED WINE AND THYME JUS, ASPARAGUS AND TOMATOES. CONSIDERATIONS FOR PAIRING OF WINE... Classically, one would go straight for the Bordeaux clarets and pick something with a confidence that it would work well. But if you have followed me so far, let me suggest a glass of... SUGGESTED WINE SELECTION FROM THE 'BYTHE-GLASS' LIST Catena Zapata Malbec, Argentina, from the Bodega Catena Zapata winery. Located a little south of Mendoza-Argentina, Catena Zapata is one of Argentina's shining lights. The winery makes a range of wines sourced from individual plots and the highly rated Nicolas Catena Zapata (a Cabernet Sauvignon and Malbec blend) is much prized around the world. The pure Malbec that I recommend is available by the glass and is so obviously well made. The colour is purple red and the flavours are bold black plum, bramble, damson, blueberry and more. Malbec's origins are French, from Cahors but Argentina has made it its own and a fine example it is too. This is a fabulous match for the perfect beef tenderloin to end a most memorable meal.
NOTABLEEDIBLES
DREAD HOP FORMERLY THE BREW HOUSE At Dread Hop, a.k.a. The Brew House, we have dramatically expanded the brewery from 50 gallons a run to 500 gallons and we’ve added a cool a tap room where we do brewery nights and other events! So, keep a watch on the Foodie Calendar.
It should strike the perfect balance between, aroma, taste, malt complexity and hop flavour/bitterness. This process is clearly working as we have not only outgrown our name but we needed a larger facility to keep up with demand to ensure that quality remains the primary focus.
Dread Hop carefully selects our ingredients from all over the world; employing every ingredient for a specific reason and purpose. Our core beers represent a variety of beer styles focusing on aroma, mouth feel and flavour. We produce beers year-round in 354 ml bottles or 20 litre kegs.
Not to worry, our name change still means that the same great 8 types of beer are available plus new brews including a lager and cider. There is more that has changed than just our name. We have opened an 11,000 sq. ft. microbrewery destination for you to come and enjoy; not only the beers but the Dread Hop lifestyle with a full selection of draft beers, food trucks and more!
Our mission is also to re-educate the public on what good beer should taste like. Many have been misguided into believing that the mass produced, watery, so-called beer that we get here is good. In our opinion, A 'proper pint' should invoke an emotional, contemplative response in the drinker.
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Tel: (246) 622-1225 www.caribbeanbrewhouse.com
RUM PUNCH MASTERS CLASS The history of rum punch dates back to the 1600s when British Sailors were entitled to 10 pints of beer per day; when they sailed into the tropics the beer spoiled, and they turned to punch made with local ingredients. English sailors spread punch from its origins in the Indian Ocean to the Caribbean, where it’s been the characteristic drink of the region ever since. The two most historical rum punches are the Planter's Punch and Barbados Rum Punch. Barbados is the birth place of rum and as such Barbados Rum Punch is one of the oldest rum punches in the world. It has a simple recipe enshrined in a national rhyme: "One of Sour, Two of Sweet, Three of Strong, Four of Weak." That is: one part lime juice, two parts sweetener, three parts rum and four parts water. Traveling the Caribbean you will find the version of this original formula is determined by which island you are visiting. The Ti Punch of Martinique, where the citrus has been reduced to a squeezing of lime peel, the Peanut Punch popular in Trinidad/Jamaica, or the generic Rum Punch, made with a bottled tutti-frutti mix that you’ll find throughout the Caribbean region. RUM PUNCH MASTERS CLASS INCLUDES
• Cutter sandwich and side • Glass of Very Special Rum Punch/Limeade • Take home your very own 750ml bottle of Rum Punch Enjoy two entertaining hours learning how to make the perfect Rum Punch! Hammocks available for napping :) $100 per person each, minimum of four people please contact us for larger groups Allow 2 hours for the lunch and class-session. Tel: (246) 423-0611 Email: service@cutters.bb www.cutters.bb FOODIE.BB
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NOTABLEEDIBLES
JAMAICA SMILES BY ROGER GODDARD
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ome eight-odd years ago, a gentleman walked into Cutters Deli looking for a “real fish cutter”. We obliged with our classic: two flying fish layered into a salt bread, all the fixings and a rum punch to cool the hot sauce. Don was sold on our programme – so much so – he insisted we take a look at his share-ware from the Blue Mountains of Jamaica – a simple pouch of coffee beans – albeit government certified – with truly delightful flavours. As single-plantation sourced bean, bearing the geographical indications certification of the Jamaican Blue Mountain region, this coffee is hard to replicate. Its uniqueness made us keen to feature this product on our menu and request it as a complementary brand. The coffee’s source, Flamstead Estate, is located in the Jamaican parish of St. Andrews (one of only four parishes that may claim the Blue Mountain appellation) – the district has been producing coffee since 1764. In 1982 this particular plantation was set up by former Senator and Minister of Government, Ambassador, the Hon. Carlyle Dunkley. It is now in the hands of his sons, Stephen and Graham. The crops, mostly covered by the cool mist of the Jamaican Blue Mountains, benefit from the shade of banana, plantain and
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inga vera trees. Selection and processing of beans is governed by the Coffee Industry Board of Jamaica. Various grades of coffee can come out of the Blue Mountain region, but only a fraction will be certified to bear the brand. Much of Jamaica’s blue mountain coffee heads directly to Japan and busy-world destinations. This fact, combined with the appellation’s comparatively small yield internationally, it’s understandable what prices are achieved for Jamaica’s registered coffees. That’s why we feel particularly lucky to represent Flamstead in the Barbados market. We invite you to try our preparations of espresso and cappuccino – after a hearty lunch, of course. We would like to acknowledge these two sources for industry background: www.wipo.int/ipadvantage/en/details.jsp?id=2612 www.researchgate.net/publication/323014375_ Geographical_Indications_on_Coffee
DRINKSPOTLIGHT
COCKSPUR RUM COCKTAIL TREATS MANGO BASIL COOLER 1 PITCHER 1 Cup Ripe Mango Peeled and Cubed 1/4 Cup Basil Leaves 1/2 Cup Cockspur Citrus Mango Splash Rum 1 Tbsp Fresh Lime Juice 4 Tbsp Simple Syrup Soda Water Ice Cubes 1. Add mango, basil and simple syrup in a blender and blend to make a smooth puree. 2. Add puree to a pitcher. 3. Top with Cockspur Citrus Mango Splash Rum, soda water and ice. 4. Garnish with basil leaves. 5. Serve immediately.
A PASSIONATE KISS SERVES 2 Cockspur Guava Passion Splash Rum, Passion Fruit Juice, Sweet and Sour Foam, Pink Himalayan Rock Salt 6 ounces Passion Fruit Juice 3 ounces Cockspur Guava Passion Splash Rum 1 ounce Limoncello Ice Cubes 1. In a cocktail shaker, mix ice, Cockspur Guava Passion Splash, Limoncello, and Passion Fruit Juice. 2. Shake, Shake, Shake. 3. Strain into a glasses over ice.
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COCONUT LADY COCKTAIL The White Lady Cocktail first came into existence in London in 1919 and went through several iterations; finally settling on the Savoy’s classic pour with Gin, orange liqueur, egg white and lemon juice. Barbados modified this classic drink to create a delicious spin on the White Lady called Coconut Lady. In Barbados, at family gatherings, a Coconut Lady is made with equal parts golden rum and sweetened condensed milk in a blender with ice and topped with nutmeg - yummy and festive. We have put a further twist on this drink after finding a Coconut Sweetened Condensed Milk available through the Gourmet Shop in Holetown. Now a Barbados White Lady is lactose free! So, give it a go!
THE CELLAR This is a showroom worth making a trip. Tucked away on the South Coast is this beautiful, unassuming showroom for seriously Very Fine Foods! They're more than a gourmet shop, they are direct access to the best of the best wholesale. With whole wheels of European cheeses, pickled toppings and chutneys to grace the top of a varied selection of quality crackers including a wide assortment of gluten free and Artisan Miller’s Toast - this is a cheese lover's paradise! The Cellar also provides an extensive array of fresh vegetables including baby portion-controlled vegetables. These are no ordinary vegetables; for example, they have sourced fresh candy-striped beets, baby fennel and baby carrots. The Cellar, St Lawrence Main Road, Christ Church Tel: (246) 418-0258 Email: thecellar@larcombetrading.com 48
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IN A LARGE BLENDER: 1. One can of Sweetened Condensed Coconut Milk 2. Fill the same can with dark/golden Barbados rum 3. Fill with Ice and puree 4. Pour into chilled glasses, top with freshly grated nutmeg.
FOODIEEXPERIENCE
FLINDT GOURMET THE COOKING CLASS EXPERIENCE
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lassically trained at the Savoy in London, Carsten Flindt shares his passion, experience and education for great food with us all in his truly fun Cooking Classes. Bring a bottle of wine to enjoy as Carsten creates the environment to make new friends and learn how to prepare delicious treats! So why take a cooking class? 1. Cooking classes are fun! Having fun, meeting new people and simply enjoying a new experience are all great reasons to enrol in a cooking class. Whether you sign up as a couple, with your best friend or for a motherdaughter experience, you're sure to have a few laughs.
new — and sometimes expensive — ingredients that you don't already have in your kitchen. An exotic cooking class can get your feet wet and see if you enjoy a special type of cooking without breaking the bank. 4. You don't have to clean after cooking classes! You know that whole, "I cooked it, you clean it" debate that couples love to get in? In a cooking class you don't have to flip a coin for who gets stuck with dish duty. You get the fun of cooking with none of the clean-up. 5. Cooking classes improve your palette! In a cooking class you not only get to cook interesting dishes, you get to sample them as well.
2. Cooking classes teach you new things! You can watch all the cooking TV shows you want but nothing gives you the hands-on experience of being in a real live class with a real live teacher. You can learn from an instructor who does things in real time.
6. Cooking classes teach you to perfect a dish! Everybody needs a go-to, signature dish to wow guests at birthday gatherings and family get-togethers alike. How cool would it be if your perfect dish is gourmet and learned in Barbados!
3. Cooking classes allow you to try new foods! Who knows? You may have a hidden flair for rolling sushi or be able to cook Thai dishes worthy of royalty but how will you know unless you take a class? Often, cooking dishes outside of your own culture comes with scads of
When hosting an event indulge in a specialty cake or let Carsten deliver a memorable occasion through his catering services.
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Tel: (246) 266-9091/266 9092 orders@flindtgourmet.com
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NOTABLEMENTIONS
SPLURGE CAKES Now open at 49 Warrens Business Centre from 7:30am-5:30pm. Beautiful and delicious cakes, pastries and more! Come visit Summer Shepherd splurgecakestudio@gmail.com www.facebook.com/splurgecakestudio
LA BAGUETTE BARBADOS We love welcoming this fantastic new bakery to our Foodie resources! Fresh French bread and pastries made daily. Call for preorders and special requests. No. 1 & 2 Porters, Holetown, St. James Tel: (246) 850-2460 www.labaguettebarbados.com
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YUMMY MUMMIES Ann Marie Leach is a plant-based chef focusing on wellness through food. You can find some of her delicious treats at the newly opened Clifton Meats Market on the South Coast. She offers an amazing service with weekly deliveries on Monday, Wednesday and Thursday. Sign up for her WhatsApp group 1-246-265-5217 to get the menu sent out every Sunday. She is most easily reached on Instagram at @ leach.yummymummies or there is always email at aleach. yummymummies@gmail.com
PEG FARM AND NATURE RESERVE Come and take a two-hour walking tour to learn cutting edge farming principles, traditional uses of native plants in their medicinal garden and enjoy healthy local food in their cafe. A perfect place to bring a picnic or even rent one of their campsites overlooking the East Coast. This is a truly unique farm with biodynamic, free range pastured animal husbandry, permaculture and holistic management. Learn how their free-range cows, pigs and chickens are working to create a more sustainable Barbados from their passionate and highly educated staff. Your entrance fee is fully redeemable at the farm shop. For die-hards, try their super cool guest house or rough it a bit with the eco-friendly campsite. www.pegbarbados.com
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THEDIRECTORY FOOD
GREEN MONKEY CHOCOLATIER
AC FRUIT GROWERS
Supplier of fruits, vegetables, ground provisions and herbs. Quality produce and provides an excellent service to hotels, villas and restaurants. www.facebook.com/AcFruitGrowers Tel: (246) 420-7979
A south coast boutique can be found at Quayside Centre in Rockley and the west coast boutique is at Limegrove Lifestyle Centre with a small café serving coffee, gourmet teas, champagne and sipping chocolate that will be perfect for an afternoon out. If you miss both of these do not fret; there is an amazing store at the airport! Private small tasting sessions can be organized by calling the atelier directly. www.thegreenmonkeychocolatier.com
AMIR’S CHICKEN
In addition to Amir’s Whole Chicken, a full range of Chicken parts such as Quarters, Drumsticks, Drumettes, Thighs, Boneless Skinless Breast and Boneless Skinless Thighs are also available. Available at leading supermarkets or directly from the plant located at Lowlands, Christ Church. www.facebook.com/Fasons Tel: (246) 428-2647 BAJAN CAKES
The authentic Barbados Rum Cake, made with Mount Gay Rum right here for your enjoyment or to bring back home. www.barbadosrumcakes.com
GROW IT
Grow It grows non-GMO, pesticide free, nutrient packed microgreens and sprouts. Offering a wide variety of products such as micromixes, Salad Boosters, smoothie Boost, Snack mixes as well as Living Greens. The wide range of offerings allows everyone to find what they like and boost their nutritional intake every day. These products are available at Massy Stores, Popular Discounts, and for delivery, in freshly grown full-trays, wholesale. www.growitcaribbean.com Tel: (246) 230-1333 MARSHALL FARMS
BENTO BOX
Sold throughout Barbados in Massy Stores. Bento Box uses the freshest ingredients from local farmers and fisherman to produce a daily-made super high-quality, fresh sushi. www.scottscateringbarbados.com/bento-box CLIFTON MEATS AND CLIFTON MARKET
Now with their retail store located in front of The Sands Hotel you can easily indulge in the local grass-fed beef that has been dry aged, as well as pork and lamb cuts. Come to enjoy their prepared lamb and pork pies. www.cliftonmeats.com
Steve discovered microgreens during his quest to find fresh organic greens which he could bring to the local market. These powerful super-greens have been a staple of Chefs over the last few years and Steve recognized the need to have them more accessible to everyone. Steve’s Entrepreneurial spirit along with his passion for microgreens led to the birth of Marshall Farms, a small Urban Family Farm. Their Micros are hand harvested and packaged in small batches weekly. You can find Marshall Farms Micros at Brighton Farmers Market, select Restaurants and supermarkets island wide. Tel: (246) 548-3004 marshallfarms3@gmail.com
Email: info@cliftonmeats.com
SCOTT’S CATERING
Tel: (246) 622-1661
orders@flindtgourmet.com
Scott's Catering specialises in weddings, dinner parties, corporate functions and one-off designer parties. All of the chefs are trained by owner chef Scott Ames who has a Michelin Star background from England. Scott has been in Barbados for nearly 20 years and loves the local foods and seasonal flavours that he incorporates into his menus. Look for Scott’s Catering Gourmet Line - a fresh organic line of artisanal 'grab and go' foods soon available in retail outlets.
Tel: (246) 266-9091 / 266-9092
www.scottscateringbarbados.com
FLINDT GOURMET
Classically trained at the Savoy in London, Carsten Flindt shares his passion, experience and education for great food in his truly fun Cooking Classes. When hosting an event indulge in a specialty cake or let him deliver a memorable occasion through his catering services.
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THE SMOKERY
WYNDHAMS COFFEE
Top quality, smoked, dry-aged beef rump roast, smoked pork shoulder, smoked chicken and nitrate-free hand cured and smoked back bacon. ALL meats are from locally raised animals! Try our breakfast every Sunday from 7am-12 Noon.
Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories.
Tel: (246) 259-3224 or (246) 233-3949
SHOP
thesmokerybarbados@gmail.com
DRINK DREAD HOP MICRO BREWERY (FORMALLY THE BREW HOUSE)
Artisanal microbrew beers and ales made in Barbados by Charles McKensy. Look for their many beers at supermarkets and in the best bars and restaurants or visit their new facility. www.caribbeanbrewhouse.com PLATINUM WINES
Free deliveries of wholesale wine orders of $150 and over. Their Wine Circle Club is an exclusive and comprehensive club for those who enjoy the “good life” and love wine. Their newsletter features critiques, trends and money saving specials and activities. celeste_pontifex@rlseale.com.bb
www.wyndhams.bb AONE CARLTON SUPERMARKETS
Emerald City in St. Philip and AONE Carlton in St. Michael; home of Proper Pork, distributors for Bob’s Mill line of health-conscious foods offering a great selection of sundries. www.aonesupermarkets.com BAJAN CAKES
The authentic Barbados Rum Cake, made with Mount Gay Rum right here for your enjoyment or to bring back home as a treat. www.barbadosrumcakes.com BAJON CHICKEN
Wholesale fresh chicken. Tel: (246) 420-1004 CUTTERS
Tel: (246) 629-4500 www.platinumwinesbarbados.com
Catering, meat and cheese platters, award winning rum punch.
ST. NICHOLAS ABBEY
www.cutters.bb
Cane to bottle Barbados single cask rums, historic plantation and beautiful gardens with a great cafe for lunch! Rum tastings and hand engraved rum bottles. Do not miss the old steam train ride around the plantation.
CARTERS HOTEL AND RESTAURANT SUPPLIES
Commercial kitchen appliances and supplies. www.facebook.com/BWHotelRestaurantSupplies
Tel: (246) 422-5357
CONTINENTAL FOODS
www.stnicholasabbey.com
Meats, cheeses and specialty foods wholesale - delivered.
TRIDENT WINES
Tel: (246) 425-1800
Known for the highest level of service, Trident Wines delivers to your door mixed cases from their extensive wine offering and wholesale Pellegrino sparkling and Panna still water. Best of all, they distribute Cutters Very Special Rum Punch!
GOLDEN RIDGE FARMS
Fresh and frozen free-range turkeys. Tel: (246) 266-8916 THE GOURMET SHOP
The Wine Cave, Walkers World Complex, Canewood, St. Thomas
An impressive range of upmarket, good quality foods ranging from the most exotic, eco-friendly to the mundane such as organic ketchup, peanut butter, beers, wines and liquors. A family run business that delivers and facilitates special orders.
WINE WORLD
www.thegourmetshopbarbados.com
www.tridentwines.com
Wholesale provider of fine wines and spirits, cooking and tasting events. www.wineworldinc.com
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Tel: (246) 432-7711
GROW IT
THE GOURMET SHOP
A full range of gourmet sprouts to grow on your window sill and enjoy in your meals.
Food gourmet store and upmarket delicatessen selling great food and wine branded products with great service.
www.growitcaribbean.com
www.thegourmetshopbarbados.com
HANSCHELL INNISS
THINGS TO DO
The place to get Farmers Choice; the Bajan Ham choice. www.hanschellinnissltd.com
DREAD HOP MICRO BREWERY
The only local microbrewery in Barbados.
LA BAGUETTE
Fresh French Breads and Pastry - open daily No.1 & 2 Porters, Holetown, St. James www.labaguettebarbados.com
www.caribbeanbrewhouse.com Tel: (246) 622-1225 FLINDT GOURMET
Cooking classes, BBQ in a box and the best cakes in Barbados!
Tel: (246) 850-2460
www.flindtgourmet.com
MASSY DISTRIBUTION
Wholesale and bulk distribution of food supplies and drinks. www.massydistribution.com MARSHALL TRADING
The best - bar none- selection of BBQ’s on the island. www.mtlbb.com
Tel: (246) 266-9091 / 266-9092 LICKRISH FOOD TOURS
The most exciting, informative and belly-filling cultural tours in Barbados. www.lickrishfoodtours.com Tel: (246) 622-1886
NIVEN DISTRIBUTION
Wholesale wines, mixers, beer, meats and more!
MANUELA SCALINI
www.nivendistribution.com
Personal/private plant-based food chef, culinary classes, catering and plant-based lifestyle consulting.
ST. NICHOLAS ABBEY GIFT SHOP
www.manuelascalini.com
A small gift shop offering locally made crafts and products, including brown sugar, molasses, rum cake, chutneys, jellies, jams and St. Nicholas Abbey Rum, only sold locally at the plantation. Accessible only with paid entrance. www.stnicholasabbey.com SUNDALE TRADING
Wholesale foods from healthy drinks to dried fruits, meats and seafood available from their website or warehouse. www.sundalefoods.com Distributor of a variety of quality products available at our warehouse in Newton, Christ Church or in supermarkets island wide. www.facebook.com/supremedistributors Tel: (246) 418-6910 THE CLIFF BAKERY
Fresh gourmet bread available at our bakery or to order. orders@thecliffbakery.com
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ST. NICHOLAS ABBEY GREAT HOUSE, DISTILLERY AND RAILWAY
Cane to bottle Barbados single cask rums, historic plantation and beautiful gardens with a great cafe for lunch! Do not miss the old steam train ride around the plantation. www.stnicholasabbey.com Tel:(246) 422-5357 THE SMOKERY
SUPREME DISTRIBUTORS INC.
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detoxbarbados@gmail.com
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Homemade bacon, local sausages, breakfast served Sunday 7am-12 Noon. Country View, St. George. thesmokerybarbados@gmail.com Tel: (246) 259-3224 or (246) 233-3949
Crafted in Barbados
YOUR DELI AT CRANE BEACH OPEN DAILY NAMED AFTER BARBADOS’ FAVOURITE SANDWICH THE FLYING FISH CUTTER
DELI TREATS ALL DAY, CATERING SERVICES & PREORDERED MEAT/ CHEESE PLATTERS! WE DELIVER!!
FEEL THE WARMTH m.cutters.bb
423 0611
cutters.barbados