ANTIGUA & BARBUDA 2009 ADMIRAL’S INN, BACCHUS WINES, BAY HOUSE RESTAURANT, BIG BANANA 17º61º, BLUE WATERS HOTEL, BUMPKINS, CAFÉ BAMBULA, CAPTAIN’S QUARTERS, CARLISLE BAY ANTIGUA, CASTAWAYS, CECILIA’S HIGH POINT CAFÉ, CHIPPY ANTIGUA, COCONUT GROVE, COMMISSIONER GRILL, CURTAIN BLUFF RESORT, DENNIS BAR & RESTAURANT, DROP IN BAR, GALLEY BAR & RESTAURANT, GIBSON’S, GRAB A JAVA, HERITAGE HOTEL, HODGES BAY CLUB, HOME RESTAURANT, HAVANNA STEAKHOUSE & GRILL, ISLAND NATURAL, ISLAND PROVISION GROUP, ITALIATELLE & BAMBÙ, JOE MIKE’S HOTEL, JOHNNY COCONAT, JOLLY BEACH RESORT, KESARI, LA BUSSOLA, LE BISTRO, LE CAP HORN, LAST LEMMING, LEAH’S RESTAURANT, LONG BAY HOTEL, MAD MONGOOSE, MAMA LOLLY’S VEGETARIAN CAFÉ, NEW THRIVING RESTAURANT, OJ’S BAR & RESTAURANT, ONE STONE ITAL SHACK, PARI’S BAR & RESTAURANT, PASTA RITE YA, QUIN GUIDE FARARA & CO. LTD, RAINBOW’S END, ROTI KING, RUSSELL’S SEAFOOD RESTAURANT, SAFFRON RESTAURANT, SANDHAVEN, SPLIF’S BAR & GRILL, SUBWAY, THE BEACH, THE COVE ANTIGUA, THE GALLERY, THE INN AT ENGLISH HARBOUR, THE NEST, THE WATERFRONT, TURNERS BEACH RESTAURANT, WARRI PIER RESTAURANT, ZOMBIE PUB...
FOOD & DRINK
6th Annual Edition
www.foodanddrink-caribbean.com
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Chef’s World
brimming with...
...fresh ideas Chef’s World has the perfect recipe for making life easier in the kitchen. We’re Antigua’s first and only one-stop store for the professional hotelier, restaurateur or gourmet home cook. We carry great gift ideas for wedding registries, birthdays and other special occasions. As part of our service we also offer kitchen planning and dining advice for private and corporate dinner parties. Call in and discuss your needs over coffee. We’re available 24/7 for those unavoidable emergencies, breakages or unexpected dinner guests. From kitchen design to slicing the steak on your plate. If you love cooking, you’ll love Chef’s World. P.S. Check out our beautiful range of Lodge Cast Iron Cookware.
KITCHEN GADGETS & TOOLS: Salt & Pepper mills, Tongs, Ladles, Espresso Machines, Coffee Percolators.
CHEF’S EQUIPMENT: Uniforms, Shoes, Tools, Chef’s knives, Cutting boards, Stainless Steel Worktops.
BLENDERS & FOOD PROCESSORS: Waring, Hamilton Beach, Cuisinart.
TABLEWARE: Glassware, Flatware, Barware, Glassplates. Classic Chinaware, Buffet & Serving bowls.
RANGES, DEEP FAT FRYERS & REFRIGERATION: Vulcan, Imperial & True.
PICINIC SETS: Hampers, Picnic set rucksacks, Wine & Drink coolers.
We’ll supply your
COMMERCIAL
&
DOMESTIC
Kitchen requirements
Gambles Medical Centre, Friar’s Hill Rd, Antigua Tel: +1-268-560-CHEF (2433) | Cell: +1-268-726-3233 Email: julian@candw.ag
Benvenuto. Bienvenido. Bienvenue. Willkommen.
WELCOME
PUBLISHERS
GULLIVER JOHNSON 4
Welcome to the 2009 Edition of the Food & Drink Guide. It has been a gastronomic achievement to make it to our 6th Edition, as our cottage industry publishing house is bursting at the seams. Thankfully, we are assured by those close to us that we have made it through this year’s magazine production without putting on too much weight, (apparently it is our clothes that have shrunk). For those of us lucky enough to live on or visit these islands, it must be agreed that over the past few years our Bars and Restaurants have grown in numbers, quality and the level of service. This year more than ever, we celebrate the achievements of our island’s culinary experience. And so, we thank all our guide participants for ensuring another sumptuous read, and we thank the government for their recognition in promoting our islands internationally (extra copies of the Food & Drink Guide will be sent to the Antigua & Barbuda International tourism offices, travel trade shows and travel agents). So what’s new? Of course, there are new venues, and by popular demand our recipe section continues to expand. The main recipe section is a spin off from the first Food & Drink Guide Industry Event, which marked the end of the tourist season and a very special Mothers Day celebration. The party, by all accounts, exceeded expectations. Kudos to the culinary students and their chef mentors, who contributed to the success of this event - see the highlights and recipes inside. It is difficult to imagine how the 2009 Industry Events will exceed our first, but they will. Keep a watchful eye for updates, dates and more information online at www.foodanddrink-caribbean.com. There is a forthcoming culinary week and an audiovisual project, which will help catapult Antigua & Barbuda into culinary stardom. Lastly, if it is true that you are what you eat – then we as a destination are ‘Simply Delicious!’. If you are not here in Antigua & Barbuda – then get here soon! If you’re already here, put down the guide and let’s eat!
www.foodanddrink-caribbean.com
CONTENTS
12
2009 FOOD&DRINK
GUIDE
79
18
25
66
INFORMATION 4. Publishers Welcome 8-9. Antigua & Barbuda Map Pages 10-11. Directory of Establishments FOOD & DRINK PROFILES
15-25. Hotels Section 26-35. North East Coast 36-47. North West Coast 48-74. St. John’s City 112-129. South West Coast 134-146. South East Coast
EDITORIAL FEATURES 12-14. Curtain Bluff Culinary Week 20-21. Strike up the Grill! The Origins of the Caribbean Barbecue 66-67. Farmer Iton Henry 79-85. Highlights of the Food & Drink Guide Industry Party 2008. 124. Antigua Black Pineapple 130-131. Agritourism Developer Alvin Christian 154. Cool Caribbean Cookery Books
RECIPE SECTIONS
25. Bartender Carolyn Williams 53. Café BamBula Recipe 61. Colleen Simpson Recipe One 62. Roti King Recipe 64-65. Fruta Recipes 115. Colleen Simpson Recipe Two 86-111. Party Canapé Recipes 120-121. Saffron Restaurant Recipe 145. Skullduggery Martini 148-153. Magic Mango Menu Competition Recipes 155. Gilly Gobinet Recipe
CHEF PROFILES
18. Executive Chef Dasworth Samuel 75. Sous Chef Desroy Spence 118. Pastry Chef Maurine Lettisha Bowers 153. The Magic Mango Menu Competition Winners.
86
130
148
www.foodanddrink-caribbean.com
5
FOOD & DRINK TEAM
Editor In Chief Claudia E. Ruth Francis The Big Cheese Gulliver Johnson Art & Design, Photography Director Janie Conley Group Advertising Manager Antonio Papa Editor & Adminstration Correne Samuel Graphics Consultant Nigel Francis International Distributor Angela Badal Webmaster Chris Maisey Contributors & Editors Claudia Papa, Gilly Gobinet, Madeleine McComas Acknowledgements Special thanks to: Cayenne Partners, Antigua & Barbuda Hospitality Training Institute Students, Polevault Communications CREATED & PUBLISHED BY Leeward Consultants & Assoc. Ltd. P. O. Box W343, Woods Centre, Antigua.
Tel: (1) 268 725 4663 Tel: (1) 268 720 4663 info@foodanddrink-caribbean.com www.foodanddrink-caribbean.com The contents of this publication are protected by copyright, owned by the publishers Leeward Consultants & Associates Ltd. No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved. Copyright Š Leeward Consultants & Assoc. Ltd. 2008
ISSN 1818-345X 6
Antigua & Barbuda Worldwide Tourism Offices NEW YORK OFFICE 3 Dag Hammarskjold Plaza 305 East 47th Street, Suite 6A New York, NY 10017, USA T: 1-212-541-4117 F: 1-212-541-4789 E: info@antigua-barbuda.org UK OFFICE 2nd Floor, 45 Crawford Place London, W1H 4LP T: +44-207-258-0070 F: +44-207-258-3826 E: tourisminfo@antigua-barbuda.com MIAMI OFFICE 25 SE 2nd Avenue, Suite 300 Miami, Florida 33131, USA T: 1-305-381-6762 F: 1-305-381-7908 E: cganuear@bellssouth.net CANADA OFFICE 60 St. Clair Avenue East, Suite 304 Toronto, Ontario M4T 1N5, Canada T: 1-416-961-3085 F: 1-416-961-7218 E: info@antigua-barbuda-ca.com ITALY OFFICE Via Santa Maria Alla Porta 9 20123 Milan, Italy T: +39-02-720-987-27 T/F: +39-02-877-983 E: info@antugua-barbuda.it FRANCE OFFICE 43 Avenue de Friedland 75008 Paris, France T: +33-153-751571 F: +33-153-751569 E: ot.antigua-barbuda@wanadoo.fr GERMANY OFFICE Thomasstr. 11 D-61348 Bad Homburg, Germany T: +49-6172-21504 F: +49-6172-21513 E: antigua-barbuda@karibik.de WASHINGTON D.C. OFFICE 3216 New Mexico Avenue NW Washington D.C., 20016, USA T: 1-202-362-5122 F: 1-202-362-5225 E: embantbar@aol.com
THE HUB
Media Shop
MAKE THE CONNECTION
H Consultancy
E-Solutions
Printed Material
Photography
Events
Providing Media Solutions. Building Brands. THE HUB... where information arrives, is processed and sent out again. Delivering the right message at the right time.
Sir George H. Walter Highway, St. John’s, Antigua • t: 725-4663 or 562-7284
Antigua
Prickly Pear Island Hodges Bay
Long Island
Dickenson Bay
Dutchman’s Bay
Runaway Bay
Coolidge V.C. Bird Int. Airport
Fort James Fort Barrington
St. John’s City
Maiden Island
ISLAND PROVISION COMPLEX
Parham
Five Islands Jennings
Jolly Harbour
Betty’s Hope
Bolans All Saints
Valley Church Beach Ffryes Bay
Swetes Fig Tree Drive
Wallings Dam
Crabbe Hill
Liberta Old Road
Johnson’s Point
Falmouth Harbour
Curtain Bluff
Rendezvous Bay
English Harbour
Indulge your tastes... The quintessential source for the best quality food & the
finest wines & spirits!
www.island-provision.com | Tel: (268) 480 5151 or (268) 480 5180
Barbuda The Caves Co Lagoon gton drin
Palm Beach
Codrington Village
Guiana Island
Seatons
Coco Point Devil’s Bridge
Willikies NonSuch Bay
Green Island
Half Moon Bay Willoughby Bay
Mamora Bay Nelson’s Dockyard National Park
Spanish Point
Food & Drink Guide Directory of Establishments Abracadabra
English Harbour
460-2701 44
Runaway Bay
562-7874
146 Admiral’s Inn
English Harbour
460-1027 143 Copper & Lumber
English Harbour
460-1160
Afi Amani
Temple Street
562-5855
Crab Hole Liquors
English Harbour
460-1212
Antigua Yacht Club Marina Restaurant
Falmouth Harbour 460-1797 15
Curtain Bluff Resort
Old Road Village
462-8400
Australian Ice Cream
Redcliffe Quay
462-1941
27
Bacchus Wines
Hodges Bay
461-0440
74
Backyard Bar
Vivian Richards St. 723-9440
Barrow’s Chill-Out Bar
Long Bay
37
Bay House Restaurant
Trade Winds Hotel 462-1223
41
Beehive Restaurant
Hodges Bay
Bellyful ‘tastee patties’
All Saints Road High Street Old Parham Road
GUIDE DIRECTORY
68
64
Big Banana 17º61º
30
Blue Waters Hotel
143 Bumpkins By Betty’s C & C’s Wine Bar
51
Cafe Bambula Café Napoleon Calypso Restaurant
138 Captains Quarters Carib Bean Coffee Roaster
24
Carlisle Bay Antigua
117 Castaways 137 Catherine’s Café
10
463-6013
112
Conor’s Sports Bar
Darkwood Beach Bar St. Mary’s
462-8240
Delightful Chinese Restaurant
Upper St. Mary’s Street
562-5780
Dennis Cocktail Bar & Restaurant
Little Ffryes & Ffryes Bay
728-5086 462-6740
All Saints Road
562-6828
Jolly Harbour
462-6550
73 Diamond Ice
Dogwatch Tavern & 562-3787 116 The Deck
562-4099 Downtown Food Mall Market Street 562-6921 English Harbour 562-5433 144 Drop In Bar Sir George H. V. C. Bird Airport 480-6979 59 Food Fantasies Waletr Highway Soldiers Bay 462-0290 Jolly Harbour 114 Foredeck Bar Pigeon Beach 562-2522 Nelson’s Dockyard 142 Galley Bar Cedar Hill 764-0151 Crabbe Hill Beach 128 Gibsons Redcliffe Quay 460-7025 Falmouth 145 Gourmet Network High Street 562-6289 Redcliffe Quay 57 Grab A Java Redcliffe Quay 562-1820 Grace Before Meals English Harbour Old Parham Road 462-8690 Dickenson Bay 40 Grand Bay Casino Falmouth 460-1036 Harmony Hall Browns Bay Falmouth Harbour 462-5282 Havanna Steakhouse English Harbour 141 & Grill Old Road Village 484-0000 Hemmingway’s St. Mary’s Street Jolly Harbour 562-4446 Caribbean Café
460-8474
English Harbour
560-8086 562-7236 764-9395 460-1533 562-2218 460-1361 462-4722 460-1298 464-8384 460-4120 788-4342 462-2763
460-5050 23
Heritage Hotel
Heritage Quay
462-1247
562-7070
Hideout Restaurant
Willoughby Bay
460-3666
Heritage Quay
562-5360 25
Hodges Bay Club
Hodges Bay
462-2300
Dickenson Bay
724-1166 60
Home Restaurant
Gambles Terrace
461-7651
Old Parham Road
728-5705
HQ French Restaurant Nelson’s Dockyard 562-2563
Newgate Street
562-1211
Island B-Hive
Cloggy’s Café
English Harbour
463-8083
Coco’s Hotel & Restaurant
Nr. Jolly Harbour, St. Mary’s
462-9700
38
Coconut Grove
Dickenson Bay
57
Commissioner’s Grill
Redcliffe Street
34
Cecilia’s High Point Café Coolidge Cheers Bar
41
Chippy Antigua
68
Chris on the Grill
19
City View Hotel & Restaurant
www.foodanddrink-caribbean.com
Heritage Quay
481-1322
Old Parham Road
562-5497
Sir George H. Waletr Highway
480-5151
Italiatelle & Bambù 462-1538 137 Italian Restaurant
English Harbour
562-5517
462-1883
Jolly Harbour
562-6622
67 Island Natural 54
Island Provision Ltd. Group of Companies
Java Jojo
Food & Drink Guide Directory of Establishments Nevis Street
462-1142
116 Rainbow’s End
Bolans Village
562-2789
137 Johnny Coconat
English Harbour
724-1828
Rasta Pasta
Redcliffe Quay
562-6544
22 Jolly Beach Resort
Jolly Harbour
462-0061
141 Red Octopus
English Harbour
722-7912
723-7338
62 Roti King
St. Mary’s Street
462-2328
Runaway Bay
562-7874
47 Russell’s Fort James
Fort James Beach
462-5479
119 Saffron Restaurant
Jolly Harbour
562-4781
46 Sandhaven 144 Selwyn’s Friday BBQ
Runaway Bay
782-9873
Cobb’s Cross
724-6764
St. James’s Club
Mamora Bay
460-5000
Sheer Restaurant
Coco Bay Resort
562-2400
Silver Streak Bakery
Gambles Terrace
462-2630
52 Splif‘s Bar & Grill
Old Parham Road
463-8611
58 Subway
Redcliffe Street Old Parham Road
562-5639
53 Susie’s Hot Sauce
Upper North St.
461-0365
144 Sweet T’s Ice cream
Falmouth Main Rd. 460-1854
74 Juice Hut
Redcliffe Quay
Kalabashé
Redcliffe Street
562-6070
Kennedy’s Club Ltd.
Cassada Gardens
481-1300
145 Kesari Last Lemming Bar &
Falmouth Main Rd. 460-1361
138 Restaurant
Falmouth Harbour 460-6910
39 La Bussola
Runaway Bay
562-1545
29 Le Bistro Restaurant
Hodges Bay
462-3881
English Harbour
460-1194
Le Cap Horn &
139 Pizzeria
45 Leah’s The Restaurant Runaway Bay
562-7874
142 Life Bar & Restaurant English Harbour
562-2353
16 Long Bay Hotel
Long Bay
463-2005
136 Mad Mongoose
Falmouth Harbour 463-7900
Mama Lolly’s
70 Vegetarian Café
Redcliffe Quay
562-1552
Mama Pasta
Long Bay Beach
722-5503
Melini’s Pizzeria
Jolly Harbour
562-4173
18 Moka Bar & Lounge 32
Upper Redcliffe St. 562-5426
Rush Nightclub & Madison’s Casino
63 S-whole Foods & Deli Upper Church St. TCM Importers &
722-0116
Powell’s Estate, Coolidge
462-3428
35 Sports
Dickenson Bay
462-6326
132 Exporters
Tony’s Bar & Water
Miguel’s Holiday Adventure
Hodges Bay & Prickly Pear Island
723-7418
64 the beach
Dickenson Bay
480-6940
Miller’s By The Sea
Fort James
462-9414
60 The Coast
Heritage Quay
480-6978
Blue Waters
462-0290
123 The Culture Shop
Fig Tree Drive
460-3949
135 The Gallery
English Harbour
562-5678
English Harbour
460-1014
Valley Church
562-4938
New Thriving
72 Restaurant & Bar
Airport Road 562-0046 Upper Long Street 462-4611 All Saints Road 562-6968
125 OJ’s Bar & Restaurant Crabbe Hill
460-0184
Cobbs Cross
69 One Stone Ital Shack Independence Dr. 772-2698 Papi’s Grill Chicken
Fort Road
562-7274
31
17
The Cove Antigua
The Inn at English Harbour
123 The Nest
The Palms Restaurant Barrymore Hotel
562-6339
764-2819
32
The Pavilion Antigua
Pavilion Drive
480-6800
Jolly Harbour
462-6026
32 The Sticky Wicket
Pavilion Drive
481-7000
Philton’s Bakery
Liberta
463-2253
28 The Waterfront
Hodges Bay
561-3828
Pita Pocket & Snack
Nevis Street
562-4136
Pizza Oven
English Harbour
562-6020
Turners Beach 126 Restaurant
Johnson’s Point
462-9133
Quin Farara Liquor
Nugent Avenue & Heritage Quay
462-3197 462-1737
41 Pari’s Bar & Restaurant Trade Winds
462-1501
141 Pasta Rite Ya
Falmouth
Peters Steakhouse
71 Stores
44 Warri Pier Restaurant Dickenson Bay Zombie Pub
Friar’s Hill Road
GUIDE DIRECTORY
61 Joe Mike’s Hotel
462-0256 723-6089
www.foodanddrink-caribbean.com
11
Curtain BLUfF
Culinary week
On 27th May 2008, Curtain Bluff Resort opened the curtains on its first annual ‘Culinary Week’. The event which promised to be exciting and ground-breaking included students and top chefs from around the island, and much more. A range of rousing activities took place over the course of the week including a tour of the famous and extensive Curtain Bluff wine cellar, cooking demonstrations, wine & food pairing, lunch and dinner events. Perhaps the most excitement was generated by Curtain Bluff’s luminary Master Chef and Restaurateur Andre Soltner and Yann Beyer,
14th generation winemaker of the winery, Leon Beyer. Both guests were from Alsace, France. They participated in several activities during the week and were guests of honour at the Resort. Alsace, France is famous not only for fine food, but also for its excellent production of quality
French wine. Alsace is ranked tenth out of the eleven French winemaking regions in terms of vineyard area. The area is about 60 miles long and at the most 2.5 miles wide. It is nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west. Although petite, the area is known for distinctive wines and wine bottles which are tall and thin with labels that feature the grape variety; not the usual practice in France. 95% of the wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris and Riesling. Secondary white grape varieties include Pinot Blanc, Sylvaner and Muscat. The major red grape variety is Pinot Noir. The Beyer style is dry and frequently elegant. Along with a range of generic wines, there is also a good range of Reserve bottling. The Comtes d’Eguisheim wines are the domain’s top dry wines and are regarded as some of the finest in Alsace. There are also the Vendage Tardive and Selection de Grains Nobles cuvees The Beyer Family has been making wine since the 16th century but the company, Maison de Vin d’Alsace, was not truly established until
1867. Currently at the helm is Marc Beyer with Yann Beyer. Curtain Bluff’s Head Chef Christophe Blatz is the man behind the creation of Culinary Week. On the opening day, 11 food and beverage students from the Antigua and Barbuda Hospitality Training Institute (A&BHTI) were treated to cookery demonstrations of the highest standard with wine selections by Master Chef Andre Soltner and winemaker Yann Leon-Beyer. On May 29th, Yann Beyer hosted an evening of Alsacian Wines & Indian fusion at the elegant Saffron Restaurant in Jolly Harbour. Leon Beyer wines accompanied every course of the dinner which started with Mussel Soup simmered in a lightly spiced tomato based broth and was rounded off perfectly with Pineapple Fritter and Coconut Ice Cream. The wines on offer were Cremant d’Alsace Brut, Muscat 2001, Riesling 2006, Pinot Noir 2003 and Quintessence ‘Selection of Grains Nobles’ Tokay Pinot Gris 1998. It proved a memorable evening. The morning of May 30th, Chef Andre Soltner exited the Resort and headed out to sea to catch
the King Mackerel which he planned on preparing that day for the Chefs Informal Luncheon which he organized together with, Yann Beyer, Island Provision and Best Cellars. Renowned in Europe and the USA, Chef Soltner has spent the last 46 years mastering his craft and was the former owner of the landmark French restaurant Lutèce in New York City. He was one of the first chefs in America to emphasize the freshest possible ingredients and he possesses a wealth of knowledge. He was more than happy to share his experiences with the local chefs present during the week. The fishing expedition proved successful and Chef Soltner was ready to create. Lunch at Curtain Bluff is always special. Lunch under the patronage of Chef Soltner with a dozen of Antigua’s top chefs proved exceptional. It began with a Fresh Fish Platter which included Wahoo and the King Mackerel marinated with dill, orange, sea salt and sugar. Next was a Tuna Bonito Tartare seasoned with oil, lemongrass, shallot, chive, fish sauce, Soya sauce and cilantro; served with an Antiguan Baby Lettuce Herb Salad topped with daikon radish and carrots – this reduced the company to a temporary silence.
The main meal comprised Braised Veal Breast with a herb, fois gras and pork belly stuffing. This was served with a veal jus, cream mash potatoes and battens of salsify and carrots. Both courses were accompanied by Leon Beyer wines including La Cuvee 2005 and Pinot Noir 2005. Dessert was Lime, Mango and Wild Berry Sorbet Trio with a cream meringue topping and was accompanied by a Leon Beyer Dessert Wine. Curtain Bluff’s Culinary Week was a success thanks to the organizers Christophe Blatz, Head Chef at the Resort, Amber Roos and Pascale Sold of Best Cellars, Terry Brown of the Island Provision Group of Companies, Chef Andre Soltner and Yann Beyer. The first year’s event has set the pace for greater things next year and beyond.
Contact Curtain Bluff Resort for details of the 2009 Culinary Week and further details on the resort. www.curtainbluff.com
Curtain Bluff The Resort That Sets The Standard
For over 40 years, our extraordinary level of amenities and service has set the standard for excellence throughout the Caribbean. On a private peninsula on Antigua’s south shore, Curtain Bluff offers a quietly elegant alternative to most other contemporary beach resorts. Featuring two distinctive beaches, one a calm and tranquil bay beach and the other for those who enjoy the ocean surf. Curtain Bluff’s dining room boasts the finest food and service in the Caribbean. Experience legendary cuisine, a world-class wine cellar containing 25,000 bottles of vintage wines, live evening music and dancing. Reservations required for lunch and dinner. This all-inclusive luxury resort is a magnificent place to enjoy your next vacation.
Tel: (888) 289 9898 Toll Free Tel: (268) 462 8400/1/2 Fax: (268) 462 8409 Email: curtainbluff@curtainbluff.com Website: www.curtainbluff.com Curtain Bluff, P.O. Box 288, Antigua, West Indies
LONG BAY H O T E L Welcome To Our Idea Of Paradise. Long Bay is all about ease, while pampering our guests & visitors alike. Most people in Antigua will agree that the beach at Long Bay is by far the best in its natural beauty & its friendliness towards bathers. Located directly on the beach, The Beach House Restaurant & Bar serves light varied lunches, offering omelettes, salads, burgers, local fish & snacks. Our Beach House Bar offers cool drinks delivered to you while you relax in a lounge chair on the beach or on a comfortable patio chair. As the day wanes & the sun sets behind the distant hills our restaurant’s atmosphere transforms into one of the most relaxing and romantic locations on Antigua. We suggest you enjoy a superb bottle of wine while enjoying another ending to a perfect day or you might choose to try our Real Caribbean Rum Punch. We all look forward to introducing you to our idea of Island style. Hours 10:30 am to 6:00 pm. 7 Days a week
t: (268) 463 2005 | t: (268) 770 9659 | info@longbayhotel.com | www.longbayhotel.com
Elegant, Exquisite, Exclusive… The Inn blends into the perfect balance of a Colonial style building with luxurious and contemporary comfort. Only 28 rooms built on 19 acres of green land inducing a sense of privacy and seclusion... The Terrace Restaurant together with the Old Stone Bar and the casual Hanis Bistro’, have gained a reputation as some of the finest restaurants in Antigua. Come experience it for yourself.
THE INN
AT ENGLISH HARBOUR
P.O. Box 187, St. John’s | t: (268) 460 1014 f: (268) 460 1603 | e: theinn@candw.ag
www.theinn.ag
In The Picture
CHEF PROFILE
Executive Chef Dasworth Samuel Sapodilla Restaurant, City View Hotel
Dasworth Samuel is the Executive Chef at Sapodilla Restaurant in St. John’s. His ambition & keen attention to detail earned him the nickname “Professional” when he was still a teenager. “From early childhood, I had a passion for cooking”, he says with a wide, confident smile. “I joined the cast of the local “Cooking Magic” television show, back in the mid 1980’s. During the first week of my first job at the Royal Antiguan Hotel I was promoted from dishwasher to Trainee Cook. This was because the Chef recognised my talent, willingness to learn & dedication. I haven’t looked back since”. Dasworth’s experience from working at many of the large, prestigious hotels in Antigua lends itself well to his current raison d’etre. “The dinner menu at Sapodilla Restaurant exudes flavours of both Caribbean & Mediterranean cuisine. Our weekly Sunday brunch is a must! I’m able to apply my savvy & skill sets to the advantage of our customers”.
Moka Bar & Lounge is…
Trained at the Trust Forte Crest in England, the Hilton Head Resort in South Carolina & the Johnson & Wales University in Rhode Island, Dasworth has also participated in regional culinary competitions. “My aim is to accomplish all the goals set before me”, he adds. “And I am convinced that with my determination & persistence, I will succeed”.
18
www.foodanddrink-caribbean.com
...the place to wind down with drink after work, or enjoy a glass of wine after the movies, sip cocktails during a hot date or simply to enjoy a night out with friends. This community-orientated hotspot is a place with something for everyone. Moka accommodates the needs of their guests, whatever they desire… Amenities including Free WIFI and Free sports showings.
Cnr. Redcliffe St. & Independence Drive, St. John’s. T. 268 562-5426. or 268 764-7691. E. moka_lounge@live.com
Strike up the Grill! The Origins of the Caribbean Barbecue
Magic Mango RECIPES
Guava BBQ Sauce People of the Caribbean are no strangers to the delights of alfresco cooking or dining. In fact, they need little or no reason to strike up an impromptu fire, call up some friends and start grilling meat, fish or vegetables. Quick, delicious and healthy, barbecuing makes for a fantastic meal at anytime of the day. But no barbecue meal is complete without lashings of your favourite sauce. The precise origin of barbecue sauce is uncertain, but in the Caribbean the Arawaks are one of the first people known to cook barbecue meats on a grate. The grate was made of thin green wood strips on which they would slowly cook slices of meat over hot coals, allowing it to be enhanced by the flavour of the wood. This grate was called a barbacoa, and the word ‘barbecue’ commonly used today was taken from the Arawak term for this early Indian cooking method. I wonder if these early barbecue chefs had a favourite sauce to smother over their smoky flavoured barbecue meat.
Yield: ½ Cup of Sauce Refrigerate for up to 2 weeks 3 tbsp. vegetable oil 2 onions, (Finely chopped) 8 oz. guava paste, (cut into chunks) 2 tbsp. tomato paste 2 tbsp. apple cider vinegar ¼ cup light or dark brown sugar 2 whole star anise ½ tsp. ground allspice ¼ tsp. curry powder 2 tbsp. lime juice 1 tbsp. dark rum
Barbecue Sauces There are literally hundreds of barbecue sauces available from around the world, so finding one to suit your tastes is an easy task. Use your BBQ sauce to douse over grilled vegetables, accompaniment to fish and of course basted over meats.
Barbecue Tips • Be Patient. Light the coals at least 45 minutes before you start grilling (10 minutes for gas barbecues). • Flames are Bad! Your food cooks with heat not flames. If you get flames raise the height of your grill or dampen down with a little water. • Boost Flavour. Add bundles of fresh herbs or garlic cloves onto the coals, or use pre-soaked aromatic wood chips. • Avoid Burnt Sticks. Soak wooden kebab sticks in cold water for at least 30 mins before using them on the grill. • Non-Stick. Wipe metal skewers with cooking oil before use to stop food from sticking. 20
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Method: Heat the oil in a large skillet over medium-high heat for 1 min. Reduce the heat and add the onion, cooking until it’s soft and a little brown around the edges, about 5 to 7 mins, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 mins, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside.
Delicious Barbecue Sauces & Marinades For Fish, Meat and Vegetables Caribbean Rum Barbecue Sauce
Mango Scotch Bonnet Barbecue Glaze
Yield: 1 Cup of Marinade Do not store
Yield: 2 Cups of Sauce Refrigerate for up to 1 week
Yield: 3 Cups of Sauce Refrigerate for up to 2 weeks
3 Tbsp. Balsamic Vinegar
2 Tbsp. olive oil
2 tbsp. peanut oil
2 Tbsp. Fresh Orange Juice
1 cup small onion, (diced)
4 ripe mangoes,
1 Tbsp. Fresh Lime Juice
2 Tbsp. garlic, (minced)
(flesh Finely diced)
4 Garlic Cloves, (minced)
2 Tbsp. ginger, (minced)
1 white onion,
1 Tbsp. Ginger, (minced)
1 cup Cavalier Dark Rum
(peeled & Finely diceD)
2 Tbsp. Curry Powder
1 cup ketchup
1 carrot, (Finely diced)
½ tsp. Ground Cinnamon
½ cup molasses
1 fresh orange Scotch
½ tsp. Fresh Ground
½ cup red wine vinegar
bonnet Pepper,
Black Pepper
½ cup pineapple juice
(deseeded & minced)
1 Tbsp. Honey
¼ cup light brown sugar
½ cup champagne or
1 Tbsp. ground allspice
white wine vinegar
½ tsp. ground nutmeg
½ cup ketchup
½ tsp. Fresh ground
¼ cup sugar
black pepper
Salt to taste
Method: In a heavy bottom saucepan, heat the olive oil over a medium heat. Add the onion and sauté until light brown. Add the garlic and ginger. Stir while cooking for another minute or two. Add the remaining ingredients and simmer until thick. Cool completely. Baste over your favourite bbq meats or firm fish steaks.
Method: In a saucepan, heat the peanut oil and sauté the mangoes, onion, carrot, and Scotch bonnet for 10 minutes over medium heat, or until the onions are soft and translucent. Deglaze the saucepan with the vinegar, and add the ketchup and sugar. Bring to a slow boil, reduce heat, and simmer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender, and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin.
Method: Combine all of the ingredients in a medium bowl and blend well. In casserole dish pour marinade over vegetables of choice and refrigerate for at least one hour. Thread vegetables onto skewers for tasty kebabs. Can be prepared the night before or the marinade can be made ahead of time and stored for use when desired. After marinating in the curry mix set on grill on medium heat until vegetables are tender or until vegetables are slightly firm, whichever you prefer.
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Magic Mango RECIPES
Curry Marinade for Grilled Vegetables
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Heritage Hotel & Conference Centre
Located on the waterfront in downtown St. John’s, and nestled amidst a variety of duty free shops and other delightful attractions you will find the Heritage Hotel and Conference Centre. The many conveniences and ambiance of the Hotel and Conference Centre are quite appealing to the discriminating visitor and businessperson alike. Conferences are professionally arranged and catered to satisfaction. Our accommodations are spacious and comfortable in well-appointed executive rooms and suites, suitably equipped with cable television, mini fridge and free broadband Internet facility. Dining on the fourth floor in the cozy and intimate Flamboyarge Restaurant is a wonderful experience to savour again and again. Each scrumptious meal served is tastefully presented by well-trained and experienced Chefs. They offer a fine blend of local and International cuisine. Choices range from authentic local Ducana and Salt fish, Coconut Mango Chicken to Classic Steak au Poivre served with a selection of season vegetables, fresh from the field, to your table. For a fine dining experience, please contact our friendly and courteous staff
T: (268) 462-1247/8/2262 F: (268) 462-1179 E: heritagehotel@candw.ag
www.heritagehotelantigua.com
Heritage Quay, P.O. Box 1532, St. John’s, Antigua.
More than just a place to stay Two outstanding restaurants – light and healthy Indigo on the Beach and the exciting, Pan-Asian East The exceptional spa, Blue, with six stunning treatment rooms, including one for couples Dinner and a movie evenings with classic films in the luxurious screening room Fabulous private events – cocktail parties, movie screenings and much much more…
Carlisle Bay, Old Road, St Mary’s, Antigua Tel: +1 268 484 0000 Email: info@carlisle-bay.com
carlisle-bay.com
In The Mix
Bartender Carolyn Williams Blue Waters Hotel Blue Waters Hotel is one of Antigua’s longest established resorts. It has many return guests due to its friendly staff & unique family appeal – & the delicious cocktails mixed by Carolyn Williams. She has created numerous signature drinks, here is one of them.
Cool Melody COCKTAIL
Original Watercolour Illustration by Gilly Gobinet, recipe taken from her Cool Caribbean Cocktail Book
Enough for 2 people
1 shot Coconut Rum Club Soda 1/2 banana 1/2 kiwi 1/4 melon 2 tsp. brown sugar Ice Mix the rum, banana, kiwi, melon, ice and sugar in a blender and blend until it’s completely smooth. Pour it in a cocktail glass and top it up with Club Soda. Enjoy responsibly!
North East Coast R E S T A U R A N T S
&
B A R S
By Karine Pecquet-Vidal / Cayenne Partners Inc. Photography Janie Conley
28. The Waterfront Bar & Grill 29. Le Bistro French Restaurant 30. Blue Waters Antigua 31. The Cove Antigua 32. Miguel’s Holiday Adventure 32. The Pavilion Antigua 32. The Sticky Wicket 34. Cecilia’s High Point Café
LEMON & THYME MARTINI This Martini is fairly strong as Martini’s are meant to be, yet with highly aromatic & herbal flavors. Great for aperitif. 2 parts Homemade Thyme Gin* 0.5 part Green Chartreuse 0.5 part Sugar syrup Squeeze of Lemon Shake all ingredients well with ice & serve straight in a Martini glass *Thyme Gin is prepared adding a clean bunch of thyme directly in the gin bottle along with a few lemon peel (peel/yellow only), then leave to infuse for two weeks.
The Waterfront Bar & Grill
Next to Sunsail Club Colonna Hotel, Hodges Bay
T: (268) 561 3828 | E: thewaterfrontbarandgrill@candw.ag
NORTH EAST COAST
The Waterfront Bar & Grill is one of the most striking venues on Island. The lavish 200-seat capacity restaurant is split over two levels, and large mooring facilities are available for guests who prefer to arrive by sea. The large hardwood deck terrace stretches out into the ocean offering a spacious waterside dining area. By the bar, more sheltered and romantic dining can be found. Both areas allow you to take advantage of the ocean backdrop of the north coast. Fresh seafood is served as a matter of course, most of which is caught daily by the proprietor. It is common to see the fresh hauls of fish delivered dockside. Once prepared you can expect to be served a menu of coconut shrimp, tempura style fish served with homemade chips or Catchof-the-day specials. All tastes are catered for with, grilled chicken, grilled steak, salads and wraps. The flavours are mouthwatering. The Waterfront is available for private hire. A spectacular venue for private functions. Cocktail parties, weddings or any very special occasion. The spacious setting allows for small and large gatherings. A unique feature is the Ocena Venture - Catch & Grill day charters for small groups. You accompany the proprietor, Lucien Barreto and go fishing for your own dinner. Whatever you catch you take back to the restaurant and grilled to perfection for your consumption.
$$ 28
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So, if you are looking for a great restaurant, where you can enjoy extremely good quality food, unrushed service in a relaxed atmosphere, a visit to The Waterfront Bar & Grill is a must. How could anyone resist this magical venue? Suitable for family dining. Open From Friday - Monday 5pm-until. Happy Hours 5-7pm
Le Bistro French Restaurant Hodges Bay, St. John’s
T: (268) 462 3881 | F: (268) 461 5543 | E: pgbistro@candw.ag | www.lebistro-antigua.com
NORTH EAST COAST
With over 25 years of unrivalled dining experience, Le Bistro remains Antigua’s most exclusive French restaurant. Located in scenic Hodges Bay, this gourmet restaurant has remained at the top of its game as a result of its dedicated staff and the immaculate service. Patrick Gauducheau, award winning Head Chef and co-owner of Le Bistro is one of the Who’s Who top 100 chefs in the world, from 68 countries. He has worked tirelessly along with his staff to ensure the highest possible service. His business partner is Philippa Esposito who is also the Pastry Chef. She compliments his culinary skills with her expertise in desserts and fine patisserie selections. Fellow members of the team are the Cold Prep Chef Prisca St.Ange, Barman Duke Thomas and Sous Chef Janet “Miss Blue” Joseph – these persons are responsible for the warm and inviting atmosphere that is Le Bistro. The menu personifies perfection and caters to every palate. As a starter choose from the wide selection of delicious soups, salads and hors d’oeuvres. Tantalize your taste buds even further with creative main courses such as young roast rack of lamb from Australia with a mustard and breadcrumbs crust. Do not end your evening without sampling one of Chef Esposito’s masterpiece desserts. The Le Bistro wine list is world-class, featuring superb French vintages and Champagnes, with notable wines from around the world; the perfect accompaniment to ones evening. Your evening will be filled with French chic and just a touch of Caribbean zest. Bon Appetit indeed!!! Open year-round from 6.30pm. Tuesday - Sunday, closed on Mondays. Last orders 10.30pm
Original Watercolour Illustration by Gilly Gobinet
$$$ www.foodanddrink-caribbean.com
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Blue Waters Antigua Soldiers Bay, St. John’s
T: (268) 462 0290 | F: (268) 462 0293 | E: karen@bluewaters.net | www.bluewaters.net
NORTH EAST COAST
The impressive Blue Waters luxury resort is situated along Antigua’s northwest coast, nestled in the historic Soldiers Bay and set amongst 17 acres of magical Caribbean gardens. Enjoy the exclusivity of this premier resort and relax into the Antiguan pace of life, with a visit to one of Blue Waters’ first class restaurants. Take in the breathtaking scenery of lovingly tended gardens whilst you slowly sip a cocktail on the terrace of Palm alfresco restaurant. With exquisite views across the turquoise waters of the Caribbean sea this is the essential venue to indulge in a leisurely Sunday lunch or a romantic evening meal. Open everyday for breakfast, lunch, tea & dinner, Palm Restaurant serves a fixed price a la carte menu and buffet menu on rotating days. Enjoy the Monday night BBQ with a live steel band or the International buffet on Fridays. Vyvien’s à la carte Restaurant is one of Antigua’s finest. Open for dinner seven days a week, this fully air conditioned restaurant provides a unique dining experience. The international cuisine offered includes lobster, prime steak, pasta and fresh fish. The wine cellar is a connoisseur’s delight, presenting premium European and New World wines and champagnes. The Pelican Bar offers an elegant yet informal atmosphere in which to enjoy a wide range of aperitifs, liqueurs and international cocktails served to you by friendly, professional staff. High standards, comfort and enjoyment await you here in paradise at Blue Waters.
$$$ 30
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Both The Palms & Vyvien’s Restaurants require reservations, & have a dress code of no shorts or t-shirts in the evening. Guests of Vyvien’s must be 12yrs or older.
The Cove Antigua
Boons Point, Blue Waters St. John’s
T: (268) 562 2683 | F: (268) 462 0293 | E: thecove@bluewaters.net
NORTH EAST COAST
The Cove Restaurant, located at Blue Waters Hotel is one of Antigua’s leading fine dining restaurants. Perched upon a cliff top on the northwest coast, the restaurant offers some of the most breathtaking views to be found anywhere in the Caribbean. The architecture embraces traditional and contemporary styles, with flaming torches providing a dramatic entrance. The menu features Asian fusion with more traditional nightly specials for those who aren’t feeling so adventurous. An impressive selection of fine wines and champagnes compliment the menu. Complete the evening with a drink from the classic bar where our expert staff will be happy to mix the cocktail of your choice. The Cove Restaurant’s spectacular setting, enticing menu and warm ambiance blend perfectly to make it a top culinary destination for both residents and visitors from around the world. Reservations Recommended. Open 5 nights per week for cocktails & hors d’oeuvres from 6pm. Dinner from 7pm, last orders are at 10pm. The Cove is closed on Sundays & Wednesdays.
$$$ www.foodanddrink-caribbean.com
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Miguel’s Holiday Adventure Prickly Pear Island, Off Hodges Bay Coast
T: (268) 723 7418 | www.pricklypearisland.com | Departing Tuesdays, Thursdays & Saturdays.
NORTH EAST COAST
For 3 amazing decades Miguel’s Holiday Adventure has offered excursions to Prickly Pear Island, a 5-minute boat ride from Hodges Bay. After a delicious breakfast spend time exploring your uninhabited island & snorkelling in the shallow reef, by which time you’ll have worked up an appetite for the West Indian buffet lunch. Incredibly, for an all-inclusive price, the menu rolls out with lobster, fish, conch, chicken, rice & salad. The free bar has both alcoholic & non-alcoholic beverages to quench your thirst. A fabulous, essential tour for everyone young & old. Private excursions for special events available.
The Pavilion Antigua
No. 7 Pavilion Drive, Coolidge, Antigua
$$$
T: (268) 480 6800 | www.thepavilionantigua.com
Winner of Wine Spectator’s The Best Award of Excellence in 2007 and 2008, The Pavilion Antigua has “one of the most outstanding restaurant wine lists in the world”, featuring 950 labels and 9,000 bottles. Flawless service complements exceptional food, whether the à la carte French Creole-influenced contemporary continental cuisine prepared with ingredients flown in daily or the degustation menus and wine pairings offered nightly. Private dining room available. Evening attire requested; jackets for gentlemen. Conveniently near V.C. Bird International Airport. Reservations accepted Tuesday–Saturday.
The Sticky Wicket
No. 20 Pavilion Drive, Coolidge, Antigua
$$
T: (268) 481 7000 | www.thestickywicket.com
This heart of the Caribbean cricket scene serves native specialties and cocktails, international dishes, delectable desserts and full beverage service at affordable prices, making The Sticky Wicket a favourite haunt of locals and travellers. Relax, catch worldwide sporting events on plasma TVs or cricket action live on Stanford Cricket Ground. Seconds from V.C. Bird International Airport, it houses the West Indies Sticky Wicket Cricket Hall of Fame and one-of-a-kind cricket memorabilia. Available for parties, banquets, weddings and conferences. Open 7 days, 11am–11pm, lunch and dinner 32
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ABSOLUTELY NO EXPERIENCE NECESSARY MENU: Full & Half Day Exclusive Charter • Learn to Sail • Team Building Events Montserrat Adventure • Caribbean Regattas • Racing • Sail the Atlantic (for the very hungry)
Contact +1. 268. 562 6696. • antigua@ondeckoceanracing.com • www.ondeckgroup.com
NORTH EAST COAST
We add Class & Elegance to your transportation needs
Archibald Taxi Service POWELLS Est. ANTIGUA Tel: (268) 562-1709/3155 Tel: (268) 461-0441 Cell: (268) 774-3680 Fax: (268) 461-5700 atslimousine@yahoo.com www.atscarrentals.com 34
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TONY’S
WATERSPORTS, BAR & GRILL
Jet Skiing • Parasailing • Sailing • Snorkeling • Deep Sea Fishing Kneeboard • Wakeboarding • Waterskiing • Banana Boat LOCATED ON ANTIGUA’S MOST POPULAR BEACH DICKENSON BAY Relax at Tony’s on the beach... pull a lounge chair, have a cold drink, and be pampered by Antigua’s favorite family.
Tel: 1 (268) 462-6326 | tonyswatersports@hotmail.com
North West Coast R E S T A U R A N T S
&
B A R S
By Karine Pecquet-Vidal / Cayenne Partners Inc. Photography Janie Conley
37. Bay House Restaurant 38. Coconut Grove 39. La Bussola Italian Restaurant 40. Grand Bay Casino 41. Chippy Antigua 41. Pari’s Bar & Restaurant 41. The Beehive 44. Warri Pier Restaurant 44. Conors Sports Bar & Poker Lounge 45. Leah’s The Restaurant 46. Sandhaven Beach Bar & Restaurant 47. Russell’s Bar & Seafood Restaurant
SPICED VANILLA DAIQUIRI Rich Vanilla flavor with a hint of spice 2 parts Homemade Spiced Vanilla Rum* 1 part Fresh Lime juice 0.5 part Sugar syrup Shake all ingredients with ice and serve straight in a Daiquiri glass (or Martini glass). Do not blend or serve frozen. *Spiced vanilla rum is prepared adding 2-3 vanilla pods (cut lengthways), 2-3 peppercorn, cloves & a hint of ground nutmeg directly in the full bottle of rum, then leave to infuse for at least two weeks.
Coconut Grove Dickenson Bay, St. John’s
T: (268) 462 1538 | F: (268) 462 2162 | E: coconut@candw.ag | www.coconutgrove-antigua.com
NORTH WEST COAST
Antigua is known for its sandy beaches & sea which span never ending reaches, but the island’s real treasure trove is a little gem, called The Coconut Grove. This enviably positioned & time-honoured beach bar & restaurant is a must. Visit at any time of the day or night. Dining in a friendly, chilled atmosphere makes for a relaxed experience. By day you can enjoy the beachfront setting, by night you’ll marvel at the spectacular sunset across the bay. The restaurant’s creative Chef Jean-Francois Bellanger, creates imaginative dishes using the freshest & finest ingredients – sourced locally wherever possible. His well-balanced & varied menu offers children’s & vegetarian options. Speciality dishes include the Guyanese shrimp piccata wrapped with bacon & plantain and served with a white wine & fresh Parmesan sauce, or the Dickenson Bay Lobster flambé with a black pineapple & cavalier rum sauce. However, excellent food is just one of many attractions at Coconut Grove. The restaurant pays great attention to the quality of the setting, recognising that fine linen, good tableware & quality service elevates a good meal to one of memorable proportions.
$$$ 38
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Open for Breakfast, Lunch & Dinner 7 days a week. Coconut Grove never closes
La Bussola Italian Restaurant Runaway Bay, St. John’s
T: (268) 562 1545 | C: (268) 726 5559 | E: labussolantigua@hotmail.com | www.labussolarestaurant.net
NORTH WEST COAST
The success of La Bussola (The Compass) restaurant continues to grow. This popular restaurant has elevated Italian fine dining in Antigua with its impeccable design and fresh sensual atmosphere. The clever use of low lighting and flowing drapes create an experience of sheer intimacy. The restaurant has a beachfront garden, with a shaded gazebo and comfortable loungers. The garden is perfect for afternoon drinks or alfresco lunches with friends. The menu created by Chef/Owner Omar Tagliaventi and his chefs Salvatore and Giuseppe is designed to inspire a symphony of tastes. New on the menu this season is the delicately flavoured Crostatina di carciofi e gamberetti (Shrimp & artichoke lattice pastry with garlic sauce) and the Calamaro alla Marechiaro (Stuffed squid) is an excellent choice. Main courses include fish, meat and vegetarian choices, alongside fresh lobster dishes. Dinner however, is never complete without Dolci (dessert). The crepe with apple, dried grapes and cinnamon and the traditional Tiramisu alla Sicilliana are both exceptional. With a restaurant of this standard it is mandatory that the wine list should be impressive, and indeed, it does not disappoint. The growing wine list now boasts 90 varieties which reflect the essence of the menu, covering a full range of Italian & French classics, New World, Champagne and Sparkling wines. The staff considers every detail to ensure patrons have a pleasurable dining experience in elegant surroundings. La Bussola will ensure a truly enchanting evening. Open for Lunch & Dinner all year round. 7 days a week. Reservations Recommended
$$$ www.foodanddrink-caribbean.com
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The GoldBar
268-481-7700 www.grandbayantigua.com
$
Chippy Antigua
Dickenson Bay, Between Buccaneer Beach Club & Marina Bay Apt.
T: (268) 724 1166/721 2343 | T: (268) 560 2334 | E: chippyantigua@msn.com
$$
Have Fish Will Travel!!! 724-1166 Chippy Antigua can be hired for private functions
NORTH WEST COAST
Chippy Antigua features traditional English fish & chips. David & Jane offer a delightful dining experience from their colourful van. Dine seated in a Caribbean setting by the lagoon, yards from the sea or take-away. Voted absolutely the best fish & chips, thanks to David’s secret batter. Bet you can’t resist the sinfully delicious lobster bites!! Homemade meat pies with gravy, sausages, scampi (shrimp), all served with chips, excellent authentic Indian curries. Sides of mushy peas, coleslaw & gooey chocolate brownies. You WILL keep coming back for more!!! Informal & kid friendly Wednesdays & Fridays between 4pm-9pm.
Pari’s Bar & Restaurant
Trade Winds, Dickenson Bay, St. John’s T: (268) 462 1501 | F: (268) 461 1508
Pari’s was established in 1977, and is one of Antigua’s longest established restaurants. Now under the new management of Mark & Andy there are some changes in store for 2009. Besides serving famous Pari’s pizzas there is also good local food served from lunchtime onwards. The new sports bar at the rear of the restaurant shows major sporting events on large TV screens. The fully stocked bar has a shaded gallery surrounded by sparkling trees, creating a relaxed Caribbean atmosphere. This is where the good times are had, every night of the week. New opening hours from 11am until…& pizza delivery, even to the beach!
$
The Beehive
Country Club Road, Hodges Bay, St. John’s T: (268) 562 3787
Celebrating 7 years is a wonderful hideout known as The Beehive. The Spencer building is rustic, distinctive & oozes character. Within the walls, Rosa & Diana will happily serve you a cold beer, as you pitstop on your way home or after visiting Jabberwock Beach. The Beehive serves real home cooked meals, to stay or takeaway. The delicious curry chicken, stewed lamb or chilli con carne are served with salad. If you are after a quick bite, then try a Rosa Burger, homemade of course! Open Mon-Sat 8am-11pm. Sun midday - 11pm www.foodanddrink-caribbean.com
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Located inside Madison’s Casino Runaway Bay, Antigua 268. 480. 2031
Madison’s Casino opens the doors to its newest member of the
entertainment family: Leah’s Restaurant. Situated on our waterfront, Leah’s offers the most romantic sunsets over the Caribbean Sea.
Leah’s offers a fusion of international flavours - Asian, Italian, Mid
Eastern and Caribbean. With a gentle wave and a friendly smile this exquisite menu makes for a memorable dining experience.
After dinner enjoy an evening of Jazz or soothing background Piano Tunes played by one of our nightly entertainers.
We are open for dinner daily. For reservations, call us at 268. 480. 2031 Or email reservations@rushantigua.com • www.rushantigua.com
Warri Pier Restaurant
$$
Halcyon Cove, Rex Resort, Dickenson Bay
T: (268) 462 0256 | F: (268) 462 0271 | E: rexhalcyon@candw.ag | www.rexresorts.com
NORTH WEST COAST
The Warri Pier Restaurant at the Halcyon Cove Resort, has one of the most unique restaurant positions, perched above the crystal clear Caribbean Sea. This famous public landmark has been synonymous with the Dickenson Bay landscape for years. From this exceptional vantage point you can enjoy breakfast, afternoon tea & dinner. Breakfast is continental style, and a relaxing event. During afternoon tea the restaurant provides welcome shade & a range of delicious refreshments. Your waterfront dinner experience is always a sensual affair - cool sea breezes, romantic lighting and enticing aromas all greet your senses. Prepare yourself for an exciting international menu with Caribbean influences. The menu offers a full complement of meat, poultry, fish and vegetarian options. But leave enough room to complete your evening with a tempting dessert.
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Rack up a few games of pool or catch your favorite sporting event on our wide screen TV's. A light menu of tasty delights & sandwiches with a bar full of exotic liquors & cocktails all served with a friendly smile. Enjoy a friendly game of Texas Hold’em & Seven Card Stud Poker at our private poker room.
Runaway Bay. Antigua 268-562-7874 | 268-728-3208 44
www.foodanddrink-caribbean.com
Leah’s The Restaurant
Inside Madison’s Casino, Runaway Bay, St. John’s
T: (268) 480 2031 | E: reservations@rushantigua.com | www.rushantigua.com
NORTH WEST COAST
Discover a recent addition to Antigua’s gourmet dining at Leahs The Restaurant. An intimate venue, boasting sophistication on all levels, is a hidden jewel situated behind Madison Casino on the thriving Dickenson Bay strip. On entering the restaurant you’ll be greeted by friendly staff & tranquil surrounds. The rich Indonesian-style decor is set off by candlelight, while fulllength windows frame Antigua’s beautiful coastline. Dine alfresco on the deck if you prefer the warm breeze of balmy nights. Settle in & savour a top-class dining experience provided by International chef James O’Donnell. The menu is extensive & eclectic offering Appetizers such as Escargot Bergendy (vineyard snails marinated in champagne Dijon mustard & local herbs), a wonderful French Onion soup with Gruyere cheese topped with French pastry, & a selection of luscious salads. Entrees certainly do not disappoint, including seafood dishes such as Grilled Salmon with Hollandaise & Cardinal sauce, also Lobster Thermidor on a Bay Scallop Ratatouille. Meat lovers will be blown away with the Rack of Lamb encrusted with Pistachio nuts on a honey lavender sauce. These fine foods are fully complimented by a comprehensive world wine & champagne list. Beware, one glass is guaranteed to lead to another. . . . Generous portions may leave little room for dessert, but why not make space to share Death by chocolate, which is served for two. You will not regret it! Corporate events welcomed. Open Mon-Sat for dinner 7pm-11pm Reservations recommended.
$$$ www.foodanddrink-caribbean.com
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Sandhaven Beach Bar & Restaurant Runaway Bay, P.O. Box 2139, St. John’s
T: (268) 782 9873 | E: sandhavenantigua@yahoo.com | www.sandhavenantigua.com
NORTH WEST COAST
Sandhaven sits on one of the best beaches in Antigua and continues to delight both their local clientele and visitors to the island. The restaurant offers excellent all day dining from breakfast through to dinner. This is the most chilled out and relaxed place on the island. The menu offers something to satisfy everyone’s taste and budget with a full selection of local and international food. Coming soon, live lobster, pick your own!!! Why not take advantage of the new upper deck, enjoy the views with a sundowner cocktail, buy one get one free, every night from 6pm until 7pm. For the winter season Sandhaven has some of the best entertainment on the island. The Sunday Family Rave continues. You will find beach activities for all, a BBQ that’s unbeatable, chilled out reggae throughout the day and steel pan from 1pm until 3 pm. As night falls, we heat up your Sunday with the best DJs on the island, playing all the best dancehall, soca and reggae tunes. Throughout the week Sandhaven offers extensive entertainment for everyone with Cinema on the Beach showcasing the latest films - requests are welcomed. There is an Open Mic night, Karaoke, and Flex Friday - new to the Sandhaven, with the best in R&B and all that’s hot. Sandhaven is available to hire for private beach parties, special occasions and events. Come down, shoot some pool, watch the sunset and eat great food all on one of the finest beaches. It’s all there at the Sandhaven.
$$ 46
www.foodanddrink-caribbean.com
Open all day, 7 days a week
$$
Russell’s Bar & Seafood Restaurant Fort James Beach, St. John’s
T: (268) 462 5479 | Open Daily all Year Round. Mon-Sat - 12noon - 10pm Sun - 4pm - 11pm
Antiguan heritage site Fort James, is home to the sympathetically renovated Russell’s Bar & Seafood Restaurant. Steeped in history, Fort James dates back to the early 18th century. Russell’s offers unrivalled views of the entry route to St. John’s Harbour.
NORTH WEST COAST
Indulge yourself in the Caribbean inspired seafood selection. Start with a bowl of freshly steamed cockles in white wine sauce & continue with the spiced whole Red Snapper or traditional Antiguan grilled lobster. Russell himself is a charming host & always willing to pass the time of day (or night) with his guests. He hosts relaxed live music sessions & special events throughout the year including live jazz weekends & a regular Jazz Night every Sunday from 6pm. Russell’s personifies rustic elegance. Be there, with your camera as the sun sets. This is a most stunning venue & Russell’s can be booked for weddings & private events.
Russell’s Fort James
Bar & Seafood Restaurant www.foodanddrink-caribbean.com
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Saint John’s City R E S T A U R A N T S
&
B A R S
51. Café Bambula 52. Splif’s Bar, Grill & Club By Karine Pecquet-Vidal / Cayenne Partners Inc. Photography Janie Conley
53. Susie’s Hot Sauce 54. Island Provision Ltd. 57. Grab a Java 57. Commissioner Grill 58. Home Restaurant 59. Food Fantasties Plus 60. Subway 60. The Coast Nightclub, Bar & Restaurant 61. Joe Mikes Hotel Plaza & Casino 62. Roti King 66. Jacky’s Fruit & Veg 67. Island Natural 68. Chris on the Grill 68. Afi Amani Restaurant 68. S-whole Foods & Deli 69. One Stone Ital Shack 70. Mama Lolly’s Vegetarian Café 71. Quin Farara & Company Ltd. 72. New Thriving Chinese Restaurant 73. Diamond Ice Nightclub, Bar & Restaurant 74. In The Backyard Bar & Restaurant 74. Juice Hut
SOURSOP & LEMONGRASS MARTINI This Martini is designed to be slightly easier to drink, with sweetness & candy-like taste 2 parts premium Vodka of choice 1 part Cointreau 2 parts Fresh Soursop puree * 0.5 part Lemongrass syrup ** Shake all ingredients well with ice & serve straight in a Martini glass *puree ripe soursop & strain well to remove seeds **Boil lemongrass in water until infused; add sugar & stir to reach a syrupy texture
SENSUOUS
OPULENT
SOPHISTICATED
Beau et Belle 213 heritage Quay, St. John’s, Antigua | tel: (268) 770-4010
WWW.BEAU-ET-BELLE.COM
Café BamBula
$$
Lower High Street, St. John’s
T: (268) 562 6289 | F: (268) 562 6289 | E: bambula@candw.ag
Join us for a tranquil break in our lovely secluded garden café located in the centre of St. John’s. Newly opened next to RBTT Bank on Lower High Street, Café BamBula is a fabulous alfresco courtyard restaurant.
ST. JOHN’S CITY
Our beautifully designed café offers a great setting where you can sit and enjoy a peaceful breakfast or lunch. Take time to enjoy the exquisite lush garden and the pretty birds playing and fluttering in the water feature fountain. On our menu, we serve Local and International cuisine, fresh tropical juices and smoothies. Always available is something new and healthy from our fresh and funky soups, salads, sandwiches and delicious desserts. Each day you’ll find an extra yummy daily special to tempt. Please join us for Bambulicious home cooking Monday to Saturdays from 8am-4pm.
NEW bes INTER N tof boo ET CA ks@ FÉ yah OPEN oo. com
To help support the local micro-economy we urge all who visit or live in Antigua to purchase something local. And, whilst you are here discover the literary gems at ‘Best of Books’ - reading from Caribbean and further afield.
10% DISCOUNT OFF ANY PURCHASE Present your Food & Drink Guide to Redeem
LOWER ST. MARY’S STREET, ST. JOHN’S, ANTIGUA | TEL: (268) 562-3198/99 www.foodanddrink-caribbean.com
51
‘ Father & Son Team – Splif & Prince attract everyone to their popular Roadside bar with slot machines, an Internet café & Nightclub. At Splif’s there are no happy hours, just happy days. Party nights include Live music, Entertainers, Karaoke & Red Hot DJ’s. ‘Splif’s adds the spice in your life.’
Internet Café Open
Old Parham Road, Near Recreation Grounds, St. John’s, Antigua. T: 268 779 9291
Stir it Up Recipe Café BamBula
Ice cold Leek & Potato Soup Serves 4 2 leeks 340 g. (¾ lb.) potatoes (peeled & cubed)
CAFé BAMBULA RECIPE
1 onion, chopped 1 garlic clove, thinly sliced 30 g. (1 oz.) butter 570 ml (1 pint) water 1 bay leaf 1 sprig of thyme salt and freshly ground black pepper 100 ml. (3½ pint) Half & Half 1/2 tsp. Grated Nutmeg Trim and slice the leeks in thin rounds. Rinse in a colander under cold water. Melt the butter in a pan and gently sauté the onion and garlic. Add the leek, potatoes, bay leaf, thyme and half the nutmeg. Season. Cover with the water and bring to the boil. Simmer for 12 minutes until the potatoes and leeks are tender. Remove the bay leaf. Just before serving add the milk and cream and stir over a low heat, check the seasoning. Serve in bowls and sprinkle with remaining nutmeg.
Susie's Hot Sauce is a small cottage industry based in Antigua; yet it has captured an international appreciation for it's fantastic taste! Susie's has shipped orders to many parts of the world, including, Germany, Japan, Italy, France, USA and the UK.
Susie’s has received many testimonials, such as: "I have been using your hot sauce ever since I first went to Antigua several years ago and it is the BEST...." Michael Marks - Your most favorite CUSTOMER here in California! Contact Susie's for Corporate Orders, Weddings and all Celebrations! But make sure you have a bottle near you! Upper North Street, St John’s, Antigua Tel: (268) 461-0365 or Tel: (268) 461-4052 For International Sales & Distribution: Tel: 1 (954) 447-7569 Fax: 1 (954) 337-2826 mail: info@susieshotsauce.com www.susieshotsauce.com
THE FLAMING CARIBBEAN FLAVOUR ... IGNITING FEVER www.foodanddrink-caribbean.com
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ISLAND PROVISION LTD. GROUP OF COMPANIES ISLAND PROVISION LTD. GROUP OF COMPANIES is located away from the bustle and traffic jams of central St. John’s. The Island Provision Complex provides ample parking and a convenient location for your entire “one stop” shopping needs. Island Provision Ltd. is a leading food and beverage supplier, provisioning Hotels, Restaurants, Supermarkets and Yachts. ISLAND PROVISION FOOD DISTRIBUTION was founded in 1981, and proudly continues to supply the island with a full range of imported, local, fresh, frozen produce, meat, poultry, dairy and beverages. We are the only licensed Certified Angus Beef ® distributor in Antigua, and the exclusive importer for Pepsi Cola, Tropicana and Pine Hill Juices. BEST CELLARS WINES & SPIRITS is the quintessential fine wine and champagne purveyor in Antigua. We import over 650 different wines from around the world, and take pride in being the supplier to the best Hotels,
Restaurants and Yachts on island. We are also the key supplier island wide, to Supermarkets and Catering Services. Our Wine Shop is located within the Island Provision Complex, and our expert and passionate team will assist you with your selection. Come in and join our celebrated Best Cellars Wine Club. Best Cellars Wines & Spirits is also the exclusive importer of a wide selection of mineral waters including: Evian, Volvic, Aqua Panna, Capes, San Pellegrino and Badoit. GOURMET BASKET SUPERMARKET offers a tantalizing array of the finest quality fruits, vegetables, Black Angus beef, seafood, local meats and produce. We also carry a great range of speciality items like gourmet sauces, condiments and spices. We stock premium products from around the world and have become a favourite with delicatessen shoppers. Gourmet Basket provides lovely Gift Baskets, custom made, and filled with your favourite wine, or sparkling cider, chocolates, fresh fruits and more…
Learn more about us at www.island-provision.com Or visit the Island Provision Complex located on the Sir George H. Walter Highway (formerly Airport Rd), St. John’s, Antigua. Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5180
Opening Times Mon-Sat 8am-8pm Sun 8am-5pm Open Holidays T: (268) 480 5174
Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5151
Disinfect To Protect. LYSOL KILLS 99.9% OF HOUSEHOLD GERMS
DISTRIBUTED BY HUTCHINSON (ANTIGUA) LTD, FACTORY ROAD, ST. JOHN’S, ANTIGUA
TEL: 268-481-1550/70
Grab A Java
$$
The Boardwalk, Redcliffe Quay, St. John’s T: (268) 462 4722 | E: grabajava@actol.net | www.antiguanice.com/grab_a_java
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ST. JOHN’S CITY
The Grab A Java specialty coffee bar has a desirable harbour side location at Nevis Port, in Redcliffe Quay. The location provides an ideal first or last port of call for cruise ship passengers; whilst the lush marina, allows for open-air seating, cooled by sea breezes & shaded by palms. The setting lends itself perfectly to breakfast, early morning coffee breaks, lunchtime rendezvous’ or a relaxing afternoon treat.
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Fr eq
Even more enjoyable than the backdrop is the indulging range of specialty Italian based coffee beverages. These include, Cappuccino, Café Latte, Espresso, Espresso Machiato, Espresso Con Panna & our signature drink – Caramel Dream. Cold blended drinks include ‘Grabachinos’ made with or without coffee & ‘Grab A Smoothie’. Grab A Java also features a range of teas & alcoholic beverages. Sustenance is presented in the form of paninis, wrapinis, bagels, decadent pastries & tempting desserts. Stop in for a coffee to go, or linger for a while.
www.foodanddrink-caribbean.com
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SUBWAY®
$
2 Branches: Redcliffe Street & Old Parham Road, St. John’s T: (268) 562-5639 / 724-SUBS / 562-6860 | E: subwayantigua@candw.ag
ST. JOHN’S CITY
SUBWAY® offers a wide range of tasty, healthy sandwiches, salads, wraps & mini subs made fresh daily. Choose from a selection of gourmet breads, sandwich fillings, fresh vegetables & specialty sauces. Or create your favorite salad, “carb-control” wrap, or value meal. For dessert, choose from a selection of fresh-baked cookies, apple pies, brownies, cinnamon rolls & other tasty treats. Additional menu options include Daily Breakfast (7:30am-11am), Kids Meals, Personal PIZZAS, Catering Platters, Delivery & Phone/Fax orders. Located on Redcliffe St. in the heart of downtown St. John’s enjoy a fully air-conditioned large dine-in area, open 7 DAYS a week from 7:30am–11pm. ALL PUBLIC HOLIDAYS from 11am – 9pm. Alternatively visit us on Old Parham Rd in the Top Ranking building, convenient parking. Open 7 DAYS a week from 7:30am–10pm (Mon–Thu) & until 11pm (Fri– Sat). ALL PUBLIC HOLIDAYS from 10:30am–5:30pm. Call or visit us today....SUBWAY® EAT FRESH everyday!
Wide Range of Designer Frames and Contact Lenses Salem Zreibi O.D. Doctor of Optometry Member of Amercian Optometry Association
Old Parham Road, St John’s, Antigua Tel: (268) 562 6265/66 | Fax: (268) 481 1707
Open: Monday to Friday 9am-5pm Saturday 9am-2pm
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www.foodanddrink-caribbean.com
FOOD
PLUS
FANTASIES The Deli
Supermarket
Restaurant & Bar
Fulfill your Food Fantasies
Sir George H. Walter Highway | tel/fax: (268) 562 7236 | fantasies@aol.com
Home Restaurant “Caribbean Haute Cuisine”
$$$
Gambles Terrace, St. John’s
T: (268) 461 7651 | F: (268) 461 0277 | E: ritagohome@hotmail.com | www.thehomerestaurant.com
ST. JOHN’S CITY
For the true flavour of a homely, intimate atmosphere fostered by exotic Caribbean cuisine, Home Restaurant cannot be beaten. Chef & owner Carl Thomas & his wife Rita provide the ambiance & service that makes an evening out extra special. Home Restaurant established in 1992 is situated in Carl’s boyhood home on the fringes of the city. The menu served is classic Caribbean food, but as a contemporary & quality product. Emphasis is placed on excellence & freshness of produce to create spectacular “Caribbean Haute Cuisine”. The exceptional menu is extensive & always includes fresh fish, seafood & excellent meat, poultry & pasta dishes. Vegetarian options are also available. Carl’s renowned Caribbean Haute Cuisine has been featured globally in the media. He gives much credit to his wife Rita & his loyal staff. Over the years they have attracted a diverse clientele, but all Home’s guests have one thing in common – an appreciation of quality. Dinner served Mon-Sat, 6:30pm-10:00pm.
THE NUMBER ONE PARTY LOCATION ON ISLAND
FINE DINING Open for lunch and dinner serving the finest Caribbean fusion in a relaxed atmosphere. Free Wi-Fi internet access. In the evening we boast two dancefloors, the best DJ’s & live music.
www.coast.ag | t: 268.562.6278 | e: info@coast.ag 60
www.foodanddrink-caribbean.com
T H E
C O A S T N I G H T C L U B
B A R
R E S T A U R A N T
Healthy Food Options Chef Colleen Simpson Medical Benefits Scheme Competition
COLLEEN SIMPSON RECIPE
The Medical Benefits Scheme (MBS) is a government system that provides access to healthcare facilities & services to the people of Antigua & Barbuda. The MBS held its annual Healthy Recipe Competition in August 2008. The participant’s recipes had to use healthy food options & be made from locally available ingredients. Chef Colleen Simpson received second place in the Chef’s Lunch category for her fruit punch.
Mango & Fever Grass Punch 4 Ripe Mangoes 8 leaves of fever grass 2 limes 12 cups water 1 pc cinnamon stick sugar to taste Peel mangoes and boil with fever grass and cinnamon stick, for at least 1/2 hour. Let cool. Put through a sieve and add the juice from the two limes. Sweeten and refrigerate for at least three hours. Serve ice cold.
www.foodanddrink-caribbean.com
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ROTI KING Dhal Pouri Roti
Grind and split the peas in mill, season with salt, green and black pepper. Separate dough into four balls. Stretch the dough until as big as the palm of your hand. Make a hollow in the dough and fill the peas into the dough, then reshape in a ball. Roll the dough out into a circle then cook on hot Tawa, coating both sides of the Roti with vegetable oil. Turn occasionally until both sides of the Roti have brown specks.
Makes 4 Servings ½ lb Flour 1 tsp. Baking Powder 1 tsp. Cumin (Geera), ground 2 cups Water ½ cup Vegetable Oil 1 cup Yellow Split Peas (Dhal) 1 Garlic Clove, minced 1 tsp. Turmeric powder Salt to taste Roti King serves a combination of Caribbean and Indian cuisine in the form of fine Trinidadian Fare to excite your tastebuds. Their speciality dish is the traditional Roti - made with a curried filling of either beef, chicken, shrimp, conch, or vegetables, mixed with spice potatoes & wrapped in chapatti.
St Marys St, St. John’s
1 (268) 462 2328
Reduce
Recycle Reuse
• • • • •
Wash & Dr y Folding Se r v ice Ironing Se r v ice Pick-up & De li ve r y Ope n 7 Days a Wee k
Suds LaundroMat specializes in attention to detail. We are not just your regular laundry service. We service Restaurants, Hair Salons, Spas, Guest Houses and Villas Sameday service available. Stain removal is our speciality
WE OFFER 10% DISCOUNT TO ALL BUSINESS CUSTOMERS. AN ENVIRONMENTALLY CONSCIOUS COMPANY
Open: 9:30am-5:30pm | Contact Us: 268 764 9627 | Located at Serendipity Place, off Friars Hill Rd, St. John’s, Antigua
Image WORKS PHOTOGRAPHY
photography like no other... +44 (0) 7894 551571 | iain@imworks.com | www.imworks.com
SHAWANDA
PARTY PERFORMERS
The Original Party Performers in business for the past 10 years and still going fun! We cater for children‛s birthday parties, School & Church Fetes, Christenings, Wedding Guests Children, Business Promotional Events, Christmas Parties with Santa Claus and his elves. We also have Super Hero Characters such as Original Spiderman and Black Spiderman (Venom), Superman, Batman, and many more…… We tailor-make your partywith: Face painting, balloon twisting, party games. Digital photos on a CD, lots of fun and excitement provided on the day.
For more information, prices and bookings call: Shawanda on: 464 7599 or 728 7399 www.foodanddrink-caribbean.com
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Tins FRUTA Pink Grapefruit Juice Cup Granulated Sugar Cup Water Cups Frozen Strawberries Tbsp. Fresh Lime Juice
Serves 10 to 12
Combine water and sugar in a small saucepan, bring to a boil and cook until all the sugar is melted (about 5 minutes). Add sugar mixture to grapefruit juice. Chop strawberries finely and stir into juice mixture along with lime juice. Pour into a 9 inch by 13 inch baking tin and place in the freezer. Leave for about two hours, remove and break up the mixture into fine pieces, use a wooden or plastic spoon for this. Return to freezer and repeat the process once more. The mixture should be almost granular ice. Spoon into bowls and serve. Freeze the balance in a freezer proof bowl.
2 3/4 1 2 1
PINK GRAPEFRUIT SURPRISE
Cups Sifted All Purpose Flour Tbsp. Baking Powder Tsp. Salt Cup Poppy Seeds Ozs. Butter Cups Granulated Sugar Large Eggs Tsp. Vanilla Extract Cup FRUTA Orange Juice Preheat oven to 350F. Sift the flour three times and add the baking powder, salt and poppy seeds. Set aside. With an electric mixer, cream the butter with the sugar until light and creamy (about 10 minutes). Add the eggs one at a time, beating well between additions. Add vanilla. Reduce the mixer speed to medium low, or low and divide the flour into 4 portions and the juice into 3 portions. Add the flour alternately with the orange juice starting and ending with the flour. Mix just until incorporated after each addition. Pour into a baking tray and bake for 20 to 25 minutes until golden. Remove from the oven and cool for 3 minutes, then cut into squares. Cool on racks and frost.
3 1 1/2 1/3 8 2 4 1 1
ORANGE POPPYSEED SQUARES
Cup Digestive Cookie Crumbs (about 15 cookies) Tbsp. Melted Butter lb. Cream Cheese Cup Granulated Sugar Eggs Tsp. Vanilla Cup FRUTA Guava Pineapple Juice Tsp. Vanilla Extract Tbsp. All Purpose Flour Tbsp. Sour Cream
Makes 16 squares
Preheat oven to 350F. Finely crush cookies in a food processor, add melted butter and combine. Press mixture into the bottom of a 10 inch square spring-form pan, bake for 5 minutes, remove. With an electric mixer, beat cream cheese until creamy, add sugar, eggs and vanilla, beat until smooth, add guava pineapple juice, flour and sour cream and beat for a few minutes more. Pour batter into cookie crust. Bake for 40 minutes until cheesecake is slightly puffed. Cool then spread with guava glaze. Refrigerate for 4 hours or overnight. Cut into squares and serve.
1 4 1 1/2 4 1 1 1 4 4
GUAVA PINEAPPLE CHEESECAKE SQUARES
Tin FRUTA Fruit Punch Ozs. Crème of Coconut Banana Tbsp. Fresh Lime Juice Ice
Trans Caribbean Marketing (TCM) Tel: +1 (268) 462-3428 | www.tcmanu.com
Exclusively Distributed by
Serves 2
Place all the ingredients into a blender and blend until smooth and icy. Pour into tall glasses and serve.
1 2 1 2
FRUITY COLADA
FARMER ITON HENRY
SUPPORT Local Agriculture Farmer Iton Henry, Photography & Text by Gulliver Johnson
Jacky’s
Fruit & Veg Shop
Jacky’s Fruit & Veg Shop supplies the leading Hotels, Yachts, and those in the know... Jacky’s is where some of the best chefs on island gather to replenish their stocks. Once you shop with Jacky you will never shop in a supermarket again.
The Secret to Jacky’s Sucess is: • The freshest Fruit & Vegetables • Reliable delivery service • Wide range of tropical provisions
OPEN 6AM – 6PM ORDER BY EMAIL jackyfruitandveg@cw.blackberry.net
Shop #7 (1st Floor) Heritage Market, St John’s, Antigua • Tel/Fax: (268) 562-0152 Cell: (268) 728-1952 66
www.foodanddrink-caribbean.com
Like many residents in Antigua, I have in recent times been concerned by food security and the rising cost of living. For the past year I have been intrigued by the developments on a 1-acre plot of agriculture land that is adjacent to Billy’s Supermarket on Friars Hill Road.
He also grows spinach, yellow squash and peppers. While his farm is not totally organic, the fresh produce only takes hours to reach your plate and Iton prefers to use Neem and garlic as barriers to protect his crops against insects. Irrigation is an important part of Iton’s enterprise, but surprisingly, careful cultivating of the 1-acre plot takes less than 3,000 gallons of water per month in the rainy season.
FARMER ITON HENRY
Curiosity got the better of me and I sought out the owner Iton Henry. He is a jeweller by trade, but farming is his passion, and he cultivates this land where he grows and sells lettuces. He seemed to be doing pretty well, so I stopped off to ask him what his plans were and sample some of his harvest. Iton said he “wanted to continue to supply both the public, supermarkets and hotel outlets with quality lettuce and other fresh produce”. Currently Iton grows eight varieties of lettuce namely: 1. Noga Romaine, 2. Lithal, 3. Tropical Emperor, 4. Linoir 5. Esmerelda, 6. Red Eye, 7. Summertime, 8. Iceberg Ithica.
Currently Iton supplies the following retail and tourism venues amongst others; Epicurean, Bargain Centre, Sandals, Jolly Beach Resort, Hermitage Bay Resort, Pineapple and Curtain Bluff. The freshness of the produce is self - evident and the clientele is growing. It’s well worth stopping off, your taste buds will thank you.
ISLAND NATURAL
ORGANIC HEALTH FOOD STORE RETAIL & WHOLESALE
“Promoting Healthy Life Styles” At Island Natural, we take great care to provide delicious, authentic foods. To us, natural means more than no artificial colours, flavours or additives - we also take into consideration environmental and social responsibility.
We carry the largest range of Health Food Groceries. Also, Natural Vitamins, Minerals, Herbal Remedies and Skin Care products on island.
Come enjoy a healthy breakfast or lunch.
Veggie Roti’s, Burgers, Baguette’s and Sandwiches Salad bowls, Soups, Veggie Pasta and Rice dishes served with tofu or chunks Open Mon-Fri 8.30am-6.00pm Sat 9.30am-5.00pm DELIVERY SERVICE NOW AVAILABLE Old Parham Rd, Near Recreation Grounds, St. John’s, Antigua Tel/Fax: (268) 562-5497
www.islandnaturalofwadadli.com
www.foodanddrink-caribbean.com
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Chris on the Grill
$
Old Parham Road, St. John’s
T: (268) 728 5705 | Monday - Saturday 7:00am - 3:30pm.
ST. JOHN’S CITY
With 30 years international experience Chris has mastered the art of Grill cooking. Chris together with his Antiguan wife Lyn & the team ensure we are fed on real West Indian flavours cooked over the coals. A hearty lunch can cost as little as15ECD!! Steam fish, Jerk pork, Barbeque chicken and Curry goat are excellent value. Local juices are also served as extra. By night, Chris & Lyn serve everything fresh from the grill Tuesday - Saturday from 6:30pm until de food dun! Lobster, Fillet Fish, Salmon, Snapper and Steak to die for!! And when it’s season - look out for Barbudan Deer on the menu. This is real Food!
Afi Amani Restaurant
Temple Sreet. (Between Nevis & Redcliffe Sreets)
$$
T: (268) 562 5855 | E: info@afiamani.com | FREE WI-FI INTERNET ACCESS
FREE local drink, mention the Food & Drink Guide. You’ve been on a shopping trip, or in a long meeting, or you’re meeting friends for lunch. Afi Amani Creole Cuisine Restaurant is the place to go. They serve quick, delicious, wholesome, local food for breakfast, lunch & dinner in relaxed surroundings. A wide variety of fish, meats & poultry are available served with Creole vegetables, rice & pasta. Refreshing local juices & beers are served fast from the bar by friendly staff. Afi Amani meals, guaranteed to satisfy. There is free parking at the rear of the building & a local delivery service within central St. John’s. Daily 7am-5pm (Closed Sundays)
S-whole Foods & Deli
$
Upper Church Street, St. John’s
T: (268) 772 0116 | E: swholefoods@yahoo.com | Mon – Fri 9:00 am - 4:30 pm. Sat evening 7pm – 11pm
S-whole Foods & Deli, pronounced Soul Foods, is a new 100% plant based restaurant committed to serving delicious whole foods created to be good for the soul. Our selections consist of nutrient rich local & International dishes & a wonderful array of wholesome meals, snacks, pastries, homemade soy ice cream, shakes, & local drinks. Live foodists should come & try our scrumptious carrot or seaweed salad. We also specialize in meat substitutes such as our famous barbeque twist, wheat kebabs & eggless tofu salad. One motto being” anything you want fi eat, we can make without the meat.” Catering on Request. 68
www.foodanddrink-caribbean.com
ONE STONE ITAL SHACK Shoy Southwell better known as One Stone has been in the business of providing top class vegetarian food to the public of Antigua & Barbuda for 10 years. Business began simply because Shoy loved to cook & recognised the niche of providing good healthy food to the public. The business began from a strong foundation, out of his mother’s kitchen. He started with a friend who was also a cook & who is no longer with the business, but is credited as a founding member. “We began by doing Ital food which is the coconut milk food”, says Shoy. He feels strongly that One Stone has revolutionized the taste of Ital food. The fight did not last long – one taste of their food & any misconceptions were out the door. The first branch of the One Stone Ital Shack was opened in Cobbs Cross over 5 years ago. “People would come from all over the island just for a taste of our food. Tourists to the island literally tracked down the restaurant just to experience the delicious vegetarian foods”. It wasn’t long before the customers who worked in the city demanded a closer venue, so Shoy opened another branch in town, just east of the Country Pond. Like any business Shoy says that he has had his shares of difficulties, but he cannot complain. He is thankful to God, his girlfriend Donna Lawrence & his dedicated staff for their tremendous support & recognizes that his success is as a result of team effort. And what does the future hold for Shoy & One Stone Ital Shack? His vision is to have an outlet in every village on the island. Shoy is extremely ambitious, so this vision can be a reality, & in our opinion would be tremendous for the island. The food is delicious, good for you & will be an instant hit if you’re trying it for the first time.
ST. JOHN’S BRANCH - Opp. Country Pond, Independence Drive FALMOUTH BRANCH - Corner of Cobbs Cross, Near English Harbour
TEL: (268) 785 6065 TEL: (268) 770 3786 TEL: (268) 722 8661
Mama Lolly’s Vegetarian Café
$
9E Redcliffe Quay, St. John’s
T/F: (268) 562 1552 | E: maxine_tapper @hotmail.com | E: donna_lee_t@hotmail.com
ST. JOHN’S CITY
“Where no meat is still a treat” – this is the promise made to customers by mother & daughter partnership Maxine & Donna-Lee. Their successful Vegetarian café & takeaway serves up an affordable wholesome vegetarian menu, (with the exception of fish specials Tuesdays & Fridays) from 9am-5pm Monday-Saturday. The cool courtyard Juice Bar blends an assortment of fruit & vegetable juices & smoothies. Their nutritious breakfast smoothie combines oats, nuts, soya milk, molasses & pumpkin seeds. Lunch includes seriously enticing vegetable & bean stews, mixed salad choices, & an exceptional vegetarian lasagne. The light bite menu contains hummus & homemade veggie pizza, mouth watering veggie wraps & our, eat your heart out’ veggie burger. Homemade cakes are baked using fruit sugar & are egg & wheat free, making them ideal for vegans, diabetics & those with dairy allergies. Visit Mama Lolly’s & live a tastier & healthier lifestyle.
Eye land Optical
Karen A Roberts, M.C.OPTOM (British Trained Optometrist)
Professional Eye Care Offering the most comprehensive optical facilities • Optical Accessories • Latest Technology in Lenses • State-of-the-art Equipment • Convenient Parking
• Complete Eye Exam • Glaucoma Detection & Evaluation • Sunglasses • Coloured Contact Lenses • Cataract Evaluation • Stylish Selection of Frames
t: (268) 462 2020 | f: (268) 460 5905 | Woods Mall, Friar’s Hill Rd, St. John’s, Antigua 70
www.foodanddrink-caribbean.com
Quin Farara & Company Ltd Wines, Spirits & Tobacco Merchants Main Warehouse, Nugent Avenue, St. John’s
T: (268) 462 3197/8 | F: (268) 462 2704/3876 | E: quinfarara@candw.ag
ST. JOHN’S CITY
When Quin Farara first established his original liquor business in 1924, he blended, bottled & sold rum. During the 1960’s Agnes Farara, his wife, assisted by Carmen & Roy Farara paved the way for this successful business. Joined by their brother Paul in the early 1970’s the family was able to expand the product range & introduce a tradition of fine quality service to the Island. Now it is over 80 years, & the Company is run by a new generation of family members - selling a very extensive range of popular International brands of Wines, Spirits & Tobacco island-wide. There are four convenient locations from which to serve you. Also a Duty-Free store at Heritage Quay. From our main warehouse on Nugent Avenue, we provide bulk & wholesale trade services to hotels, restaurants & supermarkets of Antigua & Barbuda. We specialise in the sale &/or loan of glassware & also offer a bar service for events. The timber store on Long Street retains its original features & charm; it is a magnificent example of traditional Caribbean architecture. The building alone is well worth a visit, but a trip to the wine cellar is a must. Quin Farara carries the largest duty-free selection of fine wines & spirits in Antigua at their Heritage Quay store. This retail outlet has a temperature controlled cigar room with a first-class range of Cuban, Dominican Republic & Central American cigars. Serving the Jolly Harbour ideal pitstop provisioning. is provided
south-west coast is the retail outlet. This is an for home, gifts or yacht A gift-wrapping service for special occasions.
Heritage Quay, St John’s. Tel: (268) 462 1737 Jolly Harbour. Tel: (268) 462 6245 Long Street, St John’s. Tel: (268) 462 3869 www.foodanddrink-caribbean.com
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In the Backyard Bar & Restaurant
$
Sir Vivian Richards Street, St. John’s T: (268) 723 9440
ST. JOHN’S CITY
Come & experience what this hidden treasure is all about & join us at In the Backyard Bar & Restaurant. This unique establishment open all year round, entertains new faces each week. It is truly “Caribbean Backyard Stylie” with great tasting local food & drink in a laidback island atmosphere. Locals & visitors alike, travel from near and far to sample a taste of their light bites. On offer are scrumptious servings of seafood water, souse, fried fish, saltfish cakes, rice pudding & more. Open Weekends, Fridays (from 5pm) and Saturdays (from 1pm).
Juice Hut - Fresh from the Tree
$
Unit 3G, Redcliffe Quay, St John’s T: (268) 723 7338
Kirsy Kullmann nee Rijo is a former Antigua Queen of Carnival and the young business owner of the Juice Hut. Kirsy blends her drinks with tropical fruits sourced locally and from neighbouring islands. Start your day with a ‘Breakfast in a cup’ fruit and yoghurt drink. You can also build your own fruit drink and have it blended to your taste with sweeteners and with a choice of milk, soya milk yoghurt or just ice. Kirsy’s range of alcoholic fruit cocktails will pep up any part of your day.
“THE DRIVING FORCE OF FITNESS”
www.bikeplusantigua.com Independence Drive, St. John’s, Antigua. | T. 268. 462 2453. | F. 268. 460 7587. | E. bikeplus@candw.ag 74
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In The Picture
Sous Chef Desroy Spence Hermitage Bay Resort, Antigua
CHEF PROFILE My career journey that has lead me so far to become a Sous Chef began in 1995 in a small Chinese restaurant where I went to seek a job as a waiter, but ended up washing dishes. I was six weeks into this job when one night opportunity presented itself. All the senior cooks had gone home early when an order came in for five. I was given the challenge to step up to the plate and prepare the meal. I did not disappoint; the guests were pleased and the owner of the restaurant was impressed. From that night, I cooked regularly. It would be 4 years before I began to feel the need to experience new things. In 1999 I went to Couples Resort in Negril, Jamaica, and began work as a trainee cook. My interest in cooking became even more aroused and I sought information from anywhere I could – the Internet, books and people. During my period at the resort, I received a lot of training and was awarded for my work. I never waivered in my quest to constantly build on my skills and used every opportunity that was presented to me. When I left the resort in 2004, I returned home as a supervisor. In 2004, I joined the Carlisle Bay Resort team as a Chef de Partie. I was again fortunate to receive training during my period at the resort. When I left in early 2008, I was the Junior Sous Chef. On April 28th 2008 I celebrated my biggest achievement yet when I began employment as Sous Chef at Hermitage Bay. I consider myself blessed for having met so many people along the way who have influenced and encouraged my every move; and as a result have catapulted me to where I am today. My journey isn’t over and I look forward to what’s next to come. 2001 - completed Level 2 Summer Course at Johnson and Wales University 2001 - awarded Most Outstanding Team Member at Couples Resort, Negril, Jamaica 2002 - completed Level 3 Summer Course at Johnson and Wales University 2002 - awarded Employee of the Year at Couples Resort, Negril, Jamaica 2003 - awarded silver and a merit award in Jamaica’s Professional Arts Competition 2006 - first place in Magic Mango Competition representing Carlisle Bay Resort 2006 - scholarship to study at The Culinary Institute of America 2007 - promoted to Junior Sous Chef at Carlisle Bay Resort 2007 - Julian Waterer Award for Most Promising Chef 2006 www.foodanddrink-caribbean.com
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COMMENTS
LOVE PARTNERSHIP Kudos to the organizers… The party lived up to its hype…the spotlight was on up and coming young chefs. The food was absolutely delicious! Mitzi Allen, HAMA Productions It was one of the best, well-put together events I have ever attended, and not just in Antigua… I mean anywhere! “Spectacular” “Super” “Great”. The magician was a hit and just as good as any I’ve seen on television. People were generous with donations and bids for the auction which raised upwards of $10,000. Colleen Simpson is a very talented lady with great ideas. Colin Warman, Observer Radio It was fabulously done. I’m sure you are getting rave reviews, deservedly. Susan Noyce, Editor, Regional Publications Ltd
FOOD& DRINK GUIDE HIGHLIGHTS OF THE FOOD & DRINK GUIDE INDUSTRY PARTY 2008
LOVE LIFE
I would like to take the opportunity to thank you for a wonderful evening, it was more than what I could have imagined…I wish also to thank you for your foresight in partnering with us, especially in lighting the talents of the young upcoming “cooks & chefs”. Calvin Ambrose, Antigua & Barbuda Hospitality Training Institute
Had to drop you a line to say what a fantastic party. My son enjoyed it tremendously, he is a budding chef and has also decided he loves caviar (poor me!) Lorraine Headley, Gee Gee Consulting I thought the party was a great success...but by the sounds of it i will get another chance next year. P.S. I had my bread pudding for breakfast, I am feeling better for it! Aidan McCauley, Sugar Ridge, Development
COMMENTS
LOVE FOOD & DRINK GUIDE
HIGHLIGHTS OF THE FOOD & DRINK GUIDE INDUSTRY PARTY 2008 Industry Party Chefs
Students & Trainees
Executive Chef Graham Singer (The Cove), Chef Carl Thomas (Home Restaurant), Chef Patrick Gauducheau (Le Bistro French Restaurant), Chef de Partie Nadia Robinson (Curtain Bluff Resort), Head Chef Verman Banhan (Hermitage Bay Resort), Executive Chef Barnaby Jones (Hodges Bay Club), Executive Chef Leroy Hodge (Bay House Restaurant), Executive Chef Jean Francois Bellanger (Coconut Grove Restaurant), Chef Selwyn James, Chef Darryn Pitman (Gourmet Network & Kesari Restaurant), Chef Colleen Simpson (Antigua & Barbuda Hospitality Training Institute), Chef Alric Edward Shaw (The Catamaran Hotel), Executive Chef Alex Grimley & Young Chef of the Year 2007 LaToya Rigby (Carlisle Bay Resort), Chef Omar Tagliaventi & Giuseppe Ortone (Ristorante La Bussola).
Thalia Tanner, Khameel Jarvis, Keisha James, Rochelle Emard, Lorna Henry-Georges, Camarlie Jeremiah, Zinzi Mpande, Christopher Terry, Gino Bailey, Mitchaud Mason, Latoya WilliamsPelle (Antigua & Barbuda Hospitality Training Institute), Trainee Lana Williams (Curtain Bluff ) Trainee Carolyn Joseph (Hermitage Bay Resort) Chefs and Service staff, The Cove Restaurant.
Student & Chefs Gifts Students & Chefs received prize knife sets and sushi knives courtesy of International Purchasing Associates (Florida)
Guests of Honor Carl & Rita Thomas, Home Restaurant are going to CuisinArt Resort & Spa, Anguilla.
COMMENTS
LOVE FRIENDSHIP Thanks very much. A fab job... that was enjoyed by us all . Greg Manners, Caribbean Alliance Insurance I just thought I’d drop you a line and thank you both so much for such a wonderful and truly successful party ...fantastic, when’s the next one! Julian & Marie, Chef’s World Fantastic Party, great venue, I will be going back there for dinner with my family. Mandy Braithwaite, City View Hotel
Just a quickie to say what a wonderful evening you put on. It was a refreshing change to dress for a chic evening at a lovely venue. Jody Sallons-Day, Hawkswood WI
Platinum Sponsors Virgin Atlantic Best Cellars , Island Provision Food Distribution Quin Farara
FOOD& DRINK GUIDE
Gold Sponsors International Purchasing Associates Trans Caribbean Marketing, Heineken Sugar Ridge Development, Columbian Emeralds
Silver Sponsors Caribbean Alliance Insurance, Chef’s World Polevault Communications, Cayenne Partners Brydens – Lipton Tea
Additional Sponsors Bacchus Wines (Expresso Bar), Putumayo World Music Flowers by Ghislaine Bavay (Yao Yoghut)
LOVE SPONSORS
Just a short note to thank you again for the ‘spread’ you put-on on Sunday. The idea and execution of the entire event was of the highest standard and very enjoyable. Rarely have I attended an event where the content was as exceptional and delightful. Sir Nicholas Montlake You blew me away with that event. I wish to be one of the first to extend our marketing with you to the other Islands. Splif, Phillip & Phillip Ltd. The party was superb, and having ABHTI students working with experienced chefs was truly inspired. I would say you have launched a great tradition… Madeleine McComas, Christian Valley Mango Festival
COMMENTS
LOVE TO PARTY
MAY 2009 FOOD & DRINK GUIDE INDUSTRY PARTY
FOOD& DRINK GUIDE
SEARED Tuna TartarE with Tri Pepper Salsa and Cilantro oil Executive Chef Graham Singer, The Cove and The Cove Terrace Restaurants. Students Thalia Tanner & Latoya Williams-Pelle, Antigua & Barbuda Hospitality Training Inst. Recommended Wine by Best Cellars Wines & Spirits: Château Malartic-Lagravière Blanc 2005, Pessac-Léognan (Bordeaux)
PARTY CANAPé RECIPES
4 servings Tuna TartarE
2 Medium Red Onions
14 oz. Tuna Loin Thinly sliced (1 slice per serving)
125 ml. (½ cup) Pickled Ginger chopped
2 tsp. Lemon Juice
60 ml. (¼ cup) Lime Juice
2 tsp. Lime Juice
15 ml (1 tbsp.) Lemon Vinegar
2 tsp. sugar
1 Bunch Chives (chopped)
Salt, Pepper & OLIVE OIL to taste
½ Green & ½ RED Chili
Tri pepper salsa
1 Bunch Fresh Cilantro (chopped)
1 Yellow Pepper (diced)
1 tbsp. Olive Oil
1 Green Pepper (diced)
Salt and pepper
1 Red Pepper (diced)
Cilantro Oil
2 Tomatoes (diced, seeds removed)
250 ml. (1 cup) Vegetable & Olive Oil (mixed)
10 ml. Sweet Chili Sauce
1 Fresh Cilantro or Coriander
Tri Pepper Salsa: Place the sweet peppers, chilies, red onion, cilantro and chives into a bowl and allow to macerate with the chili sauce, lemon vinegar, olive oil and lime juice. Lastly, add the tomato, this prevents the tomato breaking down with the action of the acid. Tuna Tartare: Dice some of the tuna for the tartare. Marinate it for 2 to 3 hours in the citrus juices. Take each slice of tuna and flatten it between two sheets of waxed paper; brush with olive oil. Line a small metal ring with a slice of tuna, place a spoonful of the tuna tartare in the middle and fold the slice over to enclose. Mark the tuna on both sides on a very hot grill, about 15 to 20 seconds per side. Remove from grill, the inside will still be cold and raw. Sear the tuna just before serving, in order to serve warm. Pour a little of the citrus and lemon balm sauce onto plates; place the rare tuna on top; remove the metal ring; garnish with tri pepper salsa. Cilantro Oil: Drop the cilantro into boiling water for a few seconds and refresh in ice water. Squeeze the blanched cilantro dry. Blend the oil and cilantro together for 30 seconds at high speed. Strain through a fine sieve.
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HOME RESTAURANT ANTIGUAN BREAD PUDDING Chef/Owner Carlton L. Thomas, The Home Restaurant. Recommended Wine by Best Cellars Wines & Spirits: Late Harvest 1995, Concha Y Toro (Chile)
PARTY CANAPé RECIPES
8 servings Pudding
1 tsp. Vanilla Extract
9 Slices White Bread
1 tsp. Almond Extract
1 ¾ cups (420 ml.) Whole Milk ¾ Cup (180 ml.) Brown Sugar
Sauce
4 tbsp. Unsalted Butter
4 tbsp. Butter
1 Cup (240 ml.) Yellow Raisins
1 Cup (240 ml.) Brown Sugar
¾ Cup (180 ml.) Port or Burgundy Wine
1 tsp. Vanilla Extract
5 Eggs
¼ Cup (60 ml.) English Harbour
½ Cup (120 ml.) Heavy Cream
Dark Rum
1 tsp. Ground Nutmeg
1 Cup (240 ml.) Heavy or Half & Half
1 tsp. Ground Cinnamon
Cream
1 tsp. Ground Ginger Pudding: Grease a 13 inch x 9 inch baking dish and preheat the oven to 375ºF (190ºC). Cut the bread into 1 inch cubes and arrange in a single layer on a baking sheet. Toast for 5 minutes or until golden brown. Leave the oven on. In a medium saucepan over a medium heat, combine the milk, sugar and butter and cook for 4 minutes. In a bowl, soak the raisins in Port or Burgundy wine for 5 minutes. In another bowl, whisk together the eggs, cream, nutmeg, cinnamon, ginger, vanilla and almond extract until thoroughly combined. Add the milk mixture, raisins and bread cubes and fold gently to combine. Pour into the prepared pan and place in oven for 45 minutes. Sauce: In a medium saucepan over a low heat, combine the butter and sugar and cook just until the sugar melts and turns golden, (be careful not to burn). Add the vanilla extract and remove from the heat. Stir in the rum and cream, return to heat and cook for 10 minutes, until slightly thickened. Cut pudding into portions and serve with sauce.
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Roulade of Fresh Atlantic Salmon and Scallops with Smoked Salmon and Caviar Chef/Owner Patrick Gauducheau, Le Bistro French Restaurant, Hodges Bay. Student Rochelle Emard, Antigua & Barbuda Hospitality Training Institute.
PARTY CANAPé RECIPES
Recommended Champagne by Best Cellars Wines & Spirits: Louis Roederer Brut Premier N.V. (France)
10 servings ½ lb. Smoked Salmon
“I can say that this function has benefited me not only
1 lb. Fresh Salmon
professionally, but personally in that it has opened my eyes
½ lb. Sea Scallops
even more to the Culinary Arts Industry. The fun, the joy and
4 Egg Whites
the pain that these many wonderful chefs go through on a
1 Cup Heavy Cream
daily basis, and learning that it takes both the good, the bad
Salt & Pepper to taste
and very little glamour to do what I like and have come to love.
1 tsp. Black Caviar
Personally, I have come to know and admire a truly wonderful
1 French Baguette
person in Chef Patrick Gauducheau, whom I consider a friend.”
1 oz. Extra Virgin Olive Oil
Post-industry party comment from Student Rochelle Emard
Sprig of Fresh Dill
Place fresh salmon in a food processor with 2/3 of egg white and cream, salt & pepper. Blend until mousse texture is achieved. Repeat same process using the scallops and the last 1/3 of egg white and cream, salt & pepper. Keeping salmon and scallop mousse in separate bowls. Cover your worktop with a single sheet of plastic wrap and lay smoke salmon slices flat to create a sheet. Carefully spread a thick layer of salmon mousse over the smoke salmon, then spread a thinner layer of the scallop mousse. Using the plastic wrap roll everything together to form a cylinder and seal film wrap edges. Steam for approximately 25 minutes then cool in iced water and remove plastic wrap. Slice baguette into thin circles, toast and brush with oil olive. To Finish: Slice salmon cylinder (roulade) into 3/4 inch pieces, set each piece on toasted Baguette slice, garnish with black caviar and with fresh dill.
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Spicy scallops in saffron coconut gazpacho
PARTY CANAPé RECIPES
Head Chef, Verman ‘Dezi’ Banhan, Hermitage Bay Antigua. Trainee, Carolyn Joseph, Hermitage Bay Antigua. Student, Zinzi Mpande, Antigua & Barbuda Hospitality Training Institute. Recommended Wine by Best Cellars Wines & Spirits: Crémant Perle de Vigne, Louis Bouillot (France)
12 servings 12 Fresh 10-20 Scallops
1 Pinch Saffron
½ oz. Red Curry Paste
4 cup Warm Water
2 oz. Cucumber (peeled & brunoise)
1” Piece of Ginger (crushed)
2 oz. Tomato (peeled, deseeded &
1 Stalk of Lemon Grass (crushed)
brunoise)
3 Clove Garlic (crushed)
2 oz. Red pepper (brunoise)
2 Stalks of Scallion (crushed)
2 oz. Red onion (brunoise)
2 tbsp. Sesame Oil
¼ cup chopped coriander
Salt, pepper & Season pepper to taste
1 Dry Coconut
1 Shaddock (segmented)
Gazpacho: Break open coconut and remove flesh. Cut into small pieces and blend with warm water, allow to sit for 10 minutes then strain to extract milk. Place coconut milk on the fire and add ginger, lemon grass, garlic, sesame oil, scallion season pepper and a pinch of salt. Bring to boil and reduce to simmer for 20 minutes. Strain broth directly onto all brunoise vegetables & coriander. Adjust seasoning. Allow to cool at room temperature and add saffron to infuse. Scallop: Remove muscle from scallop, season with red curry paste and sear in hot, lightly oiled pan (non-stick) for 2 minutes either side until golden brown and firm. Remove and rest 30 seconds before plating. For plating divide gazpacho evenly between 12 small bowls, place one scallop in each bowl. Top each scallop with a segment of shaddock or other fresh citrus of choice. Add fresh cracked pepper and fresh coriander leaves for garnish. Serve warm.
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“While walking around the restaurant serving the dish, I was given ‘RAVE’ reviews and several guests made a point of looking out for me in an effort to get more... During the Party, I met some of the islands finest Chefs such as Carlton L. Thomas - Chef and Owner of the Home Restaurant and Graham Singer Executive Chef at The Cove Restaurant, Blue Waters Hotel... The entire experience of the Food and Drink Party will help me in my career as I will be able to put it into my résumé knowing that that will assist me gaining employment in one of Antigua’s finest hotels or restaurants...” Post-industry party comment from Student Zinzi Mpande
Cayenne Partners FOOD & BEVERAGE CONSULTING
A FRESH PERSPECTIVE ENHANCING
CARIBBEAN HOSPITALITY! Services Include: • Concept development & enhancement • Pre-opening management from blue print stage • Layout and service flow design • Equipment search • Setting service standards, operational systems and procedures • Tailor-made wine and cocktail lists • Recruitment • Create training library & provide training • Operation assessment, service valuation and operation assistance
www.cayennepartners.com P.O. Box W1269, St. John’s, Antigua.
Tel: +1 268 720 9009
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THE HUB MAKE THE CONNECTION B U S I N E S S S O L U T I O N S AT I T S B E S T
Sir George H. Walter Highway, St. John’s, Antigua • t: 725-4663 or 562-7284
GOAT CHEESE AND SUN-DRIED TOMATO PHYLLO BASKETS
PARTY CANAPé RECIPES
Executive Chef Leroy Hodge, Bay House Restaurant, Trade Winds Hotel. Student Christopher Terry, Antigua & Barbuda Hospitality Training Institute. Recommended Wine by Best Cellars Wines & Spirits: Sancerre White 2006, Pascal Jolivet (France)
30 servings 1 Pk. Phyllo Pastry (thawed)
Garnish
To make 30 Pastry Baskets.
Herb Salad Leaves (Coriander, Parsley,
4 oz. (125 g.) Sun-dried Tomatoes
Dill)
(coarsely blended)
Crème Fresh
10 oz. (300 g.) Goat’s Cheese
Toasted Pine Nuts
4 oz. (125 g.) Cream Cheese
Balsamic reduction
1 tbsp. Melted Butter 2 tbsp. Fresh Parsley (chopped) 1 tsp. Fresh Mint (chopped) 1 tsp. Fresh Thyme Leaves Salt & Pepper to taste Phyllo Pastry Baskets: Grease the back of a mini muffin baking tray and preheat the oven to 350ºF (180ºC). Remove phyllo sheets from the pack and cut sheets into 4 inch squares. Brush lightly with melted butter. Layer 3 squares one on top of the other, turning each square 45ºdegrees as they are layered. Mold the set of 3 phyllo pastry sheets over the upside down mini muffin tray, to form the baskets. Bake until golden brown. Goat Cheese Filling: In a bowl combine sun-dried tomatoes, cream cheese, goat cheese, parsley, mint, thyme and seasoning. Mix together until thoroughly combined or use a food processor. Spoon or pipe the cheese mixture into each basket and garnish with herb salad and pine nuts. Serve with crème fresh, drizzled with balsamic reduction.
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“Working with Chef Leroy and being a part of this extravaganza was indeed an experience that I will never forget. I will proudly place this experience on my résumé knowing that this will indeed assist me in my career... Attending the Antigua & Barbuda Hospitality Training Institute prepared me for this event. I must thank Chef Colleen Simpson for teaching me all about time management, instilling in me that excellence in all that I do comes first, and the basics I needed to be a part of this prestigious occasion.” Post-industry party comment from Student Christopher Terry
mini feuilleté Of Duck Magret With Mandarine And Old Port Wine Reduction Executive Chef Jean François Bellanger, Coconut Grove Restaurant. Trainee Leroy Lee, Coconut Grove Restaurant.
PARTY CANAPé RECIPES
Recommended wine by Best Cellars Wines & Spirits: Chambolle-Musigny 2005, Louis Jadot (France)
10 servings 1 Pack Puff Pastry 1 Duck Breast 1 Fresh Mandarin (segments) 2 tsp. Honey 1 Glass Old Aged Port Wine 1 Shallot (diced) 2 tbsp. Butter 1 Egg (lightly beaten) ½ Cup Duck or Chicken Stock Salt, Lemon-pepper seasoning Preheat oven to 350ºF (180ºC) and lightly grease a flat baking tray. Cut puff pastry in 4 by 2 inch rectangles, brush each rectangle with egg wash (lightly beaten egg). Bake in oven for about 15 minutes, then remove, and keep warm to one side. Season duck breast and brush it with honey. Cook breast in hot frying pan 5 min each side. Set aside to cool. Then prepare the sauce, in a small saucepan, reduce shallots and port wine by half, then add duck stock and reduce by half again. Finally reduce heat and add butter slowly, whisk gently. Turn off fire, but keep warm, add salt and lemon-pepper to taste. Assembly & Presentation: Cut each mini feuilleté horizontally and remove the top. Slice the duck breast thinly. Arrange 1 slice of duck breast, topped with 1 segment of mandarin, inside the mini feuilleté, then cover with the top. Serve sauce on side. Bon appetit!
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Sushi Rice (Sushi-Meshi) - Maki Roll and Nigiri Sushi
PARTY CANAPé RECIPES
Chef Darryn Pitman, Gourmet Network and Kesari Restaurant, Falmouth Harbour Student Keisha James, Antigua & Barbuda Hospitality Training Institute. Recommended Wine by Best Cellars Wines & Spirits: Pinot Gris 2006, King Estate (Oregon)
Quantity for 4 maki rolls or 16 finger pieces of nigiri sushi Sushi Rice
Sushi Vinegar
175 g. (6 oz.) Uncooked Sushi Rice
1 ½ tbsp. Rice Wine Vinegar
(Matured Short Grain Rice)
1 tbsp. Fine Caster Sugar
225 ml. (8 fl oz.) Cold Water
½ tsp. Salt
PREPARATION OF MAKI ROLL: Cut raw fish into strips (very fresh tuna, salmon and snapper). Peel and Slice a cucumber and cut into a long baton. Use a bamboo mat, cover with plastic wrap, then with a sheet of nori. Spread sushi rice on top of the nori sheet and press firmly. Turn the sushi layer upside down so that the nori sheet is on top and the rice is resting on the plastic wrap. Place fish and cucumber lengthwise on the nori sheet. Roll the bamboo mat forward, pressing the ingredients inside the cylinder shape sushi. Press bamboo mat firmly with your hands, then remove the rolled sushi. Spread with flying fish roe over the top of roll. Cut the sushi roll into bite-size pieces PREPARATION OF NIGIRI SUSHI: You can either hand mold fingers of sushi rice or use a sushi mold. Cut into four fingers and place some wasabi on top of the rice. Then place a thin slice of fresh sahimi, tuna, salmon, or snapper on top. Cut a yakinori (nori) sheet into thin strip and place over fish from left to right. For the kani (crab meat) nigiri cut the yakinori (nori) sheet ¾ inch thick and place around the sushi rice. Place the crab meat on top of the rice and serve. Serve with pickled ginger, wasabi and a mix of mirin (sweet sake) and soy sauce.
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Cassava Crusted Shrimp with Pineapple and Golden Apple Salsa
PARTY CANAPé RECIPES
Chef Colleen Simpson, Antigua & Barbuda Hospitality Training Institute. Student Mitchaud Mason, Antigua & Barbuda Hospitality Training Institute. Recommended Wine by Best Cellars Wines & Spirits: Chardonnay 2006 Sonoma-Cutrer, ‘Russian River Ranches’ (California)
10 servings 10 pieces 16/20 Size Shrimps (peeled & de-veined) 8 oz. Cassava (boiled & grated) 8 oz. Antigua Black Pineapple (finely diced) 4 oz. Golden Apple (finely diced) 2 tbsp. Red Peppers (finely diced) 1 tbsp. Onions (finely diced) 1 tsp. Seasoning Peppers (finely chopped) 1 tbsp. Parsley (chopped) Pinch of Salt and Pepper 1 Cup Cooking Oil
“My first reaction to being told that I would be a part of the prestigious Food and Drink Party was one of fear, nervousness, excitement and disbelief all boiled into one, but as time passed and I was well on the way to experiencing the awesomeness of the Culinary World, the butterflies took their leave one by one... I was attentive as Chef Simpson instructed me, because I knew that she was a no-nonsense person in the kitchen. She stressed on Excellence and Professionalism on a daily basis.” Post-industry party comment from Student Mitchaud Mason
Pineapple and Golden Apple Salsa: Combine thoroughly, pineapple, golden apple, red peppers, onions, seasoning pepper, parsley and a pinch of salt and pepper. Allow to sit at room temperature for at least one hour. Then refrigerate until service time. Cassava Crusted Shrimp: In a bowl, season shrimp with salt and pepper. In a separate bowl, mix grated cassava, salt, pepper, thyme, garlic and 1 tablespoon of oil. Heat remaining oil in a frying pan. Press a small amount of cassava on each shrimp and fry until shrimps are cooked and cassava crust is golden brown. Serve each shrimp with a small amount of salsa.
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THE HUB MAKE THE CONNECTION B U S I N E S S S O L U T I O N S AT I T S B E S T
Sir George H. Walter Highway, St. John’s, Antigua • t: 725-4663 or 562-7284
Lobster, leek roulade topped with Keta Roe and Caviar
PARTY CANAPé RECIPES
Executive Chef Alex Grimley, Carlisle Bay Resort. Chef de Partie & Young Chef of the Year 2007, LaToya Rigby, Carlisle Bay Resort. Student Carmarlie Jeremiah, Antigua & Barbuda Hospitality Training Institute. Recommended Champagne by Best Cellars Wines & Spirits: Billecart-Salmon Brut N.V. (France)
10 servings 250 g. Lobster Tail (fresh local)
1 Courgette, green
200 ml. Cream
20 g. Keta Roe
1 Egg White
2 g. Sevruga Caviar
1 Leek
Salt and Pepper
Puree the lobster meat in a food processor, add the egg white and blend for another 5 seconds. Push through a fine drum sieve. Then chill. In a cold bowl, mix the lobster meat with the cream until smooth. Season with salt and pepper. Blanch the leek in boiling water, refresh in iced water and separate the leaves. Pat dry the leek leaves and trim off the dark green parts and any roots. Season the leeks. Cover your worktop with a single sheet of plastic wrap, lay the leek leaves on it, overlapping each other. Place lobster mousse on leeks and with the help of the plastic wrap roll into a cylinder shape. Trim off any excess leek which is overlapping. It should be about 1 inch diameter and 9 inch in length. Tie the ends of the plastic wrap to make it water-tight. Poach the sausage in water at 80ºC (175ºC) for 10 minutes. Then chill to 4ºC (40ºF). Meanwhile, cut courgette into thin long slices, about 1/3 inch wide, without seeds. Blanch in boiling water for 3 seconds, then place in iced water. Drain and dry the courgette. Lay plastic wrap on the worktop; lay out the courgette strips overlapping each other. Remove the leek and lobster mousse from the cling film and pat dry. Roll the leek and lobster in the courgette and tie up the plastic wrap at the ends to hold the shape. To Finish: Slice the roulade into 3/4 inch pieces, remove the plastic wrap and top with the keta roe and caviar.
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Gourmet Italian Mini Pizza Selection
PARTY CANAPé RECIPES
Chefs Omar Tagliaventi & Giuseppe Ortone, Eliseo Martinez, Ristorante La Bussola. Student Gino Bailey, Antigua & Barbuda Hospitality Training Institute. Recommended Wine by Best Cellars Wines & Spirits: Centine 2006 ‘Rosso di Toscana’ Banfi (Italy)
20 mini pizza or 10 panzerotti pizza base dough
Margherita Pizza Topping
175 g. Plain White Soft Flour
300 g. Mozzarella cheese
½ tsp. Salt
190 g. Tomato sauce
1 tsp. Easy Blend Dried Yeast
20 Fresh Basil Leaves
1 tbsp. Virgin Olive Oil 120 ml. Water
you can also add parma ham (thinly sliced) or create your own toppings
Sieve flour, yeast and salt into a bowl. Make a well in the centre, add olive oil. Slowly add water, mix to a dough using your hands as you pour. Wipe the bowl clean with the dough adding a spot more water to clean edges of bowl. Transfer the dough to a flat work surface. There should be no need to flour the surface. Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). Cover the dough with an upturned bowl or transfer to a clean bowl and cover. Leave the dough until it has doubled in bulk, (after about 1 hour at room temperature). When dough has risen, preheat the oven to 200ºC (390ºF). Sprinkle work surface generously with flour, place dough onto surface. Knock out all the air, then knead for a couple of seconds. Begin shaping pieces of the dough into balls. Dust rolling pin with flour and roll the dough balls into circles approximately 4 or 5 cms in diameter. Add desired toppings and bake for 15 minutes. Panzerotti: You can chose to fry the pizza dough and make Panzerotti. Roll dough into 10 cm circles, add toppings, then fold pizza base in half to make a half moon. Deep fried for 2 minutes.
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Tropical Fruit Sushi DESSERT Chef de Partie Nadia Robinson, Curtain Bluff Resort. Trainee Lana Williams, Curtain Bluff Resort.
PARTY CANAPé RECIPES
Recommended Wine by Best Cellars Wines & Spirits: Rosa Regale, Brachetto D’ Aqui, Banfi (Italy)
6 servings Chocolate Plastique Ingredients
1 ½ Kiwi, (peeled julienne)
7 oz. Bittersweet Chocolate
1 Mango, (peeled julienne)
2.5 fl. oz. Light Corn Syrup
6 Strawberries (julienne)
4 tsp. Cocoa Powder
PASTRY CREAM (WASABI)
Sushi Rice Pudding Ingredients
½ cup Pastry Cream Powder
13.5 fl. oz. Coconut Milk
½ cup Water
13.5 fl. oz. Heavy Cream
½ cup Heavy Cream
6 fl. oz. Water
1-2 drops Green Food Colouring
6 oz. Sushi Rice
GARNISH
4 oz. Sugar
4-5 pieces of Candied Ginger
Rice Pudding: Wash rice until all the starch has been removed. Combine all rice pudding ingredients in a medium saucepan. Simmer over medium heat for 20 minutes. Stir frequently, as the rice has a tendency to stick. When the pudding becomes very thick, transfer to a bowl, cover with plastic wrap and cool completely. Chocolate Plastique: Melt chocolate over a Bain Marie; while still warm, stir in corn syrup. Divide the mixture in half and wrap each half with plastic wrap, refrigerate for at least 20 minutes. Knead by hand using cocoa powder. Roll out the chocolate plastique using cocoa powder into a rectangle shape. Trim each sheet to 6 inch x 10 inch. Spread rice pudding onto each sheet. Arrange fruit pieces down the centre lengthwise. Roll into a cylinder shape. Trim excess and slice rolls into 1 inch sushi pieces. To Serve: Combine all pastry cream ingredients into a paste, shape into an oval. Garnish serving plate with pastry cream and candied ginger.
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South West Coast R E S T A U R A N T S
&
B A R S
By Karine Pecquet-Vidal / Cayenne Partners Inc. Photography Janie Conley
114. Foredeck Bar 116. The Deck at Dogwatch Tavern 116. Rainbow’s End 117. Castaways Restaurant & Beach Bar 119. Saffron Restaurant 122. Dennis’ Bar & Restaurant 123. The Nest Beach Bar & Restaurant 123. The Fig Tree Culture Shop 125. OJ’s Bar & Restaurant 126. Turners Beach Restaurant 128. Gibson’s
POMEGRANATE MARTINI Strong as a Martini & yet fruity 2 parts premium Vodka of choice 1 part Pama, Pomegranate liqueur Squeeze of Fresh Lime Shake all ingredients with ice & serve in a Martini glass
Distrubuted by Quin Farara & Co. Ltd. Antigua, West Indies.
+1 268. 462. 3197/8.
quinfarara@candw.ag
Tofu Burger
Enough for 4-6 burgers 1 pk Tofu 1/2 cup oatmeal 1/4 cup carrots (grated) 1 green onion (finely sliced) 1 cup mashed potato 1/4 tsp. chili flakes 1/4 tsp. black pepper 2 garlic cloves (crushed) 2 Tbsp. cooking oil 2 seasoning peppers (chopped) In a large bowl mash the tofu & mix in all remaining ingredients, except oil. Form mixture into 4 inch patties. Heat oil in a non-stick frying pan. Brown tofu patties for two mins on each side. Place burgers on absorbent paper. Serve on a wholewheat bun with a large salad.
COLLEEN SIMPSON RECIPE
The Medical Benefits Scheme (MBS) is a system that provides access to healthcare facilities & services to the people of Antigua & Barbuda. The MBS held its annual Healthy Recipe Competition in August 2008. The competition is open to chefs, parents and students, wishing to showcase their healthy culinary talents. Chef Colleen Simpson received first place in the Chef’s Lunch category for her Tofu Burger.
CHAKRA
Chef Colleen Simpson Medical Benefits Scheme Competition
B o d y W o r ks
Healthy Food Options
YOGA : MASSAGE
licensed therapists On-Board & House Calls Available 7 days a Week Jolly Harbour Commercial Centre Antigua appointments : (268) 772-6491 info@chakrabodyworks.com
www.chakrabodyworks.com www.foodanddrink-caribbean.com
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The Deck at the Dogwatch Tavern Jolly Harbour Commercial Centre, St. Mary’s
$$
T/F: (268) 462 6550 | E: dogwatchtavern@aol.com
SOUTH WEST COAST
The Deck Restaurant at the Dogwatch Tavern invites you to join them for a fabulous evening of excellent food & wine. The scenic dining area, facing the waterfront of Jolly Harbour Marina, benefits from a picturesque view of the sky as the sun sets over the Caribbean. The menu compliments the setting by offering a fusion of fine dishes with an emphasis on local fresh exotic seafood as well as traditional English Fish & Chips. Dinner reservations can be made seven days a week. Private & charity events are also catered for. Established in 1993 Dogwatch Tavern is the adopted home of the Jolly Harbour Yacht Club. The Club races on Saturday afternoons & everyone is welcome to enter. Dogwatch Tavern has the widest selection of beers on island, serving all beers draft! With airconditioning, music, darts & pool, for food & drink this is a popular port of call. Live music by West Side Steel Band every Sunday from 8pm - 10 pm
Rainbow’s End
$
Bolans Main Road, St. Mary’s T: (268) 562 2789 | C: (268) 724 3261 E: rainbowendrestaurant@hotmail.com
Rainbow’s End proprietor Debbie Airall Thompson offers a varied local menu at reasonable prices. Here is a great comfort stop found on the main route to Jolly Harbour, just before entering Bolans Village. Stop off to sample Debbie’s ‘catch of the day’, a shrimp kebab, grilled lobster or calamari. The takeaway baked chicken & rice is a firm favourite. An extensive menu awaits you at this wayside restaurant, even if all you require is a quick burger or pizza. We sampled the Seafood Platter, which comes RECOMMENDED! There is a fully stocked bar on hand to satisfy a parched throat, serving both alcoholic & non-alcoholic drinks. Also a television provides entertainment if you wish to while away some time before heading to one of the numerous beaches nearby. Rainbow’s End has a catering service & they are happy to cater for your wedding, party or special event. 116
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$$
Castaways Restaurant & Beach Bar South Beach, Jolly Harbour, St Mary’s
T: (268) 562 4446 | E: castawaysantigua@yahoo.com
SOUTH WEST COAST
One of the best finds in Antiguan restaurants has been revamped for the 2009 season! Enjoy a line up of all year round events & a new delicious breakfast/lunch/ dinner menu with light bites & a la carte options. After breakfast, swim in the ocean, shower, then lunch on their new buffet lunch menu. Creole dining includes lip-smacking dishes like Coconut Curry Chicken & Lobster Papaya & Avocado salad or traditional dishes such as Galletes du Boeur Creole. This is complimented with non-MSG added authentic Chinese & Asian mix specialties. Classically trained, Chef Yin Zhineng, brings his considerable talents to Castaways where Yin hand-prepares delicious fresh dishes from Won Ton to Shrimp Dumplings, from Crispy Vegetables & Ginger Beef to Coconut Cream Fresh Lobster. Castaways is proud to provide an informal atmosphere with friendly, efficient service. An excellent family location with an expanded children’s adventure play area. Why not have your party event at Castaways? Open everyday from 8:00am to 11:00pm.
RESTAURANT & BEACH BAR
FOR THAT
ON
SPECIAL PARTY
SOUTH BEACH
• Sunset Happy Hour 4:30-6:30pm • Full Moon Parties • Karaoke Bonfire • Beach Parties BOOK YOUR PARTY t: 562- 4446 www.foodanddrink-caribbean.com
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In The Picture
CHEF PROFILE
Pastry Chef Maurine Bowers Hermitage Bay Resort Maurine Bowers, talented & humble as sweet potato pie, is a Pastry Chef at Hermitage Bay Resort. She has been with the hotel for almost 2 years, and has over 10 years experience in baking & pastry making. Maurine does not describe what she does as just a job; it’s her passion. Her career began in 1998 at the Royal Antiguan Hotel. She moved on to Carlisle Bay Hotel in 2003 and then to Hermitage Bay in 2007. Maurine is experienced in the making of specialty breads, ice creams, sorbets & cake decorating. Another talent that Maurine has goes beyond the kitchen – she’s a mother of 3. “Being able to juggle my career & children is easy, as my family is a big help to me”, says Maurine. Her days usually begin at 5:15am to prepare lunch & get the kids off to school, then she’s off to work. Maurine finds time to relax & prepare for the next day after 8:00pm when the kids are usually in bed. Maurine describes the environment at Hermitage Bay as family oriented & friendly. Although she loves what she does her ultimate dream is to become an Instructor. No doubt she will not only pass on her knowledge but her infectious passion as well. “Maurine is someone you can always count on to be proactive; she will pick up the slack if she sees that something has been forgotten or over sighted. Maurine is always willing to share knowledge as it is her passion to train young people. She is by all means one of the brightest stars in “Antigua’s Culinary Sky.” Verman Banhan, Executive Chef, Hermitage Bay Resort
Antigua Caribbean Boat Tours & Charter
Antigua Caribbean Boat Tours & Charter is a vibrant, exciting, and innovative sea tour company based at the renowned Jolly Habour Marine Resort. We offer a varied selection of high quality tours and private charters. Our vessels are 36ft multi-hull power catamarans, comfortably accommodating up to 18 passengers per vessel. Our friendly, experienced and professional crews will make your cruise the top of your holiday experience. Choose from our daily tours or let us cater for your special event. Whether it’s a friends and family outing, a wedding, a romantic getaway or a cocktail party, whatever the occasion we can customize your cruise.
Book Through Your Hotel Tour Desk or Contact Us t: 560 9981 or 460 5792 c: 773 2649 or 464 7599 Reservations: daniel@antiguaboattours.com • Contact us: reachus@antiguaboattours.com 118
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Saffron Restaurant Jolly Harbour Marina
T: (268) 562 4781 or 562 5516 | E: kdmartel@candw.ag | www.antiguanice.com
SOUTH WEST COAST
If you’re looking for a place to eat which offers the choice of dining outdoors with gentle sea breezes or indoors with air-conditioning, then it’s Saffron. Both the outdoor verandah & dining room overlook Jolly Harbour Marina out towards one of Antigua’s unique landmarks ‘The Sleeping Indian’. Now in its 3rd season Saffron has gained a great reputation for its authentic Indian & Asian cuisine. The menu is an eclectic mix of spices & herbs that fuse together to create all the well-known Indian dishes including the renowned Chicken Tikka Massala. Saffron’s signature dish is a Tandoori Mixed Platter which includes shrimps, lamb & chicken tikka. Tikka/ Tandoori dishes are cooked healthily in clay Tandoor Ovens, which gives a wonderful flavour. Spicier dishes like Jalfrezie or Madras are also available, and there is a wide choice of vegetable dishes & naan breads. As well as old favourites Saffron takes prides in its fusion dishes, where east meets west with a twist! Tandoori lamb rack for instance with Massala Mashed Potatoes or delicious Naan Bread Pizzas with a selection of toppings. Saffron’s Menu also includes Chinese dishes – sweet & sour pork, beef with black bean sauce, shrimps with lemongrass & noodles. We haven’t forgotten those a little less adventurous with our ‘Simple Selection’ steaks & fresh fish, when a little salt & pepper is all the spice you want. Children are most welcome and the under 12’s dine half price. Our Indian, Asian & local chefs will spice your meal up or down – the choice is yours. Our waiting & bar staff will make your evening one to remember. Saffron’s extensive wine list, cocktails, aperitifs, local & Indian beers, are served by the bar or at your table. Private hire for special occasions. Reservations recommended. Open 7 days, 6.30pm until last orders 10.30pm.
$$$ www.foodanddrink-caribbean.com
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Calf’s Liver with Massala Mashed Potatoes and Stir Fried Okra Saffron Restaurant, Jolly Harbour Marina 4 servings
RESTAURANT RECIPES
Calf’s Liver
2 green chillies finely chopped
1 tsp. Salt
1 tsp. salt
1 tsp. Red chilli powder
1 tbsp. chopped fresh coriander
4 x 5oz. slices calf’s liver
1 tomato deseeded, cut into ¼ inch dice
½ cup gram flour
1½ tbsp. butter
1 tsp. ginger paste
Stir Fried Okra
1 tsp. garlic paste
1 ¾ lb. okra, topped & tailed, then sliced
½ tsp. ajowan seeds
into ½ inch rounds
Juice of 1 lemon
Oil for deep frying
2 tbsp. vegetable or corn oil
4 tbsp. vegetable or corn oil
Massala Mashed Potatoes
2 tsp. cumin seeds
1lb floury potatoes, peeled & cubed
2 onions finely chopped
2 tbsp. of ghee or clarified butter
2 tomatoes roughly chopped
½ tsp. cumin seeds
1 tsp. red chilli powder
1 red onion, finely chopped
1 ¼ inch piece of ginger finely chopped
¼ tsp. ground turmeric
1 tsp. salt
½ inch piece of ginger finely chopped
½ tsp. garam massala (optional)
Calf’s Liver: Sprinkle half the salt & chilli powder over the calf’s liver & set aside for 10 minutes Mix together the gram flour, ginger & garlic pastes, ajowan seeds, lemon juice with the remaining salt & chilli powder to give a smooth, thick, spoonable batter. If it is too thick add a little water. Coat the liver with the batter & set aside for 10 mins. Heat the oil in a large frying pan, add the liver & sear for 4 minutes on each side, until golden & crisp. Serve immediately, with massala mashed potatoes & stir fried okra. Top the calf’s liver with an onion bhaji. Massala Mash: Cook the potatoes in boiling salted water until tender, then drain. Mash thoroughly & set aside. Heat the ghee or butter in a saucepan that is large enough to hold the potatoes, then add the cumin seeds. When they start to crackle, add the onion & cook until it colours slightly. Now add the turmeric, ginger & chillies, sauté for 30 seconds. Add the salt & potatoes, mix well over a low heat until the potatoes are evenly coloured by the turmeric. Add the coriander & tomato, mix well for a couple more minutes. Stir in the butter to give extra richness. Stir Fried Okra: Deep fry the okra for 30 seconds in very hot oil, then drain on kitchen paper, set aside. Heat the vegetable or corn oil in a pan over medium heat & add the cumin seeds. When they start to crackle add the onions, fry until golden brown. Add the tomatoes, cook until they are soft & the juices have evaporated. Then add the chilli powder, cook for two mins. Add the fried okra & toss quickly. While stirring briskly over a high heat, add the ginger & salt. For an extra touch of flavour add the garam massala. 120
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Dennis Bar & Restaurant
Between Little Ffryes & Ffryes Bay Beach, St. Mary’s
$$
T: (268) 728 5086 | T: (268) 462 6740 | E: dennis_thomas1@hotmail.com
Dennis’delightful venue is situated on a hill overlooking spectacular beaches. This 360º outlook has to be one of the most splendid views in Antigua.
SOUTH WEST COAST
The man from Bolans continues to go from strength to strength. This year we see not only luscious landscaping of this homely restaurant, but an additional beach bar available for small functions including weddings, parties and BBQ’s. Dennis continues to celebrate international and local events including St Patrick’s Day, Thanksgiving, Christmas, Carnival and exciting Full-Moon parties & Bonfires in November. Popular with everyone, Dennis caters for individuals, couples and groups. Ev, the professional barman is on hand & if you visit a second time you & your personal drink will be remembered. P.S. Great local fare! Happy Hour 4-6.30pm. Open 6 days a week, all year round. Closed Mondays (Open Bank Holidays)
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$$
The Nest Beach Bar & Restaurant Valley Church Beach, St. Mary’s
T: (268) 480 2989 | C: (268) 779 5629 or 774 4628 | E: nest_beachbar@hotmail.com
SOUTH WEST COAST
“You’ve seen the rest, now be seen at The Nest, it’s the Best”. Getaway from it all and enjoy the seclusion, natural beauty, and peace of Valley Church Beach. The Nest allows you to unwind on one of Antigua’s most picturesque beaches. Good food, Good drinks and a Good view – what more could anyone ask for? Step up to a perch and hang around all day long. The Nest provides total barefoot comfort and a panoramic TV screen with only one channel. The Caribbean Sea. The Nest is the perfect location for your destination beach wedding, where staff will ensure your paradise wedding day is something you will treasure forever. Family reunions, special events & parties also catered for. Don’t settle for anything less! Open from 11am until the sun sets. Dinner is available by reservation only. On Wednesday evening the place to be is their BBQ Beach Party, from 6.30pm until late with live entertainment & excellent food.
www.foodanddrink-caribbean.com
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Did you know? DID YOU KNOW?
Antigua Black Pineapple ... written by Madeleine McComas, Chairperson, Magic Mango Menu Committee …that the pineapple is the only edible member of the Bromeliad family, indigenous to Brazil and other tropical countries in South America, and later in the West Indies. ….that the pineapple was brought to Europe by Christopher Columbus, who discovered it on his second voyage to the New World in 1493.
….that most pineapples grown today are one of three varieties: the Cayenne, Queen and Spanish varieties. ….that Antigua’s small, intensely sweet indigenous pineapple, the Antigua Black, is of the Queen variety. ….that pineapples are propagated by slips (new plants that start at the base of the fruit), suckers (plants that grow from the base of the plant itself ), or crown (plants that form at the top of the fruit). ….that production of the Antigua Black is limited by the low availability of propagation material. ….that the cycle from planting to harvesting the fruit takes approximately 18 months. ….that pineapples have no regular fruiting season, and harvest can be planned from the time of planting. ….that the pineapple has become a symbol of hospitality and general well-being. ….that the Antigua Black pineapple is the official fruit of Antigua & Barbuda, welcoming visitors to these islands with the promise of friendly hospitality. 124
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...
Original Watercolour Illustration by Gilly Gobinet, recipe taken from her Cool Caribbean Cookery Book
….that pineapples were cultivated in Antigua by the Carib Indians, and their fibers used for cloth.
OJ’S BAR & RESTAURANT Magnificent sunsets & breathtaking views, form the picturesque setting for Oliver & his wife Angie’s true Caribbean beach bar & restaurant. OJ’s Bar & Restaurant oozes character & is clad with interesting items washed up on the beach or retrieved from the sea. This venue has a welcoming ambiance. The upper deck, called The Tittle Lounge is great for those seeking the sun by day or sea breeze by night. Catering for intimate weddings & private parties OJ’s is an idyllic beachfront location. Once you have worked up an appetite, perhaps with a swim in the crystal clear waters, you can do no wrong by trying an outstanding local dish. OJ’s specialty is fresh seafood & their famous Red Snapper is always grilled to perfection. Alternatively, you could try a lobster salad, sautéed shrimps or Sirloin steak. OJ’s offers a good wine list, but the recommended island rum cocktails are not for the faint hearted!
Bar & Restaurant
OJ’s
OJ’s jazz extravaganza takes place on Fridays, with live entertainment on Sundays.
Open daily for
LUNCH AND DINNER Crabbe Hill Beach, St. Mary’s, Tel: (268) 460 0184 Tel/Fax: (268) 462 8651
TURNERS B E A C H
R E S T A U R A N T
Turners is a family affair where Emilindo & Rose Turner have made this authentic beach restaurant a landmark. The beach is simply beautiful with sparkling sand and flourishing palm trees; and is ideal for sports, swimming and snorkeling. The menu includes some of the best Antiguan food such as fish cakes, conch fritters, fillet snapper, curried chicken, roti and more. Extras include the Gift Shop selling sourveiners and ice creams. ONE VISIT IS NEVER ENOUGH. Turners Beach, Johnson’s Point, St. Mary’s
Tel: (268) 462 9133 | Fax: (268) 560 8114 | turnersbeach@msn.com www.skyviews.com/antigua/turners/index.html
Gibson’s
Now in its sixth year, Gibson’s has established itself as one of the most popular beach restaurants in Antigua. Gibson’s has gained a reputation for friendly service, whilst serving excellent lunches and dinners. Situated on the beach at Crabbe Hill Village, along the west coast, Gibson’s is run by husband and wife Tony & Gill with their son Chris. At Gibson’s you can spend the day relaxing on the beach, whilst sipping wine or beer, swim in crystal clear waters, then maybe enjoy a lunch of Smoked Salmon followed by Whole Red Snapper or a Lobster Salad. You could also try the Pineapple Shrimp Curry or Stir-fry Beef in Oyster sauce. In the evening Gibson’s takes on a more romantic atmosphere. Come early and enjoy the magnificent sunset, sip a cocktail, then select your dinner. You can choose from either the regular menu or try a speciality dish such as, Scallops and Lobster with Avocado dressed in a light Wasabi mayonnaise. Follow this with Indonesian style Rack of Lamb or maybe a prime Angus Sirloin or Fillet of Beef. And if you have room for more try the Chocolate Nemesis for desert – A must for chocoholics! The Bar is stocked with a quality assortment of champagnes, wines, draft beer, English ales and cider. On Sundays there is a traditional English Sunday Roast with Yorkshire Puddings and all the trimmings as well as their regular menu and booking is advisable. Private parties and beachfront weddings can all be catered for.
Open on Christmas Day and New Years Eve Open for Lunch and Dinner from Wednesday - Sunday.
Crabbe Hill Beach, St. Mary’s Tel: (268) 562-2218 Cell: (268) 773 0057
s ’ n ibso
G
e! r e h re eat beach. e w u iews, Gr o y v reat G Wist h , d foo Grea
AGRITOURISM DEVELOPER
Support Local Agriculture
Alvin Christian owns a large multi facet farm, which has developed into a Agritourism project. The farm consists of 17 acres dedicated to fruit and sheep, and a further 20 acres for the cultivation of coconuts, many local fruits and vegetables such as tomatoes, butternut, squash and cucumbers etc. To provide irrigation for his farm and other local farmers Alvin built a dam from an existing stream-way. It has a capacity of over 50 million gallons and has created a more diverse landscape encouraging new and additional wildlife to the area. Alvin says, “There is a perception that agriculture is too much hard work”. But he states “Agriculture is a good business, it simply needs the business formula to be understood, and the economies of scale in order for a farm to break even and move into profit”. Unfortunately, agriculture in Antigua has been lacking the right type of management systems to really capitalise on the benefits of farming. This may partly be because when the plantation system died out, the powers that be moved towards industry and tourism, where they thought there was more money. Alvin feels it is important that the general public is able to visit his farm, this is Agritourism, and he intends to create an interpretation centre. He wishes to share his knowledge with the Antiguan public, in particular with school children, expatriates and tourists, covering issues such as plant and produce identification, traditional and contemporary farming methods, the history of the estate and general farming in the country. The tour he proposes would take place in part from the comfort of a Donkey Cart. What a novel idea! Alvin is a man to be taken seriously; after all he has farming in his blood. His father was a farmer and so he learnt on the job. Everyone should want to know where their food is coming from, and a lot more people should grow their own. Farming is a form of economic and 130
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national security; it can be very rewarding and is definitely good for the mind, body and taste buds! In recent times the government has started to recognise the importance of local agriculture and we would like to encourage the Ministries of Agriculture and Tourism to support farming and Agritourism as an integral part of the nation’s development.
AGRITOURISM DEVELOPER
Agritourism Developer & Farmer Alvin Christian Photography & Text by Gulliver Johnson
Fig Tree Studio Art Gallery is situated in the heart of the rainforest, amidst the tropical gardens of artist Sallie Harker.
DIO U T S REE LERY a T G I F L ry’s, Antigu 321 A G T AR Drive, St. Mar 268 . 773 4 4o ee Fig Tr 8 . 460 123 t.ag 6 e 2 uain tel: e@ap figtre
There is a selection of original oil & watercolour paintings by Sallie Harker, including the popular “Cruising the Caribbean” series painted on Wallaba shingles. Sallie also uses her watercolour technique to create her magical series of beach & coastline paintings, which radiate with the colours of sun, sea & sand. Also available are a selection of archival prints by Sallie Harker & other artists from the region. The craft section features the work of leading contemporary Caribbean craftspeople, with an emphasis on the use of natural materials. You will find exquisitely carved model canoes, carved calabashes with graphic sea creature images & exquisitely crafted glass & coral jewellery. Artisans from throughout the island chains individually craft each item for your pleasure. www.foodanddrink-caribbean.com
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Exclusively Distributed in Antigua by
Trans Caribbean Marketing (TCM) Powells Estate, Coolidge, St. John’s, Antigua, West Indies
Tel: (268) 462-3428 | Fax: (268) 462-3429 | www.tcmanc.com
& K I N R D D O O F 8
UST 200
4TH AUG
R OUPE T T R E J’O UV
COME JOIN THE FUN FOR CARNIVAL 2009
South East Coast R E S T A U R A N T S
&
B A R S
135. The Gallery 136. Mad Mongoose 137. Catherine’s Café 137. Johnny CoconAt 137. Italiatelle & Bambù 138. The Last Lemming 138. The Captains Quarters 139. Le Cap Horn 139. Pizzeria Wood-Burning Oven 141. Pasta Rite Ya 141. Havanna Steakhouse & Grill 142. Galley Bar 142. Life Bar & Restaurant 143. Bumpkins Beach Bar 143. Copper & Lumber Store Hotel 144. Drop In Bar 144. Selwyn’s Friday BBQ 144. Sweet T’s 145. Kesari 145. Gourmet Network 146. The Admiral’s Inn
Photography Janie Conley
141. Red Octopus Restaurant
LOUNGE BAR & STEAKHOUSE This place is getting better every year! French owner Didier has perfectly combined Mediterranean warmth and Caribbean breeze in this fabulous alfresco venue. The massive wooden deck provides an ultimate dance floor to host tremendous parties where locals, tourists
562-5678 | thegallery@apuainet.ag
DOCKYARD DRIVE, ENGLISH HARBOUR
and yachties dance the night away with international & local DJ’s playing Wednesday to Sunday. On the menu… do expect traditional home cooking and international cordon bleu classics. Regulars would recommend the Asian crispy duck, Daube provencale, Sesame crust seared tuna, Aged Black Angus steak or simply the best Double bacon cheeseburger in town. You can be sure to experience something new when Didier gets creative using seasonal local produce and the daily specials are just incredible. Don’t miss the Mount Gay rum crème brûlée or the original Sunday ice cream! Be there. 4th Anniversary Masquerade Ball. December 19th. Costume parties throughout the season, call for more details 268 562 5678. See you on the dance floor! A complimentary cocktail is offered with every booking, just mention the Food & Drink Guide!
Mad Mongoose
Yacht Club Road, Falmouth Harbour
T: (268) 463 7900 | E: palmtree2256@aol.com | www.madmongooseantigua.com
SOUTH EAST COAST
The hugely popular Mad Mongoose Bar & Restaurant continues to delight its many patrons all season long. Connie & Bill’s commitment to the success of Mad Mongoose is paying off as it has retained its position as one of Antigua’s hottest spots. During Antigua’s Charter Yacht Shows and Sailing Week events the Mad Mongoose comes into its own and takes over the scene. Drinks flow hard and fast as the crowd enjoys the festive mood. Throughout the year you are assured of the same great surroundings, service and atmosphere. The 2 table pool room and live sporting events in the sports bar provide constant entertainment. This area is also available for private parties and special events. There is entertainment on Wednesday’s, live music on Fridays and Karaoke on Sundays after Shirleys Heights. Party goers need no excuse to get down and rock the house until the wee hours of the morning. Mad Mongoose’s newest sensation is its themed parties, which have become extremely popular and at the end of the night it’s hard to get patrons to go home. Chef Bazil Meade serves up a scrumptious fixed price menu with a fusion of English and West Indian fare. All meals are big on portions, but small on prices. Lunch is a causal affair with soups, salads, burgers and pizzas. The dinner menu offers something for everyone; from seafood, to steak, to pasta and fresh fish. The signature dish is the Mad Mongoose Steak and Guinness pie. During the season they open everyday for lunch and dinner. Happy Hour 4-7pm. Free WIFI internet is 24/7 and there is a live Web Cam at the bar. The lively atmosphere at the Mad Mongoose offers something for everyone.
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High Season: Daily Lunch 11am-5pm, Dinner 6.30-10pm. Low Season: FridayMonday 3pm-Late.
Catherine’s Café
$$$
Antigua Slipway, English Harbour, St. Pauls
T: (268) 460 5050 | E: mephisto@candw.ag
SOUTH EAST COAST
Established more than 10 years ago, Catherine’s Café remains a favourite location for those in the know. Exceptional service, good food, fine wine & professional staff add to a laid back atmosphere. The menu changes daily offering Clams Gratines, Fish Carpaccio, Salads, Quiche, French Roast Beef, Lobster, Fish, Moules Mariniere to name a few. The wine list, naturally, is exclusively French with red, white, rose & champagne from all regions. Catherine’s Café is open six days a week (Wednesday to Monday) for lunch & on Fridays for dinner. During all annual sailing events they are open every night for dinner.
Johnny CoconAt
$$
Antigua Slipway, English Harbour, St. Pauls T: (268) 562 5012 | E: info@johnnycoconat.com | www.johnnycoconat.com
The latest addition to English Harbour is Johnny CoconAt located in a wonderful setting, right on the water overlooking Nelson’s Dockyard. Nat & Davide landed in Antigua carried by their passion for food & love for Life. One will look after the guests while the other will create the finest dishes with the freshest ingredients on offer. Open non-stop from midday onwards, serving casual lunches & fine dining with a fusion of local products & an international flair. From classic wood burning oven Pizza to a fresh Lobster or a grilled Wahoo with almond & mango sauce. Enjoy a great dining experience in a stunning location.
$$
Italiatelle & Bambù Italian Restaurant Dockyard Drive, English Harbour
T: (268) 562 5517 or (268) 775 3952 | E: italiatelle@candw.ag | VHF: Channel 68
Italiatelle & Bambù Italian Restaurant brings something new to lovers of quality Italian food. ITALIATELLE opens from 8:30am to 12:30pm, preparing fresh pasta, lasagne, ravioli, tortelloni, quiches & cakes for the best restaurants, hotels, yachts & private guests on the island. Close on Sunday & Monday From 6:30pm Italiatelle becomes BAMBù Italian restaurant, where besides our unique fresh pasta workshop & specialities dishes, you will also sample typical Italian & international cuisine, with changing weekly menus. On Friday they serve Couscous & Tajine. Bambù is closed on Mondays. www.foodanddrink-caribbean.com
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The Last Lemming
$$
Falmouth Harbour, St. Paul’s
T: (268) 460-6910 | E: marksokolov@hotmail.com | VHF: Channel 68 | www.antiguanice.com/lastlemming
SOUTH EAST COAST
Located in a prime waterfront position, The Last Lemming Restaurant & Bar offers casual lunchtime dining, which allows guests a front row view of the mega yachts that grace the Marina in Falmouth Harbour. By night, romantic starlit dinners are guaranteed to set the evening’s mood. Inspired by a diversity of international flavours, the menu has something enticing for everyone. Light lunches are served with homemade soups & salads. The dinner menu has a seafood accent serving fresh mussels and Thai shrimp in coconut curry. Fish, chicken, steak and vegetarian options are all readily available. Reservations for dinner are recommended. The Last Lemming’s famous Sunday Brunch, now in its 11th year, remains a popular social event. Also, if you are worse for wear, try the Sunday Special Bloody Mary. Enjoy happy hours daily from 4:30pm – 6:30pm with live music on Tuesday nights.
The Captain’s Quarters
$$
The Catamaran Hotel, Falmouth Harbour T: (268) 460 1036 | E: catclub@candw.ag | www.antiguanice.com/captains_quarters/index.html
The Captain’s Quarters, aptly named, but the crew also love this restaurant. Dining is alfresco on the harbour front terrace or inside, where two saloons each have waterfront views. Dine in style, in the formal dining room with crisp linen and full service. A more casual meal can be enjoyed by the wharf. Should you wish to start with a drink or two, there is a fine bar, attractive to the most seasoned seaman. If you like to hang out with friends there is a good pool table. The comprehensive menu is set to satisfy all tastes. Why not visit for lunch and try the Captain’s Signature Smoked Salmon BLT or Grilled Catch-of-the-day with coleslaw. Or visit in the evening and sample Shrimp and Mussel Cocktail with Horseradish dip, followed by a Sirloin Steak marinated in Walker’s Wood Seasoning, slowly flame grilled to your liking. Picturesque rooms and villas overlooking the water are available to book from the adjacent Hotel. Enjoy this popular venue with friends or family! 138
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$$$
Le Cap Horn
Dockyard Drive, English Harbour
T: (268) 460 1194 | F: (268) 460 1793 | VHF: Channel 68 | Open in high-season 6.30pm-10pm. Closed Thursdays
Great expectations & a professional service are always met with a meal at Le Cap Horn, contemporary French restaurant. The venue, nestled away behind an attractive trellis facade, provides a relaxing ambiance & leafy surrounds.
SOUTH EAST COAST
The key to Le Cap Horn’s success is passionate owners, Gustavo & Hélène; both professional chefs. Escargots de Bourgogne (snails baked in butter, garlic & parsley) is an extremely popular starter, & main courses, such as Escallope de Veau au Cognac (Sauté of veal cutlet with grapes & cognac sauce), are equally tantalising. If there was ever a restaurant to make room for dessert, this is it! Hélène, who is a pastry-chef, provides a variety of homemade treats. Leave space for the house specialty, Créme brûlèe flavoured with Grand Marnier. Each summer Gustavo & Helene visit Bordeaux to harvest grapes for Château Roc de Tifayne wine. Sample a glass or two. Daily specials available. Visit Le Cap Horn for a warm welcome & quality food.
$$
Pizzeria Wood-Burning Oven Dockyard Drive, English Harbour
T: (268) 460 1194 | F: (268) 460 1793 | VHF: Channel 68 | Open in high-season 6.30pm-11pm. Closed Thursdays
For a more casual affair, visit Le Cap Horn’s adjoining Pizzeria. This cosy spot offers a more rustic ambiance, with picnic-style seating, low lighting and a woodburning oven. Watch your pizza cook in the traditional fashion, as you relax with a glass of wine and some freshly made bread. This is the perfect venue to spend time with friends and family, or to facilitate a business meeting. Chose from over 12 varieties of traditional thin crust pizzas, with a mouth watering combination of toppings; favourites are Cajun chicken & pineapple, sea scallops with bacon & garlic, or prosciutto ham with garlic & red peppers. Each pizza is made with quality mozzarella and Italian peeled tomatoes. To compliment your main course enjoy a goat cheese salad, and finish off your meal with one of Hélène’s irresistible desserts, or boost yourself with a Carajillo: an espresso with a shot of baileys. www.foodanddrink-caribbean.com
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NELSON’S DOCKYARD NATIONAL PARK
Step back in time…and explore the only active original Georgian Dockyard in the world.
A UNIQUELY ANTIGUAN EXPERIENCE HIGHLIGHTS OF THE PARK • Museum & visitor centre • Friendly knowledgeable tour guides • Beautiful beaches & wonderful nature trails • Countless major military fortifications • Breathtaking views & photographic panoramas • First-class multimedia historical show in air-conditioned comfort • Marina, restaurants, bars, cafés, boutiques & gift shops • Wheelchair access
Nelson’s Dockyard National Parks, P.O. Box 1283, St. John’s, Antigua Tel: (268) 481 5022 Email: natpark@candw.ag www.nationalparksantigua.com
A fabulous and varied day out where we would suggest that you commence with The Dow’s Hill Historical Centre to gain an insight into Antigua’s history, people, culture and nature through a 15 minute multimedia show. Then proceed on to the famed Shirley Heights. Afterwards, make time for the wonders of the legendary Nelson’s Dockyard with its many facilities and amenities. And don’t forget our nature trails and wonderful beaches! The all-inclusive $5.00US per person entry fee includes access to Shirley Heights, The Dow’s Hill Historical Centre and all of Nelson’s Dockyard.
$$
Red Octopus Seafood Restaurant Shirley’s Heights Road, English Harbour, St Paul’s
T: (268) 772 2912
SOUTH EAST COAST
With 16 years of proven service, Red Octopus Seafood Restaurant, also known, as ‘King of the Grilled Lobster’ possesses a unique quality. The restaurant is a prime spot often frequented by sailing crews and land-lovers alike. At the Red Octopus, the food is fresh and cooked on charcoal to give it that ‘native style’ taste. The staff at Red Octopus is always friendly and the quality of the fish, seafood, wine and rum punch all speak for themselves. Dinner is served from 7:00pm. Reservations preferred, call ahead to book.
Pasta Rite Ya
$$
Dockyard Drive, Falmouth Harbour T: (268) 764 2819 | E: laurencegitard@yahoo.fr | Reservations advised during high season
Wow! A beautiful hidden gem on the waterfront just footsteps from Falmouth Marina. Inspired homecooked Italian pasta prepared with products imported direct from Italy. On the menu... Prosciutto with melon & artichokes, Beef carpaccio, Salmon ravioli with butter & sage. Open for lunch & dinner with optional indoor or outdoor dining, offering superb views of the yachts in harbour. There is a dingy dock if you arrive by sea. Growing in popularity with a great combination of everything - unobtrusive service, an intimate ambiance, stylish décor, excellent Italian food & a reasonably priced wine & bar menu. Buon Appetito!!
$$
Havanna Steakhouse & Grill
The Anchorage Complex, Dockyard Drive, English Harbour T: (268) 788 4342 | E: club.havanna.antigua@gmail.com | Open Wednesday - Monday
Rumors are spreading fast about delicious goings on at Havanna Steakhouse & Grill. For the past season their funky & experienced team have been entertaining guests with great food, drink & service. Mouthwatering dishes include; Angus fillet steak, Seared tuna, Grilled salmon, Carpaccio, Pasta, Shrimp & Vegetarian dishes. During high season, get wild on the dance floor with our DJ & enjoy some of the best cocktails on the island from Mojitos & Caipirinhas to Sex on the beach... Whether dining or drinking, you cannot miss out! So why not come & try it for yourself? Free WIFI Internet. Call for reservations www.foodanddrink-caribbean.com
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Galley Bar
$$
Nelson’s Dockyard, English Harbour T: (268) 460 1533
SOUTH EAST COAST
Overlooking the harbour within Nelson’s Dockyard is the Galley Bar, a traditional bar in a historic setting. A hive of entertainment where captains, crew, backpackers, locals, tourists & professionals from all walks of life meet up. Conversation flows easily, or you may opt to sit for a while & marvel at the impressive views across the harbour. Light meals are available throughout the day & evening, ranging from burgers & fries to sandwiches & salads. All meals are freshly prepared & good value for money. On Sunday evenings the Galley Bar comes alive to acoustic vibrations. Gather one & all as live bands unite patrons with musicians from around the globe, celebrating the richness and diversity of world music. Take full advantage of this waterfront location any time of the day, but especially as the sun goes down.
Life Bar & Grill
$$
Dockyard Drive, English Harbour T: (268) 562 2353 | C: (268) 723 3502 | E: lifebarantigua@aol.com
A welcoming & beautiful party bar & restaurant situated on the waters front of English Harbour. Life Bar is managed & owned by Gillian Gallacher. Established for six years, Gill’s philosophy is simply to provide good food, good service & good times, a proven formula. Life caters for private parties with music to suit all ages, guest DJ’s, theme nights & band nights ensure good times are had by all. There are chill out sofas, a cocktail bar & bar swings. Watch the big screen showing latest music videos, concerts & major sporting events. Happy hour is between 5.30pm -7.30pm. An imaginative range of quality food & wine is served all year round. Bar Snacks & a variety of daily specials are available. Curry Nights are on Fridays & Sunday Roasts are served midday-10pm every Sunday. So while you are busy enjoying LIFE let the staff serve food & drinks with genuine smiles. 142
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Bumpkins Beach Bar
$$
Pigeon Point Beach, Falmouth Harbour
T: (268) 562 2522 | Open 7 days a week, all season long
Bumpkins Bar, developed by a group of local friends, has been a lovable oceanfront hideaway on Pigeon Beach for 15 years. The large wooden verandah extends out over the spotless beach, providing a sheltered observation deck with views across the harbour.
SOUTH EAST COAST
As one would expect from a traditional Caribbean beach bar the beers are ice cold & the rum strong. Bumpkins blend their rum based cocktails with fresh local fruit – Banana Piña Colada is a must. Uncomplicated Caribbean specials such as garlic shrimp & grilled lobster are delicious, but the BBQ ribs served with real potato wedges & salad is simply finger licking good! For light snacks, chicken, burgers or wedges are some of the best on island. Bumpkins, pride themselves on selling generous portions of good quality food. Bumpkins is traditionally a daytime venue, (except for frequent events) & during full moon when the party takes to the beach & lasts until sunrise.
$$$
Copper & Lumber Store Hotel Restaurant & Pub Nelson’s Dockyard National Park, English Harbour
T: (268) 460 1160/59 or 562 5614 | F: (268) 460 1529 | E: clhotel@candw.ag | www.copperandlumberhotel.com
Fascinating historical splendour awaits you on the discovery of the Copper & Lumber Store Hotel, Restaurant & Pub. This is one of only two hotels situated within Nelson’s Dockyard and is a unique blend of gracious living & intriguing historical value. Hotel rooms are available all year round. Discovering modern comfort amidst a lovingly restored landmark is a priceless experience. The dockyard was built from 1725 onwards & the Copper & Lumber Store was noted to have been constructed in 1783. The Wardroom Restaurant is a charming English dining room opening onto a tropical courtyard filled with bougainvillea and serves International cuisine mixed with the flavors of the Caribbean. In addition to the more formal dining experience of the Wardroom, there is also an English Pub with a succulent Caribbean flavour, serving traditional food daily. The refurbishment of the intimate lounge area provides a shaded outdoor patio for evening drinks with friends. www.foodanddrink-caribbean.com
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Drop In Bar
$
Dockyard Drive, English Harbour
T: (268) 560 8086 | E: dropin@candw.ag
SOUTH EAST COAST
Drop out at the Drop In! Gimmicks aside, this is a popular hangout, with no hang-ups. For 6yrs this bar has proved its worth with year round great service. Uniquely, the Drop In Bar is a bonding union where Austria meets Antigua, strange as it may sound it works! The open-plan décor oozes the same character as those that frequent this establishment – a mixture of open-minded people from all walks of life. Mani, the proprietor has a loyal bar clientele, who organise spontanious fun quiz & game evenings. Mani offers a purely liquid menu. If an ice-cold beer won’t satisfy, try her ‘Mani Special’ cocktail for size.
SELWYN’S FRIDAY BBQ
Deliciousness is our speciality !! Join Selwyn & Erma every Friday for a sizzling night out. Events, Parties & Celebrations catered for. Contact Selwyn for more information: tel: 268 - 724 - 6764 Located on the main road to St. James’s Club, in Piccadilly
SWEET T’S
Ice Cream Parlour & Snackette Childrens Party Playground t: 460-1854 or 764-4174 Sweet T’s ice cream parlour is a playful mix of tropical colours. The bar extension & playground area caters for children’s parties. It’s an Aladdin’s Cave of delicious flavours.
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Kesari
$$
Falmouth Main Road, St. Paul’s
T: (268) 460 1361 | VHF: Channel 68 | E: kesarigourmet@inbox.com | www.kesarigourmet.com
SOUTH EAST COAST
On Friday 12th May 2006 Darryn & Gail Pitman launched their restaurant KESARI. The name Kesari derives from an Indian spice that is used in a dessert; it is also the name of Darryn & Gail’s son. Kesari offers a variety of mouthwatering Sushi & Asian Tapas dishes created using local ingredients sourced from local farmers & fishermen. There are over thirty delectable Martinis cocktails to choose from or an extensive wine list that superbly complements the food. Kesari can comfortably seat up to forty persons. If you are looking for a restaurant with a difference look no further. Kesari is open from Tuesday - Saturday 7pm until….
Gourmet Network
Falmouth Main Road, St. Paul’s T: (268) 460 1361 | VHF: Channel 68 | E: gourmet@candw.ag | www.kesarigourmet.com
Gourmet Network was established in 1999 when three sisters decided to open a catering business that would cater to visiting yachts & residents living in Antigua. The business was a success & was known all over as ‘the best catering business on island’. Gourmet Network has been under the onwership of Darryn & Gail Pitman since 2006. Darryn is the original chef of HQ Restaurant in Nelson’s Dockyard. Gourmet Network offers catering with a difference. Every event is tailored to suit your needs & expectations They take the pressures & worries out of entertaining. You are then able to relax & enjoy the occasion. Professional staff, wines, cocktails, music, flowers, fabulous food - Gourmet Network does it all. This little bar in English Harbour, highly popular with yachties & locals alike, has the best Espresso Martinis on the island – so Francis, the barman, tells me!
Espresso Martini 1 part Vodka ½ part Crème de cacao ½ part Tia Maria 1 demitasse Espresso coffee Put ingredients into shaker with cubed ice: shake vigorously for 10 seconds; strain onto a martini glass. Serve with 3 coffee beans floating on top. Original Watercolour Illustration by Gilly Gobinet, recipe taken from her Cool Caribbean Cocktail Book www.foodanddrink-caribbean.com
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The Admiral’s Inn
$$
Nelson’s Dockyard National Park, English Harbour
T: (268) 460 1027/1153 | F: (268) 460 1534 | E: admirals@candw.ag
SOUTH EAST COAST
On entering The Admiral’s Inn one is overwhelmed by its historic charm. The Inn was originally the Navel Store completed in 1788. Today it has been lovingly restored as a restaurant & hotel with a well-manicured courtyard of vibrant flowers & overhanging trees. The restaurant cascades down to the waters edge & the pier enables boats to moor close so their crews may dine & others can view their impressive vessels. The menu is primarily Caribbean influenced but has something to suit everyone. The restaurant offers à la carte lunch and dinner menus; key dishes to sample are the lobster thermidor & seafood salad. Service is skillfully unobtrusive as provided by Ethelyn Philip & her efficient staff who have worked together faultlessly for decades. By night the terrace takes on a dramatic transformation turning the restaurant into an intimate dining experience. Enjoy the tranquil waters & listen to steel band renditions (on Saturdays).
WADI HALFA The latest blockbuster novel by Claudia E. Ruth Francis. “...very gripping, almost as if you were there... wanted to get to the end.” Mrs EM Grimes-Grahame, Best of Books. “A thrilling read, covering a topical subject from an unusual point of view. The intricate story told through the crisscross paths of a collection of exciting characters; embracing religions, cultures and worlds. You’ll be spellbound to the very end.” Caribbean Homes & Lifestyle Magazine.
THE ROAD TO
WADI HALFA MAKES A GREAT GIFT! “Keep your mind healthy. Read a Good Book" Made in Antigua, available now in all good outlets Best of Books, The Map Shop, Java JoJo, St. John's Museum Jolly Beach Resort Gift Shop, Topaz V.C. Bird Airport Taino's Art Shop Jolly Harbour, Lord Jim's Locker English Harbour Woods Pharmacy & National Parks Gift Shop Nelson's Dockyard. 146
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THE ROAD TO
WADI HALFA
See
Barbuda take a ride and go A to B by Sea.
The Barbuda Express is five years old and still running a professional, much needed service connecting Antigua & Barbuda by sea. Our hats are off to Captain Greg Urlwin. The Government of Antigua and Barbuda has recognized the tremendous contribution this service has offered the twin island state. The high-speed catamaran ferry has proved an enormous asset in passenger transport and trade exchange, helping to further the economic development between the two islands. It operates a reliable scheduled service (see www.antiguaferries.com for departure schedules) and has introduced a no plan ahead affordable form of travel to Antiguans, Barbudans, tourists and independent travellers. The journey takes approximately 90 minutes. It departs Jolly Harbour in the southwest of Antigua at 8.00am and departs St. Johns at 9.00am. The ferry returns from Barbuda at 3.30pm and arrives in downtown St. John’s at around 5.00pm, it reaches its final destination at Jolly Harbour around 6.00pm. It is a great way to visit Barbuda for a daytrip or mini break. Just turn up, get on and have fun. Guided Day Tours available upon request and taxis are available at the ferry docks on both islands. Your itinerary could include a visit to the Frigate Bird Sanctuary, (one of only three reserves for these beautiful birds in the world), a hike to Indian Cave at windswept Two Foot Bay with its extraordinary beaches, a walk through the historic Martello Tower or the ruins of Highland House.
Barbuda
EXPRESS Tel: (268) 560 7989 Tel: (268) 764 2291 For the ferry schedule and further information visit:
www.antiguaferries.com
MANGO PORK TENDERLOIN WITH MANGO SPIKED SWEET POTATOES AND BABY BOC CHOY (MAIN) Onaldo Williams, Chef de Partie, Sticky Wicket Restaurant
Magic Mango RECIPES
1 serving 1 Pork Tenderloin (cleaned and washed) 3 Sweet Potatoes 2 Ripe Mangoes 1 lb. Baby Boc Choy 3 Cloves Garlic 1 tsp. Cinnamon 1 tsp. Ground Cloves 1 tsp. Allspice 1 tsp. Nutmeg 1 tbsp. in total of; Cumin, Coriander, Cardamom, Cayenne Pepper 1 tsp. Brown Sugar 1 tsp. Salt 1 tbsp. Blended Oil 1 Scotch Bonnet Pepper 2 oz. Flour 1 tbsp. Corn Starch 2 oz. Crystal Hot Sauce
Method: Roast the potatoes for 20 mins. Combine all the spices and rub into pork generously. Place the oil in a sauté pan and heat very hot, sear the pork on all sides, then remove from the pan. Puree one of the mangoes and add with the scotch bonnet to a sauté pan. Place the pork in the liquid and simmer for 10 mins or to desired doneness. Remove from the liquid and continue to simmer the liquid, adding 1 tsp of allspice. Reserve this liquid for service; to use as the sauce. Remove the potatoes and whip with the other mango and set aside. Sauté the boc choy with the garlic and reserve. Using a zester, peel the mango skin into thin strips. Toss in the hot sauce the flour, deep fry until crisp. To Serve: Place a 2 inch mold in the center of a plate, spoon the potato mixture to the half way point. Fill in the boc choy. Slice the pork thinly and arrange neatly on top. Remove the mold and spoon the sauce on the plate. Garnish with crispy fried mango strings. 148
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THAI TUNA, SHRIMP AND MANGO SASHIMI ROLLS (Appetizer) Dwayne Thorpe, Commis Chef 1, Carlisle Bay Resort 4 servings 2 med. Edwards Mango 8 pcs. Lime Leaf 8 med. Shrimp 1 Carrot 2 pcs. Lemon Grass 2 med. Banana Chili
Magic Mango RECIPES
2 pcs. Sakou Tuna
Water Salt and Pepper Sashimi Dressing 2 tbsp. Fish Sauce 2 Fresh Limes (JuiceD) 1 Bunch Chopped Fresh Coriander 4 oz. White Sugar 2 tbsp. Soy Sauce 1/2 Chopped Fresh Banana Chili 2 Clove Chopped Garlic 1/2 Cup Olive Oil 1 tbsp. Wasabi Powder
Method: Peel the skin off the mango and carrot then slice 6 pieces of each, julienne the rest of the mango and carrot along with the lemon grass, lime leafs and banana chili. Blanch shrimp in boiling water for 2 minutes, set prawns aside to cool. Peel the skin off and dice. Slice tuna as thin as possible. Place tuna and mango flat on cutting board, put the rest of contents in and wrap as tightly as possible. Put aside. Cut and serve on Mango Discs when Dressing is complete Sashimi Dressing: Mix all ingredients and serve at room temperature www.foodanddrink-caribbean.com
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GRILLED VEGETABLES AND MANGO SALAD (Appetizer) Sean Weekes, Sous Chef, Hawksbill by Rex Resort
Magic Mango RECIPES
4 servings 4 Firm Mangoes (peeled) Fresh Basil 2 Eggplants 3 Ripe Tomatoes 1/2 tbsp. Pepper 1/2 Glass Water Fresh Mint 3 Zucchinis 4 Bell Peppers 1/2 tsp. Salt 1 tbsp. Sugar Olive Oil
Method: Slice mangoes, zucchinis, eggplants, bell peppers and tomatoes. Use a fluted round cutter to shape. Marinate mangoes and vegetables in Olive Oil, basil leaves, salt and pepper for 10 minutes. Grill all ingredients. Place the fluted cutter unto serving plate and stack the grilled mango and vegetables into layers in it. Remove cutter and place plate into a heated oven for 1 minute. Remove from oven and garnish with Mango & Mint Puree. Method Sauce: Peel mango and place in a blender. Add sugar, mint leaves, olive oil and water then puree the mixture. To Serve: Drizzle plate with Mango & Mint Puree 150
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MANGO SHRIMP SALAD (Appetizer) Onaldo Williams, Chef de Partie, Sticky Wicket 4 servings 3 Bamboo Skewers, (soaked in cold water) 1 Cup Salad Oil 1 Ripe Mango, (peeled & chopped) 2 Lemons, (juiced) 1 Chipotle Pepper
Magic Mango RECIPES
9 Jumbo Shrimp
1 Clove Garlic 2 Tbsp. Chopped Cilantro 3 Tbsp. Honey Salt and Pepper to Taste 1/4 Cup Extra Virgin Olive Oil 2 Romaine Hearts Lettuces Mango Relish 1/2 Red Bell Pepper, (finely diced) 1/4 Ripe Mango, (finely diced) 1 Tbsp. Honey 1/2 Cup Crushed Peanuts
Method: Season and skewer the shrimp. In a blender, combine the mango, pepper, lemon juice, garlic, cilantro and honey. Blend until smooth. Slowly add the salad oil and season to taste. Brush the Romaine lettuce leaves with the olive oil and lightly season with salt and pepper. Grill the shrimp to medium well and set aside. Grill the romaine hearts for 20 seconds just to get a good mark on the lettuce. Combine all the ingredients for the relish and set in the refrigerator. To Serve: Place the lettuce heart in the center of the plate, spoon the relish on top then place the shrimp at an angle. Using a squeeze bottle, drizzle the dressing. Garnish with crushed peanuts. www.foodanddrink-caribbean.com
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2008 Magic mango competition Cocktails First prize winner, Tajah Phillips SUMMER COOLER
Magic Mango RECIPES
(Non-Alcoholic) Onique Matthew, Bartender, Bay House Restaurant
3 Grafted Mangoes
MAN-on-the-GO (Alcoholic) Tajah Phllips, Bartender, Hermitage Bay Antigua
3 Cup Ice Cubes
(Non-Alcoholic) Trevor Isaac, Bartender, The Sticky Wicket
6 oz. Pineapple
3 oz. Light Rum
6 oz. Strawberry
1 oz. Sugar Syrup
6 oz. Julie Mango Puree
12 oz. Ripe Mango
1/2 oz. Mint Leaves
6 oz. Fresh Passion Pulp
1 oz. Grenadine Syrup
3 Cup Ice
1 oz. Sugar Syrup
3 oz. Malibu Rum
Pineapple wedge
Garnishes
3 oz. Banana Liqueur
Cherry
Dash of Apple Pucker
3 Whole Mint Leaves
15 Leaves “nunu basu� (local basil)
Method: Blend all ingredients with ice. Serve garnished with a cherry and mint leaves. www.foodanddrink-caribbean.com
(cut in chunks)
(seedless)
Mango Wedge (to garnish)
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MANGO RHYTHM
Method: Crush nunu basu over ice; then add all remaining ingredients. Pour into a glass and garnish with a mango wedge
(To Garnish)
Method: Blend all ingredients except Strawberries until smooth. Pour into glass. Top with blended strawberries and garnish.
2008 Magic mango competition winners First prize winner, onaldo williams Sean Weekes, Sous Chef, Hawksbill by Rex Resort, Most Innovative Chef Dale Straker, The Pavilion Antigua, Second Prize Winner Onaldo Williams, Chef de Partie, The Sticky Wicket Restaurant, First Prize Winner Dwayne Throrpe, Commis Chef 1, Carlisle Bay Resort, Third Prize Winner
Magic Mango RECIPES
“I entered the competition for the experience and to have fun” said Onaldo Williams, Chef de Partie at the Sticky Wicket Restaurant and winner of the 2008 Magic Mango Competition. Still excited about his win, Onaldo recalls that days before the event he decided that he was going to quit as he seemed unable to come up with a recipe that he thought was worthy of the competition. He expressed these sentiments to Sous Chef Morvis who encouraged him not to give up. With Chef Morvis’ support & input he came up with the winning recipe – Mango Pork Tenderloin With Mango Spiked Sweet Potatoes & Baby Boc Choy. Young & ambitious, Onaldo’s smile when he speaks about his job says “I really love what I do”. Prior to working at the Sticky Wicket, where he has been for the past three years, Onaldo worked at The Beach Bar & Restaurant in Dickenson Bay, which he credits for a lot of what he knows. Onaldo’s plans for the future seem limitless. He has since been promoted to Supervisor & his ultimate dream is to become Head Chef or Sous Chef. With his drive & zeal, the reality of this dream is not far off. Congratulations Onaldo, from the Food & Drink Guide team & the best of everything to you. www.foodanddrink-caribbean.com
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COOL CARIBBEAN BOOKS by Gilly Gobinet
GILLY GOBINET
The Cool Caribbean Book series was launched in 2007 as a result of a chance discussion between fellow scientists Dr. Anthony Richards, a biochemist and Gilly Gobinet, a biologist (better known as an artist). The first book to be published was the Cool Caribbean Cookery Book, launched in March 2007. Several recipes and illustrations from this book are featured in the Antigua and Barbuda Food and Drink Guide 2008. Its small format, with fun and functional instructions, proved very popular and a second edition was published in November 2007. At the same time, the Cool Caribbean Cocktail Book and the Cool Caribbean Book of Hot Spices, Luscious Fruit and Heady Herbs were also published. Both the Cookery and the Cocktail Books followed the same formula of easy-to-follow recipes from friends, colleagues, chefs and bartenders from resorts, restaurants and bars across Antigua, St. Kitts, Nevis, St. Lucia and Grenada. These range from the 5 star prestigious resorts, such as Jumby Bay, Curtain Bluff and Carlisle Bay, through Le Bistro and Café Napoleon, to Chippy Antigua at Dickenson Bay and Papa Zouk. Cocktails include contributions from Sandals, Blue Waters, Sticky Wicket and Skullduggery. Everything is beautifully illustrated, with either classic watercolours or hilarious cartoons that capture the spirit of the occasion and life in the Caribbean in general. The Cool Caribbean Cookery Book went on to win the prize of Best Illustrated Cookery Book in the World 2008 for Antigua – awarded by the Gourmand World Cook Books; beating 21 other countries. This award was presented to Gilly by Minister of Tourism the Hon. Harold Lovell during the Caribbean Literary Festival at Jolly Beach in November 2008. Gilly’s fourth book in the Series, the Cool Caribbean Book of the Top 20 Places in Antigua, was launched at the same time. In it some of the restaurants mentioned in her Cookery and Cocktail Books are recommended as well as her other favourite places on the island to which she takes her visitors. 154
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The Cool Caribbean Book Series are available from stores in Antigua or call: (268) 461 0761 or 464 6084 or email: coolcaribbeanbooks@gmail.com
Serves 4
GILLY GOBINET
Mahi Mahi with Tarragon A heavy frying pan or skillet with a lid is the best utensil for this very easy and absolutely delicious dish.
Ingredients 4 fresh Mahi Mahi fillets 1 large onion 1 small pot of sour cream 4 sprigs of fresh tarragon 1 full glass of good dry white wine 1 knob of salted butter (about 2oz. or 50g.) 2 tbsp. of olive oil Pinch Salt ground black pepper First, heat the olive oil in the skillet then sear the seasoned fillets on either side for a couple of minutes. Then reduce the heat and cook gently for 10 minutes with the lid on. Remove the fish and put to one side, keeping it as warm as possible. Then add the butter and the onion, finely chopped. Put the lid on and let the onion “sweat� gently for 10 minutes on a low heat. Then remove the lid and turn up the flame, and when the onions start to bubble, add the white wine immediately. Stir this in with a wooden spatula, and let it reduce for a couple of minutes. Then lower the heat and stir in the sour cream. When this in turn starts to bubble gently, add the leaves stripped from the sprigs (reserving the tips) of fresh tarragon and salt and ground black pepper to taste. Let the sauce simmer for 3 to 4 minutes on a very low heat with the lid on. Spoon the sauce onto each plate and place the Mahi Mahi fillet in the middle, garnishing each with a tip of tarragon sprig. Serve with plain rice or steamed potatoes and a green salad. www.foodanddrink-caribbean.com
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