Food and Drink Antigua Barbuda 7 by Leeward Consultants

For over 45 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.

Curtain Bluff The Resort That Sets The Standard

www.curtainbluff.com Curtain Bluff, P.O. Box 288, Antigua, West Indies | T: (888) 289 9898 Toll Free | T: (268) 462 8400/1/2 | F: (268) 462 8409 | E: curtainbluff@curtainbluff.com

Benvenuto. Bienvenido. Bienvenue. Willkommen.

WELCOME

PUBLISHERS

GULLIVER JOHNSON

www.foodanddrink-caribbean.com 2

If you read this guide whist abroad we hope it will help you imagine or remind yourself (if you have travelled here before), of how rich our food, culture and lifestyle really is. If you are lucky enough to live here, don’t take paradise for granted. The islands of Antigua & Barbuda are truly blessed. This 7th Heaven Edition of the Food & Drink Guide is a milestone in our culinary landscape. We have set out and achieved all we could dream of over the past five years. The industry has grown and matured, and we have been privileged to be a part of that journey. The publication is now as large as we dare make it, and with changing times, the power of the internet has become self evident with an increasing amount of website traffic exploring www.foodanddrink-caribbean.com. The arrival of our new DVD and audio/visual project is an exciting new way of presenting our culinary industry. Special thanks, is given to ‘The Rhyming Chef’ a son of the Barbudan soil, who helped us compile a healthy Barbuda section of the magazine. Take timeout to relax and unwind on our beautiful sister island. The Rhyming Chef has conquered the Canadian market and is set to fly our flag on the international stage; we have such talent. See more of his talents at www.therhymingchef.com. Special thanks must also be extended to Ngardy Conteh of Mattru Media Inc., who has helped produce our new Food & Drink DVD, ‘A Taste of 7th Heaven’, we are all inspired by the new media potential. At the second annual Food & Drink Industry Party we launched many new lines of food and beverages. We opened a fantastic new venue, aptly named the Sugar Ridge Hotel, and raised money for the National Culinary Team to participate in more regional competitions. As we set new standards for the industry, with an event of ambitious status, we gladly thank our sponsors and patrons. With so much going on we face an exciting future together, so let’s prepare; “eat and drink til’ you belly burst!”

2. Publishers Welcome 4. Worldwide Tourism Offices 6-7. Directory of Establishments 8-9. Antigua & Barbuda Map Pages

10-19. Northeast Coast 20-33. Northwest Coast 34-53. St. John’s City 56-73. Southwest Coast 74-83. Southeast Coast 84-93. Barbuda

EDITORIAL FEATURES

GUIDE

2010 FOOD&DRINK

FOOD & DRINK PROFILES

117

28-29. Mango Festival 2009 46. Rosmarie V. McMaster receives an M.B.E. from Her Royal Highness Queen Elizabeth II 54-55. Appleton Estate Jamaica Rum 64-66. Roadside Eateries and Bars. 72. Caribbean Coalpots 90-91. Barbuda’s Roadside Cook-ups 92-93. The Rhyming Chef in Barbuda 94-115. Highlights of the 2nd Food & Drink Industry Party 126-127. Don’t Forget Your Five a Day

RECIPE SECTIONS 100-101. Bailey’s Irish Cream Sponsored Recipes 104, 105, 106, 116. BBQ Cook-off Recipes 117-125. Industry Party Canapé Recipes

CHEF PROFILES

120

126

22. Pastry Chef Caryl Smith 86-87. Chef Rodrick Beazer studying for his B.A. Degree in the US

www.foodanddrink-caribbean.com

CONTENTS

INFORMATION

2010 FOOD&DRINK TEAM

www.foodanddrink-caribbean.com

GUIDE

Editor In Chief Claudia E. Ruth Francis The Big Cheese Gulliver Johnson Art & Design, Photography Director Janie Conley Editors & Administration Correne Samuel, Jackie Sealy Graphics Consultant Takumi Media International Distributor Angela Badal Webmaster Chris Maisey

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

Contributors & Editors Dave Warne, Philman George, Ngardy Conteh

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

ACKNOWLEDGEMENTS Special thanks to: Graham Singer, Christopher Terry

CANADA OFFICE 60 St. Clair Av. East, Suite 304, Toronto, Ontario M4T 1N5, Canada T: 1-416-961-3085 F: 1-416-961-7218 E: info@antigua-barbuda-ca.com

CREATED & PUBLISHED By Leeward Consultants & Assoc. Ltd.

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

P. O. Box W343, Woods Centre, Antigua.

Tel: (1) 268 725 4663 • Tel: (1) 268 725 5433 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 © Leeward Consultants & Assoc. Ltd. 2010

ISSN 1818-345x

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

Furnishings & Guest Room Supplies

Kitchen Equipment & Design

Outdoor Furniture Restaurant Planning

YOUR PRIMARY SOURCE FOR TOTAL PROJECT NEEDS WITHIN THE HOSPITALITY INDUSTRY

From Restaurant Equipment & Supplies to Hotel Contract Furniture & Supplies; we are dedicated to bringing you the latest in equipment, supplies & furniture.

Ph. 954-581-6620 / Fx. 954-581-6665 / info@ipaexport.com

www.ipaexport.com

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DIRECTORY OF ESTABLISHMENTS

Food & Drink Guide Directory of Establishments

Afi Amani

Temple Street

562-5855

Copper & Lumber

English Harbour

460-1160

Al Porto

Jolly Harbour

562-7848

Curtain Bluff Resort

Old Road Village

462-8400

Bacchus Wines

Hodges Bay

461-0440

Dennis Bar & Restaurant

Little Ffryes & Ffryes Bay

728-5086

Backyard Bar

Vivian Richards St.

723-9440

Diamond Ice

All Saints Road

562-6828

Bay House Restaurant

Trade Winds Hotel

462-1223

Food Fantasies

Sir George H. Walter Highway

562-7236

Blue Waters Hotel

Soldiers Bay

462-0290

Foredeck Bar

Jolly Harbour

764-9395

Bryden’s

Fort & Anchorage Rds 462-1810

Galley Bar

Nelson’s Dockyard

460-1533

Bumpkins

Pigeon Beach

562-2522

Gibsons

Crabbe Hill Beach

562-2218

Café Bambula

High Street

562-6289

Ginger Garden

Fort Road

732-0375

Captains Quarters

Falmouth

460-1036

Grab A Java

Redcliffe Quay

462-4722

Carlisle Bay Antigua

Old Road Village

484-0000

Green Door Tavern

Barbuda

460-0065

Castaways

Jolly Harbour

562-4446

Heritage Hotel

Heritage Quay

462-1247

Carmichael’s

Jolly Harbour

562-7700

Home Restaurant

Gambles Terrace

461-7651

Cecilia’s High Point Café

Dutchmans Bay

562-7070

Hutchinson’s

Factory Road

481-1550

Chef’s World

Friar’s Hill Road

560-2433

Island B-Hive

Heritage Quay

481-1322

Chippy Antigua

Dickenson Bay

724-1166

Island Provision Ltd.

Sir George H. Walter Highway 480-5151

Chris on the Grill

Old Parham Road

728-5705

Iton Henry Farm

Friar’s Hill Road

723-0916

City View Hotel & Restaurant

Newgate Street

562-1211

Jacky’s Fruit & Veg

Market Street

562-6622

Cloggy’s

English Harbour

460-6910

Joe Mike’s Hotel

Nevis Street

462-1142

Cockpit Bar

Falmouth Harbour

786-2700

Johnny Coconat

English Harbour

724-1828

Coco’s Hotel & Restaurant

Nr. Jolly Harbour

462-9700

Jolly Beach Resort

Jolly Harbour

462-0061

Coconut Grove

Dickenson Bay

462-1538

Kennedy’s Club Ltd.

Cassada Gardens

481-1300

Conor’s Sports Bar

Runaway Bay

562-7874

La Bussola

Runaway Bay

562-1545

Food & Drink Guide Directory of Establishments

Hodges Bay

462-3881

83 Red Octopus

English Harbour

722-7912

30 Leah’s The Restaurant

Runaway Bay

562-7874

79 Reef Gardens

Falmouth Main Road

463-7838

Rite Ya!

Falmouth

764-2819

English Harbour

562-2353

88 Lighthouse Bay

Barbuda

562-1481

36 Rituals Coffee House

St. Mary’s Street

562-7870

83 Lime and Coconut

English Harbour

783-6988

50 Roti King

St. Mary’s Street

462-2328

75 Long Bay Hotel

Long Bay

463-2005

Fort James Beach

462-5479

78 Mad Mongoose

Falmouth Harbour

463-7900

33 Russell’s Fort James 81 Selwyn’s Friday BBQ

Cobb’s Cross

724-6764

14 Mahogany Restaurant

Sir George Walter Highway

562-2956

73 Sheer Restaurant

Cocobay Resort

562-2400

Old Parham Road

463-8611

Redcliffe Quay

562-1552

42 Subway

Redcliffe St Old Parham Rd Jolly Harbour

562-5539 562-6860 562-7835

58 Sugar Club

Jolly Harbour

562-7700

46 Susie’s Hot Sauce

Upper North St.

461-0365

81 Sweet T’s Ice cream

Falmouth Main Rd.

460-1854

48 The Coast

Heritage Quay

480-6978

19 The Cove Antigua

Blue Waters

462-0290

70 The Culture Shop

Fig Tree Drive

460-3949

Mama Lolly’s Vegetarian

40 Café

16 Miguel’s Holiday Adventure Prickly Pear Island

723-7418

Splif‘s Bar & Grill

76 National Park Authority

English Harbour

481-5022

39 New Thriving Restaurant

Airport Road Upper Long Street All Saints Road

562-0046 462-4611 562-6968

Crabbe Hill

460-0184

V.C. Bird Int’l Airport

562-7448

40 One Stone Ital Shack

Cobbs Cross & Independence Dr.

772-2698

44 Philip & Philip

Old Parham Road

560-6681

119 The Larder

Royal Palm Ct. Friars Hill Rd

562-7880

Nugent Avenue

462-3197

17 The Tides Restaurant

Dutchman’s Bay

462-8433

73 Rainbow’s End

Bolans Village

562-2789

73 Turners Beach Restaurant

Johnson’s Point

462-9133

83 Red Octopus

English Harbour

722-7912

89 Uncle Roddy’s

Barbuda

785-3268

79 Reef Gardens

Falmouth Main Road

463-7838

23 Warri Pier Restaurant

Dickenson Bay

462-0256

67 OJ’s Bar & Restaurant 15 Olive Branch

Quin Farara Company Limited

www.foodanddrink-caribbean.com

82 Life Bar & Restaurant

DIRECTORY OF ESTABLISHMENTS

13 Le Bistro Restaurant

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

Maiden Island Guiana Island

St. John’s City Parham

Seatons Devil’s Bridge

Five Islands Jennings

Jolly Harbour

Willikies

Betty’s Hope

NonSuch Bay

Bolans

Green Island

All Saints

Valley Church Beach Ffryes Bay

Swetes Fig Tree Drive

Wallings Dam

Crabbe Hill

Half Moon Bay

Liberta Old Road

Johnson’s Point

Willoughby Bay Falmouth Harbour

Curtain Bluff

Mamora Bay

Rendezvous Bay

Nelson’s Dockyard National Park

English Harbour

Barbuda The Caves Co Lagoon gton drin

Palm Beach

Codrington Village

River Beach Coco Point Spanish Point

Northeast Coast R E S T A U R A N T S

B A R S

12. Bacchus Divine Wines 13. Le Bistro French Restaurant 14. Mahogany Bar & Restaurant 15. Olive Branch 15. Cecilia’s High Point Café 16. Miguel’s Holiday Adventure 17. The Tides Restaurant 18. Blue Waters Antigua 19. The Cove Antigua

ENVY LATOYA CABRAL Sandals Grande Antigua Resort & Spa 1/2 lb Pineapple 1/2 lb Mango 1 Peach 4 oz Passion Fruit 3 oz Blue Curacao 6 oz Coconut Vodka Put all the above ingredients into a blender and blend with 4 scoops of ice. Pour into 4 highball glasses and garnish with a triangle of pineapple, slice of mango and a cherry.

BACCHUS DIVINE WINES tel/fax: (268) 461-0440 | cell: (268) 464-4589 | email: polon99@yahoo.com

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

NORTHEAST COAST 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. Do not end your evening without sampling one of Philippa’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 one’s evening. Your evening will be filled with French chic and just a touch of Caribbean zest. Bon Appetit indeed!!!

Opening Hours Open year-round from 6.30pm. Tuesday - Sunday, closed on Mondays. Last orders 10.30pm

www.foodanddrink-caribbean.com

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 its immaculate service. Patrick Gauducheau, award winning Chef and 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. The hostess and manager 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.

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Cecilia’s High Point Café

Dutchman’s Bay, Coolidge | T: (268) 562 7070 | C: (268) 764 7070 E: cecilias@highpointantigua.com | www.highpointantigua.com Open Thurs-Mon Lunch, Mon Dinner from 7pm. Closed Tues & Wed

$$$

Cecilia’s exudes island sophistication, yet the casual setting in a beautifully resorted chattel house emits a relaxed atmosphere. From the pretty antique furnished verandah, guests are treated to fabulous ocean views, beyond the picturesque white sandy beachfront. The freshly prepared bistro menu is as appealing as the location. Cecilia’s Italian chef serves delicious temptations from shrimp & avocado salad, to fresh ravioli. Favourites include the fillet of salmon with a dill sauce, fresh Red snapper & Swedish hash. Dessert is a must; choose from a wide range. The imaginative drinks list includes homemade Lemongrass tea, Absolute Pear Cider, an excellent old fashion rum punch, plus a concise selection of wines, premium spirits and champagnes. This ultimate ‘barefoot chic’ venue is a perfect way to spend your last few hours in paradise. Check-in here before you leave island. Just 2 mins from the airport with free WiFi internet, beach loungers & a shower to freshen up before you leave. What more could you ask for?

www.foodanddrink-caribbean.com

V. C. Bird International Airport, Coolidge ph. 268. 562. 7448

NORTHEAST COAST

Olive Branch at V. C. Bird International Airport is bringing gourmet selections to the skies, with a sweet finish! Owner Daniel Oliver believes that you can have a great flight that starts with some amazing food. The Olive Branch offers such delicious options as gourmet sandwiches and salads, fresh pastries, gourmet coffee, and nutritious smoothies which can only be complemented by their infamous gelatos and sorbets. Using the freshest ingredients, attention to every detail during preparation, and customer service which takes it to the next level in care; Olive Branch is not to be missed, whether upon arrival or departure.

CLASSIC VIEW GUEST HOUSE

NORTHEAST COAST

“MODERN, STYLISH, BUDGET ACCOMMODATION”

Archibald Taxi Service Powells Estate, Antigua

9 Ensuite Guest Rooms & Fully-equipped Self-contained Apartments Rates Start from $80USD Local Rates Available

www.atscarrentals.com

Classic View Guest House offers tranquil scenes, Ocean views, & an on-site Gym. All rooms are Air-conditioned with WiFi Internet, 32" flat screen TV, DVD player, CD Stereo, Refrigerator & Microwave

Why pay more for less?

What do these celebrities have in common?

Lightfoot Village East. T: (268) 560-3424 T: (268) 782 1444 C: (268) 784-0963 E: classicviewguesthouse@hotmail.com

www.foodanddrink-caribbean.com

MIGUEL’S HOLIDAY ADVENTURE

PRICKLY PEAR ISLAND, OFF HODGES BAY COAST DEPARTING TUESDAYS, THURSDAYS & SATURDAYS. For over 3 amazing decades Miguel has offered excursions to Prickly Pear Island, a 5-min. boat ride from Hodges Bay. After a delicious breakfast explore the uninhabited island & snorkel the shallow reef, to work up an appetite for the incredible 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. Essential tour for everyone young & old. PRIVATE EXCURSIONS FOR SPECIAL EVENTS AVAILABLE.

T: (268) 723 7418 | WWW.PRICKLYPEARISLAND.COM

THEY ALL USE THE BEST Tel: (268) 562-1709/3155 | Cell: (268) 774-3680 Tel/Fax: (268) 461-5700 | atslimousine@yahoo.com

The Tides Restaurant Dutchman’s Bay, Coolidge

T: (268) 462 8433 | F: (268) 460 8433 | E: thetides@apuainet.ag

NORTHEAST COAST

photography © RoddyGrimesGraeme.com

An unforgettable feast for the senses awaits diners at the newly opened Tides Restaurant. Its elegant beachfront design is built in the style of a traditional Caribbean estate house with a great hall for dining on the inside and two oversize verandahs for alfresco dining.

The food quality is superb and the enticing menu offers international cuisine specialising in seafood. The signature Tides Bouillabaisse (a French fish stew) is offered for lunch and dinner. A selection of fresh wraps and salads are also available for lunch. The dinner menu is varied and starters range from seared scallops with citrus and fennel salad to Thai beef salad or local fish cakes. Main courses include the recommended French Creole - grilled lobster with chien sauce, Red snapper in a lemon butter sauce and Black Angus sirloin steaks from 8-16oz’s. Leave space for dessert, as daily specials will be sure to tempt. On Sunday afternoons relax with friends or family and spend some time catching up over a delightful buffet brunch. Enjoy a quality range of wines, champagnes and spirits from the well-stocked bar to round off an exquisite dining experience.

Opening Hours: 12 midday - 10pm, Wednesday to Sunday - Year round

www.foodanddrink-caribbean.com

By day, the rear verandah offers breathtaking ocean views across the bay and the front verandah is set amongst a luscious Caribbean garden. Both are perfect for private parties and intimate gatherings. By night, the great hall emits a warm and inviting glow, welcoming guests inside. But whether you dine by day or night, guests will be treated to comfortable surroundings, and the friendly, efficient service will totally complement your dining experience.

Blue Waters Antigua Soldiers Bay, St. John’s

$$$

www.foodanddrink-caribbean.com

NORTHEAST COAST

T: (268) 462 0290 | F: (268) 462 0293 | E: karen@bluewaters.net | www.bluewaters.net

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, à 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.

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 Restaurant

Boons Point, Blue Waters St. John’s

$$$

T: (268) 562 2683 | F: (268) 462 0293 | E: thecove@bluewaters.net

NORTHEAST COAST

The Cove Restaurant, located at Blue Waters Antigua is one of Antigua and Barbuda’s leading fine dining restaurants.

The menu features some traditional specialities together with some dishes with an Asian flavour for those who are feeling a little more adventurous. An impressive selection of fine wines and champagnes are available to complement the menu. Complete the evening with a drink from the classic bar where expert staff will be happy to mix the cocktail of your choice. The Cove Restaurant’s spectacular setting, enticing menu and warm ambience 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 6 p.m. Dinner from 7 p.m., last orders are at 10 p.m. Closed on Wednesdays and Sundays.

www.foodanddrink-caribbean.com

Overlooking 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.

Northwest Coast R E S T A U R A N T S

B A R S

21. Bay House Restaurant 23. Warri Pier Restaurant 23. Chippy Antigua 25. Coconut Grove 26. Hutchinson (Antigua) Ltd. 27. La Bussola Italian Restaurant 30. Leah’s The Restaurant 32. Conors Sports Bar & Poker Lounge 33. Russell’s Bar & Seafood Restaurant

FLAMBOYANT MANGO CHINO LISA CANNONIER Galley Bay Hotel & Spa 1 oz Mango Syrup 2-3 slices Antigua Black Pineapple 1 ½ oz Light Rum Grated Cinnamon Squeeze of Lime 2-3 slices Mango (cubed) 4-5 Mint Leaves Blend mango syrup, pineapple, rum and cinnamon until smooth. Squeeze lime juice into the bottom of the glass and swirl it around as you pour in the blended mixture. Top with mango cubes chopped mint and a slice of lime.

Sit amongst the vivid colours of the fragrant gardens and enjoy the breathtaking views over the tops of the palms, to Dickenson Bay beyond. Order yourself a freshly made cocktail and peruse the menu; you won’t be disappointed. Quite the contrary, you’ll wish you had discovered Bay House before. Antigua’s little secret is revealed in a delicious selection of inspired cuisine. It will tease you into a choice, from the freshly prepared dishes, that will surprise and tantalise your taste buds. An extensive list of fine wines will tempt you to relax a bit more into this wonderful location. Book early to avoid disappointment - Call (268) 462 1223 Open from sun-up to sunset and stars, 7 days a week

Find us at Trade Winds Hotel, Dickenson Bay - www.twhantigua.com

www.foodanddrink-caribbean.com 22

At the age of 17, after graduating High School, Caryl expressed to his father that he had no idea what he wanted to do next. The elder Smith presented him with an application form for the Hotel Training School (now the Antigua & Barbuda Hospitality Training Institute). Caryl enrolled and began on his path of becoming a chef. As part of his training, Caryl was required to complete a ‘job practice’ session. He and another classmate were assigned to Sandals Resort. His classmate was chosen to be a line cook and he was chosen to do pastry. He was pleased with this, as he was accustomed to helping his mother (who was also a cook) at home with her baking. He welcomed the opportunity to learn new and advanced techniques. After completing school, Caryl worked at Sandals for 8 years and credits them for most of what he knows. He then moved on to Carlisle Bay Resort, then Jumby Bay and finally Blue Waters where he has been for the past 3 years. Creating desserts is Caryl’s specialty. He enjoys coming up with new ideas and improving on existing concepts. Being a pastry chef is not so popular amongst aspiring chefs as it is a more precise area of cooking, but Caryl recommends this field; “it’s challenging but rewarding, and once you are trained, you can work anywhere else in the kitchen”. Caryl’s immediate goal is to complete some advanced courses to improve his skills and his ultimate goal is to open a bakery with his brother in Freeman’s Village where he lives. There’s no doubt that his pastries on offer will be masterpieces.

c h e f

Pastry Chef Caryl Smith believes himself not to be very artistic, but we beg to differ. His Caribbean carnival-themed presentation cake, which he created under the direction of Executive Chef Graham Singer at Blue Waters Hotel, was one of the major highlights of last year’s Food & Drink Industry Party. The colours, the intricate design that included steel pans, carnival costumes, masks and flags were amazing. It took almost a week to bake and decorate the 4.5 feet sponge cake. And the taste – it’s still being raved about.

p a s t r y

CARYL SMITH

Caryl SMITH

Caryl Smith

CHEF PROFILE

Warri Pier Restaurant

Halcyon Cove, Rex Resort, Dickenson Bay

T: (268) 462 0256 | F: (268) 462 0271 E: rexhalcyon@candw.ag | www.rexresorts.com

Chippy Antigua

Dickenson Bay, Between Buccaneer Beach Club & Marina Bay Apt. T: (268) 724 1166 | T: (268) 721 2343 | T: (268) 560 2334 E: chippyantigua@msn.com

NORTHWEST 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.

From this exceptional vantage point you can enjoy breakfast, afternoon tea and dinner. Breakfast is continental style, and a relaxing event. During afternoon tea the restaurant provides welcome shade and 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.

Voted absolutely the best fish & chips, thanks to Davidâ&#x20AC;&#x2122;s secret batter. Bet you canâ&#x20AC;&#x2122;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.

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.

You WILL keep coming back for more!!! Informal & kid friendly Wednesdays & Fridays between 4pm-9pm. Have Fish Will Travel!!! 724-1166 Chippy Antigua can be hired for private functions

www.foodanddrink-caribbean.com

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.

We’ll supply your

COMMERCIAL

DOMESTIC

Kitchen requirements

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.

KITCHEN GADGETS & TOOLS: Salt & Pepper mills, Tongs, Ladles, Espresso Machines, Coffee Percolators.

CHEF’S EQUIPMENT: Uniforms, 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.

Chef’s World, Gambles Medical Centre, Friar’s Hill Rd, St. John’s Tel: +1-268-560-CHEF (2433) | Cell: +1-268-726-3233 Email: julian@candw.ag | www.chefsworldantigua.com

Coconut Grove

Dickenson Bay, St. John’s

$$$

T: (268) 462 1538 | F: (268) 462 2162 | E: coconut@candw.ag | www.coconutgrove-antigua.com

NORTHWEST COAST 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.

Opening Hours: Open for Breakfast, Lunch & Dinner 7 days a week. Coconut Grove never closes.

www.foodanddrink-caribbean.com

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.

HUTCHINSON [ANTIGUA] LTD FACTORY ROAD, ST, JOHN’S, ANTIGUA

TEL: 481-1550/70, FAX: 481-1560

CHOICE PRODUCTS, QUALITY SERVICE!

La Bussola Italian Restaurant Runaway Bay, St. Johnâ&#x20AC;&#x2122;s

$$$

T: (268) 562 1545 | C: (268) 726 5559 | E: labussolantigua@hotmail.com | www.labussolarestaurant.net

NORTHWEST COAST The menu created by Chef/Owner Omar Tagliaventi, an award-winning Italian chef who has worked worldwide, is designed to inspire a symphony of tastes. Main courses include fish, meat and vegetarian choices, alongside fresh lobster dishes. Dinner however, is never complete without Dolci (dessert). The hot dark chocolate mousse set on a bed of English cream and the traditional Tiramisu alla Sicilliana are both exceptional. The wine list is impressive with over 100 wines, and indeed, it does not disappoint. It reflects the essence of the menu, covering a full range of Italian & French classics, New World, Champagne and Sparkling wines. Working with Omar is his brother and co-owner, Cristian Tagliaventi who alongside their friendly and attentive staff ensure patrons have a pleasurable dining experience in elegant surroundings. La Bussola will ensure a truly enchanting dining experience.

Open for Lunch & Dinner all year round. 7 days a week. Reservations Recommended.

www.foodanddrink-caribbean.com

La Bussola (The Compass) restaurant is a popular family owned and operated restaurant, which has elevated Italian fine dining in Antigua by creating an elegant culinary experience. Its impeccable design and fresh sensual atmosphere is enhanced by 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 covered garden terrace is a beautiful new extension to the restaurant. Inside or out this is a perfect setting for any occasion, from casual alfresco lunches to quiet and cozy dinners for two, and its seating accommodates large parties and private events.

www.foodanddrink-caribbean.com

MANGO FESTIVAL 2009

The Mango Magic Menu Competition is, some would say, an unusual food & drink event. It was introduced in 2006 as part of Antigua & Barbuda’s first Mango Festival held at the Christian Valley Agricultural Station. This year Pineapple, another incredible island ingredient, was added to the competition. The Antiguan Black Pineapple also happens to be the national fruit. And so the 4th Annual Mango & Pineapple Magic Menu Competition was born in celebration of two important Caribbean culinary and bar ingredients. The competition is designed to encourage chefs and bartenders serving the tourist industry to present local mangos and pineapples in imaginative new ways. Each year they compete to create the most inspirational appetizers, main courses, desserts and exotic drink concoctions. The competition is open to professional chefs and bartenders and was held at the Antigua & Barbuda Hospitality Training Institute (ABHTI) on August 8th 2009. There were 18 contestants for the Chefs competition and 11 for the Bartenders competition; the highest number of entries ever since the competition was established. The public was invited to view the finished competition dishes and drinks, and to buy mango and pineapple inspired foods provided by Shirley Heights Look Out, Mama Lolly’s Vegetarian Restaurant and Yao (Mango Sorbet) the premier dairy manufacturer in Antigua. Non-competing chefs tantalised the public with grilled dishes and sushi roll tasters on the institute’s lawns whilst all were entertained by the background music of Halcyon Steel Orchestra. Hidden away in forested folds of 40 acres of the Shekerly Mountain Range is the Christian Valley Agricultural Station – famed as the country’s finest orchard of mature fruit tree varieties and home to the Antigua Mango Festival. Over the two-day festival it was estimated

The Awards Ceremony for winners of the Mango & Pineapple Magic Menu 2009 was also held on the last day of the festival. The winning chefs and bartenders had demonstrated an abundance of talent and originality in a fiercely contested competition.

www.foodanddrink-caribbean.com

This was also the first year that the Food & Drink Team videoed both events. The footage can be watched on the accompanying Food & Drink Guide DVD or viewed online at www.foodanddrink-caribbean.com. You will also find downloadable recipes from the winning chefs and bartenders. Join with us in celebrating two of the Caribbean’s favourite fruits - The Mango & Pineapple – savour the flavour!

MANGO FESTIVAL 2009

over 10,000 patrons visited, enjoyed and participated in total Mango Mania. The stage was set, and Christian Valley provided the ultimate backdrop to a festival dedicated to pure mango madness. Everybody was possessed, from the children playing mango inspired games to the adults participating in a frenzied mango-eating contest, everyone sampled something ‘mangoey’. Caterers and vendors sold every mango inspired edible creation known to man, from wine to ice cream, cakes to preserves, smoothies to sauces it was all available to try.

www.rushantigua.com

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. 562. 7874 Or email reservations@rushantigua.com

Located inside Madison’s Casino Runaway Bay, Antigua

Leah’s The Restaurant

Inside Madison’s Casino, Runaway Bay, St. John’s

T: (268) 562 7874 | E: reservations@rushantigua.com www.rushantigua.com

$$$

www.foodanddrink-caribbean.com

NORTHWEST COAST

ar & s B ort

ge er Loun Pok

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.

Discover 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 full-length windows frame Antigua’s beautiful coastline. Dine alfresco on the deck if you prefer the warm breeze of balmy nights. Settle in, savour the eclectic menu & enjoy a top-class dining experience. The 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!

Runaway Bay. Antigua | 268-562-7874 | 268-728-3208

Russell’s Bar & Seafood Restaurant

Fort James Beach, St. John’s | T: (268) 462 5479 russellsfortjames@email.com | www.russellsfortjames.com Open Daily Year Round. Mon-Sat. 12noon-10pm, Sun 4pm-11pm

Fort James

NORTHWEST COAST

Bar & Seafood Restaurant

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.

Live Jazz Sessions & Music Evenings

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.

www.foodanddrink-caribbean.com

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.

St. John’s City R E S T A U R A N T S

35. Flamboyage Restaurant Heritage Hotel

36. Iton Henry Farm 36. Ginger Garden 36. Rituals Coffee House 37. City View Hotel

Sapodilla Restaurant

38. Diamond Ice

Nightclub, Bar & Restaurant

39. New Thriving

Chinese Restaurant

40. One Stone Ital Shack 40. Mama Lolly’s

Vegetarian Café

40. Afi Amani Restaurant 41. Island Provision Ltd. 42. Subway 43. Food Fantasies Plus 44. Splif’s Bar, Grill & Club 45. A.S. Bryden & Sons Ltd.

B A R S

46. Susie’s Hot Sauce 47. Home Restaurant 47. Jacky’s Fruit & Veg 48. The Coast

Nightclub, Bar & Restaurant

50. Joe Mikes Hotel Plaza & Casino 50. Roti King 50. Grab a Java 51. Chris on the Grill 51. Café Bambula

THE M.V.P. - Mango vs. Pineapple

53. Quin Farara & Co.Ltd.

TAJAH PHILLIP Hermitage Bay Resort Antigua 3 slices Antigua Black Pineapple 3 oz Mango Puree 2 oz Local Raspberry Puree 2 oz Soursop Puree 6 Mint leaves 1 ½ oz Maraschino Cherry Juice 1 oz Honey Dash of grated Nutmeg Blend all the ingredients together with ice until it is a smooth thickness. Pour the juice into a hollowed out pineapple shell. Garnish with mango and cherries.

FLAMBOYAGE Restaurant

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 ambience 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 Flamboyage 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, to Classic Steak au Poivre to Tandoori Lamb and Chicken from the brand new Heritage Speciality Asian Curry range. For a fine dining experience, please contact our friendly and courteous staff

www.heritagehotelantigua.com Heritage Quay, P.O. Box 1532, St. John’s T: (268) 462-1247/8/2262 F: (268) 462-1179 E: heritagehotel@candw.ag

Support

LocalAgriculture

Iton Henry FA R M Frairs Hill Road

Rituals Coffee House Lower St. Mary’s Street, St. John’s T: (268) 562 7870/71

268-723-0916 adjacent to Billy’s Supermarket

ST. JOHN’S CITY

Ginger Garden www.foodanddrink-caribbean.com

Asian Fusion Restaurant

At Ginger Garden you can savour a contemporary dining experience of authentic Indian & Chinese cuisine. The restaurant has a unique & appealing décor with well-spaced tables that are attended to by impeccably trained staff. But most of all, it is an, “enlightening experience for your palate.”

Visit Ginger Garden Restaurant at Fort Rd, St. John’s, Antigua Open Monday – Saturday | Call for delivery 268.732.0375

Relax and unwind at Rituals Coffee House. The hottest new café to hit the Antiguan landscape is very conveniently located within minutes of the cruise ship port in downtown St. John’s or at the tranquil Jasmine Court on Friars Hill Road. This is a great stop off for breakfast, lunch or just a relaxing break. The ambience is busy, yet comfortable with an air-conditioned haven in St. Johns. Rituals Coffee House has a full range coffee Barista bar and Chai tea bar. But if you’d like something cool try an ice-cold chiller or smoothie. There is a great variety of Hot Sandwiches, Wraps, Paninis, Philly’s, Bagels and Salads and some serious treats like the Mile High cake (a heavenly doorstep of Chocolate). But if that isn’t enough there are pastries and muffins too. Definitely grounds for enjoyment this should be a Ritual start any day. Free Wireless Internet access at the downtown branch.

Enjoy the best meal in town...at the best hotel in town... The newly renovated City View Hotel in downtown St. John's offers 50 spacious, air-conditioned guest rooms with flat-screened televisions, Cable TV, and complimentary Wireless Internet. The Sapodilla Restaurant on the ground floor serves breakfast, lunch and dinner with bar snacks and drinks available throughout the day. Room service is also available. The Hotel caters for weddings, parties and other special events; and their conference facilities are second to none. The two meeting rooms accommodating up to 120 persons, and the George Ryan Conference Room seats 240 persons theatre style.

www.cityviewantigua.com tel: 268. 562. 0259/60. reservations@cityviewantigua.com

www.diamondiceantigua.com

the ultimate PARTY EXPERIENCE

For Reservations Call: (268) 562-6828/728-8883 Open 5 days a week, 7pm until... All Saints Road, P.O. Box W1883, Woods Centre, St. Johnâ&#x20AC;&#x2122;s, Antigua, W.I.

A new experience in Chinese Cuisine New Thriving offers both an eat-in and takeaway service.

Parties & Banquets are catered for, as are VIP Reservations email: newthriving@actol.net

Located 2 minutes from the Airport, with two venues in St. John’s, New Thriving has offered a new experience in Chinese Cuisine since 1998. Proprietor Raymond Yhap & wife Anna have deep culinary roots which are evident from the extensive & mouth watering menu. All foods are cooked in 100% vegetable oil. Hot & Spicy dishes can be altered according to your requirements. Important to note is the Weight Watchers Menu, which uses all natural sauces & steamed rice, this has no cholesterol.

Sample dishes from the New Thriving Menu On this menu the Tofu is cooked with No Oil! Instead food is cooked with a mix of steamed vegetables & a natural garlic sauce (a secret Chinese skill). The Daily Specials are served with, fried rice, white rice, chow mein or french fries. New Thriving continues to expand its cuisine with the addition of a bakery at their All Saints Rd branch. Serving Chinese sweet & savoury pastries, cakes & desserts, alongside an exciting buffet menu.

Cantonese Lobster Cooked by the specialist Chef Steamed Garlic Shrimp with a fresh garlic topping Honey Garlic Chicken General Tso’s Chicken A new special Sichuan Spicy Dishes From the city of Sichuan,China

Monk’s Vegetable A Traditional Dish Mapo Tu Fo Tofu in Chilli Spicy Sauce

Tel: (268) 562-0046 (Sir George H. Walter Highway) Tel: (268) 462-4611 (Long Street) • Tel: (268) 562-6968 (All Saints Road)

COME IN & TREAT YOURSELF SOON!

ONESTONE I T A L

S H A C K

Visit Mama Lolly’s & live a tastier & healthier lifestyle

Mama Lolly’s

VEGETARIAN CAFÉ

www.foodanddrink-caribbean.com

ST. JOHN’S CITY

Shoy Southwell better known as One Stone has been in the business of providing top class ital style vegetarian food to the public of Antigua & Barbuda for over 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. “People would come from all over the island just for a taste of our food. Tourists to the island literally track down the restaurant”. The food is delicious, good for you & will be an instant hit if you’re trying it for the first time.

AFI AMANI RESTAURANT

ST. JOHN’S BRANCH

Opp. Country Pond, Independence Drive

FALMOUTH BRANCH

9E Redcliffe Quay, St. John’s T/F: (268) 562 1552 E: maxine_tapper @hotmail.com E: donna_lee_t@hotmail.com

“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). Open 9am-5pm Monday-Saturday.

Corner of Cobbs Cross, Near English Harbour

TEL: (268) 785 6065

TEL: (268) 770 3786

TEL: (268) 722 8661

Temple Street. (Between Nevis & Redcliffe Sts) 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 serve quick, delicious, wholesome, local food for breakfast, lunch & dinner in relaxed surroundings. Afi Amani meals are 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)

ISLAND PROVISION LTD. GROUP OF COMPANIES

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 Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5151

Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5180

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… Opening Times www.island-provision.com Mon-Sat 8am-8pm Visit the Island Provision Complex located Sun 8am-5pm on the Sir George H. Walter Highway Open Holidays T: (268) 480 5174 St. John’s, Antigua.

www.foodanddrink-caribbean.com

ST. JOHN’S CITY

PROFESSIONAL EYE CARE OFFERING THE MOST COMPREHENSIVE OPTICAL FACILITIES

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. 3 BRANCHES ISLANDWIDE Redcliffe Street. in the heart of downtown St. John’s enjoy a fully air-conditioned large dine-in area. Alternatively visit us on Old Parham Rd in the Top Ranking building, convenient parking. NEW BRANCH Jolly Harbour Commercial Centre

Eye land Optical • Complete Eye Exam • Glaucoma Detection & Evaluation

Karen A Roberts, M.C.OPTOM (British Trained Optometrist)

• Sunglasses

• Optical Accessories

• Coloured Contact Lenses

• Latest Technology in Lenses

• Cataract Evaluation

• State-of-the-art Equipment

• Stylish Selection of Frames

• Convenient Parking

Woods Mall, Friar’s Hill Rd, St. John’s t: (268) 462 2020 | f: (268) 460 5905 | eyeland@apuainet.ag

NEW bes BRAN C tof boo H NO ks@ W O PE yah oo. N com

ALL BRANCHES OPEN Monday – Thursday, 7:30am – 10:00pm Friday & Saturday, 7:30am – 11:00pm Sundays & Public Holidays, 10:00am – 6:00pm CALL OR VISIT US TODAY....SUBWAY® EAT FRESH EVERYDAY!

10% DISCOUNT OFF ANY PURCHASE Present your Food & Drink Guide to Redeem

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’ -

Redcliffe Street – 562-5539/724-SUBS Old Parham Rd – 562-6860 • Jolly Harbour – 562-7835

E: subwayantigua@candw.ag

reading from Caribbean and further afield.

LOWER ST. MARY’S STREET, ST. JOHN’S, ANTIGUA | TEL: (268) 562-3198/99 ROYAL PALM PLACE, FRIARS HILL RD, ST. JOHN’S | TEL: (268) 562 7654

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FOOD FOODFOODFOODFOODFOODFOODFOODFO OPEN DAILY FANTASIES FANTASIES FANTASIES FANTASIES FANTASIES FANTASIES FANTASIES FANTASIES FANT Sir George H. Walter Highway tel/fax: (268) 562 7235/36 | fantasies@aol.com

Fulfill All your Food Fantasies

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Philip & Philip

www.foodanddrink-caribbean.com

ST. JOHN’S CITY

Commisioning Agency

‘Splif’s adds the spice in your life.’ Father & Son Team – Splif & Prince attract everyone to their popular Roadside Bar & Nightclub. At Splif’s there are no happy hours, just happy days. Party nights include Live music, Entertainers, Karaoke & Red Hot DJ’s.

Old Parham Road, Near Recreation Grounds, St. John’s, Antigua. T: 268 720 6681 or 779 9291

Distributor of your favourite snacks Old Parham Road | P.O. Box 37 Woods Centre St. John’s, Antigua | Tel: 268-560-6681 Cell: 268-720-6681

A.S. Bryden & Sons (Antigua) Ltd. Cnr. Fort & Anchorage Rds, St. Johnâ&#x20AC;&#x2122;s, Antigua | T: (268) 462 1810 | F: (268) 462 1591 | E: asbryden@candw.ag

ST. JOHN’S CITY

Path of Honour - Mrs Rosemarie V. McMaster M.B.E.

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!

www.foodanddrink-caribbean.com

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

In the picture left to right: Orlando McMaster, Rosemarie V. McMaster, Mrs P. Roberts, H.E. Dr. Carl Roberts

Buckingham Palace, officially the address of Britain’s Sovereign since 1837 is probably one of the world’s most famous addresses. It is a place of ceremonial reception for Kings, Queens and Diplomats. The Royal family also extends the same welcome, for recipients and their guests at the Investiture Ceremony for The Queen’s Birthday Honours. This is a very special invitation, and on the 20th October 2009, Rosemarie “Rosie” V. McMaster received the Member of the British Empire (MBE) in recognition of her contribution to public services. Unfortunately we were not at the ceremony, but we have witnessed the DVD and it seems Rosie struck a good conversation with Her Royal Highness Queen Elizabeth II herself. Rosie has done so much for Antigua & Barbuda’s profile with her world leading Susie’s Hot Sauce, a family legacy that is now the Island’s major marketing asset. Emails from around the world roll into the Susies Hot Sauce website daily, usually asking for more. Many very attractive offers to purchase the business have been refused as Rosie is resolute that the sauce remains 100% Antiguan! Thank you Rosie, we are most proud.

THE FLAMING CARIBBEAN FLAVOUR ... IGNITING FEVER

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 Dinner served Mon-Sat, 6:30pm-10:00pm.

$$$

The Secret to JACKY’S SUCCESS IS...

Reliable delivery service The freshest Fruit & Vegetables Wide range of tropical provisions

ST. JOHN’S 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. Friday evenings the restaurant moves outside to the garden where guests are treated to a relaxing Caribbean Grill menu. Chef Carl has been featured globally in the media & gives much credit to Rita & his loyal staff. Over the years Home has attracted a diverse clientele, but all guests have one thing in common, an appreciation of quality.

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. OPEN WEEKDAYS 6AM - 6PM • SATURDAYS 6AM - 8PM SUNDAYS 6AM -1PM ORDER BY EMAIL • jackyfruitandveg@cw.blackberry.net

Shop #7 (1st Floor) Heritage Market, St John’s, Antigua Tel/Fax: (268) 562-0153 Cell: (268) 728-1952

www.foodanddrink-caribbean.com

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 ambience & 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.

ROTI KING St. Mary’s Sreet St. John’s, Antigua

ST. JOHN’S CITY

sino • Sports Book Hotel • Restaurant •ntlyCa located in the heart of St. John’s.

Joe Mike’s Hotel Plaza is convenie and visitor facilities as well as beaches Providing easy access to commercial very air-conditioned rooms & cable TV at and sights of the Island. Offering 12 as ne cuisi local t fines ua’s es up Antig reasonable rates. The restaurant serv eniently conv is h whic no, Casi The g. dinin well as buffet style and á la carte widest variety of slot machines, table located within Joe Mike’s, hosts the e racing. games and sports book with live hors

1 (268) 462-2328 SAVOUR THE FLAVOUR...

Roti King serves a combination of Caribbean and Indian cuisine in the form of fine Trinidadian fare to excite your taste buds. Their speciality dish is Roti; made with a curried filling of beef, chicken, shrimp, conch or mixed vegetables. They also serve local lunches and light snacks making this an ideal pit stop to refuel throughout the day.

Stop in for a

COFFEE TO GO or linger for a while. JOE MIKE’S HOTEL & CASINO Nevis Street, St. John’s, Antigua, W.I. T: (268) 462-1142/3244/3477 | F: (268) 462-6056

“ PLAY I come out to

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www.foodanddrink-caribbean.com

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The Trini experience in Antigua!

Indulging range of specialty Italian based coffee beverages. Cold blended drinks include ‘Grabachinos’ made with or without coffee & ‘Grab A Smoothie’. A range of teas & alcoholic beverages. Also paninis, wrapinis, bagels, decadent pastries & tempting desserts. The Boardwalk, Redcliffe Quay, St. John’s

E: joemikes@candw.ag

T: (268) 462 4722 | E: grabajava@actol.net | www.antiguanice.com/grab_a_java

Café Bambula

Lower High Street, St. John’s

T: (268) 562 6289 | E: cafebambula@candw.ag Open for breakfast and lunch Monday to Saturday

ST. JOHN’S CITY

CHRIS ON THE GRILL Tel: (268) 728 5705 | Old Parham Rd, St John's

By day, enjoy Steam fish, Jerk pork, BBQ chicken & Curry goat. When in season, look out for Barbudan Deer on the menu. A hearty lunch is excellent value. Monday-Saturday 7:00am - 3:30pm. By night, Chris & Lyn serve everything fresh from the grill BBQ/Jerk pork or chicken, Shellfish, Lobster, Shrimp, Fillet Fish, Whole Snapper & Steak to die for!! Tuesday-Saturday 6:30pm til food dun!

This is where you can thoroughly relax within intimate surroundings and enjoy a personal ambience. The cool alfresco courtyard setting has been attractively decorated with comfortable seating areas and pretty tropical plants. The food served by friendly, knowledgeable staff (Ellen and Daphne) is a French Medley with Mediterranean influences, creating a perfect harmony between quality wine and great food. Try the delicious Mediterranean Seafood soup, it’s like nothing you have ever tasted!

www.foodanddrink-caribbean.com

With 30 years international experience Chris has mastered the art of Grill cooking. Chris, his wife Lyn & their team ensure we’re fed on real West Indian flavours cooked over the coals.

Once you enter through the colourful wooden doorway to Café Bambula, you’ll be transported into a peaceful Caribbean hideaway in the heart of St. John’s. Located on Lower High Street next to RBTT bank, and just 2 minutes walking distance from either Heritage or Redcliffe Quay shopping centres.

Full Bar... Apéritifs... Salads... Plats du Jours... Desserts... and more!!!! 51

WE SPECIALIZE IN: Public Relations & Event Management Marketing & Promotions Consulting Research & Focus Groups.

Print Services Management: Magazine Design & Production

Media Services:

Press Conferences, TV & Radio Bookings & Press Releases

taking ideas to new heights

taking ideas to new heights P.O. Box 2364, St. John’s, Antigua Tel: (268) 561-3830 or (268) 728-8565 polevaultcommunications@candw.ag

Quin Farara & Company Ltd. Wines, Spirits & Tobacco Merchants Main Warehouse, Nugent Avenue, St. John’s

T: (268) 462 3197/8 | F: (268) 462 2704 | E: quinfarara@candw.ag

ST. JOHN’S CITY There are four convenient locations from which to serve you. Also a Duty-Free store at Heritage Quay, which carries the largest duty-free selection of fine wines & spirits in Antigua. This retail outlet has a temperature controlled cigar room with a first-class range of Cuban, Dominican Republic & Central American cigars. 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. Serving the south-west coast is the Jolly Harbour retail outlet. This is an ideal pitstop for home, gifts or yacht provisioning. A gift-wrapping service is provided for special occasions.

Duty-Free Heritage Quay, St John’s. | Long Street, St John’s. | Jolly Harbour.

www.foodanddrink-caribbean.com

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 old, & 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.

APPLETON ESTATE JAMAICA RUM When cane juice is boiled under vacuum, sugar crystals are formed and separated from the residual molasses. Molasses when mixed with water eventually ferments and becomes diluted alcohol.

We invite you to take a journey of discovery along a road less travelled. Discover a place that is far from the everyday, where the pace of life, is measured by the quality of life. Hidden in the heart of Jamaica's Nassau Valley in the parish of St. Elizabeth, lies the Appleton Estate, which stretches over 11,000 acres. The magnificent handcrafted rums that are produced on the Estate are of a unique style produced only in Jamaica and only at Appleton since 1749.

In the 15th century, Spanish settlers introduced the art of distillation to Jamaica. Pristine mountain springs and underground aquifers of limestone filtered water were used for rum production. By the 17th Century, Jamaica gained the enviable reputation of being the source of the finest rum in the world. The special character of Appleton Estate Jamaica Rum is due to the unique design of their small batch copper pot stills and a slow distillation method also handcrafting of the rums at the Cooperage. This is where the American oak barrels used for ageing the rum are cared for. The final transformation takes place in the ageing warehouse, where the oak barrels transform the rum into a smooth mellow spirit with complex flavours such as vanilla, coffee, cocoa, and hazelnut. In addition, the rum develops a beautiful golden colour with delicate sweetness. The overseeing of this fine product is not taken lightly and rests with Joy Spence, Master Distiller. As the first woman to hold the title of Master Blender, Joy believes that a good blender is a sensory expert with an artistic and creative flair. She joined the Appleton team in 1981 as Chief Chemist, was appointed General Manager of Technical and Quality Services in 1996 and about a year later was appointed to the position she holds today. Appleton’s Estate products include the Appleton Estate V/X, Reserve and the Extra 12 Year Old – to name a few. The range also includes the Appleton Estate 30 Year Old which is a very rare blend, hand selected by our master blender more than 30 years ago. Only 1,440 bottles were produced and are available in select markets across the globe. Each

bottle is packaged in a proprietary bottle and has a hand-numbered certificate of authenticity. The exquisite new Appleton Estate Exclusive Edition rum is a luxurious blend that is only available for sale at the Appleton Estate Rum Tour. At the 2009 World Spirits Awards held in Austria, Appleton took four Gold Medals and the “Best in Rum’ category. The Distillery also received the “World Class Distillery” designation which is the highest distillery ranking from this body. Another winner for Appleton is its pledge to ‘Go Green’. In 2010 the company is committing to ‘Green Cane Harvesting’ which is 100% mechanical and does not involve burning the sugar cane fields prior to harvesting. A recycling programme for all solid waste has been introduced, the company has a private sewage plant and reduction targets have been set for energy and water consumption. Quin Farara Liquor Stores are the proud distributors of Appleton in Antigua. Lisa and David Farara visited the Estate last year as part of the J. Wray & Nephew Ltd. Caribbean Conference. They participated in a rum tasting and appreciation class, toured the Estate and attended rum seminars. Quin Farara & Company Ltd. sell the full range of Appleton Estate rums including the highly coveted Appleton Estate 30 Year Old.

APPLETON’S – “NOT JUST ANOTHER RUM... BUT THE FINEST RUM IN THE WORLD...” For further information contact Quin Farara & Company Ltd. Tel: (268) 462 3198 • quinfarara@candw.ag

Southwest Coast R E S T A U R A N T S

B A R S

57. Carlisle Bay Resort 58. Sugar Club Sugar Ridge Hotel 59. Carmichaels Sugar Ridge Hotel 60. Foredeck Bar 61. Al Porto 62. Jolly Beach Resort 63. Castaways Beach Bar & Restaurant 67. OJ’s Bar & Restaurant 68. Gibson’s 70. Dennis Bar & Restaurant 70. The Fig Tree Culture Shop 71. Coco’s Hotel 73. Turners Beach Restaurant 73. Rainbow’s End 73. Sheer at Cocobay Hotel

MELODY COLADA DANIEL “TIMMY” THOMAS The Beach Restaurant 1 Fresh Mango 1/4 Fresh Antigua Black Pineapple 4 oz Passion Fruit Syrup 8 oz Coco Lopez 8 oz Pineapple Juice Put all the above ingredients into a blender and blend with 4 scoops of ice. Pour into 4 highball glasses and garnish with a triangle of pineapple, a strawberry and a cherry.

Contemporary Luxury on the Beach Set on a secluded beach surrounded by lush rainforest | 82 suites with cool, calm interiors 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 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: reservations@carlisle-bay.com

carlisle-bay.com

FOREDECK BAR

Jolly Harbour

Anthony Brightly Celebrates his BIG 50th with 2 weeks of the hottest urban music spanning 3 Generations

Home to the JHYC, on Thursdays FOREDECK BAR serves $5ec drinks all night to JHYC Members. On Fridays, join FORDECK for “Happy Hour Specials & a BBQ” from 5pm, stretching until 7pm. All local beers, wine & highball cocktails are only $5ec. After Happy Hour from 7pm -11pm, come dance under the sails to fantastic live music from many of Antigua’s local bands. After Saturday’s Sailing, FOREDECK hosts the prize giving for all racers every Saturday at 6pm.

FOREDECK BAR Jolly IS UNIQUE TO ANTIGUA’S NIGHTLIFE SCENE. Harbour, Antigua 60

Tel: (268) 725-9395 • Email angiedickinson@shaw.ca

Live Performances If you ain’t there, you’re nowhere! DeJam Hotlines UK +44 (0) 207 096 0490 ANTIGUA +1 (268) 562 4217

2010

FOREDECK BAR is an exciting cocktail bar with a unique waterfront patio, positioned at the edge of Jolly Harbour’s Marina. The open-air patio is a great atmosphere for early evening & into the late night. The bar opens from 3pm til’ 12am everyday. FOREDECK BAR serves a wide variety of cocktails, frozen drinks, beers & other beverages in cool & stylish surroundings.

The best UK DJ’s past & present. Beach Parties, Pool Parties, Club Nights, Casinos, Theme Nights, & BIG Birthday Bashes.

2010

www.foodanddrink-caribbean.com

SOUTHWEST COAST

Marinaside

The DeJam Festival is for music lovers

HOUSE • RARE GROOVE • UK GARAGE LOVERS ROCK • DANCEHALL • R&B HIP HOP • DRUM & BASS • DUB STEP

www.dejamfestival.com

Al Porto Authentic Italian Restaurant Portofino Building, North Finger, Golf Course Way, Jolly Harbour

T: (268) 562 7848 | E: angiedickenson@shaw.ca

SOUTHWEST COAST Here’s a quote from one of our patrons: “I have been to Al Porto about four times now since it opened last month and each time it gets better and better. The Italian chef is pretty good and the pizza is very good indeed. Anyway, last night I felt like some red meat and the steak was “off the chain” good. I love it when your meal is way better than you think it’s gonna be. Anyway, with the pizza and all the other Italian dishes I think it’s well worth a try and am very happy to have another place in Jolly Harbour.” So come sample an antipasto platter for 2, then enjoy a large selection of traditional pizzas or one of our pasta’s like Linguine alle Vongole, Smoked salmon penne or a Seafood risotto. Not to mention our mouthwatering mains, Chicken cacciatore, Veal limone, Fillet Steak or fresh Mahi Mahi. And to finish… savour a delicious dessert of Tiramisu, Panne cotta or the to die for Chocolate mousse. On Tuesdays we serve 2 for1 pizzas and Thursday is our popular live jazz evening. See you there. Ciao!

Opening Hours: 7 nights a week 5:00pm till 10:00pm. Reservations Recommended.

www.foodanddrink-caribbean.com

Al Porto is all about great quality, simple food, freshly prepared pizza, and homemade pasta served in a stylish contemporary surrounding. Located on Jolly Harbour’s North Finger the restaurant is by the Super Mega Yacht Dock, beside the Immigration office. We are the newest and best restaurant in Jolly Harbour where boats can sail up for dinner marina side. We are packed every night, the food is always fresh and patrons love it! The “best pizza on the island” is made before your eyes in our mosaic dome wood burning pizza oven from Italy – it’s amazing.

Eating And Drinking On A Budget

www.foodanddrink-caribbean.com

Eateries & Bars

Roadside Eateries & Bars

Many people who visit Antigua only eat and drink in hotels and restaurants. As good as these are, visitors can miss out on a wealth of experiences that smaller local bars and eateries in Antigua can offer; such as the chance to experience some very fine local cuisine, meeting some very colourful characters, and most importantly saving a bit of cash. Of course it is not always easy to find such places and once found they can appear at the outset to be intimidating to go in. However, these hostelries are welcoming and the hosts are only too happy to guide a visitor through their menu, whilst providing local (Wadadli) or regional beer rather than one from the big international brands. So if you are the adventurous type, leave the confines of your hotel, hire a car, take a taxi or even a walk and check out the smaller roadside bars and eateries of Antigua.

Then there are eateries that specialise in specific dishes. For example some sell only Soup (what Antiguans call soup would be a stew in many other countries), some provide Chicken (fried or BBQ), others roast corn, and a few eateries provide fried-fish they caught earlier in the day; (Jules in Villa, St. John’s being one). A couple other eateries to try are Parham Corner, a lunchtime roadside eatery on the corner of the road to Parham where it splits from the Factory road and Carvella’s Cook Shop at Crabbe Hill opposite Gibson’s, they serve amazing seafood dishes on Saturdays and serve a wide selection of local lunches during the week.

www.foodanddrink-caribbean.com

Saturday is BBQ day in Antigua with a number of roadside BBQ’s providing meat and fish with an array of accompaniments. Try something new like Goat Water (goat meat soup), Conch water (a seafood soup) or try Pepper Pot, the Antiguan national dish. Virtually every village on the Island will have a BBQ joint on Saturday during the day and some well into the night. For good BBQ food at night try Chris-on-the-Grill at Splif’s Bar on the Old Parham Road in St John’s. Chris and his wife Lyn grill almost every night, his grilled Lobster and Shellfish are a speciality. They also provide local lunches during the day from the same location. Enjoy a drink at Splif’s Bar whilst you wait for your food, it has a great atmosphere.

Eateries & Bars

One favourite weekend ‘Liming spot’ (hang-out) is The Backyard Bar which can be found on Sir Vivian Richards Street in St John’s. It is exactly as the name suggests, a bar nestled in the backyard of the owners. Open on Friday evenings and Saturdays you will find local delicacies such as fried fish, conch-fritters, BBQ pork ribs and simple burgers. This bar, like many of the smaller bars in Antigua, has a Caribbean-Spanish flavour with some of the staff hailing from the Dominican Republic. Indeed many of the local bars will have a staff base not only from Antigua, but the neighbouring islands as well. You can therefore experience a taste of Dominica, Trinidad, Jamaica, Guyana, Dominican Republic, St. Lucia without leaving Antigua.

EATERIES & BARS www.foodanddrink-caribbean.com 66

In addition to prepared food, other roadside stops will supply you with coconuts, (they will cut off the top, stick in a straw and ‘hey presto!!’ you have a drink on the go). There’s sugar cane for you to chew on and pre-packaged fresh fruit salads made with the famous Antiguan Black Pineapple. Not all bars will sell food and some rely totally on liquid refreshments; every village will have at least one bar - each with its own character. Many are small with only a handful of loyal customers, a few rickety chairs, and Christmas lights occupying a small patch of land next to the road, some even sell their own blended Rum. Others are housed in brightly coloured buildings often painted to act as an advert for a locally available brand such as Heineken, Frutta or Blue Mountain Water. They are works of art in their own right. So once you have left the beach and want to experience more from your holiday, remember there is an abundance of places to try on the roadsides of Antigua.

Try Something New!

OJ’S BAR & RESTAURANT Magnificent sunsets & breathtaking views, form the picturesque setting for Oliver and his wife Angie’s true Caribbean beach bar & restaurant. OJ’s Bar & Restaurant oozes character and is clad with interesting items washed up on the beach or retrieved from the sea. This venue has a welcoming ambience. 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 and 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 and 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

*LEVRQ·V 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. 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 on the new terrace, then select your dinner or simply enjoy the view.

V · Q R V *LE

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 Seared Tuna served with Wakame and Oriental rice noodles or maybe a prime Angus Sirloin or Fillet of Beef. Gibsons also serves lighter dishes of salads and stir-fries along with other specialities such as Black Pudding with whole grain mustard and Whiskey sauce, Smoked Haddock, Parmesan Bubble & Squeak with beurre blanc. 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 - Saturday Lunch Only Sundays

Crabbe Hill Beach, St. Mary’s Tel: (268) 562-2218 • Cell: (268) 773 0057

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Dennis Bar & Restaurant

Between Little Ffryes & Ffryes Bay Beaches, St. Mary’s

T: (268) 462 6740 | C: (268) 728 5086 | E: dennis_thomas1@hotmail.com www.dennis.ipage.ag

THE FIG TREE DRIVE

CULTURE SHOP A Cultural Experience

SOUTHWEST COAST

Fig Tree Drive is one of the awe inspiring routes in scenic Antigua. Halfway through the rainforest, poised at the peak of a hill amidst fruit trees is The Culture Shop. Elaine the owner is truly a local success. Her business started over twenty years ago with a tray of fruits from her garden. Over the years she transformed these fruits into jams, sauces and condiments to be sold as gifts to passers by. Also on sale are freshly made juices such as ginger, sorrel, pineapple, guava and passion fruit. You will also find seasonal avocados, mangoes and the Antiguan Black Pineapple.

www.foodanddrink-caribbean.com

Dennis’ delightful venue is situated on a hill with 360º views overlooking spectacular beaches. This is one of the most splendid views in Antigua.

The man from Bolans continues to go from strength to strength. His homely restaurant and cute beach bar with luscious landscaping are available for private 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. Professional barstaff are on hand and if you visit a second time you and your personal drink will be remembered. You are welcome to stay as long as you like at Dennis’ his new hillside guest cottage is perfect for romantic nights under the stars. P.S. Great local fare! Happy Hour 4-6.30pm. Open all year round 6 days a week. Closed Mondays (Open Bank Holidays)

t: 268 460 3949 • c: 268 783 3343 • e: figtree@apuainet.ag

Fig Tree Studio Art Gallery

Cocos Hotel Antigua

Mount Prospect Estate, Valley Road, St. Maryâ&#x20AC;&#x2122;s

T: (268) 460 2626 E: reservations@cocoshotel.com | www.cocoshotel.com

SOUTHWEST COAST

DETAIL OF WILLOUGHBY BAY BY SALLIE HARKER

$$$

SALLIE HARKER NAYDENE GONELLA BRUCE SMITH JACOB SCOTT A selection of quality Caribbean crafts

OPEN NOV TO JULY MON TO SAT 9.30-5.30 TEL: 1 268. 460 1234

www.figtreestudioart.com

Whether it be a simple crisp salad at lunch or grilled fish straight from the ocean for dinner, all ingredients used in the preparation of our dishes are chosen with the utmost care to ensure that they are organic and fresh. Only the best will do. This coupled with the restaurantâ&#x20AC;&#x2122;s romantic location - perched on the hillside, giving every diner a stunning vista out across the sea - make COCOS the perfect place to dine. We depict an idyllic Caribbean setting with understated quality and style. COCOS serves a contemporary mix of international cuisine, with a strong local influence. We ensure the highest levels of service from our staff - always with the friendly Antiguan smile.

www.foodanddrink-caribbean.com

At COCOS, the philosophy is simple. We ensure that every experience is pleasurable to your senses and that our food and wines are chosen with this in mind.

Reservations in advance are recommended. 71

COALPOTS

CARIBBEAN

SOUTHWEST COAST www.foodanddrink-caribbean.com 72

The Coalpot is an earthenware cooker and/or grill, fuelled by charcoal or wood. It is one of the oldest cooking methods in the Caribbean and acts as a great portable stove. The coalpot itself has a hollow stem and bowl for fuel, above which sits a grill. On top of the grill many people use clay (yabba) pots to cook stews or soups and meats, vegetables and fish can be barbecued on the grill. Simple versions of the coalpot were used by early Amerindian and Arawak settlers as well as the islands’ slave population for ‘one-pot’ cooking; a meal that is prepared by combining all the ingredients together in a single vessel. Handcrafted coalpots are still very popular today and can be purchased from specialist producers on-island as well as overseas. Coalpots can be purchased in Antigua from Hyacinth Hillhouse at Elvie’s Pottery in Seaview Farm. Tel: (268) 463 1888

Arthurs

PLACE

Affordable Eco Friendly accommodation at Antigua's most exclusive location

THE REAL ANTIGUAN EXPERIENCE Ffryes Beach - St. Mary’s - SW coast - Antigua

Tel: +1 268 728 5086

Get Inspired. what’s on

things to do

where to stay

...your essential guide to Antigua

TURNERS B E A C H

R E S T A U R A N T

www.skyviews.com/antigua/turners/index.html

SOUTHWEST COAST

Tel: (268) 462 9133 Fax: (268) 560 8114 turnersbeach@msn.com

Rainbow’s End

Bolans Main Road, St. Mary’s | T: (268) 562 2789 | C: (268) 724 3261 E: rainbowendrestaurant@hotmail.com

www.foodanddrink-caribbean.com

Rainbow’s End offers a varied local menu at reasonable prices. Stop off to sample Debbie’s ‘catch of the day’, a shrimp kebab, grilled lobster, baked chicken or lamb. A great comfort stop found on route to Jolly Harbour, just before entering Bolans Village. Spend some time here 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.

Southeast Coast R E S T A U R A N T S

75. Long Bay Hotel

NATURAL MYSTIC

77. Copper & Lumber Store Hotel

DANIEL “TIMMY” THOMAS The Beach Restaurant

77. Johnny CoconAt 78. Mad Mongoose 79. Reef Gardens 80. Bumpkins Beach Bar 80. The Captains Quarters 81. Selwyn’s Friday BBQ 81. Sweet T’s 81. Galley Bar 82. Life Bar & Restaurant 82. Rite ya! 82. Cloggy’s 83. Red Octopus Restaurant 83. Lime & Coconut 83. The Cockpit Bar

STEP1: 5 Fresh Strawberries 4 oz Cavalier Rum 2 oz Peach Schnapps 1 oz Grenadine 1 oz Sugar Syrup Step 2: 1 Fresh Mango ¼ Fresh Pineapple 3 oz Cavalier Rum 1 ½ oz Banana Liqueur 2 oz Pineapple Juice Step 3: 1 Fresh Mango 1 slice Honeydew Melon 2 oz Passion Fruit Syrup 2 oz Blue Curacao 1 ½ oz Midori 1 ½ oz Mango Vodka 1 oz Sugar Syrup Blend each step seperately with ice, then layer Step1, 2, and 3 in a martini glass. Garnish with a pineapple shaped windmill.

B A R S

www.longbayhotel.com

THE BEACH HOUSE at Long Bay Beach 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 hearty Breakfasts, light varied lunches, offering omelettes, salads, burgers, local fish & snacks along with gourmet Dinners. 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 restaurantâ&#x20AC;&#x2122;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.

LONG BAY H O T E L

We all look forward to introducing you to our idea of Island style. Hours 7:30 am to 10:00 pm. 7 Days a week

t: (268) 463 2005 | t: (268) 770 9659 | info@longbayhotel.com

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 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.

Nelson’s Dockyard National Parks, P.O. Box 1283, St. John’s, Antigua Tel: (268) 481 5022 | Email: natpark@candw.ag

www.nationalparksantigua.com

Step back in time…and explore the only active original Georgian Dockyard in the world.

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

$$$

Johnny CoconAt

Antigua Slipway, Nelson’s Dockyard National Park, English Harbour

T: (268) 562 5012 | E: info@johnnycoconat.com | www.johnnycoconat.com Open hours: Midday until late. Closed on Wednesdays

SOUTHEAST COAST As Johnny CoconAt goes into its 2nd successful season their aims remain focused on good quality food, friendly attentive service, cool music, good wine or cold beer and a fabulous view. They are located in a wonderful position, overlooking Nelson’s Dockyard right on the water’s edge with the sweet sound of waves crashing under the wooden deck.

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.

Nat and Davide landed in Antigua carried by their passion for food and love for life. One looks after the guests while the other creates the finest dishes with the freshest ingredients the island has on offer.

The Wardroom Restaurant is a charming English dining room opening onto a tropical courtyard filled with bougainvillea and serves International cuisine mixed with the flavours 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.

Open non-stop from midday onwards, serving casual lunches and fine dining with a fusion of local products and international flair. From classic wood burning oven Pizza to a fresh Lobster or grilled Catch-of-the-day with grilled vegetables, a balsamic reduction and pan-fried spinach. Enjoy a great dining experience in a stunning location. LOVE LIFE. LOVE FOOD. LOVE ANTIGUA

www.foodanddrink-caribbean.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.

Mad Mongoose

Yacht Club Road, Falmouth Harbour, St. Paul’s

www.foodanddrink-caribbean.com

SOUTHEAST COAST

T: (268) 463 7900 | C: (268) 728 2897 | E: palmtree2256@aol.com | www.madmongooseantigua.com

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 3 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. Party down to the 3 Cylinder Band on Tuesdays, there’s live music on Fridays and Entertainment on Sundays after Shirley Heights. Party goers need no excuse to get down and rock the house until the wee hours of the morning 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 & Guinness pie. During high-season, Mad Mongoose occasionally hosts a popular Sunday Pig Roast, which is a must. Happy Hour is 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.

Opening Hours: Everday during High Season: Daily Lunch 11am-5pm, Dinner 6.30-10pm. Low Season: Friday-Monday 4pm-Late. 78

Reef Gardens

Falmouth Main Road, Falmouth Harbour, St. Pauls

T: (268) 463 7838 or C: (268) 728 2897 | E: palmtree2256@aol.com | www.antiguanice.com/v2/client.php?id=22

SOUTHEAST COAST You’ll be spoilt for choice by the seafood inspired restaurant, which serves up a casual menu of well-prepared dishes. There is a wide variety to choose from including favourites like; Mussels Meuniere, a delicious Seafood Pie made with a coconut milk sauce and a Seafood Trio with fish, prawns and crab cakes. Also try the ‘Fish Lovers Dinner’, choose your fish, then choose your sauce – and let the chefs take care of the rest. There is also a good range of light bites available. This is a child friendly environment with a fun and tasty kiddies menu and lots of space for adventure. This year’s children’s Halloween Party promises to be the biggest and scariest on island. Reef Gardens is an enchanting venue for private parties, weddings and special occasions; they can also cater for your event. Reef Gardens is home to the Mount Gay Red Cap Party in April and is the year round home of the Antigua & Barbuda Canoe Association. They also have free WiFi internet and a dingy dock for easy harbour access.

Opening Hours: Bar opens 5pm. Dinner served 5.30-9.30. Closed on Tuesdays. See page ... for details of the Reef Gardens Guest Rooms

www.foodanddrink-caribbean.com

Dive on in, for a scrumptious seafood dinner at Reef Gardens. What are you waiting for? A relaxed atmosphere, lush tropical gardens and fabulous views of Falmouth Harbour await you at the newly opened Reef Gardens Guest house, Bar and Restaurant. The waterfront venue is the perfect place to watch the sun set. Sit in the garden gazebo or chill on a picnic bench, grab yourself a half price cocktail, (from 5-6pm) then just sit back and enjoy the show.

Bumpkins Beach Bar

The Captain’s Quarters

Pigeon Point Beach, Falmouth Harbour

T: (268) 562 2522 | Open 7 days a week, all season long

www.foodanddrink-caribbean.com

SOUTHEAST COAST

Lovely waterfront restaurant with alfresco dining on the harbourside gallery or inside the Captains Quarters two air-conditioned saloon dining rooms. The menu will statisfy all tastes. A pretty venue for intimate weddings & celebrations. You can also stay at the Catamaran Hotel adjacent which has picturesque rooms & villas overlooking the water. Come for breakfast, lunch, dinner or drinks 7 days a week between 7am & 11pm The Catamaran Hotel, Falmouth Harbour T: (268) 460 1036 • E: catclub@candw.ag www.antiguanice.com/captains_quarters/index.html

Bumpkins Bar, developed by a group of local friends, has been a lovable oceanfront hideaway on Pigeon Beach for 16 years. The large wooden verandah extends out over the spotless beach, providing a sheltered observation deck with views across the harbour. 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 is traditionally a daytime venue, but this season from 6-10pm, Thurs-Sun, the beach bar is transformed into a social beachfront restaurant serving a delicious new Mediterranean menu & good wine. Also enjoy frequent evening & full moon parties on the beach .

Reef Gardens

Guest House, Bar & Restaurant

FANTASTIC FACILITIES FOR THE BUDGET TRAVELLER OR LAND SEEKING CREW MEMBER Affordable Bed & Breakfast Accommodation The entire property has Free WiFi Internet 5 Bedrooms (3 with air-conditioning) Shared Bath & Shower Rooms - inside & outside Also available is a Fully Self-contained Caribbean cottage with outdoor gallery BUDGET ROOMS US$60-$80 PER NIGHT. COTTAGE US$100 PER NIGHT (+ 10.5% ABST & 10% SERVICE) INCLUDES CONTINENTAL BREAKFAST & MAID SERVICE. Falmouth Main Road, St. Pauls T: (268) 463 7838 or C: 728 2897 E: palmtree2256@aol.com

SELWYN’S FRIDAY BBQ Deliciousness is our speciality !!

Galley Bar

Nelson’s Dockyard National Park, English Harbour

T: (268) 460 1533 | E: afmarsh@hotmail.com Open Daily All Year Round - 7am in High Season (8am Low Season)

OF e WINNERbean-Style BBQ at thrt y b dustry Pa Best Cari & Drink In d o o F 9 0 20

SOUTHEAST COAST

Join Selwyn & Erma every Friday for a sizzling night out. Events, Parties & Celebrations catered for. Located on the main road to St. James’s Club, in Piccadilly

Contact Selwyn for more information:

tel: 268 - 724 - 6764

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.

Light meals & a fully stocked bar 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 & diversity of world music. Everyone is welcome at any time of the day, but it is especially magical as the sun goes down.

www.foodanddrink-caribbean.com

SWEET T’S

Join all the crew for breakfast, lunch or an evening bite at the Galley Bar. It is a hive of entertainment where captains, crew, backpackers, locals, tourists & professionals from all corners of the globe have met & conversed for over 20 years. The bar’s historic setting was once the site of Nelson’s kitchen in the dockyard. Take full advantage of the harbour edge views & marvel at the impressive yachts or hillside landscape.

Life Bar & Grill

Dockyard Drive, English Harbour

T: (268) 562 2353 | C: (268) 723 3502 | E: lifebarantigua@aol.com

Rite Ya!

R e s t a u r a n t

www.foodanddrink-caribbean.com

SOUTHEAST COAST

Dockyard Drive, Falmouth Harbour • E: laurencegitard@yahoo.fr “Rite Ya” in the heart of Falmouth Bay, is the place to enjoy great traditional French and contemporary European cuisine. Chef Florence, serves good straightforward dishes prepared from top quality products. We look forward to welcoming you. Reservations Recommended. Open for dinner only. Monday-Saturday. T: (268) 562 6581 or 764 2819

A welcoming & beautiful party bar & restaurant situated on the waterfront of English Harbour. Life Bar is managed & owned by Gillian Gallacher. Established for eight 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.

tel: (268) 460 6910 Dutch hosts Ton & Vanessa provide first-class bistro style food & excellent service. Lunch: Tuesday to Sunday from 11:00am until 4:00pm Dinner: Thursday to Saturday from 6:00pm to 9:30pm (Bar Snacks available between 4:00pm-6:00pm) Special yacht lunch delivery service to boats moored in English Harbour.

Red Octopus SEAFOOD RESTAURANT

The Cockpit Bar Falmouth Harbour, St. Paul’s T: (268) 786 2700

SOUTHEAST COAST

Before you leave this beautiful, ‘Fair Antigua’ do yourself a favour! Go to English Harbour on Shirley’s Heights Road. There nested in a lush-backyard garden is the Red Octopus Seafood Restaurant, we’re easy to find! Fresh Seafood is our speciality with that “native style flavour “. We prepare your meal on charcoal grills right before your very eyes. This slow simmering process makes it right for your heart and body. Fresh fish is a norm and enjoy a soul veggie platter at your command… “We remain king of the grilled lobster”. This English lady once said to her husband “there’s something special about that place “. For crew parties, birthdays and gatherings. Call in advance to book for dinner!

Shirley Heights Road, English Harbour, St. Pauls • Tel: (268) 772 2912 Restaurant. Bar. Take Away. Lunch & Dinner FOR DINNER Try our Caribbean inspired Curries!

When you arrive, you’ll find a place to sit back and take a long drink of sunshiny Antigua. Warm and friendly bartenders will greet you with a tall cocktail loaded with Antiguan flavours. Happy Hour is from 5pm – 9pm. There is also good food on offer from a very good cook. The view of the Harbour will amaze you and as evening descends, the entertainment will soothe, dazzle and excite you to dance away the night.

(268) 783-6988 / 788-2686 | www.thelimeandthecoconut.com Dockyard Drive, English Harbour

We put the Lime in the Coconut!

There is entertainment all week long. Currently Movie nights are on Mondays and the island’s best band and performer ‘Rico and the Foreplay Band’ are on Thursdays. Music ranges from steel pan, to live bands to DJ nights. Highly recommended - this is a welcomed edition to the English Harbour area. Open 7 days a week. See you soon!

www.foodanddrink-caribbean.com

FOR LUNCH Best Sandwiches on the island prepared with homemade bread!

A breath of fresh air is what you think of when you step inside the Cockpit Bar. Located in Falmouth Harbour, it’s the newest and liveliest bar on the block. Sister bar to the Foredeck Bar in Jolly Harbour, it is doing fabulously so far. Kudos to manager Jazzie and owner Angie.

Barbuda R E S T A U R A N T S

88. Lighthouse Bay Barbuda 89. The Green Door Tavern 89. Uncle Roddyâ&#x20AC;&#x2122;s Beach Bar & Grill

B A R S

A.S. Bryden & Sons (Antigua) Ltd. Cnr. Fort & Anchorage Rds, St. Johnâ&#x20AC;&#x2122;s, Antigua | T: (268) 462 1810 | F: (268) 462 1591 | E: asbryden@candw.ag

CHEF PROFILE

www.foodanddrink-caribbean.com

RODRICk BEAzER

RODRICK BEAzER With one year to go in his pursuit of achieving a Bachelor’s Degree in Culinary Arts Management, Rodrick Beazer has no plans of slowing down anytime soon. He attends The International Culinary School at the Art Institute of Atlanta, and it’s full steam ahead as his ultimate goal is to own and operate a fine dining restaurant in his homeland Barbuda. Rodrick is best described as ‘extremely ambitious’, his zeal for his craft is evident in all he says and does. Before commencing his studies at the Institute, he trained in St. Maarten and Antigua. Once his training was complete, Rodrick wasted no time in carving out his path to success. In 1999 he joined the team at Palmetto Beach Hotel, Barbuda, as a Chef de Partie. He moved on for a brief period in 2003 to The Beach Restaurant in Antigua, as the Lead Line Cook. In 2004 he advanced further by embracing the role of Pastry Chef and Assistant Executive Chef at The Beach House in Barbuda and in 2007 he became the Sous Chef for Coco Point Lodge also in Barbuda. Since enrolling at the Institute two years ago, Rodrick has maintained a GPA of 3.8. He’s involved in a lot of volunteer work and sees it as an avenue of giving back to the Institute and the community. During the Summer of 2009 , he was selected to represent the Institute at a culinary tour of New York City; an event which brought together twenty eight students from across the US from the International Culinary School of the Art Institutes. The trip involved a tour of the Food Network, an opportunity to dine at two top restaurants and a food tour of the city. The visit to the Food Network was most memorable as he met his ‘Chef Idol’ Bobby Flay, American Celebrity Chef, Restaurateur, Iron Chef and Television Personality. The experience he says “was awesome and very humbling”. Rodrick was also featured in the September 2009 Issue of the Atlanta magazine. The Food & Drink Guide congratulates you and looks forward to you achieving greater success. 86

B a r b u d a

Rodrick Beazer

my studies and I got it, hence I plan on working hard to achieve success”, are Rodrick’s own words.

www.foodanddrink-caribbean.com

opportunity to pursue

Rodrick Beazer

“All I wanted was the

W el c o m e

t o B a r b u d a â&#x20AC;&#x2122;s L i g h t h o u s e B a y R e s o r t .

www.lighthousebarbuda.com

All for you.

Secluded location.

Extraordinary views.

Complete serenity.

Come savour our exquisite pink sand beaches, exceptional cuisine and impeccable service. Luxuriate in the personal attention and elegant privacy of our exclusive nine-room resort. Our fresh, innovative cuisine will be a highlight of your visit. Homemade breads and pastas, seafood and seasonal foods combine sophisticated flavours for inspired dining. Join us at our restaurant or bar. Contact us for reservations: 268-562-1481 or info@lighthousebarbuda.com or VHF Channel 16

The Green Door Tavern

Madison Square, Codrington, Barbuda T: (268) 460-0065 | C: (268) 723-7243

Uncle Roddy’s Beach Bar & Grill River Beach, Barbuda T: (268) 785-3268

BARBUDA

The Green Door is Barbuda’s original party destination and claims to be the oldest establishment in Barbuda.

That’s if you want to just kick back and have a few drinks, but you can also organise a scuba dive trip, or go horseback riding or take an island tour. The Green Door is the one spot that can accommodate all your needs.

If arriving by yacht, just anchor at Coco Point and Uncle Roddy will arrange a ride to pick you up. There is also a fantastic three bedroom ocean view villa right next door to the bar available for anyone looking to stay for more than a week. Reservations for lunch and dinner are required.

www.foodanddrink-caribbean.com

After a quick chat with the owner Byron Askie, you will realise that the Green Door is more than just a bar. Of course you can enjoy a cool refreshing glass of whatever your tipple may be; and the bar is open all day (and night). By day, you can catch up with all the island news or just sit on a bench outside andwatch Barbuda pass you by. It is a social venue catering to the needs of every generation. By night the tavern transforms into the Red Hot Nightclub, where you can dance away all your cares.

Uncle Roddy’s is Barbuda’s first and only fully solar powered beach bar and grill. Situated on a pristine strip of white sand beach this is definitely one of the best spots to enjoy a lunch by the ocean. Open every day and specialising in lobster and local fish dishes. The fully stocked bar includes ice cold local and imported beers, wine and spirits. So whether you want to just chill on the beach with a few drinks or enjoy our famous grilled Barbuda lobster, Uncle Roddy’s has you covered.

BARBUDA’S roadside cook-ups

CLAUDINA DESOUzA

You cannot leave Barbuda until you’ve experienced some of the local cuisine. Every Saturday morning Barbuda is alive with the infamous roadside fish fry. Select your marinated fish from an iced cooler and then hang out with the locals while your fish is being fried right in front of your eyes. Don’t forget to order a homemade dumpling, a perfect accompaniment for your freshly fried fish.

ROADSIDE COOk-UPS

GEORGE WyNTER FISH FRy

www.foodanddrink-caribbean.com

Still hungry? How about a local breakfast? Traditionally prepared Ling fish and Mackerel, chop-up (spinach and okra), antrover or anchoba (stewed eggplant, depending on how you want to pronounce it), fresh fruit, avocado, pumpkin fritters, green salad, fried plantain and boiled egg, are just some of the highlights. As you can see, Barbudans like to choose from a large variety of dishes at breakfast time. LILROSE BURTON LILROSE BURTON FISH FRy

LILROSE BURTON FISH FRy, Saturday mornings, Madison Square - (268) 460-0103 GEORGE WyNTER FISH FRy, Saturday mornings, Madison Square – (268) 783-9198 SHARMEN TOMAS, Saturday mornings, Fancy’s Supermarket –(268) 775-1503 CLAUDINA DESOUzA, Saturday afternoon, River road, north of Madison Sq. – (268) 782-2090 GEORGE WyNTER FISH FRy

The same can be said for lunch; a roadside feast of baked or stewed chicken, okra fungie, spare ribs, boiled green banana, potato salad, coleslaw, rice and peas, lasagna, macaroni pie, curry goat, conch water, and stewed land turtle are just a few of the dishes that you can pile your plate with. Don’t forget

ANNMARIE NEDD, Saturday afternoon, River road, south of Madison Square – (268) 771-4336

MOHONAS PLACE

to ask about my favourite side dish, ducana – sweet potatoes grated with coconut and spices such as nutmeg and cinnamon and then boiled in banana leaf to form a savory dumpling. After lunch you might want to just relax on the beach and enjoy a midday nap.

CLAUDINA DESOUzA

ROADSIDE COOk-UPS

Nighttime is the right time for a light snack. Stroll into the heart of Codrington village and follow your nose to the nearest charcoal grill. You can find everything from simple burgers to jerk chicken and pizza.

SHARMEN TOMAS

Whatever the dish, you can be guaranteed that it will be full of freshness, flavour and love!

PAT’S GRILL, Wednesday to Sunday, Corner of Webber & Hokins – (268) 772-1336 WANDA DESOUzA GRILL, Friday & Saturday evenings, Madison Square – (268) 724-7270 MOHONAS PLACE, Saturday afternoon, Madison Square – (268) 560-3192 A. JORDAN GRILL SNACKETTE, Monday to Saturday evenings, Buffalo road, North of Madison Square - (268) 728-4334

CLAUDINA DESOUzA

www.foodanddrink-caribbean.com

As I documented the goings on of Barbuda’s roadside cookups, I couldn’t help but notice that the vendors were mainly mothers and grandmothers. Maybe this is why the food taste so good. The love and care that goes into raising a family is the same love and care that goes into the food. It’s truly the best way - to eat like a local, as these roadside cook-ups cater to the taste buds of Barbudans.

WANDA DESOUzA

Mix hip-hop with the culinary arts and you have Barbuda’s first international cooking series, “The Rhyming Chef Barbuda”.

“Barbuda”

www.foodanddrink-caribbean.com

THE RHYMING CHEF

Hip, Hop, Cook,

Born to Barbudan parents, Philman George was raised straddling the pink sands of Barbuda and the concrete jungle of Toronto, Canada. Hip-hop culture was a big part of Philman’s adolescent years. He wrote his first rhyme in grade six and never looked back. After completing high school, Philman enrolled in the George Brown College for Culinary Arts in Toronto Canada and after two years of intense study received his diploma in culinary management. While working as a Sous Chef at a French Brasserie, Philman was approached by one of the waitresses and asked if he could do a private cooking lesson for her family. He jumped at the opportunity and planned a four-course meal, and introduced each dish with a verse from his growing collection of rhymes. This would be the first of many performances as The Rhyming Chef. Call it luck or fate, but a few days before that first Rhyming Chef performance Philman met his soon to be wife, Ngardy Conteh at a BBQ, who just happened to be an aspiring film producer and editor. Philman told her that, “I am The Rhyming Chef and that I’m about to cater my first party. I could tell that she was skeptical, so I paid her to film the party.” A few short years later they ended up producing three instructional cooking DVD’s that would later catch the attention of Canadian television broadcasters. Ngardy has also started her own independent production company Mattru Media Inc.

In the winter of 2008 the multiplatform Canadian broadcaster BiteTV gave Mattru Media Inc. the green light to produce “The Rhyming Chef Barbuda” and the entire series was shot on the stunning backdrop of Philman’s native island. The production was kept simple with Philman on the beach, rhyming as he cooked dishes to help young men impress that special lady. Currently season two is in development with aspirations to film The Rhyming Chef on other Caribbean islands and in cities around the world. The Rhyming Chef is not the only production of this young team. “Cypher” is their latest project that focuses on the underground hip-hop scene in Toronto and beyond. It is produced, shot and edited by Ngardy and hosted and co-produced by Philman.

Watch episodes from the The Rhyming Chef Barbuda on the Food & Drink Guide DVD. Sit back and let him entertain you with beats, rhymes and culinary flair.

THE RHYMING CHEF

With their ever-expanding repertoire of HD cameras and portable editing suites, Mattru Media Inc. services are in high demand not only from broadcasters looking to produce programmes more efficiently, but also from the average small business owners looking to promote their products and services on an audio visual platform. We look forward to seeing more works from this power-couple in the years to come.

www.foodanddrink-caribbean.com

www.therhymingchef.com

www.mattrumedia.com

HIGHLIGHTSÊOF ÊT HEÊ FOODÊ& ÊDRI NKÊI NDUSTRYÊP ARTYÊ 2009

BESTÊCEL LARSÊWi neÊAnd ÊSp irits ChampagneÊBa rÊ& ÊC ointreauÊC ocktailÊBa r

AlcoholicÊR ange RemyÊM artinÊC ognacÊÊ Piper-HeidsieckÊC hampagneÊ( CuvŽ eÊBrut ) Cointreau

HIGHLIGHTS OF THE FOOD & DRINK INDUSTRY PARTY 2009

Rum Selection Appleton Estate Bacardi English Harbour 10 Cane (Agricole Rum) Angostura 1919 Angostura 1824

QUINÊF ARARAÊ &ÊCOMP ANyÊL Td WineÊBa rÊ& ÊSp ecialistÊRu mÊ Bar

A new chapter has begun in the world of rosé…

WineÊR ange ÊC h‰ teauÊDÕEsc lansÊPr ovenceÊRo sŽ Ê Range TerrazasÊd eÊl osÊ Andes UndurragaÊBrut

“Whispering Angel”

QUIN FARARA & CO. LTD.

89 89 91 90 Wine Spectator

“Garrus” POINTS

Wine Spectator

“Les Clans” POINTS

Wine Spectator

POINTS

WWW.CHATEAUDESCLANS.COM

“Esclans”

Wine Spectator

RES OU RC E S FOR L I F E

HIGHLIGHTSÊOF ÊT HEÊ FOODÊ& ÊDRI NKÊI NDUSTRYÊP ARTYÊ 2009

ONE OF THE WORLD’S PUREST SODIUM FREE ARTESIAN WATERS.

Non-AlcoholicÊ Range SanÊBe nedettoÊ( SparklingÊ& ÊS tillÊ Water)Ê LiptonÊ TeaÊ NescafeÊ Coffee CeresÊN aturalÊF ruitÊ Juices FoodÊS electionÊ CavendishÊ Farms FlavourÊI slandsÊ Range A.S. Bryden & Sons (Antigua) Ltd. Cnr. Fort & Anchorage Rds, St. John’s, Antigua T: (268) 462 1810 | F: (268) 462 1591 | E: asbryden@candw.ag

BRydENS A.S. BRydEN & SONS (ANTIGUA) LTd.

Alcoholic Range Smirnoff Black Baileys Irish Cream Liqueur (Original, Créme Caramel & Chocolate/Mint) Carib Beer Johnny Walker (Red, Black, Blue, Green & Gold Labels)

A.S. Bryden & Sons (Antigua) Ltd. Cnr. Fort & Anchorage Rds, St. John’s, Antigua T: (268) 462 1810 | F: (268) 462 1591 | E: asbryden@candw.ag

HEAVENLY COCONUT BAILEYS IRISH CREAM CHEESECAKE Head Chef Nadia Robinson 16 canapé servings INGREDIENTS

(room temp.)

(CRUST)

1 cup Sugar

1 pk. Grahams Cracker Crumbs 3 large Eggs (room temp.)

www.foodanddrink-caribbean.com

PARTY CANAPé

1 ¼ cup Sweetened

100

1/3 cup Baileys Irish Cream

Dessicated Coconut

(TOPPING)

¼ cup Sugar

1 tbsp. Vanilla Extract

¼ cup Cocoa Powder

1 cup Heavy Cream

6 tbsp. Butter (melted)

¼ cup Baileys Irish Cream

(FILLING)

1/2 cup Chocolate Sauce

1 1/2 lbs Cream Cheese

16 Fresh Mint Leaves

Method Crust: Preheat oven to 325° F. Blend cracker crumbs, grated coconut, cocoa and sugar in a processor. Add butter and blend, using on/off turns. Press crust evenly over the bottom of a greased 9-inch springform pan. Refrigerate 20 minutes. Method Filling: Using electric mixer in a large bowl, beat cream cheese until smooth, gradually add sugar. In a separate bowl whisk eggs one at a time, add Baileys, and vanilla to bowl until just blended. Beat egg mixture into cream cheese mixture. Transfer filling to crust-lined pan. Bake in the pre-heated oven for 50 to 60 minutes until edges of filling are puffed and center is just set. Cool on rack. Method Topping: Beat heavy cream until smooth, swirl in Baileys and chocolate sauce and serve over cold cheesecake. Slice into 16 portions and garnish each with a mint leaf.

Baileys Irish Cream Liqueur recipe sponsored by A.S. Bryden & Sons (Antigua) Ltd.

MINT & ORIGINAL BAILEYS IRISH CREAM CHOCOLATE MOUSSE BALLS Head Chef Nadia Robinson 8 canapé servings INGREDIENTS 2 Egg Yolks 1 oz Sugar 2 oz Mint & Chocolate Baileys Irish Cream (divide in half ) 6 oz White or Dark Chocolate (melted) 11oz Heavy Cream Hollow Chocolate Shells

www.foodanddrink-caribbean.com

Baileys Irish Cream Liqueur recipe sponsored by A.S. Bryden & Sons (Antigua) Ltd.

Method: Whip egg yolks and sugar until pale. Heat half the Baileys to 244º F. Whip the hot Baileys into the egg yolks and continue whipping until cool. Fold the melted chocolate into the egg mixture. Set aside. Whip the cream until it forms soft peaks. Whip 1/3 of the cream into the chocolate mixture. Then fold in the remaining cream until it is well incorporated. Pipe mousse into the chocolate shells and pour a little of the remaining cold Baileys into each chocolate shell. Refrigerate until ready to serve.

PARTY CANAPé

and/or Original Baileys Irish Cream

101

S p o n s o r s

o f

t h e

BBQ BBQ

2009 Caribbean

HIGHLIGHTS OF THE FOOD & DRINK INDUSTRY PARTY 2009

COOK-OFF

BBQ TEAM WINNERS GRAND CHAMPION BBQ TEAM: Best use of Local Ingredients: Best Sauce, Salsa, & Condiment: Best Caribbean-Style BBQ: Best Certified Angus Beef Ribs: Best Certified Angus Beef BBQ:

Island Provision Food Distribution are the only licensed distributor of Certified Angus Beef 速 in Antigua & Barbuda

Best Pork Ribs: Best Pork BBQ:

CARIBBEAN BBQ COOK-OFF COMPETITION U.S. MEAT EXPORT FEDERATION ISLAND PROVISION FOOD DISTRIBUTION

WANDERINGS AUTHOR & PHOTOGRAPHER

Andy E. Williams

Semi-nomadic wanderings between Toronto, Antigua and elsewhere... on the lookout for adventure and unique local arts.

Colleen Simpson, National School Meals Programme Team Nadia Robinson & the Home Ecconomics Teacher Team Olvanah Burnette & Antigua & Barbuda Hospitality Training Institute Team Selwyn James & Selwyn’s BBQ Team Chris Zamore, Chris-on-the-Grill at Splif’s Bar & Night Club Team Grant Loville (Graham Singer), Blue Waters Hotel, The Cove Restaurant Team Colleen Simpson, National School Meals Programme Team

Visit Andy’s Blog at

Leroy Hodge, Bay House Restaurant, Trade Winds Hotel Team

andyewilliams.com/blog

BBQ ST. LOUIS PORK RIBS SERVED WITH A GREEN APPLE & RED ONION CHUTNEY Executive Chef Colleen Simpson, National School Meals Programme. Assistants Nelerine Tonge, Vere Richards, Geno Simon

PARTY CANAPé

8 canapé servings INGREDIENTS (MARINADE)

(SAUCE)

2 lb St. Louis Style Pork Ribs

16 oz. Bullseye BBQ Sauce

2 tbsp. Mustard

2 Cans Wadadli Gold Beer

2 tbsp. Chili Powder

1 Onion

1 tsp. Paprika

1 Celery Stalk

3 tbsp. Brown Sugar

1 Carrot

1 tbsp. Salt

(CHUTNEy)

1/2 tsp. Black Pepper

2 Granny Smith Apples

1/2 tsp. Ground Ginger

1 Red Onion

1 tsp. Oregano

3 tbsp. Brown Sugar 1 cup Water

www.foodanddrink-caribbean.com

1 Star Anise

104

Method: Remove fat from the back of the ribs. Rub ribs with wet rub marinade. Heat grill and caramelize ribs. Cut into portions with two bones and place in a roasting pan. Pour over BBQ Sauce and Beer. Cut onion, celery and carrot into chunks. Cover the pan and place on the grill and allow ribs to cook slowly. Method Chutney: Bring sugar and water to a boil. Add onions, apples and star anise and allow to simmer over medium heat. Remove the star anise after ten minutes. Continue to simmer until the mixture becomes syrupy and apples and onions are tender. After the ribs are cooked, serve with green apple and red onion chutney.

COCONUT AND PINEAPPLE CRUSTED BEEF RIBS Chef/Owner Chris zamore, Chris on the Grill. Student & Assistant Marlon Daniels & Oryn Gibson 8 canapé servings INGREDIENTS

INGREDIENTS (BBQ

2 lbs. Certified Angus Beef -

SAUCE)

Rib Backs

1 oz. Butter

1 cup Coconut (grated, dry)

1 cup Tomato Paste ¼ cup Soy Sauce

(grated, fresh)

2 tsp. Brown Sugar

¼ cup Honey

¼ cup Onions (chopped)

1 cup Breadcrumbs

1/2 tsp. Cinnamon (ground)

1 tsp. Mint (fresh, chopped)

¼ cup Mustard

1 Cinnamon Stick

¼ cup Honey

2 tsp.Thyme

6 Cloves

¼ cup Appleton V/X Rum 2 cups Water Salt and Pepper to Taste

Method: Cut ribs in portion sizes, place into pot and cover with water. Add piece of cinnamon stick, thyme, cloves, salt and pepper. Bring to the boil and cook gently for about 1 hour or until ribs are tender. Remove from pot and cool. Coat ribs with crust mix. Grill until golden brown. Serve with Chris’ BBQ Sauce. Method Crust Mix: Grate coconut and pineapple. Mix with honey, mustard and mint. Add breadcrumbs, salt and pepper. Mix to a firm but moist texture. Method BBQ Sauce: In a pot, sauté onions and garlic in butter. Add tomato paste, soy sauce and sugar; mix well. Add remainder of ingredients and cook for 30 minutes.

www.foodanddrink-caribbean.com

2 Cloves Garlic (crushed)

PARTY CANAPé

1 cup Pineapple

105

ORIGINAL BARBECUE RIBS WITH SWEET POTATO & GOLDEN APPLE SALSA & PLANTAIN Chef/Owner Selwyn James, Selwyn’s Friday BBQ. Students Ferne Boland & Kassim Smith

www.foodanddrink-caribbean.com

PARTY CANAPé

8 canapé servings

106

INGREDIENTS

¼ cup Worcestershire sauce

1/2 tsp. Clove

2 tbsp. Orange juice

(BOILING RIBS)

3 tbsp. Mustard

1 tbsp. Liquid smoke

1 tbsp. Lime juice

2 lbs St. Louis style Pork Ribs

2/3 cup Lemon juice

1 tbsp. Rosemary leaves

2 tbsp. Olive oil

2 1/2 tbsp. salt

Salt & Pepper to taste

1 lrg. Onion (chopped)

Fresh Garlic & Powder to taste

INGREDIENTS

Salt & White pepper to taste

3 Cloves Garlic

1 dash Onion powder

(SALSA)

1 tsp. Ginger (grated)

1 tbsp. Peppercorn

2 tbsp. Fresh Cilantro (chopped)

2 Sweet potato (cubed) INGREDIENTS

4 green Golden apples (cubed)

INGREDIENTS

(BASTING SAUCE)

1 Red Bell pepper (diced)

(GRILLED PLANTAIN)

INGREDIENTS

3 cups Tomato Ketchup

1 Jalapeno pepper (diced)

3 Ripe Plantains

(MARINADE)

1 tsp. Susie’s Hot Sauce (Original)

1 Shallot (finely chopped)

1/2 cup Olive Oil

1/2 tsp. Nutmeg

¼ cup Honey

¼ cup Soy sauce

1 tsp. Garlic powder

1/2 Red onion

2 tbsp. Rosemary leaves

Method Ribs: Boil ribs with above ingredients until cooked. Remove from stock and let cool. Combine all Marinade ingredients and marinade ribs for 2 hours prior to grilling. Mix all Basting ingredients together in a large bowl. Set aside. Barbecue ribs basting occasionally on both sides until brown. Cut into pieces and serve. Serve extra sauce over the ribs. Method Salsa: Combine all the salsa ingredients together in a medium bowl and stir. Cover and refrigerate 1-2 hours to blend flavours. Serve with barbecue ribs. Method Salsa: Do not peel plantain and cut lengthwise. Place on grill and cook on both sides

PARTY CANAPĂŠ www.foodanddrink-caribbean.com 107

HIGHLIGHTS OF THE FOOD & DRINK INDUSTRY PARTY 2009

Video Highlights of the 2nd Food & Drink Industry Party are also available Online and on DVD

A Taste of 7th Heaven

THE BEACH & BIG BANANA LOUNGE Gourmet mini pizzas & 2009 Mango Festival winning cocktail ‘Natural Mystic’

www.foodanddrink-caribbean.com

OLIvEÊB RANCH FreshlyÊp reparedÊg elatosÊ& Êso rbets

CARIBBEANÊ ALLIANCEÊ INSURANCEÊL Td. ClaimÊyo urÊsl iceÊo fÊp artyÊc ake! TheÊ4.5Êf eetÊI ndustryÊPa rtyÊp resentationÊc akeÊwa sÊ sponsoredÊb yÊC aribbeanÊAl lianceÊI nsuranceÊLt d.Ê ItÊwa sÊd esigned,Êb akedÊa ndÊd ecoratedÊ byÊ ExecutiveÊC hefÊG rahamÊSi ngerÊa ndÊ PastryÊC hefÊC arylÊSmi thÊo fÊBl ueÊW atersÊH otel. TheaÊJo seph,ÊC aribbeanÊAl lianceÊI nsuranceÊ CarnivalÊQue enÊc ontestantÊp resentedÊ theÊc akeÊt oÊg uests.ÊÊ

HIGHLIGHTS OF THE FOOD & DRINK INDUSTRY PARTY 2009

You name it. We got it! Sound Systems • Stage lights Stage sets • Trussing • Screens & Projection

Contact: Martin Mansoor (268) 728-0473 martinpmansoor@hotmail.com

HEAdLINE LIvE ACTS Philman George - The Rhyming Chef Sister Sledge FASHION SHOW & BOdy ART Six Degrees Below Zero (Model Agency) Clarissa Samuel (Body Artist) House of Argent (Fashion Designer) Shirrine Gillon (Rainbow Expressions)

ENTERTAINMENT Live band provided by Rico & The Foreplay Band

COMPARES Marcella André & Lenore Watty Auction Compare Colin Warman DJ’s DJ Misbehaviour, NYC DJ Alan Russell - Black Vinyl Records DJ Woody, Antigua Rico & the Foreplay Band

HIGHLIGHTS OF THE FOOD & DRINK INDUSTRY PARTY 2009

VIRGIN ATLANTIC Airways Celebrating 25 years (10 years in the Caribbean)

Virgin Atlantic offered party attendees Shiatsu massages by Karen Bulman and Dominique Dutton who travelled from London where they work as Massage Therapists at the Gatwick Clubhouse lounge. Guests were also treated to gifts of aromatic moisturizers and lip balms from the Cowshed skincare spa product line. Cowshedâ&#x20AC;&#x2122;s cheekily named products are a stylish range of natural, therapeutic products for bath, body and home. Nick Parker, Regional Country Manager and Colin Skerritt, Sales Executive, Virgin Atlantic Airways, (Caribbean) raffled 2 Premium Economy tickets which were won on the night by Ms. Debbie Spencer of St. Johnâ&#x20AC;&#x2122;s, Antigua.

SPECIAL THANKS TO ALL OUR 2009 INDUSTRY PARTY PARTNERS & SPONSORS

CaribbeanHotProperty.com

www.foodanddrink-caribbean.com

One of David Yurmanâ&#x20AC;&#x2122;s best sellers, an exquisite ladies Sterling Silver & 14ct. Gold bracelet with Blue Topaz. Auction piece offered by:

AUCTION PRIZES & DOOR PRIZES

CANAPÉ & BBQ LEAD CHEFS

AUCTION PRIzES & DOOR PRIzES

PLATINUM SPONSORS

Executive Chef Graham Singer (The Cove & Blue Waters Hotel), Chef/Owner Patrick Gauducheau (Le Bistro French Restaurant), Chef Instructor Olvanah Burnette (Antigua & Barbuda Hospitality Training Institute) Team Chef de Partie Nadia Robinson (Formerly of Curtain Bluff Resort), Chef Philman George - The Rhyming Chef (Canada), Executive Chef Leroy Hodge (Bay House Restaurant), Chef Selwyn James, (Selwyn’s BBQ) Executive Chef Colleen Simpson (National School Meals Programme), Executive Chef Alex Grimley & Miguel Somoza (Carlisle Bay Resort), Chef/Owner Omar Tagliaventi (Ristorante La Bussola), Chef/Owner Drew Knoll (The Larder), Chef Chris Zamore (Chris on the Grill), Executive Chef Matt Westwood, (Carmichael’s Restaurant) Executive Chef Marvis Brad (Sugar Club Restaurant)

Abbotts Jewellery, Cap Maison Resort-St. Lucia, Columbian Emeralds, Noreen Philips, Diamonds International, House of Pamper, Pirates of Antigua - Black Swan Cruise, Bike Plus, Carlisle Bay Resort, Exotic Antigua, Jolly Beach Vacations, Land Collection, International Purchasing Associates, Exotic Floral, Best of Books, Footnotes, Caribbean Gems, Evergreen Boutique, Photo Shack, The Source, Rite Ya Restaurant, Tides Restaurant, Hermitage Hotel-Nevis

Brydens (A.S. Bryden & Sons (Antigua) Ltd.) Quin Farara Company Ltd. Best Cellars Wines & Spirits Island Provision Food Distribution Virgin Atlantic U.S. Meat Export Federation

PHOTOGRAPHERS, VIDEOGRAPHERS & MEDIA PARTNERS Andy Williams, Jane Ebbit, Ngrady Conteh, Nigel Francis, Ted Martin, Selwyn James, Pascale Sold, Amber Roos, Antigua Nice, ABS TV, Event Studios, Mattru Media Inc.

SPECIAL THANKS Executive Chef Graham Singer & the Staff of Blue Waters Hotel, Julian & Marie Waterer, Jackie Sealy, Dave Warne, Alvin Christian, Iton Henry, Jacky Abrahams, Tony Theodore, Six Degrees Below Zero Model Agency, Avonelle Pole, Ngardy Conteh

GOLD SPONSORS International Purchasing Associates Sugar Ridge Hotel & Development

SILVER SPONSORS Caribbean Alliance Insurance Co. Ltd. Chef’s World Polevault Communications The Source

ADDITIONAL SPONSORS Olive Branch The Beach & Big Banana Restaurants Lava International Sound System Kennedy’s Club Enterprises Ltd. Yao Yoghurt ABS TV Beau et Belle - Lingerie & Swimwear

3 P’S KEBABS (PINEAPPLE, PEPPER, PORK) WITH YOGURT HERB DIP Lead Chef Nadia Robinson, Home Economics Teachers. Assistant Cooks Nadine Anthony & Ianthe Jenkins, Waitress Tamesha Josiah

PARTY CANAPé

8 canapé servings INGREDIENTS

(KEBABS)

(MARINADE & SAUCES)

500 g. Boneless Pork Boston Butt

1 tbsp. Warmed Honey

450 g. Antigua Black Pineapple

1/3 cup Soy sauce

(cubed)

1 tsp. Sesame oil

200 g. Golden Apple (cubed)

2 tsp. Fresh Ginger (grated)

1 each Green & Yellow pepper

2 Cloves Garlic (crushed)

(cubed)

10 pcs. Local season pepper

(yOGURT DIP)

4 tbsp. Sweet chilli sauce

1/2 cup Low fat yogurt

2 tbsp. BBQ sauce

2 tbsp. Light sour cream 1 tbsp. Fresh Chives (chopped)

www.foodanddrink-caribbean.com

1 tbsp. Fresh Cilantro (chopped)

116

Method Pork Kebabs: Cut pork into thin strips. Combine sauces and marinade. Add pork; mix well. Cover and refrigerate for 3 hrs or overnight. Drain pork and reserve marinade. Thread pork, pineapples, golden apple and peppers onto 12 skewers. Add kebabs to heated, oiled BBQ grill. Cook, turning skewers until pork is browned and cooked through, brushing occasionally with marinade. Method yogurt Dip: Combine all ingredients in small bowl. Refriderate until required. Serve dip with pork kebabs. Garnish with lettuce and sliced tomatoes.

SUNRISE FRUIT DELIGHT Newly Qualified Chef Christopher Terry, The Sugar Club Restaurant, Sugar Ridge Hotel 4 servings INGREDIENTS

(FRUITS)

(MERINGUE)

1 Banana (sliced)

5 Egg Whites

1 Mango (sliced thinly)

1 cup Granulated Sugar

5 Strawberries (sliced) ¼ cup Antigua Black Pineapple (diced)

4 tbsp. Granulated Sugar

1/3 cup Watermelon

3 tbsp. Fresh Mint

(julienne)

(chopped)

1/3 cup Papaya (julienne)

www.foodanddrink-caribbean.com

Method: In a small bowl whisk egg whites and gradually add sugar until the meringue reaches the hard peak, then pipe meringue mixture into a basket shape onto a sheet baking tray and place into the oven at 200ºF until meringue is dried out. (Can be left overnight with the oven left off.) In another small bowl combine the cream cheese, sugar and chopped mint, mix until smooth. Place the meringue baskets on a thin slice of mango. Take the cream cheese mixture and pipe into meringue baskets; then neatly arrange the fruits on top of the mixture. Add a sliced strawberry and mint leaves for garnish.

PARTY CANAPé

(TOPPING) ¾ cup Cream Cheese

117

GREEN APPLE MARTINI, TUNA TARTARE WITH WAKAME SALAD Chef/Owner Patrick Gauducheau, Le Bistro French Restaurant Chef Assistant Rochelle Emard 8 canapé servings INGREDIENTS 2 oz. Sour Apple Liqueur 2 oz. Fresh Green Granny Smith Apple (shredded)

PARTY CANAPé

2 oz. Aspic Powder 16 oz. Fresh Tuna, Sushi Grade (finely diced) 8 tbsp. Extra Virgin Olive Oil 4 tsp. Fresh Dill Salt and Pepper to Taste 2 tsp. Lime Juice (freshly squeezed) 2 tbsp. Sour Cream 2 tbsp. Wakame Salad

www.foodanddrink-caribbean.com

8 pieces Fried Spaghetti to Garnish

118

Method: Melt the Aspic powder in the Sour Apple Liqueur Finely shred the apple and set aside. In a separate bowl combine the finely diced tuna with the olive oil, lime juice, salt, pepper, fresh dill. Layering Glass: Pour in Sour Apple liqueur and apple pieces, refrigerate for 10 minutes. Add tuna tartare. Pipe on sour cream. Garnish with Wakame salad and spaghetti.

MAYONNAISE & CREOLE SEASONING CRAB CAKES Chef/Owner Drew Knoll, The Larder Student Ashante Lindsay 8 canapé servings INGREDIENTS 4 tbsp. Mayonnaise 2 tbsp. Creole Mustard 1/2 tsp. Creole Seasoning

1 tbsp. Green Onion (finely chopped) 2 tsp. Red Bell Pepper (finely minced), optional 1 lb Jumbo Lump Crabmeat

PARTY CANAPé

1/8 tsp. Black Pepper (freshly ground) 1 tbsp. Fresh Parsley (finely chopped)

1 ¼ cup Fresh Fine Breadcrumbs, divided Oil for frying

www.foodanddrink-caribbean.com

Method: Combine mayonnaise, mustard, parsley, and seasonings; set aside. Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the breadcrumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. Use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours. Then fry each side on a medium to high flame for 2 minutes each side. Remove and drain on absorbent paper before serving.

119

ROASTED BELL PEPPERS WITH ANCHOVIES SERVED IN PâTE à CHOUX PUFFS Instructor Chef Olvanah Burnette, Hospitality Training Institute. Students Iyanna Richards & Annell Isaac

PARTY CANAPé

12 canapé servings INGREDIENTS

PâTE à CHOUx

4 oz Red Bell Pepper

2 cups Water

4 oz Yellow Bell Pepper

8 oz Unsalted Butter

4 oz Green Bell Pepper

1/2 oz Sugar

3 oz Anchovies

Pinch Salt

1/2 cup Olive Oil

16 oz All Purpose Flour

Salt and Pepper to taste

1 dozen Eggs

www.foodanddrink-caribbean.com

Method: Rub the peppers with olive oil, salt and pepper. Grill the peppers on medium heat for 5 minutes. After grilling rest for 2 minutes this will allow the skin of the peppers to peel off easily.

120

Pâte à choux puffs: Combine in a pot, water, butter, sugar and salt allow to come to a boil. Add flour and mix with a wooden spoon stirring constantly until the mixture is fully incorporated. Remove the mixture from the heat and place into the kitchen mixing bowl. Mix on low speed and add eggs one at time until combined. Fill a piping bag with the mixture and pipe onto a wax paper lined baking tray. Bake puffs at 350ºF until golden brown. To Serve: Cut peppers in julienne and then toss with the anchovies. Cut off the top of the puffs and remove the inside then stuff the puffs with the pepper and anchovy mixture.

CURRIED COD FISH WITH JOHNNY CAKES Chef/Owner Selwyn James, Selwyn’s Friday BBQ. Students Ferne Boland & Kassim Smith 10 canapé servings INGREDIENTS

INGREDIENTS (JOHNNy CAKES) 1 cup Flour

(finely chopped)

2 tsp. Baking Powder

6 Season Peppers

3 tsp. Sugar (white)

2 Sprigs Fresh Thyme

1/2 tsp. Salt

1/2 Scotch Bonnet

1 1/2 tbsp. Margarine

Pepper

1/2 cup Milk

2 tbsp. Curry Powder

Water (as needed)

8 oz. Cream Cheese

1 cup Oil (for frying)

Method Johnny Cakes: Mix flour, baking powder, sugar, salt and margarine together in a large bowl. Add milk and water and knead into a smooth dough. Let sit to rise for about 10 - 15 minutes. Roll out and cut into round shapes. Fry in medium heat until golden brown. Drain and serve.

www.foodanddrink-caribbean.com

Method Curried Cod Fish: Soak codfish for 1 hour and boil. Chop finely and add other ingredients. Mix in the cream cheese. Serve topped on the Johnny Cakes

PARTY CANAPé

1 lb. Cod Fish 1 Medium Onion

121

ANTIGUAN BLACK PINEAPPLE TART TOPPED WITH FRESH MINT MERINGUE Instructor Chef Olvanah Burnette, Hospitality Training Institute. Students Sherwin Greenidge & Anna-Kay Campbell 8 canapé servings INGREDIENTS

MINT MERINGUE

1 kg Antigua Black

4 oz Egg white

Pineapple (peeled & cored) 2 oz Granulated Sugar

www.foodanddrink-caribbean.com

PARTY CANAPé

8 Puff Pastry Sheets

122

2 oz Confectionary Sugar 1 oz Fresh Local Mint (fine chiffonade)

Method: Cut the pineapples in three pieces, using a small circular cutter, then cut out 24 complete circles. Using a cutter, cut 16 circular pieces of puff pastry. Line a baking tray with greaseproof paper and then arrange the puff pastry on the tray. Assemble three pieces of pineapple on top of each other on top of each puff pastry piece. Bake the pineapple tart at 325ºF for 10-15 minutes. After baking set aside the tart until the meringue is ready. Meringue: Use a kitchen mixer to combine in the mixing bowl, the granulated sugar, mint and the egg white and whisk at medium speed until it develops soft peaks. Slow down to low speed and then add the confectionery sugar. Mix at low speed for 1 minute to incorporate and then at high speed for 3 minutes. Using a star piping tip (No. 803) pipe the meringue from inside the core to the top. Pipe 6 meringue peaks on top of the pineapple tart to imitate the actual pineapple stalk. Bake at 375ºF for 2-3 minutes. Can be served hot or cold.

FRESH LOBSTER AND BOK CHOY ROULADE Chef Hubert Watkins, Curtain Bluff Hotel 8 canapĂŠ servings INGREDIENTS 10 oz. Lobster Tail (cooked, diced) 10 oz. (of the white of the) Bok Choy (diced, steamed)

2 Lemons (whole) Blanched Green Leaves of the Bok Choy (lightly steamed)

PARTY CANAPĂŠ

4 oz. Mayonnaise 5 Gelatine Sheets

Salt and Pepper to taste

www.foodanddrink-caribbean.com

Method: Combine all ingredients except the gelatine and green leaves of Bok Choy. Lay out the Bok choy leaves on plastic wrapping. Incorporate the gelatine into the lobster, Bok Choy (whites) and mayonnaise mixture. Roll up into a roulade. Set for at least 2 hours in fridge. Then remove and cut small equal roundels. Place the roundels of lobster and Bok choy on freshly buttered toast garnish with lemon-dill mayonnaise and red caviar.

123

TROPICAL YOGURT-GRANOLA PARFAIT WITH FRESH FRUIT PLATTER Philman George, The Rhyming Chef. Chef Assistant zinzi Mpande 4 breakfast servings INGREDIENTS 1 small Antigua Black Pineapple (ripe, diced) 2 cups Fresh Strawberries (halfed)

PARTY CANAPé

1 cup Sugar 2 cups Water 500 ml. Plain Yogurt (unsweetened) 500 g. Granola or Muesli (unsweetened) 4 Oranges (peeled, segmented) 1 bunch Grapes 1 Watermelon (cut into triangles) 2 Passion Fruits (halved)

www.foodanddrink-caribbean.com

1 Papaya (ripe, peeled & sliced)

124

Method Coulis: Add diced pineapple, half the water and half the sugar to a saucepan and turn the heat up to medium high. Reduce the mixture until only a ¼ of the liquid remains – stir continuously. This will thicken and make a fruit syrup (coulis). To make a strawberry coulis just substitute strawberries for pineapple and repeat the process with the rest of the remaining water and sugar. Allow all these coulis to cool. Use a martini glass and add in the pineapple coulis. Then add in the yogurt followed by the strawberry coulis, and top with the granola and a strawberry. Serve this with a fresh fruit platter. “Your Queen is now in heaven.”

GRILLED ANTIGUA BLACK PINEAPPLE AND SPICED CHICKEN SALAD ROLLS Philman George, The Rhyming Chef. Chef Assistant zinzi Mpande 12 canapé servings INGREDIENTS

2 stems Spring Onions

1 cup Chow Mein Egg

(sliced)

Noodles (steamed)

4oz Antigua Black Pineapple

4oz. Jerk Chicken Skinless

(grilled) 1 tbsp. Sesame Oil 1 tbsp. Rice Wine Vinegar

¼ Red Bell Pepper (julienne)

2 tbsp. Teriyaki Glaze

¼ small Avocado (sliced)

4 Rice Paper Sheets 2 tbsp. Vegetable Oil

Assembly: To roll the ingredients; place the rice paper in warm water for about 10 seconds or until it becomes limp. Place the rice paper flat on a damp cloth and add in the chow mein, jerk chicken and all the remaining ingredients. Roll tight, slice into rounds and serve.

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Method: Refresh the chow mein by placing it in boiling water for 1min. Remove and allow it to cool on a flat surface with a few sprinkles of sesame oil to keep it from sticking. In a frying pan combine sesame and vegetable oil and bring to medium to high heat. Add your chow mein and stir fry until slightly crispy. Incorporate rice wine vinegar and teriyaki glaze and allow to cool.

PARTY CANAPé

Boneless Thighs (grilled & cut into strips)

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Five a Day www.foodanddrink-caribbean.com

FRUIT & VEG • FIVE A DAY

DON’T FORGET YOUR

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If you find yourself at a loose-end in St. John’s wanting something to occupy your time you could do no worse than to take a stroll through the hustle and bustle of Market Street. Head against the traffic going south and after a 5 minute walk, just behind Hero’s Park, you will come to Antigua’s Fruit and Vegetable Market. Here you will find an amazing selection of fruits and vegetables that would be sure to bring delight to any gardeners or cooks amongst you. You’ll also find friendly, comical and colourful characters along the way; making it a pleasurable trip. From the many stalls you will see and smell the produce of a multitude of farms, small gardens and different Islands; each distinctive and many the same, but with different names. So if you like Eggplant but prefer to call it Aubergine, Garden Egg, Antrover or Anchoba you will find it here. You will find what the locals collectively call ‘Provisions’, but in fact are a collection of starchy vegetable and fruit staples like Yam, Sweet Potato, Breadfruit, Green Banana, Eddoes and Cassava. In season you will spy Avocados the size of a child’s head, breadfruit the size of a football and off course an unimaginable variety of mangoes. You

Fruits and vegetables are seen and can be bought almost everywhere in Antigua. Stop at one of the numerous roadside stalls when you are driving around island and pick up something fresh to eat. Most of the stalls are stocked with seasonal produce from a neighbouring garden or small farm and are manned by the owners. They will be only too happy to discuss what they have on offer with you. Discover something new and give it a try.

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Amongst all this you will find fresh spices and herbs like Tumeric and Ginger Roots, Cloves, Thyme, Mint, also Nutmegs and Cashews in their raw state. In season you will see Sorrel (which when steeped in water with Ginger and sugar makes a traditional Christmas drink). Youâ&#x20AC;&#x2122;ll also see no end of different varieties of Bananas (or figs as they are known in Antigua) and Plantain. With so many choices, no wonder the local Chefs shop here most days.

FRUIT & VEG â&#x20AC;˘ FIVE A DAY

will find all manner of exotic fruits such as Soursop, Passion Fruit, Sweetsop, Custard Apple, Golden Apple, Guineps, Tamarind, Pomegranates, Carambola (Starfruit) as well as Lemons that look like limes and Limes that look like lemons.

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7 Heaven

A taste of

The original Food & Drink publication began in 2004 with only 50 pages outlining places to eat within Antigua & Barbuda. With our current 7th Heaven Edition we have come a long way in a short period. This is now the most delicious publication, accompanied for the first time, by the Food & Drink Guide DVD - A Taste of 7th Heaven.

This introductory DVD illustrates many of our islands chefs, students and personalities; it covers exciting culinary inspired events, video recipes, agriculture and farms, and highlights some fantastic places to visit. The video footage is also available to watch online, where the warmth and culinary passion of our industry is explored in full colour and motion. Visit www.foodanddrink-caribbean.com With keen creative direction, our local team are professional in their approach - and so we launch another first-class marketing product. As we look forward to the growth of the audio/visual aspect of our brand, we leave you with the foreword from the 2004, 1st Edition publication: “We believe that this project will become a staple diet for visitors and citizens alike. Our Intention is to promote local establishments both exclusive and modest and highlight the variety of food and drink suppliers in Antigua & Barbuda. Supporting a local community through international marketing is the future.”