ST. KITTS FOOD & DRINK REVIEW Intro by Gulliver Johnson In 2008 the St. Kitts & Nevis Food & Drink Guide was a resounding success. A popular little handbook it was the largest showcase of the islands culinary heritage and eateries. The guide has without doubt, changed the standard with which St. Kitts & Nevis promote their culinary experience. For the next issues of CH&L magazine we will feature delicious pages from St. Kitts & Nevis’ best Food & Drink establishments, recipes and chefs. Before we begin I must tell you about an interesting evening I had at the restaurant, Rock Lobster. If you have
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been there, you’ll know that this is the ‘place to be’ and it’s popular for all the right reasons. Whenever I’m in St. Kitts, I try to visit Rock Lobster and on this occasion I had stopped off for some fish ‘n’ chips and a glass of wine. However, before I found a seat the proprietor Debbie asked who I was with, “No one” I answered. “Good,” she said, “Tonight you are serving behind the bar”. The tone of Debbie’s voice did not allow for any argument. Rock Lobster was bursting at the seams, and the busy staff were rushing around. Unfortunately, my bar tending skills start and end with serving beers; cocktails are not my forte. Once my absent skills were discovered, I was briskly moved on to another job – waiting tables. Another virgin experience, but this came more naturally; I simply drew on my pool of experience of dining around the Caribbean, smiled and started serving! What fun, I met guests from around the world; exchanged stories and thoroughly enjoyed the evening. At the end of the night, I’d made some good tips and got my fish ‘n’ chips on the house, having survived one of the busiest restaurant floors in the island. Then I quickly made my excuses and rushed off before the washing up commenced!
Celebrity Chef Austin
Chef Gregory Austin, Fisherman’s Wharf Restaurant at Ocean Terrace Inn, St. Kitts
Chef Austin was voted Chef of the Year for St. Kitts & Nevis 2007, and he has had a career with a difference, being something of a celebrity chef. He was born in Barbados and entered the industry through the Barbados Hotel School, which he attended for 2 years in 1989. However, his chef-acting career began when invited by Caribbean Airlines (formally BWIA) to star in an in-flight Christmas Season presentation. The in-flight show presented travellers with ideas to spice up a traditional Christmas menu. Recently, Chef Austin has starred in “Cooking made Easy” culinary TV series, produced by the local ZIZ TV Channel. Chef Austin may be a celebrity chef, but he’s a hands on guy when it comes to catching the freshest fish to serve at Fisherman’s Wharf.
fungee & fish
Chef Garry, Sunset Café, Timothy Beach Resort, Frigate Bay, St. Kitts 8 oz. Local Pot Fish or Sliced Fish
2 oz. Okra (topped, tailed and sliced)
4 oz. Cornmeal (soak for 5 mins. in cold water; just covering cornmeal)
Butter or Margarine to grease bowl
2 oz. Onion
Mixed Local Vegetables
2 oz. Green Pepper
2 Green Figs/Bananas (boiled in salted water)
1 tsp. Hot Sauce
1 Lime (cut into wedges)
2 oz. Local Herbs & Thyme
Salt & Pepper to Taste
In a saucepan boil the okra pieces in a little water until tender. Set aside. Mix all of the seasoning ingredients with one cup boiling water then add the fish to boil for 10 minutes. Add enough water to a saucepan to cover the soaked cornmeal and bring to the boil. Add the soaked cornmeal to boiling water and stir continuously. Once slightly thickened fold in the okra. The mixture is then covered and “double boiled” for 5 minutes in a saucepan, stirring often. Take a serving size portion of the fungi and transfer to a greased bowl and rock the bowl until the fungi is formed as a ball. Serve with green figs, local vegetables and a wedge of lime.
Pride of India Building No. 14, Port Zante, Basseterre, St. Kitts T: (869) 668 5411 & 557 7911 Within less than a year of opening, Pride of India has established itself as a leading eatery in St. Kitts. During lunchtime it attracts a local clientele of business people and cruise ship passengers and during the evenings it transforms into a busy take-away and a la carte restaurant, popular with everyone from students to tourists. It is interesting to note that this restaurant is frequently visited by many of the island’s other restaurateurs, which is not a small boast. The successful formula is simple, quality food at affordable prices. Food can be consumed in the convenient yet unpretentious venue upstairs in Port Zante or you can take your Indian away with you. The passion for this business can be tasted in the food. Authentic Indian cuisine is created from a mix of traditional spices and herbs. You will find all your classic Indian favourites served here, along with a few unique dishes for you to try. Recommended dishes are the Murgh Tikka Masala (barbequed chicken cooked in a medium spicy red sauce) and the Shrimp Coconut (shrimps cooked in a mild coconut flavoured sauce).
Elfredo’s Bay Road, Newtown, Basseterre, St. Kitts T: (869) 764 9228 T/F: (869) 466 8871
Just moments away from St. Kitts’ bustling capital and within eye shot of the cruise ships docked in Port Zante, you will find Elfredo’s Restaurant & Bar. A simple courtyard setting provides cool relief from the Caribbean sun and classic ‘old school’ reggae and soca music create the background vibes. What more could you ask for? Elfredo’s is owned and run by husband and wife team Ken & Jasmine, returnee nationals of St. Kitts, who opened the restaurant in 2007 when they arrived home from living in the UK. The restaurant is named after Ken’s dad Alfred and his aunt Freda who he had inherited the land from. The causal Caribbean restaurant is a popular lunchtime venue and serves a range of wholesome local lunches. From BBQ chicken & ribs to grilled shrimp or steak; everything is tasty. But Elfredo’s chart topper is the wide variety of fresh fish served. The fish is all locally caught and dishes are served either steamed, fried or in a delicious Creole sauce. Take you pick! When your food arrives at the table add a few drops of homemade pepper sauce to spice it up. The sauce is a secret recipe prepared by Jasmine’s mum. You can even buy it in bottles to take away with you. Open Monday-Thursday and Saturdays 12-6pm and Fridays 12-until.
ROCK LOBSTER St. Christopher Club Complex, Frigate Bay, St. Kitts Tel: (869) 466 1092
For an unforgettable evening dining out, make a trip to Rock Lobster. There you will enjoy the relaxed atmosphere of this friendly restaurant, conveniently located a stones throw away from the Marriott Hotel Resort and within short walking distance from Frigate Bay beach. Patio dining at the Rock Lobster is a popular event with both locals and tourists -and for very good reason. Since opening in December 2005, Giles and Debbie Lines have built a casual, but pleasurable venue that serves FRESH food, which is definitely value for money. Lobster is the staple favourite and nothing short of delicious! This venue is renown for serving some of the best lobster dishes on Island. A comprehensive à la carte menu is available for appetizers and entrees. The escargot, scallops and Prosciutto di Parma and the Black Angus Fillet Mignon with peppercorn sauce and mash are all well worth trying. There is an additional air-conditioned dining room and a spacious bar area to relax among friends. At the bar, specialty tapas dishes, alongside a quality bar menu, are served with your drink of choice. Refreshing cocktails, wine and beers (including Stella Artois, Leffe and Hoegaarden Draught) are all readily available. We challenge you not to have an evening of fun at this great place to dine. Every night is an ‘unmissable’ affair; there’s a live band on Sundays, but fortunaely the friendly service is available everyday. The bar at Rock Lobster opens at 3.00pm and dinner is served from 5.00pm. Closed on Wednesdays.
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JASMINES
Frigate Bay Resort, Frigate Bay, St. Kitts T: (869) 465 8935 F: (869) 465 7050 E: frigatebay@sisterisles.kn
www.frigatebay.com
Jasmines Restaurant is a popular and well-respected venue which has long been recognized for providing “an elegantly casual dining experience”. Jasmines’ new International Executive Chef has created a menu to stir all palates and has created an exceptional wine list to compliment. The cool and airy restaurant is conducive to modern relaxed dining, lending itself perfectly to a romantic experience or reflective conversation between friends or family. Dine under the stars on the elevated alfresco terrace surrounded by tropical gardens filled with fragrant jasmine and oleander blossoms, and overlooking the Frigate Bay Resort’s magnificent pool, and manicured grounds. You’ll be spoilt for choice at any time of the day. The breakfast menu is served local, continental, or full à la carte style. Lunch has a laid-back atmosphere, serving an all-day casual and varied menu combined with daily specials, such as jerk-chicken, a variety of local seafood, blue cheese baguettes and a wide selection of salads. In the evening, Jasmines is transformed into a venue providing an elegantly casual dining experience. The dinner menu has been injected with a creative flair that caters to all tastes with both International and local cuisine. The full à la carte includes a variety of seafood, meat, poultry, pasta, vegetarian and daily house specials. The weekly barbeque is a very popular specialty night, serving a selection of steaks, chicken, seafood and local dishes. The friendly staff at Jasmines will be pleased to extend you a warm island welcome whenever you choose to visit. Open daily, all year round for Breakfast, Lunch & Dinner. Reservations recommended.
SERENDIPITY 8 Wigley Avenue, Fortlands, Basseterre, St. Kitts T: (869) 465 9999/8999 F: (869) 465 5479 E: info@serendipitystkitts.com www.serendipitystkitts.com
Serendipity continues to set the standard for a first-rate fusion of modern European & Caribbean dining in St. Kitts. Located in the historic Fortlands district of Basseterre, Serendipity restaurant & lounge bar is situated in a converted historical home that has been sympathetically renovated to create a perfect balance between the old & new. From the ocean view terrace, diners are treated to magnificent views of Basseterre harbour, the Caribbean Sea & Nevis beyond. Inside cooled by the ever-present trade winds, classical dining arrangements are available and guests are invited to relax at the lounge bar. An airconditioned private dining room is also available for intimate social events. Chef Alexander James is a native islander returned home. He & his partner Pauline have a combined industry experience of almost 50 years. Alexander & his team prepare their meals with loving attention, you will be impressed with the excellent quality; aesthetically the food knows no boundaries. The menus for both lunch & dinner are extensive, offering exotic, classical & one-of-a-kind temptations. Lunchtime specials include Caribbean seafood bouillabaisse with lobster & fish, infused with brandy & saffron. Showcasing the versatility of Serendipity’s cuisine, the dinner menu continues with a full range of meat, poultry, seafood & vegetarian options. Caribbean classics include stuffed baby crab backs, and are united with European options like sautéed scallops, tiger shrimps & crawfish “Jacqueline” from France . The comprehensive & continually growing wine list offers a quality selection from around the globe. In essence, this is an irresistible venue by day or night, where excellent service goes handin-hand with the finest cuisine. Reservations preferred. Open Tuesday-Friday for Lunch and Dinner is served from 6pm, Tuesday-Sunday
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shipwreck Friars Beach, South East Peninsula, St. Kitts T: (869) 764 7200
Land lubbers, Pirates & Brigands draw nigh & read on. Be it knowne that in the month of February in the year of our good lord 2003, Mother Nature didst play a cruel trick. She wrecked, ‘ShipWreck Bar & Grill your treasured watering hole’. Now be knowne that at 10 nautical miles to the west of the wreck, ShipWreck a new watering hole was erected in your honour (to take ye out of your misery). Tis cause for great celebration so draw ye nigh to drink, eat & be merry. And what a fabulous location to be shipwrecked! Fantastic beach, great meals, ice cold drinks & friendly people. The Beach, The Bar, The Grill!
PRIDE OF INDIA Building No. 14, Port Zante, Basseterre, St. Kitts T: (869) 668 5411 & 557 7911 Within less than a year of opening, Pride of India has established itself as a leading eatery in St. Kitts. During lunchtime Pride of India attracts a local clientele of business people and cruise ship passengers and during the evenings it transforms into a busy take-away and a la carté restaurant, popular with everyone from students to tourists. It is interesting to note that this restaurant is frequently visited by many of the island’s other restauranteurs, which is not a small boast. The successful formula is simple, quality food at affordable prices. Food can be consumed in the convenient yet unpretentious venue upstairs in Port Zante or you can take your Indian away with you. The passion for this business can be tasted in the food. Authentic Indian cuisine is created from a mix of traditional spices and herbs. You will find all your classic Indian favourites served here, along with a few unique dishes for you to try. Recommended dishes are the Murgh Tikka Masala (barbequed chicken cooked in a medium spicy red sauce) and the Shrimp Coconut (shrimps cooked in a mild coconut flavoured sauce) and the Chicken Korma (chicken cooked in a delicious mild cashew nut sauce). All the dishes can be cooked to your preference of spice.
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Nevis AGRICULTURE Open Day
What can WE do to boost local production? – This is an urgent question that needs to be answered throughout the Caribbean! Nevis’ search for that answer can be found in the form of its annual Agriculture Open Day.
On March 26th and 27th 2009, the Department of Agriculture on Nevis proudly and
of this negative situation, ‘food security’ has shifted away from relying on low cost
efficiently hosted the island’s 15th annual Agriculture Open Day under the theme
imports to greater self-sufficiency. We need to take emergency action to ensure the
“Promoting Economic Stability Through Greater Agricultural and Marine Efficiency”.
security of our food supplies.
Attendance was very good with a sizable turnout from school children, locals and visitors alike. The event appeared well organized with many participants wearing their
In an effort to improve food securities it is extremely important for persons interested
organizations emblems on their shirts. There was a large selection of local produce,
in food product development to be educated in all aspects surrounding this area.
exhibitors and examples of some impressive vegetable crops. Kudos to the organizers
Assistance and guidance can be obtained from various authorities to turn ideas
as this was an event that would be envied on any other (usually larger) island. From
into viable products. Assistance can range from developing an idea to nurturing its
local Beeswax candles, soaps, fruit wines and drinks; to livestock, poultry and locally
conception. As the concept develops, refinement will be needed to tailor the product to
made spicy popcorn, there was something for everyone.
the right target market and adjust its formulation to improve the product. Assistance with business analysis and marketing of products are steps not to be overlooked as
The backdrop and the way forward…
quality products can sometimes be overlooked.
In the past there has been complacency about food security and national selfsufficiency. It was thought that cheaper imports would always be available, and local food production was not a concern. Often, under the advice of International financial institutions, many developing countries reduced emphasis on agriculture and food
The event was well represented by the Department’s Allied Agencies such as CARDI, IICA, NHCS to name a few, Government Departments, local businesses and stakeholders in the Agriculture Industry. Technology used by farmers, backyard
production
gardeners and other stakeholders in the agriculture industry were also showcased.
But the changing global climate and increased frequency of natural disasters have led
Agro-Processing Project, Needsmust, St Kitts - opened in May 2006 in conjunction
to export restrictions,
with the Agro-processing unit of Taiwan Mission with 2 Taiwanese and 3 Kittitian
more
staff. The project provides research, education, and consultation to assist local agro-
imports
expensive and
high
processors to improve their production and generate income. Goods manufactured
food prices in local
include local juices, dried fruits, fruit preserves (jams and jellies).
markets. As a result
Tel. +1 (869) 466 4626
A Selection of Exhibitors Caribbean Wine Prospect Road, Nevis T: 869-469-3908
Val’s Delights, Agro Products Hamilton Estate, Nevis T: 869-469-5867
Llewellyn Clarke, Hot Pepper & Thyme Sauce T: 869-469-3259, E: llewellynclarke@gmail.com
Osina Designs & Gift Shop, Marie Sutton Mason Ramsbury Site, Charlestown, Nevis T: 869-663-5784, E: mem@sisterisles.kn
Tropical Blossom Nursery & Landscaping Services, Prospect Estate, Nevis T: 869-469-0552
TEEN’s Preserves by Teen & Billy T: 869-468-5871, E: emontine_t@hotmail.com
IICA – Inter-American Institute for Cooperation on Agriculture is a specialized agency of the inter-American system whose purpose is to encourage and support the efforts of its Member States to foster agricultural development and rural well-being in their territories. With more than six decades of institutional life, the institute is responding to new mandates issued to reposition itself so that it can meet both the new challenges facing agriculture, the requests for support it received from its member countries and facilitate the flow of information and improve on best practices. www.iica.int Climate change is affecting the lives of local people. The Nevis Historical & Conservation Society (NHCS) in partnership with The World Wildlife Fund (WWF) has contributed to this effort as part of the Oral History Project by video interviewing older members of the community such as fishermen, farmers and craftsmen on how rising sea levels, coral bleaching, violent storms, eroding coast lines, drought and other climate impacts have adversely affected their lives and livelihoods over the past several decades. www.nevisoralhistory.org CARDI (Caribbean Agricultural Research Development Institute) provides a wide range of technical assistance programmes and services throughout the Caribbean region. They seek to combat many events that have contributed to a renewed sense of urgency and importance to the agricultural sector. Some of the more demanding factors include material disasters as occasioned by climate change, increased demand for food, increasing use of agricultural products for food and non-food items. www.cardi.org The Department of Agriculture within its motto - Promote, Produce & Preserve –encourages the need to ‘Grow Local, Buy Local’; and indeed the public turned out in large numbers to fully support this venture.
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The Ackee CAFé Sugars Complex, Frigate Bay, St. Kitts T: (869) 762 0580 or 762 3616. Congratulations to Gary & Debbie! Just what we needed. Newly opened, the concept of The Ackee Café is simple. Tasty, inexpensive meals, freshly prepared with quality ingredients. Breakfast includes the famous Full Monty, pancakes, and of course ackee and saltfish. Lunch is a mixture of Local, English and American dishes. It’s all very good and very affordable. Saturday mornings are particularly busy and for good reason – they serve a mighty breakfast. The English Sunday Roast of beef, pork or lamb has received great reviews. But for us the restaurants show stopper is the Steak and Ale Pie, a highly recommended fortification. The opening hours are Tuesdays to Sundays from 7:00 a.m. to 3:00 p.m. on weekdays and from 8:00 a.m. to 3:00 p.m. on weekends.
YachtsMan Grill
Nelson Springs Beach & Spa Condos, Nevis T: (869) 665 6045/6245
The newly opened Yachtsman Grill is eager to serve you with prime steaks, fresh lobster, juicy burgers, a variety of fresh fish and delicious salads to please your palate. With a barefoot casual ambiance, the location also offers a chandlery service to yachts. Other amenities include a large swimming pool with swim-up bar all set on the borders of a pristine white sand beach. Come down and mingle at the friendly poolside bar and enjoy a fabulous lunch or dinner. Greg & Evelyn guarantee you good value and a great time. Lunch is served daily and dinner from Wednesday through Saturday. Conveniently located beachfront, at Nelson Springs Beach & Spa Condos, which is just across the road from Down Island Rental and Funky Monkey Tours. www.funkymonkeytours.com
LIME BISTRO Pinney’s Beach, Nevis. T: (869) 469 1147 C: (869) 662 9620
Lime Bistro is a fantastic new venue located on Pinney’s Beach. This understated venue is ‘Caribbean Beach Chic’ at its best. It has enjoyed a fantastic few months, and has already had to expand its dining area to accommodate its growing patronage. Proprietor and manager Randy Jeffers is well known; having worked at Sunshine’s Beach Bar & Grill for 15 years. Randy’s trademark is a cowboy hat; his attentive personality is perfectly suited and his work experience is evident through all aspects of the Lime Bistro. The food is good, the ambience is relaxing, comfortable, and in the evening – romantic. Most importantly the service is very good. Entertainment is on hand a couple nights a week with live bands and DJ’s. Swinging full moon parties happen monthly. In the day there is volleyball or if you are feeling brave - Jet Ski’s. More likely you will simply kick back with a sumptuous lunchtime sandwich, perhaps the shrimp and while away the day with great mixed genre music. Later, as the sun sets, sip on a Green Flash Cocktail. Highly recommended for lazy days, to catch up with old friends or make new ones.
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Monkey Passion COCKTAIL
Oualie Beach Resort Head Bartender Kremour “Moy” Maloney
St. Kitts & Nevis is known for its exotic wildlife, the green tail Monkey and flamboyant fruits delicately flavored and grown all over these lovely islands. This drink reflects all this and is a really special cocktail that’s absolutely refreshing on a hot day while spending a carefree day on the beach. INGREDIENTS 1.5 oz.
Vodka
1 oz.
Crème de Banane
1
Ripe Banana
1 oz.
Passion Fruit Concentrate
3 oz.
Cream of Coconut
1 cup
Ice
Garnish Assemble a fruit made Monkey Jar (lime twist, sliced grapes or cherries, slices of lemon or star-fruit and a honeydew melon) Directions In a blender combine all the above ingredients. Blend on high until all ice is crushed and smooth. Pour into the fruit made Monkey Jar with a drinking straw
ROCK LOBSTER
bar & restaurant For an unforgettable evening of dining An evening à la carte menu served alongside a delicious tapas and quality bar menu. Special children’s menu available.
AAA Rating The Rock Lobster Bar opens at 3.00pm and dinner is served from 5.00pm. Closed on Wednesdays.
St. Christopher Club Complex, Frigate Bay, St. Kitts | Tel: (869) 466 1092
SCALLOPS & BACON SALADETTE
Serendipity Restaurant Chef/Co-Owner Alex James
SCALLOPS 12-16pc. Medium or Large Scallops 1 oz.
Onions (julienne)
4 oz.
Mixed Sweet Peppers (julienne)
1 oz.
Scallion (cut thin rings)
2 cloves Crushed Garlic 4 oz. Lean Bacon (not streaky, salty or fatty) 1 tsp.
Sesame Seed Oil
4 tbsp.
Dry White Wine
40 pc.
Pine Kernels (roasted or toasted)
1tps.
Seasoned Soya Sauce (optional)
1tbsp.
Fresh Parsley (finely chopped)
Salad Garnish 4 leaves Belgium Endives 4 leaves Radichio Leaf 8 leaves Mixed Salad Leaves 12 floz. Honey, Mustard & Olive Oil Dressing
(dressing type optional)
4 Sprigs Fresh Herbs (basil)
METHOD Add a few drops of Sesame Oil to a small frying pan or skillet, heat on high flame until oil reaches a lightly smoking point. Place the lightly seasoned scallops to seal and colour on presentation side, turn scallops and repeat. Remove scallops set aside on a clean side plate. Add the sweet peppers, onions, garlic, scallion and bacon, allow to sautĂŠ for 2 minuites (do not colour). Then add the white wine, pine kernels and soy sauce, bring to a simmer. Add the scallops back into the pan for 30 seconds or so to warm only (do not over cook). Add a few sprinkles of finely chopped parsley to finish, remove from heat. Place the salad garnish in the centre of the presentation plate, add a little honey and mustard dressing (or your preferred choice over the leaves). Arrange the scallops around the salad leaves and add sprig of herbs to each plate.
SERENDIPITY In essence, this is an irresistible venue by day or night, where excellent service goes handin-hand with the finest cuisine. Reservations preferred. Open Tuesday-Friday for Lunch and Dinner is served from 6pm, Tuesday-Sunday
3 Wigley Avenue, Fortlands, Basseterre, St. Kitts T: (869) 465 9999/8999 F: (869) 465 5479 E: info@serendipitystkitts.com www.serendipitystkitts.com
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