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Eat, play your way around the U.S. Virgin Islands

By DWIGHT BROWN

NNPA

(Dwight Brown photos)

Visit the United States Virgin Islands and your foodie experience will be as pleasurable as your playtime. This tropical archipelago has three main and 50 smaller islands. It was originally inhabited by Native Americans— Ciboney, Caribs, and Arawaks. Spain, France, Britain, the Netherlands and Denmark once claimed VI and Africans came during the slave trade. In 1917, the U.S. bought the territory and these days the USVI’s historical mix of cultures is still everywhere.

ST. CROIX

It’s the largest of the three main islands and flatter than the rest. So, driving coast to coast (28 miles) is easy and eye-catching. Christiansted, the capital city, anchors the northeast coast. Frederiksted, the quieter city, is on the west coast. On St. Croix, everyone says hello and treats others like family or friends. Wilt Chamberlain and President Joe Biden have homes on St. Croix. You’ll feel welcomed too.

Dinners in St. Croix

Must dine here:

The Galleon at Tamarind Reef Hotel— Chef Charles Mereday offers an informal atmosphere and seaside location. Eat indoors or outdoors by the yachts. Sip on a Passionfruit Pisco Sour. Start with crabcakes. Main course it with paella, mango mahi mahi or a 16oz. ribeye. End the night with key lime pie.

Too. Chez.—Set in downtown Christiansted. French-inspired American cuisine in openair courtyard. Casual but tony crowd. Drink a French 75 (Tanqueray gin, lemon juice, simple syrup, prosecco). Begin with baked shrimp scampi. Try the parmesan crusted breast of chicken entrée. Finish with cheesecake.

Taste of St. Croix—Chefs, restaurateurs, farmers, and fishermen show off their ware in an outdoor soiree. Feast on Braised Lamb Charlotte and red-tailed boa and stuffed johnny cakes. Drink oatmeal stout and Veuve Clicquot.

Breakfast and lunch in St. Croix

Brunch and lunch at:

La Reine Chicken Shack—The governor, students, truckdrivers…everyone eats at this open-air restaurant. Crucian cuisine. Signature dish is succulent, slow-roasted rotisserie chicken. Dig into stewed oxtail, conch in butter sauce and sweet plantains. Drink cold sorrel juice with its hint of ginger.

El Flamboyant—Puerto Rican chef Yvonne Villegas learned to cook from her grandmother and infuses that love in her homestyle Latino dishes. Try the carne guisada and tostones de pana or stewed red snapper filets. Goat roasts on Sundays.

Caroline’s—Breakfast eatery. In historic King Christian Hotel on Christiansted boardwalk. Bananas Foster, chicken’n waffles, blueberry pancakes.

Virgin Islands Food Tours—Stroll on downtown Christiansted’s cobblestone streets. Eat local cuisine and meet eatery owners on an enlightening, guided tour.

Polly’s at the Pier—Frederiksted’s top brunch/lunch place. Build your own burritos. Chocolate chip Belgian waffles. Steps away from the cruise ship pier.

Playing and staying on St. Croix

Between meals, sip vodka, commune at outdoor markets and tour the island.

Must play:

Mutiny Island Vodka Tour at Sion Farm Distillery—Chef Todd Manley makes vodka from local breadfruit. Sip on his hibiscus passion fruit vodka. Yum.

Farmer’s Market—Shop dawn to midday at Rudolph Shulterbrandt Agricultural Complex for fresh vegetables, fruits, juices, bread, honey and local liquors.

Rainbow Beach—Bohemian party beach scene. Popular Rhythms restaurant.

Sorbetiere Ice Cream Parlor and Creamery—Tamarind and soursop sorbet. Vanilla bean and ginger Thomas ice cream. Yummy!

Must stay:

The Buccaneer Beach & Golf Resort— Christiansted’s most elegant resort. Three beaches, 18-hole golf course, 8 tennis courts, a spa and seaside suites.

The Fred—Frederiksted‘s top boutique hotel. Six buildings, Miami style design.

Sand Castle on the Beach—In Frederiksted. Intimate adults-only, gay-friendly. Suites and villas include kitchens, living rooms and bedrooms. Two pools.

Cottages By the Sea—Family-owned. 27 unique, beachfront cottages with private patios. Full kitchens. Kayaking, bike riding. In Frederiksted. Quiet retreat.

ST. THOMAS

St. Thomas, with its USVI capital city of Charlotte Amalie, has just as many people as St. Croix but is half the size. Hilly terrain—like the Hollywood Hills—and winding roads. A shopping haven, restaurants and constant cruise ship debarkations make this a bustling island. Day and night.

Dinner and dining on St. Thomas

Must eat at:

Indigo 4—Located in Marina at Yacht Haven. The upscale eatery is the magical creation of Chef Benji. As you dine on Fried Ole Wife Fish & Eggs at Sunday brunch, with folks who’ve come from church, view the boat basin. Delectable dinners include local lobster, tomahawk steaks and donut bread pudding.

Sunset Grill at Secret Harbour—Overlooks a private beach. Fine cuisine. Guzzle local Leather Back Beer. Feast on appetizers (lobster & shrimp tostadas), entrees (miso Chilean sea bass) and sweets (mile high mud pie).

Ashley’s Restaurant—Tiny popular restaurant on St. Thomas’ Cyril E. Airport grounds. Ask for the tender flaky and sweet Fried Ole Fish or the conch. duty-free port since 1724. Rolexes, designer bags, perfume and electronics. Tour in and around the capital city.

Must play:

Magens Bay Beach—Sit in sun, swim in sea and walk around 56-acre park.

Downtown Charlotte Amalie—Fort Christian, 99 Steps, Blackbeard’s Castle.

The VI Cat—Glide on catamarans to Turtle Cove or take a sunset dinner sail.

Coki Beach—Swimmable, popular neighborhood beach. DJ music. Meet locals.

Must stay:

Margaritaville Vacation Club by Wyndham—On Water Bay, over hill from Coki Beach. Large rooms, balconies, quality service. Mellow Jimmy Buffet vibe.

Ritz Carlton St. Thomas—Very lux. View turquoise blue waters of Great Bay.

Secret Harbour Beach Resort—Plush boutique resort on sequestered cove.

ST. JOHN

The smallest of the big three isles. Half-hour ferry boat ride from St. Thomas. Nineteen square miles and 60% of the island is protected U.S. National Park land. Pristine, swimmable, gorgeous beaches. Bohemian life.

Rum tasting, lobster dinners and beautiful beaches

Dine around town. Explore the restaurant scene. Mingle with friendly folks.

Must eat and drink at:

Morgan’s Mango—Extremely popular restaurant. Creole, Bahamian, Cuban, Jamaican, Haitian, Puerto Rican and Mayan influenced food with modern neo-Caribbean twists. Start with a Bushwhacker cocktail. First course: lobster bisque. Main course: Caribbean lobster. Dessert: passionfruit semifreddo.

Rum Bar Tasting at Bajo El Sol—Hybrid gallery, bookstore, café. Curator Priscilla Hintz Rivera guides you through rum, tea and cocktail tastings.

Must play:

Beaches—Start with the famous and very swimmable Trunk Bay Beach. Then visit Cinnamon Bay Beach, Maho Bay Beach, Caneel Bay

Go Boating —Book a boat tour to explore some of the destination’s unique spots. Snorkel, swim and go sightseeing to places only accessible by boat.

Put sustainability on the family menu

Cooking delicious family meals is surely the focus of many home chefs, from quick dishes on busy weeknights to homestyle favorites on the weekend. Equally important, however, is dishing up foods and ingredients you can feel good about serving to your loved ones. The next time seafood is on the menu, consider the source of your main course. Available fresh, frozen, smoked and canned yearround and nationwide, seafood from Alaska is sustainably harvested, and you can trust it comes from a responsibly managed fishery. Utilizing a science-based approach, the state sustains the long-term vitality of species and their natural habitats, as well as the fishing communities that rely on them.

Fishermen and scientists work together to ensure they only harvest what science tells them the ecosystem can support, so that fish stocks, communities and the marine environment can thrive for generations to come.

Wild, sustainable and harvested in the USA, Alaska seafood is full of flavor and high-quality protein, vitamins, minerals and oils essential to good health, including omega-3s and vitamin D. You can feel good serving your loved ones these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table, or give a sweet heat kick to Spicy Alaska Sablefish in Lettuce Cups with Korean chili paste, miso and honey.

Visit alaskaseafood.org to find more information and familyfriendly recipes.

Spicy Alaska Sablefish in Lettuce Cups

Recipe courtesy of the Alaska Seafood Marketing Institute

Prep time: 20 minutes Cook time: 10 minutes Servings: 4 (2 lettuce cups each)

1/4 cup yellow or white miso 1 tablespoon Korean chili paste 1 tablespoon honey 1 pound Alaska sablefish (black cod), cut into 2-ounce portions nonstick cooking spray 1 small avocado, pitted, peeled and chopped 1-1 1/4 cups cooked sushi rice or quinoa 1/2 cup chopped English cucumber 1/4 cup thinly sliced halved radish 1/2 cup pickled ginger, chopped 1/2 cup bottled Asian-style salad dressing with wasabi and ginger 8 medium-large butter lettuce leaves 1/2 cup cilantro leaves

(Photo courtesy of Sari Diskin)

Blackened Alaska Cod Tacos

Recipe courtesy of the Alaska Seafood Marketing Institute and Sari Diskin

Prep time: 10 minutes Cook time: 10 minutes Servings: 2-3

2 cups slaw mix 2 tablespoons mayonnaise 1 teaspoon hot sauce, plus additional for serving

Preheat oven to 400 F. 1 lime, divided salt, to taste pepper, to taste nonstick cooking spray 1/2 pound Alaska cod olive oil blackening seasoning, to taste, plus additional, divided sea salt, to taste 4 small flour tortillas 1 avocado, sliced

In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.

Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.

Preheat oven to 450 F.

Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spraycoated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly. in dressing. Toss to coat.

To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.

Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.

Donovan Reed in “Requiem: Fire in the Air of the Earth” (Peter Hönnemann photos)

By CHARMAINE PATRICIA WARREN

Special to the AmNews

In August, the choreographer Kyle Abraham has two Lincoln Center events as part of the Summer for the City series. First up, Aug. 6-7, is Abraham’s curation titled “Reunions,” featuring alumni of his company: Rena Butler, Kayla Farish, Vinson Fraley, Nicole Mannerino, Chalvar Monteiro, Jie-Hung Connie Shiau, and Maleek Washington. Each will share their own work. For more information, visit: https://www.lincolncenter.org/ series/summer-for-the-city/reunions.

Then, from Aug. 11-13 with his Company A.I.M by Kyle Abraham, and composer Jlin at the Rose Theater, Jazz at Lincoln Center, they will “…transform Mozart’s ‘Requiem’ into an electronic opus that memorializes ritual and rebirth in the New York premiere of ‘Requiem: Fire in the Air of the Earth.’” For more information, visit: https://www.lincolncenter.org/ series/summer-for-the-city/requiem-firein-the-air-of-the-earth-517

Donovan Reed in “Requiem: Fire in the Air of the Earth”

A.I.M by Kyle Abraham in “Requiem: Fire in the Air of the Earth”

Claude "CJ" Johnson and Dorchell Haqq in “Requiem: Fire in the Air of the Earth”

Also this month:

Aug. 3 - Dec. 11—Tiona Nekkia McClodden’s multidisciplinary exhibition exploring contemporary Black dance, “The Trace of an Implied Presence,” opens at The Shed. For more information, visit: https:// theshed.org/program/248-tionanekkia-mc-clodden-the-trace-ofan-implied-presence

Aug. 5-28—Central Park SummerStage continues its dance series with: Maimouna Keita African Dance Company (8/5); Urban Bush Women/Cheri L. Stokes (8/12); omar edwards | tap master / latasha barnes: excerpts from the jazz continuum (8/19); and Hubbard Street Dance Chicago (8/28). For more information, visit: https://cityparksfoundation.org/calendar/category/ summerstage/

Aug. 6-8—At Ailey Citigroup Theater, “Erasing Borders” and “India @ 75” Dance Festival will feature various artists in various programs. For more information, visit: https://www.eventbrite.com/ cc/festival-of-india75-605699

Aug. 9-13—“BAAND Together Dance Festival” returns to Damrosch Park as part of Lincoln Center’s Summer for the City series. The five New York companies that make up BAAND Together are: Ballet Hispánico, Alvin Ailey American Dance Theater, American Ballet Theatre, New York City Ballet, and Dance Theatre of Harlem. For more information, visit: https://www.lincolncenter.org/series/summer-for-thecity/s/BAAND%20Together%20 Dance%20Festival

Aug. 10-14—Rennie Harris returns to The Joyce with the evening-length, New York premiere of “LIFTED: A Gospel House Musical,” “…centered on the story of one young Black man and his path to healing and redemption through faith and community,” notes the release. For more information, visit: https://www.joyce.org/performances/rennie-harris-lifted

Aug. 13-19—The 41st annual Battery Dance Festival returns with in-person and live-streamed performances at Robert F. Wagner Jr. Park. Featured will be national and international companies on various programs. For more information, visit: https://batterydance.org/battery-dance-festival/ Arts Center. For more information, visit: https://www.asaseyaaent.org/

Aug. 25-27—Kinetic Light comes to The Shed with “Wired,” “…an immersive contemporary aerial dance experience of sound, light, and movement that traces the fine line between ‘us’ and ‘them’ while exploring the gender, race, and disability stories of barbed wire,” notes the release. Members of Kinetic Light are Alice Sheppard, Jerron Herman, and Laurel Lawson, plus others. For more information, visit: https://theshed.org/program/121open-call-kinetic-light