Design, An Unusual Swedish Hotel Experience Treats a la Lindroth

Treats[ ] a la Lindroth

Iwas born in Eksjö in 1948 of Economics in 1970. My work in where my father worked for the development and construction Axel Wenner-Gren. In 1951 industry took me to the south of AWG asked my father if he France and then to Canada and wanted to move to the Bahamas to Alaska. I returned to the Bahamas 20 oversee some development projects. years ago where I since have worked These ideas continue So, in 1952, my mother took her in the development field with an em- to influence what I do today. three sons, Ulf, myself and Magnus to phasis on building real places. My I have kept my contact with Bromma airport for a 36 hour trip to design influences are the early mem- Sweden and visit from time to time. Nassau in the Bahamas for a new and ories of the Bahamas with harbour Most recently, I visited my favorite exciting chapter in our lives. Follow- villages that lived in harmony with places: Rudet (the farm in Bohuslän) ing a SAS flight to New York, we then nature and also the European com- and Stockholm, which I think is one flew down the eastern seabord to munities that I visited and admired. of the greatest cities in the world. Miami and finally over to Nassau. By Orjan Lindroth

We lived on Hog Island in Nassau Carribean Lobster harbour which is now the site of the Atlantis Resort. AWG had a beautiful Ingredients: The below recipe has a Caribbean flare which can be experienced home there called Shangri-La which is now the One and Only Ocean Club. 6 lobster tails (6 oz each) 1 lb of 16/20 shrimp anywhere in the world. This dish is best served cold on a hot summer night. This serves 6 but can easily be expanded to 46. ENJOY. My brothers and I went to school 6 large vine ripened METHOD in Nassau at St. Andrew’s School, to which we had to travel across the tomatoes 3 avocados 6 limes Plunge the lobster into boiling water, cook 8 minutes ONLY, remove and cool. Plunge the shrimp into boiling water, cook 3 minutes ONLY, remove and cool. Cut the tomatoes into chunks and season with salt/ harbour by boat every day. vinaigrette pepper and red wine vinegar. We all spoke Swedish in the family and do so to this day. We celgreen salad salt and pepper Now to put the dish together for service, which is done on one large platter. Remove lobster meat from shell whole, cut in half and place on platter. Next to the lobster, place the shrimp in a nice pile. ebrated Christmas in the Bahamas Drain the tomatoes and arrange on said platter. with Swedish traditions and travelled Peel and slice the avocados, arrange a salad on the platter. back to Sweden every summer. My father was determined that we would Dish is served with enough vinaigrette for salad and seafood. Garnish with lime wedges. keep our Swedish citizenship and traditions. Conch Salad

We often went by passenger liner – the Kungsholm and Gripsholm – Ingredients: Please note that there are few dishes which scream welcome to the of the Swedish America Line from 4 conchs, cleaned Bahamas like Conch Salad. Over the years there have been many twists New York to Göteborg and back. In Sweden we visited all our relatives: and skined 1 small onion 1 stalk of celery added. Some like more conch added while some add more herbs; and now there are some who add fruit to their salad. Where I am old school with the salad, you can play with it until you arrive at your own taste. our grandparents in Stockholm, 1/2 small sweet where we had an apartment and cousins on a beautiful farm near pepper 1 large tomato 1/2 cup sour orange METHOD Cut conch and vegetables into small pieces; place into a bowl. Vänersborg; and to my father’s home- 1/2 cup lime Then combine all other ingredients town Nyköping where we had a small island cottage in the archipelago. Salt and Goat pepper to taste to bowl and mix well. Enjoy with lime wedges.

After school in Nassau I continued my education in Europe, and I graduated from the London School