Virgin Islands Property & Yacht | September 2019 | BVI Food Paradise Special Part One

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Enjoy the Flavours of the Caribbean

S E P TE M B E R 2 01 9 B V I P R O P E R T Y YA C H T. C O M

FOOD L SPECOIA NE PA R T

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The Art of Living Living in the British Virgin Islands means having an intimate relationship with the ocean and our tropical climate; they permeate our daily activities. Beach day or forest hike? North shore surfing or South shore marina? Tortola or Virgin Gorda? The choices are many and varied.

Choosing to eat out could take you to one of numerous restaurants on several different islands with countless beaches and hidden coves, all an easy boat ride away ‐ power boat or sailing yacht ‐ you choose!

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EDITOR’S NOTE

“Food is our common ground, a universal experience.”

— James Beard

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on the cover

IN THE TWO YEARS THAT HAVE PASSED SINCE HURRICANES IRMA AND MARIA IN SEPTEMBER OF 2017, so much rebuilding has happened. Rejuvenation can be seen in the trees and flowers, in ongoing construction, and in a renewed tourist season. We’re in awe of the people of the BVI and their resilience and are excited about the future.

As summer draws to a close, I couldn’t be more excited that our next two issues are focused on food. From cooking a delicious meal for friends and family at home to dining out for a special occasion, food is the glue that keeps us all together.

Our cover features a beautiful dish prepared by Chef Patrick Wilson of Cuan Law, a stunning trimaran yacht. We’re sharing his recipes, as well as some fantastic and family-friendly dishes from Chef Amy of Gypsy Princess in the first part of our yacht chef series. We also turn a spotlight on a couple of local restaurants serving up amazing dishes.

Villas & Views offers great tips on creating a kitchen garden to grow your own produce to use in your favourite dishes at home, and our piece on organic farms in the BVI is one I’m really excited for you to experience. The farmers’ commitment to fresh, organically grown food in the territory is so apparent you can almost smell the earth on their hands.

Farming isn’t without its pests, and the Caribbean is no stranger to a new kind of pest: Sargassum seaweed. We take a deeper look into why more and more of the seaweed is showing up on beaches and in marinas.

For an escape from the ordinary, we visit the island of Jamaica. More than jerk chicken and reggae (though there’s plenty of that, thank goodness!), this beautiful island seems to be able to ignite a passion for the Caribbean like nowhere else.

From first seedlings to farmer’s bounty and on to your table, I hope you find this first part of our food series delicious from start to finish.

Enjoy the issue,

Don’t miss our special Yacht Chef recipe section!

This beautiful dish comes from Patrick WIlson on Cuan Law.

4 | V I P R O P E R T Y & YA C H T

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OUR TEAM / CREDITS

contributors Khalil Pickering

Khalil Pickering is the newest member of the Smiths Gore team. He is studying economics and has a passion for seeing the BVI and its Communities develop towards a bright and productive future.

During his internship with Smiths Gore Khalil will work on strategic projects and data management as well as using his skills as a writer and photographer to support marketing activity.

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6 | V I P R O P E R T Y & YA C H T

Amanda Ulrich

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BRING GREAT DESIGN HOME

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contents SEPTEMBER 2019

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A tour of some of the BVI’s beautiful organic farms

Bring the charter yacht experience home with recipes from chefs at sea

A look at the increase of Sargassum in the Caribbean season

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40

These delicious restaurants are open for business!

Get ready to jam in beautiful Jamaica

ORGANICALLY GROWN

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VILLAS & VIEWS Simple steps for creating the perfect kitchen garden

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COOKING AT SEA

RESTAURANT SPOTLIGHT

SEA

JAMMIN’ JAMAICA

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E XC L U S I V E C OV E R F E AT U R E / D E S I G N

With deep roots in the community and a commitment to delicious, healthy, organically grown produce, these BVI farms are setting the bar high

BY SARA SHERMAN P H O T O G R A P H Y C O U R T E S Y O F A G R I - PA R A D I S E V G , F U L L B E L LY FA R M , G O O D M O O N FA R M A N D T I D A L R O O T S FA R M

NOTHING SAYS MORE ABOUT A CULTURE THAN FOOD. And how that food is produced says a lot about the way people care about and for the land on which it’s grown.

The British Virgin Islands has local farms that are changing the way the people of the BVI think about what they eat. Plus, they all have delicious produce. We’re profiling a few of these establishments for a peek into the farm-to-fork movement

Tidal Roots, Tortola Sam Brown and Timothy Parsons run Tidal Roots Farm in Belle Vue, Tortola. After Hurricane Irma practically cleared their land for them, Sam and Tim spent the following months focused on rebuilding their home and ensuring their friends and family were safe and secure. The farm rebooted slowly but surely and made its first sale in January 2018.

The farm is situated on ridgetop land overlooking Cooten Bay, and covers about 0.6 acres, with the potential to expand operations down the hillside. Tidal Roots hopes to

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plant a fruit orchard there in the near future. No-till permanent raised beds are farmed for nine months, and cover crops are utilised for the remainder of the year. Soil health is very important to Sam (and something she loves to teach the kids in Gardening Club for grades 5 and 6 at Joyce Samuel Primary School), and the goal is to not only maximise production but also for the potential health of the soil.

The Tidal Roots CSA (Community Supported Agriculture) program provides a variety of vegetables to its 40 members each week, and throughout the season can include tomatoes, peppers, eggplant, lettuce, kale, arugula, chard, collards, beans, carrots, beets, radish, kohlrabi, mustard greens, and a variety of herbs and edible flowers. The farm also provisions for yachts and some local restaurants.

“The truth is, we just really love what we do. Its long hours, hard work, and filled with a ton of purpose.

There’s no better feeling for us than enjoying a meal from our garden after a productive day at the farm. There’s

SEPTEMBER 2 0 1 9 | 11

a lot of chaos and imbalance in the world right now – socially, politically, psychologically, and especially environmentally. We’ve intentionally devoted our lives to making a positive impact, in our small way,” said Sam. Popular Tidal Roots crops include heirloom tomatoes (That have

Agri-Paradise VG, Virgin Gorda Arringdell and Triston Creque have owned and run Agri-Paradise VG since 2013. The original goal was to run a poultry farm to provide quality meat to the community while reducing the number of chickens imported

“The garden suggests there might be a place where we can meet nature halfway.”

M I C H A E L P O L L A N , AU T H O R , J O U R N A L I ST A N D A CT I V I ST

never been genetically modified by commercial production), lettuce, arugula, carrots and basil.

You can find Tidal Roots produce at the Saturday Farmers Market in Road Town and on Facebook and Instagram at @TidalRootsFarmBVI.

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to Virgin Gorda. With additional help from their associate Japheth Stevens, the group hired heavy machinery to begin clearing the land.

Stevens then had to extract himself from the project, but the dream of a farm forged ahead. Three buildings were constructed over the next

two years, and in 2015 the poultry business began. Approximately 18 months later, a greenhouse to house hydroponic growing methods was constructed and nearly ready to begin operation.

After Hurricane Irma devastated their acre of land near North Sound and all of their hard work was literally blown away, Arringdell and Triston had to regroup and determine a new way forward. In addition to assisting their island neighbours however they could, they determined that the concrete platform that once housed the chickens would be the perfect foundation for a new hydroponic greenhouse.

Agri-ParadiseVG produces two popular crops to local people and restaurants on Virgin Gorda and the outer islands. Several varieties of lettuce are harvested less than 24 hours prior to delivery for maximum freshness, and their customized microgreen mix is a local chef favourite. A smaller edible flower

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OPPOSITE: Sam Brown and Tim Parsons of Tidal Roots enjoy a great “office” view from their farm acreage RIGHT: Hydroponically grown produce is the top feature of Agri-Paradise VG

operation has also begun.

The hydroponic approach was borne out of the desire to use less water than traditional farming methods, while simultaneously offering year-round operational ability. Arringdell and Triston view their farm as the sustainable future for crop farming in the BVI. They use no pesticides or herbicides and have a goal to make the farm totally reliant upon solar energy soon.

“What’s most rewarding to me is being able to give back what I’ve BCQS_VIPY_ThridPG-Horizontal_Feb-Issue_PRINT.pdf

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learned by educating others (mainly the younger generation) through the use of advanced hydroponics techniques. Just seeing their facial reactions is priceless and certainly rewarding to me. It is rewarding to know that you can enjoy fresh and healthy produce of the highest quality grown locally,” said Triston Creque.

Their proprietary lettuce mix contains five varieties, and popular microgreen crops include varieties sunflower, pea tendrils, radish, and their own custom spicy 1 2019-04-15 12:42 PM mix.

They provide produce to local supermarkets and restaurants including Buck’s Food Market, Rosy’s Supermarket, Chef Pantry, RiteWay in Pasea, Chez Bamboo, Sugarcane, Cocomaya, Dove, Village Cafe, Fisher’s Cove, Wonky Dog in Anegada, Lady Sarah’s Bistro, Eustatia island and Nova restaurant in Deep Bay. You can find Agri-ParadiseVG on Facebook at @Agri.ParadiseVG.

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Good Moon Farm, Tortola Born and raised on Tortola, Aragorn Dick-Read and his wife, Frederica, started Good Moon Farm in 2005 with the simplest of goals: to provide fresh, locally-grown organic produce to the community. The farm’s dayto-day operations are handled by Drake Augusite, a Kalinago-Carib who grew up in the banana fields of Dominica. The farm’s crops are planted by the lunar calendar (hence the “good moon” reference) using methods that minimise the pests that destroy particular crops according to the seasons.

“There’s nothing hard about farming! Plants grow on their own when you sleep,” Dick-Read says, with a wink. “They just need water, good soil and love. That is not always easy to get, but if you try, you will succeed.”

Good Moon Farm offers farm tours and tastings, as well as farmto-table dinners (by appointment).

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The popular Good Moon Farm Box can be delivered anywhere in the BVI daily. Farm boxes can be conveniently ordered online with delivery options or for pickup in Trellis Bay or Marina Cay. Popular crops include all types of greens, herbs, fruits, roots and flowers.

In addition to local produce, Good Moon Farm offers a robust provisioning service to clients in the marina and yachting industry, as well as to the villa rental market.

Their produce as well as high-quality imported goods are available for purchase, catering to the needs of mega yacht and villa chefs, as well as bareboat sailors and charter yachts.

“We were picking lettuce and spinach in the eye of [Hurricane] Irma.

We didn’t quit then and doubt we ever will,” said Dick-Read.

Learn more about Good Moon Farm at www.GoodMoonFarm.com.

Full B elly Farm, Tortola Nea Talbot studied agroecology and sustainable agriculture and starting a farm was always her end goal. In 2011, her microgreens and flowers business began supporting local restaurants. Since then, roots and relationships have deepened and a more diverse product offering is now what Full Belly Farm provides to the community. The 2-acre farm in Tortola grows at least 30 different food plants at any given time.

“Being a small organic, ecologicallyfocused farm in the Caribbean can feel isolating. Farmers practising regenerative agriculture in the Caribbean are few, and I am always searching for others in the region with whom I could talk farming! In the BVI, conventional agriculture is the norm, but the group of farmers is growing!” said Talbot.

Talbot loves contributing to the community and having customers and chefs get excited about real, fresh bvipropertyyacht.com

E XC L U S I V E C OV E R F E AT U R E / D E S I G N

organic food is one of her favourite aspects of farming in the BVI. But the produce is only part of why Full Belly Farm exists as it does.

“We’re not out there just to plant and harvest crops. We’re out there to preserve old ways of farming and integrate new sustainable practices. We’re out there to show what can be done when you deeply care for and respect the land and your community. We’re out there because it is a real, tangible way to lessen the human impact upon the earth. Agro-ecology is agriculture practised in harmony with the environment,” said Talbot.

You can find Full Belly Farm produce at Cooper Island Beach Club, Necker and Moskito Island as well as at the BVI Farmers Market. You can also find Full Belly Farm online on Facebook and Instagram at @FullBellyFarmBVI.

LEFT: Hyrdoponically-grown produce is harvested fresh on the day of delivery.

RIGHT: Triston (L) and Arringdell (R) Creque turned tragedy into triumph after Hurricane Irma

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LAND / VILLAS & VIEWS

s i s a O

A KITCHEN GARDEN

From garden to table, growing your own food and then cooking it in the kitchen is an amazing experience WO R DS BY K H A L I L P I C K E R I N G

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5 STEPS TO A BEAUTIFUL KITCHEN GARDEN

1 2 3 4

FIND A SPACE or area outside

your home and roughly outline the dimensions.make a bath feel like a spa

MAKE A LIST

Make a shortlist of the plants you would love to grow or eat.

GATHER TOOLS AND SEEDS

Visit your local nursery to source the seeds and tools you will need

RECRUIT YOUR TEAM

Enlist some help from family members to help to set up your bespoke garden and plant the seeds.

5

TEND TO YOUR GARDEN

Tend to them regularly and eagerly await the sprouts of the tasty seasoning and fruits that will soon bear.

COOKING FOR FRIENDS AND FAMILY is one of the most nurturing things we can do. This is a universal pleasure, but spending time preparing food in the BVI has the added joy of having fabulous views to enjoy as well and wonderful fruits and vegetables. Growing your own herbs and ingredients is enormously satisfying as well as healthy!

The process of starting your own kitchen garden is simple. Lay the groundwork by taking a fresh look at what space you have available for LEFT: Containers can grow herbs ad produce on porches and decks

ABOVE: A kitchen garden can provide great greenery to any outdoor space.

plating. Walk around your property and find the best spot, think about a combination of sunlight, the quality of the soil, proximity to and visibility from your kitchen and living space. The location of your garden in relation to the entrance of your property and the view from your living areas are key as being within sight will encourage you to keep an eye on its progress and not neglect it.

If you don’t have a great deal of space think about using some planters on a porch or deck.

Think about what you would like to grow. If you don’t have a great deal of time, focus on plants that don’t need a great deal of attention.

Tomatoes and lettuces need water but otherwise are quite hardy, beans and

aubergines need gentler handling.

The choice is vast and can include courgettes (zucchini), peppers, corn, cucumbers, eggplants and melons. If space is limited, herbs like basil, mint and cilantro grow well in pots. Take time to reflect on what exactly you want from your handcrafted harvest in the next few weeks, months or years down the line. Another key consideration is our tropical climate and which plants can expect to thrive in typical weather conditions. This reflection allows the chance to budget for the seeds, samplings and mature plants you will purchase. While it is undoubtedly a therapeutic activity, gardening requires some attention and planning but the results are undoubtedly rewarding.

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LAND / VILLAS & VIEWS

ABOVE: A kitchen garden can be beautiful AND functional

If you don’t have a great deal of time, focus on plants that don’t need a great deal of attention.

After you have mapped the size and location of your garden and identified what plants you would like to try, make a trip to your local plant nursery gardening supply store. Share your thoughts with the team and ask for their help and input. They can definitely help with the finer details of which tools and supplies you will need to bring a healthy diversity to your garden. Start small and don’t be afraid to ask questions!

Set aside a Saturday to clear out the plot and prep it for your seeds and saplings. Listen closely to the

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advice your gardening professional/ landscaper gives with regards to ease of use about tools and soil. It may be that you will need to add topsoil to your allocated area. Use your shovel and digging fork to prepare the ground for planting. Allow for the recommended space between seeds you have so they have room to grow without competing with one another. After you’ve done this initial planting, water them generously but avoid soaking them too much. Water directly to the root of plants and on top of seeds.

Once you find yourself tending young shoots you may consider creating a compost heap to support them. This is a great way to limit your household waste and to give nutrients your young plants.

Finally, clean up the whole area, removing any clutter so that your plot has space to breathe and remain aesthetically pleasing.

Gardening is an act of love. Love for the plants themselves and for those that that will then eat your fresh crops. As you go, know that you will be learning the whole time. Make an effort to note what you can improve on for the next time. Pop into the nursery when you’re passing to get more seeds so you can replenish as you grow. Most importantly, however, relax on the porch and enjoy the wait for your harvest.

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E XC L U S I V E C OV E R F E AT U R E / F O O D

Cooking at Sea

Recipes from popular yacht chefs to spice up your menu and add Caribbean flavour to any meal

BY SARA SHERMAN 20 | V I P R O P E R T Y & YA C H T

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THE CARIBBEAN IS FULL OF AMAZING THINGS TO EAT AND VIBRANT FLAVOURS that are truly unique to the region. In this first instalment of our yacht chef recipe series, we explore two vessels and chefs that are creating delicious food for their charter guests. They have provided some amazing recipes for you to recreate the charter yacht meal experience at home!

After surviving the devastating 2017 hurricane season, Amy & Biff joined Gypsy Princess in January 2018. At that point, she was a hurricane-damaged boat with no mast. They have renovated the vessel and she is sailing once again. Biff is the captain and Amy is the chef. Trained at the Ashburton School of Cookery in Devon, UK, Amy loves to learn about Caribbean cooking and ingredients to share with guests.

“Working as a chef on a crewed boat here in BVI is so much about the cooking and making people happy through their belly, but there is so much more to the job and personally on our commitment to being part of a BVI community,” Amy said.

Looking for a family-friendly recipe to try? Gypsy Princess is a popular kids and family Lagoon 450 yacht based in Tortola that caters to kids’ tastes while exploring new flavours to broaden palates. These recipes are perfect for an end-ofsummer barbecue or any time you want to evoke a taste of the warm Caribbean sun!

LEFT: Hummus makes a perfect snack or starter to a meal (image courtesy of Cuan Law) ABOVE: Caribbean burgers are a great barbecue night dish (image courtesy of Gypsy Princess)

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Caribbean Burgers with Slaw and Garlic Plantain (SERVES 4)

For the Slaw INGREDIENTS

1 white or purple cabbage, finely chopped 3-4 carrots, grated 1 red onion, finely sliced Dill, finely chopped 2 tbsp. mayonnaise 1 tsp. vinegar 1 tsp. mustard 1 tsp. honey METHOD

Mix mayonnaise, vinegar, mustard, honey and dill. Add all the veg and toss to coat. Slaw can be refrigerated in airtight container for up to 3 days.

For the Garlic plantain INGREDIENTS

2 yellow, only slightly soft plantain, sliced 4 garlic cloves, minced Coconut oil METHOD

Heat oil in the pan and lightly fry the garlic until it begins to turn translucent. Add the plantain slices. Once the plantain begins to caramelise, turn over to fry the other side. Once nicely browned on both sides, transfer to kitchen paper to drain excess oil and serve immediately.

For the Burger Patties INGREDIENTS

1 lb minced beef 3 garlic cloves, minced 1/2 red onion, finely chopped 1 handful breadcrumbs 1 egg 1 tbsp. paprika 1 tsp. salt Flour METHOD

Mix all ingredients together in a large bowl using your hands. Add flour as necessary until the mixture is a good consistency to stick in a patty shape.

Split into four portions, roll into a ball and flatten into a patty and coat in flour. Chill until ready to grill.

Grill for approximately two minutes on each side. After flipping the burger, add a slice of fresh local pineapple and three slices of your favourite cheese.

Build the burger with buns and top with avocado, lettuce, tomato and Sunny Caribbee Hot Sauce!

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Octopus & Mango salad with Roasted Beets INGREDIENTS

5 microlocal beetroots Mixed local leaves 1 local radish, thinly sliced 4 local cherry tomatoes, halved 1/2 octopus tentacle, sliced Dill & garlic butter 1/2 ripe mango 1/2 tsp. ground ginger 1tbsp. olive oil 1/2 tsp. Vinegar Pinch of chopped local dill mixed into vinaigrette

METHOD

Roast the beets in a hot oven (approximately 400 degrees Farenheit), tossing in olive oil & salt island salt for 40 minutes or until soft. allow to cool. Puree the mango in a blender and add the ground ginger, set aside. Mix the olive oil, Vinegar & dill to make the vinaigrette. Toss the leaves, radish and tomato in the dressing while the octopus slices fry lightly in the dill and garlic butter. Arrange all ingredients on the plate, topping with a basil florette.

Chocolate and Avocado Mousse INGREDIENTS

75 g dark chocolate 100 ml coconut cream (or heavy cream) 100 ml agave, honey or maple syrup 2 tbsp. cocoa powder 1 tsp. vanilla extract 2 ripe avocados (or 1/2 large local Caribbean avocado)

METHOD

Melt chocolate in bain marie/double boiler. Add cream, agave/sweetener, cocoa powder and vanilla extract. Stir until smooth. Blend avocado till smooth, add chocolate mixture and blend till silky smooth. Pipe or pour into dishes and refrigerate for 3 hours or up to 2 days. Top with toasted coconut or other toppings of your choice.

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C TOUVRE ER /F EBA / MF SO O D E X C L U S I V EE XCCOLVUESRI VFEE A ATT UH RR EO O

Chef’s note: “[Chocolate and Avocado Mousse] is a great vegan dessert and brilliant for kids who struggle to eat fruit or veg! Just don’t tell them about the avocados till they’ve scoffed the lot!

The local Caribbean avocados are perfect for this dessert as they are sweeter and creamier than others.”

RIGHT A bathtub with style needs to fit into the aesthetic of the rest of the home while still being fantastic and functional.

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SEPTEMBER 2 0 1 9 | 23

AT 105 FEET, CUAN LAW IS THE WORLD’S LARGEST CHARGEABLE CATAMARAN. With ample space for up to 20 guests, the vessel provides popular SCUBAoriented charters as well as familyfriendly experiences. After training at Le Cordon Bleu in Chicago, Chef Patrick Wilson worked in Michelinstarred restaurants before moving to the US Virgin Islands to serve as Chef de Cuisine at La Tapa in St. John, further expanding his knowledge of Caribbean flavours.

24 | V I P R O P E R T Y & YA C H T

“As long as I can remember wanting to be a chef, it was my ambition to someday work on a large boat in the Caribbean. Every decision I made, every meal I prepared, has led me to fulfil this goal,” said Wilson.

These recipes are perfect for a dinner party menu or an elegant meal at home.

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E XC L U S I V E C OV E R F E AT U R E / F O O D

Mahi with coconut curried butternut squash purée, sweet chilli green beans, roasted peppers and crispy polenta ( S E RV E S 4 )

For the Purée INGREDIENTS

1 small butternut squash 1 small yellow onion 3 garlic cloves 1 can coconut milk 2 tbsp. red curry paste 4 oz dry white wine 3 tbsp. soy sauce 2 tbsp. fish sauce (optional) 2 tbsp. olive oil METHOD

Sweat onions and garlic in olive oil on medium heat until translucent. Add curry paste and cook one minute. Add wine and reduce. Add peeled and cubed butternut squash and remaining ingredients. Cover and simmer until squash is tender. Blend in a blender until smooth. Blend in a small amount of fresh cilantro if desired.

For the Polenta

For the Roasted Peppers INGREDIENTS

1 red pepper 1 yellow pepper 1 orange pepper 2 tbsp. olive oil 1 clove creamed garlic 6 sprigs fresh thyme 1 tbsp. red wine vinegar Salt and pepper to taste METHOD

Preheat oven to 425 degrees Fahrenheit. Rub outside of peppers with olive oil and bake 20-30 minutes until skin is browned. Remove from oven and let cool. Remove skin and seeds. Reserve the juices. Slice peppers vertically and mix in a bowl with strained juices, freshly picked thyme, garlic and vinegar.

For the Fish METHOD

Heat up sautée pan with 1 Tbsp olive oil until smoking hot.

Place seasoned fish in pan and sear until browned. Flip fish gently and place in a 425-degree oven until juices just start to release (anywhere from 3 to 5 minutes depending on thickness).

INGREDIENTS

2 oz butter 2 garlic cloves, minced 1 quart whole milk 1.5 cups ground corn polenta 1/2 cup chopped mixed herbs (parsley, basil, cilantro, oregano) 1 tbsp. kosher salt METHOD

Cook garlic in butter then add milk and salt. Bring to a simmer, then whisk in polenta. Cook until polenta is no longer grainy. May require more milk depending on coarseness. Add fresh herbs and remove from heat. Place on a sheet tray and spread to 1/2 inch thickness. Cool, then cut circles with a biscuit cutter. Heat up oil in a pan and sear polenta circles on each side until crispy.

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SEPTEMBER 2 0 1 9 | 25

E XC L U S I V E C OV E R F E AT U R E / F O O D

Flourless Chocolate Cake with espresso crème anglaise and fresh raspberries For the Cake INGREDIENTS

75 g dark chocolate 100 ml coconut cream (or heavy cream) 100 ml agave, honey or maple syrup 2 tbsp. cocoa powder

1 tsp. vanilla extract 2 ripe avocados (or 1/2 large local Caribbean avocado) METHOD

Preheat oven to 325 degrees Fahrenheit. In a large metal bowl over a pot of simmering water (reserve boiling water) place chocolate, butter and Kahlúa. Fold with a spatula until smooth and melted.

Chef’s note: “The cake is easiest to serve when really cold. Try placing it in the freezer before cutting. Garnish with fresh berries and a pirouette cookie.”

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In a stand mixer with a whisk attachment beat eggs about 3 to 4 minutes on high until triple in volume. Gently fold eggs into chocolate mixture in stages. The idea is to not deflate all of the air you whipped into the eggs. There will be small bubbles but that makes the cake less dense.

Place it all in the oven for 25 minutes. When you remove it the cake will look too runny. Let cool at room temperature then place in refrigeration for at least 3 hours before serving.

For the crème anglaise

METHOD

Bring cream to a simmer. Whisk sugar with egg yolks. Temper eggs and cream by whisking a little bit of cream into the eggs then the eggs to the rest of the cream. Whisk just until it begins to thicken. Be careful not to boil or you will scramble the eggs. Stir in the espresso and chill.

INGREDIENTS

Take a 9-inch springform pan and line the outside with plastic or foil to ensure no water enters the cake.

Spray the inside thoroughly with cooking spray to ensure the cake does not stick to the pan. Add batter to pan and place in a casserole pan with about 1 inch of your boiling water from before.

2 cups heavy cream 5 egg yolks 1/2 cup sugar 1 cup espresso reduced till almost dry (you can also use 1/2 cup instant coffee)

CRAVING MORE? Check out the upcoming October issue for more tasty recipes from our favorite Chefs.

Law | Governance

mourant.com BVI | CAYMAN ISLANDS | GUERNSEY | HONG KONG | JERSEY | LONDON

FOOD

/ R E S TAU R A N T S

RESTAURANT

SPOTLIGHT These restaurants have something delicious for everyone

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EVERYONE LOVES A GOOD MEAL; it can change the course of your day and turn something ordinary into extraordinary. In this first part of our restaurant spotlight series, we feature some eateries taking food from simple to succulent, sure to satisfy any palate.

Brandywine Estate Restaurant Located on Tortola’s southern coast overlooking the Sir Francis Drake Channel, Brandywine offers Mediterranean bistro cuisine with stunning views and a beautiful breeze. The menu focuses on French and Mediterranean cuisine and features creative cocktails with a wide selection of world-class wines.

Weekday dinner is served Tuesday, Wednesday and Thursday, while both lunch and dinner are served on weekends. An infamous Sunday all-you-can-eat buffet with special offers on select wines make it a must-do from 12-4pm.

Personalized service and delightful dishes makes Brandywine perfect for casual dining as well as a special occasion.

THIS PAGE: Brandywine offers elegant French and Mediterranean cuisine with an exquisite view

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Open for Dinner Tuesday - Sunday Lunch and Dinner Friday, Saturday and Sunday.

CLOSED ON MONDAYS. TEL: 284 495 2301 FACEBOOK: Brandywine Estate Restaurant

SEPTEMBER 2 0 1 9 | 29

LAND / SOLAR POWER

The Rooftop Opened as a branch of the famous Brandywine Estate Restaurant, The Rooftop offers an amazing opportunity for guests to enjoy the panoramic view of Tortola and nearby islands.

Inspired by French and local cuisine with a wide variety of seafood freshly delivered from the local markets, The Rooftop offers delicious food, creative drinks and a unique atmosphere.

Join us for dinner on Friday with a live DJ, or enjoy Steak Night Saturdays. Happy hour happens daily from 5-7 pm.

The ROOFTOP by BRANDYWINE Open for Lunch and evening Tapas Monday - Friday and Saturday evenings.

CLOSED ON SUNDAYS. TEL: 284 494 2200

THIS PAGE: Enjoy a cocktail looking out to sea and enjoy fresh seafood dishes at The Rooftop OPPOSITE: Grape Expectations Grab n Go offers great pastries, sandwiches and drinks for any time of day

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Grape Expectations A food and beverage company based on Tortola, Grape Expectations serves hotels, bars and restaurants with speciality food items.

Specializing in seafood, they sell fresh and frozen seafood from around the world, from Faeroe Island salmon from the top of Scotland to Barramundi from Australia, all flown in to order. Fresh oysters, PEI mussels and clams are also readily available. Gourmet food items from organic chicken, wagyu beef, as well as bison, ostrich loin and alligator tail are all available.

A gourmet market is currently under construction, and they also provide wholesale and provisioning services for charter fleets.

Grape Expectations recently opened the Grab n Go sandwich and salad

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shop located opposite Moorings at Wickhams Cay II. They offer a range of gourmet sandwiches made with artisan breads including coronation chicken, grilled Mahi, Marie rose shrimp and Caprese. Popular salads include vegan quinoa, ploughmen, and a chicken caesar with homemade caesar dressing with anchovies from Spain.

Croissants, pain au chocolate and Danish raisine are baked fresh daily. Illy coffee or Tea Forte served in a porcelain teapot along with a tasty selection of desserts makes Grape Expectations a perfect stop at any time of day.

Nigel@GrapeExpectationsBVI.com Located at Wckhams Cay 2 TEL: 284-494-9567 FACEBOOK: Grape Expectations BVI

SEPTEMBER 2 0 1 9 | 31

Lifestyle Protection

Ocean Modern by

Beachside Lighting

Solid Brass Contemporary Pathlighting

From happy beginnings to happy ever after, we intended to make our mark. And we did.

Colonial Insurance has been providing the best insurance cover at the best possible price in the British Virgin Islands since 2005. Our intention was to make our mark as member of our local business community, offering the support and resources of Colonial Group International (CGI). CGI companies manage $430 million in premium income and pension contributions and have settled over $400 million in hurricane related claims since 2000. Colonial Insurance (BVI) Limited is rated A- excellent by A.M. Best. That’s an internationally recognised rating for financial strength. For you, it means more cover and security for your lifestyle.

For us, it means we’ve made our mark.

Call 494-8450/495-6403 or visit cgigroup.com

COLONIAL INSURANCE (BVI) LIMITED Palm Grove House, P.O. Box 2377, Road Town,Tortola VG1110 Tel. 494-8450 Valley,Virgin Gorda,VG1150 Tel: 495-6403

www.cgigroup.com

A member of Colonial Group International Ltd. insurance, health, pensions, life

Kailua, Hawaii BeachsideLighting.com Rosie Nichols, USVI & BVI Rep. (340) 642-8981 Local installations include:

Colonial Insurance (BVI) Limited is rated A-(Excellent) by AM Best.

32 | V I P R O P E R T Y & YA C H T

Cooper Island, Peter Island, Saba Rock, Oil Nut Bay, and residences on St. Thomas, St. John, Tortola, and Virgin Gorda. bvipropertyyacht.com

T U B G N I H T Y R EVE !

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www.ctlbvi.com facebook.com/ctlbvi info@ctlbvi.com SEPTEMBER 2 0 1 9

| 33

SEA

SARGASSUM: A NEW NORMAL

Seaweed isn’t unusual to those familiar with island living. But the sheer amount of sargassum is a sign of global environmental shifts B Y A M A N DA U L R I C H

34 | | V VII P PR RO OP PE ER RT TY Y & & YA YAC CH HT T 34

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Almost every summer since 2011, brown waves of seaweed have made their way towards the Caribbean. Once the masses arrive, they linger: choking inlets and bays, piling up on beaches and, eventually, rotting in long rows.

The British Virgin Islands is not immune to the seasonal invasion.

In recent years, the BVI has grappled with large quantities of this variety of macroalgae, or seaweed, called sargassum. Mountains of the seaweed have found a home on virtually every island, clogged boat engines in marinas, and often mingled with trash and other debris to form a thick clot in Road Harbour.

Despite wreaking havoc more recently, sargassum isn’t inherently bad. Floating mats of the

seaweed have been spotted and written about by researchers and mariners for hundreds of years.

Christopher Columbus, for one, reported seeing sargassum in the 15th century in the middle of the North Atlantic: an area dubbed the Sargasso Sea after the large masses of sargassum that have long accumulated there.

Sargassum in normal proportions also provides a floating safe haven for sea turtles, shrimp, crabs, fish and other organisms. One species, the sargassum fish, lives among the beds of seaweed and has weed-like appendages that allow it to blend seamlessly into the algae.

Eight years ago, though, things started to change.

Islands across the Caribbean region began to see an unprecedented influx of sargassum arrive on their shores.

SEPTEMBER 2 0 1 9 | 35

SEA

. . . moving sargassum with heavy machinery also poses potential issues for sea turtles, which nest and lay their eggs along the sandy edges of beaches.

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Enter the “Great Atlantic Sargassum Belt.” The great belt, a name given by Mengqiu Wang and her colleagues from the University of South Florida, is a long, chain-like smattering of seaweed that has been spotted in satellite imagery since 2011.

Wang and her team found that the massive belt can sometimes extend all the way from the Gulf of Mexico to West Africa. Last June, it contained over 20 million tons of seaweed.

“This represents the world’s largest macroalgal bloom,” the team wrote in a report for the journal Science. “Such recurrent blooms may become the new normal.”

But why the amount of sargassum exploded when it did is still up for some debate.

Wang and her colleagues determined that the particularly large sargassum bloom of 2011 could have been caused by more water being discharged by the Amazon River, therefore flooding the Atlantic with fertilizer and prompting the seaweed to flourish. After 2011, the increase of sargassum could have been driven by upwelling – or cold seawater being moved towards the surface of the ocean – off West Africa during winter, and by the Amazon during spring and summer.

LIVING WITH SARGASSUM If the past eight years are any indication, sargassum will continue its annual migration to the Caribbean. Those who live there are then forced to find creative solutions to the problem.

Once the algae settles on the sand and starts to decompose, it emits a potent odour that keeps visitors away. Often, workers are hired to rally against the mounds of seaweed that accrue on popular beaches with rakes, backhoes and nets.

Many Caribbean nations have no choice but to send the huge heaps of seaweed to a landfill after removing it from beaches.

But moving sargassum with heavy machinery also poses potential issues for sea turtles, which nest and lay their eggs along the sandy edges of beaches. This month, special permits had to be obtained before crews could use bulldozers to rid Miami Beach of sargassum, including a guarantee from officials that baby turtles wouldn’t be harmed in the process.

Some in the private sector have tried to find new, innovative uses for sargassum.

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SEPTEMBER 2 0 1 9 | 37

SEA

“This represents the world’s largest macroalgal bloom,” the team wrote in a report for the journal Science.

“Such recurrent blooms may become the new normal.”

In 2016, Sir Richard Branson hosted a two-day sargassum conference on Moskito Island, inviting entrepreneurs and leaders from around the region to participate. Attendees at the conference discussed existing sargassum research and suggested various ways that the seaweed could be used for fertilizer and fuel.

“Sargassum is most useful when it is out at sea. But when it hits the shore in large quantities it clogs the beach up, stops baby turtles reaching the ocean and has very negative effects on other marine species,” Sir Richard wrote in a blog post for Virgin Unite, his non-profit foundation, at the time.

On an individual level, there are other ways to put sargassum to good use.

This past March, Jean Bonhotal and Mary Schwarz from the Cornell Waste Management Institute showed students how to make their own compost, rich with micronutrients, during a lecture series held across the BVI. One compost was made with more conventional materials – coffee grounds, banana peels, eggshells – and sargassum. Sam Brown of Tidal Roots Farm in Tortola is also experimenting with the seaweed as fertilizer for the organic farm operation.

The prominent - albeit unattractive - weed does serve a purpose (at sea), and island dwellers are getting creative in ways to adapt to this new way of Caribbean living.

38 | V I P R O P E R T Y & YA C H T

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SEPTEMBER 2 0 1 9 | 39

L I F E / T R AV E L

Jamaican BEAUTY

40 | V I P R O P E R T Y & YA C H T

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A beautiful island full of warm personalities and cool vibes, Jamaica will have dreaming of your next trip before the first has ended

BY SARA SHERMAN

SOME PLACES SIMPLY LIGHT UP ALL OF YOUR SENSES and make every experience unforgettable. From the beautiful ocean blue and jungle green scenery to the smell of jerk on the barbecue and the taste of a cool rum drink, Jamaica will quickly become a favourite destination for slowing down.

SIGHTS

There’s something for everyone in Jamaica.

From the bustling capital city of Kingston, where one of Jamaica’s most popular attractions, Dunn’s River Falls offers a fun excursion for adventuresome travellers, families, as well as anyone just wanting a little time to soak in the water. Have an experienced

SEPTEMBER 2 0 1 9 | 41

L I F E / T R AV E L

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The best part of travelling to a new place is experiencing the local flavours and the food that makes a culture come alive.

LEFT: Slip into a secret

lagoon near Port Antonio

ABOVE: It isn’t a trip to

Jamaica without tasting jerk chicken

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guide take you up the slippery stone steps to slide down the rocks or simply enjoy some people-watching with your feet in the cool, clear pools.

Pelican Bar is a rustic wooden structure erected on a sandbank and offers the perfect place to unplug and enjoy a cocktail (or a few). Wade in the shallow water and watch the day pass as slowly as you like!

On the west end of the island, Rick’s Cafe in Negril is a popular place to enjoy a meal, a drink and to watch local divers soar from the cliffside (nearly 35 feet in the air!) into the warm water. You can take a jump too - be careful!

Aside from these attractions, you can, of course, visit any number of the soft sand beaches, sail a bamboo raft down a luscious jungle river, and hike to the top of a mountain to zipline down quickly to the bottom. Find something that sounds fun and go for it!

TASTES

The best part of travelling to a new place is experiencing the local flavours and the food that makes a culture come alive. Jamaica is of course known for jerk chicken. An amalgamation of flavours from British, Dutch, French, Spanish, East Indian, West

SEPTEMBER 2 0 1 9 | 43

L I F E / T R AV E L

LEFT: Cliff jumpers at

Rick’s Cafe enjoy a Jamaican spectacle

BELOW: Negril offers breathtaking sunsets

African and Chinese cultures, Jerk is a sweet and spicy kind of food that has become a Jamaican speciality.

Don’t miss out on meat (chicken, pork or fish) that has been slowsmoked and rubbed with tons of spicy flavour! Jamaican food is so much more than jerk chicken. From fried beef patties to ackee and saltfish, this food is like eating around the world in one meal.

SOUNDS

Nothing evokes the cool vibe of Jamaica like reggae music. Born in the Trench Town neighbourhood of Kingston, many popular ska, rocksteady and reggae acts created the unique, laid-back sound that has become synonymous with island living.

One of the most notorious reggae artists of all time, Bob Marley, was born in the mountainous community of Nine Miles before moving to Trench Town and starting the iconic band, The Wailers, with his friends.

A successful and storied career ensued with hits such as “No Woman No Cry”, “One Love”, and “Three Little Birds”, and the Wailers are arguably still one of the most popular reggae bands ever.

Great live music can be found all over the island. From a bumping music festival to nightclubs featuring music of all kinds, there’s always a great act to hear. Jamaica even has Reggae Beach, where music can be heard into the wee hours and a beach bonfire lights the night for . . . .. .

SEPTEMBER 2 0 1 9 | 45

FEELINGS

If a romantic getaway or honeymoon is in your future, Jamaica won’t disappoint. A number of popular allinclusive resorts have wowed guests for years and offer a nice mix of Jamaican flavour with top resort amenities.

If all-inclusive feels a little too commercial for your vacation experience, there are plenty of other hotels, inns and bed and breakfasts to suite your exact needs.

Immortalized in the 1988 movie “Cocktail”, Frenchman’s Cove in Port Antonio is a calm and quiet stretch of sand that will not disappoint your Instagram followers. No water sports or loud music means a more relaxed atmosphere, and the $10 entry fee is more than worth it for the lush gardens and ocean views.

A visit to Jamaica is nothing but wonderous. While you can see and do plenty in one trip, it’s definitely a destination that will continue to pull you back to its shores time after time.

ABOVE: Dunn’s River Falls is a popular (and beautiful) attraction for visitors

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Dine, Dock, Discover THE NEW MARINA VILLAGE IN DEEP BAY A refreshing destination to unwind, explore Oil Nut Bay’s Marina Village featuring Nova restaurant and lounge with shareable small plates that focus on fresh, local ingredients.

Explore the market, boutique, coffee shop and library or relax and enjoy a covered bar and lounge deck with games, a pool and suspended overwater hammocks.

Visit our website for opening hours and menu.

VIRGIN GORDA, BRITISH VIRGIN ISLANDS | 1 284 393 1000 | oilnutbay.com