ISSUE 1 • DECEMBER 2017
Photo courtesy Green Monkey Chocolatier
Crafted in Barbados
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CONTENTS
6 Publisher’s Note 14 Barbados Rum & Foursquare
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18 Sugar Cane Juice 24 Market Vendor 26 Creative Kitchen 30 Farmers Markets
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SPECIAL FEATURES
8 The Green Monkey 34 Eat Bajan - Breadfruit Chocolatier 36 A Word to the Wise 12 The Brew House - Hangovers & Wine 20 A Distributor With 38 Noteable Mentions a Conscience 42 The Directory COVER: Green
Monkey (page 14).
22 Continental Foods
PUBLISHER’S NOTE
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arbados Foodie Magazine is born from our love and passion for all things food and drink related! We opened Cutters Crane Beach Deli in 2006, as we could not find the right place to hang out and enjoy simply delicious food in a warm setting. After years and years of learning where to go and who to call to get the good stuff by word of mouth and hearsay we thought it is time to share – Foodie Magazine is the resource for where to go to get the good stuff. Barbados has an amazing selection of gourmet and health conscious suppliers available as well as large established suppliers that sell the good stuff wholesale and who will also sell to an individual. In this launch edition our Food section looks at what is Balsamic Vinegar; has a discussion on the amazing brand of Green Monkey Chocolatier; and in Eat Bajan we learn about the Breadfruit and what to do with it. In our Drink section we visit with Charles Mackenzie from Caribbean Brew House; have a comprehensive and somewhat humorous history of
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rum told by Richard Seale; and in our Word to the Wise column some tips on avoiding hangovers when drinking wine. Our Shop category visits with Eddie Juman who is taking Continental Foods to new levels; and in Market Vendor we meet Wellington at the Oistins Fish Market. In Things to do we take a tour of the larger Farmers Markets on island. Lastly in Food for Thought we learn about cane syrup and have a whole meal prepared by Chef Gaby each recipe using Rum Punch – now that’s a challenge. We will bring Barbados Foodie out each December and July available free throughout the island; we hope you enjoy reading this publication as much as we did creating it. Roger & Kim Goddard
For advertising rates and to offer contributions on future editions please visit www.foodie.bb or contact beseen@foodie.bb or (246) 820-0592.
FOODSPOTLIGHT
THE GREEN MONKEY CHOCOLATIER expansion and international/export opportunities. This mother daughter team have succeeded in opening the minds of local Barbadians to learn about what makes real chocolate worth the money and effort, and why does a fresh macaron take 3 days to mature with their specialty recipe modified for our tropical climate. They have created a luxury lifestyle experience for Bajans and tourists alike. From the minute you open the door to their stores, you are transported to a special time and place in a beautiful architecturally designed space showcasing the products. The customer is met by the warm smiling face of their highly educated staff members who have undertaken an internship at the factory to ensure they are knowledgeable about all of the products.
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brand.
Barbadian family business, with big dreams to penetrate the international markets, is fast becoming a reality for The Green Monkey Chocolatier luxury
Wendy and Samira Abed have taken the island by storm (or chocolate) setting the gold standard for gourmet chocolates, luxurious macarons, artisanal jam and single origin teas among other specialty items.
Once the treats have been enjoyed, you are left with packaging too special to be thrown away. This is truly a whole brand experience created by Bajans right here at home. Their commitment to quality, perfection and extensive background research shows in each and every one of their products. Their growth plans are lofty indeed. With new products coming out every few months like the Prosecco/Mulled Wine frozen pops and single origin Himalayan teas. This ‘little company that could’ showcases the potential of Barbados and their ability to manufacture and compete at world standards.
Bringing a wealth of knowledge from her training as a Master and PhD in Chocolate, Wendy has qualified at bespoke chocolate houses such as l’Ecole du Grand Chocolat, Valrhona, Tain l’Hermitage, France; ICAM, Lecco, Italy as well as extensive training in Montreal, Toronto and Chicago with Barry Callebaut under some of the greatest European Chocolate Masters.
The next step for Green Monkey is to open in Trinidad and then look to the oversea markets that have a close relationship with Barbados. The company motto is “Do It With Passion, Or Not At All” speaks to the company ethos and you can feel it in every interaction with this amazing team.
Samira graduated from the renowned Queens School of Business in Canada and joined the company in 2016 as Head of Brand Strategy to oversee packaging design, retail/product
http://facebook.com/TheGreenMonkeyChocolatier
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http://thegreenmonkeychocolatier.com http://instagram.com/greenmonkeychocolatier
TRADITIONAL MODENA BALSAMIC VINEGAR: WHAT IS IT REALLY AND HOW IS IT USED?
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raditional Modena Balsamic Vinegar ripens in dark and silent aging rooms; it is refined and aged for years through a series of barrels of different woods. Following DOP regulations, the raw material used to make Traditional Balsamic Vinegar of Modena comes from the Trebbiano grape variety, which have been grown for centuries in the province of Modena. There are four main steps to create vinegar: 1) picking the grapes, 2) crushing them, 3) cooking them and most importantly 4) aging the vinegar. The aging stage requires the most skill and attention. Traditional Balsamic Vinegar of Modena ages in a row of barrels of decreasing size: each barrel is topped up every year with vinegar coming from the larger one next to it, where the product has absorbed the flavors of a different wood for each size. Its unique traditional taste is a balance of sweet and sour, full, generous, savory, with velvety nuances in tune with its olfactory features. Traditional
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Balsamic Vinegar of Modena is bright and dark brown in color; dense, yet free-flowing and smoothly syrupy. In fine cuisine, Traditional Balsamic Vinegar of Modena is used on fresh and steamed vegetables; as a base for sauces; as a final touch to fish or meat dishes; and even to top strawberries and vanilla ice cream. It is impossible to define a precise dosage for such a versatile and “individualist” product; however, some suggestions are offered by the past few centuries’ experience. Quantity should be barely a teaspoon per person. For fresh vegetables, the correct sequence is salt, Balsamic and olive oil. For cooked dishes, Balsamic should be added shortly before removing from the heat, so that it can flavor the preparation without dissipating the complexity of its aroma. For hot dishes served in individual plates, add Balsamic just before serving.
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DRINKSPOTLIGHT
THE BREW HOUSE
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harles Mackenzie started The Brew House in 2014 out of necessity. Traveling abroad he would bring back home brewing kits to make enough ‘decent tasting beer’ for himself. Soon the word was out and his friends and family wanted some too. The Brew House has grown from strength to strength, now an artisanal local microbrewery, dedicated to creating fantastic, distinctive hand crafted ales one small batch at a time. The brewing process is extremely “hands on” and a great deal of attention to detail is put into every batch of high quality craft beer created. They are dedicated to producing refreshing beers that offer imagination and a flavorful profile. With the mission to expand our minds in Barbados on what good beer should taste like, a pint should invoke an emotional, contemplative response in the drinker. It should strike the perfect balance between, aroma, taste, malt complexity, and hop flavor/ bitterness. The folks behind The Brew House love beer and want you to love it too. 12
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Beer is composed of four essential ingredients; malted barley, water, yeast, and hops. At The Brew House, they carefully select ingredients from all over the world employing every ingredient for a specific reason and purpose. The core beers represent a variety of beer styles focusing on aroma, mouth feel and flavour. They produce their beers year round in 354 ml bottles or 20-liter kegs. http://caribbeanbrewhouse.com
DRINKSPOTLIGHT
BARBADOS RUM & FOURSQUARE BY RICHARD SEALE
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um is the alcoholic spirit obtained by distilling fermented molasses a valuable by product of the manufacture of sugar cane. The production of rum originated in the 1640s in Barbados, the Dutch having brought sugar cane to Barbados in 1637. The Dutch occupied nearby Pernambuco (now Recife) in Brazil. Sugar cane and sugar making had been there for about a century but the Dutch occupation of Pernambuco was heavily resisted, eventually being expelled in 1654. Setting up sugar production in Barbados was probably done by the Dutch to protect their valuable trade. Richard Ligon (1673), the earliest historian of Barbados records: “At the time we landed on this Island, which was in the beginnings of September, 1647, we were informed, partly by those Planters we found there, and partly by our own observation, that the great works of Sugar-making, was but newly practiced by the inhabitants there. Some of the most industrious men, having gotten Plants from Pernambuco, a place in Brazil, and made trial of them at the Barbados;” The earliest record of rum distillation anywhere also comes from Ligon: “The drink of the Island, which is made of the skimmings of the Coppers, that boil the Sugar, which they call Kill-Devil.” Ligon observes that by the time he left in 1650 sugar production had become very efMicient and proMitable. By this time, it was common for large sugar plantations to have still houses. “As for distilling the skimmings, which run down to the Stillhouse, from the three lesser Coppers, it is only this: After it has remained in the Cisterns, which my plot show, you in the Still -house, till it be a little sour, (for till then, the Spirits will 14
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not rise in the Still) the Pirst Spirit that comes off, is a small Liquor, which we call low-wines, which Liquor we put into the Still, and draw it off again; and of that comes so strong a Spirit, as a candle being brought to a near distance the Spirits will Ply to it.” The Dutch, experts in distillation at the time also brought these techniques together with sugar technology to the Island. It is believed the name rum was derived from the word ‘rumbullion’ meaning ‘a great tumult’ which seems likely considering its well-documented effects. In 1651, we have the only known link between rum and rumbullion. Giles Silvester, a resident of Barbados wrote: “the chief fudling they make in the Iland is Rumbullion, als Kill Divill” The earliest use of the term ‘rum’ is in a Barbadian plantation deed from 1658, which listed Three Houses Estate as having “four large mastic cisterns for liquor for rum”. THE GOLDEN ERA Ligon records that some Barbados Rum “fell to the ships and is transported to foreign ports and drunk by the way”. Maritime tradition may have thus helped spread the taste of rum to the Atlantic world. The 18th century was the golden era for Rum. In 1768, on the eve of American Revolution Barbados exported a remarkable 6m litres of rum, two-thirds of it to the American colonies where Rum was the drink of choice. By 1741, Rum imports from Barbados and Jamaica to England exceeded Brandy imports and would do so for the balance of the century. “Barbados...home of the famous spirit known as Rum which by some persons is preferred to Brandy...It is said to be very
wholesome and therefore supplied in the place of brandy in punch. Indeed it is much better than malt spirits and the sad liquor sold by our [English] distillers” JOHN OLDMIXION, COLONIAL HISTORIAN 1708 The early threat of rum to brandy interests in France led to the Royal Decree of Louis XIV in 1713 banning all nongrape based alcoholic beverages. This act would set off a chain of economic events that would ultimately lead up to the American Revolution. In 1776, North American ports were closed to most British colonial traders and the rum trade was devastated. Barbados in particular was hard hit. New American nationalism associated Barbados rum with colonial dependence and led to the growth of American Whiskey, which was also aided by the removal of the whiskey tax in 1802. In short order, whiskey rather than rum became the American drink of choice. The loss of the American market had a long lasting effect on Barbados rum exports and the 19th century was one of continued decline. Smuggling during prohibition saw Barbados rum exports rise from 27,000 litres in 1916 to 661,000 litres in 1922 almost all recorded as being shipped to the “British West Indies”, that is The Bahamas to facilitate eventual smuggling to the United States. Ironically, prohibition would once again reacquaint Americans with the taste of Barbados rum. Rekindled Rum exports would grow significantly through the latter half of the 20th century and the Island’s revenue from rum would surpass sugar in 2004 and every year since. 16
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FOURSQUARE Foursquare dates to the 1730s when it made sugar syrup and rum. Converted to steam in 1867, it became a fullfledged sugar factory until its closure in 1988. The Seale family, independent blenders and bottlers of rum since 1926 acquired the historic Foursquare property in 1995 and once again the site was returned to rum making. Today’s the island leading local rums ‘Old Brigand’ and ‘ESA Field White’ Rum are distilled, aged and blended at Foursquare in addition to the historic ‘Doorlys’ range which is exported globally. Limited signature releases of the Distillery are released under the Foursquare label and are some of the most sought after rums in the world. The provenance of Barbados rum is a legacy that lasts through to this day. In 2016, Foursquare won the Rum Trophy and the award for Rum Producer of the Year at both of London’s leading spirits competitions in an unprecedented double. At the International Wine & Spirits Competition in 2016, Foursquare dominated with Mive of the nine Golds in the rum category from over a hundred global entries. Earlier this year, Foursquare took the Rum Trophy and the Rum Producer award for the second year running at the International Spirits Challenge with six Golds. https://www.rumsixtysix.com
DRINKSPOTLIGHT
SUGAR CANE JUICE BY ANNA WARREN
their colonies in South America and the Caribbean Island. In the last few centuries a large number of sugar refineries were build for the widespread production of refined sugar. The recent trend toward more whole foods and nutrition value of food has created a new demand for less refined sugar and sugar cane juice products. A fun aside, less than 50 years ago ‘white sugar’ was not available in Barbados and when families would travel they would bring back a few pounds for delicacies such as sponge cakes. Cane Syrup is made from the cane juice obtained by crushing the sugar cane stalks. Cane juice contains only sugar and water but it is the right kind of sugar – unrefined. While most people prefer it neat, other may choose to enhance it with lemon juice, rock salt, or mint leaves.
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hen St. Nicholas Abbey shared their gourmet sugar cane syrup with us it opened up a lot of questions on the history of sugar cane juice/ syrup and what makes it unique. The cultivation of sugar cane is ancient, originating out of New Guinea about 10,000 years ago. From there it spread around the globe, most prominently in India. Around the 8th century, the Moors changed the way the world used sugarcane by learning the secret of processing the sugarcane into refined sugar from the Indians. The English speaking colonies shipped sugar back to Britain in a raw form as muscovado or straw sugar as refineries such as Taite & Lyle held monopolies of refining. Starting in Spain, the use and processing of sugar spread throughout Europe. Sugar refining varied in color, size, form, and molasses content based on the processing techniques used and the preferences of the region in which it was produced. Christopher Columbus introduced sugar to the New World with the European countries quickly introducing sugarcane cultivation into 18
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Cane juice contains no simple sugar; hence, diabetics can enjoy it without any compromise to their health. Regular consumption of cane juice not only results in stable glucose levels but also helps in weight loss due to its low glycemic index. Cane juice can be easily digested, it provides instant energy and hydration and is alkaline in nature to help fight against cancer. It contains several essential nutrients, such as calcium, potassium, iron, magnesium and phosphorous. Refined sugar is devoid of all nutrients and minerals. All these benefits and it tastes great! We have been using St. Nicholas Abbey’s natural cane syrup on our morning oatmeal, as a sweetener in curries, in cocktails, on ice cream and our kids have enjoyed it on their pancakes! A visit to St. Nicholas Abbey shows the cane is still ground using the 1950’s steam mill and they ferment and distill their world-class single cask rums directly from the Cane Syrup as opposed to Molasses. http://stnicholasabbey.com
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DRINKSPOTLIGHT
A DISTRIBUTOR WITH A CONSCIENCE
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n 2008, Andrew and Sandie Niven; originally from the south coast of the UK, decided to make a new home for themselves in Barbados. They set up Niven Distribution, an import wholesale and distribution company that was later followed by a wine division called Wine Barbados. Fast track nearly ten years, today Niven Distribution supplies most of the hotels, restaurants, bars, and supermarkets on the island. Niven Distribution supplies a variety of products and is chosen for their quality and good value, for both commercial and private customers. Whether you are looking for cooking oils, French fries, cheese, buKer, welsh lamb, Scottish salmon or anything else for that matter Niven Distribution is here to help. Wine consumption has grown tremendously over the past ten years in Barbados. Wine Barbados imports a great selection of wines from all over the globe to meet the growing demand. They work with some of the major wine merchants with help from their partner, Roger Wilcocke, who runs the UK office. Wine Barbados now supplies many hotels and restaurants and also has a private wine membership of over 2,500 people. Members are able to order online and take advantage of their free delivery service.
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“We also find that many visitors come back to us year after year sometimes ordering online ahead of their vacation, which we then deliver to wherever they are staying on the island when they get here.” - Andrew Niven Their son, Harrison, has recently joined the company and has helped form Niven Eco Oil, part of their environmental responsibility and recycling programme to help keep Barbados green and clean. All cooking oils sold to hotels and restaurants across Barbados are picked up by Niven Eco Oil, to ensure that all oil is disposed of safely and is recycled into bio diesel. Andrew is looking forward to eventually retiring in Barbados although both Sandie and Harrison are not convinced that is going to happen anytime soon. Their warehouses and wine store are situated at The Ellco Complex in Ellerton, St George.
http://nivendistribution.com http://winebarbados.com http://niveneco-oil.com
SHOPSPOTLIGHT
CONTINENTAL FOODS
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ontinental Foods is a family owned and operated business that started in 1995 with a small van delivering specialty foods to hotels and restaurants. Now, twenty plus years later, the business has expanded its product offering, customer base and is making twice daily delivery runs across the island. The company’s name came from its commitment to source only the best fresh, frozen and dry ingredients from around the world. From cheeses, pasta, oils and vinegars from Europe, to lamb from down under, seafood from the best natural sources and an exclusive offering of USDA prime beef from North America. Continental Foods also carries baking ingredients, fine chocolates and other food staples. Continental Foods has been expanding its distribution to supermarkets and home delivery recognizing that Bajans have an ever-expanding appetite for great food; not just when dining out at the Island’s many amazing restaurants, but also when cooking at home. 22
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The company’s foundation has been B2B, working closely with chefs and business owners to customize the best offering for their menus. In 2018, Continental Foods will be launching its new e-commerce website to improve the ordering process for its loyal customer base as well as the home consumer. With over 3000 SKUs, this will be the quickest way for our professional and home consumers to learn about our full product range. At Continental Foods we are constantly looking at the latest trends in gastronomy to keep our chefs and customers in the know. Just two examples are our products from Sosa a leading manufacturer of premium ingredients for gastronomy and pastry in Spain; and our boutique balsamic vinegar from Bonini Modena that is traditionally aged. (246) 425-1800 info@continentalfoodsbarbados.com
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FOODIESPOTLIGHT
MARKET VENDOR BY ROGER GODDARD
FISH! A child’s first word is magical - mothers nurture (& hope) it will be “ma-ma”; fathers hope for “da-da”. My Dad’s (Phillip) first words were “FLYING FISH!” learned from vendors pushing their carts through the neighborhood and hollering out the day’s fresh catch. These days the cart won’t come to your house, but you can still find your favorite mongers around Barbados’ fish markets. In the south, our go-to is the Oistins Berinda Cox Fish Market. Many first-time visitors to Oistins will go for the Friday evening fish-fry; it’s a wonderful evening of seasoned dishes, libation and dancing. But the best way to experience the market is in the day for the fresh fish to take home and enjoy! The market is open 7 days a week, gets going around 24
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10am and wraps up before 8pm. Often, boats return late afternoon – if the timing’s right you could get lucky finding a fresh tuna around 3 pm. Best to arrive with an ice cooler and cash in smaller bills - figure $15 per person - a pack of 10 flying fish varies in price, $25 at time of print. Also figure on waiting your turn to be served and fending off a few flies and water splashes from the fish cleaners - nothing too terrible. But not a bad idea to bring a beer along and enjoy the experience. We have often been asked where to get a fair deal; we have purchased from a number of the vendors in Oistins - all being descent - still, over the last ten years we have made arrangements with the Rowe family; Wellington, Pat, and Mario Rowe. They are at the market all days except Monday. Phone ahead 233-6103 or 231-0221 to see what’s fresh and get your order in the queue.
try the flying fish steamed with cou-cou, and the dolphin smoked for a salad. Any leftovers use for a fish shepherd’s pie. King Fish (wahoo) and Barracuda are available most times - $9 /lb is about right. Their mild flavor makes for a great lunch salad – sautéed in butter & herbs, keep the wine handy. Marlin (bill fish) tends to come in frozen but serves up very well – and its yield is higher due to the fish’s size. Going about $9.50 /lb this one has some texture and is great for grilling (a few hours’ marinade should be set aside – cannot rush a good thing)
Some of the most common fish you’ll find are: 1) Flying Fish and Dolphin (mahi) which tend to run together – fresh catch is best between December and April. Flying fish filets are sold in packs of ten, priced at between $15 and $25 a pack. Figure about 3 filets per person. Dolphin is sold by weight ranging from $8 to $10 a pound whole – after cleaning the yield is about 65% of what you buy- be sure to specify how you want the cuts, either left as a whole loin or cut into steaks. These fish are traditionally served fried; also
Should you happen to see rock-lobster $18 /lb or octopus (sea-cat) $13 - grab ‘em. In ten years of visits we’ve had about 30% sightings – Bajan ciappino!! Rightly, Bajans know how to season fish – pre-mixed seasonings are plentiful – your own blend might be preferable. If you want to try your hand, get some herbs from the veggie vendors in the market – we visit a lady named Cheryl (phone 267 9606) for bonnie peppers, thyme, and chives. We hope you enjoy meeting the folks at Oistins and bring home some flavors of your own.
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CREATIVEKITCHEN
We gave the challenge of using traditional Cutters VSRP Rum Punch as an ingredient to the well-known local chef Gaby Cormier, aka Chef Gaby. Chef Gaby is often seen at the Wine World Warrens cooking demonstration kitchen serving up amazing treats to enjoy with your wines. She can be contacted at chefgabybarbados@gmail. com if you want her to come and prepare this for you in your villa! What an amazing meal we had! Chef Gaby created Drunken Dumplings, Calypso Chicken and Bajan Crème Brulee! All recipes create six pieces.
DRUNKEN DUMPLINGS 1 pack Chinese dumpling wrappers 8 oz Chicken thigh meat 8 oz shrimp 1 tsp chopped ginger 1 tsp chopped garlic 1 Tbsp finely sliced scallions (light green and white portion) ½ tsp lime zest 1 Tbsp Soy sauce 1 tsp Rum Punch reduction 2 Tbsp of vegetable oil Dipping sauce 1 C Rum Punch 2 Tbsp soy sauce 2 tsp Sriracha Thinly sliced chives for garnish Place 1 C Rum Punch in saucepan and reduce to ¼ cup, allow to cool and remove 1 tsp for dumpling mixture. Add Soy and Sriracha, mix well, and set aside. 26
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Place shrimp and chicken meat in a food processor, pulse until minced. Place in mixing bowl and combine with all ingredients, blend well. On a dry countertop lay out dumpling wrappers and place one heaping tsp of mixture on each wrapper, fold in half and seal with flour and water mixture (¼ C water to 1 tsp of flour). Place oil in non-stick frying pan, sauté dumplings until browned on both sides, add a ¼ C water and continue to simmer until all water has evaporated, serve with dipping sauce and sprinkle with chive garnish.
CALYPSO STUFFED CHICKEN WITH CREAM RUM PUNCH SAUCE 6 Boneless, skinless chicken breasts 1 Cup Rum Punch 1 ½ tsp salt ½ tsp black pepper 3 tsp Dijon mustard 2 Tbs Olive oil, plus 1 Tbs additional 2 tsp chopped fresh marjoram Stuffing 8 slices bacon 1 Tbsp chopped garlic 2 Tbsp chopped scallion 1 cup Chinese cabbage, finely chopped (Bock Choy) ½ C finely diced red pepper 1 C finely diced pumpkin 1 C finely diced green plantain 1 C cream ½ tsp finely chopped Scotch Bonnet pepper 1 ½ tsp salt 1 tsp black pepper Sauce 1 small onion, finely diced 1 tbs garlic, chopped 1 tsp lime zest 1 Tbsp olive oil ¼ C Rum Punch 2 C chicken stock 1 C cream ¼ C ground nutmeg Soak chicken breast in 1 C rum punch for minimum 2 hours, remove pat dry, place in mixing bowl, add remaining 5 ingredients, marinate for at least 3 hours. Finley dice bacon and sauté until fat has rendered, add scallion, garlic, green plantain, pumpkin and hot and red pepper. Cook until vegetables start to caramelize; add cream, Chinese cabbage, salt and pepper and continue to cook until the cream has mostly been absorbed, let cool. Slice chicken breast in half horizontally three quarters of the way through. Stuff breast with enough filling to still allow the breast to be closed and secured with toothpick/skewer. FOODIE.BB
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Place remaining 1 Tbsp oil in non-stick frying pan, when the oil starts to smoke place chicken breast in pan and sear on each side for 2-3 minutes or until browned. Place in a 190° Celsius oven for 8-12 minutes (depending on size of breast) turn chicken at half way point to allow for even cooking. Sauce Sautee onion and garlic in oil until garlic turns golden, add rum punch and reduce until a thick syrup consistency, add chicken stock and reduce until approximate a half a cup. Add cream and continue to reduce until it lightly coats the back of a spoon. Strain liquid through fine sieve and add lime zest and nutmeg.
BAJAN RUM PUNCH CRÈME BRULEE 9 Egg yolks ¾ C white sugar 2 tsp Vanilla extract 1 1/3 C cream 1 1/3 C milk 2 ½ tsp lime zest ½ tsp fresh grated nutmeg 5 Tbsp Rum Punch In a mixing bowl whisk together egg yolk, sugar and vanilla extract, set aside. Heat cream, milk, lime zest and nutmeg until just before boiling point. Slowly pour milk cream mixture into yolk sugar mixture being careful to ensure they combine without cooking the eggs. When fully combined, add the rum punch and pour into ramekins. Place ramekins in a roasting pan half filled with hot water, bake for 40 min at 150° Celsius. Remove and let cool. Refrigerate for 6 hours. Sprinkle with white sugar and using a hand torch caramelize the sugar and garnish with lime zest. 28
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THINGSTODO
FARMERS MARKETS
BRIGHTON FARMERS MARKET Brighton Farmer’s Market was started by the Pile family in 2001 to sell extra produce from their farm. This is the Saturday morning hangout for gourmands and people who want the freshest produce, locally made treats and a great breakfast featuring as a highlight “Pilebuck’s Coffee”. Set on the grounds of an old sugar plantation, the market comes with open-air seating – picnic tables with umbrellas placed around a Flamboyant tree looking down the rolling green hills and over the well supplied kiddie playground. Lots of parking, well labeled, is readily available across the road. Located in the parish of St. George in the middle of the island, the grounds are framed by massive, mature Shak Shak trees and bounded by a sugar cane fields. Those in the know arrive before 7am with eco-conscious cloth shopping bags in hand to get the best of the market goods, a prime seat under the umbrellas and some of the freshly made foods and drinks on sale. While the setting is very much in keeping with the plantation days of yesteryear, this is definitely not your oldtime market. Produce, with the exception of the a few fruits that you can have sliced into portions, is already bagged and price-labeled for your convenience. A few imported veggies 30
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complement the ones available fresh from the farm. There are fresh eggs and herbs. Fresh juices are available in coolers, pre-labeled below the racks of freshly made Doubles, Roti’s, cinnamon rolls and Samosas. It is easy to grab a few extra treats for a lazy lunch. There’s a bank of six registers to ensure there’s no wait to cash your goods, all staffed by bright young faces. While many vendors are permanent, regular market-goers note that others change often, so make sure you bring some extra cash for that little find. Artisans display everything from hand-made jewelry to pottery, teas, spices, photography, and even treats for your dog and cat that the purchase of supports our local animal shelter. You can find a fresh omelet station, fresh fishcakes and flying fish cutters. Many established Barbados brands got their start here from Sue Holder and her amazing photography displayed for purchase in her greeting card printed selection or the wooden chattel house shuttles stretched on canvases; Tiki Pies which are now available throughout the island and at their bakery in Bayside Plaza, Bridgetown to Cutters Deli a fixture by Crane Beach for breakfast/ lunch everyday and dinner on Sat and Sun nights! Some new vendors there include The Cliff Bakery offering fresh bread from the back of their
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vintage truck and locally spiced and roasted almonds - that even come in rum flavor! It’s a great morning out, but word to the wise: this market is definitely not for late risers, as by 8:30 most of the produce has dwindled. You’re quite likely; however, to find yourself in the midst of good company until as late as 9am. So hit the road early, grab a coffee and kill two birds with one stone: get some great shopping done and catch up on all the latest news! Every Saturday from 6:30 to 9am www.facebook.com/brightonfarmersmarket
HASTINGS FARMERS MARKET Homemade, homegrown or created in Barbados in the heart of the south coast just across from the beautiful Richard Haynes Boardwalk with lovely sea views. Everything being sold at this market is ‘Home Made, Home Grown or Home Created’ in Barbados! There is a wide selection of local and organic fruits, vegetables, eggs and freshly baked breads and treats including a few gluten free options. You’ll also find a lovely selection of prepared meals including Trinidadian and Bajan dishes, Tiki Pies, sushi and some freshly squeezed juices and elixirs. Our handcrafted items range from homemade soaps, hand carved sculptures, leather dress shoes and metal crafted pieces. We are very proud of the real authentic, locally made souvenirs, arts and crafts on sale at this market! While you’re shopping, enjoy a latte or an iced coffee from the Coffee Dock. Relax and grab a seat on the front veranda and take in the sea views and salty breeze. Enjoy a freshly made gluten free breakfast of waffles, eggs and bacon. If you’re feeling something lighter, the ArtSplash Centre Cafe offers fresh smoothies and juices made to order. And as always, Arty’s Play Park is the best place for the kids to play while you shop around and it’s free entry on Market day! Every Wednesday, Saturday & Sunday morning from 8am to 2pm year-round! www.artsplashbarbados.com
HOLDERS FARMERS MARKET Providing the best quality 100% Bajan produce – Holders Farmers’ Market brings the organic farmers to you, so come early and get the best choices from them! We offer breakfast with delicious coffee, tea and fresh juices under the shady trees or try our special “British Banger” – it’s totally homemade and a favorite of our patrons. There is local honey, coconut chips in a variety of flavours, arts and crafts that show the diversity of the island’s artisans and many more treats to 32
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enjoy or to take back to share with friends and family. We make every effort to ensure that our food and the vendors are as organic and local as possible. Bring the whole family‌the kids can romp on the beautiful grounds of Holders polo field and play on the Holders Great House lawns whilst Mom shops and Dads enjoy icy cold beers and chats with people from all over the world! From gourmet cheeses to fresh milk, from beautiful bright cushions to one-off handbags, Holders has it all. This is a truly Bajan experience that should not be missed, and needs to be repeated to meet up with your new friends! Every Sunday from 9am to 1pm www.holdersfarmersmarket.com
CLIFTON MEATS - MARKET DAY Located on the beautiful grounds of Clifton Polo field high up in St. Thomas, the fresh breezes and open vistas makes you realize how divers the island is in its terrain. Clifton Meat’s Market Day is the newest market on the circuit. Many times they sell out of the smoked meats so it pays to order ahead! They offer tasty Pulled Pork, Smoked Brisket and Pastrami; along with their full range of fresh meats and sausages. If planning a dinner party place your order and have it delivered for free for orders over $200. There is a good selection of local crafts, wine and more to allow all to enjoy visiting with a great mix of locals and visitors - a great way to spend the day! www.cliftonmeats.com
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Things to do
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FOODFORTHOUGHT
EAT BAJAN – BREADFRUIT! BY THOMAS LOFTFIELD
to other exotic fruits like breadnut, jackfruit, figs and mulberries. It has thick skin, outlined with many markings. These markings represent one of the key differences for a breadfruit from any other fruit. A breadfruit grows from a cluster of flowers with each flower making a mark on the skin; this is called a multiple fruit. Most fruit grows from just a single flower. The fruit itself is spongy and bread-like on the inside. In Barbados, there are two main types: yellow and white heart. The yellow has a slightly sweeter flavor and is best for roasting. The white heart is typically for boiling in soups or with other vegetables. Both types are good for frying and steaming.
A
part of the Bajan food culture is to roast a breadfruit on an open fire. A breadfruit tree typically grows to a height of 80 feet producing over 150 fruits per crop and bears for 50+ years! It grows abundantly on the island and when bearing there’ll be large fruits the size of a football dotted around the tree between its beautiful lush leaves. The notion of importing breadfruit from Tahiti was to provide food security for the island. Land produced a higher return on investment if planted in sugar cane than in foods, but breadfruit could be planted in unproductive areas like St. John’s hills and gullies. Captain Bligh (really Lieutenant Blight at the time) was sent in 1789 to Tahiti in command of His Majesty’s Armed Vessel Bounty, a merchant ship purchased by the Royal Navy for the purpose. This was the vessel and the voyage famed in the Mutiny on the Bounty. After surviving his epic 3600-mile voyage in an open longboat, and his subsequent court martial, Captain Bligh was sent back to Tahiti as master and Commander of HMS Providence to get the breadfruit in 1793, a mission he accomplished successfully on this second attempt. Breadfruit belongs to the Moraceae family and is related 34
FoodforThought FOODIE.BB
Just as the name indicates, this is a fibrous starch; a cup of breadfruit provides approximately 60 grams of carbohydrates. It is also moderately high in Vitamin C, riboflavin, magnesium and potassium. It is lower on the glycemic index than potatoes. A roasted breadfruit results in tender flesh and a slightly roasted flavor. To bake, rinse the skin, cut in half and place cut side down on an oiled baking sheet or in a shallow baking pan with 1⁄2–3⁄4 inch (1–2 cm) of water. It can also be cooked whole; wrapped in aluminum foil to keep the flesh moist. Bake at 190–205°C for one hour or until the fruit can be easily pierced with a fork. Once roasted the flesh can be cut into strips and marinated in your favorite flavors then put on the grill or under the broiler. An old time Bajan, Kathleen Loftfield (AKA Edghill), says Breadfruit Cou-cou is the way to use the versatile fruit. She suggests peeling and boiling it then mashing it all up with butter and some stock that it was cooked in. Use as a starch base with a difference!!! It loves gravy! An alternative to potatoes in every way, try making your own breadfruit chips. Peel and cut into quarters and soak in salt water with a bit of turmeric added. Drain, thinly slice, fry in coconut oil and sprinkle with salt and chili powder – yum.
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FOODFORTHOUGHT
A WORD TO THE WISE – HANGOVERS & WINE BY DANIEL LAMBERT
Generally speaking, mass market Wines will be sourced juice from a number of sites that could be up to hundreds of miles apart. Nothing wrong with that, apart from the fact that each time you move Wine from one storage vessel to the next you have to introduce SO2 to prevent oxidation from taking place. The larger the brand, again generally speaking, the more movements will take place until the final “blend” is completed.
W
hen it comes to wine and hangovers, in general, it’s pretty much like most things in the world, the better the quality of the product; less side effects. In terms of wine this is referenced by the amount of SO2 used during the production of any wine. So, firstly, it’s important to understand that all Wine requires sulphur to prevent it from turning to either vinegar or getting oxidation. It’s why every bottle of wine will state on the label contains sulphites. However sulphur in small amounts is harmless but the more you add to a wine the higher risk of a hangover. So, I hear you asking: Why would you add more sulphur to a bottle of wine? Well, this is where the quality of wine comes into play. There is quite a difference in production methods for mass market “branded” wines and small independent single vineyard wines. Firstly, there are yields from vines that is the main factor in determining overall quality. Everything else is secondary. 36
FoodforThought FOODIE.BB
The difference with small producers is that generally the grapes are sourced from a very local site and made within a few miles even metres of the vineyards. By default, this means less movement of the juice and hence less SO2 being used. The less SO2, the lesser chance of a hangover reaction. So, what should you look out for on the label to identify these grower wines? Again, the wine industry does try to make it easy for the consumer. Phrases like “Estate Grown” “handpicked” “Chateau or Domaine bottled” are the buzzwords to look for. In French this would be “mis en bouteille a la Propriete/Domaine”. Two ‘grower’ wines available from Platinum Wines are Calmel Joseoh St. Chinian (a red) for $32.50 plus VAT and Calmel Joseph Villa Blanche Chardonnay (a white) for $21.50 plus VAT. http://platinumwinesbarbados.com
NOTABLEMENTIONS
FOOD
our catering company as a menu option and now has become a staple diet to many Bajans and visitors.
AGAPEY CHOCOLATE - CHOCOLATE MAKER
www.facebook.com/bentoboxfoods
Located in downtown Bridgetown, on Hincks Street, is Barbados’s only chocolate factory. It started with its 70% Grenada beans bar in 2011 and today offers an amazing variety of bars and supplies. There is a shop and a mini museum with large wall exhibits showing the origins and history of cocoa, along with artifacts such as an authentic vintage Mesoamerican chocolate “metate y mano” (cocoa stone grinding tool). Their production equipment includes a large early 1930’s antique German cocoa ball roaster stands over 9ft tall whilst on another corner is a 10,000-ton Italian vintage stone melangeur from the early 1900’s. They offer a delicious tour with their chocolate maker who guides you through chocolate tastes, history and the chocolate creations.
HOOKED BARBADOS
Fresh, local, wild caught fish; packaged with care, straight to your door. Our direct relationship with fishermen provides you with that sea to plate freshness. We clean, fillet and vacuum-seal our fish all within hours of it being off loaded. www.hookedbarbados.com HATCHMAN’S PREMIUM CHEESES
www.agapey.com
Local artisanal cheese manufacturing company. Grounded in family tradition with the craft being passed down across three generations and a rich history across all modalities of the agricultural industry. We are driven by a desire to transform the dairy industry; in particular, in Barbados, from a mono crop existence to a diversified sector providing high quality value added products. In doing so, we can support dairy farmers who have been under siege from falling fresh milk consumption and pervasive price reductions, as well as offering sustainable high-quality employment to our youth.
NATURE FOODS /SINGAPURA ASIAN GOURMET SHOP
www.hatchmanscheeses.com
Singapura is an exclusive supplier of healthy Asian foods and specialty products in Barbados. Our products contain no MSG and are cholesterol-free. Offering Sushi and Dim Sum daily; customers also enjoy our diverse range of imported seafood such as salmon, lobster tail, black tiger shrimp and king crab legs.
KHAFRA CHEESES
Selling Solid Bars with nutmeg, coconut and more; Filled Bars with rum caramel, mango vodka, vodka ginger. etc.; they also offer single origin dark chocolate chef cubes and cacao nibs - worth a visit!
www.facebook.com/Nature-Foods-Ltd-128530137255246 BENTO BOX
Gourmet Goat Cheese Chevre”, is made in small batches by hand. Farm fresh milk is gently pasteurized and with the addition of no rennet or added cultures and no preservatives or artificial colorings we access beautiful pure white curds. www.khafrasgourmet.simplesite.com/431397985 CLIFTON MEATS
Sushi for the people, we have various locations throughout the island designed at making life easy for lunch, dinner and to take to the beach. Bento Box uses the freshest ingredients from local farmers and fisherman to produce our daily made sushi. We are proud to also use seasonal local foods on our menu and doing pop up events with Bento Box across the island.
We produce local grass fed beef from our Certified Angus herd. Our prime cuts are Dry Aged under controlled conditions to develop the most intense flavours and tenderness. We also support local farmers who meet our carcass quality standards and offer imported meats to augment the local supply. Our products are processed and packaged in our farm shop and we use only the finest natural seasonings and ingredients. Offering Beef, Pork, Lamb and Smoked Meats.
Bento Box was created 8 years ago as a hobby of picking fruits and catching my own fish in Barbados. We introduced it into
www.cliftonmeats.com
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SCOTT’S CATERING
A well-known premium catering company in Barbados. We specialise in weddings, dinner parties, corporate functions and one-off designer parties. Chef Scott Ames who has a Michelin star background from England trains all of our chefs. Scott has been in Barbados for nearly 20 years and loves the local foods and seasonal flavours that he incorporates into his menus. Scott has a new venture with his catering team, Scotts Catering Gourmet Line. This is a fresh organic line of artisanal ‘grab and go’ foods that are being located in stores across the island. Using local fresh produce to create lavish organic salads with toppings like local cured fish or jerked chicken, or try desserts like his stewed mango and vanilla bean tartlets with crème patisserie. www.scottscateringbarbados.com
DRINK PLATINUM WINES
Platinum Wines sells wholesale wine delivered to your door for free for orders over $150 and offers The Wine Circle club. An exclusive and comprehensive club for all those who enjoy the “good life” and love their wine. The Wine Circle offers a newsletter featuring critiques, trends and of course money saving specials and activities. Contact Celeste Pontifex at celeste_pontifex@rlseale.com.bb or 629-4500. www.platinumwinesbarbados.com TWIGS NATURALS
Twigs Naturals is the first Caribbean tea brand to be recognized internationally by winning not just one, but two awards at the 2017 Global Tea Championship, an annual independent competition, judged by tea professionals, to distinguish the highest quality & best tasting teas commercially available globally. The winning Twigs Naturals Mint Tea placed third, while their Caribbean Christmas Tea, an artisanal blend of Wild Hibiscus (Sorrel & Aniseed/ Fennel Seed) placed second in the Single Serve Herbal Blended Bagged Tea Category. With eco-consciousness ingrained in the company’s DNA, Twigs Naturals’ commitment to sustainably producing high quality teas doesn’t just end with working with farmers that utilize natural and sustainable farming methods in the Caribbean. Their natural, preservative free, Caribbean grown teas are packaged in resealable and reusable packaging made from recyclable material. Each pack of tea also has a one-way air valve to maintain freshness and lengthen the shelf life of the teas. The sachets filled with freshly picked and dehydrated 40
NotableMentions FOODIE.BB
herbs are made from bleach free paper, while their string is 100% cotton. www.facebook.com/brightonfarmersmarket
THINGS TO DO PEG FARM AND NATURE RESERVE
Come and take a tour on a two-hour walking tour to learn cutting edge farming principles, traditional uses of native plants in their medicinal garden and enjoy healthy local juices. This is a truly unique farm with biodynamic, free range pastured animal husbandry, permaculture and holistic management. Learn about their free-range cows, pigs and chickens and finding out how they are working to create a more sustainable Barbados. www.facebook.com/pegfarms
SHOP THE GOURMET SHOP
An impressive range of up market, good quality foods. Every square foot is filled with tempting products ranging from the most exotic, eco friendly to the mundane such as organic ketchup & peanut butter, beers, wines & liquors. The Shop inventory evolves constantly because our gourmet shop customers demand it. Customers ask for new self-catering food products, exciting flavors, gourmet gift baskets, the latest labels and we deliver because we’re still family run & able to make decisions quickly; unlike larger chains. If The Gourmet Shop Barbados doesn’t have what you’re looking for we will get it. www.thegourmetshopbarbados.com INO-GRO INC
Grow and supply the freshest, healthiest and highest quality produce using the most sustainable techniques in Barbados. We grow a wide variety of lettuce, herbs and other leafy greens in our hydroponic farm that is built inside a 40 ft. shipping container. Using the latest agricultural technology our crops are given the optimum growing environment and conditions that enable us to grow 24/7/365. Our produce is non-GMO (genetically modified organism), pesticide and herbicide free, guaranteeing only hearty and nutritious produce. Our enclosed environment eliminates the challenges and variability in weather that traditional farming faces. www.facebook.com/inogroinc
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THE DIRECTORY FOOD AC FRUIT GROWERS
serving gourmet ice cream with indigenous flavours and “real fruit” was a deliberate decision.
Wholesale and retail fresh fruit and vegetable supplier.
www.facebook.com/R-tic-MeltIcecream-Parlor-851889941523083
www.facebook.com/pg/ AcFruitGrowers/about BAJON CHICKEN Wholesale fresh chicken.
THE BARBADOS SAUSAGE COMPANY www.facebook.com/ TheGreatBritishBanger THE CLIFF BAKERY
WEST INDIAN COFFEE COMPANY Local purveyor of gourmet coffee beans and equipment.
GROW IT A full range of gourmet sprouts to grow on your window sill and enjoy in your meals.
www.facebook.com/West-IndiaCoffee-Co-215300391843891
www.growitcaribbean.com
WINE WORLD
The place to get Farmers Choice the Bajan Ham choice.
Wholesale provider of fine wines and spirits, cooking and tasting events. www.wineworldinc.com WYNDHAMS COFFEE
HANSCHELL INNISS
www.hanschellinnissltd.com H JASON JONES Wholesale supplier with free delivery of meats, seafood, cheeses, coffee and more.
420-1004
Fresh gourmet bread to order.
BICO
orders@thecliffbakery.com
Frozen desserts, par baked breads, pastries and more.
Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories.
TIKI PIES
www.wyndhams.bb
HOTEL FOOD SUPPLIES Specialty wines, foods and more.
ST. NICHOLAS ABBEY
www.hotelfoods.bb
CARIBBEAN CONFECTION COMPANY
Pies in a variety of sizes, and flavors, including Steak and Kidney, Steak, Mushroom & Cheese, Chicken Bacon and Corn, Sweet Curry & many more!
Rum tours, tasting, lunch and specialty evening events.
The original hard sweetie manufacturer in Barbados.
www.facebook.com/tikipies
www.stnicholasabbey.com
MASSY DISTRIBUTION Wholesale and bulk distribution of food supplies and drinks.
VEDGE OUT
MOUNT GAY
www.facebook.com/ anConfectionCompany
Gluten free, non traditional muffin/ cookie mixes and bakery products.
Rum tastings, tours and take home treats.
CARTERS BAKERY
www.mountgayrum.com
The source for fresh Bajan Salt breads.
www.facebook.com/Ligons-GlutenFree-Mixes-233555506794303
www.facebook.com/CartersBakery-107746989256379
DRINK
A1-CARLTON SUPERMARKETS
www.bicofoodservices.com
CUTTERS Catering, meat and cheese platters, award winning rum punch.
10 SAINTS Handcrafted beer aged in rum barrels. www.10saints.com
www.cutters.bb
BANKS DISTRIBUTION
GOLDEN RIDGE FARMS
The source to order Banks beer and more beverages directly.
Fresh and frozen free range turkeys. 266 8916 GREEN MONKEY CHOCOLATIER The best macaroons, truffles, gourmet treats and more available in their boutiques at Limegrove and Quay Side. www.thegreenmonkeychocolatier.com J FARMERS PRIDE Arugula/rocket greens, Lemon Grass, Lettuce and culinary herbs. A local organic farm looking to expand if interested in a partnership give them a ring! 571-1309 or 429-8904 LA PATISSERIE LTD
www.thebhlgroup.com BREW HOUSE MICRO BREWERY Artisanal microbrew beers and ales. www.caribbeanbrewhouse.com FRESH PRESS 100% fresh nothing added Orange juice, Lemon and Lime Juice. The Renu line offers 100% cold press range of fruit and vegetable juices. www.facebook.com/ RenuColdPressedJuice RELISH EPICUREA
www.facebook.com/pg/ bodyrestorationbarbados CARTERS HOTEL AND RESTAURANT SUPPLIES
NIVEN DISTRIBUTION Wholesale wines, mixers, beer, meats and more! www.nivendistribution.com ST. LUCY BOTANISTS Featuring Caribbean inspired soy based candles in Rum Punch scent. www.stlucybotanists.com SUNDALE TRADING Wholesale foods available direct on their website or from their warehouse from healthy drinks to dried fruits, meats and seafood. www.sundalefoods.com
THINGS TO DO HUNTS GARDENS
Commercial kitchen appliances and supplies.
Edible flowers and horticultural tours.
www.facebook.com/ BWHotelRestaurantSupplies
LICKRISH FOOD TOURS
COCONUT BABY
www.huntesgardensbarbados.com The most exciting, informative and belly-filling cultural tours in Barbados.
www.facebook.com/relishbarbados
www.coconutbabybarbados.com CONTINENTAL FOODS
detoxbarbados@gmail.com
Meats, cheeses and specialty foods wholesale - delivered. check the web for their new site due out 2018.
FLINDT PATISSERIE The best cakes, amazing catering and truly enjoyable cooking classes.
425 1800
www.flindtbarbados.com
Wholesale wines and distributor for Pellegrino and Acqua Panna waters, retail outlet at the Wine Cave in Canewood, St. Thomas.
The Directory
BODY RESTORATION Supply a wide range of natural health products/whole food supplements to restore your body temple from within!
www.mtlbb.com
MANUELA SCALINI Plant based lifestyle consulting and events.
428-2940
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www.aonesupermarkets.com
MARSHALL TRADING The best - bar none - selection of BBQ’s on the island.
Distributor of Illy Coffee and equipment. TRIDENT WINES
Whether it is the popular soursop, nutmeg, ginger, coconut or pineapple,
Emerald City in St. Philip and A1 Carlton in St. Michael home of Proper Pork, distributors for Bob’s Mill line of health conscious foods offering a great selection of sundries.
www.massydistribution.com
Prepared vegan meals to be collected, gluten free baked goods and natural drinks.
Catering, cakes and pastries RTIC MELT HOMEMADE GOURMET ICE-CREAM
SHOP
www.hjasonjones.com
www.tridentwines.com
FOODIE.BB
www.lickrishfoodtours.com
m.cutters.bb service@cutters.bb
crane beach deli
423 0611