150 illustrated recipes celebrating the wonderful cuisine and hospitality industry in Antigua & Barbuda
Our unique twin island nation boasts a cornucopia of foods, tastes, cultures and smells. Within tablemanners you will explore the delights of Barbudaâ€™s roadside cook-ups, the importance of agro-processing, learn about the Spiny lobster and the origins of black fruit cake. Our culinary journey continues with the sweetest fruits, the mango and pineapple, with an overview of our annual Mango Festival. We boast of having some of the best wine cellars in the Caribbean, thus inspiring you with some great food and wine matchmaking. Discover the origins of our award winning rums, the choice of connoisseurs worldwide. Please relax and enjoy our culinary largesse, embrace our people, dine in our restaurants and make sure to use your best tablemanners.
Benvenuto. Bienvenido. Bienvenue. Willkommen.
We take great pleasure in introducing the 2012 Antigua & Barbuda Food & Drink Guide. The Guide was born in 2004, out of a passionate goal to discover and celebrate the individuals who work tirelessly to create the gastronomic treats we so enjoy. It is customary for the Guide to shine a spotlight on all things local and this important 2012 issue takes a look at our food security concerns. With articles questioning the ethical position of your taste buds, to discovering the wonders of cockle picking, wild honey production from Barbuda and solar dried fruit, we encourage all to eat locally and support the sustainability of our produce. Recently the Rhyming Chef got married in Barbuda and we relive his mouthwatering wedding feast. We also review the highlights of Food & Drink TV’s visit to the Appleton Rum Estate in Jamaica. We celebrate with Frank B. Armstrong, one of Antigua & Barbuda’s leading wholesale companies, as it marks 50 years in the industry. We re-discover the history of rum making at Antigua Distillery Ltd., and we share with you award winning recipes from our annual Mango Pineapple Culinary Competition, as well as the islands’ other top chefs. And that’s just a flavour of what you’ll find in these pages. In embracing the culinary movement we are always looking for new ways to showcase the industry – and so we are excited to announce the publication of our first book, entitled, “Tablemanners: A Culinary Review of Hospitality in Antigua & Barbuda.” Pick up a copy from Best of Books, or for worldwide delivery order a copy directly from us. Another first this year, Food & Drink Guide won the Caribbean Business Award for Excellence in Hospitality for its innovative foresight in bringing Caribbean cuisine to a global audience. With all that said, we hope our enticing guide will allow you to find your own ‘culinary adventures’ and we hope that you have as much fun discovering our islands as we did in compiling and producing our guide. Special thanks, and genuine appreciation are extended to all who have encouraged, contributed, are featured in, or have helped to make this publication possible. We also congratulate everyone at Curtain Bluff Resort as they celebrate their 50th anniversary. We are all inspired by the food and drink of “the gems of the Caribbean” - Antigua & Barbuda.
FOOD & DRINK PROFILES 18-28 North Coast & Environs. 29-47 St. John’s Centre. 52-59 Southwest Coast. 65-77 South & East Coast. 81-93 Barbuda.
EDITORIAL FEATURES 10-11 Agostura Mixmaster Cocktail Challenge. 12-13 Look out for! 14-16 Chefs Helping Chefs – Chef’s Cook-off. 22-24 Choose an Ethical Catch-of-the-Day. 29 Terrence Looby – Chef Profile. 32 Frank B. Armstrong – Celebrating 50 years.
48-51 The Rhyming Chef at Appleton Rum Estate in Jamaica. 55 A Local, Me Local, Man – Dennis’ Restaurant. 60-62 Solar Drying. 78-79 The Art of Cockle Picking. 82-85 Homecooking for a Caribbean Wedding. 88-89 Uncle Roddy’s Top Beach Shack in the Caribbean. 92-93 Wa’omoni Bee Honey, 94-95. Mango Pineapple Culinary Competition. 104 Mango Pineapple Culinary Contestants. 110 All a GLOw for Jams & Jellies – Sister Glo. 111 Christian Valley Mango Festival. Samuel – Chef’s Profile. 122-127 Antigua Distillery Ltd. - Rum Production in Antigua.
RECIPES & COCKTAILS 38-39 Bouillabaisse. 58 Mushroom & Strawberry stuffed Chicken Leg. 63 Saltfish Bread with Grilled Vegetables. 64 Angus Beef Tenderloin with sautéed Cockles. 66 Parma Ham Risotto with Shrimp Medallions. 70 Trappas Mussel Mix. 80. Lobster Medallions on Shaved Fennel & Parmesan Salad. 86 Spinach Pholourie. 96-103, 112-115 Mango Pineapple Culinary Recipes. 105-109 Mango Pineapple Culinary Cocktails. 118 Stuffed Cabbage Leaf with Julienne Vegetables.
120 Mustard & Herb crusted Pork Tenderloin stuffed with Ripe Plantain. 121 Fruit & Vegetable Carving.
116-117 Mango Festival Awards Gala & Winners. 119 Executive Chef John A.
8-10 Directory of Establishments.
2 Publishers Welcome. 6-7 Antigua & Barbuda Map Pages.
The Big Cheese Gulliver Johnson Art & Design, Photography Director Janie Conley Editor Madeleine Jardim McComas Graphics Consultant Takumi Media Webmaster Chris Maisey Contributors & Photographers Johnny Vong, Paul Semenov, Howard Thompson, Laune Issac, Philman George, Ngardy Conteh-George, Eli Fuller, Robert Samuel, Elyse Petersen
Acknowledgements Special thanks to: Correne Samuel, Tameka Wharton, Jeffrey Rotz, Andrew ‘Stan’ Baxter, Deon Harrington and everyone else who gave their time, input and support. CREATED & PUBLISHED BY Leeward Consultants & Associates Ltd. P. O. Box W343, Woods Centre, Antigua.
Tel: (1) 268 725 4663 • Tel: (1) 268 725 5433 firstname.lastname@example.org www.foodanddrink-caribbean.com www.facebook.com/FoodandDrink.Dominica The contents of this publication are protected by copyright, owned by the publishers Leeward Consultants & Associates Ltd. No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved.
Copyright © Leeward Consultants & Assoc. Ltd. 2012 ISSN 1818-345X On the cover: Cassolette of Fresh Strawberry Mango & Ginep with Campari-orange butter sauce, created by Executive Chef Jean François Bellanger from Coconut Grove Restaurant.
The perfect setting at the Trade Winds Hotel, Dickenson Bay on the popular north coast. Serving international and regional cuisine on the terrace overlooking the Caribbean Sea. Breakfast and lunch are uniquely served all day without time limit. Open daily and continuously from 7:00am until 11:00pm. Romantic dining atmosphere and first class cuisine. This cosy restaurant is available for private functions and conferences. Reservations Tel: (268) 462-1223 Trade Winds Hotel, Dickenson Bay, Antigua www.twhantigua.com
Distributed by Best Cellars Wines & Spirits Tel: 268-480-5180, Fax: 268-480-5185 www.island-provison.com
Prickly Pear Island Hodges Bay
Coolidge V.C. Bird Int. Airport
Fort James Fort Barrington
Maiden Island Guiana Island
St. John’s City Parham
Seatons Devil’s Bridge
Five Islands Jennings
Bolans All Saints
Valley Church Beach Ffryes Bay
Swetes Fig Tree Drive
Half Moon Bay
Liberta Old Road
Willoughby Bay Falmouth Harbour
Nelson’s Dockyard National Park
Lagoon gton drin
Frigate Bird Sanctuary
Palmetto Point Coral Bay Beach
Coco Point Spanish Point
Bay House Restaurant
Trade Winds Hotel
Cecilia’s High Point Café
City View Hotel & Sapodilla Restaurant
Classic Jerk Center
ZDK Car Park, All Saints Road
Classic Sportsbar & Club
ZDK Car Park, All Saints Road
Delightful Restaurant & Chinese Kitchen
St. Mary’s Street Old Parham Rd
Fish R Us
Off Old Parham Rd
40 St. Mary’s Street
Farmers Market Antigua
Oasis Plant Nursery, Longfords
Indies Trade Antigua
Coolidge Industrial Park
Le Bistro Restaurant
Frank B. Armstrong
Fresh to Order
Townhouse Plaza, All Saints Rd
Harbour View Bar & Café
Redcliffe Quay, Waterfront
Miguel’s Holiday Adventure Prickly Pear Island
Pepperz ‘n’ Lime
Russell’s Seafood Rest.
Fort James Beach
The Cove Antigua
Blue Waters Hotel
Friars Hill Road
Ilan Chefs Restaurant & Eventz Catering
Jacky’s Fruit & Veg
St. John’s Market
Joe Mike’s Hotel
AJ’s Smoke House
Upper St. Mary’s Street
Kennedy’s Club Ltd.
Antigua Black Fruit Cake
Natural Food to Go
Friars Hill Road
122 Antigua Distillery Ltd.
Friars Hill Road
Best of Books
Village Walk, Friars Hill Road
New Thriving Restaurant
Airport Road Upper Long Street All Saints Road
562-0046 462-4611 562-6968
Best Cellars Wines & Spirits Sir George H. Walter Highway
Ola’s Catering Service
Village Walk, Friars Hill Road
One Stone Ital Shack
Independence Dr. 785-6065 Cobbs Cross, Falmouth Harbour
Friars Hill Road
Quin Farara Company Ltd.
ST.JOHN’SCENTREcontinued... Roti King
St. Mary’s Street
Cedar Valley Golf Club
Redcliffe St Old Parham Rd
Copper & Lumber
Antigua Yacht Club
Susie’s Hot Sauce
Upper North St.
S-Whole Foods & Deli
Long Bay Beach
Le Zest Restaurant
Red Hill, Willoughby Bay
Friars Hill Development
Taste of India
The Captain’s Table
Point Fishery Wharf
Life on the Corner
Slipway, English Harbour
Antigua Yacht Club Marina
Antigua Yacht Club Marina
Dockyard Drive, English Harbour
The French Lady
SOUTHWESTCOAST Castaways Beach Bar
Sweet T’s Ice cream
Falmouth Main Road
The Inn at English Harbour
Trappas Bar & Restaurant
Dockyard Drive, English Harbour
Curtain Bluff Resort
Old Road Village
Wake & Bake Café
Dockyard Drive, English Harbour
Darkwood Beach Bar
Dennis Bar & Restaurant
Little Ffryes & Ffryes Bay
OJ’s Bar & Restaurant
St. John’s & Barbuda
Keyonna Beach Restaurant
Keyonna Beach, Johnson’s Point
Green Door Tavern
Turners Beach Restaurant
Wa’omoni Bee Honey
& Co Ltd.
ng skills at in force to show off their cocktail mixi Antigua’s top bartenders came out entire The . gua Anti in held be to Challenge the 1st Angostura Mixmaster Cocktail Farara n Qui by no Casi Bay d rts Mon Pub, Gran competition was hosted at the Spo Challenge was Renita Martin, from Co. Ltd. The 1st Prize winner of the 2011 nses paid d prize of $1,000USD and an all expe Blue Waters Hotel. She won the gran d title were onal finals. Her winning cocktails trip to Jamaica to compete in the regi 1919 ra ostu Ang ring ra Rum and ‘Sunset’ featu ‘Wadadli Kiss’ featuring Light Angostu ings of Angostura Aromatic Bitters. lash used tails cock rum. Of course both
Henson Destin Sandals Grande Antigua Resort
Carrie Rynar Verandah Resort & Spa
Kason Tapper Hermitage Bay
Monique Williams Dale Thomas Verandah Resort Hotel s Water Blue & Spa
Felicia Brown Verandah Resort & Spa
Daniel 'Timmy' Thomas, Pepperz â€˜nâ€™ Lime Restaurant Pierluigi Casale, La Bussola Italian Restaurant Jermain Dyett, Coconut Grove Restaurant
Quin Farara & Co. Ltd. Tel: (268) 462 3197
As you explore and travel around Antigua, you will discover many mouthwatering delights...
LOOK OUT FOR! 1. PM’s Fruits & Vegetables, Mathews Road, All Saints Village, Open 7am-8pm daily.
2. Fresh Bottled Coconut Water & Fruit Salad stall, Sir George H. Walter Highway, St. John’s. Open daily 3. Janet’s Fruit & Vegetable stall, main road between Christian Valley Agricultural Station & Bolans Village 4. Hessie Thomas Fruit & Vegetable stall, main road between Christian Valley Agricultural Station & Bolans Village 5. Sugar Cane sellers, All Saints Village
6. Carvella’s Cook Shop, opposite Gibsons, Crabbe Hill Main Road 7. Hammer & Shanee’s - Under the Tent, Local Lunches, outside Jennings Secondary School, Jennings 8. Chris on ‘d’ Grill, Jerk Pork & Chicken, Shrimp, Lobster & Fish all from the grill. New location, next to Free Spirits Bar, opposite cemetery, Friars Hill Road.
9. Emily’s Hot Spot, Friday & Saturday BBQ, Soup & Local Seafood Lunches, Friar’s Hill Road, football pitch next to West Indies Oil 10. Hail Sellasie Vegetable Stall, Cobbs Cross, Falmouth Harbour 11. Bridgette’s Bar & Eatery, Cedar Grove Main Road, towards Hodge’s Bay. Open 4pm until... Monday - movie night, Friday & Saturday groovy night, Sunday - sports evening. (268) 770 8409 12. Saturday BBQ Grill & Soup Stop, opposite Oasis Plant Nursery, Longfords Main Road.
Galley Bay Chefs Cook-off
Chefs Helping Chefs
visit Antigua for Hospitality Training and a
Chefs COOK-OFF Founded by Chef Jeffrey Rotz CEC®, CCE®, AAC, the Chefs Helping Chefs Company started in 2006. The company, based in Florida, USA was formed in order to assist those within the hospitality industry with Food Safety, Education, & Training. The prestigious Rosewood Resorts and Hotels were Chef Rotz’s first Caribbean clients, but since this fateful launch over the years he has made resort visits and conducted training sessions throughout the Caribbean. He has visited some of Antigua’s finest resorts including Jumby Bay Resort, Hermitage Bay, Cocos Hotel and Galley Bay Resort & Spa. He works with resort staff in many areas of development, from refresher courses in food hygiene and safety to designing team-building exercises. He also works with supervisory and management staff to implement better cost control measures and record keeping procedures.
A member of the American Culinary Federation (ACF) Chef Jeff Rotz is a qualified educator trained to assist chefs complete ACF Certification. ACF certification is not only a benchmark for personal and professional achievement, it has also become recognized as a standard of excellence in the industry. This summer in Antigua, Executive Chef Verman ‘Dezi’ Banhan
from Hermitage Bay Resort completed his theory examinations to become an ACF Certified Executive Chef® with the assistance of Chef Rotz along with visiting Chef Matthew Dennis (also from Florida). Next year Dezi hopes to complete his practical examinations to gain full accreditation. Chef Rotz and Chef Matthew Dennis also spent a week working with Executive Chef Andrew ‘Stan’ Baxter and his resort staff at Galley Bay Resort & Spa. Among general training and refresher courses the resort also hosted the 1st Galley Bay Culinary Cook-off. 12 members of staff competed against each other in an “iron-chef” style tournament. Chef Stan explained, “Since we had qualified instructors on hand, I decided to take advantage, and use one day to do a mystery basket challenge for anyone brave enough to have a go. The intention was to let my chefs “off the leash” and let them prepare something in their own style. Having done several
Galley Bay Chefs Cook-off
With the global upsurge of incredible culinary programming on our televisions, everyone, whether an industry professional or just an enthusiastic foodie, potentially knows a lot more about the food service industry, food preparation and presentation. And so the general public expect Culinarian Professionals to live up to, and surpass their expectations. Chef Rotz leads by example; he teaches and inspires professionals in the industry to feel that it is essential they improve their culinary competence and provide quality of service to all their customers.
Galley Bay Chefs Cook-off www.foodanddrink-caribbean.com 16
competitions myself, I know how much fun they are and how it can boost your morale and the morale of the team as well. It was great to see the competitors rooting for each other, looking to see, (in their opinion) who had spanked who!” The contestants were given a selection of mystery ingredients and 1 hour to design, prepare and present two servings of a main course dish. Chef Stan continued, “ I have already started looking at more sessions for 2012, as well as training specifically tailored for food service and beverage production/service. Training is one of the keys to success in this industry and I look forward to organizing more events in the future.” The 1st place winner was Jamal Warner who became Galley Bay’s “Mr Iron Chef”. He also happened to have won the “Julian
Waterer Young Chef Prospect for 2011” for the Antigua Hotel & Tourist Association. Well done Jamal! In 2nd place came Roselyn Cobis and in 3rd place Carolyn Michael. There was also a special award given to the team motivator and mentor Galley Bay Sous Chef David Browne. The other participating staff were; Nyieca Hill, Sandra Paul, Keita Josiah, Shayne James, Steven Hylton, Kevin James, Collin Matthias and Jermaine Samuel who all wowed the judges with their creativity and expertise. Congratulations to everybody striving to elevate and showcase the strength of Antigua & Barbuda’s culinary industry. For further information on the American Culinary Federation Certification and the work of Chefs Helping Chefs visit: www.chefshelpingchefs.com
Gadgets & Tools
Commercial Kitchen Equipment
Uniforms & Shoes
We’ll supply all your
Commercial & Domestic Kitchen Requirements Chef’s World has the perfect recipe for making life easier in the kitchen. We’re Antigua’s first and only one-stop store for the professional hotelier, restaurateur and home cook. We’re available 24/7 for those unavoidable emergencies, breakages or unexpected dinner guests. From kitchen design to slicing the steak on your plate. If you love cooking, you’ll love Chef’s World.
KITCHEN GADGETS & TOOLS • CHEF’S EQUIPMENT • BLENDERS & FOOD PROCESSORS TABLEWARE • RANGES, DEEP FAT FRYERS & REFRIGERATION • BAKEWARE • PICINIC SETS Chef’s World, Gambles Medical Centre, Friar’s Hill Rd, St. John’s Tel: +1-268-560-CHEF (2433) | Cell: +1-268-726-3233 email@example.com | www.chefsworldantigua.com
North Coast & Environs
The Cove Restaurant Blue Waters Caribbean Resort, Boons Point, Soldiers Bay, St Johns,
T: Tel: (268) 562 2683 | F: (268) 462 0293 | E: firstname.lastname@example.org | www.bluewaters.net
The Cove Restaurant, situated at Blue Waters luxury resort, is one of Antigua & Barbuda’s leading fine dining restaurants. Enjoying an exclusive location overlooking the northwest coastline, the restaurant offers some of the most breathtaking views to be found anywhere in the Caribbean. The architecture embraces traditional and contemporary styles tailor-made for elegant dining, with flaming torches providing a dramatic entrance.
The new menu has a distinctly Asian flavour, presenting finely executed starters such as the attractive Indonesian gado gado salad and the delicate tuna, wahoo, salmon sashimi. Main courses follow with the same panache and include nightly specials along with the à la carte menu. Try the aromatically spiced Thai green tilapia fish curry or the excellent Vietnamese crispy pork served with rice noodles with a sweet & sour sauce. More traditionalist diners may enjoy the equally enticing seared Black Angus sirloin steak with woodland mushrooms and a red wine sauce or the oven roasted duck with glazed vegetables and a Temple orange ginger sauce. Outstanding desserts will lead you into temptation with the tempura of banana dusted with cinnamon icing sugar, together with other tantalizing finales. The Cove is one of the finest venues for wine lovers, where food and wine pairing is taken seriously, and the impressive wine list is assured. The list covers classic champagnes to unusual vintages, with everything else in between. Complete your evening with a drink from the classic bar where expert staff will be happy to mix the cocktail of your choice. The Cove Restaurant’s spectacular setting, enticing menu and warm ambiance blend perfectly to make it a top culinary destination for both residents and visitors from around the world. Open for dinner Thursday-Monday (closed Tuesday & Wednesday), Sunset cocktails from 5.30pm & dinner from 6.30pm, last orders 9.45pm.
Le Bistro French Restaurant T: (268) 462 3881 | F: (268) 461 5543 | E: email@example.com | www.lebistro-antigua.com
North Coast & Environs
Hodge’s Bay, St. John’s
Now celebrating their 30th anniversary, Le Bistro was not only the first authentic French restaurant in Antigua, but it remains one of Antigua’s most frequented restaurants. Eating here is close to seamless, luxurious perfection, thanks to supremely polished service and food that is guaranteed to create a rapturous response. On entering, you’ll enjoy a real sense of occasion. The elegant, tropical surroundings of the restaurant’s dining room and bar are irresistibly alluring and beautifully romantic.
The worldly wine list is definitely designed for genuine wine lovers and excels with superb French vintages and champagnes. Duke Thomas, the knowledgeable bartender, serves apéritifs, digestifs and a full range of cocktails mixed with quality spirits. Rest assured your evening will be filled with French chic and Caribbean zest, as Le Bistro always puts luxury on a plate. Open all year round Tuesday - Sunday from 6:30pm. Last orders at 10:30pm. Closed on Mondays.
Dainty pre-dinner appetizers set the scene before hot or cold hors d’oeuvres, soups or salads start your meal. Personalised service is an unrivalled bonus. At Le Bistro, every guest is served impeccably and there are several menu options that are personally finished tableside. These include the delicate whole Dover Sole meunière and the flambéed crepe suzettes. The menu offers more classic French repertoires from the cassoulet of velvety escargots served with baby vegetables and a punch of ginger, to the timeless Black Angus beef tenderloin grilled to your perfection with a choice of Beaujolais, Béarnaise, mushroom or peppercorn sauces. Chef Patrick’s versatile style allows him to combine Caribbean and Asian influences into his menu. For example the duo of fresh salmon and tuna sashimi with a Wakami salad is perfectly balanced, while the Antiguan lobster medallions are partnered with a delicate champagne saffron sauce. Vegetarian diners will not be disappointed and there are always tempting daily specialities. Philippa’s handcrafted desserts are always to die for.
Cecilia’s High Point Café
North Coast & Environs
Dutchman’s Bay, Coolidge
Russell’s Bar & Seafood Restaurant Fort James Beach, St. John’s
T: (268) 562 7070 | E: firstname.lastname@example.org www.highpointantigua.com
T: (268) 462 5479 | C: (268) 728 1998 E: email@example.com | www.russellsfortjames.com
Cecilia’s exudes island sophistication, yet the casual setting in a beautifully restored chattel house emits a relaxed atmosphere. From the pretty antique furnished verandah, guests are treated to fabulous ocean views beyond the picturesque white sandy beachfront. The freshly prepared bistro menu is as appealing as the location. Cecilia’s expert chef serves delicious temptations from shrimp & avocado salad, to fresh ravioli. Favourites include the fillet of salmon with a dill sauce, fresh red snapper & Swedish hash. Dessert is a must; choose from a wide range. The imaginative drinks list includes homemade lemongrass tea, Absolute Pear cider, an excellent old fashioned rum punch, plus a quality selection of wines, premium spirits and champagnes. The ultimate ‘barefoot chic’ venue, check-in here before you leave island. Just 2 mins from the airport with free WiFi internet, beach loungers and a shower to freshen up before you leave. What more could you ask for? Open Friday-Monday from 12:00pm for Lunch . Dinner Monday & Thursday evenings. Closed Tuesday & Wednesday.
Antiguan heritage site Fort James is home to the sympathetically renovated Russell’s Bar and Seafood Restaurant. Steeped in history, the fort dates back to the early 18th century, offering unrivalled views of the entry route to St. John’s Harbour. Be there with your camera as the sun sets. Russell Hodge whose untimely passing rocked the nation founded the restaurant, but his legacy lives on led by his charming daughters Gail & Danielle who continue to run this legendary establishment. Relaxed live music sessions, weekly and special events continue throughout the year including live Jazz weekends to entertain guests. On Saturdays enjoy a traditional local menu, (during the summer months accompanied by school steel bands). Indulge yourself in the Caribbean inspired seafood selection. Start with a bowl of freshly steamed cockles in white wine sauce and continue with the spiced whole red snapper or traditional Barbudan grilled lobster. By day or night, this is a most stunning venue. Russell’s can be booked for weddings and private events. Open: Wednesday-Sunday from 11:00am - 11:00pm
La Bussola Italian Restaurant Runaway Bay, St. John’s
North Coast & Environs
T: (268) 562 1545 | C: (268) 726 5559 | E: firstname.lastname@example.org | www.labussolarestaurant.net
Creating an experience of sheer intimacy, La Bussola possesses all the elements of a great upscale Italian restaurant. From their attractively crafted food and keen attention to detail, to the stunning surrounds and the staff’s perfect manners, these add up to a most enchanting dining experience.
The family owned and operated restaurant was founded by Chef Omar Tagliaventi who grew up with his brother and restaurant co-owner, Cristian in the Umbrian countryside of central Italy. Omar’s menu is designed to inspire a symphony of tastes. Appetizers like the Antipasto “Dolce Vita”, a fresh fish & seafood salad, are classic. Supremely balanced main courses include fish, meat and vegetarian choices, and fresh lobster dishes. Desserts are also impressive. The cheesecake with wild berries & white chocolate and the traditional Tiramisù alla Siciliana are both exceptional. New on this year’s menu is an amazing range of authentic stone baked Italian pizzas. The wine list is a cosmopolitan mix of over 100 wines, covering a full range of Italian and French classics, New World, Champagne and sparkling wines. With their friendly and attentive staff the brothers ensure patrons have a pleasurable dining experience in elegant surroundings. Opening for Dinner all year round. 6 days a week. Reservations are recommended. Dinner is served every evening except Sundays when brunch is served from 11:30am to 5:30 pm. Lunch service is by reservation only, call in advance to book a table.
The restaurant has a beachfront garden that leads onto Runaway Bay, with a shaded gazebo and relaxing sun loungers. The elegant covered garden dining-terrace has intimate lighting and sensual floating fabric decor. Inside or out this is the perfect setting for client entertaining for any occasion, from casual alfresco lunches to quiet and cozy dinners for two. Seating arrangements can accommodate large parties and private events.
Choose An Ethical
Text and photographs by Eli Fuller, Adventure Antigua
These days choosing what seafood to order from the menu can have as much to do with your ethical position as your taste buds, and having good information about what’s on offer will help you enjoy your meal that much more. I remember taking Environmental Science as an elective in university back in 1989 and hearing about why certain fish stocks had plummeted. It all had to do with ‘supply and demand’ as is the case with most things, I guess. But the main message was that historically, seafood was eaten only by people who lived close to the sea. Now with modern supply chains, refrigerated storage and other technological advances even people in Allen, South Dakota, 1,024 miles from the nearest shore, can have fresh seafood whenever they want it. The demand often outweighs the supply. You will find many different types of seafood on the menu in Antigua, some more “eco-friendly” or sustainable than others. What makes particular seafood sustainable? Seafood that is caught in a way that will not jeopardize the survival of the species or the eco system from where it is taken is considered sustainable, but there are other considerations that have to do with the ecological footprint of that seafood. The ecological footprint would partially have to do with the method of harvesting, whether the
seafood was imported, and how far it has been shipped. This is very hard to figure out for imported seafood as we don’t usually have that information when it arrives in Antigua. For people living in the USA there are some great guides on sustainable fish and seafood. There has been considerable research done on the status of different fish species and what harvesting methods should be used in order to catch that species sustainably. Here in the Caribbean we can use some of this research to help us decide what to eat and what to avoid. The Environmental Defense Fund has a great seafood guide online and there are even similar ‘apps’ these days for your smart phone.
If you really want to eat responsibly ask your chef where the fish comes from and ask if they know if the fish was caught by rod and reel. If these species were caught locally on rod and reel then the chances that there was by-catch (fish caught inadvertently with the main catch) is almost nil. One of the big problems with eating tuna these days is that most tuna is caught in nets or on long lines. It’s almost impossible to catch fish in nets without killing other species
Left: Line caught Yellow Fin Tuna Right: A freshly caught Wahoo being filleted dockside.
Although imports such as salmon, US caught shrimp, and squid can be labeled eco friendly, I think that it’s best to eat locally caught “pelagic” or open ocean species that reproduce quickly. Such species are Atlantic yellowfin tuna, blackfin tuna, wahoo, dolphin fish (mahi mahi), rainbow runner, and some mackerel species. While most of these fish are available in Antigua & Barbuda much of what you will find in restaurants is imported to meet growing demand.
ethical catch-of-the-day www.foodanddrink-caribbean.com
in the nets as “by-catch”. By-catch fish often happens to be endangered animals. There is quite a big community of fishermen here in Antigua that catch pelagic fish with rod and reel and some restaurants try to purchase only from these fresh sources. If you support these eateries then you will be helping the environment too. It is the opinion of local marine biologists and environmentalists here in Antigua that shelf and inshore fish are not currently being caught in a sustainable way. These species include all reef fish and could possibly include deep-water snapper and grouper. At the moment lobster and conch also commonly fall into the unsustainable category, as there are no closed seasons, and size restrictions are poorly monitored. Their diminishing numbers attest to this. Setting up well managed Marine Protected Areas as well as open and closed seasons with carefully managed size limits will help create sustainable fisheries and make some of the species mentioned above “eco friendly”, but for now if you want sustainable seafood on your plate your best choice would be pelagic species caught by rod and reel.
Eli Fuller is an Antiguan Adventurer: the owner of Adventure Antigua Eco Tour, a member of the Environmental Awareness Group, a keen fisherman and sailor and a water sports enthusiast. Follow Eli and his Antiguan adventures at: www.antiguaisland.blogspot.com
Above: Net fishing can endanger other species caught as ‘by-catch’. Below: Live juvenile conch on the seabed.
CURTAIN BLUFF Antigua . West Indies For 50 years, Curtain Bluff’s extraordinary level of amenities and service has set the standard for excellence throughout the Caribbean, and the resort has been consistently ranked among the finest in the world. On a private peninsula on Antigua’s south shore, Curtain Bluff offers a quietly elegant alternative to most other contemporary beach resorts. The resort’s exceptional facilities include a championship tennis centre, a squash court, fully equipped watersports, and fitness centres. There are two restaurants, both boasting the finest food and service in the Caribbean. At the open-walled Tamarind Tree you’ll experience legendary cuisine, live evening music and dancing, and a world-class wine cellar with 25,000 bottles of vintage wine. The Beach Café & Bar is where barefoot-casual lunches are enjoyed, just footsteps from the water’s edge. “Curtain Bluff ranked the top resort in Antigua and one of the top 10 resorts in the Caribbean” Travel + Leisure magazine, 2011
Reservations required for lunch and dinner.
Laid-back luxury for an all-inclusive price P.O. Box 288, Antigua, West Indies T: (888) 289 9898 Toll Free T: (268) 462 8400/1/2 . F: (268) 462 8409 E: email@example.com
North Coast & Environs
Dickenson Bay, Between Buccaneer Beach Club & Marina Bay Apts. T: (268) 724 1166 or 721 2343
Pepperz ‘n’ Lime Dickenson Bay, Antigua Village
T: (268) 560 2334 | E: firstname.lastname@example.org
T: (268) 562 8235 | E: email@example.com www.pepperznlime.com
Chippy Antigua features traditional English fish and chips. David and Jane offer a delightful dining experience from their colourful chippy van. Dine under the stars seated in a Caribbean setting by the lagoon, yards from the sea or enjoy your food to take-away.
Welcome to Pepperz ‘n’ Lime, a fusion of flavours and fun where we like to keep the energy levels high. Here at our beach bar and restaurant, we cater to all who are young at heart and wish to spend a stimulating day or night with us.
Voted absolutely the best fish and chips, thanks to David’s secret batter. Bet you can’t resist the sinfully delicious lobster bites!! Scampi (shrimp), sausages and homemade meat pies with gravy all served with chips. You can also pick up excellent, authentic Indian curries and add sides of mushy peas, coleslaw, chips and gooey chocolate brownies to any meal. The Chippy bar also serves a full range of beverages.
Eat by the beach in front of the awe-inspiring Caribbean Sea. Choose from a menu filled with Hispanic and Caribbean variations of seafood, wraps, finger foods, salad, Mexican sandwiches, sizzling fajitas and enchiladas. All salsas, dips and dressings are made from scratch each day, keeping things fresh and flavourful. Spend the day with us; eat, drink and relax on our sun lounge chairs. Listen out for the bell; we serve surprise specials every day. So why not come and enjoy the freshest food, the best cocktails and the biggest smiles.
Look out for new additions to the Chippy menu! You WILL keep coming back for more!!! Informal and kid friendly. Have Fish Will Travel!!! Chippy Antigua van can be hired for private functions. Open all year round. Wednesdays and Fridays evenings between 4:00pm-9:00pm.
Join us for our DJ nights, Beach parties on Sundays, Tequila games and much more. Open from 11:00am daily, serving drinks, lunch and dinner.
Coconut Grove Dickenson Bay, St. John’s
Executive Chef Jean François Bellanger shares his poetic flavours with you, using the freshest and finest ingredients – sourced locally wherever possible. His well-balanced and varied menu offers children’s and “The Spa Cuisine” vegetarian options. Speciality dishes include the Pan Seared Red Snapper, Jerk Pork with Tamarind sauce, or the Dickenson Bay Lobster flambé with Antigua Black Pineapple and Cavalier Rum sauce. Try also the eponymous Coconut Grove Coconut Shrimp and the Caribbean Seafood Chowder. The restaurant pays great attention to detail, recognising that fine linen, good tableware and quality service elevates a good meal to one of memorable proportions. Opening Hours: Open for Breakfast, Lunch & Dinner seven days a week. Coconut Grove is open all year round, they never close.
Visitors from around the globe continue to be seduced by Coconut Grove’s picture perfect beachfront setting. With it’s enviable position, this time-honoured beach bar and restaurant is a must on your agenda. Visit at any time of the day or night. By day you can enjoy the aquamarine sea and powdery white coastline, by night you’ll marvel at the spectacular sunset across the bay. Dining in a cool, friendly atmosphere makes for a relaxed experience. The laid-back bar bursts into lively conversation during happy hour. A great place to meet new friends or catch up with old ones.
North Coast & Environs
T: (268) 462 1538 | F: (268) 462 2162 | E: firstname.lastname@example.org | www.coconutgrove-antigua.com
Miguel’s Holiday Adventure Farmers Market Antigua
North Coast & Environs
Prickly Pear island, off Hodge’s Bay
T: (268) 723 7418 | www.pricklypearisland.com
For over 3 amazing decades Miguel’s Holiday Adventure has offered excursions to Prickly Pear Island, a 5-minute boat ride from Hodges Bay. After a delicious breakfast spend time exploring the uninhabited island and snorkelling in the shallow reef, by which time you’ll have worked up an appetite for the West Indian buffet lunch. Incredibly, for an all-inclusive price, the menu rolls out with lobster, fish, conch, chicken, rice and salad. The free bar has both alcoholic and nonalcoholic beverages to quench your thirst. A fabulous, essential tour for everyone young and old. Private excursions for special events available. Departing Tuesday, Thursday & Saturday mornings. Call for departure times and bookings.
Oasis Plant Nursery, Longfords, St. John’s T: (268) 764 3630 E: email@example.com www. farmersmarketabdotcom.wordpress.com
The Farmers Market encourages everyone to buy local goods, and only fresh locally grown produce is sold there. The freshest and best fruits, vegetables, herbs, spices, tasty baked products, also sorbets, tomato sauce, pesto are some of the items produced by the Farmers Market. Fresh eggs are straight from the farm. There is also a selection of locally made jellies, jams, sauces, honey, teas and other items. It is operated by Joanne and Owen. Joanne has been in the food business for a long time and owned a restaurant in Falmouth for 12 years. Owen operates Oasis Plant Nursery and is the President of the National Farmers Group. Call or email your order in advance. Open Tuesday & Friday 7:00am-1:00pm. Pick-up until 4:30pm
Ken’s Club Ltd.
Cassada Gardens, St. John’s T: (268) 481 1324 | F: firstname.lastname@example.org www.kennedysclub.com
Ken’s Club is Antigua’s major members only wholesale and retail company. They trade in wholesale goods which are available to both the public and retail companies. The wholesale warehouse is operated on a self-service basis and sells the following bulk goods: non-alcoholic beverages, liquor, wines, and spirits; non-perishable items, cleaning detergents, kitchen equipment, Häagen-Dazs ice cream, outdoor products, pet foods and much more. Ken’s Club has a dedication and desire to source better quality wholesale products for less than the competition. Enjoy a meal in their on-site restaurant. Join Ken’s Club today (membership for over 18’s). Open Mon-Thurs, 8am-6pm, Fri & Sat 8am-7pm.
Restaurant & Eventz Catering
Ilan Chefs Restaurant & Eventz Catering
Ilan Chefs is a great place to stop off for a quality local Antiguan breakfast or lunch with a little international influence. Chicken, snapper fish, pepperpot, ducana & salt fish, jerk pork, served with rice, steamed veg. and salad – all for between $15-20ecd! Also try their traditional conch or goat water. Conveniently inside Ken’s Club – ‘cash & carry’ shopping centre, you can shop at the same time. The Ilan Chefs catering service is used by some major clients which testifies to the level of their standards. Private weddings, functions and finger foods are provided effortlessly from this very experienced and professional chef and his team. For top quality local food, taste here. Open Mon-Sat, 8:30am – 5:00pm
Terrence Looby’s hospitality career began in March 1991, with a humble start as a dishwasher with Antigua Catering. But by November he and his colleagues were given notice. While his colleagues left the premises Terrence decided if it was his last day, he would make it his best. He continued his duties, washed down the kitchen and left. Two weeks later he received a call from the management of the company who were so impressed with his work ethic they re-hired him. Terrence was soon promoted to baker and never looked back. He attended courses, went to Johnson & Wales University – College of Culinary Arts, and pushed his culinary education and practical skills. In 2001 he joined ‘The Beach Restaurant’, then he moved to ‘The Sticky Wicket’ and was then transferred to ‘The Pavillion’. When this restaurant closed, Terrence heard of an opportunity at Sandals Resort and was again hired on the spot. From here he moved to Carmicheal’s Restaurant where he worked as the Sous Chef. Then Terrence leapt at the chance to become head chef at The Sticky Wicket until its recent closure, which led to his decision to go it alone. Within a short period his new business Ilan Chefs Restaurant & Eventz Catering had opened and secured some major catering contracts with a series of event catering jobs. Humble, but confident, Terrence’s experience is paying off. He insists that “Hard work pays off when you put your best forward. You never know who’s watching or who you are serving so I always cook with love. I have served the American congress when they visited Antigua and ate at The Pavilion and I serve a local person with the same respect. Everyone is important. Referrals and returns are the most important part of building a business. I never stop learning and research changing food trends. The rules are always being re-written. And every chef should learn their figures; quantity costing is an important asset.” Wise words from a well-travelled local chef.
Chef Terrence Looby
Ken’s Club Ltd. Cassada Gardens, St. John’s. T: (268) 725 4874
Spinach! Café Cedar Valley Golf Club, St. John’s
Ice Capades $$
T: (268) 462 0161 E: email@example.com
Friars Hill Road, behind Royal Palm Plaza | T: (268) 562 3844 or 462 0311
Spinach! Café is located at lovely Cedar Valley Golf Club just north of the capital St. John’s. Our hospitable Italian chef offers a delicious affordable menu that includes: • All-day breakfasts, toasted Panini, crispy fresh salads, succulent burgers and daily lunch specials. • Traditional stone-baked Italian pizzas • Fresh pasta dishes • A selection of international white, red, rose and sparkling wines • Fresh coffees The restaurant also has FREE Wifi Internet. Cedar Valley is a par 70 course set amidst mature tropical trees with stunning vistas, and hilltop views of the Caribbean Sea. Just perfect! Mon-Sat 8:00am-7:00pm. Sun 9:00am-5:00pm
Set in a colourful chattel house, Ice Capades is charming and inviting. You’ll be spoilt for choice with 16 flavours of ice cream, also yogurt, milkshakes, ice cream sodas, deli sandwiches, Caribbean lunch and soft or alcoholic beverages. The fantastic play park is well manicured and full of fun furniture for kids to play on. Whilst the children seesaw, play on the slide or in the Wendy house, adults can relax whilst keeping a watchful eye. This cool oasis feels far away from any bustle. It’s perfect to catch up on lunch, have a snack, or just unwind from the day’s happenings. Private parties welcome; we can cater for your party and have a waterproof tent. Open daily 11:00am-6:00pm Fridays till 7pm. Closed Sunday except by reservation.
ST. JOHN’S CENTRE www.foodanddrink-caribbean.com 30
Ice Cream Parlour & Deli firstname.lastname@example.org
Natural Food to Go Opp. cemetery, Friars Hill Rd, St.
John’s. E: email@example.com T: (268) 783 9008 | T: (268) 725 3666
A new partnership business between Sarah Evan-Wong and Indy Little, who have in the past worked for the island’s most celebrated restaurants, have joined forces to open their own roadside eatery with a difference. Built on buying from local farmers and the agro community, their affordable all-day menu includes healthy egg-white or regular omelets and Trini doubles. For lunch there are rotis, veggie wraps and burgers. Every day features local lunch specials including stewed fresh fish, pork or chicken, lasagna, and tasty soup specials. Where possible gluten-free and organic products are used. Drinks, cookies and cakes are sweetened using fresh local honey. If you stop by once, you’re be back for more. Open Tues-Sat 8:00am-5:00pm.
Table D’Hôte Friar’s Hill Development, St. John’s
Café Bella Village Walk Centre, Friar’s Hill Road, St. John’s
T: (268) 46-BELLA (462-3552)
Be prepared for a genuinely different culinary experience. Join your hosts Nichola & Jacques for a delicious lunch or dinner in the beautiful surrounds of a lush tropical garden. Literally translated Table d’Hôte means “host’s table”, a French term derived from a meal served to guests at a homely gathering. This dining event allows for a tranquil, exquisite and affordable meal that doesn’t compromise on quality. Expect to be offered a concise 3-course menu comprising of whatever is fresh and in season, along with weekly year-round specials. Mondays, enjoy succulent suckling pig served with a glass of ti’ punch. Wednesdays, melt off the bone lamb shank is served with a mojito cocktail. Fridays is Caribbean curry night (fish, shrimp and beef), which can be served with a bottle of wine. The perfect end to the week. Come out to a leisurely lunch or an informal dinner with friends. Whenever you visit you’ll be impressed and be sure to return again. Because of the intimate nature of the restaurant it is important that you reserve in advance. Open Monday for dinner only. Tues-Sat for lunch and dinner.
Café Bella is a bright modern café, with instant visual charm. Whether you are in conversation on the outdoor terrace or reclining in the air-conditioned dining lounge you’re never more than a few feet from tasteful island artwork.
ST. JOHN’S CENTRE
T: (268) 560 3534 | C: (268) 764 3534 E: firstname.lastname@example.org Facebook: Nichola Lucas
It’s a hive of perpetual activity from morning till early evening. Great value lunches are a big draw, especially during weekdays when business owners, office workers, tourists and students converge for daily soup specials, crisp healthy salads and homebaked baguette sandwiches. Not forgetting hearty lasagna and shepherds pie amongst other daily specials. The all-day availability of omelettes, pancakes and a full Bella breakfast is fantastic, especially for a lazy Saturday afternoon. Sandwiches, meals, cakes, muffins and pastries are all prepared on the premises, which ensure they are fresh and made to order. There is a large selection of coffee beverages, herbal teas, ice cold drinks, beer and wine. Enjoy easy parking, WiFi internet and ‘Izza Bella Style’. Open Monday–Friday 8:00am–5:30pm. Saturday until 4:00pm.
FRANK B. ARMSTRONG
rank B. Armstrong (Antigua) Ltd. is a leading wholesale and distribution company in Antigua & Barbuda with an energetic staff complement waiting to serve you. Established in June 1962, Frank B. Armstrong moved its place of business several times around St. John’s before settling in 1996 at its present location on the Sir Sydney Walling Highway, away from the hustle of St. John’s. This local company provides a free islandwide delivery service for all the brands they represent. Seven Seas, Cadbury Adams, McVities, Georgia Pacific, Ovaltine, Twinings, Chemtron, Carr’s, GlaxoSmithKline and Weetabix are some of the premium brands that fall under the umbrella of this successful company.
Over the years, Frank B. Armstrong has stood firm in its pledge to give back to the Antiguan & Barbudan community primarily through education, culture and sports. We have dedicated our time and resources to various literacy initiatives such as the Haliborange Rotaract Spelling Bees, the National Literary Festival, T. N. Kirnon Literary Fest and Wadadli Pen Challenge to name a few.
Equally, we maintain our commitment to the nation’s summer festival, Carnival, as well as sporting activities on a school and community level. Cycling, football, netball, track & field, body building, basketball and cricket are some of the disciplines that have benefited from our sponsorship over the years.
Frank B. Armstrong (Antigua) Ltd. stands firm in their pledge to give back to the local community through education, culture and sports.
Various awards have been bestowed on this indigenous company for the numerous philanthropic endeavours undertaken throughout its history. We are cognizant of the ever present need to assist the less fortunate and develop programmes that foster the progression of our nation, particularly wholesome activities that contribute to that of national youth development.
Delightful Bar, Restaurant & Chinese Kitchen St. Mary’s Street, St. John’s | Old Parham Road, St. John’s
T: (268) 462 5780
| T: (268) 460 1688
This well-designed Chinese restaurant is a favourite. Delightful has gone about its business consistently building on their reputation. Mr Yang, the owner has over 20 years experience serving Chinese food in Antigua and now has 2 well-established branches. Inside the purpose built downtown restaurant well-spaced tables, oriental art and artefacts adorn the main dining room. The restaurant appeals to tourists and local guests. It is perfect for business lunches and has a private dining room. The Chinese Kitchen branch is a local take-away with limited seating appealing to students and the local market. At both branches the menu showcases the country’s regional cuisines, taking in traditional Cantonese specialties such as pan-fried dumplings and sizzling dishes as well as fiery options from Szechuan like the spicy Kon Pao dishes. Also served are a full range of Chinese starters, vegetarian options, seafood and meat dishes. Attentive, polite staff effortlessly ease through service making these ‘Delightful’ restaurants to visit at anytime. Mon-Sat, 11:00am10:00pm. Delightful Restaurant also open Sundays 5:00pm-10:00pm
Opening Hours: Monday-Friday 8:00am – 4:00pm Sir Sydney Walling Highway, St. John’s Tel: 1 (268) 462-5788/9/462-0181 | Fax: 1 (268) 462-2211 Email: email@example.com
ST. JOHN’S CENTRE
Classic Sportsbar & Nightclub ZDK Car Park, All Saints Road, St. John’s
Classic Jerk Center ZDK Car Park, All Saints Road, St. John’s
T: (268) 562 7086 or (268) 784 0963
If you are looking for some sizzling hot fun, then the Classic Sportsbar & Nightclub is for you! It is the hottest new sports bar and nightclub bringing you the finest in Jamaican and Caribbean dancehall and reggae music every week. Classic Sportsbar & Nightclub features a spacious, covered wooden deck to chill out in the open-air, play some pool and talk amongst friends. Inside is a great sports bar lounge with slot machines, and the well-stocked bar serves Jamaican drink specials. Also there’s an exclusive air-conditioned VIP Lounge, which has its own bar, music set and stage with pole dancing. There always plenty of action with showers on the stage to cool the girls down and keep it clean. You’re certain to have the most fun a person can have with their clothes on! Everyone has a good time in a relaxed atmosphere, and the private room can be hired for hen or bachelor parties, private functions and events. Happy hours turn into ‘Classic’ Party Nights. Over 21’s only. Open 7 days a week, all year round. 4:00pm until late.
Welcome to The Classic Jerk Center, one of the secret gems of Antigua. Tucked away at the start of the All Saints road leaving St. John’s you will find yourself transported into a little hub of Jamaica. The distinctive gold, green and black colours of the Jamaican flag are sure to catch your eye and the irresistible jerk-scented aroma of coal fuelled BBQs are sure to draw you inside. On the menu is real ‘yard style’ jerk chicken and pork with a deep spicy flavour, served with lashings of homemade jerk sauce.You will also find daily specials of curried goat, stewed oxtail with butter beans, curried tripe and fish. Your meals are served with either ground provisions, plain rice or Jamaican rice & peas cooked with coconut milk. Additional extras include the Jamaican National Dish – Ackee & Saltfish also fried fish, festivals, burgers, fries and salad. Meals can be eaten on site, while you are entertained by the latest dancehall tunes, or you can take your food away. There is also a local delivery service for large orders. Visiting the Classic Jerk Center is the next best thing to visiting Jamaica yourself! Open 7 days a week from 8:30am until...
ST. JOHN’S CENTRE
T: (268) 788 7099
New Thriving Chinese Restaurant Main Restaurant: Sir George H. Walter Highway, St. John’s - T: (268) 562 0046 Long Street, St. John’s - T: (268) 462 4611 and All Saints Road, St. John’s - T: (268) 562 6968
ST. JOHN’S CENTRE
Welcome to a new experience in Chinese Cuisine.
The chefs at New Thriving certainly bring their broad cooking talents to the table, and they exhibit this in the substantial, but ‘easy-tofollow’ menu. It offers everything from Steamed whole red snapper fish to Honey garlic chicken and Lemon chicken. You’ll also find Cantonese-style specialties like the Spare ribs and Sweet and sour pork. There’s also a full contingent of Szechuan favourites like the Spicy pork and Mapo tofu. The traditional specials are served with fried rice, white rice, chow mein or french fries. All foods are cooked in 100% vegetable oil. Hot and Spicy dishes can be altered according to your requirements. Important to note is the Weight Watchers Menu, which uses all natural sauces and steamed rice, which has no cholesterol. On this menu the Tofu is cooked with No Oil! Instead food is cooked with a mix of steamed vegetables and a natural garlic sauce (a secret Chinese skill). New Thriving offers both an eat-in and takeaway service. Parties and banquets are catered for as well as VIP reservations. The main restaurant is located 2 minutes from the Airport where you can expect a lively atmosphere. A second restaurant is situated in the heart of downtown St. John’s. New Thriving continues to expand its cuisine and have a grocery store at their All Saints Road branch. Open all year round Monday-Saturday from 11:00am - 11:00pm. Closed Sundays.
When you enter through the doors of the New Thriving restaurant, you are entering into the enchanting kingdom of dining styles known as Szechuan and Cantonese cuisine. New Thriving has offered a new experience in Chinese cuisine since 1998. Proprietor Raymond Yhap and his wife Anna have deep culinary roots which are evident from their mouthwatering menu.
The Captain’s Table Point Fishery Wharf, St. John’s
T: (268) 772 0116 or (268) 788 8707 firstname.lastname@example.org
ST. JOHN’S CENTRE
T: (268) 779 7207 or 562 3474
S-Whole Foods & Deli High Street, opp. Deluxe Cinema
“Fish to die for”, that’s what the patrons of The Captain’s Table told me when I visited there for the first time. And I have to agree the food is to die for! This new eatery is one of only a couple indigenous lunchtime seafood specialists. The Captain’s Table is located in the Harmonites Steel Orchestra pan yard, next to the Point fishery wharf. From the grill enjoy fresh fish like wahoo, grouper and swordfish. Simmering in the pot, clam or conch chowder, also pumpkin & dhal veg soup. Other specialities include stuffed shellfish, seafood platter with fried snapper, conch, lobster, shrimp & mussels and Wednesdays is ‘Buss-up Shut’ with chicken, conch, shrimp & lobster-shot day. Open Mon-Sat from 11:00am-4:00pm
Vegetarians and vegans sometimes get a pretty raw deal when eating out in Antigua, so it’s refreshing to see this café-style venue paying them due respect and keeping you healthy. S-Whole Foods & Deli is 100% plant based whole foods for your soul. Focus and attention to detail is paid to the ingredients used in each dish. Expect a global mix of flavours, spices and textures in their dishes. The selection changes daily, but you can expect seasoned couscous, beetroot salad, red bean soup, vegan cheesy potato bake, Creole tofu, sautéed vegetables and baked pumpkin. Also try health-kick juices made with local raw ingredients. Who knew healthy food could taste this good. Open Mon-Fri from 10:00am-5:00pm
Bar, Grill & lounge
40 St. Mary’s Street, St. John’s
T: (268) 724 5660 | E: email@example.com E: Shells_pink@yahoo.com
Feel the Antiguan rhythms at Francisco’s Bar just opposite Roti King. This new lounge bar in its first year of trading has everyone discovering it and ‘Irie’ people know this family-run business as the ‘Authentic Ital Lime’. Laid back, relaxed and a chilled haven in the bustle of the city. It’s perfect for a moment’s rest and easy conversation. At lunch, gain sustenance from fresh fish and hearty soups. Most food is vegetarian, but there is a meat and seafood BBQ on weekends. On Saturday evening the pulsating live band plays everything from reggae to jazz to pop. Beers flow, ‘wine’ is poured in glasses and performed on the dance floor. When rum done, fun done, but dem never run out yet! Open Mon-Sat from 11:00am-until
Roti King Upper St. Mary’s Street, St. John’s
T: (268) 462 2328
Mon – Thurs 7:30am -10:00pm Fri & Sat 7:30am - 11:00pm Sun & Public Holidays 10:00am-6:00pm Order by Phone or Fax. Delivery available
Redcliffe Street in the heart of downtown St. John’s, or visit us at our Old Parham Road branch in the Top Ranking Building. Tel: (268) 562 5539 - Redcliffe St. Tel: (268) 562 6860 - Old Parham Rd Fax: (268) 562 5639 | firstname.lastname@example.org
“Savour da flavour!”. Excite your taste buds with the full Trini experience here in Antigua! Open Mon-Thurs 9:30am-12:30am and until 2:30am Fri and Sat.
Additional menu options: Breakfast 7:30am-11:00am Kids Meals Personal PIZZAS Catering Platters
ST. JOHN’S CENTRE
Roti King is a very popular local eatery that serves consistently delicious Trinidadian fare. Their specialty dish is the traditional Roti - made with a curried filling of either beef, chicken, shrimp, conch or vegetables, mixed with spiced potatoes and wrapped in a floured chapatti, called a Roti skin. You can choose from plain or whole-wheat Roti skins. Other famous Trini bites include ‘Doubles’ made with a curried chickpea filling, fried bakes (Caribbean style dumplings), the lightly seasoned potato pie (aloo pie) - add to this a little tamarind sauce for a sweet and tangy snack. All these nourishing snacks and their new tofu burger are suitable for vegetarians. Daily local lunches, burgers and fries add to the choice. Quench your thirst with a glass of local juice homemade with seasonal fruits and roots. The spicy ginger beer is potent, but a refreshing favourite.
SUBWAY® offers a wide range of HEALTHY, tasty, sandwiches, salads, wraps and mini subs made fresh daily. Choose from a selection of gourmet breads, sandwich fillings, fresh vegetables and specialty sauces. Or create your favorite salad, “carb-control” wrap, or value meal. For dessert, choose from a selection of fresh-baked cookies, apple pies, brownies, cinnamon rolls and other tasty treats.
Bouillabaisse with Toasted Garlic Croutons and Homemade Rouille Sauce Chef Daphné - Café BamBula Restaurant, Antigua
Ingredients: Fresh Fish & Seafood 2 lbs (1 kg) fresh whole red snapper, filleted (reserve bones) 2 lbs (1 kg) fresh grouper, filleted (reserve bones) 2 lbs (1 kg) fresh mahi mahi or wahoo fillet 8 oz (225 g) calamari 1 lb (500 g) fresh cockles, (or mussels) 12 fresh scallops 1 lb (500 g) shrimps, peeled & deveined Fish Stock 2 tbsp virgin olive oil Fish bones from the catch 1 large onion 2 cloves garlic, crushed 1 stalk celery 1 large carrot 1 leek 2 sprigs of thyme 1 bay (laurel) leaf 1 glass of dry white wine Few sprigs of parsley 8 cups (2 ltr) water Bouillabaisse 2 tsp olive oil 1 large onion, diced 1 clove garlic, sliced 1 leek, white only, diced
Bouillabaisse continued 1 carrot, diced 1 stalk celery, diced ½ fennel, diced 1 large tomato, diced 1 tbsp tomato paste 2 tbsp Pastis 51 (Pernod) Pinch of saffron threads Zest of 1 orange Salt and pepper to taste Rouille Sauce 2 tsp cayenne pepper 3 cloves garlic, crushed 4 tbsp olive oil 5 oz (150 ml) mayonnaise 5 g saffron threads
Café BamBula Lower High Street, St. John’s
T: (268) 562 6289 E: email@example.com
Café BamBula has the enchanting ability to make you feel that you are in a different world. This idyllic garden restaurant is a perfect oasis to escape the hustle and bustle of St. John’s. An extensive wine list, delicious food and an eclectic Caribbean art shop ‘Island Mantra’ makes for a wonderful experience. The menu is a great combination of fresh fish, enticing salads and succulent meat dishes. Daphne, the classically trained French chef who prides herself on her daily specials including pâte, soups, and delicious roast lamb au jus with gratin Dauphinoise potato. The desserts are also too tempting to miss. A homemade Paul Bocuse flourless chocolate cake, a classic French crème brûlée and more. The bar enhances the experience with fresh fruit juices or for something a little stronger, old-fashioned Antiguan rum punch or mojito are the perfect cocktails. In the words of your host Ellen,”The menu is a French medley with Mediterranean influence set in a classic Caribbean garden atmosphere. It is the perfect harmony between wine and food.” Opening MondaySaturday for lunch, also Friday evenings for dinner.
ST. JOHN’S CENTRE
Method for Fresh Fish & Seafood: Clean and prepare all fresh fish and seafood. Method for Fish Stock: Heat the olive oil in a large stockpot over medium heat. Add all the vegetables and sauté. Add the thyme, bay leaf and parsley and sweat for a few minutes. Add the water and fish bones, and bring to a boil. Reduce heat, add wine and simmer for 30 minutes, skimming the surface of impurities as necessary. Remove from the heat and strain. Method for Bouillabaisse: Heat the olive oil in a large stockpot over medium heat. Add the vegetables and coat with the oil. Add the tomato paste, Pastis 51, saffron and orange zest and combine. Add the strained fish stock and adjust the seasoning. Bring to a gentle simmer and add the fresh fish fillets. Simmer for 5 minutes. Add the calamari, cockles and scallops, and simmer until the shells open. Lastly add the shrimp. Adjust seasoning. Method for Rouille: Combine all ingredients together by stirring briskly. To Serve: Divide the fish and seafood medley between large soup bowls and ladle over the bouillabaisse broth. Grate some Gruyère or Emmental cheese over the broth. Serve with toasted garlic croutons, rouille sauce and a large glass of rosé wine.
Harbour View Bar & Café Redcliffe Quay, Waterfront, St. John’s Harbour
NEW bes BRAN C tof boo H NO ks@ W O PE yah oo. N com
ST. JOHN’S CENTRE
T: (268) 462 2972 E: firstname.lastname@example.org
10% DISCOUNT OFF ANY PURCHASE Present your Food & Drink Guide to Redeem
To help support the local micro-economy we urge all who visit or live in Antigua to purchase something local. And, whilst you are here discover the literary gems at ‘Best of Books’ - reading from Caribbean and further afield.
Offering a new lease of life to St. John’s harbour with a splendid bay view is the The Harbour View Bar & Café. From its vantage point above the Caribbean’s #1 shop ‘Exotic Antigua’, Harbour has a location which is pretty hard to beat. It’s the only waterfront Bar and Café downtown and its elevated position allows patrons to spend time in the lounge area and enjoy the cooling trade breezes, while watching the world go by. Primarily open for breakfast and lunch, on the menu is a selection of fresh salads, including Venetian Caprese and the Captains Chicken Caesar, along with a range of sandwiches and Paninis.The guilty chocolate brownies and Exotic Antiguan banana split are proving to be firm favourites. Priding themselves on excellent customer service and boasting some unique drinks like the Vivy Rum Bat - a cricket bat served with a shot of dark Antiguan Cavalier rum, EHR 5 year old rum, old fashioned rum punch and a chaser coke or fruit punch. “Enjoy a taste of Exotic Antigua!” Open daily from 9:00am until...
LOWER ST. MARY’S STREET, ST. JOHN’S | TEL: (268) 562-3198/99 VILLAGE WALK, FRIAR’S HILL RD, ST. JOHN’S | TEL: (268) 562-7654
Southern France Rosés in Antigua & Barbuda
BACCHUS DIVINE WINES tel/fax: (268) 461-0440 | cell: (268) 464-4589 | email: email@example.com
One Stone Ital Shack Opp. Country Pond Independence Drive
Newgate Street, St John’s
T: (268) 460 8282
ST. JOHN’S CENTRE
T: (268) 785 6065/ 770 3786/7228661
The French Lady
Fish R Us Behind Home & Office Depot & First Caribbean Bank , off Old Parham Rd, St. John’s | T: (268) 785 3474 (FISH)
ONESTONE I T A L
S H A C K
FALMOUTH BRANCH cnr. Cobbs Cross, nr. English Harbour
One Stone Ital Shack is Antigua’s veteran ital eatery. Shoy Southwell, better known as One Stone, is the owner. “We began by doing Ital food which is food prepared with coconut milk. People would come from all over the island just for a taste of our food. Tourists to the island literally track down the restaurant” says Shoy. It is easy to see how this can happen, one taste of their food and any misconceptions go out the door. One Stone’s menu includes daily lunchtime Ital Specials, also vegetarian lasagne, pizza, peas balls, fritters, egg-less cakes and puddings and lots more. The food is delicious, good for you and will be an instant hit if you’re trying it for the first time. Open Mon-Sat, 11:00am – 4:00pm
The French Lady Creole Restaurant brings a fresh Creole flavour to town. The proprietor Sandra hails from Guadeloupe and creates great dishes using her native secrets. She has adopted some from Spanish cooking, and her Chuleta is fantastic. The front of house lunch and takeaway buffet serves pork, beef and chicken with a variety of delicious sides and salads at very reasonable prices. Conch and other seafood are a specialty. Try kebabs, conch salad and conch steak! Unexpectedly, there’s a beautiful tropical courtyard in the rear that oozes character. It can be booked privately during the week. It is open to the public on Friday & Saturday evenings. Open Monday-Thursday,10:30am4:30pm Friday & Saturday 10:30am -10:30pm
If you look out carefully for the brightly painted blue Fish R Us snackette building tucked in next door to the ACT Service Centre you will find a new lunchtime fish stop to satisfy your taste buds. Pick your fish size/variety from a selection caught only hours before. Place your order at the booth and join in amusing conversation with the excitable patrons while you wait for your fish to be grilled, steamed or fried. Listen for your name to be called from the kitchen, and go claim your meal served with sides of fries, coleslaw and potato salad. Also on the menu is fresh grilled lobster and seafood pasta. Fried shark, talipia and fish burgers can also be order served with a crisp portion of fries. Open Tues-Sat from midday until de fish done
Hutchinson Antigua Ltd. Factory Road, St. John’s T: (268) 481 1550/1570 | F: (268) 481 1560
ST. JOHN’S CENTRE
Hutchinson Antigua Ltd. has been a leading Sales and Distribution Company in Antigua and Barbuda since their operations began in 1964.
Bernadette David, Sales & Marketing Manager insists that, “We value our customers and are continually seeking ways to improve our relationships. Our trained and dedicated staff is willing to be of service to you. Remember, our motto is, Choice Products, Quality Service!” Opening Hours Mon - Fri 8:00am-5:00pm
They offer a wide range of food service products, alcoholic and non-alcoholic beverages, butters and cheeses, frozen chicken, meats and vegetables, household cleaning products and other general grocery items, all top quality and at affordable prices. An excellent island-wide delivery service is provided to supermarkets, small shops, pharmacies, hotels, bars, restaurants and other institutions on the island.
Distributed island-wide by Hutchinson Antigua Ltd. Factory Road, St. John’s • T: (268) 481 1550/1570
Fresh to Order #9 Townhouse Plaza, Cnr. American & All Saints Rd, St. John’s | E: firstname.lastname@example.org
ST. JOHN’S CENTRE
T: (268) 463 2020
The Secret to JACKY’S SUCCESS IS...
Reliable delivery service The freshest Fruit & Vegetables Wide range of tropical provisions
Perfectly positioned at the corner of the new Townhouse Plaza, Fresh To Order is a comfortable new brasserie styled restaurant with a take away service. The air-conditioned interior dining room is bright and contemporary with a LCD TV so you can catch your favourite shows. Outside is a stylishly furnished, covered wooden deck, great to enjoy your meal and watch the world pass you by. Appetising aromas of char-grilled meat are a great advert for this reasonably priced restaurant with a friendly, buzzy atmosphere. Attractive-looking daily lunchtime specials are made from scratch each day. Fresh to Order also serves an extensive menu including a colourful array of salads, Mediterranean platters & kebabs, pizzas and pasta dishes that pull in a cosmopolitan crowd. You can also enjoy lighter meals like buffalo wings, hummus, nachos, falafels, wraps and soup served all day. The bar serves beer, wine, coffee and soft drinks. Have a great meal at any time of the day or evening. Opening Hours: Monday-Saturday 11:00am until 9:00pm.
Fruit & Veg Shop
Jacky’s Fruit & Veg Shop supplies the leading Hotels, Yachts, and those in the know... Jacky’s is where some of the best chefs on island gather to replenish their stocks. Once you shop with Jacky you will never shop in a supermarket again. OPEN WEEKDAYS 6AM - 6PM • SATURDAYS 6AM - 8PM SUNDAYS 6AM -1PM ORDER BY EMAIL • email@example.com
Shop #7 (1st Floor) Heritage Market, St John’s, Antigua Tel/Fax: (268) 562-0153 Cell: (268) 728-1952
AJ’s Smoke House Cnr. Upper St. Mary’s & Temple Street, St. John’s
T: (268) 783 1846 or 720 5505
ST. JOHN’S CENTRE
sino • Sports Book Hotel • Restaurant •ntlyCa located in the heart of St. John’s.
Joe Mike’s Hotel Plaza is convenie and visitor facilities as well as beaches Providing easy access to commercial very air-conditioned rooms & cable TV at and sights of the Island. Offering 12 as ine cuis l loca es up Antigua’s finest reasonable rates. The restaurant serv ntly enie conv is h whic no, g. The Casi well as buffet style and á la carte dinin st variety of slot machines, table wide the s host ’s, Mike Joe in located with live horse racing. with book ts games and spor Alex John trained as a chef in Minnesota, Chicago and the southern states. He is a native Antiguan who’s returned home to replicate his successful celebrity attended smokehouse restaurant, which he originated and ran for many years in Minneapolis, USA.
“ PLAY I come out to
E: firstname.lastname@example.org | www.joemikes.com
Open 7 days a week – 11:00am until…
JOE MIKE’S HOTEL & CASINO Nevis Street, St. John’s, Antigua, W.I. T: (268) 462-1142/3244/3477 | F: (268) 462-6056
His US restaurant was famous for its true Caribbean home cooking and his new St. John’s restaurants are no different. In one side of the restaurant he serves Creole flavoured, slow-cooked local favourites like curried chicken, stewed oxtail, stewed pork, conch and fungee & fish. In AJ’s Rib Smokehouse customers are true fans of AJ’s outstanding smoked ribs and meat. Different blends of wood and spices are used to flavour his beef, pork, and chicken to create mouth-watering fall-off-the-bone dishes. No matter what you choose, everything tastes amazing. Check out the review from those that knew AJ’s famous restaurant in the USA. www.citypages.com/2003-01-22/restaurants/north-yacht-club
FOOD & WINE TASTING www.foodanddrink-caribbean.com 46
Highlights of an evening entitled... Table Manners; A Food & Wine Tasting Dinner Event
The evening also included a private viewing with the authors of
tablemanners: A Culinary Review of Hospitality in Antigua & Barbuda
Restaurant at the City View Hotel launched their new menu
in collaboration with the Food & Drink Guide and Best Cellars Wines & Spirits.
Taste of India Ocean Mart Inc. Gas Station, Independence Drive, by stop light, near Mount St. John’s Medical Centre, St. John’s
The Sapodilla Restaurant is open to the public and serves breakfast, lunch and dinner, with bar snacks and drinks available throughout the day. Room service is also available for guests. The Hotel caters for weddings, parties and other special events; their conference facilities are second to none.
Enjoy the best meal in town...at the best hotel in town... t: 268. 562. 0259/60. email@example.com
The successful formula is simple. Authentic Indian cuisine is prepared from a mix of traditional spices and herbs to create contemporary dishes, each with their own distinctive flavours. The food is not just spicy hot or overpowered with curry. It is meticulously cooked, great tasting, spiced to your taste and presented with a modern twist. North Indian delights include Tandoori chicken, prawn masala, mutton do-pyaza, paneer butter masala and nan bread just to name a few mouth lingering dishes. A Taste of India, where contemporary meets traditional with a burst of flavour. Opening Hours: Mon-Sun 11:00am-3:00pm and 5:00pm-10:00pm
Within a short space of time Taste of India has already established itself as a much-enjoyed restaurant in St. John’s. During lunchtime it attracts a local clientele of business people and during the evenings it transforms into a busy restaurant (and take-away), popular with everyone who loves Indian food, from students to locals and tourists.
ST. JOHN’S CENTRE
T: (268) 462 2138 | C: (268) 779 7581 | firstname.lastname@example.org
APPLETON RUM ESTATE
Th e Rhyming Chef visits Appleton Jamaica Rum Estate with Food & Drink TV Food and Drink TV along with Barbudaâ€™s own Philman George (AKA: The Rhyming Chef) travelled to Jamaica, the land of wood, water and RUM to participate in the wonders of Rum appreciation at the world renowned Appleton Jamaica Rum Estate.
The Rhyming Chef tours Appleton Jamaica Rum Estate with Master Blender Joy Spence.
Appleton Estate Reserve
1½ oz Appleton Estate Reserve Rum 1 Fresh Callaloo stem Jackfruit segemnts soaked in rum
Add the first 6 ingredients to a shaker and shake with ice. Strain into an ice filled hurricane glass and garnish with a callaloo stem. Add the rum soaked jackfruit segments.
Herbal Fever ½ oz Cucumber, finely diced ½ oz Lime juice 1 oz Cucumber juice 1 ½ oz Fever Grass & French Thyme infused sugar syrup ¼ Scotch Bonnet Pepper, deseeded, finely diced (to taste) 5 Mint leaves 1 ½ oz Appleton Estate VX Rum ½ oz Coco Mania Coconut Rum Soda water Add the cucumber, lime juice, cucumber juice, sugar syrup, pepper and mint leaves to a hurricane glass and muddle gently to release the flavours. Add a scoop of ice and top the glass off with soda water. Stir gently to mix.
APPLETON RUM ESTATE
1 ½ oz Callaloo juice ½ oz Fresh ginger juice ½ oz Lime juice 2 oz Jackfruit infused sugar syrup ½ oz Triple Sec
St. Aublyn Kidd mixes up a storm with Appleton Rum www.foodanddrink-caribbean.com
Put your cocktail mixing skill to the test and learn two new Jamican cocktails from St. Aublyn Kidd, the Jamaican Champion of the Appleton Rum Estate 2010 Top Shelf Bartender Challenge.
APPLETON RUM ESTATE
The Rhyming Chef toured the highly acclaimed Appleton Estate with Master Blender Joy Spence, where he learnt all about the process of Rum making. He also received an honorary master class from Joy who guided him through the entire Appleton Rum collection. After his tuition with Joy, The Rhyming Chef had to put his mixing skills to the test by blending his very own signature Rhyming Chef Rum – How did he do? The Rhyming Chef also spent sometime enjoying a few famous Jamaican pastimes with the staff from Appleton Estate. In Jamaica there is nothing better than eating Jerk food and drinking Appleton Estate Rum, and what better place to get the authentic experience than at Jamaica’s famous Scotchies Jerk Centre. Armed with his newly learnt rum appreciation skills The Rhyming Chef decided he was now a fully-fledged ‘Rum Connoisseur’ and he traveled 3,100 feet up Jamaica’s cool Blue Mountains for
Appleton Estate Rum... is the spirit of Jamaica!
Ngady Conteh-George filming for Food & Drink TV at the Strawberry Hill Hotel & Spa
Finally, rum should always be enjoyed with friends and The Rhyming Chef got into the party mood and enjoyed a few glasses with his new Jamaican friends at the Truck Stop restaurant and club. The full Appleton Estate Jamaica Rum range is distributed in Antigua & Barbuda by Quin Farara & Co. Ltd. +1 (268) 462 3197
Scotchies Jerk Pork, Jerk Fish, Fried Festivals, Roast Sweet Potato and Breadfruit, washed down with Appleton Estate Rum.
To watch F&DTV’s 1 hour episode on The Rhyming Chef’s visit to Appleton Estate Jamaica Rum visit: www.foodandrink-caribbean.com/tv-video.asp
APPLETON RUM ESTATE
a visit to the Strawberry Hill Hotel & Spa. Here he experienced the delights of sipping Blue Mountain Coffee with Appleton 12 year old rum, whilst listening to the soothing voice of Bob Marley. It doesn’t get much better than this!
Sugar Club Sugar Ridge Hotel, St. Mary’s
T: (268) 562 7700 or 484 3702 | F: (268) 562 7701 | E: email@example.com | www.sugarclubantigua.com
Sugar Club is the social heartbeat of Sugar Ridge Hotel. The chic restaurant and bar overlook two of the resort’s swimming pools and dining is available both indoors and outdoors under covered verandahs. From early morning until late evening, patrons can expect to enjoy a variety of dining options. By night a vast range of drinks is available in the contemporary bar with piano lounge. The enticing food selection offered by Head Chef Marvis Brade keeps on flowing all day long - from breakfast, through lunch and dinner. In addition to modern Caribbean specialties, there are lots of choices from burgers, pizzas, pastas, salads and wraps to fish. There is also a deliciously tempting selection of Asian inspired Sushi and Tapas bites available for visitors to sample at the bar. Enjoy Sugar Club specials like seafood, sushi and steak nights throughout the week. Sugar Club is informal and has a buzzy atmosphere in contrast to Carmichael’s fine dining restaurant. At least three times a week there is a great blend of live entertainment, which you are sure to enjoy. Sugar Club has a lively local following, so you’ll get to meet some of the great island characters who come to mingle and enjoy the ambiance. The Sugar Club features Antigua’s only Aveda Concept Spa with 4 treatment rooms, a hair salon, manicure and pedicure stations. In addition there’s a well-equipped Cybex fitness centre and a yoga and pilates studio. Situated within walking distance of many of Antigua’s most unspoilt and uncrowded beaches, this is a fabulous location with scenic surroundings. Sugar Club is the place to be seen. Open seven days a week from breakfast which starts at 7:00am - until late most nights.
Carmichael’s Sugar Ridge Hotel, St. Mary’s T: (268) 562 7700 | F: (268) 562 7701 | E: firstname.lastname@example.org | www.sugarridgeantigua.com
SOUTHWEST COAST The commanding ridge-top position is second to no other restaurant in Antigua. Carmichael’s offers fine dining with a magnificent view that overlooks the entire resort, Jolly Harbour Marina and as far out to sea as Antigua’s neighbouring islands. The al fresco restaurant was designed to ensure diners can fully appreciate the landscape from every angle. To say that the sunsets from Carmichael’s are sensational is an understatement. There are views literally everywhere.
Announce your arrival at the Sugar Ridge Hotel reception and you will be escorted by shuttle to Carmichael’s. Dinner is served Tuesday through Saturday evenings. Open for lunch several days each week during high season. A succulent roast lunch is served every Sunday. Table reservations recommended.
Adding to these stunning surroundings is the equally beautiful food served by the Executive Chef. The delicate presentations served intensify the anticipation to sample each dish. The taste will not disappoint. Carmichael’s offers fusion dishes where the Caribbean meets and greets different continents. Cleverly devised menus take full advantage of the changing seasonal produce and the fresh catch delivered by local fishermen. Service is unbeatable under the watchful and attentive eye of Restaurant Manager Clifford Haynes. His charming welcome is only the beginning of your memorable experience. With his excellent bar and wine knowledge, Clifford will perfectly match your drinks to complement your meal. Adjacent to the restaurant’s bar, guests may take time out to linger in or around the shimmering infinity pool. It is the perfect pre-dinner setting to sip an authentic cocktail whilst taking in the amazing views. Sipping your cocktail you will begin to realize just what the Caribbean really is all about.
Turners Beach Restaurant Turners Beach, Johnson’s Point, St. Mary’s
Keyonna Beach, Johnson’s Point, St. Mary’s
T: (268) 462 9133 | F: (268) 560 8114
T: (268) 562 2020 or 764 2133 E: email@example.com | www.keyonnabeach.com
Antigua’s southwest coast has some of the most stunning white sand beaches, and Turners Beach Restaurant has one such beach all to itself. The beach is simply breathtaking, ideal for beach sports like volleyball, but for those too relaxed to do anything other than swim, the shallow turquoise waters are perfect for snorkeling. Equipment for both activities can be rented at the bar. The authentic menu includes some great Antiguan classics. Start with the fish cakes or conch fritters for an appetizer. Follow this with snapper fillet, curried chicken, baby-back ribs or Roti, an Antiguan favourite. Food is served buffet style on cruise ship days, not to be missed! Turners is also an idyllic location for a beachfront wedding, party or event. Rose Turner and her dedicated staff can professionally cater for any event. The restaurant also has a raised deck extension that is great for parties.
Keyonna Beach Hotel & Restaurant is nestled within the white sands of Johnson’s Point Beach, one of the southwest coast’s most pristine beaches. Breathtaking views, vibrant coral reefs and sugar sands have always made this a favorite destination for snorkelers and swimmers. But now connoisseurs of great food and drink have a new beachfront restaurant at which to enjoy these memorable surroundings.
SOUTHWEST COAST www.foodanddrink-caribbean.com 54
Keyonna Beach Hotel & Restaurant
With added extras like a convenient gift and Birkenstock shoe shop it’s hardly surprising that this venue is much-loved by all. One visit is never enough! Open daily for lunch all year round.
Keyonna Beach beautifully blurs the line between natural and man-made spaces with its multi-tiered wooden terrace. The airy pavilion, just footsteps from the sea, provides an exceptional dining experience, harmonised only by their elegant, but simple menu. The delicious cuisine draws upon the bounty of fresh local seafood, locally sourced vegetables and excellent wines. Enjoy warm hospitality and exceptional food served in a relaxed setting overlooking the Caribbean Sea. Lunchtime opening hours 12:00pm - 3:00pm daily.
‘A local, me local, man’
Dennis’ Beach Bar & Restaurant Little Ffryes & Ffryes Bay Beaches, St. Mary’s
T: (268) 461 7651 | C: (268) 728 5086 E: firstname.lastname@example.org | www.dennis.ipage.ag
Keeping the Wadadli spirit alive, Dennis’ traditional Caribbean beach bar and restaurant has one of the most spectacular views in Antigua. Three covered dining terraces allow guests to absorb the panoramic views overlooking the turquoise waters of Ffryes Bay and Little Ffryes Beach. The man from Bolans village happily greets guests with homely, polite service to his restaurant and cute beach bar with lush landscaping, popular with everyone. Feast on great Caribbean food with locally grown vegetables and provisions picked fresh from Dennis’ garden farm; also locally reared suckling pig roasts on Sundays. Dennis celebrates international and local events including St Patrick’s Day, Thanksgiving, Christmas and Carnival. His Friday BBQ & Fish Fry with bonfire is a great local night out and Dennis’ is also available to hire for private functions including weddings, parties and BBQ’s. Whether you come for lunch, dinner or drinks, you’ll always find good company and a warm welcome. Happy Hour 4:00-6:30pm. Open all year round 6 days a week. Closed Mondays (Open Bank Holidays)
has always been the jovial motto that Dennis Thomas has saluted his visitors with for almost 10 years. Dennis has always offered up real Antiguan vibes, enriching his guests with a little local history, while they enjoy a local drink and a local dinner surrounded by local plants as the sun sets on another perfect day in his local paradise. Dennis’ Bar & Restaurant started in Bolans village, but moved 5 years ago to its new beach side location. Since Dennis’ move Sylvie has been his ‘right hand lady’, cooking, cleaning and keeping his spirits high. “She has helped to make Dennis’ the success it is and I send her a heartfelt thank you”, Dennis says, as Sylvie hangs up her apron to go into retirement. But he also extends thanks to the rest of his diligent team…. His nephews Damian and Sheldon Peters have grown-up with the business and have been like sons to him. Thanks to Nigella Merchant for her excellent work ethic, and for remaining cool, calm and cute on the job. Thanks also to Shenaka Harris, who is Dennis’ rock, confidante, partner and wife. For behind every good man there is a great woman! And we must not forget his kids in training, Jeremy, at 14 yrs a promising manager in the making, and Kalile, 8 yrs old and already flipping burgers. One family, one love and plenty thanks!
OJ’s Bar & Restaurant Crabbe Hill Beach, St. Mary’s
T: (268) 460 0184 | T/F: (268) 462 8651
OJ’s Bar and Restaurant is an idyllic beachfront location that oozes character. Every year it receives a decorative, organic makeover with interesting items washed up on the beach or retrieved from the sea. Marvel at the vibrant sunsets and breathtaking views out towards five neighbouring islands from this picturesque setting.
Once you have worked up an appetite, perhaps with a swim along the beach, you can do no wrong by trying an outstanding meal like a lobster salad, sautéed shrimps or sirloin steak. OJ’s offers a good wine list, but the recommended island rum cocktails are not for the faint hearted! In a tough year for the restaurant trade OJ’s Bar & restaurant is standing firm. When asked how he does it, OJ says the reason is simple. “Our standards are consistent, the food remains great, you know what you’ll get and you will return. Ask any local”. It’s hard to imagine their famous grilled red snapper can get any better, but I’m sure my last one was. Perhaps the trick is, after a while you begin to doubt it could have been that good, so that when you return… and it blows your mind and taste buds all over again. Another new development at OJ’s is their party and wedding catering service. Now you can experience the taste of OJ’s for large parties of up to 125 guests seated in-house, or catering for 200 plus guests when delivered to a venue of your choice for any occasion. OJ’s jazz extravaganza takes place on Fridays, with live entertainment on Sundays. Open daily, year round for lunch & dinner.
Darkwood Beach Bar Darkwood Beach, St. Mary’s T: (268) 462 8240 or 728 4301
Sunset Horizon Restaurant & Bar
Darkwood Beach, St. Mary’s
Darkwood Beach is an exceptionally beautiful bay with pristine clear blue sea. At the southern end of the beach you’ll find Darkwood Beach & Bar, an institution in its own right. Antiguan owners Clyde & Coralita George have served cruise ship visitors, tourists and locals for many years. Several hurricanes have destroyed both beach and bar, yet the George family always re-erect and tidy up to maintain this amazing setting. Settle in for the day, rent a sun lounger, beach umbrella and snorkeling gear. Just offshore is a shallow reef that makes an ideal snorkelers playground. Get an ice cold drink; follow this with a lunch of lobster salad or burgers & fries. Showers and changing facilities are on-site. Open daily from 10:00am
Sunset Horizon is a dream come true for Mr & Mrs Williams. They opened just before Christmas 2010. The local dishes are made with a tasty ‘home-style flavour’ and the menu includes seafood chowder, lobster, chicken and more. Carla (Mrs Williams) had a cook shop in Jamaica, and they both owned a small cook shop in St John’s. Their 2nd season at Darkwood Beach will see nightly entertainment with a live reggae night, mix-up mood night, and jazz on Sundays with Cutting Edge Band. 3-Cylinder, Itchy Feet and more will provide the jumpup rhythms. Watch the most beautiful Sunsets on the Horizon with a smile. Open daily from midday.
T: (268) 460 2626 | www.cocoshotel.com email@example.com
At COCOS, the philosophy is simple. We ensure that every experience is pleasurable to your senses and that our food and wines are chosen with this in mind. Whether it be a simple crisp salad at lunch or grilled fish straight from the ocean for dinner, all ingredients used are chosen with the utmost care. Only the best will do. This, coupled with the restaurant’s romantic location - perched on the hillside, giving every diner a stunning vista out across the sea - make COCOS the perfect place to dine. COCOS serves a contemporary mix of international cuisine with a strong local influence. We ensure the highest level of service from our staff - always with the friendly Antiguan smile. Open daily. Advance reservations are recommended.
T: (268) 562 8066 or (268) 771 1406
Mount Prospect Estate, Valley Rd
Cocos Hotel Antigua
Mushroom & Strawberry stuffed Chicken Leg served on an Eggplant, Tomato, Pineapple tower with Mango pesto Stuffed Chicken LEGS
Executive Chef Tyrone Astaphan, Cocos Hotel Antigua Serves 4 Ingredients: Chicken & Stuffing 4 Chicken legs with thighs attached and skin on 2 tbsp. olive oil 1 onion, finely diced 2 cloves garlic 4 Portobello mushrooms, diced 12 fresh strawberries 1 knob butter Salt & pepper to taste Eggplant, tomato & Pineapple 2 large eggplants, sliced in 12 circles
½ small Antigua Black Pineapple, peeled and sliced in 8 circles 2 tomatoes sliced in 8 circles 1 tbsp olive oil Salt & pepper to taste Mango Pesto 2 small ripe mangos, peeled, sliced and deseeded 1 tsp sugar 1 small bunch basil leaves 1tbsp olive oil Salt & pepper to taste 58
Method For Chicken & Stuffing: Preheat the oven to 350ºF. Sauté the onion and garlic in olive oil over medium high heat. Reduce heat, add the mushrooms and just before removing from the heat add the strawberries and stir. Set aside. Season the chicken legs with salt & pepper. Stuff the mushroom mixture into the chicken legs tightly between meat and skin. Add a knob of butter to the bottom of a baking tray. Arrange the chicken legs and bake for 45 minutes, or until golden brown, basting frequently. METHOD FOR Grilled Eggplant, tomato & Pineapple: Add the eggplant, tomato and pineapple slices to a bowl. Drizzle with a little olive oil. Heat a grill to medium high temperature and carefully grill the eggplant, tomato and pineapple slices on both sides until marked. Set aside. Method for Mango Pesto: Combine the mango slices with sugar, basil leaves and olive oil in a food processor and blend. Season with salt & pepper. Assembly: On each plate layer the grilled eggplant, tomato and pineapple slices alternately, starting with the eggplant. Arrange a stuffed chicken leg on top, drizzle with the mango pesto.
Castaways Beach Bar & Restaurant South Beach, Jolly Harbour, St. Mary’s
Purveyor of fine Wines, Beers and Spirits
We offer all the traditional services of a wine, beer and spirit merchant: FREE local delivery, as well as our very popular series of tasting events. Our bespoke tastings for private clients are available on request and we orgainze wine events for 25+ plus guests. Find out more about our events and services by joining our mailing list at: corkandscrew.com
Indies Trade Antigua Ltd. | Coolidge Industrial Park firstname.lastname@example.org | Tel: (268) 562-1111
Castaways brings it All to the Beach – gently lapping turquoise sea, powdery white sand, delectable food and thirst quenching cocktails. It’s all here for your enjoyment day and night. Reviewed as “the most fantastic beach bar in Antigua”, the colourful, eye-catching beach bar-restaurant presents an array of lip-smacking dishes during the day with specialty-themed nights. Caribbean Night Mondays entice you with sensual island spices and food for your soul. Enjoy proven recipes passed down from great-granny, like the local jerk pork, the West Indian coconut curry beef and the Creole fish of the day. Every Wednesday, the Asian Sushi & Chinese Evening serves freshly prepared, top-quality dishes for sushi-lovers and favourites like crispy vegetables & ginger beef, lemon shrimp and lobster. Then come to party on Karaoke Bonfire Fridays! Castaways is proud to provide an informal atmosphere with friendly, efficient service. It boasts an excellent family location with a children’s play area, free sunloungers, showers and volleyball. Available for party bookings and events. Sunset Happy Hour from 4.30-6.30 daily. Open daily from 10:00am
T: (268) 562 4446/45 E: email@example.com
Text & photographs by Elyse Petersen, Food Scientist & MBA Student Additional photography by Janie Conley
y name is Elyse Petersen and Iâ€™m a Peace Corps Volunteer in Antigua & Barbuda, working with the Agro-processors Association. As a trained food scientist, I was tasked during my 6 month assignment to assess the food preservation situation and provide technical assistance that will help develop and improve agriculture, agro-processing, and nutrition here in the twin islands. From my observations I see that both islands have tremendous potential to grow fruits and vegetables, and catch fish. We are in the tropics, so there are only a few preservation methods available to maintain the supply of seasonal produce throughout the year. This problem has traditionally caused the country to suffer from glut, or over-production of produce that canâ€™t be consumed, therefore going to waste. From my work with processors of pepper sauce, jam, jelly, guava cheese, and other agro-processed products, I see great potential to utilize the sun to preserve the abundance of local produce.
With the help of the Inter-American Institute for the Cooperation of Agriculture (IICA), we held 2 workshops with agro-processors
and home economics teachers to teach the principles of solar drying and the specifications of the dryers that have been built at the schools. We were only able to process fruit in a dryer once, but the final product was successful and has shown that the dryers are efficient enough to properly dry fruits and vegetables. If processed properly fruits such as mango can be stored and eaten for up to a year after processing. Mango isn’t all these dryers can process; they can be used also for papaya, banana, carrots, tomato, peppers, fish, and even meat. These products do not require refrigeration and can be eaten “as is” or put into other recipes such as cakes, breads, trail-mix, and ice cream. Vegetables can be reconstituted easily in soups and sauces. Dried peppers can be crushed down to the style of pepper we put on pizza, and or ground to a powder to be used in spices blended for cooking. Really what this means is, you can be eating mango in February; mango from your own trees.
With the help of a group of students from Kansas State University, a solar dryer has been developed specifically for Antigua & Barbuda which can be constructed with local materials for minimal cost; between EC$150.00 and EC$250.00. To kick-start the introduction of these solar dryers I have worked with the Ministry of Education to integrate these dryers into the school curriculum, currently involving the Industrial Arts, Agriculture Science, and Home Economics departments. Six dryers have been constructed at various secondary schools which will be used to process surplus fruits and vegetables from the schools’ gardens. One of the dryers has been constructed at Holy Trinity School in Barbuda with gracious sponsorship of Barbuda Express to help transport resources to the sister island.
The dryers that were built at the secondary schools are intended more for www.foodanddrink-caribbean.com 61
commercial use, but I have designed a smaller version of the dryer which requires less material and is ideal for home use. We know that there are many members of the community with beautiful mango trees in their yards which fruit nicely every year. After a big harvest the family is obligated to eat what they can and give to friends what they can’t, and many times fruit goes to waste. Using a solar dryer is an affordable and easy way to preserve what produce you can’t consume right away. The dryer is designed from a wooden frame which is covered in plastic. This plastic allows the sun’s rays to hit the food and at the same time trap the solar heat in the dryer. This increase in temperature in the dryer plays a key role in altering the humidity of the air and quickly dries
out the food. I recommend highly that farmers, agro-processors, fishermen, and anyone with a lot of fruit trees in their yard consider getting a solar dryer. For all who may be interested, which hopefully are quite a few of you, feel free to visit and join our Facebook group created specifically for this project. Pictures as well as other valuable information about solar drying in Antigua & Barbuda have been posted here. You can find the group through Google or Facebook by searching for “Solar drying in Antigua” or through the link: www.facebook.com/group.php?gid=112672555439796 Also a solar dryer manual is available from the Ministry of Agriculture, Lands, Housing & the Environment, Independence Drive, St. John’s, Antigua. www.agricultureantiguabarbuda.com
For more information about Elyse Petersen and additional projects she is involved with visit: www.peacelyse.com
“IICA Most Outstanding Agro-Processor Awards” Julie-ann Laudat, former Technical Specialist IICA, Gloria David - Sister Glo, Novella Payne - Grandma Aki, Denise Martin - Tropical Delight, Elyse Petersen
Saltfish Bread with Grilled Vegetables, Toasted Coconut & Antigua Black Pineapple Executive Chef Ronaldo Collantes, The Inn at English Harbour Serves 4 Ingredients: Saltfish Bread 1 tbsp yeast
1 cup saltfish, cleaned and cooked 3 cups bread flour ¼ cup sugar 1 tsp salt 1 egg 2 tbsp grated orange zest 1 tbsp Herbes de Provence 1 cup orange juice ¼ cup hot water Vegetables & PINEAPPLE 1 Carrot, sliced lengthways 1 Zucchini, sliced lengthways 1 Eggplant, sliced lengthways 1 tomato, sliced 2 tbsp olive oil 1 tbsp balsamic vinegar 16 thick wedges Antigua Black Pineapple ¼ cup shredded coconut, toasted Salt/pepper to taste Garnish 4 sprigs tarragon 4 sprigs rosemary
1 Yellow Squash, sliced lengthways
Method For SALTFISH BREAD: Place yeast in the bottom of mixing bowl; add the other ingredients in order listed. Knead with dough hook on #2 speed for 10 minutes. Transfer the dough to a lightly greased bowl. Cover and place in warm spot or proofing box for approx. 1hr until the dough has doubled in size. Preheat the oven to 375ºF (190ºC) Punch down the dough, let it rest a few minutes to allow the gluten to relax before portioning it into 4 small loaf pans. Place the filled loaf pans in the oven and bake until done; approx. 30 mins. for 4 small loaves. Finished saltfish loaves will have a hollow sound when tapped. METHOD FOR VEGETABLES & PINEAPPLE: Preheat a grill to medium heat. Marinate all the vegetables and tomato slices in olive oil, balsamic vinegar and salt & pepper. Grill both sides for approx. 3 mins each side. Preheat a broiler to medium heat and arrange the pineapple wedges on a baking sheet in a single layer. Coat the pineapple lightly with the shredded coconut. Broil the fruit for 6 to 8 mins., or until the pineapple is slightly charred in spots. Assembly: Slice each saltfish bread in half like a sandwich and fill with grilled vegetables and a lettuce leaf. Serve on a plate together with the coconut coated grilled pineapple. Garnish each plate with a sprig of tarragon and rosemary.
Angus Beef Tenderloin with sautéed Cockles served on Arugula & Pine Nut Salad Executive Chef Ronaldo Collantes, The Inn at English Harbour
Angus Beef Tenderloin
Serves 4 Ingredients 4x 8 oz beef tenderloins, trimmed 3 cups arugula salad ½ red onion, thinly sliced 4 tbsp olive oil 4 tbsp roasted pine nuts 4 oz cockles, sautéed in butter 12 oz pre-made rich veal au jus, warmed Salt/pepper to taste Garnish 4 tsp balsamic vinegar
1 small bunch basil leaves
Method: Pre-heat a gas grill to 600ºF (315ºC). Season each of the beef tenderloins with salt and pepper. Grill until medium done, (about 4 minutes each side). Remove from heat. In a bowl toss the arugula salad with onion, olive oil, roasted pine nuts, salt and pepper. Using a ring mould set the arugula salad on the dinner plate. Remove ring and top salad with beef tenderloin. Remove the shells from the cockles and add the cockle meat on top of beef. Drizzle over with warm veal sauce, a few drops of balsamic vinegar. Garnish with basil leaves.
THE INN AT ENGLISH HARBOUR
Come experience it for yourself. The Inn blends into the perfect balance of a colonial style building with luxurious and contemporary comfort. Only 28 rooms built on 19 acres of green land inducing a sense of privacy and seclusion... The Terrace Restaurant together with the Old Stone Bar and the casual Reef Restaurant, have gained a reputation as some of the finest restaurants in Antigua.
P.O. Box 187, St. Johnís, Antigua t: (268) 460 1014 | f: (268) 460 1603 e: firstname.lastname@example.org
Parma Ham Risotto with Shrimp
Parma Ham Risotto with Shrimp Medallions, Arugula-Sambuca Cream Sauce Executive Chef Ronaldo Collantes, The Inn at English Harbour Serves 4 Ingredients
risotto & shrimp
1 lb risotto rice
4 oz Sambuca
4 oz olive oil
4 sprigs fresh tarragon, finely
1 large onion, finely diced
1 celery stick, finely diced
1 pint heavy cream
2 tbsp garlic, crushed
14 oz Parma ham, thinly sliced
12 fl oz white wine
1 large bunch arugula,
24 fl oz chicken stock
reserve 4 sprigs for garnish
20 pcs 16/ 20 shrimp
Salt/pepper to taste
4 kebab sticks
Salt/pepper to taste
Method For Risotto & SHRIMP: Sauté the risotto rice for 2 minutes in a pot with olive oil, onion, celery, and garlic. Add the white wine and stir for another minute. Add stock, bring to the boil, cover and simmer for 8 minutes. Set aside. Season shrimp with salt & pepper. Thread 5 shrimp onto each kebab stick, grill until golden brown. When shrimp have cooled enough to handle, assemble each group of 5 shrimp into a medallion shape. Set aside. METHOD FOR Sambuca sauce: Sauté the Sambuca and fresh tarragon over medium/high heat in a small sauté pan. Reduce the liquor by half and add the heavy cream. Season with salt and pepper. Set aside. Assembly: Fill a ring mould firmly with the risotto rice. Carefully remove the mould and top the risotto with slivers of Parma ham. Top the ham with arugula. Add the shrimp medallion, top with more arugula, and then drizzle with Sambuca sauce. Repeat assembly process 3 more times. Garnish each plate with a sprig of arugula.
Antiguan Black (moist) Fruit Cakes
Melee an’ Tings Ltd.,P.O. Box 2778, St. John’s
Dockyard Drive, English Harbour
T: (268) 774 2656 E: email@example.com
T: (268) 461 8359 | C: (268) 720 5789 E: firstname.lastname@example.org
T: (268) 726 2757 E: email@example.com
Colleen Simpson is one of Antigua’s most renowned native chefs. She has worked for Blue Waters Hotel, has published her own cookbook and was a chef instructor at the Antigua & Barbuda Hospitality Training Institute (ABHTI). She was also a featured chef in ‘Rhodes Across The Caribbean’ TV series. But her dream business was always to run her own catering company. This has come to fruition and her new venture is Ola’s Catering Service, named after her late mother Iola who was always her inspiration. Colleen’s company caters to any occasion; private parties, weddings, special occasions and can be hired as a private chef. She’s a versatile chef and can create international and local cuisines to suit all tastes.
Denise Stamers Doherty is by no means ‘new’ to the business of baking. She produces fine Antiguan Black (moist) Fruit Cakes in beautiful 4oz. gift packages, available at all fine supermarkets, hotel gift shops, Liquor shops in Heritage Quay and at duty free outlets in V.C. Bird Airport. Denise also makes elaborate wedding and special occasion cakes, using her Antiguan family recipe. Her cakes are made with dried fruits, spices, local rum and wine. The shelf life of these cakes is indefinite as the rum, wine and vacuum packaging helps preserve them. Denise’s cakes make great gifts for your dinner hosts, loved ones, souvenirs for the traveller, or simply eaten as a sweet treat. So enjoy the taste of Denise’s secret family recipe!
Why is Road Runners the buzz of the year in English Harbour? For three reasons. First, the owners Stefano & Paolo insist on quality. They rock the harbour with their thin crust pizzas - introducing pizza the Italian way. Light, crisp crusts and fresh quality toppings packed with Mediterranean flavour. The real stuff. Second, the unbeatable prices for all 3 pizza sizes. Third, the location; walking distance from every hot spot in English Harbour. And finally, the fourth reason is still in the pipeline: an express delivery service to start this season. Road Runners is not only pizzas: try their salads, meat or veggie lasagna, fried wings French fries and calzone with more to come. Open Mon-Sat from 5:00pm-10:30pm
Ola’s Catering Service
SOUTH & EAST COAST
Freeman’s Village, Antigua
Seabreeze Café, Bar & Gelateria Antigua Yacht Club Marina, Falmouth Harbour
Cloggy’s Antigua Yacht Club, Falmouth Harbour
T: (268) 460 6910 | C: (268) 764 8083 E: firstname.lastname@example.org | facebook.com/cloggysantigua
With over 12 years in the business and no hint of declining popularity Seabreeze remains an unpretentious all-day and allevening café, bar and gelateria located at the Antigua Yacht Club Marina. Sit on the covered boardwalk and enjoy the upbeat sociable space loved by the yachties, a staple for locals and a favoured spot for tourists to lust over mega yachts in the marina. The concise menu means you can expect to enjoy a good, honest, freshly prepared range of foods. Warm freshly baked pastries, quiche and croissants are the perfect way to start your day. Pizzas, sandwiches and salads are the mainstay, served from lunchtime till closing. At any time you can indulge in Italian gelato created in-house in an array of flavours, and yummy cakes to nibble. In addition to Italian coffee for serious caffeine drinkers, quench your thirst with juices, wines and cocktails. Seabreeze also supplies yachts with gelato and fresh orders for their galleys. Open 7 days a week from 6:30am-10:30pm daily. Closed September-mid October.
Cloggy’s will certainly exceed your expectations, with something to please everyone. Enjoy front row views of the mega yachts that grace the harbour as you are entertained by Dutch hosts Ton and Vanessa Smit. These experienced restaurateurs provide consistently first-class bistro style food. The light, uncomplicated Mediterranean inspired menu has a high-quality selection of delectable offerings, from sandwiches to fresh fish, lobster, salads, grilled meats and vegetarian dishes. There is also a cool kids menu. Sunday is a great day to be pampered with mellow music and fabulous food – at Cloggy’s Sunday Brunch. Dinners are atmospheric and wonderful for a lingering meal. Enjoy the upper deck with fresh sushi served in season. There is a special yacht lunch delivery service. The excellent service is prompt and unobtrusive so you can take your meal at whatever pace you want. It’s ideal for an unhurried lunch with chilled rosé, or suitable for business meetings with free Internet access. Open for lunch & dinner Tuesday-Saturday. Brunch & dinner on Sundays.
SOUTH & EAST COAST
T: (268) 562 3739
Trappas Mussel Mix Owner/Chef Simon Tranter, Trappas Bar & Restaurant
Trappas Mussel Mix
Serves 4 Preparation Time: 10 mins Cooking Time: 3-4 mins Ingredients 3 tbsp olive oil 1 medium onion, diced 1 tbsp crushed garlic 2 medium tomatoes, diced 12 medium raw shrimp, peeled and deveined 2 tbsp flour 1 glass white wine 1 cup seafood stock 24 medium scallops 9 green lip mussels (pre-cooked)
24 common black mussels (pre-cooked)
½ head broccoli (florets only). Blanched, refreshed in ice water and drained. Chilli flakes to taste 1 tbsp garlic butter Method: In a large sauté pan or wok heat the olive oil over a high flame. Sauté the onions, garlic and diced tomatoes for a few seconds. Add the shrimp, and cook until pink. Add the flour, wine and seafood stock and combine. Then toss in the scallops, mussels and broccoli. Add chilli flakes to taste. At the last moment, add the garlic butter to thicken. Remove from heat. Serve immediately with hot, fragrant Jasmine rice and a wedge of lime. Cook’s Tip: The secret to a delicious stir-fry recipe is the speed of the cooking process, which performs an excellent job of preserving the colours and textures of the ingredients whilst sealing in their flavours and nutrients. Have all your ingredients prepared and close to hand, make sure your oil is hot and toss the ingredients using a wooden spatula.
Trappas Bar & Restaurant Dockyard Drive, English Harbour
Life on the Corner Dockyard Drive, English Harbour
You should believe the hype! Trappas literally sets the standard in English Harbour, with a tightly run ship headed by Simon and Caroline Tranter. Their winning formula of friendly service, hard work and dependably enjoyable food has worked with yachties, locals, expats and families alike. A lively up-tempo venue, Trappas is relaxed, with efficient and family-friendly service. The food is delicious, consistent and very affordable and the awesome menu is so large you’ll always need to return for more. Trappas is great for a light meal of breaded calamari or homemade pâte. On the set price menu there is a fantastic range of main course gems such as the favourite Big Phat Angus burger, local West Indian curry, Cajun spiced grouper and Beef & spinach lasagna. There is also a Kids Menu available. You won’t need to break the bank to find a good bottle of wine and the bar is well stocked, as will be your glass. The restaurant is open almost all year round. During busy times arrive early or make a reservation. Mon-Sat 6:00pm-10:00pm high-season. Closed Sun & Mon off-season.
’Life on the Corner’ is one of those casual, laid back bar and grill spots. This popular wooden structured bar and restaurant has everything for a great night out; a cool lounge, dance floor, a terrace with handmade benches and large colourful umbrellas. The bar is well stocked and offers a wide variety of spirits, beers, cocktails, shots and wines. Inexpensive, tasty and fresh home cooked food from the grill, fresh fish, lobster, steak, homemade burgers, and kebabs plus daily specials. In season make sure you enjoy Life’s highly recommended Sunday Roast. You’re advised to book in advance. Evenings kick off with happy hour every evening from 5pm until 7pm. There is always fun and good times to be found at Life with Thursday karaoke and guest DJ’s and Live Bands, party nights and specials throughout the year. Keep track of life on facebook: ‘life on the corner’. Open daily from 11:00am. Food served from midday to midnight. Free WI-FI.
T: (268) 723 3502 E: email@example.com
SOUTH & EAST COAST
T: (268) 562 3534 | C: (268) 728 2880 E: firstname.lastname@example.org
Hamilton’s Wine Bar & Bistro
SOUTH & EAST COAST
Officer’s Quarters, Nelson’s Dockyard, English Harbour
Ristorante Paparazzi Antigua Slipway, English Harbour
T: (268) 562 7151 or 720 7511 E: email@example.com
T: (268) 562 8136 E: firstname.lastname@example.org www.ristorantepaparazzi.net
Bold, rich decor accentuates this stylish harbour-side wine bar and bistro located within Nelson’s Dockyard National Park at English Harbour. Lunch and dinner are served on the dining terrace with views of the visiting yachts and beyond towards Galleon Beach. The exciting menu features simple, fresh dishes all with modern allure. The fabulous crab cakes are deliciously light, or opt for posh comfort cooking like the homemade fish pie followed by elegant desserts to finish. Enjoy a drink at the bar or complement your meal with an exciting selection of quality wines from around the world. Hamilton’s hosts live music nights and regular wine and champagne promotions. Open: Monday-Saturday for Lunch & Dinner
Ristorante Paparazzi – snaps all the right pictures - a classy waterfront location adjacent to Nelson’s Dockyard, chic, welldressed alfresco dining and to top it all incredible home-style Italian cooking. This is English Harbour’s newest culinary attraction serving super food in an amazing atmosphere. For breakfast savour eggs Benedict, fresh crepes and Panini. At lunch indulge in wood oven pizza, rotisserie chicken and freshly caught fish. Then indulge yourself in a lingering Italian dinner with antipasti, soup, classy pastas and rewarding mains of fish, meat and seafood. Desserts are superb and the mainly Italian wine list offers a stunning selection. All together “Magnifico!” Open daily from 8:30am-10:00pm
Nelson’s Dockyard National Park, English Harbour
T: (268) 462 1538 | F: (268) 462 2162
“Ahoy me hearties,” join all the crew for breakfast, lunch or an evening bite at the Galley Bar. This historic bar was once the site of Nelson’s kitchen in the dockyard. Now it’s a hive of entertainment for captains, crew, backpackers, locals, tourists and professionals from all corners of the globe. For 20 years they have met and conversed here, taken full advantage of the harbour edge views and marveled at the impressive yachts or hillside landscape. Light meals and a fully stocked bar are available throughout the day and evening. Gather one and all; everyone is welcome at any time of the day, but it is especially magical as the sun goes down. Open daily year round - 7am in High Season (8am Low Season)
Yacht Club Road, Falmouth Harbour T: (268) 463 7900 or Cell: (268) 728 2897 | E: email@example.com | www.madmongooseantigua.com
SOUTH & EAST COAST The hugely popular Mad Mongoose Bar & Restaurant continues to delight its many patrons all season long. Connie and Bill’s commitment to the success of Mad Mongoose is paying off as it has retained its position as one of Antigua’s hottest spots. During Antigua’s Charter Yacht Show and Sailing Week events the Mad Mongoose comes into its own and takes over the scene. Drinks flow hard and fast as the crowd enjoys the festive mood.
Chef Bazil Meade serves up a scrumptious fixed price menu with a fusion of English and West Indian fare. All meals are big on portions, but small on prices. Lunch is a casual affair with soups, salads, and burgers. The dinner menu offers something for everyone; from seafood, to steak, to pasta and fresh fish. The signature dish is the Mad Mongoose Steak & Guinness pie. During high-season, Mad Mongoose occasionally hosts a popular Sunday Pig Roast, which is a must. Happy Hour is 4-7pm. Free WIFI internet is 24/7 and there is a live Web Cam at the bar. The lively atmosphere at the Mad Mongoose offers something for everyone. Opening Hours: Everyday during High Season: Daily Lunch 11:30am-5:00pm, Dinner 6.30-10:00pm. Low Season: Friday-Monday 4:00pm-Late.
Throughout the year you are assured of the same great surroundings, service and atmosphere. The 3 table pool room and live sporting events in the sports bar provide constant entertainment. This area is also available for private parties and special events. Party down to the 3 Cylinder Band on Tuesdays, there’s live music on Fridays and Entertainment on Sundays after Shirley Heights. Party goers need no excuse to get down and rock the house until the wee hours of the morning and at the end of the night it’s hard to get patrons to go home.
Bumpkins Pigeon Point Beach, Falmouth Harbour
www.susieshotsauce.com THE FLAMING CARIBBEAN FLAVOUR ... IGNITING FEVER
Susie's Hot Sauce is a small cottage industry based in Antigua; yet it has captured an international appreciation for it's fantastic taste! Susie's has shipped orders to many parts of the world. Susie’s has received many testimonials, such as, "I have been using your hot sauce ever since I first went to Antigua several years ago and it is the BEST...." Michael Marks - Your most favorite CUSTOMER here in California! Contact Susie's for Corporate Orders, Weddings and all Celebrations! But make sure you have a bottle near you!
SOUTH & EAST COAST
T: (268) 562 2522
Upper North St, St. John’s, Antigua. T: (268) 461-0365 or 461-4052 Intl. Sales & Distribution: T: 1 (954) 447-7569 | F: 1 (954) 337-2826 firstname.lastname@example.org
Bumpkins Bar, developed by a group of local friends, has been a lovable oceanfront hideaway on Pigeon Beach for close to 20 years. The large wooden verandah extends out over the spotless beach, providing a sheltered observation deck with views across the harbour. As one would expect from a traditional Caribbean beach bar the beers are ice cold and the rum strong. Bumpkins blends their rum-based cocktails with fresh local fruit – Banana Piña Colada is a must. Uncomplicated Caribbean specials such as garlic shrimp and grilled lobster are delicious, but the BBQ ribs served with real potato wedges and salad is simply finger licking good! For light snacks, chicken, burgers or wedges are some of the best on island. Bumpkins was traditionally a daytime venue. It now serves an evening menu 6-10pm, Thurs-Sun. The beach bar is transformed into a social beachfront restaurant serving a delicious new Caribbean/Mediterranean menu and good wine. Also enjoy frequent evening and full moon parties on the beach. Open 7 days a week, all season long.
Copper & Lumber Store Hotel, Restaurant & Pub, Nelsonâ€™s Dockyard National Park
Fascinating historical splendour awaits you on the discovery of the Copper and Lumber Store Hotel, Restaurant and Pub. This is one of only two hotels situated within Nelsonâ€™s Dockyard, and is a unique blend of gracious living and intriguing historical value. Hotel rooms are available all year round. Discovering modern comfort amidst a lovingly restored landmark is a priceless experience. The dockyard was built from 1725 onwards and the Copper and Lumber Store was noted to have been constructed in 1783. The Wardroom Restaurant is a charming English dining room opening out to a tropical courtyard filled with bougainvillea. It serves International cuisine mixed with the flavours of the Caribbean. In contrast to the more formal dining experience of the Wardroom, there is also an English Pub. It has a succulent Caribbean flavour, serving traditional food daily. The refurbishment of the intimate lounge area provides a shaded outdoor patio for evening drinks with friends. Opening daily with Seafood Fridays from 5:00pm-11:00pm.
SOUTH & EAST COAST
T: (268) 460 1160/59 or 562 5614 | F: (268) 460 1529 E: email@example.com | www.copperandlumberhotel.com
Wake & Bake
Marina, Off Falmouth Main Rd,
Off Dockyard Drive, English Harbour
SOUTH & EAST COAST
restaurant, bar, yacht catering | Catamaran $$$
T: (268) 562 2226 | www.cambusantigua.com E: firstname.lastname@example.org
Bringing some Italian flair to the Falmouth Harbour waterfront is Cambusa,“cicchetteria style” restaurant. Following ancient tradition they offer a sampler selection of dishes from their Italian menu, great fun & nice to share. The menu showcases elaborately worked regional dishes using local produce & handmade pasta. Try the catch-of-the-day, authentically cooked in a salt crust & the triple cooking pig ribs are truly unique. For the best kitchen show book early for the two exclusive seats peering over the chef’s shoulders. The wine list suits the food admirably. Cambusa offers an excellent Italian yacht catering service & a bar-lounge in which you can relax with a drink. Open daily for breakfast, lunch & dinner. Sundays “Italian brunch”.
coffee shop & café
T: (268) 720 7894 or 764 5641 E:email@example.com
Moving into her 2nd season Ana’s snazzy little café is a fab stop-off that does a thriving trade throughout the day. Ana’s flexible menu offers everything from breakfast fillers such as croissants, muffins, and French toast to full breakfasts of Belgian waffles with scrambled eggs, bacon & maple syrup, Breakfast crepes with eggs, tomatoes, bacon and omelettes with toast. Daytime favourites include crepes, wraps, sandwiches, soups and salads, also Pulled pork/chicken sandwiches with gravy, Rotis on Thursdays and steamed fish on Fridays. In between, you can drop in for mid-afternoon tea, cappuccino or a stimulating espresso. Fruit smoothies, wine, beer and sodas are also served. Open Mon-Sat 7:30am-3:00pm
Sweet T’s Falmouth Main Road T: (268) 460 1854 or 764 4174
Reward your sweet tooth at Sweet T’s ice cream parlour & restaurant. This vibrantly painted Caribbean styled snackette is loved by all – young and old. The ever-popular ice creams come in an assortment of flavours and are served in homemade waffle cones. Alternatives are sherbet, sorbets and milkshakes. The equally colourful food menu serves a selection of yummy wraps & burgers, salads and local lunches. Also available are fries, wedges and corn-dogs. Liquid treats include sodas, juices, wine and beer. You can also buy popcorn, sweets and snacks. Everything on the menu can be eaten-in or taken-away. The playground area doubles as a much-loved venue for children’s parties. Open daily from 11:00am
Le Zest Restaurant Red Hill, Willoughby Bay, formerly Alberto’s Restaurant
La Tartaruga Long Bay Beach, East Coast
T: (268) 460 9384 or 785 5194
Bringing a touch of French allure to the English Harbour region, the newly opened Le Zest Restaurant is sure to cause a gastronomic storm. Located in the architecturally-captivating, alfresco venue, which was the former Alberto’s Restaurant, Le Zest brings to the plate, high-class French dining with a sprinkling of Caribbean passion. Using the freshest ingredients available seasonally in Antigua, Chef Olivier blends classic culinary training with the finest ingredients to create simple, modern and unique no-nonsense dishes. Chef Olivier is unquestionably a master of the culinary arts with over 20 years experience. His alluring dishes not only illustrate this, but consuming each course is a thrilling ‘sensory journey’ bursting with a union of contrasting flavours, colours and aromas leaving you totally satisfied. Dining at Le Zest is the kind of memorable experience you don’t forget in a hurry.
Entering their 2nd season La Tartaruga is becoming an increasingly popular chic beachfront restaurant. The striking building originates from the 1960’s but has been renovated to its former glory with a terrace and gazebo. They offer a casual alfresco dining experience where you can enjoy good food in total relaxation or unwind and sip a cocktail on luxury beach loungers under the shade of your umbrella. Take full advantage of the sheltered bay with snorkeling and swimming. Stay until evening as the romantic setting is well known for its dramatic sunsets. Chef Massimo is from Sardinia, and brings a distinct Mediterranean flavour to the menu. Fresh fish, a live lobster tank, an onsite BBQ and homemade pasta form the basis. Favourites include catalana di aragosta, (lobster salad), carpaccio de wahoo (sliced wahoo marinated in a citronette dressing). La Tartaruga is an excellent venue for special events and surprise parties. Open for lunch everyday. Dinner Thur-Sat evenings - reservations recommended. Sundays are a glorious all day lime!
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devout our attention to eating.” Luciano Pavarotti. Open for dinner Mon-Sat 6:00pm-10:00pm
SOUTH & EAST COAST
T: (268) 562 8179 | E: firstname.lastname@example.org www.restaurant-antigua.com
The Art of Cockle Pickingâ€Ś
With Your Feet! Saltwater clams are found in abundance in Antigua. Their natural habitat is the salty mudflats and fine sedimented shallows in which mangrove plants grow along the coast. Referred to locally as cockles, these edible bivalve mollusks burrow beneath the sand and sediment, using their muscular â€œfootâ€? to hide themselves. Cockles help filter the shallow waters around the mangroves, encouraging tiny fish to live there safely, protected from larger predators.
Deon Harrigan is Antigua’s most well known cockle picker. He offers a professional cockle picking service, and supplies Antigua’s finest resorts with this little known local delicacy. The family business was started in the 1970s by Deon’s parents, who used to pick cockles for scrumptious weekend feasts in their local neighbourhood. As the family business grew they started to supply locally run restaurants such as Millers by the Sea and Russell’s Fort James with cockles for their menus. Some local cockle dishes include cockle water, a tasty seafood broth, hearty seafood pasta and seafood rice.
Mangrove thickets are an essential component of our tropical coastlines for many reasons. Deon explains,“The mangroves protect the shorelines from erosion caused by hurricanes; they shelter fish and filter pollution. All our cockle collecting is done by using hands and feet only. No spades or other tools are used.” It takes Deon a few hours of mud stomping, toe picking work to collect enough cockles for a commercial client. Once the cockles have been collected they are washed, sorted and bagged for delivery.
To see where your food’s really coming from go cockle picking with a chef. Executive Chef Dezi Banhan has introduced cockle picking as a guest experience at the Hermitage Bay resort. He invites curious guests to wade through the mangroves in search of that night’s seafood dinner.
Things to bear in mind when cockle picking: Minimize your impact on all the other marine species that share the mangroves, by not disturbing their habitat. Minimize the effect of your visit. Don’t litter, trample or chop down the mangrove forest. Don’t disturb juvenile cockles give, them time to grow to adult size. Use sustainable harvesting methods - which means use only your feet and hands to harvest cockles.
Order cockles from Deon Harrington, on: (268) 782 1299 www.foodanddrink-caribbean.com
Deon has since taken the family business on to greater heights, offering his freshly dug cockles to the island’s luxury resorts for a new take on island fare. Deon says, “People who come from abroad don’t want to eat what they eat at home, they want to see and taste authentic Antiguan food. Serving local cockles on the menu cuts down on imported seafood which has travelled maybe thousands of miles to arrive on someone’s plate. Cockles are not seasonal and can be collected pretty much all year round.”
with your toes. Unfortunately, I don’t think I was his best pupil and spent most of my lesson trying to keep my balance. We did, however, manage to collect enough for a small delicious meal.
Cockle picking can be great fun, and you don’t need a boat, a net or a rod for the sport. All you need are a pair of bare feet, a bucket and a professional cockle picker to show you how. Low tech, low impact and absolutely delicious!
I was offered a short lesson in how to feel out the cockles underfoot 79
Barbudan Lobster Medallions on Shaved Fennel & Parmesan Salad Executive Chef Ronaldo Collantes, The Inn at English Harbour Serves 4 Ingredients
2 large fennel bulbs 4 oz extra virgin olive oil 2 oz freshly squeezed lemon juice 2 tbsp garlic, crushed 2 oz flat parsley chopped 4 oz Parmesan cheese 4 small live Barbudan lobsters Salt/pepper to taste Garnish 4 tsp balsamic vinegar
Reserved lobster tail fans
1 bunch basil leaves
Method: Thinly slice the fennel using a mandoline slicer and place in a bowl. Add the olive oil, lemon juice, garlic, parsley, salt and pepper to the bowl. Sprinkle on the Parmesan cheese. Toss together and chill in the refrigerator until ready to use. Cook the lobsters in a large pot of boiling, salted water for 8 mins. Remove lobsters from the pot and set aside until cool enough to handle. Carefully remove the lobster meat from the shell, and slice the tail meat into medallions. Reserve the shell tail fan. Assembly: Spoon the fennel salad onto a small rectangular plate and top it with the lobster medallions. Drizzle some balsamic vinegar onto the plate. Garnish with the lobster shell tail fan and top with basil leaves.
Barbuda beautifully unspoilt
Caribbean Wedding Food
So What’s On The Menu, Chef?
HomeCooking For a Caribbean Wedding
Exotic destination weddings do not come any more romantic than on the breathtaking and secluded island of Barbuda. From a secret beach ceremony for two to an informal family affair or an off the hook celebrity style event – Barbuda can provide the perfect backdrop to your special day. But what’s on the menu for this tropical wedding party? Read on for the “insider foodie scoop” at The Rhyming Chef’s destination wedding in Barbuda. Images courtesy: Johnny Vong, Paul Semenov and Howard Thompson
Caribbean Wedding Food
Philman George, aka â€œThe Rhyming Chefâ€? married his bride Ngardy Conteh-George on a conch shell lined stretch of pink sand in Barbuda. Their wedding was a reflection of who they were as a couple and guests were delighted to get to know them better through the little details they injected into the celebration. The couple enjoyed blending heritage traditions from home with those of Barbuda, their tropical wedding destination.
Caribbean Wedding Food
Guests were treated to a crisp glass of bubbly with delicious pholourie canapés and lobster and conch fritters on arrival at the reception. The main reception meal was hosted at Uncle Roddy’s
The divine wedding cake was a traditional Caribbean Rum Cake skillfully decorated in a muted Caribbean coral shade which matched beautifully with the delicate Barbudan pink sand table decorations. There was even a thoughtful food-inspired wedding favour for the guests. Personalized miniature bottles of Susie’s Hot Sauce and Tamarind Tango Sauce. The beautiful scripted message on each bottle completely summed up this delicious celebration. “Love & Spice Keeps Everything Nice!”
But as the “The Rhyming Chef”, Philman’s most important mission for the wedding was to “get the food right!” Their wedding reception menu was perfectly planned to reflect the cultures of both the bride and groom. It captured the flavours, colours and excitement of the occasion, whilst showing off the best produce found locally in Barbuda. The dishes were lovingly prepared and beautifully presented. There was no need to worry about the quality of the food as family members each made their own signature dishes, so every dish was flawless. Big up all the Aunties!
Beach Bar & Grill. It was an amazing tropical buffet with an exciting Fish Fry station where guests could pick their own fish. The buffet main course dishes included: grilled Barbudan lobster tails, stewed local venison, baked BBQ chicken, sweet potato and coconut ducana and mini vegetarian rotis. Guests were also treated to fabulous Jollof rice, a popular dish from Sierra Leone. Homemade ginger beer was served over iced English Harbour 5 year old rum. This was the favorite spirit of the day, whilst refreshing French white and rosé wines provided by Best Cellars Wines & Spirits toasted the happy couple throughout this special day.
Caribbean Wedding Food
Philman and Ngardy first met in Toronto, Canada where they had both grown up. However, their roots stem from further afield. Philman has Barbudan parentage and Ngardy was born in Sierra Leone. Her family, who attended the wedding, wore elegant dresses, head-wraps and suits using distinctive fabrics made in Sierra Leone. They gave customary speeches and showed off their traditional African dances.
Restaurant Owner Indy Little, Natural Food to Go Serves 4
The Green Door Tavern Madison Square, Codrington Village, Barbuda
T: (268) 460 0065 | C: (268) 723 7243
Ingredients ½ lb all-purpose flour ½ lb ground split peas 1 tsp. baking powder 1 tsp. turmeric 20 spinach leaves, washed & cut from stems ½ cup water
Oil for deep frying
Method: In a large bowl place the dry ingredients and thoroughly combine. Slowly add the water whisking into a smooth batter, but thicker than a pancake batter. Chop the spinach leaves finely and stir in to the batter. While the oil is heating get a bowl and line it with a couple of paper towels to absorb the excess oil after frying. Use two tablespoons to scoop up a dollop of batter, and carefully lower into the hot oil. Fry evenly for a couple minutes. Remove pholourie balls and drain on paper towels. Serve with a sweet and spicy mango chutney or tangy tamarind sauce.
The Green Door is Barbuda’s original party destination and claims to be the oldest establishment in Barbuda. After a quick chat with the owner Byron Askie, you will realise that the Green Door is more than just a bar. Of course you can enjoy a cool refreshing glass of whatever your tipple may be; and the bar is open all day (and night). By day, you can catch up with all the island news or just sit on a bench outside and watch Barbuda pass you by. It is a social venue catering to the needs of every generation. By night the tavern transforms into the Red Hot Nightclub, where you can dance away all your cares. That’s if you want to just kick back and have a few drinks, but you can also organise a scuba dive trip, or go horseback riding or take an island tour. The Green Door is the one spot that can accommodate all your needs. Open daily - call to arrange tours or dive trips.
BARBUDA EXPRESS See
Barbuda take a ride and go A to B by Sea.
The Barbuda Express is seven years old and still running a professional, much needed service connecting Antigua & Barbuda by sea. Our hats are off to Captain Greg Urlwin. The Government of Antigua and Barbuda has recognized the tremendous contribution this service has offered the twin island state. The high-speed catamaran ferry has proved an enormous asset in passenger transport and trade exchange, helping to further the economic development between the two islands. It operates a reliable scheduled service (see www.barbudaexpress.com for departure schedules) and has introduced a no plan ahead affordable form of travel to Antiguans, Barbudans, tourists and independent travellers.
For the ferry schedule and further information visit:
The journey takes approximately 90 minutes. It departs from downtown St. John’s at 9.00am. The ferry returns from Barbuda at 3.45pm and arrives in downtown St. John’s at around 5.00pm. It is a great way to visit Barbuda for a daytrip or mini break. Just turn up, get on and have fun. Guided Day Tours available upon request and taxis are available at the ferry docks on both islands. Your itinerary could include a visit to the Frigate Bird Sanctuary, (one of only three reserves for these beautiful birds in the world), a hike to Indian Cave at windswept Two Foot Bay with its extraordinary beaches, a walk through the historic Martello Tower or the ruins of Highland House.
Email: email@example.com Tel: (268) 560 7989 • Tel: (268) 764 2291
TOP 20 BEACH SHACK
UNCLERODDY’S Top Beach Shack in the Caribbean Photographs by, Laune Issac
On July 1st 2011, on what would have been Princess Diana’s 50th birthday local residents and officials of Barbuda renamed one of their pristine beaches in her honour. In a floating lantern ceremony, 50 lanterns were launched from the beach to recognize the Princess’ legacy as a humanitarian and her special connection to the beach, the
people and the island of Barbuda.
As Barbuda finalized plans for the ceremony, Condé Nast Traveler named one of the island’s dining spots, Uncle Roddy’s Beach Bar, one of the ‘Top 20 Beach Shacks in the Caribbean’. Owned by legendary bartender Rodman “Roddy” George, the beach bar opened its doors four years ago. Uncle Roddy, a former employee at the ultra chic K Club Resort, mixed drinks for many royal, rich and famous guests at the resort. One of his most celebrated guests was Princess Diana, who visited the K Club on four occasions. “I used to look after Princess Diana,” he says. On one of her visits, Princess Diana autographed a photo taken with Uncle Roddy. This treasured memento is only shared with trusted patrons at his beach bar. The fully solar powered establishment is located at Coral Group Bay, about 1.5 miles west of the beach that was renamed ‘Princess Diana Beach’. In the Condé Nast article, Uncle Roddy’s Bar is recognized
for its magnificent views of neighbouring islands Antigua, Montserrat, St. Kitts & Nevis and for his fabulous grilled lobster! Councilwoman Dorcas Beazer commended Uncle Roddy for his many years of service in the tourism industry and is excited at the recognition that his establishment has gained. The councilwoman stated, “We were honoured to host Princess Diana on her several visits to Barbuda and I believe that it is people like Uncle Roddy -the hospitality and laid back charm of Barbudans -- that inspired her repeat visits. The beach near the K Club that she enjoyed will become a landmark to signify what Princess Diana represented to the common people and serve as a reminder of the high level of service that visitors can expect when they visit Barbuda.” So if Uncle Roddy’s famous Barbuda Smash cocktail was good enough for Princess Diana, it has to be good enough for everyone.
Uncle Roddy’s Beach Bar & Grill Coral Group Bay, Barbuda
T: (268) 785 3268 E: firstname.lastname@example.org | www.uncleroddys.com
Celebrity couple, Indiana Pacers NBA player Dahntay Jones and wife Valeisha Butterfield playing the national board game of Warri at Uncle Roddy’s restaurant.
If you are arriving by yacht, just anchor at Coco Point and Uncle Roddy will arrange a ride to pick you up. There is also a fantastic three bedroom ocean view villa right next door to the bar available for anyone looking to stay for a few days in Barbuda. This is the perfect venue to host an intimate beach wedding or occasion party. Reservations for lunch and dinner are required to ensure product availability. Open Monday-Saturday 11:00am10:00pm. Sunday lunch by reservation only.
Uncle Roddy’s is Barbuda’s first and only fully solar powered beach bar and grill. Situated on a pristine strip of white sand beach, this is definitely one of the best spots to enjoy a lunch by the ocean. Uncle Roddy’s is open every day and specialises in lobster and local catch of the day dishes. The fully stocked bar includes ice cold local and imported beers, wines and spirits. So whether you want to just chill on the beach with a few drinks or enjoy his famous grilled Barbuda lobster, Uncle Roddy’s has you covered.
Lighthouse Bay Resort Barbuda
Toll Free USA: +1 (888) 214 8552 | Tel: (268) 562 1481 | E: email@example.com | www.lighthousebarbuda.com
Welcome to Barbuda’s Lighthouse Bay Resort. It is possibly the Caribbean’s best-kept secret. The island of Barbuda is by all means - intoxicating, breathtaking, unspoiled and naturally beautiful, and what better way to truly sample this experience than at Lighthouse Bay. Luxuriate in the personal attention and elegant privacy of this exclusive nine room resort. Each stylishly appointed and exquisitely designed suite opens to private east and west views. Sunrise over the lagoon. Sunset on the Caribbean Sea. Located on a private peninsula, Lighthouse Bay is ideal for relaxing and renewing at the exquisite pink sand beach or by our rejuvenating freshwater pool. Everyone takes pride in the breathtaking serenity of the island and its slower pace of life. Exceptional cuisine and impeccable personal service are extended to every single guest. Lighthouse Bay serves delicious gourmet food that you will love. The fresh, innovative cuisine will be a highlight of your visit. Head Chef Lennox Cadogan’s excellent grilled Barbuda lobster and local venison with shrimp and toasted seaweed are not to be missed. You will also be served a selection of homemade breads and pastas, seafood and seasonal foods that combine sophisticated flavours for inspired dining. Every elegantly presented dish is personalised to your requirements. The resort’s stand-alone bar is housed in a faux lighthouse, with a unique mosaic stepup counter; some of the tiles are phosphorescent and provide a shimmering glow at night. Above the bar is an observation area which provides great views across the aqua blue waves. The resort’s fully appointed restaurant is open to non-resident guests, and can be reached only via ferry across the lagoon, or by helicopter direct from Antigua. Reservations are required for non-resident guests. Join us at the restaurant or bar. Secluded location. Extraordinary views. Complete serenity... Open daily for lunch and dinner. Please call in advance for reservations.
...All for you
WA’OMONI BEE HONEY
Wa’Omoni BeeHoney Text by Philman George - The Rhyming Chef www.therhymingchef.com
“I’ve been enjoying honey all my life without fully appreciating the work and effort that goes into creating this sweet nectar provided by Mother Nature.” Wa’Omoni Bee Honey is available from
Mr. John Mussington +1 (268) 460 0171
Did you know that...
A single teaspoon of pure honey represents a lifetime of work for 12 Honey Bees? 1lb of honey requires of a bee colony to make over 2 million trips from flower to flower and back to the hive. I guess this fact is what helped to coin the phrase “Busy as a Bee.”
Logwood Honey is his prized honey offering. It is made from the nectar of the Logwood tree. What makes this honey so special is the fact that it is will not crystallize easily, allowing the honey to remain on the shelf for a longer period of time without fermenting. The taste
Mr. Mussington’s products are pure and unadulterated. He uses no antibiotics or supplements to produce the honey. Barbuda has not yet been affected by the Varroa Mite, which is a parasite that attaches itself to the Honey Bee and eventually kills it. Beekeepers in other parts of the world have to contend with this pest and use Aspitan chemical strips to eliminate them from the hive. No chemicals are used in the Wa’omoni Bee Honey, and no chemicals are used on the flowers the bees feed on. The honey is unpasteurized and free of any preservatives or additives. This is as close as you will get to dipping your hand into the hive itself. The Wa’Omoni Bee Wild Flower and Logwood Honeys are available only in Barbuda, so you gotta travel here to get a taste, or get someone to bring you back a bottle or two. Once you’re in Barbuda just ask any local person where to find the Wa’Omoni Bee Honey, and they will guide you to Mr. Mussington’s house, where he bottles and sells his honey independently.
Wild Flower Honey is created from the nectar of a variety of flowers, and one taste of this honey will have you smacking your lips with joy. The honey has a deep brown colour, which means it is high in minerals and antioxidants and the taste is definitely sweet, but with a hint of rum or cognac. Mr. Mussington explains that this hint of alcohol in the taste is due to the fact that the honey is aged and has started to ferment ever so slightly. It’s an incredible product, and I was amazed to know that this was not one of his best honeys.
is a lot milder in flavour than the Wild Flower Honey with a pleasant hint of black licorice. The prized Logwood Honey is sealed airtight with a cork and natural beeswax. Honey from the Bee, sealed with wax from the Bee = Brilliance. Love the packaging of this unique product.
WA’OMONI BEE HONEY
n my native island, Barbuda, I was pleased to find an independent beekeeper, especially considering that there are less than 2,000 people who live here. John Mussington has been producing honey in Barbuda for several years with the help of the Barbuda Bee, aka the Wa’omoni Bee. Wa’omoni is the original name of the island, before the colonialists changed it to Barbuda. Staying true to his roots, Mr. Mussington branded his honey the Wa’omoni Bee.
Culinary Competition www.foodanddrink-caribbean.com 94
Mango Pineapple Culinary Competition
The annual Mango Pineapple Culinary Competition is definitely one of the Caribbean’s fruitiest competitions and it is the sweetest event on the Antigua & Barbuda culinary calendar. The annual competition for professional chefs and bartenders is the most anticipated and highly contested national culinary competition that takes place on island. The competition first took place in 2006. The goal was to encourage a broader and more imaginative use of mangoes, pineapples and local produce in hospitality cuisine. It was held at the Antigua and Barbuda Hospitality Training Institute, which has since become the established venue for the annual event. In 2010, the competition was open for the first time to a limited number of student chefs from the Antigua and Barbuda Hospitality Training Institute, as a way of broadening their experience. Students were expected to compete
on an equal footing with the professional chefs; in 2011 two student chefs competed. As the competition has grown and developed the organising committee has introduced new concepts to stretch the creativity of the contestants. In 2011, a second day was added to the Chef’s competition. The 6 finalists from day one went through to a ‘mystery basket’ cook-off round. They were all given the same ingredients
Culinary Competition and many volunteers. The 2 day affair showcased a variety of local talent throughout our food industry. I would ask persons to prepare early for 2012, as the stakes will be much higher! Special mention must be made of our many sponsors for the 2 day competition event, the sunset cocktail for the announcement of the winners, and the awards gala.â€? The competition now attracts a diverse group of contestants and has become a springboard for young professionals in the hospitality industry to launch themselves on to the regional and international competition circuit and to become known beyond Antigua and Barbuda for excellence in their professions.
and had an hour to design, prepare and present their dish. There was also the establishment of a separate competition for Pastry Chefs, and 5 contestants took part. Christopher Terry from the Sugar Club restaurant competed in both the Chef and Pastry Chef competitions. Improving on the Bartending competition Lisa Farara from Quin Farara Co. Ltd. introduced a full competition level bar for the Bartenders and they were encouraged to be more creative and inventive with the ingredients in their cocktails. This year the event was co-ordinated by Tameka Wharton, the 2011 Mango Pineapple Culinary Competition Chairperson and Secretary to the Mango Festival Committee. Tameka states that, â€œThe event demanded and employed great effort from the festival committee
CONCH BELL PEPPER & MANGO COULIS
Conch, Bell Pepper & Mango Coulis topped with Sesame Seed dusted Chistophene Executive Sous Chef David Browne, Galley Bay Resort & Spa Serves 4 Ingredients 2 whole fresh conch, cleaned & pounded 1 Julie mango, pureed 2 oz. olive oil Susie’s Hot Sauce to taste ½ bunch cilantro Juice of 2 limes ¼ each Bell peppers – (red, green, yellow), finely julienne 3 oz. christophene, finely julienne 1 oz. black sesame seeds Salt and pepper to taste Garnish 1 slice white bread
1 oz. cream cheese
4 lime slices for garnish
Method: Very thinly slice the conch flesh. Combine the mango, oil, cilantro, Susie’s Hot Sauce and lime juice in a bowl. Add the conch and allow to marinate for at least half an hour, stirring occasionally. Add bell peppers. Season the julienne christophene with sesame seeds, salt and pepper. Roll the bread to press it very thin. Spread with cream cheese. Cut in half and sandwich together. Slice into 4 sticks and fry until golden. Assembly: Spoon the conch, bell pepper and mango coulis into each serving bowl. Top with christophene. Garnish with the bread sticks and lime slices.
1st Place Pastry Chef Winner - Pastry Cook Zinzi Mpande, Jumby Bay Rosewood Resort Serves 4 Ingredients: Mango Mousse 6 gelatine sheets 300 ml. whipped topping 4 egg yolks 2 oz. sugar 2 ripe Julie mangoes, pureed 8 oz. mascarpone cheese 2 tsp. lime zest
Method For Mango Mousse: Bloom gelatine in cold water. Whisk whipped topping until light and fluffy. Whisk yolks and sugar over a bain-marie until sugar has dissolved and is cooked through. Mixture should be thick and doubled in volume. Dissolve gelatine into mixture then remove bowl from over hot water. Allow mixture to cool. Add mango puree, mascarpone, whipped topping and lime zest. Pipe into circular moulds and freeze. Reserve some mango puree for the top of the mousse. METHOD FOR Mango Jelly: Bloom gelatine in cold water. Boil remaining ingredients. Remove from heat and strain. Stir in gelatine and pureed mango. Pour into square moulds, freeze to set. Method for PINEAPPLE-Mango compote: Slice ½ of the pineapple into ¼ inch thick slices. Cut out circles of the fruit. Reserve to use as base for mousse. Dice remaining pineapple and mango. Heat remaining ingredients until caramelized; add diced fruit and circles. Cook fruit for 3-5 minutes in the caramel. Strain and reserve sauce to drizzle over plate and jelly. Method for Tuile: Brush spring roll wrapper with melted butter. Combine cinnamon and sugar. Sprinkle evenly over wrapper. Cut into triangles and bake at 350°F until golden brown.
Mango Jelly 3 gelatine sheets 2 ripe Julie mangoes, puree flesh 100 ml. water 2-4 basil leaves ½ tsp. cinnamon Pineapple-Mango Compote 1 sml. ripe Antigua Black Pineapple, peeled 1 green Kidney mango, peeled 4 oz. sugar 2 tbsp. water 1 tbsp. ginger, peeled and sliced 2 tbsp. rum Pinch of salt, nutmeg and ground cinnamon Tuile Garnish 1 spring roll wrapper 1 oz. butter (melted) ½ tsp. ground cinnamon 1 tbsp. sugar
mango mousee, jelly & Compote
Mango Mousse and Mango Jelly with Caramelized Pineapple-Mango Compote
Pan Roasted Duck Breast with Mango Pineapple Chutney and Saffron Potatoes
PAN ROASTED DUCK BREAST
1st Place Chef Winner - Junior Sous Chef Richard Alphonso, Blue Waters Hotel
Serves 4 Ingredients: pan roasted duck breast 1 cup liquid honey 3 cloves garlic, finely crushed 1 cup balsamic vinegar 4 duck breasts 3 tbsp. olive oil 1 good pinch of hot chilli powder Sprig of rosemary, finely chopped 5 sprigs of thyme 2 cups red wine (reduced) Salt and pepper mango PINEAPPLE chutney 1 med. Antigua Black Pineapple, peeled and diced 2 med. firm mangoes, peeled and diced ½ lb. onions 1½ cup apple cider vinegar 2 cups brown sugar ½ cup balsamic vinegar 4 cinnamon sticks 1 tsp. five spice powder ½ tsp. cayenne pepper ½ tsp. ground ginger Saffron potatoes 2 lg. Idaho potatoes, washed and diced ½ oz. saffron 3 tbsp. butter Olive Oil Salt and pepper to taste
Method For pan roasted duck breast: Blend the honey and garlic into the balsamic vinegar. Whisk in the oil to emulsify. Mix in the remaining ingredients. Baste duck breasts with marinade. Remove duck from marinade and place in a hot sauté pan, skin down for 3 minutes. Turn duck over and cook the other side until done. Remove from pan and let rest. Bring red wine to reduction; add balsamic vinegar and honey marinade and reduce. Season to taste. METHOD FOR mango PINEAPPLE chutney: Place all the ingredients in a saucepan. Bring to a boil and let simmer for 15 minutes or until the liquid has almost completely evaporated. Once the mixture begins to thicken, stir frequently so that it doesn’t stick. If you lift up a spoonful of the mixture it should keep its shape. Set aside. Method For Saffron potatoes: In a medium pot, bring salted water to boil. Add saffron and potatoes. Cook until al dente. Strain off the water and allow potatoes to cool slightly. Sauté in butter and olive oil and season to taste.
Coconut Okra Steamed Fish served with Antigua Black Pineapple Polenta Serves 4 Ingredients: pineapple polenta
2 cloves garlic, crushed
½ sml. onion, finely diced
12 sprigs thyme
½ sml. Antigua Black Pineapple,
3 seasoning peppers, finely chopped
peeled and finely diced
3 pimento seeds (allspice), crushed
1 sprig thyme, leaves only
2 stalks chive, finely chopped
¼ cup parsley, chopped
¼ cup coconut milk
2 tbsp. butter
Four 6 oz. portions firm fish fillets
3 cups water
2 tsp. butter
½ cup coconut milk
4 oz. fresh okra, topped, not tailed
1 cup coarse cornmeal
2 oz. red bell pepper, julienne
Salt and pepper to taste
2 oz. yellow bell pepper, julienne
Coconut okra steamed fish
2 oz. green bell pepper, julienne
4½ sml. red onions, sliced
Salt and pepper to taste
Coconut Okra Steamed Fish
Chef Kerry Simmons, Hermitage Bay Antigua
METHOD FOR pineapple polenta: In a small stockpot over medium heat, www.foodanddrink-caribbean.com
sauté onions, pineapple, thyme and parsley in the butter until the onions are soft. Add water, and bring to a boil. Mix the coconut milk with cornmeal, stir until smooth. Pour the cornmeal mixture into the seasoned boiling water and stir intermittently until cornmeal cooks, about 20 minutes. When cooked no grains are felt when the cornmeal is rubbed between your fingers. Set aside. Method For Coconut okra steamed fish: In a stockpot over medium heat, sauté onion, garlic, thyme, seasoning peppers, pimento and chives until they begin to sweat. Add the coconut milk and adjust seasoning. Add the fish fillets, cover and cook for 4 minutes each side. Uncover and add the remaining ingredients and cook for 2 minutes. Remove from heat and serve immediately with hot polenta.
Shrimp Mango Salad with Sesame, Citrus and Ginger Dressing Chef Kerry Simmons, Hermitage Bay Antigua
Shrimp Mango Salad
Serves 4 Ingredients 2½ lb. daikon radishes, peeled 1 lg. orange 1 med. grapefruit 8 oz. shrimp, peeled and deveined ½ tsp. ginger, grated 2 tbsp. olive oil 1 tsp. sesame oil 1 tsp. sesame seeds, toasted Salt and pepper to taste 2 med. half ripe mangoes, sliced into thin strips
½ bunch fresh coriander leaves, chopped
Method: Using a vegetable peeler, shave thin slices of radish. Using a small knife, remove orange and grapefruit peels and then cut out the segments. Reserve the peel and squeeze out remaining juice in a bowl for use in the dressing. Season shrimps with half the ginger, salt and pepper. Sauté in olive oil in a greased hot skillet for a couple minutes. Remove from heat and set aside. To the citrus juice bowl, add the toasted sesame seeds, remaining ginger and whisk in the sesame oil a little at a time. Adjust seasoning. Toss the mango strips, radish shavings and shrimps into the dressing. Garnish with fresh coriander leaves. Separate into four equal portions and plate.
Mango Seafood Soup with Toasted Coconut Shavings 3rd Place Chef Winner - Cook Ferne Boland, The Tides Restaurant Serves 4
MANGO SEAFOOD SOUP Method For Mango stock: In a medium pot, bring 4 cups of water to a boil over medium heat. Add mango, garlic and onion; simmer until softened and slightly translucent. Blend, strain and set aside. METHOD FOR Mango Seafood soup: In a medium pot, heat olive oil over low to medium heat. Add the onion, garlic, celery and seasoning peppers. Sauté for 2-3 minutes or until the onion is slightly translucent. Add the mango stock and cook for another few minutes until the stock is reduced by about half. Add coconut milk and cook for another minute. Add seafood mix, mango and remaining chopped herbs. Simmer until the seafood is tender (about 3-5 minutes). Season to taste. Remove from heat and let cool slightly. When ready to serve, garnish with toasted coconut shavings.
Ingredients: Mango stock 8 lg. firm mangoes, peeled and diced 4 cups water 3 sml. onions, diced 4-6 cloves garlic, chopped Mango Seafood soup 2 tbsp. olive oil 2 tbsp. onions, finely diced 1 tbsp. crushed garlic 1 tbsp. seasoning peppers, finely diced 1 cup coconut milk 2 oz. fresh mahi mahi 2 oz. shrimps 2 oz. squid 2 oz. mussels 1 med. firm mango, diced ½ oz. spring onion ½ oz. celery, chopped ½ oz. cilantro, chopped ½ oz. thyme leaves ½ oz. parsley, chopped Salt to taste White pepper to taste garnish Shaved fresh coconut, toasted
Grilled Swordfish & Parsley Risotto www.foodanddrink-caribbean.com 102
Grilled Swordfish and Parsley Risotto with Mango Sauce Student Chef Marlon Daniels, Antigua Barbuda Hospitality Training Institute Serves 4 Ingredients: Risotto 3 cups water 2 cups sugar 1 cup white wine vinegar 1 sml. mango, peeled and diced 1 sml. Antigua Black Pineapple, peeled and diced 1 tbsp. extra virgin olive oil 1 onion, diced 2 cloves garlic, chopped 2 cups Arborio rice, rinsed 2 cups vegetable stock 1 bunch parsley, finely chopped
1 ½ tbsp. Parmigiano-reggiano, grated ¼ cup white wine mango Sauce 2 ripe/firm mangoes, small dice 1 pineapple, small dice 2 tsp. butter Salt and pepper to taste Grilled swordfish 2 (6-8 oz.) swordfish steaks 2 tbsp. olive oil Salt and ground black pepper to taste 2 tbsp. unsalted butter (softened) 1 lime, cut into wedges
Grilled Pineapple 1 Antigua Black Pineapple, peeled, cored and sliced into 1⁄3” thick rings ½ cup honey Pinch chilli powder 3 tbsp. extra virgin olive oil Beetroot Coulis 1 sml. clove garlic, smoked 1 sml. beetroot, cooked and fine diced 1 tbsp. olive oil Salt and black pepper to taste
Mango en Croûte with Lemon Cherry Coulis 2nd Place Pastry Chef Winner - Pastry Cook Coleen Joseph, Verandah Resort & Spa
Mango en Croûte
Ingredients: Pastry shell Serves 2
8 oz. granulated sugar
2 sheets frozen puff pastry, thawed
2 mango cheeks, peeled
8 oz. plain flour
1 egg, beaten
2 fl. oz. cherry sauce
8 oz. almond paste
2 fl. oz. lemon sauce
8 oz. unsalted butter, softened
Method: Preheat oven to 180ºF. Cream almond paste, sugar and butter in a food processor until smooth. Beat in eggs one at a time, and then slowly incorporate the flour. Set aside. Line a baking sheet with wax paper. Cut each puff pastry sheet to the size and shape of a mango. Spread with almond cream. Place 1 mango cheek in the centre of pastry. Egg wash edges. With the left over pastry make a crisscross pattern over the mango cheek. Egg wash the top of the pastry. Place baking sheet into oven for 20 mins. until golden brown. Use the cherry and lemon sauce to decorate each plate.
Method For Risotto: In a large bowl, place water, sugar and vinegar. Add diced mango and pineapple. Cover with plastic wrap. Pickle in refrigerator for an hour. In a medium stockpot, heat extra virgin olive oil over medium heat. Add onion and sauté until translucent, about 2 minutes. Add garlic, sauté for an additional minute. Add rice, stirring to coat and sauté for about 1-2 minutes. Stir in vegetable stock and bring to a boil. Cover stockpot with tight-fitting lid and simmer for a few minutes before removing from heat. Allow the rice to absorb the liquid (about 25 minutes). Stir in pickled mango with some of the pickling liquid, parsley, grated Parmesan and wine. Method for mango Sauce: Combine all ingredients in small saucepan over medium heat for few minutes until tender, but firm. METHOD FOR Grilled Swordfish: Preheat gas grill to medium-high. Brush both sides of the swordfish steaks with olive oil then season them to taste with salt and pepper. Grill steaks for 4-5 minutes on each side or until cooked through. Remove steaks from your grill and brush each with mango sauce. Serve hot with lime wedges for garnish. Method For Grilled Pineapple: Preheat grill to medium. Lay the pineapple rings on a baking sheet. Whisk together honey, chilli and oil. Brush generously over pineapple slices. Lay on grill and cook until edges are browned, brushing with remaining honey mixture as needed. Method For Beetroot Coulis: Blend the smoked garlic, half the beetroot and the olive oil in a food processor until smooth. Season to taste then stir in the remaining beetroot.
Culinary Competition Contestants www.foodanddrink-caribbean.com 104
Mango Pineapple Culinary Competition Contestants Professional Chefs Chris Hope, Christopher Terry, Dale Straker, David Browne, Ferne K. Boland, Hopeton Mclaren, Jeremy Coumarbatch, Kerry Simmons, Lemuel Duberry, Marlon Daniels, Merlyn Bacchus, Omar Tagliaventi, Randolph Looby, Richard Alphonso, Ronaldo Collantes, Sylvester Henry Pastry Chefs Ayanna Richards, Christopher Terry, Coleen Joseph, Roselyn Cobis, Zinzi Mpande Professional Bartenders Chelsey Simon, Geraldine Depeza, Indiana Jones, Kason Tapper, Lisa Cannonier, Monique Williams, Pierluigi Casale Judges for the Chefs Phillip Kapio – Pastry Chef /Owner, Philton’s Cakes & Bakery Antigua Kimberley Bowers - Marketing Manager, Antigua and Barbuda Tourism Authority Jeffrey Rotz – Owner of Chefs Helping Chefs, Culinary and Hospitality Training Company Kitchen/Technical Judges Olvanah Richardson-Burnette - Chef/Hospitality Instructor/Owner, Olly B’s Catering Service Julian Waterer - Chef/Owner, Chefs World Judges for the Bartenders Lisa Farara - Marketing Manager, Quin Farara & Company Ltd. Guest Judge, Andrea R. Bowes - Caribbean Regional Manager, Appleton Estate Jamaica Rum Gulliver Johnson – Managing Director Food & Drink Guide Caribbean Ana Marie Ferraz – Owner Wake ‘n’ Bake café bar Catherine Ferraz – Marketing Assistant, Quin Farara & Company Ltd. Programming Designer & Tabulator: Robert Samuel Auditor: Jon Whyte Floor Managers: Melinda Simon, Cecelia Thwaites- Isaacs and Sharma Simon
Head Time Keeper: Phillip Isaacs Time Keeper: Tavia Prince Décor: Feona Bailey, Catamaran Hotel Chairperson: Tameka Wharton
Strange “E” Nuff
1st Place Bartender Winner - Bartender Kason Tapper, Hermitage Bay Antigua
PG-12 Ingredients - Serves 4 4 oz. Antigua Black Pineapple flesh 1 tbsp. passion fruit syrup ½ oz. ginger, peeled 2 oz. unsalted peanuts 8 local cherries 1 oz. guava puree Garnish 4 local cherries
Ingredients - Serves 4 2 oz. Antigua Black Pineapple flesh 2 oz. Julie mango flesh
1 oz. Sensation mango flesh
Small sprig rosemary
1 oz. Antigua Black Pineapple flesh
1½ oz. Malibu coconut rum
1½ oz. English Harbour 5 Yr. Old Rum
1½ oz. Midori melon liqueur
1½ oz. Midori melon liqueur
4 oz. pineapple juice
1 oz. triple sec
½ oz. Cavalier Antiguan Rum
½ tsp. cherry sauce
½ oz. Blue Curaçao
Method: Pour the cherry sauce into the centre of a martini glass. Blend mango and pineapple for 20 seconds. Stir in rum. Gradually pour into the glass along the side rotating the glass as you pour. Mix Midori, triple sec and ice in shaker and shake for 5 seconds then gently pour into the glass without disturbing the layers.
Method: In a shaker, muddle the mango, pineapple and rosemary to a pulp. Add Malibu then Midori and muddle again. Pour pineapple juice into an ice-filled glass. Strain shaker ingredients into the glass. Spoon some solid fruits on the top. Finally, pour over the Cavalier rum and Blue Curacao to finish cocktail.
Method: Place all ingredients (except guava puree), and a scoop of ice into a blender and blend at high speed until smooth. Drizzle the guava puree around the glass, and then pour in the blended drink. Garnish each glass with a whole local cherry and a pineapple leaf.
Ingredients - Serves 1
4 pineapple leaves
KASON TAPPER COCKTAILS
4 oz. Julie mango flesh
Lisa Cannonier Cocktails
Bartender Lisa Cannonier, Galley Bay Resort & Spa Ingredients - Serves 1 1 oz. mango juice 1 oz. pineapple juice 1 oz. orange juice Slice sushi ginger 1 oz. sweet and sour mix 2 oz. English Harbour 5 yr. old Rum 1 oz. Cointreau triple sec ½ oz. grenadine 1 oz. melon liqueur Garnish ½ mango cheek
Ingredients - Serves 1
½ sml. Antigua Black Pineapple
1 oz. coconut milk 1 oz. pineapple juice
2 slices Antigua Black Pineapple, diced
Method: Add all ingredients, except grenadine and melon liqueur to an ice filled shaker. Pour melon liqueur into the glass. Top with grenadine. Then strain shaker mixed ingredients into the glass, being careful not to disturb the other layers. Garnish: Scoop out balls from the mango cheek and the halved pineapple with a small melon-ball cutter. Garnish with mango and pineapple balls, a la parisienne.
4 oz. plain yoghurt 1 oz. sugar syrup Fresh squeeze of lime Garnish Pinch ground cinnamon Antigua Black Pineapple wedge Method: Add all ingredients to a shaker and shake vigorously over ice. Pour into an ice filled hurricane glass. Sprinkle with ground cinnamon and pineapple wedges.
Ingredients - serves 2
Ingredients - serves 2
2 ripe mangoes
6 oz. cappuccino syrup
3 ripe mangoes
1½ oz. Midori melon liqueur
3 ripe mangoes
1 sml. Antigua Black Pineapple
1 oz. vodka
1½ oz. Cavalier Antiguan Rum
10 mint leaves
2 oz. milk
1½ oz. sugar syrup
Squirt whipped cream
Pinch ground cinnamon Method: Blend mango flesh and melon liqueur together until smooth. In a shaker, add mango puree and vodka and shake over ice. Strain into a martini glass. Garnish with an olive and mango.
Method: Blend all ingredients together with ice in a blender until smooth. Pour into a martini glass. Garnish with whipped cream sprinkled with ground cinnamon.
Method: Blend all ingredients together with ice. Pour into a martini glass. Garnish with a sprig of mint.
Ingredients - serves 1
Geraldine Depeza Cocktails
2nd Place Winner & 2011 Quin Farara Personality Award - Bartender Geraldine Depeza, Jolly Beach Resort & Spa
Marshmallow Mango Puff
INDIANA JONES COCKTAILS
3rd Place Bartender Winner - Bartender Indiana Jones, St. James’s Club Resort
Ingredients - serves 1
Ingredients - serves 1
¼ oz. passion fruit syrup
½ ripe mango
1/3 oz. Sambuca
½ sml. ripe Antigua Black Pineapple
1/3 oz. cherry brandy
¼ oz. pineapple juice
¼ oz. strawberry mix
¼ oz. triple sec
¼ oz. Blue Curaçao
¼ oz. melon liqueur
1 oz. English Harbour 5 Yr. Old Rum
Slice star fruit
garnish Cocktail cherry
Method: Pour passion fruit syrup into a tall shot glass. Shake Sambuca, cherry brandy and strawberry mix over ice vigorously. Slowly strain this over passion fruit syrup. Shake the Blue Curacao over ice and then slowly top the shot glass. Garnish with a slice of star fruit.
Method: Blend the mango and pineapple flesh in a blender with pineapple juice until smooth. Pour purée into a shaker. Add the triple sec, melon liqueur and rum to the ice filled shaker. Shake well. Serve over ice in a highball glass. Garnish with a cocktail cherry.
Ingredients - serves 1 ½ ripe mango ½ sml. ripe Antigua Black Pineapple 1 oz. milk ½ oz. vanilla ice cream mix ¼ oz. grenadine Garnish Chocolate syrup 1 pink marshmallow Antigua Black Pineapple wedge Method: Add all ingredients with ice to a blender. Blend until smooth. Serve in an ice cold martini glass drizzled with chocolate syrup.
Fruitzy Pierluigi Casale Cocktails
Bartender Pierluigi Casale, La Bussola Italian Restaurant
Ingredients - serves 1 1 mango cheek, diced ½ slice Antigua Black Pineapple, diced
1 mango cheek, small diced 1 lime wedge 6 mint leaves 1 oz. orange juice 1 oz. cranberry juice 1 oz. pineapple juice 3 drops Tabasco sauce ½ oz. grenadine Garnish Mango wedge Sprig mint
Method: Dice the flesh from the mango cheek into cubes. Spoon the mango cubes in a highball glass. Add the mint leaves and lime wedge, and then muddle to release flavours. Add ice to glass. Pour the three fruit juices in an icefilled shaker. Shake well, strain and pour in to the highball glass. Add a dash of Tabasco sauce, stir, and then pour in the grenadine. Garnish with mint stem and mango wedge.
2 oz. Prosecco sparkling wine 1½ oz. Aperol Pineapple juice ¼ oz. grenadine Garnish Mango wedge Method: Spoon the diced mango and pineapple into a large wine glass. Add ice, then the Prosecco and Aperol. Top up with pineapple juice. Stir and pour in the grenadine. Garnish with mango wedge.
Ingredients - serves 1
SISTER GLO’S www.foodanddrink-caribbean.com 110
All a GLOW
for Jams & Jellies
loria David, proprietor of Sister Glo’s Jams & Jellies, had a vision and a destiny. Fueled with passion and determination, her destiny is being fulfilled.
a high standard and encouraging her to keep up the good work. Through the Ministry she received certain concessions and training which helped to improve the quality of her product.
At a young age, Gloria (affectionately known as Sister Glo) showed signs of being an entrepreneur. She and her siblings were able to garner pocket change from the sale of fruits grown around their home. Later in life, selling fruits became more than a hobby it became a business.
Sister Glo was also helped by an introduction to Karen and Kenny Hymel who assisted her in overcoming the hurdles experienced with the bottling and packaging of her products and encouraged her to manufacture additional products that could also be bottled. So it was that the production line began to expand.
Production began in the 80’s with a Guava Puree. The semiproduction of the puree presented many challenges and although passionate about her craft, Sister Glo began to despair. However with faith and encouragement from family and friends she pressed on. Guava Jelly and Guava Cheese soon joined the production line and began to show up on the shelves of superettes and supermarkets such as Luther Lee’s, Cornwall’s, Dews and Shoprite.
With the expansion of the line, Sister Glo also felt that she needed to move away from the kitchen in her home. Although not originally her idea the plans and construction for the new production facility began to take shape.
Before long, the Ministry of Trade began to show interest in her business. Mr. Elroy Turner, a Trade Officer with the Ministry, gave Sister Glo a great mental boost by assuring her that her products were of
To date, Sister Glo’s Jams & Jellies produces Jams, Jellies, Marmalade, Stewed Fruits, Chutney, and other by-products; all from its new facility. A Noni Health Drink is also available. And although there is still much to be done, Sister Glo feels she has accomplished a great deal. She remains faithful and knows that she will complete what she has started. Gloria “Sister Glo” David has been a participating contestant in the IICA Most Outstanding Agro-Processor Award since the conception of the competition in 2006. She won 3rd place 2007, 2nd place 2009 and 1st place 2010.
Mango Festival Highlights of Christian Valley
2011 mango festival www.foodanddrink-caribbean.com
Shrimp & Pineapple filled Tomato Wadadli Surprise Chef/Owner Omar Tagliaventi, La Bussola Italian Restaurant
Tomato Wadadli Surprise
Serves 2 Ingredients: Burrata 3 fresh mozzarella balls 1 tbsp. mascarpone cheese 1 tbsp. Parmesan cheese, grated 1 tbsp. ricotta cheese Salt and white pepper to taste Pineapple Shrimp Filled Tomato 2 ripe tomatoes, skins removed 2 tbsp. extra virgin olive oil 2 cloves garlic, crushed ½ sml. Antigua Black Pineapple, diced 4 shrimps, diced Flour www.foodanddrink-caribbean.com
2 eggs, beaten Breadcrumbs Salt and black pepper Vegetable oil for frying Mango Pesto Sauce 1 slice green mango 10 basil leaves ½ bunch parsley Salt and black pepper to taste 1 clove garlic 1 tbsp. pine nuts 3 tbsp. extra virgin olive oil 112
Method for Burrata: Heat some water in a saucepan. Small dice one mozzarella ball into a bowl. Add the mascarpone, ricotta, and Parmesan cheeses season to taste. Set aside. Put the remaining two mozzarella balls into the hot water in order for them to become soft and pliable to make the external part of the burrata. Using a rolling pin, roll out the 2 soft mozzearella balls to a flat dough. Fill the dough with the set aside cheese mix and pinch all edges into a pouch. Method for Filled Tomato: Cut the tops off the tomatoes and remove the seeds. Let them rest upside down to dry as long as possible. Heat olive oil in a sauté pan to medium heat. Add garlic cloves, cook until golden in colour. Add the pineapple and shrimp, season to taste. Cook for 4 minutes and fill tomatoes with mixture. Coat the two tomatoes with flour. Then dip in eggs and coat with breadcrumbs. Carefully deep-fry in vegetable oil for a couple minutes. Method for Mango Pesto Sauce: Add all ingredients except olive oil to a blender. Start blending, and slowly add the olive oil until a sauce consistency is achieved. Assembly: Drizzle each plate with pesto sauce. Add deep-fried, filled tomato and top with a filled burrata pouch.
Seafood Carnival Soup and Slaw 3rd Place Pastry Chef Winner - Chef Christopher Terry - Sugar Club Restaurant, Sugar Ridge Resort Serves 4 Oyster with Mango Pineapple Slaw 4 oysters 1 lemon, juiced 3 tbsp. half ripe mango, flesh julienne 3 tbsp. Antigua Black Pineapple, flesh julienne 2 tbsp. cucumber, peeled and julienne 4 tbsp. red and green bell peppers, julienne 4 tbsp. carrots, julienne 1 tsp. cilantro, chopped Â˝ cup lettuce, shredded Splash red wine vinegar Pinch of sugar Salt and pepper to taste
Method For Cold Soup: Blend all ingredients until smooth and chill until service. METHOD FOR Lobster Pineapple Ceviche: Rough blend all ingredients together. Let stand for about 15 minutes to allow the acid of the lemon to cook the lobster. Mould ceviche in the centre of soup and serve. METHOD FOR Oyster with Mango Pineapple Slaw: Season oyster with salt, pepper and lemon juice. In a small bowl combine the remaining slaw ingredients. Place each oyster on a bed of slaw to serve.
Ingredients: Cold Soup 1 cucumber, peeled, seeded and diced 1 ripe mango, diced 2 tsp. fresh dill, chopped 2 cups chilled vegetable stock Salt and pepper to taste Lobster Pineapple Ceviche 8 oz. raw lobster, diced Â˝ cup Antigua Black Pineapple, diced 2 tbsp. onions, diced 6 tbsp. red & green bell peppers, diced 2 tsp. ginger, chopped 1 tsp. thyme leaves 1 tsp. parsley, chopped 2 tbsp. Mirin rice wine 1 lemon, juiced Salt and pepper to taste
Strip Loin Steak Sweet Potato Mash www.foodanddrink-caribbean.com 114
Roast Strip Loin Steak, Sweet Potato Mash served with Mango Chimichurri Sauce 3rd Place Pastry Chef Winner - Chef Christopher Terry - Sugar Club Restaurant, Sugar Ridge Resort Serves 4 Ingredients: ROAST STRIP LOIN STEAK 1 thick strip loin steak 1½ tbsp. paprika 2 tsp. cumin 1 tbsp. vegetable oil ½ cup butter ½ sml. onion, sliced 3 cloves garlic, crushed 1 seasoning pepper, fine diced Salt and pepper to taste
sweet potato pepper mash 1½ lbs. orange sweet potato, peeled and diced ¼ cup heavy cream 3 tbsp. chipotle peppers, finely diced 1 tbsp. cilantro, chopped Salt and pepper to taste Roasted Corn, Pineapple-Vegetable Medley 1½ tbsp. olive oil 2 ears corn, roasted, and kernels sliced off cob ¼ cup spinach, shredded ¼ cup Antigua Black Pineapple, diced
Method For Roast Strip Loin Steak: Preheat oven to 375ºF. Rub steak with paprika and cumin and allow to marinate in the fridge for 20 minutes. Heat oil in a skillet over high heat. Placing the steak in the skillet, searing all sides until brown. Add the butter and remaining ingredients. Place the skillet into the oven to continue cooking steak. Baste steak every 5-10 minutes until medium done. Method For Sweet potato pepper Mash: Add the diced sweet potato to a large pan of salted boiling water. Cook until done. Strain off water and add the cream. Mash the potatoes until smooth. Add the peppers and cilantro, and stir to combine. Adjust seasoning. Method For Vegetable Medley: Heat oil in a skillet over a high flame. Sauté all ingredients for 1 minute. Method For Mango Chimichurri Sauce: Combine all ingredients, blend and serve.
1 tbsp. red pepper, julienne 1 tbsp. red onion, julienne 6 cherry tomatoes cut in quarters Salt and pepper to taste Mango Chimichurri Sauce ½ cup ripe mango, diced ¼ cup fresh basil, chopped ⁄3 cup fresh parsley, chopped ⁄3 cup olive oil 1½ tbsp. cilantro, chopped 1 clove of garlic, crushed 1½ tbsp. lemon juice
Chef Randolph Looby, Jumby Bay Rosewood Resort Serves 4 Ingredients: Mango Polenta
Stuffed Pineapple Rings
2 cups heavy cream
12 (1 inch) slices Antigua Black Pineapple,
1 bay leaf
1 clove garlic, crushed
½ each red & green bell peppers, julienne
1 bunch thyme leaves only
1 mango cheek, flesh julienne
1 med. onion, diced
½ Antigua Black Pineapple, flesh julienne
3 oz. seasoning peppers, finely chopped 1 cup mango juice 2 tsp. unsalted butter 8 oz. cornmeal 2 cups mango puree 2 stems chives, chopped 2 oz. butter
1 sml. onion, fine diced 1 tsp. grated ginger 2 cloves garlic, crushed 2 oz. Cavalier rum 1 cup mango puree ½ cup mango juice Dash Susie’s hot pepper sauce Verjus vinegar 2 oz. unsalted butter 4 (4 oz.) fresh tuna steaks Salt & pepper to taste
Method for Spicy Mango Ginger Sauce & Pan-Seared Tuna: Heat a saucepan with olive oil for 3 mins. on high heat. Add the onion, ginger and garlic to the pan and sauté for 2 mins. Deglaze by adding Cavalier Rum; allow the rum to reduce. Add mango puree and mango juice and allow to simmering. Finally strain and season to taste. Add the Susie’s Hot Sauce, Verjus vinegar and butter to finish. Season tuna and cut into 2 inch squares. In a hot pan, sear tuna squares for 1 min on 4 edges, remove from the pan and rest. Method for Stuffed Pineapple Rings: Use a cookie cutter to cut pineapple slices down to the desired diameter. Brush with olive oil on each side. In a hot pan, sear rings for 1 min. each side. Remove from pan. Add bell peppers, pineapple and mango sticks to pan, sauté for 30 secs. Allow to cool, then stuff the pineapple rings with the sticks.
Spicy Mango Ginger Sauce & Pan-Seared Tuna
Method for Mango Polenta: In a large pot add heavy cream, bay leaf, garlic, thyme, onion, seasoning peppers and mango juice. Bring to a boil; then add cornmeal and mango puree. Whisk briskly over low heat. Add chive and butter to finish. Remove bay leaf. Cornmeal is cooked when it separates from the pot. Remove from heat, pour into desired moulds and refrigerate.
Seared Tuna Mango-Infused Polenta
Seared Tuna with Spicy Ginger Mango Sauce served with Mango-Infused Polenta and Stuffed Pineapple Rings
MANGO FESTIVAL GALA
MangoMango FestivalFestival Awards
The 2011 Mango Festival and the Mango Pineapple Culinary Competition officially came to close at a black tie gala event. Another first for Antigua & Barbuda’s Mango Festival, this sophisticated affair was designed to recognise and honour the Chefs and Bartenders from this year’s culinary competition. Hosted at the elegantly decorated Catamaran Hotel in Falmouth Harbour, the event attracted over 100 attendees, made up of tourism and agriculture officials, hotel representatives, competitors, Mango Festival committee members and well-wishers. Chairman of the Mango Festival Committee, Caudley George officially brought the festival to close with a recap of this year’s various festivities. The awardees were presented with prizes, plaques and medals for their hard work and skill during the competition. Ayanna Richards of Galley Bay Resort & Spa and Hopeton Mclaren of The Verandah Resort were awarded the Antigua & Barbuda Tourism Authority Team Spirit Award for their determination to succeed and passionate team spirit. Innovation and originality was also rewarded, as Richard Alphonso of Blue Waters Hotel, Christopher Terry of the Sugar Club, Sugar Ridge Hotel and Kason Tapper of Hermitage Bay Antigua were awarded ‘Most Innovative’ Chef, Pastry Chef and Bartender respectively. Geraldine Depeza of the Jolly Beach Resort & Spa was awarded the Quin Farara Bartender Personality Award for her engaging and hospitable personality skills throughout the competition. All placed competitors were rewarded with land and sea tours throughout Antigua & Barbuda, courtesy of Tropical Adventures and Barbuda Express. They were also each presented with a copy
Pastry Chef Competition Winners Winner: Zinzi Mpande – Jumby Bay Rosewood Resort 2nd Place: Colleen Joseph – The Verandah Resort 3rd Place & Most Innovative Pastry Chef: Christopher Terry – Sugar Club, Sugar Ridge Hotel
The gala and prize giving event would not have been possible without the assistance of generous sponsors including The Antigua & Barbuda Tourism Authority, Barbuda Express, Barbuda Council, Belmont Studios, Catamaran Hotel, Chef’s World, Christian Valley, Flo’s Perfumery, Food & Drink Caribbean, Ministry of Tourism, Photogenesis, Quin Farara Co. Ltd., Sunshade Studios and Tropical Adventures.
of ‘Tablemanners’ cookbook and guide – a showcase coffee table book charting the success of the annual Mango Pineapple competition and highlighting recipes from the competition and from various chefs and bartenders across Antigua & Barbuda. As an additional surprise, first place winners were also rewarded with an all expense paid trip for two to visit beautiful Barbuda, made possible by the collaboration of Barbuda Express, The Antigua & Barbuda Tourism Authority & the Barbuda Council.
Bartender Competition Winners Winner & Most Innovative Bartender: Kason Tapper – Hermitage Bay Antigua 2nd Place & Quin Farara Bartender Personality Award: Geraldine Depeza – Jolly Beach Resort & Spa 3rd Place: Indiana Jones – St. James’s Club
MANGO FESTIVAL GALA
Chef Competition Winners Winner & Most Innovative Chef: Richard Alphonso – Blue Waters Hotel 2nd Place: Ronaldo Collantes – The Inn at English Harbour 3rd Place: Ferne Boland – The Tides Restaurant
The Mango Festival’s calendar of events for 2012 begins in April. 117
Stuffed Cabbage Leaf with Julienne Vegetables & Plantain Executive Sous Chef Merline B. Joseph, St. James’s Club Hotel
Stuffed Cabbage Leaf
Ingredients 2 ripe plantains 4 large cabbage leaves 2 zucchini, julienne 2 medium carrots, julienne 2 each red & yellow bell pepper, julienne 2 leek stems, julienne (Reserve one long leek leaf) 4 oz spinach 4 oz tomato sauce 3 tbsp olive oil Salt & pepper to taste 118
Method: Bring a saucepan of salted water to boil. Cook the plantains. Set aside to cool, then slice. Bring a saucepan of salted water to boil and blanch or steam the cabbage leaves until pliable, but so they are still bright green. Refresh in ice-cold water. Sauté all julienne vegetables in olive oil and season to taste. Sauté the spinach separately in olive oil and season to taste. Quickly blanch the single leek leaf. Refresh in ice-cold water and cut in 4 strips. Assembly: Wrap julienne vegetables into cabbage leaf and fold tightly. Tie with a leek strip. Place tomato sauce in center of plate, top with spinach. Cut folded cabbage diagonally and place overlapping each other. Garnish with plantain slices.
CHEF PROFILE: JOHN A. SAMUEL
Executive Chef John A. Samuel St. James’s Club Hotel, Antigua
Executive Chef John A. Samuel began his career in hospitality in a very unusual way. He started work at the St. James’s Club in the construction area digging trenches for a new irrigation system. The General Manager and other managers spotted his potential during that period and were so impressed with his work ethic, time keeping, positive attitude and determination, that they offered him employment in the kitchen department as a steward. John said,“I accepted the position knowing that given the opportunity I would be able to elevate myself to the top.” And so he did. In 2007, John had gained a chief hospitality position as the resort’s executive chef. Over his 19 culinary years up the ladder of success John has completed many courses that led him to his prestigious position.
Courses completed at the CIA 2000: Seafood Cookery Program, Stocks, Soups & Sauces Program 2002: Traditional Italian Program, Restaurant Sampler Program 2003: The Charcuterie, Smokehouse & Condiment Program, The Small Dishes Big Flavours Program 2004: Art & Craft of the Cold Kitchen Program, Pro Chef Certification Program, Certified Culinarian with dual certification through the
Culinary Institute of America and by the rules and standards of The American Culinary Federation. 2005: Art & Science of Cooking Program, Frontline Leadership Skills Program 2006: Controlling Your Bottom Line Program, Techniques of Healthy Cooking Program 2007: Breakfast & Brunch Cookery Program, The Fundamentals of Flavour Dynamics Program. John is also the holder of multiple inhouse awards, from Employee of the Month to Supervisor of the Quarter. In June 2011, he was awarded Chef of the Year in Antigua & Barbuda by the Antigua Hotels & Tourism Association.
John A. Samuel with Executive Sous Chef Merline B. Joseph & Kitchen Supervisor Jerome Francis
Over the years he has been trained at the Culinary Institute of America (CIA) by well recognized chefs, most of whom are former graduates of the institute, such as Chefs Robert Briggs, David Kamen, Viktor Baumann and Mark Ainsworth.
Mustard Herb crusted Pork Tenderloin www.foodanddrink-caribbean.com 120
Mustard & Herb crusted Pork Tenderloin stuffed with Ripe Plantain Executive Chef & AHTA Chef of the Year 2011, John A. Samuel, St. James’s Club Hotel Serves 4 Ingredients: Pork Tenderloin 1 ripe plantain (not over ripe) 2 lbs pork tenderloin ½ cup white sliced bread 1 tbsp rosemary, chopped 6 tbsp mustard 3 oz vegetable oil Salt and pepper to taste Three Melon & Pineapple Salsa 4 oz Cantaloupe, diced 4 oz Honeydew, diced 4 oz watermelon, diced 4 oz Antigua Black Pineapple, diced 2 tbsp green bell pepper, diced 2 tsp seasoning pepper, finely chopped 1 oz onion, diced 1 tbsp parsley, chopped Salt and pepper to taste Spinach & Ground Provision Mash ½ lb eddo ½ lb yam 1 lb sweet potato 6 oz spinach leaves 2 garlic cloves, finely diced
⁄4 cup heavy cream 3 tbsp butter Salt and pepper to taste
Cranberry & Apple Glaze 8 oz cranberry juice 8 oz apple juice 4 oz water 1 small cinnamon stick
Fruit & Vegetable Carving - Tomato Rose Kitchen Supervisor Jerome Francis, St. James’s Club Hotel
Fruit & Vegetable Carving Method For Tomato Rose: A tomato rose is one of the easiest and commonly used garnishes to adorn buffet-style serving dishes. Try your hand at making tomato roses for a dinner party and wow your guests. 1. Cut the bottom 1⁄4 inch from a tomato with a sharp paring knife, but do not cut the last 1⁄4 inch from the circle, leave it connected to the tomato. 2. Turn the knife to begin cutting around the tomato, leaving the circle intact and attached to the side skin of the tomato. 3. Continue spiral-cutting around the tomato, similar to peeling the skin from an apple, in one long swirly strand. 4. Fold over 1⁄4 inch of the non-circle end of the tomato skin and begin wrapping the swirling tomato skin around the folded end, producing a rose shape. Place the rose swirl onto the end circle as a base
Method For Pork Tenderloin: Preheat oven to 300ºF. Bring a pot of water to a boil, add the ripe plantain and cook until al dente firm. Peel plantain and allow to cool. Using a food processor, blend rosemary and bread. Set aside. Using a boning knife insert a hole from one end of pork tenderloin to the other. Use your index and middle finger to widen insertion all the way through. Rub a small amount of vegetable oil on plantain for lubrication and insert it into the pork tenderloin. Heat oil in a 12” frying pan over high heat. Sprinkle salt and pepper over pork tenderloin and seal the entire tenderloin. Remove from heat; allow a few minutes to cool, and then spread with mustard. Roll the tenderloin in the breadcrumb mixture until completely covered. Finish in the oven to desired doneness, approximately 15-20minutes. Method for Three Melon & Pineapple Salsa: Combine all ingredients and mix well. Allow salsa to sit at room temperature for approximately 45 minutes, and then place in refrigerator until ready to serve. METHOD FOR Spinach & Ground Provision Mash: Preheat oven to 300ºF. Bring a pot of salted water to a boil. Add eddo, yam and sweet potato and cook till tender. Drain and place in oven to dry for approximately 3 minutes. Sauté spinach and garlic. Drain any excess water and add to ground provision. Add heavy cream, butter, salt and pepper to taste and mash until smooth. METHOD FOR Cranberry & Apple Glaze: Place all ingredients in a shallow saucepan and allow sauce to reduce by half.
AntiguaDistilleryLtd. Written by Madeleine Jardim McComas
Sugar cane was introduced to the Caribbean islands by Christopher Columbus, who brought cane cuttings from the Canary Islands to Hispaniola in 1493. Sugar cane gradually replaced earlier crops of tobacco, indigo and ginger and with European markets clamouring for sugar, it became the dominant crop on many of the islands, from Hispaniola to Trinidad and to The Guianas on the north east coast of South America.
Sugar cane became a successful crop in Antigua in 1674, when an English landowner, Sir Christopher Codrington, came to the island from Barbados and established a large plantation at Bettyâ€™s Hope. Codrington introduced the newest methods for cultivating and processing sugar cane, and proved to other landowners that it was a viable and lucrative crop. By the middle of the 18th century about 70,000 acres, or half the arable land on the island, was planted with cane. More than 150 stone sugar mills and boiler houses were built at convenient sites on the sugar estates to press the juice from the harvested canes and produce muscovado or unrefined sugar for the English market. The Plantation Act of 1793 established sugar cane as the principal crop in Antigua.
Other sugar growers included the Jefferson family of Whitehaven, Cumberland, England, who were wine and spirits merchants and ship owners. The Jeffersons owned three sugar estates in Antigua in the 1800s; Yeamans, Yorks, and New Division, with some ownership interest in Jolly Hill estate, Golden Grove and Greencastle. Through their shipping business the Jeffersons transported sugar from Antigua to England for the Codringtons and other sugar producers on the island. The family eventually began to produce rum in Whitehaven, and in the 19th century this rum was considered one of the finest rums in England.
By the early 20th century, most villages in Antigua had at least one rum shop. Rum was sold by the glass and by the bottle, and the game of dominoes was played with gusto and an energetic banging of tiles on the tables. The owners of these shops bought raw rum in barrels from Barbados and aged, blended, diluted and coloured it with caramel and prune wine to suit their preference. Many rum shop owners were Portuguese immigrants from the island of Madeira. The first wave of these immigrants came to Antigua as indentured labourers after the African slaves on the sugar plantations were freed in 1834. Later immigrants from Madeira came seeking opportunities to establish themselves in business. In 1929 a group of these businessmen came together to buy molasses in bulk and to control the distillation
Rum-making in the Caribbean islands began in the late 17th century. The process was first discovered on a sugar estate in Barbados, where molasses mixed with water and left in the sun for airborne wild yeasts to fall on it would ferment, and could then be distilled to make a very potent alcoholic drink. Early rums in the British island colonies were distilled in simple pot stills, and were rough, dark, and extremely strong. Most rum is made from molasses, which is the sweet, dark residue left after cane
juice is boiled and partially evaporated, causing sugar crystals to form. The molasses is drained from the sugar crystals, and is over 50% sugar, with significant amounts of minerals and other trace elements that contribute to the final flavour of the rum.
process for their rums. All but one of the group were successful rum shop owners. The members of the group were John R. Anjo, Joseph de Freitas, Manuel Dias, Emanuel C. Farara, Quin Farara, Emanuel Gomes, C.F. Joaquim and John A. Vieira. Between them they raised £2,500 as capital, and in 1931 they formed a company which they named Antigua Distillery Limited (ADL). All the founders served as active directors of the new company.
The directors of ADL decided in 1933 to establish their own distillery plant, and the company was granted a lease on Rat Island in lower St. John’s for this purpose. Molasses was bought from the government-controlled Antigua Sugar Factory, and from the smaller, independently owned Montpelier Sugar Factory. The early ADL distilling equipment was a 4 column copper Savalle still from France.
The first rum produced by ADL was sold in casks to local rum merchants by allotment, and blended and bottled by each merchant under a distinctive private label. Some of the old names were Red Cock, Silver Leaf, White House, Black Cock, and Bolanda. Of these, only Bolanda is still sold today, at ‘Bushy’s Rum Shop’ in Bolans. ADL introduced its own label, Cavalier Muscovado Rum in 1947, and a lighter version of this rum using a faster fermentation process is still marketed today as Cavalier Antigua Rum. Montpelier Sugar Estate was acquired by ADL in 1943 as
part of the company’s post-war expansion plan, together with the adjacent estates of Lynches, Hope, Harmans, Walronds, Archbolds & Browns, Colebrooks and Skerretts & Folly. A total of 2,500 acres of cane fields including coastal lands around Half Moon Bay, was purchased. An important reason for this purchase was that Montpelier had an existing sugar factory which could supply the distillery with good quality molasses for its rum distillation operation. Montpelier produced sugar and molasses until 1955, when the worn out factory equipment and shrinking markets for cane sugar forced an economic decision to shut down the operation. The factory was allowed to fall into disuse, and approximately 700 acres of the original 2,500 acres of land were eventually sold to resort developers in the island’s growing tourist industry. ADL then bought molasses from the Antigua Sugar Factory until the early 1970s, when that factory was also shut down, and Antigua ceased to be a sugar-producing island. The company now buys molasses in bulk on the world market in partnership with other buyers, and concentrates its efforts on producing fine rum.
Current Rum Production in Antigua A new 5 column copper still was acquired in 1991 from John Dore & Co. in England. The choice of copper instead of stainless steel was important, as copper imparts a finer flavour to the distilled product and also contributes to the ageing process.
The modern rum making process at ADL starts with mixing the starter for the fermentation process. A quantity of molasses is piped from a holding tank to a mechanical mixer where it is mixed with water and piped to the â€œbubâ€? tank (perhaps for the rapid bubbling action caused by the yeast), where the starter mix for the fermentation process is prepared. The pH level is adjusted, and sulphate of ammonia is added as a nutrient for the yeast. Commercial yeast is then added and oxygen is pumped into the mix. Yeast action is monitored, and when the starter mix is ready it is piped to large fermentation tanks which already hold a solution of molasses
English Harbour 1981 Vintage is Antigua's finest aged rum. Distilled in 1981 and bottled in 2006, this is the oldest of Antigua Distillery's rums. Smoky wood is evident in the first breath of the aroma followed by black cherry and currants. The initial taste doesn't disappoint with more dry wood, caramelised dark fruit and roasted cashew in the body.
Cavalier Antigua Rum is mellow and mediumbodied. It is aged for at least 2 years in used American bourbon barrels, which give the exceptional smooth mellow flavour. Enjoy Cavalier straight, on the rocks, with a twist of lime, or with any of the world's favourite mixers. English Harbour Rum is aged for a minimum of 3 years in charred oak casks for a smooth taste. English Harbour Rum has great mixability and is perfectly complemented with a splash of any of the world's favourite mixers.
mixed with water. The molasses solution with the starter mix added is kept at a temperature of 32ยบC for 36 hours, at which point the fermented molasses is ready to be distilled.
Fermented molasses is piped to the top of the analyzing column of the still at a rate of 500 to 550 gallons per hour. The liquid pours over a series of flat plates in the column where it evaporates, and the resulting distilled alcohol collects in the rectification column of the still where it is drawn off at a strength of approximately 95% alcohol. It is piped to stainless steel holding tanks, where it is tested by taste and smell to detect unwanted trace flavours. It is also tested chemically for trace elements that may be undesirable. Adustments are made and the rum is then ready to be laid down in casks for aging. At the end of the aging period several barrels of rum of similar aging periods
are blended together in one of two large oak mixing vats. At this point the rum is 75-77% alcohol. Water is added to reduce the alcohol to 40%. Caramel is added for colour. The finished rum is filtered and pumped to the bottling station (the rum line), where it is bottled, labeled and boxed for shipment. Antigua Distillery ages its rum in 200 litre once-used bourbon barrels which are charred on the inside to give extra depth of flavour to the rum. The aging period is never less than 2 years, and ranges from 2-10 years, with the occasional batch aged as long as 25 years. The 9 products distilled by ADL are Cavalier 151 Proof Rum (75.5% alcohol), Cavalier Antigua Rum (Gold), Cavalier Antigua Rum (White), English Harbour White Rum, English Harbour Dark Rum, English Harbour Extra Old Rum, English Harbour 5 Year Old Rum, English Harbour Reserve 10 Year Old
English Harbour 5 Year Rum is enjoyed across the world. It was been named as one of the world’s most remarkable rums in 2006 by Forbes Magazine. It won a gold award at the 2010 Rum Master Competition. Viewed by rum connoisseurs in the Caribbean as an impeccably smooth, light-bodied rum with superior excellence and flavour.
Distinctive and delicious Kokocaribe Coconut Rum is blended with the finest coconut flavour. Excellent drunk chilled neat, on the rocks or with fresh tropical juices. The perfect base for island style Piña coladas.
A blend of aged rums the youngest rum being 10 years old. English Harbour Reserve provides rich luscious flavours when broken down with a little water, giving a satisfying finish. It can also be enjoyed straight giving a lovely warm rounded rum finish.
Master Competition 2010 in the category of rums aged 5-7 years.
English Harbour Rum was introduced by ADL for the export market in 1993, and it has been an award winner in several categories from its earliest days. English Harbour 3 Year Old Rum won Gold and Silver Awards in the white and regular categories at the International Rum Festival in 2002.
English Harbour Reserve 10 Year Old Rum is a blend of mature rums, the youngest of which is 10 years old. The oldest rum produced by ADL is English Harbour 1981, which was distilled and laid down to mark Antigua and Barbuda’s year of Independence in 1981. The rum was bottled in 2006. Very few bottles of this very special rum remain available for purchase.
English Harbour 5 Year Old Rum won the Gold Award for a premium category rum at the International Rum Festival in both 2002 and 2004, and went on to win a Double Gold Award at the San Francisco World Spirits Competition in 2004 and 2005. This rum was named one of the world’s most remarkable rums in 2006 by Forbes Magazine, while competing with rums aged 8 years or longer. English Harbour 5 Year Old also won the Gold Award in the Rum
ADL is still managed by descendants of the founding directors. Paul Farara, the son of Quin Farara, is chairman of the board of directors, and Anthony Bento, related to both E.C. Farara and Quin Farara, is Managing Director. The dream of the founding partners of Antigua Distillery Limited has never died. Their dream is now part of the story of rum in the Caribbean.
Rum, and 1981 Vintage Rum, which was bottled in 2006.
We take great pleasure in introducing the 2012 Antigua & Barbuda Food & Drink Guide. A one-stop guide to eating and drink out in Antigua & B...
Published on Dec 1, 2011
We take great pleasure in introducing the 2012 Antigua & Barbuda Food & Drink Guide. A one-stop guide to eating and drink out in Antigua & B...