FoodandDrink-Antigua.com
FOOD & DRINK GUIDE
SIMPLY ANTIGUA BARBUDA
SIMPLY ANTIGUA BARBUDA
2016
GUIDE
& Antigua & Barbuda Wadadli & Wa'Omoni 2016
Wadadli & Wa'Omoni 2016
SimplyAntiguaBarbuda.com
www.lifesapicnic-antigua.com for a magical experience at sea
C H A M P A G N E P O W E R YA C H T C H A R T E R S W I T H G O U R M E T P I C N I C S Fully stocked gourmet food hampers, champagne and a bespoke service are standard aboard this exclusive island tour. Treat a loved one, friends or family to a unique experience that will never be forgotten. “My young family and I have taken several trips with 'Life’s a Picnic'. It is without reservation that I recommend others take advantage of this incredible charter. The captain and his crew are outstanding and make every effort to develop an itinerary which meets your needs and desires. A trip aboard ‘Life's a Picnic’ really allows you to experience the island and surrounding remote beaches in a unique and special way. Overall, a charter with LAP is simply not to be missed on your next trip to Antigua!”
Tel: +1 (268) 720 4663 • Email: bookings@lifesapicnic-antigua.com
THE TAILOR’S DAUGHTER : BED : BATH : DECOR : ACCESSORIES : DINE : ENTERTAIN : KITCHEN : FOOD
THE CARIBBEAN’S FINEST ARTISANS & PRODUCTS STORE
NEW AIRPORT STORE OPENING SOON! No.1 Redcliffe Quay, Redcliffe Street, St. John’s, Antigua • +1 (268) 734 2080 • islandgourmetboutique@gmail.com
www.islandgourmetboutique.com
THE BIG CHEESE
KEY TO SYMBOLS
Gulliver Johnson
ART & DESIGN, PHOTOGRAPHY DIRECTOR Janie Conley-Johnson
EDITORS & WRITERS Madeleine Jardim McComas, Paul Crask
CREATIVE DESIGNER Nigel Francis - Takumi Media
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CONTRIBUTORS & PHOTOGRAPHERS Jean François Bellanger, Wentworth Barnes, Janet Broadus, David Browne, Albert Creese, Cristian Cristicchi, Troy S. George, Carla Gonsalves-Barreiro, Angella Joseph, Yendie Lynch, Correne Samuel, Colleen Simpson, Cory Silken, Christopher Terry, Daniel “Timmy” Thomas Special thanks to everyone else who gave their time, input and support.
CREATED & PUBLISHED BY Leeward Consultants P. O. Box W1795, Woods Centre, Antigua. Tel: (1) 268 725 4663 info@foodanddrink-caribbean.com www.foodanddrink-antigua.com www.facebook.com/FoodandDrink.Antigua The contents of this publication are protected by copyright, owned by the publishers Leeward Consultants No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved. Copyright © Leeward Consultants 2015
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Antigua Wadadli
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365 WAYS TO ENJOY
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GUIDEDIRECTORY NORTHCOAST&ENVIRONS
60
C & C Wine Bar
Redcliffe Quay
460-7025
61
Cheers Antigua
Heritage Quay
562-5360
55
Chef-4-Rent-Events
Sir George H. Walter HWY
723-7086
10
Chef’s World
Friars Hill Road
560-2433
A&B Hospitality Training Inst. Dutchman’s Bay
462-3066
34
Afro Sushi
Paradise View
720-2229
76
Colesome Farmers Market
Jonas Road
782-0150
36
Ana’s on the Beach
Dickenson Bay
562-8562
54
Dan’s Bar & Grill
Buckley’s Main Road
561-2057
34
Bay House Restaurant
Trade Winds Hotel
462-1223
Delightful Chinese
Old Parham Road
460-1688
30
BeachLimerZ
Fort James Beach
562-8574
18
F & V Fruit & Veg Stall
Potters Main Road
776-4425
39
Cecilia’s High Point Café
Dutchman’s Bay
562-7070
69
Fragolosa Italian Gelato
St. Mary’s Street
783-3786
32
Chippy Antigua
Dickenson Bay
724-1166
68
Francisco’s Indian Rest.
Upper St. Mary’s Street
789-4066
26
Coconut Grove
Dickenson Bay
462-1538
60
Fred’s Waffles & Ice Cream
Redcliffe Quay
462-1941
462-9414
70
Fresh to Order
Townhouse Plaza
463-2020
58
Harbour View Bar & Café
Redcliffe Quay, Waterfront 462-2972
53 56
Honey Cutter’s Ilan Chefs Restaurant
Lower Nevis & Market St’s 734-3361 Lower Redcliffe Street 734-4874
Inspiration- Millers by the Sea Fort James Beach
40
La Bussola
Dutchman’s Bay
462-8433
24
Le Bistro French Rest.
Hodges Bay
462-3881
35
Nigel’s Restaurant
Trade Winds Drive
462-1501
76
Indies Greens
Upper Renfrew
720-3474
31
Premier Cru
V. C. Bird Int’l Airport
484-1326
54
In The Backyard
Sir Vivian Richards Street
723-9440
30
Russell’s Seafood Rest.
Fort James Beach
462-5479
65
Island B-Hive
Heritage Quay
481-1322
38
Sottovento on the Beach
Hodge’s Bay
562-8378
1
Island Gourmet Boutique
Redcliffe Quay
734-2080
38
Table D’Hôte
Friars Hill Development
560-3534
104 Island Provision Ltd.
Sir George H. Walter HWY
480-5151
77
Jacky’s Fruit & Veg
St. John’s Market
562-0153
67
Joe Mike’s Hotel
Nevis Street
462-1142
64
Kennedy’s Classic
Prince Klass Street
481-1313
43 52 61
Kennedy’s Wine Boutique Kerry’s Hot Spot La Flamboyant Restaurant
72
New Thriving Restaurant
Cassada Gardens Old Parham Road The Heritage Hotel Sir George H. Walter HWY Upper Long Street
481-1300 725-1393 481-7531 562-0046 462-4611
56
One Stone Ital Shack
Independence Dr. Falmouth Harbour
785-6065
ST.JOHN’SCENTRE www.foodanddrink-antigua.com
CONTINUED...
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33
6
ST.JOHN’SCENTRE
63
Ali Baba
Old Parham Road
785-2525
71
Alligators
Lower High Street
562-6289
62
Antiguan Black Rum Cakes
St. John’s
461-8359
11
Bacchus Wines
Friars Hill Road
562-8739
104 Best Cellars Wines & Spirits
Sir George H. Walter HWY 480-5180
46
Big Banana 17º 61º Pizza
V. C. Bird Int’l Airport
480-6979
14
Brydens
Fort Road
462-1810
73
Oriental Choice Supermarket All Saints Road
562-6968
18 48 62
Buba’s Hideout Café Bella Café Shattoo
Buckley’s Village Friars Hill Road Old Parham Road
732-1213 462-3552 734-8977
53
Original Jerk Master
Old Parham Road
728-0819
69
Paradise Café
17 Piggot’s Mall
562-1232
19
Poor People’s Palace
Upper Long Street
724-2158
ST.JOHN’SCENTRE
CONTINUED...
SOUTH&EASTCOAST
73
Premier Cru
Friars Hill Road
480-3200
115 Boom
Admiral’s Inn, Nelson’s Dockyard 460-1027
21
Quin Farara Company Ltd.
Nugent Avenue
462-3197
46
Pizzas in Paradise
Redcliffe Quay
480-6985
111 Bumpkins
Pigeon Beach
121 Cap Horn
Dockyard Drive, English Harbour 460-1194
70
Rehab Bar & Lounge
Townhouse Plaza
463-2020
68 48
Roti King Spices of India
St. Mary’s Street Village Walk Mall
462-2328 562-8761
59
Stoute Fisheries
Islandwide
727-2445
124 Sweet Dreams Cakes
St. John’s
464-7981
562-2522
108 Catherine’s Café Plage Pigeon Beach
460-5050
119 Cloggy’s
Antigua Yacht Club
460-6910
120 Crab Hole Liquors
Cobbs Cross & Nelson’s Dockyard 460-1212
120 Galley Bar
Nelson’s Dockyard
460-1533
49
Ticchio Italian Importers
Woods Centre
562-8673
19
Dockyard Drive
460-1298
66
The Captain’s Table
Point Fishery Wharf
779-7207
124 Harmony Hall
Brown’s Bay
460-4120
47
The Larder
Royal Palm Place
562-7880
123 Island Fusion
Liberta Village Main Road
734-5671
44
Touloulou Asian Restaurant Off Marble Hill Road
764-6358
18
Falmouth Main Road
728-8325
54
Tucker on the Grill
New Winthropes
786-2321
112 La Mia Cucina
Falmouth Main Road
562-8773
66
Verna’s Roti Hut
Off Brown’s Avenue
734-5082
113 Life on the Corner
English Harbour
723-3502
123 Papa’s
Falmouth Harbour
464-0764
114 Pillars Restaurant
Admiral’s Inn, Nelson’s Dockyard 460-1027
112 Pirate’s Pizza
Dockyard Drive, English Harbour 788-3496
125 Road House
New Field Main Road
764-8090
110 Seafood Fridays
Nelson’s Dockyard
460-1058
113 Sun Ra
Falmouth Main Road
720-3826
SOUTHWESTCOAST 86
Castaways Beach Bar
Grace Before Meals
Jane’s BBQ
Jolly Harbour
562-4446
100 Carlisle Bay
Old Road
484-0000
82
Carmichael’s
Jolly Harbour
562-7700
19
Carvell’s Cook Shop
Crabbe Hill
783 0384
94
Curtain Bluff-Sea Grape
Old Road Village
462-8400
95
Curtain Bluff-Tamarind Tree Old Road Village
462-8400
92
Darkwood Beach Bar
Darkwood Beach
462-8240
93
Dennis Bar & Restaurant
Little Ffryes & Ffryes Bay
462-6740
19
Hezzy Homegrown Farm
Jennings Main Road
784-9171
88
OJ’s Bar & Restaurant
Crabbe Hill
460-0184
87 90
Miracle’s Sheer Rocks Restaurant
Jolly Harbour Main Road Cocobay Resort
734-1682 464-5283
80
Sugar Club
Jolly Harbour
562-7700
130 Kelcina Sports Bar
Barbuda
722-3050
92
The Nest Beach Bar
Valley Church Beach
562-7958
130 Pink Sands Beach Bar
Barbuda
783-8624
89
Turners Beach Restaurant
Johnson’s Point
462-9133
131 Uncle Roddy’s
Barbuda
785-3268
110 The Captain’s Quarters Falmouth Harbour
460-1036
Dockyard Drive, English Harbour 562-3534
18
Wilikies Main Road
774-6511
Liberta Village
460-3465
Tropical Time Out
106 VJ’s Bakery
BARBUDA 130 AJ’s Restaurant
Barbuda
728-4334
www.foodanddrink-antigua.com
122 Trappas Bar & Rest.
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52
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29 2016
Welcome to the Food & Drink Guide, Antigua and Barbuda’s most comprehensive guide to locating food and drink venues across our beautiful islands. We introduce you to our delicious establishments, from fine food and wine purveyors to internationally renowned restaurants and their talented chefs and bartenders. Discover tempting street food, rustic rum shops and become friends with our local farming communities that add so much freshness and variety to our diet.
102 CONTENTS INFORMATION 2
Key to Symbols.
4-5
Antigua & Barbuda Map Pages.
6-7
Directory of Establishments.
FOOD & DRINK PROFILES 24-41 North Coast. 44-77 St. John’s. 80-101 Southwest Coast. 106-125 South & East Coasts. 130-131 Barbuda.
132
EDITORIAL FEATURES
RECIPES & COCKTAILS
14-15 A. S. Bryden & Sons (Antigua). 16-17 Trending Now in the Wine & Spirit World. 18-19 Look Out For... 20 It’s Timmy Time - Angostura Rum. 22 Bush Teas 52-54 Night Bites After Dark Street Food Vendors & Venues. 57 Rising To Perfection Nadia Robinson - Chef Profile. 74 A Year In The Life Of... Chef Christopher Terry. 78-79 Young Masters of Culinary. 84 Fresh Milk - Straight From The Cow. 85 Michael Anthony - Chef Profile. 96-97 Rodrick Beazer - Cooking Cup of the Caribbean. 102-103 Caribbean Superfoods. 104-105 IPL in the Community. 126-129 YAO - What’s in a Name?
22 Old Time Something Cocktail. 28 Squid stuffed with Lobster- Chorizo Risotto. 29 Sweet Mango & Soursop Spring Rolls. 42 Cream of Sweet Potato Soup. 43 Butternut Squash Punch. 50-51 Italian Fettucine with Jumbo Shrimp. 55 Crispy Deep-Fried Louisiana Gulf Shrimp. 75 Christmas Fruit Tart. 98-99 Pan-seared Red Snapper with Banana Ketchup. 116-117 Pan-seared Red Snapper with Parmesan Risotto. 118 Lobster Au Gratin with Fresh Coconut Milk Rice. 132 Mint-Mango Fusion Cocktail. 132 Ginger-Papaya Sunrise Cocktail.
www.foodanddrink-antigua.com
ON OUR COVER: A special thank you to the excellent Fruit & Vegetable stall along the Potters Main Road for supplying most of the beautiful produce on our front cover.
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9
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.
Gambles Medical Centre, Friar’s Hill Rd, St. John’s Tel: +1-268-560-CHEF (2433) Cell: +1-268-726-3233 E: julian@candw.ag
www.chefsworldantigua.com
BACCHUS
Wine Bar & Coffee Shop Bacchus Divine Wines is an intimate and professional wine merchant, owned and run by French-Antiguan Paul Noury. They provide a fine range of exquisite wines for individual customers, the professional yacht market and Antigua's most exclusive restaurants and hotels. Retail and Wholesale Wines & Nespresso Coffee.
Next to Gazebo, Abbotts Farm Road, Off Friars Hill Road, St. John’s t/f: (268) 562-8739 | c: (268) 464-4589 | e: polon99@yahoo.com
for everything kitchen
Gambles Medical Centre, Friar’s Hill Rd, St. John’s. Tel: +1-268-560-CHEF (2433) Cell: +1-268-726-3233 E: julian@candw.ag
We have 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.
www.chefsworldantigua.com
Consumer Products Home Care & Personal Care
Health & Wellness
www.foodanddrink-antigua.com
Pharmaceutical
14
A. S. Bryden & Sons (Antigua) Ltd. has been in business since 1964 and is Antigua’s largest marketing and distribution company. With a business reputation second to none, Brydens supplies the island with high quality consumer, food, health & wellness products and is a major player in the spirit, wine and beer markets. The late Mr. William “Bill” Minors laid the foundation for the Brydens company and though its original focus was on consumer goods, pharmaceuticals and spirits, the food service division was added in August 2000 under the leadership of its general manager, Gregory Mazely. Mr Mazely instilled a sharp focus on a high level of customer service, transparent and reputable business dealings, and consistently competitive pricing, which still remains unrivalled. Nowadays, the Food Service Division offers same day deliveries and guarantees high quality food products. In 2007 Ms. Frances-Ann Minors became Managing
Director of the company and her new role was cemented after the sudden passing of her father. Frances-Ann remained true to the founding values imparted by her father and has continued on the journey to develop Brydens to be an enterprising player within the industry, servicing its customers with a broad range of high quality products and international well-loved brands such as Bacardi, Patron, El Dorado, Kraft, Mondolez and Kimberley Clarke. Building upon Frances-Ann’s own passion for wines, she added the Wine Division to Brydens in 2012. Its growing reputation for fine wines and liqueurs has enabled the company to successfully align itself with many deluxe hotels, guesthouses, private villas, high-end restaurants, and major supermarkets. In a continuous quest for excellence, Brydens Wine Club ‘Cuvee’ was created and its extensive wine collection covers
Wines,Spirits & Beer
Food Services A better future, a brighter day, from humble beginnings to one of Antigua’s most successful business enterprises, this has been and will continue to be the Brydens way. A. S. BRYDEN & SONS (Antigua) LTD. Corner Fort & Anchorage Roads, St. John’s, Antigua E. asbryden@candw.ag T: (268) 462-1810 / 11 F: (268) 462-1591 facebook.com/brydensantigua www.bryden.com
www.foodanddrink-antigua.com
most wine regions of the globe, from established European vineyards to those of the New World. Well known names include E. & J. Gallo and the Barefoot family, Robert Mondavi, Masi, Beni Di Batasiolo, Fantinel, Planeta, and the list goes on and on. Brydens also represents Champagne BillecartSalmon, which is reputedly one of the wine trade’s best kept secrets, producing some of the most tantalizing and elegant Champagnes. Brydens also carries Champagne Duval-Leroy which is one of the last boutique Champagne houses to remain family-owned. A company that began with just five employees and ten product lines, Brydens can now boast 152 employees and over one hundred different brands and product lines. Their consumer-centric approach to business combined with an unparalleled portfolio of high quality commercial products, means customers continue to come back to them again and again.
15
TRENDING NOW Wine & Spirit World
sponsored by
in the
PROSECCO Fantinel: One & Only Brut and Rosé Prosecco
BAROLO You had me at Barolo…
Prosecco, the new kid on the block, is wildly outstripping sales of Champagne. A fresh and excellent Italian sparkling wine, Prosecco is not only the most fashionable bubbly out there; it’s also more affordable. The family-owned 40 year-old Fantinel winery enjoys the cool air of the Alps and the warm sunshine of the Adriatic Sea, making Fantinel’s Prosecco fresh, crisp, and a pure expression of its origins. One & Only is Fantinel’s latest offering. Limited edition, sophisticated and perfect for the Prosecco connoisseur, this new wine has a supremely pleasurable feel. The Rosé, intense pink from a combination of Pinot Noir and Chardonnay, has a stimulating bouquet and is delicately dry, with notes of fresh berries.
Like anything worthwhile in life Barolo wines aren’t for everyone, but they are among the great red wines of The Piedmont region of Italy. The words luxury, opulence, and exceptional come to mind when discussing Beni di Batasiolo’s wines. A fine range symbolic of the bond between farmer and vineyard. The Cru of Batasiolo is award-winning and magnificent. Fiorenzo Dogliani, owner of the Beni di Batasiolo winery, travels the globe hosting Barolo white truffle dinners, one of which will be hosted in Antigua early in 2016.
MOSCATO Batasiolo Moscato D’Asti and Moscato
Using the highest quality rich blue agave in Jalisco, Mexico, which takes seven years to mature and sweeten, Patron, makers of the world’s highest quality ultra premium tequila, pays so much attention to detail and craftsmanship during the production process, that each bottle of Patron Tequila is inspected and even hand polished. A passion for excellence, quality and perfection guides everything they do. A. S. Bryden & Sons (Antigua) Ltd. is the sole distributor of Patrón Spirits and their tequila portfolio includes Gran Patrón Platinum, Patrón Silver, Patrón Reposado and Patrón Añejo. The range also extends to Patrón XO Café liqueurs and Patrón Citrónge liqueurs.
Moscato, Italian word for “Muscat” is an aromatic white grape varietal that is taking the US by storm. It is deemed to be the offspring of the fashionable Prosecco. Floral, often with tones of orange blossom and peach, this sweet wine can be anything from still to sparkling. The award-winning Batasiolo Moscato d’Asti is a golden dessert wine, with a slight fizz which has tones of peach and apricot. It’s a splendid accompaniment to fruit desserts and stuffed pastry. Californian wine giant E. & J. Gallo is also putting its weight behind Moscato wines and its Barefoot Moscato range epitomizes California cool and relaxed easy drinking.
ULTRA PREMIUM TEQUILA Patron Tequilla
Exclusively distributed in Antigua & Barbuda by: A.S. BRYDEN & SONS (ANU) LTD.
Brydens Wine Club
www.foodanddrink-antigua.com
As you travel around our islands keep an eye out for great local spots and shops along the way
18
Buba’s Hideout
Jane’s BBQ English Harbour
Check out this great little bar & eatery with breathtaking views of Mount Obama and Body Pond. Open Thurs-Sun 5:00pm until late. Buckley’s Village Buba’s Ave. T: (268) 732-1213, 771-0919, 460-2573
Enjoy excellent home-cooked local lunches like oxtail, fresh fish, curry goat at great prices, at this popular waterfront, pop-up eatery. Call ahead to order in advance. Harbourside, Falmouth Main Road - T: (268) 728-8325
F & V Fruit & Veg Stall
Tropical Time Out ice parlor
Buy locally grown produce from Francine’s she has a huge range of healthy foods for your wellbeing. Potters Main Road, St. John’s T: (268) 776-4425, 784-2637
On your way to or from Long Bay or Devil’s Bridge stop for a delicious ice cream, light bite or cold drink at this cute neighbourhood snackette. Wilikies Main Road, St. Philips - T: (268) 774-6511
AND LOOK OUT FOR...
Hezzy’s Homegrown Farm
Poor People’s Palace vegan eatery
Stop off at Hezzy’s roadside fruit & vegetable market and pick up whatever is in season. T: (268) 784-9171 Jennings Main Road, By Christian Valley turning
Sister INandi Amina & her team serve excellent Ital meals flavoured with coconut milk and fresh herbs. Open Mon-Fri 11:00am-8:00pm. Call ahead for Saturdays. Upper Long Street, St. John’s - T: (268) 724-2158
Grace Before Meals Don’t just read about Grace’s on Tripadvisor! Visit Grace for yourself and enjoy great Caribbean food in the harbour. Open lunchtimes Monday-Saturday. T: (268) 460-1298 Dockyard Drive, Next to Cap Horn, English Harbour
www.foodanddrink-antigua.com
Carvell’s Cook Shop Local style lunches with rice or ground provision. Amazing seafood soups and dishes, especially on Saturdays. Open lunchtimes Monday-Saturday. T: (268) 783 0384 Crabbe Hill, Opp. Jacqui O’s, St. Mary’s
19
IT’S
TIMMY
www.foodanddrink-antigua.com
TIME!
20
At the recently concluded Antigua leg of the Angostura Global Cocktail Challenge (AGCC) which took place at the Antigua and Barbuda Hospitality Training Institute, Daniel “Timmy” Thomas of Nonsuch Bay Resort emerged as victor out of a group of eleven dynamic, innovative and enthusiastic competitors. Timmy, as he is best known, is head bartender at the very popular Nonsuch Bay Resort where he has been employed for the past 5 years. Timmy believes in hard work and dedication as he started his career as a bar hand nineteen years ago. Timmy lists among his influencers Mr Trevor Isaac, a man who Timmy believes is still as great a bartender as can be found on the island. While Timmy’s job description says “bartender”, he has now entered the realm of Brand Ambassador, a role he will assume for The House of Angostura, makers of the world famous ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters among a list of fine Caribbean rums such as Angostura 1824, Angostura 1919, Angostura 7 year old and Angostura 5 year old. He will also represent White Oak rum, Fernandes Black Label and Angostura LLB, favourites in Antigua. “Timmy’s role as brand ambassador will be to grow the Angostura brand in Antigua while working along with the local distributor, Quin Farara’s. This will be done through a series of appearances, workshops and even bartender challenges that will take place around the island in the coming months” so says Marlon Boysielal, Area Manager for The House of Angostura. Timmy can be contacted for events through Quin Farara’s on (268) 462-3198 or you can come into the Quin Farara Village Walk Store for further information. If you are so inclined, mix Timmy’s winning cocktail called ‘Old Time Something’ for yourself. Cocktail recipe overleaf.
Timmy collects his trophy and cheque from Angostura reps, Marlon Boysielal (Area Manager), Raymond Edwards (Angostura’s Chief Mixologist) and Lisa and David Farara of Quin Farara Co Ltd., Angostura’s Distributor in Antigua.
Old Time Something Angostura 1919 Rum Cocktail Serves 1 - Ingredients
www.foodanddrink-antigua.com
BUSH TEAS
22
Bitter Bush
2 tea bags 2 oz Angostura 1919 Rum ½ fresh local lemon, juiced 4 oz mixed tea infused with local honey 1 oz brown sugar syrup 2 dashes Angostura® Orange Bitters
Garnish:
NOT JUST YOUR REGULAR BREW
Lemon peel and a sprig of basil
Literally steeped in tradition, the tea drinking culture of the West Indies is not just limited to regular tea-in-a-bag beverages. But freshly picked leaf infusions have traditionally been part of our daily drinking habit and seen as a first line of defence to ward off any ailments. With all the prescriptions and over the counter remedies we use, it is hard to imagine that cures for all our ills once came from the bush. Our parents even insisted that some foul tasting concoctions were good for us. As Bob Marley said, “Herb is the healing of the nation”. Some bush teas actually do bring health benefits, but be warned, some should be used occasionally and with caution.
Method: Place tea bags into empty glass with Angostura
Soursop leaves are used to calm and induce sleep. Also used for fever, bladder problems, diarrhoea, coughs and indigestion. Fever grass, (lemongrass) traditionally drunk in the morning can aid digestion and help to lower blood pressure. Hibiscus tea made from the flower has potent antioxidants essential in our diet. This tea may be served either hot or as an iced tea. Bitter bush, (Foul batty or Cerasee) is a powerful and bitter herb which should be used with restraint. With occasional use it can be beneficial for detoxification, rheumatism and menstrual problems among other ails.
1919 Rum to infuse, pour infused mixture into cocktail shaker along with all other ingredients. Shake, then pour into highball glass filled with ice. Garnish with lemon peel and basil.
Bartender DANIEL “TIMMY” THOMAS Nonsuch Bay Resort Angostura Brand Ambassador
Angostura 1919 Rum and Angostura® Orange Bitters
ABHTI ANTIGUA & BARBUDA Allaoc;iat.e Degree
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Hospitality Drive, Dutchman’s Bay, P.O. Box 434, St. John’s, Antigua T: (268) 462 3066 or 562 4154/55 | F: (268) 462 8782 hospitality@antigua.gov.ag
Le
Bistro Le Bistro French Restaurant
Le Bistro Experience a real sense of occasion...
Le Bistro, Antigua’s �irst authentic French restaurant, was opened in 1981. Since then, its popularity, with both visitors and locals, has never waned. Today, Le Bistro is and remains one of Antigua’s most frequented restaurants. Dining here is close to luxurious perfection.
Open Tuesday - Sunday from 6:30pm with last orders at 10:30pm. Closed on Mondays. Hodges Bay, St. John’s, Antigua • T: (268) 462 3881 • F: (268) 461 5543 • E: pgbistro@candw.ag
www.antigualebistro.com
Coconut Grove Antigua Beachfront Restaurant & Bar Dickenson Bay, St. John’s T: (268) 462 1538 | F: (268) 462 2162 E: coconut@candw.ag www.coconutgroveantigua.com
www.foodanddrink-antigua.com
$$$
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Opening Hours: Open for Breakfast from 7:00am, Lunch & Dinner seven days a week. Coconut Grove is open all year round, they never close.
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For 15 years Coconut Grove has been serving excellent breakfast, lunch and dinner on Dickenson Bay Beach. With its enviable position, this time-honoured beachfront bar and restaurant is a must on your agenda. Set amongst palm trees and surrounded by lush tropical vegetation, the restaurant faces out onto sweeping beach and turquoise ocean.
Days at Coconut Grove are very casual, bikinis are welcome, and so you can fully enjoy the aquamarine sea and powdery white coastline. Start the day with a Full Monty breakfast. Then take a swim and a sunbathe on a beach lounger before enjoying a superb lunch of freshly caught fish served Creole style or as a Fisherman’s burger.
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 Coconut Grove Bar is one of Antigua’s friendliest, and it bursts into lively conversation during happy hour. The bar is a great place to meet new friends or catch up with old ones. Executive Chef Jean François
Enjoy the setting for 365 days and evenings, as Coconut Grove never close. Everyone’s dream of what a Caribbean restaurant should be.
Bouillabaisse are all made with fresh locally sourced seafood. Unmissable grilled dishes include Jerk Pork with Tamarind sauce, Tropical filet mignon and of course, Coconut Grove’s legendary Lobster Thermidor. 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. Numerous guests have been coming to the bar and restaurant for 15 years, whether they live around the corner or on the other side of the world. But everyone is given the same friendly welcome by staff who pride themselves on creating a special atmosphere that is unique to Coconut Grove.
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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 vegetarian options like the Greek Salad with a Caribbean pineapple twist or Spring Rolls with Garden Vegetables. Antiguan steamed cockles, Swordfish ceviche and Caribbean
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Squid stuffed with Lobster-Chorizo Risotto served on Fried Plantain
Executive Chef JEAN FRANÇOIS BELLANGER Coconut Grove Restaurant
Serves 4 Ingredients for Risotto 2 cloves garlic, crushed 1 small onion (or two shallots), fine diced 100g chorizo, diced 1 cups Arborio rice ¼ cup dry white wine 3 cups hot chicken broth ¼ cup butter Meat from 1 cooked lobster, diced ¼ cup grated Parmesan cheese Freshly ground black pepper to taste
Ingredients for Squid 8 medium whole squid, cleaned ½ tsp fresh thyme leaves 1 tsp seasoned salt ¼ tsp ground cayenne pepper ¼ cup olive oil 3 cloves garlic, thinly sliced Freshly ground pepper & salt 1 lemon, juiced and zest grated
Method for Risotto: Fry the diced chorizo a in a small frying pan. Set aside. In a large skillet, sauté the garlic and onion in olive oil until translucent, then add the rice and stir quickly until it is well-coated and opaque, about 1 minute. Stir in the wine and cook until it is nearly all evaporated. Add the chicken broth ½ cup at a time, slowly stirring on a med-low heat and making sure the rice doesn’t stick to the sides of the pan. Continue to cook and stir, allowing the rice to absorb each portion of broth until the risotto is slightly firm and creamy, or al dente. This takes about 20 minutes. Add the butter, grated Parmesan lobster and chorizo. Set aside
Method for Squid: Combine the three seasonings in a small bowl. Season squid, then gently stuff each one with the risotto mixture. Seal the opening with a toothpick. In a large frying pan, heat the olive oil and add the garlic. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing colour and becomes slightly golden.
To Serve: Remove squid from pan season to taste. Served on top of fried plantain. Drizzle with lemon juice and sprinkle with zest.
Sweet Mango & Soursop Spring Rolls with West Indian Cherry Syrup Serves 4 Cherry Syrup Ingredients ½ lb West Indian cherries, washed 2 cups water ½ cup sugar ¼ cup lemon juice, freshly squeezed ¼ cup orange juice
Spring Rolls Ingredients 12 small spring roll wrappers 12 slices mango, about 1-inch in length by ½ inch thick 1 ripe soursop, peeled deseeded 1 egg white, lightly whisked 4 tbsp vegetable oil
Garnish Honey, for brushing ¼ cup fresh coconut flakes, toasted
Executive Chef JEAN FRANÇOIS BELLANGER Coconut Grove Restaurant Place the cherries in saucepan with water and bring to the boil. Cover and remove from the heat. When cool strain through muslin or fine sieve. Set aside juice. Place the sugar, lemon juice and orange juice into a saucepan. Bring to the boil. Boil for five minutes to reduce the mixture by half. Reduce to a simmer and add
Method for Spring Rolls: Place a spring roll wrapper in front of you, in the shape of a diamond. Lay a slice of mango and a spoonful of soursop in each wrapper. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing the edges with a little egg white to help it seal. Place onto a plate seam-side down while preparing the remaining spring rolls. Heat a wok or small skillet over medium-high heat and add 1 tbsp vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with remaining rolls, adding extra oil as required.
To Serve: Brush the fried rolls with honey and sprinkle with toasted coconut. Serve immediately with a drizzle of cherry syrup.
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Method for Cherry Syrup:
the cherry juice. Simmer and reduce to syrup consistency. Stir regularly to prevent sticking. Remove from the heat and allow to cool.
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Russell’s Bar & Seafood Restaurant Fort James Beach, St. John’s T: (268) 462 5479 | C: (268) 726 5242 E: russellsfortjames@gmail.com Sun & Mon closed. Open: Tuesday-Saturday 10.30-until $$$ $$
BEACHLIMERZ...ABSOLUTELY! BeachLimerZ welcomes you to paradise. Located on the beach, footsteps from the sea at Antigua’s historic Fort James. Here you will experience a celebration of Antiguan culture and Caribbean cuisine, live music and entertainment. Wearing an easy smile the bar staff will serve your favourite tipple in next to no time. BeachLimerZ is the place where good food, good company, and good music come together in a perfect beach setting.
Fort James Beach, St. John’s, Antigua Tel. 268.562.8574 • Email. info@beachlimerz.com
www.beachlimerz.com
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By day or night, a most stunning venue. Russell’s can be booked for weddings and private events.
Steeped in history, Fort James is home to the sympathetically renovated Russell’s Bar & Seafood Restaurant. Russell Hodge, whose untimely passing rocked the nation, founded the restaurant, but his charming daughter Danielle continues to run this legendary establishment. Relaxed live music sessions, weekly and special events continue throughout the year including live reggae bands. Indulge yourself daily in the Caribbean-inspired seafood menu. On Saturdays enjoy traditional local dishes. Sample their cockles, fritters and black pudding.
DUTY-FREE STORE
V.C. Bird International Airport Departure Area T: (268) 484 1326 E: jaybees@premierbev.biz FB: PremierAntigua
www.premierbev.biz Our duty-free store located in the airport Departures Area carries many of the same brands as in our Friarâ&#x20AC;&#x2122;s Hill store, along with a wider selection of Caribbean rums, fine cognacs, local rum cakes and confectionery items. The wine selection concentrates on those vintages most popular with travellers, who can sample the wines during our daily tastings offered in the foyer area just outside the store. The store also offers Cuban cigars and a diverse selection of liquors in miniature bottles for ease in carrying on the airplanes.
Chippy Antigua Fish & Chip Van Dickenson Bay Between Buccaneer Beach Club & Marina Bay Apartments, St. John’s T: (268) 724 1166 or 721 2343 or 734-8945 E: chippyantigua@msn.com $$$ $$
Opening Hours: Open all year round. Wednesday and Friday evenings between 4:00pm9:00pm. Can be hired for private functions.
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Have Fish Will Travel... to Dave & Jane’s famous Chippy Van. Always a jovial atmosphere and friendly welcome to all customers.
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Why not enjoy a fun family experience eating British style fish and chips like at the seaside in England – only with a Caribbean twist and a warmer location. David and Jane your friendly hosts run Chippy Antigua and provide a quick and easy take-out or dine underneath the stars service from their colourful chippy food truck next to the beach at Dickenson Bay. This casual
and unique alfresco venue is kid friendly and fabulous for people watching as a stream of locals, expats and tourists come to enjoy great food and friendly, fun atmosphere! Voted absolutely the best fish and chips, thanks to David’s secret batter. We bet you can’t resist their sinfully delicious lobster bites!! Scampi (shrimp), sausages and homemade
meat pies with gravy, all served with chips. You can enjoy excellent, authentic Indian curries, served with rice and flat bread. Add sides of mushy peas and gooey chocolate brownies to any meal. Try the Poutine with a twist, chips topped with Caribbean Lobster Bisque sauce & grated cheese!! The Chippy bar also serves a full range of beverages. You WILL keep coming back for more!!!
Inspiration Miller’s By the Sea Fort James Beach, St. John’s T: (268) 462 9414 E: deborah2868@gmail.com
$$
Opening Hours: Open Daily. Monday-Saturday 10.00am-until. Sunday 8:30am onwards for West Indian Breakfast, Brunch or All-you-can-eat until 3pm.
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Come by and be inspired at the all new Miller’s by the Sea.
sophisticated way, Inspiration is the place to dine on your vacation or staycation. If you’re local, Inspiration invites you to celebrate your special occasions with them. They provide a classy and energetic experience for a refreshing night on the town. The staff of Inspiration are very passionate about serving guests the best food and are committed to
ensure that every dining experience feels extra special. Don’t miss out on delicious cocktails, a beautiful view and undeniably warm hospitality. They also offer catering services for special events. Enjoy beach volleyball, sun loungers, beach umbrellas, shade and more. The SunFire Horse Riding experience on the beach makes for a great day out for the entire family.
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An ever-popular bastion of entertainment, the new and reformed Inspiration at Miller’s by the Sea offers a new dining experience. Inspiration hosts various regular attractions such as Poetry Passion on Wednesday nights from 7pm, West Indian breakfast and all you can eat lunch on Sundays and various music events. Bringing you local food in the most
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www.twhantigua.com
Afro Sushi Delivery & Catering Paradise View, St. John’s T: (268) 720 2229 or 789 0770 E: afrosushicatering@gmail.com www.facebook.com/AfroSushiAnu $$$ $$
Catered orders require at least 48 hours notice so they can provide Sushi For Your Soul! Bay House Restaurant at the Trade Winds Hotel is a haven of tropical peace and tranquility with excellent food, a romantic dining atmosphere and first class cuisine. International and regional cuisine is served on the terrace overlooking the Caribbean Sea. Breakfast & Lunch are uniquely served all day at any time, with our Tapas menu & sundowners happy hour daily between 5:00-7:00pm. The à la carte Dinner menu is served from 6:00pm. Open daily and continuously from 7:00am -11:00pm. The restaurant and two multi-purpose conference/function rooms are available for private hire, suitable for weddings, private occasions and meetings. Telephone for Hotel or Restaurant Reservations: (268) 462-1223 Trade Winds Hotel, Dickenson Bay, Antigua
Afro Sushi offers fine quality, affordable sushi rolls with an Afro twist! Their signature roll, The Afro, is garnered with roasted chicken. Other delights include, the Sho Nuff with smoked salmon, Tekka Tuna with sushi-grade tuna, the Cali Love, an ode to the California roll, and for hungry eaters, the Mampie doubles up on fish. They also have vegetarian-friendly Veggie roll and the vegan Guava. You can even get a “Krazy” version of any roll - made with brown rice. Afro Sushi is a unique Friday and weekend delivery service, be sure to place your orders by Wednesday - Call, Text, or WhatsApp.
Nigel’s Restaurant & Bar Trade Winds Drive Halcyon Heights above Dickenson Bay, St. John’s T: (268) 462 1501 | C: (268) 785 3785 E: nigel_joseph2000@yahoo.com $$$ $$
Opening Hours: Lunch served Mon-Sat. Dinner served Tues-Sun. Open:10:30-10:30pm. Closed on Mondays at 4:30pm. Open on Sundays from 4:00pm.
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Join Nigel and his team for a great variety of food with warm service.
local specials which include stew conch, roast pork, pepperpot and Creole fish. Eat like a local with authentic Antiguan dishes. Chef Gina remains the most amazing pizza chef in Antigua, and pizzas are served all day, everyday. Sample Nigel’s Salad with pickled onions and tamarind vinaigrette also his rich Bread & Butter pudding is served with an amaretto rum sauce.
The casual dining atmosphere allows guests to eat in the dining room or relax in the bar/lounge. The perfect venue for family night outs, special occasions and birthday celebrations or a night out with a loved one. Weddings, parties and private events are catered for in-house and unique edible fruit displays are a speciality. Nigel’s also provides a take-out service.
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Bringing a local vibe to Trade Winds the former chef from Blu Pineapple has taken up the mantle and reopened the restaurant under his name…“Nigel’s”. This longstanding restaurant has been where locals and visitors have mingled for almost 30 years. Chef Nigel Joseph is expert at blending superb choice with great affordability. Nigel’s serves excellent lunchtime
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Ana’s on the Beach Dickenson Bay Beach Dickenson Bay, P.O. Box 734, St. John’s T: (268) 562 8562 | E: info@anas.ag www.anas.ag
www.foodanddrink-antigua.com
$$$
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Opening Hours: Open 7 days a week featuring signature menus & luxury service from 10:00amMidnight. Daily happy hour 6:00pm-8:00pm
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True to its name, Ana’s is a spirited and sumptuous beachfront restaurant and art gallery that celebrates one of Antigua’s finest offerings – the beach. Conceived by lifestyle guru Maria Britto and her husband Giancarlo, this divine Mediterranean styled restaurant offers a uniquely cosmopolitan experience that is a testament to their passion for the finer things in life.
Everything at Ana’s gels harmoniously: from the magical setting framed by the Caribbean Sea, to the opulent beachfront cabanas and daybeds for lounging. Dine alfresco on the beachfront, or relax in the Orchid room for a more traditional dining experience. The vibrant art gallery showcases national and international artists, offering diverse exhibits that are
bound to catch your eye. Whether you choose to visit for breakfast, lunch, tapas or dinner your senses will be treated to indulgent dishes. Try the beachfront Grill to Plate service with Bucket specials for groups on Sundays featuring your favourite food and cocktails. The kitchen sends out stunning dishes with culinary influences from the Mediterranean,
“A touch of class hits the beach... This is the type of place you might find on South Beach, Florida,” notes a happy guest.
welcome, pretty smiles and attentive staff. Watch on in style, as the sun goes down on another perfect day in paradise. As the sultry evenings draw in, Ana’s becomes a sexy hot pink destination for glamorous encounters. The dress code leans towards elegant beach attire, as the focus centres around the bar where beautiful people gather
to see and be seen. The chic bar scene harmonizes with innovative one-off events which include fashion shows, wine tastings, gourmet dinners, mixology events, live entertainment and masquerade parties. The casual, upbeat bar-lounge serves an extensive wine, champagne and cocktail menu where you can sip high-class bubbly or enjoy cocktail-fueled evenings.
www.foodanddrink-antigua.com
created with fresh seafood and carefully selected local and regional farm produce. Don’t miss seasonal homemade pasta and Maria’s perfect Paella, which is absolutely divine. Personal service from the dapper uniformed staff is extended to every guest dining in the restaurant or soaking up sunrays on the beach. Unbeatable service comes complete with a warm
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Table D’Hôte Garden Restaurant
Sottovento Beach Club
Friar’s Hill Development, St. John’s T: (268) 560 3534 | C: (268) 764 3534 E: tabledhoteantigua@gmail.com www.tabledhoteantigua.com
Hodge’s Bay, St. John’s T: (268) 562 8378 / 8330 | E: info@oceanpointantigua.com www.sottoventoantigua.com Open daily for breakfast, lunch & dinner.
$$$ $$
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$$$
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The restaurant is intimate. Advance bookings are requested. Open Mon-Sat for dinner from 6:30pm.
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A divine experience for a business lunch, romantic-moonlit dinner or private wedding.
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Tranquil, Exquisite and Affordable dining. A genuinely different culinary experience set in the exquisite surroundings with delicately screened private dining booths, in 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 serene, charming and inexpensive meal that doesn’t compromise on quality or service. Come for a romantic meal just for two or an informal dinner with friends. Ideal for intimate private events, weddings and functions.
Italian ‘style’ is world famous as is their discerning attitude to ‘service’. At Sottovento guests receive both style and service at this enchanting beachfront restaurant. Retreat into fabulous surrounds as you relax or swim at the beach or by the pool; receive a massage in the spa overlooking the sea, the perfect place to sip a drink before a delicious lunch. The menus are an Italian medley with Mediterranean influences, simple in style, but well prepared from quality ingredients with a touch of Italian magic. Sottovento is a sanctuary where guests may arrive by boat to the private pier.
Cecilia’s High Point Café Dutchman’s Bay Coolidge, Nr. V.C. Bird Intl. Airport, St. John’s T: (268) 562 7070 | E: cecilias@highpointantigua.com www.highpointantigua.com $$$
Opening Hours: Open Thursday-Monday from 12:00pm for Lunch. Dinner Monday & Thursday evenings. Closed Tuesdays & Wednesdays. Book in advance.
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By day or night Cecilia’s has a fabulous atmosphere and setting.
pontoon at this fabulous location. A visit to Cecilia’s is to be savoured, and not to be rushed. Take time to enjoy the fantastic bistro-menu as you linger over a delicious lunch. The delicately prepared Clams Gratinée, whole Red Snapper and the fresh Lobster Catalana are excellent choices for those who wish to experience our local produce. From further afield the
superb Veal Milanese, Duck Legs Confit and Homemade Gravlax are lovingly prepared. Homemade desserts and a premium wine and drinks list complete the experience. Revisit for dinner and enjoy a distinctly different experience as the moonlight and the majestic sea romance you. Only 2 minutes from the airport with free WiFi and beach loungers.
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Perched on a pretty outcrop on the water’s edge of the North Atlantic coast, Cecilia’s will capture your imagination and your taste buds. The enchanting Caribbean style chattel house offers guests front row ocean views across a soft sandy beach. Relax to ambient music and artistic touches in the new garden gazebo or recline with your rosé wine in hand on the floating
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La Bussola Italian Restaurant • Pizzeria • Bar Dutchman’s Bay T: (268) 462 8433 | C: (268) 785 5436 or 722 7709 E: labussolantigua@hotmail.com www.labussolarestaurant.net
www.foodanddrink-antigua.com
$$$
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Opening Hours: Lunch and Dinner served year round, 6 days a week, Monday-Saturday. Reservations recommended. Closed Sundays.
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La Bussola has relocated to the site of the old Tides Restaurant on the beachfront at Dutchman’s Bay. You will not be disappointed by this versatile venue offering a welcoming dining room with plenty of character and charm, two breezy, open-plan verandahs, with relaxed seating areas all surrounded by lush tropical gardens set against an Atlantic Ocean backdrop.
Family-run by brothers, Chef Omar and Host Cristian Tagliaventi who grew up in the Umbrian countryside of Italy. Their passion ensures every dish is prepared with the spirit of authentic Italian cooking and culture. La Bussola serves only the finest meats and seafood, freshest vegetables, and bread that is baked daily on the premises.
The good value à la carte lunch and dinner menus mix tradition with innovation. Classic Calamari with homemade Marinara sauce, Beef Tenderloin Carpaccio with fresh spinach and Parmesan and Beef Scaloppini with lemon sauce sit side by side with Caribbean inspired Lionfish fillet with cherry tomatoes and Lobster Thermidor. It is the first restaurant in
Enticing customers with chilled Italian hospitality, great quality cuisine and warm and inviting surroundings. La Bussola won’t dissapoint.
the meat-eaters paradise The Spada – topped with ham, pepperoni, Italian sausage and chicken. With a fantastic, fun atmosphere, the bar at La Bussola is second to none. It possesses one of Antigua’s largest collections of fine liquor with over 300 spirits and liqueurs from all around the world. Not to be outdone, their cosmopolitan wine list features
over 100 wines, champagnes and sparkling wines specialising in a diverse regional range from Italy. The new restaurant is the perfect location for private events, corporate parties, and intimate social gatherings with functional seating arrangements which can accommodate up to 100 persons. The friendly team await your visit soon.
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Antigua to have lionfish on the menu year round. The informal pizza menu served for lunch and dinner continues to win many fans who repeatedly tuck into thin and crispy, hand-stretched, stonebaked Italian pizzas and calzones. Amongst guests’ favourites are the Badia topped with grilled chicken, sweet peppers and garlic sauce and
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Cream of Sweet Potato Soup with Fresh Root Ginger and Green Onions
Serves 8-10 guests, or more in mini portions Ingredients
Executive Chef COLLEEN SIMPSON National School Meals Programme
10 lbs sweet potatoes, peeled and cubed ¼ lb fresh ginger, grated ½ lb onion, finely diced ½ head of garlic, cloves crushed ¼ ltr heavy cream 4 tbsps brown sugar (to taste) 4 stems green (spring) onions, sliced Salt and pepper to taste
Garnish: Fragrant fresh thyme sprigs
Method:
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Place potatoes, ginger, onions and garlic in a large stock pot. Pour in enough water to cover potatoes. Bring to the boil and cook until very soft. Remove soup from heat, and add green onions. Blend in batches until smooth and creamy, adjust taste with sugar, salt and black pepper. Stir in the heavy cream and serve immediately.
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Sweet Potato There are thought to be over 400 varieties of sweet potato around the world! The Caribbean Agriculture Research Development Institute (CARDI) conducted trials in Antigua & Barbuda on 10 of our most common varieties to see which had the best performance rates. Ginger Roots and Garlic Cloves These two herbs possess many therapeutic and health benefits even outside of the kitchen. Both have been studied for their effectiveness in fighting infections, preventing cancer and reducing inflammation.
Here’s an inspirational way to serve soup if you are having an informal pot luck dinner party which will involve lots of courses. Serve your soup in large shot glasses. They’re convenient because guests can carry them around and spoons aren’t necessary. Pretty seasonal herb garnishes make your soups look stylish.
Butternut Squash Punch A Nutritious Power Punch
Makes 10-15 servings - Ingredients 5 lbs butternut squash, peeled and deseeded ½ gallon water ¼ lb fresh ginger, grated ½ tsp cinnamon 2 cans evaporated milk ½ can condensed milk ½ lb sugar (to taste) Garnish: Cinnamon sticks
Method: Small dice the butternut squash. Blend with water, ginger and cinnamon and leave to soak for 24 hours or overnight. Strain the punch into a large bowl. Add evaporated milk, condensed milk and sugar to taste. Refrigerate and serve cold with ice. Add cinnamon sticks to garnish.
Executive Chef COLLEEN SIMPSON National School Meals Programme
Butternut Squash Technically this is a fruit because it contains seeds. It is low in calories and contains high levels of Vitamins A, C, B6 and fibre.
Available at the Wine Division, Kennedy's Club Limited P.O. Box 364, Cassada Gardens, St. John's, Antigua Tel: (268) 481-1300
Touloulou Asian Bar & Restaurant Next to Xtreme Gym, Marble Hill Road, McKinnonâ&#x20AC;&#x2122;s, St. Johnâ&#x20AC;&#x2122;s T: (268) 764 6358 | E: reservations@villatouloulou.com www.touloulourestaurant.com
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Opening Hours: Brunch through Lunch and Dinner. All Day Dining - Monday-Saturday 10:00am-11:00pm
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Touloulou invites you to join its culinary pilgrimage to Asia. Follow along as its menus journey around South-East Asia, taking in Thailand, Indonesia and the Philippines, with a touch of China forging a fusion of specialty and classic recipes that offer a bold depth of natural flavours. For anyone who loves Asian food or splendid international fare this is
a must visit destination. Moving into a second season at its north of the island location, Touloulou is building prominence by satisfying patrons with its all-day dining. The openplanned restaurant with cosy lounge is adorned with attractive artworks. Serving brunch through lunch during the daytime the setting is perfect for unhurried business meetings, or to
enjoy a delicious lunch special with friends. If you need to satisfy a late morning crave, try the exotic eggs benedict with smoked salmon or indulge in light fluffy pancakes. Great Asian options are the Thai crab cakes, the Thai seafood salad with glass noodles and Asian grilled Pork Loin with vegetables. In the evening meet new friends
Enjoy the vibe. Private dining, business meetings and gourmet events catered for on request. Call to enquire.
dinner menu, fragrant red and green Thai curries are flavourful, and the delicate Mahi Mahi fish in lime and coconut sauce is exceptional. Excellent service, quality wines and beverages are blended with a healthful approach to good food. The impressive Touloulou menus created by the dedicated kitchen staff will set your taste buds alive, while the charming
Mark Martinez and his attentive front of house staff are well versed in the art of entertaining. Exceeding your expectations in many ways, Touloulou offer gift certificates, corporate rewards and patron loyalty programs for everyone to enjoy. Choosing the right rewards for your incentives or recognition program has never been easier.
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during happy hours with drink specials, like the 2-for-1 Martini evenings and Chopsticks happy hours on Friday. Also try the new finger bites menu with tapas, small bowls, burgers and sandwiches. The versatile restaurant dining room is equally as perfect for informal gatherings as it is for romantic alfresco dinners with a loved one. On the
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pizzas in paradise / big banana’s 17°61° pizzas in paradise - Redcliffe Quay, St. John’s | T: (268) 480 6985 big banana’s 17°61° - V.C. Bird Int’l Airport, Coolidge | T: (268) 480 6979 E: info@bigbanana-antigua.com www.bigbanana-antigua.com $$$ $$
Opening Hours: pizzas in paradise - Monday to Saturday, 11:00am-until late. big banana’s 17°61° - Open daily from 7:00am - 9:30pm
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pizzas in paradise and Big Banana’s 17°61° are iconic restaurants in Antigua and are must visit venues whether it’s your first trip here or not.
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‘Pizzas’, as it is affectionately known by locals has established itself over the last 30 years as a legendary Antiguan casual-dining rendezvous and hot spot. Renowned for serving some of the best pizzas in the Caribbean and recognized as providing an excellent choice of international favourites and local specialities. The friendly service, fun atmosphere and historic setting
(offering both indoor and outdoor dining options) attracts both locals and visitors, and over the years, an impressive list of celebrities too! Satellite TV and free WiFi are an added feature. A visit to Big Banana Pizzas in Paradise is a must for visitors to Antigua. Refresh, revive and refuel in comfort at Big Banana’s air-conditioned 80-seater restaurant 17°61º. Open for breakfast,
lunch and dinner. Big Banana’s signature Pizzas are baked fresh to order and the extensive menu features a wide choice of favourite local and international dishes; from sandwiches and wraps to fresh salads, generous bowls of pasta and tasty local cuisine such as catch of the day, chicken roti and curried goat! There is also a Departure Bar outlet in the airport’s departure area.
the larder Gourmet Deli, Café & Sushi Bar Royal Palm Place Friars Hill Road, St. John’s T: (268) 562 7880 | E: info@thelarderantigua.com www.thelarderantigua.com $$-$$$
Opening Hours: Monday to Saturday 7:00am-9:30pm Breakfast served: 7:00am-11:00am. Deli-café, Sushi bar, Salad bar, Pizza, Gelato served from 11:00am onwards.
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A daily changing menu inspired by fresh seasonal produce.
The innovative menu changes daily, offering a choice of cuisines using the finest quality fresh fish, meats, produce and provisions. The bar provides an excellent selection of fresh juices, premium spirits and fine wines. New features include a ‘Build-Your-Own-Salad’ bar offering 30 delicious ingredients and a wide choice of superb
homemade dressings - allowing you to create your perfect salad. The Gelateria offers up to 24 flavours of authentic Italian Gelato and genuine Napolitano style thincrust pizza is baked to order in a Woodstone oven. The larder also caters for parties, yacht services, private aircraft, picnics and any special event.
www.foodanddrink-antigua.com
The larder is a unique deli-café and gastronomic retail store that is a relaxed and popular gathering spot for locals and visitors in search of great food and service. Renowned as Antigua’s best sushi bar and deli-cafe, the larder focuses on epicurean prepared meals to eatin, and also offers upscale takeaway and catering.
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Café Bella
Spices of India Indian Restaurant
Village Walk Mall, Friars Hill Road, St. John’s T: (268) 46-BELLA (462 3552) Opening Hours: Monday–Friday 8:00am–5:30pm. Saturday until 4:00pm.
VIllage Walk Shopping Centre, Friars Hill Road, St. John’s T: (268) 562 8761 / 734 8087 | E: info@spicesofindiaantigua.com www.spicesofindiaantigua.com Open: 11:00am-10:00pm Monday-Saturday
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www.foodanddrink-antigua.com
Air-conditioned dining lounge, outdoor terrace, easy parking. WiFi internet.
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Great value lunches are Café Bella’s big draw, especially during weekdays when business owners, office workers, tourists and students converge for soup specials, healthy salads and home-baked baguette sandwiches. Not forgetting the excellent daily lunch 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, ‘Izza Bella Style’. They have a large selection of hot and cold beverages.
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Let us guide you through a memorable dining experience, with little bit of heaven in every bite!
Valuable spices were among the goods Vasco da Gama and Christopher Columbus sought on the trade route to India. Saffron, turmeric, ginger and coriander have become the tastes that define Indian food. If you’re craving tandoori, tikka masala, spicy curries or any of the cuisine’s other vibrant, artfully prepared dishes, try Antigua’s newest restaurant of 2015. At Spices of India you will find our culinary style incredibly simple and cleverly refined with a fresh and sophisticated approach. Every dish which seems ordinary hides a delightfully flavoured twist.
Ticchio Italian Food and Wine Woods Centre Mall, Friar’s Hill Road St. John’s T: (268) 562 8673 | E: ticchiofood@gmail.com www.ticchiofood.com $$-$$$
Opening Hours: Deli/Store: Mon to Sat 10:00am-6:00pm Lunch: Mon to Sat 11.30am-3:00pm Dinner: Thurs, Fri & Sat 7.30pm-10:00pm Closed on Sunday.
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“Ticchio” Italian Food & Wine is a new, refreshing, upscale venue.
pasta, homemade biscuits, cakes, canned tomatoes and much more… Every week fresh foods arrive by air, including Mozzarella di Bufala, Burrata, Ricotta and fresh seafood from the Mediterranean sea. Visit the specially designed wine cellar and acquaint yourself with a wide range of distinctive wines from across Italy, one of the oldest wine
growing countries in the world. Relax in the airy restaurant and sample real Italian cuisine, like Parmigiana Carbonara as well as crisp salads and delicious sandwiches. In addition to their classic menu, the chef specializes in a variety of seafood dishes made with clams, mussels and fish of the Mediterranean Sea. These are must try dishes!
www.foodanddrink-antigua.com
Welcome to a stunning new concept store and restaurant filled with the authentic taste of Italy. This beautifully designed store sells a wide range of deli produce from Italy, from artisan pastas to Parmigiano Reggiano and extra virgin olive oil. You will also find traditional Italian hams, cured meats and cheeses. The shelves are stacked with honey, organic jams, gluten-free
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Head Chef CRISTIAN CRISTICCHI Ticchio Italian Food and Wine
Graziella Peeled Tomatoes Carefully cultivated tomatoes grown on the slopes of Vesuvius for over 60 years.
Il Casolare Extra Virgin Olive Oil Unfiltered Extra Virgin Olive Oil has the grassy fragrance of freshly pressed olives and is bottled as soon as it leaves the mill.
2013 Jermann Sauvignon, Friuli-Venezia Giulia, Italy Intense, fruity aroma with a pleasant hint of elderflower. Exceptional with seafood.
Fettuccine Con Gamberoni Allâ&#x20AC;&#x2122;italiana Italian Fettuccine with Jumbo Shrimp Serves 4 Ingredients 16 king prawns, shells and heads on 2 cloves of garlic 40 fresh basil leaves 1 cup extra virgin olive oil 1 tsp chilli pepper flakes 32 cherry tomatoes, halved 1 cup pre-cooked tomato sauce base 80g bread, crust removed, cubed 400g Fresh homemade Fettuccine pasta or dried Fettucine pasta 2 spring onions, finely diced Zest of 1 lemon Salt and ground black pepper to taste
Method for prawns:
Method for garnish:
Remove the shells from 8 prawns, but leave the heads and tails intact. With a toothpick remove the intestines. Remove the head, shells and intestines from the remaining 8 prawns, but leave the tails intact. Reserve heads. Set aside.
Process the bread in a food processor until finely chopped. Set aside. Heat 4 bsp of olive oil over a medium-high heat in a large frying pan. Add the remaining basil leaves and fry quickly for a few seconds. Remove basil from pan and set aside for garnish. Add the breadcrumbs to the remaining oil and fry carefully, tossing frequently until golden brown. Remove breadcrumbs from the pan and drain excess oil on paper towels.
Method for sauce:
Method for pasta: Boil the pasta in salted water with 2 tbsps olive oil (1 litre of water with 10g. of salt per 100 g. of pasta). Drain the cooked pasta. Reserve 1 cup of pasta water. Stir the pasta into the saucepan containing the tomato sauce. Season to taste. Once fully combined add a little pasta water to thin the sauce.
To serve: Divide the pasta in tomato sauce between four plates. Add 4 prawns to each plate. Garnish with the breadcrumbs, lemon zest and fried basil leaves.
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Crush the garlic cloves in a mortar with 4 finely chopped basil leaves and a dash of extra virgin olive oil. In a large saucepan over a medium heat, heat the cup of extra virgin olive oil. Add the garlic, basil and chilli pepper flakes. When the ingredients start to slightly brown, add the 8 prawn heads. Crush the heads to release the flavours. Add cherry tomatoes. Cover and reduce the heat to low. Cook for a few minutes. Season to taste. Add the 8 prawns with intact tails. Add the tomato sauce and spring onions, replace the lid continue to cook on low heat for a few minutes, until sauce is thick. Remove the crushed prawn heads from the tomato sauce and discard. Remove the whole prawns from the tomato sauce and set aside.
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NIGHT BITES
www.foodanddrink-antigua.com
After Dark Street Food Vendors & Venues
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Enjoy the lively spirit of night feasting, get out and about and discover local food after dark. Some street food venues are small, sometimes a makeshift roadside stall or a few picnic benches under the stars, or even a mobile food truck, the variety is endless. It is the aromas, flavours and sheer theatre of each vendor that will entice you and leave you longing for more.
KERRY’S HOT SPOT GRAB2GOGRILL
ALI BABA HOOKAH • BAR • GRILL
Lower Old Parham Road, Café Shattoo adjacent to the Antigua Grammar School T: (268) 725 1393 Opening Hours: Mon-Sat 11:00 am until… Telephone lunch orders start from 10:00am.
Old Parham Road, Next to Outdoor World St. John’s T: (268) 785 2525 or 776 8996 Opening Hours: Mon-Sat until 9:00 or 10:00pm
Super-friendly Kerry and her mum are the sweetest faces to be found behind any BBQ grill in Antigua. Grab a drink or two at the neighbouring bar while your order is lovingly prepared with a smile. Evening BBQ specials include – Daily: Jerk and BBQ Pork or Chicken, Grilled fish, Thursday Seafood night, Friday Pork & Lime night, Saturday Caribbean night.
While waiting for your food order at Ali Baba’s why not try a favourite Lebanese pastime and wind down your evening. Hookah pipe smoking uses water to cool and vaporise tobacco. There are many different flavours to try from vanilla to chocolate, watermelon, apple and peach.
ORIGINAL JERK MASTER Old Parham Road, next to Grammar School, near Antigua Recreation Grounds, St. John’s T: (268) 728 0819 Open Nightly You can rely on the Original Jerk Master to pick up some succulent, fall off the bone charcoal-smoked Jerk and BBQ Chicken or Pork, BBQ Pigtail or yummy burgers. Served from traditional oil drum grills just look out for the puffs of bbq smoke ascending into the night sky.
VJ’S BAKERY
Every small town or village in Antigua has a local bakery serving their community. Many start baking around midnight and will serve hot-baked bread with cheese or other fillings all night long. VJ’s Bakery is famous for its buttery hot bread and pastries served round the clock on Saturday and Sunday.
Van - Cnr. Lower Nevis & Market Streets, Burger Grill - Independence Drive, St. John’s T: (268) 734 3361 or 728 3661 Open Nightly Pick up delicious fast food to curb your cravings all night long at the Honey Cutter’s Van, with a choice of pasta, subs, hotdogs, chicken wings and burgers. Also try healthy, hot, local fish water soup. At Honey Cutter’s grill on Independence Drive, experience a novel street food venue where burgers are made your way using a wide choice of toppings. They are created by staff conveyor belt style for fast service. You won’t have a long wait, but you can get to watch movies all night on their billboard screen. Look out for the Honey Cutter’s Van on the go at various late night fetes, parties and events.
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Liberta, St. Pauls T: (268) 460 3465 Opening Hours: Mon-Thurs 6:15am-Midnight. Fri 6:15am-5:30pm. Sat 8:00pm-Sun Midnight
HONEY CUTTER’S MOBILE VAN AND BURGERS & GRILL JOINT
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TUCKER ON THE GRILL Main Road, New Winthropes, St. John’s T: (268) 786 2321 or 720 2321
www.foodanddrink-antigua.com
Friday and Saturday evenings are made for Tuckers and his Caribbean grill feast with stacks of pork ribs, sweet and fiery jerk meats or zingy salmon and seafood – for an extra special night succulent grilled lobster is the number 1 choice.
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DAN’S BAR & GRILL
IN THE BACKYARD BAR & RESTAURANT
Buckleys Main Road, Buckleys Village, St. John’s T: (268) 561 2057 Opening Hours: Thurs 3:00pm-10:00pm, Fri from 2:00pm- until. Sat from10:00am-until.
Sir Vivian Richards Street, St. John’s T: (268) 723 9440 or 461 0995 Opening Hours: Friday from 5:00pm. Saturday from 1:00pm.
Take a leisurely drive to Buckleys, we guarantee you won’t regret a trip to Dan’s Bar. Try extremely tasty food hot off the grill or out the pot! Fridays treat yourself to conch or goat water, souse, baked chicken and steamed or fried fish. Saturdays enjoy steamed fish, jerk pork, BBQ chicken, burgers, steak and more. Good vibes, good times, for good people.
Fun, laughter, excellent company and a real flavour of the Caribbean are just a few key ingredients that make this such a cool place. Feast on affordable fried fish, seafood water, jerk chicken and pork, conch fritters and burgers over spirited conversation. Take-away service available, call ahead.
Crispy Deep-Fried Louisiana Gulf Shrimp
with Avocado Aioli, Red Onion Gastrique and Wadadli Beer BBQ Sauce
Private Chef/Caterer ALBERT CREESE Chef4Rent Events
Method for Avocado Aioli Dip: In a bowl coarsely mash the avocado with a fork, add remaining ingredients and combine. Set aside and refrigerate.
Method for Wadadli Beer BBQ Sauce: In a saucepan over a medium-high heat reduce the Wadadli beer with onions, rosemary, garlic, parsley and Worcestershire sauce to a quarter. Lower heat and add heavy cream, reduce by half. Remove from stove and fold in butter. Set aside, keep warm.
Method for Red Onion Gastrique: Add all ingredients to a sauté pan over medium-high heat, reduce until it reaches a thick consistency. Set aside.
Method for Shrimp: Serves 6-8 Ingredients: Avocado Aioli Dip
Ingredients: Red Onion Gastrique ½ medium red onion, diced 1 ½ cup white sugar ½ cup vinegar 1 cinnamon stick
Ingredients: Wadadli Beer Louisiana BBQ Sauce
Ingredients: Shrimp
1 bottle Wadadli beer 1 onion, finely diced 4 sprigs rosemary, fine chopped ¼ cup Worcestershire sauce 3 cloves fresh garlic, crushed
1 lb large Gulf shrimp, peeled & deveined 1 bottle Crystal hot sauce (or mild hot sauce) 6 cups all-purpose flour
Place clean shrimp in large mixing bowl. In two small bowls add flour and crystal hot sauce separately. Dip shrimp first in the flour, then the hot sauce and then back into the flour. Deep-fry with medium-hot oil for 2 minutes.
To Serve: Divide the shrimp between all serving plates. Add a spoonful of red onion gastrique and avocado aioli to each plate. Drizzle the plates with BBQ sauce. Chef4Rent Events & Private Chef For weddings and private occasions. T: (268) 723 7086 E: amcj2000@hotmail.com
www.foodanddrink-antigua.com
1 whole ripe avocado, peeled, diced 1 tsp garlic, crushed 1 tsp onion, grated ¼ cup homemade mayonnaise 2 tbsp lime juice Salt & pepper to taste
½ bunch parsley, chopped ¼ cup heavy cream 1 lb butter
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One Stone Ital Shack
Ilan Chefs Restaurant & Events Catering
Opp. Country Pond Independence Drive Falmouth Branch- Cobbs Cross, English Harbour T: (268) 785 6065 / 770 3786 / 722 8661 Opening Hours: Monday-Saturday, 11:00am – 4:00pm
Lower Redcliffe Street, above House of Vitamins, St. John’s T: (268) 734 4874 or 720 4701 E: Ilanchefsanu@gmail.com Opening Hours: Mon-Sat 8:30am-5:00pm
www.foodanddrink-antigua.com
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Delicious Vegetarian food and good for you. It will be an instant hit if you’re trying it for the first time.
Stop in here for affordable, top quality Antiguan food with an unforgettable taste of the Caribbean.
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, fried cauliflower, fritters, egg-less cakes and puddings and lots more.
Conveniently located opposite the British American Mall, 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. 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 chefs team.
RISING TO
PERFECTION
Specialist Pastry Chef NADIA ROBINSON Monroe College, New York, USA says, “working at Curtain Bluff was special, it was more like a small family”. Never one to let the grass grow under her feet and to progress her career Nadia moved to Sugar Ridge Hotel, where she and her three assistants oversaw the dessert menus for both Sugar Club and Carmichael’s restaurants. Whilst there she started an online BA degree in hospitality at Monroe College, New York supported by a CHTA scholarship. Amazingly during all this she has also found time to complete a short course in Italian. Along the way Nadia has won a few accolades including first place pastry and most innovative chef at the Mango Festival Competition. In recognition of her career progression in 2012 she was asked to be a Mango Festival kitchen judge. In her spare time, she makes occasion cakes for parties, and caters for small events. She admits that she is inspired by Buddy Valastro’s, of the Cake Boss TV series, and is amazed by all the food creations that he conjures up. What’s next for Nadia... when she has completed her degree she plans to start her Masters in hospitality management before reaching her ultimate goal which is to open her own bistro cafe with a lounge and book corner serving fresh, locally inspired pastries and sandwiches.
www.foodanddrink-antigua.com
When you first meet Nadia Robinson you are struck by her strong willed personality that probably comes with the lifestyle of being a pastry chef, (creativity, precision, patience and organisation). But you’ll soon be carried away by her fun character along with her infectious enthusiasm for what she does to raise the bar on the quality of the desserts, breads and cakes she serves. Nadia always knew that she wanted to be in the hospitality industry, so on finishing school she completed a 2 year Culinary Management Associates degree in Trinidad & Tobago, where she excelled in pastry and baking. After she finished her course she was lucky enough to receive a scholarship from the Caribbean Hotel & Tourism Association (CHTA) through the Antigua Hotel & Tourist Association to enrol on 3 month specialist courses in patisserie and bread making at the Culinary Institute of America, New York. On completion Nadia headed back to Antigua and put her newly learned skills into practice by gaining a seasonal job at the prestigious Jumby Bay resort. She then moved on to Curtain Bluff Hotel, another top class establishment, to join their pastry team. While there she introduced specialty breads and was influential in modernizing the pastry menu. Nadia enjoyed the challenge and
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Harbour View Bar & Café Waterfront at Redcliffe Quay Redcliffe Street, Downtown, St. John’s T: (268) 462 2972 | E: exoticantigua@gmail.com Free Wi-Fi access $$$ $$
Opening Hours: Open daily from 9:00am-5:00pm
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www.foodanddrink-antigua.com
The Vivy Rum Bat is a must try cocktail unique to Harbour View.
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Bringing fun and satisfying dining to St. John’s harbour with a splendid bay view is the Harbour View Bar & Café. From its vantage point above the Caribbean’s #1 shop ‘Exotic Antigua’, Harbour has a location that 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 enjoying
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 Captain’s Chicken Caesar, along with a range of sandwiches and Paninis. The famous Exotic Antiguan Banana Split is proving to be a firm favourite.
Priding themselves on excellent customer service and boasting some unique drinks like the Vivy Rum Bat - a cricket bat served with 3 shots. A shot of dark Antiguan Cavalier rum, an English Harbour 5 year old rum, an old fashioned rum punch and a coke or fruit punch chaser. “Enjoy a taste of Exotic Antigua!”
Stoute Fisheries Seafood Distribution Maxwell H. Francis DDS. FICOI & Associates
Islandwide Deliveries T: (268) 727 2445 E: daleestoute@gmail.com
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www.FamilyDentistryComplete.com
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Locally caught fish and seafood available daily call ahead to order your fresh catch-of-the-day!
“where a beautiful smile is always in style”
Total Cosmetic Mercury Free Fillings Only Sedation • Sealants • Invisalign Braces
Dale Stoute runs a reliable seafood distribution service which specialises in the delivery of fresh local seafood to restaurants, hotels, yachts and private homes island wide. His most requested catches are Tuna, Mahi-Mahi, Wahoo, Red Snapper, Grouper and Lobster. Leaving no stone unturned to meet his clients needs Dale ensures Lobsters are available on demand, while most “big” fish orders are regularly available. Stoute Fisheries also source shrimp and squid which are not locally harvested. Fresh local “mixed” fish is also always obtainable.
Bleaching • Gum Treatment • Crowns Dental Implants • Wisdom Teeth • Extractions
Cnr. Cross & Newgate Streets, P.O. Box 1421, St. John’s Out of hours emergency & appointments number:
+1 (268) 462 0058 • appts@FamilyDentistryComplete.com
Fred’s Belgian Waffles & Ice Cream
C & C’s Wine Bar
Redcliffe Quay, Redcliffe Street, St. John’s T: (268) 462 1941 | E: ccwinehouse@hotmail.com Opening Hours: Monday to Saturday 10:00am-10:00 pm. Sundays 2:00-9:00 pm
Redcliffe Quay, Redcliffe Street, St. John’s T: (268) 460 7025 or 464 3975 | E: claudine@ccwinehouse.com Opening Hours: Monday 11:00am-5:00pm. Tuesday-Friday 11:00am-11:00pm. Saturday 11:00am-until
www.foodanddrink-antigua.com
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Situated in a quiet garden precinct by the cruise ship dock, this is a great place to relax for a treat.
What’s great about C&C’s is it attracts a wide range of people creating an invigorating atmosphere.
Be warned; Fred’s is totally addictive. If you have never visited Fred’s you must stop by to indulge in the best Belgian ice creams and waffles, which are out of this world! Fred’s was formerly Australian ice cream, but only the name has changed. They still serve the most amazing handmade ice creams with waffle cones, tangy lactose-free sorbets, smooth frozen yoghurt, topped waffles, yummy milkshakes and big gooey chocolate brownies, coffees and cappuccinos. The staff are pleasant and helpful. The store has nice surroundings in the historic waterfront area downtown.
This is the place for wine lovers in Antigua, and a great spot to soak up a little historic ambiance. Old stone walls and a flagstone terrace set the scene for this longstanding wine cellar which has been serving fine South African wines for over a decade. The owners Cutie & Claudine and their staff are hands-on and knowledgeable ensuring everyone walks away happy. The wine bar has expanded in recent times to offer a lovely range of affordable, good quality food for lunch and dinner. The bar also serves spirits, beers and coffee. Evenings can be busy, so book a table in advance.
La Flamboyant Restaurant
Cheers Antigua Seafood & Rum Capital
The Heritage Hotel, Heritage Quay, St. John’s T: (268) 481 7531 or 462 1247 E: heritagehotel@candw.ag
Heritage Quay, St. John’s T: (268) 725 9797 or 562 5360 Opening Hours: Daily during high-season 8:00am-6:00pm.
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“Where people find happiness”, also great food, drinks and free WiFi thrown in for good measure.
Whether you need to dine for business or for leisure, for a meeting, luncheon or dinner, the Heritage Hotel’s La Flamboyant restaurant is your quality dining option. Located on the waterfront right in the heart of St. John’s amid breathtaking panoramic views, dining on the fourth floor of the cozy and intimate La Flamboyant Restaurant is an exceptional experience to savour time and again. The restaurant offers a unique blend of Caribbean, Asian and International cuisine which are masterfully prepared.
Cheers Antigua may not be the Cheers bar from the hit American TV sitcom, but it’s equally as friendly, inviting and fun. The bar and sidewalk restaurant is a big hit with cruise ship passengers who gravitate here to drink, relax, eat and socialize. Breakfast and lunch draw hungry diners. Scrambled eggs & steak and Spanish omelettes are hearty options for superb breakfasts. For lunch, be impressed by the Cheers specialty – fresh Antiguan lobster. Amazing cocktails and ice cold drinks keep the crowds lubricated and the venue offers plenty of seating to people-watch.
www.foodanddrink-antigua.com
All the charm and intrigue of an exotic Caribbean experience, with a uniquely Antiguan welcome.
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Antiguan Black Rum Cakes
Café Shattoo Bar & Grill
Occasion Moist Fruit Cakes Melee an’ Tings Ltd., P.O. Box 2778, St. John’s T: (268) 461 8359 | C: (268) 720 5789 E: meleeantingsltd@gmail.com
Old Parham Road, St. John’s, Opposite Antigua Grammar School, close to the Antigua Recreation Ground T: (268) 734 8977 or 720 4278 Open: Monday-Saturday Midday-Midnight. Sundays Closed.
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Enjoy the taste of Denise’s secret family recipe! Rum laced cakes made with dried fruits, spices & wine.
www.foodanddrink-antigua.com
Always great vibes at Café Shattoo, where there’s no happy hour, they share ‘only happy moments’.
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Denise Stamers Doherty is by no means a novice to the business of baking. She produces Antiguan Black (moist) Rum Cakes in beautiful 4oz. gift packages, available from fine supermarkets, hotel gift shops, liquor shops in Heritage Quay and stores at the V.C. Bird Int’l Airport. Denise also makes elaborate wedding and special occasion cakes, using her Antiguan family recipe. Their shelf life is indefinite as the rum, wine and vacuum packaging helps preserve them. Denise’s rum cakes make great gifts for your dinner hosts, loved ones, souvenirs for the traveller, or simply eaten as a sweet treat.
Café Shattoo is a popular hangout and an authentic Caribbean liming spot where friendly owners Cimone and Kenny treat everyone like family. The bar serves a diverse clientele from corporate workers enjoying after work drinks with colleagues, to dominoes sessions and drinks specials throughout the week. Tourists, students and locals from all walks of life pop by for a drink or a bite to eat. During carnival and cricket this becomes an essential meeting and ‘jump-up spot’. Home of the coldest beer and ‘wickedest wickedest fries’ the menu is simple, consistent and tasty.
Ali Baba Hookah • Bar • Grill Old Parham Road Next to Outdoor World, St. John’s T: (268) 785 2525 | T: (268) 776 8996 facebook.com/pages/Ali-baba-antigua instagram.com/alibaba268 $-$$
Opening Hours: Mon-Thurs 11:00am-9:00pm Fri until 10:00pm, Sat 12:00-10:00pm Dine-in, Take-away, International dinner specials and Occasion Catering.
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Join Joyce and Bachir for a healthy taste of the middle east.
homemade Hummus to tangy Tabbouli salad and her really excellent Kibbeh (wheat and meat stuffed) balls that are full of flavour. Known also for their irresistible, health conscious Kebabs, you can choose from grilled chicken, beef and lamb each marinated in a blend of secret spices and designed to satisfy. During lunchtimes sample daily Lebanese specials and round off your
meal with something sweet and sticky like pistachio-studded Baklava and syrup-soaked Knafeh for a sweet finale. In the evenings, the restaurant has an unhurried tone with relaxed patrons enjoying a meal or conversing over elegant hookah pipes, unwinding from the day. Hookah smoking is a favourite Lebanese pastime and Ali Baba serves a wide range of flavour tobaccos.
www.foodanddrink-antigua.com
If you are on the quest for a great meeting, greeting and refueling venue where all cultures gather to experience excellent Lebanese cuisine, then you’ll be well placed at Ali Baba’s. Easy parking, a breezy, spacious restaurant and welcoming staff add to the appeal. Chef/proprietors Joyce & Bachir Aflak’s cooking is much praised for its freshness and variety - from her silky
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Island B-Hive Sports Bar & Restaurant Heritage Quay Duty Free Shopping Area St. John’s T: (268) 481 1322 | E: beehivesportsbar@kennedysclub.com
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Opening Hours: Daily happy hours: 12:00pm-2:00pm & 5:00pm-9:00pm. Open 8.00am-until Mon-Sat. Open cruise ship Sundays.
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Sip the honey, Bite the comb, Feel the buzz and Bee at home!
Antiguan pepperpot to name but a few. Also served are the famous B-Hive and Guinness burgers, chicken wings, quesadillas, salads, wraps and kebabs, alongside a good selection of pastas and sandwiches. You can also indulge in luscious Häagen-Dazs ice creams, after a sizzling day’s shopping. See the B-Hive’s daily cocktail specials. The bar is a major draw
for sports enthusiasts who can catch all the latest action live on large plasma TV screens. Island B-Hive is a lively meeting spot, and a great location for people-watching. Friday night is TGIF, Thank Guinness it’s Friday with live music and EC$20 buckets. It is an excellent venue for celebrations, groups, friends and parties. Free WiFi is available to customers.
www.foodanddrink-antigua.com
The Island B-Hive is a lively venue where you can relax in bright and airy, open-plan seating areas to soak up the island atmosphere. Friendly staff are happy to tell you all about Antigua, suggest things to do and of course serve ice-cold beverages and great food. Freshly prepared daily lunch specials including seafood, stewed chicken, goat water and traditional
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The Captain’s Table
Verna’s Roti Hut
Seafood Restaurant Point Fishery Wharf, Harmonites Steel Pan Yard, St. John’s T: (268) 779 7207 or 562 3474 Opening Hours: Mon-Sat from 11:00am-4:00pm
Off Brown’s Avenue Off All Saints Road, Ottos, St. John’s T: (268) 734 5082 Opening Hours: Mon-Fri from 11:00am-4:30pm
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www.foodanddrink-antigua.com
“Fish to die for”, is what the patrons of The Captain’s Table told me when I first visited. And I have to agree they were right!
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This delicious eatery is one of only a couple indigenous lunchtime seafood specialists. From the grill try mahi mahi, swordfish, wahoo and other choice locally caught fish, as well as imported salmon. In the kettles delicious vegetable, clam chowder or conch soup. Wednesday is buss-up-shot (paratha-roti) day, with curried chicken, shrimp, conch, lobster or goat meat. Come Fridays, it’s a total seafood menu including The Captain’s special seafood rice. Stuffed shellfish come out of the oven at 4pm on Saturdays and disappear quickly!
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The Trini-to-de-bone customers at Verna’s Roti Hut have authenticated their mouthwatering curried chickpeas Doubles as “de real thing!”
Dubbed by its patrons as the No.1 roti spot on island, the newly renovated Verna’s Roti Hut offers up the best in chicken, liver, goat, vegetable, conch and shrimp rotis and buss-up-shots served with your choice of homemade kuchela, tamarind sauce, mango sour, or mango chutney. Try their delicious newly introduced Doubles with cucumber chutney and all the trimmings. They’ve been an instant hit. Free delivery of 10 or more rotis within St. John’s. Roti, buss-up-shot skins made to order. Verna’s can create a ‘Doubles buffet’ for your next event.
HOTEL, CASINO & RESTAURANT I COME OUT TO PLAY
HOTEL • RESTAURANT • CASINO in• theCAThearERIt ofNGSt.
ntly located Joe Mike’s Hotel Plaza is convenie mercial and visitor facilities as John’s. Providing easy access to com d. Offering 12 air-conditioned well as beaches and sites of the Islan le rates. The restaurant serves rooms with cable TV at very reasonab a daily changing menu as well up Antigua’s finest local cuisine with g. The Casino, which is as buffet style and á la carte dinin ’s, hosts the widest variety of conveniently located within Joe Mike ts book with live horse racing. slot machines, table games and spor
Street, St. John’s, Antigua, W.I. JOE MIKE’S HOTEL & CASINO Nevis (268) 462-6056 T: (268) 462-1142/3244/3477 | F: ww w.j oem ike s.co m E: joe mikes@ can dw.ag |
Available at the Wine Division, Kennedy's Club Limited P.O. Box 364, Cassada Gardens, St. John's, Antigua Tel: (268) 481-1300
Roti King Trinidadian Restaurant
Francisco’s Indian Restaurant & Bar
Cnr. Upper St. Mary’s Street & Corn Alley, St. John’s T: (268) 462 2328 Opening Hours: Monday-Thursday 9:30am-12:30am and until 2:30am Friday and Saturday nights.
Authentic Indian & Chinese Food 40 Upper St. Mary’s Street, Opposite Roti King, St. John’s T: (268) 789 4066 or 721 6226 Opening Hours: Monday-Saturday from 11:00am until.
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www.foodanddrink-antigua.com
Excite your taste buds with some Roti King fare, the full Trini experience here in Antigua.
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Roti King’s specialty dish is Roti - made with a curried filling of either beef, chicken, shrimp, conch or vegetables, mixed with spiced potatoes and wrapped in a floured chapatti (Roti skin). Choose from plain white or whole-wheat Roti skins. Other bites include ‘Doubles’ made with a curried chickpea filling, fried bakes, fried pholourie, and 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 the tofu burger are suitable for vegetarians. Daily local lunches, homemade juices and burgers and fries add to the choice.
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Students, tourists & locals love this down to earth Indian restaurant.
Francisco’s has gained a reputation for great tasting, authentic Indian fare and flavourful Chinese food cooked for you by Chef Raju and his wife Rita. Starters such as crispy eggplant, vegetable bhajiyas and lollipop chicken wings are scrumptious. For mains try the chana masala (chick peas, onions, tomatoes & Indian spices) or tawa chicken cooked in a cashew nut sauce. Add some naan bread baked in a clay oven or for a different flavour try Raju’s Chinese style sweet & sour chicken. The restaurant has Free WiFi, they also cater for events, birthdays, weddings and gatherings.
Fragolosa Italian Gelato
Paradise Café
St. Mary’s Street, St. John’s T: (268) 783 3786 E: fragolosagelato@hotmail.com Mon-Thurs 10am-9pm, Fri-Sat until 10pm, Sun 5pm-10pm
17 Piggot’s Mall, Cnr. Market & Redcliffe Streets Opp. Antigua Jewellery, St. John’s T: (268) 562 1232 | E: simone_sinclair@hotmail.com Open 7am-5pm, Mon-Thurs. 7am Until…Fri & Sat.
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Fragolosa’s amazing Italian gelato store caters in-house for parties or can come to your venue.
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Friday is Karaoke starting at 8pm with local drinks, beers and spirits, also delicious fish and plantain.
This husband and wife operation offers great customer service in the heart of town. Chef/Owner Simone smiles as she states, “Paradise Café doesn’t serve international cuisine, we serve affordable, honest food cooked with passion.” Breakfast costs just 5ECD! At lunchtime, staples like chicken, fish, beef, lamb, pork & turkey are served various styles with delicious sides. Also try the healthy fish soup. You can have your meal to take away, or dine in our open-air courtyard with local flavour. To find this culinary gem, visitors are encouraged to ask for Piggots Mall, they’re in the same building as Lions Jewellery.
www.foodanddrink-antigua.com
Gelato is Italian for ice cream. It starts out similar to custardbased ice cream, but has more milk, less fat and no eggs. It’s churned slower, to incorporate less air leaving the gelato denser. Fragolosa makes over 20 flavours, plus guest flavours all in-store. The taste is supreme, with sugar, gluten or lactose free varieties. The secret to the delicious flavours are the added Italian toppings. Nutella (walnut), black, chilli & white chocolate, cookies ’n’ cream, cheesecake, roasted almond, rum-raisin and many more, even a Smurf topping! Try fruit smoothies, ice cream milkshakes and frozen yogurts.
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Fresh to Order
Rehab Bar & Lounge
9 Townhouse Plaza Cnr. American & All Saints Roads, St. John’s T: (268) 463 2020 | E: f2oanu@gmail.com Opening Times: Mon-Sat 800am-10:00pm
9 Townhouse Plaza Cnr. American & All Saints Roads, St. John’s T: (268) 463 2020 | E: rehabbaranu@gmail.com Opening Times: Tues-Sun 6:00pm- until you say when
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www.foodanddrink-antigua.com
Friendly staff, freshly prepared food, adjoining bar and easy parking. It’s all at Fresh to Order.
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Freshen up your dining experience at any time of the day with the quality you deserve, at the price, and speed you want at Fresh To Order. Get your day off to an energising start with fresh ground coffee and baked pastries. At lunchtime grab a meal from their freshly cooked daily specials served with healthy sides and salads, or if you have time relax in the modern air-conditioned surroundings and try pizzas, pasta, grilled wraps or chicken wings. Open late in the evening Fresh to Order is perfect for a leisurely stop after work. Catch up on your favourite TV show as you await your order.
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Great hangout spot and ultimate bar experience for fun nights out. Available for private hire.
Come check yourself into Rehab Bar for a dose of muchneeded liquid therapy. The awesome mixologists will keep you chilled out with an endless supply of liquid medicine in the form of recovery shots and rehab punch. This is where you come for a cool cocktail and a hot night out. Tasty bar snacks, platters, pizzas, chicken wings and more keep you in fuelled up. Each evening the theme changes with karaoke and party nights, but you can be sure cool DJ’s will keep the joint pumping. After work on Fridays unwind with Double Up Friday drink specials for a fun early evening vibe.
Alligators Bar & Restaurant Lower High Street Next to RBTT Bank, St. John’s T: (268) 562 6289 www.alligatorsbarandrestaurant.com $$
Opening Hours: Monday to Saturday for lunch and dinner from 11:00am-11:00pm
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Casual dining with a great atmosphere in St. John’s.
running his own restaurant. Tourists and local patrons mingle happily at this peaceful, open-air restaurant. Dasworth’s dishes are perfectly seasoned; his guests often remark on his wonderful Caribbean dishes. Stand out specials include his whole Snapper in Creole sauce, light and airy Fungee and his scrumptious Caesar salad with
Shrimp. The menu extends to creamy Seafood or Chicken Pasta and juicy Homemade Burgers. By evening try the signature ‘Surf and Turf’ or a plate of classic Coconut Shrimp while catching up with friends at Alligators cocktail evenings. Dasworth promises to wow you with his food and spoil you with his divine service.
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There’s a lot going on beyond the modest entrance to Alligators. Step inside and enjoy fresh, authentic Caribbean food in a lovely setting. You might forget that you’re in St. John’s, at this secluded retreat away from the heat and bustle. Chef Dasworth Samuel the owner has created an exciting Caribbean hideaway restaurant and in the process achieved the dream of
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New Thriving Chinese Restaurant Welcome to a new experience in Chinese Cuisine Main Restaurant: Sir George H. Walter Highway, St. John’s - T: (268) 562 0046 City Branch: Upper Long Street, St. John’s - T: (268) 462 4611
www.foodanddrink-antigua.com
$$$ $-$$
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Opening Hours: All year round. Monday-Saturday from 10:30am-10:30pm. Sundays 12:00pm-8:00pm.
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At New Thriving restaurant, enter into the kingdom of Szechuan and Cantonese oriental dining styles. Proprietor Raymond Yhap and his wife Anna have offered their fantastic Chinese cuisine since 1998. The substantial, but ‘easy-tofollow’ menu offers a wide variety of choice, providing everything from Steamed whole red snapper fish to
Honey garlic chicken and Lemon chicken. You’ll also find Cantonesestyle specialties like the Spare ribs and Sweet and sour pork. There’s also a full complement of Szechuan favourites like the Spicy pork and Mapo tofu. All foods prepared at New Thriving restaurants 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. The chefs at New Thriving certainly bring their broad cooking talents to the table for all to enjoy. Eat-in and takeaway service. Parties and banquets are catered for as well as VIP reservations.
Oriental Choice Supermarket
www.premierbev.biz
Lower All Saints Road, St. John’s T: (268) 562 6968 / 6918 | F: (268) 561 3988 Opening Hours: 7 days a week, all year round including public holidays from 7:30am-9:00pm.
Oriental Choice can supply all goods on a wholesale basis.
Oriental Choice Supermarket is a great local convenience store and grocery with customer parking and fantastic, affordable everyday products. We carry an extensive range of quality brand non-alcoholic beverages, liquors, wines, beers and alcoholic-stouts. We provide a Top-up service for all cellular phone networks and supply fresh fruits, vegetables and provisions. There is a good range of dairy products, meats, seafood and a full range of Chinese products. Situated close to St. John’s public market, opposite the ZDK Radio building, below Diamond Ice Nightclub, check us out today.
Premier Cru retail stores, offering the most convenient way to purchase fine wines, quality brand liquors, beer, water and cigars. Located near downtown St. John’s our city store features an incredible collection of spirits, including top international brands for single-malt whiskeys, gin, vodka and Armagnac brandy, as well as a selection of rums from Antigua, Martinique and Cuba. The wine selection carefully chosen by our winemaster Christian Graveleau includes bottles from well known and boutique wineries from around the world. Friars Hill Road, St. John’s Tel: (268) 480 3200 • Fax: (268) 480 3215 Email: premiercru@premierbev.biz Facebook: PremierAntigua
CHEF CHRISTOPHER TERRY
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Photographs courtesy © Yendie Lynch and Rachel Tanner 2015.
A YEAR IN THE LIFE OF
SEPTEMBER 2014 Started my first university year. I’m studying for a BA in Culinary Arts & Food Service Management at Johnson & Wales University (JWU) in the USA. It’s a dream come true for me. APRIL 2015 The academic year is going well, I’m enjoying it and I’ve been taking part in culinary competitions. This month I competed in the Skills USA competition and won gold with my team at the DECA National Culinary Management Competition in Orlando, Florida. Amazing! This has been the highlight of my year so far. Not only was I able to represent my university, but also I was able to fly a flag for Antigua & Barbuda in an international setting. JUNE 2015 Yet again I had a chance to represent Antigua & Barbuda on a world stage. This time it was at Caribbean Week in New York. I even made an appearance on PIX 11 News displaying my culinary skills and bringing a taste of my islands to the Big Apple with my pan-seared red snapper and fungee with okra. AUGUST 2015 Through July and into August I helped a friend launch La Vista Smokehouse restaurant in Puerto Rico. What a way to spend the summer! I was Head Chef for the grand opening and really let loose with my skills preparing some of my very best BBQ dishes for the event. I think my passion for food shone as bright as the sun. SEPTEMBER 2015 I’m starting to get a bit of a culinary reputation. I was completely taken aback when ZING (LIAT in-flight) magazine wanted to feature me in their October-December issue. For the article I prepared my version of a Christmas fruit tart, a recipe I derived from the traditional Christmas fruitcake recipe. It went down well so now I’m sharing it with you too. I’m about to start my second and final year at university and I have already learned and experienced so much. My passion for the culinary arts will continue to drive me on to be the best chef I can ever be.
Christmas Fruit Tart
with English Harbour Rum Sauce Ingredients for Tart 1 Graham Cracker crust (6oz) 2 cups whole milk 4 large eggs ½ cup white sugar 3 tbsp cornstarch 2 tsp vanilla essence ½ cup dried fruits, chopped Pinch of salt
Chef & BBQ Pit Master CHRISTOPHER TERRY
Ingredients for English Harbour Rum Sauce ½ cup heavy cream 2 tbsp sugar 2 tsp cornstarch ¼ cup English Harbour 5 year old Rum
Garnish
Method for Tart:
English Harbour 5 Year Old Rum Antigua’s awardwinning, favourite island spirit for drinking, cooking and socialising.
In a saucepan over medium heat, warm milk until bubbles appear on the edge. Remove from heat. In a bowl, whisk together the eggs, sugar, cornstarch and salt. Slowly add the hot milk while whisking. Pour mixture back into pan whisking constantly until mixture comes to a boil and starts to thicken. Remove from heat, leave to cool, then refrigerate 2-4 hours. Fold in chopped
fruits and spoon into Graham Cracker crust. Refrigerate until set.
Method for Rum Sauce: In a small saucepan combine cream, sugar and rum. Whisk in the cornstarch until the sauce starts to thicken.
To Serve: Pour rum sauce over tart and garnish with sliced fruits and berries.
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Main image courtesy © Rachel Tanner 2015.
Fresh fruits and berries
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Colesome Farmers Market
Indies Greens Organic Aquaponics Farm
Jonas Road, St. Peter’s T: (268) 782 0150 or 560 7861 | E: info@colesome.com www.colesomefarmersmarket.com Open: Mon-Sat 7:00am-7:00pm. Sun 7:00am-2:00pm
Off All Saint’s Road, Upper Renfrew, St. John’s T: (268) 720 3474 or 726 3532 | E: sales@indiesgreens.com Opening Hours: Monday-Saturday from 8:00am-5:00pm Fish Fry Saturdays until 9:00pm.
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www.foodanddrink-antigua.com
Colesome is wholesome, we “Keep it fresh, to keep them coming.”
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With over 30 years experience in farming the natural way, Delrie Cole, his family and staff are dedicated to providing fresh produce with stringent agricultural practices to ensure quality is never compromised. At Colesome, expect to find an amazing variety of local crops, as well as global soya beans, salad greens and herbs. Valued relationships are built with our informed customers, and staff will let you know if your produce is organic or not, or when unavailable produce will next be in season. Stop in for a free farm tour. You’ll be pleasantly surprised to learn about where your food comes from.
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Look out for Indies Greens branded organic lettuce in supermarkets islandwide.
Indies Greens is a locally owned and operated organic farm that produces Tilapia fish and organic vegetables using aquaponics technologies. Aquaponics is an eco-friendly food production system which uses natural processes – no herbicides, pesticides or other harsh chemicals. Customers are welcome to visit and purchase fresh Tilapia fish and handpick your own garden salad vegetables. Jazz up salads with fresh, tasty, crunchy, organically grown lettuce. Choose your own fish and join in the fun at the Saturday evening fish fry. Call ahead to book. All visitors are welcome.
Supplying the leading Hotels, Yachts, and those in the know... Jacky’s is where some of the best island restaurant and home chefs on island gather to replenish their stocks. Once you shop with Jacky you will never shop in a regular supermarket again.
Jacky’s the best of
Fruit & Veg
MON-TUE 6AM - 6PM • SAT 6AM - 8PM SUN 6AM -1PM ORDER BY EMAIL • jackyfruitandveg@cw.blackberry.net
Shop #7 (1st Floor) Heritage Market, St John’s, Antigua Tel/Fax: (268) 562-0153 Cell: (268) 728-1952
Available at the Wine Division, Kennedy's Club Limited P.O. Box 364, Cassada Gardens, St. John's, Antigua Tel: (268) 481-1300
Young Masters of Culinary
www.foodanddrink-antigua.com
DAVID BROWNE SOUS CHEF AT GALLEY BAY RESORT & SPA STARTS AN ASPIRING CHEF’S COMPETITION
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A new opportunity to encourage culinary creativity amongst young culinary professionals was conceived by Sous Chef David Browne at Galley Bay Resort & Spa through his ‘Young Masters of Culinary’ competition. David set about organizing and arranging a two day competition that would not only challenge competitors’ cooking skills, but also test their working practices in a professional kitchen. Day 1: The qualifying freestyle round. Six hotels each entered four in-house contestants. The winning six contestants, one from each hotel went through to the finals. Day 2: The ‘Cook Off’ finals were a mystery basket contest and the finalists had to plan an imaginative entrée course using all the ingredients supplied. Each basket contained mangoes, cilantro, green tea bags, plantains, flank steak, shrimps, cassava and green onions. The judging panel was made up of four local industry experts: Kitchen Judge – Colleen Simpson, Executive Chef National School Meals Programme and chef of 17 years. Tasting Judges: Chef Julian Waterer - owner of Chef’s World; Shirlene Nibbs, Antigua and Barbuda Tourism Consultant and Carla GonsalvesBarreiro, Commercial Business Manager of Island Provision Group of Companies. After two tough days of judging the winner was declared as 29 year old Commis Chef, Brian Watkins from Carlisle Bay Resort, with 2nd place going to Kitchen Supervisor, Jason Richards, (24), of Sandals Grande Resort and 3rd place to Head Cook, Tamyan Nedd, (26), from St. James’s Club. The competition was deemed a resounding success; David hopes to expand on it in 2016,
Prize Winners (left to right) Tamyan Nedd, Brian Watkins, Jason Richards
opening it up to a broader field of participants. He states, “Personally, for a first time event it was out of this world, I do believe that it brought hotels, head chefs, cooks and local people together. Life long industry partners have been made, and I would like to give thanks for the support from friends, family, participating hotels, competitors and our sponsors.” Carlisle Bay Antigua: Demesha Andrew, Bryan Smith, Brian Watkins (1st Place), Ezekiel Bright. Sandals Grande Antigua Resort & Spa: Jason Richards (2nd Place), Sharon Christian, Casmore Joseph, Andre Scott. St. James’s Club Antigua: Andre Bennett, Althea Brooks, Tamyan Nedd (3rd Place), Glenroy Maxim. Sugar Ridge Hotel: Steven Hilton, Yasimba Aska, Michael Anthony, Devin Nicolous. Hermitage Bay Antigua: Sammantha James, Franklyn Shaw, Mario Belle, Kerry Simmons. Galley Bay Resort & Spa: Mellisa Hill, Alicia Wilson, Kersey McDougal, Kenroy Smith. The event sponsors included: Galley Bay Resort & Spa, Food & Drink Guide, Townhouse Megastore, Signpro, ABS TV, International Purchasing Associates, Chefs Helping Chefs, Chef’s World, Ministry of Tourism, Star Car Rentals, Best Cellars Wines, Scotia Bank. www.foodanddrink-antigua.com 79
Sugar Club Sugar Ridge Hotel, Tottenham Park, St. Mary’s, Antigua T: (268) 562-7700 or 484 3702 | F: (268) 562 7701 E: reservations@sugarridgeantigua.com www.sugarclubantigua.com
www.foodanddrink-antigua.com
$$$
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Opening Hours: Daily from 7:00am for breakfast, lunch and dinner. Bar snacks available until late most nights.
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Sugar Club is the social heartbeat of the highly popular Sugar Ridge Hotel. The chic restaurant and bar overlooks 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 wide variety of dining options.
The contemporary bar with piano lounge serves a vast range of premium spirits, wines and cocktails all mixed to your request. An enticing food selection is offered by the Head Chef who, with his team of staff keep the food flowing all day long - from breakfast, through lunch and dinner. In addition to modern Caribbean specialties,
there are lots of choices from burgers, pastas, salads and wraps to fresh fish and seafood. 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’s Caribbean Night on Monday evenings, Steak Night on Wednesdays and Seafood
“Make a day of it. Be pampered at the Aveda Concept Spa, enjoy lunch and linger to enjoy cocktails around the two swimming pools.
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.
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Night on Fridays. Sugar Club has an informal setting with spacious verandahs and luscious hillside views. The bar and lounge has a buzzy atmosphere in contrast to Carmichael’s fine dining restaurant. At least three evenings a week there is a great blend of live entertainment, which you are sure to enjoy. Sugar Club has a lively
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Carmichael’s Sugar Ridge Hotel, Tottenham Park, St. Mary’s, Antigua T: (268) 562-7700 | F: (268) 562 7701 E: reservations@sugarridgeantigua.com www.sugarclubantigua.com
www.foodanddrink-antigua.com
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Opening Hours: Evenings from 6:00pm. Table reservations are recommended.
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Welcome to Carmichael’s restaurant at the Sugar Ridge resort. To say that the sunset scenes from Carmichael’s restaurant are sensational would be an understatement. The commanding ridge-top position is second to no other restaurant in Antigua and there are views literally everywhere you look.
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 of Redonda, Montserrat and St. Kitts & Nevis. The alfresco restaurant was designed to ensure diners fully appreciate the landscape from every angle. 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. Andrew Jean the new head chef has designed a new international menu to compliment Carmichael’s ethos which is to serve fusion
Seeing is believing...quite literally Carmichael’s has the most spectacular restaurant view in Antigua & Barbuda.
only the beginning of your memorable dining 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 predinner setting to sip an authentic
Caribbean cocktail while reminiscing on your day in paradise. Sipping your cocktail you will begin to realize just what the Caribbean really is all about. Announce your arrival at the Sugar Ridge Hotel reception and you will be escorted by shuttle to Carmichael’s.
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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
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FRESH MILK
www.foodanddrink-antigua.com
STRAIGHT FROM THE COW
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Fresh milk has become such a rarity in our pasteurized, slickly packaged world that most of us have forgotten the rich, sweet taste of milk sampled straight from the cow. At the Hall Valley Farm on Smith’s Estate, along the Valley Road, just before the village of Jennings, Adrian Hall and his wife Vicky have developed a small dairy herd of cows to produce fresh milk. Adrian’s dairy herd is a suckling herd, and he milks his 15 cows by hand every other day, leaving the calves plenty of food between milkings. In the days when Adrian’s grandfather, Robert Hall, ran the farm, the dairy herd was Holstein crossed with Zebu. Now that the farm is producing milk again, they are planning improvements, perhaps by crossing with a milking breed like Jersey. The Halls keep a scrupulously clean dairy, sterilizing
bottles and caps, and the equipment used for milking. They sell the raw milk, leaving the option to pasteurize up to the buyer. The sale of their fresh milk is promoted online through Facebook, to the members of the Antigua Real Food Network, and by word of mouth. They have found that the demand for their milk is seasonal, and in the summer when they have more than they can sell, Vicky makes a tangy yoghurt cheese and creamy lemon ricotta cheese. Fresh farm eggs from genuine scratching chickens will soon be available, as their flock of 40 chickens will start laying soon. Contact The Hall Valley Farm T: +1 (268) 720 3595 • Facebook: Hall Valley Farm Facebook Group: Antigua Real Food Network
Sushi Chef MICHAEL ANTHONY Sugar Club Restaurant
In Japanese culture, sushi is considered to be an art form because its appearance is just as important as how it tastes. Mike Anthony has been training for the last 3 years at Sugar Ridge to craft great sushi. He is now the Sugar Club’s young, but extremely passionate sushi chef. Embracing a positive attitude, nothing pleases him more than making beautiful food. His sushi creations will amaze and inspire; from panda bear faces, to love hearts and intricate patterns – Mike is always keen to learn and experiment with new techniques. In 2014 he was the 3rd place winner of the annual Mango Menu Chef’s Competition. Mike is a testament to the fact that talent matters, but if you are willing to work hard and develop your talent you can reach the next level. The Dynamite is one of the most popular sushi combinations on the Sugar Ridge menu. Jumbo shrimps are crusted with deep fried tempura batter and rolled with avocado, and cucumber. This season Mike has added a new creation to his sushi menu – the Four Seasons Makimono Rolls have quadrants filled with fresh tuna, avocado, salmon and rice all rolled together with Nori black seaweed.
BACCHUS Wine Bar & Coffee Shop
Next to Gazebo Abbotts Farm Rd, Off Friars Hill Rd, St. John’s t/f : (268) 562-8739 c: (268) 464-4589 e: polon99@yahoo.com
MONDAY NIGHTS CARIBBEAN NIGHT Live Bands & exciting Food Specials. Featuring cuisine from across the Caribbean. OPEN FOR BREAKFAST, LUNCH & DINNER Castaways brings it all to the beach... Lapping turquoise sea, powdery white sand, delectable Caribbean and international cuisine and thirst quenching cocktails. Enjoy free sun loungers, volleyball and showers. Available for Private Party bookings and Events.
FRIDAY NIGHTS BBQ BONFIRE BEACH PARTY
FREE GUEST WIFI. Sunset Happy Hour Everyday 4.30-6.30pm. Great family location with children’s play area.
(268)-562-4446/45
Castaways Antigua
Live Bands & DJ’s Specials All Night Long
castaways.antigua@gmail.com
South Beach, Jolly Harbour
Miracle’s South Coast Restaurant & Bar Harbour View Estate Jolly Harbour Main Road, Jolly Harbour, St. Mary’s T: (268) 734 1682
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Opening Hours: Daily from 12:00 noon-midnight. Great venue for kids and groups. Weekly karaoke & live entertainment. Reservations recommended.
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Voted best tasting lobster in Antigua by TripAdvisor & winner of a 2014 TripAdvisor Certificate of Excellence.
and this cosy haunt comes alive with island vibes. Chef Lucretia and her lively team headed by Megan will tempt you with their main lure – melt-in-the-mouth Antiguan lobster. Decide if you want it simply grilled, island jerked, curried, barbecued or sautéed. The chicken and prawn dishes are also served four ways. You can try traditional curry goat,
alongside simpler dishes like chicken pasta, coconut prawns, vegetarian surprise, burgers & fries and pork chops. Also highly recommended is the mac‘n’cheese. Chef Lucretia’s sinfully delicious desserts will truly complete your meal. Many of the dishes are cooked to order, so grab a drink at the bar and engage in stimulating conversation with staff or other patrons.
www.foodanddrink-antigua.com
It can be a challenge to pinpoint restaurants that serve Caribbean food in Jolly Harbour, so let us point you in the right direction to Miracle’s where you can savour tropical flavours at this delightful roadside restaurant. By day, Miracle’s makes for the perfect shaded lunch spot, and the allday menu makes it great for a late lunch. As the sun sets, the atmosphere warms
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OJ’s Bar & Restaurant Crabbe Hill Beach South-west coast, St. Mary’s T: (268) 460 0184 or 462 8651 E: ojsbeachbar1@hotmail.com $$$ $$
Opening Hours: Daily year round from 10:00am10:00pm. Jazz extravaganza on Friday and Sunday evenings, live entertainment on Saturday evenings.
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www.foodanddrink-antigua.com
OJ’s is the full package. Fantastic seafood, Roland Prince & Val playing sweet jazz sounds directly on the beach. Paradise!
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Grab yourself a huge bite of the authentic taste of Antigua at OJ’s Bar & Restaurant. For many years this family-run venue has been a cornerstone beach restaurant. Each year it receives a decorative, organic makeover with items washed up on the beach or retrieved from the sea. Work up an appetite with an energizing swim or walk along the deserted beach.
Then again, why not just relax and marvel at the vibrant sunsets with breathtaking views out towards five neighbouring islands. You can’t go wrong trying one of OJ’s delectable island meals for lunch or dinner. The Lobster Salad, Sautéed Garlic Shrimps and Seafood Pasta are beloved island favourites. It’s hard to imagine their legendary
Grilled Red Snapper could get any better, but I’m sure my last one was. There’s also a good wine list, and the cinnamon spiced island rum cocktails are not for the faint hearted! You can also experience the taste of OJ’s for private parties or weddings of up to 125 guests seated in-house, or catering for 200 plus guests when delivered to a venue of your choice.
Turner’s Beach Restaurant Turner’s Beach Johnson’s Point, St. Mary’s T: (268) 462 9133 | F: (268) 560 8114
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Opening Hours: Daily for lunch and dinner all year round. Closed public holidays.
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Sundays are made for long, lazy afternoons on one of Antigua’s most stunning white sand beaches.
for activities can be rented at the bar. Surrounded by an idyllic white picket fence, the restaurant has a classy raised deck and stylish furnishings. The real West Indian menu includes some great Antiguan classics. Start with the fish cakes or conch fritters for an appetizer. Follow this with whole red snapper, curried chicken, baby-back ribs or Roti, an Antiguan favourite.
Turners is also an idyllic location for a beachfront wedding, party or special occasion events. Rose Turner and her dedicated staff can professionally cater for your event. 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!
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Turner’s is a great place to unwind all day long. It serves a fab lunch, is right on the beach, and has a car park, restrooms and showers. The powdery beach is simply breathtaking, the sand is ideal for volleyball or just relaxing in the shade with a Turner’s picnic. Watersports activities include reef trips, snorkelling and jet skis. Equipment
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Sheer Rocks Restaurant • Bar • Lounge Cocobay Resort Valley Church and Little Ffryes Bay, St. Mary’s T: (268) 464 5283 or 562 4510 | E: reservations@sheer-rocks.com www.sheer-rocks.com
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Opening Hours: Tapas Lunch served daily from 12:00pm. Dinner served every evening except Sunday from 6:00pm. Reservations strongly recommended.
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For a 2nd year running, Sheer Rocks is headlining as the only restaurant in Antigua, to have made it into the Tripadvisor’s Top 10 Traveller’s Choice Restaurants in the Caribbean. Driven by spirited owners, Kate & Alex Grimley they have created a swish openair venue that begs to be discovered. The incredible talented, young British chef Simon Christey-French who
is the restaurant’s head chef joined their tight knit crew, which includes a gifted collective of passionate local team members. Together, the staff and owners are dedicated to not just creating a restaurant in which to dine, they have crafted an evocative lifestyle experience to relish. Poised artfully on the edge of a remarkable west facing bluff, Sheer
Rocks accentuates the glory of the Caribbean Sea. Protruding rocks and plush four-poster daybeds border the social infinity pool at the heart of this idling retreat where ambient music delivers a seductive backdrop. Cliff edge private dining pavilions interconnected by wooden decks are partitioned by diaphanous drapes that float in the trade breezes.
Sheer Rocks is available for private hire and weddings. They also cater for outside events and can design bespoke menus for your occasion
fun; choose exciting combinations from the land or sea; raw, fried, salad, mezze, pizza and even desserts. The à la carte dinner menu is designed to excite. Carefully sourced local ingredients are married perfectly with contemporary flavours to craft excellent culinary offerings. The five or seven course tasting menu is designed to inspire, served with optional wine pairing.
There’s no sense of stuffy fine dining uniformity at Sheer Rocks. It is high quality but casual, relaxed and fun. Everything from the fresh 7-grain bread, to ice creams and sorbets are made in house. An expert wine list, artistic cocktails and charismatic service complete the setting. A new favourite with the yachting community, the shallow bay has easy anchorage.
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Enthusiastically supporting fresh locally reared, grown and caught produce each season and with a flair for creating original food Chef Simon’s menu forms from a fresh palate. Every dish is a rousing quest of sensual flavours and textures, immaculately presented. The extensive tapas menu with Mediterranean and Mid-eastern highlights makes sharing
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Darkwood Beach Bar & Restaurant
The Nest Beach Bar & Restaurant
Darkwood Beach, St. Mary’s T: (268) 462 8240 or 728 4301 E: shelmore0414@hotmail.com Opening Hours: Daily from 9:00am until sunset.
Valley Church Beach, St. Mary’s T: (268) 562 7958 Opening Hours: High-season 11:00am until sunset. Summer season Monday-Saturday noon until sunset.
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Just offshore is a shallow reef that makes Darkwood beach an ideal snorkellers playground.
Come for a swim, stay for a delicious lunch, but absolutely come for the view & the stunning sunset.
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 and Coralita George and family have served cruise ship visitors, tourists and locals for many years. Settle in for the day, start with breakfast, rent a sun lounger, beach umbrella and snorkelling gear. Get an ice cold drink; follow this with a lunch of lobster salad, burgers or local special. Customer service is polite and friendly. Showers and changing facilities are on-site.
The Nest is situated at the pristine, half-mile long Valley Church beach. Put your feet up on a sun lounger and make a wish, and like magic, at your side you’ll find a frosted rum cocktail and a fabulous serving of freshly grilled lobster or the restaurant’s signature Chef’s special, coconut shrimp. Our motto says it all, “There is no US without YOU enjoying our service”. Our varied menu serves everything… from light bites to pizza, sandwiches, burgers and pasta, local seafood dishes and BBQ chicken.
DENNIS
COCKTAIL BAR RESTAURANT BEACH RESTAURANT
Little Ffryes & Ffryes Bay Beaches Southwest Coast, St. Mary’s
Keeping the Wadadli spirit alive, Dennis’ Caribbean beach bar and restaurant has one of the most amazing 360º views in Antigua. From dream to reality, the man from Bolans village goes from strength to strength. The main hillside restaurant allows guests to absorb the mesmerising sea and hill views, while the shaded beachfront restaurant is only footsteps from the sea. Feast on great Caribbean food with locally grown vegetables and provisions picked fresh from Dennis’ garden farm. The Ffryes Bay shrimp, lobster, shrimp and chicken medley and Dennis’ tender bbq ribs are just the best. Also try locally reared suckling pig roasts on Sundays and the Friday BBQ & Fish Fry with a reggae vibe is a great night out. Dennis celebrates international and local events, including St Patrick’s Day, Thanksgiving, Christmas and Carnival. Dennis’ is also a stunning venue for private functions including weddings, parties and BBQs. Whether you come for lunch, dinner or drinks your visit will be memorable. Open all year round 6 days a week. • Closed Mondays (Open Bank Holidays). • Happy Hour 4:00 - 6:30pm. T: (268) 462-6740 or (268) 728-5086 • E: dennisthomas1_food@hotmail.com • W: www.dennisantigua.com Follow Us On:
The Sea Grape Curtain Bluff Resort Old Road, St. Mary’s T: (268) 462 8400/1/2 | F: (268) 462 8409 E: curtainbluff@curtainbluff.com www.curtainbluff.com $$$
Opening Hours: Guests arriving by yacht may dock at Bay Beach. Advance reservations required. Dinner served daily from 7:00pm, Cocktails from 6:30pm.
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Imaginative, varied and simply delicious, Curtain Bluff’s food has been praised by culinary magazines from Gourmet to Northeast Flavor.
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Rarely will you find a hotel restaurant that has been named by the resort’s staff. But the beauty of Curtain Bluff is that it is exceptional at setting trends and not following them. Receptionist Lucette Erskini submitted the winning name for The Sea Grape restaurant, which won by staff vote. The Sea Grape restaurant is open to the public for dinner. Sitting
at the far end of the Bay Beach, open to the sea breezes, it is right on the sand and just footsteps from the sea. The understated elegance of crisp table linens and well-heeled guests are teamed with flickering tiki torches, which line the water’s edge, setting an enchanting mood in lush surroundings.
Arrive in time to relish the evening bay views with a sundowner cocktail or glass of Prosecco, before perusing the à la carte menu. The Italian/Antiguan influenced cuisine is centered on the resort’s unwavering ability to acquire great fresh ingredients locally, and pair them with authentic Italian dishes that are fashioned to thrill.
The Tamarind Tree Curtain Bluff Resort Old Road, St. Mary’s T: (268) 462 8400/1/2 | F: (268) 462 8409 E: curtainbluff@curtainbluff.com www.curtainbluff.com $$$
Opening Hours: Guests arriving by yacht may dock at Bay Beach. Advance reservations required. Dinner served daily from 7:00pm, Cocktails from 6:30pm.
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Laid-back luxury and outstanding service at Curtain Bluff Resort.
sparkles with decorative lights. Changing nightly, the superb five-course menu always includes salads, seasonal produce from local smallholding farmers, locally caught fish, outstanding meats, healthy options and so many desserts they have their own menu. Each evening there is a live band and, as diners filter out of the
restaurant to sit at the terrace tables, the tempo builds and couples dance in the moonlight. This distinctive dining experience has a charm that is classically Curtain Bluff; where faultless service, well executed dishes and luxurious surroundings are standard. Voted #1 for Best Service in the Caribbean by Travel + Leisure magazine 2013.
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The Tamarind Tree is Curtain Bluff’s main restaurant headed by Executive Chef Christophe Blatz. Open-walled, in traditional plantation style, the restaurant terrace is shaded by a majestic tamarind tree. Shut your eyes, think about romantic dining, and the chances are you will picture this… By night the dining room tables flicker with candlelight and the terrace
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All photographs courtesy Š Cory Silken 2015.
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The 28th Antigua Classic Yacht Regatta was held in April, 2015, and this year there was an added attraction to the world class sailing event. San Pellegrino, a sponsor of the event since 2012, hosted the inaugural San Pellegrino Cooking Cup of the Caribbean, collaborating with the organizers of the exclusive EFG Bank Owners Party to introduce four outstanding Caribbean chefs, who were each invited to serve their signature dish to the discerning guests.
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RodrickBeazer
at the COOKING CUP OF THE CARIBBEAN
ingredients. The menu was an exciting mix of three unusual fish dishes, and a spectacular dessert. Elijah Jules of St. Lucia presented a green banana salad with grilled fish, citrus souscaille and Caribbean slaw. Rene Klop from Curacao served tuna with sesame seeds, garnished with many different island flavours, including a tart tamarind puree. Executive Sous Chef for Curtain Bluff Resort, Rodrick Beazer prepared a delectable pan-seared red snapper, served with Antiguan pepperpot, banana ketchup, plantain crisp and locally grown sundried tomatoes. And the dazzling dessert that won the competition, presented by Dino Jagtiani of St. Maarten, was a delicious virgin olive oil pound cake with rosemary scented tempura apple, lemon crème “en pipette”, garnished with vanilla panna cotta and pistachio brittle. The evening was a triumph for everyone. Rodrick Beazer, who was a successful chef in his native Barbuda before coming to Antigua, said: “The cool thing about the event was getting to interact with the other chefs outside the kitchen, to relax with them sailing and at dinner. The camaraderie among the chefs was great, and the applause and praise from the guests gave us an adrenalin rush that was terrific. Winning or losing was not the point. I was very proud of my dish because it represented Antigua and Barbuda. It was a composition of ingredients that we use at Curtain Bluff. So it was not only a dish of my own construction, but one which represented me, my country and my resort.”
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The San Pellegrino Cooking Cup was established in Venice, Italy, 15 years ago, and it has become a unique international event welcoming sailors, chefs and lovers of fine dining from all over the world. Linking this prestigious culinary challenge with the Antigua Classic Yacht Regatta provided a golden opportunity for Caribbean chefs to demonstrate their talent. The four chefs who took part in the San Pellegrino Cooking Cup of the Caribbean were Dino Jagtiani from Temptation Restaurant in St. Maarten, Rene Klop from Baoase Luxury Resort in Curacao, Elijah Jules from Jade Mountain Club Resort in St. Lucia, and the hosting chef, Rodrick Beazer, from Curtain Bluff Resort in Antigua. On the evening of their arrival they were hosted for dinner at the Admiral’s Inn, where they met the representatives of their sponsors, San Pellegrino, Acqua Panna, and our local distributors Best Cellars Wines and Spirits. On the following day, Friday 17th April, the chefs were invited to participate in that day’s race on the impressive 38 metre two-masted schooner Kairos. Each chef was assigned a crew station, hoisted sails and revelled in the race. Kairos won its category that day, and the chefs celebrated with dinner at Catherine’s Café Plage. Saturday 18th April was the day of the EFG Bank Owners Party, when each chef had to prepare over 100 covers of a dish of their choice, to be served to guests at the party. Each dish had to represent their island, using locally sourced
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Executive Sous Chef RODRICK BEAZER Curtain Bluff Resort Serves 4 Ingredients for Pepperpot
All photographs courtesy © Cory Silken 2015.
2 tbsp vegetable oil ½ cup yellow onion, finely diced 1 tsp thyme leaves 1 stalk celery, finely diced 4 cloves garlic, crushed 1 each small yellow, red, green sweet peppers, finely diced 2 tomatoes, diced 1 tbsp tomato paste 3 oz zucchini, diced 3 oz yellow squash, diced 2 oz butternut squash, peeled and diced 1 cup eggplant, diced 1 cup okra, sliced 2 cups spinach (frozen), chopped 2 oz pumpkin, peeled and diced 1½ cups sweet potato, peeled and diced Salt & pepper to taste
Red Snapper Fish, is one of the most popular of all white fish in the Caribbean.
Green Plantains are a staple food in the tropical regions. Green plantains are firmer and starchy.
San Pellegrino is the finest sparkling natural mineral water. Acqua Panna The still water of fine dining.
Pan-seared Red Snapper with Banana Ketchup with Vegetarian Pepperpot served in Green Plantain Crisps Ingredients for Banana Ketchup
Method for Vegetarian Pepperpot:
Method for Green Plantains:
1 tbsp olive oil 1 tbsp shallots, finely diced 2 cloves garlic 1 tbsp fresh ginger, grated 1 tsp ground turmeric Âź tsp ground Allspice 2 ripe bananas, mashed 1 tbsp white vinegar 1 tsp honey 1 tbsp Cavalier Rum 2 tbsp soy sauce Kosher salt to taste
In a large saucepan, heat oil over medium heat. Add the onion, thyme, celery and garlic. Cook, stirring often, until the onion and celery have softened, about 4 minutes. Stir in the peppers, tomatoes, tomato paste, zucchini, and squashes. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Increase heat and stir in the eggplant, okra, spinach, pumpkin, and sweet potato. Bring to a boil, cook for 5 minutes. Reduce heat and simmer, stirring often, until the vegetables are tender, about 20 minutes. Season to taste.
Thinly slice plantains lengthwise on a mandoline. Join two slices together by pressing the ends together. Wrap into a circle and join the other two ends. Repeat process to form 4 plantain circles. Deep fry plantain until crispy.
Ingredients for Plantain Crisps & Red Snapper 2 green plantains, peeled Oil for frying 4 red snapper fillets 2 tbsp olive oil 1 cup rice flour Salt and pepper to taste
4 sprigs of micro salad greens
Heat oil in saucepan over medium heat. Add onions and cook until softened. Add garlic, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds. Stir in bananas, vinegar, honey, rum, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool. Transfer ketchup to a food processor and process until smooth. Thin with water if needed to achieve ketchup-like consistency. Adjust seasoning to taste.
Season snapper fillets and set aside. Heat olive oil in a skillet over a medium heat. Coat snapper fillets both sides in rice flour. Fry starting skin side down for 2-3 minutes each side.
To Serve: Place one plantain circle in the centre of each plate. Use like a mould and fill with ½ cup of pepperpot. Top circle with red snapper and spoon on banana ketchup. Garnish with micro greens.
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Garnish
Method for Banana Ketchup:
Method for Red Snapper:
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SIMPLE DISCREET LUXURY Dining at Carlisle Bay is all about choosing the right restaurant to suit your mood, from a relaxed, foot-in-the-sand lunch delivered to your lounger in the Coconut Grove, to a romantic dinner for two at East, which is considered one of the island's ďŹ nest Asian restaurants. Some of our restaurants appeal to families; others have a more sophisticated feel for honeymooners. Flexibility and variety deďŹ ne all of our bars and restaurants, along with simple, fresh produce which is the foundation on which all our menus are built.
Carlisle Bay, Old Road St. Mary's, Antigua Email: info@carlisle-bay.com Hotel Phone: +1 268 484 0000 US Toll Free: +1 866 502 2855
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Caribbean Superfoods AND THE WAY WE EAT
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The Oxford Dictionary definition of a superfood is “a nutrient-rich food considered to be especially beneficial to health and wellbeing.” The most frequently used buzzwords attached to superfoods are “free radicals”, which are bad chemicals produced in the body through stress or by exposure to environmental toxins, and their antidotes, which are known as antioxidants. Vitamin C is considered to be a powerful antioxidant, and many foods grown in the Caribbean contain exceptionally high amounts of this nutrient. Here are five of the best, which, as part of a well balanced diet, may help improve your health and the quality of your life.
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The Soursop tree bears large fruit with soft white flesh that is smooth and tangy-sweet with a distinctive flavour. It provides carbohydrate and also contains abundant vitamin C and several of the B vitamins along with calcium, phosphorus and a small amount of iron. Its fruit and leaves are known to relieve stomach upsets, fever, pain and respiratory ailments. The leaves can be steeped to make a tea that is used throughout the islands. The Memorial Sloane Kettering Cancer Center, New York has indicated that some compounds in soursop may be naturally antiviral and antiparasitic, and may suppress inflammation in the body.
West Indian Cherry, also known as Barbados cherry or Acerola, is a tart, juicy cherry that is used to make a delicious and fragrant red drink. Its vitamin C content is much higher than an equivalent amount of peeled oranges. It will give you a good dose of vitamin A, as well as the Bs, thiamine, riboflavin and niacin. Other benefits include calcium, iron and bioflavonoids. The fruit contains protein, fibre, lipids and fatty acids. The cherry will deteriorate quickly once it has been picked, and the best way to preserve this highly nutritious fruit for future use is to freeze it.
The Moringa Tree grows wild in the Caribbean, although its nutritional value has never been fully exploited. Its leaves can be used fresh in salads, or cooked. They provide high levels of protein, calcium, magnesium, potassium, iron, and vitamins A and C. Ounce for ounce, Moringa leaves contain seven times the vitamin C of oranges, four times the calcium and twice the protein found in milk, four times the vitamin A of carrots and three times the potassium found in bananas. The pod seeds are also highly nutritious, and can be prepared like green beans or shelled and eaten raw.
The Coconut, familiar throughout the Caribbean as a welcome addition to our diet, is considered in Asia to be a complete food. The important saturated fatty acid in coconut flesh is lauric acid, which is believed to increase the goodHDL cholesterol levels in the blood. Coconut water contains a higher concentration of electrolytes than any other food in nature. It helps lower blood pressure, and relieves kidney and urinary bladder problems. The flesh of the coconut is a very good source of copper, calcium, iron, manganese, magnesium and zinc. It is also an excellent source of the B vitamins.
Turmeric is a plant that belongs to the ginger family. The www.foodanddrink-antigua.com
root and the leaves have been used in traditional Indian and Chinese medicine for centuries for their anti-inflammatory and antioxidant properties. Used as a culinary herb, turmeric gives bright colour and warm assertive flavour to savoury dishes, especially curries. The fresh root contains very high levels of vitamin C, and it is a rich source of essential B vitamins. It also contains good amounts of such minerals as calcium, iron, potassium, manganese, copper, zinc and magnesium. It is readily available in root form and as a finely ground powder, and should be a staple in your kitchen.
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ISLAND PROVISION GROUP OF COMPANIES
IPL in the Community
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www.island-provision.com
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It’s been a busy 365 days for the Island Provision Ltd. (IPL) group of companies – Gourmet Basket Supermarket, Best Cellars Wines and Spirits and Island Provision Food Distribution, they have been extending their reach beyond the confines of their complex on the Sir George Walter Highway. The company’s staff and the brands they represent have been reaching out to their consumers through a wide range of community initiatives, cultural programmes and events. It is widely accepted that companies and brands which place social responsibility objectives at the heart of their business and communications are best-placed to succeed, and IPL certainly
take grass roots initiatives seriously. In return, the community support they receive from their consumers confirms that they are more positively minded toward a company if they feel that it is delivering or contributing something positive towards local individuals and communities. In full community spirit, the IPL’s sponsorship activities are designed to create social as well as commercial value. The Banks beer team work year round as one family towards the betterment of the community bringing liquid vibes to the entire island. Banks Beer the Caribbean lager is a major sponsor of carnival bands & events, local parties and comedy shows. West Indies cricket
(268) 480-5151
(268) 480-5180
(268) 480-5180
week. They provided new sails to help upgrade their boats. During June and July shoppers were given the opportunity to enter the Pinehill Juices competition. Purchasing any 4 (1 litre bottle) Pinehill Juices enabled patrons to enter a prize draw with a grand prize of a 60” RCA LCD TV, each week five lucky winners won many consolation prizes in this fun islandwide competition. Pinehill (juices) also sponsor many sports and schools programmes to increase consumer participation in striving for a healthier lifestyle. To top off the year in style, life at the brand new V.C. Bird International Airport just got brighter with Island Provision Group of Companies sponsoring new taxi driver shirts.
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and the Da Next Level Racing Team is powered by Banks Beer. During February Mount Gay rum and Banks beer sponsored Antigua’s Valentine’s Day Regatta which was held at the Jolly Harbour Yacht Club. Mount Gay Rum is a longstanding sponsor of the Antigua Sailing Week. This year they were also sponsors of the two-day Antigua Music Festival and they continued their traditional hosting of the Mount Gay Rum Red Cap Party where guests receive limited edition Mount Gay Antigua Race Week red caps. IPL’s internationally recognised San Pellegrino brand has been a sponsor of the Antigua Classic Yacht Regatta since 2012. This year was no exception as they added a new angle to their sponsorship by bringing the San Pellegrino Cooking Cup chef’s competition to Antigua. In 2015, Pinehill (fruit juices) pledged support to the Antigua Sailability programme which offers sailing experience to up to 30 disabled or mentally challenged children and adults each
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VJ’s-Bakery Liberta, St. Paul’s T: (268) 460 3465 E: vjsbakeryanu@gmail.com www.facebook.com/VJsBakery
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Opening Hours: Monday-Thursday 6:15am-Midnight Fridays 6:15am-5:30pm Saturdays evenings 8:00pm through till Sunday Midnight
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Indulge your taste buds in a scrumptious surprise nestled in a lush valley of Liberta. VJ’s-Bakery, established in 1989, offers a wide array of breads, pastries, cakes, cheesecakes and other delectable treats. Born out of the backyard of Vantella and Jean Jackson, the original backyard bakery was an oven shell placed over a coal pot, where they
produced mainly buns and rocks. The bakery has continued to grow and now boasts 3,500sq. ft. of the most modern, ultra clean bakery premises on island. VJ’s is now operated by the new generation of siblings, Vilya, Vancia and Javan. Their roles are often shared and range between quality management, marketing, R&D, accounting and of course bread, cake and pastry making,
the fun stuff. There are 15 persons in the operation and Mom & Dad are still active. Dad delivers goods and acts as chief consultant, and Mom does ‘everything’. Interestingly, VJ’s is one of the few bakeries that produce 12 multi-grain bread and their daily breads all come in both wheat and white varieties. Their extensive sweet
VJ’s family leads with inspiration from the almighty, competitive pricing, and a philosophy of no compromise on using quality raw ingredients.
and carrot cake (taste moist, nutty and fruity all at the same time!). VJ’s massive assortment of cheesecakes are to die for! They have imaginative flavours which include white chocolate-raspberry, rum & raisin, snickers, nuttella, coconut almond, strawberry-lemonade, lemonade and the ever popular classic cheesecake. You must also try their irresistible,
made-from-scratch, freshly baked chocolate chip cookies! Every day is a blessed day at VJ’s, but the most fun times are arguably Sunday Mornings when traditional hot and buttery “Sunday” bread is sold. It’s a treat for those looking forward to fresh baked bread with their Sunday breakfast or those in need of a hearty sandwich after a night out!
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treat menu includes traditional local pastries; rocks, coconut tarts, current rolls, bun tarts and arguably one of the best bun and cheese on island. Specialty items include chocolate cake (not too bitter, not too sweet, with hints of cinnamon), red velvet, butter rum cake, (flavoured with coffee liquor, cinnamon and vanilla notes, and finished with a light and airy icing)
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Relocated to Pigeon Point Beach, one of Antigua's most fabulous beaches at the entrance to Falmouth Harbour, Catherine's Cafe Plage is more than a restaurant.. It's a unique experience.
DETAILS
~#i?f;~
FRENCH REST AURANT 8c BEACH BAR
Where the beach is just the beginning...
The Captain’s Quarters Beside the Catamaran Hotel, Falmouth Harbour, St. Paul’s T: (268) 460 1036 | E: catclub@candw.ag www.catamaran-antigua.com Opening Hours: Daily from 6:30am-11:00pm. $$
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We specialize in hosting and coordinating onsite weddings and provide private catering for events.
Come hungry, leave happy! If you are a visitor to our island, vegetarian, a yacht crewmember, businessperson, student, or sportsman, as long as you are hungry, The Captain’s Quarters can make you happy. Relax and unwind in the comfort of our beachfront restaurant, while sipping one of our locally blended signature coffees. Surf the web with our complimentary internet access or just simply kick back and watch your favourite sports in our fully-stocked sports bar. Enjoy our fine cuisine. Our “All-Morning-Long-Breakfast” menu is served daily from 6:30am-11:00pm .
Bumpkin’s Beach Bar & Restaurant Pigeon Point Beach Falmouth Harbour, St. Paul’s T: (268) 562 2522
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Opening Hours: 7 days a week, 11:00am until. Evening menu served 6:00-10:00pm Thursday-Sunday, call for reservations.
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Bumpkins is a gorgeous setting for children’s or company parties and private events.
beach bar serves ice-cold beers, good wines and a wide choice of rum cocktails. The Banana Piña Coladas are made with real fruit and are not to be missed! The menu is uncomplicated with a great selection of crisp salads for the health-conscious and juicy burgers for hungry souls. Try Bumpkins’ Famous BBQ or Jerk Chicken, their
pulled-pork or awesome Baby Back Ribs served with home-cut fries. If you’re a seafood fan, then the grilled or deep-fried Calamari is great and the succulent catch-of-the day is cooked to order. Kids have their own menu, perfect for parties. Bumpkins throw frequent evening and full moon parties on the beach. Call ahead for evening reservations.
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If you are in the English Harbour vicinity and in need of a refreshing swim, a laidback bar and an inexpensive meal, then Bumpkins will definitely satisfy all your needs and more. On Saturdays the mellow vibes of the reggae band will soothe your afternoon whilst you hangout on the deck and watch the yachts swaying in the harbour. This traditional Caribbean
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Pirate’s Pizza
La Mia Cucina
Dockyard Drive, English Harbour, St. Paul’s T: (268) 788 3496 or 726 2757 Opening Hours: Daily in season from 5:30pm-10:30pm Also lunchtime opening during peak season
Falmouth Harbour, St. Paul’s T: (268) 562 8773 or 764 4639 | E: davideanfi@yahoo.com Opening Hours: Daily All Day Menu 8:00am-10:00pm Delivery service available to Private Villas and Yachts
$$$ $$
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Pirate’s Pizza provides everything you need for a relaxing evening in the harbour.
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Come down to Pirate’s Pizza restaurant where Stefano serves you top quality pizzas. Enjoy your pizza under the stars on the lovely alfresco dining deck. Stone-oven thin crust pizzas, baked the Italian way with fresh quality toppings are made to perfection. The range of handcrafted pizzas is always extending. Try their new additions like the Stesil – with tomatoes, spinach, ricotta, sausage & mushroom. Also a hit on the menu are fabulous pasta dishes like penne Arrabbiate and their fresh salad. Also available are two delicious Calzones and a good assortment of beverages.
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Davide’s past kitchens include: Abracadabra, Harmony Hall, Antigua Yacht Club Marina, Mill Reef and Galley Bay.
La Mia Cucina is exactly as it says, Davide’s open kitchen. Hailing from 4 generations of restaurateurs, and sharing his culinary skills in Antigua’s top kitchens, Davide now welcomes you to his new casual-gourmet restaurant. Everything is cooked fresh, from the homemade focaccia and banana breads to the pasta, and the antipasto style portions of carpaccio and seafood through to whole lobster. Take a seat and soak up the evening sunset as you enjoy a well-balanced meal accompanied by pleasant, unpretentious wine. Sunday’s $90ecd special menu is popular with all.
Life on the Corner Dockyard Drive, English Harbour, St. Paul’s T: (268) 562 8073 | C: (268) 723 3502 or 722 0020 E: lifebarantigua@aol.com Opening Hours: Mon-Sun from 11:00am. Closed Wed. $$
RESTAURANT
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Happy hour 5pm-7pm and 2nd chance happy hour 10pm-11pm. Free WI-FI.
Life on the Corner is a casual, laidback spot styled on a British Pub & Grub restaurant. It has everything for a great night out; a friendly, well-stocked bar and a big deck with handmade benches and colourful umbrellas. Inexpensive, tasty and fresh, home cooked pub food is served up promptly. Enjoy daily specials and a selection of local fish, lobster, steak, homemade burgers, and kebabs from the BBQ. Their fabulous curries are a must, as is Life’s highly recommended Sunday Roast. Keep track of life on FB: ‘life on the corner’.
The place where a comforting welcome, a love of food, a soothing ambiance and music are harmonised together in "diverso" fusion of taste.
Falmouth Main Road t. 720.3826 or 562.6581 sunrantigua@gmail.com sunrantigua.blogspot.com
open for dinner 19:00/22:00 Closed Sundays find us on
Pillars Restaurant at The Admiral’s Inn Nelson’s Dockyard National Park English Harbour, St. Paul’s T: (268) 460 1027 / 1153 | E: pillars@admiralsinnantigua.com www.admiralsinnantigua.com $$-$$$
Opening Hours: Daily in season for Breakfast, Lunch and Dinner from 7:00am-11:00pm. Wednesday Caribbean Night and Saturday Jazz & Special Menu
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Step back in time as you dine at this elegant alfresco restaurant perched on the picturesque water’s edge within Nelson’s Dockyard.
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Set within the timeworn walls of the 18th century Nelson’s Dockyard at the lovingly restored Admiral’s Inn, the Pillars Restaurant is not to be missed. The historic charm of weathered bricks and handhewn beams, set against the backdrop of elegant yachts at anchor, and the lush tropical gardens surrounding the alfresco terrace set a unique and
unforgettable scene. Delectable dishes emphasize the use of local ingredients, freshly picked or caught that day. Seafood specialties include Tuna Tartare, Catch of the Day and Fresh Grilled Lobster Au Gratin. On Wednesdays enjoy a special Caribbean menu with steel band and on Saturdays partake in cuisine from around the world while listening to live
music from the Harbour Trio band. Whether you want to enjoy a convivial lunch with friends gazing out at the historic harbour or a romantic dinner for two at a candle-lit table by the water’s edge, you will savour the beauty of a bygone era while relishing first-rate food. The Pillars Restaurant is also available to host private events.
Boom at Gunpowder House Nelson’s Dockyard National Park English Harbour, St. Paul’s T: (268) 460 1027 / 1153 | E: boom@gunpowderhouse.com www.admiralsinnantigua.com $$-$$$
Opening Hours: 11:00am-6:00pm for lunch and drinks. Dinner Thursday evenings during high-season, featuring guest chef with special menu. Reservations preferred.
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Spectacular harbour views meet exceptional culinary delights.
The vast outdoor terrace boasts an infinity edged pool where you may bask on luxurious sunbeds overlooking the spectacular Nelson’s Dockyard. This unique bar and restaurant is set in front of a remodeled 18th century Gunpowder store which houses art exhibitions and boasts 4 spectacular deluxe suites. The Boom menu highlights a fresh
and healthy approach with seafood favourites such as Moules Marinière, Thai Shrimp Cake Salad and Seafood Medley Salad, but meat lovers will not be disappointed by the Gourmet Steak Aioli Sandwich. Use of the pool and sun loungers is subject to a minimum spend on lunch or a fee if you just want to enjoy the view, lounge and swim.
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It is hard to beat the elevated harbourside position of Boom at Gunpowder House for a scenic dining venue. Building on the success of their historic Pillars restaurant located directly across the harbour, the owners of Boom have created a wonderful upscale setting to enjoy delicious lunches and a special dinner menu with a guest chef on Thursdays.
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Head Chef ANGELLA JOSEPH Boom at Gunpowder House
Risotto Rice Properly cooked risotto is rich and creamy, but still with some resistance or bite. 116
Arugula (Rocket) Traditionally used in Italian cuisines, several varieties of spicy arugula are grown locally in Antigua.
Red snapper fillets suit exciting flavours like ginger, chilli, spices, cilantro and coconut. Prepare roasted, panfried, steamed and grilled.
Pan-seared Red Snapper
with Parmesan Risotto, Tomato Salsa and Arugula Pesto Serves 4 Ingredients for Tomato Salsa 6 ripe tomatoes, finely diced 1 large bunch coriander, chopped including stalks 1 onion, finely diced 1 large clove of garlic, finely grated Juice of 1-2 limes 2 tbsp extra virgin olive oil Milled sea salt
Ingredients for Arugula Pesto 1 ½ cups arugula, roughly chopped 1 ½ cups basil 2 cloves garlic, finely diced 1 ⁄3 cup pine nuts Kosher salt ½ cup grated Parmesan cheese ½ cup extra-virgin olive oil
Ingredients for Red Snapper 2 fresh caught red snapper, scaled, cleaned and filleted Salt and pepper to taste Oil for frying
Method for Tomato Salsa: Add the first 4 ingredients to a medium bowl and combine. Add the juice from 1 lime and the oil. Mix well, then season to taste with salt and adjust lime juice if needed. Refrigerate until service.
Method for Arugula Pesto: To a blender, add the arugula, basil, garlic, pine nuts, salt and pepper to taste and olive oil. Blend for at least 30 seconds. Add the Parmesan and pulse to combine. Set aside.
Ingredients for Parmesan Risotto
Method for Parmesan Risotto:
1 ltr vegetable stock 2 tbsp olive oil 1 small knob butter 1 large onion, finely diced 2 cloves garlic, finely diced 1 celery stalk, finely diced 400 g risotto rice 2 wine glasses, dry white wine Salt and freshly ground black pepper 1 knob of butter 90 g Parmesan cheese, freshly grated
Heat stock in a saucepan. In a separate pan, heat the olive oil and butter. Add onions, garlic and celery; fry very slowly for about 15 minutes until softened and translucent over a medium heat. Increase heat, add the rice to the pan and keep stirring. After a minute the rice will look slightly translucent. Add the wine and continue to stir. Once the rice absorbs the wine, stir in 1 ladle of hot stock and a pinch of salt. Reduce heat to a simmer so the
rice doesn’t cook too quickly on the outside. Keep adding stock 1 ladle at a time, continuously stirring the creamy starch out of the rice. Allow the stock to be absorbed before adding the next ladle full. Continue to add stock until rice is cooked, but al dente. Adjust seasoning. Remove pan from heat stir in butter and Parmesan. Place lid on pan; allow to sweat for 2 minutes.
Method for Red Snapper: Heat a 12-inch nonstick skillet drizzled with oil over very high heat. Just before searing, season the fish fillets with salt and pepper. Sear fillet, flesh side down for 2 minutes in the pan. Flip and cook for a further 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet on a bed of risotto, top fillet with tomato salsa and drizzle with pesto.
Lobster Au Gratin
served with Fresh Coconut Milk Rice Spiny Lobster To help conserve spiny lobster resources Antigua & Barbuda has introduced closed fishing seasons for this species. Fresh Coconut Milk is derived from the white flesh of the coconut, not the water inside it. It is immensely rich in vitamins and minerals.
Parmesan Cheese or Parmigiano Reggiano if it is produced in the correct provinces in Italy is known as the King of Cheeses.
Serves 2 Ingredients for Lobster 1 large (2 ½ lb) cooked spiny lobster 2 tbsp butter 1 shallot, finely chopped 1 ½ cups fresh lobster stock ¼ cup white wine ¼ cup double cream 1 tbsp freshly squeezed lemon juice 2 tbsp chopped fresh parsley ¼ cup freshly grated Parmesan cheese Salt and pepper to taste
Ingredients for Coconut Rice 1 fresh coconut (grated) 2 cups warm water 1 cup Basmati rice 2 sprigs thyme 1 clove garlic, crushed ½ small onion, finely diced ½ stem celery stalk, finely diced Salt to taste
Head Chef WENTWORTH BARNES Pillars Restaurant, Admiral’s Inn
Method for Lobster: Cut the lobster in half lengthwise, and remove the meat from the tail. Remove any meat from the head and set aside. Clean the lobster shell of any impurities. Reserve shell. Cut the meat up into pieces. Melt the butter in a large skillet over medium heat. Add the shallots; cook and stir until transparent. Stir in the lobster stock, white wine and double cream. Add lobster meat, bring to a boil, and cook until reduced by half. Mix in the parsley, salt and pepper. Preheat oven broiler to medium-high heat. Place reserved lobster shells on a broiling pan or baking sheet. Spoon the lobster mixture into shells. Sprinkle with a topping of Parmesan cheese. Broil for 3 to 4 minutes, just until golden brown.
Method for Coconut Rice: Extract the milk from the coconut by letting sit in warm water for 30 minutes, then strain. Use coconut milk to boil rice and add thyme, garlic, onion, celery and salt. Bring to boil, lower heat and simmer until liquids have evaporated and rice grains are cooked. Fluff with a fork before serving.
To Serve: Serve rice immediately with lobster au gratin and pan roasted vegetables.
Cloggy’s AYC Marina Antigua Yacht Club Marina, 1st Floor Falmouth Harbour, St. Paul’s T: (268) 460 6910 or 764 8083 | E: cloggyscafe@yahoo.com Facebook.com/cloggysantigua $$$
Opening Hours: Tuesday-Saturday from 12:00-4:00pm for Lunch and 6:00-10:00pm for Dinner. Tappas until 7:00pm. Sunday Brunch 11:00am-4:00pm. Closed Mondays.
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A new home, but the same Cloggy’s. Always exceeding expectations.
They may have relocated, but the famous Mediterranean inspired menu remains supremely consistent, just one of the reasons for Cloggy’s longevity. The bistro menu delivers everything from flavoursome sandwiches to fresh fish, lobster, salads, grilled meats and vegetarian dishes. There’s also a groovy kids menu. The all-day Tappas menu is served at the bar and lounge area, and
all are relieved that their celebrated Sunday Brunch remains unchanged. Linger with funky lounge music setting the scene for chilled Saturday afternoons sipping chilled rosé on the wooden terrace, leading you gently into a laidback dinner. Charismatic, unobtrusive service continues to make everyone feel cherished at Cloggy’s elevated harbourside location.
www.foodanddrink-antigua.com
When the much-loved Cloggy’s restaurant relocated, patrons held their breath, but we can all breathe easy knowing that one of English Harbour’s standout restaurants has firmly cemented its position going into their second season in their new location. Your charming Dutch hosts Ton & Vanessa Smit invite you to savour their bird’s-eye view of Falmouth harbour.
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Galley Bar & Restaurant
Crab Hole Liquors & Crab Hole Too
Nelson’s Dockyard National Park English Harbour, St. Paul’s T: (268) 460 1533 | E: afmarsh@hotmail.com Opening Times: Year round 8:00am-7:00pm
Main Branch - Cobbs Cross Main Rd, Falmouth Harbour Also, Nelson’s Dockyard National Park, English Harbour T: (268) 460 1212 or 460 8930 | E: crabholeliquors@candw.ag Opening Hours: Daily 7:00am-9:00pm
$$$ $$
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www.foodanddrink-antigua.com
Gather one and all to this historic harbour front bar, a thirst quenching institution in Nelson’s Dockyard.
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“Ahoy me hearties”, join all the crew for breakfast, lunch or an evening bite at the Galley Bar, 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. Take full advantage of the harbour views and marvel at the impressive yachts, especially magical as the sun goes down. Sandwiches, burgers, light meals and a full array of drinks are served throughout the day and early evening. Everyone is welcome at any time of the day.
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Visit one of their two branches. Call or radio (VHF68) to place your order, free delivery service!
Win, lose, or draw, there’s no debate. Managing Director Leslie Roberts has confirmed Crab Hole Liquor stores as the undisputed best choice for replenishing your homes, stores or yachts. With over 20 years of success you can be sure to find all that you want at your convenience. Champagnes, wines, gins, rums, vodkas, sodas and a large selection of beers can be packed and boxed as you wish. The stores have a great selection of snacks and party favourites, alongside fine cigars and tobacco. Come in and see for yourself, the lowest prices and the best service are guaranteed.
Cap Horn Island Bistro & Pizzeria Grill Dockyard Drive, English Harbour, St. Paul’s T: (268) 460 1194 | E: lecaphornantigua@hotmail.com Restaurant serves 7:00-10:00pm. Pizzeria serves 6:00-11:00pm. Closed Thursdays. $$-$$$ $$$
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At CAP HORN we’re serious about
Perfectly paced, quality food with matching service. Recommended by TripAdvisor.
With 20 years of service in the harbour, Cap Horn remains a benchmark for refined French cuisine with subtle Caribbean and Latin American twists. The owners Gustavo and Hélène make the most charming hosts. Their hot stone grills are an interactive dining experience. Incredibly delicious steak or shrimp meals are cooked on a heat-retaining volcanic stone at your table. Original à la carte dishes are still on the menu, with French classics, sizzling A La Plancha dishes and fabulous desserts. The adjoining Pizzeria has a relaxed ambiance. It’s a fabulous venue for children and lively groups.
CAP & HORN
FOOD!
Island Bistro Pizzeria Grill Bistro 7:00-10:00pm Pizzeria 6:00-11:00pm Closed Thursdays
Reservations: +1 (268) 460-1194 Email: lecaphornantigua@hotmail.com Dockyard Drive, English Harbour, St. Paul’s
Trappas Bar & Restaurant Dockyard Drive English Harbour, St. Paulâ&#x20AC;&#x2122;s T: (268) 562 3534 | C: (268) 728 2880 E: trappasantigua@hotmail.com $$
Opening Hours: Monday-Saturday 6:00pm-10:00pm Open year round. Reservations strongly recommended during winter-season.
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Consistently very good food at great value for money.
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Trappas in English Harbour greets their guests with a sexy open-front bar that creates a dynamic atmosphere for people-watching at the heart of their street-side terrace. At the bar, guests gather for drinks, conversation and tasty snacks. The bar area peeks through to the bustling kitchen where Simon and his energetic team can be seen hard at work.
Caroline runs the lively front-of-house with grace and efficiency, and together their winning formula of friendly service and dependably enjoyable food works with yachties, locals, expats and families alike. Their famous set price menu has a fantastic global range of starters and main courses to satisfy every appetite. Start with their popular
breaded calamari or homemade hummus served with pita bread. Main course gems include local Cajun spiced grouper, traditional West Indian curry and their epic blue cheese burger. In addition, there is a weekly specials menu and a kids menu. You wonâ&#x20AC;&#x2122;t break the bank to find a good bottle of wine and the bar is well stocked.
Island Fusion Restaurant Liberta Village Main Road, St. Paul’s T: (268) 734 5671 or 772 5671 Opening Times: Monday - Saturday 8:00am-until Serving breakfast, lunch and dinner $$
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This is where the rest of the world meets the Caribbean. Feel the warmth of our smile.
For Reservations Call: +1 (268) 464-0764
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A brand new venue The management of Trappa’s invite you to experience Papa’s. Great entertainment, food, wine, cocktails, DJ’s, dingy dock, massages and yoga. This is the future of entertainment.
Sandra is a personable restaurant host who cannot fail to please. She says, “Our food is flavourful, aromatic, pleasing to the taste buds because it’s cooked and served with a warm smile.” Serving breakfast, lunch and dinner. From early morning salt fish, red herring and liver with spinach, to afternoon curry goat with coconut rice & peas, and into the evening with pizzas, pastas, steak or try an all day grab ‘n’ go option for a meal on the move. Island Fusion is conveniently located, with easy parking for hungry diners driving across Antigua. It’s a vacationer’s favourite pit stop, with a very reasonable bar.
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Harmony Hall Antigua www.danzsweetdreams.com
Danielle George-John Cake Designer
Brown’s Bay, St, Philip’s, Antigua T: (268) 460 4120 | F: (268) 460 4406 E: harmony.antigua@gmail.com www.harmonyhallantigua.com $$$
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The best Italian restaurant in Brown’s Bay ...an escape from the ordinary for extraordinary people...
“Cake is my Passion.” modern, unique and elegant cakes with colours that pop and compliment any décor.
Crosbies, Antigua & Barbuda t: 268-464-7981 | e: daniellegeorgejohn@gmail.com fb: Danielle.gjsweetdreams
A secluded retreat located near the beautiful Half Moon Bay that soothes and charms the soul with stunning vistas over Nonsuch Bay. The Harmony Hall Yacht Club has a historic sugar mill at its heart, surrounded by the open areas, the Restaurant which serves eclectic Italian cuisine, and the famous Art Gallery. There is a dinghy dock with boat for guests to visit the nearby secluded Green Island. The Boutique Hotel has 6 spacious guest suites offering comfort and tranquillity. The solitude they offer is unique... Opening Hours: Daily for Lunch. Wednesday to Saturday for Dinner.
Road House Restaurant & Bar New Field Main Road, St. Philip’s T: (268) 764 8090 / 724 9292 | E: roadhouserest@hotmail.com Opening Hours: Monday-Thursday 6:30am-3:00pm Friday and Sunday - All Day & Late Night $$$ $
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Every Sunday party from 4pm onwards to old & new reggae music live with the Hardcore Reggae Band.
If you have never discovered this local gem, then it’s about time you made its acquaintance. Road House Restaurant & Bar is a family friendly stop off on the way to or from Half Moon Bay. They serve tasty lunches during the week, but Fridays and Sundays are when this venue comes into it’s own. Every week enjoy superb $5 Friday specials on everything; entry, all food and all drinks, keeping after work ‘limers’ happy. The food menu includes light bites, soups and main meals - all extremely nice. Call ahead to book a table. Venue available for corporate, birthday and wedding hire.
YAO Yao. It’s an unusual and slightly mysterious name, but what does it mean? In Antigua it means delicious creamy yogurt, and has done since the mid 1990s when Antoine and Lily Bavay anchored in English Harbour from Brittany on a compact catamaran, and decided to stay. While making a living by chartering their boat, the Bavays began to make yogurt and goat’s cheese for their own use. As word spread in English Harbour that a French couple where making excellent quality yogurt, they found they were making bigger and bigger batches every week to satisfy demand.
WHAT’S IN A NAME?
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The chef at Blue Waters Hotel placed an order, and soon after Sandals Grande Resort began to show an interest. Antoine realized that if they wanted to seize this opportunity they would have to find production space ashore. They found a small house in Piccadilly, not far from Falmouth, and considered selling the catamaran to finance the purchase of production equipment. But the boat belonged to their friend Philippe Dupuis, who was still in Brittany. So Philippe and his wife Marisse came to Antigua to see what all the fuss was about. When Philippe Dupuis was a young man he was travelling in North Africa when one day he strolled into a village and saw a sign on an old building that read “Yao Dupuis”. Enchanted by the strange name coupled with his own, he promised himself that he would name his boat “Yao”. So here were the four friends putting the “Yao” up for sale, and Philippe suggested that the name for the yogurt should be Yao too. By the year 2000 the company, Antigua Dairy Industries, was established and the new production equipment was installed in 450 sq. ft. of crowded but highly organized space in Piccadilly. Space was so limited that they sat on overturned buckets to scrub down their equipment each evening. In spite of this constraint, they soon added ice cream to their product line, using the same equipment and some of the same milk-based ingredients. They hired their first local employee, a driver to make deliveries, and he is still with the company which now has 15 knowledgeable and productive employees, including well-trained supervisors Desiree Thomas for yogurt and Michael Joseph for ice cream. When their friends the Dupuis went back to France, Antoine found a local investor and their new partner is content to let them run the business as they see fit. Sales of Yao yogurt have grown approximately 20% each year since the early days, except for an almost universal downturn in 2007. The Bavays offer many flavours of yogurt as well as their very first product, plain yogurt, and they have recently introduced a rich, extra-creamy Greek yogurt, which is made by draining the whey from the regular product. They also make yogurt drinks, including a nutritious and healthy Kefir.
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Ice Cream sales are a growing market and the Bavays keep experimenting with new flavours, and have introduced wonderful combinations like Cream and Cookies, Coffee Beans, and Cavalier Rum and Raisin. Their newest offerings are Cherry Vanilla, Strawberry Cheesecake and Maple Walnut. They also produce zingy fruit sorbets made with tropical fruit such as mango, pineapple and passion fruit. And they will make up special orders for weddings and large parties, based on customersâ&#x20AC;&#x2122; requests. They will even customize labels, which they print on-site, and do so for several of the international yachts that return every winter to English Harbour. The Leander, for instance, orders its yogurt with its own Leander label. And for airline customers like British Airways, they order preprinted packaging designed for the airline. Good hygiene is an essential part of any food production facility, and Antigua Dairy is no exception. Samples of every product are sent to the Government laboratory at Dunbars each month for testing, and the site is inspected regularly. The production staff wear clean overalls and hairnets, and clean hands are an absolute requirement of the daily production routine. Antigua Dairy eventually outgrew their Piccadilly site, and in July 2014 they moved to a relatively spacious (4 times larger) building in an industrial park on Factory Road. Here the company has a compact business office, a large production room, a warm room for fermenting yogurt, cold rooms for storing both yogurt and ice cream, and warehouse space at the back for imported pre-packaged gourmet products such as cheese, cured meats and fish, and dried fruit and nuts that they have introduced to grow their product line. After years of experimentation with ingredients for their yogurt and ice cream products, they import a rich, high quality powdered milk from Ireland, fruit jams and preserves from Europe and India, and various sugars, gels and chocolate from the best sources they can find. They encourage walk-in sales, and offer friendly and very informal service to everyone who drops by. Yao products are sold to supermarkets in a variety of
containers, to hotels and restaurants in individual and bulk containers, and to yachts and other catering establishments in containers of their choosing. Antoine and Lily Bavay are proud of their “Made in Antigua” products, and of their record as one of only a handful of local companies that can make this claim. They have begun to export their Yao products to other islands, beginning with the Grenadines in 2015, with planned shipments to Tortola in 2016. They cannot resist developing new products, and hope to introduce their locally brewed beer, which they have dubbed “Bone Idle Blond Ale”, by the end of 2015. The search for new, compatible products continues with no end in sight, because the Bavays have faith in their own abilities, and in their staff. View the complete product line on their website, www.yaoantigua.com.
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BARBUDAN STREET FOOD
A. J’s Restaurant Buffalo Road, North of Madison Sq. (268) 728-4334
Extra Man’s Bar River Road, Thursday, Friday & Saturday evenings.
Kelcina Sports Bar Madison Sq. Open daily from 6pm (268) 722-3050 E: kelcina@yahoo.com
Lilrose Burton Fish Fry
Portsmouth Snackette & Grill
Saturday mornings, Madison Sq. (268) 460-0103
Village lagoon wharf. Breakfast, food and drink served Mon-Sat. (268) 783-7243 or 734-1893
Pat’s Grill Corner of Webber & Hokins, Madison Square. (268) 772-1336
Pink Sands Beach Bar Martello Tower, River. (268) 783-8624 E: freestonthomas@hotmail.com
The Block Club Friday & Saturday evenings, Codrington Village
Wanda Desouza’s BBQ Grill Evenings, Madison Sq. (268) 724-7270
Uncle Roddy’s Beach Bar & Grill Coral Group Bay, Barbuda T: (268) 785 3268 E: info@uncleroddys.com www.uncleroddys.com $$
Opening Hours: Monday-Saturday 11:00am-10:00pm. Sunday lunch by reservation only.
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A must visit destination for fresh lobster and fish when in Barbuda.
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. If you are arriving by yacht, you can use the mooring buoys at Uncle Roddy’s or anchor at Coco Point and he will arrange a ride to pick you up. Next door at Barbuda Cottages
there are three fantastic one and three bedroom ocean view villas available to rent 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 24hrs. in advance to ensure product availability.
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Uncle Roddy’s is Barbuda’s first and only fully solar powered beach bar and grill. Situated on a wide pristine stretch of white powdery sand, this is definitely one of the best spots to enjoy a beach day and a delightful lunch by the ocean. Uncle Roddy’s is open every day and specializes in lobster and local catch of the day dishes. The fully stocked bar includes ice cold local
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Mint-Mango Fusion Gin based cocktail
Ginger-Papaya Sunrise Tequila based cocktail
Indulge in an almost guilt-free drinking experience with two flavourlicious cocktails that are loaded with the goodness of fresh Caribbean fruits packed with vitamins. The Ginger-Papaya Sunrise has a hint of a margaritas to it with a tequila base which pairs well with the delicately flavoured fruit. The Mint-Mango Fusion is light and sweet with intense flavours which makes it perfect for hot days and balmy nights. Serves 1 Ingredients: Mint-Mango Fusion Make ahead to allow time to chill. Juice from 1 smooth, fresh mango 10 mint leaves 3-4 oz sugar depending on sweetness of mango
Ingredients: Cocktail 2 oz Gin 2 oz mint & mango fusion ½ oz fresh lime juice ½ oz fresh mango juice
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Method for Mint & Mango Fusion:
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Squeeze the juice from the mango into a saucepan over a medium-heat. Add the sugar and stir until it has dissolved. Add the mint leaves and simmer for half an hour. Set aside to cool to room temperature, then refrigerate.
Serves 1 Ingredients: Ginger-Papaya Sunrise 3 thin slices of fresh ginger 2 oz Tequila 2 oz fresh papaya purée ½ oz freshly squeezed lime juice ½ oz sugar syrup 1 oz fresh pineapple juice Few drops of grenadine
Method: Chill a martini glass with ice. Place the ginger slices into a shaker without ice and muddle. Pour the next 5 ingredients into the shaker with ice and shake vigorously to combine flavours. Strain cocktail into chilled glass. Carefully pour a few drops of grenadine through the cocktail so it settles at the bottom of the glass.
Method to Mix Cocktail: Chill a martini glass with ice. Combine all ingredients in shaker with ice and shake vigorously. Strain cocktail into the chilled glass.
Mixologist TROY S. GEORGE Carmichael’s Restaurant
www.island-provision.com
An Italian Tradition Since 1932 www.facebook.com/SanPellegrinoFruitBeverages
Opening Times: Mon-Fri 8am-4pm. Sat 8am-12pm. T: (268) 480 5180 Distributed by Best Cellars Wines & Spirits. Part of the Island Provision Group of Companies. Sir George H. Walter Highway, Antigua