6:30 p.m. – 9:00 p.m. | Drink Specials | 7:15 p.m. Entertainment & Fire Dancers Resort Guests & Public Welcome | Reservations Recommended Chill, Roast & Grill at pureocean on the Beach
3:30 p.m. – 4:30 p.m. | Resort Guests & Public Welcome | Reservations Required Space is limited to the first 20 people, $40.00 BBD per person
Cooking Demo at pureocean Restaurant
Featuring Celebrity Chef Orlando Satchell of the Award Winning Restaurant & Bar - Orlando’s, in St. Lucia
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6:30 p.m. – 8:30 p.m. | Resort Guests & Public Welcome | Free Admission Live entertainment by Shernelle Bovell | Cocktails $20.00 BBD | Sponsored by Johnny Walker
Hanschell Inniss Mixology Showcase On the pureocean Deck
Featuring Mixologist Dameain Williams and pureocean’s Shanica Collymore and Dario Phillips
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3:30 p.m. – 4:30 p.m. | Resort Guests & Public Welcome | Reservations Required FREE Admission (20 person limit)
Cooking Demo at pureocean Restaurant Featuring Diandra Bowen, Divi Southwinds Head Chef
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6:30 p.m. – 9:00 p.m. | $240 BBD per person | Resort Guests & Public Welcome Cocktail Reception followed by Wine Pairing | Reservations Required
Culinary Night at pureocean Restaurant
Featuring Celebrity Chef Orlando Satchell of the Award Winning Restaurant & Bar - Orlando’s, in St. Lucia
9:00 p.m. – 1:00 a.m. | Sponsored by Johnny Walker, Jose Cuervo, and Ponte Villoni BOGO Sours Served all Night | Resort Guests & Public Welcome Night of Sours on the pureocean Deck
3 Cheese Macaroni Pie OR Garlic & Cajun Roasted Potatoes
SWEETS
Guava Cheesecake $35
Salted Caramel Bread Pudding $25
Chocolate Cake $33
Island Fruit Gazpacho
INGREDIENTS
4 cups tomato juice
2 cups pineapple juice
3 tsp balsamic vinegar
5 tbsp extra virgin olive oil
1 tbsp coriander, chopped
¼ cup basil, finely chopped
1 tbsp parsley, chopped
1 medium cucumber, sliced
1 red onion, finely chopped
2 spring onions, chopped
METHOD
1 medium carrot, finely diced
3 cloves garlic, minced
3 tomatoes, peeled and diced
¼ cup celery, chopped
¼ cup pineapple, diced
½ honeydew melon, diced
¼ small watermelon, diced
Salt and pepper, to taste
Hot sauce, to taste
In a large bowl, whisk together the tomato juice, pineapple juice, olive oil, and vinegar. Add the chopped herbs, fruit, and vegetables, then season with salt, pepper, and hot pepper sauce to taste. Chill until ready to serve.
An Exclusive Cooking
Demonstration with Celebrity Chef Orlando Satchell
Mixology Showcase
Where: On the pureocean Deck
When: Friday, December 6, 2024, 6:30 p.m. – 8:30 p.m.
SPONSORED BY:
St. Lawrence Gap | pureocean.host@divisouthwinds.com
Dameain Williams
Dario Phillips Shanica Collymore
Entertainment by Shernelle Boyce
Soup with Dumplings
METHOD
Dumplings: Mix all dumpling ingredients together. Gradually add water until a firm dough forms. Roll dough into medium-sized balls.
Soup: Wash, peel, and cube all vegetables and cut chicken into small cubes. Rinse and drain split peas. In a pot, boil split peas with onions, herbs, and pumpkin. Once peas are cooked, add chicken and remaining vegetables.
Season with salt and pepper to taste. When chicken and vegetables are nearly done, add dumplings
INGREDIENTS
Dumplings
1½ cup flour
½ cup sugar
¼ cup cornmeal (optional)
¼ tsp cinnamon
¼ tsp nutmeg
½ tsp baking powder (optional)
Soup
1 whole chicken
2 medium onions
½ medium pumpkin
3 carrots
1 medium sweet potato
1 small yam
2 English potatoes
1 package split peas (yellow)
Salt and pepper (to taste) Thyme Marjoram
An Exclusive Cooking Demonstration with Chef Diandra Bowen
Bajan Pot
Culinary Night Caribbean Fusion of Flavors
featuring Celebrity Chef Orlando Satchell from St. Lucia
Saturday December 7, 2024, 6:30 p.m. - 9:00 p.m
Cocktail reception commences at 6:30 p.m.
Dinner with wine pairing - 7:00 p.m. – 9:00p.m.
Price: BBD $240.00 per person
Lucian Green Banana Soup
Green banana, onions and turmeric blended and served with plantain chips
Lobster Salad over Watermelon
Lightly seasoned, fresh-caught Lobster marinated with fresh Caribbean herbs and ginger, served on chilled watermelon with a St. Lucian cocoa balsamic dressing
Cocoa Red Snapper on Dasheen & Sweet Potato Cake
Filet of red snapper seasoned with a blend of St. Lucian cocoa and Caribbean spices served on a dasheen-sweet potato cake with ginger fruit salsa
Choloate & Basil Brûlée
St. Lucian cocoa and fresh basil brûlée served with cocoa-cassava wafers
Introducing Chef Orlando Satchell
Known for his "cook with love" philosophy, award-winning Chef Orlando brings his passion to pureocean for a night of unforgettable, authentic dining. "This is more than just food — the pureocean experience is pure island experience."
