Food

Guava doughnut makes a splash at Marina Village

By ALESHA CADET Tribune Features Reporter

acadet@tribunemedia.net

MURRAY’S Deli is a classic New York-style delicatessen that offers both visitors and locals alike a wideranging menu that can be enjoyed during breakfast, lunch or dinner.

With all-day breakfast items and a variety of vegetarian options, there’s something for everyone, but the latest bestseller is something truly special: a guava doughnut made by Bahamian Wendy Higgs.

“I’m currently a cook as part of the Murray’s team and I love making doughnuts. So far, I’ve introduced a guava doughnut which is doing quite well. Management have decided to call it the ‘Wendy’s Donut’,” she told Tribune Weekend.

We all know and love guava duff, but just how did Wendy come up with the idea for a guava doughnut?

“There was a can of guava on the shelf, and I thought to myself, let’s make some guava duff sauce to place on a doughnut; something different and unique. The Wendy’s guava doughnut is now my favourite because it is my creation, and I am honoured,” she said.

The uniquely Bahamian treat has been a great success and customers tell Wendy they don’t mind cheating on their diets just so they can have a taste.

“It has been positive both from guests, locals and employees. People love the unique taste. It makes me feel proud that I created the Wendy’s guava doughnut, and it is a hit. It motivates me to continue thinking outside of the box and to create and invent new ideas. I nailed it,” she said.

Wendy started her career at the Atlantis resort as a buffet attendant. Then, soon after, she became a pantry worker at the Sea Grapes Restaurant. She was later promoted to a cooking position.

“I developed my love for cooking from my mother, as she encouraged me to work alongside her in the kitchen at a young age. We would make corned beef and rice, steamed chicken and other Bahamian dishes. I would peel potatoes, cassava and guava for my grandmother when she baked potato bread and duff. I realised that I would like to cook, so I expressed my desire to my manager, and when the opportunity arose, I was promoted to a cook,” she said.

“I’ve been a cook for the past 14 years. I enjoy working in Murray’s. I’m diverse in all stations and take pride in my work. My managers recognised my dedication and passion, and at times call on me to supervise the line when they have to step away. I also work the grab and go counter where I develop my relationship with customers face-to-face; it is the aspect of my job that I enjoy the most.”

And Wendy does not shy away from going above and beyond when it comes to her customers.

“My most memorable client experience so far is one particular guest, Lynn St Denis. She requested a sold-out item while I was working at the counter. I asked if she could give me a few minutes and I went and arranged for her the requested item. She was blown away by the service and because of this she visited Murray’s Deli every day during her stay. We talked and got to know each other exchanged numbers before she left and now, we stay in touch,” she said.

Wendy, who is grateful to her mother Edna Forbes and grandmother Ethlyn Duncombe for making her the woman she is today, said she would like to one day open her own food business.

In the meantime, however, she said patrons of Murray’s Deli can look forward to more local doughnut flavours such as tamarind, soursop and sea grapes - all coming soon.

WENDY Higgs and, left, her guava concoction. Photos: Racardo Thomas/Tribune Staff