Antigua and Barbuda (Spanish for “Ancient” and “Bearded”)
I was recently invited to the wonderful island of Antigua and Barbuda, to learn more about their culture and cuisine for an event called “The Food and Rhythms Experience Tour”. We will be guest along with many notable Journalists and a team from the Travel Channel www.travelchannel.com which will be doing a show about the wonders of Antigua-Barbuda.
Upon our arrival we were greeted by our gracious hosts Derede Samuel-Whitlock, Director of Tourism and Dean Fenton, Senior Marketing/sales Representative, with warm smiles and excited anticipation.
The weather was exceptional, eighty-five and sunny, which was perfect as we just left Connecticut in a rain and sleet storm. We check into our hotel www.bluewaters.net which is spectacular. We are greeted again with warm smiles but this time that smile has a rum punch!! I was a bit turned off by the food offerings, it is an inclusive resort and I do not like those, any way with plenty of local spots I am not worried.
Our fist day included a seminar by the US Beef Export Federation, check them out at www.usmef.org .
This seminar was put together to introduce different cuts of beef, ones that are generally found in the United States. The purpose is to further educate local Island Chefs on US Beef. The island is British and there cuts are a bit different than ours, so the US Beef Export Federation put together this BBQ cook off to introduce some “low and slow” cuts. This BBQ cook-off will be one of the many events taking place at the final party.
After meeting with the chefs it was time for me to venture over to “Elvies Pottery”. Hyacinth Hillhouse continues in the tradition begun by her mother of making coal pots and other items from the local clay, which is a very big part of island history. It was amazing to see how quickly Hyacinth can make these gorgeous pots with such ease. I highly recommend a visit, oh and quick tidbit, call and order something ahead of time. She is booked out and it takes two weeks for the pot to be completed Monday –Saturday 7am-6pm 463-1888.This is, unfortunately a dying art and may not be around for future generations. For only a very few make this traditional style of pottery. The government is however working on a program that would teach this cultural art to students as part of their course work.
After the pottery history and demonstration off to a local hot spot for lunch!! We arrive at Affi -Amani, located on Nevis Street, to a wonderful table set up family style for our dinner (I am with a few journalists the travel channel host and film crew). We have stewed goat, fish in Creole sauce, stewed pork, rice and peas, cod fish, red herring, curried goat, sautéed Caribbean vegetables, and to drink we have sorrel, morby and ginger beer all three are local drinks. Wow what a feast!! The chef did not disappoint. What an introduction to Antiguan cuisine. If this is the start of our trip then we have a very nice time ahead of us.
After such a feast I am in need of relaxing at the beach. So back to the hotel to rest up a bit and soak in the sun. We have a big night ahead which includes a wine bar and a legendary restaurant.
Time to go to “C and C Wine Bar” to sample some wine and a few treats. We are met by
Claudine Vierstrate, the wine bars owner. Claudine explains that her love of wine is South African wine so off we go on our South African Journey. This is the part where I am supposed to tell you about the wines. Unfortunately In my “happy” state of mind I forgot to write down the wines. Although you can see in the pictures we had a great time. I do suggest when you’re in town to stop by and say hi to Cutie and Claudine, and of course have a glass of wine or three. Thank you Claudine and Cutie!!
Well we are not done yet off to Russell’s Restaurant, www.russellsfortjames.com . We arrive at Russell’s Restaurant and Bar to a smiling staff and a rum punch drink. What a way to wash down the wine and start in on a feast of Island style food. We had conch fritters, island style shrimps, cockles, curried fish, and curried chicken. The restaurant is an old fort set on a cliff. We did not have a chance to see the view but I can imagine it is spectacular. After an eventful night I am in need of some rest; as we have a big day at the market and then I will cook with a local chef.
Today is the day I am looking forward to. We wake very early and off to the market we go. I am greeted by a local chef and restaurant owner Dennis of “Dennis Bar and Restaurant” www.dennis.ipage.ag Dennis walks us through the market talking about the local vegetables and fruits, which we are sampling along the way. This market is very lively and people are everywhere. Dennis explains that this is a very social day. Saturday at the market is not only for shopping but a day in which people just catch up on current events or just plain gossip. I am noticing that there are quite a few ladies stirring something in pots. I notice these are the same pots I saw Hyacinth make. Dennis explains they are making an Antiguan staple food called Fungie. It is a type of corn meal made with a stock and is usually eaten for breakfast (but really any time is good). I buy some and try my first fungie. I had some chop-chop and red herring with my fungie. I am impressed this is really good. Dennis then explains he will teach me to make fungie, chop-chop and several other local treats I can’t wait.
We travel back to Dennis’s Restaurant and man what an incredible view! His restaurant sits atop a cliff and over looks Ffryes Beach. Wow just look at the pictures and you can see the beauty. We get in the kitchen and start cooking right away. As we are cooking the Travel Channel crew arrives and the host starts helping with our dinner prep. We are making chop-chop, fungie, red herring, cake fruit, and ducana what a great day. We have all the travel writers and the Travel channel ready to eat our cooking. I had such a great time with Dennis and enjoyed learning about Antiguan cuisine. If you have a chance stop by grab a bit to eat and tell Dennis I sent you!!
Well tonight is a big night time to go to the “Food and drink Industry Party”. The host hotel is the newly opened Sugar Ridge Hotel www.sugarridgeantigua.com . Magnificent, truly a luxury get away destination. Just go to the web site I cannot explain as good as the site can. This party is a culmination of Antigua’s best chefs and local artists featuring some great samples of their craft. There was this one chef demo that I found quite interesting. He is called the Rhyming Chef www.therhymingchef.com He was very entertaining just check out his web site. The night was great, a lot of food and drink as well as an interesting body paint fashion show. I was only looking at the art work really!! The night was capped off with a very special guest band. The “Sister Sledge” ladies were in town and ready to sing some of their hits, like “we are family” and “he’s the greatest dancer”. What a great night and a great trip. Thank you Derede, Dean and Shermain for a great trip, it is cold and snowy here in Connecticut I think it’s time to go back!!
As always until next time Happy Cooking! Chef Kevin
All photos on this trip were taken by this man Ted Martin, of www.photofantasyantigua.com . Please look up Ted for your Island memories of a life time. Great job Ted thanks you for the beautiful memories!!