March 28, 2015
Agriculture and Marine Resources Minister the Hon. V. Alfred Gray said Friday that Bahamians must do more to decrease our dependency of foreign food imports...
read more »
March 27, 2015
Addiction is a noun that means the state of being enslaved to a habit or practice, or to something that is psychologically or physically habit-forming, as narcotics, to such an extent that its cessation causes severe trauma. You will definitely form an addiction to Biteddie "Teddie" Bethel cupcakes so much so that she named her company very simply -- Addiction -- the name absolutely says it all.
When you bite into an Addiction cupcake you will always want more, according to Teddie who has dubbed her loyal customer base as "sugar heads" because they simply can't get enough.
"When you bite into my cupcakes you always want more which is why I always refer to my customers as sugar heads," said the high school student who specializes in petite desserts. "I choose to do small things because people are so health conscious and are always thinking about small bites with less calories."
These addicting cupcakes treats are being delivered by a young baker who has been baking and selling her cupcakes and four-inch cakes for the past three years, and uncompromisingly declares that her red velvet cupcake is the best out there and the best you will ever have. This confidence comes from a 16-year-old St. Anne's School student.
"I make the best red velvet in The Bahamas and I promise you that," says Teddie, an 11th grade student.
Her classic red velvet with cream cheese she said is her most popular flavor on a cupcake menu profile that spans some 20 flavors. Her current top sellers include cookies and cream; Staggerly (Captain Morgan cupcake which is soaked in rum and topped with a vanilla bean frosting); Guinness and Irish Cream cupcake with Irish cream liqueur buttercream; Reese's peanut butter cup (chocolate with peanut butter); Nilla Nilla (vanilla bean); 14 carat gold spiced carrot cupcake (which is spicier than usual); her Addiction signature cupcake (chocolate base with a vanilla bean buttercream and Spanish caramel); Tres Leches y con dulce de leche (three milk soaked cupcake topped with a combination of whipped cream and buttercream cream frosting with dulce de leche; Chocoholic (chocolate fudge cupcake with chocolate fudge buttercream drizzled with dark chocolate and topped with mini chocolate chips); Guava Duffy (vanilla bean cupcake with guava cream cheese buttercream frosting); Pina Colada (pineapple and coconut flavored cupcake with a pineapple and coconut cream cheese buttercream rolled in toasted coconut and topped with a maraschino cherry); Hazels cupcake (chocolate cupcake with chocolate hazelnut buttercream stuffed with crushed Ferrero Rocher chocolate); Apple pie cupcake (cinnamon apple-flavored cupcake with apple pie filling buttercream topped with apple pie filling).
She also offers seasonal cupcakes. For the fall and Christmas season she offered a pumpkin and spice and everything nice cupcake (pumpkin-spiced cake with cream cheese frosting with a butterscotch drizzle); Eggnog pound cake; and a sweet potato pound cake with a bruleed marshmallow drizzle.
And for those that want to take their cupcake addiction over the top, Teddie will stuff your treat with almost anything you want from caramel to whipped cream, and even candy.
She does pull-apart cupcakes, in the shape of letters or numbers, and is known for her hand-piped roses and flowers that look exactly like the real thing.
Teddie has been baking for most of her life, and said it comes naturally to her. As far back as she can remember she says she has always been in the kitchen, from as young as three-years old.
She was introduced to baking by her grandmother Judy Boyd. Over the years she has had many influences from a neighbor who had a bakery in which she spent many afternoons watching her during her primary school years, then going into the kitchen with her grandmother as she cooked dinner for the family and baked coconut tart. Teddie has also spent time in the Swiss Pastry Shop baking with the Ginters with whom she did work-study last year.
"I really enjoy baking," said the teen. The one thing she's not into is cooking. She actually says she's bad at it.
She also says she does not bake from recipes, and that she comes up with her flavor profiles from her travels.
"I travel a lot, and if I see a flavor I like, I recreate it in my own way," she said.
Still a high school student, Teddie who is demand for her addictive cupcakes says she can be found in her kitchen at 4 a.m. on some days, and after doing her homework in the evenings to ensure that she fills her orders.
She preps the night before to ensure she has her ingredients, and will make frostings, before arriving at school by 8:25 a.m. then she goes home and bakes her treats. If she has an order for the next day, she starts the cycle all over again, prepping and making frostings, checking her pantry to ensure she has everything she needs.
She may be a home-based business, but unlike many teenagers, she does not "half-step" as she puts it. She has Ministry of Health certification, and recently signed a contract with Sea Shells Restaurant, which will sell her cupcakes every Friday.
Teddie has plans to attend Johnson & Wales University. She has participated in their summer program which she said wasn't enough for her.
The money she makes from selling her cakes and cupcakes is also put to good use. Last year she had a goal to make over $1,000 to help pay for an immersion language trip she wanted to take to Panama, and she did it. She doesn't believe in relying on her parents for everything, and feels she has the tools to help herself.
To become a Teddie Bethel 'sugar head' you can order by telephoning 426-4441 or email@example.com or follow her on Instagram at @addictioncupcakes or #addictionbahamas. Her four-inch cake sells for $15; cupcakes are $22-$23 a dozen; and her pull apart cupcakes start at $54.
read more »
March 20, 2015
The 2015 Bahamas National Culinary Team lines up to commence anew, their journey to Taste of The Caribbean. The prestigious culinary and mixology competition is one of the most prominent events held in the region, attracting top chefs and mixologists from competing destinations throughout the Caribbean.
The National Culinary Team is pleased to welcome back seasoned chefs; Chef Ron Johnson, owner of Savory Arts, as manager of the team and Chef Sheldon "Tracey" Sweeting, proprietor of Le Sprouts Personal Touch Services, gold medal winner in 2014; three time winner of the "Pastry Chef of the Year"; and three time inductee into the Caribbean Chef's Hall of Fame.
Chef Sweeting is back to mentor the team as a competitor and team captain. Chef Richmond Fowler II of Albany Private Resort, and Chef Charon McKenzie of Lyford Cay Club, both seasoned competitors and silver medalists in 2014 are also aboard as team members. Master Mixologist, Marv Cunningham, from the Aura Nightclub at Atlantis who competed in 2014 for the first time against a formidable group of mixologist, and came home with silver, has rejoined the team once again.
Crystal Morley, winner of the inspirational Junior Chef Cook Off held at The College of The Bahamas' CHMI on Thursday, February 19, 2015, joins the team as junior chef.
Leonardis Moss, also a student chef at The College of The Bahamas joins the team as apprentice chef.
Rico Neely, of St. Anne's High School and Shelby Coleby will train with, and join the team in Miami, where they will garner invaluable experience cultivating their culinary and competitive skills, through their interaction with the National Culinary Team.
This year, while the focus is on showcasing the chef's formidable, unique skills in the beef, seafood, pastry, mixology, chef, and team of the year competitions; the team is pleased to have the opportunity to nurture and enflame the intrinsic culinary passion of the young chefs.
"Our youth are our future," said seasoned Chef Tracey Sweeting. "These young chefs will carry on our legacy. It is a legacy that Bahamian chefs have refined and defined over many decades. As my grandmother inspired me to follow my passion, and be the best I can be in this industry; we must do the same for our burgeoning chefs."
Team Coordinator Charlotte Knowles-Thompson from the Bahamas Hotel and Tourism Association said, "Indeed, our elder, elite chefs have become mentors for our younger generation of chefs.
"It is a thing of beauty, to watch the team work with the junior chefs and nurturing them during the training. We are so happy we are able to have the young chefs accompany us and participate in the 2015 Taste of the Caribbean Competition.
"The experience of competing with our amazing National Culinary Team will provide the young chefs with a lifetime of invaluable experience."
Team Manager Ron Johnson said, "We are focused and remain steadfast in attaining the grand prize of winning gold for The Bahamas.
"Team Bahamas is enthusiastic and excited about our unique offering; we have consistently been a top notch team and deserving of our sterling reputation.
"Our confidence and diligent work ethic, combined with our dedication, passion and perseverance will translate into success, worthy of gold medal status."
The Taste of the Caribbean Competition will take place from June 11-14 in Miami, Florida.
read more »
March 17, 2015
Minister for Grand Bahama, the Hon. Dr. Michael Darville, on Friday at Cost Right spoke on...
read more »
March 17, 2015
Turning a pastime hobby into a cottage industry business, former school teacher, Maxine Ritchie of Long Island, Bahamas...
read more »
February 20, 2015
Classic Bahamian cuisine with a modern interpretation will be showcased by celebrity chef Simeon Hall Jr. at the National Black College Alumni (NBCA) Hall of Fame Foundation's 10th Annual Chefs of the World (COTW): A Taste of Fame event.
The fundraising event at which top chefs showcase their culinary talent takes place March 2 in Atlanta, Georgia at the Hyatt Regency Atlanta; It will be hosted by Emmy Award-nominated television host, author and celebrity chef Marvin Woods who is known for his infectious personality, signature bandana and creative twist on food. Proceeds from the event support scholarship programs for students pursuing a degree in the fields of hospitality or culinary arts.
Hall's five-course menu for 10 will feature Bahamian conch chowder (Andros conch bisque, charred fresh conch bites, carrot gel, pickled tomatoes and green plantain); island potato salad (farmer's market potato medley, smoked bacon mayonnaise and micro lettuces); chicken souse (sous vide chicken, ice-filtered broth and all spice laced vegetables); coconut water granita with rum-laced milk intermezzo; roasted oxtail ragu, pumpkin dumplings, smoked onion steam sauce; and salted guava banana bread, goat pepper chocolate gelato and brulee bananas.
For the first time in COTW history, the chefs will work with a theme -- Old Hollywood glitz and glamor. It will allow the 20-plus chefs and their teams to go beyond the dishes with their creativity.
Hall, the chef/owner of Simeon Hall Restaurant Managing Group Ltd., a food service consultation and restaurant design firm, said the theme ties in perfectly with his cooking style.
"My goal has always been to share food culture from The Bahamas with the world and I think a forum like this, with a diverse audience will enable us, myself and the entire team helping to execute this to showcase Bahamian culture," said Hall.
The fact that it is to benefit aspiring chefs he said extends his reach with the work he already does with young, up and coming chefs, making the experience that much more rewarding.
During the event's cocktail reception he will serve fire engine bites (fried sticky rice stuffed with corned beef, steam sauce and micro celery); Grammy Nola's fish cakes (potato and salt cod cakes with Sriracha aioli and micro cilantro; and fried guava duff (guava donuts stuffed with guava rum pastry cream.
"My entire mantra has been what I have called present day history," said Hall. "To me, present day history is a modern interpretation of traditional and classical Bahamian food culture and that's what we're going to be emphasizing at the event," he said.
Chef Hall who has more than 20 years experience in the culinary industry said its his goal to share food culture from The Bahamas with the world said the upcoming event provides him with the perfect forum to do just that as it will have a diverse audience which he said excites him.
The chef who has worked and consulted in the Americas, Europe, Asia and throughout the Caribbean is also an avid food writer and blogger. He was also featured last September at the Food Network in Concert at Ravinia's "Eat, Drink, Rock!" event in Chicago, Illinois, where he represented The Bahamas. During that appearance Hall was among 75 top chefs. He participated in the "Hot Hot Hot" luncheon for which his culinary offerings included a spicy Bimini conch cake with aged goat pepper hot sauce, pickled cherry tomatoes, curry yogurt sauce and micro celery/cilantro salad; and old-fashioned Bahamian peas and rice for approximately 1,200 people.
The opportunity for Hall to be represented at COTW was made possible through Immerse Bahamas, a destination and project management company and Dolphin Cove Bahamas.
Immerse Bahamas President and CEO Ginger Moxey said the idea of having a Bahamian chef participate in COTW was an event she was happy to sponsor the chef when the idea was pitched to her.
"We are pleased to partner with Dolphin Cove Bahamas and to be working with the Consulate of The Bahamas and Bahamas Tourist Office in Atlanta to ensure that Chef Hall gets maximum exposure as he takes The Bahamas to the world," said Moxey.
"I'm excited about the trip. I want to say a heart-filled thank you to Immerse Bahamas and Dolphin Cove Bahamas for believing in my talent. My goal has always been to share food culture from The Bahamas with the world and I think a forum like this, with a diverse audience, will enable us, myself and the entire team helping to execute this, to showcase Bahamian culture," said Hall.
Tables at the event will be sold to a sponsor with all monies going to a scholarship fundraising pool. Scholarships range from $500 to $3,500. To date, the NBCA Hall of Fame Foundation has issued 70 scholarships.
As the cool weather passes through the islands, Chef Hall knows that everyone could use a little comfort food in their lives and shared his Grammy's Banana Nut Bread for you to enjoy.
read more »
February 06, 2015
Monroe College, a national leader in urban and international education, today announced that students from its Culinary Arts program were awarded 19 medals at the American Culinary Federation (ACF) Long Island Chapter Holiday Showcase Competition...
read more »
February 04, 2015
Lukka Kairi Restaurant and Bar, which opened its doors to the Bahamian public last week, raised $13,093.00 at its grand opening charity event on Saturday evening. One hundred percent of the donations between 6:30 p.m. and 9 p.m. were earmarked for Teen Challenge Bahamas...
read more »
January 30, 2015
Sir Oliver's restaurant at The Balmoral Club opened its doors to reservations from the general public with a Retro Bahamian night during which patrons dined on old-school Bahamian favorites -- bologna sandwich, cheese sandwich, conch fritters and conch salad shot; hot items featured steamed pork chops, corned beef and white rice, coleslaw, plantain, chicken-in-the-bag, bread rolls and their signature raisin bread pudding popping up on the dessert menu with other treats. Lunch at Sir Oliver's will be served between 12 p.m. and 3 p.m.; dinner is between 6 p.m. with the last seating at 9 p.m.
read more »
January 30, 2015
The Team at Lukka Kairi is very excited to announce the Grand Opening and Charity Event of its new restaurant “Lukka Kairi Restaurant and Bar” – Fresh Bahamian Flavors. Lukka Kairi restaurant is located oceanfront on Wood Rodgers Walk, between the Straw Market and Pompey Square...
read more »
January 29, 2015
The Grand Bahama Agribusiness Expo 2015 was officially launched during a press conference, Wednesday, by Ms. Brenda Colebrooke, administrator for West Grand Bahama, at the Ministry for Local Government...
read more »
January 27, 2015
“Grow what we can and buy what we must” said Minister V. Alfred Gray, Minister of Agriculture, Marine Resources and Local Government during a press conference to launch the ‘Bahamas Agricultural, Marine Resources and Agribusiness Expositions 2015’...
read more »