Search results for : food
Did you mean : food stores
Showing 31 to 40 of 1000 results
The second annual Festival Rum Bahamas is no longer an anticipated event -- it's now a go. The three-day festival at the historic Fort Charlotte opens today with 80-plus stalls offering everything for your pleasure.
According to organizers, the festival "is the essence of festival tourism, giving locals as well as tourists three days of entertainment through food, culture, music and of course rum."
The festival that is in its second year, runs through Sunday, and is open 11 a.m. to 11 p.m. daily.
Patrons who attended last year's Festival Rum Bahamas know that the venue is unbeatable, as they were able to explore parts of Fort Charlotte and Fort Darcy that had previously been closed to the public.
The uniqueness of having a moat serve as the town center offers many positives, including an ideal environment to hear the great local musicians perform, and really feel the Junkanoo rushes.
There is also culture on display from local vendors selling locally made products like art, furniture, soaps and clothing to "edutainment" including historical presentations, cooking displays and visual presentations. Music is always a part of an event and Festival Rum Bahamas has multiple stages with only local performers scheduled including Visage, Veronica Bishop, Ira Storr & the Spank Band, Pat Rahming, the Rum Runners and Dyson to name a few.
And of course it's not a festival without the food and drinks. Everything from lionfish tacos to every sort of grilled meat and rum-inspired recipes you can think of can be had.
Even though the festival is named Festival Rum Bahamas, there is so much more than just rum available. But connoisseurs of fine rum will enjoy the experience as all of the rums available on New Providence -- and some that are not -- will be up for sampling.
Festival Rum Bahamas is also an internationally judged rum-tasting competition. It will be interesting to see if local favorites like Bacardi and John Watlings can stay near the top as other famous Caribbean rum brands like Plantation, Blackwell Fine Jamaican Rum and El Dorado are back again this year.
242 Sky Juice -- Sky Juice
Neem -- Neem
Bahamas Cigarette and Tobacco -- Cigarettes
Bahamas Drinks Delite
Bedazzle Design -- Jewelry
BeGard Land and Sea Designs
Gigi's -- Jerk food
Cat Island Gal
Cocolex -- Coconut crafts
Confectionately Yours -- Rum Cupcakes
Conck n Kalik -- Restaurant
Creative Designs by Mimiuex -- Coconut crafts
Fish & Chips -- Seafood
Gone Fishin' -- Restaurant
Island Cane -- Beverage
Island Inspired -- Stuffed animals
It Is What It Is Skyjuice -- Sky Juice
Junior's Jerk Pit -- Jerk food
Junkanoo Puzzles -- Boxed puzzles
Lady Di -- Cold coconuts
Limeade Bahamas -- Beverage
NUA -- Handicraft
Nature's Bliss -- Craft
Organo Gold Coffee -- Coffee
Pirate Republic -- Beer
Pirates & Pearls -- Jewelry
Prickle Air Freshener
Ronnie's -- Food booth
Rose of Sharon -- Craft
Rum Cake Factory -- Rum product
Rum Cup -- Craft
Rythyms Carnival Band -- Carnival
Seasonal Sunshine -- Rum product
Smokin' Cold Daiquiri -- Daiquiri/pizza
The Jamaican/Bahamian Connection -- Food
Tipsy Sisters -- Cocktails
VERN'S Collection -- Straw bags
VMF Catering -- Caribbean
There are many "perfect" wine and food combinations that are hard to ignore if you are a "foodie" however there are lots of combinations that are lesser known but equally intriguing. Most people have trouble pairing wines with spicy, salty or robust dishes, but there are answers to those predicaments!
Chinese food, with its sweet, sour and spicy elements makes for a challenge to find a good wine and food pairing. My suggestion is to stick with an off dry Riesling. There is a natural acidity that remains in Riesling wines regardless of its sweetness level, and this acidity will help to keep the palate fresh with spicy food.
The off dry versions (Rieslings can vary from bone dry to semi sweet to sweet) provide the sweetness needed to soften the perception of spice in a dish. If you are serving a sweet and sour dish, a Riesling will also complement the meal with its floral and apple bouquets.
Mild to medium spiced Indian curries also fall into an off dry Riesling pairing. Germany, Austria or Canada all have Rieslings that offer notes of melons and pears that can stand up to and complement aromatic spices of curries and cilantro. Gewurtztraminer is also a great choice for pairing with spicy foods, whether its curry or dishes with Asian based flavours. The name Gewurtztraminer translates into "spice wine", its aromatic, floral characteristics can enhance many spicy dishes.
According to Jay Z and Alicia Keys, New York is a concrete jungle where dreams are made and where you feel brand new. It's also a city where most celebrity chefs have at least one restaurant so the food scene is amazing. The haute cuisine shows not only traditional French influences, but also employs techniques and ingredients beloved in Asian, European, Latin American and Middle Eastern cooking. No matter what type of food you're craving in New York City, you can rest assured that you can find the perfect place to eat.
With this in mind, my head was swirling with thoughts of where to dine on a recent visit -- Aquavit which is co-owned by Marcus Samuelsson; Aureole owned by Charlie Palmer; Jean Georges owned by Jean-Georges Vongerichten; per se owned by Thomas Keller; Restaurant Daniel owned by Daniel Boulud; WD-50 owned by Wyle Dufresne; Le Bernardin owned by Eric Ripert. The choices ... the choices ... the choices ... and so many restaurants offering delicious food!
In the end, I chose a restaurant for a special dinner based on two things -- it was at the 49th floor of a building and the restaurant revolved which would allow my husband and I to enjoy the cityscape while dining. It was called The View and it sat atop the Marriott Marquis hotel. It wasn't a celebrity-chef owned restaurant or anything. But this was New York City, so you would be hard-pressed to find a restaurant that serves sub-par food.
The view was actually a sight to behold as we dined into the fading evening light looking out at the Chrysler Building, the Empire State Building, Times Square and the Hudson River; the big question was whether the food would be able to rival the view.
We were surprised to find that a three-course prix fixe meal was set at $79 and we had fantastic offerings from which to choose -- quail, foie gras, braised short ribs, duck breast, roast salmon, filet mignon, rack of lamb, grilled rib eye and a decadent dessert menu that offered tempting treats like a crème brulee, caramel nut tart and apricot ice cream trio, New York cheesecake of course, strawberry panna cotta and a dark chocolate pate. We got to choose an appetizer, entrée and dessert. That certainly did not sound too bad, but the proof had to be in the taste.
I ordered the grilled quail with honey almond goat cheese, fig compote, frisee and sherry vinaigrette, while my husband had the heirloom tomato salad with goat cheese, plums, cucumbers, micro basil and white balsamic vinaigrette. And as we both are foie gras lovers, we both ordered the foie gras duo of seared foie gras with plum compote and a snipped salad and a foie gras mousse. It added a couple more dollars onto the bill, but who cared --this was of course foie gras.
My grilled quail appetizer to say the least was simply divine -- tender quail, honey-sweetened creamy goat cheese with a slight crunch from the almonds, with delicious fig compote ... perfect. That was a delicious start to the meal.
The foie gras duo sent me into another stratosphere literally. The seared foie gras was buttery and delicious and the mousse just sent the dish over the top. Delicious!
And of course I ordered my roasted salmon with Israeli couscous with ratatouille and a lemon-parsley emulsion medium rare and it was served up perfect. The fat piece of center cut salmon was so silky and buttery that my only regret was that I literally could not finish the dish.
My husband's rack of lamb (cooked to a perfect medium) with white bean ragu, mustard greens and thyme lamb jus was also delicious.
No matter how stuffed we were, dessert was coming our way, and I could not pass on the crème brulee, caramel nut tart and apricot ice cream trio. Thank goodness they were miniatures, so I dug in. My husband opted for cheesecake and fresh marinated strawberries. Dessert was a perfect ending to a perfect meal.
Actually, while The View wasn't a restaurant owned by one of those celebrity chefs, the meal in my husband's words was "one of the best he'd ever had." And I must admit it was very good.
The restaurant I chose simply because of its view and the fact that it rotated, did not disappoint. Actually it was as I was dining that I found out that The View was OpenTable.com Diner's Choice winner for 2012. Next time I'm in the city that's a concrete jungle where dreams are made and where you can feel brand new, The View will be a must do. And for all you die-hard New York City fans, the next time you're there, make sure you check it out. You will not be disappointed, the meal certainly rivals the view.
RBC Royal Bank (Bahamas) is presenting sponsor for Food For Thought Panel Discussion on hunger and food security
Nassau, Bahamas - RBC
Royal Bank has announced that it is a presenting sponsor for the
upcoming Food For Thought Panel Discussion on Hunger and Food Security
in The Bahamas. The panel event promises to be a unique learning
experience. It will include light refreshments, a live raffle, door
prizes and the opportunity to discover how individuals can join in the
fight against hunger in The Bahamas.
The event is being organized by
Hands For Hunger (H4H). Hands For Hunger is a humanitarian organization
committed to the elimination of unnecessary hunger and the reduction of
food waste in The Bahamas. H4H strives to achieve this goal through the
creation of meaningful and engaging partnerships amongst all sectors of
the Bahamian community. Since 2008, H4H has provided 500,000 meals to
Bahamians in need through its food rescue program. The program currently
assists 12 recipient outreach agencies serving over 8,000 meals each
(ARA) - Your memory of real, flavourful, fresh food is a key tool for losing weight. At least that's one of the intriguing claims in Bruce Weinstein and Mark Scarbrough's new book, "Real Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What You Eat."
We find pleasure in what we eat because we stock up those good memories of past real food. "You don't get a lot of flavour depth in the processed stuff," Scarbrough says. "And so you don't develop many pleasure memories from it."
In fact, real food is the key to eating less, the authors say. For one thing, you're satisfied more quickly with its big flavours. And more flavour means mor ...
BIMINI, The Bahamas - Educating youth on the economic value of agriculture is the approach that the Bimini All-Age School is taking to help reduce the national food import bill. Students are practicing at school how to grow their own vegetables in home gardens to encourage sustainability.
"We can grow almost anything in Bimini. The very same things that we grow over here, we are importing," said Arnold Dorsette, BAIC assistant general manager.
"What we need to do is grow more of it, and grow it in a way that we can grow it more consistently to our friends and family and some of the businesses that are importing it on Bimini."
Almost $500 million annually are spent every year to import food from other countries into The Bahamas. The Ministry of Agriculture wants Bahamians to understand the potential of personal wealth building by supporting local farmers and buying Bahamian agriculture products.
"Can you imagine last year we imported some 500 million dollars worth of food in The Bahamas," said Mr. Dorsette.
"That is a significant amount of money that is going out of the country to buy food, some of which we can grow and we are not taking advantage of growing and encouraging more of food production in the country."
FREEPORT, Grand Bahama - "We make a living by what we get. We make a life by what we give," said Winston Churchill. And in this vein the management of the Grand Bahama Shipyard are truly proud of their apprentices who are learning the meaning of giving back in their community. This week the Grand Bahama Shipyard (GBS) kept its holiday good deeds going by donating the collected food items from its "Lend a Hand Give a Can" holiday drive.
"Christmas is a time of giving so it gives us great pleasure to be able to do this for others," said Carl Rotkirch, CEO of GBS. "This is also a great learning opportunity for our apprentices, as they learn the importance of being good corporate citizens and giving to those in need."
During the past three weeks, apprentices have visited various stores around Grand Bahama seeking donations for the program. As a result of the food drive, the apprentices collected over $6,000 worth of food supplies for The Salvation Army and the West Grand Bahama community.
"Our 'Lend a Hand Give a Can' food drive is great and it's a constructive way to involve our apprentices," said Kay Smith, director of human resources and community relations. "Not only does our program teach students the practical side of our business, but it shows them the great lessons of community involvement."
"The Salvation Army is extremely appreciative that the Grand Bahama Shipyard has chosen to carry out this good deed year after year, as it really helps to make the holiday season a good one for those who may be less fortunate," said Roger Compton, captain of The Salvation Army in Grand Bahama. "I appreciate all of the hard work that they do collecting for the food drive. There are already people signing up for Christmas assistance, so this donation comes right on time."
The balance of the groceries collected will be presented by the shipyard to families living in the West End community who need assistance this year. "It's wonderful to see this program grow," said Rotkirch. "I have watched our donations increase and exceed what we expect to give every year. My team and I are very thankful to the Grand Bahama community for their generosity and for joining us in giving back to those less fortunate."
Chicago will get a taste of The Bahamas next month as Bahamian chef Simeon Hall Jr. will treat participants of a special Food Network concert at the Ravina Festival to Bahamian culinary delights.The concert, which will be held on September 20, will attract thousands of food lovers to Chicago. It's the first time that The Bahamas will participate in the event.Chef Hall will be among 75 top chefs and will participate in the "Hot Hot" luncheon prepared by the Islands of The Bahamas."We are going to represent The Bahamas, and we have three categories that we are working with. One of them is a VIP event for 300 people and a major event for 1,200 people and then there is something even bigger than that. I am just working along with the Food Network kitchen to produce," said Hall.
"It is a great privilege but first and foremost representing The Bahamas anywhere is fantastic. We are doing everything uniquely Bahamian...down home. We will be preparing conch chowder, old fashioned peas and rice, dried conch, and we are doing a twist on a dish, which is a little bit more modern but it is still uniquely Bahamian. Everything that we are doing is going to be uniquely Bahamian."The concert will also draw music lovers to its doors as John Mayer will be performing. A Bahamian DJ that lives in Chicago will perform at one of the scheduled events.
"It's going to be very Bahamian, and we plan to take some Bahamian props over there and we want it to feel very local because we are taking these things over there to sell The Bahamas," said Hall.The chef representing The Bahamas has an extensive resume from working as an executive chef, food and beverage manager, executive sous chef and as a culinary expert at locations such as Walt Disney Cruises, Marriott Hotels, Island Catering Inc, Grenada W.I., Taino Beach Resorts Ltd. to Sandals Royal Bahamian Resort and The Ritz Carlton's Abaco Club to name a few.
Food retail consolidation is "inevitable" given the over-supply of competing chains and stores, AML Foods' chief executive telling Tribune Business it was likely to happen first in Freeport, where 10 major players were chasing 40,000-50,000 customers.
Gavin Watchorn, who is also the BISX-listed food retail group's president, said acquisitions were the likeliest route for achieving consolidation, given that no grocery retailers were contemplating failure, while the industry's "diverse" ownership meant mergers would be hard to execute.
With food retail industry veterans describing the current market as "the most competi ...
By NEIL HARTNELL
Tribune Business Editor