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National Culinary Team on display tonight at Blu
Members of the National Culinary Team have been selected and practicing for several weeks for the Taste of the Caribbean regional competition later in June in Miami. Meanwhile, the team will display their culinary skills at two upcoming public events starting with 'Sunset Tapas on the Bay' set for Tuesday, May 29 at Blu Restaurant and Lounge on Elizabeth and Bay.
According to team manager Executive Chef Devin Johnson, the team will showcase an assortment of tapas menu items at the reception which will be a blend of locally infused international works of culinary art.
"I believe the public will delight in both the creativity and taste of what the team is putting together," states Chef Johnson. "Mixing indigenous foods with traditional appetizers helps to hone our chef's skills. At the Taste of the Caribbean competition the judges will look for an infusion of international and local flair."
Tuesday's event will run from 6:00 p.m. to 8:00 p.m. "With the backdrop of cruise ships berthed in Nassau Harbour, against the sounds of live Bahamian music, and the team's unique tapas selection and beverage offerings, this is a great opportunity for people to unwind from a busy day while showing their support for our up-and-coming young chefs," according to Bahamas Hotel Association President Stuart Bowe.
The tapas selection will include: cracked conch sushi; jerk chicken tartlets with guava BBQ sauce; Bahamian crawfish spring rolls with Asian dipping sauce; vegetable spring rolls; homemade combined veal, pork and beef meatballs with fresh sage and a tomato basil fondue; an asparagus, wild mushroom and roasted pepper pinwheel; and watermelon, papaya, cucumber and goat pepper gelee.
"The team has been practicing for six weeks and every week we see improvement," states Chef Johnson. "They've been working on techniques, beginning to gel more, and everyone knows their role. In the coming weeks it will come down to execution. That's why the tapas event at Blu and an upcoming team dinner at Atlantis on June 12 are so important."
The competition is sponsored by the Bahamas Hotel Association, the Ministry of Tourism and the Bahamas Culinary Association with support from team member hotels and restaurants and corporate sponsors Bahamas Food Services and Bristol Wines and Spirits. Blu and Atlantis are also assisting with hosting the team's two showcase events.
This year's team is comprised of: Team Manager Chef Devin Johnson from the Sheraton Nassau Beach Resort; Team Captain Chef Jamal Small from Blu Restaurant; Chef Mychal Harris from Atlantis; Junior Chef Kevyn Pratt from One&Only Ocean Club; Chef Charron McKenzie and Pastry Chef Wenzil Rolle from the Lyford Cay Club; Chef Shanique Bodie from the Old Fort Bay Club; Bartender Gerard Knowles from the British Colonial Hilton; and Dwayne Sinclair, the National Young Chef from Temple Christian High School.
Over 14 Caribbean culinary teams will be vying for the culinary honors next month.
For additional information or tickets contact the BHA at 322-8381 or the Ministry of Tourism at 328-7810. Tickets will be available that evening at the door.
Wingin' it
It's the spot for all things wings, and a few other things thrown in for good measure, which is why Chalmun's Wings n' Tings on Carmichael Road is approaching its first anniversary still in business, while other wing joints that popped up the same time a year ago have shut their doors.
And there's a wing flavor to suit every taste bud -- hot, BBQ, Chalmun's gourmet, garlic Parmesan, teriyaki, da jerk, Bombay curry, dried curry, coconut rum glaze and lemon pepper.
The "tings" side of the menu, for now, consists of the burger (an eight-ounce patty served with mushroom melt and their tomato chutney spread), a grilled chicken (served between baguette buns with a pineapple spread), the crispy chicken and the fish sandwich (snapper filet, served with an herb spread).
In the not too distant future, the "tings" side of the menu is expected to be expanded to offer salads and wraps (shrimp and chicken). The owners are pondering the idea of offering breakfast, but in the true Chalmun's style, it won't be the traditional tuna and grits. Breakfast would be totally different says co-owner Charles Kemp, who along with Chairo Munroe and Chef Allan Rolle are the principals that make up Chalmun's Wings n' Tings. Chalmun is actually a combination of their three names.
The concept of the wing joint came to Kemp during a trip to the United States and a friend took him to a wing place. The food was so good, he thought the concept could be replicated in The Bahamas. That was eight to 10 years ago. He shared the idea with Munroe and Chef Rolle, they bought into the idea and the partnership developed.
They created their own unique sauces. Kemp created two of the most popular flavors -- their signature sauce known as Chalmun's gourmet and the coconut rum glaze. The other wing flavors on the menu are Chef Allen's recipes. The garlic Parmesan and the BBQ are also fan favorites.
"What was so funny was that the week we opened, there were like three to four other wing places opened at the same time," said Kemp. "It was ironic that after 10 years of waiting to do this, that after doing this, that four [wing places] popped up at the same time," said Kemp. With a variety of wing flavors, they gave people the opportunity to be adventurous.
After establishing themselves as the wing place, they diversified the menu by adding sandwiches that are all served with special spreads created by Chef Rolle. Regular mayonnaise and mustard are almost dirty words in this establishment. And Kemp prides himself on their offering the "best onion rings in town".
Their first location has been well received. "With anything, you have to convince people that you're good, and let them know that you're here, so the challenge at first was trying to establish ourselves as a brand and let people know what we offer to get people familiar with the taste." They've done that, and now they're looking to expand.
The original idea behind Chalmun's was to create a dining-in concept, but the Carmichael Road location did not dictate that, so they went with a small dining room and a take-out. The other Chalmun's Wing n' Tings locations that are expected to be developed, are expected to be more of a sports bar type that actually suits the wings concept better.
Chalmun's Wings n' Tings is a concept the owners are looking to franchise throughout the Caribbean and the United States. Buying into this concept can be had currently for $25,000.
A Paradise of Plates indeed!
Nassau, Bahamas - May21st was the annual Hands for Hunger event, Paradise Plates on
Paradise Island. Various restaurants, caterers and vendors all came out
in support donating their time, resources and creative efforts to the
annual charity event. While I was officially there in a work capacity,
I was also there as an avid Culinarian. The event was any food lover's
dream. You get to walk around a room all night full of delicious and
creative bites, sample wines and beer, be entertained by amazing bands,
schmooze with friends and all for a good cause. It was a who's who of
the culinary elite.
Aqua and Mesa were both represented for the Atlantis and One and Only
hotel chain. Mesa offered the bold flavors of a Bahamian jerk chicken
skewer, while Aqua offered up a delicious and fresh grouper plate.
Aqua's presentation was bright and beautiful with a stunningly
nonchalant grouper as their table centerpiece...
Simmer down and stirring it up
Chef Devan McPhee remembers vividly the day he went to church and was asked by his pastor what he wanted to be in life. The youngster, seven or eight at the time, thought back to the fact that he had been watching the Food Network before he left out of the house that Sunday morning, having just gotten cable installed, and said he wanted to be a chef because he'd just seen them on television. His pastor prophesied that young McPhee would be one of the best chefs The Bahamas would see and at a very young age at that.
That pastor's prophecy seems to be coming true as Chef McPhee, now 25, owns his own restaurant and bar. It was just in May that he signed on the dotted line to lease the Simmer Down Restaurant and Stir It Up Bar at the Marley Resort on Cable Beach where he's certainly simmering some amazing pots and stirring up delicious libations.
Simmer Down Restaurant showcases a fusion of Bahamian and Jamaican food with an international flair as he complements the cuisine with French and European touches and relies on lots of spices and herbs to his foods making him one of the hottest young chefs in the country.
"Our theme in the kitchen is we always cook with love and we serve food prepared with love, and translating that over to the bar, we provide drinks to complement the food," he says.
Even though he's new to the restaurant ownership business, Chef McPhee is not new to the kitchen and definitely not new to the Simmer Down Restaurant kitchen as he was the executive chef prior to the resort closing for 10 months. Upon its reopening, he gladly took charge of his own fate, switching up the menu to reflect his cooking style and his Bahamian heritage, and he's kept some of the old favorites that were hits.
While the menu is exciting all around and offers something for everyone -- including vegetarians, the chef says there are a few menu items that are chef's choice and a must try -- items he considers his signature items.
From the soups, the Lobster and Pumpkin Bisque (infused with ginger and curry, topped with a cinnamon cream dollop) he gives two thumbs up.
"It's a burst of flavors and not what you expect with the fresh ginger, curry and cinnamon cream dollop. Lobster bisque is standard on restaurant menus, but when you taste the pumpkin in there with the ginger ... the pimentos, the fresh thyme, it's a burst of flavor and then the cinnamon cream dollop mellows it out."
While he says all salads are good, he's most pleased with his Caribbean lobster and mango salad that he says he came up with off the fly. "I was poaching some lobster for the lobster bisque one day and there was some mango on the table, and I saw the yellow and the white and some cherry tomatoes and I said let's try something. I marinated it in a passion fruit dressing with fresh basil, ginger ... I played around with it and I tried it as a chef's special that night with a blueberry balsamic drizzle to go with it to bring out the color, topped it off with fresh greens and toasted coconut and it was a hit." From that night it made the menu.
If he's sitting down to dine, he opts for a callaloo and spinach vegetable empanada, just to add a different touch to the courses if you're having a three-course meal. It's also a dish he says vegetarians would appreciate as well as it's healthy. The baked empanada is a puff pastry stuffed with Jamaican cheddar cheese which he says balances out the flavors of the callaloo and bitterness of the spinach.
The Down Home Roasted Organic Duck (marinated in pineapple and Bacardi rum with island gratin potatoes, broccoli rabe and cinnamon glazed carrots) makes this restaurant owner proud. It's presented with a sweet potato gratin, garnished with fried plantain and they make a pineapple and coconut rum sauce to go with it.
The Bahamian lobster duo (coconut cracked conch and broiled with a Jamaican vegetable run down, homemade mango chutney and drizzled with a lobster essence) is another menu favorite.
And you should not leave the Simmer Down Restaurant without trying dessert. The must have item is the Mama Lur's apples 'n cream (a warm crumble with fresh apples, and fresh guavas with ginger vanilla ice cream and apple cider reduction).
Chef McPhee says he gets his guavas from the islands and freezes them for this dessert, because he says there's nothing like the taste of real guava. They also make their own ice cream and the dish is topped off with caramelized pecans, crème caramel and finished with toasted coconut.
With a number of other options on the menu, Chef McPhee prefers to keep his menu small and personalized. But he intends to change the menu with the seasons. As we are in the summer months, the menu reflects a lot of fruits, colorful sauces and dressings. In the fall and winter he intends to pull out ingredients like star anise and cinnamon to warm things up, and offer heartier options like rib eye and tenderloin and a lot more soups to go with the cooler temperatures.
With a kitchen staff he handpicked because they had the same vision that he had for the restaurant and bar that he now owns. "I picked them because I wanted to share my knowledge with tem and I didn't want anyone who would be complacent because they'd been working here prior to the resort closing," said Chef McPhee. "I wanted to start fresh. I wanted it to be like night and day and the first thing I did was to reduced menu prices drastically, because people loved the place, but they talked about the prices, and I try to work with the locals pocket," he says. The chef even offers a daily three-course prix fixe meal special that changes weekly. For $55 you get a soup or salad and usually it's the lobster bisque or shrimp appetizer; you get a choice of the jerk chicken medallion or the chef's special which is the fish of the day, and a dessert -- either the Mama Lur's Apples and Cream or the Caribbean Chocolate Vibes.
"Going into this I knew I had to do something different, because the place had already existed and try to get that same market, but make it my market," says Chef McPhee.
To make your Simmer Down Restaurant experience unique, he offers a different experience nightly. He came up with "Taxi Nights" on Monday and Tuesdays to catch the tourist market; Wine Down Wednesdays for people who like wine and free tapas; and Thursday and Fridays are corporate happy hour when he does exotic martinis and specials and Saturdays are known as stirred up and sizzlin'. A five member jazz band On Cue performs from 8 p.m. to 10 p.m. on Fridays and Saturdays as well.
At 25, Chef McPhee's future is in his own hands as a restaurant owner, but he says as an apprentice chef while he trained under many great chefs in the hotels, he realized he didn't want that to be him -- working in the same kitchen year after year, becoming programmed. He wanted to make a name for himself
"Even though it's a risk, the good thing about it is that I took this venture because it's a smaller operation where I could start out small and gradually grow to the level that I want to be at ... and I was already familiar with the place [Simmer Down Restaurant] and it was just a matter of polishing up some stuff, getting the menu together and choosing the right staff."
Chef McPhee credits Chef Addiemae Farrington of the Culinary Hospitality Management Institute, the late Chef Jasmine Clarke-Young, Chef Paul Haywood of Altantis, Chef Wayne Moncur of the Ocean Club and Chef Tracey Sweeting (his former executive chef at the Marley Resort) with giving him the training that has given him so much confidence to do what he's now doing.
"They trained me so well in all areas that I'm able to be creative and do what I'm doing, with hot food because I'm a trained pastry chef," said Chef McPhee. "They really gave me a good school bag to carry. I can pull out things and be versatile. Plus, it's in my heart, and you have to cook with love. You can have the fancy name, and your food can look pretty, but that passion and soul has to be in it."
Chef McPhee even keeps his kitchen open a little longer than most restaurants, taking his last order at 10:30 p.m. after opening at 6 p.m.
For the chef, the new venture is fun, but scary as he knows he has the livelihood of his staff in his hands.
At Stir It Up Bar he says you have to have the Blue Razzberry Martini and the Jamaica Me Crazy. It just sounds crazy and it's fun and people enjoy them. I wanted to add my flair to the menu and these are my signature ones. They're new to the menu, because coming into the restaurant and bar business, I had to bring something new to the table. I reduced the drink prices too and kept it straight across the board.
It's new, it's scary but fun, because you have the livelihood of staff in your hands and they have to be paid. "I realize what it is to be an employee and now an employer, even though I'm at a young age. It's like you have an additional pair of eyes -- you watch everything, things you didn't care about before you now care about -- even on the service aspect. "
CARIBBEAN SPICY SHRIMP APPETIZER WITH POTATO AND SWEET CORN PUREE
6 - 16/20 shrimp
½ oz Jerk seasoning
2 oz homemade ginger and garlic chili sauce
½ oz herb marinade
For the potato and sweet corn puree
½ lb Yukon potato, cooked
4 oz sweet corn puree
3 oz heavy cream
1 oz butter
Sugar, to taste
Salt and pepper, to taste
For the tropical fruit salsa:
4 oz fresh mango diced
4 oz fresh ripe pineapple diced
1 oz bell pepper fine diced
1 oz red onion diced
1 oz distilled white vinegar
1 tsp fresh cilantro
Juice of 1 orange
2 oz fresh banana mashed
Salt and pepper, to taste
Honey as needed
Method:
Combine ingredients in a stainless steel bowl and mix together, season to taste with alt and pepper and let stand 30 minutes before serving.
For the shrimp: Season the shrimp with salt and jerk seasoning and herb marinade, let stand 30 minutes. Grill to desired doneness and top with chili sauce, Finish shrimp in the oven and serve.
For the potato and sweet corn puree: Puree ingredient together to desired taste and consistency, season and serve. Garnish with herb oil and chips. Combine all ingredients together and blend thoroughly.
For the tropical fruit salsa: Combine ingredients in a stainless steel bowl and mix together, season to taste with alt and pepper and let stand 30 minutes before serving.
CARIBBEAN MANGO AND LOBSTER SALAD
1 lb spiny lobster meat cooked and sliced
1 oz Spanish onion fine diced
2 oz fresh cherry tomatoes chopped
Juice of 2 lemons
2 large mangoes
1 oz ginger chopped
1 tsp salt
Salt and fresh goat pepper
1 oz chopped cilantro
1 tsp sugar
4 oz passion fruit dressing
Combine ingredients in a mixing bowl; add enough dressing to bind ingredients. Be sure to season with salt and pepper. Mix, chill and serve. Garnish with micro greens chilled asparagus and a lemon vinaigrette.
MAMA LURR'S APPLES 'N CREAM
4 Granny smith apples
1 can uava shells
1 tsp cinnamon
½ cup sugar
1 tsp salt
1 star anise
1 tsp lemon juice
¼ tbs butter
½ oz flour
3 oz home made vanilla ice cream
Toasted coconut
Crumble:
½ cup butter
1 ¼ cup flour
2 tbs sugar
2 tbs raisins
2 tbs crushed almonds/ walnuts
Peel and slice apples. In sauce pan melt butter, sugar, cinnamon, lemon juice and star anise. Add guavas and sliced apples. Let simmer for about two minutes. Thicken slightly with flour. Place in bowl and allow to set.
For crumble: Fold in at room temperature butter with the flour into small pieces. Add sugar, raisins, and almonds. Place on top of apple and guava mixture and bake for 4-8 minutes. Serve with ice cream and add toasted coconut.
America's Pre Independence Celebration at the Sheraton Beach Resort, July 3rd
Nassau, Bahamas - Join us at Sheraton Nassau Beach Resort on
Sunday, July 3rd for our
America's Pre Independence Celebration!
Live Band - Limbo Dancing - Fire Dancing - Cultural Introduction to Junkanoo
Enjoy our Off the Grill BBQ Buffet Menu from 6 to 9pm. Apple Brandy Grilled Pork Chops with apple sauce; Grilled lemon and thyme BBQ Chicken;
Smoked dry rubbed Pork Ribs with spicy jerk dipping sauce; Island Grilled fish with plantains and local herbs, and more...
Hang out with Alexandra under the Caribbean moon
If it's summer, you know it's time to spend an evening (and the early morning hours if you can hang) with Alexandra Maillis-Lynch as Events by Alexandra hosts Under the Caribbean Moon III.
You are invited to don you diamonds -- but leave your stilettos at home -- for a beach play date for the grownups (no curfew enforced) and partake in the decadent spread that Alexandra will put out that is expected to be a sizzling, sexy, fun display of fusion-Caribbean flavors with an adventurous take on island comfort food tonight.
This year Alexandra's menu takes you across many Caribbean countries like to Latin America and of course The Bahamas, with a little Asian influence thrown in -- just because she can
At station one, you can indulge your taste for Caribbean-Latin roots with a whole roast pig, Cuban roast duck yemaya with orange rum glaze, marinated sirloin steaks with chimichurri sauce and a Cuban pumpkin salad.
If your taste buds are hankering for new world cuisine, Carib-Asian fried chicken wings, short rib sliders, fresh catch ceviche spoons and crab cakes which will be served with salsa Esmeralda, or Alexandra's famous voodoo cocktail sauce and Bahamian cocktail sauce will be the order of the day at station two.
For those people who love the heat, station three which has been dubbed "Calypso Fire & Spice" is where you need to be. Guadeloupian goat curry empanadas, jerked chicken, cabbage salad with pineapple and peanuts and condiments that run from kuchela, to mango chutney and white rice can be had.
"Sweet love in the islands says it all about station four, because satisfying the sweet tooth takes center stage at station four -- rum-soaked banana fritters with mocha rum sauce, coconut flan with curried custard sauce, passion fruit cheesecake with passion fruit glaze and tropical fruit and ginger cookies ... Need I say anymore?
Those people who are able to hang until the wee hours of the morning can partake in the offerings at station five, which has been dubbed Midnight breakfast in the Islands." Tropical Creole breakfast bread pudding, fire engine and grits, pig's feet souse with Johnny bread and English sausages are to be had.
Alexandra wants you to leave her summer hit event feeling like you've been to an upscale regatta without having to get on a boat. And it all takes place on the beach under the stars at the Maillis property on Adelaide Road.
The finger-licking menu includes a midnight breakfast, open bar, and dangerous ... delicious island cocktails. Live music and a deejay are always the order of the day, and a bonfire invites people to get cozy.
Tickets for Under The Caribbean Moon III, an all-inclusive beach play date for grown ups that always offers decadent indulgences are $125. The party kicks off at 8:30 p.m. For reservations for tonight's event email contact Catherine@ventsbyalexandra.com. It's an event I never miss. If you've not been before it's time to go and you can't say I didn't tell you.
Negril Cafe is Bahamaslocal.com Business of the week!
Negril Cafe formerly "Caribbean Spice Cafe" is Nassau's hottest spot for fresh, delicious and authentic Jamaican dishes. In addition to Jamaican staples such as Ackee and Codfish, Steamed Oxtails, Jerk Chicken and Curry Goat, we also make fresh natural juices such as Peanut Punch and Carrot Juice!
"Come taste a little piece of Jamaica!"
Negril Cafe is Bahamaslocal.com Business of the week!
Negril Cafe formerly "Caribbean Spice Cafe" is Nassau's hottest spot for fresh, delicious and authentic Jamaican dishes. In addition to Jamaican staples such as Ackee and Codfish, Steamed Oxtails, Jerk Chicken and Curry Goat, we also make fresh natural juices such as Peanut Punch and Carrot Juice!
"Come taste a little piece of Jamaica!"
America's Pre Independence Celebration at the Sheraton Beach Resort, July 3rd
Nassau, Bahamas - Join us at Sheraton Nassau Beach Resort on
Sunday, July 3rd for our America's Pre Independence Celebration!
Live Band - Limbo Dancing - Fire Dancing - Cultural Introduction to Junkanoo Enjoy our Off the Grill BBQ Buffet Menu from 6 to 9pm. Apple Brandy Grilled Pork Chops with apple sauce; Grilled lemon and thyme BBQ Chicken;
Smoked dry rubbed Pork Ribs with spicy jerk dipping sauce; Island Grilled fish with plantains and local herbs, and more...
Beer, folks and fun
It's every beer lover's favorite time of the year Beer Fest time! And this year's adult-centered all about the beer event is expected to be bigger and better with a few changes to the signature event, the most significant being a live dancehall performance by the duo "Voicemail".
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