Food/Cooking
Volunteer 'Feeding Network is My Heart' Retreat for 36 Bahamas Feeding Network Volunteers
September 16, 2017
Recina Ferguson, Scully to her friends, taught primary school for 18 years, tutored for GLAT exams, raised seven stepchildren and two of her own, looked after others in her community, and was always the one there for everyone else, but nothing touched her the way her most recent mission has – feeding the hungry...
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NUA Sponsors Hands for Hunger
September 12, 2017
NUA Insurance Agents & Brokers has joined forces with Hands for Hunger to sponsor its main fundraising event, Paradise Plates. Expressing gratitude to NUA, Hands for Hunger’s Executive Director, Zeleka Knowles, explained, “We are excited and appreciative to have NUA join us this year...
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Katsuya -- fresh, modern take on Japanese classics
September 01, 2017
A culinary journey through the senses of sight, sound, smell and taste is Katsuya -- Baha Mar's newest culinary outlet where guests can enjoy specialty and traditional sushi rolls, sashimi platters and robata grills.
Chef Katsuya Uechi signature dishes include yellowtail sashimi with jalapeno, seared tuna with Japanese salsa, baked crab hand rolls, crispy rice with spicy tuna, wahoo sashimi with crispy onion, Katsuya ceviche, salmon sashimi with caviar, and Japanese octopus carpaccio.
Designed to be paired with food, Katsuya offers a handcrafted, award-winning cocktail program and extensive sake menu choices such as Burning Mandarin with Absolut Mandarin Vodka, hand-crushed serrano chili, fresh lemon and orange juice with a splash of cranberry; Katsuya Fresh with Grey Goose Vodka, Rock Sake, hand-crushed English cucumbers and freshly squeezed lime juice; Cucumber Watermelon Mojito with Bacardi Rum, crushed seedless watermelon, English cucumbers, fresh mint and freshly squeezed lime juice; Belvedere Pink Grapefruit Vodka with Absolut Ruby Red vodka, Cointreau, freshly squeezed lime and white cranberry juice, and The Samurai with Makers Mark shaken with traditional Japanese flavorings of yuzu and ginger, and a splash of soda.
Katsuya, which features modern Japanese cuisine has joined Baha Mar's diverse collection of global culinary offerings, bringing a fresh, modern take on Japanese classics mixed with design icon Philippe Starck's sleek and sultry interiors.
Using only the freshest ingredients, Katsuya crafts dishes with a modern twist and elegance, paired with signature cocktails and an extensive sake list.
Showcasing the dynamic pairing of the master sushi chef and design impresario, Katsuya Baha Mar is centrally located on the casino floor and is sbe's first concept to open at the luxury resort destination.
"We welcome master sushi Chef Katsuya Uechi's and sbe's award-winning modern Japanese restaurant to our extensive roster of global flavors at Baha Mar," said Graeme Davis, president of Baha Mar. "The addition of Katsuya, along with 10 sbe restaurants and lounges, reinforces Baha Mar as a rich culinary destination in the heart of the Caribbean. Chef Katsuya's fresh take on Japanese cuisine, coupled with the world-class design of Philippe Starck, will bring a heightened, unparalleled luxury experience to our guests." Marrying master Chef Katsuya's fresh and innovative takes on Japanese classics with a bold and sophisticated design from creator Starck, Katsuya delivers an original dining experience, exemplifying and adding to Baha Mar's new and vibrant luxury destination.
The restaurant comfortably accommodates 250 diners, with indoor and outdoor patio seating, both featuring two bars in each area. Providing the signature elements of Katsuya, the Baha Mar location features Starck's bold, sleek and contemporary design creating a sophisticated yet approachable dining experience. Using natural wood elements throughout the multiple dining areas, Starck incorporates striking and luxurious white and tan leather seating, while backlit Japanese iconography line the walls.
Katsuya's main dining rooms feature high ceilings with warm tan and grey wall accents, while the iconic Dragon Room, best used for private dining and events, uses custom wallpaper resembling dragon scales for a dramatic yet glamorous touch. As his Katsuya design portfolio expands to its 10th location, Starck has seamlessly perfected contrasting traditional Japanese design with modern dining.
Over the next six months, ten curated, vibrant sbe restaurants and lounges will be opening, in addition to the highly-anticipated 299-room SLS hotel.
Katsuya is open Tuesday through Saturday from 5:30 p.m. to 1 a.m.
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Fresh, healthy delicious
August 25, 2017
Chef Emmanuel Gibson's concept for his restaurant was simple to provide fresh, healthy, delicious dining options to Bahamians. The end result is Manuelo's Lettuce Eat Fresh.
It was a concept he came up with approximately two years ago, after visiting a number of salad chains in New York and witnessing the open kitchen concept with chefs on the line and customers simply walking the line and choosing what they want from the fresh display to build their meal.
"I walked into a salad chain restaurant and said this is what we're missing back home. I went into 12 different salad chain restaurants eating and doing research," he said.
After seeing a "for rent" sign in a former fast chain restaurant in the Circle Palm Mall, Gibson called the number made an appointment to view the location the next day, liked what he saw and paid the deposit. Four months after that meeting, he opened the doors to Manuelo's Lettuce Eat Fresh -- a restaurant that features, flat breads, soups and salads, waffles and crepes, pastas,
burgers and wraps and signature dishes like his braised boneless short ribs, grilled salmon, dry BBQ rubbed rotisserie chicken, blackened catch of the day and a tamarind-glazed sirloin steak -- as well as a daily surprise special.
Unlike those New York restaurants he visited, he offers more than just salads, because he has to.
"I know how Bahamians go, so when I came into this concept I said people will want more than just salads, so I needed to add another component to Manuelo's Lettuce Eat. As we move on, I'm going to introduce daily specials to the menu like grilled rack of lamb with salads, grilled salmon with salad, fresh crab cakes with salad, a lot more things, but with the salad concept in mind," said Gibson.
Almost two months since opening the door to Manuelo's Lettuce Eat Fresh, he said the concept has been well received.
"It's been really good ... beyond my expectations. I knew that it would have done well, but actually seeing it happen is a dream come true."
And he says he's doing well despite a number of people having warned him off putting a restaurant in the location.
"For me honestly, location sometimes is good, but if you have good food, Bahamians will drive anywhere to get it. A few people came to me and cautioned me about this location and said restaurants were here and didn't succeed -- I was focused enough to hear them, but not to focus on that information. I think that was important to because at the end of the day, people can deter you from your dream."
Gibson, who served as executive chef at the now closed Courtyard Terrace at the One&Only Ocean Club refused to listen to the naysayers, and brought his high-end abilities to the Soldier Road location where he serves up upscale food at affordable prices. Menu items range between $7 and $24.
Think spiced gala apple flat bread with caramelized onions with goat cheese and grain mustard cream, topped with arugula-mint salad and balsamic syrup; or anjou pear, blue cheese crumble, red onions with fresh tarragon leaves, wild flower honey drizzle, extra virgin olive oil and Meyer lemon tossed field greens; or jerk conch and lobster, smoked bacon, grilled mango and pineapple, bell peppers, red onions and fresh mozzarella -- just three of the flatbreads among the six-menu offering, or you can opt to build your own.
He offers a Bahamian Greek salad with baby spinach leaves, feta cheese, cucumbers, red onions, kalamata olives, with the twist being the addition of a curry pigeon pea hummus with pita chips; a cracked conch cobb that is a favorite; and the Carnival which consists of wild rice, shaved green apples, pumpkin, raw corn, toasted almonds, dried fruit, goat cheese and roast chicken on a bed of kale, arugula and romaine lettuce with sour-orange vinaigrette.
In the waffles and crepes offering, there's chicken and waffles; his jewels of the sea which features conch, shrimp and lobster sauteed with shaved fennel and toasted cumin seeds with a light tomato-basil coulis over savory herb infused waffles; the farmhouse crepe filled with chicken, mushrooms, smoked gouda and spinach with roast garlic cream essence.
On the sweet side, he offers a dark chocolate waffle with salted caramel and vanilla bean ice cream; and a fruit crepe with mango, pineapple, anjou pear, toasted almonds and coconut.
Burgers and wraps include his wildly popular handcrafted lamb burger, grilled balsamic marinated Portobello mushroom burger, curry chicken breast burger, spiny lobster wrap, beef and caramelized onion wrap and a grilled seasonal vegetable and pigeon pea hummus wrap which has a hint of roasted garlic paste, marinated tofu and arugula.
On Saturdays Gibson gives in to the Bahamian favorites, and offers boil fish, stew fish and stew conch for breakfast. Throughout the week he gets to indulge his creative side for breakfast with offerings that include crushed avocado on pumpernickel bread with over easy eggs or egg white, or an avocado salad by itself, or waffles, fresh banana pancakes, any kind of omelette you want, and fresh fruit.
With the opening of the doors to Manuelo's Lettuce Eat Fresh, Gibson said the restaurant is important to where he is now in his life, and the journey it took him to get to this point.
"What you want when you go into a business is to have a good, strong footing and looking back at my 27 years-plus career, I think I'll be able to stand on my own."
Gibson is a Culinary Institute of America graduate. He served as a Royal Bahamas Defence Force marine for 11 years, and believes that experience is important because it provided him with the discipline that he executes in the kitchen and in life. He taught at the College of The Bahamas (now University of The Bahamas) for five years before venturing into cooking in a private home in Lyford Cay where he provided personal chef services for two years, before joining the Ocean Club where he rose to the executive chef position at the Courtyard Terrace where he spent eight years. And has gained experience in places like Dubai and Mexico.
A keen competitor, Gibson has also competed on culinary national teams under intense pressure, and he said bringing those experiences into a setting like Manuelo's Lettuce Eat Fresh is the recipe for success.
"You have so much knowledge and you can go crazy in your own place. You're the boss, you have the ideas -- you just have to be more disciplined with it and have a well-rounded structure in place and you can succeed," he said.
The restaurant can accommodate at least 30 diners inside, but Gibson says he's looking to expand seating on the outside. He has also planted a garden at the location from which he harvests fresh herbs to use in his cooking. He's also looing to install a chef's table where patrons can get a more personalized service.
Gibson said he's hoping to open a second Manuelo's Lettuce Eat Fresh within this first year.
Manuelo's Lettuce Eat Fresh is open Monday through Saturday from 7 a.m. (with breakfast served until 11 a.m.) to 10 p.m.
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A new era dawns
August 25, 2017
A new era is dawning at Atlantis, Paradise Island with a vision and love for all things Bahamian taking shape. In its latest phase of development, the mega resort property, led by President & Managing Director Howard Karawan, is partnering with a host of local entrepreneurs on a venture that is two-fold - an opportunity to offer resort guests a more authentic Bahamian vacation as well as one that creates cultural and economic opportunities for Bahamians.
According to Karawan, this latest evolution just makes sense.
"Let's be real, nobody's coming here because we have a Quizno's. People come here because they want to experience something that's local and true to The Bahamas... We recognize that the soul of Atlantis rests in The Bahamas in its people, its food, its culture, its art. We're embracing the art, the food, the music and the culture of The Bahamas and by embracing all that is naturally wonderful about The Bahamas, we will truly be giving the guests that come to stay here a 'blow away' experience, helping them make new and beautiful memories to last a lifetime, and at the same time, we will be giving local artists, craftsmen, and entertainers among others the opportunity to show off and even sell their wares to our many customers, those who are visiting and those who live here."
As part of this "Bahamianization" process, several food and beverage outlets are being introduced to the resort's offerings. Atlantis has partnered with local Chef Wayne Moncur with the recently opened Sun & Ice, a new ice cream and gelato parlor featuring, among other things, Bahamian-flavored ice creams, gelatos and sorbets. Sun & Ice is located in the lobby area of the former Coral Towers, newly renamed The Coral Atlantis.
Chef Julie Lightbourne of Harbour Island will open location number two of her famed Sip Sip Restaurant at The Cove Pool, while Nassau's Elaine Pinder will take her Frankie Gone Bananas to franchise level with a location at Marina Village.
Kenneth McKenzie of McKenzie's at Potter's Cay Dock will expand his reach by partnering with Atlantis on a conch salad stand in the Marina Village and construction on what will be a new venue for Pirate's Republic Brewing Company, founded by Stephen Holowesko, has already started there.
Atlantis has also partnered with Kenteshia Ward of PopStop and Shakara Ledard of Nutri-Boost Juice to sell their products at various locations around the resort.
Local artist Antonius Roberts is creating a "Sacred Space" at The Cove and other local artists and craftsmen will be also be given the opportunity to showcase and sell their creations. The impressive Art Walk, which began in Marina Village in February of this year, hosts some 40 to 50 local artisans showing off their wares, as well as local farmers who get the opportunity to sell their fresh produce.
"We wanted very much to celebrate those key elements in the country... everything that we're doing here is to co-create flourishing Bahamian futures," said Lauren Snyder, Atlantis' chief marketing officer.
"We are connected to the United States, Canada, South America, Europe, Asia -- so many parts of the world -- so, for us to actually elevate all of the talent, all of the magic, all of the industry here, to that level, we hope that we can continue to give value back to the people of this country, and we also hope that we can help them have a voice that's heard by all."
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Sun Ice
August 11, 2017
Every scoop, it's said, has a story.
"Irie Nuts" -- roasted peanuts, almonds and pecans, combined with creamy goodness -- was inspired by the small bags of roasted nuts commonly sold on Bahamian street corners by Rastafarians who weave in and out of traffic shouting, "Nuts, nuts! Get your Irie Nuts!" The soursop (guanabana) and caramelized sugar banana is called "Yea Bey", which in the Bahamian vernacular means "yes" or "I love it". Other fruit flavors include local fruits such as sea grapes and sapodilla (dilly), mango, avocado and pineapple. And of course the rum flavors could not be left out, as offerings include "Funky Nassau", "Bahama Rock", and "Rat Bat".
Inspired by The Bahamas' warm, temperate climate and unconventional fusing of local fruits and flavors, Chef Wayne Moncur has brought Sun & Ice, a new ice cream, gelato and sorbet experience, to The Coral at the Atlantis.
Sun & Ice's ice cream, gelato and sorbet flavors are made fresh, in-house daily, staying true to Moncur's vision of quality.
Unique flavor offerings will range from soursop and caramelized sugar banana, to sapodilla and maple, benny cake crumble, and allspice potato bread and coconut candy. Guests will find the perfect combination of sweet and savory as they order up sorbet consisting of pineapple and thyme, or take heaping spoonfuls of mango skin gelato, designed with the simplest of ingredients, mangola and avocado. Guava and seagrape, two island favorites of the chef, round off his menu that is filled with unique ingredients.
Moncur says Sun & Ice is reflective of his childhood memories of weekly Sunday visits to the ice cream parlor with his family and that Sun & Ice was created as a "farm to table" concept. The ice creams, gelatos and sorbets he creates consist of simple ingredients -- fresh cream, milk and pure cane sugar coupled with organic seasonal Bahamian fruits, to teas, herbs, seeds and spices.
He said each ingredient is thoughtfully selected by himself, and he travels frequently to local farms and gardens throughout the country to create what he defines as flavorful island simplicity.
"I am excited to be joining forces with Atlantis to share with our visitors a taste of the wonderful sweetness of The Bahamas, my home. I am looking forward to taking them on a sensory tour of these blessed islands through Sun & Ice, complete with unique flavors and exclusive culinary experiences," said Moncur. "People will be able to walk into Sun & Ice and see our beloved island culture come alive to tell a story. They will be able to learn about the local farmer who provided that day's fresh sapodilla fruit from his tree for our seasonal flavor, and they can taste featured flavors like the one in honor of the Bahamian flag, complete with mangola, black sesame seed and blueberry."
Sun & Ice ice cream parlor is the first element to be unveiled in the new lobby lounge as part of The Coral's renovation and re-branding.
The chef behind the unconventional fusing of local fruits and flavors into ice cream culinary heritage evolved from the humble kitchens of his grandmother, mother and aunt. He earned his Bachelor's degree in Culinary Arts at Johnson & Wales University, Rhode Island and held the positions of executive sous chef at Atlantis, and executive Chef at One&Only Ocean Club.
Howard C. Karawan, president and managing director of Atlantis, Paradise Island said there was no better person than Moncur to help tell guests the story of the Bahamian culture through his fun, culinary experiences with his native-flavored ice cream, gelatos and sorbets.
Sun & Ice is located in the newly designed lobby of The Coral. The ice cream parlor is open to guests seven days a week from 11:30 a.m. - 10:30 p.m.
CHEF WAYNE MONCUR'S GOOMBAY SODA SORBET
o 6 cups old Bahamian Goombay Punch Soda
o1 cup granulated sugar
o1 cup 100 % pineapple juice
oJuice of 2 lemons
o1 oz. natural yellow food color (optional)
Combine all ingredients and heat in saucepan over low heat until sugar dissolves. Chill in refrigerator for one hour, then follow manufacturer's instructions on turning sorbet in your ice cream machine at home.
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Paradise Plates Tickets on Sale August 1st
July 27, 2017
Hands For Hunger Hosts Its 9th Annual Premier Charity Event – Paradise Plates... One of Nassau’s most highly-anticipated charity events, Paradise Plates – a night of culinary compassion hosted by Hands For Hunger...
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Agriculture Minister Tours 2017 Cooperative Youth Entrepreneur Summer Programme
July 25, 2017
Minister of Agriculture & Marine Resources, the Hon. Renward Wells toured the 2017 Cooperative Youth Entrepreneur Summer Programme, an initiative of the Ministry's "Youth Embracing Excellence Successfully...
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Rebecca Chapter No. 4's sixth installment of, "Rebecca's Mystery Soup Kitchen"
July 19, 2017
SIXTH INSTALLMENT OF REBECCA'S MYSTERY SOUP KITCHEN - The hardworking sisters of Rebecca Chapter No. 4, Order of the Eastern Star, Prince Hall Affiliated, recently delivered their sixth installment of Rebecca's Mystery Soup Kitchen in the Bains and Grants Town area - Mother Butler's Park, Meadow St...
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Government hosts Recreational Fisheries Workshop
June 24, 2017
The Ministry of Agriculture & Fisheries opened a recreational fisheries workshop at BAIC headquarters, Wednesday comprising 30 experts from 12 Caribbean countries. It was the Sixth Meeting of joint Western Central Atlantic Fishery Commission (WECAFC), Caribbean Regional Fisheries Mechanism...
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Here's a little Sip Sip for you
June 23, 2017
Iconic Harbour Island restaurant Sip Sip will open its first outpost location at the ultra-exclusive The Cove on Paradise Island in November. Bahamian Chef Julie Lightbourn will bring her "Caribterranean" menu -- "Bahamian but with a twist" -- to The Cove's brand new, redesigned poolscape with two restaurants: one poolside and one on the beach, on Paradise Beach.
To enhance the dining experience, and to help replicate the spirit of Sip Sip Harbour Island and its sea-facing deck, Bahamian architect, Mark Henderson, in conjunction with Jeffrey Beers, have been tapped to design the dining terrace and beachfront deck, bringing guests into a fantastic, al fresco, long-lunch paradise by the resort's breathtaking turquoise waters.
The renowned, no-reservations lunch spot on Harbour Island has earned international buzz for the past 15 years. Sip Sip is known for its barefoot Bahamian feel and welcoming environment where everyone feels like a local. Staying true to its original vision and design, Sip Sip will offer a culinary experience featuring the freshest and the best of what The Bahamas has to offer at the new Paradise Island location.
The restaurant uses locally sourced, seasonal ingredients and is committed to supporting Bahamian culinary traditions by working directly with local fishermen and farmers.
"My husband and I dreamed of having a place that was true to Harbour Island's legacy of friendly hospitality, a place where locals and tourists would come for a home-grown, Bahamian-inspired meal and the perfect rum punch," said Lightbourn. "We are absolutely thrilled to be partnering with The Cove to bring the spirit and tastes of Sip Sip Harbour Island to Paradise Island. It's even more exciting that the resort wants to capture our open-air, laid-back vibe, feature Bahamian artwork, and the new beach deck overlooking The Cove's lovely beach and the turquoise water will be the icing on the cake!"
The name "Sip Sip" is a play on words that takes guests from thoughts of sipping tropical cocktails to the discovery that sip sip is Bahamian slang for "gossip".
The design team will bring the restaurant's vibrant tropical colors and fun, beachy feel together with intimate, locally-inspired design, genuine Family Island hospitality, the spirit of historic Bahamian architecture and locally-sourced, home-grown food.
Sip Sip at The Cove will deliver a fresh, modern take on the original restaurant.
The new bars at Sip Sip Paradise Island will incorporate elements of the original, using Sip Sip's trademark green and blue colors, traditional white louvers and playful director chairs. The patio restaurant and bar will translate the essence of The Bahamas throughout its outdoor dining area, where Henderson will use white wood shutters, mahogany bar tops and art made from buoys salvaged from Bahamian beaches. As Sip Sip has long supported local artists and shown their works in the restaurant, new pieces from many of these same artists will be incorporated into the new design.
At the new Sip Sip outpost, the menu will feature much-loved favorites like the spicy conch chili and curried chicken salad, the cult classic lobster quesadilla, and the Sunday special, "boil" fish with homemade johnnycake.
Dishes featuring limited fresh or seasonal ingredients, from Bahamian-grown arugula and heirloom tomatoes to pineapples and mangoes, will be on the blackboard menu and will change daily.
The chef's passion for savory, sweet and spicy "Caribterranean" flavors will shine through in the new, exclusive recipes created just for The Cove, while popular "sips" will include the signature Sip Sip rum punch, Sip Sip sky juice, a trio of Sip Sip margaritas, passion fruit sangria and the watermelon-vodka cooler. The famous Sip Sip carrot cake with ginger caramel will also be served, along with homemade ice creams and fresh coconut cream cheesecake.
"When conceptualizing our new 'Come to Life' vision, with the intention of supporting and bringing out the authentic Bahamian culture, we sought out Chef Julie to instill the spirit of the surrounding Family Islands to our resort in Paradise Island. Sip Sip is the perfect addition to The Cove and we are looking forward to bringing Julie's delicious and inspired local cuisine to our guests," said Howard C. Karawan, president and managing director of The Cove and Atlantis, Paradise Island resorts.
Although famous for its no-reservations policy, guests at The Cove and The Reef will have a seat of their choice within the restaurant or on the outdoor decks overlooking the ocean. Lunch service will also be offered to those renting cabanas at The Cove pool for the day as well as all poolside service. Initially opening for lunch only, Sip Sip will expand into evening private cabana dining.
For behind-the-scenes video, "From Harbour Island to Paradise Island, Sip Sip Joins the Cove", featuring Chef Julie Lightbourn, visit http://sipsipatthecove.com/.
About Sip Sip: Perched on a dune overlooking Harbour Island's famous pink sand beach, this lime green beach bistro has been dishing up lunch, libations and local buzz since 2002. Everyone that's anyone queues up for a coveted table on the deck, orders a Sip Sip rum punch and the famous lobster quesadilla, and catches up on the local sip sip, Bahamian for "gossip". Lightbourn features what's fresh and what's in season on the daily blackboard menu, and the staff, most of whom have been at Sip Sip for years, greet regulars with hugs. There's even a little gift shop stocked with "I never repeat gossip, so listen carefully" t-shirts, as well as global goodies collected on the owners' off-season travels.
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POW! food truck makes a business case for mobile brunch
June 23, 2017
Event planner and self-described foodie Xavia Rolle always had a thing for breakfast. In fact, as a college intern at the University of Houston's School of Hotel & Restaurant Management, she worked the breakfast assembly line at a Hilton hotel property, whipping up custom omelettes for customers.
Fast-forward to today, the owner of POW! (Pancakes, Omelettes and Waffles) food truck is bringing a unique taste experience to New Providence by introducing a new twist to mobile food service. Launched in February, the brunch-on-demand business that caters to private functions and local festivals has grown organically to include pop-up brunch locations throughout New Providence.
"I wanted to bring something different to the food scene in Nassau where I could share recipes that I love," said Rolle. "Gourmet food trucks are trending globally and Bahamians are more open to trying new food concepts so I thought, why not blend the meal that I enjoy most with a fun, food truck experience?"
Last summer, the former romance manager at Melia Nassau Beach resort and owner of Xa La Mode Weddings started mulling over how to introduce the food truck concept to the local market. She began testing and perfecting brunch-inspired recipes with family and friends.
"My background in weddings and banquet management makes me very customer-service driven, and since launching I think that's what sets my business apart from others. I'm passionate about providing a level of service and I pay close attention to the little details to ensure hot, fresh and tasty food comes out of the POW! vehicle," Rolle said.
The compact, hot pink, white and blue truck made its original debut at Festival Rum Bahamas in February and customer feedback was immediate. People tasting the popular Cracking Cluck cracked chicken and waffles or the Full House omelette loaded with veggies, meat and cheese, kept asking where they could get the POW! experience outside of the random fair or event. Overnight, POW!'s business model evolved to include the weekly pop-up service currently being offered.
"I decided to test the idea of a weekly pop-up location by announcing the venue a few days ahead on social media and WhatsApp. The idea was to capitalize on the early to mid-morning traffic. I built a business case around the fact that POW! could attract new customers at each location while relying on our online following to retain repeat customers. Within three hours of setting up the very first pop-up location we were sold out!"
The food truck menu balances classic continental breakfast with surprising Bahamian elements. In addition to the popular chicken n' waffles, POW! serves up the Conchy Joe, a mixture of tender cracked conch, fluffy waffles made with special ingredients and drizzled with the POW! sauce -- a sweet, guava duff-inspired syrup. The Lobster Wafflina, a cracked lobster and waffle combination, is also a popular seasonal dish.
"It's amazing how quickly the POW! concept is catching on. We have new menu items in store and will be looking to partner with other local businesses where we can mutually benefit from the pop-up experience as well as growing our private catering services. Every week we are tweaking our system to improve service. I see the potential for growth and I am grateful for how the process is evolving."
For more information on POW's upcoming pop-up brunch locations or to book them to cater a private event, telephone 468-7050, email powbrunch@gmail.com or follow them on Facebook at POW242 and on Instagram @POW_242.
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Island Flare presents: Feast of Seven Kingdoms
June 16, 2017
A team of seven chefs led by Chef Jamall Petty will produce an event this weekend that they say will be about more than food, but an experience that will leave a memory and "scar them mentally".
Island Flare's Feast of the Seven Kingdoms is a "Game of Thrones" inspired pop up dinner event which Petty says will take people back to dining in Medieval times.
"Everything will be rustic and built around that whole idea when storytelling and food was the only entertainment. That will mean communion-style seating, archery and huge, slow-roasted delicious stuff," said Petty.
"This is not about food, this is the experience. We will leave a memory and scar people mentally, because you can easily find people who can cook, this isn't about cooking; it's about a memory and experience and touching all the senses."
A pump will disperse libations known as "well water" in the cocktail area; Manny bread will be served; and a beef steamship (beef round with the rump cut off which can weigh between 30 and 50 pounds) will bowl people over. "It's a huge, oversized, delicious piece of beef that will be on boards," said Petty.
The soup will be a forest potage with crab and field veggies and cracked mushrooms that will be served up with garnishes and components in a bowl, with servers walking around with buckets from which they will ladle the broth tableside.
Other courses will be on the table on burnt boards -- slow-roasted boar with sage and tamarind jus; smoked fish will be nailed to wooden planks for service; herb-smoked fowl with juniper berries and fig confit; a medival conch and artichoke quiche Petty style; honey roasted carrots, turnips, cauliflower, root veggies and stone ground hominy with blue cheese and fennel; a veggie feast and a menu for pescatarians will round out what Petty says will be a feast.
Petty's Feast of the Seven Kingdoms will be held tonight at 7 p.m. at the Bahamas National Trust on Village Road. Tickets are $75 per person and are available at Island Flare at 565-1509 or the BNT at 393-1317.
According to the chef, funds raised from The Feast of Seven Kingdoms will go towards creating a fund to sustain Island Flare's annual Food Fight competition that he hopes to turn into a foundation to continue to find creative ways to help develop the nation's culinary professionals.
"We do things like this because the whole point of this is to make someone else's life better, and to contribute to others," said Petty.
On the evening, the chef said one student who thinks they are at the event to work will receive an all-expense paid trip to Johnson and Wales' Emerging Leaders program.
Island Flare's Feast of the Seven Kingdoms
What: A "Game of Thrones" inspired pop up dinner
Where: Bahamas National Trust, Village Road
Time: 7 p.m.
Tickets: $75 per person
Ticket outlets: Island Flare, telephone 565-1509 or the BNT, telephone 393-1317.
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