University of Maryland visits BAMSI's North Andros campus

February 09, 2018

CULTURAL EXCHANGE: Students from the University of Maryland recently visited the Bahamas Agriculture and Marine Science Institute’s demonstration farm in North Andros...

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Lobster aimed at Chinese market
Lobster aimed at Chinese market

December 15, 2017

THE government is awaiting a response from the People’s Republic of China on whether it will approve the large-scale import of live spiny lobster from the Bahamas for Chinese consumption, Agriculture and Marine Resources Minister Renward Wells said yesterday...

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BAIC made donation to Exuma Farmers Association

December 04, 2017

Executives of BAIC made a donation to the Exuma Farmers Association at the Fish and Farm Store, Produce Exchange, Potter's Cay Dock on Friday, December 1, 2017...

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BAIC Executive Team gets a first hand view on Investment Projects in Eleuthera

November 15, 2017

The Hon. Renward Wells Minister of Agriculture and Marine Resources and the Mrs. Miriam Emmanuel Executive Chairman of The Bahamas Agricultural Industrial Corporation (BAIC) led a delegation to Governor’s Harbour, Eleuthera from October 26th to 27th October 2017, to conduct site inspections on BAIC’s land inventory and proposed investment projects in the pipeline for the island of Eleuthera...

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Volunteer 'Feeding Network is My Heart' Retreat for 36 Bahamas Feeding Network Volunteers
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
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.

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
Paradise Plates Tickets on Sale August 1st

July 27, 2017

Hands For Hunger Hosts Its 9​th​ 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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Oui! Oui!

July 21, 2017

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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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