Sorry for the late post! We have been working very hard in what is the busiest July I can remember, which is great, of course, but also comes at a cost: less time for the beach, friends, music, exercise, and obviously, blog posts. This was the first time I got to attend as a guest, and although I won’t divulge what those one-bites were, I can tell you they were delicious! OK, I may have had some wine and can’t remember properly at this time, so instead I will distract you with pictures of food. In addition, Chef Ryan and Chef Vince treated our patrons to some “one-bite” amuse bouche style plates. Roast Goat Roti: Crispy Roti /Tender Goat / Sweet Potato Puree & Chip / Mint / Turmeric / Coconut Riceįruit: Mango ice cream / Pineapple Johnny Cake / Coconut Crunch / Lemongrass Gastrique / Basil / Crispy Plantain Sofrito Shellfish Consommé: Butter Sauce Conch / Avocado Puree / Salt Fish Lavash / Pickled Green Papaya / Fresh Racao Here’s what our guests had to look forward to: We joined forces with Paul Kessock at Bellows International to pair a trio of Rose’s with the courses.Īugust’s menu was 90-95% locally-sourced and featured Caribbean-inspired flavors. He is currently at Brew STX, an establishment not necessarily known for fine dining, but Ryan designed a menu that was both eclectic and familiar at the same time.
Ryan Bennett is a former co-worker of one of our chefs, Vince Alterio, from back in their Chicago days, and has the culinary background to stand up with the best of them, including time working in some premier restaurants in Chicago, such as Gather and Graham Elliot before moving to St.
It has taken some time to organize, but this month, we welcomed our first guest chef of what we hope is many. John.Īs I was sitting at breakfast with other guest judges and one of the main organizers and producers of the event, Jane Watkins, and was expressing my jealousy of the chefs on our sister island having such abundant access to locally grown produce, she suggested that I try to find a way to collaborate with some of the passionate restaurateurs and chefs there. Croix simply eclipses what we have on St. While we do have our maintain our own garden next to the kitchen, have an organic farm in Coral Bay, and work with local fishing charters for product, the variety of locally sourced ingredients on St. The agriculture community on Twin Cities is very in touch with the culinary world, and the final result is a food scene that is mature and robust. Croix this year, I was once again taken aback by the level of talent that the chefs there have on the regular, as well as the relationships that they cultivate with the local farmers. In Greece, apiculture does not involve the intense exploitation of bees and organised monocultures of mass produced, low cost & low quality honey. Greek Island’s apiculture allows bees to feed exclusively on pure pollen, far away from chemicals, pesticides & industrial zones. Due to the dry climate of Greece, honey has low water content and therefore it is slightly processed. This has as a result a more aromatic, more dense and richer in flavours and ingredients honey.When I went to St. The characteristics that make thyme honey unique are its pleasant, strong & lasting flavor and its rich aromas.įree from GMOs (genetically modified organisms) The color of thyme honey is usually blonde or amber. Thyme blooms from mid-May to early summer in various locations in Greece and mainly in island regions, such as Kalymnos island. This honey is unique and is considered as one of the best honey varieties worldwide. Thyme honey is a very aromatic honey with great nutritional value.
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