Posts Tagged ‘food’

Steve
Steve

Taste of the Caribbean: Le Cuisine de Martinique – in Los Angeles?

Steve Bennett

For anyone in search of Caribbean culture and cuisine in North America, Jamaican eateries are a welcome, if not altogether unusual sight. Millions of Jamaicans have migrated to the U.S. and Canada over the years, bringing with them their unique cultural traditions, and the talent to make mouths water.
Even in Los Angeles, some 2,800 miles away from Kingston, good Jerk is fairly easy to find. Upon visiting Beverly Hills last week, though, I was surprised to find that good French-Creole cuisine from Martinique can be had there as well.
Kassava Restaurant, located across from Cedars Sinai Hospital about 5 minutes from Rodeo Drive, actually offers a blend of culinary traditions from three different Caribbean destinations – Martinique, Haiti and (of course) Jamaica.

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Steve
Steve

Wish You Were Here

Steve Bennett

Grabbing an early morning snack in Tobago.

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Steve
Steve

Taste of the Caribbean: A Seafood Treat from Nisbet Plantation

A-Seafood-Treat-from-Nisbet-Plantation

As a born and bred West Indian, it’s hard for me to believe that Americans don’t eat enough fish. I mean, what tastes better and is better for you than a steaming hot plate of undersea delights?
Still, it’s estimated that only 20% of Americans meet the recommended two servings of fish per week.
Perhaps this recipe for Roasted Plantain Wrapped Snapper Fillet with Virgin Salsa and Tomato Coulis can help to make a change.
Sporting a mouthful of a name with a tasty flavor to match, this seafood treat is a popular favorite of guests at the exclusive Nisbet Plantation in Nevis.

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Steve
Steve

Taste of the Caribbean: Souse

Steve Bennett

To some, pigs are cute. To others, they’re kinda’ gross. Throughout the Caribbean, though, it seems most everyone agrees on one thing about pigs: they’re just plain tasty.
Throughout our travels, we’ve found pork to be a staple meat used in a wide range of West Indian cooking traditions, be they English, French, Dutch or Spanish. The many dishes featuring “the other white meat” vary about as much as the destinations where they’re served. On this particular Monday, we’re hungry for some souse.
A soupy broth consisting primarily of pickled meat culled from Porky’s more exotic anatomic regions — the head, feet, tail, etc.

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Patrick
Patrick

McDonald’s Failure in Barbados Hides in Plain Sight

Consolidated Finance building, Barbados by Patrick Bennett

While driving east out of Bridgetown on Barbados, it’s easy to miss the Consolidated Finance building. However, observant visitors may notice something familiar about the shape of this squat building. Yep, underneath that blue and white paint job hides a former McDonald’s. The only McDonald’s Barbados has known… And may ever know.
Back in 1996, this McDonald’s location opened to much fanfare, but very quickly it became clear that something was wrong. Ask any Bajan and they’ll tell you similar reasons for the downfall of McDonald’s in Barbados: We mostly like fish, chicken and pork. We like to eat healthy. McDonald’s is bland!

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Patrick
Patrick

Taste of the Caribbean: Cow Heel and Chicken Soup, With Pigtail

Cow heel and chicken soup, with pigtail by Patrick Bennett

While in Barbados last week, we had the pleasure of swinging by The Village Bar for lunch. Of course, you would never find the place if you asked a local for directions using its official name because everyone knows the establishment simply by its neighborhood: Lemon Arbor.
Lemon Arbor began as just another one of the many rum shops that can be found all over Barbados, but as its reputation for spectacular local dishes grew, so did the actual shop. Now, Lemon Arbor has become the place to go on Saturdays for an extended lunch of souse, fried pork, and other pork dishes, plus cheap Banks beers and rum.

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Patrick
Patrick

On-Site in Barbados: Continental Fare with Local Flair

Saltfish and palori at The House, Barbados

Honestly, when on vacation, breakfast is my least favorite meal of the day. All too often you’re forced to start the day with the least intriguing food your hotel has to offer. It’s almost always the typical eggs, bacon, yogurt and juices. This isn’t really bad… just not a very inspirational way to start the day.
So, I was pleasantly surprised while staying at The House to find saltfish and palori playing the lead role in their complimentary Champagne Breakfast buffet. My Trini blood must have put a massive smile on my face because Sandra, an employee at The House who was standing at the ready to whip up eggs any style, inquired as to what I found so funny.

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