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Caribbean Plate: New Executive Chef at Gansevoort Turks and Caicos
Caribbean Plate: Eating Through Turks and Caicos, Jar By Jar
Above: Jars on Grace Bay By the Caribbean Journal staff Providenciales’ newest culinary experience is so innovative, it might feel a bit jarring. The new pop-up restaurant at Grace Bay Club in Providenciales, Turks and Caicos called “Jars on Grace …
Caribbean Plate: Parmesan and Truffles at Bonaire’s Buddy Dive Resort
The Buddy Dive Resort in Bonaire has long been a haven for divers, but it’s upping the ante in the food department with its new restaurant, “Ingridients.” The Italian-accented eatery’s flagship dish is parmesan pasta with truffle, which is prepared …
Caribbean Plate: A Lobster Burger at St Lucia’s Ladera Resort
IT’S A TRULY CARIBBEAN take on the traditional hamburger, and an effort to raise the level of culinary expression in St Lucia. It’s called the Lobster Burger, and it’s part of a renewed commitment by the Ladera Resort in St …
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Caribbean Plate: Le Ti Maki in Gosier, Guadeloupe
Above: Le Ti Maki in Gosier (all photos by CJ) GUADELOUPE – It may be in the heart of Gosier in Guadeloupe, but Le Ti Maki’s kitchen extends as far as the Indian Ocean. The eatery, the brainchild of mainland France …
Caribbean Plate: Trinidad’s Chaud Creole
Trinidad is the undisputed street food capital of the Caribbean. Doubles. Corn soup. Roti. Bake ‘N Shark. At every corner, there is a new taste, a new flavour, a new experience. For Chef Khalid Mohammed, the challenge is taking Trinidad’s …
Caribbean Plate: Tomato Pie From Anguilla’s Anacaona Boutique Hotel
Above: the FireFly Restaurant & Bar Over the years, Anguilla has developed into a major culinary destination in the Caribbean, and that’s perfectly exemplified in the kitchens of its top hotels. Chef Kevin Paul is the executive chef at the …
