A Culinary Affair in the Turks and Caicos Islands
Where When How Turks & Caicos Islands January / February 2011
Our Chefs Create An Unforgettable Dining Experience
One of the most intimate, yet fleeting affairs we constantly have the occasion to experience is the relationship between the diner and the Chef. Where in essence, you the diner, become the Chef’s captive audience for an ephemeral moment in time – a one–off chance for that Chef to make a memorable and utterly inspiring impression. An exclusive and exacting opportunity to flaunt and demonstrate his / her particular styles and techniques to make your dining experience not only extraordinary, but one that is etched in your mind and engraved on your palate long after the experience.
Char-Grill Black Angus Rib-Eye at Tiki Hut
Who better to learn more about this culinary phenomenon from, than the chefs themselves? What sets one chef apart from others? What is their individual claim to fame? Is it a particular skill or technique; something in their past experiences or education; perhaps even a signature dish? In the not–so–distant past, kitchens were more like clandestine operations where the chef was rarely seen. Course after course simply appeared from a surreptitious doorway, delivered by resourceful servers with juggling skills. Today’s chefs embrace the limelight of a profession that has been brought to celebrity heights; seizing every opportunity to meet and greet their patrons, keen to wow them with culinary talents. The Great Chefs of Provo are no exception: dynamic and diverse, our exclusive consortium of talented and inventive chefs consistently creates a one–of–a–kind cuisine that is remarkable and unparalleled – a constantly evolving fusion of flavours and influences from around the globe.
Magnolia’s Bacon Wrapped Pesto Stuffed Pork Tenderloin
My question to them? The bottom line: What are you going to do to make an impression on the diner – what is the one thing that you believe will create an unforgettable dining experience for your guests?
Grace Bay Resort’s Group Director of Food & Beverage, Wolfgang von Wieser, has brought culinary sophistication to an unprecedented level at Grace Bay Club and The Veranda Resorts and Residences. Having previously directed the colossal culinary operations at the Bellagio in Las Vegas, Wolfgang was happy to leave the bright lights behind, welcoming the opportunity to be closer to the operation here on Providenciales. Now well entrenched and taking great pleasure in his new culinary command Wolfgang was eager to share his thoughts on what he is convinced, will be an extraordinary dining experience at Anacaona. For starters, an entirely original and inventive menu that is distinctively broken down into clever categories has sparked a tremendous response. Always on the cutting–edge, Wolfgang places an equal importance on traditional cuisine, taking advantage of opportunities to uphold the classics, what he calls, “Elevated cuisine.” These methods of preparation take more time and are not all about profit; time–honoured techniques that he feels should be utilized more in today’s industry. It’s all about buying fresh ingredients and buying great ingredients. With a focus on the flavour profile, Wolfgang maintains, “One flavour offsets another and makes it interesting.” When he creates something, he explains, “It’s not a new product – it’s a twisted product.” incorporating many diverse influences from his wealth of global experiences. He had me salivating over his narrative of the Caicos Lobster Pot Pie made with puff pastry and truffle oil – what he expressed as, “A classic, but with a twist.” While relaxing at The Lounge and taking in the spectacular Grace Bay Club ambiance, I couldn’t help but ask how he felt the surroundings relate to the total dining experience. Wolfgang sat back and breathed a deep sigh of satisfaction. He gazed out at the pristine beach, then upward to take in the moon, stars and the towering palms above and he smiled. He told me he was reminded of one of the restaurants at the Bellagio in Las Vegas and thoughtfully revealed, “It had 50 million dollars worth of art work, but I don’t know if 50 million was worth it. This canvas is different!”
Beef Wellington at Vino Tiempo in the Regent Village
Years ago I fittingly dubbed Chef Paul Newman as the Czar of Caribbean cuisine. Paul brandishes a distinctive edge that you simply will not find anywhere else. More than twenty years of experience living and working in several exotic locales has made Paul a leading authority when it comes to a host of indigenous Caribbean ingredients. Coyaba diners are in for an extra special treat, as Executive Chef Martin Davies has joined forces with Paul to create what I can best describe as the ‘Dynamic Duo’ of the culinary world! At Coyaba it’s all about an intimate relationship and an extraordinary personal touch. “At Coyaba, you’ve always had that,” Paul acknowledges. Martin adds that they get to know their guests very well; and greet them by name. In fact, behind the scenes, back in the lively kitchen – it’s not about a Kurabato Pork Belly and a Roast Egyptian Lamb Rump for table 2; it’s about Mr. Smith’s Kurabato Pork Belly and Mrs. Smith’s Egyptian Lamb Rump. Even first time guests are immediately greeted by name. Martin maintains the importance of taking care of their diners from the moment they arrive, promptly offering freshly made crudités and allowing you, the diner, to relax and mull over the gastronomical bestseller that is Coyaba’s ever–evolving menu. Front–of–house, Karen is the unfaltering bridge from the chef to the table. Exceptionally gifted in this industry, her talents are beyond compare. Service is attentive yet discreet, to ensure a seamlessly timed and flawlessly delivered dining experience. Paul admits that diners appreciate seeing the Chef make an appearance, particularly in the traditional habiliments, and he and Martin are always happy to make themselves available. In fact, it’s not unusual to see Paul or Martin relaxing at the end of a busy evening – please note the emphasis on ‘end’ – mingling and enjoying the company of their guests. Both chefs share, with a great deal of enthusiasm, that they “Like to cook.” and recognize that it’s critical to keep “On top of the game.” Consistently on the cutting edge, they are continuously inspired to play around, experiment and create.
Conch Crepes at Bay Bistro - photo supplied by Bay Bistro
When it comes to consistency, Coco Bistro’s Executive Chef Stuart Gray dishes it out in hefty portions – literally! And when it comes to atmosphere Coco Bistro is, in a word, idyllic: a tropical garden paradise. A long–time Provo favourite, Stuart’s unwavering philosophy is a simple one, “Good food... good value.” He firmly acknowledges that people want value for money, and when diners walk away from a Coco Bistro experience – they’re not hungry. I can attest from personal experience that not only is this modus operandi utterly true; delivering that ‘quantity’ with an equivalent magnitude of ‘quality’ does not connote any sacrifice to creativity or flavour. The steaks are BIG and they’re flown in fresh – intriguing and distinctive cuts like the Simply Grilled Black Angus 16 oz Bone–In Prime Cut Rib–Eye or my personal favourite, the Emperor’s Cut Grilled Angus... that Stuart boasts is similar to a filet but with a lot more flavour. He always recommends the local lobster, when in season. “Prepared how?” I asked. Without hesitation, “Simply grilled, for me!” he replied. Compliments are many and complaints are few and far between, and more often than not relate to the too–generous portion size. He enjoys creating dishes using fresh, local ingredients and brings a wonderful twist to ravioli with our own fresh conch. His Coconut Pie is all the rage... “I can’t believe how many we sell!” he muses.
Chef Cosimo at Bella Luna uses only the best fresh ingredients
Chef Cosimo Tripodi is the quintessential Italian: warm, engaging and charming. Of course, his tremendous passion for food was predestined – it’s his birthright! However, Cosimo also has a powerful and unwavering passion for life, love, family, people, art, adventure and this island paradise he proudly calls home. When I asked Cosimo to put into words what makes a Bella Luna dining experience so special he said, “My past and present experiences tell me that simplicity is the key to good food.” True to his Italian roots, it’s all about genuine hospitality – where your dining experience starts the minute you arrive. Cosimo himself is often front–of–house to welcome you and ensure you immediately feel at home. In the kitchen, staples are the key, and in Cosimo’s pantry you’ll discover: “Very good olive oil, sundried tomatoes, fresh herbs, olives, aged cheeses and salamis.” He insists all his sauces are freshly made and the characteristic spices and distinctive aromas are all associated with his life. He is uncompromising when it comes to freshness, maintaining, “Nothing is precooked. I believe in simplicity... keep it simple. I don’t like heavy sauces, I want you to taste the ingredients that make the dish, be it a simple plate of pasta with just pomodoro e basilica. You will taste the tomato and basil.” Cosimo upholds that three important elements must come together for a memorable dining experience, “Good food, good service and a welcoming atmosphere.”
Grilled Caicos Lobster with Habanero Butter at Opus
O’Soleil’s culinary maven, Executive Chef Lauren Callighen, brings a woman’s touch to the male–dominated kitchens of the world. She is called their rising culinary star, and her exceptional talent recently earned her ‘Chef of The Year’ at the Hotel Association’s Star Awards 2010. Creating memories through the cuisine she crafts is not only a passion but a primary focus for Lauren, and O’Soleil. It gives her the freedom to, time and again, impress her devoted following of diners, while garnering new recruits each evening. Lauren also takes great personal pleasure in special occasion events such as weddings at The Somerset. She meets with the bride and groom to discover what their food styles are, or uncover a remembered meal that is special to the couple and prepares a Tasting Menu. “I like to get to know my clients and tailor–make menus or dishes just for them and their special occasion.” She feels this very personalized approach always makes the event even more memorable as the food becomes an integral part of a celebration that will be remembered for years to come. Her flawless reputation has earned her the confidence of many a diner who have made special culinary requests of her. She reveals, “I will often meet a guest and they will ask me to cook for them; in other words, they don’t want to choose their own menu; instead they allow me the privilege of preparing some of my favourite dishes for them. This always excites me as a chef, as I can really be creative and show them who I am.” She admits that this not only makes a memorable occasion for the diner – it keeps her on her toes and encourages her to always come up with new and interesting dishes. Lauren is quick to acknowledge the fundamental significance and value of each diner’s opinion adding, “I really treasure my relationship with the diner; they are obviously the most important part of any restaurant.”
Grouper Carpaccio at The Vix in the Regent Village
The Vix’s relaxed, yet stylish and trendy ambiance coupled with their innovative and cosmopolitan menu has garnered quite a faithful following, as has the Vix’s Executive Chef, Steven Dray. “My vision for the dining experience at the Vix is one of accessibility and simplicity.” He says, “My aim is to create a menu full of flavours with an abundance of dishes that will excite the customer whatever his/her mood.” Steven’s culinary travels have taken him from Europe to Canada and even as far–flung as exotic India, all inspiring and influencing his creativity today. Steven acknowledges, “I like to include everyone. Whether you feel like something comforting or would like to try something unusual and exciting!” He maintains, “Quality food stems from quality cookery, be it a simple salad or an elaborate dish. Taste is paramount, good simple flavours put together in a natural way without complication or pretention and sold at a reasonable price.” Steven creates dishes that are refreshingly appealing and evolve from season to season upholding a guiding principle, “I always try to adapt my cookery to the environment I’m in.” Unable to commit to any one signature dish, instead, he offered up what he calls, his “Dish of the moment.” A Grouper Carpaccio served with a lime, mint and pineapple salsa – using several local to the Caribbean ingredients. He claims, “It is my Caribbean interpretation of the very classic Salmon Gravalax.” He boasts of this dish’s “Perfect combination of flavours between the grouper and pineapple, but also the contrast in textures between the softness of the fish and the crunchiness of the salsa. The whole dish comes together so well offering a very clean, fresh and simple experience.”
Lobster Thermidor at the new Pelican Bay Restaurant & Bar
As Operations Manager at Vino Tiempo, Peter Redstone took great pleasure in the managerial side of running a restaurant and bar, always quick to attribute their success to the entire team which he refers to as the “VT Family.” Provo’s newest dining experience now has Peter at the helm as Executive Chef. When I asked Peter to offer up a taste of what we can expect from him at Pelican Bay Restaurant & Bar he explained, “When a guest comes to dine, I try to give them the best experience that I can. To do that you need passion,” adding, “I would cook for the guest as if I was cooking for them in my own home.” Peter enthusiastically tells me that he loves to cook for his family and friends – whether it’s barbequing, or a Sunday roast. Excited to take on his new role, Peter recognizes, “I have a great opportunity to open the new Pelican Bay Restaurant. There is a wide international influence to the menu – something for everyone. We will be using local ingredients and bringing in good quality meat. I was brought up in the country, so good quality meat is important to me.” While my mouth watered over Peter’s description Pelican Bay’s own house–made ground sirloin burger on fresh, farm house bread with homemade fries, he explained, “I like to cook fresh, the food should do the talking.” But more importantly, he adds, “The main ingredient to the best dining experience is your staff; get their respect, and you get great food.”
North African Moussaka at Lemon
Beneath the toque of many of the Great Chefs of Provo I have discovered an array of remarkable, and often times surprising, talents – completely unrelated to food. Lemon Café Chef John Tsavalas is absolutely no exception. After John has excited and thrilled you with his culinary talents, he will amaze and astound you with poi spinning. For those of you not versed in the art of poi spinning, John spins fire for fun... to which I facetiously remarked, “Isn’t there enough heat in the kitchen already?” John has worked in the restaurant industry in every capacity from server to owner, but when asked about his experiences at Lemon Café, he happily confessed, “I love the creativity being a chef at Lemon Café affords me. Cooking for people has always been a love of mine. Knowing that dishes I create can become a part of someone’s memories of a special night out is something I thrive on.” And thrive he does, while he eagerly maintains, “My role as chef is not a job for me, it is a passion! My love of food comes from my Greek heritage and I cook for folks at the restaurant with the same love and care I cook for family and friends.” And when your plate is empty your evening may not yet be over, for John enjoys any opportunity to bring a twist to your Lemon experience – or perhaps I should say – a spark! John admits, “I especially like the nights that I get to interact personally with the diners by spinning fire for them after I’m done in the kitchen. This seems to add to their special memories of having dined at Lemon Café and that feeds my soul.”
Bagatelle Bistrot’s Executive Chef Erik Peters may be the newest chef on the block, but he is certainly no stranger to the captivating shores of Providenciales. On and off for more than 20 years, this island paradise has been what he affectionately calls, “A piece of home.” Over those years he has enjoyed observing the remarkable changes and watching it grow: taking pleasure in the evolution of this “Small community with such a diverse range of cultures.” Pleased with and inspired by how far the food industry has come in the past two decades, Erik agrees there are many talented people here. His personal philosophy is one of simplicity – simple, straightforward flavours, “I don’t like to complicate things too much.” Proud to stand by his food, Erik maintains that he tries to meet and make a connection with all of his guests. “My personal nature and my travel experiences permit me to relate to many people on different levels.” and Erik seems to effortlessly establish a connection with each and every one of his diners. Behind the scenes, he feels, “My experience from working in several dozen countries gives me the flexibility to mix and fuse flavours together.” His Filet de Porc au Poivre is a classic example, introducing Italian, Caribbean and Mexican ingredients and flavour components. Passionate about wines, Erik has hand–picked each wine, bringing attention to the fact that, “Each varietal deserves its own respect.” The Gansevoort, a Wymara Resort, is in and of itself, memorable... an exclusive fusion of chic, urbane style meets tropical Zen. Erik is confident that the French Bistrot–inspired and Caribbean–infused modern cuisine he creates will not only bring about fond dining memories, but also, Bagatelle’s fresh and aggressive approach to menu and wine pricing will undeniably have you returning for a repeat gourmet performance.
My genuine and heartfelt thanks to all of the chefs for sharing their thoughts... it’s always a privilege and a fascinating opportunity to go behind the sacred toque. It was interesting to discover the attributes many of our chefs share – similarities in philosophies with regard to simplicity and the importance of welcoming and cooking for their guests with the same warmth and compassion as if they were family or friends; proof of the fact that this is a profession of culinary camaraderie and powerful solidarity. With so many incredibly talented and creative chefs together with our unforgettable tropical Shangri La–type venues, what are you waiting for?
Embrace each and every opportunity to take pleasure in this socially acceptable and completely innocuous tryst... A Culinary Affair!
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