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On an island where amazing cuisine is a birth right, the cultural festival is all about food and their rich history with the sea. Held at Island Harbour, Anguilla's primary fishing village, the weekend will honor the sea with its fresh bounty the cuisine of the day and activities from deep-sea fishing to boat racing. The island's local chefs, whose specialties are served up roadside in trucks and stands around the island, along with chefs from Island Harbour's celebrated restaurants will cook up some truly finger licking lobster, crayfish, conch, tuna and snapper in every which way, from hot and spicy to simply grilled. Visitors can also indulge in some island staples such as dumplings, fry cakes, rice and peas and other local delights at the 20+ food stalls. Residents and visitors are expected to turn out in large numbers for the varied cultural events which include sunfish and model boat-racing in the inshore waters, and a deep sea fishing tournament. Culinary competitions are open to restaurants and non-restaurateurs, with awards going to the best seafood soup or salad, best traditional seafood dish, best roasted or grilled seafood and more. Community activities will include awards for "Heaviest Catch of the Day;" tips on fishing, swimming races and traditional games all to the beat of island music. For additional information, or to learn more about Anguilla, call the Anguilla Tourist Board at 1-877-4 ANGUILLA or visit www.anguilla-vacation.com.
As a capacity crowd filled the auditorium, the judges took their seats and the chefs fired up their grills. The five contestants ready for battle included Executive Chef Gregory Austin from Fisherman's Wharf in St. Kitts, Executive Chef Keith Johnston, from the Ocean Terrace Inn in St. Kitts, Chef Melrose Phipps, representing Ottley's Plantation Inn in St. Kitts, Sous Chef Denis Bruemmel from Four Seasons Resort Nevis and Sous Chef Renaldo Mills from the Montpelier Plantation Inn on Nevis. Each chef was appointed a station in the fully equipped kitchen of the college. In the center, an impressive array of condiments, seasonings, fruits, vegetables and cooking wines awaited selection. The format was similar to the "Taste of the Caribbean" competition held annually by the Caribbean Hotel & Tourism Association. Each chef picked a number out of a hat which corresponded to a basket of "secret ingredients" that the chefs would use to create a spectacular main course dinner. Each basket was filled to the brim with different items and it was the "luck of the draw" that determined each chef's fate. Once the contents of their baskets were revealed, the chefs had just 30 minutes to create a recipe utilizing all the "secret ingredients" and then one hour to prepare their dish. Each chef had to prepare 4 plates of food---three for judges to taste and one 'held back' to be served to a VIP guest. The judges for this year's competition were Michael Head, Executive Director of the St. Kitts-Nevis Hotel & Tourism Association, Claire Rawsom, former owner of Rawlins Plantation Inn and current Marketing Director for the St. Kitts Tourism Authority and Michael Clark, Executive Chef at Belmont Estates in St. Kitts. While it was a hard-fought battle, in the end, only one chef could be pronounced the winner. As the crowd waited in nervous anticipation, the Bronze Medal went to Nevisian Chef Renaldo Mills from the Montpelier Plantation Inn for his artful presentation of Roasted Herb Crusted Chicken on a Nevisian tanya rosti with pineapple gastrique served with fresh vegetables in herb butter and the Silver Medal was awarded to Chef Gregory Austin from Fisherman's Wharf in St. Kitts who created a delicious duo of Pork Tenderloin with roasted black bean & parsley crust, ravioli of spicy pork nuggets with melange of vegetables and a green apple, cilantro, tomato Salsa. The tension mounted in the room and the crowd roared as it was announced that Four Seasons' Sous Chef, Denis Bruemmel was the Gold Medalist with his perfectly prepared Beef Tenderloin "Napoleon" with garlic confit, herb-flavored potato chips, roasted pumpkin mash & broccoli with scotch bonnet peppers, spicy tomato salsa and beef and red wine reduction drizzled around the edges. Prime Minister, Dr. Denzil Douglas presented the trophies and was served Chef Denis' winning plate during the VIP lunch that followed. Chef Denis was absolutely thrilled with the outcome this year. He described the difference between last year's competition - his first appearance in the Chef of the Year arena stage - and this year's event saying, "I was much more comfortable with the format this year and I was pleasantly surprised with my basket of secret ingredients. Everything just came together so nicely." Chef Denis was also very happy to bring home the gold medal to Nevis as he understood that it would be a real morale booster to the entire Four Seasons Resort staff as they continue the clean-up after the damage caused by Hurricane Omar. "Our team has really come together in the wake of this storm," noted Bruemmel. "We will take this victory here in St. Kitts and use it as an inspiration as we move forward to re-open Four Seasons Resort Nevis for our valued guests." And looking to the future, Chef Denis will now Captain the Culinary Team from St. Kitts & Nevis that will represent the Federation in the Taste of the Caribbean 2009 scheduled for June. BIO for Chef Denis Born and raised in Germany, Chef Denis Bruemmel's career began in several cities across his native country. From an apprenticeship in Kronach to callings in both Bonn and Wiesbaden, Chef Denis has settled in all different parts of his home country. Just before the start of the new millennium, Chef Denis honed his skills in the United States at Chesterfield Hotel in Palm Beach, Florida. As Sous Chef and in charge of the entire kitchen at the Chesterfield, Chef Denis sharpened his leadership expertise for his next big stint a transfer back to Germany to the Four Seasons. It was from Four Seasons Hotel Berlin that Chef Denis made the transition to the Caribbean. As the Resort's Sous Chef, Denis is in charge of nearly ten staff members, breakfast and lunch guests of up to 700, and works hand in hand with the sous chefs of three other Resort outlets. As an added bonus, marine-loving Chef Denis is actively involved in the Resort's renowned Dive & Dine programme. He believes a gourmet feast might be worth working for, even if Resort guests are on vacation. Chef Denis, a certified diver, joins guests under the deep waters of Nevis and St. Kitts to assist in encountering and capturing only the finest lobster the Caribbean Sea has to offer.
Dino's love, and passion for food eventually led him to the Culinary Institute of America (CIA), where in 1994 he became the first St Maarten born son to ever graduate from the world renowned culinary school. Following graduation, he accepted a position at the then Sheraton Port de Plaisance, as a line cook and ultimately worked his way up to Chef de Partie, learning as he went the many lessons of managing a kitchen in the Caribbean. In 1995, after hurricane Luis hit the island of St. Maarten and closed the Sheraton Port de Plaisance, Dino returned to the CIA and completed his Bachelor's degree. Following graduation, he went to London where he worked as a Sous Chef under chef Mark Harris at the 5 Star Le Meridien Waldorf. It was during this experience that Dino believe he "really learned to cook". In 2002, Dino returned to St Maarten to pursue his life-long dream of opening his own restaurant and Temptation was born. In its first six years, Temptation sky-rocketed to the top of the island's dynamic dining scene, winning "restaurant of the year" by the Gault Millau Guide 3 yrs in a row 06,07, and 08, and also scoring 16 points by the same Gault Millau Guide. (Side note: there is no restaurant in Europe that has 16 points from Gault Millau and doesn't also have at least 1 Michelin star. Aka 16 pts from Gault Millau is the equivalent of 1 Michelin star) In Feb 2005 Bon Appetit Magazine called Temptation "one of the top 10 new restaurants in the Caribbean." Additionally, Dino's culinary expertise has been featured in National Geographic Traveller, Caribbean Travel and Life, Islands, American Way, and Hemispheres magazine, as well as The Miami Herald and Washington Times newspapers. Other awards include 2 time gold medal winner at the Taste of Caribbean competition in Miami FL 2005-2006. In 2005 Rare Steakhouse opened in St. Maarten and became the 1st Steakhouse in the Caribbean to offer Dry Aged CAB PRIME Steaks. The most recent feather in Dino's cap of accomplishments was being selected by Certified Angus Beef LLC to participate as a chef for their 30th Anniversary celebrations at the James Beard House in NYC. Dino was chosen from over 7500 licensed CAB partners around the world, and is the only chef residing outside the United States who participated at the Great Steak Celebration. Through his culinary exploration and creative approach, Dino coined the phrase Nouveau Caribbean and has labels his cuisine "freestyle". His cooking is a truly a reflection of the man behind the stove inventive, adventurous and fun! When Dino is not busy seducing palates, he enjoys tennis, baseball, the gym, and spending time flipping the pages of many food magazines whilst dreaming up the next new menu hit.
Williams has been a member of the Marriott family on and off for over two decades, preparing fine cuisine in a  vast
array of cities including Newark, St. Louis and Fort Lauderdale.
Prior to becoming Executive Chef at St. Kitts Marriott Resort,
Williams served as Executive Chef at Wyndham Sugar Bay Resort
and Spa in St. Thomas, Virgin Islands. "I'm extremely excited to be back with the Marriott family," said Williams. "The St. Kitts Marriott culinary team is very talented and I expect to achieve my personal goal of providing the best food in the Caribbean." Williams, a native of Trinidad, grew up in Puerto Rico and acquired his passion for food from his mother. At the age of seventeen, Williams participated in a formal apprenticeship in Classic French Cuisine at a bistro in Baltimore under a distinguished French Vietnamese Chef. He began his first job with Marriott shortly after at the Charleston Marriott in South Carolina. From Charleston, Williams moved on to numerous Marriott Hotels in Newark, N.J.; Somerset, N.J., Columbia, S.C.; St. Louis and Fort Lauderdale. The St. Kitts Marriott Resort and The Royal Beach Casino is located in the Frigate Bay area of the island, just a 10-minute drive from the airport and capital city Basseterre. The resort offers over 500 guest rooms and luxurious suites.
Campbell, for those in the dark, is not an athlete. He is a manager of USA House, the hospitality area for the United States team to next month's Olympic Games in Beijing, China. Team sponsors, family and friends will also be accommodated at USA House. The 80-member team was assembled by the United States Olympic Committee. It will be the 36-year-old from Caledonia, Westmoreland's second summer Games. He was in Athens, Greece four years ago and has also served the US team at the Winter Games in Salt Lake City, Utah in 2002 and in 2006 at Turin, Italy. Campbell says he prefers working at the more established Olympics. 'Summer's definitely more fun, the athletes are more relaxed and far more outgoing," he told The Gleaner recently from his home in Canton, Michigan, just outside of Detroit. Not all fun and games While he gets the chance to rub shoulders with celebrities such as NBC newscaster Al Roker and ice hockey great  Wayne
Gretzky (see
photo), Campbell is quick
to point out that the job is not all fun and games. Work days go as long as 12 hours and as many as 100 athletes file through the dining area at any given time. A lot of them are not afraid to throw their diets out the window once they reach the buffet. "Put it this way, they're normal people," Campbell said, laughing. "But they eat a lot of protein: chicken, fish, not a lot of pork. The committee makes sure there is no butter, minimum starch and very few snacks." Campbell rates the party to celebrate the US women's football team's gold medal win in Athens four years ago (check) as his most challenging Olympics assignment to date. He remembers 15 waiters struggling to keep up with over 250 raucous guests. Robert Campbell has been in the hospitality industry for almost 20 years. Good job He began working as a waiter at the Grand Lido hotel shortly after leaving Maude McLeod Secondary school, then moved to Hedonism II. It was at Hedonism in 1993 that he met some American guests, who helped him land a job at the Grand Hotel in Mackinac Island, Michigan. Campbell stayed there for five years before going on to Eastern Michigan University where he currently works s a unit manager in dining services. Ten years ago, he heard that the USOC was recruiting workers for the Salt Lake City Winter Olympics. He jumped at the chance. "I applied and they accepted me. I guess I did a good job because they keep calling me back," Campbell said. Campbell, who is the father of two children, is also the owner Irie Caribbean Cuisine in Canton. He holds a bachelor of arts degree in hospitality from Eastern Michigan University. Keeping it lean The 2004 Olympic Games food operations was run by a United States-based company Aramark (who also provided the food for the Atlanta Games in 1996), in partnership with the Greek company Dasko. The meals were served at the 6,000-seat main Olympic dining hall. The meals had an international flavour as required to cater for the large range of nationalities, as well as highlighting Greek dishes such as halva, baklava, and spanakopita. Prior to the Games, they planned to use nearly 3,000 gallons (11,000 litres) of olive oil, 52,000 pounds of cheese, including feta, kasseri, and houlimi, with Greek farmers providing most of the vegetables, meats, and fruits consumed at the Olympic Village.
 Jamaica's Director
of Tourism Basil Smith said, "We are excited to see Chef
Spence represent Jamaica and showcase our interesting and delicious
culinary traditions in the program. He is an extremely talented
and personable individual and will surely entertain the thousands
of passengers who will be watching the program." Nigel Spence, an alumnus of the exclusive Culinary Institute of America, opened Ripe Kitchen and Bar in 2003. Since then, the restaurant has received glowing accolades from esteemed media outlets including the New York Times, The Journal News, Westchester Magazine, the Jamaican Magazine and Jamaican Eats. In less than a year he has had multiple appearances on Food Network where he competed against celebrity Chef Bobby Flay in a Jerk Ribeye grill off which he (Spence) won. As one of the most popular chefs to appear on that series -- "Throwdown with Bobby Flay" -- Spence was brought back to the Food Network last month in a special titled "Rematch on the Grill" where he again competed against Flay and was the only chef who managed to earn a second win. Chef Spence has also appeared on "Tony's Table" on CBS Morning News (Channel 2) and "Neighborhood Eats" on New York's ABC News (Channel 7). From a field of over 1,100 entries from 23 countries, "Island Stylee," a Frame by Frame Production, won the top honor in its class -- the Certificate of Excellence -- for the seventh time at the US International Film and Video Festival held in Los Angeles, California last year. This episode of "Island Stylee" will run for three months and will be aired on all Air Jamaica flights to the United States and Toronto, Canada to an expected audience of 375,000 passengers. Nigel Spence, Executive Chef Ripe Kitchen and Bar Chef Spence, a Culinary Institute of America (CIA) alumnus, hails from Kingston, Jamaica. Ripe is Mr. Spence's first entrepreneurial endeavor outside of a road side "jerk shack" that helped underwrite his studies at CIA. As part of CIA's intense training program, Nigel interned at the Television Food Network. Upon graduation, Nigel was asked to stay on at the network. TVFN afforded Nigel the opportunity to work with culinary luminaries such as Emeril Lagasse, Mario Batali and Bobby Flay.
Acceptance of the first phase of the trans fat regulation has been very high, with more than 98% of inspected restaurants in compliance as of last month. Some food chains and cooking oil manufacturers have not only eliminated trans fat but also reduced saturated fat by 20% to 35% in certain fried foods, further boosting the health benefit for consumers. In early June, the Trans Fat Help Center mailed brochures on baking without artificial trans fat to all 25,000 New York City food service establishments and to New York State food suppliers serving the city. Most large bakery suppliers will include the brochures with the orders they ship during July. "I made the transition seven months ago," said Saul Haye, owner of Christie's Jamaican Patties in Brooklyn. "Cooking my patties and baked goods with replacement shortenings hasn't hurt the products or my business, and it's healthier for my customers." Since New York City passed the artificial trans fat regulation for restaurant food, new "0 grams" trans fat products have come on to the market, increasing the options for restaurant owners and bakers. "Chocolate chips, sprinkles and baking margarines are all now available without artificial trans fat," said Laura Stanley, Coordinator of the Trans Fat Help Center. "In many cases, bakers don't need to switch brands; they'll simply order new formulations of familiar products. We found that some of these products actually worked better than the old versions made with artificial trans fat."
Taste T & T 2008 will feature 12 gourmet chefs including Chef Arnold Jupiter (Mangoes Restaurant); Chef Joseph Hau (Benihana Restaurant); Chef Ruben Moses (Melange Restaurant); and, Chef Sabrina Rosales (Battimamzelle Restaurant). In addition, the winners of the Pot Spoon Throw Down competition (held at Adam Smith Square on May 10), will prepare their winning dishes in the demonstration kitchen. The Sweet Hand Village will feature traditional Trinbagonian dishes such as oil down, curried crab and dumplings, Indian delicacies, local sweets and many more. This event will also showcase entertainment representing T&T's diverse culture. One of the major attractions at Taste T&T is the demonstration kitchen where live cooking demonstrations and sampling by the executive chefs take place. This year's demonstration kitchen will feature seating areas to accommodate the viewing audience. On May 26 to 31, the chefs who participate in this weekend's event will have the opportunity to become the focus of Taste T&T 2008 Restaurant Week. Along with the purchase of the Taste T& T Gourmet Ticket, a feature will be some type of redemption, e.g. a coupon for a percentage off the purchase of a meal for the Taste T&T 2008 Restaurant Week at a restaurant of their choice.
The special, titled Rematch on the Grill, is set to air on the popular series Throwdown with Bobby Flay on the Food Network at 10 p.m. EST on May 25th. The showdown will pit Flay and his team against a group of three chefs who have appeared on previous seasons of Throwdown. Working alongside Chef Spence on the team `The Competitors,` will be American chef and author Delilah Wilder of Philadelphia who specializes in Soul food and Barbecue pit master Butch Lupinetti of New Jersey. Spence first appeared on the Food Network less than a year ago when he was challenged by Bobby Flay to a Jerk Ribeye grill off which Chef Spence won. Spence is also the owner of the critically acclaimed Ripe Kitchen and Bar in Mt. Vernon, New York which has been featured in several notable magazines including the New York Times, The Journal News, The Jamaica Gleaner, Jamaican Eats and The Jamaican Magazine. Chef Spence, a Culinary Institute of America alumnus, hails from Kingston, Jamaica.
 Vitamin Content:
Mango is rich in Vitamin C and Vitamin A. Vitamin C content is
more in raw mango as compared to that in ripe mango. It also
has traces of Vitamin E, Vitamin B and Vitamin K. The dulcet, juicy insides of the mango pack a nutritional punch. Its characteristic orange color is a clue to its storehouse of beta carotene (Vitamin A). Ripe mangos hold the highest levels of beta carotene, while green mangos are higher in Vitamin C. These antioxidant carotenoids are known for their protective power against certain cancers. Mangos also supply ample potassium, making them ideal for hypertensive patients or anyone looking to replenish energy after physical activity. Mangoes are high in antioxidants, low in carbohydrates (although they are about 15% sugar but good sugar!) and like other yellow/orange fruit such as pumpkin and carrot, they are an excellent source of beta-carotene (Vitamin A). They also contain Vitamin E and selenium which help protect against heart disease and cancer. You can obtain 40% of your daily fibre intake from a mango. We all know the importance of fiber in our diets. If you are eating your mango-a-day, irregularity is not a problem for you and so we'll spare the gruesome details regarding constipation, piles and spastic colon. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels. The nutritional value of mango makes it good for weight gain, eye disorders, hair loss, heat stroke, prickly heat, diabetes, bacterial infections, sinusitis, piles, indigestion, constipation, morning sickness, diarrhea, dysentery, scurvy, spleen enlargement, liver disorders, menstrual disorders, leucorrhea, and vaginitis. Mango, being high in calories and carbohydrates, is good for those who are trying to gain weight. The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties. Being high in iron, mango is said to be very good for pregnant women as well as for people suffering from anemia. Mango is believed to be effective in relieving clogged pores of the skin. Mangoes are a good source of vitamins and minerals essential for the human body. It is an affordable and seasonal fruit. In India mangoes are grown widely in the southern belt. 'Alphonso' variety of mango which is exported world wide is cultivated in 'Ratnagiri' in the southern part of India. Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy and sweet to eat. The fragrance of ripe mangoes tingles ones taste buds.
"Caribbean cuisine is one of the most flavorful and festive cuisines that we love here in America," says Lawry's spokesperson B. Smith. "With a mélange of cultural influences from Spain, France, India and Africa, and even Mexico, Caribbean foods marry tropical flavors with delicious spices to create unique and exciting dishes. That's why America has been known to celebrate Caribbean cuisine, whether through take-out jerk chicken restaurants or more upscale, sit-down establishments that offer Caribbean fare. Lawry's marinades are an easy, convenient way to bring the exotic flavors from the Caribbean to your own home-cooked meals. Try marinade flavors such as Lawry's Caribbean Jerk, Havana Garlic & Lime or Mexican Chile & Lime to infuse the tastes of the Caribbean into your meals." The foods of the Caribbean are marked by a wide variety of fruits, vegetables, meats, grains, and spices, all of which contribute to the area's unique cuisine. European colonists, including the Portuguese, Dutch, Danish, British, French and the Swedes, brought oranges, limes, mangoes, rice and coffee to the Caribbean. They also introduced sugarcane, which was later fermented to make rum, a drink that remains the ultimate tropical Caribbean beverage. Spaniards introduced other foods, notably coconut, chick-peas, cilantro, eggplant, onions, and garlic. West Africans introduced okra, pigeon peas, plantains, callaloo, taro, breadfruit and ackee. Mexico's donations include papaya, avocado, chayote, and cocoa. In addition, laborers from India and China came to work in the fields and plantations of the Caribbean, adding two very different culinary influences to the already robust melting pot of Caribbean flavors. Since many of the Caribbean islands had wild pigs and cattle, spiced and smoked meats became an integral part of the people's diet, the most popular being jerk meat. Many of the foods and spices from the Caribbean's island cooking have been exported to other continents around the world, becoming a familiar mainstay in many kitchens. Caribbean recipes, are available on www.lawrys.com throughout April. Come back to the Web site each month for a new cultural focus and more delicious recipes to inspire your next meal.
A new Jamaican-owned restaurant, called Uncle Mike's Jamaican Patties, is now serving up the popular meat pastry and other Jamaican and Caribbean staples in China. Owned by a firm called Tradersco, the restaurant opened for business March 17 in Shanghai as the first Jamaican eatery there, said a release from the one-year Caribbean Association in China (CAC). Uncle Mike's also offers jerk, curry goat, rice and peas, festival, peas soup, and oxtail "while adding a few innovations to the menu with its rasta wrap and reggae rice," says CAC publicist, Charmaine Clarke. The restaurant is located in the Food Inn Building, said to be a high-traffic shopping area in Pudong province. Consultant to Tradersco, Dr Nicoleen Johnson, who helped establish the business in Shanghai, said reception to the restaurant has been good. "Most customers are simply curious to know about Jamaican and Caribbean food while others who are already familiar with our cuisine, are ecstatic to know that it's now available in Shanghai," said Johnson who is also CAC's president.
The Team Jamaica Bickle Restaurant Week will feature several Caribbean restaurants in Philadelphia hosting one night of fine Caribbean cooking with part proceeds going to support Team Jamaica Bickle. The restaurants featured in the TJB 2008 Restaurant Week celebration are Caribbean Delight on Monday, March 31, Island Vibz on Tuesday, April 1, Reef Caribbean Lounge on Wednesday, April 2 and The Flavor Spot on Thursday, April 3. Team Jamaica Bickle is a committee of volunteers that provides food and hospitality services for the visiting athletes and officials from Jamaica and the Caribbean who attend the annual Penn Relays. The group provides over 300 visiting athletes and coaches with food, transportation and accommodation in Philadelphia while the athletes participate in the Penn Relays which takes place this year from April 23 - April 26. The three restaurants chosen this year were carefully selected and have put together the best of their Caribbean dishes for the special week. According to Christine Gordon, TJB Restaurant Week Committee chairperson, `I have especially chosen these restaurants this year, so as to represent each part of the City, so no matter where the locale, we can go out and dine with friends to support the Jamaican and Caribbean Athletes, our ambassadors at the Penn Relays.` The restaurant locations and dates are: Caribbean Delight (Monday, March 31, 2008) 1124 South St Philadelphia, PA 19147 215-829-1030 Island Vibz (Tuesday, April 1, 2008) 7232 Haverford Avenue Philadelphia, PA 215-477-1144 Reef Caribbean Lounge (Wednesday, April 2, 2008) 605 S 3rd St Philadelphia, PA 19147 215- 629-0102 The Flavor Spot (Thursday, April 3, 2008) 6417 Rising Sun Avenue Philadelphia PA 19111 Ph: 215-742-0206 And when you go, remember to mention Team Jamaica Bickle to get your special discount. CaribPR.com
"Waterfront" is Hyatt Regency Trinidad's contemporary restaurant with stunning Gulf of Paria harbor views, serving Caribbean food along with great steaks and seafood. "Authentic local flavors and outstanding presentations highlight the creativity, innovation and high quality service unique to Hyatt Regency Trinidad," explained Chef Fernando Franco. For an up-close experience with the kitchen, Waterfront offers a special Chef's Table that allows diners a front row view of the action in the open kitchen. The restaurant also presents a daily breakfast buffet along with a la carte breakfast and lunch menus. Hours of meal service: Breakfast from 6:30 a.m. to 10:30 a.m., Lunch from 11:30 a.m. to 2:30 p.m., Dinner from 6:30 p.m. to 10:30 p.m. For Hyatt guests on-the-go, "Cinnamon," adjacent to the hotel's lobby is a deli-patisserie providing freshly brewed gourmet coffees, teas and pastries. Visitors and guests alike can stop by for a quick caffeine fix and order take away service for breakfast and lunch. Service hours are 6:00 a.m. to 6:00 p.m. For a lunch that offers an escape, guests can visit the "Pool Grille" and enjoy salads and sandwiches in the stunning setting of the Hyatt Regency Trinidad's rooftop infinity pool. For healthy offerings, tropical beverages and Gulf views that are second to none, the Pool Grille is the ultimate casual and relaxing environment. Food and beverage service hours are weekly from 11:00 a.m. to 6:00 p.m. Weekend hours are from 11:00 a.m. to 8:00 p.m. Finally, the "Lobby Bar" in the lobby level is a flirty cocktail bar with contemporary elegance. It offers indoor and outdoor seating with chic, comfortable couches and settees. A Tapas-style menu provides a diverse and delectable choice of small plates and light bites. Selections emphasize Caribbean flavors, with stylish flare and presentation. The Lobby Bar is Port of Spain's most sophisticated locale for Happy Hour, pre or post-dinner cocktails and gorgeous sunset views. Service is daily from 11:00 a.m. to 1:00 a.m. Tapas are available from 6:00 p.m. to 11:00 p.m. Hyatt Regency Trinidad also offers 24-hour hour room service and specializes in catering for corporate and social events of all sizes. From the smallest cocktail reception to the most extravagant gala dinner, Hyatt Regency Trinidad can make any event exceptional in the banquet facility.
The participants had no known cardiovascular diseases or cancer at the beginning of the study in 1993-97; they were asked to fill out questionnaires about their health history, lifestyles weight and their blood levels of vitamin C were measured. During the course of the study almost 2,000 persons died. The death rate was four times lower among those who did not smoke, who exercised at least 30 minutes daily, drank alcohol moderately (between one and 14 drinks per week) and consumed at least five daily servings of fruits and vegetables based on their blood levels of vitamin C. Variety is important The plus in all of this according to Kay-Tee Khaw, the researcher whose study was published in the Public Library of Science online, is that with the four healthy behaviours combined, the impact on chronological age can be the addition of approximately 14 years!  Many
persons find it a task to consume adequate amounts of fruits
and vegetables; these findings are more reasons to make the effort.
It's not just about the amount of fruits and vegetables in the
diet, it's also about variety. The pigmentation in these foods
and powerful phytonutrients are beneficial in keeping us healthy.Variety also helps to prevent monotony and seeks to ensure continued consumption. The right choice of vegetables also encourages consumption as younger vegetables are less fibrous and are sweeter. Fruits should be properly stored from excess light and other elements which will prevent rapid deterioration that will not only destroy nutrients but affect palatability. Care should be taken with fruits in ensuring that they are mature and ripened to characteristic levels to improve nutrient quality and palatability. An additional difficulty which many people face, is that they will purchase the fruits and vegetables of excellent quality but a lot of them often become compost for their gardens as they cannot seem to successfully consume the volume recommended. One guide to ensuring consumption is to purchase less staples, such as rice, flour and so on. Vegetables are bulky and high in water and some such as pumpkin, callaloo and carrots have a significant amount of carbohydrate and therefore can provide some of the satiety and carbohydrate necessary without causing deprivation. Add fruits to cereals Fruits can be added to salads and breakfast cereals; they can become a part of smoothies along with vegetables and before you know it you are having more than five servings. Dried fruits can be had as snacks instead of other options which may not offer health benefits. Remember a quarter cup dried fruits is equivalent to a half cup fresh fruits. One serving of fruit is a medium one or the equivalent of a half cup pulp or juice. One serving of vegetable is half cup juice, cooked vegetables or one cup leafy vegetables. So you see, you can have your five servings in a breeze and the benefits are what we all strive for - improved health and longevity. So, we have some added weapons to put in our arsenal against ill health this year - no smoking, exercise at least 30 minutes daily, moderate alcohol consumption and at least five servings of fruits and vegetables daily.
Abundant in rich marine life, fresh vegetables and livestock, food in the Emerald-Isle incorporates homegrown produce into every morsel. Visitor's can quench their thirst by sampling one of the juices made from the islands exotic fruits such as soursop, West Indian cherries, cashews, tamarind and sorrel. For those wanting something a little more familiar, papaya, mango or guava juice will do the trick. For the seafood lover, taste the variety of fresh seafood cakes and fish lobster burgers or lobster cakes in a bed of greens and served with tomato tartar is among the favorite of ocean dishes, while grilled fish and salt fish (cod fish) is a great and tasty option for vegetarians. For a power punch of flavor, Montserrat jerk shrimp makes taste buds sizzle with fiery seasonings and is sure to satisfy the choosiest of palettes. Mountain chicken and goat water is an option for visitors that are willing to try anything once and "go local". A Montserratian delicacy made of frog legs, mountain chicken actually is not chicken at all, but this plate is adored by natives. The national dish, of Irish origin, is goat water. A thick flavorful stew made of kid or mutton and spiced with cloves and rum that is eaten with a crusty bread roll is a delightful treat to satisfy the most ravenous appetite. This British overseas territory boasts the spectacular Soufrière Hills Volcano, a modern day Pompeii in the form of its buried former capital city Plymouth, alongside lush, green mountains, world-class nature trails, secluded dark sand beaches, untouched reefs and a quiet friendly charm reminiscent of the way the Caribbean used to be. For more information on Montserrat and its breathtaking scenery and unspoiled, unpolluted coral and volcanic vistas, visit www.visitmontserrat.com.
The community based tourism festival will be ALL about food and the island's fishing industry. Held at Island Harbour, Anguilla's primary fishing village, the weekend will celebrate the sea with its fresh bounty the star cuisine of the day and activities from deep-sea fishing to boat racing. The island's local chefs, whose specialties are served in food stalls that dot the island, will come together with the fisherman to provide a wide range of culinary offerings. In addition to the 20+ food stalls, some of the island's celebrated restaurants (Hibernia, Cote Mer, KoKo's, among others located in the area) will join in the food fest with stalls as well. The freshest fish and seafood - lobster, crayfish, conch, tuna, snapper - will be prepared every which way, with tastes ranging from hot and spicy to simply grilled, along with such island specialties as dumplings, fungi (corn meal prepared and served like polenta), fry cakes, rice and peas and other local delights. Festivities begin early Saturday morning with the Deep Sea Fishing Tournament starting at 7:00am, followed by Sunfish Exhibitors and Boat Races. Admission is free. The food stalls will open at 10:00 am with culinary competitions set to take place throughout the afternoon, open to restaurants and non-restaurateurs. Categories will include best seafood soup or salad, best traditional seafood dish, best roasted or grilled seafood and much more. Community activities will include awards for "Heaviest Catch of the Day;" tips on fishing, swimming races and traditional games - all to the beat of island music. For additional information, or to learn more about Anguilla, call the Anguilla Tourist Board at 1-877-4 ANGUILLA or visit www.anguilla-vacation.com.
Entitled "The Power of the Past to Shape the Future," the Cultural Awareness Salute provides a glimpse of the future with a four course meal and wine pairing prepared by students from Johnson & Wales University, South Bronx Job Corps Academy, Monroe College, Hudson County Community College, Foodservice Training Academy, Hospitality Management High School's Culinary Arts Program, Culinary Academy of NY and LI, Culinary Training Institute, Newark Vocational High School, the Academy of Vocational Careers, Kingsborough Community College, the University of North Texas, and the Culinary Institute of America. "This is the one time of year when students come together in the same kitchen and cook in a non-competitive environment," said Alex Askew, President of BCA. "Guests will be amazed by their culinary execution." At the same event, the BCA will recognize people of color who have made great contributions to the hospitality industry. This year's honorees are William "Tony" Rogers, Senior VP of the Greater Harlem Chamber of Commerce and Founder/CEO of Urbanology Systems LLC, recipient of the Lifetime Ambassador Award; Chef and restaurateur Peng S. Looi, recipient of the Jefferson Evans Award; Angela M. Gonzalez-Rowe, President of Hispanic Hotel Owners Association, who will receive the Heritage Award; and Navajo author and Chef Walter Whitewater, the first Native American honoree, who will be presented with The James Lewis Award. Tickets are $200.00 per person VIP $500.00 for more information call: 646-548-2949 or 646-548-1886 or online at www.ticketannex.com.
Entitled "The Power of the Past to Shape the Future," the Cultural Awareness Salute provides a glimpse of the future with a multi-course meal and wine pairing prepared by students from Johnson & Wales University, South Bronx Academy, Monroe College, Culinary Institute of America, Hudson County Community College, Kingsborough Community College, Foodservice Training Academy, High School Hospitality Management, Newark Public Schools, Culinary Academy of NYC, Culinary Academy of LI, Culinary Training Institute, and University of North Texas. "This is the one time of year when students come together in the same kitchen and cook in a non-competitive environment," said Alex Askew, President of BCA. "Guests will be amazed by their culinary execution." Every year, the BCA recognizes people of color who have made great contributions to the hospitality industry. This year's honorees are William "Tony" Rodgers, Senior VP of the Greater Harlem Chamber of Commerce and Founder/CEO Urbanology Systems LLC, (Lifetime Ambassador Award); Chef and restaurateur Peng S. Looi, (Jefferson Evans Award); Angela M. Gonzalez-Rowe, President of Hispanic Hotel Owners Association, (Heritage Award); and author and Chef Walter Whitewater, the first Native American honoree, who will be presented with The James Lewis Award. Tickets for the BCA's 15th Cultural Awareness Salute are $200.00 per person and available by calling 646-548-2949 or 646-548-1886.
"It really works," Frank Tull, nutritionist at the Romano Foundation, said. But he insists that the GI is no diet. "It's a list that guides you on how food affects your blood glucose level." He added that the GI ranks carbohydrates on a scale from 0-100, according to the rate at which they raise blood sugar levels after eating. Foods with a high GI (70+), for example, are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods (55 or less), because of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, which means you feel full longer. Whole grains, lentils, oats and pulses are allowed by the GI diet, while white starchy carbs such as white bread, chips and donuts are listed as foods to be avoided. The GI diet was popularised by Canada-based Briton Rick Gallop, a former president of the Heart and Stroke Foundation in Ontario. After suffering a back injury in the 1980s, Gallop put on 28 lbs in six months. He surmised that the reason most people drop out of diets is that they are hungry and bored. He was bent on finding a weight-loss programme that people would not want to give up. His investigations led him to the work of David Jenkins, a nutritionist at the University of Toronto. While researching diets for diabetics, Jenkins found that when on a diet to keep blood-sugar levels under control, many of his patients lost weight. On non-diabetics Jenkins found that it also worked. Tull, who operates at the Romano Foundation in Woodbrook, has seen the same results with his clients. He's been using the GI since the foundation opened two years ago. "A lot of diets have come out-South Beach, Atkins-but based on the research I have done as an organisation that helps overweight people, this is by far the best way to lose weight," Tull said. At the Diabetic Association, Newtown, the GI is used in planning meals for diabetics. Doreen St Hill, nutritionist at the association, maintained, like Tull, that the GI is not a diet, but said because foods that have high GI are used, weight loss in diabetics was evident. "We really use (the GI) to control the blood sugar levels of diabetics," she said. "It is just like using a calorie counter." An example of a GI breakfast includes porridge with skimmed milk and toast made from stoneground wheat bread. A mid-morning snack would include oatcakes with almonds, an apple or pear. Lunch may include grilled salmon or chicken with potatoes and asparagus. Dinner could consist of lean lamb and kidney beans served with basmati rice. People who have tried the GI diet give it glowing reports. "I can't believe that after two pregnancies and at the age of 32 I weigh what I did in high school!" one user told gidiet.com. "It has changed my understanding and relationship with food. Some additional positive side effects: no more headaches, no more hunger pains, no more periodic mood swings and "blues," no more heartburn, and greatly diminished symptoms of PMS and menstrual discomfort." Another user said she tried several diet plans throughout the last 30 years, including Weight Watchers, counting calories, counting fat grams, low carbohydrate diet, starving herself, the soup diet, and even Richard Simmons' weight loss programme, to no avail. "None of these worked for any length of time, and all the weight I lost with these came back threefold. "I have lost a total of 63 pounds, and have dropped from a size 28 (which was a very tight 28) to a size 18!" The new buzz in the healthy eating world is GI or glycaemic index to you and me. The golden rules of the GI diet Don't go hungry: your digestive system must be kept active. Don't allow more than three hours between meals and snacks. Each meal should consist of half greens, a quarter protein and a quarter carbohydrates. Getting started: Start by going shopping. The table below has a guide to green, yellow and red foods; it's best to keep foods from the red list out of the fridge. "If you're shopping for your family, you needn't have a separate list," explains Rick Gallop. "Make sure they get more from the yellow list. Ultimately, this is a healthy eating programme that's great for children and the elderly. It's the portion sizes that are making you lose weight." Red (avoid these): Bakery: bagels; baguette; croissants; white bread Fish: breaded fish or seafood Meat: sausages; beef on the bone; streaky bacon; spare ribs; duck Pasta: pasta filled with meat or cheese; pasta sauces with added sugar; cream sauces Grains: instant rice Fruit and vegetables: broad beans; parsnips; mashed or baked potatoes; melons, including watermelon; tinned peas Dairy: cream; full-fat milk; goats' milk; rice milk; most cheese; full-fat yogurt; sour cream Drinks: all sweetened drinks; coffee; alcohol; sports drinks; tonic water; watermelon juice Yellow (very limited quantities): Bakery: wholemeal pitta bread; rye bread; sourdough; thin wholemeal pizza crust; wholegrain breads Fish: salt cod; seafood salads Meat: sirloin beef; fresh ham; pork shank; roast or casseroled chicken or turkey; turkey bacon; lamb loin chops Pasta: rice noodles; basil pesto Fruit and vegetables: artichokes; corn; beetroot; pumpkin; squash; sweet potatoes; apricots; bananas; mango; pineapple Drinks: most unsweetened juice; non-alcoholic beer; vegetable juices; diet soft drinks with caffeine Dairy: one-per cent fat milk; low-fat cream cheese; low-fat cheese; low-fat mozzarella; soya cheese Also: most tinned vegetables; sesame oil; vegetable oil; sunflower oil Green (eat freely): Bakery: 100 per cent wholemeal bread; wholegrain, high-fibre breads Fish: all fresh fish; fish tinned in water; smoked fish; oysters; lobster; fresh crab. Meat: lean minced beef; back bacon; lean deli ham; tenderloin; chicken, game or turkey breast without skin; veal; venison Pasta: all unadorned pasta-wholemeal is even better Grains: barley; basmati rice; brown rice; buckwheat; bulgur wheat. Fruit and vegetables: all fresh green vegetables; tomatoes; peppers; fresh peas; carrots; cauliflower; mushrooms; new potatoes; most fresh fruit Dairy: skimmed milk; cottage cheese; non-fat yogurt Drinks: water; decaffeinated coffee; diet soft drinks (without caffeine); light instant chocolate; weak tea Also: tinned tomatoes; tomato puree; dried beans; low-fat baked beans; tinned chick peas (channa); tinned butter beans; vinegar; olive oil; low-fat low sugar dressings; olives.
But as the Fairtrade phenomenon gathers pace and our supermarkets commit themselves to selling fairly traded food, concern about conventional bananas is growing. Meanwhile, a trade war is brewing that could change the banana map for ever, narrowing consumer choice. Why are bananas so popular? Like papaya and broccoli, bananas are a superfood. They have high levels of fibre (good for the gut), vitamin C (to protect against disease) and potassium which, apart from reducing the risk of heart disease, is an excellent hangover cure. We love them for their convenience and their naturally built-in hygienic wrapping. They've long been part of our culture; tied in with our loyalty to the once colonised countries that supply us with bananas. The same countries were once chiefly sugar cane growers, but that market began to collapse in the 1930s and 40s when the northern European farmers started growing sugar beet (lured by tempting subsidies). In other words, we seriously damaged the sugar business in the Caribbean, causing social unrest. To compensate, we set up Geest, a company whose name became synonymous with exporting bananas.  Straight or curvy? Banana shape comes down to farming method; small curvy bananas tend to be Caribbean where less expensive fertilisers are used and the fruit is picked early. A London market importer likens the Caribbean banana to a small hungry hand. Almost every other banana on sale, indeed 98 per cent of world export, is the Cavendish variety. Cavendish is high-yielding and travels well, lasting up to four weeks after picking. But growing one type of banana creates a monoculture, reducing biodiversity and attracting disease even to the reasonably disease-resistant Cavendish. Why is there a banana trade war? A few years ago, US corporations with huge banana business interests in South America said that under WTO (World Trade Organisation) law, the Europeans should cease to offer favourable trade conditions to Caribbean exporters. The EU took action by ruling that a single tariff, or tax, should be paid by all countries. The Caribbean growers say that due to poorer growing conditions, banana production is more costly and with a single tariff they cannot compete. The EU is accused of making rules without evaluating the outcome. No study has been done to check how even the playing field will become and the Caribbean countries say the future of banana growing is under threat. Eighty per cent of the banana market is controlled by multinational corporations, which include Dole, Del Monte, Bonito and Chiquita. Are bananas sprayed? Bananas rank top of the "most sprayed" list, especially those on large-scale plantations. Some of these pesticides and fungicides are hazardous to growers. Workers in Honduras have just persuaded Chiquita to stop using Chlorpyriphos after a study showed it caused skin allergies, appetite loss and fertility problems. There are compensation cases pending in Nicaragua over similar claims of horrific damage to workers' health. Are they artificially ripened? All bananas need a trigger for ripening and most use Ethylene, an alcohol which is permitted even under Soil Association rules. To ripen other fruit (including avocados) put them in a paper bag with a banana and let the ethylene residues get to work. The Soil Association argues that it must permit Ethylene treatment, or we can forget the availability of organic bananas. Are bananas eco-friendly? All bananas travel several thousand miles, but they travel by boat, not plane. Leaving the banana out of the fruit bowl would have a devastating sociological impact on producing countries, so it is a worthwhile exception to make, even for those aiming to keep food miles to a minimum. Soil Association-certified bananas hail from the Windward Islands, Costa Rica and Ecuador. Which ones should I buy? Organic Fairtrade bananas are grown with fewer chemicals and you can be certain their producers received a good price that will dramatically improve their quality of life. Sales of Fairtrade bananas are growing at an astonishing rate of 43 per cent, increasing from sales of 18 million kilos in 2003 to 25 million kilos in 2004. Some countries need more help than others. The Windward Islands are the most needy and fairly traded bananas from these islands are the ones to buy. Look for the 'Windwards' label. The amazing growth of Fairtrade shows up the conventional banana business in an increasingly poor light. Who sells fairtrade bananas? All the big four supermarkets sell Fairtrade bananas (look for the Fairtrade logo). Morrisons sells Organic Fairtrade, as does the smaller chain, Budgens. Prices tend to be about £1.24 for a kilogram; £1.12 from Tesco. Fairtrade bananas from the Windward Islands are available from Morrisons, Asda, Sainsbury's, Tesco, Waitrose and Marks & Spencer. Asda and Tesco are notable in that they follow the progress of growers who supply Fairtrade bananas. Our recent survey of prices revealed the price of conventional bananas in the big four to be a standard 74p per kilogram.inside. |