Review - Food & Drink Industry Party 2009
The highly anticipated party of the season – the Food & Drink 2009 Industry Party was held in the newest boutique hotel and spa to open in Antigua - Sugar Ridge Hotel. Officially 750 invited and paying guests – the crowd felt like more like a thousand – rubbed shoulders with politicians, business people, restaurateurs, media types, fashionistas, musicians, models, tourists, future culinary stars and international artists.
On arrival one was greeted by a long line of cars – a good sign and the arrival of the shuttle gave a hint that something special was happening. The reception area was a buzz with people – nobody seemed too concerned about the activities on stage, as they mingled and drank specially concocted cocktails – admit that my favourite was the ‘Cointreaupolitan’ by Best Cellars – it was probably the fact that the drink was served in a mini pink cocktail shaker that tipped it over the edge.
The evening’s events centred around, the bars – the Canapés – the Caribbean BBQ Cook-off spnsored by the US Meat Export Federation – plus a Fashion Show – Body Art Performance and a demonstration by the very entertaining Rhyming Chef from Toronto, Canada, but of Barbudan heritage. All of this being shown on a pair of giant screens. The sheer number of persons and the lighting made it easier to watch the screens unless you were standing near the pool area, which allowed you to get up close and personal with the models. The models preened and smiled whilst wearing the most staggering heels.
Virgin Atlantic’s Club House Booth offered massages and manicures as well as samples of Cowshed’s Daily Moisturiser and Natural Lip Balm, plus a lucky guest won premiere economy tickets to London.
The sponsors really made sure that the patrons had enough samples of their wares. One of the major sponsors on the night were A.S. Bryden & Sons (Antigua) Ltd. who represented the likes of Carib Beer, Baileys Irish Cream, Smirnoff Vodka, Johnny Walker Whiskey, Ceres natural fruit juices, Nescafe coffee, Lipton teas, San Benedetto Water and Cavendish frozen produce. The ingredients for the event canapés were provided by Island Provision Ltd. Quin Farara’s rum bar featured some of the best Caribbean rum labels including Appleton, Bacardi, English Harbour & Angostura. Their bistro style wine bar was almost drank dry by the guests.
There were prizes - auctions and a V.I.P. guest goody bag loaded with gifts from cup holders to magazines, jewellery and towels just a name a few. Guests claimed a slice cake from Caribbean Alliance Insurance’s mammoth carnival cake which was made by the staff of Blue Waters Hotel.
It was also an opportunity to network and try out new dishes courtesy of the chefs, in their formula one style jackets supplied by Chefs World, from some of the finest hotels and restaurants across the twin island state, assisted by students from the Antigua & Barbuda Hospitality Institute. One tiny problem though, no cutlery! Not too hard to negotiate unless you tried to eat the salsa or the sensational pickled vegetables – a blend of local vegetable – thinly sliced – delicious on their own.
Some of the action got lost during some pretty heavy downpours; however, the rain did not deter the partygoers. In fact a few had their own ‘Flash Dance’ moment and boogied in the downpour. Sister Sledge’s appearance was almost ruined by the some technical dificulties with the sound – yet, being the professionals that they are – they allowed for some quick fixing and got on with the business of entertaining. Their singing and dancing got the audience moving and the DJ took over – playing tunes from back in the day.
It is obvious that the Food & Drink Industry Party has grown beyond even the organiser’s expectations – not only in number of attendees but also expectations – its’ going to take some serious organising, perhaps with a dedicated event team to give the public what they want – a fabulous evening with great food and drink – just like the publication.
Review written by; Brenda Lee Browne
Article dated: 22/01/2010 20:19:40
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Food & Drink Party 2009 - ''Rename that Cocktail''
Annual Food & Drink Industry Party
''RENAME THAT COCKTAIL'' COMPETITION
WHAT YOU HAVE TO DO:
There are 3 cocktails that need a new name for the industry party. Email the Food & Drink Team with your suggested new name and where the inspiration for that name comes from.
The best new name for each cocktail will win a pair of VIP Invitations to the Food & Drink Industry Party.
Cocktails names will be judged on the creativity of the name and inspiration for that name.
THE COCKTAILS
Best Cellar Wines & Spirits
Original Name: Side Car
Created in 1923 by Franck Meier, the first chief bartender of the famous bar Hemingway at the Ritz Paris.
Ingredients
30ml (1oz) Cointreau
15ml (0.5oz) lemon juice
60ml (2oz) Remy Martin VSOP cognac
Shake with ice and strain into a chilled martini glass.
Strain into a sugar rimmed Martini glass
Brydens- A.S. Bryden & Sons (ANU) Ltd.
Original Name: Baileys Irish Mocha Martini
Ingredients
60ml (2oz) Baileys Original
30ml (1oz) Johnny Walker Red
30ml (1oz) shot of ice cold Nescafe Mocha
1 pinch freshly grated nutmeg
Fill shaker with ice. Pour Baileys into shaker. Add whiskey then coffee shake vigorously and strain into a martini glass. Garnish with a pinch of nutmeg.
Quin Farara & Company Ltd.
Original Name: Kingston Sky
Inspired by the setting sun from a Caribbean beach. Originally designed by Michael Jones the Ivy Bar, Sydney, Australia.
Ingredients
4 Large chunks of fresh watermelon
3 Lime wedges
5 Mint Leaves
15ml (0.5oz) Lime juice
(0.5oz) Cinnamon syrup
(2oz) Appleton Estate V/X Rum
(2oz) Ginger Beer
Add all fruit to shaker and muddle. Add juices, syrup, rum and ice. Shake and strain into a highball glass over cracked ice. Top with ginger beer and crushed ice.
TERMS & CONDITIONS OF ENTRY:
All entrants must agree to the below terms and conditions and entries should be sent to info@foodanddrink-caribbean.com
Entrants must be over 21 years old.
You must be able to attend the party on the 5th December.
You must provide a valid email address and telephone number with your name suggestion.
You must be able to prove you are over 21.
You may enter as many times as you like.
Entrants can only win one cocktail name.
There will be 3 winning entrants (one for each cocktail)
Each winning entrant will win a pair of VIP Tickets. (So 6 tickets)
Cocktail names need to be 5 words or shorter.
All prizes are non interchangeable and there is no cash alternative.
The judges’ decision is final.
Deadline for competition entries: Monday 23rd November
Winner announced on Antigua Nice Newsletter: Thursday 26th November
Winners will be notified via email.
Send your entries via email to info@foodanddrink-caribbean.com
Article dated: 12/11/2009 21:39:54
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The party is back! - 2nd Annual Food & Drink Industry Party. 5th December 2009
The party is back!
Food & Drink Caribbean Launches
The 2nd Annual Food & Drink Industry Party in Antigua -5th December 2009, Sugar Ridge Hotel
This will be an exclusive event highlighting the best food and drink on the island. The event will be a fun, entertaining and a mouth-watering occasion, bringing together under one roof a Who's Who in the food & drink industry - creating a premier opportunity to meet and mingle, wine and dine, dance and wind down.
The entire event will be culinary-themed and feature extraordinary cooking skills. Under the direction of some of the islands top chefs, hands-on experience and mentoring will be provided to up and coming stars, with the focus on promoting 'Fresh Talent'. They will prepare and present an exciting range of signature dishes and canapés for guests to sample during the party. There will be a Caribbean Style BBQ competition sponsored by the US Meat Export Federation. The eight BBQ teams are from the best hotels, restaurants and talent we could find on the Island. Patrons will be invited to taste their culinary skills.
An important thrust of the event will be to support and provide exposure for Team A&B (the National Culinary Team) and talents training within the industry. The winner of the BBQ Competition will qualify for entry in the big Caribbean BBQ Cookoff in San Juan!!!
During the event, there will be a series of short food and drink demonstrations from ‘The Ryhming Chef’ and the president of the Caribbean BBQ Association. We will also enjoy light-hearted party games, wine and cocktail tasting and promotional booths. Guests will also be musically and visually dazzled throughout the evening.
Sugar Ridge Hotel, near Jolly Harbour, Antigua, is providing the ''Sweetest Location'' we could dream of for the 2009 Antigua & Barbuda Food & Drink Industry Party. On the night guests will enjoy the chic surroundings afforded by The Sugar Club, which overlooks the resorts two pools. Sugar Ridge Hotel will also offer very attractive hotel rates to event guests.
This event is by invitation for select members of the Food & Drink Industry. There are public TICKETS AVAILABLE FOR SALE. Tickets are all inclusive of all Food & Drink & Entertainment. VIP Tickets include Champagne, behind stage access, and special attention.
All tickets sold will contribute to our charitable support of Team A&B (the National Culinary Team).
TICKETS AVAILABLE NOW FROM AVONELLE POLE at Polevault Communications
polevaultcommunications@candw.ag
(268) 561 3830 or (268) 728 8565
or Gulliver Johnson
info@foodanddrink-caribbean.com
(268) 725 4663
or Visit Chef’s World, Friars Hill Road.
ARE YOU INVITED ON THE NIGHT?
<-Download Press release in PDF
Article dated: 11/08/2009 20:49:04
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SUPPORT Local Agriculture - Farmer Alvin Christian
Alvin Christian owns a large multi facet farm, which has developed into a Agritourism project. The farm consists of 17 acres dedicated to fruit and sheep, and a further 20 acres for the cultivation of coconuts, many local fruits and vegetables such as tomatoes, butternut, squash and cucumbers etc. To provide irrigation for his farm and other local farmers Alvin built a dam from an existing stream-way. It has a capacity of over 50 million gallons and has created a more diverse landscape encouraging new and additional wildlife to the area.
Alvin says, “There is a perception that agriculture is too much hard work”. But he states “Agriculture is a good business, it simply needs the business formula to be understood, and the economies of scale in order for a farm to break even and move into profit”. Unfortunately, agriculture in Antigua has been lacking the right type of management systems to really capitalise on the benefits of farming. This may partly be because when the plantation system died out, the powers that be moved towards industry and tourism, where they thought there was more money.
Alvin feels it is important that the general public is able to visit his farm, this is Agritourism, and he intends to create an interpretation centre. He wishes to share his knowledge with the Antiguan public, in particular with school children, expatriates and tourists, covering issues such as plant and produce identification, traditional and contemporary farming methods, the history of the estate and general farming in the country. The tour he proposes would take place in part from the comfort of a Donkey Cart. What a novel idea! Alvin is a man to be taken seriously; after all he has farming in his blood. His father was a farmer and so he learnt on the job.
Everyone should want to know where their food is coming from, and a lot more people should grow their own. Farming is a form of economic and national security; it can be very rewarding and is definitely good for the mind, body and taste buds!
In recent times the government has started to recognise the importance of local agriculture and we would like to encourage the Ministries of Agriculture and Tourism to support farming and Agritourism as an integral part of the nation’s development.
Agritourism Developer & Farmer Alvin Christian
Photography & Text by Gulliver Johnson
Article dated: 13/04/2009 19:56:13
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Did you know? Antigua Black Pineapple
Did you know? Antigua Black Pineapple
….that the pineapple is the only edible member of the Bromeliad family, indigenous to Brazil and other tropical countries in South America, and later in the West Indies.
….that the pineapple was brought to Europe by Christopher Columbus, who discovered it on his second voyage to the New World in 1493.
….that pineapples were cultivated in Antigua by the Carib Indians, and their fibers used for cloth.
….that most pineapples grown today are one of three varieties: the Cayenne, Queen and Spanish varieties.
….that Antigua’s small, intensely sweet indigenous pineapple, the Antigua Black, is of the Queen variety.
….that pineapples are propagated by slips (new plants that start at the base of the fruit), suckers (plants that grow from the base
of the plant itself ), or crown (plants that form at the top of the fruit).
….that production of the Antigua Black is limited by the low availability of propagation material.
….that the cycle from planting to harvesting the fruit takes approximately 18 months.
….that pineapples have no regular fruiting season, and harvest can be planned from the time of planting.
….that the pineapple has become a symbol of hospitality and general well-being.
….that the Antigua Black pineapple is the official fruit of Antigua & Barbuda, welcoming visitors to these islands with the promise of
friendly hospitalit
written by Madeleine McComas, Chairperson, Magic Mango Menu Committee
Original Watercolour Illustration by Gilly Gobinet, recipe taken from her Cool Caribbean Cookery Book
Article dated: 13/04/2009 19:49:57
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SUPPORT Local Agriculture - Farmer Iton Henry
Farmer Iton Henry, Photography & Text by Gulliver Johnson
Like many residents in Antigua, I have in recent times been concerned by food security and the rising cost of living. For the past year I have been intrigued by the developments on a 1-acre plot of agriculture land that is adjacent to Billy’s Supermarket on Friars Hill Road. Curiosity got the better of me and I sought out the owner Iton Henry. He is a jeweller by trade, but farming is his passion, and he cultivates this land where he grows and sells lettuces. He seemed to be doing pretty well, so I stopped off to ask him what his plans were and sample some of his harvest. Iton said he “wanted to continue to supply both the public, supermarkets and hotel outlets with quality lettuce and other fresh produce”. Currently Iton grows eight varieties of lettuce namely:
1. Noga Romaine,
2. Lithal,
3. Tropical Emperor,
4. Linoir
5. Esmerelda,
6. Red Eye,
7. Summertime,
8. Iceberg Ithica.
He also grows spinach, yellow squash and peppers. While his farm is not totally organic, the fresh produce only takes hours to reach your plate and Iton prefers to use Neem and garlic as barriers to protect his crops against insects. Irrigation is an important part of Iton’s enterprise, but surprisingly, careful cultivating of the 1-acre plot takes less than 3,000 gallons of water per month in the rainy season. Currently Iton supplies the following retail and tourism venues amongst others; Epicurean, Bargain Centre, Sandals, Jolly Beach Resort, Hermitage Bay Resort, Pineapple and Curtain Bluff. The freshness of the produce is self - evident and the clientele is growing. It’s well worth stopping off, your taste buds will thank you.
Article dated: 13/04/2009 19:31:23
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CURTAIN BLUFF- Culinary Week
On 27th May 2008, Curtain Bluff Resort opened the curtains on its first annual ‘Culinary Week’. The event which promised to be exciting and ground-breaking included students and top chefs from around the island, and much more
A range of rousing activities took place over the course of the week including a tour of the famous and extensive Curtain Bluff wine cellar, cooking demonstrations, wine & food pairing, lunch and dinner events. Perhaps the most excitement was generated by Curtain Bluff’s luminary Master Chef and Restaurateur Andre Soltner and Yann Beyer, 14th generation winemaker of the winery, Leon Beyer. Both guests were from Alsace, France. They participated in several activities during the week and were guests of honour at the Resort.
Alsace, France is famous not only for fine food, but also for its excellent production of quality French wine. Alsace is ranked tenth out of the eleven French winemaking regions in terms of vineyard area. The area is about 60 miles long and at the most 2.5 miles wide. It is nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west.
Although petite, the area is known for distinctive wines and wine bottles which are tall and thin with labels that feature the grape variety; not the usual practice in France. 95% of the wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris and Riesling. Secondary white grape varieties include Pinot Blanc, Sylvaner and Muscat. The major red grape variety is Pinot Noir. The Beyer style is dry and frequently elegant. Along with a range of generic wines, there is also a good range of Reserve bottling. The Comtes d’Eguisheim wines are the domain’s top dry wines and are regarded as some of the finest in Alsace. There are also the Vendage Tardive and Selection de Grains Nobles cuvees.
The Beyer Family has been making wine since the 16th century but the company, Maison de Vin d’Alsace, was not truly established until 1867. Currently at the helm is Marc Beyer with Yann Beyer.
Curtain Bluff’s Head Chef Christophe Blatz is the man behind the creation of Culinary Week. On the opening day, 11 food and beverage students from the Antigua and Barbuda Hospitality Training Institute (A&BHTI) were treated to cookery demonstrations of the highest standard with wine selections by Master Chef Andre Soltner and winemaker Yann Leon-Beyer.
On May 29th, Yann Beyer hosted an evening of Alsacian Wines & Indian fusion at the elegant Saffron Restaurant in Jolly Harbour. Leon Beyer wines accompanied every course of the dinner which started with Mussel Soup simmered in a lightly spiced tomato based broth and was rounded off perfectly with Pineapple Fritter and Coconut Ice Cream. The wines on offer were Cremant d’Alsace Brut, Muscat 2001, Riesling 2006, Pinot Noir 2003 and Quintessence ‘Selection of Grains Nobles’ Tokay Pinot Gris 1998. It proved a memorable evening.
The morning of May 30th, Chef Andre Soltner exited the Resort and headed out to sea to catch the King Mackerel which he planned on preparing that day for the Chefs Informal Luncheon which he organized together with, Yann Beyer, Island Provision and Best Cellars.
Renowned in Europe and the USA, Chef Soltner has spent the last 46 years mastering his craft and was the former owner of the landmark French restaurant Lutèce in New York City. He was one of the first chefs in America to emphasize the freshest possible ingredients and he possesses a wealth of knowledge. He was more than happy to share his experiences with the local chefs present during the week. The fishing expedition proved successful and Chef Soltner was ready to create. Lunch at Curtain Bluff is always special. Lunch under the patronage of Chef Soltner with a dozen of Antigua’s top chefs proved exceptional. It began with a Fresh Fish Platter which included Wahoo and the King Mackerel marinated with dill, orange, sea salt and sugar. Next was a Tuna Bonito Tartare seasoned with oil, lemongrass, shallot, chive, fish sauce, Soya sauce and cilantro; served with an Antiguan Baby Lettuce Herb Salad topped with daikon radish and carrots – this reduced the company to a temporary silence. The main meal comprised Braised Veal Breast with a herb, fois gras and pork belly stuffing. This was served with a veal jus, cream mash potatoes and battens of salsify and carrots. Both courses were accompanied by Leon Beyer wines including La Cuvee 2005 and Pinot Noir 2005. Dessert was Lime, Mango and Wild Berry Sorbet Trio with a cream meringue topping and was accompanied by a Leon Beyer Dessert Wine. Curtain Bluff’s Culinary Week was a success thanks to the organizers Christophe Blatz, Head Chef at the Resort, Amber Roos and Pascale Sold of Best Cellars, Terry Brown of the Island Provision Group of Companies, Chef Andre Soltner and Yann Beyer. The first year’s event has set the pace for greater things next year and beyond.
Contact Curtain Bluff Resort for details of the 2009 Culinary Week and further details on the
resort. www.curtainbluff.com
Article dated: 13/04/2009 19:08:40
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2008 Food & Drink Guide Industry Party
Post Party Press Release
The 2008 Food & Drink Guide Industry Party
15th May 2008
The Food & Drink Guide Team would like to extend a heartfelt thank you to all those who participated in the birth of The Annual Food & Drink Guide Industry Party.
This was the first time in Antigua & Barbuda that the island’s Food & Drink industry players and their foodie supporters have come together under one roof to unashamedly engage in their subject matter ‘Good Food & Drink’. Attendance at the party was twice the anticipated number (with over 500 guests), but the entire event team including the sponsors ‘stepped up to the plate’ as required and delivered amazing service all evening long. The event was attended by the Who’s Who of the food and drink industry. It created a premier opportunity to meet, greet, wine and dine in one of Antigua’s most exclusive venues.
The premier venues were The Cove & The Cove Terrace waterfront restaurants at Blue Waters. They offered a completely new dinning experience.
The event itself was a fun, entertaining and mouth-watering occasion. Didier Jag from The Gallery Restaurant was the evening’s host extraordinaire. Zorran Magic and Kens Fun Casino provided entertainment on the night. Colin Warman of Observer Radio was the auctioneer; Jenny Hadeed of Exotic Antigua and her beautiful staff assisted him. Together they raised over $12,000 ECD for charity. Best Cellars, Quin Farara & Trans Caribbean Marketing supplied fine wines, champagne, cocktails and liquors.
The main auction and silent auction raised money for a bursary to be awarded to deserving students from the Antigua & Barbuda Hospitality Training Institute. Thanks to all participants, you will be contributing to the progress of some of Antigua & Barbuda's most promising culinary talents!!
An important thrust of the event was to support and provide exposure for some of our best up-and-coming talents training within the hospitality industry. Under the direction of 16 of the islands top chefs, hands-on experience and mentoring was provided to the island’s culinary students/trainees. The students, alongside their assigned chefs, prepared and presented an exciting range of signature dishes and canapés. The dedicated students rose to the occasion and exceeded all expectations.
The event was an unforgettable way to spend Mothers Day and guests left with exclusive promotional goodie bags.
The Food & Drink Guide magazine is now in its 4th year and has distributed over 250,000 copies both on Island and internationally. Sharing our culture, through taste and diversity, we have sold our food and drink, restaurants and hotels, and our Island as the number one destination throughout the Caribbean. If the Beach is just the beginning' - 'Food and Drink will see you through to the end'.
Food & Drink Guide Industry Party Chefs
Executive Chef Graham Singer (The Cove), Chef Charlton Thomas (Home Restaurant), Chef Patrick Gauducheau (Le Bistro French Restaurant), Chef de Partie Nadia Robinson (Curtain Bluff Resort), Head Chef Verman Banhan (Hermitage Bay Resort), Executive Chef Barnaby Jones (Hodges Bay Club), Executive Chef Leroy Hodge (Bay House Restaurant), Executive Chef Jean Francois Bellanger (Coconut Grove Restaurant), Chef Selwyn James, Chef Darryn Pitman (Gourmet Network & Kesari Restaurant), Chef Colleen Simpson (Antigua & Barbuda Hospitality Training Institute), Chef Alric Edward Shaw (The Catamaran Hotel), Executive Chef Alex Grimley & Young Chef of the Year 2007 LaToya Rigby (Carlisle Bay Resort), Chef Omar Tagliaventi & Giuseppe Ortone (Ristorante La Bussola).
Students & Trainees
Thalia Tanner, Khameel Jarvis, Keisha James, Rochelle Emard, Lorna Henry-Georges, Camarlie Jeremiah, Zinzi Mpande, Christopher Terry, Gino Bailey, Mitchaud Mason, Latoya Williams-Pelle (Antigua & Barbuda Hospitality Training Institute)
Trainee Lana Williams (Curtain Bluff) Trainee Carolyn Joseph (Hermitage Bay Resort)
All Chefs and Service staff from The Cove Restaurant, Antigua.
Platinum Sponsors
Virgin Atlantic
Best Cellars & Island Provision Food Distribution
Quin Farara
Gold Event Sponsors
International Purchasing Associates
Sugar Ridge Hotel & Residential Development
Columbian Emeralds
Trans Caribbean Marketing & Heineken
Silver Event Sponsors
Caribbean Alliance Insurance
Chef’s World
Polevault Communications
Cayenne Partners
Brydens – Lipton Tea
Additional Sponsors
Bacchaus Wines (Expresso Bar)
Puntumayo World Music
Prizes & Auction Items
Harmony Hall
Jolly Beach Vacation
CusineArt Resort Angullia
Curtain Bluff
Tropical Adventures – Excellence
OnDeck – Race Sailing
Noreen Philips Couturier
Cedar Valley Golf Course
Ulrik Francis – Pro Golfer
Quin Farara
Claudia Ruth E. Francis – Signed Books
Caribbean Alliance Insurance
Alexis Andrews – Signed Books
Lipstick
Island Hopper Furniture
Major Auction Prize Winners
Adam Barrett (JHR Caribbean) - Noreen Phillips Dress
Kate Taylor (JHR Caribbean) - Virgin Atlantic Tickets
Glenworth Prince (Castaways Restaurant) - Jolly Beach Vacation
(1 week accommodation)
Tony Randall (Blue Waters Hotel) - Magnum of Moet Champagne
Avonelle Pole (Polevault Communications) - Hennessey XO
Kay & Peter Anthony (OnDeck Race Sailing) - Curtain Bluff Resort
(1 night all-inclusive stay)
Vennetta Burton (Stanford Group) - Harmony Hall Weekend
Victoria Rolston – Golf Pro Lessons
Major Prize Winners
Kamilah Roberts (Roberts & Co Lawyers) Jolly Beach Vacation
(1 week accommodation)
Ivy Hurst (Freetrade Zone) - Café Bambula Lunch for 2
Guests of Honor
Carl & Rita Thomas, Home Restaurant are going to CuisinArt Resort & Spa, Anguilla
Student & Chefs Gifts
Students & Chefs received prize knife sets and sushi knives courtesy of Heico Thorn from International Purchasing Associates (Florida)
Food & Drink Industry Party Team
Antonio Papa – The Italian Cheese
Avonelle Pole – PR & Media Consultant
Colleen Simpson – Student Chefs Coordinator
Gulliver Johnson – The Big Cheese
Iain Adams – Guest Photographer
Janie Conley – The Mega Cheese
Karine Pecquet Vidal – Food & Beverage Consultant
Jackie, Dave, Alison, Coreen & Laura – Goodie Bag Coordinators
For more Information contact:
Avonelle Pole
PoleVault Communications
P.O. Box 2364, St. John's, Antigua, West Indies
(268) 561-3830 T
(268) 728-8565 M
avonellehpole@candw.ag
polevaultcommunications@candw.ag
or
Info@foodanddrink-caribbean.com or + 1 (268) 725 4663
Article dated: 17/05/2008 09:44:01
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Food and Drink Guide Launches 1st Annual Culinary Event !
St. John’s, Antigua (April 7th 2008).
The Inaugural Antigua & Barbuda Food & Drink Guide Industry Party is scheduled for Sunday 11th May 2008, at the much anticipated opening of the new Cove Terrace Restaurant in Blue Waters. It will be an exclusive event, attracting the best food and drink connoisseurs and enthusiasts from the finest restaurants, bars and wineries in Antigua & Barbuda, as well as surprise celebrity chefs and personalities. The event will be a fun, entertaining and mouth-watering occasion bringing together under one roof a Who’s Who in the food and drink industry, and creating a premier opportunity to meet, greet, wine and dine.
An important goal of the event is to support and provide exposure for some of our best up and coming talent training within the industry. The entire event will be culinary-themed and will feature extraordinary cooking skills. Under the direction of some of 15 of the island’s top chefs from, Hermitage Bay, Home Restaurant, Le Bistro, Carlisle Bay Resort, Curtain Bluff and many more, hands-on experience and mentoring will be provided to students from the Hospitality Training Institute among others. The students will then prepare and present an exciting range of “signature” dishes and canapés for patrons of the event.
During the evening, there will be a series of timely food and drink samplings and demonstrations, wine and cocktail tastings, promotional displays, an auction to provide bursaries for two young chefs. Lots of surprises are in store for guests who will be musically and visually entertained throughout the evening. And no one will walk away empty-handed - the Food & Drink team promises a “to die for” goodie bag!
The event is by invitation only, although there will be a limited number of advance tickets for sale. Watch this space for updates on the party! The venue is exclusive and fabulous and a perfect launch for this event. For more Information, tickets and sponsorship contact:
info@foodanddrink-caribbean.com or call (268) 725-4663 or visit the F&D site at www.foodanddrink-caribbean.com
Article dated: 09/04/2008 12:00:32
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Kirsy Rijo-Charles
Kirsy Rijo-Charles is officially the liaison officer to the Hispanic community of Antigua and Barbuda. Kirsy’s remit is to integrate the Hispanic community in Antigua and Barbuda. In achieving this integration she has set out to the teaching of English, education of immigration laws and providing access to jobs.
Kirsy is also the president of the baseball association and is eager to introduce baseball to the wider section of the community. In introducing baseball to the masses she hopes that all the youths of our nation not just the Hispanic community will benefit from playing sports and states that baseball can open lots of doors for all Antiguans.
Kirsy Rijo-Charles es oficialmente la embajadora de la comunidad hispana en Antigua y Barbuda. Su trabajo es integrar la comunidad hispana en Antigua y Barbuda. Para lograr esta integración ella se ha prosupuesto enseñar inglés, educar a la comunidad sobre las leyes de immigración y tratar de proveer acceso a empleo.
Kirsy también es la presidenta de la asociación de beísbol y su deseo mayor es introducir el beísbol a toda la comunidad antiguana. Al introducir el beísbol a todos ella espera que todos los jóvenes de nuestra bella nación, no solamente la comunidad hispana, se beneficie de jugar deporte y dice que el beísbol puede abrir muchas puertas para todos los antiguanos.
Article dated: 30/11/2006 21:30:08
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Indies Trade
Indies Trade is an established importer and exporter covering the Caribbean islands, including Trinidad, St. Lucia, Barbados and most of the Leeward Islands. The company was founded in January 2000 by a group of partners with more than 30 years of experience in the import/export industry.
“We came together with a vision to provide quality products at competitive prices, with an emphasis on service. Our goal is to provide the best of the best at the lowest cost and to ensure that every one of our customers feels just as important as the next. We at Indies Trade realize that there was a specific niche market that was not being catered for within the Caribbean. The market that our products are aimed at is the young professionals who have travelled abroad, or those who studied overseas”, explains Rodger Perry the Marketing & Sales Team Leader.They are familiar with products that are market leaders in their region or territories, but have come back home with the urge to be the best. By catering for this niche, they have adopted brands such as Stella Artois, brewed in England, Becks from Germany, Presidente out of Santo Domingo, Banks Beer from Barbados, and the following three brands from the USA, Sutter Home Wines, Rockstar and Vitamin Water. Every brand is a market leader in its region.
Indies Trade es una importadora y exportadora establecida que provee para las islas del caribe, incluyendo Trinidad, St. Lucia, Barbados y las mayorías de las Islas Sotavento. La compañía fue fundada en enero del 2000 por un grupo de socios con más de 30 años de experiencia en la industria de importe/exporte.
¨Nosotros nos juntamos con una vision de proveer productos de calidad a precios competitivos, con énfasis en el servicio. Nuestra meta es proveer lo mejor de los mejores al precio más bajo y asegurarnos que cada uno de nuestros clientes se sienta tan importante como el próximo. Nosotros aquí en Indies Trade nos damos cuenta que había un hueco en el mercado que no había sido explorado en el caribe. Al mercado que nuestros productos están dirigidos es ese de los profesionales jóvenes que han viajado al extranjero, o los que estudiaron en el extranjero ", explica Rodger Perry el líder del equipo de la mercadotecnia y de las ventas.
Están familiarizados con los productos que son líderes del mercado en su región o territorios, pero han regresado a casa con el impulso de ser los mejores. Al proveer para este mercardo, Indies Trade ha adoptado marcas de fábrica tales como Stella Artois, cerveza elaborada en Inglaterra, Becks de Alemania, Presidente de Santo Domingo, Banks Beer de Barbados, y las tres marcas de fábrica siguientes de los E.E.U.U., Sutter Home Wines, Rockstar y Vitamin Water. Cada marca de fábrica es un líder del mercado en su región.
Article dated: 30/11/2006 21:21:09
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One Stone Ital Shack
Shoy Southwell better known as One Stone has been in the business of providing top class vegetarian food to the public of Antigua & Barbuda for the past 8 years.
Business began simply because Shoy loved to cook & recognised the niche of providing good healthy food to the public. The business began from a strong foundation, out of his mother’s kitchen. He started with a friend who was also a cook & who is no longer with the business, but is credited as a founding member.“We began by doing Ital food which is the coconut milk food”, says Shoy. He feels strongly that One Stone has revolutionized the taste of Ital food. The fight did not last long – one taste of their food & any misconceptions were out the door.
The first branch of the One Stone Ital Shack was opened in Cobbs Cross over 3 years ago. “People would come from all over the island just for a taste of our food. Tourists to the island literally tracked down the restaurant just to experience the delicious vegetarian foods”. It wasn’t long before the customers who worked in the city demanded a closer venue. Shoy opened another branch in town, a year ago just east of the Country Pond.
Like any business Shoy says that he has had his shares of difficulties, but he cannot complain. He is thankful to God, his girlfriend Donna Lawrence & his dedicated staff for their tremendous support & recognizes that his success is as a result of team effort.
And what does the future hold for Shoy & One Stone Ital Shack? His vision is to have an outlet in every village on the island. Shoy is extremely ambitious, so this vision can be a reality, & in our opinion would be tremendous for the island. The food is delicious, good for you & will be an instant hit if you’re trying it for the first time.
Article dated: 30/11/2006 21:16:49
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Antigua and Barbuda's Parrotfish
The Parrotfish is the most beautiful of its tribe. Its scales are of the deepest emerald, and its eyes, composed of different coloured circles, are as clear as crystal. It feeds upon shell-fish, which it crushes between its bony jaws, nature having armed it with such instruments in place of teeth. The negroes always call it “blue parrat”; it flesh is much esteemed by them.
Mrs. Lanaghan, Antigua and Antiguans: A Full Account of the Colony and Its Inhabitants, Saunders & Otley, 1844.
Parrotfish, locally called “chub fish”, belongs to the herbivorous Family Scaridae. The family is characterised by their brilliant colours, powerful jaws and fused “parrot-like” teeth or beak. The array of colours makes the parrotfish perhaps the most colourful fish in the sea.
Ecologically, parrotfish are one of the most important producers of sand in Caribbean waters. This is achieved when they use their fused teeth to bite portions of coral to extract algae. In the process, bits of coral are grounded into fine particles in their gullets and excreted as they swim about the water. This process not only produces sand but also serve to maintain the “cleanliness” of our reefs by reducing sedimentation and algal deposits.
Many species of parrotfish are hermaphroditic, with an initial phase of both males and females, with some females reversing sex to become sexually mature males or terminal males. The terminal males are normally the largest and most colourful. Additional intermediate, colour phases, may also be present. In some species, extremely large males or “super males” are present. They are normally seen roaming with a “harem” of smaller females.
The Parrotfish Fishery
In Antigua and Barbuda, parrotfish are caught mainly by gillnet fishers operating from small pirogues powered by outboard gas engines. The gear is normally deployed in coastal waters for three to four hours in areas off coral reefs. The short length of the deployment time is to minimise damage to the gear due to sharks going after fish caught in the net. Investment in gear range from EC$1,500 to EC$10,500 depending on the number of units of gillnet that are joined together to increase the catch per haul. Typical length of one unit is 200 yards. The fishery employs about 125 fulltime fishers and is valued at 3.1 million dollars EC.
El Pez Loro de Antigua y Barbuda
El pez loro es el pez más bello de ese tribu. Sus escalas son de las esmeraldas más profundas, y sus ojos, integrados por varios círculos coloreados, son tan claro como el cristal. Se alimenta con los crustáceos, cuales el machaca entre sus quijadas huesudas ya que la naturaleza lo ha armado con tales instrumentos en vez de los dientes normales. Los negros siempre lo llaman ¨loro azul´, a ellos le encantan la carne de ese animal.
La Señora Lanaghan, Antigua y los Antiguanos: Un informe completo de la Colonia y sus habitantes, Saunders & Otley, 1844.
Parrot Fish (El pez loro), localmente llamado "chub fish", pertenece a la familia herbívora Escaridae. Sus colores brillantes, quijada poderosas y su pico de loro caracterizan a esta familia. La variedad de colores hace que el parrotfish quizás sea el pez más colorido del mar.
Ecológicamente, el pez loro es uno de los productores más importantes de la arena en las aguas del Caribe. Esto es como resulatdo de la utilización de sus dientes para morder porciones de coral para extraer algas. En el proceso, los pedacitos del coral son molidos a partículas finas en sus esófagos y se excretan mientras ellos nadan en el agua. Este proceso produce no sólo la arena sino también sirve para mantener la "limpieza" de nuestros filones reduciendo depósitos de la sedimentación y del algal.
Muchas especies de los peces loros son hermafroditos, con una fase inicial de varones y de hembras, con algunas hembras invirtiendo del sexo y convirtiendose en varones maduros o en varones terminales. Los varones terminales son normalmente los más grandes y más coloridos. Puede ser también que tengan un intermedio adicional de fases de colores. En ciertos especies, los varones grandes o los "varones estupendos" están presentes. Se ven normalmente recorriendo con una "harem" de hembras más pequeñas.
La Industria Pesquera del Pez Loro
En Antigua y Barbuda, los parrot fish (peces loros) son pescados principalmente por los pescadores con redes que funcionan desde pirogues pequeños que en cambio funcionan con motores de gas externos. El equipo se despliega normalmente en las aguas costeras por tres a cuatros horas en áreas fuera de los filones coralinos. La longitud corta del tiempo del despliegue es para reducir al mínimo el daño al engranaje debido a los tiburones que tratan de atrapar a los peces que están capturados en la red. Inversión en equipaje puede ser desde EC$1,500 a EC$10,500 dependiendo del número de las unidades de la red que se ensamblan juntas para aumentar el retén por cada tire. La longitud típica de una unidad es 200 yardas. La industria pesquera emplea a cerca de 125 pescadores a tiempo completo y se valora en 3.1 millones de dólares de EC.
By Ian Horsford, Fisheries Officer & Marine Biologist
Article dated: 30/11/2006 21:10:23
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The Christian Valley Mango Festival & 2006 Magic Mango Menu Culinary Competition - Antigua & Barbuda Hotel & Tourism Association
The 2006 Christian Valley Mango Festival was a summer-long celebration of fruits, aimed to improve the country’s utilization of tree crops. The first activity, held on 17th June 2006 was the Magic Mango Menu Culinary Competition for professional chefs and bartenders. It was organized in collaboration with the Antigua Hotel & Tourism Association and hosted by the Antigua & Barbuda Hospitality Institute. This was a media event designed to raise awareness within the hospitality sector of innovative uses for mangoes. During the months that followed, a series of press articles and radio & TV broadcasts helped to carry the message that “there is more than one way to skin a mango”. Simultaneously, the campaign raised national awareness of Christian Valley Agricultural Station, the pearl of the south, which had fallen into disuse since its heyday in the early 1970s. And so it was that thousands of mango lovers converged on the station in August for two days of orchard tours, mango songs, Anancy stories, masque dancers, iron band and screenings of the “Sweetest Mango”, Antigua’s first feature film.
The first Magic Mango Culinary Competition was an exciting event, with representatives from Antigua & Barbuda’s most prestigious resorts including, Jumby Bay, Carlisle Bay, The Beach House (Barbuda), Galley Bay Hotel and Jolly Beach Resort. In all, 11 participants conjured up fruitful drinks & dishes during a day of competition. Under the rules of the intense chef’s competition, contestants had to prepare two dishes from a choice of 3 courses (starters, main or dessert). They were given a strict 2 hour preparation time and were judged on their technical and sanitation skills, timing, presentation and portion sizes. Judge Colleen Simpson said that, “the competition was a great way to build confidence of up and coming chefs. It allowed participants to meet and work alongside other chefs, whilst learning to manage the stress of competitive cooking”. The bartenders were asked design an alcoholic and non-alcoholic cocktail, using a mango base.
The angst of June’s contest safely in the past, winners of the Magic Mango Menu Culinary Competition could relax among the food tents of the Christian Valley Mango Festival as they looked forward to receiving their trophies on Sunday, August 20th, 2006. Not everyone was so fortunate, as competition heated up between producers of mouthwatering hot sauces, jams, syrups, soaps and liqueurs for the first time title of Most Outstanding Agro-Processor, sponsored by the Inter-American Institute for Cooperation in Agriculture. Judges got down to work under the mellow soothing of the Undercover DeeJay’s sound system, while family groups drifted through the orchards sampling the delights of crabs from Jennings community stall, Bolan’s Fish Fry, Yao’s mango sorbet, Mamma Lolly’s vegetarian fare and Fitz’s fresh all fruit platters.
Nestling within the forested folds of the Shekerley Mountain Range of southern Antigua, Christian Valley Station is the country’s premiere collection of mature fruit tree varieties. Here, where the annual rainfall is 20% higher than the national average lies a 40 acre orchard of citrus fruits, avocado, guava, Malay apple, cashew, breadfruit, soursop, and many curious tropical fruits. The jewel in the crown is the collection of 25 elite mango varieties, including Trinidad’s “Julie”, Haiti’s “Madame Francisque”, Cuba’s “Piniero”, Asian “Num Mai Doc” and a score of Florida varieties, which inspired the Agriculture Ministry, Friends of Christian Valley and HAMA Productions to launch the first Mango Festival in the Eastern Caribbean.
Written by, DR ANTHONY RICHARDS, Chair of the Mango Festival (2006) Committee
Article dated: 30/11/2006 21:05:10
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Three Leaf Tea
Perhaps the real secret of the Caribbean lifestyle may lie, not in our rum cocktails, but in the pharmacopoeia of calming herbs which nearly everyone consumes daily. Antiguans rise to a refreshing tisane of lime leaves or lemon grass, but reach for a soothing draught of soursop to banish insomnia. A Sunday breakfast of salted cod may be accompanied by more than a dozen health-giving plants, including black, white and hot and bell peppers, garlic, onions, tomatoes, chives, thyme, sweet potatoes, okras, ackee, eggplants, spinach, widdi-widdi, plantain, etc. While most people are familiar with at least ten efficacious weeds that are tolerated at the edge of the garden or encouraged to entwine the fence, enthusiasts can identify more than fifty to two hundred medicinal plants from the island’s flora of one thousand or so species. A few of these are listed in our Museum’s website http://www.antiguamuseums.org/cultural.htm and many more in their huge database, which is the envy of many archives.
Traditionalists will tell you that the right way to use “tea bush” involves combining herbs in a cyclical sequence based on odd numbers. Each day, one leaf from three different herbs, say lime, lemon grass and vervain, are combined to make a cup of tea. On the second day, one species is replaced, and so on, throughout seven days. This three-leaf tea tradition probably reflects an appreciation of dosage as well as concern for over-exposure to any one class of natural constituents over several days. It also serves to balance bitter flavours with the mild and zesty.
Echoes of this custom can be found elsewhere in tradition. For example, it used to be considered auspicious to collect only odd numbers of leaves, say three or five, from a tree during a particular visit. When harvesting three leaves from the Painkiller, Calotropis procera, which look a bit like those of the sea grape, it was usual to place three pebbles at the root in appreciation. Similar traditions apply to the harvest of the five-fingered, castor leaf, soursop and other plants used in the control of pain. In Antigua, it was the custom to set an odd number of eggs for hatching by a brood hen, while in some boys’ gambling games, similar to marbles, a throw of three upturned bottle caps out of four cast was considered a win. This may reflect almost forgotten cultural notions, also known in West Africa, which count an odd number to be fortuitous.
Curiously, older herbalists advise against the harvest of leaves after dark. This may have originated from concern over misidentification. However, there is also a belief that the efficacy of many herbs is reduced after sunset when “the bush doctor has gone home”. In years gone by, an adept would take special precautions at night, such as waking up the herb with vigorous brushing, before harvesting the leaves. In this case, four leaves would be taken, one being tossed over the shoulder for luck. These beliefs may not be entirely without basis for, as primary school children remind us, the balance of plant metabolism shifts dramatically from net respiration and overwhelming to photosynthesis on exposure to sunlight, with many attendant chemical changes in leaf and root.
We should take care not to dismiss traditional knowledge out of hand, as it can lead to interesting “discoveries”. When screening extracts from forest plants for a specific medicinal property, such as an anti-tumour activity, scientists have found that the hit rate can be as lower than 1%. Hover, consulting a traditional practitioner can raise the success rate to as much as 50%. Recently, Caribbean people were taken aback to discover just how many traditional herbs were being claimed under patents by foreign companies. “The real secret”, it seems, is no longer secret. For instance, patents have been filed for insulin-like proteins found in extracts from leaves of a bitter squash, Momordica charantia, known here as the “maiden blush” vine, “kerala”, “fowl botty” or “lizard food”. This is possible in intellectual property law, despite the fact that the herb has been used locally for the control of diabetes and has been the subject of many laboratory studies in the University of the West Indies. Now that’s a bitter cup to sip!
Caribbean herbalists are organizing to bring home the benefits of our traditional knowledge through strategic partnerships within the expanding global markets for more natural healthcare. Following on regional seminars held in Antigua during the mid 1990s, participants created the Caribbean Association of Researchers and Herbal Practitioners, CARAPA, which has held seven annual conferences, http://rps.uvi.edu/CES/CARAPA/_contents/aboutus.html. Incidentally, Carapa is also the name of a sea bean, which produces andiroba oil, with properties similar to those of neem. A Caribbean Herbal Business Association http://www.caribbeanherbs.org/ made up of exporters, importers, service providers, regulators and others was registered in 2004, following a forum held in Montego Bay in 2002. These organizations have held two joint annual meetings, and plan to meet in Antigua in 2007.
Article dated: 27/11/2006 20:13:46
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''Canvas Revisited''
Made in Antigua Gallery & Gift Shop
Article dated: 21/12/2005 20:35:50
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OJ' s Bar & Restaurant - the five minute interview
Food & Drink:
I am most impressed with the improvements at OJ's. The two-tier deck offering magnificent views of the sea and sunset. How long has all this taken?
Oliver Joseph:
This is our eighth year in business. Angie & myself returned from Canada in 1995 Andrew was a baby then, he is eleven now. We opened for business on July 4th 1997 and almost wiped out by hurricane George in 1998.
F&D:
I remember that OJ. I drove along here within days of the storm and saw you out there on the beach collecting up any bits, which you could salvage. How did it feel?
OJ:
We had to keep going. We had invested so much resources and energy into the restaurant. The land had been in our family for more than 100 years. My mother, a Tittle, was born here. We are local people and this is where we intend to stay.
F&D:
What does OJ'S offer today?
OJ:
As you can see we have some breathtaking views and on a clear day we can see five different Islands. (Guadeloupe, Montserrat, Rhonda, St Kitts & Nevis)
F&D:
And food?
OJ:
We are famous for our grilled red snapper! In fact we are know internationally for local fish. We also do T Bone and Sirloin steaks, Chicken Breast and Homemade Hamburgers. All the dishes are served with rice or fries and local provisions. OJ's serves authentic Antiguan food.
F&D:
Entertainment?
OJ:
We have a band Fridays and Saturdays. Jazz with Roland Prince & Val on Friday and Reggae, Calypso, R& B Saturday.
F&D:
And upstairs?
OJ:
The new upstairs area is named The Tittle Lounge in memory of my mother. This can be hired for weddings, birthdays and all celebrations. It seats 40 guests under cover, but we can accommodate parties of 150 if required.
Try OJs. Local doesn't come much better!
Article dated: 17/08/2005 00:18:07
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Hero Starlight Extravaganza - A community of hope, in the season of giving, by Teresa Emanuel
For the second year, HERO celebrated a Starlight Extravaganza featuring culinary delights with an international fare, and highlighting donations from area retailers and resorts in a silent auction.
Grenadian born Selwyn James, resident in Antigua for over 30 years was a volunteer at the event. He was the crowd pleaser with his Caribbean style stuffed Red Snapper and roasted breadfruit. The big finale was Selwyn's island bush tea, served in a traditional clay teapot and spiced with cinnamon and cloves.
No one was surprised when local celebrity chef, Selwyn was awarded the evening's top prize, a complimentary garden donated by Stanford Development Company Limited, one of the platinum sponsors of the event. Judges complimented Selwyn on his attractive presentation and attention to detail. Selwyn is the proprietor and chef at his barbeque venue on the road towards the St James Club, and looks forward to having the garden on site to enhance his premises, ''The people around here are really excited to see the first Stanford garden planted in St. James…it will be a sight to see!'' Selwyn may even share some of his famous recipes with patrons, like his mouth- watering signature BBQ sauce, but that remains to be seen!
HERO is a housing shelter for families in desperate need of intervention, and has housed over 90 families since its inception in 1998. HERO is also the nation's only domestic violence shelter and works in cooperation with the Gender Affairs Hotline to give an alternative to women who need a place of refuge. HERO is funded primarily by R. Allen Stanford, chairman and CEO of the Stanford companies, who instigated the charity as a way to give a hand up, not a hand out, to families in need.
For more information about HERO, please visit the Website at www.heroantigua.com
Article dated: 16/08/2005 22:02:46
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Fig Tree Drive – Winding Road
Fig Tree Drive is an essential route of travel for everybody in Antigua. The beginning of Fig Tree Drive is home to the Claremont Pineapple farm which grows the Antigua Black Pineapple grown on island for over 100 years.
As you proceed the road winds upwards following the streams that feed the luscious vegetation which can resemble a rain forest. The vegetation includes plantain, breadfruit, bananas, golden apples, coconuts, coco, pineapples, avocados, mango and soursop.
At a high point is the entrance to the Wallings Dam which has a purpose built picnic spot with BBQ's, benches and tables for public use. Prepared or not it's always worth a stop to sit and marvel at this spot of natural beauty.
For the active there are hiking tracks worth taking into the forest to help work up an appetite (or burn off the fuel!).
Article dated: 18/07/2005 19:59:49
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Antigua and Barbuda's Spiny Lobster, by Ian Horsford - Fisheries Officer & Marine Biologist
The Spiny Lobster - Panulirus argus, derives its species name from the giant ''Argus'' of Greek mythology, who is said to have possessed a hundred eyes. The reference to ''eyes'' is related to the spots, called 'eyespots' that are present on the tail.
Antigua & Barbuda Lobster Fisheries
There are 155 vessels that target both reef fish and the spiny lobster commercially in Antigua. Vessels range from small pirogues to large fibreglass launches, with the latest fishing equipment (depth sounder, trap haulers, etc). Vessels that fish for lobster in Antigua, account for about 63.3% of the active fishing fleet of 245 vessels. There are about 384 fishers employed in this sub sector. A typical investment, including vessel, gear and fishing equipment, ranges from $37,000EC for a 22-foot fibreglass pirogue to $197,000EC for a 38-foot fibreglass launch.
In Barbuda the spiny lobster is the principle species of commercial interest. The fishery supports about 90 fishers operating from 47 vessels. Approximately 26% of Barbuda's population are directly dependent on this fishery. It also offers the highest per capita earnings and it is one of the main economic activities in Barbuda.
The lobster fishery of Antigua and Barbuda is valued at about 2.8 – 7.9 million dollars EC. Estimates for Barbuda range from 1.0 – 2.1 million dollars EC per year, emphasising its importance to the residents of Barbuda. Over the past five years production has been fairly constant at about 600,000 pounds per year or 6.0 million dollars EC.
In 2002, export of the spiny lobster from Antigua & Barbuda was 145,000 pounds and valued at 1.45 million dollars EC (based on local prices). This accounted for 91% of the total value of fishery exports (1.59 million dollars EC). The French territories of Guadeloupe, Martinique, St Martin and St. Barthelemy were the main export market. These Islands are considered more lucrative for business due to their close proximity and the higher market price offered for seafood. On average, 84% of the lobsters landed in Barbuda are exported to the French territories. Peaks in exports tend to coincide with the tourism season.
Article dated: 18/07/2005 19:59:20
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''Briefly Susie's''An article by Mitzie L. Buckley
It was summertime during the mid 1960's and Susannah R. Tonge had begun running her boarding house on the sun-drenched island of Antigua, some years prior. When, one day thinking that the boarding house was not going to support her family in the way she needed, she questioned what else she could do. The answer was ''make hot sauce'', and that she did. At the time Mr Moore's was the only other successful hot sauce business on the island. 'Susie's Hot Sauce', as Susannah had labelled her product, quickly became the leading brand. Susannah cooked it on a coal pot in the backyard, using peggy-mouth peppers she acquired from local farmers and bottled it in sterilized old ketchup bottles.
That was then. Today her daughter Rosie McMaster, who took over the business after her mother passed away in 1990 has built further on her mother's legacy. There are now 18 hot sauce flavours to choose from inclusive of her award-winning original. With such industry knowledge Rosie has decided to compile a cookbook of her own. This soon to be published collection of recipes will feature both local and International cuisine. From the breakfast nook, to the packed lunch, and on to the dinner table, she hopes the recipes will be a blessing to all and that they will add a little 'spice' to everyone's life.
Article dated: 18/07/2005 19:58:42
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The Kennedy's Story (continues...) 2005-Forward
''From a simple tavern in Liberta village to being the major drinks supplier in Antigua & Barbuda''. Somewhere in that statement lies the success story of a local family business that was started in 1962 by Glasford Francis, a man who in 2005 is still at the forefront, shaping and leading his companies to move forward.
December 6th 2004 showed that Kennedy's are really 'getting better with age'. That evening Kennedy's chose the ideal setting of the Hibiscus Room at Jolly Beach Resort to launch their exciting New Wine Portfolio with fan fare and to much acclaim from hoteliers, restaurant and bar operators, super market and boutique entrepreneurs, celebrities and many private individuals. They called it 'An evening for the senses'. All of the wines on show that night were available for tasting and purchase in addition to information on each wine imparted by professionals.
Kennedy's New International Wine list shows wines from all corners of the globe which include Vina Carmen from Chile, House of Noblio in New Zealand, J.Moreau et Fils from Chablis in France, Zonnenbloem from South Africa, Banrock Station from South Australia, Lanson Champagne from France, Berberana from Rioja in Spain, Arbor Mist from New York, Almaden from California, Inglenook Vineyards from Napa Valley in California and Cooks Sparkling Wines from California. Though not a wine but made from grapes Alexander Grapper from Italy is also shown.
With their expert wine consultant on board complemented by a wine specialist, Kennedy's is now dimensioned to offer the full range of services provided by the traditional wine merchant. These include wine lists, menus, promotions, gift packaging, tastings and professional advice at the highest level.
Article dated: 18/07/2005 19:57:57
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