… onward, Puerto Rican politicians debated the territory’s status.
Puerto Rico is neither … colonizers to trap Puerto Rico in statehood purgatory. Puerto Ricans are denied the … grant Puerto Rico statehood. Earlier that month, 77 percent of Puerto Rican voters …
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By Alexander Britell
It was the first full-fledged hotel to ever open in Martinique, a seaside Antillean inn during a time of rhum and biguine.
And now the historic Diamant Les Bains, the beachfront hotel on the southern tip of Martinique that first debuted in 1945, is back again.
Following a large-scale transformation project, the Diamant Les Bains has opened with 33 rooms and five bungalow suites set on one of the island’s most iconic beaches.
It’s an essential opening for the town of Le Diamant, a decidedly up-and-coming Caribbean beach town that had already been developing all of the hallmarks of a new Caribbean hotspot, but lacked a true hotel.
Inside a room.
The crisp, modern Diamant Les Bains is precisely that, boasting a bar, an authentic French Caribbean eatery, a pool, a beachfront jacuzzi and a plum perch on the volcanic sands of Diamant — and the timeless vista of the Diamond Rock.
And because this is Martinique, the kind of island where you’ll want to go to the market and shop, every room has a kitchenette.
The bungalows are the way to do it.
The beachfront bungalow suites worth the extra (if nominal) splurge, where you can hear nothing but the froth of Caribbean waves and palm-filled breezes.
The famous Diamond Rock.
It all adds up to an important addition to what is an increasingly robust boutique hotel portfolio in Martinique, from the high-design La Suite Villa in Trois Ilets to the chic French Coco in Tartane to the delightful Plein Soleil on the island’s Atlantic coast.
For more, visit Diamant Les Bains.
The post There’s a New Hotel in Martinique appeared first on Caribbean Journal.
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By Nigel Spence
CJ Contributor
Finally, a breath of fresh air coupled with new beginnings, signifying another season of Spring. With renewed energy and vigor, we start to clear out the old and refresh with the new – usually reserved for closets and chest of drawers, but some adopt that in their personal relationships too – Ha!
As a seasoned Foodie though, this is an exhilarating time when the new crop of fruits and vegetables begin to show up in blazing color and splendor. This is where the mind begins to work up thoughts of special dishes; imagining flavors, textures and tastes, mixing and matching ingredients for a riveting adventure in dining.
During this time, I encourage you to take a trip to your local farmer’s market and just browse the in-season line up. Live a little outside of the box and sample a fruit or food you have never eaten before. You might just be surprised at what you have been missing all this time.
My Dad was like that. He loved to be the one in the know of the latest and greatest new thing on the block. His descriptions were always so animated and detailed that before he could even finish his monologue our mouths would be clamoring for a taste of the prized item. It never failed.
I remember the introduction to the fruit UGLI. Left up to looks alone, it lived up to its name and I would certainly have passed over this weird-looking, funny-shaped citrus. But, after my Dad’s embellishment, I was intrigued. I could think of nothing else. I had to take a bite of the plump, juicy segments to experience the unique and distinct flavor he described – and he was absolutely right. This citrus was like no other. Sometimes the simplest ingredient or combination of ingredients creates a one-of-a kind memorable experience.
Following in my dad’s footsteps, I will turn you on to a spring salad that is greater than the sum of its parts. Sometimes the simplest recipes turn out to garner the most praise, and that evidenced with this little gem of a salad bowl. The guinea pigs (my closest taster friends at the restaurant who give their unbiased opinions) kept clamoring for more.
The ingredient list is relatively boring, but when combined together in one bowl, it just somehow satisfies the craving for something light, tasty, fresh, briny and perfect with a glass of sparkling wine on a spring afternoon in the backyard, by the pool, or wave watching at the ocean. In full transparency the tasters did enjoy the free sparkling wine just as much or more than the salad.
The strong interest in the dish came as a bit of a surprise at it was not meant to “bowl” anyone over (pun intended), but rather just to be one of a few simple selections of salads I was recipe testing for a beach menu I was contracted to develop, but I quickly realized I was on to something. The stipulation was that the salads had to conform to the gluten-free and paleo lifestyle.
So, I started on the journey of testing using a chiffonade of spring fresh romaine lettuce (fancy name for cutting in leaves in ribbons-are you impressed yet?) which is low cost and readily available, and added a few twists to make it a bit more interesting and fun on the palate. Shredded imitation crab meat and fish roe were the other two fun ingredients, which were then drizzled with a chipotle dressing and garnished with a slice of avocado.
That’s it. That is the big fancy salad bowl. I made at least 5 other salads that evening with much more complex ingredients and flavors and none commanded the “gimme some more” that this one did. That could also mean that the other salads were not that good but let’s take the high road on this one. I think the combination of the spicy dressing with the briny fish roe and the texture of the fresh crispy lettuce leaves makes for a great combination with “noodly” texture of the shredded crabmeat.
Another benefit of this salad is that it can be prepared in large batches ahead of time for a party without loss of freshness, and finished at the last minute. Just wait to toss the dressing when it is about to be served.
Happy Spring!
BEACHY SALAD BOWL
1 cup fresh Romaine lettuce leaves, chiffonade
(Substitute with Iceberg or other preference)
½ cup shredded imitation Crab meat, shredded
2 tablespoons untreated Masago fish roe, bottled
1 Avocado slice, fresh hand cut
1 tablespoon wicked Chipotle dressing, or to taste (recipe follows)
Instructions:
Toss chiffonade of lettuce with chipotle dressing. Place dressed lettuce in a medium sized bowl in a large mound. Top with shredded imitation crabmeat and then fish roe. Place avocado slice to the side. Serve with sparkling wine!
Any orange or red colored fish roe will work with the dish as long as it has a little crunchiness to the texture and brightens the color palette of the salad. Beware of some brands with a “not so wholesome” ingredient list. Untreated fish roe is best, but not as easy to find.
Nigel Spence, a Culinary Institute of America alumnus, was born in Kingston, Jamaica. Nigel freelanced at the Television Food Network for 3 years where he worked with culinary luminaries such as Bobby Flay and Emeril Lagasse. Chef Spence has appeared twice on Throwdown with Bobby Flay where he emerged the victor in cook offs against the Food Network star and was featured on CBS when he appeared on Tony’s Table as well as ABC’s Neighborhood Eats, NBC’s The Today Show , Sirius’ Everyday Living with Martha Stewart and TVFN’s Chopped. The acclaimed and New York Times-reviewed Ripe Kitchen and Bar is Mr Spence’s first entrepreneurial endeavor.
The post How to Make a Beachy Caribbean Salad appeared first on Caribbean Journal.
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There’s an energy here.
You feel it on Seven Mile Beach, in the hotels, in the streets of George Town, by day and by night. It’s palpable.
It’s because the Cayman Islands is one of the most dynamic destinations in the Caribbean right now, with a tourism offering that’s as fresh and sophisticated and authentic as you’ll find anywhere in the region.
It’s a destination that is modern without compromising its island charm, elegant without being stuffy, a trio of islands with taste and culture that are endlessly welcoming.
And as one of the closest Caribbean destinations to the continental United States, it’s never been easier to get here (and, oh yeah, there’s a sparkling new airport).
Here are seven reasons to visit the Cayman Islands right now.
Get the Jade Pesto steamed local snapper at Eating House 1503. Thank us later.
The Food The Cayman Islands isn’t just a Caribbean culinary capital — this is a world-class gastronomic destination, with quality and quantity at every stratum, from Seven Mile Beach’s breathtaking Blue by Eric Ripert to Cayman Kai’s funky, splendid Kaibo to the tastebud-tingling delights at the Rankin’s Jerk Center. It simply overflows with great places to eat, with a general emphasis on ultra-fresh seafood and sophisticated but relaxed eateries like celebrity chef Roy Yamaguchi’s dazzling new Eating House 1503 on Seven Mile Beach.
Camana Bay If there’s one place to be in Grand Cayman right now, it’s this: Camana Bay, the mixed-use community that’s become a center for food, culture and nightlife in the Seven Mile Beach area. There’s a cornucopia of great places to shop, a terrific movie theater, a host of varied restaurants and cafes and some buzzy watering holes. It’s a family-friendly haven that rather uniquely brings together locals and travelers, giving a glimpse into Cayman’s unique brand of the modern Caribbean. Make sure you go for the Flavor Tour, the weekly Wednesday culinary experience that is one of the island’s must-do experiences.
The Beach There’s a reason that Seven Mile Beach is one of the most famous stretches of sand on earth. It’s intoxicatingly beautiful, with jaw-droppingly clear water, soft sand and miles of tropical splendor. But Seven Mile Beach is just the start for a beach-loving traveler in the Cayman Islands, where you’ll find a diverse mix of beaches, from the uncrowded sweeps of the East End to the Robinson Crusoe-level shorelines in Little Cayman and Cayman Brac.
The Southern Cross Club on Little Cayman.
The Sister Islands And that brings us to the Cayman Islands’ party piece — or pieces: the Sister Islands. While Grand Cayman is unmistakably Cayman’s tourism hub and most popular spot, its sister islands of Little Cayman and Cayman Brac are worlds unto themselves, places with unique personalities and particular charms. Little Cayman is the place for the far-off island fantasy, the sort of tiny island that we all dream of buying a one-way ticket to. And Cayman Brac is equally fascinating, from its bluffs to its seafood to its remarkable natural environment.
Mission House.
The Culture The National Gallery of the Cayman Islands puts on an impressive slate of exhibits throughout the year, while no visit to Cayman is complete without a stop at Mission House, the centuries-old historic home on the site of one of the first settlements in the Cayman Islands. The latter is in the heart of Bodden Town, Cayman’s historic former capital, a charming beach village that gives travelers a completely different window into the Caymanian experience. And no matter where you go, you’ll encounter the diverse, warm, friendly people that make Cayman such a wonderfully rich place to visit.
The Adventure While the Cayman Islands has long been one of the world’s capitals of diving (and still is), it’s developed a broad slate of adventures for today’s traveler: that means things like bonefishing off Little Cayman; paddleboarding on Seven Mile Beach; exploring the mysterious, captivating Crystal Caves on Grand Cayman’s northeastern coast; kiteboarding in both Grand Cayman and Little Cayman; swimming with rays at Stingray City and, well, you get the picture. There’s something for everyone.
The Ritz-Carlton Golf Club.
The Golf Cayman Islands, golf destination? While it’s long flown under the radar for golfers, it’s time we let the secret out. There are two terrific courses just across the water from Seven Mile Beach: the North Sound Golf Club, a beautiful 18-hole, 6,605-yard track with some serious views — and the Greg Norman-designed Ritz-Carlton, Grand Cayman Golf Club, a nine-hole course that is likely the most beautiful, most challenging nine-hole course you’ll ever try in your life. The pair add up to the perfect golf complement for any Cayman Islands vacation.
The post 7 Reasons to Visit the Cayman Islands Right Now appeared first on Caribbean Journal.
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By the Caribbean Journal staff
One of Anguilla’s most popular boutique hotels has announced the completion of a significant new green energy initiative.
The Frangipani Beach Resort has completed a new solar panel project that will power 70 percent of the resort, according to a statement.
The solar field consists of 800 photovoltaic panels producing 370 kilowatts of energy set on a quarter of an acre.
The property has also added two solar canopies to its parking structure.
“Sustainability has always been important to us, and we’re constantly working towards making the property more eco-friendly,” said Shannon Kircher, Marketing Manager at Frangipani. “Being in the Caribbean, the sun is a resource that is in abundance, and powering the property through solar energy felt like a natural and important step for us to take in working towards our mission.”
Perhaps more importantly, the new field is also designed to withstand hurricane-force winds.
“We believe that not only Frangipani but the island of Anguilla itself will benefit from this initiative as we work towards creating a more sustainable future for generations to come and a greener environment,” Kircher said. “Electricity is a huge line item for resorts, the largest for us beyond personnel, and by utilizing solar-powered technology it will greatly reduce operational costs while leaving less of an environmental footprint. We have set goals to reduce our energy consumption by two-thirds, which represents a significant saving for us.”
The post Anguilla Now Has a Solar-Powered Hotel appeared first on Caribbean Journal.
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