Sunshines Bar and Grill in Nevis

Lovely chicken lunch at Sunshines . The chicken was breast and BBQ breast can sometimes be very tough but this was tasty and tender. I especially like the use of the seasoning pepper for an accent. It provides both colour and flavour. Interestingly, there was very little chadon beni (our strong coriander like seasoning) on the island. For a dish like this, that flavour would be too strong but coriander is perfect.You can probably see that the chicken was basted at the last moment with the BBQ sauce and not put on the grill with it coated already. Although I know this inside out, I still persist, convinced that I know better. And inevitably have some blackened pieces. It is a feat to achieve colour, tenderness and flavour with BBQ chicken breast. It is probably one of the more difficult things to get absolutely perfect.

The rice was perfect and not gummy. I'm not sure what the stock base was, but would bet that there was some pumpkin in there.
I am cheating here as this shot was actually taken in June and not on this trip. This time around there was no sign of these breezy, funky curtains. I was so disappointed because I really like them.
Sunshines Bar at sundown.

NICHE - Nevis

I've had a one of those very special weekends where you meet new people, see new places and awaken interests that have fallen by the way. I was fortunate enough to be able to join a press trip to experience the third annual Nevis International Culinary Heritage Exposition 2007 or NICHE as it is known.Last night was the big night at The Four Seasons Resort in Nevis. The event, "Taste of Nevis" by the "Chefs of Nevis" showcased chefs from hotels and restaurants all set up at tasting stations. Most of the cuisine was branded as Caribbean with an international flair and the variety was amazing. It was also a great lime as a St kitts contingent arrived and I was able to hook up with my St. Kitts limer boy, Hans.

Chef Curtis Smithen, Executive Chef of the Four Seasons Resort, Exuma was there visiting his home turf and leading the Nevis Four Seasons team. His risotto was beyond fabulous. Beyond, beyond!! And he is such an amazing man. Cool and calm and so typically, well, Nevisian. The more I get to know this little island is the more that I love it and the people.
An interesting arrangement of food and flowers. It's easy with this type of arrangement to get clumsy but these were executed to perfection with the addition of passionfruit and miniature pineapples.
On the day before we visited The Nevis Craft House which does weaving, loomwork and both restoration and woodwork.

The loom ar work. There has been a rsurgence of the cotton crop here as the cotton grown on Nevis is recognized as some of the finest in the world. Exported mainly to the Far East, it is known as Sea Island Cotton.
Some of the chairs made on the property.A potter hard at work.
A minute replica of an old building that was brought down a few years ago. The Nevisians with us confirmed that this piece is an exact replica of the building.