Monday, January 16, 2012

Caribbean Cuisine - Tropical Memories

Hello, everybody, and welcome back to Cépage et Cuisine, Mary’s and Brian’s wine and food blog.  I’ve been busier than a one-armed paper hanger with work and travel, so it has been a while seen we’ve posted.  We’re back, though, with more stories about wine and food.

This post is about our recent trip to St. John in the U.S. Virgin Islands and a lovely dining experience.  I was there on business (really, no kidding!) and Mary came with me to enjoy the beauty of the location.  It certainly lives up to its reputation for beauty, as you can see in these photos.  Most of St. John is a national park, so wildlife is abundant.  Deer are numerous and nearly tame, not at all spooked by proximity to humans.

There is also a large population of donkeys, like these, just outside our door, apparently descended from old sugar cane plantation animals.
St. John is one of three main islands that comprise the U.S. Virgin Islands. The largest and most populous is St. Thomas, which is where the airport is located.





  

Transfer to St. John is via water taxi, which happened to have the name Mary II, a ferry ride of about a half-hour with rum punch offered to help enjoy the journey.  The third island, quite a distance to the south, is St. Croix.  The British Virgin Islands are just beyond St. John, close enough that AT&T cautioned us about picking up cell phone signals from them.







In its long-ago history, vast sugar cane plantations were located in the islands.  Most of the people of the USVI are descendants of Africans who were transported there and enslaved to work the sugar cane.  The language reflects the combined influences of the French, Spanish, Americans, British, Dutch, Danish, and Africans.  The result is a rich and delightful mélange of Creole island language.  The Caneel Bay Resort property includes the ruins of a 17th century sugar mill.  Mary walked among the ruins and took these terrific photos.



  
The Sugar Mill Restaurant is adjacent to the sugar mill ruins, an open air restaurant that specializes in Caribbean cuisine.  Our table had a view of Caneel Bay and the lights of St. Thomas across the water, caressed by a gentle tropical breeze, just beautiful.  Our server, Lincoln, was completely knowledgeable about the menu.


The first course was “conch two ways,” conch cakes and conch ceviché with a corn and black bean salsa.  We rarely have the opportunity to enjoy conch, a sea snail of the tropics, but it is common in the islands and south Florida.  The two preparations were delicious.  The conch cakes had an exterior crispness, an interior moistness, and a delightful spiciness.  The ceviché was tart and refreshing with crunchy vegetables to complement the conch.  We loved this dish.

Mary selected seared scallops, one of her favorites.  This version included scallops on a bed of yuzu fruit, sweet potato, and butter.  Yuzu is a citrus that is sort of a cross between grapefruit and tangerine.  The fruit and the potato provided a sweetness and creaminess that complemented the scallops.  The garnish of microgreens was amazing, a combination of arugula, tarragon, and pancetta.  Mary raved about that little salad.  The sauce was a spicy barbecue.

I selected pan-seared red snapper on a bed of saffron rice and seafood bouillabaisse of shrimp and scallops, topped with the same delightful microgreens salad.  I’d love to learn to prepare fish this way, crisp skin and cooked through while maintaining delicate moistness and flavor inside.  The executive chef, Chef Michael, paid a courtesy call to our table to discuss the cuisine, the flavors, the preparation.  We always love personal attention like that.

The wine list was surprisingly good for what I thought was a somewhat remote tropical location.  With the warm temperature and the Caribbean cuisine, we wanted a cool and refreshing white wine.  With the assistance of a completely knowledgeable sommelier, we selected a Sauvignon Blanc from New Zealand, produced by Kim Crawford.  It was the perfect choice, clean and refreshing with an interesting peppery note, seamless with the dinner.  Here are my notes on the wine.

Kim Crawford Wines Sauvignon Blanc Marlborough 2010.  Like most New Zealand Sauvignon Blanc, this wine sees little or no oak so the fruit shines through, highlighting intense grapefruit and mineral aromas.  The palate vibrates with mouthwatering acidity and citrus, melon, and herbal flavors, most notably jalapeño pepper.  It did what a good wine of this type should do, accent the food and refresh the palate for the next bite.  It was well balanced, moderately complex, with short to medium length.  The restaurant price was $48.  By coincidence, we had dinner a few days later back in Jackson and saw the same wine on the list for $24.

Mary had a delightful dessert of pineapple cake, vanilla ice cream with caramel topping, and fresh berries.

The evening was delicious in more ways than just the food and the wine.  The weather, the ambience, the location, and a wonderful evening with my wife all add up to a memorable experience.  That’s our post for today.  We hope you found it interesting.  Keep checking back for more wine and food articles at Cépage et Cuisine.  In the meantime,

Cheers!

Brian♥Mary

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