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Culinary: 7 more restaurants offering signature dishes at reduced price for November St. Maarten Flavors

Seven more St. Maarten Restaurants joined the St. Maarten Flavors program, offering a special dish for an affordable price during the month of November for residents and visitors. Bamboo House, Irie Garden, Jai’s Contemporary Fusion Cuisine, Pineapple Pete’s, Pink Pearl, Sale & Pepe and Spices of India have joined a list of 15 restaurants becoming part of the program over the past months.

During the month of November, the St. Maarten Flavors program will showcase the great variety of culinary delights St. Maarten has to offer. Enrolled restaurants offer great deals to patrons ranging from samplers or one course bites, starting at $17.50 to full three course dining experiences at $49. Revenues of the event will be used to launch a new generation of St. Maarten culinary talents to the next edition of the prestigious “Taste of the Caribbean” event in Miami in 2023.

In addition to the restaurants joining up, new restaurants have revealed their signature dishes that will be presented during the St. Maarten Flavors month of November. Japanese born Seema Vaswani of Bold Buddha will bring both elements of her country of birth as well as of the country where she was raised, India, into her menu. The November menu will start with Ground Lamb meat kebabs, marinated for hours in a Spicy cashew paste served with wasabi ginger soy. The signature main course will be Macadamia Crusted Wild Caught Salmon, Dipped in Caribbean rum, marinated in a special mix of Bold Buddha’s own Tandoori spice, crusted with roasted macadamia and lightly pan seared, finally topped with Orange – Lime – Zest, finished in the oven. The special will be served with Tostones accompanied with organic pineapple – avocado mash and Basmati rice with cardamom and saffron, optionally topped with dab of hot Ghee just before serving. The recently opened Boardwalk restaurant will finish its meal off with baked Nectarine with Plum Jelly with mascarpone and thyme served with honey on the side.

Chef Julio Haynes of Pure Ocean at Divi Little Bay Resort announced the restaurant’s three course dinner as being composed of an appetizer of Goat Cheese Salad with fig, walnuts, mesclun lettuce, cherry tomatoes with a herb-citrus vinaigrette. As a main course, the restaurant offers Sundried Tomato Crusted Cod with Grilled Asparagus, Fresh Green Beans and Corn Salad, Baby Potato and Curry Coconut Fume. Coffee Crème Brulee will be the dessert, topped with wild berries compote.

Those interested in the St. Maarten Flavors month hosted by the St. Maarten Hospitality & Trade Association (SHTA), the St. Maarten Tourism Bureau (STB) and PDG Supplies are more than welcome to contact events@shta.com and joining the St. Maarten Flavors newsletter. Details are also available at www.stmaartenflavors.com

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