Culinary Tour of Jamaica
Dateline Bluefield Bay.
It is just as you would imagine: palms wafing serenely in the breeze, reggae playing on the speakers by the gazebo, me fretting for an internet connection. I lasted about two days before I felt too cut off from the world, but fortuitously, they had been planning on wiring up the house with DSL, and luckily enough, I just happen to know what I'm doing. So I got them set up, and I'm now by the pool writing this.
Everything here is catered and available. Upon our arrival from 14 hours of flying, our journey was punctuated with a harrowing bus ride to the south side of the island.
In the capable hands of Ricardo we felt perfectly safe, or maybe it was the politeness that accompanied the harried and random traffic patterns. I would have shot someone in LA for doing some of the maneuvers, but here, they just dodge and weave around each other with no measure of tension or malice, so it's cool.
Traffic laws, if there are any, are more of a suggestion than a law, per se. Therefore, what would normally take 45 minutes around narrow, deteriorating mountain roads, took about an hour in the avoidance of people, broken down cars, goats and other livestock.
We were greeted with coolers on every flat surface filled with Red Stripe and ginger ale. Booze and mixers were in every corner. It is my kind of paradise. Except the Jimmy Buffet, I hate Jimmy Buffet.
Two platters were promptly delivered to us, one hosting deep fried kettle chips and the other smoked marlin on toast.
The smoked marlin was marinated in a raw garlic sauce, which gave it a nice barb on the tongue. Garlic has a natural heat that cooks off fairly quickly when heated, but this seemed like a good pressing of it.
Meet Harry, our chef for the week. He is an enormously talented chef pulling on years of working with local produce and close kept recipes. Actually, he is very accomodating, and has really filled me in with a lot of serious information.
This is just a quick introductory piece, I'll summarize our menus in the next article, but I wanted to give you a flavor of what's going on as it's happening.
It is just as you would imagine: palms wafing serenely in the breeze, reggae playing on the speakers by the gazebo, me fretting for an internet connection. I lasted about two days before I felt too cut off from the world, but fortuitously, they had been planning on wiring up the house with DSL, and luckily enough, I just happen to know what I'm doing. So I got them set up, and I'm now by the pool writing this.
Everything here is catered and available. Upon our arrival from 14 hours of flying, our journey was punctuated with a harrowing bus ride to the south side of the island.
In the capable hands of Ricardo we felt perfectly safe, or maybe it was the politeness that accompanied the harried and random traffic patterns. I would have shot someone in LA for doing some of the maneuvers, but here, they just dodge and weave around each other with no measure of tension or malice, so it's cool.
Traffic laws, if there are any, are more of a suggestion than a law, per se. Therefore, what would normally take 45 minutes around narrow, deteriorating mountain roads, took about an hour in the avoidance of people, broken down cars, goats and other livestock.
We were greeted with coolers on every flat surface filled with Red Stripe and ginger ale. Booze and mixers were in every corner. It is my kind of paradise. Except the Jimmy Buffet, I hate Jimmy Buffet.
Two platters were promptly delivered to us, one hosting deep fried kettle chips and the other smoked marlin on toast.
The smoked marlin was marinated in a raw garlic sauce, which gave it a nice barb on the tongue. Garlic has a natural heat that cooks off fairly quickly when heated, but this seemed like a good pressing of it.
Meet Harry, our chef for the week. He is an enormously talented chef pulling on years of working with local produce and close kept recipes. Actually, he is very accomodating, and has really filled me in with a lot of serious information.
This is just a quick introductory piece, I'll summarize our menus in the next article, but I wanted to give you a flavor of what's going on as it's happening.
1 Comments:
BEAUTIFUL! And I'm so jealous! You have your own chef for the week?! Can't wait to read more about your culinary tour of Jamaica! Happy Travels!
By
BoLA, at 4:55 PM
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