|
|
|
Demystifying Caribbean Cuisine
By : Chanize Thorpe
There's more to Caribbean cooking than jerk chicken and plantains—just ask Orlando Satchell, who commands the kitchen at Dasheene in St. Lucia's Ladera resort. The British chef exalts (with a lilting Carib-Cockney accent) the island's plentiful produce and declares that he's trying to put the "sexy" back into cooking. Armed with a shopping bag, a dashing smile and a charming wit, he's set out to become an ambassador of Caribbean cuisine.
What is the common misconception about Caribbean cooking?
Probably the age-old belief that Caribbeans can only cook rice and peas and that these dishes are "food" as opposed to cuisine. So I decided the best way to educate people is with experience, [and] I created a hands-on cookery class. I take people down to the Soufrière market in the morning and introduce them to the characters of the place, like the bread man who creates perfection with a control-free stone oven. I show them what we grow here—tamarind, grapefruit, string beans—and have them taste fresh coconut water. Then we go back to the resort for a demonstration. Everyone participates and tastes their work afterwards. I've even gone a step further and take guests by boat to the Friday night fish fry at Anse La Raye to try new things they wouldn't otherwise. I go along with them to remove the intimidation factor.
Can someone create authentic Caribbean cuisine in their kitchen at home?
Most definitely. You may not know it yet, but you can probably find more of our ingredients in your local markets than here in St. Lucia. The important thing to remember is that there are no guidelines, and this has nothing to do with a recipe. It's all about seasoning and marinating. You make it up as you go along, putting the love into the meal. That's the island flavor I want to get back to.
How do you put a twist on traditional island cooking?
Many of my guests are North Americans, and some have sophisticated palates. They're the types who can appreciate that I keep the essence of jerk chicken, but also add some basil and cinnamon to it. We put cocoa, guava or soursop on lamb. We can take a simple christophene (also known as chayote), turn it into a gratin, grill it for salad or poach it in red wine with syrup for dessert. People respect that I take St. Lucia's produce and add it to everyday ingredients they recognize, which results in flavor and familiarity. That's where I think some chefs miss the point, and all you end up with is a bunch of ingredients on a plate.
What's your biggest challenge as a chef?
Convincing people to leave their food issues at home. We see people asking for strawberry daiquiris, and strawberries don't grow here! So we tempt them with a drink made with local fruit, like a nice mango. The bartender can actually be the first to promote local cuisine by making recommendations for dinner. In the end, I just want people to have an open mind.
Book your trip today! Visit www.aa.com, call American/American Eagle reservations at 1-800-433-7300, or call your travel agent for more information.
|
