The St. Lucia Tourist Board's Alison Theodore, Regional Marketing Manager & Tracey Warner-Arnold, Deputy Director of Tourism; Saint Lucia's Culinary Ambassador & Bravo TV's Top Chef Finalist & Fan Favourite Chef Nina Compton; Cindy Gerhardt, WestJet Vacations & Clive Farmer, Board Member the bodyholiday.
Chef Nina Compton
The spiced chocolate soup, foie gras & baby vegetables
St. Lucia wants us to think of more than their lush rainforests, distinctive pitons, beautiful beaches, luxurious resorts or small guest houses – as if all of that is not enticing enough. But, they are also very proud of their culinary traditions and want to showcase the innovative directions local chefs are taking with the natural ingredients available on the island
One of those is cocoa – and apparently it enhances everything!
I was fortunate enough to endulge in one of the most memorable dinners I have ever enjoyed at the St. James Cathedral Deanery as a guest of St. Lucia’s Tracey Warner-Arnold, Deputy Director of Tourism and Alison Theodore, Regional Marketing Manager. The Deanery is a wonderful room, if a tad noisy – with floor to ceiling windows offering views of Toronto’s old Town Hall, skyline and the cathedral. It was deemed a dinner in the moonlight – which indeed witnessed the glistening half moon rising in the east toward the end of the evening.
The room was full of food bloggers, which apparently is a BIG thing... as well as special travel agent partners and sponsors WestJet Vacations, The bodyholiday LeSport and St. Lucia Distillers Chairman’s Reserve Rum. The entire menu was cocoa themed – every course including the cocktail.
We were guided through the evening by Saint Lucia’s Culinary Ambassador and Bravo TV’s Top Chef Finalist and Fan Favourite Chef Nina Compton. Chef Nina and her team put on a relaxed and delightful evening accompanied by her own explanation of her choices of locally inspired ingredients for this special meal.
We were welcomed with the Chairman’s Reserve Cocoa Tea Martini – recipe below – which I encourage you all to imbibe in. It is delicious and sure to impress your guests. Chef Nina explained how the combination of spices and cocoa with the rum is ideal for opening up the palate in preparation for the meal to follow. I would be willing to start every meal with this cocktail.
The passed appetizers were so beautifully delicate in appearance and intricate in their flavour combos. The pumpkin Arancini and cocoa nib aioli, chocolate BBQ meat balls and cocoa dusted tuna tataki with mango were all delicious… I tried them all. Trust me.
The soup was spiced chocolate – really! Utterly amazing thick dark soup sprinkled with baby vegetables and a generous scoop of foie gras. I can’t really even describe how the flavours worked together. The cocoa was very strong – but, not chocolatey. I’m obviously not a food -blogger… it was indescribably delicious to me.
The main course was cocoa braised shortribs with polenta, so full of flavour and so tender it melted in our mouths… helped along with a wonderfully paired red wine that I forgot to get the name of. Apparently, I will never be a food blogger.
Finally the dessert custard combination was pumpkin with salted caramel and chocolate crumble. Now… if that is not inviting enough for anyone to want to spend a week or more eating like that in St. Lucia… I can’t help you.
Cocoa Tea Martini
Ingredients:
1 cup water
½ cup grated cocoa stick
¼ tsp cinnamon
½ tsp vanilla
1 cup milk
Sugar – optional
1 cup Chairman’s Reserve Rum
1 tsp chili powder
Method: Pour water, grated cocoa, cinnamon and vanilla into a pot and bring to a boil for a few minutes. Add milk, chili powder and stir. Add sugar if desired.
Strain and let cool. Place in a shaker, add rum and ice. Shake and pour. Top with some shaved chocolate if you want to be even fancier.
