Tis the season for feasting

You know how we at Divi love a food festival.  For example, Divi Carina Bay has played host to the Taste of St. Croix right from the start.  The thirteenth edition is coming up April 10.  (Here’s a foodie tip: Book now!)  Today, we have another food festival to tell you about – this one, in Barbados. The event’s website says it all:  foodwinerum.com.  It’s the Barbados Food & Wine and Rum Festival, November 22-25, 2013.

The event’s line-up of culinary stars is well, truly stellar.  There is Marcus Samuelson, the youngest person to ever earn three stars from The New York Times.  The internationally known chef’s latest hot spot is Red Rooster, a New York City mecca for the food-obsessed.

Anne Burrell is also taking part.  You know her, if not by name, the TV chef with the BIG personality and spiky blond hair that teaches you to cook like a rock star.  And, Jose Garces, he’s both an Iron Chef and a James Beard “Best Chef.” His seven Philadelphia restaurants all feature produce grown at his Luna Farms.  (That’s a big thing now.  Did you know when you stay at Divi Southwinds, you enjoy ‘farm’-to-table produce, from the resort’s own greenhouse and garden?)

Big Daddy also will be in the house at the festival in the form of Aaron McCargo, Jr.  McCargo beat out thousands in the 2008 edition of the Next Food Network Star competition to land his own show – “Big Daddy’s House.”  Representing Canada is Mark McEwan, food luminary from Toronto. Not only his is One restaurant the place to be seen, but so is his new 20,000 square foot gourmet food emporium. And, since this is Nobel season with all the Nobel prizes being awarded – we’ll mention his burger bar Nobel.   You can try it at Terminal 3 at the Toronto Airport before you head down for your Barbados stay.

Tickets for the Food & Wine and Rum Festival are still available on their website.

If you can’t come to Barbados in November, perhaps this will be consolation.  Mix up a batch of Perfect Rum Punch.  (The recipe is available at www.foodwinerum.) There’s even a poem about it:

One of sour, two of sweet.
Three of strong and four of weak.
A dash of bitters and a sprinkle of spice.
Serve well chilled with plenty of ice.

Leave a Reply

Your email address will not be published. Required fields are marked *