Tweaks to Restaurant Weeks formula announced
A new almanac designed to highlight when island food is at its best will be produced for next year’s Restaurant Weeks, the Bermuda Tourism Authority has said.
Glenn Jones, chief experiences development officer with the BTA, said Restaurant Weeks will feature a series of culinary events around the island and the release of a Bermuda food harvest almanac.
Mr Jones said: “We think it’s a first-of-its-kind resource for Bermuda. It’s a visually appealing presentation of what locally harvested foods are available when.
“For visitors and for locals, we hope it becomes the go-to guide for eating Bermuda’s foods at their absolute freshest and for affluent travellers who care about sustainability, this guide should be especially valuable.
“Fruits and vegetables, seafood and herbs. There’s a lot in there.”
Mr Jones said the almanac was created with assistance from farmers, fishermen and beekeepers and it is hoped it will help increase demand for domestic products.
He added restaurants had adopted more home-grown ingredients for their Restaurant Week menus and that 85 per cent of the 46 restaurants involved in the event had Bermuda-inspired dishes.
Mr Jones said special Restaurant Week events designed to merge food and famous locations around the island had also been organised.
Eettafel, a company that organises upscale picnics, has joined forces with perfumery Lili Bermuda for a Fragrance and Food Pairing Picnic at the Waterville Rose Garden in Paget.
Eric Adjepong, an American chef and finalist on television cooking competition Top Chef, will team up with chefs from Bermy Eats and Fourways for the Bermuda Culture and Heritage Dinner on January 24, inspired by the historic Cobbs Hill Methodist Church and the Africa Diaspora.
Mr Jones said: “Chef Eric, who is from Brooklyn, with West African roots, used his heritage as a constant thread in the kitchen when he was on Top Chef.
“The food was unfamiliar to the judges — and to the audience — but they both fell in love with it because the dishes were delicious and the storytelling was compelling.
“Chef Eric is convinced he can do the same thing out here and we can’t wait. He visited this past August to do his research.”
The final Restaurant Week event will be a fish fry on February 2 at the Bermuda Transport Museum in Dockyard with food from Generosa’s, Frog&Onion and Bonefish Grill, as well as beer from On de Rock and Dockyard Brewing and 9 Parishes rum swizzle.
Mr Jones said: “Restaurant Weeks has resonated with locals and visitors for almost ten years and we hope these new food experiences resonate as well.
“But let me be clear. This is not an either-or proposition — it’s an opportunity to choose both.
“Restaurant Weeks is three-weeks long, which gives everyone a chance to eat in a restaurant and to eat outside the walls of a restaurant at one of the food experiences I mentioned.”
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